Ireland’s Top Cheesemakers and Producers Announced at 2019 CÁIS Irish Cheese Awards

Ireland’s Top Cheesemakers and Producers Announced at 2019 CÁIS Irish Cheese Awards

Complete list of winners below

Supreme Champions - Marion Roeleveld (left) and Sinead Egan of Killeen Farmhouse Cheese

A huge selection of Ireland’s farmhouse cheesemakers and producers gathered this evening (Thursday 7^th November) at Cork’s Metropole Hotel, eager to learn who had struck gold – and silver and bronze – during the 2019 CÁIS Irish Cheese Awards. The list of worthy winners incorporated the finest cheesemakers currently operating in Ireland with 30 industry movers and shakers from all across the country walking away with a coveted award.

Hosted by MC and presenter of RTÉ’s Ear to the Ground Helen Carroll, the prestigious biennial event featured speeches from key CÁIS figures including Chairman Louis Grubb, Chairman of Bord Bia Dan MacSweeney and members of the trade, as well as one of the expert judges John McKenna. Guests were treated to a sumptuous 5-course meal prepared by the Metropole’s Head Chef Stuart Dardis during which 22 award winners – including the Public Vote Award, CÁIS Appreciation Award, Supreme Champion and gold medal winners – were announced. Thursday’s ceremony saw members of CÁIS; key supporters such as Bord Bia, Pallas Foods, Ornua, Horgan’s and Traditional Cheese; judges; cheesemakers; members of the public and trade representatives congregate in celebration of the abundant, diverse and exquisite range of Irish farmhouse cheeses produced on home soil.

The Munster region saw an abundance of gold medal winners, while silver and bronze medalists covered ground from Co. Wicklow to the Aran Islands, with many stops in between. Some of Ireland’s most well-known cheesemakers, such as Coolea Farmhouse Cheese, Durrus Cheese, Bandon Vale and Ardsallagh Farmhouse Cheese were awarded across multiple categories, as were the Tipperary-based Cashel Farmhouse Cheesemakers, Waterford-based Knockanore, Galway-based Killeen and Dozio’s of Mayo from the West of Ireland.

Guests at the gala event were particularly eager to hear the results of three of the biggest awards of the night. The first of these to be revealed was the winner of the Public Vote; a category that was introduced for the first time in 2019 and received more than 1,000 votes from members of the public. Macroom-based producer Coolea Farmhouse Cheese was announced as the clear winner, with the Willelm family delighted to accept the award. The CÁIS Appreciation Award was next to be announced and was presented to 2019 judge Dr Kieran Jordan by Chairman of CÁIS Louis Grubb. The final and most anticipated award-winner of the night – Supreme Champion – was announced as Marion Roeleveld for her 5-month matured Killeen Goats Cheese for the Simply Better at Dunnes Stores range, who received rapturous applause from attendees as they made their way to the stage.    

Congrats all round for Supreme Champion (centre front)

Since the previous awards ceremony, which took place in 2017, a range of new cheeses and cheesemakers were also introduced and commended on the night. The winners of the ‘New Cheese (available in last 2 years)’ category hailed from all corners of the country, with Dozio’s of Mayo’s Barr Rua Alpine Style cheese (gold medalist), Knockanore Farmhouse Cheese’s Allenwood Smoked (silver medalist) and Kilnalahan produced by Galway’s Kylemore Farmhouse Cheese (bronze medalist) all scooping awards. Cheesemakers new to the market since 2016 were also rightly showcased and welcomed into the fold, with the brains behind Bó Rua Farm Original Farmhouse Cheddar (Bó Rua Farm) and Sheep's Milk Halloumi (Ballyhubbock Farm) winning silver and bronze medals respectively, while Michael Finegan of Boyne Valley Bán (Boyne Valley Farmhouse Cheeses) walked away with gold.

This year’s selection of judges included a number of well-known personalities such as Catherine Fulvio, TV chef, award-winning food writer, author and proprietor of Ballyknocken House & Cookery School; Ross Lewis, Michelin Starred Head Chef at Chapter One Restaurant in Dublin; and food writers/bloggers Patrick Hanlon and Russell Alford, collectively known as The Gastrogays. The elite judging panel also includes Patrick Clement, Head of Culinary at Pallas Foods; Dr Matthew O’Callaghan OBE, member of UK Protected Food Names Association and Artisan Cheese Fair organiser; Catherine Mead OBE, Chairperson of Specialist Cheesemakers Association (UK) and cheesemaker/owner at Lynher Dairies; Aoife Carrigy, freelance food writer and editor; Dr John McKenna, food writer; Enda Howley, Cheese Grading Expert with Ornua; Monica Murphy, cheese  and wine expert; Rory Mellis, Wholesale Director of Mellis Cheese LTD; Dr Kieran Jordan of Teagasc; Diarmuid Murphy, Simply Better Brand Manager for Dunnes Stores; and John Leverrier, Quality Manager of Sheridans Cheesemongers.

Commenting ahead of the awards ceremony, Padraig O’Farrell of CÁIS said: “The Irish Cheese Awards provide those involved in the industry with a wonderful platform to showcase their work and to transform their brands into household names within Ireland and beyond. The event itself also offers an opportunity for producers, both on a large and small scale, to network and build community links.”

Also speaking ahead of the event, Dan MacSweeney, Bord Bia’s Chairman, said: “While these awards recognise individual excellence, all 68 farmhouse cheesemakers can take an equal share of the credit for the outstanding contribution that the sector, valued at €12 million, has made to the Irish dairy industry, our culinary culture and to local communities.”

For more information on CÁIS and the Irish Cheese Awards 2019 and to view the full list of winners online, visit www.irishcheese.ie. For social media updates, follow CAISIreland on Facebook and @caisireland on Twitter or follow the conversation using #IrishCheeseAwards.

Complete List of 2019 Irish Cheese Awards Gold Medal Winners:

• Class 1: Creamery mild cheddar up to 6 months – Aldi Irish Mild White Cheddar produced by Glanbia
• Class 2: Creamery mature cheddar over 6 months – SuperValu Signature Taste Vintage Red Cheddar (counter product) produced by Newmarket Creamery
• Class 3: Retailer Class (soft, semisoft, flavour added) – SuperValu Signature Tastes Gortnamona produced by Cooleeney Farmhouse Cheese
• Class 4: Retailer Class (hard cheese) – Dunnes Stores Simply Better 5-Month Matured Killeen Goats Cheese produced by Killeen Farmhouse Cheese
• Class 5: Soft/Fresh Cheese (all milks) – Bluebell Falls Cream Cheese produced by Bluebell Falls
• Class 6: Goats Cheese under 2 months – Gurteen Baun Button produced by Galway Goat Farm
• Class 7: Goats Cheese over 2 months – Killeen Goat Mature produced by Killeen Farmhouse Cheese
• Class 8: Sheep's Cheese – Shepherd's Store produced by Cashel Farmhouse Cheesemakers
• Class 9: Bloomy Rind Cheese – NO GOLD WINNER
• Class 10: Washed Rind Cheese – Gubbeen produced by Gubbeen Farmhouse Products
• Class 11: Blue Cheese – Crozier Blue produced by Cashel Farmhouse Cheesemakers
• Class 12: Semi hard cheese aged under 6 months – Dunmanus produced by Durrus Cheese
• Class 13: Semi hard to hard cheese aged over 6 months – Coolea Mature produced by Coolea Farmhouse Cheese
• Class 14: Soft Cheese - Flavour Added – Zing with Apricot & Almond produced by Dozio's of Mayo
• Class 15 - Hard Cheese - Flavour added – Coolea Mature Cumin produced by Coolea Farmhouse Cheese
• Class 16: Smoked Cheese – Knockanore Oakwood Smoked Cheddar produced by Knockanore Farmhouse Cheese
• Class 17: New Cheese (last 2 years) – Barr Rua Alpine Style produced by Dozios of Mayo
• Class 18: Best Raw Milk Cheese – Templegall produced by Hegarty Cheese
• Class 19: New Cheesemaker since 2016 - Boyne Valley Bán produced by Boyne Valley Farmhouse Cheese
• Class 20: Public Vote Winner – Coolea Farmhouse Cheese
• CAIS Appreaciation Award – Dr Kieran Jordan, Teagasc (retired)  
• Surpreme Champion – Marion Roeleveld, Killeen Farmhouse Cheese
  
   
  
  Complete List of 2019 Irish Cheese Awards Silver and Bronze Medal Winners:
• Class 1: Creamery mild cheddar up to 6 months
• Silver: Dunnes Stores My Family Favourites Irish Mild White Cheddar 500g produced by Bandon Vale for Dunnes Stores
• Bronze: Tesco Mild Red Cheddar produced by Wexford Glanbia
• Class 2: Creamery mature cheddar over 6 months
• Silver: Tesco Extra Mature Irish White Cheddar produced by Carbery Foods Ltd.
• Bronze: Dunnes Stores Single Batch Selection Grader's Choice Cheddar 200g produced by Bandon Vale for Dunnes Stores
• Class 3: Retailer Class (soft, semisoft, flavour added)
• Silver: Simply Better Ripe Cooleeney produced by Cooleeney Farmhouse Cheese / Traditional Cheese Company
• Bronze: Simply Better Ardsallagh Goats Cheese produced by Ardsallagh Farmhouse Cheese / Traditional Cheese Company
• Class 4: Retailer Class (hard cheese)
• Silver: Dunnes Stores Gubbeen Cheese produced by Gubbeen Farmhouse
• Bronze: Dunnes Stores Single Batch Selection Grader's Choice Cheddar 200g produced by Bandon Vale for Dunnes Stores
• Class 5: Soft/Fresh Cheese (all milks)
• Silver: Ardsallagh Soft Goat's Cheese produced by Ardsallagh Farmhouse Cheese
• Bronze: Galway Goat Farm Fresh Goats Cheese produced by Galway Goat Farm
• Class 6: Goats Cheese under 2 months
• Silver: Aran Island Soft Pearls produced by Aran Islands Goat's Cheese
• Bronze: Boyne Valley Bán produced by Boyne Valley Farmhouse Cheese
• Class 7: Goats Cheese over 2 months
• Silver: Clonmore Goat's Cheese produced by Clonmore Cheese
• Bronze: Aran Island Hard Goat's Cheese produced by Aran Islands Goat's Cheese
• Class 8: Sheep's Cheese
• Silver: Cais Na Tire Gouda produced by Cais Na Tire Cheese
• Bronze: Cais na Tire produced by Cais Na Tire Cheese
• Class 9: Bloomy Rind Cheese
• Silver: Wicklow Baun produced by Wicklow Farmhouse Cheese
• NO BRONZE WINNER
• Class 10: Washed Rind Cheese
• Silver: Milleens Dote produced by Milleens Cheese Ltd.
• Bronze: Durrus produced by Durrus Cheese
• Class 11: Blue Cheese
• Silver: Cashel Blue produced by Cashel Farmhouse Cheesemakers
• Bronze: Kerry Blue produced by Knockatee Natural Dairy
• Class 12: Semi hard cheese aged under 6 months
• Silver: Carrig Bru matured by Sheridan’s Cheesemongers
• Bronze: Ella – Irish Furmagella produced by Dozio's of Mayo
• Class 13: Semi hard to hard cheese aged over 6 months
• Silver: Mount Leinster Clothbound produced by Coolattin Cheddar
• Bronze: Mossfield Organic Mature Cheese produced by Mossfield Organic Farm
• Class 14: Soft Cheese - Flavour Added
• Silver: Bally Goats Cheese- Garlic & Thyme produced by Bally Goats Cheese
• Bronze: Ardsallagh Cranberry Roulade produced by Ardsallagh
• Class 15 - Hard Cheese - Flavour added
• Silver: Castlefarm Fenugreek produced by Carlow Farmhouse Cheese for Castlefarm
• Bronze: Killeen Goat Fenugreek produced by Killeen
• Class 16: Smoked Cheese
• Silver: Wicklow Gold Beechwood Smoked produced by Wicklow Farmhouse Cheese
• Bronze: Durrus Smoked produced by Durrus Cheese
• Class 17: New Cheese (last 2 years)
• Silver: Allenwood Smoked produced by Knockanore Farmhouse Cheese
• Bronze: Kilnalahan produced by Kylemore Farmhouse Cheese
• Class 18: Best Raw Milk Cheese
• Silver: Kilmichael Soft Goat's Cheese produced by Sunview Goats
• Bronze: St. Tola Ash Log produced by Inagh Farmhouse Cheese
• Class 19: New Cheesemaker since 2016
• Silver: Bó Rua Farm Original Farmhouse Cheddar produced by Bó Rua Farm
• Bronze: Sheep's Milk Halloumi produced by Ballyhubbock Farm

press release on behalf of CAIS

Cork Cheese Week. Old Favourites and New Cheeses

Cork Cheese Week

Old Favourites and Amazing New Cheeses

Part Two: Minding the Treasures of our Countryside

Stephen of Ballinrostig speaking to visitor Sue at the Airport Hotel.

Cheese makers may often live in isolated places but not in isolation. And it is no surprise to hear Siobhán Ní Ghairbhith of St Tola enthusiastically speak of the Burren and Cliffs of Moher UNESCO Geopark during the Cork Cheese Week at the Airport Hotel. The natural treasures of County Clare (and indeed of any county) must be managed in a sustainable way, as must the local farms. 

Siobhán is one of the people supporting this drive to preserve the unique landscape to help develop thriving communities. If the landscape is damaged so too is our future, whether we are farmers or consumers. Might be a bit late this year (though you’d never know!) but I’ll certainly be heading to Clare next year to explore the park and also the Burren Food Trail.

Hadn’t met Siobhán for a few years (aside from Twitter of course!) but did stay very much in touch with her St Tola Irish Goat Cheese, a magnificent cheese (especially the ash log version). The St Tola motto is “better, not bigger.” And it is better. Try it for yourself; stockists listed here.

Coolea Cheese is nowadays made by Dicky Willems junior. Nothing but healthy fresh cows milk is used to produce this internationally highly acclaimed cheese on a mountain farm in Coolea, West Cork. One cheese but sold at different ages, from a mild and creamy 3 to 6 months version to the deep intensely flavoured Extra Matured (18 months). “You can’t improve on perfection,” said Dicky’s sister Lenneka when I met her at the Airport Hotel. No arguing with that!

Ballinrostig Cheese is owned and run by husband and wife team, Stephen Bender and Michele Cashman, since 2014. This year they converted their entire range to organic.  Their basic product is a Gouda style cheese.  The signature cheese is the Ballinrostig Organic Gold, mainly made from Jersey Milk, and it’s a beauty! The Gouda style herb cheese range includes Nettle, Cumin and Red Pepper and Garlic.  In addition they produce an Organic Cream Cheese with Nettle and Garlic, and a Halloumi and a Bán (Feta) cheese.  

Widely available are the goats cheeses being produced by Bluebell Falls from Newtownshandrum in North Cork. Outlets include SuperValu, Tesco and On The Pigs Back. I asked Victor how the change to tubs (from their earlier “tubes”) was going. “Very well indeed,” he said. “The tubs are more convenient, easier to open and easy to reseal.” And the quality is as good as ever!

Tipperary’s Cooleeney are well established and have been making cheese for 30 years. Catriona told me that they make no less than 13 varieties “mainly brie and camembert and a few hard ones also”. The milk comes from their own cows while the goats milk comes from local farmers. Enjoyed tasting their Gortnamona Brie style soft goats cheese and also their delicious Tipperary Brie, mild, creamy and buttery, the milk from their own cows. 

I also met Rob, representing Knockalara Sheep’s Cheese from County Waterford. The cheese, mild and soft, is made by his in-laws Agnes and Wolfgang Schliebitz in West Waterford, and was the centre-point of a delightfully delicious dish with pistachio, baby artichoke and roasted red pepper during a recent visit to the up and coming Waterford city restaurant Everett’s. 

They also do a mature version. Their cheeses - they also do a goats cheese - are available at local markets: Waterford City Market (Saturday); Dungarvan Farmers Market (Thursday); and Ardmore Market (Sundays in summer). Heard they made quite a match at the cheese show finding a perfect pairing with Melanie Harty’s Apple and Sage Jelly with chilli!

I did a few turns around the various stalls at the Airport Hotel but missed out on at least two. One was Coolatin, hand-crafted by Tim Burgess from his own pasture fed cows in West Wicklow for the past 20 years with a motto for their Mature Raw Milk Cheddar that reads: Pasture to Cheddar The Same Day.

Quality is enhanced by processing only in the summer months when the cows are grazing fresh clover-rich pastures. Besides, they use early morning milk, high in melatonin which aids sleep and relaxation and there is no storage or pasteurisation with the milk going direct to the cheese-vat.

The Carlow Farmhouse stand was also busy each time I called. They make an award winning Sheep Cheese, a hard cheese, which may be matured for up to two years. They also produce a Goats Tomme and a Cow Cheese (sometimes flavoured with herbs and spices).

Part One featured mostly the new cheeses and you may read it here.
See Also: The Cork Cheese Dinner

Cronin Sisters Walk The Walk as Old Blarney Butter Roads Festival Steps Up A Gear

Cronin Sisters Walk The Walk

 As Old Butter Roads Festival Steps Up A Gear

Quite a few tributes were paid to the women behind the Old Butter Roads Summer Féile at the 2018 launch in Blarney on Saturday. Two of those women are the Cronin sisters who spoke honestly and eloquently about the importance of local produce. 

Having talked the talk, the sisters, Tricia and chef Martina, showed they could walk the walk at a multi-course meal in their Square Table restaurant on Sunday night. Local produce was right, left and centre as the courses came to the table. 

The festival lasts all through May. The spotlight was on Blarney last weekend but will shift to Macroom, Kanturk and Mallow, Mitchelstown and Fermoy, to villages Aubane, Watergrasshill, and Whitechurch and to other parts of the general North Cork area. Check the website link below and also their Facebook page.

Toonsbridge Mozzarella with Follain red pepper chutney;
Bluebell Falls goats cheese and beetroot crumble;
Michael Twomey's crispy black pudding with red cabbage chutney;
McCarthy's black pudding wrapped with puff pastry, piccalilli and apple purée.
Annabella Farm micro-herbs.

Ballinwillin Farm wild boar and mushroom tortellini, onion purée

K. O'Connell's pan-fried hake, Bertha's Revenge Gin,
Jerusalem artichoke and mussel

Michael Twomey Butcher Angus aged rib eye, Tom O'Brien's free range egg
béarnaise (not shown but exquisite!), McCarthy's beef dripping chips,
and onion confit.

Longueville House apple brandy chocolate mousse,
buttermilk foam, expresso ice cream

Hegarty's cheddar and new Templegall (comté) cheese and Toonsbridge
scamorza , served with Follain relish and Longueville house apple brandy
and fig chutney and house crackers.

Old Butter Roads Launch 2018

The Old Butter Roads Féile 2018 Website

A Bit of Banter. At Old Butter Roads Launch in Blarney

A Bit of Banter

At Old Butter Roads Launch in Blarney

Joe McNamee with, from left, Martina and Tricia Cronin and Lenka Forrest

“Sometimes you need to be broken to get stronger”, said Martina Cronin, Chef at the Square Table where her twin sister Tricia is front of house and manager, at the launch of the 2018 Old Butter Roads Food Trail in The Church Of The Resurrection Blarney on Saturday.

Martina was responding to journalist Joe McNamee whose gentle prompting drew some terrific answers from the chefs and producers on stage. Martina paid tribute to her mother: “The house was very food oriented.” But she was in transition year before she made her mind up to be a chef.

Ciaran Scully, teacher and chef, “had me ready for Dublin” where her education continued under top chefs Ross Lewis and Graham Neville. One of the things she learned along the way and which she and Tricia implemented at the Square Table was to use local as much a possible. “This way we met and got to know the local producers and that in some ways led to this festival.”

Hegarty's cheese

Joe asked Tricia how customers reacted to local produce. Her years in Jacques gave her a good grounding and introduced her to local produce. “I enjoy engaging with the customers on local produce and local producers. But you do need to know your stuff. There’s a lot of homework to be done, especially with new dishes. I find too that now locals and international customers are talking about the Old Butter Roads.”

Lenka Forrest who runs the Old Blarney Post Office Café in the village started here about two years ago and immediately “clicked” with the Cronin twins and Maire, the chair of the Old Butter Roads. “It is important to promote the great food that's within this area to locals and tourists. I was happy to get the call to join the OBR. And happy too to see how Irish food has changed over the past twenty years.”

Victor of Bluebell Falls

Pat Mulcahy

Lenka, originally from Czechoslovakia (“the Czech side!”), didn’t really have a food background. But spotted the closed-up Post Office and rented it. “I didn’t know anything about the business, about the margins. It is a tiny place - you can see us make everything. We use the right ingredients and give good customer service. I like sharing food and love to see people enjoying our food.”

Frenchman Jean-Baptiste Enjelvin is helping Dan Hegarty of Whitechurch make his great cheese for the past two years or so. He admitted he had no idea about Irish cheese but soon discovered “other amazing cheese makers, Gubbeen, Milleens, Coolea”. Hegarty’s are long renowned for their cheddar but Jean-Baptiste told us that the range is expanding, a Comte/Gruyere style, and had some delicious samples to share.

Zwena McCullough of the nearby Hydro Farm Allotments said she is passionate about growing. “We share everything in the allotments, including the fruit cage. It is organic, no chemicals, we have a great community from tiny tots to the quite elderly. A great variety of nationalities including a Moroccan lady who makes a great tagine! We help educate by running courses and so on.”

Victor from Bluebell Falls was also on the platform - they weren't all up together! And he told Joe his story. We visited his farm recently and you can see all the details here. 

Hydro Farm Allotments 

Pat Mulcahy from Ballinwillin Farm told us his business includes deer, wild boar, and goats, B&B, lunch, evening meals. He has about 40 meat products, all through organic farming. He found lots of obstacles at the start: “You need to be determined, lots of walls to jump.” Now he works with many chefs to get his food message across.

And while he meets some of the biggest names in the industry it is often at home that he feels the big pride. “The chest expands,” he admitted, “when I’m sitting around the breakfast table with guests from many countries enjoying the farm food as was the case this morning.” You’ll probably be hearing more from Ballinwillin about wellness and the link with food as they are seriously looking at the influence of quality and authenticity on good health.

All together now!

Pat also imports his own wine from Hungary. “Some of the best winemakers in the world are in Hungary but they don’t sell. We were lucky to get into partnership in a cellar and now bottle and import our own range of wine. Growing grapes is like farming - that's what attracted me."

The Aubane community seem to be ahead of the posse on the Old Butter Roads as they celebrated the 250th anniversary 20 years back and Celeste Buckley told us on Saturday about another celebration on May 18th next, the 270th, with a five course meal at the local community centre to be followed by music and dancing. “We have a very exciting menu for the event and are really looking forward to the night.” Details on here. 

Jean-Baptiste

Kanturk too will be involved and we heard from Timmy McCarthy, the 5th generation butcher from the town. “We can't move forward without taking inspiration from the past. We have a rich array of producers and it all needed direction. This is a platform to promote the area!”

Joe McNamee then officially declared the event open. “This is a tremendous initiative. Food and tourism are intertwined and contributed to the country's recovery. The quality of the food and the movement of small premium producers led to this. But don’t reserve your support for special occasions. Support these producers in your weekly shopping.”

Chairperson Maire Ní Mhurchu, a founder member, then invited us to sample the trays of tasty bites laid out for us and so we did. “We all have a passion about food,” she said earlier. “We are a  cooperative group and intend to show the area at its best. Our new website has been launched. As you know our logo is the Milk Churn.”

Joe McNamee launches the 2018 event.

“This is a great unspoiled area, yet very close to the city. There is a great heritage here and that shouldn't be forgotten either and the Aubane celebration is part of it as it the cart outside built by the local mens shed.”

Soon the celebrations began. Indeed, I suspect they had already begun in nearby Blairs Inn. Next stop after the church opening was Lenka’s cafe where Pat Mulcahy was roasting one of his wild boars. Lots of events coming up over the month so do stay in touch with the website and also their Face book page. 

Also of interest:

Ballinwillin House and Farm

Bluebell Falls Visit

My North Cork Collection

Visit to Hydro Farm Allotments 

Game On at Blairs Inn

Game On at Blairs Inn

Venison casserole

The crew in Blairs Inn in Cloghroe are always game for a laugh, summer or winter. But this time of year, four-legged and feathered game is in season and is served up in many delicious ways by the kitchen of this renowned country pub, a few miles from Cork City and Blarney.

A laugh and a smile are guaranteed here, directions too if you’re a tourist seeking the next beauty spot or watering hole; they’ve even been known to change a wheel for a customer. 

Pheasant

Not that you’ll ever be in a hurry to leave the pub. In winter, the fires are burning and the company's good. You’ll get the same company in the summer in the garden by the little Sheep River. And it’s also a terrific place for craft beer, one of the first places in Ireland where I was given a multi-page craft beer menu to choose from.

The craft beer is still going strong here and, indeed, the beer I had for lunch was something special. It is a Gluten Free stout, Stag Saor*, and is on draught, Ireland's first. 

GF and on draught

Richard Blair, one of two brothers now running the pub, told me of a satisfied customer of a few days earlier. A coeliac, the man hadn’t drunk stout, his favourite tipple, for twenty years but, having sampled the Star Saor, left Blair's Inn with tears of gratitude.

I had noticed they were using the Ballyvourney stout in my Venison Casserole so, of course, I ordered a pint. And it proved a great match for the rich casserole of Wicklow venison (16.95) which was served with a side dish of root vegetables, some broccoli too and a big baked potato! Great stuff.

CL was eagerly tucking into her Wild Irish Pheasant (half!), with aromatic gin and juniper stuffing, mushrooms and a red wine sauce (16.50). Another superb dish. Thought she might have had a G & T with this but no she settled, quite happily as it turned out, for the Scarlet Pimpernel by Killarney Brewing.

Lots of choice here, including the corned beef dish for which the Blairs are well known. Meat features strongly but, in fairness, they have no less then three fish dishes in the mains as well. Beside, they have one-plates meals (including a massive Wagyu beef burger), and there are salads, baps and open sandwiches.

Bluebell goats

Good choice of starters too though both of us went for cheese based dishes. Having tried, unsuccessfully, to milk one of their goats earlier in 2017, CL has a soft spot for Bluebell Falls so no surprise that she picked a warm tartlet of the cheese, with creamed leeks and smoked salmon, a terrific flavoursome dish for €8.65.

Gubbeen

For the same money, I enjoyed a lovely salad of Gubbeen and seasonal leaves. Very pleased with that one. Indeed, very pleased with the meal overall as is consistently the case here.

* Saor is Irish for free and producers, 9 White Deer from Ballyvourney, already have a full set of Gluten Free beers in bottle.

Another venison dish, this from the evening menu.

Blairs Inn

Cloghroe

Blarney

Co. Cork

Tel: (021) 438 1470

Facebook: https://www.facebook.com/blairsinn/