Fancy a trip to Chile?

Fancy a trip to Chile?
Cono Sur Competition

Fancy an all expenses paid trip to Chile? Here’s your chance. Wine company Cono Sur is offering just such a trip to the winners of a Recipe Competition.

They are in search of a savory new main dish to pair either with their Single Vineyard Sauvignon Blanc or Single Vineyard Pinot Noir, and calling all bloggers from Ireland to participate. “If your recipe is selected, we'll be sending you and a friend to Paris, France, to compete in the Grand Final with finalists from England, Finland and Sweden. The winner´s grand prize: A trip for two to Chile to visit Cono Sur Vineyards & Winery and discover its beautiful home country!”

Bloggers may well be the primary target but the competition is open to anyone. If you don't win the trip to Chile that Grand Final in Paris would be quite a consolation. Do get into the kitchen and get that culinary brain working overtime. Closing date is 11th August.

I have been in touch with the company and have received the tasting notes for each of the two wines and they are included below for help and inspiration.

Would love to head off to Chile myself but creating a new main course may be beyond me. Still, last weekend, I gave it a go and came up with my first effort, more a starter than a main course but tasty nonetheless.

Ingredients

Four scallops.

Four streaky rashers (try Truly Irish or Woodside Farm).

Seafood Butter by IASC*.

plus One bottle of Cono Sur Single Estate Sauvignon Blanc 2013, Valle de Casablanca, 12%, €16.95, Bradley’s Off Licence, Cork.


The IASC seafood butter is an amazing product and may be used with all kinds of fish dishes. One top London chef uses it with escargots! Read all about it here.

Method

Gently fry the rashers until lightly coloured; make sure they are still soft and supple.

Take up rashers and wrap around the scallops, securing with cocktail sticks.

Brush exposed ends of the scallops with melted Seafood Butter.

Pop into the oven (top shelf) for 10-15 minutes (depending on size of scallops).

Serve with green salad and a big crisp refreshing glass of wine!

Serves two.

The Wines

Single Vineyard Sauvignon Blanc

Selected for its ideal Casablanca Valley location, the Loma Roja (Red Hill) Block is a part of the El Centinela Estate, which is known for its red clay soil characterized by high water retention, giving this Sauvignon Blanc a greater aromatic expression. Just 7 kilometers from the Pacific Ocean, it is one of the coldest regions in Chilean viticulture, where morning fog covers the vines each day and slows down the ripening process so that each grape reaches its full potential.

Food Pairing
A great aperitif or an excellent option to accompany light first courses, ideally green salads or seafood. It is also a perfect compliment to vegetarian dishes and fresh pastas with Mediterranean sauces. Cheese-wise, it prefers ripe Cheddar, Gruyere and soft cheeses.

Tasting Note

This Sauvignon Blanc has a bright yellow coloring with hints of green. In the nose are aromas of grapefruit, white flowers with citric and mineral hints. The palate is slightly salty with great acidity and a long finish. This fresh and elegant wine pairs beautifully with seafood, chicken, cheeses and vegetables.

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Cono Sur Single Vineyard Pinot Noir
Selected for its privileged coastal location, the Viento Mar (Ocean Wind) Block is located at the highest point of the Campo Lindo Estate in the San Antonio Valley. Direct maritime winds significantly cool the area and provoke one of the slowest ripening processes within this variety. In addition, red clay soils, intense sunlight and no springtime rains create a brilliantly colored grape of intense aromatic expression and impressive concentration.

Food Pairing
Due to its versatility, this Pinot Noir is a natural choice for some of the latest culinary trends. It makes any white meat look good, as well as soups, stews and flavorful fish dishes. It’s also great to serve with dishes such as roast pork with onions and apples, fillet steak with sautéed vegetables, grilled salmon with curry and ginger, and leek tart. As far as cheeses are concerned, Gouda and goat cheese are a great choice.

Tasting Note

This Pinot Noir has a bright ruby red colouring with purple tints. Ripe raspberries, black cherries and strawberries in the nose mesh delightfully with hints of coffee and cacao. The palate is fruity and delicate with soft tannins and a great balance. Serve with red meats, poultry game and aged cheese.

>> This won Silver in the 2013 Decanter World Wine Awards and Bronze in the 2014 Awards.

Super Sunday at Barnabrow

Super Sunday at Barnabrow

Your summer salads, all five.

Not for the first time, we enjoyed a superb Sunday lunch at Barnabrow House. Well known for its great weddings the rest of the week, Geraldine Kidd’s country house serves up a beauty at lunchtime every Sunday.

Local suppliers are used by Chef Stuart Bowes and the cordial Scot also benefits from Barnabrow’s walled garden, with big boxes of fresh produce regularly available, vegetables, salads, fruit and flowers, that Stuart uses judiciously to enhance the various dishes.

Hake

 Sunday was the second day of their new summer menu. It was perhaps best illustrated by the side dishes, no less than five magnificent salads, everything from French beans to chick peas to roast potatoes with almonds.

CL started with a Rosscarbery Black Pudding salad, a beauty. The renowned black pudding from West Cork was served with crispy potatoes, apple, Feta, and a semi-dried tomato dressing. An excellent starter with the very thinly cut apple playing a leading role in bringing it all together.

I started with the Gulfstream smoked salmon served with pickled fennel, Omega seeds and an olive tapenade. The salmon was terrific, even on its own, but the other bits and pieces, particularly the tapenade, brought it to a higher level.

So two great starters to get us off the mark. We could also have enjoyed Whipped Ardsallagh Goats Cheese with Confit Red Onion and hazelnut dressing and the soup which was Butternut Vanilla with Toasted Almonds and Garden Herb Oil.

 The incredibly high standard was maintained throughout with excellent main courses where the irresistible summer salads made their appearance. And this amazing quality comes at a great price in a very comfortable well decorated setting. You may have two courses for twenty euro, three for twenty five and your coffee or tea is also included.

CL hooked the Baked Fillet of Kilmore Quay Hake with a white onion and parmesan sauce. For me it was the Roast Sirloin of O’Connell’s Beef with Szechuan Pepper Sauce. Both were perfectly cooked and so enhanced by those amazing side dishes for sharing, all five of them!

Time enough but not too much room for dessert. From the tempting list, we picked the Raspberry and Almond Tart, with Vanilla Bean Ice Cream, for sharing. Fresh from the walled garden, the raspberries were delicious and the tart itself, so well presented, so well cooked, the balance of ingredients so well judged, was an absolute joy.

Another excellent experience in this lovely venue and a lovely friendly service too by the way. Very Highly Recommended for your Sunday lunch.

Toons Bridge Dairy

Take a trip to Toons Bridge Dairy!

Looking for something to do this weekend? Why not consider a trip to Toons Bridge Dairy Shop. Turn left on the Bantry Road just before Macroom, go past the Gearagh (take a walk here perhaps) and the Toy Soldier factory (maybe call in if you have kids!) and soon you take a sharp left over the Toon River and you are there. The dairy shop, which sells their fabulous buffalo cheese and other products, is open Friday, Saturday and Sunday from 11.00am until 6.00pm. The adjoining cafe, with an open air section, is open every Saturday for the summer. You won't eat fresher Mozzarella this side of the Rubicon! After your call to Toons Bridge, why not continue on the R584. Quite a lot to see on this lovely road. Check it out here.

Amuse Bouche

For a provincial, there’s always tension when you are ordering in a restaurant; there’s the fear of not pronouncing the Italian or French properly; there’s the fear of spending too much money; there’s the fear that your friends are going to order a second bottle of wine and - God forbid - mineral water in a blue bottle.

from Lion Heart by Justin Cartwright

Taste of the Week: Nash 19 Olive Oil.

Taste of the Week: Italian Olive Oil at Nash 19

On the lookout for a good Olive Oil? Then check out this excellent Italian Single Farm Extra Virgin Olive Oil, sourced by Country Choice in Nenagh and available at Nash 19 in Prince's Street for €11.95. 

Once, in Tuscany, a wine and olive oil producer told me the best way to make olive oil is to immediately cold press the just picked olives. He was scathing about the big companies who dragged in olives from all over the Med and were still able to claim that their oil was on a par with his. The longer the olives are hanging around (or in transport) the more the acid is a factor. Some big producers filter out the acid but also much of the goodness.

Be careful where you buy your oil and, once you have found a good source, stick with it. This oil, in the familiar gold wrapper, is a regular on the tables in Nash 19 and is our Taste of the Week.

Into the East: Yawl Bay Fish - Greenbarn Italian - Ardmore Cuppa

Into the East: Yawl Bay Fish - Green Barn Italian - Ardmore Cuppa

Award winner!

Great to meet up with David Browne at Yawl Bay Seafoods  in Youghal last Friday. It was a busy afternoon for David who now runs the company that his father started in 1986. It is well known for its smoked salmon, much of which is exported.

“....it is rich, succulent, not too smokey, it is just right. It reflects true craftsmanship and respect for tradition and flavour....” Not my words, but a quote on the site from Martijn Kajuiter, Head Executive Chef of the Cliff House Hotel.

I first met David a few weeks back at the Cork Kerry Food Forum and Fair in the City Hall and here too there was good news for the company as its Cooked Crab Claws won a Food Sensory Experience Award sponsored by Sensory Research Ltd (SRL), who tested products incorporating all five senses of sight, sound, smell, taste and touch.

Italian Red

As the crabs indicate, there is more to Yawl Bay now than the smoked salmon. On the fresh fish counter, they stock a mix of cod, haddock, sole, hake, oysters and mussels and “whatever else is good on the day”. The fish comes from near and far (sometimes a trip to Union Hall is needed to stock up on particular items). It is very tempting display so if you're passing - the premises is between the town proper and the bridge to Waterford - it is well worth a call.

Back home on Saturday, we had an all fish dinner, lots of crab and hake. Smoked salmon to come and also some smoked haddock for a fish pie! David, as I mentioned, was busy on the Friday collecting new supplies and making and arranging deliveries but still had time to fill us in on the business and make us very welcome indeed.

This spontaneous “tour” had started with an invitation to visit Dungarvan Brewry and our first stop was for a terrific lunch at Green Barn Restuarant  between Killeagh and Youghal. The crew from Capri Bay in Youghal (now closed) has taken over here and are in top form.

Risotto

My starter was a Wild Mushroom Risotto with Saffron, perhaps the best risotto I've ever had. The other starter was also very good: Goats Cheese Bruschetta with caramelised onions (great touch!) and roasted red peppers.

Both of us were also delighted with the mains. The Ravioli Granceola with crab meat in a generous fresh peccadillo tomato sauce was brilliant. No shortage of crab meat either and the sauce was incredible.

My Saltimbocca (Veal medallions, parma ham and sage, cooked in a butter white wine sauce finished with fresh parsley) was perfect, great flavours and textures and aromas, the sauce scooped up with the bread. I hope they didn't think I licked the plate! Great stuff.

This place is open all day, breakfast through to dinner. Well worth a visit. 

Saltimbocca

After the stop in Youghal, we headed to Ardmore for a walk on the beach. There was a great relaxed feeling in the town. Families playing together in the water and on the sand and people strolling up and down the street and stopping now and then for a chat or a snack or both.

The United Beach Mission and the Fortune Teller’s Caravan caught the eye. So too did the tearooms at the Ardmore Gallery and Studio and that is where we ended up. They do sandwiches and salads and pastries but, after the satisfying lunch, we settled for a big pot of tea and very nice it was too. We sipped away and took in the varied artwork on the walls. They have seating indoors and outdoors in the terraced back garden. Lovely spot.

After that it was time to hit the road to Dungarvan and keep our appointment with Claire and Cormac and you may read a short account of that visit here.

Why Not Take the Dungarvan Brewery Tour!

Why Not Take the Dungarvan Brewery Tour!

Tours to the Dungarvan Brewing Company started last Friday, with Claire and Cormac doing the honours.  It is the first of what is billed as a summer series and you can get further info here.

It is well worth it. The tour caters both for the person with a casual interest in the process and for those with more technical interests. Cormac, who learned the “trade” through his home brewing, is the man for the technical stuff.

He took us through the various malts and hops that they use. Malted barley, for instance, is nothing more or less than barley "soaked in warm water". That is your basic ingredient but then there are various degrees of malting, right up to “roasted”, essentially burnt. This latter has a coffee taste and aroma - you do get to touch and taste it - and is used in their stouts, concluding my favourite Coffee and Oatmeal, a winter stout.

He explained the use of hops. Hops used early in the process is mainly for bitterness while it increases flavour when added in the later stages. Challenger is their basic hops but they also use the well known (and much in demand) Cascade with its more concentrated flavours (which means you use less of it).

The glamour side of the drinks business, demonstrated by brewer Cormac

Claire, one of two accredited Beer Sommeliers at the brewery (husband Tom is the other), then introduced us to the company's beers. What a great line-up they have!

Pale Ale fans are well catered for and Claire started with the Comeragh Challenger, a seasonal English Pale Ale. “Floral, light… easy-drinking..” she said. And so it proved.

The Cascade hops are used in Helvick Gold, a regular in the portfolio. This popular Irish Pale Ale is full bodied, generously hopped and “good with seafood”.

Next up was an American Pale Ale style called Mine Head, also featuring the Cascade hops. It has citrusy flavours and is not as bitter as an IPA and is great with food.

Perhaps the best known of the Dungarvan beers in restaurants is their Copper Coast Irish Red Ale. This will tell you that it is an excellent food beer. And Claire had the perfect match, producing the lovely organic Brewer’s Gold Cheese by the Little Milk Company. This locally produced cheese is washed a few times during production with Copper Coast!

Then on to the Blackrock Stout, a favourite since Dungarvan was founded four years back. Here the roasted malt was prominent and it went very well indeed with the dark chocolate that was handed around and quickly scoffed.

All the beers are traditionally brewed and bottled on-site in Dungarvan, and made using only four ingredients – barley, hops, yeast and water. No chemicals are added to the beers, they are unfiltered, unpasteurised and vegan-friendly. The core range consists of three beers – Black Rock Irish Stout, Copper Coast Irish Red Ale and Helvick Gold Irish Blonde Ale – which are complemented with a selection of seasonal and festival beers throughout the year.

It has been a terrific four years for the brewery and production has been boosted recently, a major factor being the pre-Christmas installation of a mechanical bottling plant (previously, it had all been done by hand!). Now that capacity has increased, so too can the volume and the export market is being explored with sales to Italy, the UK, Scandinavia, Germany and even further afield on the horizon.

The Brewery was the final stop in a "foodie" mini-tour to the east from Cork City. See a short account of the other stops here.

Cascade hops

Satellite Merlot

Satellite Merlot. Lussac Saint-Emilion

Chateau Haut-Jamard 2011, 12.5%, €8.00.

Chateau Busquet 2008, 13%, €13.35.

Chateau Lucas, Grand Cuvée de Lucas Cuvée Prestige 2010, 14%, €12.35.

You like Merlot in a Bordeaux blend? But how much of it?

If you buy a bottle in Lussac, one of the four satellite towns of St Emilion, you’ll have a choice. Take the three bottles above, for instance. All are from Lussac and all have Merlot but the amount in the blend ranges from 50% in the last to 80% in the first!

Generally you won't know from the bottle. In a conversation with a French wine worker in the Dordogne a few years back, it was suggested that France had lost out in world markets because it didn't have the variety on the label. The man, a Serb who had settled locally, was fed up with such suggestions. “Around here we can use up to 13 varieties. How are we going to get all of them on the label?” A not unreasonable reaction.

But things could be changing. Chateau Lucas had the blend on the label and it was fifty fifty Merlot and Cabernet Franc. Jamard is 80 Merlot, 15 Cab Sauv and 5 Cab Franc while Busquet is 60 Merlot, 30 Cab Franc and 10 Cab Sauv. Quite a difference between the three.

Must say I preferred the Lucas and not just because of its motto: Sans Ceres et Bacchus, Venus est de glace. My translation: Without Ceres (food) and Bacchus (wine), Venus (love) is ice. We need a little of all three. In any event, I would be disposed to a wine in which Merlot and Cab Franc are major constituents.

And some love has already been expended on this wine as it comes with three silver medals to its credit. Harvesting is manual and they've come up with a near perfect blend, full and balanced and generous of flavour, with a lovely long finish.

Who's for the washing up?

The Haut-Jamard is the youngest of the three and quite a pleasant wine. On the palate it is round, tannins present but quite soft and again the finish is long.

All three are aromatic, the Busquet perhaps a bit more pronounced. This is smooth and mildly spicy, really well balanced, the tannins present but almost unnoticeable.

All three were bought last month in the Maison des Vins in St Emilion itself. While the blend info does not generally appear on the bottles, they had mini-info cards mounted alongside each bottle that gave the breakdown and other info such as the appellation and the soil type.

The other three satellites of St Emilion are Montagne, Puisseguin and St Georges. “At their best, the wines from these areas are every bit as good as a Saint-Emilion grand cru. At their worst, they are attenuated and rustic.” I quote from the Wines of Bordeaux by Clive Coates. This was published in 2004.

Rustic is often used when speaking of lesser known appellations, often applied to the likes of Listrac and Moulis as well. But times have changed as Coates noticed in 2004 “the last few years have seen an encouraging increase in quality”.

Indeed, he also had good things to say about the Lucas wines. And the prices are attractive. Three bottles from the satellites cost me €33.70 while three from main AOC came to €64.75, not a very scientific comparison admittedly. But do watch out for quality good value wines from Lussac in places like Mitchell’s, Curious Wines, Tindals and Le Caveau.

* By the way, I have updated the 2014 list of favourite wines here.

Taste of the Week: Joe's Farm Crisps

Joe's Farm Crisps

Joe's Farm Crisp: Beetroot, Parsnip and Carrot.

If you are a regular market goer,  you'll probably know of Ballycurraginny Farm from Killeagh. They sell their locally grown vegetables at Mahon Point (Thursdays) and Midleton (Saturdays).                                

In recent weeks, a brown paper bag has appeared among the potatoes and the cabbages. Its humble appearance hides a tasty gem, dozens of them. I missed out once or twice before getting my hands on a bag of Joe's Farm Crisps, grown and cooked on the farm by Sandra Burns.

Must admit I did't know quite what to expect and was delighted with them, very flavoursome crisps indeed. Made from beetroot, parsnip and carrot, they are delicious and our Taste of the Week! Check them out at the markets or contact the farm at 087-6329334 or by email at sandra@joesfarmcrisps.ie

Clodagh’s Homemade. A Book for All Seasons

Clodagh’s Homemade. A Book for All Seasons.

Homemade! Not much good having a great cookbook unless you put it to good use. CL couldn't wait to try Clodagh's Baked Ricotta Cake on page 92. And not just any ricotta. The cheese for this came from Friday's visit to the remarkable Toons Bridge Dairy near Macroom. The few raspberries were salvaged after the raids of the greedy back garden blackbirds. Clodagh says this cake lasts for ten days. Wanna bet? Yum!

Top chef Clodagh McKenna presented a full meal of dishes from her recipe book Homemade at a packed Crawford Gallery Cafe last Thursday evening. From the delightful opening dips to a sweet tooth satisfying dessert, the meal was gorgeous. Great company and great food. What more would you want? Well, maybe a copy of the book. No problem, as that was included in the fee.

In these well illustrated pages, you’ll find everything from the everyday snack to the special occasion meal. Here too you’ll discover a great variety of styles drawn from Clodagh’s experiences from living, cooking and eating in Italy, France, New York, Cork and Dublin.

Originally from Kerry Pike (County Cork), she is now of the leading Irish chefs (two restaurants of her own), and also one of the leading food writers (four books of her own, guest editor and columnist in prestigious magazines). In addition, she enhanced her burgeoning reputation recently by revamping the Aer Lingus food offering, designing all their menus.

Pesto Ricotta Tart at The Crawford

The very pleasant evening started with three dips, the spicy Egyptian Dukkah, the Moroccan Zaalouk (aubergine based) and my favourite the Tuscan influenced White Bean Dip (Cannellini beans).

Moved on then to the Pesto Ricotta Tart, beautifully presented. She learned this in Italy. This is “also great for lunch or as a starter served with a green salad. Seasonal too as you can use different vegetables in the autumn”. By the way, many of you can now get your hands on that delightful buffalo ricotta by Toons Bridge Dairy and yes Clodagh has quite a few ricotta recipes included in the book!

Next course was her Spicy Crab Linguine. Looked innocent enough but it did pack a good punch of flavour, the spice provided by red chilli. “It’s fantastic if you can get fresh crab, but there are also great companies selling vacuum-packed cooked crab.”

Dessert at The Crawford Gallery Cafe

The Apple stuffed loin of pork also went down well and then it was time for the eye-catching dessert of Rose Water and Raspberry Jellies. Conversation were getting livelier all the time as the enjoyable evening drew to a close with a cup of excellent Golden Bean Coffee.

Just time then for some book signing by Clodagh. It is quite a comprehensive book and includes a section devoted to the Divine Dinner Party. But there is also a Simple Everyday section that includes how to make a homemade ketchup, jams, and tips for your lunch-box. The main section covers Food for Family and Friends with everything from a Relaxed Sunday Lunch to a Cosy Fireside Supper covered. Lots of tips too on buying food, this practical book costs €19.99. Read all about it here.

Well done Clodagh. And well down too to Sinead and her team at the Crawford Gallery Cafe. If you're in town and looking for a snack or lunch, why not check them out.

Clodagh, Yours Truly and CL

Amuse Bouche

As Best drove through Manchester, he would find himself tailgated by drivers and could escape them only by breaking a succession of red lights. Wherever he went he was hassled for his signature. He couldn’t eat a restaurant meal without interruption. It reached a stage where Best wouldn’t bother to have a starter… He’d choose a main course and hope he’d finish it before being bothered. To eat three courses, Best would have had to order in three different places and run from one to the other.

from Immortal (The Approved Biography of George Best) by Duncan Hamilton.

Tapas, Musica, Vino in the City

Tapas, Musica, Vino in the City

Last Sunday, we joined the Campo Viejo Tapas Trail in Cork and soon we saw why this now annual event has enjoyed such remarkable success, the events sold out (and with long waiting lists) in both Cork and Dublin. First you have the wine, the Campo Viejo 2008 Reserva, also specially commissioned art in each venue, then you have the excellent food at the restaurants and invariably good company and a guide, like our Paul, who pulls it all together with good grace and good humour.

Sunday’s “gang” (there is also a Wednesday trail) joined up at the remarkable Arthur Maynes Wine Bar in the city and the ice was broken with a welcome glass of cava by Campo Viejo. Paul introduced himself and soon each of us had a glass of the Reserva in hand.

Then came the tapas, a selection of three: bruschettas and dips, a lovely chorizo stew and a very popular dish of rustic patatas. This set the pattern for our first three visits; the fourth would be for dessert. There are four groups on the trail, each starting and finishing at a different restaurant. Had we finished at Arthur Maynes, we would have been been treated to Lemon Posset and Fresh Strawberries.

Great platter at Oysters

There were a few on- street stops as well, not for food but for a little local history from our guide. Perhaps his most interesting story was that of Cork born Dr James Miranda Barry. She was born Margaret Ann Bulkley, at the end of the 18th century, before going on to have a remarkable career as a male doctor with the British army. An amazing story. Check the Wikipedia version here.

A big welcome awaited us at Oysters and a classy platter of Savoury Tapas. Loved those pickled fennel and carrot but perhaps the highlights were the Sea Trout (with dill mayonnaise), the spicy Crab, and the American Style Meatloaf. Another group would enjoy their dessert menu: Cafe Gourmand and three miniatures of Chocolate Fondant, Champagne Sorbet and "Flambe" Pineapple.

Paul then illustrated the rise and rise of street art, reminding us that the original artists were fined for their efforts and now they are being paid. How times change. Soon we were in Electric and their three tapas were Tre Arancini Formaggi, Panko Crab Cakes and Moroccan Lamb Meatballs.

Arthur Maynes (left) and Electric

Paul had some vocal competition in Cornmarket Street but got his story told and then there was a musical welcome (by Treble Clef) at the Cornstore where Mags O’Connor greeted us and showed us to our seats and our deserts of Chocolate Negusse, Lemon Roulade and Vanilla & White Chocolate Cheesecake. Had we started here, we would have enjoyed Vietnamese Beef Brochette, Wild Mushroom Risotto Beignet, Smoked Mackerel Feuillett.

The wine throughout was the Campo Viejo Reserva, mainly Tempranillo but with some Graciano and Mazuelo in the blend. Smooth and fruity and with a long finish, and also very versatile as we discovered at the various venues on Sunday, it is widely available in all the major supermarkets, O’Brien’s (where it is currently on offer) and off licences nationwide. RRP is €14.31.

The art on this year’s trail is by renowned illustrator Steve Simpson. His stunning piece, evocative of the sun and the colours of Spain, is in four quadrants and each restaurant had one quadrant and the titles were Musica, Hola, Fiesta and Tapas. See the full art story and read more about the Tapas trails here.

Sweet things at the Cornstore

Food Award for Ballineen's Wildberry Bakery

Press release:

Food Award for Wildberry Bakery

Minister for Agriculture, Marine and Food, Simon Coveney T.D. last week presented Wildberry Glutenfree Products with the inaugural Food Sensory Experience Award sponsored by Sensory Research Ltd (SRL).

The award, which was presented at the Cork and Kerry Food Forum and includes a €500 bursary with SRL consultancy, pushed the boundaries of the food sensory experience and tested products incorporating as all five senses of sight, sound, smell, taste and touch.

“At Sensory Research Ltd, we specialise in product understanding through the application of sensory and consumer research, providing industry with business and technical solutions for confident decision-making. Our judges have many years’ experience in food tasting and have gained a vast store of knowledge assessing food products for both national and international clients,” said Margaret Shine, Founder and Managing Director of SRL Research.

“This award will assure consumers that they have found something exceptionally delicious with Wildberry Glutenfree Products, which delivers great quality and value, an overall ‘Excellent Food Sensory Experience’,” she added

Yawl Bay Cooked Irish Crab Claws and Harty’s Preserves were also presented with certificates for food excellence.

“The Cork and Kerry Food Forum, in partner with SRL Consultancy,  awarded the first ever Food Sensory Experience Award in Ireland to Wildberry Glutenfree Products, which is something that we are very proud of. These awards celebrate the kind of food we all love to eat: interesting, authentic, great quality and value, and above all delicious. I would like to thank SRL for their professional consultation and help in this endeavour,” said Joe Burke, LEO South Cork.

“We are delighted to have been awarded the Food Sensory Experience Award and are looking forward to working with SRL to develop our brand further,” said Susan Robbins-Fehily, Wildberry Bakery.

The Cork and Kerry Food Forum –the largest artisan farmers market in the region- was attended by four thousand people on 30 June in City Hall, Cork where more than 60 artisan producers from across Cork and Kerry showcased their produce.