CORK BUSINESSES DOMINATE THE SHORTLIST AS THE GOOD FOOD IRELAND® AWARDS RETURN

press release

CORK BUSINESSES DOMINATE THE SHORTLIST 

AS THE GOOD FOOD IRELAND® AWARDS RETURN

Margaret Jeffares, Founder and Managing Director of Good Food Ireland, and Simon Coveney T.D., Minister for Enterprise, Trade and Employment at launch of highly-coveted Good Food Ireland Awards. 

 

Good Food Ireland® is delighted to announce the shortlisted finalists for its highly-regarded awards. County Cork was revealed to have an impressive 14 finalists shortlisted – the most of any county in Ireland.

The winners are due to be revealed at a high-profile business lunch taking place on Monday 17^th April at The K Club, County Kildare.

The awards are unique in their cross-sector approach and core criteria around commitment to local Irish produce and the organisers are delighted to have them back after the Covid enforced gap. They aim to enhance linkages between agriculture and tourism and present significant opportunities for stimulating local production, retaining tourism earnings in the local area, and improving the distribution of economic benefits of tourism to the four corners of the island.

An independent panel of Irish and International leaders including Founder and Managing Director of Good Food Ireland® Margaret Jeffares, journalists John Wilson and Amii McKeever, IFAC Consultant Stephanie Walsh and Executive Chairman and Owner of Odyssey International Kevin Shannon, shortlisted the nominees from those businesses approved by Good Food Ireland®, subject to meeting strict criteria through onsite inspection. The expert panel will select the overall winner following mystery inspections and assessments.

The winners are due to be revealed at a high-profile business lunch taking place on
Monday 17th April at The K Club (above), County Kildare.

Featuring across 10 different categories, the County Cork businesses who made the shortlist are:

Hotel Of The Year – Hayfield Manor and Celtic Ross Hotel

Culinary Haven Of The Year – Ballymaloe House Hotel

Restaurant Of The Year – Fishy Fishy

Pub Of The Year – The Lifeboat Inn

Shop Of The Year – The Roughty Foodie

Food Truck Of The Year – The Garden Cafe Truck at Ballymaloe Cookery School and CRAFT West Cork at The Celtic Ross Hotel

Excellence In Food Tourism Award – Ballymaloe Cookery School Organic Farm & Gardens

Producer Of The Year (Fish & Seafood) – Ummera Smoked Products and "K'O'Connell Fish Merchants”

Producer Of The Year (Bakery & Chocolate) – Koko Kinsale and Praline

Producer Of The Year (Drinks) – Five Farms Irish Cream Liqueur

The public also has the opportunity to cast their votes for their favourite places across the island of Ireland in the Food Lovers Choice Award. The shortlist will be drawn from the finalists in all other categories. Online voting will commence on Tuesday 7^th March and remain open until Monday 20^th March.

Other awards of recognition will include Outstanding Contribution to Food Production, Outstanding Contribution to Irish Food/Drink Internationally and Lifetime Achievement Award.

Returning for the first time since pre-Covid, the awards – proudly sponsored by Kerrygold, Irish Farmers Association, Bord Bia, Tourism Ireland and National Dairy Council – will be opened by guest of honour, Simon Coveney T.D., Minister for Enterprise, Trade and Employment, and attended by some 300 guests including business owners, Irish and international chefs, buyers, food and drink writers, media and industry leaders. Anita Mendiratta, Special Advisor to the Secretary General of the United Nations World Tourism Organisation, will deliver the afternoon’s Key Note speech.

Margaret Jeffares, Founder and Managing Director of Good Food Ireland® says: "There is great excitement around the return of The Good Food Ireland® Awards this year to celebrate the successful collaboration of cross-sector businesses working together for inclusive economic growth.

“All of those wonderful businesses who have made the shortlist are a committed collection of passionate and driven people who genuinely capture the essence of Ireland's food and drink, setting it in a cultural context to inspire travellers, international consumers and locals to seek out real authenticity and Irish provenance. All the judges would like to extend our congratulations to them all and wish everyone the best of luck for the 17^th April."

See the full shortlist of finalists below. For full details on the individual awards, tickets to the event, and general information about Good Food Ireland® visit goodfoodireland.ie

 

 

About the Awards:

The 2023 Good Food Ireland® Awards are proudly sponsored by Kerrygold, Irish Farmers Association, Tourism Ireland, Bord Bia, IFAC and National Dairy Council.

All businesses approved by Good Food Ireland, subject to meeting strict criteria through onsite inspection, are eligible for the awards. An independent panel of industry experts will create a shortlist of finalists in each of the award categories. Following further onsite mystery inspection and assessment the winners will be selected. The public will also have an opportunity to vote from a shortlist of finalists for their Favourite Place to Eat, Favourite Food or Drink Producer or Favourite Place to Shop in each of the tourism regions across the island of Ireland.

 

Norma Kelly of Mitchelstown's Praline displays some of her delicious sweet things!

FULL 2023 GOOD FOOD IRELAND® AWARDS FINALISTS

Hotel Of The Year

Grand Central Hotel Belfast

Hayfield Manor, Cork

Celtic Ross Hotel, Cork

Anantara The Marker Dublin Hotel, Dublin

The Merrion, Dublin

The Europe Hotel & Resort, Kerry

The K Club, Kildare

The Dunraven Adare, Limerick

 

Culinary Haven Of The Year

The Bushmills Inn, Co Antrim

Killeavy Castle Estate, Armagh

Ballymaloe House Hotel, Cork

BrookLodge & Macreddin Village, Wicklow

Killeen House Hotel & Rozzers Restaurant, Kerry

Cashel House Hotel, Galway

Rathmullan House, Donegal

Ghan House, Louth

 

Restaurant Of The Year

Fish City, Antrim

An Port Mor, Mayo

Prime 74, Tipperary

The Lemon Tree Restaurant, Donegal

Potager Restaurant, Dublin

Woodruff Restaurant, Dublin

Aniar, Galway

Fishy Fishy, Cork

Hugo's, Dublin

 

Pub Of The Year

The King's Head, Galway

The Glyde Inn, Louth

The Tavern Bar & Restaurant, Mayo

Harte's of Kildare, Kildare

Mikey Ryan's Bar & Kitchen, Tipperary

The Lifeboat Inn, Cork

The Oarsman, Leitrim

Rusty Mackerel, Donegal

 

Café Of The Year

Sweet n Green, Clare

Kelly's Kitchen Café, Newport

Farmhouse Café & Bakery, Dublin

GROW HQ, Waterford

Fennelly's of Callan, Kilkenny

The Hungry Bear Café, Wexford

Barrons Bakery & Coffee House, Waterford

Kelly's Café, Wexford

 

Shop Of The Year

The Roughty Foodie, Cork

Country Choice, Tipperary

Buddy's Farmers Market, Dublin

Brogan's Butchers, Meath

Cavistons Seafood Restaurant & Food Emporium, Dublin

Leaf & Larder Delicatessen & Bakery, Kerry

Firecastle, Kildare

 

Food Truck Of The Year

The Garden Cafe Truck at Ballymaloe Cookery School, Cork

CRAFT West Cork at The Celtic Ross Hotel, Cork

Koha Street Kitchen, Sligo

SEABISCUIT at The Strand Cahore, Wexford

 

Sustainability Award

GROW HQ, Waterford

BrookLodge & Macreddin Village, Wicklow

Connemara Smokehouse, Galway

Oriel Sea Salt, Louth

Fish City, Antrim

Atlantis of Kilmore Quay, Wexford

O' Shea Farms, Kilkenny

 

Excellence In Food Tourism Award

Long Meadow Cider, Armagh

Burren Smokehouse & Visitor Centre, Clare

Ballymaloe Cookery School Organic Farm & Gardens, Cork

Wilde Irish Chocolates, Clare

Vintage Tea Trips, Dublin

The Glyde Inn, Louth

Coppenagh House Farm, Carlow

Producer Of The Year – Fruit & Vegetables

"Garryhinch Wood Exotic Mushrooms", Offaly

The Apple Farm, Tipperary

O'Shea Farms, Waterford

Kearns Fruit Farm, Wexford

 

Producer Of The Year - Meat

Coppenagh House Farm, Carlow

Market House Ennistymon, Clare

Calvey's Achill Mountain Lamb, Mayo

Jane Russell's Original Irish Sausages, Kildare

Kelly's of Newport, Mayo

Donabate Dexter, Dublin

 

Producer Of The Year - Fish & Seafood

Burren Smokehouse, Clare

Ummera Smoked Products, Cork

"K'O'Connell Fish Merchants ", Cork

Realt na Mara Shellfish, Kerry

Atlantis of Kilmore Quay, Wexford

 

Producer Of The Year – Bakery & Chocolate

Koko Kinsale, Cork

Praline, Cork

Jinny's Bakery & Tea Rooms, Leitrim

Walshe's Bakehouse, Waterford

Ditty's Bakery, Derry

 

Producer Of The Year - Drinks

Armagh Cider Company, Armagh

Jackford Irish Gin, Wexford

Western Herd Brewing Company, Clare

Five Farms Irish Cream Liqueur, Cork

Dew Drop Inn & Brewhouse, Kildare

 

Producer Of The Year - Dairy

Glastry Farm Ice Cream, Down

The Village Dairy, Carlow

Freezin Friesian, Waterford

Killowen Farm, Wexford

Boyne Valley Farmhouse Cheese, Meath

 

Producer Of The Year - Jams & Savoury

Wexford Home Preserves, Wexford

Leahy Beekeeping, Galway

Achill Island Sea Salt, Mayo

Wild Irish Foragers & Preservers, Offaly

Harnett's Oils, Down

Keogh's Crisps, Dublin

 

Producer of the Year

Supreme Award

Outstanding Contribution to Food Production

Outstanding Contribution to Irish Food and Drink Internationally

Lifetime Achievement Award

Good Food Ireland®

goodfoodireland.ie

@goodfoodireland

Enjoyable Lifeboat Inn Wine Dinner. Fabulous Food. Superb Wines. Best of Company!

Enjoyable Lifeboat Inn Wine Dinner

Fabulous Food. Superb Wines. Best of Company.

Monkfish and Ripasso de Valpolicella 

I think many of the customers at last week’s superb Rizzardi wine dinner in Courtmacsherry’s Lifeboat Inn had Amarone on their minds. And when the 3CRU 2013 came, it didn’t disappoint. It was introduced, like all the previous wines, by Giuseppe Rizzardi and he gave us a few tips.

“Don’t decant,” he said. “By all means, open it a few hours in advance but don’t decant! Also, don’t serve it too warm. It is our most prestigious wine. Amarone is not a grape, not a region, it is a method, a process. The grapes are picked and then put into boxes that hold 4 to 5 kgs. Some 15,000 to 18,000 boxes are left to dry out in a large room in a method known as appassimento. It takes 2 to 3 months and you end up with less fruit but with more concentrated tannins, more colour, more sugar. It then spends two years in barrel.”

The Rizzardi version, a 2013, was excellent and fantastic match with the Beef Cheek and the pairing was heartily endorsed by the winemaker. But Giuseppe told us that not all Amarones are the same. “Too often is it very sweet and that sweetness covers the lack of other qualities.”

Giuseppi, enjoyed the craic
in Courtmac

Giuseppe is quite familiar with Ireland and did a few summer jobs here in the 1990s and of course he's a regular visitor now to O'Brien's Wine, his distributors here. On arrival the guests were treated to a glass of Rizzardi Prosecco, the famous sparkling wine made from the Glera grape. “This one is smooth and dry, with a little bit bit of character.” He told us they use it as a base for cocktails, “especially Bellini.”

The Italian enjoyed the food and was intrigued by the local Mozzarella in our starter. Pinot Grigio is quite a well-known Italian white and we started our meal with that. “It is not barrel aged, is quite light, made with fruit from the region of Soave. It’s ideal as an aperitif and will go well with soups.” And it went very well indeed with our delicious opener.

Indeed Giuseppe, like the rest of us, was every impressed with the starer, surprised to hear that the cheese was locally sourced “very interesting texture, very impressed”. He told us that a lot of Soave, our next wine, is made but much of it is just for everyday. Theirs comes from a beautiful fortified village in the Classico area and the Gargenega vines are grown on volcanic soil. “Again it is unoaked, a little bit of Chardonnay is blended in.” And he advised against serving this too cold. “You get more flavour as the temperature goes up.” It was paired with the scallops, local and absolutely superb.

So don’t serve the Amarone too warm, don’t serve the Soave too cool. What next? Well a red wine with fish! And the Roast Monkfish paired with the 2013 Ripasso de Valpolicella was a match made in a Courtmacsherry heaven. Again, Ripasso is a method with the grapes “refermented on the skins of the Amarone and then 12 months in big barrels”. “This is a red wine that can be poured cool, at about 14 degrees,” he advised. “Great freshness and acidity and it provides a link between simple Valpolicella and Amarone.” 

And it did indeed go very well with that splendid Monkfish dish. Front of house here is David O’Halloran and he had been giving us some extra details on the dishes. He told us it was a “purposeful decision” to pair the Ripasso and the Monkfish “to show that fish and red wine will go together”. Referring to the Amarone he said that here, in a reversal of the norm, they picked the food to go with the wine, not the other way round. Chef Martin Buckley got out later on and thanked Giuseppe, saying “it was special to have him here tonight”. 

And there was another surprise when it came to the dessert, an excellent chocolate offering as the wine was, believe it or not, a Merlot, the 2016 Clos Roareti. An unusual choice. And an unusual project, according to Giuseppe, that began in 1999 in a region near Verona where there was no Merlot. But they succeeded and produced their first bottles in 2006. “Now (we were drinking the 2016) the vines have matured, there is a good richness and concentration but not too much. It has spent 12 months in barrel and this 2016 is still a baby. Production is limited and the bottles are individually numbered.”

The Menu

Heritage Tomato, Macroom Mozzarella, Hazelnut, Balsamic Dressing

Pinot Grigio 2018

West Cork Scallops, Parsnip, Gubbeen Chorizo, Blood orange

Soave DOP Classico 2016

Roast Monkfish, Risotto Nero, Parma Ham, Confit Tomato

Valpolicella Ripasso 2013

Haulie’s Beef Cheek, potato, Wild Garlic, Grilled Sprouting Broccoli and Carrot

3CRU Amarone della Valpolicella Classico 2013

Guinness and Chocolate Cake, Salted Caramel Ice Cream

Clos Roareti Rosso Veronese (IGT) 2016

The Lifeboat Inn
Courtmacsherry
Co. Cork.
For more on the Rizzardi wines, please check the O'Brien website

My West Cork Package

Sandycove, near Kinsale

My West Cork Package

Summer 2018

I'm often asked where I've been for the holidays and I often get sympathetic looks when I answer Ireland (can't bring myself to say staycation!). But I'm not in need of that the kind of sympathy! Far from it. 

Didn’t realise I spent so much time (not to mention money) in West Cork this marvellous summer of 2018. But I did and I enjoyed it, every minute. So I’ve put it all together in this “package” and am hoping it will give you a few pointers if you are heading in that direction in 2019. 

Bastion

Restaurants:

Pilgrims Rosscarbery

Heron’s Cove Goleen

Richy’s Clonakilty

Fish Kitchen Bantry

Supper Club Kinsale

Monk’s Lane Timoleague

Lifeboat Inn Courtmacsherry

Jim Edwards Kinsale

Cru Kinsale

Bastion Kinsale

Manning's

Lunch:

Richy’s Clonakilty

Bayleaf Bandon
Manning’s Emporium Ballylickey

Lemon Leaf Café Kinsale

De Barra's Pub in Clon

Pubs:

Scannell’s Clonakilty

De Barra’s Clonakilty

Eccles. Window view

Stay:

Fruit at De Barra Lodge

De Barra Lodge
You'll find it hard to get a B&B breakfast better than that served up by Sinéad at their lovely house near Rosscarbery. Here you'll see the cows grazing, the rabbits sunning themselves and the hens (who provide the eggs for your breakfast) in their run by the house. The dining-room is brilliantly lit by a series of Velux windows. It, and indeed, the bedrooms are comfortable and spacious. And Sinéad and her husband will themselves drive you to the village if you have your evening meal booked there.

Glendine House
Mick and Mari are the owners of Glendine House on the edge of Clon. Both are "blow-ins" but each is well involved in the life of the town and contribute much of their time. They too have their own hens and the produce for the breakfast is more or less all local including that of the Clonakilty Black Pudding Company. The house is about an eight minute walk downhill to the town centre (a bit further on the return!). You get a terrific welcome here and plenty of help and advice on what to do in the area. It is comfortable and well equipped (loved the shower-unit here!).

Inchydoney Lodge

Courtmacsherry

Maritime
I usually stay about once a year in Bantry's Maritime. It it so central with an underground car park just across the way and a very warm welcome. Well equipped too and spacious, with a lovely dining room where you may enjoy your breakfast. The bedrooms have all you want and all have great views out over the magnificent bay. Lots of music in the bar during the season. Would love to see some local craft beer on tap here but they do carry some good ones in bottle.

Eccles

Trident

Courtmacsherry Hotel

Ballydehob

Visit:

Garinish Island

Ewe Experience

Gougane Barra

Carrigfadda

Michael Collins House

Coming Home. Art and the Great Hunger

Bantry Market

Courtmacsherry

Garinish Island

Clonakilty Street Carnival

Bantry Bay Boat Trip

Kinsale: nearby Beaches and Coves

Clonakilty Model Railway Village.
Ballydehob 12-Arch Bridge Walk

Gougane Barra

A Taste of West Cork Festival. A Personal Selection of the September Events.

A Taste of West Cork Festival

Some of the Best.

There is so much to do in next month’s major festival, A Taste of West Cork: over 250 events, spread over 41 towns and villages and eight islands. And, despite the one hundred thousand welcomes, you’ll find it difficult enough to make your choices. So, this is where my digest comes in. 

While I don’t know West Cork like the back of my hand, I have a decent amount of experience there, including at this festival. So, if you lose patience with the official multi-page guide (especially if you’re reading it online), check out these suggestions divided into BARGAIN, OFF PLATE (eating not essential!), A/N (afternoon), EVENING, and BtB (bust the budget). Some of these are free or have just nominal charges. 

By the way, I have omitted the guest chefs/pop up events. I have mixed feelings on these because I’ve had mixed experience of them. I’ll leave the decision up to yourself but do get as much information from the venue in advance as possible and that should help avoid any disappointment.

The programme has been published in national and local newspapers and is available online here. Something for everyone. Take your pick and enjoy! 

Baltimore

Friday Sep 7th

BARGAIN: Traditional Fishing, Boats, Pots and Lines. Free. 2.30 Baltimore

OFF PLATE: Lough Hyne To The Sea. Kayaking €65.00

A/N: Afternoon Sea - seafood savouries at Seaview House Hotel, Ballylickey €29.00

EVENING: Lobster Garden Party with Diana Dodog at The Lifeboat Inn, Courtmacsherry €55.00

Sherkin Island

Saturday Sep 8th

BARGAIN: The Honey Bee, with experienced bee-keeper at Organico, Bantry. €10.00.

OFF PLATE: Pencil to Garden to Plate, drawing class with Annabel Langrish at Heron Gallery Cafe €50.00 inc lunch.

A/N: Islander’s Rest BBQ with Derry Clarke. Sherkin 1.00pm €20.00

EVENING: The West Cork Food Tour. Manning’s Ballylickey from 6.00pm. Farm Tour and BBQ €80.00

BtB: The Ancient Craft of Blacksmithing at O’Driscoll Ironworks, Durrus Day long class €150.00

Garinish Island, Glengariff

Sunday Sep 9th

BARGAIN: Kilcrohane Country Fair 2-6pm. Stall, producers, music, BBQ (€5.00)

OFF PLATE: Hidden Edibles, The Ewe Experience, Glengarriff, 10.00 to 11.00am, €12.50

A/N: Tarte Tatin Demo & Tasting by John Desmond at Heir Island 2.30pm, free but pay for ferry

EVENING: The Celtic Camino Dinner at Gougane Barra Hotel. Caminos popping up everywhere. Dinner is €50.00.

BtB: ——

Michael Collins event, 10th September, Clonakilty

Monday Sep 10th

BARGAIN: Manage your own herb garden, Organico Bantry 4.00pm, €5.00

OFF PLATE: Plastic is a Plague. A seminar with distinguished speakers at Liss Ard, Skibbereen, 11.00am-3.00pm, €20.00.

A/N: Devoy’s Organic Farm visit. Vegetables, eggs, chickens stories 2.30pm Three euro

EVENING: Scannell’s Tastes of the Sea Aperitif plus 5-course feast of fish. 7.00pm €60.00

BtB: —-

Tuesday Sep 11th

BARGAIN:  The Secret Garden, The Sutherland Centre, Skibbereen. A true secret garden. Free.

OFF PLATE: Art and the Great Hunger, a guided tour of this incredible exhibition at Uillinn, Skibbereen, two euro

A/N: Cream Tea at the Top of the Rock, Drimoleague. Guided Walk around eco-farm before grand tea and scones. €12.00.

EVENING: Wine & Dine at Deasy’s in Ring. Italian wine and Caitlin Ruth’s cooking combine in five-course meal from 7.00pm for €55.00.

BtB: Heron & Grey at The Mews Inventive Tasting Menu, 7.30pm, €95.00

Wednesday Sep 12th

BARGAIN: Ummera Smokehouse, Timoleague. A marvellous visit and tasting for free. 10.30am

OFF PLATE: Bere Island and the Great Famine. Informative historical bus tour 12.00pm to 2.00pm and packed lunch €30.00. Ferry at 11.30am extra.

A/N: Wild Berry Bakery, Ballineen.  Bakery visit and samples. All proceeds to charity. Entry €5.00

EVENING: A Taste of India at Richy’s Clonakilty. Welcome drink and multi-course Indian meal by Meeran Gani Manzoor, Head Chef at Richy’s. €60.00.

BtB: Intimate Dinner at Inish Beg House on Inish Beg Island. Formal dinner surrounded by country house grandeur, silver service. €95.00

Thursday Sep 13th

BARGAIN: Tasting (and bottle to take away) for a fiver at 9 White Deer Brewery in Ballyvourney. 2.00pm

OFF PLATE: Tea and Tales on Dursey Island. Take the cable car across and then a guided bus tour with dramatic views and island stories. Tea costs 25 euro and cable car is extra.

A/N: Bean and Grain, chocolate and beer at Clonakilty Brewery. The chocolate will be by Alison of Clonakilty Chocolate and there’ll be lots of pairings. €25.00

EVENING: A Taste of Organico, hosted by Hannah and Rachel Dare who’ll have dozens of their producers on hand including Fermoy Raw Milk, Mary Pawle Wines and Sally Barnes Smokery. Samples galore and even a glass of wine is included in the 5 euro fee. 5.30pm to 8.00pm.

BtB: ——

Welcome to Union Hall Smoked Fish

Friday Sep 14th

BARGAIN: Martin Shanahan of Fishy Fishy puts on a brilliant demo, very engaging with his audience, especially the younger ones. See him from 10.00 in Fields of Skibbereen. Free.

OFF PLATE: Live Life Well. A students’ food and lifestyle conference at Skibbereen Community School. From 10.00am to 2.00pm, hear talks, see demos, and sample at the mini-market. All free.

A/N: there’s a tour of the Union Hall Smoked Fish facility at 2.00pm, a lovely family run business. The Nolan's are a generous bunch and they won’t charge you a cent yet, a similar event two years back, there was no shortage of samples and even a glass of wine.

EVENING: Real Food from Here is the title of the event at Macroom’s Castle Hotel where the Buckley family invite you to a dinner featuring real food. Real wine too from Le Caveau with Colm McCan doing the pouring and talking. €60.00 including dinner and wine. Special overnight rate.

BtB: ——

Walking on Sheep's Head

Saturday Sep 15th

BARGAIN: A 2.5 hour walk on the Sheeps Head with guide Charlie McCarthy (086 2333420). Registration at 11.30am, walk at 12 noon. Meet at the cabin Ahakista.Free

OFF PLATE: Meet at the car park in Barley Cove Hotel on your way to the Three Castle Head Walk, one of West Cork’s hidden gems, with breath-taking views. Starts at 3.30 and duration is 90 minutes. Free. Contact: 0868808190.

A/N: Fish and Whiskey Brunch is the unpriced event at the Glandore Inn with local man Bryan McCarthy doing the cooking and West Cork Distillers supplying the  spirit. All proceeds to LauraLynn children’s Hospice and Union Hall Inshore Lifeboat.

EVENING: I suspect that Taste of the Sea at Arundels by the Pier (Ahakista) will sell out fast with Head Chef Dominique Carucci presenting a delicious Taste of the Sea menu. Five courses for €50.00.

BtB: The big spenders can whip out that credit card again as they go to Eat, Drink and Sleep at the Castle, Castletownsend. At 7.00pm, the six course meal, paired with selected wines and beers, will get underway. Slip upstairs much later, wake to a spectacular view of the bay and a hearty breakfast. Cost overall: €220.00 per person.

Sunday Sep 16th.

Still a good share of events on the closing Sunday but undoubtedly the focus will be on the Festival Finalé, the Sunday Street Market in Skibbereen. It starts at noon and as usual there’ll be bands, and dancers, craft, and food to eat and take away and a children’s entertainment area. A superb finalé to a marvellous festival that encompasses over 250 events.

Reen Pier area