Clonakilty Food Co welcomes a new pudding to the family!

press release

Clonakilty Food Co welcomes a new pudding to the family!

Clonakilty extends award-winning range with new vegetable pudding

Clonakilty Food Co, makers of the award-winning Clonakilty Blackpudding and Clonakilty Whitepudding, today launched a third product to its famous pudding range - a new vegetable pudding. Clonakilty Veggie Pudding contains the characteristic texture and spicy aroma associated with the celebrated range but in a vegetable only alternative.

Clonakilty Veggie Pudding is made with oats, onions, black beans, carrots and a distinctive spice mix. The product is free from artificial additives and preservatives, gluten-free and suitable for Vegans. It is also a source of protein and fibre.

Colette Twomey, MD and Co-Founder, Clonakilty Food Co said “Over the years we have continued to evolve our product offering to build on the success of our original black pudding which was first made almost 150 years ago in Clonakilty West Cork. This has included expanding our range to include White Pudding, Sausages, Rashers and now a Vegetable Pudding. We are excited that our range continues to offer something to suit the tastes of all the family. We are confident that our new Veggie Pudding matches the quality and taste that Clonakilty’s most loyal customers know and love.”

The pudding evolution

As the Clonakilty pudding offering has evolved to feature three distinctive products, so too has the way in which people are consuming pudding. It is no longer just considered a breakfast staple in the ‘Traditional Irish Breakfast’ but as a delicious addition to a lunch or dinner dish – worthy of inclusion on the menus of restaurants at home and abroad.

How to cook

Clonakilty Veggie Pudding is best pan-fried in a small amount of oil for approximately three minutes either side. It can be eaten for breakfast, brunch, lunch and dinner and used in recipes like

Clonakilty Veggie Pudding Falafel, Clonakilty Veggie Burger, or as an alternative to whitepudding in a Clonakilty Creamy Mushroom and Parmesan Risotto.

To buyClonakilty Veggie Pudding is on sale now nationwide in select stores in Tesco Ireland, Dunnes Stores, SuperValu, Spar, Costcutter, Independents and in our Family Butcher Shop Edward Twomey’s in Clonakilty. See www.clonakiltyfoodco.com for the full list of stockists.

For more information visit www.clonakiltyfoodco.com or follow us on Instagram; Facebook; Twitter and You Tube.

Lobster & Sushi at Granary a Highlight of Midleton Sunday Stroll

Lobster & Sushi at Granary a Highlight of Midleton Sunday Stroll. FEAST 2019

Lobster from the Lobster Man

Food was left, right and centre in Midleton last Sunday as FEAST 2019 reached its finalé. Restraint was called for as there so much on offer. The Lobster and Sushi offering at The Granary had been pinpointed earlier as a likely lunch plate and that was where we found ourselves in the early afternoon.

A big warm welcome and soon we were sitting at our outdoor table awaiting one plate with lobster, the other with sushi, and both also packed with a range of delicious salads. Oh, and not forgetting the glass of wine, all for twenty euro per person. The tables were communal and we like that on these occasions, even more so when on Sunday we were joined by two young gentleman and we went on to have a lovely chat before heading out to all those stalls on the sunny main street.

Okawari supplied the sushi.

Our first stop on Sunday morning was to the demo area where Ballymaloe pastry chef JR Ryall and Ali of Ali's Kitchen were baking a "Raspberry Beret". They had to match their cake to a song and they choose the Prince number. Lots of fun as they got this part of the show on the road and they would be followed by a series of top names in the Irish food community.

Local hotels and restaurants were represented in the many stalls on the main street
and here we see Patryck of Surf and Turf greeting customers.

This bad boy would get busier and busier.

The bees came too! No shortage of wasps either.

Children were very well catered for, especially in the farmers market area.
Here they are busily painting their own tea towels.

We got our dessert from the Bite Size stall, very nice too!

Also at Feast

Patryk Serves A Feast of Poland At FEAST Dinner In Surf & Turf

Asado at Barnabrow House. FEAST’s Argentinian BBQ

Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel.

Sunil Ghai at SAGE (coming 11th)

Asado at Barnabrow House. FEAST’s Argentinian BBQ

Asado at Barnabrow House. FEAST’s Argentinian BBQ

Chefs in the smoke

The Argentinian BBQ (Asado) at Barnabrow, part of the series of the week-long FEAST Festival in East Cork, was sold out early on, the punters keen to see how Barnabrow’s resident Argentinian chef Mariano Sosa would introduce his homeland’s BBQ. Mariano, who has worked with celebrity Argentine chef, Francis Mallmann*, was assisted here by Barnabrow’s Head Chef Stuart Bowes. 

Together Mariano and Stuart built a fire pit which was lit early on Friday morning. When we arrived about six in the evening, the cooking and smoking was in full swing over the slow burning hot ashes. No beef here but the eye-catching centrepiece was a whole lamb being cooked in the traditional way. 

There was much more to see as pineapples and Midleton chickens, hanging from a  simple frame over the heat, were being smoked. Trays of stuffed peppers (eggs) were on the heat. Potatoes were cooking in the ash and organic leeks from the garden were being grilled. 

Chickens and pineapples swing over the heat. Lamb cooks in the centre.

Appetites were being sharpened as the audience watched from a wooden terrace overhead, wine and beer at hand, lots of soft drinks too as there were quite a few families attending in the lovely evening sunshine.The heat of the sun wouldn’t linger for much longer - the blue sky did-  so Barnabrow had wisely prepared the restaurant and soon we all headed there along with all that delicious food. 

Then we tucked in as the platters arrived at the tables, packed with the various meats and all those vegetables along with simple Argentinian salads and their chimichurri sauce. Not too much talking now as we savoured the mix of smoky flavours. Not too smoky, mind you, that element was very nicely judged indeed. All delicious though I must admit I really enjoyed those potatoes and also the leeks.

A couple of platefuls later each and it was time for a walk. A little one, just across the walkway to a room where a splendid array of desserts were temptingly arranged. Didn’t think I'd manage that Valrhona Chocolate so settled for the juicy Cranachan Irish Raspberries.

The BBQ Menu

Whole Roast Midleton Lamb

Smoked Chicken

Smoked Pineapple

Grilled Garden Leeks

Stuffed Peppers

Salsa Criolla

Chimichurri

Ash Cooked Potatoes

Dessert Buffet

Lemon Posset with Rhubarb.

Valrhona Chocolate Mousse with Chantilly Cream.

Cranachan Irish Raspberries, toasted oats, whiskey cream, honey.

 * Mallman (who you may have seen on Chef’s Table on Netflix), by the way, did a similar exercise next door in Ballymaloe at LitFest a few years back.
Also at Feast

Patryk Serves A Feast of Poland At FEAST Dinner In Surf & Turf

Lobster & Sushi at Granary a Highlight of Midleton Sunday Stroll

Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel.

Sunil Ghai at SAGE (coming 11th)

Barnabrow in the sun

Barnabrow is famous for its Sunday lunch and its wedding receptions but there are many other events here too, some coming up soon.

Santa is coming to Lunch on 8 and 15 December and there's an Afternoon Tea there for Women's Little Christmas on 4 January.

And you may need to start thinking about ordering their superb Christmas hampers, ranging in price from €30 to €80.

Tel: 021 4652534

Email: info@barnabrowhouse.ie

Amuse Bouche

pic via pixabay

Dinner is a delicious march through colonial culinary outposts like mulligatawny soup and roast beef and caramel custard.  As I eat, I find myself starting to enjoy the evening…. It’s amazing how quickly old school friends slip back into remembered relationships. For an hour I’m not the poorest person here by far…

Then I meet Asim and reality slaps my beaming face.

from Moth Smoke by Mohsin Hamid (2000). Recommended.

Excellent Laffitte Family Wines Feature in SuperValu’s French September Sale

An excellent trio of wines from the Laffitte family in Gascony feature

 in SuperValu’s French September Sale

Some of the Gascony vineyards stretch to the foothills of the Pyrenees

Brothers Christophe and Sebastien Laffitte are producing these “Tandem” wines in Gascony (SW France), in a village where the family’s history can be traced to the 15th century. The three wines featured here are “about pleasure and togetherness. We hope you enjoy it at your table with the special people in your lives.”

If you do get to holiday in Gascony, you’ll find the locals very keen to talk about rugby, once they know you’re from Ireland. What they are not keen to talk about is Cognac! So be careful when ordering brandy, you are in the land of Armagnac, Cognac’s big rival. Indeed, some of the grapes that the brothers grow (Colombard, for example, are used in the spirit). Similarly, if you are in the mood for a sweetish drink, be sure and ask for Floc de Gascogne (not the Pinot des Charentes of the Cognac area). 

As the Laffittes indicate, these three wines are meant for regular celebration rather than meditation. A recent CNN article says that, in up and coming Gascony, this "everyday enjoyment" extends far beyond just a daily glass of wine. Pursuit of pleasure is seen as a key part of the Gascon lifestyle. And that fits in too with the aims of Supervalu wine buyer Kevin O’Callaghan who says he has wines in the French Wine Sale (5th to 25th September) that will excite all tastes, from the novice to the most experienced. 

Watch out too for the 12 Special Guest Wines - their run is limited to the duration of the sale. Kevin: “These wines offer amazing value..with customers able to explore the different French regions at prices ranging from €8-€50 and all in between.” The three below are listed as Guest!

Domaine Laffitte Rosé, Côtes de Gascogne (IGP) 2018, 11.5%, €8.00 (11.99).

 The grapes for this rosé (screwcap closure) are Cabernet Franc, Marselan and Tannat. The Tannat will surprise some people as it is regarded as a tough grape. But not in these parts. A few years back, I drank a rosé (Argi Dansa), a very good one I thought, in Irouleguy, and that was made with 80% Tannat.

Colour of this Laffitte is a pale pink. It is sweetly perfumed, mainly with strawberries/raspberries, hints of sherbet. On the palate it is soft and fruity, plus hints of citrus, refreshing and easy-drinking with a decent finish. One to enjoy, for sure, especially during our Indian summer!

Domaine Laffitte Red, Côtes de Gascogne (IGP) 2018, 12.0%, €8.00 (11.99).

This red is an excellent blend of smooth Malbec (80%) and fresh Cabernet Franc (20%). Nose is full; you get the vivid cherry and a whiff of spice from a foot or so away, a little vanilla too. Smooth and elegant on the palate, silky tannins and rounded fruit all the way to the finalé. Versatile: white or red meat, lunch or dinner

Domaine Laffitte Sauvignon Blanc, Côtes de Gascogne (IGP) 2018, 12.0%, €8.00 (11.99)

This Sauvignon Blanc, with its pale gold colour, has surprisingly intense aromas, with citrus prominent. It is ample and lively on the palate, a tangy touch, minerality present, with a decent finish to boot. Not bad as an aperitif and a sure bet with fish and seafood.

Another easy-drinking wine to complete the Laffitte trio, all excellent value. These are among the guest wines, just for the duration of the sale. Try them and if you like them get a few more in. Stock up the red and white for Christmas and a rosé or two as an aperitif when there is more heat in the house than outside!

Great Chance to Explore French Wine Regions

At the entrance to Vacqueyras.
Unfortunately, that's water coming out
of the tap, not wine!

With reductions on over forty wines, the SuperValu French sale provides quite the opportunity to go out and explore the various regions. Of course, Burgundy and Bordeaux will always have their followers. But do have a look at lesser known areas.

I am especially drawn to Burgundy but don’t forget that next door is Beaujolais and I always enjoy a well produced wine from that region’s Gamay grape. André Goichot is a reliable name here and you could do worse than try his Fleurie or the Moulin à Vent (one of the 12 guests!) and both are substantially reduced.

The Loire is well represented in the sale. No shortage of Sancerre on the list. If you like to move off the beaten path there the Coteaux Du Giennois (one of the lesser known areas here) and the Alchimie Sauvignon Blanc doesn’t disappoint. 

I’ve always been a fan of the Rhone reds and SuperValu have an impressive quartet lined up for you: Vinsobres, Vacqueyras, Gigondas and Chateauneuf itself. My favourite is probably the Vacqueyras. A good bottle to have on your table this Autumn, great with duck and roast meat dishes.

Sligo Food Trail launch flagship Taste The Island event

press release

Sligo Food Trail launch flagship Taste The Island event

 

Sligo Food Trail chefs and producers taking part in the Harvest Feast include: Back (l-r): Alan Fitzmaurice (The Glasshouse), Marcin Szczodrowski (Eala Bhán Restaurant) and Yvonne Kathrein (Waterfront House Hotel). Front: Prannie Rhatigan (Irish Seaweed Kitchen), Joe Shannon (Radisson Blu Hotel & Spa), and Aisling Kelly (Sligo Oyster Experience at WB's)

Sligo Food Trail is delighted to announce their flagship event, the Harvest Feast which takes place on Friday 18^th October 2019. This significant gastronomic event is part of Taste The Island, the international Fáilte Ireland initiative. Sligo Food Trail Harvest Feast consists of a sumptuous nine course tasting menu, each specially created by one of Sligo’s top chefs collaborating with artisan producers. The gala banquet will take place at the Radisson Blu Hotel & Spa and numbers are strictly limited. MC for the evening will be RTE celebrity chef Shane Smith.

 

“Sligo Food Trail is proud to present Harvest Feast 2019”, said Marie Casserly, Chairperson of Sligo Food Trail, “This is an opportunity to showcase both the enormously talented chefs and also the remarkable artisan producers we have on Sligo Food Trail. The combination is truly electric and we guarantee another outstanding event”.

The combination of award winning chefs and the best of local produce is a real winner. Anyone lucky enough to be at the Harvest Feast 2017 was bowled over by the incredibly high standard of dishes presented. And those dishes just kept on coming – nine delicious courses, competing for attention. Harvest Feast 2019 will be equally thrilling for the taste buds.

“It was such a wonderful experience for everyone involved, we just had to do it again. The chefs love the unusual experience of working together and celebrating the wonderful artisan producers on Sligo Food Trail”, said Anthony Gray, of Sligo Food Trail, “We are so proud of all of our achievements and have put Sligo on the world culinary map with hard work and dedication from all involved”.

The Harvest Feast isn’t just an outstanding dining experience; it is an outstanding event on the Sligo social calendar. From the Canapé, Craft Beer and Drinks reception at the beginning of the evening to the live music throughout, this is a glittering affair in every way.

The chefs involved are a truly outstandingly talented group, many are award winning and all are true ambassadors for food in the northwest. They are keeping the menu a closely guarded secret until the night itself, but we can introduce you to the award winning chefs:

Joe Shannon (Radisson Blu Hotel & Spa)

Well known TV3 personality chef who has cooked for all kinds of personalities including Hillary Clinton.

Marcin Szczodrowski (Eala Bhán Restaurant)

Talented Polish born chef with a penchant for classical French cuisine. Marcin revels in creating culinary masterpieces with top quality ingredients sourced in the northwest.

Alan Fitzmaurice (The Glasshouse)

Chef, chocolatier and dedicated forager who loves to take classical dishes and add his own contemporary twist.

Joe McGlynn (Hooked)

Donegal born Joe is head chef at Anthony Gray’s eclectic Hooked restaurant.

Marc Gallagher (Sligo Wellness Centre)

A leading light on the thriving Sligo organic food scene.

Yvonne Kathrein (Waterfront House Hotel)

Originally from Austria, Yvonne has a passion for seafood, artisan foods and local suppliers which is strongly reflected in her menus.

Chris Friel (Sligo Park Hotel)For Chris, being a chef is a true vocation and classical training an essential.

Representing the artisan aspect of Sligo Food Trail, courses will also be presented by Neil Byrne (Mamma Johnston’s) and Aisling Kelly (Sligo Oyster Experience at WB’s).

Tickets are just €75 each and can be booked online at www.sligofoodtrail.ie, by contacting Marie Casserly (086 3182529) or calling to Hooked, the Radisson Blu Hotel & Spa, WBs Coffee Shop, Ósta Café and Wine Bar or Sweet Beat. A special overnight rate of €109 single and €119 double is available, just quote Sligo Food Trail Harvest Feast when booking.

Taste of the Week. Strawberry & Cream by Yum Gelato

Taste of the Week

Strawberry & Cream by Yum Gelato

What are we going to do now that the strawberry season is drawing to a close? Check out Yum Gelato of course. I did just that in Bradley’s, North Main Street, the other day and came away with a big tub of the delicious Strawberry and Cream. Yum’s the word. My Taste of the Week didn’t last long around here;  next time I’ll be trying the Basil & Balsamic strawberry.

Or maybe the Salted Cream Affogato. Or the Raspberry Sorbetto, or the Mango & Passionfruit Sorbetto. How about the Toasted Coconut Stracciatella? Or Caramel Honeycomb? You get the message. Marcus Hodder has a whole range of flavours and they keep changing. Favourites stay around and new ones are added.

And where can you get them? In Farmers Markets, including Mahon Point and Douglas Village, and also via the NeighbourFood scheme; also in stores such as Bradley’s, Menloe Stores, O’Keeffe’s (St Luke’s), Ballintemple Food Stores, On The Pig’s Back (Douglas), and at the Pavilion Ballygarvan (by scoop). Also at The Street Kitchen in Cronin’s Pub in Crosshaven.

Yum Gelato also caters for private functions, weddings, confirmations & other events. Call Marcus at 086 884 1222 or check his Facebook https://www.facebook.com/yumgelatocork/

Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel.

Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel.  FEAST 2019 is up and running!

Razor clams.....

From the Norrie Rancheros via the Octopus’s Garden to the Slocked Apples and Blakas, and all that delicious aromatic Albarino in between, we had quite a ball at Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel in association with Rias Baixas Spanish Wines and the first major meal of FEAST 2019.

Norrie Rancheros

Leslie Williams pointed to the harbour down below as he introduced the wines from the rias. “I love this part of the world. Ballycotton is a perfect place to serve Albarino. It is the most marine wine.” The fruit is grown in the lower estuaries of the long rias (sea inlets) that penetrate this north western region of Spain. Just spread out your fingers with the back of your hand upwards. The gaps between your digits are the rias, the rest (the low ground or baixas) is where the vines, tended mostly by women (the men away in the cities working), grow.

Dessert

You can see the amazing menu in the photo: so many types of fish included - Crab, Razor Clams, Hake, Eel, Octopus, Mussel, Lobster, St Peter and The Stoner. And from the sea too came Dillisk (for the mayo), Sea Purslane, Samphire and Sea Beet. St Peter’s fish is the John Dory while The Stoner is the rock bass.

A superb meal then with a sweet finish - on the double. The dessert was the Slocked Apples (I know this practice of “hobbling” apples from an orchard as slogging) and Blackas (the local name for Blackberries). When the coffee arrived, so too did some substantial treats as you can see from the photo!

Leslie’s three wines went down well. We started with the Bago Amarelo 2018 by Adegas Galegas. Think we’d all have been quite happy to carry on with that. As a wine expert of my acquaintance declared at a recent tasting: there is no such thing as a bad Albarino.

But, at the Bayview, we found out some Albarinos are better than others! Certainly, the Santiago Roma Albarino 2018 from Bodegas Santiago Roma, while having the typical acidity, was more intense in all aspects than the Amarelo, including texture, aromas and flavours.

I had been expecting the Terras Gauda O Rosal 2018 to be the top wine. But had my doubts after the first sip as the Roma lingered strongly. But soon the O Rosal began to assert itself. It may not have had the forward intensity of the Roma but this more rounded, more sophisticated wine proved itself once again in the long run. No wonder Leslie declared it his favourite Albarino.

Octopus Garden

This was the first major event of Feast (which started impressively at the Castlemartyr Resort Hotel on the previous day). And Stephen Belton, who manages the Bayview along with its big sister across the way, the Garryvoe, was in fine voice despite cheering on Dublin in Croke Park 24 hours earlier. “I’m delighted with the evening. Thanks to everybody for coming. We’re into our food here but not pretentious about it, very relaxed with our well sourced well cooked offerings. And great to see Feast expanding. There is so much to offer in East Cork now. A fantastic offering that can compare with any other place. East Cork is still emerging and Kevin and company are putting it up on the national stage.”

Lobster.....

The Kevin he mentioned is Kevin Aherne of Sage in Midleton and he was next to speak and acknowledged that there was a business element, of course, to the festival, the hope being to attract more visitors to the region. “But this year we want the community of East Cork itself to enjoy it. There are now 40 events, spread over 7 days and it is growing, getting national, even international, press attention. Great for the growers, producers, chefs who enjoy it themselves.”

..with the coffee!

“Ireland is now a benchmark of world food and Cork is the best of that. East Cork is a part of it too and we want you to enjoy yourself. Taste the food. Have a drink. Have a laugh.” Not a bad motto at all and there is loads more to do from here until Sunday. Check out the events here at FEAST 

Also at Feast

Patryk Serves A Feast of Poland At FEAST Dinner In Surf & Turf

Lobster & Sushi at Granary a Highlight of Midleton Sunday Stroll

Asado at Barnabrow House. FEAST’s Argentinian BBQ

Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel.

Sunil Ghai at SAGE (coming 11th)

Get Your Apples Juiced at Killavullen Farmer's Market next Saturday

Get Your Apples Juiced at Killavullen Farmer's Market next Saturday

Bring your windfall apples to Killavullen Farmer's Market Saturday 7th Sept, and each subsequent market to get them juiced. Bruised apples and slightly damaged ones are all fine for juicing, just make sure to wash them to get rid of grit and dirt before juicing. Eaters and cookers work well, whatever types of apples you have they will make great tasting juice! We will shred and press your apples for you so just make sure you have enough bottles and containers for your juice! Advice on how to store it and other questions will be free flowing on the day! It's €1.50 per litre to press. There should be juice by the glass on the day too.

The return of apple pressing coincides with the huge array of products that are now at their peak. You will be able to speak to the growers and buy the very best of local produce on the morning. There will be an array of incredibly delicious tomatoes, baking, breads, jams, chutneys, cordial, Ice cream, smoked salmon and of course all the usuals!

Chefs Landing! A Taste of West Cork About To Take Off!

press release

Chefs Landing! A Taste of West Cork About To Take Off!

Today we saw four Aboriginal Chefs Luke Bourke, Dave Gray, Josh Moore and Samuel Bourke of Sydney's Rockpool touch down in Cork Airport today in advance of The A Taste of West Cork Food Festival which starts this Friday.  Not only that but the Bourke twins also have Cork connections, their Great Great Great Grandfather was a Cork man who emigrated to Australia - Maurice Bourke born in 1836 in Cork. Such a lovely story to celebrate the twinning of Australia with West Cork for A Taste of West Cork Food Festival which runs up to and including the 15th September across 50 towns, villages and islands, with 265 fascinating events and 43 guest chefs.  (See the programme on www.atasteofwestcork.com)

A TASTE OF WEST CORK FOOD FESTIVAL KICKS OFF THIS FRIDAY

West Cork is a good food mecca for ten days from this Friday, with chefs flying in from Australia and the USA to join popular local chefs for 265 fascinating events in 50 towns and villages and nine islands

West Cork’s best restaurants, bars, B&Bs and hotels, along with the myriad of native artisan food producers in the region, are poised to enjoy the sixteenth A Taste of West Cork Festival, and, with strong bookings to date, visitors can expect a memorable culinary and social experience.   

Undoubtedly Ireland’s largest food festival, A Taste of West Cork Food Festival runs from this Friday 6^th to the 15th September in scenic and friendly places from Bantry to Beara, Cape Clear Island to Whiddy Island, Baltimore to Bandon and Courtmacsherry to Clonakilty, to mention a few.

With a team of four Australian Indigenous chefs working alongside West Cork’s super chefs, the Festival also sees the return of 4 chefs from the USA, all keen to challenge their peers in this ‘best in class’ food festival.

SPECIFIC EVENTS;

With culinary events to suit all palates and pockets, and quirky soirées in unlikely places, check out the options on www.atasteofwestcork.com;

• The atmospheric Church Restaurant, Skibbereen hosts one of Ireland’s top chefs for a gourmet 5-course menu, using local abundant fresh produce on Thursday 12^th September.  Award-winning Ed Cooney of the legendary Merrion Hotel, Dublin, will craft culinary delicacies for the discerning diner.  This is a super opportunity to entertain clients and friends, with Regina Daly and her team determined to make the experience a memorable one. Book directly with The Church Restaurant, Skibbereen.
• For a really earthy foodie experience we recommend Foraging, Fishing & Feasting with the Australian Chefs and Michelin Star Chef Ahmet Dede on Monday 9^th September.   A 12-hour extravaganza, you will forage, fish and feast after an exciting day on land and sea, with gourmet lunch and dinner and several other culinary surprises.  See the delights of the adventure on www.atasteofwestcork.com; 
• The West Cork Forum at Baltimore Sailing Club on Saturday 7^th September and entitled ‘Facing the Challenges of a Rapidly Changing World – our Survival’, is a free forum, with a line-up of impressive national and international speakers, chaired by Lord David Puttnam.  See the websitewww.atasteofwestcork.com for the full list of high-profile speakers on this important topic which affects present and future generations.
• On Tuesday, 10^th September, Bantry’s Learning Network’s Organic Vegetable Garden hosts a cooking demonstration with Trish Messon of The Stuffed Olive Restaurant, Bantry, showcasing new and exciting dishes using locally produced produce. Bookings on 087 6023183 or just arrive and you’ll be welcome!
• Sunday 15^th September sees the Festival Finale Sunday Street Market Spectacular at Main Street, Skibbereen, where the town is en féte, with numerous food tastings, live music and cooking demonstrations. The Town Hall, Skibbereen will welcome Fáilte Ireland’s new initiative TASTE THE ISLAND, an all-Ireland food and drink expo, showcasing the artisan food and drink producers from all around the island of Ireland. 

The Festival is kindly supported by Cork County Council, Sean and Rose O’Driscoll, Fáilte Ireland, Tourism Ireland, The Gwendolyn Harold Barry Trust, Fields of Skibbereen, Bόrd Bia, Pure Cork, Cork Airport and many other supporting sponsors and patrons from the region and elsewhere.

To book accommodation/events and to see the full A Taste of West Cork Food Festival programme online where contact details of each venue are listed, browse the programme online or pick up a hard copy locally. Furthermore, the A Taste of West Cork Artisan Food Guide is available from selected book shops throughout West Cork.