It’s Blas na hÉireann time – entries for the 2020 all-island food awards will open on 17th March!

It’s Blas na hÉireann time – entries for the 2020 all-island food awards will open on 17th March

Blas na hÉireann - the all-island food awards that recognise the very best Irish food and drink products, and the passionate people making  them

It’s the 13^th year of Blas na hÉireann, the Irish Food Awards, the largest blind-tasted food awards on the island of Ireland, designed to recognise and celebrate the very best Irish food and drink. Entry opens to producers across all categories of food and drink on March 17^th with the early bird discounted rate for entries running until 8^th April, before entries finally close on 25^th May.

“We have been told first hand that the Blas na hÉireann awards have a significant impact on any winner’s bottom line,” says Artie Clifford, Chairperson and founder of Blas na hÉireann, “whether it’s raising the profile of a producer’s product, or getting the attention of chefs, restaurants, retailers or general food lovers. The independent endorsement of a Blas award is a recognised quality guarantee that can help get a product onto the shelves of a particular retailer or onto a restaurant menu. It’s also always a huge boost for an individual producer, an appreciation for all their hard work and allows them to savour their achievements which they don’t often have time to do. The Blas na hÉireann awards event in Dingle each year has become an unmissable event allowing the general public, media and trade to meet, discover and appreciate some of the country’s best producers but, more importantly, it has become an opportunity for the Irish food community to come together and celebrate their successes.”

Winners are always the competition’s best ambassadors, something to which over a decade’s worth of small producers, farmers, growers, bakers and artisan food makers who have won a Blas award and proudly put the winner’s sticker on their product can attest. Research has shown that the Blas accreditation has the highest recognition among Irish consumers and having the award logo on products encourages shoppers to buy – it is a recognised guarantee of a top quality Irish product.

Supreme Champion 2016

A survey of over 100 past winners showed that 81% had seen an increase in sales after displaying the Blas na hÉireann sticker with 28% of those surveyed saying that they saw an increase in sales of over 20%. In the survey many winners noted the credibility that the awards gave to their products with one saying, “Since being awarded at Blas, we have seen our sales increase significantly online and in high profile visitor locations throughout Ireland and abroad.” Another winner surveyed found that a Blas award helped to build relationships with their customers, “I have found that the Blas Award has been great for communicating with my customers in the shop. They really recognise the value of the award and have faith in it and the other products which I stock which have the award logo on their packaging.”

These are exceptionally rigorously-judged awards, as Blas na hÉireann use an innovative blind-tasting judging system developed by Blas with the Food Science Dept of UCC and the University of Copenhagen that is now recognised as an industry gold standard worldwide. Products entered are blind-tasted, meaning that all packaging and identifying features are removed from products before being presented for judging, creating a level playing field for products from both large and small producers. Judges come from a range of food backgrounds from chefs to restaurateurs, academics, journalists, authors, food champions, caterers and enthusiastic home cooks.

The founding mission of Blas – establishing quality benchmarks for Irish produce on a level playing field – is strictly adhered to and measurably applied.

“In this our 13^th year of the Blas na hÉireann awards, our sector continues to become more innovative and exciting than ever,” says Artie Clifford, Chairperson and founder of Blas na hÉireann. “We aim to assist Irish producers to tell their stories by marking them out as special, and worth exploring. Winning a Blas award has been shown to work for our previous winners in bringing them to the attention of food-lovers both at home and abroad and we are looking forward to doing it all again for Blas na hÉireann 2020.”

Entries for Blas na hÉireann 2020 received online between 17^th March and 8^th of April are at the discounted early bird fee of €60 per entry (ex VAT). The full entry fee, applicable from 9^th April to 25^thMay is €75 per entry (ex VAT).

http://www.irishfoodawards.com

Often dubbed the Oscars of Irish food, Blas na hÉireann, the Irish Food Awards, are the largest food awards on the island, open to all 32 counties, with judging taking place during June and July, finalists notified in August, and finalist judging in Dingle, the home of the awards, in October. With workshops and masterclasses in Dingle, final Blas na hÉireann 2020 awards will be presented alongside producer networking events on 2^nd & 3^rd October during the Dingle Food Festival, always an unmissable event for food lovers.

Blas na hEireann 2020 Categories

1.    Bacon products a) Rasher b) Other bacon products 

2.    Beef (Value added) a) Fillet b) Sirloin/Striploin c) Ribeye d) Burger Style e) Roast f) Bone in g) Other

3.    Cold Meats, Cured Meat, Charcuterie a) Beef b) Ham c) Poultry d)Other

4.    Lamb (Value added) a) Lamb Prepared b) Lamb

5.    Other Meats (Value Added)

6.    Pork (Value added)                                                     

7.    Poultry (Value added) a) Chicken b) Chicken (Prepared) c) Duck & Other Poultry d) Turkey

8.    Puddings a) Black pudding b) White pudding

9.    Sausages a) Breakfast sausages b) Flavoured sausages c) Other Meat sausages

10. Dairy a) Butter b) Butter (Flavoured) c) Cream d) Cream(Fermented) e) Milk f) Milk (Other) g) Yoghurt (Flavoured) h)Yoghurt (Plain) 

11. Ice Cream & Sorbets a) IceCream b) Sorbets c) Frozen Yoghurts                     

12. Cheese a) Blue b) Goats c) Hard d) Hard (Added Flavour) e) Soft & Semi Soft

13. Seafood Products a) Cold Smoked b) Hot Smoked c) Prepared Fish d) Prepared Shellfish

14. Terrines/ Pates   a) Meat b) Seafood c) Vegetarian

15.  Savoury Pies/ Quiche

16.  Soups & Chowders a) Soups (Meat) & Chowders b) Soups – Vegetable

17.  Ready Meals & Prepared Foods (Hot) a) Fish b) Meat c) Sausage Rolls d) Stuffing e) Dough Based f) Vegetarian g) Potato

18. Ready Meals & Prepared Foods (Cold) a) Fish b) Meat c) Vegetarian    

19. Baby Food & Childrens Foods 

20. Bread a) Craft Bakers Soda Bread b) Craft Bakers Yeast Bread c) Sourdough

21. d) Packaged White Bread e) Packaged Bread (Not White)  

22. Traditional Irish Barm (Yeast) Brack

23. Sweet Dough Goods (Including Teabrack & Sweet Buns)

24. Morning Baked Goods (Including Baps, Teacakes & Scones)

25. Continental Style Breads (Including Brioche, Ciabatta, Focaccia, Bagels)

26. Pastries & Tarts a) Pastries (Inc Danish, Croissant, Pain Au Chocolate) b) Tarts

27. Dietary Specific Foods a) Dietary Specific Bread b) Dietary Specific Gluten Free Products & Ingredients c) Dietary Specific Gluten Free Baked Goods d) Dietary Specific - Other (Certification to verify product claim required)

28. Ready Mix Cakes & Breads a) Breads & Other Savoury Ready Mix b) Cakes & Other Sweet Ready Mix

29. Puddings & Desserts          

30. Cakes a) Chocolate b) Other c) Chocolate Biscuit                                            

31. Christmas Cakes & Puddings a) Christmas Cakes, Pies, Crumbles, Other b) Christmas Puddings

32. Biscuits/ Snacks Sweet a) Biscuits b) Other sweet snacks c) Popcorn Sweet

33. Chocolate a) Bars b) Collections c) Individual Chocolates

34. Confectionery

35. Breakfast Cereal  a) Granola b) Muesli c) Porridge & Cereals       

36. Savoury Sauces, Condiments & Pantry a) Chutney b) Dressings c) Hummus d) Jellies e) Mustard f) Oils g) Oils Flavoured h) Pesto i) Pickle j) Relish k) Salt l) Salt Flavoured m) Savoury Sauces & Dips (Egg Based) n) Savoury Sauces (Tomato Based) o) Savoury Sauces (Other) p) Seasonings q) Vinegars

37. Sweet Sauces, Preserves & Pantry a) Conserve b) Honey c) Marmalade d) Preserve e) Sweet Spreads f) Sweet sauces & Dips  

38. Savoury Snacks a) Crisps b) Popcorn c) Other

39. Hot Beverages a) Coffee b) Tea c) Other Hot Drinks                                                  

40. Non alcoholic Drinks a) Carbonated b) Cordials c) Fruit based d) Vegetable based

41. Spirits & Liqueurs a) Dark Spirits & Liqueurs b) White Spirits & Liqueurs                       

42. Beers a) Ale b) Beer & Lager c) Stout                                                                

43. Ciders a) Medium/Dry b) Sweet c) Special (such as sparkling)

44. Chef's Larder (Includes subcategory for Eggs) This should be an ingredients, specialist product or recipe staple which a chef would find to be a valuable part of their larder. This can include, but is not exclusive to catering/food service products

Taste of the Week. Blacks Brewery KPA

Taste of the Week

Blacks Brewery KPA

I was sipping a Blacks Brewery KPA in the bar at the Celtic Ross Hotel the other night. It is one of my favourite ales. Blacks usually get it right and they have had this spot on from the beginning. It is consistently excellent, the perfect balance.

And it is that balance between malt and hops the I find attractive.Some brewers go too heavy on the malt for their pale ales but this recipe allows the hops, a mix of Cascade and Citra, to shine through, along with the grapefruit and lime and other citrus elements, while the malt too plays its part not least in giving a delicious mouthfeel. And there’s a good crisp finish there as well.

This 5% American style ale is indeed perfectly balanced just like the guy from the band who is putting in a very athletic solo display of Irish dancing on the bar floor. Don’t think I’d ever had that kind of timing and balance - I've always preferred a different kind of tap. By the way, will we all be dancing solo for the months ahead?

Blacks Brewery and Distillery

Farm Lane,

Kinsale,

Co. Cork, Ireland

Email: info@blacksbrewery.com

Waterford's Mezze wins in Shop of the Year 2020 Awards

Waterford's Mezze wins in Shop of the Year 2020 Awards

Shop of the Year 2020 winners announced

On Monday 9 March, the Guild of Fine Food crowned the UK’s best independent retailers, as Shop of the Year 2020 reached its exciting finale. Established to recognise and promote excellence in independent retail, the rigorously judged accreditation scheme presented six trophies at Fodder Farm Shop and Café in Harrogate, where the world of fine food gathered to find out the winners of each category.

Following two rounds of judging, which included an announced visit from one of the expert judges and a mystery shop by customer experience specialists, Insight6, Bristol-based Papadeli won the Delicatessen & Grocer category, The Courtyard Dairy in North Yorkshire scooped best Specialist Cheese Shop and Norwich-based Jarrold was named winner of the Food Hall award. Representing the Midlands, Farndon Fields Farm Shop in Market Harborough took top honours in the Farm Shop category, while the trophy for Specialist Food or Drink Shop went to London-based Andreas of Chelsea Green. The Newcomer award was presented to Mezze, a Middle Eastern inspired specialist food and drink shop in Waterford, Ireland.

Visiting the finalists on the hunt for this year’s independent retail stars, the panel of judges found excellence in every corner of the UK before giving out the gongs. Championing and supporting the remaining independent farmhouses cheeses, The Courtyard Dairy demonstrated a “dedication to cheese with no compromise on sourcing” and the judges praised owner, Andy Swinscoe’s “sense of adventure” and ethos. Andreas of Chelsea Green, which opened in 1994, was also applauded for its “honesty, integrity and palpable passion”, while Papadeli charmed the judges with its “general ambience” and range of homemade cakes.

Provenance proved its worth for family-run business, Farndon Fields, a creative, vibrant and inspiring farm shop opened in 1985 by Kevin and Milly Stokes, which impressed with its range of quality local products, with Jarrold also receiving high praise for its own brand products created by local producers. Having been trading for less than two years, Mezze was commended for its “warmth” and the “passion” of owners Nicola and Dvir, as well as the diversity and quality of its offering, much of which is made on site.

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, rated, scored and provided feedback on every aspect of the shops before agreeing on an overall category winner.

Shop of the Year 2020 winners and runners up

Delicatessen & Grocer sponsored by The Tracklement Company

Papadeli, Bristol

Runner-up:

181 Delicatessen, Edinburgh

Farm Shop (farmer owned) sponsored by Peter’s Yard

Farndon Fields Farm Shop, Market Harborough, Leicestershire

Runner-up:

Robertshaw's Farm Shop, Bradford, West Yorkshire

Food Hall sponsored by Le Gruyere AOP

Jarrold, Norwich, Norfolk

Runner-up:

The Barn at Severn & Wye, Westbury-on-Severn, Gloucestershire

Specialist Cheese Shop sponsored by Le Gruyere AOP

The Courtyard Dairy, Austwick, North Yorkshire

Runner-up:

The Pangbourne Cheese Shop, Reading, Berkshire

Specialist Food or Drink Shop sponsored by Le Gruyere AOP

Andreas of Chelsea Green, London

Runner-up:

Latimer's Seafood, Whitburn, Tyne & Wear

Newcomer Award sponsored by Fine Food Digest

Mezze, Waterford, Ireland

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

Special Lunch Tasting Menu this Mother’s Day at Greene's

Treat your Mum to a Special Lunch Tasting Menu this Mother’s Day

Greenes Restaurant in Cork’s Victorian Quarter is offering a special Mother’s Day Five Course Lunch Tasting Menu this year - the perfect way to spoil your Mum! 

The menu has been designed exclusively by executive head chef Bryan McCarthy and will only be available for the weekend of Mother’s Day - Saturday the 21st and Sunday the 22nd of March. As an extra treat, all mothers enjoying the special Mother’s Day menu at Greenes will be given a glass of bubbly to enjoy with their meal. 

Bryan McCarthy said, “Each year on Mother’s Day we welcome diners in to celebrate their mum and spend some quality time together as a family. We have put a lot of thought into this tasting menu, using the freshest new season produce and really pushing the boat out with our creativity resulting in something very special and fit for the occasion.” 

The Mother’s Day dining experience will be enhanced by views of the iconic waterfall at Greenes, which was named Ireland’s Most Atmospheric Restaurant at the Georgina Campbell Awards 2019. 

The ethos at Greenes celebrates the uniqueness and quality of the outstanding Irish ingredients, and the team works in tandem with the best Irish food producers to create their menus.

Diners can expect dishes such as Ardsallagh Goats Cheese with Texture of Pear, Walnut, Leek Ash, Spelt Crisp; Fillet of Monkfish with Roast Cauliflower, Romanesco, Sea Beets, Moqueca Sauce; Seared Flat Iron and Glazed Blade Beef with Onion, Wild Garlic, Potato, Red Wine Jus; and Chocolate Fondant with Barley Ice Cream, Salted Caramel, Chocolate Tuile.

The cost of the Five Course Mother’s Day Lunch Tasting Menu is €45 euro per person and is available on Saturday the 21st and Sunday the 22nd of March from 12:30pm to 2:15pm.

A wine pairing option is also available for diners which is carefully selected by Greenes’ manager and sommelier Frank Schiltkamp.

Bookings can be made via www.greenesrestaurant.com or 021 455 2279.

Outstanding Dinner in Celtic Ross Kingfisher Restaurant

Outstanding Dinner in Celtic Ross Kingfisher Restaurant

Dome of delight. Irish Coffee Mousse.

There are some very accomplished chefs working in hotels and quite a few of them, Kevin O'Sullivan at the Garryvoe, Gemma Murphy at The Maryborough, Ciaran Scully at The Bayview and Stuart Bowes at Barnabrow are local examples that spring to mind, seem to fall under the radar, especially by comparison with their counterparts in standalone restaurants. I am thinking of this the other night in the Kingfisher Restaurant an the Celtic Ross where Executive Head Chef Alex Petit and Head Chef Shane Deane are offering their amazing West Cork Spring Menu.

It is short and tight, packed with local produce, and executed with top notch skill. The result is a meal that you’d be lucky to find in well-known standalone restaurants around the country. And not just one meal. Because, while the menu is short, there are enough combinations to enticingly engage you and your palate over multiple visits!

Monkfish

There are two evening menus in the hotel, one for the restaurant, one for the bar. We were heading for the restaurant and so picked from the West Cork Spring Menu 2020, which offers two courses for €31.00, three for €36.00.

Water, breads and the menu are quickly on the table and are soon followed by a pork based Amuse Bouche. They have a well balanced wine list but we hold off until we’ve chosen the food and we do that reasonably quickly. CL picks a red wine, a velvety soft and flavoursome Ciu Ciu Bacchus, Montepulciano, from the Marche in Italy. I’m on fish with different sauces for the night so take a punt on the rich Little Rascal Chardonnay from Victoria in Australia, a little cold at the start but soon warms up and blossoms into a little beauty as they might say down under.

Egg

This menu is available from Thursday to Saturday evenings and has four choices for each course. My starter is a good as anything I’ve eaten anywhere on the island in recent years. Poached monkfish in saffron with Beluga lentil caviar, fermented lemon aioli, charred Waterfall Farms broccoli, and radish. An amazing combination, pleasing to the eye, the palate and further down!

And CL feels much the same about her Sally’s smoked haddock Scotch egg - I reckon you’ll know Sally the smoker! It comes in a leek soup, curry oil, pickled golden raisins, and crispy leeks. Another imaginative combination! Other starters on the menu were Skeaghanore Goose Liver Parfait and The Waterfall Farm Carrot Dip.

Lamb

We’re on a roll now. And the high standard continues. My mains pick is Pan Roasted Cod (bouillabaisse, local wild garlic gnocchi, cavolo nero, saffron rouille). All the elements are spot on, each playing a part. Put them all together and you have a symphony of flavour sensations in the dish and it also looks well. Probably dish of the year so far!

Our other main course was Confit Drimoleague Lamb shoulder with puffed barley, carrot purée, charred pointed cabbage, reduced braising jus. The kitchen is playing a blinder here, scoring every time with delicious well-presented dishes. Other mains courses are Salt Baked Celeriac and Duo of Rosscarbery Sirloin of Beef and Featherblade.

Cod

Warm Orange marmalade pudding 

Time now for the boys to step back and allow Pastry Chef Alicja Samulik take the spotlight. Her new Irish Coffee Mousse is amazing, the perfect amalgam of white chocolate and Irish coffee, dark chocolate and hazelnut biscuit, honey and oat tuille and so much more.

We share that gem and also the equally delicious, if in a  different way, Warm Orange Marmalade Pudding with five spice créme Anglaise and rhum raisin ice cream, all excellent ingredients but superb in ensemble. Thumbs up all around for these two. Also available are Baked Lemon Tart and a West Cork cheeseboard that features Vintage Carbery Cheddar, Gubbeen, and Milleens.

As you can see, they’ve got quite a team assembled in that kitchen, and the results on the plate are up there with the best of them.