The COVID-19 crisis: An opportunity to build a resilient food system for Cork

CORK FOOD POLICY COUNCIL PRESS RELEASE

The COVID-19 crisis: An opportunity to build a resilient food system for Cork

On the Pig's Back

The COVID-19 health crisis has brought on an economic crisis rapidly exacerbating an ongoing food security and nutrition crisis at global level. The restrictions triggered by COVID-19 have highlighted the fragile nature of people’s access to essential goods and services. Access to fresh food produce, especially for those most vulnerable in our society has been a particular challenge.
Farmers Markets, community gardens, allotments and commercial market gardens are essential elements of a resilient local food supply system by supplying locally grown food and employing local famers and urban growers. As COVID-19 restrictions begin to ease, it is necessary to identify ways to support existing community gardens and allotments and to expand this network of community growing and distribution across the city. It will also be necessary to find ways to support commercial organic market gardeners near to Cork City that produce high quality, accessibly priced, fresh produce.

Bread and Roses

Cork Food Policy Council sees the COVID-19 crisis as a turning point towards building a more resilient, sustainable and local food system for Cork and they are teaming up with a number of European Cities to explore the impact COVID-19 has had on food systems. The Cork Food Policy Council is a non-statutory group of food system representatives working towards an inclusive, fairer, healthier and more sustainable food system for everyone.
‘We want to identify what adaptation measures have been taken, and we wish to review the experiences of different agencies, organisations, and community groups across Cork in response to the challenges of access to and distribution of food during this period’ said Janas Harrington, Chair of the Cork Food Policy Council. ‘Since the declaration of the pandemic, the closure of our schools and universities and the subsequent lockdown of all but essential services has occurred across the country. In light of this it is important to consider what challenges and opportunities have arisen for the Cork food system’ she continues.

Elbow Lane

As with any severe disruption, collapse of some systems, innovation in others, and total reorganisation of some will have to occur. The question remains: Has the crisis offered a glimpse of hope for a more resilient food system?
‘Communities have come together to plug gaps in food systems, we have witnessed an immense outpouring of community spirit and willingness to help the most vulnerable in our community, from those cocooning to those living with homelessness’ said Cork Food Policy Coordinator Maria Young.
A number of innovative ways to distribute food to vulnerable groups have been developed including:

• Direct delivery of food by retailers,
• The involvement of sporting organisations in the delivery of food
• Provision of food hampers by charitable organisation and schools,
• Provision of food to charitable organisation from food hubs 

• Provision of take away services by various organisations.
• Continued contribution and development of Meals on Wheels capacity within community
  networks across the city and county.
  There has been positive behaviour changes in terms of an increase in food preparation in the home and home baking, evidenced by the shortage of flour in stores over the course of the lockdown. There is evidence also of a big growth in demand for seed, for the growing of food in home gardens. 
  ‘One way to do this is to develop a culture where community gardens and allotments are seen as the norm rather than the exception and where farmer’s markets are accessible to all, rather than perceived as a middleclass luxury” concluded Janas Harrington, Chair of the Cork Food Policy Council “. 
  To take part in the survey go to:
  https://letsfoodideas.com/en/questionnaire-covid-19/
  

  

  Rocketman

  The NGO Let’s Food was created at the start of the Let’s Food Cities project. Its aim is to raise awareness for and support local governments around the world as they pursue a shift to sustainable, territory-based food systems, using international cooperation between cities as leverage. The association was born of a shared desire to create a participatory project centred on sustainable food systems in urban settings, a multi-faceted topic which lies at the heart of our vision for a renewed, solidarity-based society that is viable for future generations.

  

  Izz Cafe

  
  In the framework of the Milan Urban Food Policy Pact, the Let's Food Cities project aims to encourage cities transition towards sustainable territorial food systems by promoting the exchange of good practices.In this regard, the Cork Food Policy Council welcomes the lifting of the restrictions to allow farmers markets, a key cog in a local resilient food system, to resume business in line with the Public Health recommendations for safe working environments and the social distancing guidelines.Cork Food Policy Council is keen to build on these positive changes and future- proof the Cork food system to ensure a resilient and sustainable local food system for all.
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WATCH OUT FOR 33 SOUTH MAIN STREET! NAAS PUB AND EATERY GOES BACK TO BASICS.

INDUSTRIAL DESIGN!

NAAS PUB AND EATERY GOES BACK TO BASICS

-33 SOUTH MAIN PUB & EATERY INVESTS €500K IN NEW EVENT SPACE-

-15 NEW HOSPITALITY JOBS TO BE CREATED AT NEW VENUE-

 

Andy Hogan, proprietor of 33 South Main

A €500,000 renovation and extension project has been underway for the last few months at the well-known pub and eatery, 33 South Main in Naas Co. Kildare. The famous Naas landmark premises was known as ‘The Ivy’ for decades until seasoned hospitality artisan Andy Hogan acquired the property in June 2017 and completely gutted, renovated and rebranded the establishment as ‘33 South Main’. 

Under Hogan’s tenure the original pub was completely reimagined and is now a stylish sports bar and eatery with an open kitchen serving an all-day causal food menu, craft beers, cocktails and its famous gourmet burgers and spicy Louisiana style chicken wings to a growing cohort of fans.  The business has been closed due to the current Coronavirus restrictions but will open (from Friday 8^th of May) for takeaway food and drinks.

Hogan has now added a 2,500 sq. ft event and live music space to the rear of the existing establishment with works almost at completion stage. The new offering, which will be known as ‘The Stores Bar & Venue’ will hold 200 people and will be multifunctional. The investment in the complete project is over €500,000 and once complete will create 15 new full and part-time roles.  This is in addition to the existing 28 people who are currently employed by Hogan, making 33 South Main one of the largest employers in the hospitality sector in Naas.

“The idea for an extension at 33 South Main was first discussed with my team in early 2019 as we needed additional space for the growing number of party bookings we received in the lead up to Christmas 2018”, said Hogan. The initial concept, he said was to add a function room for weekend use only but as the year progressed and the business continued to grow, the need for an additional bar and or dining facilities became the main driver behind the expansion plans. “Naas is well known as a great place to eat, there are lots of restaurants and pubs offering quality food and drink but after some more research we identified a major gap in the market to create a flexible event space. 

The landlord, John Healy had acquired the premises next door, at 34 South Main Street, both number 33 and 34 share a large yard to the rear of the terrace where an old stone cut building which was once used to store documents for a firm of solicitors lay idle, desolate and unused. The potential of the building was quickly identified by Hogan as the new event space he needed, and he put plans in train to realise his ambition for a new venue.

The Stores Bar & Venue has been designed so that it can be used to accommodate additional diners and patrons, or it can be used as a standalone private function space.  It has its own separate bathrooms and bar and can be accessed via a dedicated entrance off the ample private car park to the rear. This allows private functions to take place without guests having to traverse the public bar and dining areas to the front. The new event space also has its own permanent stage which can host larger bands for live music sessions and on big sporting occasions televised sport will be shown on several large screens and projectors. 

Hogan commissioned P & R Design to create a design solution that would complement the pub and meet his business objectives.  The brief was to create something that had a slightly younger, cooler vibe than the front bar which features classic wall panelling, feature lights, patterned floor tiles and plush velvet fabrics on booths, chairs and high stools. 

Together with their client, P & R Design settled on a stripped back vibe where the materials would be left in their raw natural state, including the metal girders and beams which form the skeleton of the old building.  Exposed planks and bare brick set the scene for the industrial raw vibe created by the designers.   Ultimately cool with an urban edge the new venue has at its heart a rustic style drinks bar made from corrugated steel which bears the patina of age and harks back to its once industrial and agricultural use.  

Where the walls of the main part of 33 South Main are decked in classic wall panelling, here distressed wooden planks left in their natural rough state adorn the walls.  Steel metal mesh screens create separate areas and define private spaces while industrial light fittings in brushed metal create pools of ambient lights.  The colour palate in the space mainly comes from the brick, wood and metal finishes while leather upholstery and natural woollen check fabrics on seats and couches provide comfort and softens the overall look.

Where possible the materials used have been salvaged and repurposed, junk yard finds have become precious treasures. Old vintage signs, an old railway station clock and quirky light fittings all add to the look which is as effortlessly elegant as it is rustic.

As part of the overall project another area at the side of the existing Conservatory has also been renovated in order to add an additional 40 seats to the pub.

With its bare brick bones, crinkly tin and exposed pipes to its weathered and battered vintage signs, The Stores Bar & Venue is set to be the coolest new kid on the block.

For more information see www.33southmain.com

press release

Sea Church. The Splendid New Dining Venue in Ballycotton

Sea Church
The Bright New Dining Venue in Ballycotton
#whenchefsworkagain

With restaurants scheduled to open (in some form or other at the end of June),  I thought I'd let you know about Sea Church, the new restaurant in Ballycotton, which was our last outing (Mar 11th) before the lockdown. It closed a few days later. Let's hope it and other restaurants will be up and running before the summer runs out!

Pan Roasted Fillet of Hake with Carrot Puree, Steamed Greens, Roasted Cherry Tomatoes. A generous well executed dish with superb greens and a winning purée instead of a heavy creamy sauce. And an unlisted helping of super potato mash.

We enjoyed a sterling lunch there. Breakfast and dinner are also available and you are welcome to drop in any time of day though you may have to reserve for peak times.

Snitzel of Chicken. Crispy Coated 200g of Chicken Fillet. Plain, with Chicken Gravy, Hand Cut Chips and Caesar Dressed Leaves. For an extra euro came a terrific moistening pizza style topping of chorizo and cheese. The Schnitzel itself was excellent as were those skin-on fries. Be sure and spend that extra euro - well worth it!

A few local producers are name checked on the menu, the coffee is roasted in Youghal and the head chef Owen Davidson has declared that “menus take inspiration from the surrounding landscape, utilising the fantastic fresh seafood and ingredients we have right here on our doorstep”. And that certainly seems to be the case as modern Irish cooking, of a crackingly high standard, is what you get here.

This temptation dripping dessert caught lots of eyes as it was paraded to the table. Presentation is neat and tidy all through and especially with this teasing Black Forest Mousse (Cherry and Kirsch Compote, Shaven Chocolate, and Chocolate Cream). Decadent. Delicious.

Much more modest but still another gorgeous dessert: Apple and Calvados Crumble, with Vanilla Ice Cream, Orchard Thieves Custard

The view from our table

The church is the music venue while the restaurant is in the old school to the right, both beautifully restored.

A sheltered outdoor area (above and below)

Another outdoor table

Why not take the short stroll to the village to check out the harbour and the lighthouse.
Probably best done before your meal!

#TakeMeToChurch

Sea Church

Ballycotton

Co. Cork

Tel: 021 2340525

Irish Whiskey industry ready to bounce back after Covid-19 restrictions

Irish Whiskey industry ready to bounce back after Covid-19 restrictions

Powerscourt Distillery

- Irish whiskey industry backs calls for funding support to promote brands in key markets around the world ahead of World Whiskey Day -

The Irish Whiskey industry is ready to bounce back when the Covid-19 restrictions are eased. That is the message from Drinks Ireland|Irish Whiskey Association to mark World Whiskey Day this Saturday, 16^th May 2020.

The Irish whiskey industry had a successful 2019 with 137 million bottles (11.4 million cases) of Irish whiskey sold globally, a doubling of sales since 2010; along with a record one million people visiting Irish whiskey distilleries and brand homes.

However, the Association is warning that 2020 will prove very different as the Irish whiskey industry assesses the negative economic impact of Covid-19.

William Lavelle, Head of Drinks Ireland|Irish Whiskey Association, said: “In response to the Covid-19 crisis, our industry had to step back and in some cases step-up. Sales channels have been restricted and, and in many cases, such as bars and travel retail, have shut down. We closed our visitor centres. Cash flow has dried-up. Jobs have been lost, hopefully only temporarily.

“The Irish whiskey industry has proven itself to be resilient. After decades of decline, we’ve just experienced a remarkable decade of recovery. That recovery will continue. We’re ready to bounce back again.”

Playing their part in the Covid-19 pandemic

Throughout the Covid-19 pandemic Irish whiskey distilleries have supported the national effort to slow the spread of the virus, by producing alcohol-based hand sanitisers to help the country meet its increased demand for the product.

Lavelle commented: “It is really encouraging to see whiskey distilleries and brand homes play their part during this public health emergency. There has been a massive increase in demand for alcohol-based sanitisers, given its effectiveness in helping to prevent the spread of the Covid-19 virus.”

Clonakilty Distillery

Promoting Irish whiskey in key markets, both domestic and international

A key priority for the Irish whiskey industry over coming weeks and months will be to consolidate and reboot sales in key existing markets for Irish whiskey. To support this, Drinks Ireland|Irish Whiskey Association is developing new programmes to promote Irish whiskey at home and abroad.

Lavelle commented: “This crisis has knocked back sales growth. Orders have been cancelled and, in some cases, companies have been called on to take back stock. The challenges are particularly stark for many smaller and new-entrant companies.

“But our industry intends to win back these sales losses, across all our key markets. Our Association is finalising ambitious plans to promote Irish whiskey in our key markets, from the US and Canada right back to the domestic Irish market where we’ll be seeking to re-position Irish whiskey in what is quite likely to be a re-imagined Irish hospitality scene.”

The Irish whiskey industry is calling on the Irish and Northern Irish governments to back the proposal from Drinks Ireland for an ambitious programme of support - with up to 70 per cent funding - to allow companies to directly and exclusively employ graduate brand ambassadors in key markets for at least 12 months.

Lavelle added “Supporting Irish exporters to reboot their brands and regain market position should be a key priority for Government. Funding ‘boots on the ground’ in key markets around the world has long been the key to Irish food and drinks export success and is now more vital than ever.”

                             

Targeting domestic tourists

Last year, over one million people visited Irish whiskey distilleries and brand homes. However, 87 per cent of those visitors were from overseas, which will result in a significant decline in visitor numbers recorded this year.

Lavelle said: “Irish whiskey visitor attractions are more exposed than other attractions to the loss of international tourism. We will be actively targeting domestic Irish tourists once our visitor centres reopen in July.

“The second half 2020 is likely to see a surge in ‘stay-cations’, short breaks and day trips by Irish people right across the island of Ireland. As part of this we are encouraging Irish people to visit an Irish whiskey distillery.

“International visitors to Ireland have up to now flocked to Irish whiskey distilleries on the basis of their worldwide reputation as exciting and enjoyable attractions, where people can learn how Irish whiskey is made and explore the influence of the people and place in crafting our unique national spirit. We now want more Irish visitors to discover the depth and diversity of our Irish whiskey distilleries and brands homes, starting with their local distilleries.

“Distilleries and brand homes are ready to reopen their doors in July , many with new and redesigned tour experiences – such as more intimate tour offerings for couples, families and small groups - all designed to ensure the safety and enjoyment of visitors.”

For more information on Irish whiskey distillery visitor attractions visit https://irishwhiskey360.ie/

Amuse Bouche

Coolea in brine

The first permanent dairy school - and the first to take women students - was established at Munster in County Cork in 1880. An early example of that Irish county’s disproportionate influence on the fortunes of British and Irish cheese, it was well regarded enough to send cheesemaking teachers to the Cheshire Dairy Institute in Worleston in 1886 - predecessor of the Reaseheath Agricultural College, where Lucy Appleby would eventually go to hone her cheesemaking craft.

from A Cheese Monger’s History of the British Isles by Ned Palmer (2019). Very Highly Recommended.

Wine Duo Charles and Charl tell us about their Qvevris in the Swartland! And much more about this hot dry wine region of South Africa.

Wine Duo Charles and Charl tell us about their Qvevris in the Swartland! 

And much more about this hot dry wine region of South Africa.

Wine from the Qvevris

The Swartland is 65kms north of Cape Town. The climate is hot and dry. Viticulture here it is not straightforward, according to Fairview and Spice Route owner Charles Back. “You have to be very careful to select good moisture retaining soil in the first place, soil that can trap the moisture and slowly release it later when needed.”

“We monitor winter rainfall very carefully and if the rain isn’t enough, the yield must be cut. We use bush vines and the canopy has to be managed.”

Charl du Plessis, the winemaker: “Your grape variety selection is also very important. I’d love to do Pinot Noir but no way here. Must look for new varieties, also with climate change in mind.”

Hot and dry

Dry conditions significantly reduce the risk of fungal diseases and make it easier to go organic. Charles: “We had been asking ourselves how to add value when the yield is down and organic is the answer. We have the attributes that lend themselves to organic.” 

Charl: “This is our third year of conversion, also a learning curve for us and hopefully we’ll see the benefits. I reckon that in 10 to 15 years time, most producers in South Africa and worldwide will be growing organically.”

"Without [Charles Back]…the Swartland would still be regarded as a rural backwater" wrote Tim Atkin, who awarded the winery 'Cru Bourgeois' status in his South Africa Classification in 2019. And Liberty MD David Gleave endorsed that opinion as he introduced the “double act” from the Spice Route and Fairview vineyards in a ‘backwater’ that has been transformed to a globally recognised hot spot for premium South African wine.

Amoskuil, their farm in the Swartland where the cellar is and the majority of the vineyards are, is in its final year of organic conversion. If all goes to plan, most of the Spice Route wines from the 2021 vintage and beyond will be certified organic.

Winemaker Charl told us about another “surprise” development here, their importation of 20 qvevris from Georgia. But first Charles: “Again, as part of our drive to add value, we are always on the lookout and when I got a chance to go to Georgia, I said ‘let me go!’. I was blown away, over 500 indigenous varieties and a biblical style of wine-making.” 

Qvevris

So blown away was he that he ordered the first batch of ten qvevris. “I hadn’t tasted wines like this before. I was thinking if I could apply very precise modern methods to the process, I could do well."

Charl went there in 2018 and did a vintage. “It was a big challenge for me and I learned a lot. No chemicals added, all done naturally, white wines on skins for six months, red for three years!”

A qvevri is huge earthenware amphora (800 to 1200 lts) sunk into the ground and used for wine fermentation and storage. The hand-made terracotta pots have been fired and coated inside with beeswax.

Underground

Back in Swartland, the qvevris have been installed underground and the duo seem determined not to have the extended maturation of the Georgians. “Probably a bridge too far for the average winemaker, somewhere in between. There’ll be a focus on cellar hygiene the whole time, that’s vital.”

Their Georgian Qvevri are built into the cellar at Klein Amoskuil in Malmesbury! 

Tasting time

Charl: ”They are filled with blends, one white, one red, and all the grapes are organic, all sustainable. It’s the total opposite of normal, especially for the white. We ferment on the skins, extract a lot of tannins which yield more anti-oxidants and that helps prevent spoilage and the colour is amber or orange. The way to go!” 

“It is an acquired taste but has a big following around the world, with the younger age group engaging and more into it.  Great food wine.” Charl sees a big future for these wines and is very positive about them. Look out for them under their Obscura label.

Quite a few questions in Q&A towards the end about different varieties, varieties that might do well in the Swartland.
Charles: “There are some Greek varieties that might do well eg Assyrtiko but though it is well suited, there is no big commercial appeal to it.”

Q: Viognier in South Africa?

A: The high cropping level is a problem, need to manage the canopy. Treat it as a red grape early on, the aim always to get the correct balance between the alcohol and the tannins.”

Q: Pinotage? Like it or don’t like it?

A: Charles says he sees a big future for it but not the old style wine that some of us outside of South Africa are familiar with. “If you really apply yourself to Pinotage, you can make a very good wine from it, more fresh, juicy, flavoursome. And it is ideally suited for Mediterranean style rosés.” And he went on to say that there is still a lot to discover from Chenin Blanc, that there is the possibility of getting a broader range of wines from it.

Q: How do you clean the qvevris?

A: “I’m skinny,” said Charl.

Charles (left) and Charl

Charles and Charl are quite a duo but how did they end up together. Charles was on the lookout for good terroir in the Swartland and was tasting Chardonnay in the local cooperative, an influential one. It was “amazing” and he followed up by going to the grower and buying the farm at Klein Amoskuil. 

His first wine-maker left to open his own business a few years later. Charles had already noted the prowess of Charl. “He was always winning competitions and so I said if I cannot beat him, I’d better get him to join me.” And so they ended up working together at the end of the 2001 in time for the fourth vintage at Spice Route and have been making wine, and jokes, together since then.

Previous masterclasses in this current series:

Chilean Wine Maestro Aurelio Montes

The Day The Vines Died in Alto Piemonte with Luca de Marchi
Matt Thompson's Blank Canvas in Marlborough

Portuguese Grape Varieties with Antonio Braga

A masterclass from Tuscany by wine-maker Paolo De Marchi

Rebooting Armenia's Ancient Winemaking with Zoric Gharabian

Barolo 2016 with Franco Massolino and Giuseppe Vajra

Biodynamic Californian Winemaker Ted Lemon of Littorai

Charles Heidsieck is "freshened up" by Cyril Brun

Cellar Master Émilien Boutillat Details Climate Change Challenges.

Pinotage in the open top "kuipe" for fermentation

TablePath's Helping Restaurants Go "Click & Collect"

A classy take-away from Greene's!

TablePath's Helping Restaurants Go "Click & Collect"

With the food service industry being turned inside out these days, you have to be quick to adapt.  And helping Cork restaurants such as Greene's Sage and Da Mirco take the Click and Collect route is well established restaurant booking service TablePath, making it easier for the restaurants simplify and automate what can be a complex process. 

By the way, one of the partners in TablePath is Martin Poucher who is also the tech brains behind NeighbourFood with Jack Crotty, another brilliant food related service and one that doesn't seem to be getting the credit it deserves.

I just clicked into DaMirco's website there and here's what it looks like for this weekend.Tempting - you'd better hurry.

Other local restaurants on the TablePath system are:

www.greenesrestaurant.com (Bryan)

www.theglasscurtain.ie (Brian)

www.sagerestaurant.ie (Kevin)

www.12tables.ie (Dave & Cat)

www.damirco.ie (Mirco)

www.thewhalestail.ie

www.freddysbistro.com (Limerick)

www.oneillsbistro.com (Tipp)

Andrew Monaghan, Sales Manager with TablePath: "All their orders come through to them on their TablePath account and they can decide how many orders they can handle every 15 minutes and the system will work with that figure. Can also handle the maximum amount of orders they can handle per day.

The system automates all the payments, orders placed and time slots. Many of those now working with us had initially gone down the ‘pen & paper’ route of taking orders, payments etc. but once we had given them a demo on how simple the TablePath system was they were happy to work with us immediately!

from The Glass Curtain.

We manage all the set up (free of charge!) and we also manage all their Menu / pricing updates so there is very little for the restaurateur to do except process the incoming orders and drop them to the hungry customers in their cars.

With ‘Social Distancing’ going to have a big impact on the number of diners each restaurant can handle from June 29, we believe that the takeaway aspect of each restaurant will work ‘hand in hand’ with their core business once they re-open their doors! Our system integrates with STRIPE who handle the secure online payment process. 

We are delighted to work with many of Corks top restaurants and look forward to working with more over the coming weeks!"