The Bib Gourmand award is our way of recognising restaurants that offer good food at a great price. While all Bib Gourmands are unique in style and approach, they share the same spirit of generosity and a commitment to quality cooking. That’s why, in this series, we’re highlighting the MICHELIN Guide Inspectors' Bib of the Month. These restaurants are the bedrock of our selection, providing an affordable dining option that doesn’t skimp on precision, skill or flavour. From cosy pubs to buzzing counters, we’ve got a Bib for you.
The Bib of the Month series continues with the terrific Saint Francis Provisions in Kinsale, a historic town on the County Cork coast. It’s a place our Inspectors love, so we asked one of them to share their thoughts on what makes it so special:
“When you visit Saint Francis Provisions, the whole experience is filled with love. From the genuine, caring service to the sharing plates cooked from the heart, everything is done with a personal touch and is so endearing. Owner Barbara spent several years working in California and the state’s approach to simple, produce-led dishes fits in perfectly with West Cork and its bountiful larder. The resulting dishes are generous, brilliant value for money and bursting with flavour. Put simply, this is a restaurant – and cooking – that puts a smile on your face. It is a rare find and a place to be treasured.”
For more information on this wonderful “rare find”, we spoke to Barbara Nealon, Owner and General Manager of Saint Francis Provisions.
What was the idea behind Saint Francis Provisions? How would you describe your approach to food and cooking?
The idea was to open a space centred around hospitality, community and connection. Our approach to the food and cooking is informed by our personal experiences, travels, memories and an aspirational desire to hold a space of joy for our community. To nourish each other is an act of love, an act of care; to be trusted, as we are, by our visitors, is an absolute privilege.
There’s a Mediterranean influence to a lot of your dishes. Where did the inspiration for this come from?
There is indeed. Our Head Chef Rebeca Recarey Sanchez is a Madrid native, with roots in Northern Spain. Since joining Saint Francis Provisions two-and-a-half years ago, we have welcomed the warmth of her approach. Rebeca draws not only on her formal training in the fine dining restaurants of Madrid – but on her lived experience growing up in Madrid's food scene and on meals cooked for her growing up by her mum, grandparents and relatives. A straightforward and focused approach to cooking, with an emphasis on the quality and natural characteristics of the product, is at the heart of Mediterranean cooking and Rebeca is at the heart of our kitchen.
What price range can customers expect and how are you able to keep your prices affordable?
Our plates start at €4.50 for snacks, small plates for €12 to €18 and larger proteins (whole fish and meats) for €25 to €35. Some larger premium fish will go up to €50, but we usually sell this as a sharing plate for two. We use a lot of offal and cuts that are left unconsidered by many – pig's feet terrine, grilled ox tongue, red wine braised tripe. Keeping good food affordable and accessible to all, is at the core of our offering. Two people might spend €80 or €180 – there's scope for a great meal and a beautiful glass of wine on any budget.
What is the dish to order at Saint Francis Provisions?
Whatever is ‘for one night only’! Because of our size we only make small amounts of any given dish – if it's new, and we are talking to you about it, order it. Recently a pristine winter salad of 'Shaved Cauliflower, Rockfield Organic Sheep’s Cheese, Pickled Cranberries and Arbequina EVOO' had folks swooning.
I'd say the dish we have become synonymous with is our 'Grilled Ox Tongue, Marinated Beets and Horseradish Cream' – it's a lovely marriage of things, celebrating a traditional Cork staple, ox tongue. (€18)
And of course, cheese – cheese is how we taste the land. We work closely with The Lost Valley Dairy, Inchegilla, West Cork. Darcy and Mark have four Jersey cows and make two raw cheeses: ‘Carrignamuc’ and ‘Sobhriste’. We offer one of these two at all times, with a bit of local honey and accoutrements. (€15)
Saint Francis Provisions is a very warm, welcoming place. How important is it to you to create this kind of atmosphere for guests?
Thank you! How we feel in a space is just as important as the food we eat – and the two dance together. We have strived to create a relaxed, fun and creative space where everyone is welcome. There's integrity to our work, from the producers we work with, to our team, to our approach to cooking. I hope this is tangible and that customers feel utterly at ease – that we have their trust. Music plays a huge role of course, filling the space between all of us, punctuating and creating a flow.
Tell us about Kinsale and how you see your place in the local community.
We have been and continue to be so beautifully held by our community in Kinsale. We opened seven months before Covid – still establishing ourselves as a business – and we decided to stay operational, providing meals at home, provisions and a daily lunch service when possible. The connections made during this time, I feel, really bonded us to our community.
In a sense I see Saint Francis Provisions as a responsive, active space for hospitality; we feel what's needed and we try to provide that. The ‘Provisions’ are ever-changing, responding and adapting, feeding our community body and soul!
Hero Image: © Saint Francis Provisions/John Allen
