Bantry Meets the Challenge

Bantry Meets the Challenge

Click on image to enlarge.

The sun shone as the week long Atlantic Challenge came to an end in Bantry on Sunday. Even though we arrived relatively early on Sunday morning, we had the feeling that we had missed a great night on Saturday and that was pretty much confirmed everywhere on Sunday!

It certainly accounted for a leisurely start to the day. Not too many people around until after lunch when the wind died down and the sun came out and so too did the crowds. The Food Fair was the focus of much attention as were the bands playing on the square.

I walked out to the pier to see the long boats of the Atlantic Challenge at rest and a pretty sight they made with their national flags flying in the stiff breeze and the magnificent scenery in the background. By the time we got back to the centre, the Food Fair was picking up.

If you were hungry after the night before then you were in the right place with hot food being provided by various stalls, pizzas and Thai among them. Not too many producers around but great to meet up with Benoit Lorge and Mella’s Fudge again.

Clockwise from top left: Blacksmith demo, Mella's Fudge, Rachel Dare of Organico doing her cookery demo, Pizza stall, attendance at cookery demo, Salad from Organico, Herbal teas and Olive stall. Click on image to enlarge. 

The cookery demonstration area was every popular with quite a line-up that included Henry Heggarty of Wokabout, Caroline Moore of the Seaside Kitchen, Rachel Dare of Organico Café (they also had some gorgeous salads on their stall), Pat Kiely of O’Connor’s Seaford Restaurant (where we enjoyed a splendid lunch), and Benoit Lorge with a sweet chocolate finale.

After lunch, we joined the throngs, took in the music and paid another visit to the food area. Great to see the kids catered for in the square with the Bubbles in the Water and the Bucking Bronco proving popular.

Would have liked to have stayed on for the Atlantic Challenge presentations late in the evening but had so say goodbye to beautiful Bantry though not before a call to Manning’s Food Emporium in Ballylickey where we enjoyed a chat and a drink. After that there was time for a stroll around the nearby Carrigass Castle, where there are some lovely walks and picnic areas.

Sun Shines on Cork Food Fest

Tour de Food, Part 2!
A few pics from yesterday. The Cork Food Fest in Fitzgerald's Park continues today (Sunday), starting at 12noon and is due to finish at 5.00pm. Tickets on the gate and, just in case this soft mist continues, they have 3000 ponchos available.

Take it easy! The Dublin Gospel Choir. Pa Fitz was also on song here.

Tasty Salt and Pepper Squid by Jacobs on the Mall

Don't miss: Hayfield's Hay-smoked Pigeon

Start with this: Prawn Pil Pil at the Cornstore

Loved this. The Rising Tide's Herb Crumb Fish Cake

Try one. Ballymaloe Crab Pate

Get a taste of these. Some of the Ballymaloe Sherry selection

Don't pass Fresco (1). Try this Teriyaki of Salmon salad

Hayfield's Head Chef Graeme Campbell (centre) and Paul O'Connell (right) with yours truly

Don't pass Fresco (2): Chicken Rendang Curry in Banana leaf.
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Opening Night

At the Cork Food Fest last night (Thurs).

Picnic style weather in Fitzgerald Park as the Irish Examiner Cork Food Festival got underway yesterday (Thurs) evening. Many of the area's top restaurants and food producers joined the effort to show the very best of local food. No shortage of cooks - Rachel Allen drew a capacity attendance to her demo - and there was live music by the fountain.

Sonie O'Sullivan passes the Sherry pouring test!

 I enjoyed my stroll around the park and got to quite a few stands, including the impressive Hayfield Manor one. Enjoyed meeting Ciara and Paul again at their plush and hospitable “stall”. Electric chef Kevin was in demand as he dished out slices of Iberico from a rapidly diminishing leg.

Sage's 12 Mile Menu on a Plate. Unmissable.

 Isaac's also had a good spot and some tempting dishes, including a selection of curries with a glass of wine for a tenner. Check it out before the festival ends on Sunday. Also worth checking out is the Sage stand where they are rightly proud of their 12 Mile Menu on a Plate.

Treats by Bite Size

Checking out the Hayfield!

Tasty Thai treat by Isaac's

Anyone for ham? Electric's Kevin.

Springfort chef Bryan McCarthy and yours truly.

Ballymaloe were next door with sommelier Colm McCan inviting us all to try out some great sherry. Only catch was you had to pour it yourself in the traditional manner. I couldn't manage it but Sonia O'Sullivan got it right first time.

Met Mairead from Nash 19 and Idaho Cafe's Richard and Mairead as we continued the tour, picking some tasty pastries up at Midleton's Bite Size and a selection of puddings from Kanturk's Jack McCarthy Butchers. Jack wasn't on duty but son Timmy was and he was in top form.

Oh, almost forgot. Called to Springfort Hall to sample Bryan McCarthy's Feather blade beef - have had it before but you can't get too much of a good thing. And that's my reasoning for making a return to the Mardyke, at least one more call before the show closes on Sunday to call to the places I missed last night.

French-Spanish summit. The Basque Mountain. More Food.

Up with the eagles on the Basque Mountain

More pics here

La Rhune http://www.rhune.com is regarded as the Basque Mountain. The 903 metre peak is the last of high Pyrenees on the west and is easy to reach as it is served by a long standing cogwheel railway that takes you right to the summit that is shared by France and Spain and complete with shops and restaurants.

We headed for it today and were surprised to find the substantial car park full of cars and buses. No luck either in the overflow. But we spotted a second overflow and drove back to that. By then though, our 11.30 train, the last of the morning, was full. Luckily, they had added another and soon we were on our way.

Within minutes, we are rising up and the views of the surrounding land are opening up. On the slopes, semi-wild ponies known as Pittocks graze and up above eagles soar. It takes about 35 minutes to reach the top. There is a 360 degree view of the coast from San Sebastian to Biarritz and the mountains. We had clear views of Hendaye and St Jean du Lutz. And, of course, there are magnificent views across the Pyrenees and into Spain.

Phew. It was hot up there, possibly in the low 30s. After a quick view from the top, we went into a restaurant and enjoyed a terrific mixed salad and a smashing Spanish Omelette plus two glasses of wines for a total of 1.8 euro each. Not bad.
Refreshed, we went for a bit of a walk on one of many paths by the summit and got even better views of the mountain range, of the ponies and the eagles. There was a bit of a log-jam after the lunch break and instead of departing at 2.30 we had to wait until 3.05. Then back to the apartment and a dip in the pool.

Dinner-time!

Couldn’t quite get away from La Rhune even at dinner time as it overlooked La Cabane du Pecheur www.lacabanedupecheur-hendaye.fr on the bay. The view also included a few biggish planes coming and going on a water bounded airport that serves Hondarribia and San Sebastian.

The restaurant was excellent, terrific food and friendly service. The seven euro starter was Moules Mariniere (7.00), top quality mussels, much better than the previous effort at Santa Maria, top quality and the classic sauce left nothing to be desired. 

And neither did the wine, Andere D’Ansa, a blend of Gros Manseng (mostly) and Petit Manseng from the local Irouleguy vineyards.

My mains was line caught hake with asparagus from the Landes and a cream of petit pois (18.00). Loved it: hake was perfect, the thick asparagus was to die for (best I’ve ever eaten) and the pea cream delicious.

CL picked the sorbet (5.50) for her dessert – it had been a long hot day! Three balls of sorbet – raspberry, lemon and peach – and crumbed biscuits went down a treat. I was also very happy with mine: Coffee Gourmand (4.80) which included an espresso, a mini (generous) Gateau Basque (Cherry, rather than custard) and a macaron. Good end to another good day in Hendaye.

Vista Bar And Grill, Hotel Montenotte

Vista Bar And Grill

Hotel Montenotte

I’ve been using some of those better than half price deal vouchers and the most recent was this week when I called to one of my local hotels, the Hotel Montenotte. The Groupon voucher promised a couple of cocktails and a main course each for €25.00.

Hadn’t been to the Montenotte for quite a while but it turned out to be quite an enjoyable experience. The voucher mentioned the Vista Bar and Grill but we were directed to the adjoining restaurant section; both enjoy the same views over the city.

The hotel and dining room looked brilliant. Service was low key, courteous and efficient. The cocktails didn’t materialise. Instead we were served with a glass each of a rosé Prosecco, quite dry and tasty. No quibbles there; only bubbles. There were supplements on the various steaks but again this had been flagged to some extent by Groupon.

We checked out the well worn menus as we sipped the bubbly. CL decided to go for the Poached Darne of Atlantic Salmon (C), priced at €16.75. This turned out to be quite a pleasant surprise. It was served, unusually, on baby potatoes with a fresh mussel and winter vegetable broth, with a side dish of spot-on vegetables. A little different and a very pleasing main course indeed.

Didn’t expect any problems with my sirloin and none materialised. It was done just as requested and I really enjoyed the creamy mushroom sauce and my little bucket of French fries (nice touch!).

Had a look at the desserts but, after two sizeable platefuls (and the fact the Champions League was about to start on telly!), decided to finish off with coffee. Again, this was well up to standard, Bewley's I believe.

There are some other items on the menu worth exploring and you can see the lot here. If you'd like to see more local deals from Groupon click here.

5 Cork companies feature in Bord Bia/Tesco programme

A press release from Bord Bia

Bord Bia and Tesco Assist Companies to Grow at Retail Level

~ Five Cork companies to take part in retail programme for Irish food and drink companies ~

Pictured at the launch in Bord Bia’s Dublin headquarters were Aidan Cotter, Chief Executive, Bord Bia, Minister for Agriculture, Food and the Marine, Simon Coveney T.D. and Maxine Hyde, Ballymaloe Country Relish.

4^th April 2012 Bord Bia and Tesco have developed a programme, to help food and drink companies to develop the required skills to achieve sustainable growth at multiple retail level. At the launch today, in Bord Bia’s Dublin headquarters, the participating companies were joined by Bord Bia and Tesco representatives.

The Minister for Agriculture, Food and the Marine, Simon Coveney TD who was in attendance, added, ‘I am pleased to be launching this programme, this form of cooperation is something which will drive this sector forward both at home and abroad. Tesco plays a large part in the current retail environment and so it is essential to work together.’

Pictured at the launch in Bord Bia’s Dublin headquarters were Sergio Furno, Cashel Blue, Co. Tipperary, Gillian Swaine, Bord Bia, Carmel-Anne Brennan, Tesco and Cullen Allen, Cully & Sully in Shanagarry.

This comprehensive retail programme will equip participants with the necessary skills required to secure, grow and maintain a listing with Tesco. The programme will involve three different levels Local, National and Export to assist small, medium and large sized companies in growing to the next level of business with Tesco. This programme will be supported by Enterprise Ireland.

Pictured at the launch in Bord Bia’s Dublin headquarters were Scott Baigent, Eight Degrees Brewing based in Mitchelstown, Jacqueline O’Neill, Tesco, Gillian Swaine, Bord Bia, and Tadhg O’Donovan from Glenilen in Drimoleague.

Aidan Cotter, Chief Executive, Bord Bia stated at the launch, ‘The Irish food industry is experiencing strong growth in export markets yet the domestic market remains challenging, with spending under pressure and consumers searching for value.  Based on Eurostat data, food prices in Ireland today are just 3 to 4 per cent above their level of seven years ago.  By comparison, in the euro area as a whole they have grown by 15%, and in the UK by as much as 35%, a period moreover of strong commodity price inflation.   It is vital in this environment that Irish food and drink companies work with the retail sector to build their competitiveness on the domestic and export markets alike. This programme with Tesco is designed to arm the participating companies with the insight required to have success at home and the opportunity to expand abroad.’

Sixteen companies covering the dairy, seafood, ready meals, beverage, frozen and ambient sectors have been selected to participate on the programme. Amongst those partaking are five Cork companies; Ballymaloe Country Relish, Cully & Sully, Glenilen, Green Saffron and Eight Degrees Brewing. Clear objectives and targets will be set for each company partaking to help them achieve key opportunities identified for their business with Tesco. The programme will consist of workshops, bespoke mentoring and access to relevant Tesco consumer data and consumer insights.

Tony Keohane, CEO, Tesco Ireland said, ‘At Tesco, we are long and committed supporters of the Irish food industry. Today’s initiative continues our desire to source local products, particularly fresh foods, which have always been a key part of our strategy and a cornerstone of our business. We hope that as many as possible of the programme participants will grow with us to become Ireland’s next generation of food entrepreneurs and exporters.’

The Irish Retail Market

The Irish grocery market is valued at €8.8 billion. The latest figures from Kantar Worldpanel in Ireland, for the 12 weeks ending 18^th March 2012, show the grocery market has slid back into decline following four months of modest sales growth. The latest data show that the sector has fallen in value by 0.5% when compared with the same period last year. Shoppers, according to Kantar, are continuing to look for ways to control their spending.  This is reflected in growing pressure on branded items, which have seen a drop in market share from 54.1% to 52.9% in the past year. The Irish retail market is increasingly competitive with new format development, technological advances, such as contactless payments and private label all impacting on its development.

What to Eat. This book might change me! You?

What to Eat

What to Eat (Joanna Blythman), Eason’s €20.40

What to Eat is the title of the latest eye-opening book by experienced food writer Joanna Blythman and comes highly recommended.

Darina Allen: “A badly needed encyclopaedia of facts and common sense on food and nutrition fro which I am truly grateful.”

Hugh Fearnley-Whittingstall: “Joanna Blythman has one of the sanest heads in the western world – and this brilliant book encapsulates her admirably clear thinking in a wonderful accessible, entertaining way.”

I’ve seen the accessible bit questioned elsewhere because, amazingly, the almost 400 page book has no overall index. True, each chapter starts with a list of items to be found there. That helps but an overall index would have been so much better.

That quibble aside, this is an enormously helpful book about “Food that’s good for your health, for your pocket and plate”.

The title is, by the way, a statement, not a question. Basically, Joanna sets out her food philosophy in the introduction which features “The 20 principles of eating, made simple” and “10 ways to save money on food without compromising your principles”.

The sensible principles include:

-       Get your food variety over the year, not in a week.

-       Understand the benefits of organic food.

-       Don’t eat foods that trash the planet.

Principles sometimes lead to an uncompromising rigidity. Not so with author Blythman: “You don’t have to get hung up on eating 100 per cent organic though. There are many high-quality, wholesome foods around that do not come with organic certification – such as grass-reared meat, game, wild fish and hand-made cheeses.”

She then moves on to what Darina rightly terms the “encyclopaedia of facts and commonsense”. Chapter headings are: Vegetables, Meat, Dairy, Fish, Fruit, Larder.

Each food gets its own few pages, Take the humble spud, for instance. There is a general discussion, also helpful hints on “how to buy real spuds, not duds” and a variety of ways on how best to use them.

Virtually every food item (I’ve used potatoes as an example below)  in the book is treated in the same manner and the very detailed info comes under various headings:

-       What to do with potatoes

-       Are potatoes good for me

-       How are potatoes grown

-       Are potatoes a green choice

-       When and where should I buy potatoes

-       Will potatoes break the bank?

Quite a lot of info in the 400 pages and all delivered in a clear style and in some detail (potatoes, for instance, get six pages to themselves).

This hard cover un-illustrated book cost me €20.40 at Eason’s. I reckon it is very good vale indeed.

Food and Drink Spotting Digest

My Food and Drink Spotting Digest

Getting great use here from Gimme the Recipe, the newly published book by Cork food blogger Sheila Kiely. The latest success was her Chicken Provencal (right) and that proved a treat at a dinner over the weekend. The book, a very practical one, especially for the busy mum (Sheila has six kids), is available at Eason’s and Waterstone’s.

Two great coffees going in the house at the moment. Badger and Dodo have come up trumps with their Tanzania Ngorongoro Blue. I got my pack at Bradley’s in North Main Street but I understand supplies are running out so you’ll have to hurry to get this well balanced coffee from the small farms under Mount Kilimanjaro.

Don’t believe I ever tasted a coffee from Thailand until the Thai Doit Chaang came in the post via the Connoisseur Coffee club of Robert Roberts. Another cracking cupful, smooth with excellent flavour.

While I was in Bradley’s for the coffee, I noticed another breakfast cereal: Superior Spelt Muesli from Tipperary’s Ballybrado Farm. I’m hooked, a terrific balance of tastes and flavours and organic to boot. Now to try their other products.

Many of us foodies are often inclined to run down supermarkets but not all of us, Gimme the Recipe author Sheila Kiely had praise galore for her local Supervalu (Ballincollig) at last week’s book launch.

And I have seen, at first hand, some very good local inputs at various Supervalu’s, the latest at Scally’s in Blackrock. Been sampling some of their in-house products recently and was delighted with the excellence. Two that really impressed were their sea-food chowder and the Shepherd’s Pie, really tasty and at a very good price.

Called in to see Paul Kieran at Bubble Brothers, just back from his packed Australia trip. Of course he sold me, a willing accomplice, a bottle of wine from Oz, a smashing Chardonnay from the Irish founded Xanadu winery in the Margaret River.


But I also ended up with a Japanese plum liqueur in a 5ml jar. It was 15% but I didn’t really become aware of the alcohol until I bit into the whole plum that had been in the jar for years. Like brandy! Phew. Think he’s still got some of them if you’d like to experiment!



Shorts:

Pot Roast with a difference: http://www.fastcompany.com/1685223/cannabis-catering-offers-marijuana-infused-haute-cuisine

Recipe for Provencal Tomato Sauce: http://www.blogsuculento.co.uk/?p=2333

On a light note, thanks to Eoin Lettice ‏ @blogscience http://www.communicatescience.eu/2012/03/on-lighter-note.html

Impressive Lunch at Fresco Bistro

Click on image to enlarge

FRESCO BISTRO

Fresco Bistro is a bright spot, almost hidden away in the tress of lower UCC and by the impressive bulk of the Glucksman Gallery directly above. But a spot worth visiting, as I found out when I called there yesterday. You walk into the Glucksman as normal and then go downstairs. This takes you to the Bistro and its floor to ceiling views of the college lawns and more importantly to some classy food.

Brian Casey, one of the principals, had invited me out to sample the meals and boy was I glad I took him up on it. Brian made another good move when serving us with soup while we waited. It was a Lamb Harira Moroccan style hearty lamb soup with chick pea, coriander, lemon, mint and tender lamb pieces (€5.00).

Eating and drinking in it as they say around this city but still light, slightly spicy, moderately aromatic and those little chucks of lamb were certainly tender. A brilliant combination even if the temperatures outside were around the 20c mark.

Quite a choice of main courses as you can see from the site but there are also a number of daily specials, marked on the blackboard.

CL choose the Nicoise Salad Grilled marinated fresh ahi tuna, on organic mixed leaf salad, tossed in a homemade tomato dressing (€8.95). Just superb, everything done to perfection. The salad, so nicely dressed, had a nice crunchy bite, but always a pleasure never a chore. Fantastic dish, fantastic price.

And I could say the same about mine: Seafood Risotto Risotto Cooked in a melange of seafood, fresh asparagus and wild mushroom €9.95. The colourful rice was packed with little pieces of fish, prawns, salmon and white fish and that fresh asparagus was a tasty contributor to the overall pleasure. Great stuff.

The good things continued with the desserts, both under a fiver. I thoroughly enjoyed my Flourless Chocolate Cake, lighter than normal. And CL was very happy with her Apple and Blackberry Tart. No mistaking the apple: real chunks by comparison with that ghastly goo that you see used in some other restaurants.

While I had heard good things about Fresco Bistro over the past few months, I must say I was surprised by the excellence of the dishes and the very competitive pricing. The location too is lovely, especially if the sun shines (there is an outdoor section). But, believe me, the food is so good, it is a place you can visit in any weather!

Food Fest in Blackrock

Food Fest in Blackrock

Quite a big turnout for the Scally SuperValu led Food Fest that took place on Wednesday night in the Blackrock GAA club premises. I arrived quite early but already the place was buzzing; many were sampling the food available at a string of stalls and others keen on getting the best seats for the cooking demonstrations.

Tom and Mary Scally were naturally delighted with the interest and the big turnout and the chance to meet their customers in a more relaxed situation. We were greeted, like everyone else, with a glass of wine and few nibbles on the way in and then headed for the stalls, well spread out around the hall and in another room nearby.

Quite a lot of interest in the handmade cookie dough by Gookie and also in the tasty products – enjoyed their salmon pate – by Kinsale’s Blue Haven.

Headed over then for a chat with Avril from Rosscarbery Recipes but just time to say hello as she was busy with the queues for her sausages and blackpudding and also for her “secret recipe” bread!

West Cork Meats had some tasty ham there and then there I stopped at the Old Creamery Cheese stall. Must say I like their stuff, especially that marble looking porter cheese and I notice they have now added a lovely blueberry cheddar.

Dunmanway based Insanely Good were there with their range of delicious sauces, including a Classic Pasta Sauce and a Fresh and Fruity Curry Sauce. Carrigtwohill based Fresh Farm Salads  make our favourite Coleslaw and also other 100% Irish salads.

Came across two cheese stalls next. Carrigaline  has always been a favourite here and, by the way, they do cheese biscuits as well. Have tasted the Horgan’s cheese previously also. Sampled the Brie this time and liked it.

"Fresh is best" aptly sums up the situation with food and it seems to me that Supervalu do better than many. I’ve been in a few of their stores over the past few months and was very impressed with the amount of local food available in outlets in Skibbereen, Riverstown (Glanmire) and Ticknock (Cobh).

The Scallys too underlined that trend with a very impressive selection of breads displayed in the hall. And they were also serving up some tempting samples of their cooked dishes, really loved the fish cakes in the photo. These are cooked every morning and ready for the customers (in bigger sizes than the samples photographed!).

I may have missed out on a few, certainly missed the sample chowder from the Good Fish company . Overall though it turned out to be a very enjoyable evening. Well done to the Scallys and to all the producers who put their best foot forward on the night.

Lunchtime at L’Atitude

Lunchtime at L’Atitude

Enjoyed a light lunch with a difference at L’Atitude 51, the newish Wine Cafe opposite the City Hall (1, Union Quay). The choice, see photo of board, is not huge but the quality is excellent.

There is an even bigger board, much bigger, where you can see the huge wine list; must be over fifty choices. In many cases, you can buy by the small taster glass (75ml), a full glass (150ml) and also by the pichet (250ml).

While waiting, I decided to try one of the taster glasses and picked the 2008 Cat Amongst the Pigeons, Cabernet Sauvignon, from Australia’s McLaren Vale. Later, with the meal, I enjoyed the 2008 Massaya Classic (Cinsault, Cabernet Sauvignon and Syrah) from the Lebanon. Both come under the Fruity with Attitude heading on the list and each was excellent.

They also have a range of beers here, including some local craft brews. Indeed, you may try 8 Degrees Brewing HowlingGale here straight from the tap and it was great to meet up with Scott from the new Mitchelstown company who was making a call.

Coffee too comes from a local Cork company, Badger and Dodo. They know their stuff and so do the servers so you’ll enjoy the best here; I did, but before I got to that stage there was some eating to be done!

Emma Lagrande, who runs the wine cafe along with Beverly Matthews, recommended I try the Haddock Chowder. Very good and excellent value at €4.50. I had seen some of the sandwiches being served and they looked tempting but I opted for the Spiced Vegetable Pie, a tasty dish at a bargain price of €6.50 and served with a well dressed salad.

Service was friendly, low key and top notch, just the way I like it. My only regret was that I was I couldn't make it back for dinner that evening. Would have liked to have tried the Frogs’ Legs on the menu! Vive la différence.

Hands on and join the food dots in West Cork weekend

Stephen Sage has been on to tell us all about a fantastic Weekend Break for food enthusiasts in West Cork, Ireland, for St Patrick’s Day 2012

West Cork has a reputation as a centre of excellence for artisan food production; a reputation founded on the care, commitment and skill that the artisan producers and providers of this enticingly beautiful part of Ireland bring to all that they do.

Many of them have a lifetime’s worth of practical experience, and are more than happy to share their skill and passion with people who appreciate good food.

West Cork Food has been created to bring the treasure-house of that experience within the reach of individuals like you, people who truly appreciate good food, how it’s produced and how it’s cooked.

During a weekend or longer, you get to meet and visit artisan producers, watch the experts at work, acquire some new skills, stay in quality accommodation and enjoy the captivating landscape and seascape of West Cork in all its diversity.

West Cork is an area served and supported by small businesses, a key element of its distinctive character. West Cork Food is itself a small, local business, and we act as a focus for the wide range of artisan producers scattered across the region so that they can provide food, cookery or gardening enthusiasts like you with a unique experience; an experience that incorporates the active participation of those producers themselves.

West Cork Food is organised and managed by Sally Barnes and Stephen Sage, and grew out of their discussions around how to bring the world-class quality of West Cork artisan food production to a wider audience.

Journalist Carol Gilbert described the initiative in these terms: ‘Sally Barnes and Stephen Sage have initiated an enterprise, which effectively joins up the dots. They have included all that is best to showcase West Cork food and provide an enjoyable quality experience for groups visiting the region.’

Web: www.westcorkfood.com