Ummera's Anthony Cresswell (right) is a happy man today as his Irish Smoked Irish Organic Salmon is awarded 3-stars at the Great Taste Awards. Ten years ago, his Smoked Duck won a similar award. Ummera is just one of an amazing 396 Irish based winners this year.

The Press release 

Time-honoured tradition takes top honours, as Great Taste stars go to Ireland’s coastline, pastures and hedgerows  

 

Following 14 weeks of judging, the results of the world’s most trusted food and drink awards, Great Taste, have been released, with many producers in Ireland now celebrating. Out of a record breaking 12,777 entries from 106 different countries, 42% were awarded a highly prized Great Taste accolade and a remarkable 396 are based in Ireland. 

 

Among the Great Taste 3-star winners from Ireland are a number of traditional products that make the most of what the land and sea provides, including; the “plump, glossy, soft and remarkably sweet” Carlingford Oysters from Carlingford Oyster Co, “a real taste of the sea” that led one judge to say, “it is hard to imagine better tasting, better looking oysters”; a “simple but really well made” Gooseberry Spread from Crossogue Preserves in Thurles, Co. Tipperary, praised for having “notes from the flesh, skins and pips all present” and ending in style with a “lovely hedgerow finish”; and Traditional Ham on the Bone from James Whelan Butchers in Clonmel, Co. Tipperary, a “whopper of a ham with a light piggy aroma” and “oozing pig flavour”, with the judges agreeing that this “was obviously a happy pig.” 

 

While these producers enjoy their success and begin displaying the unmistakable gold and black Great Taste logo, with 1-, 2- or 3- stars, on their award-winning products, they will wait with much anticipation to see if they also scoop the top awards for their region. These final honours, including the Great Taste 2020 Supreme Champion, will be announced at the virtual Great Taste Golden Fork awards event, set to take place in October. 

 

Recognised as a stamp of excellence among consumers and retailers alike, Great Taste, organised by the Guild of Fine Food, values taste above all else, with no regard for branding or packaging. Whether it is cake, coffee, kippers or kombucha being judged, all products are removed from their packaging before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a 1-, 2- or 3-star award. 

 

This year’s winners have been found through a combination of remote judging and socially distanced judging sessions, after the lockdown began just one week into the schedule. This necessitated a swift and comprehensive reinvention of the Great Taste process to ensure that robust judging standards were maintained and the quality of feedback was not compromised, all in time to provide a much-needed boost for food and drink producers during the all-important Christmas period. 

 

The panel of judges included; cook, writer and champion of sustainable food, Melissa Hemsley, cook, writer, stylist and voice of modern vegetarian cooking, Anna Jones, celebrated Spanish chef, José Pizarro, Kavi Thakrar from Dishoom, food writer and cook, Xanthe Clay, and baker and author, Martha Collison, as well as food buyers from Selfridges, Fortnum & Mason and Waitrose. These esteemed palates have together tasted and re-judged the 3-star winners to finally agree on the Golden Fork Trophy winners and the Great Taste 2020 Supreme Champion.   

 

Details of this year’s winners can be found at www.greattasteawards.co.uk and a wide range of award winning products are available to buy in delis, farm shops and independent retail outlets across the country. 

 

Facts and figures about Great Taste 2020: 

• Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers 
• A record breaking 12,777 different products were entered in 2020 
• Entries were sent in from 106 different countries, including Estonia, Greece, Italy, Japan, Latvia, Madagascar, the Philippines, Portugal, Singapore, Spain, Switzerland, the USA and Vietnam 
• 144 judges took part this year. Less than usual, due to the pandemic and to ensure social distancing in both locations. However, the same number of judging layers were applied, to maintain the rigorous and robust process. Judges included the most demanding palates, belonging to food critics, chefs, restaurateurs, retail buyers, cooks, producers and a host of food writers, journalists and social media influencers 
• Judging took place over a total of 14 weeks. Having begun as planned in March 2020, the process was then halted due to COVID-19. Judging resumed in early May, when remote judging was able to take place in judges’ homes, before Great Taste returned to the judging rooms in both Dorset and London during July 
• Judging took place at the following locations: 
• Guild HQ in Gillingham, Dorset, as well several other Dorset venues 
• The Guild of Fine Food’s London home, No. 42 Southwark Street, SE1 
• The homes of regular judges, as Great Taste continued during lockdown 
• 3,818 awarded 1-star  
• 1,294 awarded 2-star 
• 205 awarded 3-star 

 

As the judges searched for the stars of 2020, waste was kept to a minimum, with unused products being donated to local food banks and hampers made up of excess products for local businesses to raffle in aid of charities. No plastic plates or cutlery were used during the judging rounds, reducing plastic waste by almost 100%. The Guild of Fine Food also donates surplus computer equipment, used to record the judges’ comments, to community-based projects across the UK, which are then refurbished and used to facilitate after school clubs and many other initiatives designed to support underprivileged families.  

 

A full list of winners is available from sam@freshlygroundpr.co.uk.

James Whelan Butchers launch exclusive Father’s Day Collection

press release

James Whelan Butchers launch exclusive Father’s Day Collection 

While it may be a Father’s Day with a difference, the team at James Whelan Butchers has introduced a special Father’s Day Collection, available exclusively online, through their popular Local Delivery Service, to share the gift of good food with loved ones this year.

The Father’s Day Collection has been curated to offer inspiration to those who may not be able to spend time with their Dad in person this year, to send a special package of James Whelan Butchers finest cuts of meat, directly to their front door on Father’s Day. 

Pat Whelan, CEO of James Whelan Butchers states, “Whether they have been cocooning, working on the front line, working from home, helping with schoolwork or getting to those jobs around the house - whatever they have been up to dads deserve a very special Father’s Day this year.

It will be very different to what we have all been used to - especially if we can’t celebrate with them in person - so this year, we wanted to create something with a difference, to thank all of the hard working dads and to show how much we care.”

The James Whelan Butchers Father’s Day Collection includes a selection of signature Himalayan salt-aged beef and steaks that are hand prepared and come beautifully wrapped in traditional wax paper, including:

• Salt Aged Rib-Eye Beef
• Salt Aged Striploin Steaks 
• Salt Aged Côte de Boeuf

This outstanding beef is featured on many Michelin-starred menus and is like no other taste experience - it has to be tasted to be understood. The beef is aged in Himalyan Salt Chamber which concentrates the flavour of the meat, seals the natural juices and produces a totally unique, sweet, flavoursome beef. 

The Father’s Day Collection costs €65 including delivery and is available to order online through their Local Delivery Service for customers within 15km of one of 10 shops. Please place orders before June 19th to ensure delivery on Father’s Day. 

Also available for the Dad who loves to barbeque, there is a special James Whelan Butchers BBQ Collection that is also available through the Local Delivery Service and this too can be delivered right to your father’s door on Father’s Day.

For fathers living outside the 15km radius of the shops and who would love the gift of great food, there is the James Whelan Butchers Beef Bond, that entitles the holder to a share in one of James Whelan Butchers’ acclaimed Hereford, Angus or Wagyu Cattle. On maturity, your father is guaranteed a superb selection of delicious cuts of prime Tipperary Beef.

For further information on all Father’s Day gift ideas visit  jameswhelanbutchers.com.  

New James Whelan Butchers Hampers available online

New James Whelan Butchers Hampers available online

Continuing the trend of responding to customers' needs, James Whelan Butchers have developed two new food hampers, that are available to order exclusively online through their National Delivery Service .

These hampers were designed with meat connoisseurs in mind, as well as families who would like to simply shop online or for those who would like to give the gift of great food. 

The Family Collection is a selection of James Whelan Butchers most popular family favourites including, a wide selection of free range Chicken, Rib Eye Roast, Striploin Steaks, Burgers with both Diced and Round Steak Minced.

The Artisan Collection consists of a specially selected for the meat connoisseur including Salt Aged Rib Eye Steaks, a selection of free range Chicken, Rib Eye Roast, Fillet Steaks and Pork Steaks. 

The hampers cost €120 each including delivery and are available to order exclusively on www.jameswhelanbutchers.com 

press release

James Whelan Butchers Introduces New Local Delivery Service

press release

James Whelan Butchers Introduces

New Local Delivery Service

With the growing need for home deliveries, artisan butchers, James Whelan Butchers has launched a new local next day delivery, which compliments it’s established online business.

The local delivery is available online at www.jameswhelanbutchers.com, for customers living within a 15km radius of any of the James Whelan Butcher shops throughout Ireland, with free delivery on orders over €50.

Pat Whelan, CEO of James Whelan Butchers states, “At James Whelan Butchers, we can see there’s a clear need in these extraordinary times, to provide local delivery. This allows people to stay in the safety of their own home, yet giving them access to great food.  We have put together a range of some of our most popular products with a simple next day local delivery, which is a perfect solution for those cocooning or who for whatever reason want to stay inside.”

Pat continued, “For any customers outside this radius, who wish to shop from home, our existing Nationwide Delivery Service is available throughout the island of Ireland.”

The free local delivery service is only available through the James Whelan Butchers website and offers local deliveries Tuesday to Saturday.

To find out more information about James Whelan Butchers and their new Local Delivery Service, please visit www.jameswhelanbutchers.com. 

Taste of the Week. From the Pig.

Taste of the Week.
From the Pig.

A bit of a problem this week. I had no Taste of the Week for you. Well, nothing that hadn't appeared here before. I did have a few of this list on the plate or in the fridge, so I thought I'd put the best of the pig together for you, a sample of what you can get locally. So take your pick and enjoy! By the way, I'd appreciate it if you can point me in the direction of tasty local Irish produce for next week and the week after and the ..........   It can be meat, fish, vegetable, baked goods, something sweet, something to drink. This is my 6th year (at least) doing this, so I don't want to repeat, well not too much anyhow!

Woodside Farm Shoulder of Pork (slow-cooked)

James Whelan Rack of Roasting Bacon

Gubbeen Hot Smoked Ham. Made by Fingal Ferguson. See all about the Schull farm here.

Pork Steak Wellington (Davidson's Butchers)

Kanturk Pudding  (McCarthy Butchers)

Baltimore Dry Cured Black Bacon. Read more about Nathan and his various Baltimore Bacon products here.

Ummera Smoked Bacon Rashers

“Christmas for Everyone”. Dunnes Stores Bishopstown Court - Celebration Weekend

press release

“Making Christmas for Everyone”

Dunnes Stores Bishopstown Court - Celebration Weekend

Saturday 16th and Sunday 17th November

The Food Hall. Opening Day 2018.

Dunnes Stores Bishopstown Court has a lot to celebrate.  Just one year on from the successful unveiling of the new state-of-the-art store, the store has rightfully become a major destination shopping experience in the South West of Ireland.   Lovers of great food and fashion have been flocking to Bishopstown, Cork to experience this exciting and innovative shopping experience which was created in collaboration with some of the leading Irish names in food, fashion, and homeware - all under one roof, and all delivering on the Dunnes Stores award winning promise of better value. 

What makes the store so special is the exclusive fashion and home collections from household names such as Paul Costelloe, Francis Brennan, Lennon Courtney, Carolyn Donnelly, Paul Galvin, Helen James, Helen Steele, Joanne Hynes, Leigh Tucker’s wonderful Children’s Collection Willow and Michael Mortell, all under one roof, together with Dunnes Stores Savida and Gallery brands as well as the full collection from Dunnes Stores other fashion and homeware ranges.  A big magnet for shoppers to Dunnes Stores Bishopstown Court is the world class Food Hall, home to artisan food producers such as Sheridans Cheesemongers, James Whelan Butchers and Cork’s own iconic, K O’Connell Fish Merchants and the Alternative Bread Company; as well as Irish health food store, Nourish. The Food Hall also boasts the full range of the multi-award winning Simply Better Collection. And arriving just in time for the weekend will be Ireland’s favourite chef Neven Maguire’s new Cookware Collection, which is exclusive to Dunnes Stores.

To celebrate this successful milestone, and especially timed as a preview to the Christmas season, the team at Bishopstown Court are organising a very special festive weekend on Saturday 16th and Sunday 17th of November.

James Whelan's Aged Steak is very popular here!

Joe Duke, Dunnes Stores Bishopstown Court Grocery Manager stated “It’s been a very special year for us and also for Dunnes Stores as a whole. We are officially Ireland’s number one Food Retailer, have been awarded  Irish Retailer of the year, brought home numerous national and international awards in 2019 and this year also marks the 75th anniversary of the business, which opened its first store in Patrick’s Street in Cork in 1944.  Every single member of the team in Cork are so proud of this strong Cork heritage, and many of us still remember some of our founding colleagues very fondly, including Bishopstown native, Dan Barratt, who worked with Dunnes Stores in Cork for over 70 years and who worked alongside Ben Dunne Senior in setting up the business.  These people had a great vision and would be so proud to see how far we have come and the beautiful store that we have today in Bishopstown Court - a store that has literally been the talk of the town for the past year, and is bringing people to Cork to shop from as far as Kerry, Tipperary and Limerick.”

Joe added, “As well as a shopping destination, it has become a very popular meeting point - just off the Link Road, and so easy to access from any side of the city, with lots of free parking, free wifi and a choice of three cafes including Baxter & Greene Market Deli, Timepiece Restaurant, and Cafe Sol.  We are finding that people are staying longer, catching up with friends, and at the same time getting everything they need for their families all under one roof.”

John Porter, who is the Manager of Fashion and Home at Bishopstown Court added “After the phenomenal success of last year’s Unveiling Weekend, we wanted to celebrate again with our customers.  Our customers and our dedicated staff are a big part of the reason our new look store has been such a phenomenal success.  This weekend is our way of saying thank you to our loyal customers and our hard working teams, who are as proud of our fabulous store as we are.”

The celebrations this year will include very special fashion shows on Saturday 16th November, with one of the leading lights in fashion in Ireland, Celia Holman Lee, showcasing all of our designer collections and main ranges.  Flying in especially for the event will be one of Ireland’s top designers Paul Costello and also designer Joanne Hynes will be meeting her many Cork fans on the day.  There will also be a wide range of activities in the new state-of-the-art Food Hall, where some of Ireland’s leading food producers will be on hand to meet customers, and to invite them to sample some of their signature and award winning products.

Sunday will be all about family and home which will be hosted by two of Ireland’s most loved and respected designers and personalities, Brendan Courtney and Sonya Lennon. As well as showcasing their own Lennon Courtney collection, which is exclusive to Dunnes Stores, there will be the exclusive collections from all the designer and main range brands. One of Ireland’s top make up artists, Derrick Carberry will also be in store to meet customers and to provide Styling Sessions for some lucky competition winners.

 Taking to the stage will be Aileen Cox Blundell of Baby Led Feeding fame, with mini workshops on how mums and dads can prepare food for the whole family including baby.  Aileen will also be chatting to designer Leigh Tucker on how she juggles everything from her busy family life with her successful career. Leigh will also be showcasing her children’s fashion collection; while Cork native Michael Mortell, will be showcasing his latest collection for the home, and chatting on stage about how he prepares his home for Christmas.

Joe, John and their teams are also organising lots of kid friendly activities and there are plans for a very special guest, Santa Claus, and some of his elves, to call in to Dunnes Stores Bishopstown Court over the weekend, to celebrate with everyone.  Added to this, there will be plenty of surprise giveaways, which are yet another way of saying thank you to everyone for such a successful year.

More details on the schedule of activities and events over the weekend will be announced over the coming weeks and these will be available through Facebook and Instagram in the run up to the festive weekend.

James Whelan opens 8th Butcher’s Shop. Son Pat keeps his feet on the ground.

James Whelan opens 8th Butcher’s Shop

Son Pat keeps his feet on the ground.

Display at new Whelan's shop in Dunnes Stores, Bishopstown Court.

I met Pat Whelan at the original James Whelan shop in Clonmel in November 2011. He took time out to have chat about that shop and also a new one in Avoca in Monkstown (Dublin) to which he was applying the finishing touches. Now he has eight in total. Progress has been amazing. 

I met Pat again at Dunnes Stores Bishopstown Court last Friday. He was there to play a role in the weekend celebration of the extensive renovations of the popular supermarket, a weekend to highlight the newcomers to the store including Whelan’s, Sheridan’s Cheese, ABC Bread, O’Connell Fishmongers, Baxter and Greens and Café Sol. 

Part of the new food hall

Again, the Tipperary man took time out for a chat. I reminded him about our first meeting and how he enjoyed going out to the marts and farms to meet the producers. Has the expansion put a stop to that? 

I was glad to get the answer that it hadn’t, an answer that I had more or less expected from a man who stays in touch with the grassroots, staying connected to the source. He goes out weekly and told me that only the Tuesday before he had bought about 40 cattle in the Fermoy Mart but what I hadn’t expected was that his 80 year father, after whom the shops are named, was on the road with him. Respect to both!

Dunnes Kiwi chef Matthew Brownie was promising the Irish an All Black grilling ahead of the big game.
He was just joking, of course!

But some things have of course changed and not just over the last seven years. Pat was (still is) a regular visitor to the English Market in the good old days. Then he felt it “was alive” when he walked through. It certainly was in your face. The food scene began to change back in 60s and 70s. It became “sanitised”, the connection with its source fragmenting, we agreed, me thinking of sliced pan and supermarkets as being among the agents of change.

O'Connell fishmongers

People like Pat, and luckily there are quite a few of them, kept the flame alive. “Good food is an investment in your future,” he says. “Great to see the youngsters coming into it, great to see them make the connection and great to see it done right. We owe it to ourselves and to the planet to really reconnect with nature.”

“Training is important,” he emphasised in answer to my query about Whelan’s Butcher Academy. Indeed, the good work of the academy has been recognised by a counterpart in South West France. “They want to do an Erasmus exchange with us where our trainees can swap experience with their French counterparts. It’s great for us to be recognised like that and great too for the apprentices.”

Whelan's Himalayan salt aged beef, before and after (so tender!)

The eight Whelan butcher shops are in Clonmel, Dunnes Stores Cornelscourt, The Swan Centre Rathmines, Dunnes Stores Blanchardstown Centre, Pavilions Shopping Centre, Swords, Avoca in Rathcoole and Kilmacanogue as well as Dunnes Stores Bishopstown Court. Pat is very happy about the link-up (now 30 months old) with Dunnes seeing them as a family company that “is all about the customer, the Better Value is not just a slogan, and they are very warmly regarded in Cork".

And it looks as if the Whelan shop is warmly regarded as well. “We’ve had a great welcome from our fellow debutants, Pat O’Connell’s and Sheila of ABC”. Whelan will have in-house competition from Dunne’s own butchers. He knows that his produce is top class and may cost a little more. A customer may like a treat at the weekend and something good but less pricey on a Monday. “Retail is all about choice,” he says and is quite happy with that.

Earlier Donnacha, the manager of Whelan's Bishopstown shop, showed me some of that choice. The Tralee native has worked for two and half years for Pat in Dublin and jumped at that chance to get back nearer home. “We started off four weeks ago and it took off straightaway, so far so good. Now we’re setting up for Christmas.”

And where there's Dunnes, there's Simply Better

The shop has a beautiful lay-out and lighting. It is well manned with expert help at hand as you choose between the different meats and the different cuts. 

A lot of the weekend focus was on “the big reveal”, the collaboration between Pat Whelan and Peter Hannan which has resulted in the amazing Himalayan Salt Aged Beef, now on sale exclusively in Whelan’s eight shops and at their online shop.

Hannan has constructed a Salt Chamber made of rock salt bricks from the Himalayas and here the beef spends over 35 days and the final result is exceptional quality with a truly unique flavour.  More details here.  

“We got a great welcome to Cork,” said Kevin Sheridan of Sheridan's as we chatted in front of their very impressive stall. And I use the word stall deliberately as it does resemble a market display. A big stall, mind you. Space to display the many cheeses - lots of Cork produce there too - and all the little bits and pieces (crackers, relishes for example) that go with them.

Yours truly with
Kevin Sheridan.

‘We have more Cork cheese here - in Galway we would have more from Galway - and find the customers very enthusiastic. Great to be in Dunnes too, as they are part of the Cork heritage.”

“We started as a small cheese stand, and this weekend, we are celebrating the opening of the Cork Bishopstown Court location with many local producers that we are proud to call our friends. We feel so lucky to work with many quality Irish producers and are thrilled to share their amazing work all under one roof in Dunnes.”

Like Pat, Kevin emphasised the importance of training. Sheridan’s have brought some of their more experienced people from their other shops to Cork for the time being, passing on that experience, all for the benefit of the customer.

Didn’t see Pat O’Connell himself but got lots of fish there, some frozen, some fresh, and some smoked (including Goatsbridge trout produced by my friend Mag Kirwan in Kilkenny). Must go back and try that red mullet! 

Also met some regulars on the food scene: Padraig O’Farrell was showing his Carrigaline cheeses at Sheridan’s and Aoife was doing a Kinsale Bay tasting nearby while Dunne’s Kiwi chef Matthew was threatening to grill the Irish at the rugby! Could have spent the day there but time caught up with me.

• You may see a YouTube clip of Peter Hannan’s salt chamber here.
• And see Hannan cook those amazing steaks here. 

Taste of the Week. James Whelan Rack of Roasting Bacon

Taste of the Week 

James Whelan Rack of Roasting Bacon

Three Star Bacon and Cabbage
(with orange, mustard and redcurrant sauce)

With the now well-established move to a more modern Irish cuisine, a few people were led to forget the past or at least to look down on it, and that meant putting the traditional bacon and cabbage well down the ranking as if it were something to boot out of the Irish kitchen.

Thankfully many, including a few leading chefs, knew that the past had many lessons for the future. Bacon and cabbage devotees meanwhile stuck with their favourite and are now reaping the rewards. Take the James Whelan Rack of Roasting Bacon for example.

Here's what the Great Taste judges had to say as they gave it a coveted 3 Star Award: "An impressive looking piece of bacon, with a good layer of fat, well caramelised. There is a good amount of juice when cut into, and it cut quite easily. The meat was succulent and soft, and there was a great piggy flavour and subtle smokiness. The flavours of the meat were superb and very well balanced through the curing. Clearly a quality piece of pork, and well looked after”

This Taste of the Week is all that and more. We tried it out recently. I’m a long time bacon and cabbage devotee and I have to say that this is the best bacon dish ever. Big thanks to three: James Whelan of course, Bord Bia for the fantastic recipe  (including that amazing orange, mustard and redcurrant sauce) and finally to the official Blog Chef herself.

A superb treat that could well make the turkey redundant this Christmas!

Taste of the Week. Joy on a Plate. James Whelan Butchers

Taste of the Week

Joy on a Plate.

James Whelan Butchers

Enjoying some delicious breakfasts these days, the best of rashers, black and white puddings and sausages, all by James Whelan Butchers. 

I visited owner Pat Whelan in his original Clonmel shop seven years ago (thought it was much more recent!); then, that was his only store. It’s been onwards and upwards for Pat and his team since and just last week they opened outlet number eight, in Dunnes Stores in Bishopscourt.

Whelan’s are renowned for the quality of their lamb and beef but, this week, I’ve had tasty proof that their offering from the pig is also of a high standard. The Heritage Cure rasher is, as they say themselves, simply delicious, “joy on a plate”. The pudding too is top notch and my personal favourite is the sausage, full of hearty flavour.

Many of the Whelan products, including his famous beef dripping, have won awards both here and in the UK, and now I’m looking forward to trying his Heritage Cure rack of bacon. Both the dripping and the bacon were part of a gift from the butcher to mark the opening of his newest store.

James Whelan Butchers  

Oakville Shopping Centre

Upper Gladstone Street

Clonmel

Co. Tipperary E91 FX58

Great Craic. Great Causes. Enjoyed Cork City Marathon 2018.

Enjoyed Cork City Marathon 2018
Better Late Then Never. Much Better!

One for all and all for one

For quite a few years now, I’ve been photographing the runners in the Cork City Marathon, usually down by Silversprings as the going gets that bit tougher. This time though, I went to the finish, long after the winners had been and gone, and enjoyed every minute of it.

Peri Peri with a spicy mango sauce at The Rocketman

Runners of all shapes and sizes, not to mention colours, doing it for a variety of good causes, and having a lot of fun and gaining friends all over the place as they came in hours behind the elite runners. 

Great too to see the kids jumping over the barriers and proudly helping (maybe sometimes hindering) Mammy or Daddy, over the last 100 metres or so.

James Whelan Heritage Ham features here
at The Rocketman

I had a interest in the Sanctuary Runners. They were drawing attention to the plight of those refugees stuck in our Direct Provision System. And the refugees, with Ballymaloe trained chef Ellie Kisyombe at the forefront, had an international day-long feast at The Rocketman in Princes Street. We enjoyed our lunch there before heading the few yards up to see the fun runners finish.

Wow - I can see the finish!

Well done to Ellie and her helpers, to Jack Crotty for opening up his premises for the day and to Our Table for organising and also to those teams of Sanctuary Runners. Beir bua!

Something sweet at the end of Our Table meal

Applause!

Helping Daddy over the closing metres