Electric Go The Whole Hog

Electric Go The Whole Hog

You just got to hand it to Electric. When the South Mall restaurant joins in a project, they give it everything. They did it again last Saturday at the Food Market in Beamish's, as part of the Murphy’s Big Little Nights Out.

Quite a few food samples here from the various stalls but Electric chef Kevin was dishing out gorgeous slices of freshly cut Iberico (top left pic), the top ham of Spain, perhaps of the world. And then Kevin took to the stage and delivered a delightful demonstration of how best to cook the humble pig’s trotter, perhaps better known as the crubeen.

Kevin confessed to loving “getting the best out of the cheaper cuts” and I’m sure he convinced a few more to try it his way on Saturday. “You can feed six people easily for as little as a tenner” he said of the crubeens. And on cooking in general, had this sound advice, particularly with regard to vegetables, herbs and other flavourings: “Cooking is personal. Cook what suits you. Don’t just follow the recipe.”

And Electric's contribution didn’t stop there. The recipes sheets were handed out by Ernest and you had many chances of picking up their scratch cards which yielded prizes of drinks and bar food and even a full dinner at the buzzing South Mall restaurant.

It seemed a bit ironic to me to see the Murphy’s flowing in the haunt of its old rivals. In fairness to the brewers, the price of a pint was a reasonable four euro and, even better, you could get a half one (top right) for just two euro. Any chances that the local bars would follow that example?

Must say I really enjoyed my Murph’s, especially when I coupled it with a delicious pie from the Slice of Pie stand. Some great names there to go with the great pies: The Old Drunken Cow (bottom left) and the Price Paddy among them.

Lots of food available but you can’t eat it all. A pity, as I’d have liked to have had a cut off the T. J. Crowe bap. Other stalls doing brisk business were Wok ‘n Roll, O’Flynn’s Gourmet Sausages, The Crêpe Man, Uncle Pete’s Pizzeria, De Roiste’s Pudding, and the Grumpy Baker.

Happy going in and even happier going out when we presented with a couple of vouchers for pints of Murphy’s at any bar in Cork. Always room for a Murphy’s!

Cork event. Calling budding food entrepreneurs

Cork Event looks to attract new Global Food Entrepreneurs

Food Works – New Initiative Launched to Support Next Generation Food Entrepreneurs

Are you a budding food entrepreneur? Could you create and run a successful export orientated food business?  Do you have the creativity, enthusiasm and drive to bring a new food product to the global market? If so, Food Works, a new comprehensive training and development programme launched today could be the ideal opportunity for you. Bord Bia, Enterprise Ireland and Teagasc have combined resources to design an in-depth process aimed at finding and fostering global food entrepreneurs. Successful participants will be given an invaluable range of practical business supports required to develop an initial concept into a winning food product with international appeal. The available supports will include consumer market research, business plan development, technical advice, commercial viability testing in addition to access to incubation units, research and development (R&D) facilities and possible investors.  An open call information evening will take place in UCC’s Western Gate Building on Thursday, 29^th March.

Speaking at the launch today the Minister for Agriculture, Food and the Marine, Simon Coveney TD said “Food Works is a unique opportunity for ambitious and determined new food entrepreneurs to build great food businesses. The Food Harvest 2020 report highlighted entrepreneurship as essential to building a truly successful indigenous food industry and the importance of developing and nurturing a culture of entrepreneurship. Our target of growing food exports by 50% to reach €12 billion before 2020 is ambitious; it requires huge commitment by private and public interests.  Food Works is an example of development agencies working together in a new way to improve the climate and opportunities for growth and I look forward to it fostering new food businesses with high potential for development.”    

Seán Sherlock T.D., Minister for Research & Innovation, added “This new collaborative programme is unique in bringing together the capabilities of Bord Bia, Enterprise Ireland and Teagasc in a way that will drive forward the growth of new entrepreneurial food companies. By combining their expertise in business development, consumer needs and market demand, and production technologies and research, the three organisations are helping to develop a new ecosystem for food with a strong focus on building strong and sustainable new food start ups that will create much needed jobs for this economy.”

Ideal Candidates

Food Works is open to all determined and energetic individuals with an interest in building an international food business in Ireland. The programme is designed for new food entrepreneurs who have ambitious scalable, ideas or export plans.  Candidates may apply on an individual basis, as part of a team or a company if it has been in existence for less than 2 years.

Five Stages

The first stage of Food Works (www.foodworksireland.ie) is centered around three open call information evenings taking place in Tayto Park, Ashbourne, Co. Meath on Monday 26^th March; Sheraton Hotel, Athlone on Wednesday 28^th and finally in UCC (Western Gateway Building), Cork on Thursday 29^th March. At these sessions, attendees will gain a better understanding of the programme and how to get involved; meet with representatives from Bord Bia, Enterprise Ireland and Teagasc and hear from inspirational Irish food entrepreneurs such as Ray Coyle, Largo Foods (Tayto), Mary Ann O’Brien, Lily O’Briens chocolates and Michael Carey, Chairman, Bord Bia and The Company of Food.   

In April, additional interactive workshops and information evenings will be held where Bord Bia, Enterprise Ireland and Teagasc will share their insight and expertise on how to review export markets, examine consumer trends and provide technical advice. Interested parties will then be asked to submit a detailed online application before Monday 14^th May.

In June, a panel with representatives from Bord Bia, Enterprise Ireland, Teagasc and experienced food entrepreneurs will conduct one-to-one interviews to select 30 successful applicants who will receive one to one mentoring; consumer insight consultancy; R&D assistance and a €5,000 feasibility grant. All concepts and ideas will be stress-tested with consumers in Ireland and key overseas markets. Following this process, 15 participants will move forward to the final stage to develop an investor ready business plan. 

For more information on Food Works or to register for the initial information evenings, visit www.foodworksireland.ie