THE GOOD FOOD IRELAND® AWARDS 2024

 ANNOUNCING THE GOOD FOOD IRELAND® AWARDS 2024

L to R, Heather Humphreys T.D., Minister for Rural & Community Development, Margaret Jeffares, Good Food Ireland®, Paul Heery, General Manager, The K Club and Ivan Kiersey, Freezin' Friesian at the official launch of the Good Food Ireland Awards® 2024

 

The Good Food Ireland® Awards 2024 were officially launched by Heather Humphreys, T.D. Minister for Rural and Community Development and will take place on Monday, November 11^th at The K Club, Co Kildare.

 

 

These highly-regarded cross-sector awards, celebrate businesses at every layer of our island’s food and drink industry – from primary producers, to manufacturers, to chefs, shops and restaurants – who embody all that makes Ireland’s food offering so standout.

 

Minister Heather Humphreys T.D. says: “As Minister for Rural and Community Development, I am delighted to have been in a position to invest in a number of rural and regeneration projects that will do so much in terms of supporting Ireland’s food industry.

 

“Through the Rural Regeneration and Development Fund, we are transforming an old historic site in Athy, County Kildare, into a State-of-the-Art food, drink and innovation hub. Similarly in County Roscommon, we have invested hugely in the Castlerea Food Hub to enable it to become a major driver of food innovation, enterprise and job creation in the region. And just last week saw the official opening of the first centre of excellence for the Irish food industry in the country in Athenry, County Galway. These are just some of the projects that my Department is supporting through investment under our ambitious five year rural development strategy, ‘Our Rural Future’.”

 

Minister Humphreys went on to send her best wishes to the participants and adjudicators involved in the Good Food Ireland® Awards 2024. She added: “I’m delighted to support the Good Food Ireland® Awards 2024 – a wonderful initiative that will showcase all that is good about Ireland’s food industry. Irish food producers are world leaders in their field and do us all proud on the global stage.

 

“I have no doubt that the adjudicators face an extremely difficult task as they choose the respective winners in each award category. I wish all the participants and organisers the very best of luck and I have no doubt these awards will be a huge success.”

 

The core emphasis of the Good Food Ireland® Awards is the use of local, fresh, seasonal, Irish ingredients, highlighting tourism-hospitality and retail businesses that prioritise local produce and encouraging others. This in turn supports Irish farmers, food producers and fishermen, sustainably strengthening local economies and communities.

 

This year’s award categories include: Producer of the Year; Drink Producer of the Year, Sustainability Award; Food Truck of the Year; Shop of the Year; Pub of the Year; Culinary Haven of the Year; Hotel of the Year; Café of the Year; Outstanding Contribution to Food Production; and Excellence in Food Tourism Award.

 

Margaret Jeffares, Founder and Managing Director of Good Food Ireland® adds: “Good Food Ireland® is a unique all-island destination brand, showcasing premium culinary and agri-food offerings for almost 20 years, creating competitive advantage and attracting visitors seeking authentic, Irish food and drink experiences. I am honoured that Minister Humphreys recognises the important role of Good Food Ireland® and its benefit to rural and community development.

 

“We’re on the ground, we work alongside Ireland’s agri-food and tourism industry across the four corners of our island. We hear first-hand what is needed from these proud farmers, fishermen, food and drink producers and tourism hospitality providers. We use this knowledge to foster a sense of community, encouraging collaboration and knowledge-sharing and promoting innovation. By highlighting these premium cross-sector experiences, the Good Food Ireland® Awards help contribute to economic diversification, increased tourism revenue, preservation of our agricultural and culinary heritage and improved sustainability and quality of life in rural communities. They celebrate the 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, authentic Irish food and drink experiences”.

 

Dairy farmer and Ice Cream Producer Ivan Kiersey who co-owns Freezin’ Friesian with his two brothers on their County Waterford family farm says: “Being associated with the prestigious Good Food Ireland® Awards elevates our brand reputation and recognition amongst consumers, chefs, and food enthusiasts. This helps us attract new customers, increase sales, and establish Freezin’ Friesian as a leading primary food producer”.

 

Paul Heery, General Manager of The K Club and host of the upcoming awards adds: “We loved hosting last year’s return of the Good Food Ireland® Awards. It was an incredibly inspiring and uplifting day for all the team. Good Food Ireland’s emphasis on local sourcing and sustainability practices, aligns perfectly with ours and the growing demand for authentic Irish food and drink amongst discerning travellers. The Awards showcase The K Club’s commitment to these values by creating a unique dining experience that reflects the rich culinary heritage of Ireland.

 

“Celebrating with some of the bastions of our country’s burgeoning food scene also helps us to expand our reach within the local culinary community and associate The K Club with this reputation for quality and authenticity to attract discerning food lovers. We cannot wait for another crack of the whip this year, elevating last year’s business lunch to a glamourous evening event that’s going to feel like one big party including a delicious dinner fuelled by the very local producers we’ve gathered to celebrate”.

 

All businesses that have met strict criteria prior to being approved to the Good Food Ireland® collection are automatically eligible for the awards. For the first time this year there will also be an opportunity for all other businesses around the island of Ireland that believe they share the Good Food Ireland® philosophy to enter for free, a dedicated “Food Lovers Choice Award''. For more information and online entry as well as updates regarding the individual awards, tickets to the event, and general information about Good Food Ireland® visit goodfoodireland.ie

 

CHEF AISHLING MOORE SETS SAIL TO PROMOTE HER NEW BOOK: ‘WHOLE CATCH’

 CHEF AISHLING MOORE SETS SAIL TO PROMOTE HER NEW BOOK: ‘WHOLE CATCH’

Aishling Moore, head chef and owner of goldie, Cork’s famous, sustainable, seafood restaurant, will promote her new book ‘Whole Catch’ at two exciting new collabs in February 2024.

Venues include the uber-hip Dead Rabbit Irish pub in NYC where she and fellow Irish chef, Mark Moriarty, will help diners celebrate St Bridget’s Day in style with a series of sell-out lunches and dinners on Sunday 4 February.

Later in the month, on the 18th of February, Moore and her good friend Daniel Hannigan will cook for guests for one special evening at Hannigan’s Orwell Road Restaurant in Rathgar, Dublin 4. Tickets are €90 pp and can be purchased at www.breenbros.com

Expect lots of wonderful Irish seafood cooked with the utmost style and skill and a good dollop of Moore’s sense of the quirky and exotic. Dishes will be taken from her new book which is a feast of delicious, easy-to-cook seafood recipes, with the whole family in mind.

The title of the book 'Whole Catch' refers to the founding principal of Moore's goldie restaurant, where she takes the entire catch landed by the local fishermen who supply her. This dictates what is on her daily changing menu. Nothing is discarded so there is no waste and her suppliers also benefit. Moore's fin-to-gill style of cooking ensures that as much of the fish as possible is used - again reducing waste to an absolute minimum.

Moore won ‘Best Young Chef in Ireland in 2023’ and Goldie won Best Casual Dining Ireland in 2022. The restaurant has retained its Michelin Bib Gourmand since it opened in 2021.

‘Whole Catch’ is the second 2024 launch from the Blasta Books stable. It can be pre-ordered on https://blastabooks.com/products/blasta-books-10-whole-catch

press release

Taste of the Week. The Apple Farm’s Apple Crisps

Taste of the Week

The Apple Farm’s Apple Crisps

Have you had the opportunity to try the Apple Farm Apple Crisps? If not, do look out for them as they are our Taste of the Week.

Con Traas makes his delicious product with slow-dried Irish Elstar Apples.  He grows some sixty varieties of apple in Cahir and the October ripening Elstar is the one chosen for these gorgeous crisps.

They are little circles of delight. The first “feel” on your tongue may lack promise. But just give it a second or two. Then the dried apple softens and the magical apple juices start to flow across the palate.

Quite a delight and glad to mention it here as Taste of the Week.

Check out their website, including online shop, for more details.

Beer Of The Week: Rye River Nocturne Export Stout

Beer Of The Week

Rye River Nocturne Export Stout, 6.0% ABV, 500 ml bottle, Dunnes

In the dark of the night, a nocturne worthy of an encore.

Rye River's Nocturne Export Stout is a midnight-hued masterpiece that blends the rich intensity of espresso and dark chocolate, laced with wisps of smoke that engage the nose. The flavours are equally intense, with rich roast caramel gently blanketing the palate and lingering long after the final sip.  It is a smooth stout with a harmony of flavours that demands to be savoured, and it's sure to leave you craving more.

One nocturne worthy of an encore. Very Highly Recommended.

The Rye River brewery also does a Eventide Irish Stout at 4.5% ABV. I haven’t had an opportunity to try this one so far.

Much of the flavour comes from the speciality malts used: Carafa Special 2, Chocolate Malt, Munich 2 Malt, Pale Malt, Special W, and, yes, Smoke Malt.

Rye River uses just one hop, the American Columbus. This is not at all unusual. Quite a few breweries use it solo for a range of beers from IPA to Barley Wine. 

See Beer of the Week Weekly Index here.

Obama put this Spanish Wine on the map! Peza do Rei Ríbera Sacra (DO)

Adega Cachi Cachín Peza do Rei Ríbera Sacra (DO) 2021, 13.0%, €20.95

How Obama put this Spanish Wine on the map!

64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

From a tiny vineyard in Spain’s Ribeira Sacra, its wines admired by the Castillian kings in medieval times and by a recent American president, comes this Very Highly Recommended red.

The colour is mid-ruby. Aromas of medium intensity (lighter red berried fruits). Fresh and fruity with good acidity, not unlike a young Cabernet Franc from Chinon or Bourgueil. Cherry and raspberry in the flavour mix. This is a balanced, soft easy-drinking wine with a long refreshing finish.

Barack Obama, no less, was the US president who gave this very wine a major boost a few years back when the Cachin Peza do Rei was chosen for the toast at a gala in Washington, D.C., to honour the contribution of the Hispanic community in US. The demand for Peza do Rei bottles skyrocketed.

Good Food and Superb Service at Naturally Nourished Lunch. And they open in North Point in March!

Good Food and Superb Service 

at Naturally Nourished Lunch.

And they open in North Point in March!*

The first thing we noticed when we walked in the front door of Naturally Nourished in Penrose Dock was the queue. They come for lunch early here. It was noon. But no worries. The line moves quickly. There are menu boards, one black (standing on the floor as you enter), and the others (over the counter) are white.  Quite a few of the customers know exactly what they want and order accordingly. You pay, get a numbered block (small) and find a table.

We had chosen a few dishes from the online offering but what we didn't realise until we visited last week was that some (the Goats Cheese Salad, the Buffalo Chicken Salad, and the Beef Fillet Stiryfry, for example) would not be available until 12.30. Regulars will of course know that! So we gave in our (rethought) order and paid the cheerful person at the til.

We were hardly seated when our food arrived. Thanks to a whole lot of preparation and an efficient system and staff, there is no delay worth talking about and so that line you see on arrival moves along quickly. It is a spacious restaurant, bright and airy, comfortable too and well worth a visit. They also have an outlet in City Gate at Mahon and a third is due to open in March*.

There is quite a choice here including soups, salad bowls, curries, specials and sandwiches. Grab a sandwich if you are in a rush or maybe a bag of crisps and a bottle of Kombucha from their mini-deli. Cutlery is already on the table, and if you want water, just get yourself a jug from a central stand.

One of us decided to go for the Roast Root Vegetable soup but needed help from the other - a second spoon was called for and arrived in no time at all. It was a generous serving (€5.00) and came with a slice of toothsome brown bread.

In addition to the salads already mentioned, you can pick from Asian Noodle, Budda Bowl and Protein Punch Salad. Sandwich choices include Reuben Spiced Baguette, Chicken Tikka Baguette, Ham, Slaw and Cheese, and a Chimichurri Ciabatta.

Curries, salads and sandwiches can all vary a little from day to day (email for details). My main dish was the Satay Bowl of warm roast chicken, roast broccoli, the peanut Satay sauce, and spinach, a top-quality dish and excellent value at €10.50.

Satay

CL also went Asian and enjoyed her Mild Indian Curry with onion, chickpeas and basmati rice served with warm marinated chicken (also €10.50). Soon two very contented customers headed out, well fed on a cold day!

There are also some very tempting dishes on the breakfast menu. For more info, be sure to check their website here. Reservations are taken for tables over 6 only;  for smaller tables, it is walk-in only and as the tables turn quickly you should have no problem getting a seat. To make a reservation please call Penrose Dock 0214551173 or City Gate, Mahon 0858564641.

Could do better? Dishes are not designated as vegetarian or vegan or gluten-free - I know some are self-evident. Also, there is no fish/seafood option.

You'll find Naturally Nourished here from March. Perry Street operated here for quite a while and, more recently, Lemon Pepper were the occupants

* Their third restaurant will be in the North Point Business Park, just off the Commons Road. They made the announcement on social media last Saturday: "It features the brightest airiest interior and we can joyfully say the biggest kitchen we've had to date 🥹🤩 🙌 so expect a lot more exciting new warm bowls, different special hot sandwich options daily and salads that are absolutely bussin'!! 😏 See you March 11th North Side!"

Barry Collins' SuperValu Carrigaline Grand Relaunch following a €3.5m Investment

press release 

Barry Collins' SuperValu Carrigaline Grand Relaunch following a €3.5m Investment 

David Collins Owner, & Mary Webb staff member, celebrating working 50 years, with Glenn Leacy General Manager, Shane McCarthy Fresh Food Manager, and staff members, cutting the ribbon at the Official Opening. Photo Siobhán Russell

 

A beloved cornerstone in the Carrigaline community, Barry Collins' SuperValu Carrigaline relaunched its store on Friday, 26th of January 2024. This momentous occasion marks a significant investment of €3.5 million, reinforcing the store's commitment to providing an unparalleled shopping experience for valued customers. 

 

The extensive renovation project has been a collaborative effort, with a special focus on supporting local businesses, having partnered with Walsh Construction and BCD Electrical, esteemed local contractors, for this undertaking.  

 

With a current team of 168 employees, Barry Collins' SuperValu Carrigaline is delighted to welcome an additional 30 new hires into the business. This expansion not only boosts employment opportunities but also reinforces their commitment to fostering local talent and contributing to the prosperity of the Carrigaline community. 

 

Commenting on the launch of the new store, David Collins, Store Owner said: “We are delighted to be opening our new look store after significant investment and much hard work from the team. The new state-of-the-art store will be a shining example of the best that SuperValu has to offer and has been designed to be as environmentally friendly as possible. The relaunch signifies our dedication to local support and delivering an unmatched shopping experience.

Carrigaline Pipe Band members Johnny O'Connor,Darcy O'Regan, Eoin O'Connell, Pat Tobin, and Stephen Nugent, with Glenn Leacy General Manager & David Collins Owner, Barry Collins Supervalu & sponsor of the Drums, at the Official Opening. Photo Siobhán Russell

We are really looking forward to opening our new-look store to the community, and our amazing team will be on hand to welcome customers and share some amazing launch offers. We believe in supporting our community by caring for our environment, so we are particularly proud of the dedicated eco-friendly technologies throughout the new store.

We can’t wait to bring our new offering to the people of Carrigaline and are extremely grateful to all our loyal customers who continue to support us in the local community. We look forward to seeing them in store again soon.” 

 

The relaunched store will offer an array of new and exciting products and services to cater to the diverse needs of customers. Among the highlights are a state-of-the-art butcher counter, a full traditional bakery, and an extensive range of locally produced fresh foods.

Expert bakers, butchers, and fishmongers will introduce innovative creations through 'Prepared by Our Butcher', with options for all customers including meals for one, meals for two, family and light sides and bites.

Additionally, dedicated zones such as The Happy Pear, Health & Wellness, and Taste of Local will bring exclusive and unique offerings, further showcasing the team's dedication to quality, variety, and supporting local producers. The revitalised layout enhances the overall look and feel of the store, ensuring a more seamless and enjoyable shopping experience for everyone. 

 

As part of the significant store investment, Barry Collins' SuperValu has incorporated a number of sustainability upgrades to enhance the efficiency of the store. These upgrades include the installation of 728 solar panels, all-fridge doors, and LED lighting. With a €1.4m investment on sustainability alone, the store has reduced its carbon footprint by over 40%, emphasising sustainability in its practices, including stocking over 1,600 products produced locally in Ireland. 

 

Barry Collins' SuperValu is deeply embedded in the local community, through sponsorships of the local soccer, rugby, and GAA clubs, as well as actively backing other community groups like the Carrigaline TidyTowns. The store invests between €25,000 - €30,000 annually in these sponsorships, showcasing its commitment to enhancing the vibrancy and well-being of the local community. 

MICHELIN Guide's new Bib Gourmands announced - five in the Republic of Ireland including Ichigo Ichie Bistro & Natural Wine

MICHELIN Guide's new Bib Gourmands announced - five in the Republic of Ireland including Ichigo Ichie Bistro & Natural Wine.

The MICHELIN Guide Great Britain & Ireland 2024 presents 20 new

Bib Gourmands to restaurants offering great quality, great value cuisine 

"In Cork, Ichigo Ichie Bistro & Natural Wine is offering well-prepared Japanese dishes. A new incarnation of the original Ichigo Ichie, this is a more relaxed and accessibly priced restaurant that comes with the bustle of contented diners.

 

On the west coast, make sure to visit the charming town of Dingle, not least to sample the delicious tapas at Solas. Spanish flavours mingle with Irish produce in dishes that have been given a fresh spin without losing their identity.

 

More Spanish delights can be enjoyed further up the Emerald Isle at Dublin’s La Gordita. The Irish capital has had a good year, with 3 new Bib Gourmands including this lively spot with authentic cooking. Within walking distance is Amy Austin, where the dishes take cues from all over the world and are accompanied by free-flowing wine on tap. Further south, in the suburb of Rathmines, is Lottie’s – a buzzing neighbourhood brasserie serving unfussy dishes packed with flavour."

A lovely Ferraton Côtes Du Rhone Villages “in the image of Provence”

A lovely Ferraton Côtes Du Rhone Villages

 “in the image of Provence”. 

A Rhone village

Ferraton Côtes Du Rhone Villages Bio (AP) 2021, 14% ABV

RRP: €18.99. Stockists: The Olive Branch in Clonakilty / Mary Pawle

Our Ferraton Côtes Du Rhone Villages comes “from a selection of the best terroirs of the southern Rhône valley. Mediterranean climate. Clay-limestone hillsides and terraces.”

The colour of this youngster is a deep ruby. The dark fruity aromas are laced with spicy notes. That spice is a factor also on the palate where the fruit invites you on - light and smooth, with soft tannins - it certainly has that second-glass appeal. Well-balanced and with a persistent finish, it is indeed a high-quality organic wine.

Very Highly Recommended.

*************

Check my growing list of top wines for 2023

*************

Check out my Good Value Wine List here

***************

It is the perfect accompaniment to red meats, mature cheeses and Mediterranean dishes. Really well-priced so no excuse not to get yourself a bottle and enjoy authentic Côtes du Rhône wine! It is elegant and not as robust as some and will also be ideal with duck breast, veal, lamb stews and hard or semi-hard cheeses. Versatile, isn't it?

As you know, most red wines from the Rhone are blends and the major players in this beauty are Grenache and Syrah. The label goes on the poetic side: “It is in the image of Provence: a mosaic of villages and landscapes which offer a unique, rich and inimitable whole.”

You’ll find the Ferraton headquarters in Hermitage in the Northern Rhone but the Côtes du Rhone appellation is spread across four departments in the Southern Rhone: Ardeche, Drôme, Gard and Vaucluse. Indeed, the vines for this one were raised not too far from the famous Pont du Gard and, like the lively people of that memorable area, the wines are not lacking in character.

"Prosecco's very smooth compared to other sparkling wines." Guerrieri Rizzardi Prosecco

Guerrieri Rizzardi Prosecco (DOC) Extra Dry, 11% ABV, 

€22.95 (19.95 on offer) O’Briens Wine.

Prosecco's very smooth compared to other sparkling wines. 

Made with the usual grape, Glera, and fully spumante in style, this excellent Prosecco from the historic Guerrieri-Rizzardi estate in Northern Italy is a quality example of the country’s most popular sparkling wine.

It featured in a recent Zoom, that saw contributions from Lynne Coyle MW (of O’Briens Wine) and Count Giuseppe Rizzardi from the winery. Giuseppe emphasised that Prosecco is very smooth compared to other sparkling wines, “..never has very strong acidity, not very mineral, more on the fruity side”. And that certainly applies to this one with its white fruit and delicate character.

For me, this is one of the better ones, well worth a try and Very Highly Recommended.

Match with Panettone (dried fruits and raisins) is the winery’s pairing suggestion and Lynne Coyle's unexpected tip was Bread and Butter pudding. She also suggested serving the Prosecco at the end rather than before the meal, both agreeing that “It freshens the palate”.

We didn't have any Panettone in the house but did have the German Christmas treat, a Stollen, bought from our local baker Angela Nöthlings of Ryes and Shine (ryes.and.shine.cork) and were very happy with the match!

Wine Studies at UCC. A short course this Spring: An Introduction to the Wonderful World of Wine

Wine Studies at UCC

An Introduction to the Wonderful World of Wine

 

(See full list of short courses at end)

Food lovers can now enrol in Wine Studies; An Introduction to the Wonderful World of Wine, at Adult Continuing Education in University College Cork. The eight-week wine course and wine-tasting experience will give students a practical introduction to the world of wine at UCC. The course will be delivered on Wednesdays, from 7-9pm for eight weeks from the 7th of February to the 27th of March 2024.

Focusing on the ‘old world' wine regions - principally France, Italy, Spain, Germany, Portugal and Austria, students will taste six wines each evening from the classic wine regions of Europe. The wines will be explored in detail, including the terroir and areas they are from. 

Looking out at Rioja vineyards (from Bai Gorri)

The course will be taught by Tom McKernan, who has decades of experience and association with the wine industry. Tom is a level four WSET wine-educated professional. Each class will be delivered over two hours, with a tutored tasting included. The course is designed specifically for people who enjoy wine and would like to learn more about it and no previous experience is required. 

The Wine Studies course is one of 29 short courses on the ACE at UCC Spring Short Course Programme, Coordinated by Regina Sexton. The short courses, designed with industry professionals and academic experts, cover a variety of special interest topics across a wide range of subjects, including history, literature, music, genealogy, local history, creative writing, politics, philosophy, and art history.

 

ACE at UCC is the country's largest provider of short courses in the Irish university sector. The Spring courses will be delivered over a 6–10 week period with courses commencing from the 29th of January 2024. Just over 50% of the courses will be delivered in person at locations in UCC and local libraries whilst the remaining courses will be delivered online.  

Wine tasting in The Farmgate

The course fee for Wine Studies is €295 and this includes wine. The closing date for applications for all courses is the 29^th of January 2024. The full list of short courses can be found online here: https://ace.open.ucc.ie/  

 

A Classic from 2013 still going strong! Beer of the Week: Blacks Kinsale Pale Ale (KPA)

Beer of the Week

Blacks Kinsale Pale Ale 5.0% ABV

A Classic from 2013 still going strong!

Blacks of Kinsale certainly crafted a classic when they produced their Kinsale Pale Ale in 2013. It is one of my favourite ales. I love the way the flavours spread over the palate from the first sip and that dry clean lingering finish. Indeed, linger is the word. Take your time sipping, the better to enjoy every single drop.

Blacks had this spot on from the beginning. It is consistently excellent, as good as ever and is our current Beer of the Week. 

The Blacks classic has an inviting gold colour with the whitest head of foamy bubbles. Citrusy aromas introduce themselves.  And hoppy flavours galore as the golden liquid pleasures the palate and then the bonus of the crisp and refreshing finish.

it is that balance between malt and hops that I find attractive. Some brewers go too heavy on the malt for their pale ales but this recipe allows the hops, a mix of Centennial, Cascade, and Citra, to shine through, contributing flavours of grapefruit, lime and other citrus, while the malt also plays its part, not least in giving a delicious mouthfeel.

This is the brewery’s own take on it: An American style Pale Ale bursting with hoppy tropical and juicy citrus fruit flavours, masterfully fused with biscuit and caramel malt aromas to produce a fantastic taste sensation. Medium in body with perfect carbonation, this beer will zip around your mouth reaching a beautiful clean finish. Pair with: Burgers, Steaks, BBQ Meats