At Thompson’s we pride ourselves on supporting as much local & Irish produce as we can throughout our bar & kitchen. With a strong emphasis on Irish beef, we go through a 4-stage process before it reaches the customers table.”

I. “Hand-Selection” - With the help of expert artisan butchers, McCarthy’s of Kanturk and local farmers dotted throughout the Munster region, we hand select our beef, ensuring the highest quality cattle is chosen.

II. “Himalayan Salt Dry Aging” - We use our specialised DRYAGER
fridges to dry-age our beef for a minimum of 28 days. Throughout this process the meat loses weight but gains tremendous flavour, we believe nothing is “lost” in the reduction of size as the increase in flavour more than makes up for it.

III. “The Josper” - We cook our steaks over a live charcoal flame at 400 degrees in our Josper Grill-Oven. This seals each steak perfectly while giving that nostalgic charcoal taste to cook your steak to your preferred temperature each time.


IV. “Sides & Sauces” - A steak is only as good as what you pair with it. We offer a wide range of delicious sides & sauces, prepared daily by our chefs to elevate your steak experience.

Thompsons Bar & Restaurant has been established in the same premises used by Cork's historic Thompsons Bakery. The restaurant has preserved many artefacts from the famous bakery and proudly displays them for all the visitors to admire. This includes the original steel tiled floor that has witnessed all the action from the day the bakery was opened in 1826! In its heyday, Thompson’s Bakery stood proudly amongst the fabric of an industrial city, with others such as Ford’s, Dunlops, Dwyer’s & the Sunbeam. Almost everyone in Cork has some connection to the Thompson’s Bakery. Famed for producing
the Swissroll, Battenburg & Barnbrack to name a few classics!