Schull Country Market. Cornucopia in a Car Park

Schull Country Market

Cornucopia in a Car Park

Dave from Shehymore Free Range Farm

Sunday morning and the car park near the pier in Schull in transformed into a cornucopia, a profusion of good things to eat and drink from the locality. And not just food as there are also stalls that feature high quality crafts, also from the local  area. The Schull Country Market, one of the first markets in the country to be approved under the new Bord Bia ‘Good Practice Standard’, is well worth a visit as I discovered last Sunday after a ninety minute drive from the city.

While I had met some of the stallholders before, including Gubbeen and West Cork Pies, Loughbeg's Walter Ryan-Purcell, who runs the Fresh from West Cork stall in the city's English Market, made sure I knew most of the others before I left.

Modest Walter introduced me to his wife Josephine (together they run Loughbeg Farm)  and son Jack. You can get their gorgeous chutneys here and in the English Market and we were lucky on Sunday to get a taste of some products that they’ll have on the market soon.

Watch out in particular for their Goats Milk Ice-creams. They have a range of flavours, including a beautiful banana one. These are highly recommended. Another likely hit is their Num Num range, for juniors over 12 months. Not sure I’m qualified (well, I suppose I am over 12 months) but I got a couple of samples to taste. These are the Ratatouille with Steline Pasta and the Three Cheese Macaroni; these are gluten free with no added salt or sugar. Tried both and they are full of flavour. Lucky juniors!

Enjoyed a chat too with Willie McCarthy who now sells fish rather than catching it. His fish is fresh! His man does no more than two casts at a time and then makes for the shore and Willie. McCarthy also has a stall in Togher (Clashduv Road) and it is is proving a popular draw every Thursday morning.

Local grower Tim York produces a variety of chemical-free summer vegetables - specialising in tomatoes, French beans and mixed leaves and asparagus - with other fresh vegetables in season. On Sunday his Lisheen Organics stall was full of veg, including in season asparagus. That was irresistible but the first of his vegetables that we tried was a super fresh bag of Pak Choi that went very well indeed with a piece of smoked bacon from Fingal Ferguson of Gubbeen.

As you probably know, Fingal and his family produce delicious smoked meats, cheeses, salami, sausage, pork and burgers from their own farm and smokehouse near Schull. Like us all they were enjoying the sunshine on Sunday and all are looking forward to a great weekend at the Ballymaloe LitFest. By the way, we had a little of the bacon left over on the Monday and CL put it to good use in an omelette, a great way of further enjoying the flavour and texture.

Fingal introduced me to a new product made in Skibbereen by Scratch my Pork. The main ingredient is Irish Pork Pig Rind and it comes in various flavours, including Smokey Bacon, Mexican and Cajun. Crispy and very tasty stuff indeed!

I have sung the praises of West Cork Pies on this blog before. They are very good indeed and they don't stand still, new flavours coming onstream all the time. And they are having some fun with the names. On Sunday, I bought one called The Dragon Pie (chilli included!). It was hot for sure. And of a very high quality, like all their previous pies I’ve tasted. The ethos of the company is excellent as you can see from the photo.

Had a talk too with Dave Loukes of Shehymore Free Range Farm selling his poultry and eggs. He had some tempting whole chickens for sale but we bought a couple of breasts. At present Shehymore are selling just the chickens and eggs but coming soon are Free Range Pork and Young Beef and they’ll also be doing Marinated Chicken Fillets.

Frank Krawczyk is well known in West Cork and beyond for the quality of his charcuterie and we were looking forward to having one of his high quality sandwiches at the end of our turn around the stalls. But we left it a little late and Frank had run out of bread. Still he cooked up some of his flavoursome sausages and served us lunch in a bowl. We thoroughly enjoyed the meat and the salad, complete with flowers and sauce. A superb lunch. Well a superb main course, as a tub of Walter’s brilliant banana ice-cream served as a delicious dessert!

Bought lots of other bits and pieces including honey, brown bread and Wild Garlic Pesto. Would have liked a crepe from Lillian but Frank and Walter had filled us but we did enjoy a quality coffee from Shane who uses coffee from Badger and Dodo and who we met a few weeks back in Bantry.

Great to meet Shiona James as we were very impressed with the work of husband Nigel James. He  creates beautiful and functional vases, jugs, dishes and bowls, finished in his own attractive glazes. All items are hand-thrown, from stoneware and porcelain clays and are intended for everyday use, being safe for oven and dishwashers.

Not all the regular crafts people were there on Sunday but there was some excellent wood products from Gary (he works mainly with bog oak, also does small “wish sticks” called Unicorn Wands!) and by Malcolm (who works with all kinds of wood).

Peppermint Farm is a busy place but Doris Hoffman was concentrating on her herbs and herb teas at Schull on Sunday. She has quite a selection, all made in West Cork. I came away with a bag of her relaxing tea. Just had a cuppa there a few minutes ago….zzzzzzzzz

Blossom Walks - Open Day at Irish Apple Farms Nationwide

Blossom Walks - Open Day at Irish Apple Farms Nationwide

~ Bord Bia and Irish Apple Grower Association to host series of Blossom Walks ~

Twitter: @Bordbia

Con Traas of The Apple Farm, Cahir.

 Bord Bia, in conjunction with the Irish Apple Growers Association, is delighted to announce details of the inaugural ‘Blossom Walk’ which will take place on Saturday, 3^rd May. As part of the event, seven apple farms and orchards nationwide will open their doors and gates to the public. From Cahir to Cappoquin, members of the public will be invited to enjoy guided walks, engage with the growers, learn about the history of the individual farms and discover apple growing techniques. There will also be an opportunity to purchase some of the grower’s produce.

The value of Irish apple production is almost €4 million according to Bord Bia and trade estimates. Culinary and dessert apple production accounts for 80% of the production value (€3.15 million), while cider apple production accounts for 20% (€0.78 million).  Approximately 15,000 tonnes of Irish apples are sold each year with culinary apples representing 47% of total sales. There are currently 83 commercial apple growers in Ireland.

Speaking ahead of ‘Blossom Walk’, Olan McNeece from the Irish Apple Growers Association said “We look forward to offering visitors a unique opportunity to see how the Irish apple growing industry works first-hand. While no entrance fee will be charged, any donations made on the day will be given to “Blossom Ireland”, a very worthwhile charity who provide dedicated, therapy-led camps and after school activities for children with intellectual disabilities.”

For more information, event listings and recipes visit www.bordbia.ie

Participating Apple Farms:

Farm	Name	Address	Contact
The Apple Farm	Con Traas	Moorstown, Cahir, Co. Tipperary	www.theapplefarm.com
Melalgulla Orchard	James Scannell	Lnockane, Ovens, Co. Cork	jnscannell@gmail.com
Gilbert’s Orchard & Farm Shop	Alan Gilbert	Quinagh, Co.Carlow	www.theapplebarrel.ie
Askinamoe Orchard	Sean Gahan	Ferns, Enniscorthy, Co.Wexford	sgferns@gmail.com
David Quinn	David Quinn	Cappoquin Estate, Cappoquin,Co.Waterford	davidkeane@cappoqiunestate.com
Boyne Grove Fruit Farm	Olan McNeece	Stameen, Drogheda, Co.Meath	www.boynegrove.ie
Highbank Orchard	Rod Calderpot	Farmley, Cuffesgrange, Co Kilkenny,	www.highbankorchards.com

Blossom Ireland:

Blossom Ireland was founded by two mothers passionate in the belief that their boys with special needs deserve the same opportunities as all children. Their goal is to go some way towards filling the gap between the available public services and the actual needs of the child and their family, particularly during out of school hours. Currently we provide dedicated, therapy led camps and after school activities for children with intellectual disabilities aged between 8 and 15 years.

Blossom Ireland is a very young charity financed 100% by donations and fundraising.

Cahill's Cheese off to Paris with Bord Bia

Cahill's Cheese off to Paris with Bord Bia

A selection of Cahill's cheese

Cahill’s Farm Cheese from Newcastle West, County Limerick, are one of the Irish cheesemakers being hosted by Bord Bia at Salon du Fromage, the leading cheese trade fair.

Helen Cahill is looking forward to the Paris event: “Participation in Salon du Fromage affords us the opportunity to showcase our quality Irish cheeses to international buyers. We have been supplying the renowned Rungis food market, outside Paris, with our Porter and Whiskey cheeses for sometime. We are really looking forward to meeting existing customers, as well as hoping to make new connections during the course of the show.”

It is a first for Bord Bia who will host fourteen Irish Farmhouse Cheesemakers. Bord Bia will showcase one of the only two non-French national pavilions at the show by exhibiting up to forty artisan cheeses from the 23rd to the 26th February. The well-established Salon du Fromage,  will be held alongside the Salon de l’Agriculture, the international agricultural show, where more than 170 exhibitors and over 6,000 visitors are expected to attend.

The Irish Farmhouse Cheese sector is a contributor to the dairy industry’s high quality and sustainable reputation, with over 50 farmhouse cheese makers producing in excess of 150 types of cheese. The total Irish artisan cheese sector is currently valued at more than €12 million per annum at farm gate level since growing from a small base in the 1970’s. Exports have become a focus for the sector in recent years due to the upcoming abolition of milk quotas in 2015 which is expected to increase milk supply by up to 50% in Ireland by 2020 and the number of dairy farms adding value on farm in the form of Irish Farmhouse Cheese.

According to Bord Bia’s French Market Manager, Noreen Lanigan, “The recent growth in exports of Irish artisan cheese to approximately €4.5 million is an invaluable endorsement of the quality of Irish artisan cheese internationally. Europe, and of course France, the acclaimed epicenter for cheese, have become a priority for Irish Farmhouse Cheesemakers in their export targets.”

She added, “In Ireland, as each cheese is unique to each producer, this allows for innovation and creativity while respecting the values of traditional cheese making. This differs greatly to cheese available on the Continent where they are made by many farms and dairies under strict guidelines to ensure consistent standards such as Camembert. Our European counterparts see it as unique and unusual that each cheese is the result of the passion and dedication of one farm and family.”

List of Participating Irish Farmhouse Cheesemakers:

1.       Ardrahan

2.       Bellingham Blue

3.       Cahill's Cheese                                                            

4.       Carrigaline Farmhouse Cheese

5.       Cashel Blue Cheese     

6.       Cooleeney Farm                                                           

7.       http://www.corleggycheeses.com/

8.       Durrus Cheese

9.       Knockdrinna Farmhouse Cheese

10.   Milleen's Cheese

11.   Old Irish Creamery

12.   St. Tola

13.   The Little Milk Company                                                

14.   Wicklow Blue

Bord Bia Launches Retail Guide for Small Food Businesses

Press release from Bord Bia

Bord Bia Launches Retail Guide for Small Food Businesses

 Bord Bia Small Business Open Day 2014 - 29/01/2014 - Small Irish food businesses are optimistic about their growth prospects according to the findings of a recent Bord Bia food industry survey (December 2013). Almost 70% of those surveyed stated that they expect their business to grow in 2014 and almost half claimed to have increased their turnover in 2013. The results of the survey were shared with over 170 small food businesses gathered in Dublin today for Bord Bia’s fourth annual Small Business Open Day where companies received information on the range of programmes and facilities available to support further growth and business development. Bord Bia works with over 400 small food businesses with an annual turnover of some €400 million. Approximately 3,000 people are directly employed in the sector and in 2013, 187 companies were approved a total of almost €1 million in marketing grants. Pictured at the Open Day were Aidan Cotter, Chief Executive Bord Bia, Minister for Agriculture, Food and the Marine, Simon Coveney, TD, Helena Hickey, Skeaghanore Duck Ballydehob, West Cork and Hannah O' Reilly, Improper Butter, Dublin. Photo Credit: Gary O' Neill


Bord Bia has launched a new ‘Guide to Retail for Small Food Producers’, a practical tool for small food businesses to assist them in winning and growing business in the Irish retail sector. The guide was shared with over 170 small foodbusinesses gathered in Dublin today for Bord Bia’s fourth annual Small Business Open Day, where companies received information on a range of programmes and facilities available to them. The Minister for Agriculture, Food and the Marine, Simon Coveney, was in attendance to deliver the opening address. Please see Notes to Editor for an overview of the event. According to a recent Bord Bia food industry survey (December 2013), small Irish food businesses are optimistic about their growth prospects with 67% of those surveyed expecting business to grow in 2014 while  almost half increased  turnover in 2013.

Speaking at the event, Tara McCarthy, Director of Bord Bia’s Food and Beverage Division commented, “Supporting a dynamic, profitable and growth-oriented small business sector remains central to Bord Bia’s strategic plans and programmes. The guide provides valuable insight for producers and start-ups targeting the grocery retail market and it will help companies understand buyer requirements and the trading policies of the multiple retailers and independently owned speciality stores. With a current value of approximately €9 billion, and an average spend on grocery items per household of €5,500, grocery retail in Ireland represents a key sales opportunity for food producers.

The guide aims to highlight the issues that small companies and entrepreneurs face when entering the retail market in Ireland and to outline the demands that each route to market presents. It also includes profiles of the multiple retailers, discounters and an overview of independent specialist stores as well as a sample pricing model and a glossary of retail terms.

This ‘Guide to Retail for Small Food Producers’ is part of a series of publications from Bord Bia including the ‘Guide to Distribution for Food and Drink Producers’ and the forthcoming ‘Guide to Farmer’s Markets for Small Food Producers’. The ‘Guide to Online for Small Food Producers’ and the ‘Guide to Foodservice for Small Food Producers’ will complete the series in 2015. 

Bord Bia works with over 400 small food businesses with an annual turnover of €400 million. Approximately 3,000 people are directly employed in the sector and in 2013, 187 companies were approved a total of almost €1 million in marketing grants. In 2014, many small firms will travel with Bord Bia to trade fairs across the UK, Germany and further afield.

Conference Overview

At the event themed ‘Understanding a Changing Market’, the Minister for Agriculture, Food and the Marine, Simon Coveney, T.D. delivered the opening address while Niall Harbison, Founder of Simply Zesty, CEO of PR Slides and well known food blogger, provided insight into his varied businesses and how he created successful opportunities. Other key speakers included Paula Donoghue, Bord Bia’s Insight and Brand Manager, who shared research outlining the Irish consumer’s attitudes to eating and cooking, which was complimented by David Berry of Kantar Worldpanel, who presented on the Irish and UK retail landscape. Kenneth O’Connor, Local Project Manager, Musgrave Retailer Partners Ireland, and Darragh Flynn of the Happy Pear, the Wicklow based food market, afforded insight into how small businesses can gain retail expertise through the Food Academy programme, a collaborative initiative run by the County Enterprise Boards with the support of Bord Bia and Super Valu. Barry Murphy, Fit Fuel, winner of the Innovation Award at Bord Bia’s Food and Drink Industry Awards in November 2013, discussed innovation as a requirement to meet consumer’s changing needs. Professor Damien McLoughlin, UCD delivered an interactive session on how family run businesses can learn from the experiences of other similar companies, using the example of Mutti, a premium Italian tomato processor. Padraig Brennan, Senior Business Analyst, Bord Bia, alongside Alan Kingston of Glenilen Farm, highlighted the business benefits of Origin Green, the Irish food and drink industry’s sustainability development programme, while Tara McCarthy, Director of Bord Bia’s Food and Beverages Division, concluded the seminar with an overview of Bord Bia’s wide range of services and programmes to assist food producers. There was also a showcase of services on offer from other support agencies including the Department of Agriculture, Food and the Marine, County Enterprise Boards, Enterprise Ireland and Teagasc.

For more information or to access the guide and presentations from the event, visit www.bordbia.ie/SmallBusinessOpenDay2014 (at 5.00pm today), also 
bit.ly/1cuPXKL 

Good Food Ireland Conference. And Awards

Good Food Ireland Conference
And Awards

Pádraig Ó’Céidigh

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

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

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

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

Maureen Gaffney (left) and Xanthe Clay

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

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

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

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

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

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

Siobhain from Kalbo's and Yours Truly

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

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

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

Kevin and Réidín from Sage

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

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

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

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

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

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

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

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

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

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