URRU: small, but a big reason to visit Bandon

URRU

The aim in Bandon’s URRU  is to help you enjoy shopping for food and food related items. The formula is a successful one in this bright well laid out shop.

Called there last Saturday and enjoyed the visit, the browsing, the shopping, and the chat with Ruth and the coffee. Not to mention the gorgeous Patisserie Regale Dunmanway made giant Ginger Spice Cookie that accompanied the coffee.

 Shopping for food is easy here as some of the great local names are suppliers: Glenilen, Jack McCarthy, Ummera, Arbutus, Green Saffron, Macroom Mills and many more, including the cheesemakers. Oh, and not forgetting Mella and her irresistible fudge. Ended up with quite a bagful, as usual.

There was a sale on in the kitchenware “department”, 50 per cent off on many items, and we got one or two bits and pieces. URRU also have a collection, an impressive one, of cookery books and also a good wine corner.

 

You won’t go short here. Vegetables? That department is now well covered too at the URRU Greengrocer which is more or less next door to this lovely not so little shop on McSwiney Quay. We had a look in there too. Lots of local vegetables and also enticing imports such as figs and hazelnuts.

A small place but a big reason to visit Bandon, which is so close to the city. Don’t by-pass. Stop for a coffee and a browse (and do bring a bag!)

A GOOD FOOD VALENTINE'S

Vicky Jago has been in touch with a gift idea from Good Food Ireland, a Unique Gift this Valentine's!

"If you love good food, then look no further than a Good Food Ireland gift voucher which allows you the freedom to choose from over 300 Good Food Ireland approved providers located around the island of Ireland. They promise you an experience of the very best in Irish cuisine and hospitality. 

Whether you are looking for a romantic break, an intimate meal, a relaxing spa weekend or a dinner in a famous Irish eatery or just pure food indulgence this is the ideal gift for everyone who simply loves good food!

Good Food Ireland gift vouchers starting from €10 are available to purchase through the Good Food Ireland office Tel 053 9158693 or Online www.goodfoodireland.ie"   

NEW HANDS ON THE BRICK OVEN

Click on image to enlarge

LA DOLCE VITA

There is a new kid on the brick. On the brick oven that is, once part of the Proby’s Quay restaurant of the same name. It has been taken over by an Italian-Chinese combo and they sure know how to work that brick oven, an essential for top class pizzas and lacking in many pizzerias even in Italy.

The two principals of the newly opened La Dolce Vita are Paolo Perrone from Sciacca, Italy and Jacky Sen Wang from Dahiam, China. They also have a brilliant staff, alert, friendly and informative. The fire was blazing when we stepped in from the bitter cold last night and, of course, that centre-piece oven helps heat the place as well.

Had every intention of ordering a pizza but that will have to wait, after a big change of mind. But let us start at the start which was an Antipasto Misto (15.95) to be shared between two: a massive plate-ful (photo) of meats, cheeses and vegetables, really well dressed and accompanied by another large plate, full of foccacia and a dish of mainly olives. So simple yet so tasty.

 And the same applies to my main course: Baked Sea Bream with lemon dill fresh tomato (16.95). “Lovely woods fried oven baked fish drizzles with olive oil.” A terrific full fish (see photo), soft and juicy. Just gorgeous. Loved the effect of the oven here.

 And that oven was also used in the other main dish. CL decided to go for an Italian favourite:  Pollo cacciatore (16.95), chicken supreme with mix vegetable in tomato sauce. There must be about 2000 versions of this Italian classic and this was another. But no complaints. A terrific simple dish at a very good price again.

Desserts were also well priced and we decided to share the Fresh Strawberry with crema di aceto balsamic and vanilla ice cream (4.95). It was quite a bowlful with the strawberries at the bottom. A lovely way to finish off a gorgeous meal. Maybe next time I’ll go for that pizza!

We had the Sicilian Njiro IGT 2009 Nero d’Avola (Per Bottle €17.90, Per Glass €4.50) and also the Verdicchio (Per Bottle €18.90, Per Glass €4.90), and found both more than fit for purpose and, again, well priced.

 So all in all it was two happy campers that, after a warm farewell from the LDV crew, that stepped to into the night. For some reason, it didn’t seem as cold as it was earlier! Maybe that kick ass double espresso (€2.50) had something to do with that! Ciao for a while.

PHEASANT WELCOME AT BLAIR'S INN

BLAIR’S INN

The game season is well underway and Blair’s Inn  is the place to be. Very enjoyable lunch there yesterday. 

After a warm welcome from Duncan – he sat us by the fire – we had a big choice to make between their famous venison casserole and the pheasant. In the end, I plumped for the bird. Oh, by the way, there are many other choices on the menu. 

This was the menu description for my mains: Half braised wild Wicklow pheasant on a chestnut stuffing, served with a wild mushroom and red wine sauce (€17.75). Must say this was a top drawer dish and I was delighted with it. 

The pheasant was perfectly cooked and the stuffing was delicious and all set up by a luxurious sauce with the mushroom pleasantly evident with excellent vegetables, including potatoes, also served separately. Five out of five for this one. And top marks too for the gluten free dessert, an Apple and Pear Cobbler with almonds and ice-cream. 

And the wine? No wine today. Just a smashing pint (€4.15) of the Dungarvan Brewing Company’s Coffee and Oatmeal Stout. Duncan told me: “Delighted you enjoyed the Coffee & Oatmeal. We are honoured to be one of the two pubs in the country (indeed, the only one outside of Dublin) to get hold of this very limited special brew. We are very lucky to have it. It is seriously good.” 

Just as well I had it as Tom Dalton, Sales and Distribution Manager with the Waterford company, was in the house. Duncan brought him to the table and we enjoyed our brief chat. Great to get the chance to say well done and keep up the good work! 

And well done too to Duncan and all the team at Blair’s Inn.

BUY LOCAL

BUY LOCAL

I’ve been privileged this past week to have had four longish conversations with local food heroes: Kay Harte of the Farmgate Café  in Cork’s English Market, Pat Whelan of James Whelan Butchers  in Clonmel, Con Traas of the Apple Farm  in Cahir and Avril Allshire-Howe of Rosscarbery Recipes and Caherbeg Pork.

Had a couple of hours with Kay when she hosted myself and two US bloggers from the mega site footspotting.com. Then made a long promised trip to Tipp to see Pat Whelan and his marvelous shop and hear his history in food and his plans for the future, particularly that new shop that opens in Monkstown (Dublin) next week; lucky people in the Monkstown area.


And then called to the Apple Farm at Moorstown near Cahir where I met Con Traas. Lots of tidying-up work going on in the orchards and in the raised strawberry "beds" and a new processing building coming close to completion. Such a positive busy man in a positive place. And still time to pick me a four leaf clover.

Later in the week, I drove down to Supervalu (what a friendly supermarket!) in Ticknock in Cobh to see Avril who was on duty with her samples of her black and white pudding. The black is good but the white is really amazing and is a great match with scallops. Avril is on the road regularly and will be travelling all over the county every day ‘til Christmas and still finds time to help the food movement in West Cork.

Just underlines the hard work people in the food business put in. That is common to all that I’ve met in recent years. All too are proud of their work and are passionate about their produce and all talk of their integrity. And it is not just talk. They make sure the food you get is well sourced, in many cases they have control from start to finish, and quite often they have turned down the big bucks to stay cuiseach beag and maintain their integrity.

It was a pretty dull gloomy week all around, both in weather and financial terms. Yet these four showed me the bright side. I’m sure you all know someone like them, in your own county, in your own parish. Quite often, it is a family effort, with both parents and kids involved.

They should be supported by us. In the shops, in the markets, in the restaurants and wherever we eat and drink. Might not halt the economic storms but, sink or swim, by buying local, you’ll eat better!

MAJOR AWARD FOR GREEN SAFFRON

Local Food Company Wins Major Bord Bia Award

~ Green Saffron win at Bord Bia’s Food and Drink Industry Awards ~

Tuesday 22^nd November 2011 Arun Kapil (right) of Green Saffron, the spice company based in Midleton, Co. Cork, has won the Entrepreneurial Award at Bord Bia’s Food and Drink Industry Awards 2011, taking place in Trinity College Dublin tonight. In 2007, Arun Kapil set up Green Saffron, a company which specialises in premium, farm-fresh whole spices and blends for use in home and professional kitchens.

Eight Irish companies in all were honoured at the Bord Bia awards ceremony, which attracted over 220 senior representatives from the food and drink industry. The Minister for Agriculture, Food and the Marine, Simon Coveney TD presented the awards. Speaking at the event, Michael Carey, Chairman, Bord Bia said “in spite of all the challenges we face – it is also probably the most exciting time ever to be in our industry. The increase in exports would be impressive at any time but against the backdrop of global economic uncertainty and our own domestic difficulties it is truly remarkable. Equally remarkable are the achievements of the award winners, who have demonstrated success in areas critical to future growth, from innovation and branding to sustainability and entrepreneurship.”

The Food and Drink Industry Awards, held in association with Rabobank, were open to all food and drink products manufactured in Ireland. This year, Bord Bia received a total of 184 award entries across the six categories. The Minister for Agriculture, Food and the Marine, Simon Coveney TD presented the overall category award winners which included: (See Notes to Editor for profiles)

·         Innovation Award  – Natasha’s Living Food for Kale Crunchies, a healthy crisp alternative made from dried locally grown kale

·         Sustainability Award – Country Crest, a family owned business, situated in north County Dublin. As part of its environment philosophy, Country Crest includes a wind turbine, water recycling, and a wildlife pond. The company aims to be energy self-sufficient by 2015.

·         Branding Award – Largo Foods for Tayto, Ireland’s Number 1 crisp and snack brand and Ireland’s 5th largest grocery brand (Nielsen). Over 3 million bags of Tayto are sold in Ireland each week.

·         Entrepreneurial Award – Arun Kapil, Managing Director, Green Saffron.

·         Export Award – Jameson Over one billion glasses of Jameson are consumed around the world each year. Jameson is a global brand with a presence in over 120 markets.

·         Domestic Success Award – Flahavan’s Flahavan’s, one of Ireland’s leading private companies, has been milling quality Irish oats for over six generations.

Kerrygold and Cashel Blue were also honoured with a Special Award in recognition of their co-branding, ‘co-opetition’ initiative in the US market. The Irish Dairy Board, owners of the Kerrygold brand, has recently joined forces with Cashel Blue in a new co-branding and distribution agreement to build brand awareness and market share in the US. Speaking at the event Aidan Cotter, Chief Executive, Bord Bia commented “this is an excellent example of co-opetition as a business strategy and how a large multinational exporter can collaborate with a niche player to develop a mutually beneficial brand offering. Kerrygold has added an artisan product to its portfolio while Cashel Blue is leveraging an established international brand with global distribution channels. It’s a win-win situation and we look forward to working with more companies on this exciting new model to develop our exports further.” Bord Bia is actively supporting the principle of co-opetition, where food companies work together to create synergies resulting in cost savings, improved returns and/or increased market distribution.

Start freezing now..

Your freezer makes it easier Start freezing now to skip the stress later! Make it easy on yourself in the busy weeks to come with our freezer friendly suppers, or get a head start by freezing some party nibbles. What are your get−ahead recipes?

Top freezer friendly fare Shortcrust pastry Steak chilli Mini spanakopita Chocolate brownie cookies All Freezer friendly recipes

BELGIAN BEER ACE AT THE CORNSTORE

AT THE CORNSTORE: HEINEKEN FOOD BEER MENU

CORNSTORE Menu

SELECTION PLATE OF STARTERS

Duck liver parfait with brioche, wild mushroom and brown bread dumpling, Goast’s cheese crostini with sundried tomato pesto, mini white bean and bacon soup

With Paulaner or Zywiec

MAINS

OVEN ROAST HAKE with lemon and basil mash, sautéed samphire, with cornstore red pepper relish (g)

With Heineken or Tiger

CHICKEN BREAST stuffed with chorizo on crushed baby potatoes, red onion and tomato salad and tarragon infused natural yoghurt

With Zywiec or Coors Light          

SLOW ROAST PORK BELLY with roast potatoes, sauerkraut, candied walnuts and a cider reduction (g)

With Tiger, Affligem or Zywiec

BRAISED LAMB SHANK with roast orange sweet potato, celeriac and green beans (g)

With Affligem or Zywiec

CANNELLONI OF BUTTER NUT SQUASH goats cheese, spinach and figs with sun dried tomato pesto,

rocket salad (v)

With Birra Moretti

DESSERT

WHITE CHOCOLATE MOUSSE west cork strawberries and short bread biscuit

With Paulaner or Affligem

Belgian Master Beer Sommelier Marc Stroobandt (right) breezed into the Cornstore earlier this week for the Heineken Beer Food Matching Menu. Informative, entertaining, Marc was the star of the evening, a very enjoyable one indeed.

Not only has Marc has been described as bringing 'rock and roll' to beer, but he has also been awarded some of the highest accolades in the global brewing industry!  He has been given an honorary knighthood by the Chevalerie du Fourquet des Brasseurs of the Confederation of Belgian Brewers and the title of Commander in the Order of De Roze Olifant (The Pink Elephant). You may read all about him here .

Met Marc and the Cornstore’s Mike Kelly at the counter where we sampled a couple of the beers on the list. Both were lagers, both reasonably well known: Tiger from Singapore and Birra Moretti from Italy.

Brewed since 1932, Tiger Beer is now available in more than 60 countries, winning over drinkers in major cities around the world. It is the winner of over 40 awards. Birra Moretti is the result of a production process that has remained almost unchanged since 1859. A special blend of high quality hops gives it a unique taste and fragrance, enhancing its perfectly balanced bitter taste. Must say, I had a slight preference for the Italian here.

As you can see from the menu (above), the beers served with the starter were the popular Polish lager Zywiec and the German Paulaner. From my point of view, the Polish beer was a bit unlucky in this match as the Paulaner won hands down. If you were out for a session and had just these two to choose from, then maybe the Zywiec might be better for the long run.

The starter selection was excellent and my main course, the Chicken, so well set off by the potatoes and a very very tasty salad, was top class. As it happened, Marc served us with the Birra Moretti for this course and it was a perfect choice. Indeed, the Moretti seems quite an all rounder with food, especially the lighter dishes.

What could match the dessert, the tempting White chocolate and strawberries? A small glass of Paulaner did the trick.

Speaking of tricks, Marc had a few, like tasting the “head” with a plastic spoon to get to know your beer, covering the top of your glass before sticking your nose in to get the aromas (saw Liberty Wine’s David Gleave MW doing the same a day later with Olive Oil). And one for photographers! If the head in your glass has more or less vanished, lift the bottle high and gently pour in a few spoonfuls and you’ll have a perfect head in an instant!

Thanks to Heineken and Marc and to all at the Cornstore, we had a lovely evening of food and beer, leaving quite a  few of us very impressed with the idea, including one French chef who had never considered the possibility of matching anything other than wine to food.

At the end Marc, also an advocate of beer with cheese, tried to win me over to Affligem, Belgium’s abbey beer. Brewed in the Flemish village, Opwijk, this top-fermenting beer is still brewed according to the original recipe. Not bad but, sorry Marc, my top two were the Moretti and the Paulaner. Different strokes for different folks!

Oh and do watch out for another beer/food evening at the Cornstore as Mike Kelly intends to put on an evening with all Irish beers. Should be a good one!

RICHY'S ROCKS ON A SATURDAY NIGHT

RICHY’S BISTRO in Clonakilty

It’s bright. It’s lively. It is Richy’s Bar and Bistro on a Saturday night, great food and a great buzz.

Always something of a buzz here in this cafe/bistro. The cafe is a favourite daytime venue for locals and visitors alike. It is part of town life with its children’s cooking classes and coffee mornings for charity.

The food is local too and top notch and very much in demand. On our visit, quite a few of the specials had already been snapped up but we did have a fine meal with courteous service and no shortage of friendliness or efficiency.

My starter was a gem: Clonakilty Black Pudding Samosas, yoghurt, cumin dipping sauce, cucumber and chilli salad (7.95). Hadn’t come across this variation before and it got me off to a terrific start.

The mains was hardly as inventive but was just as well cooked and just as satisfying: Roast Staunton’s pork rack, Spiced colcannon mash, caramelized apple, roast root veg, sage and apples jus (€ 22.50).

The dessert was a well made classic: Sticky toffee pudding with Mauritian vanilla ice-cream, butterscotch sauce (€ 6.95).

All these came from the A La Carte but they also do other menus, a new tapas Menu on Friday nights, a €57.00 Menu for Two including a bottle of wine, 2 and 3 course set menus, a Children’s Menu and more. Check them and the drinks list out here.

Talking of drinks, I spotted that one of reserve wines had been reduced from 35 to 28 euro so I’d said I’d have some of that. I’m glad I did as the French Domaine la Colombette Pinot Noir 2010 was an excellent wine and really went well with the pork.

So good food, good drink and lively atmosphere. Highly enjoyable. Highly recommended.

CORK RESTAURANT GROUP GO GOURMET

CORK RESTAURANT GROUP GO GOURMET

The Cork Restaurant Marketing Group has announced a Gourmet Weekend for next weekend, something of an upgrade on the previous promotion Dine in Cork Week.

But the hard–working group are not stopping at that and last Thursday, in the Rising Tide, they announced the launch of Dine Out In Cork, an annual magazine to highlight the more than twenty restaurants that have banded together in the project..

It is designed to promote Cork as not only the Food Capital of Ireland but also as a food destination from abroad and will have a wide circulation, including hotels and tourist offices.

Spokesperson Sylvia Meulmeester told me there are plans for a Cork International Gourmet Week next year, following the success of the Cork Gourmet Trail. The proposed week-long event would incorporate the promotion of Cork city as a dining experience.

The magazine is being finalised at present and is due to be published on December 1^st. Before that Sylvia will be working on the imminent Gourmet Weekend. Details and recipes (and competitions for tickets) will be published here. 

The Rising Tide’s Sandra Murphy (right) proved a gracious host. The apprentice star was in tip top form and so too was the kitchen that supplied us with tray after tray of really classy canapés.

Sandra will be hosting a Hired or Fired Dinner Party (7.00pm) this coming Monday (7th) and that should be fun, and good value too: three courses, a glass of wine and the Apprentice on the telly ( from 9.00pm), and a hostess with the inside track, all for €20.00.

HEINEKEN BEER FOOD MATCHING EVENTS

Beer and Food Matching

Heineken Ireland is bringing beer and food tasting to top restaurants in Dublin and Cork. Ely Bar and Brasserie, Siam Thai and Roly’s Bistro in Dublin and The Cornstore in Cork will give food lovers and beer fans the chance to come together and sample the natural pairing of beer and food with beers from around the world like Birra Moretti, Paulaner and Tiger.

At each event a beer and food expert will be on hand to take you through the tasting of beers from around the world and how they match with the food on a specially designed menu.

So whether you’re a beer lover or have never even thought of drinking a beer with your food, there is a beer for you that will add a new dimension to the food you know and love.

Cork Events

The Cornstore in Cornmarket Street, Cork

Three course set menu with beer tasting for €24.95

Tuesday 8^th November at 7.30pm – 021 4274777

Dublin Events

Roly’s Bistro in Ballsbridge, Dublin

Tapas style menu with beer tasting for €29.95

Monday 7^th November at 7.30pm – 01 6682611

Ely Bar & Brasserie in the IFSC, Dublin

Wednesday 9^th November at 6.00pm – 01 6720010

Two course set menu with beer tasting for €24.95

Siam Thai in Dundrum Town Centre, Dublin

Two course set menu for €27.50

Dublin on Tuesday 8^th November at 7.30pm – 01 2964500

Contact your nearest restaurant to book for these events.

EXCITEMENT AT THE CORNSTORE

Kerli Estnurm , Mike Ryan and Kate O'Donovan at THE CORNSTORE CORK

Cornstore Restaurant - 
awards finalist twice in one week

It’s been an exciting week for the Cornstore Restaurant Group with the Cornstore Cork restaurant selected as a finalist for one of the Irish hospitality industry’s highest honours; the prestigious Hotel & Catering Review ‘Gold Medal Award for Casual Dining’.

On top of that, The Frawley Group (which comprises the Cornstore Restaurants in Cork and Limerick, the Cornstore At Home gourmet deli, and Aubars Bar & Club) was selected as one of three finalists in the inaugural Limerick Region Business Awards 2011 for ‘Best Large Indigenous Company’.

Eight of the best of Ireland’s relaxed dining sector were selected as finalists for the Gold Medal Award for Casual Dining at the 23rd Annual Hotel & Catering Review Gold Medal Awards on Monday, October 24th, 2011 in Dublin.

Run by Executive Chef Mike Ryan, the Cornstore opened in Cork in 2007 and has gained wide acclaim since its launch, not least from the Gold Medal Awards jury this year, who recognised the restaurant’s commitment to promoting the best of seasonal, local Munster produce to diners.

The Limerick Region Business Awards were designed to give a platform to businesses to showcase their accomplishments, celebrating success and highlighting business achievements, innovation and excellence in the region, and were held on Friday October 21st in Limerick.

Commenting on the recognition these nominations bring to the Group, proprietor Padraic Frawley said; “We are delighted to have been acknowledged by both the hospitality sector and the business sector in this last week. It is a testament to our policy of supporting local business in sourcing quality local suppliers. Being nominated for these awards brings a recognition which validates our hard work and determination, and also recognises our hard working staff. As well, it demonstrates our ability to do business in even the toughest of times.”

GOOD FOOD IRELAND AT THE BREEDER’S CUP

GOOD FOOD IRELAND SHOWCASES AT THE BREEDER’S CUP

Good Food Ireland has being invited by Irish Thoroughbred Marketing to represent Ireland at The Breeders Cup “Taste of the World” Welcome Party in Louisville, Kentucky on November 3rd 2011. The brainchild of American celebrity chef Bobby Flay, the 15 countries that have won the Breeders Cup will come together to showcase the cuisine of their country.

These include France, Japan, USA, New Zealand, UK, Argentina and Australia amongst others. Good Food Ireland will also be included in the Winners Circle Ceremony for a Breeders Cup world championship race named in honour of the event. Coverage of the Welcome Party will be beamed to millions of people during ESPN’s domestic and international broadcast on Nov 4th and 5th.

“It is a great honour for Good Food Ireland to represent our country at this prestigious event. Ireland’s cuisine is largely driven by local ingredients and seasonal variations and the Good Food Ireland members clearly epitomise the best. The Breeders Cup is an ideal event to promote Ireland’s cuisine and the wonderful food that can be experienced in our network of businesses around the island of Ireland.

It is a primary audience many of whom regularly travel to Ireland for its great thoroughbred industry.  Good Food Ireland is very grateful to Irish Thoroughbred Marketing for affording this opportunity to us. ” say Margaret Jeffares, Founder and Managing Director, Good Food Ireland.

Good Food Ireland member chefs, Ed Cooney, The Merrion Hotel, Dublin and Maurice Keller, Arlington Lodge Country House Hotel, Waterford will showcase Butter Poached Fillet of Clare Island Salmon with a Lemon Oil Dulse, Green Vegetable Broth & Lobster, Traditional Irish Soda Breads, Burren Smokehouse Organic Smoked Salmon and Irish Farmhouse Cheese.

SUPERB CORNSTORE FOOD BEER EVENING

 @CorkBilly with @ArleneCookeVO (right) and @FreckledPast,

CORNSTORE FOOD BEER EVENING

Superb beers and superb food and excellent company were the highlights of a very pleasant Food Beer showcase at the Cornstore last night. The beers, mainly continental, were supplied by Cremin and Radley. The Cornstore kitchen did a fantastic job with the matching and the tasting menu (below). Superb all round.



Every single one of the five courses was top class but two stood out for me. The Sea Bass was memorable. Not because the fish was gorgeous, which it was. But because of the accompaniments, in particular the carrot and orange emulsion (spiced up with a touch of cumin). And the dish went so well with the Schneider Weisse Kristall.



We finished off with a fabulous dessert and a brilliant matching beer. That White Chocolate Mousse with shortbread and strawberries would have been so tasty on its own but add in the Strawberry Wheat beer and you had a rare treat indeed.



Just have to emphasise that the other dishes and beers were also very very enjoyable, all top class. So thanks to Mike and all the Cornstore crew and to John Radley who provided short and to the point info on the beers. Cremin and Radley, by the way, will have a stand at the October Beer fest in the Franciscan Well on the Bank Holiday Weekend.

Check out tasting notes on all the beers and more at Cremin and Radley 
`

THE FOOD BEER TASTING MENU 

SCHNEIDER MEIN NELSON aperitif
• • •
CORNSTORE TREACLE CURED BANTRY ORGANIC SALMON
with grain mustard celeriac rémoulade & pickled cucumber
& FULLERS ORGANIC HONEY DEW pale ale
• • •
SLOW ROAST WEST CORK PORK BELLY
with sauerkraut, candied walnut, and apple puree (g)
& INNIS & GUNN oak aged beer
• • •
PAN SEARED BALLYCOTTON SEA BASS
with roast organic pumpkin, sautéed spinach, grilled baby sweet corn with carrot and orange emulsion (g) & SCHNEIDER WEISSE KRISTALL wheatbeer
• • •
WILD DROMOLAND VENISON MEDALLION
with celeric mash, organic  kale, braised cabbage and lovage jus
& SCHNEIDER WEISSE UNSER AVENTINUS wheat doppelbock
• • •
WHITE CHOCOLATE MOUSSE
with homemade short bread biscuit & West Cork strawberries
& VAN DIEST FRüLI STRAWBERRY WHEAT BEER

EAT YOUR WAY UP THE WEST COAST!

Click on image to enlarge

The Atlantic Way through its Food Pillar is promoting the richness and variety of artisan food in the Atlantic Way Region, all along the west coast.

This coming weekend, a series of events named "Féasta Bia" will include bespoke food trails, tasting sessions, enjoying local produce in restaurants and in local farmers' markets as well as food workshops for kids.

Some relevant links:

· Féasta Bia events at a glance

· Food Trails and maps online

· Participating restaurants to regional menus

· Féasta Bia Press Release 

· Féasta Bia photos on flickr

· Féasta Bia on facebook