Sligo Food Trail celebrates 5 years... with taste

Sligo Food Trail celebrates 5 years with taste

Sligo Food Trail on the "Chew, chew train"

 

Sligo Food Trail are celebrating their fifth birthday with taste and in trademark style, launching a commemorative video entitled “A tasty trip around five years of Sligo Food Trail” as well as a series of exciting online events showcasing some of the talented members. It’s quite a milestone for the network which began in 2016 and has matured into one of the best recognised food networks in the country.

 

Cllr. Marie Casserly, Chair Sligo Food Trail said, “I’m so proud of all that Sligo Food Trail has achieved. Over the five years it has put Sligo firmly on the map in terms of food and drink, drawing national and international attention to our county. The strength of a network like this and the power of the collective working as a group is really visible”.

 

The video neatly closes a circle, as it is very appropriately voiced by Aoife Carrigy, Chair of the Irish Food Writers Guild who was guest speaker at the launch event in The Model, Sligo. It’s a real trip down memory lane, featuring showcase events like the Harvest Feasts and the special Sligo ‘chew chew’ train that brought media on a culinary journey from Dublin to Sligo town. Taste The Island, networking events, several series of videos and the Irish Food Writers Guild visit are all remembered in glorious technicolour. “A tasty trip around five years of Sligo Food Trail” will be released online to kickstart celebrations.

 

Everyone is invited to join in an appetising series of online food and drink events. The tastings, demonstrations, recipes and Zoom events will run from Tuesday 4th – Friday 14th May showcasing some of Sligo Food Trail’s talented members. Try a tasting, learn tips and techniques from the experts, and marvel at the breath-taking showstopper created by one very talented chef.

 

Grainne Gilmartin from Sligo Wellness Centre focusses on cooking for teenagers in her live Zoom event ‘Teenage Brains’ on Thursday 6th May. On Friday 7th, it’s the ice cream man - Neil Byrne from Mammy Johnston’s in Strandhill. ‘Creptastic facts and ice cream trivia’ will be entertaining and educational in equal measure. Saturday sees Anthony Gray, ex-Chair of Sligo Food Trail and owner of Eala Bhán and Hooked Restaurants, take to the stage, demonstrating a delicious “DIY Smashed Burger” recipe. “Aw Shucks” is the intriguing title of Sunday’s demonstration when Aisling Kelly of Sligo Oyster Experience shows everyone three ways to serve the delicious bivalves.

 

The seaweed queen herself, Prannie Rhatigan (Irish Seaweed Kitchen) presents ‘Seaweed the Superfood’ on Tuesday 11th May, introducing everyone to cooking with seaweed, making seaweed pesto and even a seaweed smoothie. ‘Brew Coffee with Carrow’ on Wednesday is a Zoom event with Andrew Willis of Carrow Coffee inviting everyone to join in as he talks about their new Peruvian coffee 'Alberca' while brewing with an aeropress. You can purchase some in advance if you’d like to brew along with him. On Thursday evening, Dave Raethorne and Ollie Alcorn (head distiller) of Lough Gill Distillery present a virtual tour of their distillery in Hazelwood combined with an Athrú Whiskey tasting.

 

The finale is ‘Pure Poetry in Chocolate’ a demonstration by executive chef Alan Fitzmaurice from the Glasshouse Hotel.  Drawing together ingredients from Sligo Food Trail producers and inspired by the landscape and beaches, he has created a true floral masterpiece fit to grace the finest dining tables in the land. An appropriate culmination of a fantastic five years of Sligo Food Trail.

 

The project is funded by CEDRA, Dept. of Agriculture and supported by Sligo Tourism.

 

Registration is required for the live events. See (www.sligofoodtrail.ie) for details.

TRIGON HOTELS GIVES A DAY OFF TO THE TEAM AS A “THANK YOU”

press release 

TRIGON HOTELS GIVES A DAY OFF TO THE TEAM AS A “THANK YOU”

 

National Workplace wellbeing day will take place on Friday 30th April 2021. At Trigon Hotels, wellbeing in the workplace has always been of paramount concern and to celebrate Workplace Wellbeing Day, all team members are being gifted a ‘Wellness Day’ to enjoy such much needed R&R as a gesture of gratitude by the company’s Managing Director, Aaron Mansworth (pictured above).

In a year like no other, with the hospitality industry being so severely impacted by Covid 19, the mental and physical wellbeing of the team was of critical importance. 

Throughout this past year, there have been a variety of initiatives to support the teams across the Cork International Hotel, the Cork Airport Hotel and the Metropole Hotel. Some of these include the Trigon Team Support Hub, which is an internal hub which has provided direct access to the various supports that have been needed during Covid 19 – including mental health supports, financial advice, wellbeing supports and so much more. 

The hotels have also hosted some fun events including zoom bingo, a virtual Halloween party for the children of team members and a virtual awards ceremony. They are currently in the process of organising their ‘Trigons Got Talent’ so their team members can show off their secret talents to their colleagues.

Managing Director of Trigon Hotels, Aaron Mansworth said: “This past year has been incredibly challenging for so many people, and in particular at industry level, within the tourism and hospitality sector. The team have overcome many hurdles in order to protect the business and livelihoods and for that I am immensely grateful. They collectively worked in order to change the way that we do business in order to stay connected to our guests and communities. I am so proud of each team member and grateful for their commitment, hard work and dedication. As a gesture of thanks, I am delighted to gift each team member a ‘wellness day’. They can use this paid days leave any way they wish so whether it’s a day outdoors in nature or a day on the sofa, once they get to recharge their batteries and relax”.

A Quart of Ale± #47. On the craft journey with Stout and Porter

 A Quart of Ale± #47

On the craft journey with Stout and Porter

O’Hara’s Irish Stout 4.3%, 500ml bottle via Radical Drinks

The 2014 edition of the Beer Handbook acknowledges the O’Hara’s family expertise in stout such as this “medium-bodied, drier end, near-black..”  But gives the big thumbs up to their Leann Folláin.

O’Hara’s, trading as Carlow Brewing, were part of the first wave of Irish craft brewing. They started in 1996 before expanding into a new brewery in Bagnalstown in 2009. 

They say of this stout: The flagship of the O’Hara’s brand, this uniquely Irish stout brings one back to how Irish stouts used to taste. First brewed in 1999, it has since been awarded prestigious honours for its quality and authenticity. The combination of traditional stout hops with an extra pinch of roast barley allows us to stay true to Irish tradition, recreating a taste so often yearned for by stout drinkers.

The Handbook may say near-black but its black as far as I’m concerned, black with a fluffy cream-coffee coloured head. Aromas too of coffee, rich and complex. And that follows to the mouth, with sturdy roast flavours it flows smooth and full-bodied on the way to a dry tart finish, again with that coffee prominent. A classic that leaves me looking forward to trying the Leann Folláin (which is in my queue, not a very long one!).

Geek Bits

Style: Traditional Dry Irish Stout

ABV: 4.3% 

Plato °: 10.75°

IBU: 36

Fermentation: Top fermentation

Availability: Keg (nitrogenated), Bottle 50cl and 33cl, occasional 41L cask.

Serve: 6-10°C.  For our bottled version, some enjoy this stout served in the traditional way in southeast Ireland at room temperature “off the shelf”. 

Food Pairing: Excellent with seafood particularly shellfish and smoked salmon. Also pairs well with strong flavoured cheeses and dry cured meats such as Parma ham.

Glass: O’Hara’s tulip glass

O Brother “The Nightcrawler” Milk Stout,  4.5%, 440ml via beercloud.ie 

O Brother introduce The Nightcrawler as “our darkly delicious Nitro Milk Stout. Spreading darkness into the beery world from today! Dark brown to black in colour.” 

From my can, colour is more black than brown with a coffee-dust coloured head that hangs around for a spell. Not at all thick and creamy as you might read in the blurb (perhaps they’re talking draught). And there’s a touch of lightly roasted coffee about the aromas. On the palate it is mildly smooth coffee, chocolate and vanilla notes and a lightness in the body that is more typical of porter. Pretty good balance and nothing too bitter at all in the finish. 

You’ll sometimes see this billed as a Nitro. But O Brother themselves clear this up on their Facebook page: “We can't get the nitro effect in cans or bottles so it's draught only I'm afraid.”  Pleasing enough from the can though.

They say: We’ve been working hard, pushing ourselves to get even more fresh, interesting and exciting beers out the brewery door. We've been having an amazing time working with some of our fellow brewers and a host of talented artists on our 'Off The Wall' beer series too...

Porterhouse “Plain Porter”, 4.2%, 500ml bottle via Bradleys

Black is the colour. Head? What head? Aromas are plain enough: coffee and chocolate. Flavours are just as obvious and the mouthfeel is smooth on the way to a dry and slightly bitter finale.  

I reckon Scaldy (by Dublin’s Whiplash) and Liberty (by Cork’s Elbow Lane) are among the top porters at present though I’m always aware of the old saying: different strokes for different folks. And this beer has gold medals to its name!

And the name? Well, when “…no rashers grease your pan / A pint of plain is yer only man.”

They say: Our Plain Porter – porter is a lighter version of stout – is a double gold medal winner. We brew for taste and in the brewing we look carefully at how we do it

Geek Bits

Food Pairings: Beefy Stew, Roast Lamb

Malts: Roast barley, Black Malt, Flaked Barley

Hops: Galena, Nugget, East Kent Goldings

Galway Hooker Irish Stout 4.5%, 500ml bottle O’Donovan’s

Galway hooker Irish Stout is available on draught and in 50cl bottle. My bottle poured black with a short-lived off-white head. Aromas are coffee dominated. Coffee too on the palate along with dark malt flavours and it stays strong all the way to the finalé, dry on those lips.  

This one may well find its place at the table. They recommend matching with hearty meat dishes, hard cheeses or as an after dinner drink.

Quite a tradition in this country of people drinking lighter beers (mainly lager) in summer and the darker ones in winter. Galway Hooker maintain a blog and have a post on the subject: 

Darker beers usually contain slighter higher carbohydrate levels and perhaps that is the reason our primordial brains seek out this additional nutrition at a time when food was historically hard to come by. Whatever the reason, there is no doubt that stouts and darker ales become more popular at the expense of paler lagers and ciders during the winter period.

More at Galway hooker Blog: http://www.galwayhooker.ie/blog.html.

MILESTONE FOR KINSALE GIN

press release

 MILESTONE FOR KINSALE GIN

 

 

Ernest Cantillon from Kinsale Spirit Company, shopper Claire McLaughlin from Blackrock, and Michael Creedon of Bradley’s Specialist Off-Licence and Foodstore, North Main Street, Cork, celebrated a major milestone for Kinsale Gin as Claire was the purchaser of the 100,000th bottle, providentially in the first store that stocked the drink when it hit the shelves in 2016.

 

Claire said: 'I am thrilled to be the person who bought the 100,000th bottle. I have loved Kinsale Gin from the very start so it was such a lovely surprise to be part of this monumental moment for the brand, and of course Bradley's too!'

 

As a thank you, Kinsale Spirit Co., are treating Claire to a weekend away, in Kinsale, where she will be spoiled with some of the things that makes Kinsale so special to them – a meal from Fishy Fishy, chocolates from Koko’s, and of course, the small batch premium Kinsale Gin.

 

Speaking about this outstanding achievement, Michael Creedon of Bradley’s said “we are delighted to have sold the 100,000^th bottle of this fine drink, back here where its story all began. In 2016 we put the first 100 bottles of Kinsale Gin on shelf, and it sold out within a week. It’s important to us to stock the very best quality produce from the Cork region – a gin distilled using botanicals hand-picked around Kinsale? You can’t beat it.”

 

Publican and entrepreneur Ernest Cantillon adds “I’m sure some of the other brands sell a lot higher quantities, but for us this was a very big deal. Our thanks to Michael, Claire, and to all of our customers for the support in getting us here.”

 

Kinsale Spirit Company came about when Kinsale native and publican, Tom O’Riordan realised that the town of Kinsale, known for its excellent food and drink, felt a locally produced spirit product would both benefit from, and help, this international reputation. He also noticed the emergence of gin in the craft spirit category and along with his sister Clodagh, and friends and fellow publicans, Ernest and Colin Ross, began the journey that resulted in Kinsale Gin. The first batch was released in 2016, 100 bottles and only for sale in Bradley's Off-licence. It sold out in a week, encouraging the Kinsale team to press on with the venture. 

 

The move into Whiskey production was a natural progression and they launched Red Earl Whiskey in April, 2020. Kinsale Spirit Co., look to be producing 300,000 bottles per annum, producing Irish Whiskey, Gin, and other spirits in time. 

 

Kinsale’s Red Earl is already being exported to several countries, including strong sales in the US and China. Work is under way for the delivery of two more whiskeys later this year: Great Earl Single Grain Irish Whiskey named in honour of Hugh, The Great O’Neill, and Spanish Earl Single Malt Irish Whiskey, in honour of Juan del Agula, representative of the King of Spain who fought alongside the Irish.

 

Kinsale Spirit Company also made history this week as they went to market with the first ever Whiskey Cask represented by an NFT (A non-fungible token) and auctioned on the NFT marketplace OpenSea. The 200-litre cask of Rare Irish Malt Whiskey, is live for auction until Friday, April 30th https://opensea.io/collection/rare-aged-irish-malt-whiskey-casks

 

Knockadoon Cliff Walk 26th April 2021

 Knockadoon Cliff Walk 26th April 2021

Ballycotton & Island distant IMG_1339

Ballycotton & Island distant 

Capel Island & Furze IMG_1330

Capel Island path IMG_1361

Dandelions IMG_1355

Pink & White flowers

Pink & White flowers

Pink Flowers

White flowers

Furze Ballycotton distant IMG_1345

Furze Ballycotton distant IMG_1346

Furze Ballycotton hazy IMG_1332

Furze IMG_1336

Glenawilling Beach 20210426_103948

Glenawilling Beach 20210426_103959

Lobster Pot IMG_1316

Paddy IMG_1341

Path Furze Sea IMG_1344

Piggery Protest Poster IMG_1327

Ploughed Fields IMG_1324

Signal Tower Cliffs IMG_1326

Signal Tower IMG_1328

Signal Tower IMG_1362

Yellow flowers IMG_1356

Youghal distant IMG_1329

East Cork Food Now. A One Day Snapshot

East Cork Food Now. A One Day Snapshot

With the 5km limit banished, we headed east on a little ramble that took us through Midleton to Killeagh and then back to the coast around Ballycotton. The weather was sunny and quite warm, all in our favour, as we had a quick, though far from exhaustive, look at what was going on food-wise in the area.

First stop was the relatively new Grumpy Bakers in Midleton. There was a little queue (partly for coffee) outside. Inside our first choice sourdough has been sold out (at about 10.00am). But they did have what turned out to be an excellent wholemeal sourdough and a delicious rhubarb and custard Danish.

Superb local cheddar available at Joe's Farm

Next stop was in the lovely countryside north of Killeagh where Joe’s Farm operates. You’ll know Joe and Sandra through Joe’s Farm Crisps (which have a wide distribution). But did you know, that once the pandemic struck, they turned part of the yard into a farmers market. Of course they have lots of their own vegetables and potatoes for sale but much more besides, including produce from Waterford (Tom Baldwin’s ice-cream) and Achill Island (Sea Salt and Sea Salted Fudge) and Laois (The Merry Mill). No shortage of more local produce either including home baking and the most delicious Raspberry Jam (produced by the adults and children of the Cooking Club in Youghal). In no time at all, we had our bags full and ready for road. Oh, by the way, they don’t do credit cards so be sure and bring cash (including perhaps a few small denomination notes).

The sun was well and truly in charge as we pulled into the car park opposite the Sea Church Restaurant and Concert venue. By the way, the newly installed Sea Church van opens for business on Wednesday April 28th. It will be open 7 days a week 10AM - 4PM for all your coffee and cake needs.

We strolled in toward the village proper where CUSH restaurant is offering an At Home service. We didn't get that far though. Spotted an ice-cream cone outside the Trawl Door and, in a separate room called Coney Island, got a couple of delicious cooling beauties, Strawberry along with a Rum & Raisin both made by Glenown Farm of Fermoy. We could also have had a lot more including an East Cork Mess or a Ballycotton Banoffee! Had a quick look at the Trawl Door itself which was busy. Lots of good stuff here, including a selection of wine and a very tempting deli counter. Must call there again when it’s less busy and when I don’t have an ice-cream in my hand.

Strawberry ice!

The Blackbird and The Schooner Bar here are not able to open of course under the current regulations but each offers takeaway at weekends. The popular Skinny's Diner also has weekend hours posted up on the window but you may need to check in advance.

Back then to pick up the car and our next destination was the beach at Ardnahinch. Here, the car park was close to full. On the beach itself as we walked along, we could see about 15 colourful "kites” in the sky at the next beach up, Ballinamona, quite a spectacle provided by the kite surfers as they enjoyed the brisk wind!

But we weren't there to see them! We were looking for the Trawler Boyz from Ballycotton who set up shop every weekend in the Ardnahinch Car Park. But we were too early as they weren’t due to start for another hour or two. There are some good reviews coming from that three person operation and they later reported selling some 500 meals during their few hours there. Check their Facebook page for opening times. Hours currently shown are: Fri & Sat 4.30-8.30; Sun 1.000-7.00. Tel: 086 4073057.

After Ardnahinch, we headed to a very important date, to collect our “At Home” dinner from Ballymaloe House. These meals come in all types of boxes and bags but none presented as classily as this one, it even had a bunch of tulips attached! We got a great welcome and a lovely chat as well. And the meal, featuring the first of their asparagus, East Cork Beef Cheek, a gorgeous panna cotta plus a super Irish cheese plate, was also high class. Details and next menu here.  

Ballymaloe Pop Up Wine Shop. Saturday afternoons only.

As we arrived, Colm McCan was opening up a Pop-up wine shop at the front of the Grainstore. He had a well-judged selection of organic and natural wines, also the Ballymaloe Gin. And also there was their very own cider, made with apples grown on the farm, including Dabinett, Crimson Bromley, Santana, Topas, Delles Bell and Dellinquo. You can get it only in Ballymaloe or though the At Home menu. Delicious and refreshing as we found out when we got home and relaxed in the garden before getting that marvellous dinner onto the table later on. Quite a day in the east.

PS: A day or two later, we were in Knockadoon. You’ll find the Lobster Pot food truck in place at the pier here, again opening at the weekends.

Two Excellent German Wines from Wines on the Green at the Celtic Whiskey Shop

Two Excellent German Wines

 from Wines on the Green

at the Celtic Whiskey Shop

Never associated Dublin's Celtic Whiskey Shop until a week or two back when I noticed an online "quiz" with bottles of wine for the winners. So I entered and won these two lovely wines from Baden's Fritz Waßmer. Then I looked a little closer at the Celtic website and saw that the full name is Celtic Whiskey Shop & Wines on the Green. And there is a huge selection of wine available there. Well worth looking at!

 Fritz Wassmer Weisser Burgunder Baden 2019, 12.5%, €19.00

This German Pinot Blanc is barely coloured, making it easy to spot some micro-bubbles clinging to the glass (it’s not sparkling!). By contrast, the aromatics are quite rich, with citrus prominent. A touch of apple in there as well. Citrus, pear and apple also feature on the rich palate, even a hint of almond there too, before a lip smacking dry finish (the label is marked Trocken).

This lovely well balanced wine is excellent on its own but, boasting that decent acidity, is quite capable of holding its own at the table with the likes of soft cheeses, salads with cream dressings, flaky fish (eg cod) and vegetarian dishes. Serve at 8-10 degrees. 

Weisser Burgunder is the German for Pinot Blanc which originated in Burgundy and you’ll also find some excellent examples in Alsace. They grow quite a bit of it in German areas such as Saale-Unstrut and Sachsen and around Baden where our Fritz Wassmer is one of its leading fans. He’s not bad at the Pinot Noir either!

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Overall though, despite being grown in many countries, Pinot Blanc is, according to Grapes & Wines, “one of the wine world’s genuine Cinderellas..”. Alsace, where Meyer-Fonné makes the outstanding Vieilles Vignes, is perhaps where you’ll find it more often than elsewhere. Grapes & Wines also hint that the grape may find an English home, particularly in Kent and Sussex where “lovely examples” have already been produced.

Fritz Wassmer Spätburgunder Sommerhalde Bombach 2017, 13%, €63.50 

Big. And beautiful!

Colour, at first glance, is more or less typical of the Pinot Noir (Spätburgunder) grape: a mid-ruby. When held against the white background, it is even lighter, close to a rose. Aromas are quite intense, red berries and darker bigger fruit like plums and cherries, plus a touch of pepper. The palate is surprisingly bright and light, beautiful almost tart flavours of cherry and cranberry and spice. Intense yet elegant with an amazing harmony (fresh acidity, smooth tannins) all the way to the lengthy finish.

The producers say: Since founding the winery in 1998, Fritz Waßmer has pursued his own wine style: independent, finesse-rich and profound wines. He is passionate about Pinot Noir and his special affinity to Burgundy, the cradle of Pinot Noir, is reflected in his daily work as a winemaker.

The Sommerhalde Bombach is located in the eastern part of the Breisgau region, with a southerly aspect, directly bordering the Black Forest. The wines benefit from the strong sunshine and the nightly cold air currents moving over from the Black Forest. The noticeable day-night difference in temperature promotes a slow ripening of the Pinot grapes with finely balanced harmony and fruit aromas.

Germany, you may be surprised to learn, is the third largest producer of Pinot Noir in the world, with only the USA and France ahead. Source: Grapes and Wine.

This is quite a wine, Very Highly Recommended. It comes in impressive bottle, much heavier than usual, so be careful when filling or topping up your glass. Note also that the dimple in the bottom (also known as the punt or kick-up) is much deeper than usual. There is a perception (and it has some weight behind it) that the bigger the punt, the better the wine. You may read more on the subject in an article on the Curious Wines website here.