|Smoked sausage and pickled cabbage|
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Tuesday, March 28, 2017
Taste of the Week
From the Bula Bus
The Bula Bus is a restaurant, in a bus, a double decker. They cook downstairs, serve you upstairs. It is an old bus from Manchester that doesn't go anywhere anymore. It is parked up, permanently, in the backyard of Billy Byrnes pub in Kilkenny.
But they do have a stall at the local Farmers Market every Thursday and it was there that I got fed last week and found my Taste of the Week in their Czech style Smoked Sausage.
Six euro bought me street food at its best. A big choice of sauces and condiments and the large sausage was served with Californian style pickled cabbage, a faster version of Sauerkraut.
The sun was shining as I sat down on a public seat nearby and tucked into my substantial and very tasty lunch. I could have been in California or Prague but Kilkenny’s Parade was cosmopolitan enough for me.
It is easy enough to catch the Bula Bus crew and their out of the ordinary food - they are open most days behind the pub. More info here.
A brief account of a 2014 visit to the bus: it was time for lunch so the group (about 14 strong) headed off to the Podge Meade’s Bula Bus, a former unit of the fleet in Manchester city but now parked up at the back of Billy Byrne’s pub. The kitchen is downstairs and the upper deck is laid out as a restaurant, serving wild and foraged street food. Venison, mushroom and rabbit (which I enjoyed) featured on the menu.
Friday, May 29, 2015
Highbank Organic Orchards
Hundreds of Apple Trees. Billions of MicrobesI’m walking through long rows of apple trees, all in blossom, pink and white abound. The grass between is ankle height, lush and liberally populated with white daisies. Lush, but recently topped. Had I been there a week earlier, I would have seen battalions of dandelions.
I am in Kilkenny, in the healthy heart of Highbank Orchards, an organic farm owned and managed by Rod and Julie Calder-Potts. This is excellent land for farming, recognised as such for many centuries - even the Normans had their eyes on it. The farm-yard is 17th century, the house is 19th, and the distillery (which I've come to see) is 21st.
|Rod in the new distillery|
Now though, on a lovely May evening, all is calm as Rod takes us through the orchard, though not through all its twenty acres. Fourteen of these are mature, planted with quite a few varieties, including Dabinett, Blusher, Bramley and, scattered in among the others, that lovely juicy Katy. Katy is an early apple and has lost its blossoms.
Nothing has been sprayed here for twenty years. It is not that nothing ever threatens the apple trees but they are essentially healthy and can look after themselves. And Rod reckons much of that is down to the microbes in the soil, billions of them, all "working", not necessarily together - some eat one another - but combining to preserve the habitat. They are not disturbed, not traumatized by chemicals, and so the orchards live on and thrive. “Soil health depends on a thriving population of organisms”, says Dan Barber in The Third Plate.
They are transferred then to the apple press, an expensive piece of kit, and the juice is extracted to be used in the delicious products that Highbank now produces: Apple Juice, Apple Juice with Organic Mulled Spices, their famous Orchard Syrup (Ireland's answer to maple syrup and launched in 2010), Highbank Drivers Cider (a delicious, sparkling refreshing non-alcoholic drink), Highbank Proper Cider, and a honeyed Medieval Cider.
They are a busy couple and you’ll see them at markets and food festivals all over the country, including most recently, Sheridan’s and Ballymaloe LitFest. Besides, they are involved in promoting good food generally. Kilkenny too is naturally close to their hearts and so we couldn't have had a better guide on a quick Saturday morning run through the marble city than Julie.
She showed us, with pride, restaurants such as Zuni and the Salt Yard, Slice of Heaven and its newly opened cookery school, the food hall at the Kilkenny Design Centre. Then you need something to serve your food in so off we went to Nicholas Mosse in Bennettsbridge, you need some nice lighting while dining and we got that at nearby Moth to a Flame (Larry Kinsella’s hand-made candles) and you also need something nice to look at on your walls and shelves and we found plenty of that at the Bridge Pottery.
Needless to say, the credit card took a bit of a hammering. On the previous afternoon, left to my own devices, I was on the drinks trail! Called to Billy Byrne’s Pub (the Bula Bus and its excellent onboard restaurant is parked in the back) and sipped some nice local beer by Ger Costello and a pale ale from 12 acres.
Of course, I couldn't leave Kilkenny without calling to Le Caveau. Pascal himself was busy on the road but we did take advantage of the reductions for Real Wine Month and went off happy with a couple of his organic wines.
And it was the drink that brought us to Kilkenny in the first place! In Highbank's internet competition earlier in the year, I won a meal at The Strawberry Tree and, in addition, I also won a bottle of Highbank's new Crystal Gin and that was in the car with us as we said au revoir to the Marble City and to two of its outstanding citizens, the Calder-Potts.
|Le Caveau (left) and Bennettsbridge (from the Nicholas Mosse pottery)|