Good Food Ireland Conference. And Awards

Good Food Ireland Conference
And Awards

Pádraig Ó’Céidigh

Didn't expect a clinical psychologist to be the star speaker at the annual Good Food Ireland conference in the Shelbourne Hotel (Dublin) yesterday. But that psychologist was Dr Maureen Gaffney and she took the room by storm as she looked at the Feel Good Factor.

Must admit I’m one of those people who just love to see a smile. Maureen says smiles “are all important”. “People are ready to co-operate with you..work on it.. smiles help to form that very important first impression. We all have bad days .. act positively especially when things are bad.” She said there is  evidence that shows that smiling even helps the smiler. “It triggers (even fools) your brain”.

And she also pointed out that a negative mood in the team leader can have a negative influence on the staff, your staff. This is a “high risk” to business. So learn to smile. Cheese!

“Get your self right..then you'll get a whole lot more right. Learn, achieve, grow. Vision is vitally important, start with your vision. Values are really important, not just accessories...There is evidence that people driven by a higher set of values do better.”

Maureen Gaffney (left) and Xanthe Clay

Set challenges, she urged. “Keep learning, growing, have projects, invest time and effort in them. And connect! Not just on digital platforms but also in the real world, family, friends, clubmates. These real connections will provide “personal experience and insight, contextual information, personal recommendations”.

So get social,and get connected, she urged. And she ended with a reminder about that smile. “Nurture your optimism!”

Xanthe Clay, author and journalist, spoke on the fickle British market, especially the fickle press. One day they headline that coffee is good for you, a week later they say it is bad for you. She urged irish producers to give value for money and highlighted the importance of trust (especially after the rocky year that saw the horse meat scandal gallop across the headlines). “Be open, she said. “Show people what you do. If you do add an additive to your food, list it, explain it.” Much better than your customers ambushed by the news in the press later on.

Asked what were the outstanding Irish qualities, she didn't hesitate: “Tradition, warmth, quality. These never go out of fashion.”

Coming into fashion is Origin Green, Bord Bia’s new programme to enhance and promote sustainability and explained on stage by Una Fitzgibbon. This was quite a sombre presentation, no jokes here. Great to see producers such as the Apple Farm’s Con Traas and Stonewell Cider’s Daniel Emerson being very enthusiastic about it on a short film. “This is a big deal,”said conference chair Darragh McCullough. “Only going to get bigger.”

Margot Slattery of Sodexo started with some very impressive numbers: purchases of some 18 million euro in Ireland every year. 420,000 employees worldwide and growing. “We stand for sustainability and fresh food” as client companies are looking for healthy weight and healthy life for their employees. Sodexo run gyms, even detox programmes.

Siobhain from Kalbo's and Yours Truly

Margot said they feed 50,000 a day in ireland. “Not frozen food, these are cooked, from scratch, on a daily basis.”

Just before a break for lunch, there was a panel discussion on Digital Marketing and two bits of advice emerged, at least two that I noted. Check out the recent changes in YouTube as they make it more interesting to business. And also have a look at Vine for short video promotions.

If Maureen Gaffney was the morning star then Pádraig Ó’Céidigh caught the attention in the afternoon. The founder of Aer Arann took us on a flight. He started in the Comfort Zone, then challenged us to enter the Stretch Zone before warning us about the perils of the Danger Zone (here, you can damage yourself, he reported, from experience).

Kevin and Réidín from Sage

Citing the small beginnings of what is now the Kerry group in 1972 and the choice made by Clonakilty Black Pudding’s Colette Twomey to run the company after the death of her husband as examples of leaving the comfort zone.

And Padraig is optimistic right now. “This is a great time to be an entrepreneur. There is great optimism out there, great opportunities. Time to leave the comfort zone.”

“There have never been such a demand for good quality food. Be solid on your own two feet, use what’s between your ears. No reason why we can't have another Kerry.”

The world will go on with you or without you. Make sure it’s with you. Believe it and go for it. Never forget your roots and use that little bit of Gaeilge!”

An afternoon panel discussion on our food future produced some interesting points. Martin Shanahan thought too much of our fish is being exported. Country Choice’s Peter Ward urged the industry to be creative, to re-invent our own Irish produce. Chapter One’s Ross Lewis says he sees confidence building in young Irish chefs, “not necessarily mimicking foreign chefs.The industry has changed more in the last three years than in the previous thirty.”

Minister for Tourism Alan Varadkar launched the Good Food Ireland prepaid MasterCard, a food travel passport for visitors to the county’s producers, shops and restaurants and said he was encouraged by progress in tourism numbers this year and employment growth in the industry. He lauded the “great decision” by government colleagues to retain the 9% VAT and acknowledged that lobbying had had its effect and confirmed that there were no plans to increase the rate in the future. We are very much in recovery mode.”

The delegates assembled in the same room for a cracking dinner in the evening. Skeaghanore Duck and Clare Island salmon were the centrepieces, all washed down by superb wines from Classic Drinks.

The awards were announced as the desserts were being served and the large Cork contingent had plenty to cheer about with Midleton's Sage Restaurant, URRU Culinary Store in Bandon, MIlleens Cheese, Kalbo’s Cafe in Skibbereen and Kinsale’s Fishy Fishy all winning their categories.

One of the loudest cheers of the night went to Ballymaloe’s Rory O'Connell who was declared Ambassador of the Year, mainly for his part in feeding, at short notice, 10,000 delegates at the recent Web Summit. Mount Juliet won three awards including the Supreme Award and Restaurant of the Year Award.

All the awards were presented by An Taoiseach Enda Kenny who smilingly indicated there were three women he must listen to: Mrs Kenny, Angela Merkel and Margaret Jeffares (the dynamo behind Good Food Ireland).

Enjoyable Eating at BT Dublin

Eating at BT Dublin

Parmesan crusted chicken

Shop ‘til you drop they say but there really is no need to go that far, especially if you are in the Brown Thomas Store in Dublin. Here they have a superb in-house restaurant on the third level, run by the sisters Peaches and Domini Kemp. It is a stylish bright area with stylish bright food but the style is always accompanied by a genuine substance, much of the food locally sourced. Service is really excellent and the seating is comfortable, toilets nearby.

Had a lovely lunch there recently. Had a great mix on the plate: Parmesan crusted free-range Irish chicken, sautéed potatoes, shallot and tomato dressing, and rocket. At €17.50 it was the most expensive dish on the menu but well worth it.

Goat cheese salad

Warm Fivemiletown Goat Cheese salad with Puy Lentils, roast beetroot, baby spinach, micro herbs and roast hazelnuts was another lovely plateful, priced at €15.90, and thoroughly enjoyed by CL. They have a great choice of mains, including Pasta of the Day, Asian spiced crab cakes and Soy and Ginger glazed salmon.

CL went for the healthy dessert option, quite a colourful and tasty one: Raw energy fruit salad – pineapple, mango, grapes, melon and mixed berries (6.90). I didn’t have the energy for that so settled for large cookie and a great cup of coffee. Back to the shopping after that enjoyable interlude!

By the way, the Kemp sisters also run the restaurant in the Brown Thomas store in Cork. Must check it out!

Quality and Value at Toscana

Quality and Value at Toscana

Warm colours outside and a warm welcome inside. That was the experience at Toscana in Dublin’s Dame Street last week. And it didn’t flatter to deceive as I enjoyed a really good lunch at this city centre Italian restaurant, established over a decade ago.

Had a good look at their lunch offer of two courses for ten euro. You could pick from four starters and seven main courses. But since we were on a break and had time to spare we picked from the A La Carte which went way beyond the normal pasta and pizza lists.

Pollo

 I settled on their Pollo alla Toscana: Chicken Supreme with Spinach, Three Cheeses, wrapped in Parma Ham and served with a white wine and mustard cream (€16.95). I was given a choice of sides and went for their salad. Must say I thoroughly enjoyed this light and tasty dish and that salad.

Most of their fresh produce (vegetables and salads) comes from their own farm (in Wicklow) and not too many restaurants can say that. CL ordered the Duck Salad (€16.75) which consisted of warm fresh duck, rocket and mixed leaves, sun ripened cherry tomatoes, sweet balsamic and parmesan shavings. Another substantial plateful and a really satisfying one.

They have many menus here so it is well worth checking out the website before you go. And there is no shortage of choice on the wine front either, the vast majority of it from Italy. If you are going by the glass, you have four choices in red and four in white, but, if you are going by the bottle, you could be a while making up your mind as the wines come from all parts, from the north to the south and not forgetting the islands!

Duck Salad

The place is neat and tidy and the wall decor consists of large black and white photos of Italian characters going about their daily lives, not the film stars you sometimes see in Italian restaurants. The place can cater for couples or larger groups and I would like to go back there by night as I reckon you’d have a great atmosphere, especially on Sunday when a singer entertains.

Service is friendly and efficient and the prices are reasonable for the excellent quality delivered to your table. Definably worth a try.

Dame Street - Opposite Dublin Castle, Dublin 2.
Hours
Mon - Thu: 12:00 pm - 11:00 pm
Fri - Sat: 12:00 pm - 12:00 am
Sun: 12:00 pm - 11:00 pm
Phone (01) 670 9785
Email damestreet@toscanarestaurant.ie

Enjoyable Stay at Dublin’s Ashling Hotel

Enjoyable Stay at Dublin’s Ashling Hotel

The four star Ashling Hotel  in Parkgate Street, just 200 metres from Heuston Station, was my base for a recent short stay in Dublin. With the station so close, and two Luas stops nearby, and visits to the Zoo and the Guinness Storehouse on the agenda, it was a convenient location.

And also a very good one. The staff, day and evening, were brilliant, at reception, in the restaurant and in the bar. The place was bright and smart and there was very comfortable seating in the public areas.

Anyone for Breakfast?

Chesterfield Avenue is nearby and takes you to the Zoo and the hotel restaurant has the same name. It also has lots of good Irish produce. I thoroughly enjoyed my Silver Hill Duck and Quail Salad. And that was followed by a delicious falling-off-the-bone shank of Galway lamb. The choice at breakfast, also served in Chesterfield’s, was huge, quality all the way.

Chicken and Gammon Sandwich in the bar.

 This being Guinness country, the busy spacious bar is named the Iveagh Bar. No Irish craft beer here but did enjoy a few pints of Erdinger and found the bar food excellent on the one occasion we ate there.

Restaurant dessert

 They are strict enough about check-in and check-out time but will hold your luggage for you, which is a handy facility. There are quite a few attractions in the immediate area, including the gaol and museum in Kilmainham. But it is very easy to get to the city centre. You’d walk it in about 20 minutes; the Luas is very convenient and so too is the bus.

Highly recommended.

Silver Hill Duck and Quail Salad in restaurant

Guinness Storehouse Visit

Guinness Storehouse Visit

Got a terrific welcome as we arrived in the multi-storey Guinness Storehouse in Dublin last week. The place was surprisingly busy for the time of year but there was still time for the personal touch. The staff that we met were top class, friendly, helpful and informative. Chatty too and unhurried. Take a bow folks.

The Atrium is the central focus of the building and is in the shape of a giant pint glass. Some pint! 14.3 millions pints to be exact.

Water - a key ingredient

The self guided tour has a variety of sub headings. The ingredients (the brewery buys 100,000 tonnes of Irish barley annually) and craft of brewing, cooperage and transportation, advertising and sponsorship are among the subjects covered.

Lots of info. Not just words and images. See the actual machinery as well

As you move up the floors (via a combination of stairs, lifts and escalators), you’ll come to a spot where you’ll learn to pour your own perfect pint. Too many waiting there so we moved on up and had a look at the Brewer’s Dining Hall where a visitor can sample their “world famous” Beef and Guinness stew.

Good old days. I liked this cheeky one.

The Gravity Bar takes over the top floor and there is a 360 degree view of the city to be enjoyed, if you can find a space. We were patient with our free pint and eventually found a chair and enjoyed the views.

You can check all this out before you go on a well illustrated very informative and comprehensive website. You may also book your tickets online at a discount. Having your tickets in advance will save you from joining the bigger queues on arrival.

The view from the Gravity Bar.

Good Food Ireland pop-up; Dublin Gourmet Stroll

Experience GOOD FOOD IRELAND Pop up at Kildare Village Summer time Festival

For the second year the Good Food Ireland Pop-up will be at Kildare Village for the designer outlet shopping village’s Chic Summer Festival. The Good Food Ireland pop-up will showcase the very best of high quality, Irish-produced food with Irish ingredients. You will be able to dine around Ireland in one location by enjoying delicious food from Good Food Ireland-approved providers every weekend from 7th July to 19th August.

This is a rare opportunity to meet the people behind the food from the cheese maker to the chef, to the sausage maker to the restaurateur while enjoying at the same time the best of designer shopping. Dishes will range from Prime Hereford Steak Ciabatta, Artisan Sausages, and Warm Bacon Blaas as well as lots more sumptuous treats!

“The Good Food Ireland Pop Up is an amazing experience for Shoppers, the opportunity to meet the people behind the food from all around Ireland and enjoy their food while taking in the best of designer outlet shopping”, says Margaret Jeffares, Managing Director Good Food Ireland.

With such a selection to choose from, breakfast, lunch and dinner are all taken care of and these are not just tasters, they offer amazing value. For more information on the Good Food Ireland Pop Up visit www.goodfoodireland.ie

THE DUBLIN GOURMET STROLL WITH MATT FULLER…

June 2012: This summer treat yourself to something special with a city break at the Five Star Fitzwilliam Hotel Dublin. Dublin’s premier boutique hotel has created four luxurious packages, perfect for a stylish Summer city break in the heart of Dublin.

Foodies love to touch, they love to smell and most of all they love to taste! This tactile bunch will meet their match with Fitzwilliam Hotel Dublin Head Chef, Matt Fuller. The Dublin Gourmet Stroll gives guests at the hotel the chance to walk through the city, under the close eye of Matt, who will ‘dish’ the dirt on the hidden tricks of the trade, ever wondered where Ireland’s top chefs go seeking inspiration? Matt is ready to lift the proverbial lid!

Once you have sampled the delights of Dublin’s burgeoning food scene, and learned of the best cheesemongers, sommeliers, & baristas in the area, the gastronomic adventure continues in Citron Restaurant at The Fitzwilliam Hotel, where Matt will talk you through a delicious three course meal with culinary highlights including;  Hand Dived Scallops with vanilla potatoes, passion fruit air & carrot saffron purée,  and a Pigeon & Foie Gras with creamy cep rice, apple, blackberry purée & artichoke.

Before you are enveloped in the cool crisp Egyptian cotton sheets of your Deluxe Executive Suite, enjoy a well- deserved Digestif in the hotel’s Inn on the Green bar.

The Dublin Gourmet Stroll package also includes a hearty breakfast on the day of departure,  car parking facilities, wireless internet access and all rates and service charges and costs €275 pps. Price available on request. www.fitzwilliamhoteldublin.com  / www.facebook.com/fitzwilliamdublin  / www.twitter.com/fitzwilliamdub

PICHET SCOOPS SANTA RITA AWARD

Top restaurants announced at

The Dubliner 100 Best Restaurants 2012 in association with Santa Rita

Santa Rita People’s Choice Award goes to

Pichet while Derry Clarke scoops the

Santa Rita Chef’s Chef of the Year Award

Pichet has been announced as the winner of the Santa Rita People’s Choice Award at the launch of The Dubliner 100 Best Restaurants 2012 in association with Santa Rita, the must-have annual guide to the best eating out destinations in Dublin.

The Santa Rita People’s Choice Award ten most popular restaurants in Dublin, as voted by the public, are as follows:

1. Pichet
2. The Exchequer
3. Junior’s
4. Chapter One
5. Eatery 120
6. Dillinger’s
7. Jo Burger
8. Dax
9. Saba
10. The Trocadero

Each year, chefs and restaurateurs nominate the Dublin chef they most admire and this year’s Santa Rita Chef’s Chef Award goes to Derry Clarke of L’Ecrivain. Honourable mentions included:

·         Ross Lewis, Chapter One

·         Kevin Thornton, Thornton's

·         Padraic Hayden, Camden Kitchen

·         Dylan McGrath, Rustic Stone

The Dubliner 100 Best restaurants, in association with Santa Rita, which is now in its 10^th year of publication, features a host of dining options across the capital, including fine dining, casual eateries, family friendly venues, local favourites and hidden gems.

Copies of the 2012 guide to the 100 Best Restaurants are on

sale in bookshops across the country.

Sallyanne Cooney, General Manager of Gleeson’s incorporating Gilbey’s, which distributes Santa Rita wine in Ireland, says:

“Santa Rita, the leading Chilean wine in Ireland, is delighted to be associated once again with The Dubliner 100 Best Restaurants guide for the tenth year running. The ‘Santa Rita People’s Choice Award’ continues to be the most sought after accolade for Dublin restaurants, as it is voted for by the public – the toughest critics of all! We’d like to offer our heartfelt congratulations to Pichet, Derry Clarke and indeed the 100 Best Restaurants in Dublin for 2012”

TIME FOR A CUP OF CHA

TIME FOR A CUP OF CHA

Cha teas, handpicked and sourced from single estates at the foothills of the Himalayas, are being introduced to Ireland and the UK by Dublin based Cafe de Cuba. I’ve been sampling the newcomers, which are all organic.

I like my blacks so I started with the Pure Black. This is a fine strong smooth cup of tea to start the day with. The addition of a little milk didn't spoil the flavour (I prefer it black but someone else doesn’t!).

The classic Earl Grey was next up. This is indeed very pleasant and I loved both the gorgeous aroma (bergamot and vanilla) and that terrific taste.

Then I began to get to the ones that I thought I mightn’t like, starting with the Golden Mango. But I needn’t have worried. It doesn’t have quite the same heft as the first two but is nonetheless a very pleasant drink. They say it can be enjoyed hot or cold. I had it hot but must try it cold sometime.

 

In the 80s when Jack Charlton brought the Republic of Ireland to play Munster in a warm-up game in hot conditions, tea was supplied to the internationals to cool them down in the old dressing rooms at Turner’s Cross.

Don't think they had the Cha Spring Mint in which is a cooling blend and may be enjoyed hot or cold. Again I had it hot and found it pleasantly aromatic with a moderately strong flavour (the mint is not at all overpowering) but it is one that I will try cold.

Then on to Pure Green. No big aroma and a moderate , rather dry taste with no bitter after taste found in some other green teas. Perhaps it is what goes on in the background is the important thing to note as it is rich in anti-oxidants, relaxing and calming.

There is another tea in the range that I didn't get to try and that is the Very Berry, “a green tea with naturally extracted flavours of strawberry, raspberry and cherry. Very refreshing tea that can be enjoyed either hot or cold”.

Quite a choice and you can take it that my favourites are the black and the grey but I’d have no problem whatsoever with sipping a cup of any of the others at any time.

Cafe de Cuba, as you might expect, also sell coffees and I’ll be taking a look at their range soon. If you can’t wait, why not check out the site.

Roger Ravoire Wine Dinner at Donnybrook Fair

Lubernon vines with Ménerbes in background

Roger Ravoire Wine dinner at Donnybrook Fair

Olivier Ravoire (above) from Roger Ravoire will host a wine dinner on Wednesday 19th October at 7.45pm in The Restaurant @ Donnybrook Fair. Olivier will introduce a selection of wines from his family’s winery located in the heart of the

Top outdoor street food vendors announced at Dublin Street Food Awards 2011

 [yellow tail] People’s Choice Award goes to

The Paella Guys

11 August 2011

The Paella Guys have been announced as the winner of the [yellow tail] People’s Choice Award at the Dublin Street Food Awards 2011, which was held at an exclusive [yellow tail] summer wine party at Pygmalion this evening.