Les Gourmandises the big winners at Munster Restaurants Awards

Top Restaurants in Munster Announced at Santa Rita Irish Restaurants Awards

www.irishrestaurantawards.com

The Munster Regional Final for the Restaurant Awards 2012 sponsored by Santa Rita / Sunday Independent Life Magazine took place in The Imperial Hotel, Tuesday 3^rd April 2012.

Speaking at the awards last night, Adrian Cummins of the Restaurants Association of Ireland said

‘Since their inception, the Irish Restaurant Awards have cast a spotlight on Ireland’s hottest restaurants and chefs. They have become a byword for quality, class and achievement… The awards everyone wants to win. As a testament to their success, the entries have doubled since last year, with 5,000 nominations made for Ireland’sfavourite Restaurants, Chefs, Gastro Pubs, Hotel Restaurants and Local Food Heroes throughout the Country.

We celebrate the award winning cuisines and the great restaurateurs and chefs who have brought international recognition and accolades to the Irish restaurant scene.  We are the economic engine rooms in every town in Ireland, creating and maintaining much needed local employment.  Our industry has annual sales in excess of €2 billion and we employ 64,000 people.  In fact, we are the largest employer within the Irish Tourism Sector. And tonight, everyone is a winner’.

It was great to see  over 240 restaurateurs attend  the awards in the Ulster region this year., we look forward to seeing all of the Ulster County Winners in Dublin on the 14thMay 2012 where Regional and All Ireland winners will be announced’.

Nominations for the awards were made by readers of the Sunday Independent Life Magazine and members of the Restaurants Association of Ireland. All nominees are then assessed by Regional Judging panels, made up of Industry experts across the region.  Votes from the Consumer, Members of the Restaurants Association of Ireland and the Regional Judges are independently assessed by KPMG who give us our County Winner in each category.

All County winners will now compete for the Regional and All Ireland Title which will be announced at the Irish Restaurant Awards in the Burlington Hotel Dublin on Wednesday 14^th May 2012.www.irishrestaurantawards.com . 
There are 3 components to phase two of the process. Each element is independently assessed by KPMG.

1. Mystery Guest Visit (35%) This component of the awards is conducted by Prism Consulting headed by Hugo Arnold, independent food writer and consultant. (http://www.hugoarnold.com). All County Winners receive a mystery guest visit throughout the month of April.

2. National Awards Academy (55%) Our National Awards Academy is made up representatives from each of the regional judging panels and will meet in May to Judge the County Winners.

3. Menu Judging (10%) All County winners and the Dublin Shortlist in each category are asked to submit a copy of their food menu and wine list for judging.

COUNTY	CUSTOMER   SERVICE
CLARE	TOWN HALL   BISTRO
WATERFORD	ATHENAEUM   HOUSE
TIPPERARY	THE FAIRWAYS   BAR
LIMERICK	THE MUSTARD   SEED
KERRY	JACKS   COASTGUARD STATION
CORK	ISAACS   RESTAURANT
COUNTY	GASTROPUB -   SPONSORED BY FAUSTINO
CLARE	THE ROADSIDE   TAVERN
WATERFORD	JACK MEADES
TIPPERARY	LARKINS
LIMERICK	THE LOCK BAR
KERRY	SPILLANES BAR
CORK	THE WOODFORD
COUNTY	CASUAL DINING   - SPONSORED JOSEPH DROUHIN
CLARE	L'ARCO
WATERFORD	MCLEARY'S
TIPPERARY	CAFE HANS
LIMERICK	LA CUCINA
KERRY	SOL Y SOMBRA
CORK	NASH 19
COUNTY	HOTEL   RESTAURANT
CLARE	THE LONG ROOM   @ THE LODGE DOONBEG
CORK	LONGUEVILLE   HOUSE
KERRY	CELLAR ONE   RESTAURANT @ THE ROSS HOTEL
LIMERICK	THE OAKROOM   RESTAURANT @ ADARE MANOR
TIPPERARY	THE OLD   CONVENT
WATERFORD	THE MUNSTER   ROOM@ WATERFORD CASTLE
COUNTY	BEST CHEF -   SPONSORED BY TIPPERARY WATER
CLARE	WADE MURPHY	THE LODGE AT   DOONBEG
CORK	PAT KIELY	LES   GOURMANDISES
KERRY	NOEL ENRIGHT	THE CHART   HOUSE
LIMERICK	MARK DONOHUE	ADARE MANOR
TIPPERARY	DERMOT GANNON	THE OLD   CONVENT
WATERFORD	MICHAEL QUINN	WATERFORD   CASTLE
COUNTY	RESTAURANT-   SPONSORED BY SANTA RITA
CLARE	THE WILD   HONEY INN
CORK	LES   GOURMANDISES
KERRY	CHAPTER 40   RESTAURANT
LIMERICK	CORNSTORE   RESTAURANT
TIPPERARY	BROCKA ON THE   WATER
WATERFORD	O'BRIEN CHOP   HOUSE
MUNSTER WINE   EXPERIENCE	HAYFILED   MANOR, CO. CORK
MUNSTER KIDS   SIZE ME	THE STONE   CUTTERS KITCHEN, CO. CLARE

In Xanadu did Irishman...

In Xanadu did Irishman...

I reckon I could on and write a few lines of doggerel but in respect to the late John Lagan, I’ll put a halt to it now. Let’s get to the wine.

Xanadu, Margaret River, Chardonnay 2008, 14% abv, €20.00 Bubble Brothers.

Must say I like this wine and its story, a story that began with the arrival of Irish medical doctors, John and Eithne Lagan, in Australia. Some time later, in the late 1970s, they set up the Xanadu vineyard in the Margaret River area of Western Australia. You may read more, much more, of the Lagans and their children here.

The early years were tough but decades of success followed for the Lagans. Nowadays, Xanadu is owned by the Rathbone family who are very strong on environmental protection and sustainability in their wine-making. They make excellent wines here and this Chardonnay got 91 points from James Halliday. 

They also produce a “second” wine at Xanadu under the Next of Kin Label. Bubble Brothers  also sell this and, in the recent past, I have been very happy with their Semillon Sauvignon Blanc and the Cabernet Sauvignon. These are priced at about five or six euro less than the top label.

The Chardonnay has a great nose, bright and citrus-sy. In a flavoursome mouthful, the citrus leads the way with other exotic fruits figuring strongly in the mix. Close to creamy, it is really well balanced with a persistent fruity finish. All in all an excellent Chardonnay and yet another winner from a terrific wine area. Highly recommended.

Fantastic Riesling Event plus Slow Food Supper

Grain Store

The Riesling Revolution – a journey to the heart of this great grape variety

The Grain Store, at Ballymaloe, 7pm on Thursday 17th May 2012 €25

Joining us to present the evening are 3 winemakers from 3 of the great Riesling growing regions of the world:

‐ Tim Adams, Clare Valley, South Australia

‐ Carl Ehrhard, Rheingau, Germany

‐ Séverine Schlumberger, Domaine Schlumberger, Alsace, France

& chaired by John Wilson, wine writer, The Irish Times

This unique Riesling presentation is organised by Ballymaloe in association with John McDonnell, Wine Australia Ireland. The wines will be both from the visiting winemakers themselves, as well as a selection of other producer’s wines as well - so the visiting winemaker will be proudly flying the flag for their own region, tasting our way through the different styles of Riesling - dry, aged, off-dry and sweet.

The cost per person for the tasting is €25. Advance booking advised.

Immediately following the wine presentation & tasting, there is the option of staying on to enjoy a Slow Food Summer Supper plate of artisan produce from local food producers, fisherman and cheesemakers. This part is priced (separately to the wine event) at €35 and proceeds from this, will go to the East Cork Slow Food Educational Project.

Food and Drink Spotting Digest

My Food and Drink Spotting Digest

Getting great use here from Gimme the Recipe, the newly published book by Cork food blogger Sheila Kiely. The latest success was her Chicken Provencal (right) and that proved a treat at a dinner over the weekend. The book, a very practical one, especially for the busy mum (Sheila has six kids), is available at Eason’s and Waterstone’s.

Two great coffees going in the house at the moment. Badger and Dodo have come up trumps with their Tanzania Ngorongoro Blue. I got my pack at Bradley’s in North Main Street but I understand supplies are running out so you’ll have to hurry to get this well balanced coffee from the small farms under Mount Kilimanjaro.

Don’t believe I ever tasted a coffee from Thailand until the Thai Doit Chaang came in the post via the Connoisseur Coffee club of Robert Roberts. Another cracking cupful, smooth with excellent flavour.

While I was in Bradley’s for the coffee, I noticed another breakfast cereal: Superior Spelt Muesli from Tipperary’s Ballybrado Farm. I’m hooked, a terrific balance of tastes and flavours and organic to boot. Now to try their other products.

Many of us foodies are often inclined to run down supermarkets but not all of us, Gimme the Recipe author Sheila Kiely had praise galore for her local Supervalu (Ballincollig) at last week’s book launch.

And I have seen, at first hand, some very good local inputs at various Supervalu’s, the latest at Scally’s in Blackrock. Been sampling some of their in-house products recently and was delighted with the excellence. Two that really impressed were their sea-food chowder and the Shepherd’s Pie, really tasty and at a very good price.

Called in to see Paul Kieran at Bubble Brothers, just back from his packed Australia trip. Of course he sold me, a willing accomplice, a bottle of wine from Oz, a smashing Chardonnay from the Irish founded Xanadu winery in the Margaret River.


But I also ended up with a Japanese plum liqueur in a 5ml jar. It was 15% but I didn’t really become aware of the alcohol until I bit into the whole plum that had been in the jar for years. Like brandy! Phew. Think he’s still got some of them if you’d like to experiment!



Shorts:

Pot Roast with a difference: http://www.fastcompany.com/1685223/cannabis-catering-offers-marijuana-infused-haute-cuisine

Recipe for Provencal Tomato Sauce: http://www.blogsuculento.co.uk/?p=2333

On a light note, thanks to Eoin Lettice ‏ @blogscience http://www.communicatescience.eu/2012/03/on-lighter-note.html

Amuse Bouche

Nor were the passengers stinted on drink. There were 2,700 gallons of wine and 500 gallons of spirit for the captain’s table, as well as 7.000 gallons of beer and 1,000 of rum for the sailors’ grog. Nevertheless, the captain was under instructions to set his passengers ‘an example of sobriety and decorum, as he values the pleasure of the Court’.

From the Caliban Shore by Stephen Taylor.

Book Launch: Sheila’s Big Night

Sheila’s Big Night

Sheila Kiely (top) admitted to being a little nervous before her big night but she had many friends on hand to help launch her new cookery book entitled “Gimme The Recipe” at The Mill in Blarney last evening.

Sheila, a working mother of six (two sets of twins), wasn’t looking forward to the speechmaking in particular but she flew through it, thanking the crew at publishers at Mercier Press and extending many thanks also to her friends in the Irish Food Bloggers Association, on Facebook and on Twitter.

And a big thank you also to Sally McKenna (right) of the Bridgestone Guides whose food writing course at Ballymaloe put Sheila on the writing path. Ideas for the recipes came from all quarters, from jogging colleagues, from pals in the Lakewood Tennis Club, from friends and neighbours. Gimme the recipe!


The book was officially launched by Sally who paid Sheila a huge tribute when she said “she was a woman I could learn from”. That goes for most of us. A working mother of six, feeding them all, jogging, tennis, writing and, believe it not, she also did the photography for the book.

The book, as you might expect, is well organised and easy to use, practical. She knows the ropes, the compromises that have to be made within families, how to juggle the food likes and dislikes of the various members.

There are recipes for all kinds of occasions. From the time when something quick and tasty is required to the more formal dinner parties, even a section to help you through the Christmas meals.

“I hope my approach is practical not preachy. I am all for healthy eating but, as with everything in life, we all need to spoil ourselves sometimes – there is room for guilt at my table.” My kind of woman. My kind of book!

Available in Waterstone's and Eason’s, we have it a few days now and we have tried two of the recipes so far and the Chicken Soup and the Fish Pie (even without the parsnip!) have come up trumps. Some done, much more to do!

Impressive Lunch at Fresco Bistro

Click on image to enlarge

FRESCO BISTRO

Fresco Bistro is a bright spot, almost hidden away in the tress of lower UCC and by the impressive bulk of the Glucksman Gallery directly above. But a spot worth visiting, as I found out when I called there yesterday. You walk into the Glucksman as normal and then go downstairs. This takes you to the Bistro and its floor to ceiling views of the college lawns and more importantly to some classy food.

Brian Casey, one of the principals, had invited me out to sample the meals and boy was I glad I took him up on it. Brian made another good move when serving us with soup while we waited. It was a Lamb Harira Moroccan style hearty lamb soup with chick pea, coriander, lemon, mint and tender lamb pieces (€5.00).

Eating and drinking in it as they say around this city but still light, slightly spicy, moderately aromatic and those little chucks of lamb were certainly tender. A brilliant combination even if the temperatures outside were around the 20c mark.

Quite a choice of main courses as you can see from the site but there are also a number of daily specials, marked on the blackboard.

CL choose the Nicoise Salad Grilled marinated fresh ahi tuna, on organic mixed leaf salad, tossed in a homemade tomato dressing (€8.95). Just superb, everything done to perfection. The salad, so nicely dressed, had a nice crunchy bite, but always a pleasure never a chore. Fantastic dish, fantastic price.

And I could say the same about mine: Seafood Risotto Risotto Cooked in a melange of seafood, fresh asparagus and wild mushroom €9.95. The colourful rice was packed with little pieces of fish, prawns, salmon and white fish and that fresh asparagus was a tasty contributor to the overall pleasure. Great stuff.

The good things continued with the desserts, both under a fiver. I thoroughly enjoyed my Flourless Chocolate Cake, lighter than normal. And CL was very happy with her Apple and Blackberry Tart. No mistaking the apple: real chunks by comparison with that ghastly goo that you see used in some other restaurants.

While I had heard good things about Fresco Bistro over the past few months, I must say I was surprised by the excellence of the dishes and the very competitive pricing. The location too is lovely, especially if the sun shines (there is an outdoor section). But, believe me, the food is so good, it is a place you can visit in any weather!

Irish Foodie now open in Blackpool

IRISH FOODIE

The sun shone as a large attendance gathered in Blackpool on Monday night to celebrate the opening of Irish Foodie, the new cafe and food outlet, run by Teresa O’Brien and daughter Caroline. It was a very enjoyable occasion and we were well plied with goodies, teas and coffees and other drinks as the busy hostess made sure that each and every guest felt at home.

We got in fairly early and had a good look at the products on sale. There are more to come as the new outlet settles in to its new life in the old Sunbeam area where there is no shortage of parking.

Aside from the products on the collage, I spotted a great range of fudge from the Melting Pot, a bunch of products from Kinsale’s Blue Haven, bags of those tasty potato chips by Keogh’s, fruit drinks by DP Connolly and Sons, the handmade Irish chocolates by Chez Emily brought a smile to a few faces, gourmet jams by G’s, gorgeous stuff from Regale Patisserie, and much more. Will have to go back, for sure.

Top Restaurants in Ulster

Top Restaurants in Ulster Announced at Santa Rita Irish Restaurants Awards www.irishrestaurantawards.com The Ulster Regional Final for the Restaurant Awards 2012 sponsored by Santa Rita / Sunday Independent Life Magazine took place in The Merchant Hotel, Belfast Tuesday 27th March 2012. CUSTOMER SERVICE
	ANTRIM	BERTS JAZZ BAR@ THE   MERCHANT HOTEL
	ARMAGH	POT BELLY RESTAURANT
	CAVAN	MAC NEAN HOUSE &   RESTAURANT
	DERRY	CITY HOTEL
	DONEGAL	HARVEYS POINT HOTEL
	DOWN	CULLODON HOTEL
	FERMANAGH	DOLLAKIS
	MONAGHAN	SNAFFLES   BRASSERIE@ CASTLE LESLIE
	TYRONE	OYSTERS
GASTRO PUB
SPONSORED BY FAUSTINO	ANTRIM	THE MORNING   STAR
	ARMAGH	DIGBYS
	CAVAN	THE   BLACKHORSE INN
	DERRY	BADGERS BAR
	DONEGAL	HARRYS BAR
	DOWN	CURRANS BAR
	FERMANAGH	CUSTOMS  HOUSE
	MONAGHAN	ANDY'S BAR
	TYRONE	THE BREWERS   HOUSE
CASUAL DINING SPONSORED   BY JOSEPH DROUHIN
	ANTRIM	IL PIRATA
	ARMAGH	ZIO RESTAURANT
	CAVAN	POL O D'S
	DERRY	FLAMING JACKS
	DONEGAL	THE HARBOUR
	DOWN	STRUDLE BISTRO
	FERMANAGH	DOLLAKIS
	MONAGHAN	CONORS BAR@   CASTLE LESLIE
	TYRONE	DELI ON THE GREEN
WINE EXPERIENCE  ULSTER SPONSORED BY THOMAS BARTON		HARVEYS POINT CO. DONEGAL
KIDS SIZE ME  ULSTER SPONSORED BY HEINZ		THE OLD CASTLE BAR& REDHUGH RESTAURANT
HOTEL RESTAURANT
	ANTRIM	RIVER ROOM RESTAURANT @   GALGORM RESORT & SPA
	ARMAGH	NEWFORGE COUNTRY HOUSE
	CAVAN	SETANTA RESTAURANT@ THE   SLIEVE RUSSELL
	DERRY	ARDMORE RESTAURANT@ BEECH   HILL COUNTRY HOUSE
	DONEGAL	THE WEEPING ELM   RESTAURANT @RATHMULLAN HOUSE
	DOWN	PORTAFERRY   HOTEL
	FERMANAGH	THE CATALINA RESTAURANT@   LOUGH ERNE RESORT
	MONAGHAN	THE   RESTAURANT@ NUREMORE HOTEL
	TYRONE	THE KITCHEN   RESTAURANT@ TULLYLAGAN COUNTRY HOUSE
CHEF SPONSORED BY   TIPPERARY WATER
	ANTRIM	DAMIAN TUMILTY, CAFE   VAUDEVILLE
	ARMAGH	DEAN COPPARD , ULURU
	CAVAN	GEAROID LYNCH, THE OLDE   POST INN
	DERRY	IAN OAR, BROWNS   RESTAURANT & CHAMPAGNE LOUNGE
	DONEGAL	KELAN MC MICHAEL,THE   WEEPING ELM@ RATHMULLAN HOUSE
	DOWN	JOERY CASTEL, THE BOAT   HOUSE
	FERMANAGH	NOEL MCMEEL , LOUGH ERNE   RESORT
	MONAGHAN	ANDREW BRADLEY, SNAFFLES   RESTAURANT@CASTLE LESLIE
	TYRONE	HAYDEN   GAMBLE, VANILLA
RESTAURANT SPONSORED BY   SANTA RITA
	ANTRIM	JAMES ST   SOUTH
	ARMAGH	ULURU
	CAVAN	MC NEAN HOUSE   & RESTAURANT
	DERRY	BROWNS   RESTAURANT & CHAMPAGNE LOUNGE
	DONEGAL	THE MILL   RESTAURANT
	DOWN	THE BOATHOUSE
	FERMANAGH	WATERMILL   RESTAURANT
	MONAGHAN	SNAFFLES   RESTAURANT@ CASTLE LESLIE
	TYRONE	VANILLA

FOR FURTHER DETAILS PLEASE CONTACT ADRIAN CUMMINS, CHIEF EXECUTIVE, RAI,             086 8263311      .

White Weekend

White Weekend

Gareth York of Mont-Marcal

Mont Marcal, Penedes 2010, 12.5%, €8.49, Curious Wines.

This is a lively little gem. The initial feel is almost creamy and then you note the lively fresh citrus fruits, though with sufficient acidity. An excellent wine from the Catalonia area and so well priced. Recommended.

Use it as an aperitif or with fish and salads. Got that off the label! The labels are really well designed. They are not large but give all the necessary information (in a few languages) in a clear and precise way.

The grape varieties in this wine are Xarel-lo, Sauvignon Blanc and Chardonnay and the producer website is www.mont-marcal.com

Santa Digna, Fairtrade Chile, 2010 Gewurztraminer Reserve, 13.5%, €8.99, Bradley’s Off Licence.

Information on the Fairtrade bit, which I haven’t seen before on wine, is here www.fairforlife.net. The producer is the famous Miguel Torres and the web address is www.migueltorreschile.com

Nose here is aromatic, floral. Quite a pleasant flavourful mouthful with an excellent dry finish. Full bodied with those tropical fruits prominent yet it finishes dry. Well balanced and fair trade to boot and a good one to start with if you haven’t tried Gewurz before.

Ideal for shellfish (particularly recommended for oysters) and most fish dishes. Good price. Recommended.

Tinpot Hut, 2010 Sauvignon Blanc, Marlborough (NZ), 13.5%, €16.99, Bradley’s Off Licence.

This superb wine has a colour of pale straw with an exotic aromatic nose. The palate says great! An immediate thumbs-up. A mouthful of fabulous flavours from the Beautiful Country, exotic to the North Atlantic palate, and blessed also with a terrific finish.

Marlborough is indisputably, I think, the top standard for New World SB and this Tinpot  is one of the best from the region. Well done to Fiona Turner (right) whom I had the pleasure of meeting in Electric a few months back. Congrats too to Liberty Wines for supplying us with such a gem. A bit pricier than the others but Highly Recommended!

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