“Christmas for Everyone”. Dunnes Stores Bishopstown Court - Celebration Weekend

press release

“Making Christmas for Everyone”

Dunnes Stores Bishopstown Court - Celebration Weekend

Saturday 16th and Sunday 17th November

The Food Hall. Opening Day 2018.

Dunnes Stores Bishopstown Court has a lot to celebrate.  Just one year on from the successful unveiling of the new state-of-the-art store, the store has rightfully become a major destination shopping experience in the South West of Ireland.   Lovers of great food and fashion have been flocking to Bishopstown, Cork to experience this exciting and innovative shopping experience which was created in collaboration with some of the leading Irish names in food, fashion, and homeware - all under one roof, and all delivering on the Dunnes Stores award winning promise of better value. 

What makes the store so special is the exclusive fashion and home collections from household names such as Paul Costelloe, Francis Brennan, Lennon Courtney, Carolyn Donnelly, Paul Galvin, Helen James, Helen Steele, Joanne Hynes, Leigh Tucker’s wonderful Children’s Collection Willow and Michael Mortell, all under one roof, together with Dunnes Stores Savida and Gallery brands as well as the full collection from Dunnes Stores other fashion and homeware ranges.  A big magnet for shoppers to Dunnes Stores Bishopstown Court is the world class Food Hall, home to artisan food producers such as Sheridans Cheesemongers, James Whelan Butchers and Cork’s own iconic, K O’Connell Fish Merchants and the Alternative Bread Company; as well as Irish health food store, Nourish. The Food Hall also boasts the full range of the multi-award winning Simply Better Collection. And arriving just in time for the weekend will be Ireland’s favourite chef Neven Maguire’s new Cookware Collection, which is exclusive to Dunnes Stores.

To celebrate this successful milestone, and especially timed as a preview to the Christmas season, the team at Bishopstown Court are organising a very special festive weekend on Saturday 16th and Sunday 17th of November.

James Whelan's Aged Steak is very popular here!

Joe Duke, Dunnes Stores Bishopstown Court Grocery Manager stated “It’s been a very special year for us and also for Dunnes Stores as a whole. We are officially Ireland’s number one Food Retailer, have been awarded  Irish Retailer of the year, brought home numerous national and international awards in 2019 and this year also marks the 75th anniversary of the business, which opened its first store in Patrick’s Street in Cork in 1944.  Every single member of the team in Cork are so proud of this strong Cork heritage, and many of us still remember some of our founding colleagues very fondly, including Bishopstown native, Dan Barratt, who worked with Dunnes Stores in Cork for over 70 years and who worked alongside Ben Dunne Senior in setting up the business.  These people had a great vision and would be so proud to see how far we have come and the beautiful store that we have today in Bishopstown Court - a store that has literally been the talk of the town for the past year, and is bringing people to Cork to shop from as far as Kerry, Tipperary and Limerick.”

Joe added, “As well as a shopping destination, it has become a very popular meeting point - just off the Link Road, and so easy to access from any side of the city, with lots of free parking, free wifi and a choice of three cafes including Baxter & Greene Market Deli, Timepiece Restaurant, and Cafe Sol.  We are finding that people are staying longer, catching up with friends, and at the same time getting everything they need for their families all under one roof.”

John Porter, who is the Manager of Fashion and Home at Bishopstown Court added “After the phenomenal success of last year’s Unveiling Weekend, we wanted to celebrate again with our customers.  Our customers and our dedicated staff are a big part of the reason our new look store has been such a phenomenal success.  This weekend is our way of saying thank you to our loyal customers and our hard working teams, who are as proud of our fabulous store as we are.”

The celebrations this year will include very special fashion shows on Saturday 16th November, with one of the leading lights in fashion in Ireland, Celia Holman Lee, showcasing all of our designer collections and main ranges.  Flying in especially for the event will be one of Ireland’s top designers Paul Costello and also designer Joanne Hynes will be meeting her many Cork fans on the day.  There will also be a wide range of activities in the new state-of-the-art Food Hall, where some of Ireland’s leading food producers will be on hand to meet customers, and to invite them to sample some of their signature and award winning products.

Sunday will be all about family and home which will be hosted by two of Ireland’s most loved and respected designers and personalities, Brendan Courtney and Sonya Lennon. As well as showcasing their own Lennon Courtney collection, which is exclusive to Dunnes Stores, there will be the exclusive collections from all the designer and main range brands. One of Ireland’s top make up artists, Derrick Carberry will also be in store to meet customers and to provide Styling Sessions for some lucky competition winners.

 Taking to the stage will be Aileen Cox Blundell of Baby Led Feeding fame, with mini workshops on how mums and dads can prepare food for the whole family including baby.  Aileen will also be chatting to designer Leigh Tucker on how she juggles everything from her busy family life with her successful career. Leigh will also be showcasing her children’s fashion collection; while Cork native Michael Mortell, will be showcasing his latest collection for the home, and chatting on stage about how he prepares his home for Christmas.

Joe, John and their teams are also organising lots of kid friendly activities and there are plans for a very special guest, Santa Claus, and some of his elves, to call in to Dunnes Stores Bishopstown Court over the weekend, to celebrate with everyone.  Added to this, there will be plenty of surprise giveaways, which are yet another way of saying thank you to everyone for such a successful year.

More details on the schedule of activities and events over the weekend will be announced over the coming weeks and these will be available through Facebook and Instagram in the run up to the festive weekend.

My Shortcut Through 228 Wines at O'Brien's Festival Cork

My Shortcut Through 228 Wines at O'Brien's Festival Cork

Jose Maria and Yours Truly

The amazing O’Brien’s Winter Wine Festival posed a problem or two, even for experienced tasters, at the Clayton Hotel  in Cork on Thursday evening. No problem at all with the wines, just the sheer scale of it: no less than 228 wines on show. My solution was generally to take the organic route and that worked out well enough. 

And that gave me time enough to catch up with friends, such as John Wilson who was launching his Wilson On Wine 2020 and Jose Maria Frail owner of the small family-owned Tandem Winery in Spain’s Navarra.

Indeed I had planned to attend the Tandem masterclass in an adjoining room but it was booked out in no time. Still, there was the considerable consolation of attending the masterclass on the wines of Germany’s Lingenfelder Estate, given by Georg, a member of the 14th generation of the family that has been making wine here for some 500 years! We’ll return to that and to John Wilson’s book later this week.

A few years ago, we enjoyed a lovely lunch and wines at the Lynch-Bages owned restaurant, Café Lavinal, in the village of Bages, at the gates of the Chateau. JM Cazes are the owners of Lynch-Bages and also own high-quality sites in key wine regions. Our “starter” on Thursday was the Michel Lynch Organic Bordeaux Blanc, an attractive aromatic blend of Sauvignon Blanc (85%) and Semillon, dry and refreshing with a crisp palate, well priced at €15.95. It is organic and the label is made from recycled paper.

Café in Bages

Gérard Bertrand has quite a reputation for his wines in the Languedoc region and it was his Prima Nature Chardonnay 2018 that the we tried next. This is organic, vegan, with no added sulphur and no oak either. It soft, elegant, refreshing with apple and pear flavours and also well-priced at €16.95. 

Also well priced and also dry and refreshing is the Cortese Nostru Catarratto Lucido with its eye-catching label. It’s an organic white from Sicily made from the local Catarratto grape. It is a fresh and light wine with a ruby robe. Red berries and a hint of spice in the complex aromas. It is fresh and lively, again that spice and fruit, elegant with silky smooth tannins, harmony throughout right to a very satisfying finish.

The reserve Chin Blanc 2018, from Ken Forrester in the Stellenbosch (South Africa)  has spent some 9 months on lees. It is harmonious all the way through to a very satisfying finalé. M.A.N. Vinters, also from South Africa but from the Agter-Paarl, had the seriously impressive Bellow’s Rock Chenin Blanc, also 2018, aromatic and fruit. Hard to separate these two, especially since both are priced at 15.95 for November and December.

South Africa, well represented.

Looking for an organic vegan Merlot, juicy and lively, at a good price? Then go no further than the Prima Nature Merlot from Gérard Bertrand. Good fruit flavours, fresh acidity and a juicy finish. And no added sulphites by the way.

Back then to Sicily for a couple of Cortese Nostru reds. The Nerello Mascalese 2018 is smooth and silky, organic too, and “a great match with tuna”. It’s down from €14.95 to 12.95 in O’Brien’s Nov/Dec sale.

From the same table, the same stable, comes the Nero d’Avola 2018. Unoaked, aged on lees, pure and silky. It is organic, no added sulphurs and “drink it young” was the advice from the table.

Always have a soft spot for the Kangarilla Road in the McLaren Vale since the days of Wine Alliance. Now the Australian winery has a new generation on the road, Charlie O’Brien. He brought two reds with him. Our first was the Street Cred Shiraz, fruity and soft. Very quaffable indeed. The second, Terzetto 2013, had the edge though. It’s a blend of three Italian grapes, rich and robust, well balanced too. Something different and well worth a try.

By then, it was time to catch up with Jose Maria, just back having enjoyed meeting the punters at his masterclass. We were on his Ars in Vitro, a blend of Tempranillo and Merlot, that is as smooth as they come and, unoaked, it comes full of juicy fruit. Worth a try, especially as it’s down to 10.95 in the Nov/Dec sale.

Another smooth red, Ars Nova, features the Bordeaux varieties of Cabernet Sauvignon and Merlot and the local Tempranillo. It has been aged for 24 months, the last 9 in oak. If the previous one is art in glass, this is class in a glass and we gave it five out of five. Good price too at €17.45.

The French varieties, Cab Sauv and Merlot, also feature in the Mácula, a serious wine with intensity of aroma and flavour yet rounded with a long and satisfying finish.

Ars Memoria 2012 was our final wine from Tandem, a rich and robust red that has spent “14 months in new French oak”. This is a Cabernet Sauvignon, dark of colour and rich of flavour, a superb wine to be drunk with friends, even in their memory (it was made in honour of friends and members of the Tandem family who have passed on).

See also:
Lingenfelder Masterclass 

Amuse Bouche

She truly worked an old stove, too, a tiny enamel four-burner crusted with ancient sauces and on which three or four pots invariably bubbled. The oven of this herculean appliance was never cool; the whole kitchen glowed with heat like a kiln. Mrs. Minna herself seemed to have been baked, her whole face dark and furrowed like the edges of an overdone calzone.

from Motherless Brooklyn by Jonathan Lethem (1999). Very Highly Recommended.

Ireland’s Top Cheesemakers and Producers Announced at 2019 CÁIS Irish Cheese Awards

Ireland’s Top Cheesemakers and Producers Announced at 2019 CÁIS Irish Cheese Awards

Complete list of winners below

Supreme Champions - Marion Roeleveld (left) and Sinead Egan of Killeen Farmhouse Cheese

A huge selection of Ireland’s farmhouse cheesemakers and producers gathered this evening (Thursday 7^th November) at Cork’s Metropole Hotel, eager to learn who had struck gold – and silver and bronze – during the 2019 CÁIS Irish Cheese Awards. The list of worthy winners incorporated the finest cheesemakers currently operating in Ireland with 30 industry movers and shakers from all across the country walking away with a coveted award.

Hosted by MC and presenter of RTÉ’s Ear to the Ground Helen Carroll, the prestigious biennial event featured speeches from key CÁIS figures including Chairman Louis Grubb, Chairman of Bord Bia Dan MacSweeney and members of the trade, as well as one of the expert judges John McKenna. Guests were treated to a sumptuous 5-course meal prepared by the Metropole’s Head Chef Stuart Dardis during which 22 award winners – including the Public Vote Award, CÁIS Appreciation Award, Supreme Champion and gold medal winners – were announced. Thursday’s ceremony saw members of CÁIS; key supporters such as Bord Bia, Pallas Foods, Ornua, Horgan’s and Traditional Cheese; judges; cheesemakers; members of the public and trade representatives congregate in celebration of the abundant, diverse and exquisite range of Irish farmhouse cheeses produced on home soil.

The Munster region saw an abundance of gold medal winners, while silver and bronze medalists covered ground from Co. Wicklow to the Aran Islands, with many stops in between. Some of Ireland’s most well-known cheesemakers, such as Coolea Farmhouse Cheese, Durrus Cheese, Bandon Vale and Ardsallagh Farmhouse Cheese were awarded across multiple categories, as were the Tipperary-based Cashel Farmhouse Cheesemakers, Waterford-based Knockanore, Galway-based Killeen and Dozio’s of Mayo from the West of Ireland.

Guests at the gala event were particularly eager to hear the results of three of the biggest awards of the night. The first of these to be revealed was the winner of the Public Vote; a category that was introduced for the first time in 2019 and received more than 1,000 votes from members of the public. Macroom-based producer Coolea Farmhouse Cheese was announced as the clear winner, with the Willelm family delighted to accept the award. The CÁIS Appreciation Award was next to be announced and was presented to 2019 judge Dr Kieran Jordan by Chairman of CÁIS Louis Grubb. The final and most anticipated award-winner of the night – Supreme Champion – was announced as Marion Roeleveld for her 5-month matured Killeen Goats Cheese for the Simply Better at Dunnes Stores range, who received rapturous applause from attendees as they made their way to the stage.    

Congrats all round for Supreme Champion (centre front)

Since the previous awards ceremony, which took place in 2017, a range of new cheeses and cheesemakers were also introduced and commended on the night. The winners of the ‘New Cheese (available in last 2 years)’ category hailed from all corners of the country, with Dozio’s of Mayo’s Barr Rua Alpine Style cheese (gold medalist), Knockanore Farmhouse Cheese’s Allenwood Smoked (silver medalist) and Kilnalahan produced by Galway’s Kylemore Farmhouse Cheese (bronze medalist) all scooping awards. Cheesemakers new to the market since 2016 were also rightly showcased and welcomed into the fold, with the brains behind Bó Rua Farm Original Farmhouse Cheddar (Bó Rua Farm) and Sheep's Milk Halloumi (Ballyhubbock Farm) winning silver and bronze medals respectively, while Michael Finegan of Boyne Valley Bán (Boyne Valley Farmhouse Cheeses) walked away with gold.

This year’s selection of judges included 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.

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.”

Also speaking ahead of the event, Dan MacSweeney, Bord Bia’s Chairman, said: “While these awards recognise individual excellence, all 68 farmhouse cheesemakers can take an equal share of the credit for the outstanding contribution that the sector, valued at €12 million, has made to the Irish dairy industry, our culinary culture and to local communities.”

For more information on CÁIS and the Irish Cheese Awards 2019 and to view the full list of winners online, visit www.irishcheese.ie. For social media updates, follow CAISIreland on Facebook and @caisireland on Twitter or follow the conversation using #IrishCheeseAwards.

Complete List of 2019 Irish Cheese Awards Gold Medal Winners:

• Class 1: Creamery mild cheddar up to 6 months – Aldi Irish Mild White Cheddar produced by Glanbia
• Class 2: Creamery mature cheddar over 6 months – SuperValu Signature Taste Vintage Red Cheddar (counter product) produced by Newmarket Creamery
• Class 3: Retailer Class (soft, semisoft, flavour added) – SuperValu Signature Tastes Gortnamona produced by Cooleeney Farmhouse Cheese
• Class 4: Retailer Class (hard cheese) – Dunnes Stores Simply Better 5-Month Matured Killeen Goats Cheese produced by Killeen Farmhouse Cheese
• Class 5: Soft/Fresh Cheese (all milks) – Bluebell Falls Cream Cheese produced by Bluebell Falls
• Class 6: Goats Cheese under 2 months – Gurteen Baun Button produced by Galway Goat Farm
• Class 7: Goats Cheese over 2 months – Killeen Goat Mature produced by Killeen Farmhouse Cheese
• Class 8: Sheep's Cheese – Shepherd's Store produced by Cashel Farmhouse Cheesemakers
• Class 9: Bloomy Rind Cheese – NO GOLD WINNER
• Class 10: Washed Rind Cheese – Gubbeen produced by Gubbeen Farmhouse Products
• Class 11: Blue Cheese – Crozier Blue produced by Cashel Farmhouse Cheesemakers
• Class 12: Semi hard cheese aged under 6 months – Dunmanus produced by Durrus Cheese
• Class 13: Semi hard to hard cheese aged over 6 months – Coolea Mature produced by Coolea Farmhouse Cheese
• Class 14: Soft Cheese - Flavour Added – Zing with Apricot & Almond produced by Dozio's of Mayo
• Class 15 - Hard Cheese - Flavour added – Coolea Mature Cumin produced by Coolea Farmhouse Cheese
• Class 16: Smoked Cheese – Knockanore Oakwood Smoked Cheddar produced by Knockanore Farmhouse Cheese
• Class 17: New Cheese (last 2 years) – Barr Rua Alpine Style produced by Dozios of Mayo
• Class 18: Best Raw Milk Cheese – Templegall produced by Hegarty Cheese
• Class 19: New Cheesemaker since 2016 - Boyne Valley Bán produced by Boyne Valley Farmhouse Cheese
• Class 20: Public Vote Winner – Coolea Farmhouse Cheese
• CAIS Appreaciation Award – Dr Kieran Jordan, Teagasc (retired)  
• Surpreme Champion – Marion Roeleveld, Killeen Farmhouse Cheese
  
   
  
  Complete List of 2019 Irish Cheese Awards Silver and Bronze Medal Winners:
• Class 1: Creamery mild cheddar up to 6 months
• Silver: Dunnes Stores My Family Favourites Irish Mild White Cheddar 500g produced by Bandon Vale for Dunnes Stores
• Bronze: Tesco Mild Red Cheddar produced by Wexford Glanbia
• Class 2: Creamery mature cheddar over 6 months
• Silver: Tesco Extra Mature Irish White Cheddar produced by Carbery Foods Ltd.
• Bronze: Dunnes Stores Single Batch Selection Grader's Choice Cheddar 200g produced by Bandon Vale for Dunnes Stores
• Class 3: Retailer Class (soft, semisoft, flavour added)
• Silver: Simply Better Ripe Cooleeney produced by Cooleeney Farmhouse Cheese / Traditional Cheese Company
• Bronze: Simply Better Ardsallagh Goats Cheese produced by Ardsallagh Farmhouse Cheese / Traditional Cheese Company
• Class 4: Retailer Class (hard cheese)
• Silver: Dunnes Stores Gubbeen Cheese produced by Gubbeen Farmhouse
• Bronze: Dunnes Stores Single Batch Selection Grader's Choice Cheddar 200g produced by Bandon Vale for Dunnes Stores
• Class 5: Soft/Fresh Cheese (all milks)
• Silver: Ardsallagh Soft Goat's Cheese produced by Ardsallagh Farmhouse Cheese
• Bronze: Galway Goat Farm Fresh Goats Cheese produced by Galway Goat Farm
• Class 6: Goats Cheese under 2 months
• Silver: Aran Island Soft Pearls produced by Aran Islands Goat's Cheese
• Bronze: Boyne Valley Bán produced by Boyne Valley Farmhouse Cheese
• Class 7: Goats Cheese over 2 months
• Silver: Clonmore Goat's Cheese produced by Clonmore Cheese
• Bronze: Aran Island Hard Goat's Cheese produced by Aran Islands Goat's Cheese
• Class 8: Sheep's Cheese
• Silver: Cais Na Tire Gouda produced by Cais Na Tire Cheese
• Bronze: Cais na Tire produced by Cais Na Tire Cheese
• Class 9: Bloomy Rind Cheese
• Silver: Wicklow Baun produced by Wicklow Farmhouse Cheese
• NO BRONZE WINNER
• Class 10: Washed Rind Cheese
• Silver: Milleens Dote produced by Milleens Cheese Ltd.
• Bronze: Durrus produced by Durrus Cheese
• Class 11: Blue Cheese
• Silver: Cashel Blue produced by Cashel Farmhouse Cheesemakers
• Bronze: Kerry Blue produced by Knockatee Natural Dairy
• Class 12: Semi hard cheese aged under 6 months
• Silver: Carrig Bru matured by Sheridan’s Cheesemongers
• Bronze: Ella – Irish Furmagella produced by Dozio's of Mayo
• Class 13: Semi hard to hard cheese aged over 6 months
• Silver: Mount Leinster Clothbound produced by Coolattin Cheddar
• Bronze: Mossfield Organic Mature Cheese produced by Mossfield Organic Farm
• Class 14: Soft Cheese - Flavour Added
• Silver: Bally Goats Cheese- Garlic & Thyme produced by Bally Goats Cheese
• Bronze: Ardsallagh Cranberry Roulade produced by Ardsallagh
• Class 15 - Hard Cheese - Flavour added
• Silver: Castlefarm Fenugreek produced by Carlow Farmhouse Cheese for Castlefarm
• Bronze: Killeen Goat Fenugreek produced by Killeen
• Class 16: Smoked Cheese
• Silver: Wicklow Gold Beechwood Smoked produced by Wicklow Farmhouse Cheese
• Bronze: Durrus Smoked produced by Durrus Cheese
• Class 17: New Cheese (last 2 years)
• Silver: Allenwood Smoked produced by Knockanore Farmhouse Cheese
• Bronze: Kilnalahan produced by Kylemore Farmhouse Cheese
• Class 18: Best Raw Milk Cheese
• Silver: Kilmichael Soft Goat's Cheese produced by Sunview Goats
• Bronze: St. Tola Ash Log produced by Inagh Farmhouse Cheese
• Class 19: New Cheesemaker since 2016
• Silver: Bó Rua Farm Original Farmhouse Cheddar produced by Bó Rua Farm
• Bronze: Sheep's Milk Halloumi produced by Ballyhubbock Farm

press release on behalf of CAIS

Foxford Mills & Cafe. The Nun. The Accountant. The Chef.

Foxford Mills & Cafe.

The Nun. The Accountant. The Chef.

In 1892, a determined nun created Foxford Woollen Mills. And it had its ups and downs, employing a peak of 240 in the ‘50s, until 1987 when the receiver moved in. An accountant with the receiver still saw potential and made a bid and Foxford was revived. Nowadays, with over 70 employed, it is confident and thriving, both as a production unit and as a visitor centre, workers and tourists well fed by a determined chef in the kitchen who has recruited a posse of local producers, a move that would no doubt have had the blessing of the founder.

That founder was the redoubtable Sister Arsenius, originally known as Agnes Morrogh Bernard (family from Cork). At the age of 50, the sister and a few companions arrived in Westport to establish her Sisters of Charity order there. She was struck by the grinding poverty and the depressing hopelessness, the people held down by the landlord system (focus of the Land League campaign of the time). Famine was still a factor, and indeed there was a localised one as late as 1879.

The Western Care Association are Foxford's new charity partner for this year and are pictured here with MD Joe Queenan (far right) 

The Sister still saw opportunity in the gloom and concentrated on setting up the wooden mills with water from the fast flowing Moy, labour and sheep all at hand. But she had no experience. She approached a Protestant Freemason who had a mills in Ulster for advice. He wasn’t that keen at first but the nun was not for turning and eventually he helped set up the mills.

A grant from the Congested District Board was also a big factor, local weavers were trained and soon the Foxford Mills were up and running, it’s klaxon at morning, lunch (twice) and evening, setting the agenda for the town and the surrounding farms as our enthusiastic guide Alison told us on our tour of the mills. By the way, a portion of all tickets prices is allocated to various charities.

One of the superb dishes that we enjoyed during our visit to the café in the Mills.

Chef Kathleen

Alison does most of her talking before you actually enter the production as there is a lot of noise in there! Setting up and operating the machinery takes much of patience and precision - not too sure I’d last too long there! But the results are fantastic, great designs and natural colours.

Did you know that some well-known phrases have come from the various stages of production in mills like these, such as Tenter Hooks and No Strings Attached. Later, during lunch, I found out for the very first time that the Mayo village of Balla is actually pronounced as Bal (like pal), the final “a” being silent.

Dessert

Back to that lunch with MD Joe Queenan, the accountant who stepped in and, with various supports (including a vital Business Expansion Scheme (BES)), eventually revived Foxford Mills after the 1987 crisis. Today over 70 people are employed here and their products are sold in mid to high-end stores. Some 33% is exported mainly to the US, the UK, Scandinavia. The Asian market is being targeted but Joe expects that their internet sales will be their next big outlet. “Online is becoming more and more important.”

They have deliberately retained the quality in design and product, innovation is also key, and have found their niche in the mid to high-end. They recognised early on that there is no way they could compete with the major manufacturers in Asia. 

Fascinating story behind this Michael Collins
throw. Read it here

Joe and indeed the people of Westport know that the founding Sister pursued “a holistic approach, …founding bands, …helping farmers get their products to market, …the kids to get an education.., and more”, a point also emphasised by Alison.

And you sense he is quite proud now of the mills and indeed of the café (which has a come a long way in the last ten years), proud to lead a company that does real work, produces real products and serves real food.

In the bright and airy upstairs café, we meet head chef Kathleen Flavin, an articulate chef with a vision that translates beautifully to the plate as we would soon find out.

She loves that she gets to work every day in the bright place, a luxury not afforded to that many chefs! In this recently renovated and updated room, Kathleen has a great rapport with her customers, answering their queries and helping with recipes - check out the cafe’s Facebook page here.  

After a hearty greeting, Kathleen immediately told us that the food is local and seasonal and called out a long list of local suppliers, many of whose photos are to be seen on one of the walls. These include Dozio’s Cheese, the Reel Deel Brewery, Killary Fjord Shellfish, John Clarke’s Smoked Salmon and Clive’s Butcher Shop.

Most of the herbs and leaves come from their own gardens and both Kathleen and Joe are rightly proud of that as well. As many of us are now beginning to realise, the shorter the journey, the better your food.

The Mills shop in Foxford sells many other top notch Irish products, including Modern Eire and Finline Furniture.

The focus is very much on healthy but that doesn’t mean you can’t enjoy a delicious dessert here. We did, just after two of the very best salads we’ve ever tasted.

And if you’d like to take something home with you, that’s not a problem as Kathleen and her crew have various jams and preserves (how about pickled plums?) prepared and packed in jars. Oh by the way, she loves baking too. Yes, the Christmas puddings are ready and on the shelves. And there’s a great selection of cook books on offer here as well in the shop, underlining Joe’s words about a seamless connection between the two.

So there you are. A great place to visit. A great place to eat. Great products to buy. And great people too. I think Sister Arsenius would be rather proud of the accountant and chef and the team that are carrying Foxford Mills into the future.

Also on this trip: The Gallery Wine Bar, Westport
October Wander in Mayo & Galway

Espresso Martini Festival

press release

Kate Clancy (Franciscan Well) and, right,
Alex Cregan (Three Fools Coffee)

Espresso Martini Festival

Local Coffee, Spirits, Chocolate & Stout.

November 22^nd to 23^rd

Ireland’s first ever festival dedicated to the Espresso Martini runs November 22^nd to 23^rd in the Franciscan Well Brewpub on North Mall, Cork.

The festival will be presented by MONK, the Franciscan Well’s Brewhouse Cocktail Bar in collaboration with Three Fools Coffee, a local speciality coffee company.

‘As always we are delighted to be bringing innovation to the forefront of what we do here. This will be Ireland’s first ever Espresso Martini festival and we are delighted to have Three Fools coffee on board as our coffee partner’ says Kate Clancy, marketing manager of Franciscan Well Brewpub & MONK. 

‘We will also be using local spirit providers such as Jameson, West Cork distillers, Kinsale Rum and to top it off some cocktails will be paired with local chocolate from David the Chocolatier in the English Market’ continues Kate

Monk Cocktail bar opened its doors above the Franciscan Well brewpub in 2017. It’s known for making its own bitters and beer syrups, and was nominated for Best Cocktail Bar at the Sky Bar Awards this year.

This festival will also kick start a new phase of exciting times ahead for MONK, as they introduce their first beer - a Coffee Stout in collaboration with Three Fools Coffee. 

Throughout the coffee, spirit & stout focused weekend, festival goers will be able to take part in workshops & demos such as ‘How to Make an Espresso Martini’, Stout tastings, Coffee Brewing Demos and much more.

A full list of events, menus & stout details will be available on the Franciscan Well Brewpubs & Three Fools Café Facebook pages in the coming weeks.

Admission is free, but arrive early to avoid disappointment.