Husband and wife team, Daniel and Deirdre O'Leary have been busy in recent months refurbishing The Forge Restaurant in Fermoy. Following a sustained effort the long established but now, new look eatery, is looking exceptionally well for the festive season.
Despite all the challenges associated with running their own business, the O'Learys and their dedicated team have helped re-establish The Forge Restaurant as a venue equally capable of satisfying the needs of 'passing trade' with a value menu, as well as individuals and groups who want to savour every minute of their a la carte culinary experience. Appealing to such a wide cross section isn't easy but, according to head chef Daniel, it's necessary in the present environment.
"We cater for Sunday carvery clientele in addition to functions as diverse as funerals and celebratory occasions. It's a challenge but it's something we've adapted to and thankfully to date, the feedback from customers has been very positive. We're looking forward to a busy festive season and all going well, a lot of those individuals will be back in the New Year," says Daniel.
No compromise on quality
The O'Learys and their staff are always interested in what customers have to say and a recurring theme is that people really appreciate The Forge Restaurant's commitment to quality ingredients and carefully prepared food.
"When it comes to locally sourced meat and fresh vegetables there's no compromise on quality and this is frequently remarked upon by customers. We also make our own selection of breads and The Forge's homemade ice cream is a speciality," Daniel says. 
Positive first impression
Those who haven't visited The Forge Restaurant recently will be pleasantly surprised by the alterations and refurbishment carried out by Daniel and Deirdre. The once famous 'high ceiling' is no more - being replaced instead with a lower structure that adds warmth and intimacy to the restaurant. New furniture and fittings plus some tasteful decor has resulted in intimate and elegant surroundings that add significantly to the dining out experience.

As with all businesses, delivering value for money is now more critical than ever and the 'value menu' and 'night specials' have certainly struck a chord with the public. The 10oz steak and a pint special is something you can't go wrong with and following on from that, there's the 3 courses for €25 which people have latched on to very quickly - alternatively, you can opt for 2 courses plus a glass of wine or a pint of beer. Whatever way you look at it, this is very good value and people have been quick to realise it.
Assembling a good team
Daniel and Deirdre can't do it all on their own and they're very fortunate to have assembled an excellent team around them. Tara Dolan, a graduate of the Shannon College of Catering, is a very competent manager; Lorraine McSweeney is a highly rated sous chef who along with Deirdre McCarthy, Aine Cronin and Sarah English, run the kitchen in an ultra-efficient manner. The part-time brigade consists of Alison, Steven and Kate.
Not forgetting the bar or its staff
What we are promoting in this feature is The Forge Restaurant & Bar and for years now the traditionally styled bar has been a hostelry of choice for the after-work drink, the celebratory drink or simply the place to go for a bit of craic. Friendly barmen are a bonus to any establishment and in Robbie O'Grady and Noel Hennessy, you have two men who fit the bill perfectly.
Fabulously fine wine
Good food has to be complemented with equally good wine and at The Forge Restaurant, they believe they've got the balance just right. Staff are well versed and will advise or assist if a recommendation is sought.
It's Christmas at The Forge
As we enter the last month of the year, the Yuletide season is well and truly upon us. December means Christmas and Christmas means parties and partying. The Forge Restaurant is ideal for that seasonal get together - be it family or work related. Christmas also means gifts and a Forge Restaurant voucher always makes the perfect stocking filler.
Make that reservation today
Reservations can be made by dropping in or contacting 025-31284. The restaurant is open Tuesday to Sunday.

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