Blas na hÉireann 2020 winners announced!

Blas na hÉireann 2020 winners announced

Rubert Atkinson, Longueville House Beverages

In a year like no other, Blas na hÉireann announced the winners for 2020, with 34 winners from County Cork. With the annual pilgrimage to Dingle stalled, this year's winners tuned in from every corner of the country for a virtual celebration of the very best in Irish food. 

 

The team at Blas na hÉireann have been working tirelessly since March to ensure that Blas 2020 went ahead, maintaining their commitment to celebrating the very best in Irish food and drink. Chairperson Artie Clifford feels that now, more than ever, it is essential to shine a light and give that all important boost to the talented producers dotted around the island.

 

Sandra and Joe, Joe's Farm Crisps

The bronze, silver and gold winners from Cork across a range of different categories are Baked 4 U, Bandonvale, Bó Rua Farm, Caherbeg Free Range Pork Ltd., Centra - Inspired by Centra Made in store Salads, Coolmore Foods, Fitzgerald’s Butchers, Follain, Fresh Fish Deli, Glenilen Farm, Gloun Cross Dairy, Hanleys Puddings Ltd., Irish Yogurts, JDS Foods, Joe's Farm Crisps, Keohane Seafoods, Kepak, Kinsale Mead Co., Longueville House Beverages, Nohoval Drinks Co.Ltd T/as Stonewell Cider, Ó Crualaoi Feoil Teo, O’Keeffe’s Bakery, O'Herlihy’s Bacon Ltd., On The Pigs Back (La Charcuterie Irlandaise Ltd.), Rebel Chilli, Saturday Pizzas, Skeaghanore West Cork Farm, Spice O Life Ltd., The English Market, The Good Fish Company, Trace Of Cakes, Velo Coffee Roasters and West Cork Eggs Ltd. with Kepak winning best in county.

 

Winning again

Now in their 13^th year, the Blas na hÉireann awards are the all-island food awards that recognise the very best Irish food and drink products, and the passionate people behind them. The biggest blind tasting of produce in the country, the criteria on which the product is judged as well as the judging system itself, which was developed by Blas na hÉireann with the Food Science Dept of UCC and the University of Copenhagen, is now recognised as an industry gold standard worldwide.

 

Speaking after the announcements Artie mentioned, “The founding mission of Blas – establishing quality benchmarks for Irish produce on a level playing field – was strictly adhered to and measurably applied again this year despite the challenges we have all faced. We thank all our judges for their rigour and commitment, and as always we thank all our wonderful participants, producers and sponsors. While we missed our annual gathering in Dingle, we will join together to cheer on our colleagues and friends that were successful in this year’s awards and hope that it won’t be long before we can gather in Dingle once again.”

 

Kinsale Mead

Products from every county in Ireland were entered into this year’s competition to win Gold, Silver or Bronze Blas na hÉireann awards in over 140 food and drink categories, as well as key awards like Supreme Champion and Best Artisan Producer.

See all the 2020 winners here.

 

Burns Family Playing A Blinder At Home On The Farm

Burns Family Playing A Blinder

 At Home On The Farm

Joe and Sandra at the Farm Shop.

The Killeagh farm of Joe and Sandra Burns is pretty well known for its stall at local farmers market and for its delicious vegetable crisps (available all around the country). They were going well on both fronts until Covid19 struck. Bang went the markets. Bang went the food festivals and with them a huge chunk of the crisps business.

But the resilient pair are fighting back. The business from the markets has been largely replaced by their superb Farm Shop. Believe it or not, the idea for this came from a little pioneering venture at the farm gate last year by daughter Meghan, one of their three children.

Parsnips. No shortage!

In the middle of all this, instead of feeling sorry for themselves, they found time to think of people less fortunate. Back in May, with huge help from the neighbours, they raised over €600.00 for Pieta House at an event in the farm.

And Joe told me that it is the neighbours who are the mainstay of the success of the Farm Shop. Here, though the shop is in the yard by the house, they operate a “honesty box” system. The price list for the vegetables is displayed (also available online); cash payment is put in an envelope and then into the box.

Joe, with Toby, and daughters Meghan (left) and Katelyn.

And what a choice you have! Fresh out of the nearby fields, you can have carrots (including rainbow carrots), parsnips, swede/turnip, white turnip, cabbage, red cabbage, broccoli, white cauliflower, purple cauliflower, romanesco, beetroot, kale, rhubarb, celery, courgette, onions, plus eggs, strawberries, mushrooms, tomatoes.

All the colours of the beet!

Of course, there are spuds, new at the moment, Queens or Ladyclaire. And Roosters. By the way, those Ladyclaires are the ones they use for their crisps (the white ones) and they are very good for boiling, steaming and chipping. And speaking of crisps, well they’re there too, the original Veg (carrot, parsnip and beetroot), Beetroot, and Mixed Potato.

A superb selection of fresh produce in the middle of the lovely East Cork countryside. Not in the middle of nowhere, by the way. This treasure trove is just about six minutes off the main Cork-Waterford road (N25) in the village of Killeagh. 

If you’re coming from the city, instead of turning right for Youghal at the eastern end of the village, take the small road (L3806) straight up past the church. Tap P36 X582 into your Google maps and you’ll be there in no time. You’ll see a sign or two for the farm as you get closer. 

One of the highlights from last year was the pumpkin picking season. Groups of kids - play school, primary, families - came for the picking. No less than 83 children in one group from Mayfield. They enjoy the picking but also get the full tour, lots of tasing of raw veg - the coloured beetroot is a big hit. 

It is educational in a fun way for the visitors and the Burns family absolutely enjoy it themselves and are looking forward to December 2020. In a year or two, there’ll be apples to be picked as well. Joe has planted some 100 trees. The deers, displaced by clear-felling in nearby wooded hills, took an interest at first but seem to have eased off and the apples are growing well.

Pumpkins, sheltered by the barley.

Close to the lines of apples, a couple of hives have been installed by a local beekeeper as Joe and Sandra seek to improve pollination of the apples and other fruit and also expand the diversity of the farm. Another section of land has been planted with oats and linseed and it is allowed grow for the benefit of the birds under a Glas scheme.

Purple cauliflower and Romanesco

Sandra is perhaps best known for the crisps, originally produced in a small mobile kitchen (2014*). In fact, they had really started in the farmhouse kitchen. The mobile kitchen was quickly outgrown and now they have a very impressive brand new permanent facility on site. Here they can do much more. The packaging though is slow and proving something of a bottleneck. A new machine had been eyed up to ease the pressure but, being a fairly large expenditure, its purchase has had to be postponed because of Covid.

All quiet in the crisps unit!

With the farmers markets now off his agenda, Joe is enjoying some extra spare time and they, as a family, are getting out and about a bit more to cheer on their local teams and so on. Still, there’s always something being planned. Take Sandra for instance. She recently shared a Beetroot Brownie recipe with the shop’s customers and “it went down a treat.” She promises to work on another few! No standing still around here!

Sandra and Meghan at a festival in Ballymaloe. Covid19 put a stop to all that. Fingers crossed, festivals will be back soon

The Farm Shop is open every Thursday Friday & Saturday 10-6

Joe’s Farm 

Drishane More

Ballycurraginny

Killeagh, Co. Cork P36 X582

* Back in 2014, I tweeted: Just got to get Joe's Farm Crisps on Twitter. Brilliant product. They're still not on but at least you'll find them on Facebook now!

Down on the farm!

Ballymaloe Craft Fair. Busier Again This Year.

Ballymaloe Craft Fair. Busier Again

Spent Sunday morning wandering around the 150 plus stalls at this year's Ballymaloe Craft Fair in the Grainstore and surrounding buildings including the now iconic Big Shed. If truth be told, spent most of that time in the shed, as that was where most of the food and drink was to be found.

Golden Bean coffee

One of the most eye-catching stalls was that of Joe's Farm Crisps where two generations of the Burns family, including crisp-maker Sandra were stationed. It was eye-catching in the sense that it was the first time I had seen their lovely new packaging. Lovely new design but with echoes of the original.

Long
necked
bottle

Anyone of you who have enjoyed dinner at Barnabrow will know that Head Chef Stuart Bowes is a dab hand at the petit fours. Now, Stuart and Barnabrow have expanded the service and owner Geraldine was on hand at the fair with boxes of their delicious handmade chocolates. Had a tasting - can now recommend especially the raspberry "jelly" topped dark chocolate and also the salt and caramel one and I may indeed another few favourites before the day is through.

Got down there about 10.30 on Sunday morning (the final day of the 3-day festival) but by then there were hundreds of cars parked - ample car-parking by the way. The Grainstore, packed with craft stalls, was also packed with people, but soon became more comfortable once you got away from the area immediately adjacent to the entrance. And if you got yourself a cuppa and a treat, you had lots of benches and seats at your disposal.

Interesting lighting!

One tea of quite a few from remedyroots.com

Great to say hello to Micheál and Aoife of Galtee Irish Honey Farm. Lots of other little chats too,
including with Geraldine of Barnbrow, Sandra of Joe's Farm Crisps, Kate of Kinsale Mead, Lisa
and Stuart of Remedy Roots

Taste of the Week. Joe’s Farm Mixed Potato Crisps

Taste of the Week

Joe’s Farm Mixed Potato Crisps

Many of you will be familiar with the crunchy flavoursome delicious Joe’s Farm vegetable crisps that Sandra Burns has been making at the family farm near Killeagh over the past few years. We met Sandra and son Conor at the recent Cork Kerry Food Forum in the City Hall.

For the last year or so, Sandra has also been selling Mixed Potato Crisps, again grown and handmade at the Ballycurraginny Farm. Husband Joe is not the only one to have given this delicious mix of Potato (white, pink and purple) his enthusiastic seal of approval. They certainly caught the attention of the punters at the National Ploughing Championships this year.

Nothing much is added in the process, just Sunflower Oil and Irish Sea Salt. They come in a brown bag but it is lined with foil and is also resealable. Nothing but the best for our widely available (SuperValu included) Taste of the Week!

Joe’s Farm Crisps

Ballycurraginny

Killeagh

Co. Cork

sandra@joesfarmcrisps.ie

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

Positivity in the Cork Kerry Air at Annual Food Forum

Positivity in the Cork Kerry Air at Annual Food Forum

Peter, Beara Gin

It may have been wet and windy outside the City Hall last Friday evening but inside there was a sunny positivity around the stalls. Beara Gin are exporting to the continent; Joe’s Farm’s new Potato Crisps are going very well; Longueville House ciders have had an excellent year; Kinsale Mead and Stonewell Cider also speak well of their 2018 experiences.

Beara Gin are relative newcomers, just over 12 months in existence. But they are making their mark in the competitive Irish market and Brand Manager Peter White told me they are already exporting to Germany, Poland and Denmark. A pallet has just been dispatched to France and they are now working on Italy. 

Rupert, Longueville

Apple Wine

Getting into a new export market takes patience and time so best of luck to Peter and all at Beara Gin whose gins are infused with salt water and sugar kelp. They have two gins on the market, the original Ocean Gin and their Pink Ocean Gin (here the addition of Cranberry and Rosewater adds the pink hue).

Rupert Atkinson, the smiling face of Longueville Beverages, reported an excellent year, particularly the last six months. “The hot weather sent cider sales flying and the fact that it is available in O’Brien’s was also a big factor.” Longueville normally have lots of apples for sale but not this time as stocks of cider and apple brandy have to be replenished.

Stonewell are another top local cider-maker and they are known for their innovation, both summer and winter. Their winter offering this year made its debut in the City Hall. It is a Nohoval Irish Apple Oak Wine, the finest Irish apples raised in traditional French casks. Superlative is mentioned on the label. I couldn’t argue with that!

Mead trio

And speaking of innovation, Denis and Kate of Kinsale Mead were right alongside. Kate showed me their gorgeous gift pack of three miniatures, a wee bottle each of Hazy Summer Mead, Wild Red Mead and Atlantic Dry Mead. Not just a package; it is delightfully illustrated with the story of mead. Worth a look. By the way, if you want some of that Hazy Summer, you’ll need to act fast. “That went very well for us,” Kate said and stocks are fast running down.

Crisps

Sandra Burns of Killeagh, whose Joe’s Farm vegetable crisps have become a favourite over the past couple of years, was delighted with the reception the new Potato Crips have received over the past year and said they flew out the door during the Ploughing Championships. Husband Joe is a big fan of the new crisps (a mix of colours), all made at the family farm in Ballycurraginny. Both the vegetable and potato crips are widely available, including SuperValu.

Recently, they had a pumpkin picking day on the farm and were inundated when they put out a call for pickers, individuals and schools among the volunteers. Sandra was delighted with the schools as it turned the day into an easy going food education event. See more about it here on their Facebook page.

I think I’ll have a few Tastes of the Week from that lot in future posts on the blog.

Sunday Lunch Supreme at Barnabrow

Sunday Lunch Supreme at Barnabrow

Smoked salmon

When you think of Barnabrow, I bet you think of weddings. They are good, very good, at weddings here. But they do much more besides, including a tremendous Sunday lunch, local produce superbly cooked and presented by Head Chef Stuart Bowes. At twenty four euro for two courses and twenty eight for three (with tea or coffee also included), it is also excellent value.

We were back there last Sunday, the first wet one in a long time, for a lovely leisurely lunch. Not so leisurely though for the chef and his crew. Barnabrow is getting quite a name for its breads. The preparation started on Saturday and the sourdough was finished off on Sunday. I can tell it was well worth the wait, as good as you’ll get anywhere. Though you may not get it exactly like this anywhere else as Chef Bowes, reckons local kitchen conditions play a part in the final outcome.

And local plays a big role here. When Stuart arrived here over six years ago from the Hayfield Manor, he began to revitalise the walled garden and that is now a key supply source for him. And he relies on local suppliers for much of the rest, including meat and fish.

Black pudding

As we sample the sourdough, we take a look at the menu. There is a choice of four starters, four mains and four desserts. There’s Whipped Ardsallagh Gloats Cheese listed and also a Potato and Leek Soup with truffled cream.

My pick though is the Oak smoked salmon with Garden Beetroot, caper and herb dressing and vegetable crisps. The salmon is top notch, moist and smooth and full of flavour and is enhanced by the dressing and also by the combination with the crunchy chips made locally by farmers Sandra and Joe Burns. A lovely dish.

The Clonakilty Black Pudding Salad, with crispy potatoes, Feta, apple and semi-dried tomato dressing is quite a plateful but OBC makes short work of it, enjoying the flavours and the textures. This dish is very popular at wedding dinners and we can see why!

Beef

Courgette are now in season and feature on the mains menu, served with new potatoes, sauce vierge,  garden basil pesto and Parmesan cream. The fish option is Seared fillet of Seabass with Garden Courgettes, sauce vierge,  garden basil pesto.

OBC goes for the Chargrilled Chicken Supreme, new potatoes, garden herbs, Ballyhoura wild mushrooms and Parmesan cream. Another delicious combination.

Chicken

My pick is the Roast Sirloin of O’Connell’s beef, with horse-radish creamed kale, roast shallots and red wine jus. Magnificent. Cooked to perfection with unreal flavours and that creamed kale was something else. 

Dessert

And, speaking of something else, the side dishes were also superb, beautiful roast potatoes (nicely judged fat and salt applied) and outstanding vegetables (enhanced with a scatter of chopped almonds). Nothing went back, not even a sliver of an almond!

And dessert? We could have had Red Wine Poached Pear stuffed with Praline, Valrhona Chocolate Marquise with summer berry, or a selection of ice-cream and sorbet. But we could manage just one between us and enjoyed the Roast Peanut Parfait, with strawberry sauce and (very tasty) marshmallows.

Coffee followed as did some gorgeous rum and raisin petit fours. As we drove home, we were thinking that the excellent meal might have had one or the other nodding off during the World Cup final but no danger of that as France and Croatia served up a goal fest.

One Farmers Market. One Restaurant. Weekend: Douglas, Les Gourmandises

One Farmers Market. One Restaurant

Weekend: Douglas, Les Gourmandises

I took the opportunity at the weekend to get to the Douglas Farmers Market and also to revisit Les Gourmandises in the city centre.

The farmers market has now moved from Dunnes Stores car park to a new spot in the centre of Douglas village, on the plaza by Marks & Spencers. It is a compact location and the reports are good. It is open on Saturdays, from 10.00am until 2.00pm.

Old Millbank Salmon Pate - with some chunky bits added!

Some excellent stalls here, including the Rocketman, Badger & Dodo coffee, Ballycurraginny Farm vegetables (not forgetting their gorgeous Joe’s Farm vegetable crisps), Arbutus Breads, O'Driscoll's Fish from Schull, Old Millbank Smoked Salmon, Woodside Farm, Brendan's Burritos, Sonny’s Broth, West Cork Pies, Green Field Farm, Ballycotton Free Range Farm, O’Leary’s Mountain Lamb, Cloud Confectionery, Dingle Cookie Company, Volcano Wood-fired Pizza, Mealagulla Orchards, Barry’s Nurseries, Clothilde Compotes, along with some others. Guest stalls too feature.

O’Driscoll’s, no matter where you find them (Midleton and the Coal Quay are among their venues), are always popular. We often go for the popular fish but this time the red gurnard caught our eye. So that was the main course for Saturday. And we got our starter across the way from Old Millbank. They had a nice tub of Salmon Pate (with one that included a few chunks of the salmon as well!).

Red Gurnard at O'Driscoll's

Lunch too came from Douglas, a pot of that delicious aromatic Chicken Broth by Sonny (we added some noodles). It is a Vietnamese broth and the proper title is Phỏ Gà and was a recent Taste of the Week. Check it out here, if you have a chance.

The other main purchase was some shoulder of pork from Woodside for Sunday's dinner, the order to cook it low and slow. We got an unsolicited recommendation from another customer who thought it was fantastic and told us his 93 year old mother is thrilled with it as it reminds her of the real taste from a long ways back.

Some low and slow cooking too in Les Gourmandises on Friday night. Slow cooked beef, braised carrots, baby onions, and smoked Gubbeen lardons, with a delicious red wine jus, was my superb main course, with a side plate of sauteed potatoes. CL’s choice was also excellent: Braised lamb shoulder with smoked potatoes, braised onion and Savoy Cabbage.

Woodside

O'Driscoll's

We had a fine choice for starters. We had eaten some of them before including the excellent Prawns in Filo pastry with Mango jelly and Mango creme fraiche and the Roasted on the Bone Quail with coconut, cumin, basmati and apricots.

My pick this time was the Carpaccio (named after the Venetian painter) of Spiced beef, tomato, pickled and shaved parmesan while CL took the Castletownbere Crab Salad, brioche croutons, peaches and piccalilli. Both good but, next time, we may go back to the brilliant prawns and the quail!

Desserts again had no shortage of choice, up to seven, including a selection plate for sharing. No sharing this time though! My pick was the Warm Chocolate Fondant with butterscotch centre and vanilla ice cream. Pretty good. CL was delighted with her Caramelised Apple Tart with Five Spice and cinnamon ice cream. All good. No tea or coffee though, not at €3.65 a cup!

New location, in centre of Douglas

There is a good selection of house wines, all Old World, and all at €29.50 a bottle or €8.50 a glass. Haven't seen that kind of uniformity anywhere else! My glass was a 2012 Portuguese blend of Tempranillo, Castelao and Syrah, called Pinta Negra Tinta, nice and smooth with dark fruits. CL sipped happily from an organic wine, Fontana Bodegas from Castille (Spain), a 100 percent Tempranillo (2014).

There are quite a number of possible menu variations and you can get to try the excellent food here for less than the €47.50 (the cost of our 3-course menu). There is also a Prix Fixe menu and here you may have three courses (from a more limited selection) for €32.50. Most nights, maybe not all night, you will get tapas to share, two main courses and a glass of wine each for €39.50 for two people. Stay up to date on all menus and special offers by checking their Facebook page here.

Oh La La! Chocolat! 

Spotlight on Best in County Awards at Blas in Dingle

Fish in Garvey's SuperValu, Dingle

Blas na hEireann 2015 Award Winners

Spotlight on Best in County Awards

Ger Kirwan of Goatsbridge Trout Farm

Year on year, the awarding of Best in County Awards has been growing as a part of the Blas na hEireann Awards in Dingle every October. These awards are presented by the the Local Enterprise Office from the various counties and are much appreciated by the winners.

Blas: “The winners of these awards have reported that being recognised in their own counties has been vital to their businesses where a large portion of their sales are made locally, either in stores or farmers markets.”  And it is not just the awards, important as they are, that are appreciated by the producers. They also very much appreciate the support that they receive throughout the year from their Local Enterprise Office.

Actually one of the Local Enterprise officers Joe English let slip that food producers may already have a foot in the door. He said the offices find it hard to resist when someone comes in with good things to eat. You get their attention straight away! So there you are, if you are a food producer, make a beeline for your local office.

Like the Blas awards in general, this shorter list from the Local Enterprise offices reflect the trends happening across the Irish food and drink scene. Here you see craft brewers, gin distillers, sushi makers, cider makers, all relatively new to the stage but, of course, bakers, black pudding makers and, very importantly, chocolate makers also feature.

Joe's Farm Crisps

Increasingly, the winning products, either Blas or Local Enterprise, are ending up in prominent position in supermarkets. While walking around Dingle on Saturday morning, I was urged by Walter Ryan-Purcell of Loughbeg Farm, whose Oat Loaf has been a great success in Cork and Kerry Supervalu's, to take a look in the supermarket just behind me.

Jim's Kerrs Pink in Garvey's

Garvey’s was something of a revelation. It was completely revamped last May and looks brilliant, spacious and bright, with a great layout. And, encouragingly for me, there were lots and lots of what is loosely called “artisan” food. They love their spuds in Kerry, grow some terrific ones up around Ballydavid and Ballyferriter, even have annual hotly contested tastings, and local spuds and veg were prominent.

Then I took a look at one of the cheese displays, seeing Dingle Gold, Crozier Blue (one of my favourites and a Blas winner) along with their own brand cheeses. They have a very inviting fish display, most of it fresh from the nearby seas. But right smack bang in the middle were fillets of the farmed trout from Kilkenny’s Goatsbridge, a winner at Blas this year.

Cathal of De Roiste

On a shelf nearby, I spotted Longueville cider and the local Cronin's cider, beers by Eight Degrees and Galway Bay Brewery. Lots of foreign beers too but at least the Irish were up there, battling shoulder to shoulder. And naturally enough, Dingle gin and vodka has a display case to itself!

I’m told quite a few SuperValu managers are visiting Garvey’s to see what the future looks like. Looks pretty good for Irish producers to me, even if my look-around was far from forensic. Not all producers go the Blas route but a win in Dingle (be it gold, silver or bronze, or recognition by your county) is a boost to the producer and quite possibly a boost to his or her sales figures as well.

Best in County Awards 2015

Carlow -

Best in Carlow: Sunshine Juice

Best in Farmers Market: The Chocolate Garden of Ireland

Donegal

Best in County: Aran Ard Teo – Gallaghers

Best in Farmers Market: Mallow Mia

Galway

Best in Galway: Galway Hooker Brewery

Best in Farmers Market: Tribal Foods

Kerry

Best in Kerry: O’Donnells

Best in Farmers Market: Dingle Sushi

Kildare

Best in Kildare: Aedamar’s Lemon Curd

Best in Farmers Market: L’Art du Chocolat

Louth

Best in Louth: Dan Kelly’s Cider

Best in Farmers Market: Daisy’s Pantry

Mayo

Best in Mayo: Kelly’s of Newport

Meath

Best in Meath: Big Red Kitchen

Best in Farmers Market:  Blaste & Wilde

Roscommon

Best in Roscommon County: Waldrons

Best in Roscommon Town: Gilligans

Tipperary

Best in Tipperary: Piedmontese Beef

Best in Farmers Market:  Ayle Farm Foods

Waterford

Best in Waterford: Blackwater Distillery

Best in Farmers: Market Pure Food Company

Westmeath

Best in Westmeath:  Mr Crumb

Best in Farmers Market: An Olivia Chocolate

Wexford

Best in Wexford: Wexford Preserves

Best in Farmers Market: Naturally Cordial

Cork South

Best in Cork South: De Roiste Puddings

Best in Farmers Market: Joe’s Farm Crisps

Limerick

Best in County Moonriver Chocolates

Best in Farmers Market   Silver Darlings

You may see the full list of Blas winners for 2015 here.