Showing posts with label 9 White Deer. Show all posts
Showing posts with label 9 White Deer. Show all posts

Monday, September 7, 2020

A Quart of Ale± #11 Moving on over to craft. American Style IPA

A Quart of Ale± #11
Moving on over to craft. 
American Style IPA
Part 2

First, there was IPA. In the 18th century, English beer, on its way to India was highly hopped. It became known as India pale ale and went down well with the soldiers and later found favour with drinkers at home. 

Two hundred years later, just like the empire, it was slipping into oblivion, until the Americans revived it by using their more aromatic and flavourful hops and more of them. And so the American IPA was born. And that led to a revival in the UK.

This is Part 2 (we published Part 1 last week) and here we focus on some excellent American style IPA produced here in Ireland by the likes of Kinnegar, Whiplash, Blacks and Yellowbelly.

Blacks “Ace of Haze” DDH Cryo New England IPA, 4.2%, 440ml can, Bradleys Cork
The hard-working Maudeline and Sam Black.

I have to say straight up that that this New Englander is a lovely beer, very drinkable.

But what’s a New England IPA? Blacks say: Characterised by juicy, citrus and floral flavours and a smoother less piney taste than some other IPAs you might be familiar with, New England IPA is a style that became popular in Vermont USA in the 2010s. Hazy in appearance with a soft mouthfeel, NEIPA's are brewed without adding hops to the boil and with the use of specific yeast strains to achieve the desired result. Often described as a more fruit forward IPA with lower perceived bitterness but massively hop forward with flavours and aromas derived from the use of dry hopping techniques.

This NEIPA (hardly an abbreviation!) is a hazy yellow. It weighs in at 4.2% so it certainly a session contender. No shortage of hops in the mix and it’s the fruit, citrus and exotic, that makes its mark rather than any bitterness (which is there, in the background). Very drinkable though and sure to gather up lots of fans. By the way, Blacks have at least one other Haze edition.

They say: This banging beer was brewed with passion and an absurd amount of cryogenically frozen Mosaic, Citra and Simcoe hops not forgetting a touch of inspiration from some rock classics that are commonly heard on the brewery floor on brew days. The malt bill of Barley, Oats and Wheat gives plenty of body and character but we have kept the ABV on the lower end for IPA's so you can enjoy more than 1 or 2 in a sitting.

Kinnegar “Crossroads” American Style IPA 6.2%, 440ml can Bradley’s of Cork



Colour is close to amber, plenty of bubbles rising (naturally carbonated), white head hangs around for a while. Good hoppy backbone carrying tropical fruit flavours across the palate and into the very satisfying finish. Qualifies as American style because it is rich in citrus and tropical fruit flavours with a touch of pine thrown in. One of the best cans of IPA you’re likely to come across and you can taste why this is one of their core range. 

Kinnegar’s craft beers are brewed in a new brewery in Letterkenny.  “Our roots are deeply embedded in the hilly fields and farms of northeast Donegal. This is the perfect environment for the way we make beer. We don’t filter or pasteurise, and we let our industrious little friends, the yeast, carbonate the beer naturally during fermentation.” We visited the brewery last autumn and you may read all about it here.

Originally named “Roadtrip” when brewed as a 20th birthday celebration of McHugh’s legendary Dublin off-licences, Crossroads is the Donegal brewery’s tribute to the men and women of the county’s diaspora who, like the McHughs, have made their mark on the wider world.

Whiplash Rollover Session IPA 3.8%, 330ml can, Bradley’s


Pale yellow colour with a  short-lived white head over a hazy body. Citrus fronts the aromatics. And the quartet of hops dominate the palate. Amazing that this has so much hops and still weighs in at less than 4.00% abv. Quite a concentration of hops then, before a lip-smacking finalé. “Now, that’s a beer,” my tasting companion declared (having “suffered” earlier through a Radler and a sour). 


They say: Same hop rate as our DIPA’s, less than half the alcohol. A very heavily hopped Session IPA: this comes at you with buckets of Simcoe, Ekuanot, Citra and Mosaic hops with a light touch of malts and an easy crushable body. Unfiltered, hazy, hoppy and juicy – Rollover is a New England inspired IPA without the heavy alcohol in tow.



Yellowbelly “Citra Pale Ale” American Pale Ale, 4.8%, 440ml can, Bradleys Cork


Hazy yellow is the colour here, a white head (size and length depends a lot on how you pour, probably best if on draught). You’ll probably de-juice that Citra Hops are used here. Head Brewer Declan Nixon has also employed German and Belgian malts. I think he’s judged this to a “T” and has come up with a really well-balanced beer.

A hint of pine in the aromas and this smooth drinking beer has citrus flavours, is very pleasant on the palate and, with all that, plus the help of a modest enough alcohol count of 4.8%, has that second glass appeal for sure.

Let us hear what the Wexford crew have to say for themselves: Our Citra Pale Ale is brewed with the finest German & Belgian malts, fermented with a super clean American ale yeast and dry hopped to the gills with Citra. The resulting beer should be enjoyed as fresh as possible to appreciate the grapefruit and pine aroma and super clean finish.

They regard it as a flagship beer. Citra Pale Ale can be enjoyed year-round on draught or in can from your favourite bars, restaurants and off-licences. It was voted Best Beer in Ireland 2019 – Beoir Awards. A very good one indeed.

Wicklow Wolf Mammoth IPA, 6.2%, 440ml can, Bradley’s of Cork

Colour of this West Coast IPA is amber with a nice fluffy head that sinks fairly slowly. It gets its name because a mammoth amount of Simcoe, Chinook, Cascade and Eureka! have been used to pump up the fruit. And the hops take the lead in the aromas (floral, fruit, pine) as well. 

Very much floral and citrus in the palate as you’d expect but no shortage of malt either (Pale, Cara Ruby the varieties used). Rather a muscular beer (compared, say, to Trouble Brewing’s Ambush) but the muscle’s not out of control and the Mammoth will find a welcome in any good beer circle. Hops used are Simcoe, Cascade, Chinook, Eureka! And, take heed, the IBU is a stiff 60. Serve at 8 degrees.

9 White Deer Stag IPA 5.0%, 500ml can, Bradley’s of Cork

Amber is the colour of this Gluten Free IPA from the Gaeltacht - you have to peer in to see the bubbles. The head is white and sticks around. Aromas hint of malts and hops. Big hop flavours on the palate yet the bitterness is not over the top at all, nice balance with the malts. Stag is an American style IPA according to the label. I’m thinking it fits snugly between two continents. Could mid-Atlantic be a style?

They say: A Classic IPA, using vast quantities of new age hops, this gluten free IPA is full of flavour. Hop usage is late in the boil which gives big flavours and aroma without big bitterness. IPAs never serviced the gluten free market but that is now changed, and what a beer to change it with.  A well balanced quaffable IPA bursting with flavour and aroma.

Sunday, April 26, 2020

A Ramble Through Four Lovely Irish Ales. Cork, Donegal, Kerry and Tipperary

A Ramble Through Four Lovely Irish Ales
Cork, Donegal, Kerry and Tipperary.

West Kerry Brewery “Béal Bán” Golden Ale, 5.0%, 500ml bottle

Gold is the colour of this ale from West Kerry. Creamy rather than crisp, yet light and refreshing with malt prominent earlier on, the hops making a show at the finish. A distinctive beer indeed, very impressive.

I drank this in 2012 at Blair’s Inn and also during a visit to Tigh Bhric where the brewery is based. It was then being described as a pale English style bitter. It was then, still is, a light and refreshing golden ale with a slight malty sweetness and a bitter finish, imparted by a generous helping of hops. Indeed, one could see why the English aficionado would feel at home here.

Paul and Adrienne (the brewer) told us that they use water from their own well to brew the beers, both cask and bottled. The malt is predominantly Irish and the beers are brewed naturally, with no additives or preservatives. By the way, they use local botanicals in the brewing, such as rosehips, elderflower, blackberries and black currants “added to our seasonal beers”. 

Beoir Chorca Dhuibhne is the Irish name for the brewery in the Dingle peninsula. It was established in 2008 to make traditional yet progressive beer. You’ll find them in their brew pub: Tigh Bhric (which also offers accommodation). .

Béal Bán is one of their core range and like the others, Carraig Dubh (porter) and Cúl Dorcha (red ale), is called after local place names. Adrienne is Ireland’s first female brewer.

White Gypsy “Woodcock” American Pale Ale, 5.8%, 500ml bottle

Colour here is almost gold, lighter than the Kerry ale, darker than Kinnegar. Hops and malt in the aromas. Fruity and refreshing with the hops and malt in excellent balance, each contributing to the pleasant journey through to the finish.

The Gypsy invites you to follow your fortune to this independent Irish craft brewer in Tipperary. This ale is named after a local legend: “The Woodcock Carden”.

There’s a bit of Greek on the label - didn’t have time to google it! But they do tell us that this is brewed with the finest malt and hops with the aim of making “a nicely fruit forward refreshing ale”. Ingredients include: Floor malted Marris Otter barley, Citra and Mosaic hops.

Did you know that White Gypsy make a food pairing range of beers in 75cl bottles. Well worth checking out, more info here.

Must say I was very pleased with Béal Ban and didn’t think I’d be more pleased during this tasting but the superb harmony of the Woodcock is a pleasure to enjoy and the ace Tipp beer would be difficult to top in any company.

Nine White Deer “Stag Bán” Pale Ale, 4.5%, 500ml bottle

Stag Bán was the first beer for Ballyvourney based 9 White Deer and has been gluten free since 2018.

Basically, it’s an easy drinking beer, brewed at lower temperatures to create a cleaner profile; the malt profile is uncomplicated, neither heavy nor cloying. It is a dry and refreshing beer with a light malt body. The hop character is spicy citrus, finishing clean.

For me, the attraction here is the hops, though it’s far from being a “hop bomb”. This is about balance. The lads say they designed this beer with summer in mind and the hops used (First Gold, Admiral and Cascade) emphasise that. It is a harmonious drink with citrus, floral and spice notes all combining well in the golden cloudy glass.

Kinnegar “Limeburner” Pale Ale, 4.7%, 500ml bottle

Lovely light gold colour on this one, floral and hoppy on the nose. Crisp and refreshing in the mouth with a good hoppy finalé. Easy to quaff and one to note if you haven’t already. One of their first beers and still going strong as part of their core range.

“Superb Kinnegar Ales” I wrote back in 2013, when this Limeburner was included in a selection at The Cove at Port na Blagh (Donegal). This independent Irish craft beer is named after a local 40m high hidden sea pinnacle.

It is unfiltered, naturally carbonated. When pouring leave any natural sediments (I didn’t see any) at the bottom of the bottle. It is one of their core range. Easy to enjoy this one!

Sunday, April 5, 2020

The 9 White Deer Brewery. Pale Ale and Kölsch. And Sanitiser!

The 9 White Deer Brewery
The Pale Ale and Kölsch. And Sanitiser!
Pale Ale



Is beer essential these Covid19 days? 

As much as it ever was! Cider and wine too. And spirits, of course, even if only as a sanitiser! 


And, these strange days, you may order hand sanitiser along with excellent craft beer from your local brewery. Well, from Ballyvourney's 9 White Deer at least. 

Their beers can be found in outlets all over the island. But with all the Covid19 restrictions and particularly if you are cocooning, you may need a delivery to the house. 

Check out their online shop here to order your beer and their recently released alcohol based hand sanitiser.




The 9 White Deer Brewery was brought into being by two people, Gordon Lucey and Don O’Leary. They each have a passion for quality beer and, between them, they have a lot of experience in all aspects of beer from growing barley to front of house customer experience and everything in between. More details here .

Stag Bán Pale Ale 4.5% abv

Stag Bán was their first beer and has been gluten free since 2018.

Basically, it’s an easy drinking beer, brewed at lower temperatures to create a cleaner profile; the malt profile is an uncomplicated design, neither heavy nor cloying.
For me, the attraction here is the hops, though it’s far from being a “hop bomb”. This is about balance. The lads say they designed this beer with summer in mind and the hops used (First Gold, Admiral and Cascade) emphasise that. It is a harmonious drink with citrus, floral and spice notes all combining well in the golden glass.

9 White Deer’s Stag Saor Kölsch, 4.2% abv
Kölsch is a style of beer originating in Cologne, Germany. In appearance, this Cork produced example is bright and clear with a yellow/amber colour.
The Stag Kolsch, with its high carbonation level and gentle hop character, is palate friendly with an almost creamy feel. Easy to quaff and easy to see how this refreshing beer has become one of their biggest selling beers.
Stag Kolsch, which is also gluten free, has a gentle hop and malt character, a classic German style of beer brewed with German Noble Hops, Premium Irish and German Malt and German Yeast. It gets an extended lagering time where it can develop and mature.





* For details of all their other beers (all brewed, bottled and kegged in Ballyvourney, Co. Cork) and brewery tours (when restrictions are lifted), please check here.



Thursday, January 2, 2020

Warm Welcome to Blairs Inn Banishes Bleak Midwinter Blues. Amazing Venison Casserole Highlight of a Hearty Lunch


Warm Welcome to Blairs Inn Banishes Bleak Midwinter Blues.
Amazing Venison Casserole Highlight of a Hearty Lunch
No shortage of craft beer in Blairs
There’s something about family run and owned places. And you see it first hand when you enter Blairs Inn, in the countryside close to Blarney and less than 30 minutes from Cork city centre. Brothers Richard and Duncan (the chef) Blair now head up the pub their parents ran for quite some years. Here, the hearty dishes are a personal expression and you find signs of seasonal and local authenticity in the well-filled plates and bowls. 

Provenance is given pride of place on the menus and, while the presentation may not be as eye-catching as in some slicker more expensive operations, it is also a long ways from being slapdash. The aim of the kitchen here is to make a pleasant impression in your belly, not necessarily on your phone camera

We are warmly greeted to the traditionally decorated inn (it is just before Christmas) by the boys' mother Anne, who guides us to our fireside table. Richard is finishing off the day’s menu, we are a little early, but soon those menus are at hand along with some of their top notch stout infused brown bread! Just a little more detail on the bread to underline the Inn's commitment to local produce: Macroom Mills Flour, Treacle and Stag Stout are the ingredients. They also do a Sherkin Lass Pale Ale, Cheddar and Herb bread.

While there is an excellent wine list here, the Inn is well-known for its selection of craft beer (which chef Duncan regularly dips into to use in the various menus). And you will note a beer or a wine suggested with the main courses.
Corned beef classic

Mains include a Roast Stuffed Loin of Timoleague Pork with apple sauce and a Longueville House Cider gravy. Naturally, a bottle of the Longueville cider is suggested here. If you’ve picked the Cottage Pie then they suggest a pint of O’Hara’s Red Nitro. On the Roast Irish Chicken? Then the Cotton Ball’s Kerry Lane Pale is the drink for you.

CL though has picked what is probably the pub’s signature dish: O’Crualaoi’s Corned Beef served on champ and cabbage with parsley sauce and the Sherkin Lass from the West Cork Brewing Co. in Baltimore is a terrific pairing here. We regularly order this dish here and it is a classic and highly recommended.

I’m always on the lookout for game this time of year and the Blair boys are also noted for serving it here. The Casserole of Wild Wicklow Venison & Stag Stout with a hint of dark chocolate catches my eye and soon my tastebuds are enjoying it. The combination, enhanced by various spices and herbs, is magnificent, quite a feast at lunchtime! And the drink? Well that’s an easy one. It’s the  equally magnificent Stag Saor from the crew at 9 White Deer, a gluten free stout stuffed with flavour.

And talking about being stuffed. Well, we were. Along with those two mega dishes, came a bowl of seasonal veg and another full of unblemished and perfectly cooked Rooster potatoes. By the way, the place was filling up nicely now and, above the rising level of conversation, I heard quite a few people ordering the venison.

Aside from the various meats, there’s also about three fish dishes available, a curry, plus various salads and sandwiches. Wicklow Pheasant is also on the menu this time of year as well as a Roast of the Day.

There’s a terrific choice of starters too including a Confit of Twomey’s Pork Belly, McCarthy’s Black Pudding with a Gubbeen Chorizo and Bean Ragu. Check out also the Tartlet of Bluebell Falls goat cheese with creamed leeks and caramelised onions. Those starters are substantial enough but some, such as the Cromane mussels Poached in a white wine and cream sauce, can also be upgraded to a mains.

Indeed, that was also the case with my pick, the Warm Salad of Cashel Blue Cheese, Roasted Pears and Honeyed Walnuts (a delicious opener at €9.40 or a mains at €14.50).  

Those of you who have not been will, I’m sure, enjoy this traditional Irish pub, the unexpectedly quality of the food (all from local produce), those craft beers, the warm fire and the very warm welcome from the whole crew here, a great place for locals and tourists alike. If you are calling at weekends for food, you would be as well off to make a reservation.

Cloghroe
Blarney
Co. Cork
Tel: (021) 438 1470
Facebook Page here 




Sunday, November 25, 2018

The Best of Game. Venison Dishes to Track Down


The Best of Game
Venison Dishes to Track Down

It’s game time in Ireland and one of the best places to get your fix is at Blair’s Inn in Cloghroe. You get hungry just listening to chef Duncan Blair: “Game is a big part of our menus this time of year. We introduce it gradually in November. It’s a slow burner at first, but it becomes extremely popular as the season progresses. 

“Our venison, stout and dark chocolate casserole is a real hit. Our own favourite has to be the haunch steaks (or the loin if we’re feeling fancy pants). Love serving it simply; rare with honey roasted celeriac and parsnip with a red currant and dark chocolate jus.”

Blair’s is well known and loved as a supporter of local craft beers so I wasn’t surprised with the answer when I asked Duncan what he’d drink with venison.  “With a casserole, it has to be the 9 White Deer Stag Stout. With the haunch or loin I love it with a decent Pinot Noir, like the Forrest Estate, which has a delicate fruitiness but with a bit of bite too. Savage!”

Martina Cronin, the excellent chef at Blarney’s Square Table told me they do venison every year. “We would do a bit more game but are a small restaurant and don't want to have waste.”

“We do a roast venison loin and braised venison served with Caramelised Brussel spouts, smoke bacon lardons, chestnuts and a parsnip puree. The orange and ginger and juniper berries in the parsnip puree works really well cuts through the richness of the venison.  It’s a really solid dish full of complementary flavours and the Cabernet Sauvignon vinegar in the venison braise brings a touch of acidity to the dish and balances well with sweetness of puree and saltiness of the smoked bacon.” Sounds superb! 
Square Table venison

At The Montenotte
Last April, the Irish Times headlined “Consumer interest in venison falls dramatically” . But is doesn’t seem to be the case around Cork. I’ve had some terrific examples recently, beginning with Liam Kirwan’s Wellington in the Montenotte Hotel.


This is somewhat deceptive, as at first it looks like a small pie in a big dish. And I was thinking maybe I should have had ordered a side. But the Ballinwillin Venison Wellington is loaded with the aromas and tastes of Autumn in the wild - that “little pastry” packs a powerful punch of flavour and texture, with no little help in that department coming from the cavolo nero (the kale of Tuscany), the dark chocolate jus and the roast celeriac.
At the Maryborough

Gemma Murphy is Head Chef at Bellini's in the Maryborough Hotel and she impresses with her Venison Loin, coffee and orange glazed salsify, heritage beetroot, parsnip foam. A magnificent combination and that venison was superb, possibly the best piece of meat, of any kind, that I’ve come across this year. And, in unknowing keeping with Duncan’s wine hint, our wine from Les Deux Cols, was a blend of Grenache Syrah and Cinsault (producer Simon Tyrrell calls this the Pinot Noir of the south); put to the test, it matched well with the venison, a super dish indeed.

Loving Salads

Loving Salads

During a special Game evening in Loving Salads, the venison was the star of the show. Chef-Owner Jason Carroll had major help from Craig Coady on the night and this was Craig's dish. The meat came wrapped in brioche and immediately under that was a moist circle of mushrooms, and parma ham. Black truffles, mustard, juniper and herbs had all been used to enhance the seared saddle of venison and there were also golden and red beets on the plate and a helping of madeira jus. Absolutely superb. Shame this game special lasted just for two days.

Top of the Game
Venison, as you know, often comes as part of a game pie and one of the best examples I came across over the past two years was the one at the Village Tavern in Murrisk (Mayo). 
Well fed in Mayo

I had been looking forward to that Game Pie since I first saw the list. The mega mix included rabbit, pheasant and venison with a horseradish and cheddar mash and the pie was surrounded by a tonne of roasted root vegetables. And then there was a bottle of Westporter Stout (from the local Mescan Brewery) to help it down. A memorable meal.

Like to know more about venison? Then one of the best places to try is Ballinwillin House, suppliers to restaurants in Ireland and the UK. Their website is here

* Just notice that Pier 26 in Ballycotton have a game night on Nov 30th. Details here

Wednesday, August 29, 2018

Jim Edwards. A Kinsale Classic. After All These Years!


Jim Edwards. A Kinsale Classic.
After All These Years!
Scallops starter, also available as mains

Jim Edwards is a renowned restaurant in the renowned foodie town of Kinsale and it has been serving up classic fare since 1971.

And while some of those beloved classics are still on the menu, Jim Edwards is not slow to support new producers and new products in the area. Just a peep at their drinks list confirms this, with Kinsale Mead, Stonewell Cider and beers from Black’s of Kinsale and 9 White Deer (Ballyvourney) on offer. 

Local gins include Kinsale gin, Blackwater gin and Black's gin. while local whiskeys include Pogues from West Cork and the world famous Midleton Very Rare. With the best of spirits available, there is no shortage of cocktails. Produce suppliers, some long-standing, are listed on the back of the menu.
Mussels

And there is no shortage of food choices here. You may dine in the Gastro Pub or in the restaurant. The Gastro Pub menu (including a sandwich selection) and A La Carte menu are available from 12pm to 10pm daily. In addition they have daily specials and a value menu also available all day. No wonder the venue has been declared  “a standard bearer in Kinsale's distinguished culinary culture” by  the McKenna Guide.

We were glad to see the A La Carte menu available from lunchtime on when we arrived there about one o’clock on a recent Friday. Soon we were seated by the window and reading our way through the choices. By the way, from exchanges at a nearby table, we heard that you can pick and choose from the various menus.
Monkfish classic

The mussels and oysters come from nearby Haven Shellfish and I picked the rather traditional starter (they don’t really do cutting edge here in any case) of Kinsale Mussels toasted with Garlic Breadcrumbs. Very tasty, with a well prepared salad. And CL too was very pleased with another excellent appetiser, this of Pan Seared Scallops in garlic and basil with a cauliflower purée.

We sipped our Black’s ale as we waited for the mains. Unbeknownst to ourselves we had chosen two house classics and looking back we can appreciate how they’ve stood the test of taste and time. Both were superb.
Lamb

One is the flavoursome Mint and Herb Crusted Rack of Slaney Valley Lamb with a rosemary and garlic jus. Beautifully cooked, neatly presented, as were all our dishes. 

Our other mains was the Medallions of Monkfish, pan fried with ginger, spring onion chill and lime dressing. Another superb combination, no shortage of quality here. And no skimping on quantity either.

And, just in case you haven’t enough, in another nod to tradition, they serve three sides as well: potatoes gratin, seasonal vegetables and fries.

It was a fairly busy lunch service in the restaurant and no problem to the staff as they kept the food coming and helped the customers make their choices, patience needed in some cases!

We did have a look at the dessert menu but, having been well fed, decided to give the sweet stuff a skip and finished off with an excellent cup of Maher’s coffee, another local business supported by Jim Edwards. Roll on the 50th celebrations in 2021!




Sunday, August 12, 2018

A Taste of West Cork Festival. A Personal Selection of the September Events.


A Taste of West Cork Festival
Some of the Best.
There is so much to do in next month’s major festival, A Taste of West Cork: over 250 events, spread over 41 towns and villages and eight islands. And, despite the one hundred thousand welcomes, you’ll find it difficult enough to make your choices. So, this is where my digest comes in. 

While I don’t know West Cork like the back of my hand, I have a decent amount of experience there, including at this festival. So, if you lose patience with the official multi-page guide (especially if you’re reading it online), check out these suggestions divided into BARGAIN, OFF PLATE (eating not essential!), A/N (afternoon), EVENING, and BtB (bust the budget). Some of these are free or have just nominal charges. 

By the way, I have omitted the guest chefs/pop up events. I have mixed feelings on these because I’ve had mixed experience of them. I’ll leave the decision up to yourself but do get as much information from the venue in advance as possible and that should help avoid any disappointment.

The programme has been published in national and local newspapers and is available online hereSomething for everyone. Take your pick and enjoy! 

Baltimore

Friday Sep 7th
BARGAIN: Traditional Fishing, Boats, Pots and Lines. Free. 2.30 Baltimore
OFF PLATE: Lough Hyne To The Sea. Kayaking €65.00
A/N: Afternoon Sea - seafood savouries at Seaview House Hotel, Ballylickey €29.00
EVENING: Lobster Garden Party with Diana Dodog at The Lifeboat Inn, Courtmacsherry €55.00
Sherkin Island

Saturday Sep 8th
BARGAIN: The Honey Bee, with experienced bee-keeper at Organico, Bantry. €10.00.
OFF PLATE: Pencil to Garden to Plate, drawing class with Annabel Langrish at Heron Gallery Cafe €50.00 inc lunch.
A/N: Islander’s Rest BBQ with Derry Clarke. Sherkin 1.00pm €20.00
EVENING: The West Cork Food Tour. Manning’s Ballylickey from 6.00pm. Farm Tour and BBQ €80.00
BtB: The Ancient Craft of Blacksmithing at O’Driscoll Ironworks, Durrus Day long class €150.00
Garinish Island, Glengariff

Sunday Sep 9th
BARGAIN: Kilcrohane Country Fair 2-6pm. Stall, producers, music, BBQ (€5.00)
OFF PLATE: Hidden Edibles, The Ewe Experience, Glengarriff, 10.00 to 11.00am, €12.50
A/N: Tarte Tatin Demo & Tasting by John Desmond at Heir Island 2.30pm, free but pay for ferry
EVENING: The Celtic Camino Dinner at Gougane Barra Hotel. Caminos popping up everywhere. Dinner is €50.00.
BtB: ——
Michael Collins event, 10th September, Clonakilty

Monday Sep 10th
BARGAIN: Manage your own herb garden, Organico Bantry 4.00pm, €5.00
OFF PLATE: Plastic is a Plague. A seminar with distinguished speakers at Liss Ard, Skibbereen, 11.00am-3.00pm, €20.00.
A/N: Devoy’s Organic Farm visit. Vegetables, eggs, chickens stories 2.30pm Three euro
EVENING: Scannell’s Tastes of the Sea Aperitif plus 5-course feast of fish. 7.00pm €60.00
BtB: —-


Tuesday Sep 11th
BARGAIN:  The Secret Garden, The Sutherland Centre, Skibbereen. A true secret garden. Free.
OFF PLATE: Art and the Great Hunger, a guided tour of this incredible exhibition at Uillinn, Skibbereen, two euro
A/N: Cream Tea at the Top of the Rock, Drimoleague. Guided Walk around eco-farm before grand tea and scones. €12.00.
EVENING: Wine & Dine at Deasy’s in Ring. Italian wine and Caitlin Ruth’s cooking combine in five-course meal from 7.00pm for €55.00.
BtB: Heron & Grey at The Mews Inventive Tasting Menu, 7.30pm, €95.00

Wednesday Sep 12th
BARGAIN: Ummera Smokehouse, Timoleague. A marvellous visit and tasting for free. 10.30am
OFF PLATE: Bere Island and the Great Famine. Informative historical bus tour 12.00pm to 2.00pm and packed lunch €30.00. Ferry at 11.30am extra.
A/N: Wild Berry Bakery, Ballineen.  Bakery visit and samples. All proceeds to charity. Entry €5.00
EVENING: A Taste of India at Richy’s Clonakilty. Welcome drink and multi-course Indian meal by Meeran Gani Manzoor, Head Chef at Richy’s. €60.00.
BtB: Intimate Dinner at Inish Beg House on Inish Beg Island. Formal dinner surrounded by country house grandeur, silver service. €95.00

Thursday Sep 13th
BARGAIN: Tasting (and bottle to take away) for a fiver at 9 White Deer Brewery in Ballyvourney. 2.00pm
OFF PLATE: Tea and Tales on Dursey Island. Take the cable car across and then a guided bus tour with dramatic views and island stories. Tea costs 25 euro and cable car is extra.
A/N: Bean and Grain, chocolate and beer at Clonakilty Brewery. The chocolate will be by Alison of Clonakilty Chocolate and there’ll be lots of pairings. €25.00
EVENING: A Taste of Organico, hosted by Hannah and Rachel Dare who’ll have dozens of their producers on hand including Fermoy Raw Milk, Mary Pawle Wines and Sally Barnes Smokery. Samples galore and even a glass of wine is included in the 5 euro fee. 5.30pm to 8.00pm.
BtB: ——
Welcome to Union Hall Smoked Fish

Friday Sep 14th
BARGAIN: Martin Shanahan of Fishy Fishy puts on a brilliant demo, very engaging with his audience, especially the younger ones. See him from 10.00 in Fields of Skibbereen. Free.
OFF PLATE: Live Life Well. A students’ food and lifestyle conference at Skibbereen Community School. From 10.00am to 2.00pm, hear talks, see demos, and sample at the mini-market. All free.
A/N: there’s a tour of the Union Hall Smoked Fish facility at 2.00pm, a lovely family run business. The Nolan's are a generous bunch and they won’t charge you a cent yet, a similar event two years back, there was no shortage of samples and even a glass of wine.
EVENING: Real Food from Here is the title of the event at Macroom’s Castle Hotel where the Buckley family invite you to a dinner featuring real food. Real wine too from Le Caveau with Colm McCan doing the pouring and talking. €60.00 including dinner and wine. Special overnight rate.
BtB: ——
Walking on Sheep's Head

Saturday Sep 15th
BARGAIN: A 2.5 hour walk on the Sheeps Head with guide Charlie McCarthy (086 2333420). Registration at 11.30am, walk at 12 noon. Meet at the cabin Ahakista.Free
OFF PLATE: Meet at the car park in Barley Cove Hotel on your way to the Three Castle Head Walk, one of West Cork’s hidden gems, with breath-taking views. Starts at 3.30 and duration is 90 minutes. Free. Contact: 0868808190.
A/N: Fish and Whiskey Brunch is the unpriced event at the Glandore Inn with local man Bryan McCarthy doing the cooking and West Cork Distillers supplying the  spirit. All proceeds to LauraLynn children’s Hospice and Union Hall Inshore Lifeboat.
EVENING: I suspect that Taste of the Sea at Arundels by the Pier (Ahakista) will sell out fast with Head Chef Dominique Carucci presenting a delicious Taste of the Sea menu. Five courses for €50.00.
BtB: The big spenders can whip out that credit card again as they go to Eat, Drink and Sleep at the Castle, Castletownsend. At 7.00pm, the six course meal, paired with selected wines and beers, will get underway. Slip upstairs much later, wake to a spectacular view of the bay and a hearty breakfast. Cost overall: €220.00 per person.

Sunday Sep 16th.
Still a good share of events on the closing Sunday but undoubtedly the focus will be on the Festival Finalé, the Sunday Street Market in Skibbereen. It starts at noon and as usual there’ll be bands, and dancers, craft, and food to eat and take away and a children’s entertainment area. A superb finalé to a marvellous festival that encompasses over 250 events.

Reen Pier area