Our 80’s Dinner party menu 

The starting point was the dessert trolley.

What followed was weeks of arguing over the details and dishes that would make for a night aiming to capture an era when going out for your supper really was a bit special. 

Tempting as it was to produce a truly authentic 10 page 80’s menu with hundreds of dishes ‘From the land’, ‘From the sea ‘ etc, choices had to be made. After much debate, we ended up with a menu including  Garlic Mushrooms (with the sauce of a Thousand Islands), deep fried brie, Steak Diane, Chicken Cordon Bleu and a vegetarian ‘Surprise’. 

Even though several speeches were made on behalf of Melon fans, Chicken Kievs, Racks of lamb and orange juice (as a starter), these classics failed to make the final cut. 

As mentioned, the star of the night was the trolley which featured a Strawberry flan, black forest roulade, profiteroles and a bowl of raspberry jelly with Chantilly cream.  We were also keen to include a Bailey’s cheesecake, an arctic roll and a knickerbocker glory but our moderate sized trolley was starting to buckle under the pressure. Now that’s what I call an Eighties dinner party Part 2 is already being discussed.

Music similarly presented choices for the night.. Our only collective memory of eighties restaurant music was ‘The magic Richard Clayderman’ and Phil Coulter’s ‘Sea of tranquillity’, which magically came in the post when you decided to open a  restaurant. 

We ignored this inconvenient truth for the night in favour of putting together a playlist with all our faves including Prince, Squeeze, The Style Council and Prefab Sprout.

Thanks to everyone who came to our night of retro fun. We hope you enjoyed the food and the tunes.

Is it too soon to start talking about the nineties?


The Mayo Ingredient….and Street Food Festival

Drawing it’s inspiration from our county’s larder, we’re running two cookery demos over the month of June entitles ‘The Mayo Ingredient’.

Both demos will include recipes featuring wonderful local produce from the likes of Velvet Cloud (yogurt and cheese), Achill Sea Salt, Gerry Hasset’s smoked fish, Kelly’s puddings, vegetables from Glasraí, eggs from Claremorris and much more.

At the first of the demos on Wednesday June 5th, we’ll be visited by Breda from Cuinneog Dairy and making some fruit soda bread, ice cream and a salad dressing using their wonderful buttermilk.

At our demo on Tuesday 18th, we will be joined by Fiontann from Wildwood Vinegars, and very much look forward to sampling some of his amazing bottled wild flavours.

This latter demo is a fundraiser for the ‘Mayo Street Food Festival’, a wonderful one day event and gathering of local restaurants and producers to be held this year at Bridge Lane, Castlebar on Sunday, September 8th. In the lead up to the big day, the county town’s leading food and drink ambassadors are teaming up to host a series of exciting food events to raise much-needed funds for the festival. Events on the food series calendar between now and September will include this food demo but also foraging, a wine evening, food quiz, comedy bingo, and more yet to be announced. If you or your company would like to get involved and support the Mayo food scene by becoming a festival or event sponsor, please get in touch by emailing mayo.street.food.fest@gmail.com.

Both of our demo evenings include supper, a glass of wine and notes from the demonstration. Limited tickets priced at €35 must be bought in advance for each evening are available by calling our delicatessen on 094 9286072. Demo starts at 7.30 pm.

Our demo on the 18th is a fundraiser for Mayo Street Food Festival, which takes place in Castlebar on Sunday 8th September.


Cafe Rua’s Award Winning Mayo version of a Scotch Egg

Here’s the recipe for our Mayo version of a Scotch Egg.

We feature it as a a special in New Antrim Street and it recently won best in Connacht in a competition entitled ‘Eggs for Anytime’ run by Bord Bia.


Makes 4


– 6 eggs
– 400g sausage meat – Kelly’s breakfast sausages
– 130g Kelly’s black pudding, crumbled
– 2 tbsps chopped mixed herbs (chives, sage, parsley and thyme, rosemary are all good)
– 1 tbsp Dijon mustard
– splash of milk
– 100g flour
– 100g breadcrumbs
– vegetable oil, to cook
– 4 slices brown bread
– 50g mixed leaves


1. Put four of the eggs into a saucepan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.

2. Put the meat, pudding, herbs, and mustard into a bowl – you’ll need to add very little seasoning, as the sausage meat will already contain salt. Mix well with your hands. Divide into four.

3. Carefully peel the eggs.

4. Beat the two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season it with salt and pepper, then tip the breadcrumbs into a third bowl. Arrange in an assembly line.

5. Lightly flour an egg, pat out some meat mix on a lightly floured board and carefully encase the egg in it. Repeat the process for all the eggs. Dip each meat-covered egg in flour, then egg wash, then breadcrumbs.

6. Fill a deep saucepan pan a third full of vegetable oil, and heat to 170°C (or when a crumb of bread sizzles and turns golden, but does not burn, when dropped in it). Keep the heat under the oil moderate throughout cooking, so the crumbs achieve nice dark golden colour, yet the meat is cooked thoroughly. Cook the eggs, a couple at a time, for eight minutes, until crisp and golden, then drain on kitchen paper before serving.

7. Serve with mixed leaves and some brown bread.


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