Showing posts with label Matthew Brownie. Show all posts
Showing posts with label Matthew Brownie. Show all posts

Friday, September 9, 2016

THREE CHEFS (FROM MANY) AT A TASTE OF WEST CORK

 THREE CHEFS (FROM MANY)
 AT A TASTE OF WEST CORK
Matthew checking down under!
Made my mind up early this year to get a little deeper into this month's A Taste of West Cork. Rather then driving down and coming back on the same day, I'm going to stay for three consecutive nights. And as it happens, the three nights give me the chance to see three very different chefs, beginning at the Celtic Ross on the 15th with Breton Eric Theze in action. On the Friday, Kiwi Matthew Brownie takes us all down under in Skibbereen's Eldon and, on the Saturday, West Cork's own Rob Krawczyk serves up a feast in Ballydehob's Levis Bar. That's the nights catered for - just have to fill in the days now!
Eric (left)

Thursday September 15th:


Eric Theze; Irish Restaurant Awards Best Chef in Co. Waterford 2016 offers up 5 courses ‘a La Boheme’.
The coastal location of Roscarberry will play host to one of A Taste of West Cork’s international dining experiences, as the Celtic Ross Hotel welcomes guest chef Eric Thezé, who will present a delicious five-course tasting menu featuring dishes from Brittany. The chef, who is proprietor of La Boheme in Waterford, will be joined by Alex Petit, Head Chef at the reputable Celtic Ross Hotel. This luxurious dining event will take place on Thursday 15th September and will showcase not only the talents of the chefs involved, but also the diversity of the annual A Taste of West Cork Food Festival. Visit www.celticrosshotel.com.  


Friday September 16th:

‘DOWN UNDER’ NIGHT
Friday, September 16th
7.00pm 9:30pm


The Eldon Hotel, Bridge Street, Skibbereen/7pm to 9.30 pm/€25/Booking essential numbers limited /028 22802

G’day mate! Ever wondered what the other side of the world eats - well this is your opportunity to find out! The Eldon Hotel’s Kiwi Head Chef Matthew Brownie and Bar Manager Brett Cleary will create nine tasting dishes from the Southern Hemisphere including kangaroo. Many surprises in store along with music in the bar afterwards.
Charcuterie by Krawczyk
Saturday September 17th

 From Leinster to Levis’ with Love - Rob Krawczyk at Levis Corner House, Ballydehob.  
Indulge in an unforgettable dining experience at this year’s A Taste of West Cork Food Festival on Saturday 17th September (7.00pm), with a feast prepared by West Cork native and RAI’s Best Chef in Leinster Rob Krawczyk, served within the atmospheric surroundings of Levis’ Corner House Pub in Ballydehob. The intimate venue, which is lovingly run by former Fred frontman Joe O’Leary and his partner Caroline O’Donnell, will provide the perfect setting for a night of great food and music, with internationally-renowned Irish composer Maurice Seezer on hand for the evening to entertain diners. Those in attendance will even get an opportunity to perform alongside Maurice as they attempt to ‘sing for their supper’, with the most talented entry eating free of charge! This is most certainly a treat for the senses that is not to be missed. Visit www.leviscornerhouse.com.


Chefs in West Cork

There'll hardly be a street or a boreen in West Cork without a chef over the next week or so.  Talented chefs featuring at many different venues include Matt Williamson, celebrity Chef Derry Clarke (of Michelin Star L' Ecrivain restaurant fame), Freelance Chef Chris Hedges, Jessica Stutchbury, Chef and Forager Kevin O’Connell, Journalist Joe MacNamee, Takashi Miyazaki (Best Chef in Ireland 2015 – McKenna Guide), TV Chef Catherine Fulvio,  Danni Barry (Michelin Star chef),  Paola Vais, Ali Honour, Rachel Allen (Chef, author and television star), Blogger Louise Kelly, Eric Thezé (Irish Restaurant Awards Best Chef in Co. Waterford 2016), Leylie Hayes (Executive Chef at Avoca and esteemed cook book author), Francine Thurnheer, Rob Krawczyk (winner of the National Restaurants Association of Ireland Best Chef in Leinster 2016) and West Cork’s very own Martin Shanahan.

Tuesday, October 21, 2014

Scratch My Pork



Scratch My Pork

Two questions. What are pork scratchings? And who is Matthew Brownie?


Pork Scratchings have long been  associated with England. But similar products were made before England had even thought to use the pork skin as a snack. The Chicharrones originated in Mexico, from Spanish influence and are, Matthew tells me, the first signs of fried Pork Rind that we know as scratchings today. They come under a variety of names including Cracklings (US), Pork Crackle (Australia, New Zealand), Chicharrones (Latin America), Grattons (France) and Scrunchions (Canada).

Matthew Brownie has been a professional chef for over 20 years. Originally from New Zealand, he admits he “has conceded” to Skibbereen where he lives with his wife and two children. A roundabout route took Matthew to Dublin in 2008 where he continued to manage kitchens, consult in hospitality, create cooking classes and progress in the food arena before moving to West Cork.


Here his passion for food drove him in a new food direction, towards product development. Given an opportunity to find a gap in the Irish food market, it was obvious to Matthew that Irish Pork Scratchings would be his product. The opportunity came when he decided to go back to college in 2011 to study Advanced Culinary Arts  at Cork Institute of Technology where he achieved a distinction in BA Culinary Arts.

Achieving top marks for Scratch my Pork, he was asked to compete in the Cork County and City Enterprise Boards CIT Prize for Innovation and won the best business Plan award. “I am delighted for what I have achieved, and the product is already in over 100 outlets including Retail, Licenced and Off Licenced premises." He is also the Chef food writer for the Southern Star.

In April this year, Matthew formed The No Nonsense Food Company to  launch Scratch My Pork snacks. “This is a quality hand cooked natural meat savoury snack with unique dry rub marinades resulting in a crunchy, crispy, flavoursome, good value and nutritious snack,  produced in a dedicated nut and gluten free facility with my own catchy slogan and branding called ‘Scratch my Pork’.” He has released two flavours to begin with, Smokey Bacon & Cajun, with a traditional salted flavour to follow.

So now you know what Pork Scratchings are, why not go out and try some. Looks like Supervalu is a good place to start. Then why not try your local pub? I’m told they are very popular in Ma Murphy’s in Bantry. And of course if you want anything in the food or drink line in Cork, then head to Bradley’s in North Main Street! If you are a retailer, contact Matthew himself or his distributors C & R in Little Island.

Keep an eye on Matthew’s website here and also follow him on his Facebook page.
To find out more about Pork Rinds in general, why not do a YouTube search. Here’s one to start you off https://www.youtube.com/watch?v=YfkQun3jz8o.