CORK BUSINESSES DOMINATE THE SHORTLIST AS THE GOOD FOOD IRELAND® AWARDS RETURN

press release

CORK BUSINESSES DOMINATE THE SHORTLIST 

AS THE GOOD FOOD IRELAND® AWARDS RETURN

Margaret Jeffares, Founder and Managing Director of Good Food Ireland, and Simon Coveney T.D., Minister for Enterprise, Trade and Employment at launch of highly-coveted Good Food Ireland Awards. 

 

Good Food Ireland® is delighted to announce the shortlisted finalists for its highly-regarded awards. County Cork was revealed to have an impressive 14 finalists shortlisted – the most of any county in Ireland.

The winners are due to be revealed at a high-profile business lunch taking place on Monday 17^th April at The K Club, County Kildare.

The awards are unique in their cross-sector approach and core criteria around commitment to local Irish produce and the organisers are delighted to have them back after the Covid enforced gap. They aim to enhance linkages between agriculture and tourism and present significant opportunities for stimulating local production, retaining tourism earnings in the local area, and improving the distribution of economic benefits of tourism to the four corners of the island.

An independent panel of Irish and International leaders including Founder and Managing Director of Good Food Ireland® Margaret Jeffares, journalists John Wilson and Amii McKeever, IFAC Consultant Stephanie Walsh and Executive Chairman and Owner of Odyssey International Kevin Shannon, shortlisted the nominees from those businesses approved by Good Food Ireland®, subject to meeting strict criteria through onsite inspection. The expert panel will select the overall winner following mystery inspections and assessments.

The winners are due to be revealed at a high-profile business lunch taking place on
Monday 17th April at The K Club (above), County Kildare.

Featuring across 10 different categories, the County Cork businesses who made the shortlist are:

Hotel Of The Year – Hayfield Manor and Celtic Ross Hotel

Culinary Haven Of The Year – Ballymaloe House Hotel

Restaurant Of The Year – Fishy Fishy

Pub Of The Year – The Lifeboat Inn

Shop Of The Year – The Roughty Foodie

Food Truck Of The Year – The Garden Cafe Truck at Ballymaloe Cookery School and CRAFT West Cork at The Celtic Ross Hotel

Excellence In Food Tourism Award – Ballymaloe Cookery School Organic Farm & Gardens

Producer Of The Year (Fish & Seafood) – Ummera Smoked Products and "K'O'Connell Fish Merchants”

Producer Of The Year (Bakery & Chocolate) – Koko Kinsale and Praline

Producer Of The Year (Drinks) – Five Farms Irish Cream Liqueur

The public also has the opportunity to cast their votes for their favourite places across the island of Ireland in the Food Lovers Choice Award. The shortlist will be drawn from the finalists in all other categories. Online voting will commence on Tuesday 7^th March and remain open until Monday 20^th March.

Other awards of recognition will include Outstanding Contribution to Food Production, Outstanding Contribution to Irish Food/Drink Internationally and Lifetime Achievement Award.

Returning for the first time since pre-Covid, the awards – proudly sponsored by Kerrygold, Irish Farmers Association, Bord Bia, Tourism Ireland and National Dairy Council – will be opened by guest of honour, Simon Coveney T.D., Minister for Enterprise, Trade and Employment, and attended by some 300 guests including business owners, Irish and international chefs, buyers, food and drink writers, media and industry leaders. Anita Mendiratta, Special Advisor to the Secretary General of the United Nations World Tourism Organisation, will deliver the afternoon’s Key Note speech.

Margaret Jeffares, Founder and Managing Director of Good Food Ireland® says: "There is great excitement around the return of The Good Food Ireland® Awards this year to celebrate the successful collaboration of cross-sector businesses working together for inclusive economic growth.

“All of those wonderful businesses who have made the shortlist are a committed collection of passionate and driven people who genuinely capture the essence of Ireland's food and drink, setting it in a cultural context to inspire travellers, international consumers and locals to seek out real authenticity and Irish provenance. All the judges would like to extend our congratulations to them all and wish everyone the best of luck for the 17^th April."

See the full shortlist of finalists below. For full details on the individual awards, tickets to the event, and general information about Good Food Ireland® visit goodfoodireland.ie

 

 

About the Awards:

The 2023 Good Food Ireland® Awards are proudly sponsored by Kerrygold, Irish Farmers Association, Tourism Ireland, Bord Bia, IFAC and National Dairy Council.

All businesses approved by Good Food Ireland, subject to meeting strict criteria through onsite inspection, are eligible for the awards. An independent panel of industry experts will create a shortlist of finalists in each of the award categories. Following further onsite mystery inspection and assessment the winners will be selected. The public will also have an opportunity to vote from a shortlist of finalists for their Favourite Place to Eat, Favourite Food or Drink Producer or Favourite Place to Shop in each of the tourism regions across the island of Ireland.

 

Norma Kelly of Mitchelstown's Praline displays some of her delicious sweet things!

FULL 2023 GOOD FOOD IRELAND® AWARDS FINALISTS

Hotel Of The Year

Grand Central Hotel Belfast

Hayfield Manor, Cork

Celtic Ross Hotel, Cork

Anantara The Marker Dublin Hotel, Dublin

The Merrion, Dublin

The Europe Hotel & Resort, Kerry

The K Club, Kildare

The Dunraven Adare, Limerick

 

Culinary Haven Of The Year

The Bushmills Inn, Co Antrim

Killeavy Castle Estate, Armagh

Ballymaloe House Hotel, Cork

BrookLodge & Macreddin Village, Wicklow

Killeen House Hotel & Rozzers Restaurant, Kerry

Cashel House Hotel, Galway

Rathmullan House, Donegal

Ghan House, Louth

 

Restaurant Of The Year

Fish City, Antrim

An Port Mor, Mayo

Prime 74, Tipperary

The Lemon Tree Restaurant, Donegal

Potager Restaurant, Dublin

Woodruff Restaurant, Dublin

Aniar, Galway

Fishy Fishy, Cork

Hugo's, Dublin

 

Pub Of The Year

The King's Head, Galway

The Glyde Inn, Louth

The Tavern Bar & Restaurant, Mayo

Harte's of Kildare, Kildare

Mikey Ryan's Bar & Kitchen, Tipperary

The Lifeboat Inn, Cork

The Oarsman, Leitrim

Rusty Mackerel, Donegal

 

Café Of The Year

Sweet n Green, Clare

Kelly's Kitchen Café, Newport

Farmhouse Café & Bakery, Dublin

GROW HQ, Waterford

Fennelly's of Callan, Kilkenny

The Hungry Bear Café, Wexford

Barrons Bakery & Coffee House, Waterford

Kelly's Café, Wexford

 

Shop Of The Year

The Roughty Foodie, Cork

Country Choice, Tipperary

Buddy's Farmers Market, Dublin

Brogan's Butchers, Meath

Cavistons Seafood Restaurant & Food Emporium, Dublin

Leaf & Larder Delicatessen & Bakery, Kerry

Firecastle, Kildare

 

Food Truck Of The Year

The Garden Cafe Truck at Ballymaloe Cookery School, Cork

CRAFT West Cork at The Celtic Ross Hotel, Cork

Koha Street Kitchen, Sligo

SEABISCUIT at The Strand Cahore, Wexford

 

Sustainability Award

GROW HQ, Waterford

BrookLodge & Macreddin Village, Wicklow

Connemara Smokehouse, Galway

Oriel Sea Salt, Louth

Fish City, Antrim

Atlantis of Kilmore Quay, Wexford

O' Shea Farms, Kilkenny

 

Excellence In Food Tourism Award

Long Meadow Cider, Armagh

Burren Smokehouse & Visitor Centre, Clare

Ballymaloe Cookery School Organic Farm & Gardens, Cork

Wilde Irish Chocolates, Clare

Vintage Tea Trips, Dublin

The Glyde Inn, Louth

Coppenagh House Farm, Carlow

Producer Of The Year – Fruit & Vegetables

"Garryhinch Wood Exotic Mushrooms", Offaly

The Apple Farm, Tipperary

O'Shea Farms, Waterford

Kearns Fruit Farm, Wexford

 

Producer Of The Year - Meat

Coppenagh House Farm, Carlow

Market House Ennistymon, Clare

Calvey's Achill Mountain Lamb, Mayo

Jane Russell's Original Irish Sausages, Kildare

Kelly's of Newport, Mayo

Donabate Dexter, Dublin

 

Producer Of The Year - Fish & Seafood

Burren Smokehouse, Clare

Ummera Smoked Products, Cork

"K'O'Connell Fish Merchants ", Cork

Realt na Mara Shellfish, Kerry

Atlantis of Kilmore Quay, Wexford

 

Producer Of The Year – Bakery & Chocolate

Koko Kinsale, Cork

Praline, Cork

Jinny's Bakery & Tea Rooms, Leitrim

Walshe's Bakehouse, Waterford

Ditty's Bakery, Derry

 

Producer Of The Year - Drinks

Armagh Cider Company, Armagh

Jackford Irish Gin, Wexford

Western Herd Brewing Company, Clare

Five Farms Irish Cream Liqueur, Cork

Dew Drop Inn & Brewhouse, Kildare

 

Producer Of The Year - Dairy

Glastry Farm Ice Cream, Down

The Village Dairy, Carlow

Freezin Friesian, Waterford

Killowen Farm, Wexford

Boyne Valley Farmhouse Cheese, Meath

 

Producer Of The Year - Jams & Savoury

Wexford Home Preserves, Wexford

Leahy Beekeeping, Galway

Achill Island Sea Salt, Mayo

Wild Irish Foragers & Preservers, Offaly

Harnett's Oils, Down

Keogh's Crisps, Dublin

 

Producer of the Year

Supreme Award

Outstanding Contribution to Food Production

Outstanding Contribution to Irish Food and Drink Internationally

Lifetime Achievement Award

Good Food Ireland®

goodfoodireland.ie

@goodfoodireland

CorkBillyBeers #14. Craft with super lagers by Whitefield, 9 White Deer, Galway Hooker, and Schlenkerla

CorkBillyBeers #14

Craft journey with super lagers by Whitefield, 9 White Deer, Galway Hooker, and Schlenkerla

Lager is the most popular beer in the world and there are quite a few variations. See bottom for brief details of German styles. There are more, especially in Czechia and Austria. We have a few styles here including Vienna, a German Rauchbier and also an organic Pilsner from Galway Hooker. All in all, these four make for a very enjoyable session!

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Galway Hooker Organic Pilsner 4.1% ABV, 440ml can CraftCentral

“One of Ireland’s first organic beers, this is a light and refreshing lager with a crisp dry finish.”

Lets see! It comes in a clear gold colour, quite a head, white and foamy.  A slight hint of sweetness in the aromas and yes light and very refreshing indeed in the mouth followed by a snappy and satisfying finalé. You can taste why this smooth Pilsner, crafted from organic ingredients, inspired by their “ commitment to sustainability and artisan methods” is now one of their core beers. 

“Malt depth is often quite slight but can add complexity and a sweetness that enhances hop flavour,” declares author Mark Dredge, speaking of modern pilsner. Looks like Galway Hooker got it spot on here, even if the ABV and IBU are at the lower end of the respective scales. 

Lager is by far the most popular beer in the world; Pilsner is part of the family. Good to see more and more Irish brewers coming up with excellent examples though organic efforts are very rare. I know Denmark’s ToOl do one but can’t think of another Irish one.

Hooker talk the talk and walk the walk. “For every pint of Galway Hooker Organic Pilsner we pour we will make a donation to Hometree to offset the ecological impact of its production."

They use locally sourced water from the west of Ireland which contains an ideal balance of minerals for brewing. “All of our water passes through an activated carbon filter to ensure the purest quality and flavours in our beers.”

"The whole purpose of the brewing process is to make a food source for yeast to grow on. One of the by-products of this growth is alcohol. Because yeast is a living microorganism, it keeps regenerating itself every time we make a batch of beer. This means that we can harvest the yeast from one batch of beer and reuse it for the next batch. We have a special tank to store the yeast between batches.”

Check out their story here.  

Very Highly Recommended.

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Whitefield Jockey Hall Vienna Lager, 5.4% ABV, 500 ml bottle No. 21

Whitefield are well known for their European style beers, including lagers, and this Jockey Hall, with its smooth body and crisp finish, is one of them.

It also has the usual Vienna Lager amber colour, with a white head that sits around for a spell. The Vienna Malt, which accounts for the colour,  brings out a complex toastiness in the flavour and gentle hop character with a low fermentation temperature ensure a good crisp finish. Be ready to lick your lips after each sip. And there is no need to gulp, sips are fine thanks to the delicious flavours of this expertly crafted lager.

Very Highly Recommended.

In the summer of 1993, Cuilan Loughnane had a “road to Damascus" moment while sitting in one of Heathrow’s pubs one glorious summer's evening on a 4-hour stopover en-route to Vancouver: “I witnessed a bar maid performing a very unusual looking ritual, while trying to pour a beer into a glass. I witnessed it again 10 minutes later and again and again.

She was pulling a white ceramic lever with her left hand with what looked like a considerable amount of effort. As the lever arced downwards her entire upper body arched inwards towards the counter. In her right hand was a pint glass, which she was holding under a swan necked spout that was below the white lever. Into the glass was flowing some form of beer, strange looking stuff.”

His own curiosity led the young man to start asking questions, his first steps to becoming a craft brewer. More of the story of Whitefield (and Dwans and White Gypsy before that) here in a recent post.

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9 White Deer Stag Kolsch 4.2% ABV, 500ml bottle

Ballyvourney brewery 9 White Deer presents this, their Kolsch style lager beer, with a bright and clear yellow/amber colour and white head. With its high carbonation level and gentle hop character, it is palate friendly with an almost creamy feel. Easy to quaff and easy to see how this refreshing beer has become one of their biggest selling beers.

Its reputation quickly grew from the brewery’s early days, thanks to the local water and guidance from a famous German brewmaster.  Soft is the operative word here as the water, from the Cork and Kerry mountains, is really soft, just perfect for lager style beers. 

And the guidance they got from Roland, then brewmaster of the well known Munich brewery Augustiner and still a friend of the Ballyvourney brewery, could not have been bettered. Kolsch and 9 White Deer were on their way, on their way to stay.

They are very happy with it: It has a gentle hop and malt character, a classic German style of beer brewed with German Noble Hops, Premium Irish and German Malt and German Yeast. Stag Kolsch gets an extended lagering time where it can develop and mature into this classic premium European style beer.

As a bonus, like all their beers, this is gluten free.

Very Highly Recommended.

Recent feature on 9 White Deer here

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Aecht Schlenkerla Rauchbier Urbock, 6.5% ABV, 500 ml bottle Bradleys

“Liquid bacon fries.”

Bamburg is the home of smoked beer (Rauchbiers) and a pilgrimage for the style’s aficionados. Some of our Irish craft brewers have been to the German town and Kinnegar, Whiplash and Crew have made examples of the style. Limerick’s Crew described the “weird and wonderful” Bamburg drinks as liquid bacon fries.

And liquid bacon fries is quite close to summing up the aromas, even the palate, from this unusual lager. Colour is dark, not quite solid black (more like Coco Cola) and the head is tan. Aside from the bacon, there is smoke on the palate too but the malt, plus an acidity that cuts through, prevent the smoke element from dominating. Flavours of coffee and toffee on the smokey finish. Definitely on the maltier side, but it isn't sweet at all.

October to December is bockbeer time in Bamberg and at the Schlenkerla brewery. According to old tradition, as early as May the Original Schlenkerla Smokebeer - Urbock is being brewed. After the brew in classic copper kettles, it matures for months in the historic cellars underneath Stephansberg. Those are part of the tunnel system of Bamberg, which is more than 700 years old. As the temperature there is constantly at around 8°C they have been used by Bamberg brewers for centuries to mature and lager their beers. The Ur in Urbock, means fresh (as us Irish speakers well know!). Bock means various things: a goat, lust, or in our case a dark beer (lager).

Schlenkerla smoked malt is kilned directly over an open wood fire. The smoke from this fire penetrates the malt and gives it its unique smoky flavour. Until the invention of modern malting systems in the 17th and 18th century with heat exchangers running on coal, oil or gas, smoke kilns were THE standard. As the new industrial form of malting was much more cost efficient, the smoke kilns everywhere were closed down. Not so at Schlenkerla! Indeed,  Slow Food® has made Schlenkerla Rauchbier a passenger in its “Ark of Taste”.

Geeks Bits

Original gravity: 17.5 °p

Alcohol: 6.5%

Bitterness: 40

Ingredients: Water, barley malt, hops

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German lager types

“Pils” may be Germany’s most well-known lager. Aromatic, crisp and moderately bitter it is refreshing and a terrific session beer.

Maibock is the spring beer (Mai = May). Hops and malts get a turn here. Quite versatile at the table with pasta dishes, salmon, or shellfish recommended.

Märzen has traditionally been brewed in March to be enjoyed at festivals starting in September. Again, there’s usually a good balance between malts and hops and you can enjoy it at Oktoberfest with the schnitzel, brockwurst and game.

Kolsch comes from the German city of Cologne (Köln). It is a light and refreshing ale-lager hybrid, hybrid because its producers employ elements and techniques of both lager and ale.  It is made with an ale yeast and cold finished like a lager.

 

Helles can be easily found in Munich, its crisp finish similar to Pils. Cool and refreshing, this everyday beer goes well with salads, shrimp, or fish, an excellent session beer.

There are quite a few other types including Rauchbier (see the Schlenkerla above). And our own Whiplash and Kinnegar have have each made excellent Black lagers.

How To Pour A German Lager From A Bottle*

1. Tilt the glass or stein at a 45 degree angle.

2. Place the tip of the bottle in the glass, and pour the beer quickly down the side.

3. Start to straighten the glass as the beer reaches the top to create a nice head of foam.

* from kegworks.com 

NEW LIMITED-EDITION GREEN SPOT QUAILS’ GATE IRISH WHISKEY

press release

NEW LIMITED-EDITION GREEN SPOT QUAILS’ GATE IRISH WHISKEY

The third instalment in the Green Spot Wine Geese Series has been unveiled as a limited-edition single pot still Irish whiskey finished in Pinot Noir casks in a partnership with Quails’ Gate winery

Irish Distillers, makers of Green Spot Single Pot Still Irish Whiskey, has partnered with the Quails’ Gate winery in Canada to introduce the third instalment in the Green Spot Wine Geese Series, Green Spot Quails’ Gate. Joining permanent expressions Green Spot Château Leoville Barton and Green Spot Chateau Montelena, the series is a celebration of Ireland’s historic contribution to the wine world, as tribute to the group of Irish families known as ‘The Wine Geese’ who left Ireland and set up wineries across the globe.

Finished in Pinot Noir casks, Green Spot Quails’ Gate represents two stories of Irish endeavour from the two Irish families who inspired this special edition whiskey. Green Spot Single Pot Still Irish Whiskey was originally produced exclusively for the Mitchell family, who commenced trading in 1805 in the heart of Dublin. This limited-edition expression reflects the colourful history of the Mitchell’s whiskey bonding business which commenced in 1887, whereby they sent empty wine, sherry and port casks to the local Jameson Distillery to be filled with new single pot still spirit for maturation in the Mitchell’s cellar warehouse. The wine influence added an exciting new dimension to this whiskey already renowned for its excellent quality, and it was at this point that Mitchell & Son developed a reputation for creating some of the finest single pot still Irish whiskey to be found in the Irish capital.

Located on the shore of Okanagan Lake in British Columbia, Canada, Quails’ Gate Winery was founded by the Stewart family in 1908 after Richard Stewart Sr immigrated to Canada from Kildare, Ireland. Today, they produce some of Canada’s most exquisite wines, including their award-winning Family Reserve Pinot Noir.  

For whiskey and wine lovers alike, whether a budding enthusiast or a sommelier in the making, Green Spot Quails’ Gate adds a wonderful wine twist on the exceptional single pot still whiskey. Initially matured in American oak and ex-sherry casks, the liquid was then finished for 16 months in Pinot Noir casks to impart a delicate red wine bouquet to the nose, with notes of ripe cherry and juicy raspberries. The residual soft tannins from the pinot noir give a silky sweet texture to the palate with notes of dried cranberries that work in harmony with Green Spot’s signature tastes of red apple, sweet pear, vanilla and nutmeg. The result is a unique and vibrant flavour reminiscent of the shimmering blues of the Okanagan Lake and the green fields of Ireland.

Deirdre O’Carroll, Blender at Irish Distillers, commented on the new release: “Green Spot, with its distinctive blend of green apple, vanilla and toffee flavours, has been a beloved Irish whiskey since the 19th century, thanks to the Mitchell family.”

"Maturing Green Spot Irish Whiskey in the Pinot Noir casks from Quails’ Gate adds a fascinating and delectable assortment of rich red berries from the red wine seasoning that perfectly balances Green Spot’s orchard fruits and toasted wood finish for a flavoursome, complex expression. Whether a whiskey enthusiast or a wine connoisseur – or both – we hope this addition to the Spot family will be cherished by those in Ireland, Canada and everywhere in between."

Rowan Stewart, the winemaker at Quails' Gate winery, added: "The partnership between Spot Whiskeys and Quails’ Gate celebrates the best of both worlds: the deep roots of the whiskey tradition and our family tradition of winegrowing. Together, we have created an exciting collaboration that is both complex and memorable, honouring the legacy of both traditions.”

A non-chill filtered release bottled at 46% ABV, Green Spot Quails' Gate will be released from March 2023 in limited quantities in the US, Canada, Ireland, France, UK and Global Travel Retail at the RRP of €65, $70, £54.

Katherine Condon and Rowan Stewart

Gold Spot Quails’ Gate Tasting Notes

Nose: Vibrant oak fused with notes of ripe cherry and fresh, juicy raspberry, elevated by the wine seasoning. These aromas are in balance with Green Spot’s signature orchard fruits of apple and sweet pear. The earthy, woodland spices lend themselves to the deep and complex characteristics found interwoven amongst the sweet vanilla and red wine bouquet.
Taste: It begins with a silky and sweet mouthcoating texture, with the wine`s soft tannins gradually showing their presence. Notes of dried cranberries and red apple follow, adding to the ever-expanding array of fruits in this wonderfully complex whiskey. Clove spice and grated nutmeg work in balance with the succulent fruits, seasoned oak and crisp barley.

Finish: The toasted wood and pot still spices gently fade, with the fruits and red wine seasoning taking the final bow.

Link to purchase online: