Midleton food and drink up and running. New Gastro Pub and Coffee Outlet; Sage reopen café

Midleton food and drink up and running. 

New Gastro Pub and Coffee Outlet. 

Menus and Times from Sage as they reopen café on Feb 21st

The new Church Lane gastropub

 I visited Midleton Farmers Market for the first time in a long while last Saturday. Our star purchase was the delicious Rosewater Marshmallows pack at the Ballymaloe Cookery Stall. Then I took a stroll around the town. Quite a lot going on there, virtually every kind of service you'd need on Main Street alone.

Some market purchases: Ballymaloe Cookery School Marshmallow,
Brown soda by Arbutus and Balsamic from the Olive Stall.

Lots of competition on the food front, for instance, the Pantry is back to back with Monty's and more or less next door to the excellent Ferrit & Lee. What looks like a proper coffee place, Caife Mo Chara, has just opened in Market Green. The amount of cafes in the town is amazing. You certainly won't be short of a cuppa or a sandwich or more substantial sustenance here as there are food outlets everywhere you turn.

Montys and Pantry side by side

The new Church Lane, a gastropub, is in an impressive building and will certainly provide more competition. Head Chef is James Cullinane who started in Ballymaloe, worked with Richard Corrigan in London and then at The Cliff House before becoming Head Chef at Longueville House and Castlemartyr Resort. Brothers Barry and Colin Hennessy have opened this venture, they are local with quite a lot of experience.

Sage reopen cafe!

You may or may not have heard that Sage has decided to reopen their cafe. It will be offering a Brunch and Light lunch menu 5 days per week Wednesday to Sunday from 8am. Kevin Aherne: "We had planned to open towards the end of last year but that plan was literally washed away. The Cafe will be opening as of next week on February 21st! With the Cafe opening we have reshaped our hours. The Restaurant & Cafe will both operate 5 days".

The menus & new opening hours are below for you to have a look at.

Hours

Taste of the Week. Homemade Rosewater Marshmallows by Ballymaloe Cookery School

Taste of the Week

Homemade Rosewater Marshmallows 

by Ballymaloe Cookery School

Got to visit Midleton Farmers Market last Saturday morning to do a little shopping there and in the town. And it was at the Ballymaloe Cookery School stand that I found my taste of the week, these absolutely delicious Rosewater Marshmallows. The delicate flavour, well-known to fans of Hadji Beys Turkish Delight, is irresistible and makes for a gorgeous treat!

Rosewater is used to flavour many foods, including drinks, around the world, especially in Asian countries. Did you know that 90% of it comes from Iran where they hold a major Rosewater festival every spring? It is a by-product of the production of rose oil for use in perfume. 

So, it is used to enhance aromas and flavours.  Look out for this excellent example at Midleton Farmers Market every Saturday where it is well priced at four euro. 

CORK BUSINESSES DOMINATE THE SHORTLIST AS THE GOOD FOOD IRELAND® AWARDS RETURN

press release

CORK BUSINESSES DOMINATE THE SHORTLIST 

AS THE GOOD FOOD IRELAND® AWARDS RETURN

Margaret Jeffares, Founder and Managing Director of Good Food Ireland, and Simon Coveney T.D., Minister for Enterprise, Trade and Employment at launch of highly-coveted Good Food Ireland Awards. 

 

Good Food Ireland® is delighted to announce the shortlisted finalists for its highly-regarded awards. County Cork was revealed to have an impressive 14 finalists shortlisted – the most of any county in Ireland.

The winners are due to be revealed at a high-profile business lunch taking place on Monday 17^th April at The K Club, County Kildare.

The awards are unique in their cross-sector approach and core criteria around commitment to local Irish produce and the organisers are delighted to have them back after the Covid enforced gap. They aim to enhance linkages between agriculture and tourism and present significant opportunities for stimulating local production, retaining tourism earnings in the local area, and improving the distribution of economic benefits of tourism to the four corners of the island.

An independent panel of Irish and International leaders including Founder and Managing Director of Good Food Ireland® Margaret Jeffares, journalists John Wilson and Amii McKeever, IFAC Consultant Stephanie Walsh and Executive Chairman and Owner of Odyssey International Kevin Shannon, shortlisted the nominees from those businesses approved by Good Food Ireland®, subject to meeting strict criteria through onsite inspection. The expert panel will select the overall winner following mystery inspections and assessments.

The winners are due to be revealed at a high-profile business lunch taking place on
Monday 17th April at The K Club (above), County Kildare.

Featuring across 10 different categories, the County Cork businesses who made the shortlist are:

Hotel Of The Year – Hayfield Manor and Celtic Ross Hotel

Culinary Haven Of The Year – Ballymaloe House Hotel

Restaurant Of The Year – Fishy Fishy

Pub Of The Year – The Lifeboat Inn

Shop Of The Year – The Roughty Foodie

Food Truck Of The Year – The Garden Cafe Truck at Ballymaloe Cookery School and CRAFT West Cork at The Celtic Ross Hotel

Excellence In Food Tourism Award – Ballymaloe Cookery School Organic Farm & Gardens

Producer Of The Year (Fish & Seafood) – Ummera Smoked Products and "K'O'Connell Fish Merchants”

Producer Of The Year (Bakery & Chocolate) – Koko Kinsale and Praline

Producer Of The Year (Drinks) – Five Farms Irish Cream Liqueur

The public also has the opportunity to cast their votes for their favourite places across the island of Ireland in the Food Lovers Choice Award. The shortlist will be drawn from the finalists in all other categories. Online voting will commence on Tuesday 7^th March and remain open until Monday 20^th March.

Other awards of recognition will include Outstanding Contribution to Food Production, Outstanding Contribution to Irish Food/Drink Internationally and Lifetime Achievement Award.

Returning for the first time since pre-Covid, the awards – proudly sponsored by Kerrygold, Irish Farmers Association, Bord Bia, Tourism Ireland and National Dairy Council – will be opened by guest of honour, Simon Coveney T.D., Minister for Enterprise, Trade and Employment, and attended by some 300 guests including business owners, Irish and international chefs, buyers, food and drink writers, media and industry leaders. Anita Mendiratta, Special Advisor to the Secretary General of the United Nations World Tourism Organisation, will deliver the afternoon’s Key Note speech.

Margaret Jeffares, Founder and Managing Director of Good Food Ireland® says: "There is great excitement around the return of The Good Food Ireland® Awards this year to celebrate the successful collaboration of cross-sector businesses working together for inclusive economic growth.

“All of those wonderful businesses who have made the shortlist are a committed collection of passionate and driven people who genuinely capture the essence of Ireland's food and drink, setting it in a cultural context to inspire travellers, international consumers and locals to seek out real authenticity and Irish provenance. All the judges would like to extend our congratulations to them all and wish everyone the best of luck for the 17^th April."

See the full shortlist of finalists below. For full details on the individual awards, tickets to the event, and general information about Good Food Ireland® visit goodfoodireland.ie

 

 

About the Awards:

The 2023 Good Food Ireland® Awards are proudly sponsored by Kerrygold, Irish Farmers Association, Tourism Ireland, Bord Bia, IFAC and National Dairy Council.

All businesses approved by Good Food Ireland, subject to meeting strict criteria through onsite inspection, are eligible for the awards. An independent panel of industry experts will create a shortlist of finalists in each of the award categories. Following further onsite mystery inspection and assessment the winners will be selected. The public will also have an opportunity to vote from a shortlist of finalists for their Favourite Place to Eat, Favourite Food or Drink Producer or Favourite Place to Shop in each of the tourism regions across the island of Ireland.

 

Norma Kelly of Mitchelstown's Praline displays some of her delicious sweet things!

FULL 2023 GOOD FOOD IRELAND® AWARDS FINALISTS

Hotel Of The Year

Grand Central Hotel Belfast

Hayfield Manor, Cork

Celtic Ross Hotel, Cork

Anantara The Marker Dublin Hotel, Dublin

The Merrion, Dublin

The Europe Hotel & Resort, Kerry

The K Club, Kildare

The Dunraven Adare, Limerick

 

Culinary Haven Of The Year

The Bushmills Inn, Co Antrim

Killeavy Castle Estate, Armagh

Ballymaloe House Hotel, Cork

BrookLodge & Macreddin Village, Wicklow

Killeen House Hotel & Rozzers Restaurant, Kerry

Cashel House Hotel, Galway

Rathmullan House, Donegal

Ghan House, Louth

 

Restaurant Of The Year

Fish City, Antrim

An Port Mor, Mayo

Prime 74, Tipperary

The Lemon Tree Restaurant, Donegal

Potager Restaurant, Dublin

Woodruff Restaurant, Dublin

Aniar, Galway

Fishy Fishy, Cork

Hugo's, Dublin

 

Pub Of The Year

The King's Head, Galway

The Glyde Inn, Louth

The Tavern Bar & Restaurant, Mayo

Harte's of Kildare, Kildare

Mikey Ryan's Bar & Kitchen, Tipperary

The Lifeboat Inn, Cork

The Oarsman, Leitrim

Rusty Mackerel, Donegal

 

Café Of The Year

Sweet n Green, Clare

Kelly's Kitchen Café, Newport

Farmhouse Café & Bakery, Dublin

GROW HQ, Waterford

Fennelly's of Callan, Kilkenny

The Hungry Bear Café, Wexford

Barrons Bakery & Coffee House, Waterford

Kelly's Café, Wexford

 

Shop Of The Year

The Roughty Foodie, Cork

Country Choice, Tipperary

Buddy's Farmers Market, Dublin

Brogan's Butchers, Meath

Cavistons Seafood Restaurant & Food Emporium, Dublin

Leaf & Larder Delicatessen & Bakery, Kerry

Firecastle, Kildare

 

Food Truck Of The Year

The Garden Cafe Truck at Ballymaloe Cookery School, Cork

CRAFT West Cork at The Celtic Ross Hotel, Cork

Koha Street Kitchen, Sligo

SEABISCUIT at The Strand Cahore, Wexford

 

Sustainability Award

GROW HQ, Waterford

BrookLodge & Macreddin Village, Wicklow

Connemara Smokehouse, Galway

Oriel Sea Salt, Louth

Fish City, Antrim

Atlantis of Kilmore Quay, Wexford

O' Shea Farms, Kilkenny

 

Excellence In Food Tourism Award

Long Meadow Cider, Armagh

Burren Smokehouse & Visitor Centre, Clare

Ballymaloe Cookery School Organic Farm & Gardens, Cork

Wilde Irish Chocolates, Clare

Vintage Tea Trips, Dublin

The Glyde Inn, Louth

Coppenagh House Farm, Carlow

Producer Of The Year – Fruit & Vegetables

"Garryhinch Wood Exotic Mushrooms", Offaly

The Apple Farm, Tipperary

O'Shea Farms, Waterford

Kearns Fruit Farm, Wexford

 

Producer Of The Year - Meat

Coppenagh House Farm, Carlow

Market House Ennistymon, Clare

Calvey's Achill Mountain Lamb, Mayo

Jane Russell's Original Irish Sausages, Kildare

Kelly's of Newport, Mayo

Donabate Dexter, Dublin

 

Producer Of The Year - Fish & Seafood

Burren Smokehouse, Clare

Ummera Smoked Products, Cork

"K'O'Connell Fish Merchants ", Cork

Realt na Mara Shellfish, Kerry

Atlantis of Kilmore Quay, Wexford

 

Producer Of The Year – Bakery & Chocolate

Koko Kinsale, Cork

Praline, Cork

Jinny's Bakery & Tea Rooms, Leitrim

Walshe's Bakehouse, Waterford

Ditty's Bakery, Derry

 

Producer Of The Year - Drinks

Armagh Cider Company, Armagh

Jackford Irish Gin, Wexford

Western Herd Brewing Company, Clare

Five Farms Irish Cream Liqueur, Cork

Dew Drop Inn & Brewhouse, Kildare

 

Producer Of The Year - Dairy

Glastry Farm Ice Cream, Down

The Village Dairy, Carlow

Freezin Friesian, Waterford

Killowen Farm, Wexford

Boyne Valley Farmhouse Cheese, Meath

 

Producer Of The Year - Jams & Savoury

Wexford Home Preserves, Wexford

Leahy Beekeeping, Galway

Achill Island Sea Salt, Mayo

Wild Irish Foragers & Preservers, Offaly

Harnett's Oils, Down

Keogh's Crisps, Dublin

 

Producer of the Year

Supreme Award

Outstanding Contribution to Food Production

Outstanding Contribution to Irish Food and Drink Internationally

Lifetime Achievement Award

Good Food Ireland®

goodfoodireland.ie

@goodfoodireland

Taste of the Week. Fermented Lemonade

Taste of the Week. 

Fermented Lemonade

Popular across cultures, fermenting food has made a comeback as a provider of 'good' bacteria that contributes to a healthy digestive system. BBC Good Food continues: Fermentation is an ancient technique for preserving food and drinks that has been practiced since long before the days of refrigeration.   

Read more here. Or visit the Midleton Farmers Market on a Saturday morning.

I visited Midleton Farmers Market recently and spotted some fermented drinks on the Ballymaloe Cookery School stall. I started asking questions and Aoife told me all about them. 

Most of you are probably familiar with sourdough where a starter is used to kickstart the fermentation. There were quite a few varieties of liquids on the BCS stall but I played it safe and bought the Lemonade one. Here a "ginger bug" is used to convert "sugar into friendly probiotic compounds". 

My little 250ml bottle is finished by now. I enjoyed a shot glass of it for a few mornings in a row. It is slightly sour, nothing major, and easy to swallow; indeed, it is similar to a very good quality lemonade. No miracles to report on the gut front but I'm open to trying more of our Taste of the Week and even some of those more far-out ones!

Not surprised that BCS is doing these drinks as fermentation guro Sandor Katz made a huge impression here during those marvellous Literary Fest years.

Don't Forget to Feed the Birds. Check out this relish jar feeder!

 PRESS RELEASE 

 

MAKE YOUR OWN DIY GLASS JAR BIRD FEEDER THIS FESTIVE SEASON

  Keep our ‘beloved garden birds’ fed over the harsh winter months in six easy steps

 

To mark their continued sponsorship of the annual Birdwatch Ireland Ireland Garden Bird Survey, Ballymaloe Foods have shared how to make your own DIY Winter Jar Bird Feeder as well as some tips we can all easily do to make winter easy for birds.

 

As the weather gets colder, it's important to remember the little birds that pop into our gardens to feed during the winter. Here are some tips on looking after the birds from the BirdWatch Ireland team: 

• Put out food & water between November and March. During these months, natural food sources (fruit, berries, nuts & seeds) are no longer available.

• A diversity of foods will allow you to help a diversity of species. High-calorie foods like fat balls, suet blocks, peanuts, and sunflower seeds are all great.

• One of the essential things during cold weather is to put out fresh water. The icy conditions mean natural water sources might be frozen over, so your birds will need somewhere to drink and wash.

 

Six easy steps to transform your Ballymaloe Relish Jar into a perfect DIY Winter Bird Feeder:

1. Make sure the glass jar is empty and washed.

2. Place two pieces of string or rope on a flat surface.

3. Place a wooden spoon on top of the string/rope.

4. Place a glass jar on its side on top of the wooden spoon so the pieces of string/cord are at the top and bottom of the pot.

5. Wrap the string/rope around the spoon and jar and secure it to a sheltered branch.

6. Fill the jar with birdseed.

 

Yasmin Hyde of Ballymaloe Foods has been using mason jars for years to keep her own garden birds fed. She says "From an early age I have been aware of the importance of extra feeding to help birds and wildlife prepare for spring. My father, Ivan Allen, was a great lover of flora and fauna, especially birdlife. As farming practices were modernised on Ballymaloe Farm, we have continued his work to ensure the wildlife on the land were protected. When birds have access to more nutrients in winter, the spring mating season will be more successful. Chicks will have healthier weights, and egg-laying will happen earlier. Ballymaloe Foods are sponsoring this year's BirdWatch Ireland Irish Garden Bird Survey, and it seemed like a great idea to upcycle our relish jars to help further our wild birds thrive during these cold months."

 

The Irish Garden Bird Survey is BirdWatch Ireland's most famous citizen science survey. Now in its 32nd year, the survey is a strong winter tradition in many households across the country. Information gathered will help provide Birdwatch Ireland with vital information on how our garden and countryside bird populations are faring during the harsh winter months each year.

 

It is open to everyone and begins on Monday 30th November 2020 and runs until February 2021. 

 

Take part here - 

https://birdwatchireland.ie/our-work/surveys-research/research-surveys/irish-garden-bird-survey/taking-part-in-the-irish-garden-bird-survey/. 

Kindly sponsored by Ballymaloe Foods, Ballymaloe House & Shop & Ballymaloe Cookery School. 

 

Taste of the Week. Ballymaloe Elderflower Cordial

Taste of the Week

Elderflower Cordial

If you’re taking advantage of your county, the new travel limit for the phase of Covid19, you’re going to see a lot of elderflower blossom as you make your way from Youghal to Allihies.

Anyway, if you pick some of these white flowers you can make yourself some Elderflower cordial. But, if you don’t feel like making the long trip (could be a seven hour haul or thereabouts if you take the coastal route!), don’t worry as the folks at Ballymaloe Cookery School have done all the hard work for you, probably starting with a local forage.

You can get a bottle of their delicious cordial on Neighbourfood. I reckon it is one of the very best around and is Taste of the Week here. Check it out for yourself - well worth it.

How about using it to make this delicoous spritzer. Two parts of your favourite sparkling wine, one part of the cordial, and two parts ot sparkling water. A big part of sun would be a bonus!

Ballymaloe Cookery School 

Taste of the Week. Breads on NeighbourFood

Taste of the Week

Breads on NeighbourFood

Bread and Roses

Didn’t quite realise the choice available to me when I joined NeighbourFood. Choices across the board and that applies also to top class bread. Quite happy to have any of the loaves mentioned below as Taste of the Week.

I had heard about Bread and Roses and was keen to try. And I wasn’t disappointed. Their Country Sourdough Loaf is superb and would be in the running for the Blue Riband at any sourdough competition.

Natural Bakery's Spelt Loaf

And more sourdough, with a twist, from Natural Foods Bakery. The Sourdough Raisin Bread Loaf quickly became a favourite here. Must yet try their Breademption Sourdough Beer Mash Loaf (with Rising Sun beer); won’t be long now as I have one in the house. Just to mention also that this busy bakery do a top notch 100% Spelt loaf, one of the best of its type.

Can’t be all sourdough - variety is the spice of life. And, for something a little different but very tasty in its own right, it would be hard to beat Ballymaloe’s White Yeast Loaf, also on NeighbourFood. Ballymaloe may have a rival though. At the time of writing, the blog chef has just pulled what looks like a beauty out of the oven and that looks ready for a big thumbs up coming when it cools down a bit!

So there you are, lots of variety when you order from  NeighbourFood who have an ever increasing number of depots in Ireland; they also deliver (thought not in every area).

You’ll find Neighbour Food here.