Goat’s cheese from Co. Galway named Supreme Champion at Artisan Cheese Awards

 Goat’s cheese from Co. Galway named Supreme

Champion at Artisan Cheese Awards

 

Galway's Killeen Farmhouse Cheese is one of my favourite producers and great to see that their  gouda-style Extra Mature Goat’s Cheesehas been named Supreme Champion at the 10th edition of the Artisan Cheese Awards. Following a record breaking 643 entries into Britain and Ireland’s largest cheese competition, the highly coveted trophy was presented during an Awards Supper at St Mary’s Church in Melton Mowbray on Saturday 23 May.

Made by Dutch-born Marion Roeleveld, one of the most distinguished cheesemakers in Ireland, Killeen Extra Mature Goat’s Cheese was originally based on a traditional gouda recipe. The cheese is made with pasteurised goat’s milk and animal rennet, and aged for between 12 and 18+ months.

Marion’s partner, Haske, founded the 50-acre goat farm in Portumna, Co. Galway in 1990, and the couple started making their first cheeses in 2004. Over the past two decades, Killeen has gone onto become one of the most highly decorated cheesemakers in Ireland, and are now making cheese from the milk of all 200 goats on the farm.

Organiser of the Artisan Cheese Awards and International Cheese Judge, Dr Matthew O’Callaghan OBE, said: “In over 70 years of eating cheese that has to be one of the most memorable cheeses I have ever tasted. It is certainly the best goat’s cheese in the UK and Ireland. When cut it is brilliant white inside. The texture is a hard, slightly crunchy feel in the mouth. Taste is clean, slightly sweet, nutty, very pleasant and extremely moreish.”

Around the UK, the Best British Cheese trophy went to St Jude from St Jude Cheese in Wheatacre, Norfolk, the Best English Cheese was awarded to Lucky Marcel from Feltham’s Farm near Templecombe, Somerset, the Best Scottish Cheese went to Elrick Log from Errington Cheese in Carnwath, Lanarkshire, and Best Welsh Cheese was presented to Caws Teifi Cheese in Llandysuln, Ceredigion, for its Teifi Heritage. The Best Irish Cheese trophy was awarded to Templegall from Hegarty’s Cheddar in Whitechurch, Co. Cork, as the highest scoring Irish cheese below this year’s Supreme Champion.

The Artisan Cheese Awards Dinner took place during the 15th Artisan Cheese Fair in Melton Mowbray, Britain’s largest cheese festival. Judging for the Artisan Cheese Awards was conducted a week earlier on Thursday 14 May, when an 80-strong team of judges, made up of major cheese buyers, cheesemongers, experts and commentators, assessed this year’s entries at St Mary’s Church, Melton Mowbray. Each Class was judged during the morning session, when Gold, Silver and Bronze accolades were awarded. Class winners went through to the final judging round to decide this year’s Supreme Champion and Reserve Champion cheeses.

Artisan Cheese Awards 2026 – trophy winners:

 

Supreme Champion

Killeen Goat Extra Mature, Killeen Farmhouse Cheese

 

Reserve Champion

Raedwald, Fen Farm Dairy

 

Best Small Producer Cheese

Yarlton Sleights, The Creamery at The Newt

 

Best Micro Producer Cheese

Dingle Goat’s Cheese, Dingle Goat's Cheese 

 

Best Specialist Cheesemakers Association Cheese

Poacher 50, Lincolnshire Poacher Cheese

 

Best Young Cheesemaker

Jake Goldstein, Primrose Creamery

 

Best British Cheese

St Jude, St Jude Cheese

 

Best English Cheese

Lucky Marcel, Feltham's Farm

 

Best Irish Cheese

Templegall, Hegarty's Cheese

 

Best Scottish Cheese

Elrick Log, Errington Cheese

 

Best Welsh Cheese

Teifi Heritage, Caws Teifi Cheese

 

Best Fresh

Ele, Padstow Cheese Company Limited

 

Best Soft

Brefu Bach, Cosyn Cymru

 

Best Semi-Soft

St.Helena, St Jude Cheese

 

Best Hard

Teifi Heritage, Caws Teifi Cheese

 

Best Blue

Sparkenhoe Shropshire Blue, Leicestershire Handmade Cheese Co

 

Best Cow

Lucky Marcel, Feltham's Farm

 

Best Sheep

Pavé Cobble, White Lake Cheese

 

Best Goat

Sinodun Hill, Norton & Yarrow Cheese

 

Best Vegetarian

Yarlton Sleights, The Creamery at The Newt

 

Best Organic

Witheridge in Hay, Nettlebed Creamery

 

Best Raw Milk

St Jude, St Jude Cheese

 

Best Farmhouse

Killeen Goat Extra Mature, Killeen Farmhouse Cheese

 

Best Raw Milk Farmhouse

Templegall, Hegarty's Cheese

 

Best Territorial

Mrs Kirkham’s Tasty Lancashire, Mrs Kirkham’s Cheese

 

Best Protected Food Name

Hartington Dovedale Blue PDO, Hartington Creamery

 

Best New Cheese

Raedwald, Fen Farm Dairy

 

Best Washed Rind

Raedwald, Fen Farm Dairy

 

Best Smoked

Knockanore Oakwood Smoked Raw Milk Cheddar, Knockanore Farmhouse Cheese

 

Best Flavoured

Killeen Goat with Fenugreek, Killeen Farmhouse Cheese

 

Best Affinage

Sheep Rustler, White Lake Cheese

 

Best Stilton

Blue Stilton, Cropwell Bishop Creamery

 

Picture credit: Martin Elliott mepics.me / Artisan Cheese Awards

 

Embrace the Art of Al Fresco Dining with Newbridge Silverware

Embrace the Art of Al Fresco Dining 

with Newbridge Silverware

 

As the days grow longer and warmer, there is no better way to celebrate the season than by gathering family and friends outdoors for relaxed dining and memorable moments. Newbridge Silverware's elegant collection of entertaining essentials brings style, sophistication and practicality to every garden party, patio lunch or evening celebration.

 

This summer, transform your outdoor table into a beautiful setting with carefully selected pieces designed to elevate every al fresco occasion.

Adding both charm and character to your table is the delightful Bird Salt & Pepper Set (€40), a beautifully designed accessory that brings a playful yet elegant touch to outdoor dining. Perfect for casual lunches or stylish evening entertaining, it is a conversation piece that complements any summer tablescape.

 

As daylight fades, create a warm and inviting atmosphere with the LED Lamp with Silver Plated Base (€60). Combining contemporary style with timeless elegance, this portable lamp casts a soft ambient glow, making it ideal for evening dining under the stars.

 

No outdoor gathering is complete without delicious sharing platters. The beautifully crafted Ceramic and Wood Cheese Board Set (€50) offers the perfect way to present artisan cheeses, charcuterie and appetisers. Complementing this is the stylish Ceramic and Wood Condiment Set (€50), ideal for serving olives, dips, chutneys and other accompaniments with effortless sophistication.

 

Raise a glass to summer entertaining with the elegant Wine Glass Set of 6 (€30). Whether serving crisp white wine, rosé or sparkling refreshments, these glasses bring a refined touch to every occasion. For refreshing soft drinks, cocktails or iced beverages, the matching Hiball Glasses Set of 6 (€25) provides a stylish and versatile addition to your tableware collection.

 

Together, these carefully curated pieces reflect Newbridge Silverware's commitment to quality craftsmanship, timeless design and memorable entertaining. Whether hosting a casual garden brunch, an afternoon barbecue or an elegant evening gathering, the collection makes outdoor dining both stylish and effortless.

 

This season, create unforgettable moments around the table and embrace the joy of al fresco living with Newbridge Silverware.

For more information or to browse the full collection, visit www.newbridgesilverware.com or their showrooms in Newbridge.

press release

The River Club Brings Italian Aperitivo Culture Leeside with Scúp Gelato

The River Club Brings Italian Aperitivo Culture to Leeside with Scúp Gelato

This summer, the ultimate summer terrace experience awaits at The River Club, as The River Lee unveils Sundaes & Spritz - a playful new summer terrace theme and collaboration with award-winning Irish gelato makers Scúp Gelato. Bringing a splash of Italian sophistication Leeside, the hotel’s riverside terrace has been adorned with a fresh palette of white and blue florals, with striking delphiniums taking centre stage. Once again transformed for the season ahead, it promises to be a must-visit destination for long summer afternoons, leisurely spritzes, and relaxing city-escape moments.

A family-run Irish producer renowned for crafting some of the country’s finest artisan gelato since 2014, Scúp Gelato and The River Club are united by a shared passion for quality Irish produce and craftsmanship, with Scúp creating its gelato using premium locally sourced dairy from farms close to its headquarters in Co. Wexford. The partnership brings a distinctly Italian influence to the terrace experience, drawing inspiration from the relaxed elegance of aperitivo culture — where spritzes, sweet treats, and long summer gatherings take centre stage.

On the menu, guests can choose from three signature sundae options. The River Club Signature Sundae featuring raspberry jelly, custard, Scúp Irish gelato, fruit coulis, blondie, cream, and nuts, the Terrace Super Split combines Scúp orange ice cream, Aperol granita and prosecco, while the Whoopsie Daisy is dropped vanilla and cherry gelato, chocolate crunch topped off with crushed sable biscuit. These pair perfectly with a choice of four spritz cocktails: The 'Pana' Loma, a take on the classic paloma; The Last Port of Call, combining Boatyard Double Gin, Graham's White Port and a refreshing cucumber note; The Grand Stretch, featuring Ketel One Vodka, passionfruit syrup, prosecco and soda; and The Riviera Spritz, an alcohol-free option with lychee, pomegranate, mint and alcohol-free sparkling wine.

Sundaes & Spritz in partnership with Scúp Gelato at The River Club will run from the end of May throughout the summer season, offering a laid-back riverside destination where guests can unwind, gather, and enjoy a taste of Italian-inspired summer living in the city. On Thursdays throughout the summer, the River Club terrace will offer complimentary Scúp gelato scoops to guests between 6pm and 6.15pm, served from the River Club gelato bike with the purchase of a cocktail.

To reserve a table visit theriverclubcork.ie

press release

A right royal booze cruise in the Kingdom

A right royal booze cruise in the Kingdom 

Kerry comes up trumps with beer and whiskey.

Always enjoy a visit to Kerry and last week's visit was no exception, even if the weather played spoilsport. 

If you visit only one off licence in the county, then the Carry Out on the Muckross Road is the one. I've been visiting regularly for the past few years and they never let you down. It is well stocked and local beers are prominently displayed. This time I bought a bunch of cans from the Dingle Brewery (Dick Macks), some Tom Crean and Sullivan's Red Ale. As we drove off, the boot already had the sounds of a wine-buying trip on the Loire or the Rhone or Dordogne.

After a very enjoyable private visit in Killarney, we made our way to the Parknasilla Resort, our home from home for the next three nights. More on the hotel and its many facilities here. The drinks list came in for immediate scrutiny and I was delighted to note that they had no less then four craft beers on tap, a lager and IPA from Tom Creans (over the road), a Pale Ale from Blacks of Kinsale and the Red Ale from Sullivans of Kilkenny. It is the first time I've had that red ale on tap and it was magnificent. Sullivans don't dabble in a multitude of styles but the few they produce are top notch.

From Carry Out, Muckross Road, Killarney

Quite a selection also of Irish whiskey, as you'd expect, including the local favourite, the Dingle Whiskey Single Pot Still, a very enjoyable dram indeed. I was one of the early visitors to Dingle where the witty guide, an ex-guard, relieved me of ten of my euro, a fee I was glad to pay after an engaging visit. Good to see how the distillery has come on over the years. On the other hand, it is sad to see the newer Killarney Distillery in limbo but hopefully that will change some time soon.

Dick Mack's IPA

On the third night of our visit, we had dinner in the second of the Parknasilla restaurants, the Eliza Doolittle, named after a character in the George Bernard Shaw play Pygmalion.This is a relaxed place,  the social heart of the resort, and also serves excellent food (lunch and dinner). It is also the hotel's bar and the same drinks list is available here. Our sips for the night included a pint of that irresistible Sullivans and a drop of the Method and Madness Single Malt whiskey.

Excellent seasonal cider at Carry Out, Kenmare

There is so much to do here that you really don't have to travel outside the 500 acres osf seashore and woodland of the estate. But I had a hankering to walk to the top of Bray Head on Valentia Island. The pathway up has been much improved since my last visit but the fog was bad this morning and we had to turn back about two thirds of the way up this usually spectacular walk. On the way down, we stopped in the very friendly Skellig Seafront Restaurant for a scone and pastry and a cuppa and I noted they also sell the Waterville brewed McGill beer. Recommended if you find yourself strolling around Portmagee.

Foggy walk

Also recommended is a visit to Portmagee Whiskey with its unusual domed enclosures that include, a big surprise to me,  a traditional Seine Boat, boats that you may see in competitive action, with 12-man crews, at the Portmagee Regatta, the ultimate race of the season for an "uniquely localised sport". A few years back, a Bantry man told me, as we bumped across an angry bay in his rib, how he crewed one (they are distinctive and may also be called a long boat) from the town. Indeed, I have seen a bunch of them in competitive action once, not in Portmagee but at the mouth of the Bidasoa River as it enters the Atlantic Ocean between Hendaye in France and Hondarribbia in Spain.

The domes of Portmagee Whiskey and, below, the impressive Seine Boat that is displayed here.

We didn't of course forget the purpose of the visit and called to the shop onsite where, having sampled a few, I decided on one of the 9-year olds. Looking forward to trying that in due time.

Glass of Rosé in Eliza Doolittle

The booze cruise wasn't quite over yet and the Tom Cream brewery in Kenmare was our next stop. Here, on Saturdays, you may book a guided tour and hear the story of Tom Crean, Ireland's famous Antarctic explorer and of course taste their award-winning beers, including their latest, an non-alcoholic beer, with the apt name of Last Man Standing.

I've known these beers, brewed by Bill and Aileen, fairly well over the years and stocked up again, just to add to the tinkle of glass in the back of the car. Slainte! Or should I say Santé?

Also on this trip

Meals at Parknasilla Resort a highlight of three-day trip to County Kerry

Meals at Parknasilla Resort a highlight of three-day trip to County Kerry

 Meals at Parknasilla Resort a highlight of three-day trip to County Kerry

Pan Seared Fillet of Halibut (Roasted Fennel, White Asparagus Velouté, Crispy Hazelnut and Bacon)

No shortage of dining options at the magnificent 4-star Parknasilla Resort in County Kerry, situated on a prime coastal site between Kenmare and Sneem and with some 500 acres, much of it covered with trees, to walk up an appetite or perhaps to walk off any excess. 

Spiced Vegetables Tagine (Chickpeas, Cherry Tomatoes, Herb Cous Cous), Lamb option included. 

The main building, the hotel, has two dining rooms, the Pygmalion and the Eliza Doolittle called, respectively, after a 1913 play by George Bernard Shaw and a character in the play. Shaw was a regular visitor here and loved the place.

Chicken Liver Paté (Brioche, Hazelnut Crumble, Red Onion Jam, Port Reduction) 

Pygmalion  is the more “high class” of the two, not to say that Doolittle is in any way low class. But you will pay more and expect a little extra by way of fine food in Pygmalion and that is exactly what you’ll get. Pygmalion also offers Specials while Eliza does not!

Those specials are well worth checking out. Our Halibut was exquisite on the first night, the Pork Fillet on the second. You may see the full menus here https://parknasillaresort.com/pygmalion-menu.

Roast Medallions of Monkfish (Asparagus and Leek, Confit Cherry Tomato, Garlic Butter and Herb Velouté) 

The service, including from the bar (try a superb Sullivan’s Red Ale), was also excellent. Everything went like clockwork with time too for little hints and chats and big smiles.

Salmon Gravlax (Burnt Orange Gel, Blackened Citrus, Marmalade)

Our booking for the third night was in Eliza Doolittle and again we enjoyed it, start to finish. As a little bonus, the music was livelier than the piano in Pygmalion! And there was no slackening of the super service with everyone on the team playing a part making it a very pleasant experience.

Bacon Wrapped Fillet of Pork (Sautéed Savoy Cabbage, Chorizo, Apple Puree, Glazed Rainbow Carrot, Fig Chutney,
Red Wine Jus)

The menu is more accessible, for sure, and will suit family groups more. Remember, besides the hotel itself there are two groups of lodges and residences in the grounds. Highlight for us on the night were the Spiced Vegetables Tagine, enhanced by the added lamb, a dram of Method & Madness single malt and a surprisingly good Croix Des Vents Cinsault Rosé.

Pan Seared Fillet of Salmon (Courgette and Herb Orzo, Bell Pepper Puree, Cherry Tomato, Pine Nuts, Parmesan Cream)

Rosé

Besides the two main dining rooms, you may also pop into the Railway Express Barista Café for a cup of coffee or tea and a treat or visit the even more informal Tram Street Food.

If you can drag yourself away from all the food here, from the activities, including a variety of aquatic attractions, golf, tennis and kilometres of walks (children catered for also) and are looking for a midday snack, here are two that we availed. 

We rarely pass Maison Gourmet  in Kenmare. It is a busy spot but worth a little wait in the queue as their breads and pastries are on a par with anything you’ll find in a French town. 

Breakfast Pancakes

In Portmagee, on our way out of Valentia, we visited the very friendly Skellig Seafront Restaurant for a scone and pastry and a cuppa. Quite a large place, well situated by the harbour, where you can see the Skellig Islands boats come and go through the large window or, on a good day, you can sit outside, enjoy your food and the activity. And don’t forget to pay on the way out as they trust you on the way in!

Also on this trip:

A right royal booze cruise in the Kingdom (coming soon)

Pear Amandine 

Ballymaloe Festival of Food. A Highlight Once Again.

 Ballymaloe Festival of Food. A May Highlight Once Again.

I may have taken that missing canapé!

Delighted to take up an invite to attend the launch event of the just concluded Ballymaloe Festival of Food. The informal event was haled in the Walled Garden Marquee to celebrate the start of a weekend to remember. 

Boatyard Martinis and Ballymaloe canapés were served to kick off. Plenty of other drink alternatives including wine and also that excellent Fierce Mild non-alcoholic beer. No speeches but conversations galore as the weekend buzz stepped up a gear or two. Those canapés, quite a variety of them, were delicious, as you’d expect here!

Cahors, in the south-west of France, is the original home of the Malbec grape, a grape now much associated with South America.  Jules Verhaeghe and Aurore Del Vitto, of Château du Cedre ((Cahors) were in the Drinks Theatre on the opening night of the 2026 Ballymaloe Festival of Food. Their talk and taste showed that their award winning winery can produce Malbec as good as any.

Pascal Rossignol kept the conversation flowing while Colm McCan (the wine teacher at Ballymaloe Cookery School ) and his wife Aoife were busy serving the various samples.

We started with the winery’s Chardonnay (2024) and that certainly impressed as did the Malbec (2023)  that soon followed. Off to a good start and more Malbecs were presented. The Extra-Libre, the sulfur-free Malbec from the Verhaeghe brothers, “A pure expression of Malbec,” says Pascal, “..proves the versatility of this grape variety, showing up with juiciness and high drinkability”.

Then we finished on a delicious note. Again is was a Malbec but a sweet one, great to pair with blue cheese said Aurore. Cahors and Cashel? Sounds good as well! Don’t think I’ve ever had a sweet Malbec previously!

Aurore and Jules

All grapes at Chateau de Cedre are grown organically, biodynamically, sustainably, and there is minimal intervention in the wine making process, with natural filtration and a small amount of sulfites added at bottling. 

Colm and Aoife run the weekend pop-up wine shop in the Grainstore at Ballymaloe and they run the Drinks Theatre events at Ballymaloe which hosts wine and drinks events throughout the year.

We had time as well to wander around the many food stalls in the Big Shed where a demonstration on how to handle gin was in full swing. We were glad to see Ballycotton based Andrea had a stand here. You don’t see many gooseberry jams around nowadays and Andrea’s Kitchen  makes one of the best. We stocked up. 

No shortage of variety as this amazing Festival.

Andrea talking to a visitor