Restaurants Association of Ireland announce its line-up for Annual Conference

Restaurants Association of Ireland announce its line-up for Annual Conference

Gibson Hotel, Point Village, Dublin 1

Tuesday, 12^th April 2011.

The Restaurants Association of Ireland announce the line-up for the 2011 annual general meeting, taking place in the Gibson Hotel, Dublin on April 12^th.

This year’s theme is “Brand Ireland, it’s in our hands” and Adrian Cummins, Chief Executive for the Restaurants Association of Ireland states that it is very important that we should focus in on the year ahead and drive as much business as possible into the restaurants using tourism as a vehicle for the economy.

We have a superb line-up  of speakers including the

.

The guest speakers are:

• Cyril McAree, Conference Chair.
• Norah Casey
• David McKernan
• Bill Cullen
• Damien Mulley
• Fionn Davenport
• Linda Leonie Prager

The speakers for the annual general meeting are as follows:

• Cyril McAree

Cyril McAree is the founder and publisher of Hotel & Restaurant Times. Established in 1998, the magazine is now considered an essential read for those involved in the hospitality sector. The publication is circulated bi-monthly, on a controlled circulation basis to named individuals. The magazine has an exclusive agreement with both the RAI and the IHI to feature member specific content, including newsletters. Hotel and Restaurant Times is circulated on a named basis to members of the Irish Hotel Federation; Fáilte Ireland Approved Hotels, Irish Country Houses and Restaurants, Catering Management Association, Hotel marketing groups, selected Architects and Interior Designers and can also be sourced in leading newsagents. Cyril is also a founding partner of the SMILE Hotel Marketing Conference and more recently was appointed to the Irish board of HSMAI (Hospitality Sales and Marketing Association International).

• Bill Cullen

Bill Cullen is a successful entrepreneur. Listed as one of Ireland’s top 100 businessmen. Bill was born in the inner city tenements of Dublin. One of fourteen children whose mother, Mary Darcy was a fruit seller, Bill was selling on the streets from the age of six. Bill went on to set up his own motor business, which became the biggest Ford dealership in Ireland. In 1986 he took over the troubled Renault Car Distribution franchise from Waterford Crystal. His turnaround of that company is a business success story well chronicled in his memoirs “It’s A Long Way From Penny Apples”. Of course, he is better known today as the boss of The Apprentice.

• Linda Leonie Prager

Linda Prager started her studies in business administration in Zurich, after which she worked for several years at a Zurich-based consulting company. The decision to obtain her Master’s degree at the Ecole hoteliere de Lausanne was made following a prolonged period of time abroad in the United States. In 2008, she spearheaded the opening of mixed-use, multi-concept property in the north part of Switzerland. The company she currently manages with her mother, prager. gastronomie SA, includes a classic fine-dining venue as well as the trendy and popular concept restaurant, “Güterhof” which has come to be very well known in Switzerland. Linda continues to come up with innovative events and ideas for her company, and stays on top of restaurant and hospitality trends. It is no surprise that she comes from a lineage of hospitality professionals, as her grandfather was the founder of Mövenpick.

• Damien Mulley

Damien is from Cork and asks this to be mentioned at the start of every bio. He is also in a 5 year battle with Damien Rice, Damien Dempsey and Damien The Omen to be first for his name on Google. Everything else he does, so he says, comes after that. He runs Mulley Communications, has a client base of multinationals to one person operations and is obsessed with food. He is known to rise people on Twitter by taking pics of great dishes and tweeting them out marked with the tag #foodporn. When he’s not winding people up online he works with his clients to design online marketing plans and/or designs ways for them to get attention and do something with it. Damien can’t cook but has the vernacular of one.

• Fionn Davenport

Fionn Davenport has been a travel writer for 20 years, writing about far-flung places for the likes of Lonely Planet, Fodor’s Travel Publications and a host of travel magazines. He’s also devoted an enormous amount of words to his own country, which he critiques as only someone in love with a place can. You can hear him dispense travel advice every Tuesday on George Hook’s The Right Hook programme on Newstalk 106, as well as hosting his own show, Davenport After Dark, every Thursday at 10pm.

• Norah Casey

Norah Casey is CEO (and owner) of Harmonia, Ireland’s largest magazine company printing over four million magazines annually for the Irish, British and US market. Harmonia’s stable includes strong women’s brands: Irish Tatler, U, Woman’s Way and www.ivenus.com; and specialist titles like Food&Wine, Auto Ireland and Ireland of the Welcomes (aimed at the Irish Diaspora with over 80,000 USA-based subscribers). She is a member of the National Paediatric Hospital Development Board, the London-based Women’s Irish Network and The International Women’s Forum. She was awarded The Veuve Clicquot Business Woman of the Year Award for 2007/8 and has won The Publisher of the Year Award in 2006, 2007 & 2008. Most recently Norah has been announced as the newest Dragon in the Irish version of Dragons Den.

• David McKernan

Entrepreneur and Founder of Java Republic Roasting Company

David McKernan culminated the world’s first purpose-built carbon-neutral coffee roastery and brand house 16 years ago known as Java Republic. Recently recognised as one of the most ethical coffee companies in Europe by its industry peers, they give 11% of nett profits to coffee growing communities to help develop micro-businesses so that the coffee farmer is not reliant solely on coffee for his livelihood. Education and enterprise form part of the philosophy too as the company has teamed up with Focus Ireland and the Fingal Enterprise board to challenge students to raise funds for a local charity whilst learning about business. David’s forthright manner will get you thinking and motivate you to look at life, your business and your vision.

Full Conference Details: http://www.rai.ie/RAI_booking_FINAL.pdf

COFFEE AT THE MILL

THE MILL RESTAURANT 

Blarney Woollen Mills Hotel have re-vamped the Mill Restaurant and, armed with a couple of complimentary vouchers, we dropped in there yesterday morning.

Dropped is not strictly correct as we really sat down outside on the terrace under the beautiful sunshine. There we enjoyed our coffees and scones which were served up with a big friendly smile.

A tempting range of pastries and salads were also on offer. The Mill also does full meals and I spotted a notice board offering three courses for less than twenty euro.

BLARNEY FARMERS MARKET

BLARNEY FARMERS MARKET

Enjoyed a pleasant stroll around the Blarney farmers market in the Grounds of the Blarney Woollen Mills Hotel yesterday.

This market is not all about food and has a few craft stalls. One that catches the ear as much as the eye is Windwalker. You will hear the music of the flute as you approach.

Windwalker (021 4874851 and 086 8168652) makes North American Indian style flutes and crafts, including handmade elk and deer hide moccasins and boots, even feather earrings.

Angel Foods are a stall new to me and here I was challenged to try out one of their baking mixes. Having tasted a few samples, I picked Spiced Oat and Sultana Cookies, enough to make 18. The 560 gram pack costs €4.99. I’ll let you know how I get on!

Also met an “old" friend in Manning Emporium’s stand and left with some Jack McCarthy’s Black Pudding and also some Dunmanus cheese, made by one of West Cork’s leading artisans exclusively for Manning’s.

The Dunmanus was quickly pressed into service as part of an impromptu lunch in the back garden. The other ingredients were Janet’s Country Fayre Wine and Cheese Chutney (bought in Midleton’s Pantry) and the Arbutus Bread Company’s Brown loaf (bought early that morning in O’Keeffe’s Grocery Store in St Luke’s). Buy Irish, but local!

By the way, wasn't Declan Ryan of the Arbutus lucky not to be directly involved in that fatal boat accident in South America?

Back to Manning’s who have announced that they will hold the West Cork Food and Drink Fair on the 18^th and 19^th of June. If you are in the West Cork, even if you aren’t, that should be worth a visit. More details here 

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.

Val de Vie’s Barista 2009 Pinotage

WINE OF THE BEAN: COFFEE IS A FRUIT

Val de Vie’s Barista 2009 Pinotage, South Africa, 14%, Bradley’s Off Licence, €12.99.

This is a great excuse to call to Bradley's, if you ever need one!

Colour is a dark red and the nose gives up dark red fruit, the bite of plum skins for me, and the famous "rush" of coffee. On the palate, you also find those dark red fruits, also pomegranate and cherry, and that coffee which, remember, is also a fruit.

The deliberately induced coffee (see video) element has led directly to this wine being labelled Barista. Despite that and the lingering dodgy past reputation of the Pinotage grape (“A love it or hate it” – Mr Oz Clarke’s summation), there is nothing to be afraid of here.

This is what Hugh Johnson terms Pinotage Mark 11 and the evolution means there is nothing preventing you from making a call to the iconic North Main Street store, founded in 1850. Where half the world goes anyhow. Massive selection of drinks, just about as many languages.

The coffee in this version by Val de Vie (not by any means the first of its kind) is far from being a dominant factor and there are tannins enough to give a well balanced and quite mature mouthful for a 2009.

In this video , you will see Val de Vie MD Bertus Fourie. His favourite accompaniment “remains a blue cheese-filled brandy snap, with Belgian chocolate and roasted coffee beans”. Didn't have anything that exotic on hand on the football-less Wednesday but there were some high class chocs. Tried them out. Neither the chocs nor the wine were improved by the combining but neither deteriorated either.

INCREDIBLE VALUE

INCREDIBLE VALUE

Casa Solar Viura 2010 Vdt Castilla 11.50% €7.99 

Stockists

This is an excellent white wine at an incredible price.

Colour: Strikingly bright; light honey.

Nose: Inviting fruity bouquet, including grapefruit.

Palate: They sum it up as alive and refreshing on the back label and I couldn’t agree more. Really fresh and fruity with a good slash of tartness.

This is an excellent combination in the mouth and further proof for Hugh Johnson’s theory that Spanish whites are very much on the up. “Spain,” he says, “is discovering that...she has a talent for whites of flavour and depth.”

“In five years time,” he concludes, “we’ll all be drinking them.” But thanks to the “talent spotters” of Wine Alliance we don't have to wait that long. This is now on the shelves nationwide at a very reasonable €7.99. 

FLESH FOR THE BODY, MUSIC FOR THE SOUL

An Cruibin’s FLESH on Sundays is fast becoming a weekly attraction for the initiated of Cork City. FLESH combines Paul and Frank’s fleshy menu with laid back sounds from The Roi Et Club, featuring Pre Khmer Rouge Garage, Western Classics and Siamese Soul.

Food served 6pm – 10pm every Sunday

KILLARNEY BREAK

Killarney with Lake Hotel in foreground

KILLARNEY BREAK


The Killarney Royal Hotel was the base for a recent three night stay in the Kingdom. Centrally situated, this old four star is very comfortable with a fine bar and restaurant. The room was well furnished and very spacious and the staff were friendly all through. It doesn't have a car park but there are at least four close by including one on the Lewis Road where it will cost you just €3.00 for a 24 hour stay.


We had a couple of meals included in the deal and our first evening meal was in the bar/bistro of the Royal. Enjoyed my starter of Kerry Coast Fish Croquettes with leaves. The main course was excellent: Braised Lamb Shank served on a celeriac Mash with a rich onion and Port Wine Sauce. The choice of desserts was fairly standard. I was tempted by the Strawberry and Rhubarb Crumble, augmented by some fresh fruit and cream, and it proved a fine finish to the substantial meal.

Wine was a 2009 14.5% Kleine Zalze Pinotage that cost €27.00. A smashing fruity red that went very well indeed with the main course. The following evening, we enjoyed another wine from the Kleine Zalze stable, this an excellent Chenin Blanc at €25.00.

Killarney Lake

The full restaurant was open for this meal on a busy St Patrick's Day and I started with the Deep Fried Crispy Duck Confit Spring Rolls with a seasonal salad and a sweet chilli sauce. Good light starter.


Main course was top class and somewhat lighter than the evening before, as you'd expect: Fennel Seed Seared Salmon on med style ratatouille with a basil pesto and seasonal vegetables.


The dessert, while pleasant enough, didn't really live up to the name: Orange and Cointreau Parfait with Strawberries and a strawberry coulis. Not too much sign of either orange or Cointreau.

Just to say, the seasonal veg served here were really good and that also proved to be the case when we met some friends for a meal out on the following evening. Chapter 40 was closed, due to re-open in April I think; we had been to Treyvaud’s and Gaby’s previously; we had suggestions for Bricín and the Stone Chat but neither could fit in four at the required time.

Path up Torc mountain

Weir Bridge nr Dinis Cottage

On our friends’ recommendations, we booked the Kayne’s Bistro in the Dromhall Hotel where we had enjoyed a light light lunch on one of the days and had spotted a Bridgestone sign on the door. I very much enjoyed my Sea Bass here served on potato mash and with stir fry vegetables.


Again dessert choice was fairly standard but I was happy enough with my apple tart and custard.


The wine was a Paula Sauvignon Blanc from Argentina (priced in the low 20s). Had I tasted blind, I’d have thought I was drinking a New Zealand SB. An excellent drink and good value as well.


We had the usual big choice for breakfast in the hotel and that usually set us up well for the day. But there was always time for a coffee and or a pastry. One of the places to do that in Killarney is the Lir Cafe. This busy little spot is best known for its hot chocolate which is poured in over a few mini-marshmallows. Very popular indeed. 


And no bad place either to pick up some tempting edible gifts as Lir sells a range of chocolates including their own creations.
To check out what we did and saw, click here

SPANISH STARS

FROM THE SUN HOUSE

From Castilla, Wine Alliance have raided the Casa Solar and once again the boys have come up with the goods. Talking here about a pair of worthy Tempranillos that were tasted recently.

Castilla Casa Solar Tempranillo 2008 VDT, 13.5%, €8.99, 

stockists

Colour is ruby with a black cherry and plum nose plus hints of vanilla. On the palate, it is fresh and fruity, smooth and round. It is well balanced with a good finish. An easy drinking wine, but one with backbone. It has spent 6 months in American oak, is well structured and comes at a terrific price.

VDT denotes table win in Spain but it is not as simple as that. As in other countries, many producers use the less restrictive rules of VDT to produce excellent top of the range wines. Some details here. 

Castilla Casa Solar Tempranillo 2010 VDT, 13%, €7.99, 

 stockists

Had started with the 2008 and had expected the 2010 to be somewhat less of a mouthful. Must admit I was wrong and indeed ended up with a slight preference for the newer unoaked wine.

Colour is once again a dark red but here the nose is more of red berries. On the palate, it is young, juicy and smooth. And a strong hint of sweets as the tannins are low. It is really easy drinking but don't forget it packs a 13 per cent punch.

They recommend it for white meats as well as red and I reckon it would be fabulous, slightly chilled in summer with a bowl of ripe strawberries on the outside table.

AN OLD WORLD WINNER

Dordogne River

MONTRAVEL

From the right bank of the Dordogne comes a French winner, at once a reminder to me that Bergerac Sec can match if not outplay Bordeaux Sec and also that the French can outplay many of their New World rivals in a field where the newcomers are seen to have an edge.

I’m talking here about the Semillon Sauvignon Blanc (SSB) and in particular about one that I bought in the Dordogne last year.

Chateau Laulerie Montravel Sec 2009, SSB, 12%, 

Colour is an inviting clean pale honey with a white fruit nose. In the mouth, the apple, pear and gooseberry make it tingle and tangle. It is dry but also fruity, perhaps closer to medium dry than full on Sec. Unexpectedly quite impressed with this from http://www.vignoblesdubard.com

The Chateau’s own tasting notes: On the nose, this white wine combines gooseberry, exotic fruit and peach. The palate is rich and generous, with a fresh, tasty finish and a fruity after-taste. 

CREAM CAFE

Glanmire’s Cream Cafe is one of the nearest to me, just down the road in the Hazelwood Shopping Centre in Riverstown.

This is run by Ollie O’Neill who, six years ago, gave up his regular job to follow his passion. “We are seasoned now,” he jokes. “But those earlier years were probably the best. It is not getting any easier, especially over the last two years.”


It is a long day at Cream. It opens for breakfast at 8.30am and closes at 6.30pm. The scones there are delicious as I know from experience.


But there is much more at this Coffee and Sandwich Bar as Ollie points out: “We have a great coffee (from Mahers) and lots of home baking. Also bagels, wraps and paninis. Everything is done on-site and we are proud of it.”’


And they also have another reason to be proud and that is because of Cream’s community involvement. “We support local sports clubs and we also provide the venue for the House of Rock, a community based music programme for local teenagers who are, by the way, very good and talented.”

GUBBEEN: NOT LETTING THE GRASS GROW

GUBBEEN: NOT LETTING THE GRASS GROW

Those go-ahead folks at Gubbeen  don't let the grass grow under their feet. You’ll have spotted recently that they are about to launch their Buffalo Mozzarella on the market and you’ll hopefully have seen me raving over the past few months about their ever so tasty venison Burgers.


And now I have another new one for you: Artichoke and Roast Garlic Smokehouse Sausages, another winner if ever there was one. They come in packs of four, are gluten free, have no rusk and contain 82% meat.


On the outside they look like most sausages, though a little longer. But cook them slowly and thoroughly and you have something else entirely. The texture is bite friendly, mouth friendly. The overall taste is brilliant and boosted by a strong hint of spice. I have often used Gubbeen chorizo with a Spanish rice recipe and it looks as if I’ll have a choice in the future.


I’d prefer not to overdo the superlatives here. Just go down to Mahon Point Farmer’s Market next Thursday, or wherever else you get your Gubbeen, and buy a pack. You won't regret it.


The full list of ingredients is: artichoke, roasted garlic, Lombardi pepper salt, parsley, marjoram and raw cane sugar.
Gubbeen Smokehouse, Schull, County Cork. +353 (0)28 27824

“Good Food Ireland Calls on Irish People to Support Irish Food this St Patrick’s Day”

Margaret Jeffares (founder Good Food Ireland) and Publicity and Events Manager, Linda Thomas.

Good Food Ireland is calling on Irish people in the run up to St Patrick’s Day to buy local food and choose restaurants and hotels that are committed to using Irish food ingredients. I think that is something we can all go along with.

"Good Food Ireland is the only all island organisation to identify places to stay, to eat out, to shop or take a cookery course that prioritise Irish food and offer a high quality food experience, therefore supporting Irish farmers, food producers and fishermen.

Speaking at the launch of the campaign, Founder of Good Food Ireland, Margaret Jeffares comments, “We want to highlight to the Irish people and to visitors our approved network of people who are delivering to their customers a superb Irish food experience and who are the real local food heroes of our island. In supporting them you also help secure some 7,000 direct jobs and the livelihoods of many Irish food producers, farmers and fishermen that they buy from”.

"The economic benefit and  new rural enterprise opportunities that Good Food Ireland provides through linking agriculture and food with tourism is now more important than ever. Agriculture is at the heart of our Irish culture and culture seeking is No 1 at the heart of tourists."

 Look out for the Good Food Ireland sign or log onto www.goodfoodireland.ie. In addition to this support local campaign, the All Ireland Marketing Awards 2011 announced that Good Food Ireland has been short-listed as a Finalist for the Outstanding Small Business Award.