West Waterford Festival of Food Cancelled

Announcing the cancellation of the
West Waterford Festival of Food 2020

"It is with great regret that we have taken the decision to cancel this year’s West Waterford Festival of Food.
 
In the light of the developing Covid-19 situation, the health and safety of our community, guests and visitors is paramount. While we hugely regret not being able to welcome you all to our beautiful region, we have taken advice, and do not want to place anyone at undue risk."

Who let the kid loose? 

West Waterford Festival of Food unveils Sustainably Irish-inspired 2020 programme

Over 35,000 visitors will flock to West Waterford from 16 – 19 April for its 13th annual food festival

The 13^th annual West Waterford Festival of Food takes place from 16 – 19 April, with over 100 free and ticketed events. The 2020 theme, for what is one of Ireland’s biggest foodie festivals, will explore what it means to be sustainably Irish, with tickets for all events on sale from Wednesday, 18 March at www.westwaterfordfestivaloffood.com.

Showcase experiences from the 2020 festival programme include the Great House Dinner with renowned chef Eunice Power at Woodhouse Estate in Stradbally; and a FoodCloud feast made with surplus food from zero waste chef Conor Spacey at The 2 Sisters Restaurant. For Sunday lunch options, head chef of  Michelin-starred Ichigo Ichie, Takashi Miyazaki is to cook a Japanese feast in The Tannery Restaurant; and esteemed Waterford Castle head chef Luis H Martin will also be putting on a delectable meal at Dromana House.

Speaking on the 2020 West Waterford Festival of Food programme launch, Festival Director, Gemma Tipton said: “Waterford’s culinary reputation has soared in recent years, especially having been named Foodie Destinations winner last year. Our festival is a showcase of the food from this region, shining a spotlight on West Waterford producers, chefs, suppliers, growers and brewers.”

Over 35,000 visitors are expected to attend West Waterford Festival of Food, with the three-day foodie paradise welcoming old favourites like afternoon tea by Judit McNally; Waterford Way Tapas Trail; and Supper Theatre at Dungarvan Mart. Also returning is Flahavan’s Greenway Breakfast; Blind Tasting at Merry's Gastropub; and the acclaimed Bus Bia Tours.

The Festival Market will be Quayside on Saturday, April 18, with a programme of entertainment and food that celebrates Dungarvan’s marine heritage. The Festival Market will then travel to Grattan Square on Sunday, April 19 featuring over 100 local and artisan producers including the Food The Waterford Way’s Festival Demo Marquee.

Brand-new 2020 highlights include the rediscovery of the art of table talk through canapés by Jess Murphy of Kai Galway; a Moroccan party with the team at Mezze; a picnic river cruise; and a Gatsby-inspired feast marking 100 years since prohibition.

There will be a masterclass from Josh Sutton aka the Guyrope Gourmet, on making feasts in the smallest spaces; a talk on what salty snacks work with which wine from Audrey Biraud, Cliff House Hotel sommelier; and an apple-inspired array of food delights by Carol and Annemarie Prendergast of The 2 Sisters Restaurant at Legacy Cider. There will be a vegan cooking demo from 360 Cookhouse’s executive chef Greg Harris and an Argentinian barbecue by chefs Shane McGrath and Paula Hannigan at the Dungarvan Brewery.

A further addition to the 2020 Festival are the Industry Sessions, presented in partnership with the Local Enterprise Office. These include four workshops — Food Photography, Storytelling, Food Styling and Dealing with the Media; along with a session on the reality of setting up a food business.

Gemma added: “Sustainability is a big focus for us, and we want to shine a light on being Sustainably Irish — what those involved in the Festival do, how they do it and what impact they have on society and the environment. From foraging with Marie Power, The Sea Gardener at Clonea Strand; and Andrew Malcolm on the Waterford Greenway and Ballysaggartmore Towers; to hopping on the Family Farm Bus to local producers and farmers, there are chances to see first-hand across the festival where our food comes from.”

For budding young foodies, there are over 40 family-friendly events this year including free Glanbia Family Fun Days; interactive workshops on healthy eating and cooking; and how to grow crops from seeds. There will be tips to reduce food waste by FoodCloud; biscuit baking classes; a teddy bears picnic; food treasure hunt; and family yoga sessions. 

Live entertainment during the festival includes an evening of music, stories, and chowder with Stocktons Wing's Mike Hanrahan; and a play about Ireland’s first celebrity chef Maura Laverty, This Was Your Life.

The 2020 West Waterford Festival of Food is supported by Waterford City and County Council, with sponsors including Flahavan’s, Glanbia Ireland, Flo Gas, Dawn Meats, Garvey’s, Eurofins, San Pellegrino, Blackwater Distillery, SuperValu Food Academy, FBD, Local Link and AIB.

“Through our funders, sponsors, producers, chefs, makers, supporters, venue hosts, friends, volunteers and of course, the visitors, West Waterford Festival of Food is made possible,” said Gemma “We invite everyone to visit West Waterford from 17-19 April and indulge in the region’s best food, drink and live entertainment.”

For full details, visit www.westwaterfordfestivaloffood.com or follow:

• Facebook: @WaterfordFoodFestival
• Twitter: @WdFoodFestival

• Instagram: @westwaterfordfestivaloffood

Come to County Clare with me. Eat and Drink. See and Do.

Criss Crossing County Clare

Just click on the links to dig a little deeper!

Clare: A County of Cliffs and Karst, Caves and Cheese. And so much more!

The Coast of Clare

The New Oar Restaurant in Doolin. Style and Quality on the Plate

Bunratty Castle & Folk Park. Banquets. HB Ice Cream. Cahill’s Grocery. The Doctor and The Pawnbroker.

Superb Dining at Red Cliff Lodge in Spanish Point

Carrigaholt

Henry's Will Have You Smiling in Ennis

Hazel Mountain Chocolate Flourishes on a Bare Burren Hill

St Tola, where the girls are pampered: pedicures and treats. Sunblock next?

Noel's Restaurant's A Bunratty Winner Excellent Hotel Dining Room

Ennistymon's cascades

Pictures of County Clare

Poll na mBron

Chef Greg Xavier on Following A Plant Based Diet

POSTPONED - TO BE RESCHEDULED

Notice: Just in case you’re planning to drop into the Freshii Plant Based Power Event with Greg Xavier this evening….. Freshii think it’s best to postpone the event for the moment.    A number of businesses around Capital Dock have asked their staff to work from home affecting the overall attendance of the event.    

We have cancelled the event through EventBrite and guests who bought tickets have been issued with refunds.   

We’ll be touch as soon as we are in a position to reschedule the event.

press release

Chef Greg Xavier on Following A Plant Based Diet

Join Plant Based Nutritionist and Chef Greg Xavier

@ Freshii Capital Dock on Thursday, 5^th March from 6.30-8.30pm

Freshii, the world’s leading healthy fast food restaurant chain, has teamed up with Irish Plant Based Nutritionist and Chef Greg Xavier to host an information evening about plant based eating on Thursday, 5^th March at their new restaurant in Capital Dock, Dublin 2 from 6.30pm – 8.30pm.

Greg Xavier, a mentor on RTE2 TV series ‘My Yellow Brick Road’, will talk about how plant-based eating is changing the world and how your health and wellbeing can benefit from eating a plant based diet.  

Freshii will energise you with a range of delicious dishes from their healthy menu which includes bowls, burritos, salads, wraps, soups, smoothies & juices.   Freshii is forever testing and tasting ways to make new food trends as nutrient-dense, accessible and crave-worthy as possible.   Turmeric juices, Energii Bites and grain bowls only skim the surface. 

The evening is a must for anyone considering moving to a plant based diet and will feature an in-depth presentation, delicious plant based food by Freshii, plus an opportunity for attendees to ask questions on any areas of plant-based eating.

Tickets priced €12 are available from EventBrite  (includes Freshii Food & Hot Beverage)

Taste of the Week. From the Pig.

Taste of the Week.
From the Pig.

A bit of a problem this week. I had no Taste of the Week for you. Well, nothing that hadn't appeared here before. I did have a few of this list on the plate or in the fridge, so I thought I'd put the best of the pig together for you, a sample of what you can get locally. So take your pick and enjoy! By the way, I'd appreciate it if you can point me in the direction of tasty local Irish produce for next week and the week after and the ..........   It can be meat, fish, vegetable, baked goods, something sweet, something to drink. This is my 6th year (at least) doing this, so I don't want to repeat, well not too much anyhow!

Woodside Farm Shoulder of Pork (slow-cooked)

James Whelan Rack of Roasting Bacon

Gubbeen Hot Smoked Ham. Made by Fingal Ferguson. See all about the Schull farm here.

Pork Steak Wellington (Davidson's Butchers)

Kanturk Pudding  (McCarthy Butchers)

Baltimore Dry Cured Black Bacon. Read more about Nathan and his various Baltimore Bacon products here.

Ummera Smoked Bacon Rashers

AN OASIS OF TRANQUILITY IN BEAUTIFUL BLESSINGTON

Media release

AN OASIS OF TRANQUILITY IN BEAUTIFUL BLESSINGTON

-EXPLORE THE GARDEN COUNTY FROM TULFARRIS HOTEL AND GOLF RESORT, CO. WICKLOW-

There are so many beautiful spaces in Wicklow to be explored from the Blessington Lakes covering over 5000 acres of glistening water, the 6^th Century Glendalough Monastery to the spectacular Wicklow Mountains. Tulfarris Hotel and Golf Resort, Blessington, Co. Wicklow has two packages centred around exploring the very best of Ireland’s Ancient East.

The Beautiful Blessington Package is a two-night bed and breakfast package (from €149 per person sharing) designed for the outdoor enthusiast. Guests can explore the majestic Wicklow Mountains, stroll leisurely in the great outdoors and soak up the peace and tranquility of Ireland’s Ancient East. Guests will be given a touring map of the best walking routes around the area along with a freshly prepared picnic as they set off on their adventure around the Blessington Greenway. Later, guests can sit back and relax over a three-course meal served in the newly refurbished Fia Rua restaurant with spectacular panoramic views of the Blessington Lakes.  

The Active Wicklow Package is designed for guests who love an action-packed getaway! This 2 night/ 3-day experience includes bed and breakfast (from €209 per person sharing) and offers the best of both worlds with active days and luxurious nights at the heart of the package. The package includes a half day experience at CP Adventures, dinner on one evening, touring maps of Wicklow and a freshly prepared picnic.

After checking in, guests can begin their activities with a hike to Lugnaquilla peak, standing at 925 metres tall, Lugnaquilla is the highest mountain in Ireland outside of Kerry. Tulfarris will provide guests with a freshly prepared picnic so guests can enjoy lunch whilst taking in the picturesque scenery from the top of the mountain.

The second day, guests can enjoy a half day experience with CP Adventures where there is a range of activities on offer including zipline, climbing walls, archery, bungee trampolines, abseiling, orienteering, clay pigeon shooting, canoeing, paddle boarding and kayaking.

All the fun filled activities in the fresh Wicklow air is sure to work up an appetite! Guests can enjoy a three-course evening meal in Fia Rua Restaurant that evening while experiencing the breathtaking views of Tulfarris lakeside setting.

Before checking out, guests can explore the Blessington Greenway. This is a 6.5km walk along the shores of Blessington Lake linking the town of Blessington with the 18^th Century Russborough House. It passes close to the deserted medieval settlement of Burgage More, where there is a ruined castle. The beautiful scenery around the lake, with the backdrop of the Wicklow Mountains, can be enjoyed on foot or by bicycle with the terrain also suitable for buggies. 

Glendalough is a must visit when exploring the Garden County. This historic site is home to one of the most important monastic sites in Ireland. This early Christian monastic settlement was founded by St. Kevin in the 6th century and from this developed the “Monastic City”. Most of the buildings that survive today date from the 10th to the 12th centuries. Despite attacks by Vikings over the years, Glendalough thrived as one of Ireland’s great religious foundations and schools of learning until the Normans destroyed the monastery in 1214 A.D.

Situated just 40 minutes from Dublin, Tulfarris enjoys a location steeped in history, heritage and extraordinary scenery. The resort comprises of a luxury 4-star hotel, 18-hole championship golf course, clubhouse, conference centre, banqueting suites, an award-winning restaurant and bar. The 18th century Manor House sits at the heart of the resort and its classic design and elegant proportions are typical of the 18th century architecture of the time.

PREM Group purchased the 90-bedroom hotel in 2016 and since then have already spent over €6 million on the property to return the luxury 18th century Manor House and its surrounding grounds to their former glory. The initial renovation programme saw 16 new bedrooms being added to the Wicklow property while the bridal suite, foyer, drawing and library rooms of the Manor House have been tastefully transformed to enhance the wedding experience at the luxury resort. 

For more information on Tulfarris Hotel and Golf Resort or to make a booking see www.tulfarrishotel.com or call (045) 867 600

Gentil and Passetoutgrains: Two Less Usual Blends Worth Seeking Out

Gentil and Passetoutgrains:

 Two Less Usual Blends Worth Seeking Out

You find Gamay in Beaujolais, hectares of it. You also find Gamay in Burgundy; not just the village of the same name but also some Gamay grapes growing. It was once a main grape here but, in 1395, the local duke declared this “disloyal grape” was to be replaced, in the Côte D’Or, by Pinot Noir (source: The Finest Wines of Burgundy).

What little Gamay is nowadays grown here is blended with Pinot Noir to make what the above book terms “a refreshing gutsy wine to drink young”. This wine has an appellation of its own:  Passetoutgrains.

The influential wine writer, grower and importer, Kermit Lynch declares that Passetoutgrains is a word based on old local patois and generally meaning “toss it all in”. Gutsy and toss it all in might put you off but the bottle below has nothing rustic or rough about it at all. Au contraire!

Sometimes hyphenated to Passe-tout-grains , it must contain more than 30% Pinot Noir, more than 15% Gamay, and the proportion of other allowable grapes (Chardonnay, Pinot Blanc and Pinot Gris) must be less than 15%. Not too sure what the exact blend of our bottle is.

I am much more familiar with the Gentil blend from Alsace, an excellent white wine, and have enjoyed superb bottles from the likes of Hugel and Trimbach. Gentil started, about 100 years ago, as a kind of toss it all in white grape blend. Today, the name Gentil is reserved for AOC Alsace wines conforming to the standards of a blend of superior quality. 

This blend must be composed of a minimum of 50% Riesling, Muscat, Pinot Gris and/or Gewurztraminer, with the rest made up of Sylvaner, Chasselas and/or Pinot Blanc. Before blending, each varietal must be vinified separately and must officially qualify as AOC Alsace wine. Gentil must mention the vintage and may not be sold commercially until after quality control certification in bottle.

This Meyer-Fonné consists of Muscat, Pinot Blanc, Riesling and Gewurztraminer.

Meyer-Fonné Gentil Alsace (AOC) 2018, 12.5%, €18.00 

64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

By coincidence, I’ve seen (on the Le Caveau website) that the Kermit Lynch mentioned previously is a major fan of Félix Meyer: “ … Félix Meyer still has humility, still has a sense of wonder, and is still capable of self-criticism. He is a seeker and a perfectionist. Quantities are limited because while he makes several different cuvées, the domaine has only eleven hectares of vines. He is a terroirist, and when he speaks of a granitic soil, the wine in your glass tastes of it.”

And this Gentil, a blend of Muscat, Pinot Blanc, Riesling and Gewurztraminer, is really excellent. Light straw colour, green tints. Quite aromatic, citrus to the fore, touch of ginger too. Fresh and bold on the palate, a passing kiss of sweetness. Quite complex really but it is engagingly fruity, spice in the mix too, excellent texture and a long dry finish. A gem at the price and Very Highly Recommended.  

Indeed, many Gentils are pretty well-priced and offer an attractive entry to the area’s wines and this entry level beauty enhances the confidence to go and seek out more wines from this Alsace estate which is run on biodynamic principles. Food pairings? The man himself: “It is a pleasure wine, multi-use from aperitif to meal with friends.” Santé!

Domaine Lacour Bourgogne Passetoutgrains (AOP) 2017, 12%, €16.95 

64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Domaine Lacour, with Fabrice and Antonin at the helm, can be found in Burgundy’s Côte de Beaune, about halfway between Meursault and the village of Gamay.

Here, the Lacour family blend Gamay and Pinot Noir, two of my favourite grapes. I was expecting good things. It turned out even better! Mid ruby colour. Beautiful aromas, mainly red fruits including strawberry. Light, smooth, gentle and elegant, it has rounded flavours, smooth tannins, and deliciously long finish. What’s not to like? Very Highly Recommended. Suggested Food pairings: Beef, Veal, venison, Poultry

New Zealand Winegrowers launches Independent Retail Promotion to Attend Pinot Noir 2021

press release

New Zealand Winegrowers launches Independent Retail Promotion

to Attend Pinot Noir 2021

During this April and May, New Zealand Winegrowers are offering independent retailers across the United Kingdom & Republic of Ireland the chance to win one of three amazing trips to the greatest Pinot event on the planet.

Held just once every four years, the three-day celebration attracts an eclectic mix of Pinot Noir lovers to New Zealand from every corner of the globe.

Furthermore there will be an opportunity to take part in an unforgettable wine experience, discovering the regions, varieties, landscapes and personalities that make New Zealand wine so distinctly New Zealand.

To be in to win, participating retailers need to run a stand-out New Zealand promotion with the simple aim to showcase New Zealand’s diversity for at least two weeks during April and May 2020.

Entry is free but to be eligible, retailers must list at least six different New Zealand wines from at least three different varieties or regions of New Zealand, including at least one Pinot Noir.

A panel of independent judges will be looking for fresh, creative campaigns that educate consumers and raise awareness of the diversity of New Zealand wine. The winners will be awarded based on creativity and effectiveness of your campaign, as well as an uplift in sales.

“We are delighted to bring back our popular Independent Retailers promotion and by offering such an exclusive prize, we hope many independent retailers will get involved,” said Chris Stroud, New Zealand Winegrowers Marketing Manager for Europe.

“This is a fantastic opportunity for retailers to increase their New Zealand range and add value to their business.”

New Zealand Winegrowers can assist with digital imagery and information and limited POS.
For further information and Terms & Conditions, please visit https://www.nzwine.com/en/events/uk-europe/win-a-trip-to-pinot-2021/

Registrations are now open – interested retailers should email chris.stroud@nzwine.com  by Friday 27 March 2020 to register. 

Ex El Bulli Somm Brings Stunning Duo To Liberty Wines Portfolio Tasting

Ex El Bulli Somm Brings Stunning Duo

 To Liberty Wines Portfolio Tasting

Didn’t quite realise it at the time, but the David I was chatting with at the amazing Liberty Wines Portfolio tasting in the Westbury Hotel (Dublin) last week was none other than David Seijas Vila (above), the former head-sommelier at the world famous restaurant El Bulli. David worked at Catalonia’s famous three-Michelin starred restaurant for 11 years until it closed in 2011.

He was in Dublin to promote his latest venture, the Gallina de Piel wines. This is in conjunction with Ferran Centelles (another El Bulli alumnus). The highly acclaimed Spanish duo’s aim is to create versatile wines from Spain’s gastronomic northern regions: Catalonia, Aragon and Galicia. They work with local growers, selecting the best vineyards and indigenous grape varieties.

Lithograph for the Mimetic label

The vineyards are located in the Penedès denomination at an altitude of between 750 and 1,000 metres above sea level on deep clay soil with pebbles on the surface. The vines are aged between 35 to 80 years old and trained on the double Guyot system.

The vineyards are located in the Penedès denomination at an altitude of between 750 and 1,000 metres above sea level on deep clay soil with pebbles on the surface. The vines are aged between 35 to 80 years old and trained on the double Guyot system.

Liberty Lads: Joe and Marcus (right)

The first thing that caught my attention when I got these two bottles a few months back were the labels and their amazing designs. Then again, I shouldn’t have been too surprised because some of the best label designs I’ve seen in recent years have come from Catalonia. 

The Gallina de Piel white is `Ikigall` Penedès (DO) 2018, produced mostly from Xarel-lo, a light-skinned grape from Catalonia, perhaps best known for its role in sparkling Cava. The other grapes included here are Malvasia (10%) and Muscat of Alexandria (5%). Mid straw is the colour. Fragrant for sure, floral and citrus (lime). Immediately you note that tingly feel at the tip of your tongue, a feeling that soon spreads, right through to crisp finish. Citrus flavours are subtly influential in this fresh and rather elegant and very lovely wine.

Their red is the Mimetic Calatayud (DO) 2018. It’s a bright juicy Garnacha (98%) with an engaging freshness. Colour is a mid to a dark ruby. Dark fruits with a touch of herb (marjoram), feature in the aromas. First thing I noticed on the palate is the balance, no extremes in this graph, and that perfect harmony continues between the delicious fruit flavour and acidity. A touch of spice adds interest through to the lengthy finish. Elegant and fresh and well worth looking out for.

There are dry wines and then there's Txakoli

Another Spanish wine worth noting, for me at least, is the Xtrème Ecologico organic Rioja Crianza 2015. It is 100 per cent Tempranillo and has spent 14 months in oak. Very well made, well rounded and one I'll be chasing for sure.

I sipped the Bodega Agerre Txakoli, a Basque wine, for old times sake. Had some nice holidays down in that region and the wine in the Westbury certainly lacked nothing in acidity! Better on hols methinks than here.

Italy, like France, were very well represented here and thought a pair from Cantina di Nizza were pretty good. These were the Le Pole Barbera D’Asti 2018 and the Magister Barbera D’Asti 2017.Not much between them so both make my shortlist.

You have to visit Sicily on these occasions and I enjoyed two well-priced wines here from Vigneti Zabù (with Marco Scarinci), their 2019 Grillo and the 2018 Nero D’Avola.

Chianti of course is another must-stop and my lucky dip  was the Poggiotondo Organic Chianti Superiore. This 2016 also gets the thumbs up.

Organic from Capezzana

I always expect good things when Capezzana is on the label and so it proved once again. Delighted with my first wine, the Barco Real di Carmignano. Even better was the Villa di Capezzana Carmignano, not a total surprise considering it’s almost double the price.

With over 300 wines open, I was exercising discipline and operating off a short list (no sparklers to start with and nothing sweet at the end) and so tasted just a fraction of what was available. I must say though that my list worked out well and I didn’t have a dud for the afternoon in the packed room. Just shows that the Liberty buyers know what they are about.

The Domaine Corinne Perchaud Chablis 2018 was the first wine tasted and that set a high standard indeed. Never a doubt but that I was going to try a Beaujolais or two and neither the Frédéric Berne Lantignié “Pierre Bleue” nor the Dominique Morel Fleurie 2018 let me down! 

The Via Caritatis wines from an old papal vineyard in France were good as was the story and there’s a separate post here. 

Chile had two that I fancied, both from Itata. Surprisingly enough, I preferred the Clos des Fous ‘Pour Ma Gueule’ to the Pedro Parra ‘Vinista’ Pais, not that I disliked the latter, far from it.

There were two other quite excellent wines tasted from the Southern hemisphere. From Argentina, came the Amalaya Calchaqui Valley Malbec while the Tinpot Hut’s Sauvignon Blanc emphasised the continued excellence of Fiona Turner’s Marlborough wines.

No doubt I  missed out on some beauties but overall the feeling at the end of the afternoon was one of satisfaction and my list will be the basis for some even more satisfactory evenings ahead with full bottles instead of tasting samples! Cheers to all at Liberty for a terrific tasting and great that it was so well supported.