Reinforcements for Celtic Cook-off Champ!

Ondine's Roy Brett makes welcome return to Taste of West Cork!

2011 Celtic Cook Off winner, Roy Brett of Ondine Restaurant in Edinburgh, is bringing three of his brigade with him to the West Cork Hotel in Skibbereen to provide “A Taste of Ondine” on Tuesday 11 September. Roy and his team will work with Chef Aidan O’Driscoll and the West Cork Hotel team to cook a Scottish themed meal using the very best of West Cork produce.

Roy loved his visit to the A Taste of West Cork Festival so much last year that he discussed the possibility of coming back with Neil Grant, West Cork Hotel General Manager, as soon as he returned to Scotland. “Roy has been an unbelievable ambassador for West Cork and its incredible food produce since his visit a year ago,” explains Neil. “Roy featured Rosscarbery Recipe’s White and Black puddings, Sally Barnes Smoked Salmon and he even started baking his own Soda Bread after his visit. I understand he knocked back numerous offers to attend various events this year in favour of attending this year’s food festival, so we are thrilled to have him.”

Roy will be a busy man. Not only will he be cooking a meal at the West Cork Hotel, he is also judging for both the Food Festival’s Schools’ Cookery Competition and this year’s Celtic Cook Off event. Roy was blown away by the quality of cooking on show at last year’s Schools’ Competition and vowed to return. “If you asked a kid in Scotland where there food came from they would say ‘Tesco,’” was Roy’s quip on seeing the young chefs talk about the provenance of their food being cooked last year!

It will be fascinating to see Roy judge the Celtic Cook Off as he is very familiar with Tony Singh of Scotland as well as Jack Stein and Stephane Delourme who are coming from the Rick Stein Company and representing Cornwall and Brittany respectively. “I can’t wait to put them under a little bit of pressure,” says Roy. We can’t wait either!!

Roy’s Taste of Ondine will be a six course tasting menu at €40 per person and will be served at 7:30 PM on Tuesday 11 September. Roy may even drag a few of the Celtic Cook Off competitors into the kitchen to support him!

The produce for this Celtic Feast is kindly sponsored by artisan food producer members of West Cork Food. As Neil Grant says, “We are lucky to have such a wealth of great produce in this region. The producers have such passion and their passion combined with Roy’s artistry….wow. We are in for a great night!”

Bookings can be made through the West Cork Hotel reception. +00 353 (0)28 21277

Txakoli, the Basque Wine

Missed!

4 weeks in the Basque Country

Txakoli, the Basque Wine

Way to do it!

Aitako Txakolina 2010, Getariako (Spain), 11.5%



Txakoli (or Chacolí in Spanish) is a slightly sparkling, very dry white wine with high acidity and low alcohol. It is the wine of the Basque Country (Euskadi) which has provinces on each side of the French-Spanish border on the Atlantic coast.

Getariko (Getaria) is a lovely coastal town between San Sebastian and Bilbao and centre of one of the major producing areas. The major grape used in this bottle is Hondarribi Zuri.

The wine, as far as I know, is not exported to Ireland but apparently has strong sales in the USA where Basque cuisine is highly regarded and where the lower alcohol levels are attractive.

This one is somewhat more advanced, more complex, than your ordinary Txakoli (meant to be poured and drunk quickly). The bubbles and acidity are there but the flavours don’t vanish after the initial pouring, though the “head” does.

Properly poured!

The Aitako vineyard say they have made a careful selection, have harvested at the optimum time and have fermented at low temperatures for a more intense aroma. The wine has also benefited from being raised on its own lees as this “gives volume, smoothness and balance in the mouth.”

While this bottle, bought in a wine shop in the main street in Getaria, a town I visited three times during a recent holiday, is undoubtedly the best I’ve tasted, I will happily say that I also enjoyed more modest efforts.

As a visitor, I was delighted to be able to try out this unfamiliar wine in the local restaurants – while it is produced in Spain, it is drunk on both sides of the border.

One of the unusual elements is that it is poured from a height, from about two feet above the glass, usually a sturdy tumbler, the intent being to increase the bubbles and release the flavours. It sure added to the novelty and the fun. Still does, especially if you try it yourself!

Food & Drink Spotting Updates!

Extra night for the Tom Crean Dinner at Annie's

Emma from Annie's Gastro-Pub has been in touch to say that their multi-course Tom Crean Lager Dinner on the 22nd of this month has been practically sold out. As a result, they will also hold the event on the 21st.

We asked Emma about the start time of 18.35, (6.35pm). "This is due to the association with the Dingle Brewing Company and Tom Crean's lager to these numbers. Tom Crean undertook an 18 hour trek over 35 miles to save two of his companions during the Terra Nova expedition."

After the meal, Annie's will hosts the trad artists who are regular performers in the wonderful Corner House to perform for diners, "to add to the evening's experience". One of the musicians is Pat (Herring) Ahern, a very highly regarded guitarist, who happens to be father of Mark, one the chefs at Annie's! Should be a good one.

To book, ring Annie's at 021 4398384.

St Tola Cheese

Ballymaloe Wine Event 
We've also heard from Ballymaloe's Colm McCan: "We have our line-up of 'Clare' producers now fully confirmed for the upcoming event at Ballymaloe 'Its a long way from Clare to here - A taste of Clare, in East Cork', at Ballymaloe, Sunday 9th September, 6.00pm.

- winemaker, Dave Palmer, Skillogalee Wines, Clare Valley, South Australia,
- Birgitta Curtin, Burren Smokehouse
-Siobhán Ni Ghairbhith, St.Tola Goats Cheese."

€18 (includes wine presentation & tasting, and food presentation’s & tasting).

Further information, and bookings, please contact Ballymaloe House by e-mail colm@ballymaloe.ie or by telephone:             00 353 (0) 21 4652531    

Food and Drink Spotting

Food and Drink Spotting

Ballymaloe Wine Events

Skillogalee

Ballymaloe’s Colm McCan tells me they have some interesting wine events coming up. “The next one is on Sunday 9th September - It’s a long way from Clare to here - with Dave Palmer, of Skillogalee, returning to Ballymaloe (we are just doing a tasting this time) and he will be joined by some Co. Clare food producers - a bit like what we did with the Trimbach/Gubbeen/Cashel Blue event - I am also hoping that the nice people from St Tola will also be able to join us, so that should be a good one. Starts at 6.00pm.”

Sunday 16th September, 4.30pm
‘A New Zealand Wine Adventure in Ballymaloe’
With New Zealand winemakers Larry McKenna, Escarpment Wines, Martinborough & John Hancock, Trinity Hill Wines, Hawkes Bay.
€15 (includes wine presentation and tasting)

Thursday 27th September
‘A Margaret River wine region experience in East Cork’
Surfing on Shanagarry Strand, cricket experience on the lawn at Ballymaloe with the East Cork Cricket Club, followed by wine tasting with Australian winemaker, David Hohnen & Ted Berner’s Wildside ‘fire-cooking’ Harvest Supper, and music.€35 (includes surfing, and cricket experience, wine presentation & wine tasting, and Harvest Supper)

Thursday, 25th, October 7pm
Dry Sherry with Oscar Bayo, Bodegas Gonzalez Byass, Jerez, Spain
Matching food and different styles of Sherry. Re-discover Sherry, and enjoy a selection of Sherry with matching nibbles specially prepared by Chef Scott Walsh and Ted Berner €18 (includes presentation, tasting & matching nibbles)

Thursday 8th November, 7pm
An Italian evening - wines of Tuscany & New Season’s Olive Oil
‘New Seasons Tuscan Olive Oil’ launch, with the owners of some of Tuscany’s iconic Olive Oil & Wine Estates, including Bea Contini Bonacossi, from Capezzana, Carmignano; Federico Giuntini, Selvapiana, Rufina; Giovanni Manetti, Fontodi and David Gleave MW of Liberty Wines.€24 (includes new seasons Olive Oil presentation & tasting; Tuscan wine presentation & tasting and nibbles)
website http://www.ballymaloe.ie/things-to-do/wine-events

More wine

L’Atitude 51 have arranged four successive classes designed to learn about wine in a fun and lively way. Start Sept 22nd. Info on latitude51.ie Workshop / Course Detail.

Donnybrook Fair have announced details of their new 8 week Wine Appreciation Course starting on the 20th of September. This course will teach all about the different grape varieties, countries of origin and the process of wine making. This course is ideal for people who have a basic understanding of wine and who would like to expand their knowledge. Extra info.

Curious Wines tell me me they have a terrific evening this Friday. “We’re delighted to welcome Francesco Riccardi of Borgo Magredo for the first of our autumn schedule of events and tastings, as part of the newly launched Curious Wine Club.

Francesco will be presenting the Borgo Magredo range for sampling as part of an Italian night in the Bowery, Cork. The Bowery’s rooftop will be the venue from 5.00pm to 9.00pm; entry along with wine samples and nibbles is completely free.”

Food

Bord Bia have just announced that National Organic Week 2012 takes place from 10th-16th September and will celebrate and promote Ireland’s organic sector. Organic producers and retailers and farmers markets nationwide will host events including organic farm walks, cookery demonstrations, BBQs, harvest feasts, complimentary in store tastings and talks – keep an eye out here for further updates!

Amicus Restaurant are currently looking for staff for their town restaurant. “We need energetic, experienced (minimum 2 years), hard-working people to fill both Bar and Floor positions. Please email your CV to paulstreet@amicusrestaurant.ie or just drop it into the restaurant on Paul Street!”

Shorts

‏Cornstore’s Saturday Night Party series started last weekend. Details here

Cornstore is a busy place these days as they also have a charity event coming up on September 13th. It is titled Women, Wine and Shoes. Check it out here

.
Lunchbox wonders via Allrecipes UK Ireland 

Green Tea Kit Kat??

Chicken feet..noodle soup 

Amuse Bouche

“I first met Robert Mondavi in early 1979, when he was already 63 years old. He was in the tasting room of his beautiful winery at Oakville, California, and he was sampling. Every morning he sampled 150 wines and every afternoon he sampled another 150. Even though he spat the whole lot out after swilling it round his mouth….there must have been enough alcohol absorbed by his body over the two sessions to send a lesser man reeling.” From Life’s Too Short to Drink Bad Wine by Simon Hoggart

West Cork Garlic

West Cork Garlic


Great to meet up with Axel and Marye Miret, the people who run West Cork Garlic, at their stall in the Kinsale Farmers Market last Wednesday. They were excited at a recent successful crop but even more excited about next year when thousands and thousands of bulbs will be planted

While they are relatively new to the commercial side of garlic growing, they have for many years been growing garlic successfully in their kitchen garden and soon became as the “Garlic People”. Now their garlic is used in some restaurants and for sale in shops such as URRU in Bandon and in On The Pig’s Back in Douglas. They also sell some handy garlic tools at their market stall and, if you want to sample the garlic itself  in the city centre, check it out at Bradley’s, North Main Street, where I first came across it last Tuesday.

Not alone do they sell garlic but they can also sell you the material to grow your own and are quite happy to dispense advice on how to get the best out if it. “We will be more than happy to share our experience and passion and provide you with all you need to for a successful home crop.”

You can meet them all over West Cork at the Markets: Kinsale (Wednesday), Dunmanway (Thursday), Clonakilty (Friday), Skibbereen (Saturday) and Enniskeane (one Saturday per month). You may also like to look at their website.

If you want to get sowing yourself, you don’t have that much time. Well, don’t wait until the spring as most garlic is planted in late autumn and early winter, some varieties as early as September!

So let us wish the enterprising couple all the best with their big planting next season. They are doing us all a favour. “West Cork Garlic, a welcome home-grown alternative to the Chinese garlic flooding the country,” according to Darina Allen. Import substitution is the name of the game here and we can all play a part, by buying from the Mirets or by planting up a patch in the back garden.

Murphy’s Little Big Night Out - in the afternoon!

Murphy’s Little Big Night Out

in the afternoon! 

Clockwise from top left: chef Larry McGrath, chef Richard Corrigan and his stew, Volcano pizza, trad in session, Corrigan's demo and Baldwin's Ice Cream.

Chef Richard Corrigan was the star as the Murphy’s series of Little Big Nights Out morphed to an afternoon of food and music at the old Beamish and Crawford Brewery in South Main Street.

Dubliner Richard, self styled as the “real” Richard Corrigan, took to the demo stage to show what he could do with sea bass and that demo, with Barry Tyner acting as MC, drew the audience but it was his Irish Stew at the Bogeda stall that drew the lines of hungry punters.

He is more into teaching nowadays and he told me his message to all young chefs is to get good fresh ingredients and then let the different elements, meat, fish, veg, even the humble potato, speak for themselves. No point in getting top notch ingredients and then drowning them in overpowering sauces or smothering their vital signs in marinades. The simple stew, with a well judged stout sauce (Murphy’s of course), illustrated his point.

Chef Larry McGrath was also in lively form on Sunday afternoon. You’ll be seeing him soon at the Olde Bakery Market on Wellington Road. He expects to be there on Friday nights with a brand new sushi stall.

Sober Lane was busy and had big queues lining up for their very tasty Chicken Goujons. Volcano Pizza is always a popular stall at these events, and at markets all over the city and county and, after enjoying a slice of their Pepperoni pizza, I now know why!

Starting out with a free pint of Murphy’s Stout for everyone in the audience, it turned out to be quite an enjoyable afternoon, with quite a lot of visitors there, including a couple from the south of Spain at “our” table. In another nearby marquee, a lively day’s trad music, curated by the renowned De Barra’s Folk Club of Clonakilty, unfolded as Murphy’s Bia, Ceoil agus Craic lived up to its billing.

Italian Start to Saturday Food Trail

Saturday Food Trail in Cork

Princes Street

Tasty

An old favourite

A new favourite from Tom's Bakery

Venison lunch

Started off last Saturday’s Food Trail in the city with a visit to a church, of all places. The Unitarian Church in Prince’s Street, Cork’s oldest church, was playing host to the Irlanda Italiana Cultural Association.

The association is composed of Italian friends who enjoy living here and are willing to share their culture. There has already been a series of events and Saturday’s was mainly about food and wine.

Restaurants such as Ballincollig’s Bacco and Douglas Cafe Moroni’s were represented. Moroni's were selling some gorgeous sauces. There were tasters of salamis and you could buy slices of tarts and much more.

There too you could buy Fabio Cavallini’s Traditional Balsamic Vinegars of Modena. Some were very old and very expensive and he also had a walnut liquor. You could even book a Italian chef to come to your home and serve up an authentic Italian meal!

Not surprisingly, the Boot (based on Forge Hill) had a big display and I couldn’t resist buying a pack of their Amaretto biscuits, also some salami. Some tempting wines were also on display, including Montepulciano and also Vermentino di Sardegna. Will have to call out to Forge Hill to see more of their 850 products.

Next food stop was the Coal Quay Market and a call to Tom’s Bakery stall. Usually go for the Country Baguette but this time picked a quarter of his huge Country Loaf and enjoyed it in a big way over the weekend.

There was also a little market in Paul Street in front of KT Max and here I grabbed a bite of lunch, this in the shape of a hot dog (€4.00), one with a Venison sausage from the Crough Farm stall.

Classy Burger at Greene’s

Classy Burger at Greene’s

Not a regular burger man but all that could change after polishing off a tremendous one at Greene’s Restaurant in McCurtain Street. Called in there one wet lunch-hour last week and got a gorgeous surprise when welcomed by Sylvia. We were there to try the bar food, which they serve from noon ‘til five. Knowing the work of Fred, the chef here, we expected it to be good. Sylvia confirmed that and then of course the meal itself was proof positive.

Our waitress soon brought us the menu which has a soup, the Burger, a Pasta dish and a number of baguette sandwich choices, not to mention one or two desserts. Enough to be going on with. We each picked the Soup of the Day (Potato and Leek) and the Burger.

Started with the soup and then came the Burger, my second of the week. The first was a mini version at the launch of Fresco Bistro. And what they had in common was top quality meat. The Greene’s one was served with a Jalapeno relish, smoked cheddar cheese and duck fat fries.

The melted cheese added to the experience as did the excellent relish, neither as red nor as sharp as some others, and the fries. Quite a lot of eating here and great value at a tenner. Oh, forgot to mention the bap. I usually leave at least half but this was so tasty in its own right that barely a crumb survived.

Quite possibly the best burger I’ve tasted and glad to have had a glass of the quality house wine, a Cabernet Sauvignon, to accompany it. Excellent service too and comfortable seats in the bar area all helped.

SKIBBEREEN HEATS UP

Alannah Cawley pictured at Thornhill Organic Farm, Skibbereen.

SKIBBEREEN HEATS UP FOR FOR MUNSTER’S FAVOURITE FOOD FESTIVAL   
Festival to Celebrate the Humble Spud

Summer may be almost over and we may have missed the sun but Skibbereen is beginning to heat up for its premier festival, “A Taste of West Cork”. Ireland’s longest established food festival which is now in its ninth year runs from September 9-16 with a host of events to suit every taste and budget.

A Taste of West Cork is the best opportunity hundreds of local producers have to get in front of people who are passionate about food. This year’s festival is set to be bigger and better with a real focus on Ireland’s food heritage. Special homage will be paid to the humble spud as the nation’s favourite tuber takes centre stage with a variety of events looking at the importance of the potato in Ireland including a special workshop by Eanna Ni Lamhna.

The ever popular Schools Cookery Competition will see students challenged to create unique dishes centred on the potato while restaurants around Skibbereen also create their own unique ‘spudcentric’ dishes. There will also be numerous workshops, tastings and demonstrations on all elements of international cuisine with the full calendar of events aiding the extension of West Cork’s tourist season.

Among the list of other standout events will be the traditional open air food and craft market with over 100 exhibitors, themed nights in restaurants in Skibbereen and beyond, nutritional workshops, appearances from a host of celebrity chefs, including UK Masterchef winner Tim Anderson, traditional music nights and a special performance from one of Ireland’s best singer/ songwriters, Declan O’Rourke.

This year will also see the return of the very popular Celtic Cook Off at the West Cork Hotel which will see chefs from the six Celtic territories (Scotland, Isle of Man, Ireland, Cornwall, Wales and Brittany) participate in a ‘cook off’ event in front of a live audience, whilst also aiming to impress a panel of judges.

Speaking of the festival, Clare Gallagher, Chairperson said, “West Cork has long been noted as the capital of artisan food in Ireland and we are spoiled for choice with the range of locally produced products we have on offer. We understand how important local food is to our economy and with our wealth of artisan food producers, supportive retailers, talented chefs and award winning restaurants we believe West Cork has it all. Through the hard work of our farmers and fishermen by land and sea we produce world class food and combine this with the most idyllic part of Ireland, A Taste of West Cork makes for the perfect festival for all the family. The festival is also the first step in highlighting West Cork as a top choice of holiday destination to the Irish abroad ahead of The Gathering 2013. In this we are hugely grateful to Fáilte Ireland for all of their support and encouragement.”

She continued, “From seminars on food heritage, to food demonstrations and tastings, competitions between the best chefs in Europe and West Cork, and the grand finale of the biggest harvest food and craft market staged in the Fairfield, there will be something to tempt every palette.”

Many events throughout the week are free or minimum charges apply. To view the entire list of events, times and prices please visit www.atasteofwestcork.com

Excellent Lunch in Pat Shortt’s Bar

Pat Shortt’s Bar
Lunch in Castlemartyr

 It was just about lunch-time when we arrived in Pat Shortt’s Bar in Castlemartyr last Saturday. The place was packed inside. Luckily, there were seats in the outside area by the local river, the Kiltha, and so, for the second time in eight days, we dined al fresco in Ireland!

And we got good stuff. The starters were terrific. I got an ample helping of Bill Casey’s Oak Smoked Organic Salmon served on a lovely brown bread (€7.50). Bill is just down the road; chef Mike Hanrahan told me he collected the fish that morning. It tasted gorgeous, really impressed.


The local theme is strong here and was again well illustrated in CL’s starter: Ardsallagh Goat’s Cheese, black pudding, and pear salad, served on a bed of leaves with roast peppers and Ballymaloe Relish (€6.50). A terrific well balanced combination of textures and tastes.

Had more than enough fries earlier in the week so had to give D’Unbelievable Burger a miss. Settled instead for the Chicken and Chorizo penne pasta in a tomato and herb sauce (€10.75). Quite a bit of chicken and it was first class, the real thing, and the sauce was brilliant and gave the dish a nice lift.


Polished it off in the sun and then crossed the road to the Village Greengrocer where Shortt’s get their veg. Just a few yards up is Clifford’s, his butcher. It was a busy afternoon but soon everything stopped as dozens and dozens of motorbikes came through the village. It was the members of the Gold Wing Treffen driving their bikes from Cobh to Youghal. Just another talking point on a terrific day in the East Cork area. 

Fresco and the art of Food

Fresco and the art of Food

 Fresco, the Bistro attached to the Lewis Glucksman Art Gallery in UCC, officially launched yesterday evening with an event titled "What Does Art Taste Like?" Music, chat and, of course, food and wine, featured.

 This was the menu for the evening, a mixture of hot and cold tasters. Head Chef Prakash Sivakumar was a little nervous as the first of the guests arrived. But Kash had no need to worry as his tasters were brilliant and spectacularly presented. Hard to pick a favourite from the menu (above) but my tops were probably the Duck, the Tuna and the Sago Pudding.

Brian Casey, one of the principals at Fresco, told me that they have been open for over a year and that their Fresco Curry is the favourite main dish, never off the menu. That must be a good recommendation. I thought the favourite salad might be the stunning Nicoise Salad Grilled marinated fresh ahi tuna that we enjoyed there a few months back but Brian tells it is the Teriyaki of Salmon Salad, another excellent dish that I sampled at the recent food fest in Fitzerald's Park.

So well done to Brian, to Kash and to all the lovely and helpful staff at Fresco Bistro and best of luck for the future. Oh, by the way. What does Art Taste Like? Just brilliant is the answer!

Food and Drink Spotting. Fresh Irish Lager!

Food and Drink Spotting

Dinner with Tom Crean

No, not with the famous polar explorer from Kerry but with the lager named after him. Annie’s Gastropub  explain all: “We are very excited to announce that we will be hosting an Evening in conjunction with Dingle Brewing Company on Saturday, September 22nd at 6.35pm. A specially designed seven course menu has been created by our talented chefs Michael, Mark & Chris, using Tom Crean's Fresh Irish Lager.

“Tom Crean's Fresh Irish Lager will also be served on draught for the evening. Following the meal there will also be some trad music to entertain diners. Spaces are limited and bookings are already filling up, so please reserve a table early to avoid disappointment. Call 021 4398384 to make a reservation.”

Truly Irish an Award Winner

Truly Irish have been awarded a gold star in the prestigious Great Taste Awards for their ever popular Roasting Back Bacon Joint. The joint, with a 25% less salt content and 1 hour cooking time, proved every bit as successful as the rest of the Truly Irish product range.

This gold star now gives Truly Irish a total of 8 gold stars in the Great Taste Awards, along with bronze and silver in Blas na hEireann awards and three Grand Awards of Excellence in the European Championships (Fins Goustiers du Duché d'Alençon).

Jim McGrath, Chairman of Truly Irish added, “We’re delighted with yet another win at the Great Taste Awards giving Truly Irish the recognition for our high quality Irish products. The support from Irish Retails has been phenomenal and you will see more Truly Irish products on the shelves as we keep moving forward.”

Truly Irish will be present at this year’s National Ploughing Championships so make sure you visit their tent.

Sugar, Sugar

A recent report by the UK’s Which magazine had found very high sugar content in cereal bars. Surprise. Surprise!

“All but one of the bars we looked at were high in sugar, with 16 containing more than 30% sugar. While some of the sugar comes from fruit, which provides extra nutritional benefit, only the Nakd Apple Pie doesn't contain any added sugar.

Manufacturers don't make it easy for you to see how much sugar is added as they use several different guises of it in the same bar. Unless you know what to look for at a glance, the ingredients can appear much healthier than they are.”

In total, researchers found 18 different forms of sugar in the bars. See the full Which report here.


Drink

Wine? Of course.

Matt, of Curious Wines, has been singing the praises for their upcoming Wine Beginners Course. “It is the perfect introduction to life’s elixir, covering all aspects of wine from how to taste, understanding labels and how wine is made, through to the major grape varieties and the famous wine regions of the world.

Over six informal and fun evenings, you’ll taste while you learn, receiving tasting glasses and notes to keep, and hopefully making some like-minded new friends. Our new course starts on Wednesday 19th of September 2012, over six weeks, one evening per week.”

Where: Curious Wines, Kinsale Road Commercial Centre, Kinsale Road, Cork.

When: every Wednesday for six weeks, starting 19th September 2012, 7.30pm to 9.00pm.

Cost: €90 (€45 for Wine Club members).

To sign up, just call Curious Wines on 1800 99 18 44. But do hurry – you don’t want to be late for school!

Shorts

‏FromVineyardsDirect ‏@FVDIE New tasting date - do come if you're free, we'd love to meet you. Details

Blackberry jams & preserves

Galway crafts and food

Shrimp With Duck Egg And Garlic at the Canton Seafood Restaurant (Honolulu)

Competitions and recipes and more in the latest Avonmore newsletter