Three Light Reds for the Months Ahead

Three Light Reds for the Months Ahead

Les Foulards Rouges “Octobre” Vin de France 2018 11.5%, €20.85

 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

This is a bit of an ambush. Nothing in the colour (a weak red) or in aromas (delicate) quite prepares you for what lies ahead when you sip this Languedoc blend of Syrah (mostly) and Grenache. “Smile inducing.” “Sings in the glass.” Quotes from importers Le Caveau and I fully agree.

That weak red colour is very close to a rosé. And the aromas have a delicate red berry nose, a touch of white pepper too. It is a pleasant surprise in the mouth, supple and pretty, with quite a lively character, reaching a high level of quality. 

Despite the initial doubts, I totally concede: this is exquisite, distinctive too, closer to a Beaujolais than one would think possible in a Southern red with Syrah as the main grape. Perhaps the sea breezes wafting in over the spiralling red roofs of Collioure have something to with that and with the lower ABV. If you are looking for a pretty and light red wine, and many people are nowadays, then look no further than this Highly Recommended red. 

Octobre is released each year in… October; 90% Syrah, 10% Grenache grown on granitic soil, hand harvested and spontaneous carbonic fermentation, no SO2 added. Jean-François Nicq, one of the Foulard Rouge (red scarves), took over the domaine in 2002 and practices natural wine-making and you can taste it in this pure wine.

Contrefours du Delta Côtes de Ventoux (AOP) 2016, 13.5%, €13.20 Mary Pawle

There is an increased interest in lighter red wines in recent years and, if you’d like to try one, this bottle fits the bill. It is an organic wine from the southern edge of the Rhone Valley, a “supple and juicy” blend of Grenache (60%) and Syrah.

Mid ruby is the colour. It is aromatic with a mix of red fruits (raspberries and strawberries included). It is indeed charming and light, juicy and a refreshing drop with a decent finish, tannins just about noticeable on the lips. Can be served cool too, so handy for the warmer days ahead. Well made and Highly Recommended. Well priced too, by the way.

Pairing tips included grilled lamb with thyme, goat cheese or with a fig tart.

Terrabianca “La Fonte” Sangiovese Tuscany (IGT) 2012, 13.5%, €16.15 Karwig

Do you need a light summer-time red for that pizza or pasta?  Check out this easy-drinking well-priced wine Tuscan wine from Karwig’s. Sangiovese is the grape and it is a major grape in that part of Italy, its reputation reinforced over the years by its role in wines such as Brunello di Montalcino, Chianti itself of course, and also Vino Nobile di Montepulciano.

Colour is a mid to dark ruby. You’ll note rich dark red fruit (cherry, plum) in the aromas. Well balanced on the palate, light fruit and lively acidity, a touch of soft tannins towards the finish. Easy drinking and Recommended.

Superb Riesling and Chenin Blanc from Karwigs.

Superb Riesling and Chenin Blanc

from Karwig Wine.

Carl Ehrhard Rüdesheim Riesling (Rhinegau) 2017, 12%, €16.90 Karwig Wine

I’ve long been a fan of Carl Ehrhard’s wines. I met the man himself at a Ballymaloe wine event a few years back and there he described Riesling as “the most fantastic white variety”. This particular bottle is one of his everyday wines but an above average one, well priced too.

The Rheingau is the spiritual heart of German wine, the birthplace of Riesling, according to the World Atlas of Wine. The area in general is well known for its dry Rieslings - “full bodied with racy acidity”.

Colour is a light straw with greenish tints and you'll note micro bubbles clinging to the glass. Aromas are a gentle mix of apple and citrus, with the slightest hint of diesel. There is that trademark tingle on the palate. Intense fruit, now led by citrus, and that bracing and refreshing acidity combine well all the way to a long and satisfying finish. This dry wine is Very Highly Recommended. 

Might be no harm, I say to myself, to get a few of these in for the summer evenings in the back garden. Perfect for aperitif and with seafood and Riesling is regularly recommended for Asian food. The vinification is directed towards preserving the natural fruit and, not for the first time, Mr Ehrhard succeeds. One of the most reliable winemakers.

Some helpful German wine words:

Rüdesheim is the town.

Riesling is the grape.

Trocken means dry.

Rheingau is the wine district.

Ehrhard - you’re on a winner!

Bourillon Dorléans “La Coulée d’Argent Vouvray” (AOC) 2015, 13%, €21.50 Karwig Wines

We’re on a good thing here. I’ve given the 2013 vintage a big thumbs up in the past and this 2015 is also Very Highly Recommended. I have the guys at Grape and Wines “behind” me as the book lists Bourillon as a leading maker of Chenin Blanc and, in addition, lists this Coulée d’Argent as one of the top five classic dry Loire wines. 

Chenin was first planted in the Loire in the 15th century and still the best Chenin wines come from here. Quite a range actually as the grape is used to make sparkling wines, dry wines, even sweet ones. But this one is dry, very dry, you’ll note the sec on the bottle. You’ll also see the words Vieilles Vignes (old vines) on the label.

It has a mid straw colour. Moderate aromas, with quince, apple and pear to the fore. On the palate, it is bone dry with mouthwateringly high acidity. That expected minerality is not shy either though it is moderated by the fruit and even a touch of sweetness. It has quite a strong character, the body having a little more heft than expected, and also an invigorating finish. It is made from those old vines and has been aged on its lees for six months. This bracingly dry Chenin Blanc, from what is regarded as the homeland of the variety, is excellent and Very Highly Recommended.

Taste of the Week. Seagull Bakery Seaweed Sourdough

Taste of the Week

Seagull Bakery Seaweed Sourdough

While dining in the Copper Hen in Tramore, I overheard the server praising one of their suppliers, the nearby Seagull Bakery and mentioning that the premises were new. I had come across the Seagull breads before in Dungarvan and Kilkenny and the backstory was good.

The Seagull Bakery is a small artisan bakery which specialise in naturally fermented sourdough breads. Sarah Richards, who trained in Ballymaloe and later with Declan Ryan (Arbutus), is the owner and sole baker. All breads are handcrafted using unbleached additive free flours, and quality local ingredients.

You may also sit and enjoy a cup of coffee and a pastry here

Sarah makes a limited range of sourdough and one that caught my eye when I eventually strolled up from the Copper Hen was the Seaweed Sourdough. A little bit more expensive, I thought to myself when I handed over four euro.

But it was worth it. There are quite a few sourdoughs around these days, coming from many sources, and I’m not sure they all deserve the sourdough title. But this Seagull loaf was extra special, that slight sourness in the crust delightfully confirming it as the genuine article; certainly, with its super taste and texture, one of the very best sourdoughs I’ve come across and, to borrow a phrase from the nearby racecourse, a shoo-in for Taste of the Week.

Seagull Bakery  

4 Broad Street

(The Cross on Main Street)

Tramore

Co. Waterford.

Amazing Selection of Produce at Cork's Quay Coop

Cork's Quay Coop

Huge Selection of Produce in this Multi-Roomed Store 

With Arthur (left) before the mid-week breakfast meeting

You probably know where the Quay Coop is. On Sullivan’s Quay. A wren’s flight from the west end of the South Mall. But do you know what’s behind the door? The doors? Here, you may need a guide. Room after room filled with good things: a coffee dock downstairs, a restaurant upstairs. In the maze of the shop, you’ll breads, teas, a health area, and their own products including soups and nut loaf.

You’ll even come across Key Books. It is run by volunteers as a not-for-profit venture, benefitting a range of charitable and cultural ventures the Quay Coop support. Drop into Key Books for a browse – Tuesday to Saturday 12 to 5pm.

Still with me? Now we’re out the back and crossing the street to their production facility. Fr Matthew probably lived on this spot. A later building housed a lap-dancing club. And on this site now, with its contrasting stories, the Quay Coop are modernising their production facility, bringing it  up to the standard and speed necessary to serve the export market. Already, they export to the UK and now the Benelux countries are next in line. They are in fact currently looking for a production manager.

Out here too, you’ll see their electric delivery van, unless of course it is off delivering. They are very happy with this economical and environmentally friendly workhorse which is regularly on the road to their other two shops, one in Carrigaline, the other in Ballincollig.

A fraction of the selection of teas here

Add caption

We were here for breakfast and to meet the people behind the venture, have a chat and share tips. We being a blogger or two like myself plus people from various city bodies such as Chamber of Commerce, Cork City Library, the Metropole Hotel and so on, all invited in by Marketing Administrator Mia Tran. 

Arthur, who has been with the Quay Coop since its foundation in 1982, is our guide both to the history and the geography of the very impressive operation. The coop is quite an employer with 70 currently on the books, spread across ten different nationalities.

So the food here is vegetarian and vegan. You could say “alternative” and Arthur says that in the early years they were also a source of alternative information, helping the many backpackers and so on find accommodation and entertainment of their liking. They still do a bit of that but the internet has taken over that function as well.

from the sea

So things have changed, many alternatives now. And the Coop sometimes wonder where they stand now. Because Cork is small, they think everybody “knows about us”. “But do they? And that is why we are reaching out today.” Reaching out with hands full, I hasten to add, as they supplied us with a delicious breakfast, a terrific start to the day.

Arthur and Una and all the staff are rightly proud of their achievements here, especially their exporting business. Their nut loaf is the export star at the moment and you can find it even in Harrods!

On the other hand, Arthur is disappointed that there is no Irish organic vegetable grower capable of satisfying the daily demand in the Quay shops and restaurant. They do deal with quite a few but none have the scale to keep the Quay Coop going every week of the year. There are some though talking to Bord Bia about upscaling and Arthur is hopeful something will come of that.

What can you expect to find in this many-roomed store? Here’s a list that will give you a good idea: organic fruit and vegetables of all kinds, organic wines, fresh bread from our in-house bakery, herbs and spices, an extensive range of gluten-free products, chilled and frozen foods, meat alternatives, environmentally friendly household and cleaning products, health supplements, natural baby products, natural and organic cosmetics.

Upstairs, the restaurant has a diverse menu including a wide range of vegan and vegetarian starters, salads, main courses, specials, desserts, teas and coffees, with plenty of choice for those with dietary requirements, or on a tight budget. It is famous for its fantastic grub, extensive menu and generous portions.

Electric

The Coffee Dock in the Sullivan’s Quay Shop offers delicious breakfasts, lunches, sandwiches, salads and desserts; a wide range of vegetarian or vegan. Everything is available to eat-in or to-go.

Since 1982, The Quay Co-op was and is a workers op-operative based on Sullivan’s Quay, in the heart of Cork City. It follows a green policy, in food, in packaging, in energy and transport, and in recycling. Read more about the coop and its philosophy here.  Better still, call in and explore.

Quay Co-op Vegetarian Restaurant, Organic & Health Food Shop,

24 Sullivan's Quay,

Cork City

Co. Cork

Amuse Bouche. Bank Holiday Special.

Inside, the house was already full to overflowing. There were mimosas and an omelet station. There were caterers offering bite-sized quiches and poached eggs in puddles of velvety hollandaise. There was a three-tiered pink-and-white cake.. with a sugar figurine of a baby holding the number 1…. pink and white streamers unfurling their triumphant way toward..where Mirabelle McCullough, the birthday girl, nestled in Mrs McCullough’s arms.

From Little Fires Everywhere by Celeste Ng (2017). Very Highly Recommended.

Amuse Bouche

You pass a coffee shop you hate because it’s always hot and flies constantly swarm the front of the shop, where a big patch of sun seethes with some invisible shit the flies love and where there’s always just that one seat left in the heat with the flies, which is why you hate it, on top of the fact that it doesn’t open until ten in the morning and closes at six in the evening to cater to all the hipsters and artists who hover and buzz around Oakland like flies, America’s white suburban vanilla youth, searching for some invisible thing Oakland might give them, street cred or inner-city inspiration.

from There There by Tommy Orange (2018). Highly Recommended.

The New Oar Restaurant in Doolin. Style and Quality on the Plate

The New Oar Restaurant in Doolin. 

Style and Quality on the Plate

The Oar Restaurant in Doolin, opened just a few months back, is fast making a reputation for itself as a stylish and quality dining venue. Good to see too that supporting local, including Clare craft beer, is a priority here.

Took the opportunity to check it out recently and it was a delight from start to finish. Some great choices here, even if the menu is not the longest. Quite a choice of drinks available , including a longish wine list that covers most bases, though we concentrated on the beers by Western Herd from Ennis.

The dining room is beautifully designed and decorated, very comfortable seating, good space between the tables and the welcome and service is friendly and politely attentive. If you want somewhere special to eat in the evening when visiting the many local attractions, including the Doolin Cave, the Burren, the islands, and of course the Cliffs of Moher, then put this on your shortlist.

STARTERS

King Prawn and Crab Fritter with carrot and cardamon purée

St Tola’s Goat cheese, with pickled beetroot, apple and hazelnut

MAINS

Spiced Rump of Lamb comes with celery, feta and pomegranate

Herb Crusted Cod fillet in a tomato and basil fondue is cooked to perfection. With buttered asparagus.

Even the sides look classy!

DESSERT & DRINKS

Some ales from the Western Herd brewery in Ennis.
Check out the full range at McHugh's, also in Ennis.

 Passionfruit Soufflé with a Passionfruit sorbet. Highly recommended

CONTACT DETAILS

Oar Restaurant

Toomullin, Roadford, Co. Clare

Tel: 065 7047990

Also in Clare recently:
Bunratty Castle & Folk Park
Hazel Mountain Chocolate
The Burren Brewery
A Tour of Clare
St Tola Goats Cheese visit
Burren Gold Cheese
Henry's Bistro & Wine Bar Ennis
Red Cliff Lodge Restaurant Spanish Point
Noel's Restaurant at Bunratty Manor
Naughton's Kilkee
Coast of Clare

Two Outstanding Wines from Lesser-known Grapes.

Two Outstanding Wines from Lesser-known Grapes.

“Semplicemente Vino” Bellotti Bianco 2017, 11.5%, €22.75 

64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

A simple wine, made for everyday drinking. Will do well at weekends too, I’d say. Highly Recommended. 

Cascina Degli Ulivi is a biodynamic farm located on the hills of the Gavi region (South Piemonte, Italy) and it is here that the Cortese grapes for this white wine are grown biodynamically. No sulphites are added and unusually the closure is a crown cap. 

The Cortese are raised in 11 ton oak vats (50%) and the rest in stainless steel. The result is described by Le Caveau as “like a Jura wine”.

It has a mid yellow colour. Aromas are a rich mix of white fruits from the orchard (think apple peel), honey, with some spice too. More citrus-y in the mouth. It is subtle on the palate, complex too with a long dry finish, toasty, nutty, hints of sherry. 

Crown cap

Simple yes but not for slugging. Just take a sip, it has got so much going for it in terms of flavour and aroma and satisfaction. Best drunk young and here are a few food recommendations from the winery: great with vegetable starters, egg based pasta or soft cheese.

Cortese is not that well-known, though it is the grape from which Gavi is made. Can have too much acidity but barrique fermentation can counter this. No over-acidity in this young and well-made Bianco so it looks as if those huge barrels have done their work well.

In 2017 the estate lost 80% of production due to the frost in April and the summer drought. “In order to be able to produce this wine we have bought biodynamic grapes from various friend producers whom we trust and thank."

Adega Cachín “Peza do Rei” Ribeira Sacra (DO) 2015, 13%, €19.35

64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Ourense is the name of both a city and a province in Galicia in North West Spain and here on the steep hillsides you’ll find the spectacular vineyards of Ribeira Sacra (the sacred riverside). Adega Cachín is a small (70,000 bottles), compact no-frills winery built into the hillside.

Many of us will not have heard of Ribeira Sacra, the DO, and the grape Mencía is also among the lesser known.  It is pronounced “Men-thee-ah”, according to Wine Folly, who go on to say that it is a  “medium-bodied red wine grape that produces high quality wines with floral and red fruit flavors. If you love aromatic red wines like Pinot Noir and Gamay, Mencía is definitely worth tasting.” This Peza do Rei would make an excellent start on that particular journey of discovery.

Colour is a mid-ruby. Aromas of medium intensity (lighter red berried fruits). Fresh and fruity with good acidity, not unlike a young Cabernet Franc from Chinon or Bourgueil. Redcurrant and raspberry in the flavour mix. This is a balanced, soft easy-drinking wine with a long refreshing finish. Highly Recommended. 

Le Caveau indicate matching it with local chorizo stew, cured meats, even the local pulpo a la galega octopus with paprika and olive oil. I think the “local” is in Galicia but I’ve no doubt we could come up with some very worthy Irish equivalents! Think too it would go well with some of those sharing boards down in Kinsale’s Crackpots Encore. Pulpo, piano and Peza all night long!

Taste of the Week. St Tola Hard Goat Cheese

Taste of the Week

St Tola Hard Goat Cheese

You’d better get a move on if you’d like to enjoy out superb Taste of the Week: St Tola Hard Goat Cheese.

This is only made when there is a surplus, as there was last year - there was no hard cheese for a few years before that. It is tasting very well at present but stocks at the Inagh farm are beginning to run down! And running down even faster now that it is available in SuperValu.

This rare and delicious cheese is made in a Gouda style, pale, fine and smooth, boasting a distinctive tangy flavour. As there is no overpowering goat taste many people are amazed that it is made with goat milk. This makes a super addition to any cheeseboard; try pairing it with the Killahora ice wine or apple port. And take it easy - a small wedge goes a long way such is its outstanding flavour and texture!

More on recent visit to St Tola here. 

Also in Clare recently:
Bunratty Castle & Folk Park
Hazel Mountain Chocolate
The Burren Brewery
A Tour of Clare
St Tola Goats Cheese visit
Burren Gold Cheese
Henry's Bistro & Wine Bar Ennis
Red Cliff Lodge Restaurant Spanish Point
Oar Doolin
Noel's Restaurant at Bunratty Manor
Naughton's Kilkee
Coast of Clare

A Riesling to remember and a Chardonnay with a difference

A Riesling to remember and a Chardonnay with a difference

Robert Weil Riesling Trocken Rheingau 2017, 12%, €24.95 (now at 22.95) O’Briens Wine 

Let the drums and trumpets sound for this outstanding German Riesling. The label does it well: A Riesling dry in style and well balanced like its Rheingau predecessors from the glorious age of Riesling a century ago: a contemporary classic and a perfect partner for many foods.

Don’t know anything about the Rieslings of a century ago but this light gold coloured wine is a gem for sure. Intense aromas of apple and pear indicate a good year in the Rheingau, a year for the grape to flourish. And that’s soon confirmed on the palate with its crisp acidity and yellow stone fruit (peach, apricot), a striking minerality too maintained to the persistent finish. Very Highly Recommended. No wonder Wilhelm Weil considers it as one of the best he has produced in 30 years (reported by none other than an enthusiastic Robert Palmer). 

You can hardly talk of Riesling without mentioning acidity and minerality. In his book Reading Between the Wines, Terry Theise says "Acidity is innate to the berry". "Minerality, " he continues, "is inherent to Riesling, because the variety is, in its essence, more mineral than fruit. The Riesling genre is one of a mineral-tasting wine into which are woven various strands of fruit, depending on site and vintage."

Fruity, tangy, yet charming and harmonious, you’ll find it this Weil typically versatile at the table. A couple of suggestions, one “a merry table companion to a wide range of cuisines” and another, this via Google Translate, “goes brilliantly with fried fish, poultry and Asian dishes. But even without banqueting - he can sip excellent …"

Stonier Chardonnay Mornington Peninsula (Australia) 2016, 13.5%, €26.95 O’Briens  

The Mornington Peninsula, just over an hour south of Melbourne, in the state of Victoria, is perfectly suited to growing Chardonnay and “a foremost region” too for Pinot Gris”. Chardonnay here though, according to Halliday’s Wine Atlas of Australia, “is markedly different from any other Chardonnay produced in Australia”.

Stonier was established here in 1978 and are noted for their Burgundian style cool climate wines. The vineyards overlooks the ocean. Chardonnay is a signature wine for Stonier and this is a gem.

It has a yellow colour, with green tints. The aromas are gentle, of exotic fruits. Even the background flavours are delicate with melon and citrus to the fore. There is excellent texture, a pleasant creaminess, and complementary acidity. And it boasts a long and distinctive finish too. Delicious and satisfying, this is well made, harmonious and Highly Recommended.

Superb Dining at Red Cliff Lodge in Spanish Point

Superb Dining at Red Cliff Lodge

 in Spanish Point

Beautifully presented starter: 

Chicken liver paté, with Hennessy brandy, hazelnut crumb, cherry gel and sea salt toasts

Christopher and Eimear King, newly returned from Spain, took over the Red Cliff Lodge early in the year and are doing a great job in this well located restaurant that overlooks the sea at Spanish Point in County Clare. An impressive location and also a very impressive, spacious and comfortable room.

I'm sure quite a few of you are familiar with Lanzarote. Perhaps you know the award winning Kristian's? It's in Puerto Del Carmen and our duo ran it for the five years before their recent return to Ireland and the Red Cliff.

The emphasis will be very much on local produce. Of course they don't have to go too far for fish and seafood in any case and suppliers include Cathal Sexton, Gerrighy's and Burren Smokehouse. "All meat and chicken on our menus are locally sourced by fourth generation master butcher Noel O'Connor and certified Irish."

Chef Christopher certainly knows how to handle this excellent produce and the dishes are superb. We had an excellent meal here as you see from the photographs. The only "bad" mark was a few undercooked potatoes with the Hake but the potatoes in the side dish were perfect! Very Highly Recommended if you're in the area.

Starters

I loved this Warm Thai Beef Salad, with caramelised cashew nuts,

 pickled vegetables, sweet chilli and curry sauce

Delicious breads and that beetroot hummus was superb

Mains

Perfect: Baked Silver Hake, potatoes, radish and shrimp

Another well-executed dish: Salmon with Asparagus, 

leek, bacon, sumac dust and lemon butter, well cooked and delicious

Desserts

You're in luck if this is on: Apple and blackberry crumble with Vanilla ice cream and creamy custard 

Meringue (strawberries and cream with mango and strawberry coulis)

The Venue

This is the ante-room,  a few tables here but main restaurant, in much the same style, is to the left.

Also in Clare recently:
Bunratty Castle & Folk Park
Hazel Mountain Chocolate
The Burren Brewery
A Tour of Clare
St Tola Goats Cheese visit
Burren Gold Cheese
Henry's Bistro & Wine Bar Ennis
Oar Doolin

Noel's Restaurant at Bunratty Manor
Naughton's Kilkee

Coast of Clare

Old Butter Roads Festival's Major Offering in Watergrasshill Today

Old Butter Roads Festival's Major Offering in Watergrasshill Today

Joanne of Thatch and Thyme is producing some great reasonably dishes here, including a delicious plate with something from all the producers. I tried the burger and it is a treat. You get Twomey's Wagyu beef, Hegarty's cheese, Wild Garlic (foraged by Joanne herself), all on a superb Arbutus bun.

The Old Butter Roads Food Festival has a big day in O'Mahony's, Watergrasshill, today (Sunday 26th May). The focus will be very much on the Darina Allen led Symposium on food tourism and specifically how the Old Butter Roads can benefit from the trend. But many will come for the food being cooked and displayed here by the region's producers and restaurants.

To see the full programme, including the participants in the symposium, please click here

Be sure and try the juices at Future Orchard. And get yourself a pack of wild flower seeds. And then there's the mystery tastes. Will you guess correctly!

If you're still going strong by early evening, you won't want to miss the Cocktail Contest. at 5.00pm, Bertha’s Revenge Gin, Longueville House Apple Brandy and Killahora Orchards Pommeau and Apple Ice Wine all step into the ring to see who can produce the finest Old Butter Roads cocktail with the audience as judges! Oh, by the way, children will be catered for too with a Puppet Show, Face Painting and Food of course!

Longueville House have been part of the festival since the start. And Rubert Atkinson, Sales Manager at Longueville Beverages, is a key figure, always helping out his fellow exhibitors. And always giving out samples of their delicious ciders and apple brandy. There is a bar alongside and, of course, a large bar inside.

Jam makers come and go in Ireland but my long-time favourites are Folláin for their quality, variety and consistency. Recently we've been tucking into their sugar-free range. They have those colourful topped pots in Watergrasshill but it the relishes that caught my eye here. Or should I say, excited my tastebuds. Needless to say, we brought a few jars home with us. And here's a tip, bring a shopping bag with you.

Top chef Michael Quinn (formerly Waterford Castle, now lecturing at WIT) will give a series of rolling cookery demos over the weekend, presenting delicious yet simple recipes all featuring produce from OBR members and producers, with plenty of samples available for the audiences. There will be additional opportunities to sample during the Blind Tastings, in which the general public competes for prizes by identifying various foodstuffs while blindfolded.

To see the full programme, including the participants in the symposium, please click here