Ron D's

Ron D's Grilled Sandwiches
on Homemade Sourdough
Open from Noon Friday & Saturdays
at Kitchen Stories in Ballydehob
off Staball hill.

Hi everyone.Back at it again this Saturday. Had a lovely little break with the kids. Went up to see the grandparents and...
07/04/2026

Hi everyone.
Back at it again this Saturday. Had a lovely little break with the kids. Went up to see the grandparents and had a great time.
Thanks to all who came out for the trad. There was a proper buzz about the place and now we're rolling down hill to the jazz!
I had a great write up in the west cork people this month so nice to be mentioned along side some of my peers and generally inspiring other cookers, growers and food peeps.
Working on a few new bits this week. Hoping to do a kinda kafta flattie (flatbread). Something I've been thinking about for a while..... If people are into it it's the sort of thing that could turn into a nighttime offering all if it's own. Maybe let me know if that might be something you'd be interested in....
Reubens, Italians, fried chicken on milk bun, veggie with roasted beets, celeriac and wild garlic parsley/walnut pesto
Rhubarb crumble doughnuts are back.
Saturday from noon for sure.
Pre-orders will go live later today.
Would anyone be interested in a Friday lunchtime pre-order option still trying to figure it all out in this crazy world!!!!
Ceapairi.tenvito.com

Evening all. So this week's menu is up online with the link in my bio.A few new recruits.A cheeky fried chicken Caesar n...
19/03/2026

Evening all.
So this week's menu is up online with the link in my bio.
A few new recruits.
A cheeky fried chicken Caesar number has been kicking around in my head for a bit so we'll give it a whirl this week. Brined thigh on the milk bun, Caesar dressing with little gem and aged parmesan.
The panuozzo is a sweet n spicy BBQ braised brisket with a zingy coleslaw and swiss cheese.
The veggie gets a similar treatment with roasted beets tossed in said BBQ sauce, slaw and swiss on pike deli sourdough.
Reuben stays, Italian stays but this week it's prosciutto instead of the salami and stays on the rye and wholemeal sourdough.
New doughnut drop. Rhubarb fool whipped mascarpone cream 😋
I put up a pre-order link and a smaller menu (just the ones on sourdough) for tomorrow in case anyone was interested in a sandwich tomorrow lunchtime... But look if you're desperate pop your head and we can figure something out as I'll be in there prepping most of the day!
Fine day today hoping for more of the same tomorrow.
Simon x

Evening all. A big thanks to everyone who stopped by last week. The pre-order was a resounding success and such a great ...
11/03/2026

Evening all.
A big thanks to everyone who stopped by last week. The pre-order was a resounding success and such a great new tool at my disposal. There were still plenty of sandwiches available on the day and hopefully that will be the case for as long as possible. I will certainly let everyone know if that is not the case. It has certainly not become pre-order only but as I mentioned it is certainly appreciated.
Now let's get down to brass tracks.
Reuben is back. After all it is the sandwich by which all other sandwiches shall be measured!
Accompanying him on the pike deli sourdough is the Italian Stallion. Big decisions to be made here but I fear I've shown where my loyalties lie!!!
One of each is the only solution.
Veggie Reuben sticks around for one more week.
The panuozzo on the naturally leavened organic flatbread is Moroccan spiced beef cheeks with pickled red onion, fresh cucumber, herby yogurt and flaked almonds.
Friend chicken on homemade milk bun with Frank's red hot, blue cheese dressing and shreddy letty completes the lineup.
The tiramisu doughnut gets one more spin
marsala sabayon, coffee, mascarpone cream with a cocoa dusting. 😋
Hopefully see you Saturday x
Ceapairi.tenvito.com

Hi folks, just Saturday this week. My pre-order site is up and running so feel free to check it out in your own time. It...
04/03/2026

Hi folks, just Saturday this week. My pre-order site is up and running so feel free to check it out in your own time. It'll be live until 10 pm the night before. So it's Friday 10 pm this week. Whatever is left will be available on the day as normal from noon. It's all new so hopefully it goes smoothly and sure let's see where it takes us.
Couple new bits this week.
The Italian Stallion will be on pike deli sourdough. It's the one that was the panuozzo so fennel salami, mortadella, nduja, kalamata olive tapenade, shaved red onion, provolone and mozz. Banger.
The cubano stays also on pike deli sourdough.
The panuozzo is the beef cheek Birria again pickled redo onion, fresh coriander, chipotle crema, mozz.
Fried chicken on milk bun but with Reuben sauce and shaved cabbage.
Beet Reuben on sourdough sticks around for one more week.
Tiramisu doughnut this week.
Think of a coffee and marsala sabayon with mascarpone whipped through it and a cocoa dusting.
Ok that's it for now. Excited for the new click and collect possibilities and feel it's a convenient new addition to the ceapairí brand. All the sandwiches without the queue and better chats!!!
Simon ♥️

I've some exciting news (well I think so at least!)I've teamed up with a company called Tenvito (previously called click...
03/03/2026

I've some exciting news (well I think so at least!)
I've teamed up with a company called Tenvito (previously called click & collection). It's a nifty piece of software that will allow you to pre-order and pay for sandwiches and doughnuts through a link in my Instagram. You can choose from the menu available each week book your time slot and bask in the glory of knowing your goods are secured! No queue no messing no leaving it to chance! I hope that this will allow us both to use the technology available for mutual benefit. I hope to streamline my offerings to have less food waste and maximise productivity. For you guys it should add a new layer of convenience. And for those who fancy a bit of a sandwich road trip it will insure you don't leave empty handed! Win win.
The link is just there on my profile.

Hi. Switching up the sourdough flat bread this week. One I've been contemplating for a while but inspired by tales of tr...
25/02/2026

Hi.
Switching up the sourdough flat bread this week. One I've been contemplating for a while but inspired by tales of trips to Mexico. I've made a birria sauce and gonna braise some beef. Quessa birria of sorts.
There's 3 types of dried chillies in there. Guajillo, Ancho, Árbol and Pasilla cooked down with some spices, onion, garlic, tomato few other bits. She's tasty and not overly spicy. Earthy, smoky bitta spice alright but will be mellowed by the mozz some pickled red onion and fresh coriander and maybe a chipotle crema.
We'll have Reubens, Cubanos and beet veggie Reuben and the now super crispy fried chicken in a homemade milk bun with the buffalo sauce dunk and blue cheese (or garlic mayo) whatevers your preference.
Last week for the limecurd mascarpone with the coconut crumble not sure what's coming down the line there....
Hope to see lots of your lovely faces just kicking it Friday this week x

Evening all. Back at it again on Friday. Just Friday this week. We'll have some of the usual suspects, Reubens and Cuban...
18/02/2026

Evening all.
Back at it again on Friday. Just Friday this week.
We'll have some of the usual suspects, Reubens and Cubanos on beautiful Pike Deli rye sourdough. The beetroot Reuben will be on sourdough too.
The fried chicken will be on a homemade milk bun and I think I'm bringing back the blue cheese dressing to go with the buffalo sauce bath the chicken gets after the fry. There'll be a garlic mayo for those who can't abide the blue.
The panuozzo will be a beef and cheddar melt with caramelised onions, horseradish cream and watercress or rocket which ever I can find...
The doughnuts are same as last week. Lime curd mascarpone with a coconut crumble.
Loving my new home up in the hill. Come say hi ❤️

A big thank you to all who came out for a sandwich and or a doughnut the last couple of weeks. It's been a blast and a b...
01/02/2026

A big thank you to all who came out for a sandwich and or a doughnut the last couple of weeks. It's been a blast and a bit of a learning curve setting into a new kitchen (in a sandwich sense!) I hope nobody waited to long and I apologise to those who perhaps didn't get exactly what they wanted or anything at all this time around.
I'll be making couple of upgrades to the kitchen to streamline the process over the next little while. A flat top griddle is top of the list!
No sandwiches next week but back the following weekend. Keep an eye on the insta/facebook or even better look out for the sandwich board at the bottom of Staball hill!
I'm toying with the idea of a New Orleans night on Saturday February 14th... Set menu 4 courses.... Cajun boudin and a gumbo will be featured.... Beignets maybe 🤔.... Just wanted to guage interest. Maybe leave a comment or a thumbs 👍 if it would be something you'd like to see happen....
Anyway enjoy you're long weekend (go raibh maith agat Bríd!). There's a fine stretch in the evenings and no stopping us now!

That's the chicken sandwich on homemade milk bun.Proving pretty popular!!! Last week the buffalo and blue cheese was a l...
28/01/2026

That's the chicken sandwich on homemade milk bun.
Proving pretty popular!!! Last week the buffalo and blue cheese was a little polarising as I kinda suspected. This week it's back but we'll keep the buffalo sauce and switch up the dressing to some kind of a ranch/Alabama hybrid with shreddy letty and cabbage slaw. I won't let you down!
The panuozzo is staying cuz it's the bizzz (on homemade sourdough flatbread)!
Reubens, Cubanos and the veggie.
There'll be doughnuts. Pistachio mascarpone cream and homemade biscoff crunch.
Just Friday this we so come get your fix.
Nothing next week it's Tiarnan's birthday so making a weekend of it!
❤️

Evening all. Back at it tomorrow in the little restaurant on the hill! Hopefully you've spotted my signs!Very similar me...
22/01/2026

Evening all.
Back at it tomorrow in the little restaurant on the hill! Hopefully you've spotted my signs!
Very similar menu to last week except the fried chicken sandwich is a buffalo sauce, shreddy lettuce and blue cheese number.
Now I know this can be a bit polarising so if you really don't like the spicy or the funky blue just say and we'll do something else for ya with what other bits we have.
The panuozzo is back. That's a naturally leavened flat bread with mortadella, nduja, fennel salami, kalamata olive tapenade, shaved red onion and mozzarella.
Reubens, Cubanos and the beet veggie with celeriac remoulade (fancy slaw w parsley and hazelnuts) all on delicious pike deli rye/wholemeal sourdough.
There'll be doughnuts. Pistachio mascarpone cream and homemade biscoff crumble.
Looking forward to seeing you tomorrow or Saturday from noon x

Evening all, it's been a while since I dropped some sandwich content!!!!So here I am to brighten up your January. For th...
12/01/2026

Evening all, it's been a while since I dropped some sandwich content!!!!
So here I am to brighten up your January. For the next couple of weeks, on Fridays and Saturdays I'll be slinging sandwiches out of the little restaurant on the hill, Kitchen Stories.
From noon till they're gone both days.
We'll have plenty of the usual suspects. Reuben, Cubanos and the sweet beet veggie.
I'm bringing back the panuozzo (pizza sandwich) and debuting a fried chicken sandwich (thigh ) on a homemade milk bun with slaw and Alabama white BBQ sauce. Sean Brock inspired ifykyk!!!
I'm stretched pretty thin so might not be much on the sweet treat front, maybe some cookies...
Really looking forward to seeing some of your lovely faces in a new spot. I've had the best time cooking in Joanne's restaurant over the last little while.
Bye for now, Simon x

So......this happened. She's been in the wars lately but this time it's looking like an extended leave of absence. There...
12/05/2025

So......this happened.
She's been in the wars lately but this time it's looking like an extended leave of absence. There's hope that she'll ride again but not for the foreseeable I'm afraid.
Never say never and all that but we'll not be trading on Tuesdays until further notice.
Thanks to everyone who came for sandwiches and chats and made us a part of their Tuesday lunchtimes.
It was really cool.
Bye for now,
Simon x

Address

Staball Hill
Ballydehob
HG7Q2G

Telephone

+353838109972

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