Sage Restaurant & The Green Room

Chef and Owner Kevin Aherne has an ethos of 12 mile radius for sourcing all food for his restaurant.

Read Our Review

Farm to Fork Dining

#12 Mile Valentine's Menu at Sage Restaurant, Midleton, Co. Cork, Irish Food, Good Food Ireland,

Sage Restaurant

At Sage Restaurant, Kevin Aherne's menu changes daily and is totally dependent on what’s available. The best of local and seasonal is on offer here at lunch and dinner six days a week. Micro-local is the philosophy, with a 12 mile menu always in operation. 'A culinary expression of great produce sourced within 12 miles of our front door', he says. Which gives customers a real taste of the area. Back in the kitchen, Kevin's cooking skills enhance the natural flavours. Out with the heavy spices and seasonings - in with fresh pure tastes of best quality local produce.
The Green Room at Sage Restaurant, Co. Cork, Irish Food, Good Food Ireland

The Green Room

The Green Room Café, Wine and Beer Hub is a second business venture for the dynamic Kevin Aherne. His Sage Restaurant has been steadily growing in stature over the past few years. This young chef has founded a restaurant which totally relies on the produce of the locality, coming from within 12 miles of the front door. That ethos has now transferred to The Green Room, a rustic café space offering of Tapas Style dishes and lighter bites from morning till late six days a week.

Our Review of Sage Restaurant & The Green Room

A road to Damascus experience usually hits most at some time in life. Only a few experience it at the tender age of 17…Kevin Aherne is one. Too young to get bar work while travelling in Australia and America, Kevin ended up in kitchens to pay his way. ‘When I started seeing all the great food, it was like a chapter opened – I knew cooking was what I wanted to do and opening my own restaurant was the ultimate aim’, he says. He did just that, aged 24, arriving home to his native Midleton, Kevin found premises off the main street of the town and grabbed the opportunity to show the world what he’s capable of in the culinary field. This natural born chef has style and flair no cookery course could ever teach him. Couple that with a dedication to supporting local produce and producers and you have a recipe for success.

At Sage Restaurant, Kevin’s menu changes daily and is totally dependent on what’s available. The best of local and seasonal is on offer here at lunch and dinner six days a week. Micro-local is the philosophy, with a 12 mile menu always in operation. 'A culinary expression of great produce sourced within 12 miles of our front door', he says.  Which gives customers a real taste of the area. Back in the kitchen, Kevin's cooking skills enhance the natural flavours. Out with the heavy spices and seasonings - in with fresh pure tastes of best quality local produce. Kevin’s supplier list reads like the who’s who of great local food – and his passion for treating that produce with respect and care in the kitchen shines.

Commitment to sourcing and seasonality is a constant driving force behind every dish, every day. It’s a pure ethos that involves extreme commitment and dedication to local at all times. This is food that truly represents it's rural and coastal geographical surroundings. In the main restaurant, the smart 12 mile menu is presented with flair and served in modern chic surroundings – an open plan airy dining space located in a private courtyard setting off the main road. Outdoor tables make the most of the fine days and evenings.

Next door, The Green Room Craft Wine and Beer Hub complementing the main restaurant is open from morning till late, serving Tapas style dishes and lighter bites throughout the day. Superb value carefully sourced wines by glass and bottle and Irish craft beers are part of the scene in Sage and The Green Room. Kevin Aherne is flying the flag very high for the produce of his locality. His front of house staff provide a slick service that backs up the quality on the plate. We love Kevin's dedication to local, his exquisite cooking techniques, the inspiration of the ingredients, and the surprises to be found here every day. We couldn’t be more pleased this talented young chef found his calling so early in life. 

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