How do you feel about pizza that can be cooked in no more than a couple of minutes.No I don’t mean the type that you chuck in the microwave and that comes out tasting like cardboard. I mean authentic italian pizza topped off with delicious produce.Are you tempted? Then why not take yourself to the newly refurbished Parson’s Nose and check it out.

I popped along last week for a guided tour and I got to taste said pizza. Oh and can I add it was made with 72hr fermented dough using authentic Caputo flour and San Marzano Tomatoes. San Marzona Tomatoes which are grown in the rich soil of Mount Vesuvius. (I have climbed said volcanic Mountain in a pair of sandals with a few hungover wedding guests I would not recommend it however the tomatoes I would highly recommend lol.)


I got speaking to architect Paul Haffey who has transformed the place with masterpieces of art and interior design my favourite the striking iron light fixture in the function room (pictured above) but Haffey was still able to keep the integrity of the original premises and the gorgeous fireplaces.


The managing director Ronan Sweeney and the head chef Danny Millar were also on hand for questions and both gushed with pride about the new extension and extensive menu. And they are right to be proud, the new interior is bright welcoming and substantially larger than before.The smells coming from the new wood-fired oven are alluring and tantalising.


Ok down to the food I had the wood-fired portavogie prawns with local artisan chorizo and red peppers . They had been served with the most more-ish wood fired sourdough pizza bread. As a seafood and carbs fan I was in heaven. The chef obviously felt we needed to taste even more of this heaven (or we needed to soak up the gin cocktails) as he then sent us out a selection of artisan sour dough pizzas again delicious!! And don’t worry he wasn’t trying to sober us up to much,as we had been served a glass of  Montepulicano d’Abruzzo, Umani Ronchi, Italy 2015.


Next up on this culinary tour of all the new wood fired oven was the wood roasted Glenarm short horn cote du beouf. Perfectly cooked for me not quite mowing or burnt within a shred of it’s being. It came served with asparagus & bearnaise sauce and chips.  I was well and truly satisfied at that stage but who can say No to dessert, well we all know I can’t so the final treat of the night was the rhubarb and custard tart the perfect treat to end a perfect night.

I highly recommend the Parsons Nose and  a round of applause is due to all involved with the changes.

Emer D xx