Everyone’s a winner at the Curry Night for Hope in The Grainstore

 Everyone’s a winner at the Curry Night for Hope in The Grainstore

All ready! The calm before the curry.

A couple of weeks back, I spotted a notice on social media about a Curry Night in the Grainstore at Ballymaloe. This could be different, I thought, and read on. A couple of things confirmed my first thoughts and hooked me in. One was that it was a fundraiser for Hope and the other was that Green Saffron’s Arun Kapil, the spice expert, was involved in the curry. Hard to resist the combination of a good cause and a good curry. Win win, I said, and booked my tickets.

Mol an oige! While she didn’t quite use that phrase, Hope’s Honorary Director Maureen Forrest (who set up the organisation in 1999), used it as a theme and praised the many young people who have helped Hope over the years. 

Hot in the kitchen. Arun's selfie
with Aoibheann and Liam in background.

Two of the current students, Aoibheann and Liam, had led this Curry Night Fundraiser and, with help, especially from Arun and Olive, put on quite an evening including cocktails and mocktails, the curry, dessert and lots of raffles sponsored by local businesses such as Frank Hederman, Cully & Sully, Green Saffron, Supervalu, Sage,  and others including Ballymaloe itself. I didn’t win any of the prizes but I still consider myself a winner such was the feel good factor.

Just to give you a taste after the event, here’s the menu:

Jolly Jaipur Cocktail or Mocktail with Smoked Salmon (marinated in Panch Phoran, Lime Juice and soft herbs) and Gol Gappas (chickpea, potato and tomato chaat). This was served upstairs, quite a “noisy” upstairs as the 100 plus diners gathered.

Curry, Dahl and Naan

Soon we all trooped downstairs, quite eagerly, to our tables. Orderly queues were organised as the main dish was served buffet style. And that was Chicken Korma, Red Lentil Dahl, Roast Cauliflower and potatoes in spices with rice, Raita and the best ever Naan! An excellent plateful.

Raffles were held during the interval and we finished with dessert at the table, another lovely dish of Mango Kulfi (ice-cream!), Garam Palmiers with rose and pistachio sprinkles. 

Students Liam and Aoibheann, well supported here by a generous East Cork community (acknowledged by Maureen Forrest) have been given the opportunity to raise funds for the Hope Foundation and travel to Kolkata, India, to visit the homes and hospital that Hope have set up in order to protect and educate children in poverty.

Since 2003, HOPE have been working with schools across Ireland through Development Education. “Engaging with students is one of the best ways to raise awareness of the work we do with street and slum children in Kolkata. Development Education is driven by the strong belief of ‘students helping students’, whereby learning and understanding the reality of poverty inspires young people to take action for change. We consider all students from primary, secondary and third levels who are involved with our work to be Ambassadors for HOPE; reaching out to young people far less fortunate and taking real steps to a better, more fair world.”

For more info contact HOPE’s Schools Coordinator – schools@hopefoundation.ie.

Minister Simon Coveney joins Belvelly Smoke House to celebrate 40 years of food production!

press release

Frank Hederman and Belvelly Smoke House celebrate 40 years of food production

Minister for Foreign Affairs Simon Coveney with Frank Hederman (right)

Minister for Foreign Affairs Simon Coveney joins Frank Hederman and Caroline Workman in Cobh to celebrate the significant milestone

Belvelly Smoke House is celebrating 40 successful years in business this year. It is owned and run by husband and wife team Frank Hederman and Caroline Workman. Highlights from their 40 years in business include featuring on the menu at the State banquet held for Her Majesty Queen Elizabeth’s 80th birthday celebrations and its selection for the Ryder Cup menu when it was held in Dublin in 2006.

Hederman’s private client list includes royalty, Ambassadors, Irish rock bands, international film directors and actors.

Frank Hederman was one of Rick Stein’s food heroes and Hederman’s salmon has been a regular feature on the menu at his famous seafood restaurant in Padstow and on his TV series. Frank’s smoked salmon was also used by Chef Richard Corrigan’s winning first course on BBC’s Great British Menu. Frank has been featured on numerous TV documentaries and travel shows and The New York Times famously said “To say Frank Hederman smokes fish is to say that Steinway makes pianos”.

Belvelly Smoke House, established in 1982 and located near the town of Cobh, is Ireland’s only authentic timber smoke house for Irish salmon. Growing up in a seaside town, Frank Hederman was inspired by the bustling activity of fishermen and the local boats landing with salmon catches. He began smoking salmon in a cupboard–like room and is a self-taught craftsman and businessman. A local and family focussed business, Frank’s late father and mother, his brother and children were all involved over the years. Now, Frank and his wife Caroline run the business. 

The company employs eight people, a number which doubles during the busy Christmas period.  Products from Belvelly Smoke House have appeared on menus such as Rick Stein’s, and on the counters of food halls such as Fortnum and Mason for decades. 

Minister for Foreign Affairs, Simon Coveney joined Frank and Caroline in Cobh to celebrate the success of the business. 

Minister Coveney said: “This is a fantastic achievement for all of the team at Belvelly Smoke House, especially for Frank and Caroline as they celebrate 40 years in business this year. Their products are enjoyed all over the world and they are truly great ambassadors for Irish food production. I wish them all the success for future as they develop and grow their business from Cobh.”

Last week Frank Hederman became the first Irish person to receive the Walter Scheel Medal, the prestigious annual European culinary prize that recognises outstanding contributions to European culinary culture. Previous winners include Pierre-Emmanuel Taittinger of Taittinger Champagne and Spanish Chef Ferran Adrià of El Bulli. The award comes as Belvelly Smoke House celebrates 40 successful years in business. The Walter Scheel judges praised Frank’s traditional smoking methods, as well as his ‘four-decade dedication to producing the finest possible quality smoked salmon’, stating that Frank ‘redefined one of the most iconic products of Ireland’s culinary heritage.’ 

Frank Hederman said: “We’re feeling happy and proud to have reached our 40 year milestone. Recognition by the Walter Scheel Medal is good for business and it’s good for company morale. We work hard and we’ve done well, so the team deserve that recognition. The award is also for our local community that support us week in week out when they shop at the English Market and farmers markets in Midleton and Cobh. In so doing they are keeping an important food tradition alive and well.”

As well as smoked salmon, Belvelly Smoke House also produces smoked mackerel, eel, haddock, mussels, butter, spices, nuts and a wide range of handmade pates, fishcakes and Hederman at Home dishes which are produced in the Smoke House kitchen. These products are available locally in their English Market shop and at farmers’ markets. Their salmon products are available to buy online for delivery to North America, mainland Europe and Ireland.

Caroline added: “It’s a really harsh world out there and we feel incredibly lucky to have survived and thrived this long and to have all the support and friendships we enjoy through the business. Most of all it is hugely satisfying knowing that so many people enjoy eating what we enjoy making.”

Frank's One of the Very Best. Euro Honour for Hederman Smoke House

Frank Hederman of Belvelly Smoke House becomes first Irish person to win prestigious European culinary award

Frank and Caroline on top of the world.

Frank Hederman has become the first Irish person to receive the Walter Scheel Medal, the prestigious annual European culinary prize that recognises outstanding contributions to European culinary culture.

Previous winners include Pierre-Emmanuel Taittinger of Taittinger Champagne and Spanish Chef Ferran Adrià of El Bulli. The award comes as Belvelly Smoke House celebrates 40 successful years in business. 

Belvelly Smoke House, established in 1982 and located near the town of Cobh, is Ireland’s only authentic timber smoke house for Irish salmon. The Walter Scheel judges praised Frank’s traditional smoking methods, as well as his ‘four-decade dedication to producing the finest possible quality smoked salmon’, stating that Frank ‘redefined one of the most iconic products of Ireland’s culinary heritage.’ 

The Walter Scheel Medal celebrates recipients as a valuable and integral part of Europe’s rich cultural heritage and it promotes unique culinary traditions in order to preserve them. It also rewards a commitment to quality by producers considered to be the best in their field. 

Growing up in a seaside town, Frank Hederman was inspired by the bustling activity of fishermen and the local boats landing with salmon catches. He began smoking salmon in a cupboard–like room and is a self-taught craftsman and businessman. A local and family focussed business, Frank’s late father and mother, his brother and children were all involved over the years. Now, Frank and his wife Caroline run the business. 

The company employs eight people, a number which doubles during the busy Christmas period.  Products from Belvelly Smoke House have appeared on menus such as Rick Stein’s, and on the counters of food halls such as Fortnum & Mason for decades. 

Frank Hederman said: “This award is recognition from a prestigious European organisation for the authenticity and singular quality of the food we make, the skill and hard work that goes into it, and the perseverance that’s required to keep a food business like ours going. It’s an opportunity to pause and take stock of all the people along the way who have worked with us, supported us and believed in us, and to thank them sincerely.”

“It’s a great day for Irish food. It’s the first time the Walter Scheel medal has been awarded in Ireland and it also recognises the excellence of our raw materials and food markets and independent shops - all that makes up our food culture.”

As well as smoked salmon, Belvelly Smoke House also produces smoked mackerel, eel, haddock, mussels, butter, spices, nuts and a wide range of handmade pates, fishcakes and Hederman at Home dishes which are produced in the Smoke House kitchen. These products are available locally in their English Market shop and at farmers’ markets. Their salmon products are available to buy online for delivery to North America, mainland Europe and Ireland.

Caroline added: “It’s a really harsh world out there and we feel incredibly lucky to have survived and thrived this long and to have all the support and friendships we enjoy through the business. Most of all it is hugely satisfying knowing that so many people enjoy eating what we enjoy making. This award is also for our customers, they are as instrumental as the producers are in creating the vibrant food community that this award recognises.”

Minister for Foreign Affairs, Simon Coveney said: "I would like to congratulate Frank Hederman on becoming the first Irish person to receive the Walter Scheel Medal. This is a huge honour for Frank and indeed for the Irish food industry as this award recognises outstanding contributions to European culinary culture. It is a double celebration as Belvelly Smoke House is celebrating 40 years in business this year and I look forward to visiting soon. Frank is a true ambassador nationally and internationally for Ireland's food culture and his products are world renowned. This award shows that Frank and Caroline and the team at Belvelly Smoke House are considered to be the best in their field on the world stage."

Established in 2014 in memory of the fourth President of the Federal Republic of Germany, Walter Scheel, the Medal promotes cuisines, wines, regional food specialities and gastronomic traditions, and it emphasises their ability to bring people together. 

To celebrate the award there will be a ceremony at Belvelly which will be attended by MEP Deirdre Clune, Dr Christoph Wirtz who presides over the Walter Scheel Medal, his colleague Dr Dominik Dortmann, the German Ambassador, Cord Meier-Klodt and Colm O’Gorman, Executive Director of Amnesty International Ireland. Caroline and Frank will also host a breakfast on the Promenade at Cobh Farmers’ Market with all proceeds going to Amnesty International Ireland and St Vincent de Paul.

 

The Walter Scheel Medal organisers will also be given to a tour of the English Market by local food historian, Regina Sexton, followed by lunch created by Claire Nash, a keen ambassador for local food at Nash 19, Princes Street.

Taste of the Week. Treble by Hederman, ORSO and Riceflour GF Bakery.

Taste of the Week.

Treble by Hederman, ORSO and Riceflour GF Bakery

I've regularly thought I could get a delicious 3-course dinner from the big box that arrives when Neighbourfood delivers here. Made a deliberate attempt as I ordered it this week and hit the jackpot, on the treble.

Starter was Portuguese Fritters by Frank Hederman, mains a Chicken Borek Pie from ORSO, while the dessert was a well-named Sweet Tooth Meringue Cake by Riceflour.

Hederman's Portuguese Fritters with Hot Smoked Salmon and Tartar sauce. Frank himself calls them "dreamy light pillows of hot smoked salmon, potato, parsley, garlic and smoked chillies, bound with beaten egg and rolled in Panko bread crumbs". And they are a delicious dream and, something else, that tartar sauce is also a champion. 

But don't take my word for it. Here's what Michelin Chef Miyazaki wrote on Twitter on Thursday (yesterday): “Fritters are amazing, very tasty!! Tartar sauce is nice with it also .. fritters texture reminds me of when my mother used to make crab cream croquettes when I was child. Amazing”.

We shared the four that came in the packet as a starter with a salad, the leaves from Purple Squirrel Farm. They may also be used as a main course. Lots of suggestions for using this and other Hederman products on their website. Colm O'Gorman is a regular contributor to Hederman and he created these beauties.

We were in for another very pleasant surprise with our main course: ORSO Chicken Borek Pie. Borek is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, typically filled with meat. It is a Turkish word and the pie or versions of it are found in many neighbouring countries.

Our filling was Chicken, Apricot, Sage, Onion, Barley, Nutmeg, Sesame, Oregano, Sumac, Salt and Chilli. It turned out to be a very harmonious combination, with the chicken and apricot the leading duo. Again, you could try one of these and divide between two for a very tasty lunch! The picture above has a complete pie on the bottom with an open half of another on top.

And the pleasant surprises continued with the dessert: the Sweet Tooth Meringue Cake by Riceflour. Layers of luscious sweetness, yum from top to bottom, from first to last.

And, another surprise, at least for me! Riceflour, a gluten free bakery, is run by Spanish sisters Silvia and Olga, who you may remember from farmers markets and food festivals of a few years back. I often wondered had they returned to Spain but here they are now and I'm sure  your sweet-tooth will join with mine in welcoming this lively duo back to the food stage.

Think I'll let them have the last word on our dessert: "Sweet Tooth treat is a stunning creation which boasts decadent swathes of a whipped consistency of meringue with numerous layers of our crisp puffy pastry in the outside. Available in individual portions or as a full cake for any occasion." See their other products here.

  

Enhancing The National Treasure That Is Hederman's Smoked Salmon. New Recipes. New Dishes.

Enhancing The National Treasure That Is Hederman's Smoked Salmon.

New Recipes. New Dishes.

Hot Smoked Salmon Tart

Frank Hederman’s smoked salmon is a national treasure, certainly more so than those curried chips in the advert that keeps popping up on TV these days.

Smoking fish is a relatively simple process. Put an experienced maestro (he started in 1985) in charge and the results are simply superb. It’s all about time, timing and touch. But you can’t put a timer on it. “You know when it’s done by feel,” says Frank.

And his smoked fish (and other products) are very popular indeed. But sometimes we take it for granted. Shove it on to the brown bread, mix it into the scrambled egg. Great but it can be so much better.

Frank and his wife Caroline have been showing us how for quite a while now, selling prepared dishes (which highlight the fish) at their various outlets. You may have Smoked Salmon Paté, Smoked Mackerel Crush, Smoked Butter, Smoked Chilli Flakes and more!

And now there’s even more help to get the most from this treasure. Friends and collaborators of the Hedermans have been recruited and you can find a tempting gallery of recipes featuring suggestions from Clare McQuillan, Colm O’Gorman, Darren Kennedy and William J. Cooper.

Hot Smoked Salmon, Fennel Seeds and Potato Gratin (right) with Hake

A few days back, we got a gift box from Frank and Caroline of Hot Smoked Salmon, Smoked Paprika, along with a Hot Smoked Salmon, Fennel Seeds and Potato Gratin to try. Aside from the paprika, they didn’t too last long!

We started with the Gratin which you may buy at their various outlets (also via Neighbourfood). It  consists of layers of finely sliced potatoes, cooked with poached and hot smoked organic Irish salmon, smoked chilli flakes and herb cream. 

They bill it as an indulgent main course for one “or you could share and have it as a side with a piece of grilled fish, and a dressed salad”. We took the latter course, added the salad and some hake. The result was a delight, the fish enhanced by the spicy flavours of the gratin. A lovely treat on a wet Saturday evening along with a bottle of Pinot Blanc from the Alsace.

A day or two later, we looked at the gallery of recipes and choose the Smoked Salmon Tart by Clare McQuillan. We didn’t have the sea veg handy but did have some spinach (via NeighbourFood), a few baby leaves of last year’s Kale in the garden and also a few leaves of Wild Garlic from another corner of the garden.

Other than that, the official blog chef followed the recipe and we had a terrific meal with the generous amount of smoked salmon the star. You can see the full recipe here.  

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We’ll be looking at Hederman’s produce in a different way in the period ahead, getting even more out of this treasure on our doorstep!

Taste of the Week. Hederman's Smoked Haddock Chowder

 Taste of the Week

 Hederman's Smoked Haddock Chowder

with Garam Masala & Black pepper

The stallholders of English Market in Cork are well-known for their ability to chat and Frank Hederman (the ace of fish-smokers) is one of them. So no surprise that his chowder has quite the title: Hederman's Smoked Haddock Chowder with Garam Masala & Black pepper. It is also our Taste of the Week.

The Hederman kitchen has long known that curry spices work really well with smoked haddock (in dishes such as Kedigree) and so the Garam Masala and Black pepper were added. And the combination worked superbly. The chowder is packed full of texture and flavour and a treat on a cold day. Totally delicious.

It comes in a 400gr pot and the contents make a main dish for one or two (large) cups for two. Well worth checking out. You may get it at The English Market or, as I did, via Neighbourfood.

Frank Hederman
Belvelly Smokehouse

Belvelly

Cobh

Co. Cork
 

Taste of the Week. Hederman's Smoked Mackerel

Taste of the Week

Hederman's Smoked Mackerel

Frittata with Hederman's Smoked Mackerel

You get some excellent examples of the Spanish Frittata in the local Cork restaurants. But sometimes, it can be a bit on the bland side.

Whole Smoked Mackerel by Hederman, also delicious

If you're cooking one at home, here's one surefire way to pump up the flavour factor. Use a couple or three of the delicious Smoked Mackerel fillets from Frank Hederman, available in his stall at the English Market and in various farmers markets (eg Midleton).

Hedderman mackerel fillets

The official Blog Chef recently did one and the smoked mackerel (one fillet was plain, one chilli and one chive) worked a treat. We got our latest lot via Neighbourfood (six is the minimum order here but, don't worry, you'll get through them quickly). A superb Taste of the Week.

Check out NeighbourFood and check out Mr Hederman!

Trading through testing times. The English Market Traders continue to serve the people of Cork

Trading through testing times

The English Market Traders continue to serve the people of Cork 

The English Market has served the people of Cork since 1788 in the face of famine, flood, war and multiple recessions. As many of the English Market tenants continue to trade, it is almost certain that ‘global pandemic’ will soon be added to its list of triumphant battles.

Many of the food entrepreneurs and family businesses within the English Market have stepped up to recent challenges by diversifying and adapting from the traditional approach, to help support their communities, keep supply chains moving and ensure the viable continuity of their businesses. 

The English Market remains open for business in the heart of Cork City Centre as the traders today as in 1788, are as focussed as ever on “Serving the City”.

In addition, many of the innovative English Market Traders have recently introduced home delivery and order and collect services to support their customers who may be cocooning or unable to visit the Market during these times.

There is approximately 30 independent food retailers within the English Market open, providing a full supply of the very best of Irish produce including, freshly caught local fish and seafood, fresh fruit and vegetables, local farm reared meat and poultry, as well as some of Ireland’s best cheese, wine and preserve options - among a host of other foodie delights from both near and far. 

For customers visiting the English Market, there is the added advantage of free parking throughout the city and many social distancing, safety and security measures in place in the Market to keep shoppers and traders safe.

The English Market is open Monday to Saturday, 8am-6pm (although some traders are operating reduced opening hours), for further information please visit www.englishmarketcork.ie. To keep up to date with individual Trader information and regular updates visit @theenglishmarketcork on Instagram, Facebook and Twitter.

Please find below the current detailed list of Traders open in the Market - with those offering click and collect or delivery services highlighted.

Company Name	Tenant	Details
Alternate Bread Company	Sheila Fitzpatrick	The Alternative Bread Company was established in 1997 by Sheila Fitzpatrick and sells a large range of handmade bread and baked goods, including a range of 100% organic sourdoughs, traditional Irish soda bread, syrian flatbread and a wide variety of gluten free, wheat free, dairy free and sugar free products. The Alternative Bread Company is open for business, operating during 8am -4pm. Offering a call and collect service and also offering a delivery service for elderly people - To place an order phone the shop on (021) 425 1347.
Ballycotton Seafood Ltd.	Adrian Walsh / Diane	Ballycotton Seafood is a family owned business, established in 1985, Ballycotton Seafood is open business as usual in the market with a full selection of superb fresh fish and seafood available. Also offering free local Cork delivery service (minimum order value €20) to place your order phone 021 4613122. Also offering call and collect service - phone the market stall on 021-4272093.
Best Meats	Paul / John Boyling	This traditional butchers was established in 1976 and now has had three generations of family preparing the “Best Meat” for the people of Cork since opening! Best Meats produces a range of fresh quality beef, lamb, pork and chicken. Their best selling product is their top quality beef. Business as usual. Slight change in hours - now operating 9am-5pm. Offering call and collect service from 021 4270563, pay over the phone available.
Bresnan Meats	Michael Bresnan	Bresnan’s Butchers was established in 1898 and is now a 4th generation butchers offering a high quality range of locally sourced meat. Bresnan’s is the family with the longest unbroken presence in the English Market which ensures a high level of care and custom in its service. Bresnan meats offer the best of home grown farm to fork, beef, lamb and pork from their Market stall business as usual from 9am-6pm Monday to Saturday.
Bubble Brothers	Billy Forrester	Bubble Brothers offer a carefully selected range of affordable, interesting wines and champagnes from around the world, alongside a variety of Cuban cigars.Open for business as usual in the market. Also offering free delivery for all orders of more than €100, to any address nationwide. Visit www.bubblebrothers.ie to place your order.
Café Marius	Sebastian Antoine	Cafe Marius take pride in offering local products, working exclusively with County Cork farmers and traders at the market to promote the importance of shopping local and supporting other traders. They have a selection of cakes, teas and coffees available. Open for takeaway only from their market stall.
Coffee Central	Mary Rose Daly	This family-run stall was established in 2000 and is on its second generation of management. Coffee Central offers a range of organic gourmet coffee and specialty loose leaf teas. Open in the market for takeaway only from Thursday to Saturday, 9am-5pm.
The Chicken Inn	Tim Mulcahy	Tim Mulcahy of The Chicken Inn, a third generation family business that is best known for providing quality and fresh poultry, pork and bacon, has recently launched their “Poultry in Motion” local delivery service offering customers free local Cork home delivery on orders €30 and above . Open For business in the market. To order, send an email to chickfoods.acc@gmail.com with your order, full name, address and telephone number.
Chocolate Stall	Rosemary Daly	The Chocolate Shop opened in 2000 as a specialist chocolate shop: unique in Ireland, it is independent of any manufacturer or franchise and therefore free to source only the best quality chocolate from the best artisan chocolatiers throughout the world. The Chocolate Shop is available for home delivery and click and collect from their website www.chocolate.ie
Coughlan Meats	Paul / Alan Murphy	Coughlan meats are a fifth generation family butchers serving the people of Cork for over half a century. Alan and the team pride themselves on having all locally sourced products. This butchers specialises in providing a range of quality beef, lamb, pork and poultry products. Open business as usual in the market and also offering click and collect service of from www.coughlanmeats.com
Durcans	Tom Durcan	Tom Durcan Meats specialise in sourcing and selling the finest quality local meats from dry aged Irish beef, succulent Irish spring lamb, locally produced fresh Irish pork and the freshest homemade speciality sausages. Tom Durcan Meats are open in the market and also offering order and collect and a free local delivery service. Order online on tomdurcanmeats.ie or phone the shop on 021 427 9141 to place your order. They will even add items from other stalls to your order on request!
Hassetts Bakery	Michael Hassett	Hassetts Bakery offers a wide range of products including artisan breads and confectionery. Open for business and have recently launched an order online service from www.hassettsbakery.com. You can order your freshly baked bread, pastries & confectionery and they will have your order ready for next day collection once ordered before 12.30pm.
Heavens Cakes	Joe Hegarty	Heaven’s Cakes is run by husband and wife team Team Joe & Barbara Hegarty. Both are classically trained chefs specialising in Cakes and Pastries. All produce at Heaven’s Cakes is handmade, using local ingredients wherever possible. Open in the market on Friday and Saturday only from 9.30-6pm.
Hederman's	Frank Hederman & Caroline Workman	Hederman Smoked Salmon is a first generation artisan producer of smoked wild and organic salmon, which they have been producing in Ireland’s only authentic timber smokehouse for nearly forty years. Hedermans is open business as usual in the market, have just launched a new Click and Collect service in addition to their delivery service, available to order from their website www.frankhederman.com.
K O'Connell's	Pat O'Connell	K O’Connell’s was established in 1962 and has been a thriving business since its opening nearly 60 years ago. O’Connell’s pride themselves on their customer service, the freshness of their products and their ability to source exotic fish for their customers. Their best sellers include salmon, cod, hake and prawns. Open for business from the market offering an amazing selection of fresh local seafood. Also offering a newly introduced  home delivery service - to place an order phone 021 427 6380 or email freshfish@eircom.net. Please specify which way you would like your fish prepared and the team will have it ready just the way you like it!
Landons Bacon	Stephen Landon	After farming for generations the Landon family established this stall in the English Market in 1990. They pride themselves on selling only the best and freshest of Irish pork and bacon. All of their products are prepared in house and all produce is locally sourced. Their rashers and bacon are highly acclaimed and are very popular among the people of Cork. Open for business as usual, Offering delivery to elderly vulnerable people during this time - contact Stephen on 086 862 0077 to place your order.
My Goodness	Virginia & Donal O'Gara	My Goodness was established in 2015 by Dónal and Virginia O’Gara. My Goodness is an award-winning ethical health focused business that specialises in vegan, raw, sugar free, gluten free and fermented probiotic products. All ingredients are sourced from local and organic suppliers where possible. My Goodness foods are open business as usual in the market and available for Click and Collect and home delivery through Neighbourfoods.ie .
Noonan's	Kathleen Noonan	This stall was established in 1955 by Kathleen Noonan and is now managed by Pauline Noonan as the second generation to run the family business. Noonan butchers specialises in pork with best sellers including the skirts and kidneys, bodice, crubeens and offal. All produce is sourced from Irish local producers with traditional old fashioned curing. They can do a delivery service - if needed, just to ring her on her mobile. They have their full product range available everyday and new hours during this time are 9.30-4pm.
O'Mahony Family Butchers	Eoin & Katherine O'Mahony	O’ Mahony’s was established in 1974 by Katherine O’Mahony. At this Stall you will find the very best, locally sourced meat such as specialist cuts of dry aged beef, Ballea Farm Lamb, rose veal, buffalo and venison. Open for business Tuesday-Saturday 9am-2.30pm . Offering click and collect from www.omahonysbutchers.com and will drop your order to the boot of your car.
O'Reilly's	Donagh O'Reilly	A O'Reilly is now a third generation family butcher. O'Reilly's continue to serve traditional Tripe and Drisheen to the people of Cork, as they have for the past 100 years. Call ahead to place your order on 021 427 0925 and collect, or one of the team will kindly drop it out to your car.
O'Sullivans Poultry	Glenys Landon	O’Sullivans began the business by rearing free range turkeys and chickens on their own farm in Cork. They moved into trading in the English Market in 1990. You can expect to find a variety of options available from free range chicken to wild Irish game. Open for business as usual in the market.
O'Sullivans	Tim O'Sullivan	Tim O’Sullivan Meats was established in 1939. Now Tim O’Sullivan is the 3rd generation butcher to lead the company and provides quality and fresh meats to local customers. This butcher sells beef, lamb, pork and poultry products and is best known for providing a large range of ready-made stir fry marinated products.
On the pigs back	Isabelle Sheridan	On the Pigs Back was established by 1992 by Isabelle Sheridan, a French native. This stall prides itself on its passion for Farmhouse Cheeses, Homemade Pates & Terrines made from family recipes. On the Pigs Back stock a full range of Irish Farmhouse Cheese as well as daily fresh Arbutus Bread. Open business as usual in the Market and also offer a nationwide delivery service from www.onthepigsback.ie and available to order through neighbourfood.ie.
Pots n Pans	Michael McBarron	Pots N Pans was established in 2004 and sells a range of household, kitchen and crockery supplies. Open business as usual in the market with social distancing practices in place.
Moynihan's Poultry	Noel O'Callaghan	Moynihan’s Poultry provides a variety of fresh Irish poultry products and eggs. The brand is proud to provide all shoppers with locally sourced poultry products which come from 100% approved Bord Bia farms. Moynihan’s poultry range of poultry cuts, eggs and value-added products ensures that each customer has a wide variety of options to choose from. Open for business as usual in the market.
Super Fruit	Michael Corrigan	Superfruit was established in 1969 by Michael Corrigan. This family business sells fresh fruit and vegetables from its popular market stall. This is worth a visit if you are looking for guaranteed farm to fork freshness. Open for business as usual, trading as normal with all welcome.
The Good Food Shop	Marc O'Mahony	The Good Food Shop is a certified organic trader and sells a wonderful selection of top quality fresh, organic fruit and vegetables as well as household staples and a vast range of specialty food items. Open for business as usual, with the normal opening times 9am-6pm. Delivery service available - email or phone in marcomahony@hotmail.com Possibly the only shop in Cork(Potentially Ireland) with yeast available - to bake bread. Fresh yeast and dried yeast delivery on saturday morning.
The Meat Centre	Ken Barrett	The Meat Centre was originally established in 1980 by first generation butcher Ken Barrett. A wide variety of fresh meats are on offer such as beef, lamb, pork and bacon. All produce are of the finest quality and are fully traceable from farm to fork. Open for business as usual in the market.
The Real Olive Company	Jenny Rose & Tobias Simmonds	The Real Olive Company was established in 1993 by Toby Simmonds and was the first olive stall in the country. Starting with just a few barrels of olives and growing now to include about 40 varieties of olives along with an extensive range of other Mediterranean produce, such as fresh pesto, hummus, tapenade and extra virgin olive oil as well as their own dairy -Toons Bridge Dairy. The Real Olive Co. deliver nationwide from their online shop www.therealoliveco.com
The Roughty Foodie	Margo Ann Murphy	The Roughty Foodie is now a third generation family run business. You can expect to find local and fresh real honest ingredients when visiting this market stall - they provide non perishable food gifts, seasonal fruits, local raw honeys, homemade jams and Irish crafts. The Roughty Foodie is open for business as usual and also providing a free local delivery service within the city limits, of their delicious 'Cocooning Food Hamper' filled with local produce for just €70! Call Margo on 087 635 2415 to place your order.
Toonsbridge Dairy	Jenny Rose & Tobias Simmonds	Toonsbridge was established in 2009, when The Real Olive Company recognised a high demand for Mediterranean cheeses that were imported and being sold to accompany their olive selection. Jenny-Rose Clarke of The Real Olive Co. took this as an opportunity to create a range of locally hand-made Mediterranean style cheeses, which has since become an award-winning stand alone brand of its own. Toonsbridge Dairy and The Sandwich Stall are open for business in the market. They are also offering an order and collect service. To place an order, call (021) 4806500 .