Watch for these excellent wines in O'Brien's November - December Sale!

Two excellent wines from South America feature in O'Brien's current promotion.

Dozens and dozens of wines are reduced in the current O'Brien's promotion that runs up to the end of the year. I've picked a few and have a couple of South American beauties below for you. Some of the others are pretty good too and I'll come to those in the next week or so. In the meantime, check out this magnificent Malbec from over 1,300 meters in the Andes foothills - that's higher than Carrauntoohill. The other, a Cinsault, a very pleasant light red, comes from the highly regard Di Martino winery in Chile.

Once upon a time, we bought red and white and maybe rosé. But now you'll see organic, biological, natural, even orange on labels. Can be confusing, I know. O'Brien's have put a handy leaflet together to explain the terms and I'll reproduce parts here from time to time. The first two are below - hope they help!

Casa de Uco El Salvaje Malbec Los Chacayes (IG) 2016, 13.5%, €16.95 (19.95)

Purple is the colour of this organic wine from a high altitude vineyard in the Mendoza region of Argentina. The rich aromas of ripe dark fruit rise to meet you. And on the palate the big flavours (plum, dark cherry and blackberry) are matched by an excellent acidity, a harmony relayed to the decent finish (not overly long). An immediately engaging wine and Very Highly Recommended. Just 2,500 bottles are produced and the wine has been fermented in large concrete eggs.

Los Chacayes is one of four wine areas in Tunuyan in the Uco valley. The vineyard Casa de Uco is located in the valley, tucked against the foothills of the Andes Mountains, and close to Mendoza. El Salvaje (wild) also figures prominently on the label and is the overall name given to a series of organic wines that also includes, among others, a Pinot Noir and a white blend.

This wine is 100% Malbec from certified organic vineyards located at 1300 metres above sea level. This elevation maintains the fresh acidity in the grapes. Unoaked, this is a pure expression of the Uco Valley terroir. 

Enjoy with beef, lamb or char-grilled vegetables. In Argentina, I’m told they pair it with juicy Sirloin of pork, Braised lamb shoulder with roasted parsnips, or Fillet steak with chimichurri. Wine Folly says the perfect Malbec Food Pairing is Black pepper buffalo burgers with blue cheese mushrooms and rosemary infused garlic kale chips. Sounds great to me.

Alberto Antonini, Winemaker Casa de Uco, is enthusiastic: "After 16 years of experience in the Uco Valley, I can affirm that this is the exact area where the best wines of Mendoza are produced. The proximity to the Andes Mountains, the ideal day to night temperature ranges, and the fertile soil with excellent drainage, make this land exceptional to produce high end wines and develop the viticulture and enology in the most natural way possible"

De Martino “Gallardia” Cinsault Itata (DO) 2017, 13%, 14.95 (19.95)

This delightful 100% Cinsault is a light ruby, quite like Pinot Noir. Aromas are rather intense: red fruit (including raspberry) mainly, plus floral elements. Mouthfeel is soft. Smooth and fresh on the palate, the raspberry prominent again, good acidity too, and a pleasing finish as well. Highly Recommended. Maybe Very Highly Recommended if you love these light dry reds as many people do nowadays.

De Martino say this, from their Guarilihue vineyard (22km from the sea), “is a tribute to the coastal vineyards located by the southern region of Chile; it is the cradle of the country’s viticulture, with vines dating back to 1551…. A sustainable agriculture, including dry farming and ploughing with horses are practiced in our vineyards.”

Wines of South America has a very high regard for De Martino and have included some of their wines in Top Ten varietal lists. De Martino winemaker Marcelo Retamal is one of the country’s most accomplished and is known as el doctor.  “He uses no new oak, preferring larger older casks, nd promotes the use of the old ceramic tinjaras, clay amphorae, for fermentation. There are no cultivated yeasts, no filtration, and no intervention.”

Cork Chocolate Dinner

press release

Cork Chocolate Dinner

The Cork Chocolate Dinner as part of the Cork Baking and Chocolate weekend will be a Cocoa themed dinner that will tantalise your tastebuds like no other. The evening will begin on Friday 22th November at 7pm with a Sparkling Reception followed by a 4-course dinner where each course will feature cocoa and each course will be paired with wine. The Chocolate dinner tickets are €80 per person and it is an evening not to be missed. Tickets for the dinner are very limited. https://www.eventbrite.ie/e/cork-chocolate-dinner-tickets-74274351585 The Cork Baking & Chocolate Weekend will take place at The Cork International Hotel on Saturday 23rd & Sunday 24th November 2019 from 11am-5.30pm on both days. This event at the Cork International Hotel showcases chocolatiers, bakers, baking supplies, chocolate workshops, and more. It's also a must see event for people who love baking – especially themed for Christmas baking. This year, we are delighted to be collaborating with the Cork Sugar Craft Association who will have incredible displays of work, a Christmas themed competition and sugar craft demonstrations running all day. We are delighted that this year, we will have renowned British Chocolatier, Mr. William Curley alongside Mr. Paul Kelly, Executive Pastry Chef from The Merrion Hotel and Judge on The Great Irish Bake Off. The Great Cork Bake Off will take place on Sunday morning. After a very successful 2 years, there have been enhancements and changes to this years Cork Baking and Chocolate Weekend. The main exhibitor area will feature chocolatiers, suppliers and bakers. Adjacent to that, we have a large marquee which will host cookery demonstrations throughout the weekend. We have a workshop zone and a tasting zone to tantalise your taste buds. There will be a children's zone in the main exhibition area where children can enjoy cookie decorating, baking, story telling, face painting and many other activities. For full event details - www.CorkBakingandChocolate.com

Pompeii Pizza marks a decade of pizza-making

10 Years of Bringing Real & Rustic Pizza to Cork

Pompeii Pizza marks a decade of pizza-making

Johnny (standing), with help from nephew Oran, about to blow out the candles on Monday night.
Thanks to Pompeii for the picture

Pizza galore as Pompeii Pizza celebrated their tenth anniversary at Franciscan Well, their Cork base for the decade, last Monday night. I always enjoy their pizzas here. And don't worry, your palate won't get bored as Pompeii keep coming up with new toppings, even a Breakfast Pizza featuring Jack McCarthy's black pudding and a fried egg on top.

Your order's on the way!

Of course beer and pizza are traditional table companions and we were glad to again try the Franciscan brews including an old pal Rebel Red and a newish one, a session ale (4%) named Pilgrims.

The party was called to start at 7.00pm but, when we came in at 6.30, the place was abuzz. We checked out the menu for the night. You could make your own but we gave that a skip. CL ordered the Salsiccia: tomato sauce, broccoli marinated with olive oil, garlic and chilli, O’Flynn’s sweet Italian sausage at the heart of it, Fior di Latte Mozzarella. A superb combination - we shared - even the broccoli was outstanding.

‘Nduja

My pick was the ‘Nduja. It features spicy pork sausage with lots of chilli, together with caramelised onions, fior di latte, parmesan, & fresh basil. A bit more spice than the Salsiccia but another very satisfying pizza indeed. Well worth a try if you get a chance to visit. Just as well we ordered the regular size - don't think we’d have managed the large.

Johnny O’Mahony established Pompeii Pizza in his hometown of Fermoy in 2009. With the help of a group of friends, he hand-built his first wood-fired oven based on the design of the ovens discovered in the ancient ruins of Roman Pompeii – hence the name ‘Pompeii Pizza’. His innovation was to put the wood-burning oven on a trailer, so Pompeii Pizza was born as a mobile venture.

Salsiccia. Delicious!

In the early days, Johnny roped in family and friends to assist, and served slices of wood-fired goodness at numerous farmers markets, food fairs, and festivals throughout Cork, and further afield. 

Within a couple of months of the inaugural market, Pompeii Pizza began collaborating with the Franciscan Well Brew Pub on Cork’s North Mall, to establish a pop-up pizzeria in the beer garden on Thursday nights. 

Due to popularity of this experiment, it evolved into a full-time residency and Pompeii Pizza installed a custom-built outdoor kitchen in the beer garden. The Pompeii Pizza-Franciscan Well partnership was at the vanguard of the beer-and-food-garden trend which has proliferated across the country in recent years. 

Pompeii Pizza continues to stay ahead of the curve with an extensive, eclectic, and evolving menu. Every week, the pizzaiolos invent new vegan and meat specials, which typically feature seasonal ingredients and a selection of local Irish produce. Pompeii Pizza takes pride in working with top local producers, such as Toons Bridge Dairy, Gubbeen Smokehouse, The Real Olive Company, O’Flynn’s Gourmet Sausages, and O’Mahony’s Family Butchers.

The original dough recipe came from Johnny’s Italian brother-in-law, Luigi. Over the years, Johnny and the Pompeii team have refined the recipe to achieve the optimal base – thin and light, but structured enough to be eaten in the traditional way, by hand. 

Recently, they even started milling some of their own flour for the pizza dough on-site. Since installing a stone-ground mill in the pizzeria earlier this year, they have transitioned from exclusively using Italian type 00 flour, to combining it with their in-house flour (milled from Irish-grown wheat) to produce a unique blend. 

They'll look after you well at Pompeii. Founder Johnny is 4th from right, standing by blackboard.

Pompeii Pizza has expanded by adding a new seasonal location in recent years. For the last two summers, Pompeii Pizza has teamed up with the Sea Lodge Hotel, in Waterville, Co. Kerry, to bring an al fresco pop-up pizzeria to the seafront village. The Waterville outfit includes a custom-built catering trailer with in-built wood-fired oven, and a mobile café/gelateria crafted from a converted horsebox. They'll be back in Waterville next summer, from the June Bank Holiday.

While the Cork company has come a long way in 10 years, the ethos has always been, and remains, about keeping it real. Really enjoyable, as we confirmed the other night and not for the first time. Happy Anniversary to Johnny and all the team.

Pompeii Pizza
email: info@pompeiipizza.ie

Thanks to Siobhan for all the info!

COMPOSTABLE TAKE-AWAY BOXES TO CUT FOOD WASTE FOR IRISH BUSINESSES

Media release

From left: Tanya Fitzgerald, SECAD; James Hogan Savour Food Programme Manager, Clean Technology Centre, CIT; and Gillian Kearney, Bramley Lodge. Photo by Adrian
Connolly.

COMPOSTABLE TAKE-AWAY BOXES TO CUT FOOD WASTE FOR IRISH BUSINESSES
Businesses across Munster commit to reduce food waste

100 compostable boxes to be provided free of charge to participating
food businesses

Irish food businesses waste 150,000 tonnes of food every year.


A new initiative is encouraging businesses in Munster to reduce food
waste.


The Savour Food initiative supports food businesses to reduce their
waste and their latest project sees restaurants provide take-away food
boxes to consumers who would like to bring their leftovers home with
them.


In a further move to promote sustainability, the food boxes are 100%
compostable.


This initiative will allow participating businesses to reduce food waste
while raising awareness around food waste amongst staff and customers.
It is estimated that Irish food businesses waste 150,000 tonnes of food
every year.


Businesses involved in the initiative so far include The Bramley Lodge
in Carrigtwohill, Co Cork and The Yarn Café at Carebright in Bruff, Co.
Limerick. Additional Savour Food businesses can be viewed on
https://savourfood.ie/members/


James Hogan, Programme Manager said: “In Ireland we waste a million
tonnes of food waste every year, which is a huge shame. For the food
service sector, accurate portion control is a key part of reducing waste
and reducing costs. However there will be times when the customer will
not eat all that's on their plate. We want to see this food going to a
good home rather than being wasted.”


Five facts about food waste in Ireland


It is estimated that every year the Irish food sector wastes 150,000
tonnes of food.

The main sources of food waste in the Irish food service sector are
plate waste (38%), preparation waste (35%) and unserved food waste
(27%).

A proportion of ‘unavoidable’ food waste comes from peelings and
off-cuts. On average, this waste accounts for just 25% of food waste
thrown away.

Food waste has been calculated to cost €2.73 - €3.50 per kilogram.

If food waste cannot be prevented, donating or distributing to people is
the next best option. More information is available from the Food Safety
Authority of Ireland.


Information from the Less Food Waste More Profit publication by the
Clean Technology Centre at:
https://ctc-cork.ie/wp-content/uploads/2019/07/LFWMP-Web.pdf


About Savour Food


Savour Food is a food waste reduction initiative for business. The Clean
Technology Centre (CIT), SECAD and Ballyhoura Development CLG have
joined forces to assist businesses to cut food waste costs.


Savour Food supports food processors, food retailers and those in the
food service industry based in East Cork, Clonakilty and Ballyhoura
regions.


The pilot programme is funded by the Department of Agriculture, Food and
the Marine from the Department’s Rural Innovation and Development Fund
and available to businesses free of charge.


https://savourfood.ie

Top Cheesemakers to be Recognised at 2019 CÁIS Irish Cheese Awards

Introducing the Big Cheese!

~Ireland’s Top Cheesemakers and Producers to be Recognised at the 2019 CÁIS Irish Cheese Awards~

 

At the judging (l-r) Monique Kelleher (Communication Manager, Ornua), Ross Lewis (Chapter One), Catherine Fulvio and Enda Howley (Expert Cheddar Grader, Ornua). 

This is one date you don’t want to miss! The upcoming 2019 CÁIS Irish Cheese Awards is due to take place this coming Thursday November 7^th at Cork’s Metropole Hotel, with winners to be commended during a lavish black-tie gala dinner. 2019 marks the eighth year of the biennial awards and CÁIS, the Association of Irish Farmhouse Cheesemakers, have seen the bar suitably raised thanks to over 200 entries from 50 Irish farmhouse cheese producers.

The prestigious ceremony will see members of CÁIS; key sponsors such as Ornua, Pallas Foods and Bord Bia; judges; cheesemakers; and members of the public congregate in celebration of the abundant, diverse and exquisite range of Irish farmhouse cheeses produced on home soil. This truly unique ceremony is exclusively dedicated to both artisan and large-scale cheese producers from all corners of Ireland, with competition stiffer than ever before as entrants go for gold.

Those in attendance on the night will enjoy a gourmet 5-course dining experience courtesy of this year’s bespoke menu, which will incorporate a selection of winning cheeses from the 2017 awards. Mouthwatering dishes will be carefully curated by the Metropole’s Head Chef Stuart Dardis, who has garnered a strong food-lover following since taking over the kitchen at the Metropole. MC for the evening will be none other than journalist and broadcaster Helen Carroll from RTÉ’s Ear to the Ground, adding star quality to a prestigious event that has been creating quite a buzz among the Irish food community.

This year’s selection of judges includes a number of well-known personalities such as Catherine Fulvio, TV chef, award-winning food writer, author and proprietor of Ballyknocken House & Cookery School; Ross Lewis, Michelin Starred Head Chef at Chapter One Restaurant in Dublin; and food writers/bloggers Patrick Hanlon and Russell Alford, collectively known as The Gastrogays. The elite judging panel also includes Patrick Clement, Head of Culinary at Pallas Foods; Dr Matthew O’Callaghan OBE, member of UK Protected Food Names Association and Artisan Cheese Fair organiser; Catherine Mead OBE, Chairperson of Specialist Cheesemakers Association (UK) and cheesemaker/owner at Lynher Dairies; Aoife Carrigy, freelance food writer and editor; Dr John McKenna, food writer; Enda Howley, Cheese Grading Expert with Ornua; Monica Murphy, cheese  and wine expert; Rory Mellis, Wholesale Director of Mellis Cheese LTD; Dr Kieran Jordan of Teagasc; Diarmuid Murphy, Simply Better Brand Manager for Dunnes Stores; and John Leverrier, Quality Manager of Sheridans Cheesemongers.

The judges were tasked with the particularly difficult job of putting the eclectic variety of cheeses to the taste test to identify their chosen worthy award winners. Each cheese entered was assessed under three key criteria: flavour and aroma, body and texture, and overall appearance of cheese, while packaging and branding was also taken into consideration within the ‘Retailer’ and ‘New Cheesemaker’ categories. The judging process was a thorough, in-depth exercise, with each judge working hard to ensure the efforts of the country’s finest cheesemakers were awarded accordingly.

The 2019 ceremony will also – for the first time ever – see a prize be awarded to one lucky winner as a result of a public vote. In the lead up to the event, CÁIS appealed to the general public to share their valued views, inviting cheese lovers to cast their vote for their favourite Irish farmhouse cheese. The winner of this category will be announced on the night.

Commenting ahead of the awards ceremony, Padraig O’Farrell of CÁIS said: “The Irish Cheese Awards provide those involved in the industry with a wonderful platform to showcase their work and to transform their brands into household names within Ireland and beyond. The event itself also offers an opportunity for producers, both on a large and small scale, to network and build community links.”

He continued: “It’s a busy and exciting time for those involved in the Irish Cheese Awards, with competitors and judges alike eager to see the superb range of produce quite literally brought to the table. We have a wonderful list of entrants this year and we are excited to promote and commend these top-quality producers and brand names through these important awards.”

A limited number of tickets are still available for the event. Priced at €69 per person, tickets for the 2019 Irish Cheese Awards are available from Eventbrite online or alternatively, can be purchased on the CÁIS website by visiting www.irishcheese.ie/irish-cheese-awards. For more information on CÁIS and the Irish Cheese Awards 2019, visit www.irishcheese.ie. For social media updates, follow CAISIreland on Facebook and @caisireland on Twitter or follow the conversation using #IrishCheeseAwards 

  

Issued on behalf of CÁIS Irish Cheese Awards 2019 

  

Taste of the Week. Perfect G&T - Alcohol Free

Taste of the Week

Perfect G&T - Alcohol Free

I was an early bird visitor to the Cork Kerry Food Market in the City Hall last Saturday morning. When I was offered a G&T, I wasn’t all that keen as breakfast had just been finished. But it was a small sample so I indulged, expecting to get a load of tonic and little gin. I was surprised though, thinking to myself that they hadn’t drowned the spirit. “It’s non alcoholic”, said Cyril Walsh who had offered the sample. I was surprised as were a few others.

Cyril, who you probably know through his work with St Patrick’s Distillery, is involved with All Natural Drinks who are distributing the gin. It was launched just before the weekend and some of Saturday’s tasters were thinking of it in terms of the festival celebrations coming up, a solution to the question what to drink when you’re not drinking.

I checked the website and saw that Henrik Facile, a Swedish master blender, with French and Finnish heritage and now living in Florida, is the creator. Not an easy task. "We found it difficult to get to Perfect with so many options available…..We use natural quinine and just enough carbonation for refreshment and enjoyment.”

So there you are. I had been "ambushed" by the soft Italian juniper nose with hints of coriander and citrus followed by what seemed like the clean classic gin taste, with citrus freshness and of course the slight bitterness from the quinine. The "gin" element didn't seem as strong at a second tasting later in the day - but by then of course I had been forewarned! Nonetheless, a handy alternative to some of the more or less tasteless zero drinks around at the moment.

All Natural Drinks Ltd 

Unit 105, St Patrick’s Mills,

Douglas

Cork

To see a mid-summer article on some available non alcoholic drinks, check here.
Since then, I've come across a few more, including the superb organic Drivers Cider from Highbank Orchards.

Waterford’s Mezze named finalist in Shop of the Year 2020

P R E S S  R E L E A S E

Waterford’s Mezze named

finalist in Shop of the Year 2020

The Guild of Fine Food’s annual Shop of the Year awards, an accreditation scheme which recognises and promotes excellence in independent retail, has announced its finalists for 2020. Among the 36 independent retail outlets named, Mezze, a specialist shop selling middle eastern food and ingredients in Waterford (check them on Twitter @mideastmezze ), is among those in the running to win Specialist Food or Drink Shop.

Having had a written entry reviewed by a panel of respected industry experts, Mezze, which opened in June 2019 and offers a selection of hard-to-find middle eastern herbs and spices alongside artisan foods from Ireland, will now undergo two further rounds of judging; an announced visit from one of the judges and a mystery shop carried out by Insight6. Shop of the Year 2020 will reach its exciting finale on Monday 9 March when the world of fine food gathers at Fodder Farm Shop and Café in Harrogate to find out the winners of each category, immediately following Fine Food Show North, the Guild of Fine Food’s trade-only exhibition held at the Yorkshire Event Centre.

From overall shopping experience and financial performance to staff training opportunities and environmental initiatives in place, the panel of judges, which includes Edward Berry of The Flying Fork, Stuart Gates, former managing director at Fortnum & Mason and senior buyer at Harrods, award-winning retailer Tracey Colley and food writer, Patrick McGuigan, will rate, score and provide feedback on every aspect of the shops before agreeing on an overall category winner. A Newcomer Award will be given to a worthy category entrant that has been trading for less than two years and any entrants considered to be leading the way with new ideas will be put forward for the Innovation Award.

  

Facts and figures about Shop of the Year 2020:

• Shop of the Year recognises and promotes excellence in independent retail
• Previously forming part of the Great Taste accreditation scheme, Shop of the Year is now a standalone accreditation, offering independent retailers a recognised stamp of approval from industry experts
• Shop of the Year is judged by a panel of experts with a proven track record of success in independent retail
• Insight6 provides valuable feedback, through the eyes of the customer, in an unannounced visit to each finalist
• There are five categories:
• Delicatessen & Grocer
• Specialist Cheese Shop
• Farm Shop (farmer owned)
• Food Hall
• Specialist Food or Drink Shop

The Gallery Is A Natural In Westport. Wine, Books, Vinyl and Chats.

The Gallery Is A Natural In Westport.

Wine, Books, Vinyl and Chats.

We were walking down this narrow alley in the Westport night. And then we saw them. A trio of posh-looking black cats, padding stylishly along as if on, well, the catwalk. Then, simultaneously, they, les chats, executed the smoothest slickest synchronised slow-motion U-turn ever. We knew we were in the right place. We saw the welcoming light in the windows of The Gallery Wine Bar. Our directions had included the phrase “Look out for the cats”. I heard later that one of them is called Pinot Noir.

Peppers and cheese tapa

And inside, you will get various Pinot Noirs amid many listed in a catalogue of terrific wines. Generally though you work off two loose pages which indicate the wines available by the glass. But you needn’t confine yourself to those, good and all as they are. Do check out the full book and look at the shelves on the wall. You may well see something you love as I did when I spotted Ageno from La Stoppa in Italy and the delicious Lettre d’Eloise Chardonnay made by Bertrand Ambroise in the heart of France.

We entered the long and narrow space. It was quiet. But not for long. Owner-operator Tom Ramsell was missing but only for a few moments, chasing down some organic grapes in a nearby shop. We settled in on the cushioned seats, taking in a feast for the eyes and the ears (Tom’s vinyl collection gets a regular outing here). For the eyes, there are shelves of books and bottles; posters all over; take down one of those books if you want to read. Pick up a board game if you’d like to play chess, scrabble, or Jenga or one of the dozens of others available.

Tom, a surfer from Manchester, who found his way here a few years ago, will keep you entertained, telling all about his food, all organic, sourced locally (Dozio’s cheese, for instance) and abroad (rare syrups, a rare black cheese from England’s Wookey Hole). And then the wines will lead to endless conversations especially if you have that extra bit of interest. They have regular tastings here and lots of other events too including live music, record launches and more. It’s a lively spot for sure.

More and more people are arriving and soon the long narrow space is more or less full. By then, we have ordered a couple of tapas and a couple of wines: Bodegas Menade, Rueda ‘Verdejo for her and  Beauregard-Mirouze, Corbiéres ‘Campana’ for me.

The tapas are not small and our two multi-bite selections are Piquanté peppers served with Dozio’s of Mayo soft cheese and a spoon of honey, and a plateful of organic medjool dates with walnuts and served with a rare organic agave syrup.

A most diverse selection of organic, biodynamic, natural and skin contact wines 

There is no cooking here, all dishes are assembled on the counter by  Tom himself. He offers a selection of Vegan Plates and we enjoy the superb Baked Moroccan Falafels (described as an elegant blend of Moroccan spices and chickpeas, red peppers, apricots and dates, served with organic Kimchi and organic “spiritual” salad leaves).

The Gallery is also a venue for chats about the environment and sustainability and the future of the planet. Tom is all for organic and natural and saving resources. He’ll take in any old mugs or cups you don’t want and use them here for teas and coffees. He also runs a refill wine service. Bring your own bottle or use one of his.

And you’ll see his ethical streak in most of the food here especially under the Ethical Meat Dish heading and the Sustainable Fish heading. We shared one of the meat dishes: Labourdette Goose Rillettes. These geese are grown in total freedom on lush meadows and are not force-fed. The dish is served with marinated fig (superb), sweet ready to eat black garlic cloves, Velvet Cloud’s sheep cheese with fig and sultan mini-toasts. Quite a treat!

Bt then of course we had moved on to another round of wine, this time enjoying very much the Cantine Rallo, Ciello Bianco ‘Catarratto’ Terre Siciliane IGP, a lovely white; and the excellent Semplicemente red (his white is terrific too), from the late Stefano Bellotti’s winery in Piemonte. My rosso was on its last legs as Tom passed and, before I knew it, he had topped me up generously with the last bit in the bottle. That’s the kind of place this is. Generous, friendly. If you happen to find yourself in the Westport area, do drop in.

* By the way, if you’d like something warm while here, there’s an arrangement with a local pizzeria. Just have your pizza delivered and you may eat it in the Gallery.

The Gallery Café, Wine and Tapas Bar https://thegallerywestport.com/ 

Brewery Lane

Westport

Co. Mayo. 

Also on this trip:
October Wander on Mayo and Galway
Foxford Woollen Mills and Café

The company bikes.

Two of the rising stars in the culinary world conferred at CIT

Two of the rising stars in the culinary world conferred at CIT

Ciarán McGregor and Danau Berhane
at the CIT Conferring Ceremony

 

At the final day of the 2019 Conferrings at Cork Institute of Technology (CIT) two of the rising stars in the culinary world received Higher Certificates in Arts in Culinary Studies, Ciaran McGregor from Midleton and Danay Berhane from Cork City. Both work in restaurants who have recently been recipients of Michelin Stars, Ciaran in Bastion in Kinsale and Danay, in Adare Manor in Co. Limerick.

Ciaran holds the position of Chef de Partie in Bastion and says “he hopes to have a long and successful career and continuously strive for excellence to make a positive impact.”  Danay Berhane is demi chef de partie in Adare Manor and says that it is important to keep evolving and he looks forward to being challenged at the highest level in his work throughout his career.

The 2019 Conferrings concluded with the conferring of degrees in the Department of Biological Sciences which are jointly awarded by CIT and UCC.