Glasshouse Chef Alan Fitzmaurice takes on the world

 Glasshouse Chef Alan Fitzmaurice takes on the world

 

Well-known chef Alan Fitzmaurice has spearheaded the award winning kitchen at The Glasshouse Sligo for the last decade. No stranger to international competition, he is testing himself against the best next week at The Global Chef Challenge in Abu Dhabi. Alan and his commis chef, GMIT student Chelsea Esquivel, are bringing the best of Irish produce to the highest table, competing against the best in the world.

 

The Global Chef Challenge takes place every four years and is run by the influential World Chefs Association. As with the FIFA World Cup, finalists come from regional qualifiers around the globe. Alan is representing Northern Europe and will compete against 11 other chefs from all five continents. The winner will be announced at a Gala Dinner which is the culmination of the Worldchefs Congress & Expo event. 

 

“This is an incredible opportunity to showcase Irish produce as the best in the world”, said Alan Fitzmaurice, “It’s been an intense preparation for Chelsea and myself perfecting our menu. We are very happy with the dishes and we’re going to give it our best in Abu Dhabi”. Leaving nothing to chance, Alan’s luggage consists more of kitchen equipment than shirts and socks.

 

The competition takes place on Wednesday 1^st June with limited preparation in a separate kitchen permitted on the previous day. Its’ a six hour intensive cooking marathon on the day itself, when four separate and perfect dishes must be served to an expert judging team of 12 people. The judging criteria are stringent, and sustainability is an important consideration. “We’re very aware that 50% of the marks go on taste. There is no room for style over substance. Every dish must positively explode with flavour.”, explains Alan, “The dishes are carefully planned to avoid waste almost completely. We’ve put a lot of effort into using every part of the halibut we are using for example, the bones for stock and trimmings for a tartlet as well as the show-stopper pan fried fillet. It’s all about attention to detail”.

 

Alan is fiercely proud of the Irish culinary heritage which he believes is still not as well appreciated as it should be. With this in mind he’s bringing an updated version of the farmhouse classic Boxty to the table, using beetroot as a novel twist. It’s a carefully chosen opportunity to highlight Irish dairy products which Alan believes are the best in the world.

 

Chelsea Esquivel is a young chef from Belize who is studying culinary Arts in GMIT. who is blazing a trail as a pastry chef. She won a gold medal for Afternoon Tea in the Chef Irish National Culinary Championships in 2021.

 

Castlerea born Alan Fitzmaurice has a trophy cabinet positively groaning with awards and honours. He is an evangelical supporter of Irish food and is committed to bringing on and assisting young chefs. He is Executive Chef at The Glasshouse Sligo and has just been appointed President of the Panel of Chefs of Ireland.

 

The Glasshouse is a chic four-star hotel in the heart of Sligo town, overlooking the Garavogue River. Its striking architectural exterior design is well matched with funky contemporary interiors, including the award winning Kitchen Restaurant.

press release

Discover Enniscrone launches new campaign. Seaside town is a haven for holidaymakers seeking space

media release

Discover Enniscrone launches new campaign
Seaside town is a haven for holidaymakers seeking space
“Discover Enniscrone and make it yours” is the title of the dynamic new marketing campaign launched by international soccer, Gaelic football and Aussie Rules star Sarah Rowe, in the Ocean Sands Hotel on Friday 21 August 2020 for the Discover Enniscrone marketing group. Including a series of videos, photography shoots, a brochure and updated website, the campaign highlights this idyllic Wild Atlantic Way holiday destination. The nostalgic holiday memories of many extended families can become reality for many more today as COVID19 constrains travel abroad. Enniscrone is most definitely open for business and well equipped for the visitor’s every need. 

Speaking at the launch, Sarah Rowe revealed her strong attachment to the seaside town, saying, “Enniscrone is a paradise for me. It’s a place where people can immediately feel relaxed and leave their cares behind, surrounded by its natural beauty and the glorious beach. I have so many fond memories of holidays and days out there. It will always be a special place to me. I wish Discover Enniscrone every success in their marketing campaign and attracting new people to experience this for themselves.”

With its flagship sandy beach stretching for 5km, space is not an issue in the scenic seaside Sligo town. Add in a championship golf links, historic seaweed baths, surfing, supping, horse riding on the beach, cycling and all sorts of children’s activities, and it’s easy to see why Enniscrone is so beloved of family holiday groups. There really is just so much to do for every age and stage from toddlers right up to grannies and grandads. The range of accommodation is comprehensive, suiting every pocket with hotels, guesthouses, b&bs and campsite. An excellent food offering including award-winning restaurants like Gilroys and The Pilot Bar, and as befits a seaside town, the world’s best gelato from Gelati, completes the package. 

The Discover Enniscrone committee chairperson Mary Clarke of the Diamond Coast Hotel commented, “We are very proud of our village here in Enniscrone and to have witnessed the growth of the village and its amenities over the years has been wonderful.  Along with the natural resources here in the village we have also become a hub for water-based activities, supping, surfing, kite surfing, kayaking, etc. and the addition of the costal walk has truly enhanced Enniscrone and provides activities for all age groups”.

Sarah Rowe (centre) with (l-r): Eva Costello (Fáilte Ireland), Mary Clark (Discover Enniscrone), Cllr. Dara Mulvey and Mikee Hamilton (Harbour SUP & Sail). Photo Credit: Steve Rogers

Traditionally Enniscrone has attracted holidaymakers from Northern Ireland as well as all across the rest of Ireland. Many are loyal to Enniscrone, recalling childhood and teenage memories of the seaside, and bringing their own families back to enjoy the simple things that make holidays perfect. A pristine, sandy beach safe for bathing and perfect for sandcastles never goes out of fashion with children of any age. Clear water and consistent waves make it a paradise for watersports and adventure enthusiasts. Enniscrone is a place to reconnect with family and friends – and also to connect with yourself. It’s an idyllic holiday choice for young and old, friends, families or groups. 

The first of Discover Enniscrone’s videos has just gone live on www.discoverenniscrone.com. It highlights three generations of a family, spoilt for choice in Enniscrone as they choose activities to fill their day. Surfing, sandcastles, beach walks, golf (including crazy golf) and Kilcullen’s Edwardian seaweed baths all feature along with some delicious food and drink. There’s no exaggeration needed – Enniscrone really is that perfect for inter-generational holidaymakers. Everything is close at hand in Enniscrone too; just park up the car and leave all your cares behind. 

Enniscrone's new marketing campaign is funded by the Department of Community and Rural Development and the Islands and Sligo County Council
#DiscoverEnniscrone

http://www.discoverenniscrone.com
https://www.facebook.com/discoverenniscrone/
https://twitter.com/Dis_Enniscrone
https://www.instagram.com/enniscronesligo/

Sligo Food Trail launch flagship Taste The Island event

press release

Sligo Food Trail launch flagship Taste The Island event

 

Sligo Food Trail chefs and producers taking part in the Harvest Feast include: Back (l-r): Alan Fitzmaurice (The Glasshouse), Marcin Szczodrowski (Eala Bhán Restaurant) and Yvonne Kathrein (Waterfront House Hotel). Front: Prannie Rhatigan (Irish Seaweed Kitchen), Joe Shannon (Radisson Blu Hotel & Spa), and Aisling Kelly (Sligo Oyster Experience at WB's)

Sligo Food Trail is delighted to announce their flagship event, the Harvest Feast which takes place on Friday 18^th October 2019. This significant gastronomic event is part of Taste The Island, the international Fáilte Ireland initiative. Sligo Food Trail Harvest Feast consists of a sumptuous nine course tasting menu, each specially created by one of Sligo’s top chefs collaborating with artisan producers. The gala banquet will take place at the Radisson Blu Hotel & Spa and numbers are strictly limited. MC for the evening will be RTE celebrity chef Shane Smith.

 

“Sligo Food Trail is proud to present Harvest Feast 2019”, said Marie Casserly, Chairperson of Sligo Food Trail, “This is an opportunity to showcase both the enormously talented chefs and also the remarkable artisan producers we have on Sligo Food Trail. The combination is truly electric and we guarantee another outstanding event”.

The combination of award winning chefs and the best of local produce is a real winner. Anyone lucky enough to be at the Harvest Feast 2017 was bowled over by the incredibly high standard of dishes presented. And those dishes just kept on coming – nine delicious courses, competing for attention. Harvest Feast 2019 will be equally thrilling for the taste buds.

“It was such a wonderful experience for everyone involved, we just had to do it again. The chefs love the unusual experience of working together and celebrating the wonderful artisan producers on Sligo Food Trail”, said Anthony Gray, of Sligo Food Trail, “We are so proud of all of our achievements and have put Sligo on the world culinary map with hard work and dedication from all involved”.

The Harvest Feast isn’t just an outstanding dining experience; it is an outstanding event on the Sligo social calendar. From the Canapé, Craft Beer and Drinks reception at the beginning of the evening to the live music throughout, this is a glittering affair in every way.

The chefs involved are a truly outstandingly talented group, many are award winning and all are true ambassadors for food in the northwest. They are keeping the menu a closely guarded secret until the night itself, but we can introduce you to the award winning chefs:

Joe Shannon (Radisson Blu Hotel & Spa)

Well known TV3 personality chef who has cooked for all kinds of personalities including Hillary Clinton.

Marcin Szczodrowski (Eala Bhán Restaurant)

Talented Polish born chef with a penchant for classical French cuisine. Marcin revels in creating culinary masterpieces with top quality ingredients sourced in the northwest.

Alan Fitzmaurice (The Glasshouse)

Chef, chocolatier and dedicated forager who loves to take classical dishes and add his own contemporary twist.

Joe McGlynn (Hooked)

Donegal born Joe is head chef at Anthony Gray’s eclectic Hooked restaurant.

Marc Gallagher (Sligo Wellness Centre)

A leading light on the thriving Sligo organic food scene.

Yvonne Kathrein (Waterfront House Hotel)

Originally from Austria, Yvonne has a passion for seafood, artisan foods and local suppliers which is strongly reflected in her menus.

Chris Friel (Sligo Park Hotel)For Chris, being a chef is a true vocation and classical training an essential.

Representing the artisan aspect of Sligo Food Trail, courses will also be presented by Neil Byrne (Mamma Johnston’s) and Aisling Kelly (Sligo Oyster Experience at WB’s).

Tickets are just €75 each and can be booked online at www.sligofoodtrail.ie, by contacting Marie Casserly (086 3182529) or calling to Hooked, the Radisson Blu Hotel & Spa, WBs Coffee Shop, Ósta Café and Wine Bar or Sweet Beat. A special overnight rate of €109 single and €119 double is available, just quote Sligo Food Trail Harvest Feast when booking.

Six Reasons to put Sligo on your Food and Drink list for 2018

Sligo. On the Food Trail

Sligo. October 2017

Lough Gill Brewery
Strandhill Food Festival
Sligo Cafés

Embassy Steakhouse
Rugantino
The Swagman

Lough Gill Brewery (and Meadery!). Focus on quality and consistency.

Lough Gill Brewery (and Meadery!)
Focus on quality and consistency.

It’s a Friday evening and I am sitting in a classy new bar, Anderson’s, on the banks of the Garavogue in Sligo, on an ale "pilgrimage".

Back in the 1800s, Anderson’s Ale was the most popular beer in Connacht and the family owned three breweries in the province, one of them housed in this very building. The story makes my pint of Anderson’s Ale all the tastier!

The new Anderson’s Ale is produced by a new family micro brewery, the Lough Gill. And, that morning, James Ward told me that they  (he and wife Valerie) went back to the region’s roots to brew a traditional Irish ale that is their interpretation of what was originally produced. “It opened the door for us.”

Anderson's, once a brewery, now a smart pub

While Lough Gill’s initial beer looked to the past, their production now looks to the future and James sees that future in cans and in America. Their beers are geared towards the US market and their eye-catching can labels are designed by a US artist. Indeed, their brewer Tony Wickham is a Lakota Sioux from Montana.

You get the drift once you sample their Mac Nutty, a nut brown ale (with toasted macadamia nuts), similar to Newcastle Brown Ale that you may have seen in a one pint bottle. Mac Nutty is one of their regular beers and exported to the US where Lough Gill is established in New York State and Massachusetts.

The water, and the name, come from nearby Lough Gill and that was also the name of the old brewery. It is not the first brewery for James and wife Valerie. Their initial venture, the White Hag, was the first brewery in Sligo for the best part of a century. After a couple of years, he sold it to its investor group and launched Lough Gill, with Anderson’s Ale, just last November.

Now they make quite an array of beers, lots of bold flavours and tastes here, including their Round the Clock stout; recommended for breakfast as it has Flahavan’s Oatmeal included!

They mill everything on site here. “We crack it open, it’s fresh. Our focus is on quality and consistency.” Irish malts are used for all their basic beers while specially malts are sourced in Belgium.

He took us through the process. By the way, this is a steam operated brewery, a better boil, better beer. After the usual mash tun, kettle, the more unusual whirlpool, the cooling, it goes into the tank and fresh yeast is added. “We use live yeast, makes for a better product. When we make our Imperial Coffee Oatmeal Stout, the yeast goes crazy. At 11%, this stout is the strongest in Ireland.”

In Lough Gill with James (left) and brewer Tony (right)

Their four core beers are: the Mac Nutty nut brown ale, the Round the Clock stout, the Heinoweiser IPA, and the Thieving Bastards Pale ale; some of the names are a finger up to the bigger brands. The stout and the brown ale are both exported. In addition, there is the Rebel Stout Series, the Irish Punch Up Series (which has started with a  barley wine), and the Irish Wild Atlantic series (sours).

“Sour is huge in the US. We have a sour wheat beer, a Wild Rosé Ale, an Imperial Peach Sour and a Cherry sour is coming soon.” And coming soon too will be their Mead.

Didn't know they had a Meadery here when I arrived but enjoyed a taste from the tank and can confirm that Tony’s Mead is a very different take indeed. James told me that it is the oldest drink in the world, “made by women and the drink of legends”. Tony has made mead in the states where it is quite popular. And James reckons that the far east, especially Japan and China, will prove likely markets.

Amazing energy and innovation here. Must be in that Lough Gill water. Maybe in some other local liquid. Best of luck to the team here as they take Sligo brewing on to the world stage.

* That same evening, Lough Gill was awarded Best New Sligo Business 2017. James: “We have yet to reach our 1st anniversary brew day and we are extremely delighted to receive this award at such an early stage in our business.” Great to get honoured in your home town.

See also: Strandhill Food Festival
Sligo Cafés
Clo's Chocolates
Rugatino of Sligo
Embassy Steakhouse
The Swagman Rocks

500 kilometres to Donegal haven!

Donegal Diary

Day 1

Three o’clock had been the target arrival time at our cottage in the hills above Downies in County Donegal. And, after close to five hundred kilometres, we met our hostess bang on time. 

There had been a few interesting stops in between, one at Drumcliffe Churchyard, just north of Sligo, the burial place of William Butler Yeats under the shadow of Ben Bulben. Cast a cold eye on death.... But here too is a lovely cafe serving sweet pastries and Bewley’s Coffee and they also sell quite a few high quality souvenirs.

On then to a tweet-up with chef Zac Gallagher at the Leghowney Community Centre, our first stop in Donegal, where he is part of the regular Country Market every Saturday. James McCuddy is a main driver in the movement here – he has a great admiration for the way the local food movement has developed in Cork and hopes Donegal can learn from it. We had quite a chat before heading off for Downies and our three o’clock appointment.

Bridge to Fanad

This cottage is not in the middle of nowhere. It is at the end of nowhere but comes equipped with fantastic window seats, a box bed by the fire and a four poster bed upstairs and loads of other innovative touches. But is has all the modern gear needed for a comfortable holiday including Wi-Fi. Even a welcoming bottle of wine!

Sheephaven Bay

But that is not all. Being high above Downies it has fantastic views over Sheephaven Bay –just waiting now for the sun to go down. Actually, just after we had settled in we were driving again, this time taking the trip around the Rosguill peninsula, the one to the west of Fanad. It is the one we are on, small but beautiful.

Back from the drive, it was time to eat. Had nothing all day except a gorgeous Almond slice at the Drumcliffe Tea Rooms and a very tasty Goat Cheese Tart from Zac

Window seat at cottage

Down in Downies, also known as Downings, the beach was packed, with people and cars, just like Redbarn in the good old days. Had a walk along there to add edge to the appetite and then strolled over to the local hotel, only to be told the restaurant was booked up until 8.30.

No good for a starving Corkman but the receptionist cheered us up by telling us they were doing bar food. The service was very friendly but rushed and a little hit and miss - understaffed! On the other hand, the food was rather good.

Cottage window

Started with a Warm Duck Salad and then tried the Sirloin Special. The meat was class, the mashed potato, well it was mashed potato. CK’s Salmon was one of the best she’d had and the Pak choi went well with it. She also had a mound of the mash.

A bottle of Valpolicella completed the picture and now we are ensconced in the cottage, supping the hostess’s Merlot and waiting for the sunset. To see it at its best we’ll probably have to stumble up the hill by the garden and no doubt stumble down again!

Back to diary index

Só Sligo Food Festival Competition

Orla Casey has been in touch today to bring us news from the Só Sligo Food Festival 16^th – 20^th March.  

"We are just announcing a bloggers competition that we wish to share with you ...  and invite you to enter.

The theme of the competition links in with our search for a new signature dish for Ireland.  This dish should be a true celebration of Irish food, the talent of our people and the glorious ingredients that are natural to us.

The aim of this competition is to create a new Irish national dish, suitable for service in the regions deluxe restaurants. This prestigious competition is open to all chefs and cooks – professional and amateur.  

As a thank you to the food blogging community who are so kind to share information on our festival (www.sosligo.com), we are delighted to offer you the chance to win a fantastic food filled visit to the festival with a food & fun edge.

WINNER  WILL ENJOY:-

· A two night stay in The Glasshouse hotel for two people including breakfast

·         Be part of the judging panel for the Fáilte Ireland New Irish National Dish.

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· Entry to two events of your choice – perhaps you could enjoy a Catch and Cook event or our WINE DINE AND DEMO-   the Best of Sligo’s Seafood Shellfish and  Meat Dishes  - check out what is available on our website – www.sosligo.com

TO ENTER, we are inviting bloggers to send us a paragraph on what, in their view, should encompass Ireland’s new national dish and share details of their entry on their blog.. entries should be emailed to  info@sosligo.com by 11^th March.