Playful Lemurs. Fighting Waterfowl. Posing Peacock. Fota Wildlife Park earlier this month

Fota Wildlife Park

Photos: 6th May 2025

Lemur snacking in the sunshine

Lemur climbs to check out the camera

Parents with gosling

Proud Peacock

Tiger relaxing

Mine is bigger than yours!

Antelope breakfast

Caged Cheetah

Launch of BA in Sustainable Butchery & Gastronomy. New MTU butchery programme to foster Ireland’s future food leaders

 Launch of BA in Sustainable Butchery & Gastronomy

New MTU butchery programme to foster Ireland’s future food leaders

A future focussed and innovative butchery and gastronomy degree has been launched at Munster Technological University (MTU) to foster Ireland’s future food leaders and connect with global leaders in the sector.

The Bachelor of Arts in Sustainable Butchery and Gastronomy programme was launched at the MTU’s Bishopstown Campus on Friday [23 May] with support from international industry.

This innovative programme is the culmination of over two years engagement between industry and academia, with a shared mission to cultivate future leaders in the butchery and gastronomy sectors, emphasising sustainable practices, ethical considerations, and a profound connection to agriculture and nature. The curriculum integrates leadership development, culinary arts, animal science and ethical business practices.

By bridging the gap between culinary arts, agriculture, business and sustainability, graduates will be prepared to inspire and innovate within their organisations and the industry at large. 

All photos in this post by Joleen Cronin.

A Letter of Intent was also signed between the University of Buenos Aires and MTU to nurture closer academic links between Argentina and Ireland, two leaders in the beef industry.

Attending from Buenos Aires in Argentina was Luis Barcos, founder of the ICOCA, The Science of Meat Institute and Dr Alejo Perez Carrera, Dean of Faculty of Veterinary of Veterinary Sciences of University of Buenos Aires.

The Buenos Aires team developed a world's first Meat Sommelier Programme and both universities now look forward to collaborating, sharing knowledge and expertise to bring those skills to the Irish market.

Keynote speaker was Leandro Gentini of the International Meat Sommelier Association. He is a recognised figure in the world of Wagyu, celebrated for his expertise in Wagyu beef and his esteemed role as a meat sommelier. 

Originally from Argentina, a country renowned for its rich meat culture, Lean relocated to Japan to master the art of Wagyu, delving into the complexities of this premium beef.

Some of the international guests also included representatives from Bouchers et Culottés in France and the UK based Aubery Allen, Leiths Cookery School and the Oxford Cultural Collective, as well as Edwards of Conwy of Wales.

All photos in this post by Joleen Cronin.

On launching the programme, Minister of State for Rural and Community Development, Charities and Transport, TD for Cork South Central Jerry Buttimer stated: “It is a privilege for me to be here at Munster Technological University to help launch this new Bachelor of Arts in Sustainable Butchery and Gastronomy programme which will help support a sustainable future for our food industry, while nurturing the next generation of industry leaders. Through my role as Minister for Rural and Community Development I see first hand every day, the vital role the agri-food sector plays in rural communities, from the small artisan to the large scale producers, who share a deep sense of passion and pride in what they do. They are the backbone of our communities.

“I’m excited to watch how this new programme supports the food industry with innovative skills and knowledge and continues to establish the Irish brand of passionate food leaders at home and abroad, with the support of our valued international industry partners.”

MTU President, Professor Maggie Cusack said:

“At MTU we are realising ambitious goals to become a globally competitive university. The launch of this groundbreaking programme, along with the presence today of so many national and international industry leaders and academic colleagues from around the world, brings us another step closer to this.  At MTU we are committed to sustainable and innovative education and research and this programme will ensure the emergence of the best food industry leaders of tomorrow.”

Dr Noel Murray, Head of Department of Tourism and Hospitality at Munster Technological University (MTU) said:

“Building on existing fundamental craft programmes, it is envisaged that this programme will develop the knowledge and expertise of those working in the sector and empower them to be the organisational and industry leaders of the future.

“Ireland is fortunate to have strong and globally respected butchery and gastronomy knowledge and skills and we look forward to nurturing a new cohort of leaders within their organisations to become innovative industry thinkers.

“MTU is honoured to work with one of Ireland’s butchery leaders in Pat Whelan, CEO of James Whelan Butchers, who has been pivotal in sector innovation and who has gathered his global network of industry thought leaders to facilitate academia and industry to connect and collaborate in a meaningful way.”

Pat Whelan CEO of the award-winning James Whelan Butchers, which is collaborating with MTU on the programme, said:

“This programme will build on the existing great programmes and apprenticeships that have been the backbone of the industry for generations. Thanks to Dr Noel Murray and his team at MTU we can move the dial from training and management within the industry to education and leadership. I believe this BA programme is a significant step to support Ireland’s ability to nurture a new generation of global culinary leaders which will in turn allow Ireland's food industry to solidify its efforts to forge new international networks for learning."

“I believe that by collaborating with great global leaders like the international leaders who took time from their busy schedules to join us in Cork today, as well as many more that we have forged connections with while developing this programme,  we can build an international network of expertise and resources to nurture the industry leaders of tomorrow and to shape a sustainable future for our industry,” he said.

The two year programme will be delivered through hybrid learning and will suit those who are interested in or are already working in supervisory and management roles within the meat and other related industries, who wish to elevate their knowledge and skills to become a leader within their organisation.

For further information on the BA programme and to download a detailed prospectus, visit www.mtu.ie.

#pressrelease

Mitchelstown Student Ciara Walsh Wins Silver in Healthy Home Chef 2025 as Finalists Cook-up a storm at the ATU St Angelas Campus

 Cork Student Wins Silver in Healthy Home Chef 2025 as Finalists Cook-up a storm at the ATU St Angelas Campus

Dr Eileen Kelly Blakeney, Lecturer School of Home Economics, ATU St Angelas, Derek Gallagher, Head of Dunnes Stores Simply Better brand, Teacher Colaiste Fionnchua, Chef Neven Maguire, Senior Silver Winner 2025 Ciara Walsh, Colaiste Fionnchua, Cork, Dr Amanda McCloat, Head of ATU St Angelas, Dr Helen Maguire, Head of School of Home Economics, ATU St Angelas, Dr Elaine Mooney, Director of National Centre of Excellence for Home Economics, ATU St Angelas

The food labs at ATU St Angelas Campus, Sligo were heating up recently with the All-Island Finals of the prestigious Healthy Home Chef Cookery Competition taking place recently.

Sponsored by Dunnes Stores, MacNean House and the National Centre of Excellence for Home Economics at St. Angela’s, the competition was open to junior and senior secondary school students, Youthreach centres and special schools across the island of Ireland.

The finalists in each category battled it out across two days creating a tasty, nutritious, and affordable meal to win a prize fund of over €10,000 worth of vouchers and equipment for themselves and their schools.

Hundreds of students from across the island of Ireland submitted their culinary ideas with 32 selected as finalists in both junior and senior categories who were invited to ATU St Angelas Campus to recreate their dishes before a panel of judges including award winning chef and TV presenter, Neven Maguire.

Derek Gallagher, Head of the Simply Better brand in Dunnes Stores said “We are delighted to sponsor the Healthy Home Chef competition again this year with the support of our Simply Better brand ambassador Neven Maguire. It has been fantastic to see the inspiring dishes the students have created using Dunnes Stores products”.

Dr Amanda McCloat, Head of ATU St Angelas, noted “this competition showcases the very best of Home Economics education, where students had to display their healthy home food skills whilst promoting the importance of healthy eating”.

And it was no easy job to select the winners as Chef Neven Maguire describes “these students show a real gift in what they do, their knowledge and skills shines through their love of cooking and it’s a real pleasure to be a part of the experience”.

 

Chef Neven Maguire, Katie Keogh, Senior Gold Winner 2025, Mungret Community College, Limerick,  Derek Gallagher, Head of Dunnes Stores Simply Better brand

The winners were announced as follows:

· Senior Gold winner: Katie Keogh, Mungret Community College, Limerick

· Senior Silver Winner 2025 Ciara Walsh, Colaiste Fionnchua, Cork

· Senior Bronze Winner 2025 Molly Carr, Presentation Sec. School, Tipperary

 

· Junior Gold Winner 2025, Heath Moore, St. Louis High School, Dublin 6

· Junior Silver Winner 2025 Ilia McArdle, Our Lady's Sec. School, Monaghan

· Junior Bronze Winner 2025, Aoibheann O'Malley, Holy Faith Secondary School, Dublin 3

On the craft trail with Mescan and Wide Street. A couple of very enjoyable saisons

On the craft trail with Mescan and Wide Street 

A couple of very enjoyable saisons. 

Saison: a brief overview

Saison is a traditional farmhouse style from Wallonia, a French-speaking region in the South of Belgium. It was originally brewed in the winter to be enjoyed by the farmhands during the hot sunny months. We don’t get much of either saison or sun here! 

Wide Street say theirs is a classic representation of the Belgian Saison style while Mescan founder Bart is a Belgian national.

Mescan Westport Saison 5.8% ABV, 330 ml bottle Bradleys

full of concentrated flavour and refreshing

Beautiful gold colour, soft white head, clear body and crowds of bubbles. Aromas include clove and citrus notes. There is immediate engagement on the palate. It is dry and light, effervescent and full of concentrated flavour. It is refreshing, and also very well balanced, with the New World hops matched by the earthy spicy yeast flavours. 

Not just an excellent saison but also yet another superb beer from Westport's Mescan and Very Highly Recommended. It is the kind of beer that, once it hits the palate, makes you take notice. You may also want to note that it has an ABV of 5.8%.

With its slightly bitter finish, Saison goes well with spicy dishes such as curries or chicken wings. "Our Saison is a real thirst quencher!”, say Mescan. For more pairing ideas check their Food Pairing Wheel here. 

* If you'd like to visit Mescan at their brewery between Westport and Louisburg, they are open to visitors most Friday afternoons through the summer - online booking is required here.

Wide Street House Saison 5.5% ABV, 440 ml can Bradleys

Their yeast plays a key role in this Highly Recommended beer.

Light orange, quite hazy, with a soft white head that sinks slowly. Aromas include clove and citrus notes. It is dry and light on the palate, effervescent, full of concentrated flavour and with a touch of pepper. It is refreshing and also very well balanced. Highly Recommended 

Their yeast plays quite a role in the two-month fermentation, and it is the Saccharomyces cerevisiae var diastaticus saison strain (don't know of any abbreviation!). They have also employed their favourite hop, Saaz, in the process, and that provides a medium bitterness backed up with the citrus and clove.  The punters obviously like this one, and it has been “promoted” to their core range.

Where do you find Wide Street? They are based in Ballymahon, Co. Longford, on the edge of the Royal Canal Greenway. “If you are cycling around or holidaying in the area, please drop us a message and we would be delighted to show you around the brewery.” If you come by car, you should easily find parking. It is a wide street. Really!

Caroline Hennessy, Santina Kennedy, and Anthony O’Toole. Three Blas na hÉireann Producers’ Champions 2025 as voted by Irish food producers

Caroline Hennessy, Santina Kennedy, and Anthony O’Toole

Three Blas na hÉireann Producers’ Champions 2025 as voted by Irish food producers 

Caroline (centre) with Santina and Anthony

Blas na hÉireann, the Irish Food Awards, is delighted to announce not one, but three exceptional individuals as this year’s Producers’ Champions — a trio of advocates whose work consistently shines a spotlight on Ireland’s food makers and artisan producers. Caroline Hennessy, Santina Kennedy, and Anthony O’Toole are Blas na hÉireann Producers’ Champions 2025. 

Each has their own unique voice and perspective, and their collective impact across Irish food writing, curation, hospitality, advocacy and sustainability is both significant and impressive. 

Chosen directly by Irish producers from every corner of the country, the Producers’ Champion title is awarded each year based on nominations from within the Blas na hÉireann network. It celebrates those who go above and beyond to support, elevate and promote Irish food and drink.

“We are thrilled to announce these three unique supporters of Irish food as this year’s Producers’ Champions,” said Artie Clifford, founder and Chairman of Blas na hÉireann. “Each of them in their own way has shown a serious and ongoing commitment to the people behind the produce. They share a deep understanding of what it takes to grow, make, market and champion Irish food having all had a background in production, and therefore an understanding of the challenges that producers can face. We couldn’t be happier to celebrate them as they have so often celebrated our producers.”

Caroline Hennessy has been a steadfast voice in Irish food for over two decades. As an award-winning writer, author, MC, and editor, she has consistently used her platforms — from her regular columns to her widely read site Bibliocook — to tell the stories of local producers. With a sharp focus on sustainability and regional food systems, her work weaves the story of Irish food into media, events and podcasts, helping producers reach new audiences and communities.

Santina Kennedy is a food consultant and curator whose work brings Irish food to life through unforgettable experiences. Whether creating immersive dining events at the National Gallery of Ireland or developing food tourism strategies with Fáilte Ireland, Santina places Irish produce centre stage. Pairing food with art, place, history and storytelling, her focus is always on keeping local food, ingredients and their narratives central to a destination’s offering. 

Anthony O’Toole, chef, writer, Slow Food advocate and lifelong champion of seed sovereignty, is behind some of the country’s most forward-thinking food initiatives. From launching Fat Tomato, his organic edible garden and horticulture project in Wexford, to co-founding Taste Wexford and #thisisirishfood, Anthony’s work connects chefs and producers through sustainability, education, and celebration of heritage ingredients. He is a sought-after advisor and an advocate for food as a tool for cultural connection and ecological resilience.

All three now join the prestigious roster of Blas na hÉireann Producers’ Champions — a list that includes Darina and Rachel Allen and Rory O’Connell, John & Sally McKenna, Neven Maguire, Jess Murphy, Kate Ryan, Conor Spacey, Brian McDermott, Laura Bradley & Johnny McDowell from Indie Füde, and Simon Coveney — as part of a community that celebrates excellence and advocacy in Irish food.

www.irishfoodawards.com

Myrtle Allen Memorial Lecture to examine if food can be both tasty and healthy Lecture next week in UCC The late Myrtle Allen

One of the world’s leading experts on gut health will give a free public lecture in University College Cork (UCC) at the annual Adult Continuing Education’s Myrtle Allen Memorial Lecture. This lecture celebrates the legacy of Mrs Allen and her contribution to Irish Food Culture. On Saturday May 9th 1964, Myrtle Allen opened the Yeats Room Restaurant in her home in Ballymaloe in East Cork. From that time onward, the space, named after the Allen's collection of Jack B. Yeats paintings that hung in the restaurant room, would come to symbolise a remodelled food culture that valued what we now recognise as the vocabulary of sustainability: local, seasonal, and regional foods with a tangible and meaningful connection to people and place. Professor Jens Walter, one of the world’s leading experts on gut health, based at APC Microbiome Ireland, a world-leading research centre at UCC, will deliver the 2025 Myrtle Allen Memorial Lecture. Professor Walter will present on the subject ‘Can Food Be Both Tasty and Healthy? A Scientific Take on Myrtle Allen’s Food Philosophy.’ Professor Walter’s research focuses on nutrition and gut health in traditional societies where the consumption of processed and industrially produced foods is typically very limited. Jens will align his recent research findings with the food philosophy of Myrtle Allen. In this presentation, Jens will discuss the effects of industrially processed foods on the gut microbiome and human health. He will speak about his team’s research evaluating the health and microbiome impacts of a diet modelled on traditional, non-industrialised dietary patterns. These findings underscore the relevance of several core principles central to Mrs. Allen’s food philosophy.  ‘Myrtle Allen recognised that healthy food should be delicious—and delicious food healthy—and by providing practical means to realise this vision, Mrs. Allen was a pioneer whose insights remain pertinent to current efforts to promote healthier eating” states Professor Walter “For anyone interested in Irish food culture, food and health and wellbeing, and how we might design future approaches to consumption and dietary behaviours, this event is not to be missed” comments Regina Sexton, Food and Culinary Historian at UCC. The lecture occurs on Tuesday, 27 May 2025, 6.00 to 7.15 p.m. in the Hub in University College Cork. Booking is essential at this link. Media release

Terras Gauda Abadía De San Campo Albariño. "a very juicy and fresh wine"

Terras Gauda Abadía De San Campo Albariño Rías Baixas (DO) 2022, 12.5%

RRP: €20.95. Stockists:  64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

a very juicy and fresh wine.

This bottle is bursting with brio, is fresh and fragrant, and immediately engaging. The colour is a clean green-tinged yellow with definite citrus traits on the nose. The palate is filled with citrus and mineral sensations. Yet it is very well balanced, with quite a persistent and pleasant finish. Excellent overall, it shows the magnificent qualities of this increasingly popular grape. Very Highly Recommended.

Aging is not recommended. Or is it? You will see some experts, such as Hugh Johnson, giving this the DYA designation, meaning drink youngest available! The producers concur. 

But there is at least one contrary opinion. Finest Wines of Rioja (2011) debunked a “popular misconception” that these wines are meant to be drunk within one year of the vintage. “..a quality Albariño, bottled during the first spring after harvest, with a balanced structure relying on fresh acidity and a good mineral character, will be at its best after its second spring and will continue growing in bottle for some years.”

Le Caveau tells us it works brilliantly when served with tuna steaks. It is also ideal with seafood, shellfish (Percebes!), fish... “or almost anything coming out of the Atlantic.” The winery recommends serving it at a temperature between 10°C and 12°C and adds that it can also be enjoyed with Asian cuisine. It is best appreciated chilled on a hot summer day.

Thought to be related to Riesling and presumably brought by Cluny monks to 12th century Iberia, via France, the relatively recently fashionable Albarino grape is now mainly associated with Rías Baixas in northwestern Spain.  It is also grown in neighbouring areas in Portugal where it is spelt as Alvarinho. Indeed, recent studies suggest it is native to Galicia and Portugal.

Kinsale’s Le Bistro is well worth le détour

 Kinsale’s Le Bistro is well worth le détour

Dining out

From the outside, it resembles a bistro that you see in any small town in France. Well, the sunshine was extra generous that day, with the colours of the frontage and the flowers catching the eye (the floral arrangement by @daisychainkinsale is just perfect). We are not in France, but in the middle of the Irish seaside town of Kinsale, looking straight ahead at Le Bistro. Parking is available just outside, but we soon realise that it’s also the police station, and these spots are reserved. We soon find a nearby parking lot.

Chicken burger, in Blaa

The welcome in the bistro is warm and friendly. We are taken to our table, which features comfortable chairs and a small vase of flowers on top, along with cutlery, condiments, and paper napkins.  The menu is soon delivered and we see a good choice between sandwiches and hot dishes. Having driven down, we had to forego the wine (a short list, but it covers most of the popular grapes) and opted for the water instead.

Desserts

No shortage of tempting sandwiches in Le Bistro. Cajun Chicken and smoky bacon feature in the Chicken and Bacon. Home-baked and glazed ham shine in the Ham & Cheese Toastie. Slow-cooked brisket is the mainstay of their Beef Sandwich. They also offer a Pork Belly Ciabatta and a Rustic Char-grilled Chicken Wrap. The Vegan Wrap consists of homemade hummus, red onion marmalade, jalapenos, tomato, lettuce, and vegan cheddar. 

We had been told that the special for the day was Quiche (10.95) with black pudding and caramelised onion, salad, and French fries, and that was CL’s choice, which proved to be a good one.

Quiche

My pick was the Rustic Chargrilled Chicken Burger (€16.95), served with tomato, lettuce, cheese, and homemade tzatziki sauce on a toasted Waterford blaa, accompanied by French fries.  It was my third blaa in about ten days, and I would certainly like to see it used more often, as it is nice and soft, compared to those toasted sourdough doorsteps that are so beloved by some cafés. Recent dishes include Pasta Salad with grilled Halloumi and Caesar Salad with Chicken.

At that point, we realised Le Bistro has an outdoor area and we moved there for dessert. It is located at the end of the oblong restaurant space, and we were guided there, then upstairs, and into the sunlight. The kitchen is also located here. Le Bistro, by the way, is located in the building that previously housed Carole Norman’s Crackpots Encore (and also the Supper Club).

Sandycove, Kinsale

As you enter the restaurant, the colourful display of the day’s cakes catches your eye. The temptation lingers and is reinforced when you leave the table to choose! To accompany the excellent coffee, you can choose from Carrot Cake, Caramel Slice, Apple Crumble, Rocky Road, Brownie, and Apple Sponge (from €3.50 to €5.95). My tip is the Carrot Cake, a terrific example, and the lighter Apple Sponge is pretty good as well.

Emily Furey and chef Regis Herviaux are the friendly and efficient couple behind Le Bistro; they also run Kelly’s Coffee shop in Mountbellew, Co. Galway.

Kinsale's Farmers Market (every Wednesday)