Thursday, February 6, 2014

Lovely stay at Lakeside Hotel on the Shannon River


Lovely stay at Lakeside Hotel on the Shannon River
Lough Derg
Spent a two very enjoyable days in Ballina, County Tipperary, last weekend, staying at the Lakeside Hotel, a lovely hotel on a little rise on the east side of the bridge that connects Ballina with Killaloe, its Clare “cousin”. Many people don't realise there is a Ballina here at all but it is  lovely riverside place in a very central location and is a great gathering point for boats and indeed there are cruises available on the Shannon and into nearby Lough Derg.

Was never quite sure whether I was in Tipp or Clare. Some places, you read the hotel is in Tipperary, some places they say it is in Clare and then you also see the address is given as Killaloe/Ballina! Maybe they are playing it safe as the flags outside the hotel - they were blowing stiffly last weekend - include both the Tipperary and Clare county flags and even Saturday night’s entertainer said he had to be careful where his feet were when making remarks that might favour one county over the other!
The ducks win this race for food!

That Saturday night session was one of the highlights. We had just enjoyed a lovely meal at the nearby Tuscany Bistro in Ballina and were settling into the hotel bar (where they have a full menu with lots of local producers featured) when the tall lanky singer with a great line of patter arrived on the scene.


His audience, including two couples from Thurles celebrating their 40th anniversary with friends, were all in good form and the singer enhanced the mood with standards from Bob Dylan to Christy Moore, popular songs such as simple 60s pop to The Fields of Athenry. And all the time, I was sipping away at some excellent Red Ale by O’Hara’s, a warm fire nearby.


Ballycuggeran Beach

We don't get a  chance to eat in the hotel’s restaurant, except for breakfast on each morning. Breakfast was totally buffet on the  busy Sunday morning but we were well catered for. Lots of juices and cereals and no shortage either of hot stuff (you could help yourself to the full Irish or any abbreviated version you wanted). Some nice breads and pastries also available. Not too many people there on Monday morning and instead of the hot buffet you were able to order. Either way, it was excellent.


Our room was very spacious and comfortable, all mod cons including TV, hairdryer and Tea/coffee and we had a very comfortable sofa to sit on. The bathroom (bath and shower) was large and very well equipped and no shortage of toiletries.


Rossmore on Lough Derg

They have a lovely garden out front but we weren't sitting there on this occasion. But we did take the walk down to the river. Sunday morning was better and brighter and we drove up the western side of Lough Derg. Ballycuggeran Beach, one of a few if not the only Blue Flag freshwater beach in the country, was our first stop and a pleasant one, even if some of the paths were flooded.


On then through places like Whitegate, Mountshannon, Ogonnelloe and into An Cuas in Galway heading for a viewpoint at Rossmore. Had to negotiate a flood or two (nothing serious) and the view was worth it even if the water in the large lake was lively and quite high. Retraced our steps to Killaloe, arriving a little too late to benefit from the Farmers Market, held between the waters, but in time to see Ireland v Scotland. Later in the evening, we were back at the Tuscany Bistro for the presentation of the Pride of Ireland Awards.


Lakeside Hotel

The weather may not have been at its best but we had a most enjoyable couple of days at our base in the Lakeside where the staff were friendly and very helpful. A day or two after coming home, we got an email offering us 20 per cent off on the next visit,. Nice, and one to be seriously considered. This is a lovely part of Ireland and deserves to be much better known.


Derelict in Disguise. Nice paint job in Ballina.
Related posts:
Pride of Ireland Awards 2013-2014

Tuscany Bistro. Superbo. Splendido. Eccellente





Wednesday, February 5, 2014

Wanted: Ireland’s best student chef!

Message From Glenisk and Cloughjordan House Cookery School

Wanted: Ireland’s best student chef!
The Closing Date Draws Closer for Glenisk & Cloughjordan House National ‘Chef Star’ Competition 

Glenisk, Ireland’s award winning organic dairy, is encouraging budding chefs to get busy and get culinary creations in over the next few weeks before the closing date at the end of March to be in with a chance to win the title of Ireland’s best student chef, and a brand new Ipad!

The competition was launched by Sarah Baker of Cloughjordan House to home economics teachers at the national ATHE conference in Athlone, Co. Westmeath and is designed to get the proverbial creative juices flowing, and encourage students to become more confident in the kitchen. ..before they leave the nest!

Students interested in submitting their own recipe have until 31st March 2014, and can simply visit the GleniskFacebook Page https://www.facebook.com/GleniskOrganic where they will be prompted to upload their recipe using a Glenisk product, along with an image of the culinary creation and a few lines on why they should win ‘Chef Star’.

The successful candidate will win an Apple IPad, enabling them to create and document many more delicious recipes to come, as well as winning a €500 voucher for their respective school to spend on equipment for the Home Economics room.

Cloughjordan is home to Sarah Baker’s award winning cookery school, and offers a range of exciting and inspiring courses for Transition Year and HE students. These dynamic courses offer students the chance to learn valuable cooking skills and develop a deeper understanding of where our food comes from.

Further information on all Glenisk products is available at www.glenisk.com  or you can become a fan of the www.facebook.com/GleniskOrganic page to be in with a chance to win prizes and keep up with the organic conversation, or follow @Glenisk daily updates.


Pride of Ireland Awards 2013-2014


Pride of Ireland Awards 2013-2014
The inaugural Pride of Ireland Awards were held in Ballina, County Tipperary, on Sunday night, in a lovely well attended function hosted by the marvellous Sabrina Amodeo in her popular restaurant, the Tuscany Bistro.

We had a warm welcome and all the winners were in top form as we tucked into some gorgeous food.  And I can tell you the desserts got some mauling!

I had the honour of compering for the presentation of the awards. And not alone that but I was also presented with one of the awards myself for highlighting the work of local artisans, markets and restaurants. And it was a double for the blogosphere as Fiona Dillon of Carlow’s Hunter's Lodge was another winner.


But mainly it was about the producers, the craftspeople, the local shops and restaurants. As you may know, my motto on this site is Buy Local, Fresh and Fair and it is the winners listed below that make it all possible. They deserve our support. Keep an eye out for them when buying in 2014!
The folks from Bunratty Mead (left) and O'Leary's Charlville arrive.
Thomas Adlum Woodturning from Templemore
Category winner for woodturning
Producing one of a kind pieces from Irish Timber, Thomas Adlum is
based in Templemore. Self taught, but working with wood is in the family as his Dad was a carpenter. Thomas says his preference is to work with unusual woods that have been attacked by fungus, rot, wind, and often chainsaws! Thomas loves teaching and runs courses, ranging from 8 weeks to one day.

Thomas also won a Sharing the Passion Award for his work in the community; he opens his workshop to work with children and adults who have gone through some hardships and finds, that when they are there, the focus totally changes and the moods lighten.

Tuscany Bistro Ballina, Sabrina AmadeoOur next winner is a very local restaurant who use local producers and local staff and add an Italian twist. In Ballina’s Tuscany Bistro, and indeed also in Castletroy (where they have been well supported for over 10 years), you’ll find a simple perfection. Whether you want a romantic dinner, a business lunch, or a family treat, you’ll be glad you picked Tuscany. Both the Ballina and Castletroy Tuscany’s picked up awards on the night.

Shirley Kingston-Bandon Farmers MarketShirley has been working  as the controller for Bandon Market for 8 years. She is passionate about  fresh produce and local artisan producers. I have been to this market a few times and I can see easily see why Bandon people are  so proud of it. Might not be the biggest but no shortage of quality there for sure and it is a very friendly space indeed.
Shirley Kingston receives her award from Tom, with Yours Truly.
Irish Bee Sensations
Category Winners for Artisan Jams Marmalades & Honey
I first came across Bee Sensations
at the Doneraile Farmers Market and was amazed with the quality and uniqueness of their products. As you probably know, they use their home produced honey instead of sugar in their jams. But, being an innovative couple, Tom and Croéin didn't stop at that so now you can get beautiful jams such as Strawberry and Champagne. And in time for Christmas, they came out with yet another sweet winner, Amarena Cherries with Potcheen.


The Irish Fairy Door Company
Shifted some furniture recently and was left with an small ugly patch where the skirting board was damaged. I think I've found my solution right here! The Irish Fair Door Company are bringing the magic and the fairies back to Irish homes and gardens. Relocating fairies is their motto and so if you have wee space in a room, in the garden wall, maybe at the base of a tree, why not install a fairy door - sure to delight the kids, the grandchildren and the little people.

The big hearted people that help the little people relocate, and make us all smile while they do so, also won a Helping Hands Award for their work in the community.

An Olivia Chocolate

Mullingar based Olivia has gone from making hurling sticks with her dad to creating award winning An Olivia Chocolates. Must admit I only came across her gorgeous products in Dingle this year where she was named the supreme champion at the October Blas Awards. The chocolates are a real pleasure and of course Olivia always incorporates local products.
Award winners Sabrina and Michael of Tuscany Bistro
Meirleach Chroi
Overall winner Celtic Artist
This is our youngest winner who does incredible pencil art and Pride of Ireland feel she is a force to be reckoned with. We’ll use her own words to explain: “
You know when you are a little kid and you just discover the magic of pencils & you just want to draw on everything & anything?...I am still at that stage of my life.(at 20 yrs old!!!). "Meirleach Chroi" means "A Bandits Heart" the Bandit being my big softie of a horse.”

This family forage together and create local  artisan products from their own home. THey enjoyed a great year in 2013 and now 2014 is starting well for them. You’ll find their unique products at markets across the country. Their foods are made from foraged wild berries,flowers,herbs & crabapples picked on the family farm in Co.Offaly. All the products are made by hand in small batches and include
Rosehip Syrup Concentrate)
Elderberry Syrup Concentrate
Gorse Flower Syrup Concentrate
Spring Nettle Syrup Concentrate
Hawthornberry Syrup (Mans Tea)
Hawthornberry & Ginger Syrup Concentrate (Strong Woman Tonic)

Billy LyonsSpecial Appreciation Award. Check me out here.

O’Leary’s Bar CharlevilleKeeping It Irish
O’Leary’s Bar is a landmark in Charleville Co. Cork, run by a marvellous couple. It still boasts the same  old time value  and service that is often sadly missing in bigger slicker pubs nowadays
Thomas Adlum (centre).
Bean & Gone Overall winner Teas & Coffee
From their mobile unit, Bean and Gone
are well known to market stall holders in Cork and beyond. Indeed many a stall holder and customer has been delighted to see them set up as they are known to have great tasting teas and coffees for all. Indeed, they can turn up anywhere from local car boot sales to large sports events, so keep them in mind if you are organising an event.

Seanchai ListowelTraditional Irish Foods
Seanchai
, in the museum in Listowel, consistently provides good old fashioned Irish food daily; staff are friendly and lovely to deal with. All the food is sourced locally and you can combine a meal here with a visit to the museum where local writers such as John B Keane and Bryan McMahon are honoured.

Bradleys Off-LicenceA family business since 1850, Bradley's is somewhat of a Cork institution, currently run by the 4th generation in the person of Michael Creedon. They pride ourselves on a personal, friendly service. They also pride themselves on selling the best of Irish, as many artisans  find shelf space here. And if you want an Irish craft beer, then Bradley’s is the place to go! And if you can't make it in person then check them out online.

Finns' Table restaurant
A lovely well run restaurant  in Kinsale County Cork. Up to 2012, John and Julie Finn were running a highly successful restaurant called Dillon’s in Timoleague and seemed set for a long stay. But, through no fault of their own, they had to leave. Soon though they bounced back and early last year started Finns' Table in Kinsale. Serving the very best of local produce, the couple haven't looked back since.


Producing a range of fresh fruit drinks  including their award winning apple juice, this company is well known for being there for any good cause in their community. They are also well known for top notch quality and, under the driving and innovative force that is Maurice Gilbert, have won a string of awards including a few at Blas.

A lovely experience for morning coffee and lunch and situated in the stunning Doneraile Park. Quality is good and prices are reasonable and you have the added bonus of dining in the old kitchen of the big house. A very pleasant place indeed and just yards from the main street in Doneraile.  
Winner: Fiona Dillon.
The Farmers Market in Doneraile Park, held twice  a month or thereabouts during the summer, (check their facebook page for exact dates) is well situated in the courtyard of the big house. The market features the best of local produce, including home made jams, chutneys and relishes, smoked salmon, farm apple juice, cheese, bread and scones, delicious cakes and buns as well as a range of arts and crafts from the local area. And, of course, the Tea Rooms alongside. And if you eat too much cake, you can walk it off as you have hundreds of acres in front of you with pleasant riverside paths and herds of curious deer along the way.

Overall winner in craftsmanship & Irish gifts, this family run business creates lovely personalised gifts from Irish Oak. Very unusual items, everything from a feeding bowl for the pet to candleholders to a personalised garden seat. Well worth checking out!
The Cake Fairy Cork
Overall winners.
Joanne, Cork’s own Cake Fairy
, along with her mom,  are our overall winners  for outstanding breads and cakes. In fact, Mam’s brown bread  is some of the best in Ireland. Joanne creates all her products from scratch and has a  wide range of specialty cakes in her range. The Cake Fairy picked up a second award as they were also deemed the Champion Bakers, “streets ahead” according to the judges.

Bakers supreme: Joanne and her Mum.
Fiona Dillon
Blogger, author, and all round supporter of all things artisan and Irish, Fiona Dillon gets this award for all the hard work she does  in her efforts to draw attention to all the wonderful Artisans who work so hard at keeping it Irish.  


Keeping it as Irish as it comes,  this company has been working for over thirty years making one of the best things to ever come out of Ireland  and certainly one of the oldest products…Potcheen, once known as moonshine or, as the song said, the good old mountain dew.

Longueville House is well known for setting a hugh standard and that continues with their Irish Apple Brandy made in their own distillery from their own apple and aged in French oak barrels. Rich and smooth and delightful and a formidable rival for the Calvados of Normandy and a deserving winner.

Irish Bee Sensations Grand Champions
Tom and Cro
éin were the overall winners “not only because of the quality and uniqueness of their products but also because they are most certainly true artisans and produce a delicious range of honey based products from their own honey. They are master beekeepers for 30 years plus. They also tirelessly promote and encourage other artisans  We have been really impressed with their efforts and the pride they take in keeping things Irish”. And so say all of us.

Some of the dishes that we enjoyed at Tuscany
at the awards night. A lovely meal.



Related Posts

Tuscany Bistro. Superbo. Splendido. Eccellente




Blas na hEireann update on Bee Sensations July 2015 here






Tuesday, February 4, 2014

Pamper Your Pinot Gris

Pamper Your Pinot Gris


Little Beauty Pinot Gris 2010 (Marlborough NZ), 14%, €21.99 to 22.99), Wine Alliance stockists

This Pinot Gris comes from less than two hectares of vines. “Pinot Gris loves the stones, the water, and the sun", said Little Beauty's Fleur McCree during one of last year’s Wine Geese events. 
It just takes off in these conditions and that can, in the wrong hands, lead to quantity over quality. So it has to be reined in. Bunches are removed. Must be done by hand as machines can’t decide which bunches to discard. “Concentration in Pinot Gris means quality” and it is “the most pampered variety in the vineyard”.

Worth the effort though.  Here you have lip smacking flavour, oily, yet drier than their Riesling. Don’t over-chill it and use with nuts, pork, crab and so on. Very Highly Recommended.

Chateau de Petit Thouars, Cuvee Amiral 2009 Touraine (France), 12.5%, €15.00 at the chateau.
“Many great men of our family served in the French Navy” and so the top wine at the Chateau, near where the Vienne and the Loire meet, is called Amiral. It is a press wine made from the Cabernet France grape. All the refreshing characteristics of this variety are present here, even if the wine has spent some two years in previously used oak.
As you’d expect, it is a medium dark red with red fruits prominent in the bouquet. On the palate, it is fresh and light and rather smooth, terrific concentration and with a slight spiciness plus a pronounced dry lengthy finish. This is tailored for a long keep but only if you have proper storage available.
Highly Recommended, possibly Very Highly Recommended in a few years!

Pegões Stella Rosso 2009 (Setubal, Portugal), 13.5%, €10.99,  Wine Alliance stockists
This was one of the first red wines that the then newly formed Wine Alliance brought in from Portugal. It was a winner then and is a winner now.
Made from the local Castelão (50%) and the international Syrah (50%) grapes, this rich easy drinking red is good on its own and even better with red meats. It is full, fruity and spicy, with a soft supple texture, carries flavours of black cherries and plums and is very well balanced.
Six months in American oak barrels followed by four in bottle before release. An excellent Highly Recommended wine.

Monday, February 3, 2014

Fenn’s Quay Celtic Cook-off Celebration Dinner


Fenn’s Quay Celtic Cook-off Celebration Dinner
Kate Lawlor, with Sally and John McKenna
West Cork’s well established Celtic Cook-off came to the city last Friday night to celebrate. A team of Scotch chefs visited last week and Fenn’s Quay’s Kate Lawlor, a contestant in last year’s Skibbereen showpiece, decided to join forces with the visitors and host a dinner In Celebration of the Celtic Cook-off. And weren't we lucky that she did. Great too that the West Cork Hotel and Braehead Foods came on board and joined in the fun on the night.

It was a magical meal. A terrific mix of company and a stream of fantastic food from the little kitchen at the back of the well loved restaurant on Cork’s oldest terrace. The weather outside wasn't the best but we soon warmed up with a wee dram of Scotch thanks to Neil Grant and the West Cork Hotel and a taste of Avril Allshire-Howes’ renowned black pudding bread. And then we were up and running, the chefs on song and front of house also playing a blinder.
Salsify & sauce!
Amuse Bouche
Crispy Salsify with West Cork wild Alexander dipping sauce and bacon dust (Fenn’s Quay). The high standard was set here. When the Salsify was finished, people used all kind of tools and methods to get the rest of Alexander sauce out of the bottom of the little jar!

Starter
Seared Highland venison, roasted beetroot, piccalilli dressing (Joe Queen and Jim Hood, Braehead Foods) This came on a shared plate; the venison, sliced thin and enhanced by the beetroot and dressing, was a delight.

Fish Course
West Coast scallop baked in shell with Iasc Irish Shellfish Butter (Alan, Loch Fyne) A big shell that, once opened, revealed a memorable combined flavour of fish and that delicious butter.

Beef Course
Fillet of Scotch beef, truffle parfait, cured ham, stovie fondant tattie, medley of seasonal vegetables, Madeira, shallot and Arran Mustard Essence (Joe Queen and Jim Hood, Braehead Foods) This, the biggest plate of the evening,was also a highlight. The mouth-watering hunk of top notch beef came with a whole ensemble of supporting flavours, even the humble tattie more than holding its own.

The Beef
Dessert
Carrageen moss with blood orange and Brecon Gin Sorbet and poached rhubarb (Fenn’s Quay). Sometimes a big meal is followed by a big dessert, a step too much for many. But not here. This was light delight, a superb Carrigeen the highlight.

Petit Fours
Mella’s Fudge (award-winning West Cork fudge). I have long been a fan of Mella’s West Cork fudge and I reckon she made a few more friends last night. Maybe, in some cases a day or two later, as quite a few pieces of the fudge ended up in handbags along with the whiskey miniatures. All the better to relive the memory of a lovely night in Fenn’s Quay when we were all winners as Ireland and Scotland played out a friendly in the kitchen.





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Sunday, February 2, 2014

Amuse Bouche

The 2 a.m. offering from the cooks at Bletchley Park canteen was enough to make even Mrs. Armstrong blanch – boiled potatoes in cheese sauce with barracuda, followed by a pudding made from two slices of bread stuck together with jam and then deep-fried in batter – and by four, the digestive effects of this, combined with the dim light in Hut 8 and the fumes from the paraffin heater, were casting a soporific pall over the naval cryptanalysts.


from Enigma by Robert Harris