The Bakehouse - Bachelors Walk Dublin

Last Saturday morning myself and Joanne headed in to the city to get our Christmas shopping finished. We got in just after lunch and being over on Joanne's favourite side of the river(Typical Northsider) we decided to pop in to the Bakehouse just across the road from the Ha'penny bridge. Joanne had been here before with some girls from work, proclaiming the cupcakes alone are to die for, that was enough for me, I was sold!

The first thing I do when I go in to a restaurant is have a scan around at other peoples plates, I even nearly fell in to the couples dinner beside me gawking at what they were having. I always want to get an idea of whats on offer because sometimes a menu doesnt give you that perspective. In fact thats one of the things I like about eating in holiday resorts, they always have pictures with the menu which is good as you can see what you are getting, naturally this isnt possible most of the time here but it helps on holidays. Anyhow reading through the menu one dish caught my eye, Coddle! So what is Coddle? Well I am going to shamelessly rob this from Wikipedia. Coddle is an Irish dish consisting of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat fatty back bacon) with sliced potatoes and onions. Traditionally, it can also include barley.

The dish is braised in the stock produced by boiling the rashers and sausages. Some traditional recipes favour the addition of a small amount of Guinness to the pot, but this is very rare in modern versions of the recipe.The dish should be cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by water.The only seasoning is usually salt, pepper, and occasionally parsley. It could be considered a comfort food in Ireland, and is inexpensive, easy to prepare and quick to cook. It is often eaten in the winter months. In the days when Catholics were not supposed to eat meat on Fridays, this was a meal often eaten on Thursdays as it allowed a family to use up any remaining sausages or rashers.

The name comes from the verb coddle, meaning to cook food in water below boiling, which in turn derives from caudle, a warm drink given to the sick.

Now Joanne has been saying for ages that I should try it but she always warns it looks disgusting and looks a little weird with boiled sausges floating in the stock, if you get me my meaning ;). My coddle arrived out soon after ordering and to me it certainly didnt look disgusting, it looked gorgeous. The sausages were tasty and the brothy stock was flavoursome, maybe a little too much herbs for my tast but nonetheless delicious. I think the boiled sausages turns some people off but it should'nt its a really good traditional Dublin dish and should be celebrated. I also got a tasty Americano to go along with my lunch.

Overall coming away from the Bakehouse I have to say loved it, good food, really nice staff and not incredibly dear despite the location.

You can find the Bakehouse here:

They are also in the IFSC too.

Also here is some more reviews from Tripadvisor, which I have to say I am finding a great resource for restaurants better than menupages in my opinion.

Thanks for reading