Barley to Beer a Path to the Future for Ancient Ballykilcavan Farm.

A Quart of Ale± #26 

Moving on over to craft with Ballykilcavan Farm

Barley to Beer a Path to the Future for Ancient Ballykilcavan Farm

"Ballykilcavan Farm has been the home of our family for 13 generations. We have lived and worked here since 1639, and diversification has always been important to keep our farm viable for future generations. When I took over Ballykilcavan from my father in 2004, my sole motivation was to try to sustain it so that someone else would be able to take it over from me. After farming here for 10 years, it became obvious that just growing barley wasn't going to give the security that I was looking for, and so we started to look at alternatives. The new brewery (founded 2017) and visitor experience are our attempt to keep the farm in the family."

I was in touch with David Walsh-Kemmis, brewery owner and 13th generation farmer, ahead of this post: "We're starting work on our new visitor centre, and that will be ready by April of next year (when hopefully we'll be allowed to have visitors to come and see it)." 

In the meantime, we can enjoy some of their specials. "We have a few limited edition specials out at the minute (which are or will be available in Ardkeen Superstore as well, and should make it to Bradley's in Cork). Our limited edition series is called Clancy's Cans - named after the Clancy family who have worked on the farm for five generations.  Can #2 is a double dry hopped IPA, Can #3 is a tiramisu dessert stout and Can #4 (out in early December) is a walnut whip stout.  We also have our annual fresh hopped beer out at the minute - 100% our own barley, water and hops from our small hop garden near the brewery."

David uses his own barley in the brewery. It is brewed up the road by Minch Ltd, another Laois firm. As you may have heard him indicate during an Ear to the Ground interview (19th Nov 2020). "Using our own barley and water (and hops in some cases) is a great selling point for us, both at home and abroad. Check out the programme  (Episode 5) here.

For all recent craft beer/cider posts, please check out the series of A Quart of Ale± posts.

I enjoyed my introduction to the brewery via three cans I bought from the Ardkeen Superstore in Waterford.

Ballykilcavan Bamrick’s Brown Ale 5.8%, 440ml can Ardkeen Store

A brown ale though the colour is close to black, an off white head is not inclined to linger. Aromas are coffee and caramel. And you get much the same flavourwise on the smooth and silky palate that stays rich all the way to finish. Superb. IBU 26

The label declares, not inaccurately, that this is a “Rich and malty American Brown Ale with notes of chocolate and burnt toffee”. IBU 26

So what’s an American brown ale? The New York Times says: 

Brown ales and like-minded styles — including straightforward lagers, pilsners and porters — to name a few, are very different sorts of beers (to IPAs). They occupy subtler realms, quenching thirst with pure flavors and perhaps a snappy zestiness in the case of pilsner and a rich depth in the case of porter. They are not flamboyant styles that wow with complexity or make themselves the centers of attention. They simply satisfy. It’s the kind of beer that gets left behind in our I.P.A. culture.

One of the best known Brown ales around here is the Newcastle version that has a yarn about going to see a man about a dog on the label. I always thought that going to see a man about a dog or "taking the dog for a walk" (especially if you had no dog) meant having a piddle in the bushes but in Newcastle it means going to the pub for a couple of these beauties.

Another Brown Ale I enjoyed, this about 3 years ago, was Lough Gill’s Mac Nutty Macadamia Nut Brown Ale.The guys at Lough Gill admitted to having hand-toasted “trays upon trays of macadamia nuts” for this. No doubt about the colour here, a rich dark brown. Rather handsome overall from the introduction that deposits bags of flavours. It has an excellent body and a nice balance of hops and malt. Must look out for that again.

Ballykilcavan Secret Passion Pale Ale 6.5%, 440ml can Ardkeen Store

With the fruit prominently highlighted on the label, I was a little apprehensive when I opened this beer from County Laois. Would it be too sweet? But I needn’t have worried. It turned out to be a very pleasant drink indeed.

A murky amber is the colour here, with a fairly short-lived white foamy head. The aromatics are faintly floral. That fruit, and there is real fruit used here (peach and passion fruit, and also a little lactose), comes through on the palate. But in quite a pleasant way. The brewer has found a happy balance and come up with a smooth and refreshing beer. Easy drinking. Hard to believe, even if it finishes dry, that the IBU is 55 or that the ABV is 6.5. Vic Secret and Huell Melon are the hops used.

Even though I enjoyed this on a cool November’s night, I could see that it would be even better in summer and, in fairness, that’s what Ballykilcavan were aiming for.

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Ballykilcavan Line Blocker Pale Ale 4.9%, 440ml Ardkeen Store

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This County Laois pale ale has a light (and hazy) amber colour. The head is not inclined to hang around at all. Aromas are hoppy, but with a hint of sweetness. and that hoppy heart continues to beat strongly, without ever threatening to overpower, so the palate is balanced, and pleasant all the way to the finish. One Pale Ale that is is hard to ignore but easy to enjoy.

It has been double dry hopped with Citra, Mosaic and Amarillo and the IBU is 54. Oats is one of the possibly unexpected  ingredients here. Beer brewed with barley and water sourced from “out family farm”.

For all recent craft beer/cider posts, please check out the series of A Quart of Ale± posts.

More on Ballykilcavan

Ballykilcavan is a 440 hectare block of beautifully landscaped farmland and forestry in the heart of Ireland. We are very fortunate that our ancestors loved the look of the farm and left in almost all the landscape features, particularly the hedgerows and trees in the fields. We also still have our original 18th century stone farmyard and 19th century stable yard our walled garden and the gardener's tunnel as well as the champion black walnut tree of Ireland.

We also grow the barley we use to make our beers and a crop of barley for Waterford Distillery. Ballykilcavan is situated in prime malting barley growing area, just outside Stradbally, Co. Laois. We have been growing it here for at least three and probably five generations and our barley is malted by Minch Malt, just 11km down the road in Athy.

We have won a Boortmalt barley grower award, and won the first ever Best Barley Cup for Waterford Distillery growers. With the opening of a brewery at Ballykilcavan, we are now able to use our award-winning barley to produce our own beers.

Taqueria Takeout from O'Mahony's Watergrasshill

Takeouts or At Homes or Click & Collects have kept quite a few restaurants in close contact with their customers during the lockdowns. Máire and Victor at O'Mahony's of Watergrasshill have been very successful. They started with a Dim Sung offering and that sold out each of its three weekends. 

Last Saturday we indulged in their latest, El Monte (a Mexican style offering), all based on local produce and produced with advice from Lily Ramirez, Ireland's favourite Mexican cook. 

What's next for this innovative duo? Could it be Basque? Catalan? Check out their Facebook page from Tuesday onwards. But don't dally! They get booked up pretty quickly. Cost is €25.00 a head.

If you don't fancy a more or less three course meal, then have a look at their Farm Shop on the premises. If you like to get even close to their local producers, then Neighbourfood is the ideal channel and O'Mahony's run a weekly depot where you can collect your order. Looking for presents for the Christmas? They may well have a hamper for you. 

A busy spot! But relax with a takeout coffee and pastry. They serve the excellent Golden Bean coffee, tasty Bread and Roses based sandwiches, seasonal soups and baked goods and more.  The Farm Shop and Café is open 9-5 Tue-Fri; 11-5 Sat.

The taquitos
Crispy Croppy Boy Cauliflower, tomato & lime salsa
Pulled East Ferry free range chicken, burnt lime aioli
Ballycotton White Fish, pickled fennel & garlic aioli.
And on the side: tons of Arroz Rojo (rice)
Totopos, Pico de Gallo, Guacamole, Hot Sauce,
Not So Hot Sauce and Sour Cream.
And we also had some very tasty Totopos (crunchy tortilla chips)

We started with some Knockalara Jalapeno Poppers and this Mole Pinto stew with Gubbeen chorizo..
This super-tasty dish, also with tomato and Pinto beans, was rich, satisfying and warming!
For me, the star of the show!

The Sweet just had to be churros and O'Mahony's version came with a
chilli chocolate sauce. Time to relax after all that!

Amuse Bouche

He’s helped the Little Earth housing project to establish the Tatanka food truck, developing the concept and menu and training the staff. The truck is… proudly, and creatively indigenous. Among a chronically malnourished and diabetes-stricken community, to serve bison and turkey and walleye pike, cedar tea, and corn is something of a revolution. And Sean’s cooking has found a loyal and enthusiastic base not only among foodies and wild-food devotees but also among reservation and urban Indians, both rich and poor.

The Heartbeat of Wounded Knee by David Treuer (2019). Very Highly Recommended

Elephants, Emperors, and Popes feature in Rhone Wine story.

Elephants, Emperors, and Popes feature

 in Rhone Wine story.

Julie et Nicolas “Éléfantaisy” Côtes Du Rhones (AOC) 2018, 13.5%, €14.50 Mary Pawle

Dark ruby is the colour of this organic Côtes Du Rhone, one of the smoothest you’ll find. Intense aromas of ripe red fruit. It is fresh, pleasant and long. 

Good character and the producers recommend it as an aperitif and say it can then be kept on the table during the meal, versatile enough, they reckon, to go with white and red meat, vegetarian and also with goat and sheep cheese. Highly Recommended. Well priced too.

It is a not unusual Rhone blend, 40% Grenache , 25% Syrah, 20% Mourvedre and 15% Carignan. The vineyard, in the Gard, about 45km west of Nimes (where denim came from - think about it), was bought in 1930 by the grandparents of Julie Aubert who now runs it with her husband Nicolas.

Long, long, before then, Hannibal’s elephants marched across these lands, including what would become their vineyards. Julie and Nicolas are happy to adopt the elephant as a symbol for the power and grace of their wines and, now that the elephant needs protection, as a  symbol for their commitment to organic farming.

Julie et Nicolas Espirit D’Origine Côtes Du Rhones Villages (AOC) 2019, 14.5%, €18.10 Mary Pawle

A deep cherry red is the colour of this honest and generous wine, a step up on the more general Côtes du Rhones and a (small) step under the Côtes du Rhones (named) Village. The nose is redolent of dark and ripe fruits, with a streak of spice. No shortage of flavour or spice on the palate either, supple and harmonious with beautiful tannins, this is made for food such as red meats (boeuf bourguignon, venison, lamb, coq au vin) and mature cheeses. Serve at 15-17 degrees. 

Good to have a few of these at hand as they are so versatile. As you may gather, I certainly like this Rhone GSM (Grenache, Syrah and Mourvedre). Straddling both banks of the mighty Rhone, the AC stretches from Vienne in the north to Avignon in the south. The current success owes much to the setting up of the AOC in 1937 and subsequently a policy of keeping yields down enabled constant improvement. 

Hannibal and Julius Caesar may have had an influence on the Rhone area but it is a pope and wine critic that put the local wines on the map.  In 1309 when Pope Clement V moved the papacy from Rome to Avignon. Most of the wine drunk in the temporary papal palace (they also had a summer palace called Chateauneuf du Pape) was from the local area and so, with the imprimatur of the Holy See, the fashion for Rhone wine began in earnest. 

Clement of course came from a Graves wine family (think Chateau Pape Clement!) and would be followed by five more popes before the move back to Rome. The papacy was here for 67 years, time to drink a lot of wine and time too to build its reputation!

The Rhone was firmly among the most respected wines in France when infallibility of another kind arrived in the 1980s. Robert Parker, the American wine guru, "intervened". He just loved the naturally ripe style and gave them very high scores and his many international "followers" took his word for it, bought the wines and found out for themselves just how good the Rhone bottles really are.

In between Pape and Parker, there was the wind of 1956, perhaps even more influential than the famous pair. Then the Mistral battered the region for three weeks and contributed to the temperature dropping to minus 15 degrees. The olive trees, then the big crop in the area, suffered badly but the vines resisted so well that a majority of farmers turned to vine cultivation.

Taste of the Week. Curly Stu's Pizza Special

 Taste of the Week.

 Curly Stu's Pizza Special

Lots of special foods at the Coal Quay Market in the heart of Cork City every Saturday. And now there's another special producer to tempt you. Curly Stu, operating out of a converted horse box, is turning out the most amazing sourdough pizzas, real thoroughbreds based on the Naples line and on the very best of ingredients from home and abroad.

He has a stable full of regulars: Margherita, Pepperoni, and killer Nduja. And always a special. Always well priced, most expensive is 9 euro and you can get three for €22.00 (too good to turn down!).

I called in during last Saturday's sun and showers and found my taste of the week. This special consisted of Pumpkin with Gorgonzola blue cheese, red onion and fresh chives. Another champion for just nine euro, a winning Taste of the Week. 

More about Stu (former long-time head chef at Barnabrow) and his stunning pizzas here. The horsebox can also be found weekly in Newcestown, Cloughduv and Castletown-Kinneigh.

CONRAD DUBLIN LAUNCHES CLICK N’ COLLECT AND DELIVERY SERVICE INCLUDING HOME ENTERTAINING, TREATS AND HAMPERS

CONRAD DUBLIN LAUNCHES CLICK N’ COLLECT AND DELIVERY SERVICE

INCLUDING HOME ENTERTAINING, TREATS AND HAMPERS

  

This festive season Conrad Dublin has created some deliciously chic items to be enjoyed at home or purchased for others this Christmas.   Having just been recognised as Ireland's Leading Luxury Hotel and Conrad’s Presidential Suite as Ireland’s Leading Hotel Suite at the 27^th annual World Travel Awards, a gift from Conrad Dublin certainly will show those who receive it are truly appreciated.

 

Following the successful opening of the Terrace Kitchen & Social House & Pantry and Café, Executive Chef Gary Rogers has been busy creating The Terrace@Home take-out, delivery and click n’ collect items including dishes from €4.50, 3 course menu from €40, fabulous cakes@Home from €18, plus a delicious Afternoon Tea@Home from only €35 per person.  The Afternoon Tea@Home is beautifully presented in a customised take-out branded box and includes favourites such as Executive Pastry Chef Brizaida Hernandez fruit scones with clotted cream, organic jam and lemon curd. Green Velvet cake with white chocolate, Lemon tart, hibiscus and blackcurrant meringue, Raspberry delicacy with yuzu caramel and Chocolate ganache, chocolate cup and strawberry.  You can also add some fizz to your Afternoon Tea@Home with a bottle of Henriot Champagne at €50.   The Terrace@Home is only available on click and collect with 24hrs notice. For full menus and details on the click n’ collect and delivery service please visit www.theterracekitchen.ie

The Terrace Team has introduced a Festive Hamper Range for Christmas 2020, the perfect gift for your loved ones or that precious client!  Using the very best of award winning Irish and in-house made products, the team have created a range of festive food and drinks, all of which are available to buy at the hotel or order online with prices starting from €15 to €220.   Also, a Conrad monetary voucher can be purchased to use throughout the hotel or to book a specific hotel stay experience.

In addition, for the anticipated loosening of restrictions in December, The Terrace will be serving mulled Wine, mince pies and hot chocolate on the covered, heated outdoor Terrace daily from midday. These items are available for online order with delivery or collections options. Please see website for details www.theterracekitchen.ie

 

CHRISTMAS HAMPER RANGE AND PRICE LIST 2020

 

Gourmet Irish €220

Micils Irish Gin 700ml, Baileys Irish Cream 700ml, Mulled wine spice "green saffron"

Achill sea salt, Lismore shortbread biscuits, Cocoa Atelier chocolate handmade chocolate truffles 16 pieces, Mungo Murphy dries dilisk, Gubbeen farmhouse cheese crackers, Irish fermented black garlic, Lismore chocolate apple slices, King of kefir “water kefir fermented beverage”, Smoked ketchup "three men in a trailer", Wild rosehip shrub "wild Irish foragers", Terrace Christmas pudding, Terrace cranberry and clementine sauce, Red onion and red port marmalade, Pear and apricot chutney, Ham glaze , Terrace duck fat "ideal for the roasties"

Deluxe Christmas hamper €160

1 bottle of White wine , 1 bottle of red wine, Mulled wine spice "green saffron", Cocoa Atelier chocolate handmade chocolate truffles 16 pieces, Gubbeen farmhouse cheese crackers, Gubbeen Venison salami, Cashel blue cheese 350g, Carrigaline cheese 400g, King of kefir “water kefir fermented beverage”, Christmas morning marmalade "G's jams", Wild rosehip shrub "wild Irish foragers", Terrace Christmas pudding, Terrace cranberry and clementine sauce, Red onion and red port marmalade, Pear and apricot chutney, Ham glaze, Terrace duck fat "ideal for the roasties"

Terrace traditional hamper €140

1 bottle of White wine , 1 bottle of red wine, Cafe Molinari American coffee, Jing tea "Assam breakfast", Cocoa Atelier chocolate handmade chocolate truffles 16 pieces, Keoghs crisps, Christmas morning marmalade "G's jams", Wrights of Dublin smoked salmon 400g, Terrace duck fat "ideal for the roasties", Terrace cranberry and clementine sauce, Red onion and red port marmalade, Pear and apricot chutney, Ham glaze, Terrace Christmas pudding

Terrace cheese lovers hamper €140

2 bottles of red wine, Italian Burrata, Cashel blue cheese 350g. Carrigaline cheese 400g, Knockanore Irish cheddar 150g, Cahills Irish porter cheese 190g, Macroom halloumi 220g, Gourmet soda bread toasts, Gubbeen farmhouse cheese crackers, Terrace Christmas pudding, Terrace cranberry and clementine sauce, Red onion and red port marmalade, Pear and apricot chutney, Ham glaze

Terrace seafood hamper €120

2 half bottle Chablis, Wrights of Marino smoked salmon 400g, Goatsbridge BBQ smoked trout 350g, Goatsbridge caviar, Goatsbridge trout pate, Dried Dillisk, Terrace duck fat "ideal for the roasties", Terrace Christmas pudding, Terrace cranberry and clementine sauce, Red onion and red port marmalade, Pear and apricot chutney, Ham glaze

Terrace pure luxury €100

1 bottle Henriot champagne, 1 sturgeon caviar, Gubbeen crackers

Terrace Condiment hamper €15

Terrace cranberry and clementine sauce, Red onion and red port marmalade, Pear and apricot chutney, Ham glaze

Terrace Cheese box €30

Cashel blue cheese 350g, Carrigaline cheese 400g, Knockanore Irish cheddar 190g, Gubbeen farmhouse cheese crackers, Pear and apricot chutney

press release

  

The Bouchard brothers of Chablis. Organic is a method. Biodynamique is a philosophy.

The Bouchard brothers of Chablis.

Organic is a method. Biodynamique's a philosophy.

That was the word from the Bouchard brothers (above), Damien and Romain (left), as they presented an lively and informative masterclass, the latest in a series of Zoom events from Liberty Wines. The brothers, the 5th generation of their family to be involved in wine run the relatively recent Domaine de L’Enclos, relatively recent  because in 2016 the family domaine concentrated their vineyards under the Domaine de L’Enclos name (Romain had been running a smaller winery since 2007). They are in the heart of Chablis with a newly acquired winery and are “living the dream”.

Going organic takes a few years. Damien: “When chemicals stopped, it takes 3 or 4 years for the soil to recover. Now we have brought back a large variety of plants in the vineyard.” The vines of course need care. Romain: “We do some treatments but really low quantities… copper has no bad influence on our soils. We use low amount, no problem. Mistakes can happen when you are not experienced but now we have the experience.”

They were asked about the costs if going organic. Romain: “Organic is more expensive, costs are higher. Much of the process is manual so more employees (they employ 15 year round), more material, and yields are a bit lower. We now spend less on treatments - chemicals cost a fortune.”

Would they consider going biodynamic? Damien: “We are often asked that question. Organic is a method, bio is more of a philosophy. Some say ‘I don’t believe in it’ but then say ‘it is working’. Next step maybe, a big maybe!”

How have your wines been received by your neighbours? “We are not alone, we have colleagues and friends, is not a problem. A lot of people are quite interested. It is moving, if slowly, but you will sell your wines!”

While they have terrific soils (Portland, J9 on map below, and Kimméridgien J8) in their fields, they also have obstacles. The weather, including cold nights and rain and hail, can be a problem and so too can the steepness of those stony slopes in the area. 

Romain: “The weather and the slopes mean there are not that many organic wine-growers in Chablis. The steep slopes and the stones make for difficult work as does the complicated climate. But we can testify that the climate is changing. Now the problem is becoming a lack of rain!”

Care of the soil is a major ongoing part of the business. They want it “living and balanced” to get plants in good health. “We don’t touch it this month (November), we let it regenerate. First ploughing will be the end of March and we will then also cut the grass that has grown between the rows. The grass and weeds would provide too much completion for the vines if allowed to thrive between March and July.”

They are happy with progress. “Now after years of organic, we can see many different varieties of grass and herbs - very satisfying. When you have healthy soil, your vines are stronger - key to making good wine.” Pruning starts December. It is long and slow work (it continues until March) but very important,

Beauroy. And its lake!

Do they net against frost? Romain: “I would prefer nothing! But, in Beauroy, we do have a lake, created in 1978 and we use the water to spray against the frost. And we pray!”

How has acidity impacted on their wine-making over the last decade? With riper fruit, acidity has reduced. Damien: “This is another frequent question but acidity is only a part of the process. I prefer to talk balance. Can we have good balance now? Yes, even if we don’t have the acidity of earlier decades. It is not just a question of acidity. Thirty years ago it was quite difficult to have balance because of the acidity at that time.”

Their winery in Chablis

Chablis is of course famous for its acidity. “It is a strength we built in the 70s and 80s, but you cannot fix nature you know! But there’s been no need to add sugar since 2011.” Romain: “Last few years, ripeness is quite high, it is a different Chablis from that if the 90s. We want to do the wines with the grapes we have.”

Could global warming lead to vineyard re-classification in Chablis? “That’s a good question,” replied Damien. But they said it would not be easy to change in the area as the slopes face in all the directions, even though Premier Cru are south-facing mostly. They emphasised that such changes would be long-term, maybe 50-years. Besides, there is a lot of politics around this question. ”Best thing may be not to touch it!”

The brothers are “very happy with the 2020 vintage” though the long dry spell (May-July) and then rains in August didn’t help. Yet harvest was early - it was their first time starting in August. Maturity was a bit lower compared to 2018 and 2019. The result “is quite a classic Chablis style, more fresh and light. You’ll see!”

Liberty MD David Gleave, who brought the masterclass to a close, has been impressed since he began to deal with the brothers, impressed “by the beauty of the property, the energy and enthusiasm of the brothers, the quality of the vineyard and the quality of the wines.” 

Here’s to many more vintages from Domaine de L’Enclos. Check out the Liberty website for availability in your area. Ireland: https://www.libertywines.ie/  

UK: https://www.libertywines.co.uk/en-gb/home 

Mead Cocktail Recipes from Kate and Denis of the Kinsale Mead Company. Intriguing!

Mead Cocktail Recipes from Kate and Denis

 of the Kinsale Mead Company. Intriguing!

Many of you will know that Kinsale Mead are holding a series of online tastings. Cocktails keep coming up during the conversations. Kate and Denis (left) have kindly supplied some of their recipes and they look tempting! I enjoyed one of their tastings last month - details here. Keep an eye on their Facebook page here for the next one!

Bees Knees This is a mead take on the classic 1920's prohibition era cocktail. Honey and lemon was added to mask the taste and smell of bathtub gin. 1 measure of premium Irish Gin 2 measures of Atlantic Dry Mead ½ measure of honey syrup ½ measure of fresh lemon juice Shake and pour in a coupe cocktail glass with a lemon twist garnish. The gins we mentioned were Beara Ocean Gin, Blacks of Kinsale, Dingle Gin and Gunpowder Gin. Mulled Mead A warming drink for cold winter evenings. 1 bottle of Wild Red Mead 1 cinnamon stick Piece of star anise Strip of orange peel 2 tsp of honey to taste Warm gently in a pan and soon the whole house will be filled with the lovely aromas. Serve in a heatproof glass.  We're working on a version using Atlantic Dry Mead but we haven't perfected it yet. Trial and error! Watch this space.  Mead Sangria This Mead Sangria is summer in a glass, all year round! ½ measure of Cointreau 2 measures of Hazy Summer Mead 1 ½ measures of cranberry juice Dash of fresh lime Serve over ice with an orange slice You can substitute the Hazy Summer Mead with our Wild Red Mead.  More Cocktail Recipes New mead cocktails coming so keep an eye out. We sometimes include them in our email newsletter along with other recipes such as the boozy chocolate and cranberry brownie recipe. Not a subscriber? Subscribe on our sign up page.

Crawford Gallery Café At Home Every Saturday

 Crawford Gallery Café At Home Every Saturday

Dinner, lunch, coffee and cakes all available now from the Crawford Gallery At Home service. We were tempted by the dinner menu for last Saturday, called in between 12.00pm and 2.00pm and had a lovely chat with Sinead as we collected our boxes of the good stuff.

Very little “homework” required to get the dinner going later on that evening and soon we were enjoying a rather splendid meal. The menu: 

Starter: 

Beetroot, pumpkin, goats cheese & Horizon Farm leaves

Goats cheese and beetroot is something of a local classic at this stage. And, with such splendid goats cheese as Ardsallagh on our doorstep, why not? The pumpkin added a seasonal touch and the beets and the ever first-class Horizon leaves, topped with a terrific dressing, all enhanced the cheese. No shortage of cheese by the way in a very generous starter.

Main:

Lamb shanks with tomatoes, white beans and rosemary

And the mains was equally generous. The shanks, fore shanks, were huge. Due to the shank muscle being used so much, when properly cooked, it renders to a beautifully tender piece of meat. And ours was spot on! And that bean and tomato sauce was the perfect accompaniment for this dirty old winter’s night. 

Dessert:

Gingerbread cake with caramelised pears

After a French-style pause (trou), dessert was served. Again it was generous and sumptuously sweet. Beautifully caramelised pear atop a cake moistened to dripping point with a caramel sauce. Sweet dreams after all that.

Lots of other good stuff in the Crawford. Note those puddings!

You can order online (the lunch and dinner menu is posted on their Facebook page in midweek, also on their website). Your pre-ordered food will be available for collection between midday and 2pm on Saturdays. You can also walk in and order while stocks last. They also have take away Coffee & Cake!  Just drop in to collect Saturday 12pm - 2pm. And, hot tip, I did spot Christmas puddings on the counter as well!

Perhaps you'd like a drink with your dinner?

Pizza Lunch!

On the way into town on Saturday, we realised that Stuart Bowes and his amazing Curly Stu sourdough pizzas were operating in a new regular base at the Coalquay Farmers Market. We called over and nine euro bought us the special of the day. The Pumpkin with Gorgonzola blue cheese, red onion and fresh chives special was demolished, in almost total silence, at lunchtime. Check him out next Saturday.