Athlone Food Circle launch showcase video

 Athlone Food Circle launch showcase video

Anne Sheehy (Bastion Kitchen)

Athlone Food Circle have just launched the first in a series of videos showcasing the surprising diversity of food choices in the medieval midlands town. Member businesses represent everything from fine dining to coffee culture as well as excellent food and drink producers from the local area. The Athlone Food Circle Showcase Video is available on www.athlone.ie and on social media. Go direct to the You Tube version here.

 

Multi-award winning restaurants Thyme and The Fatted Calf are well known in the world of gastronomy. The Villager gastropub in Glasson represents all that’s good in casual dining while cafés like Beans & Leaves and Kelly’s promise much as daytime eateries. Little gems like the Bastion Kitchen whose café sports not only outstanding baking, but an exceptional vegan and vegetarian menu, all made in house.

 

On the producer side, Dead Centre Brewing is almost unique amongst breweries with its taproom and fully licenced pizzeria. New kids on the block Praliné Chocolaterie are making a real impact with their hand-crafted chocolates.

 

Thyme Restaurant

These are just some of the businesses in the fledgling network which is set to raise the profile of food and drink in the Athlone area. Under the guiding hand of Chair Deirdre Adamson, Head Chef at Glasson Lakehouse, the network has also developed a compelling food story for Athlone and presented a series of training seminars. Prospective members are invited to email athlonefoodcircle@gmail.com.

Athlone Food Circle video is supported by Athlone Chamber of Commerce and CEDRA.

Seaweed ingredient in Mayo Pudding

Kelly’s Greenway Pudding

Pictured at the launch of Kelly’s Greenway Pudding yesterday (Monday 30th July) at Mulranny Park Hotel were Anna Connor (Walking Development Officer, Mayo County Council), Sean Kelly (Kelly’s Butchers, Newport) and Dermot Madigan (Manager, Mulranny Park Hotel).

Here’s a clever response to the highly successful Greenway walking and cycling trail. Kelly’s Butchers, Newport, Co. Mayo have introduced Kelly’s Greenway Pudding sporting a map of the Greenway trail on the label. The new pudding, which contains Atlantic seaweed, was launched at Mulranny Park Hotel by Anna Connor (Walking Development Officer, Mayo County Council) and Dermot Madigan (Manager, Mulranny Park Hotel). The Greenway goes through Newport and walkers and cyclists pass by Kelly’s door when they are on it.

“We’re part of the Gourmet Greenway food trail”, says Sean Kelly of Kelly’s Butchers, “We have a lot of cycling and walking tourists coming into the shop and we wanted to create something specially for them. That was the inspiration for Kelly’s Greenway Pudding. We find the tourists are fascinated by the label, they love a souvenir that shows the Greenway itself. It’s our modern twist on the old stick of rock.”

Seaweed from the wild Atlantic shore is the special ingredient in the Greenway Pudding which is available as both a black and a white pudding. The taste is distinct, with a delicate hint of the ocean, but still has the unique Kelly’s flavour and texture. As with all Kelly’s puddings it holds its shape very well when cooked, which chefs love.

Kelly’s have also introduced a brand new seaweed flavoured sausage to their range, bringing the total of speciality sausages to an impressive 15.

At just €6 a pop Kelly’s Greenway Pudding  is proving an irresistible draw for Greenway users and locals as well. It is exclusively available in Kelly’s Butchers Shop, Newport and at Knock Airport. You have to come to Mayo to get Kelly’s Greenway Pudding .

MAYO PUDDING HITS GOLD

French food group award gold medal to Kelly’s Butchers

Triumph for innovative black pudding shaped like a pint of stout

Kelly’s Butchers, Newport, Co. Mayo have just been awarded a gold medal from The Confrérie des Chevaliers du Goute-Boudin (The Black Pudding Fraternity of Lovers of Good Food). Kelly’s winning entry was a black pudding made in the shape of a pint of Irish stout. 

The Normandy based food group run a full scale black pudding (or boudin) festival each spring in Mortagne-au-Perche, France. Last September 23 members of the Fraternity came to Ireland and made Sean Kelly, Avril Allshire (Rosscarbery Foods) and Jack McCarthy (Kanturk) members of the Fraternity.

“I am genuinely thrilled with this gold medal for Kelly’s Black Pudding”, said Seán Kelly, the charismatic spokesman for the Kelly family, “I can’t wait to go over to the Boudin Noir Festival in France next week for the presentation and of course the Irish-themed gala dinner”.

During the visit of the Fraternity to Ireland last year Seamus Commons, award-winning Head Chef in Knockranny House Hotel, served them a show stopping Kelly’s Black Pudding themed menu. As a result of this, the French foodies decided on an Irish theme for this year’s festival and gala dinner. Chef Commons and his team are heading to France next week to produce the dinner for 350 using the best of Irish produce including Aberdeen Angus beef and Kelly’s Black Pudding of course. The support of Fáilte Ireland and Bord Bia has been invaluable in putting this together.

Kelly’s Butchers is an artisan butchers shop located in Newport, seven miles from Westport, Co. Mayo. Best known for black and white puddings and the traditional Putóg, the Kelly family have been instrumental in putting Mayo firmly on the foodie map. Kelly’s have earned a string of accolades for their puddings and sausages from Good Food Ireland, the Associated Craft Butchers of Ireland, the Great Taste Awards, Blás na hÉireann and Food & Wine Magazine. Kelly’s are proud members of Good Food Ireland and in the Bridgestone Good Food Guide.