Viking Feast at Walsh's Bakehouse. Gastro Gays Demo Scandi Skills

Viking Feast  at Walsh's Bakehouse

GastroGays Demo Scandi Skills

Knekkebrød

It wasn't the best of days as we drove to Waterford last Saturday but the perfect antidote was waiting for us in the shape of a Viking Feast at Walsh’s Bakehouse. 

Dermot Walsh welcomes one and all

After a warm welcome at the door, we were in for an eye-opener: tables already laid out with colourful inviting food. “Sit where you like”, invited Avril and so we did, eagerly.

We resisted temptation during the short speeches by Michael and Dermot Walsh. The GastroGays, Patrick and Russell, who were the brains and the cooks behind the feast were introduced. All the while, that food was untouched!

Russell (left) and Patrick

And then, wisely perhaps, the signal to eat was given, the demos could wait! And we were off on the first of seven “courses”, the Gastro version of Gravadlax: Irish salmon cured the Scandinavian way (lemon, dill, beetroot) with a Blackwater Gin twist. Raw grated beetroot gave the fish an extra colour, Patrick told us during the later demo.

The platters were now moving up and down the tables, our plates filling. The Köttbullar, Swedish meatballs with Lingonberry Jam, were well appreciated. “These are iconic in Sweden, every family has its recipe”.

Gravadlax

Every now and then something extra, including plates of salads, was introduced to the table. Janssons Frestelse was perhaps the most tempting. It isn’t called Janssons Temptation for nothing, this creamy potato, onion and pickled sprats bake.

Walsh make a series of Blaas, including a mini and this was the vehicle for Skagenröra or Toast Skagen, the not so little breads topped with shrimp. Delicious.

Hot Dog, Nordic style, with onions two way (soft and crisp)

Walsh also make a terrific brioche and that was put to good use in the Pølser or Pylsur. These are favourites at the Danish Pølsevogn (food trucks) and the GastroGays take on Hot Dogs, Nordic style, was yet another winner. As were those eye catching Knekkebrød, open crispbread sandwiches.

By now, the generous offerings of the first phase had been dispatched and the plates and cutlery were cleared away. Coffee, supplied by Coffee House Lane, was being poured. Dawn Meats and local brewery Metalman (with a special limited edition Blaager) also contributed to the excellent event.   

Mini Blaa with shrimp

While all this was going on, Patrick and Russell were doing a few demos and explaining some of what we had already eaten.  They also showed us how they preserve red onions and courgettes (they prefer these to the usual cucumber) in brine. 

Russell

The whole lunch-time experience was quite an eye-opener into how ideas in food can cross from one culture to another, how we can learn from other countries to make the best of what we have, how we can preserve and cut down on wastage. And have a good time while doing so. Big thanks to Russell and Patrick for bringing and spreading the message and the techniques.

And they were ready for the grand finalé, the unique Semblaa! In Sweden, in the run up to Lent, they gorge themselves on Semla buns. And, now in an exclusive collaboration between Walsh’s and GastroGays, we had the sweetest finish, a Waterford take on the Swedish classic, the Semblaa, packed to the detached (and then reattached) top with almond cream, more cream, all over jam, all under a coating of sugar enthusiastically applied by Russell. Munchious!

And there was one for everyone in the audience. Actually two for everyone as we all got one on the way out. The Walsh’s are a generous family indeed and it was great to meet them and their lovely staff. And thanks a million to Avril, who looks after Sale and Marketing, for the invitation.

The Semblaa Sensation!

Note on the Blaa

Over the centuries, there has been something of a religious twist in the story of the Blaa with both the Huguenots and later Christian Brothers involved. It is still something of a religion in Waterford with between ten and twelve thousand Blaas eaten each day.

In 2013, the Waterford Blaa Bakers Association succeeded in getting PGI designation for the Waterford Blaa. PGI *** stands for Protected Geographical Indication, which essentially means that only Blaas made by specialist bakers in Waterford city and county can be called Blaas. This guarantees an authentic heritage product, based on the traditional methods and the unique skills of the bakers. Waterford Blaas are now supplied by traditional family bakers operating since the 1800’s. The same time honoured recipe has been handed down from generation to generation.

Red onion in brine

Eating and Drinking in West Cork this week? Need to work up an appetite?

Eating and Drinking in West Cork this week? Need to work up an appetite?
Here's a few off piste activities for festival goers.

1: A Walk in Gougane Barra 

Gougane

2: 

Ewe Experience. Something to sing and dance about! 

Not an ewe

3: Carrigfadda Walk. For great views of the coast

and food for the mind...

4: Coming Home. Art and the Great Hunger. 

Major Exhibition in Skibbereen.

Amuse Bouche

The roller-coaster emotions of the day kept him off balance but had worked up his appetite. His brain was numb but his stomach growled. ….

He imagined a big bowl of hand-pulled noodles, beef lai meen, and a side of spicy tofu at one of the Fukienese soup shack on Eighth Avenue. A round of cold beers from the fridge couldn't hurt either, he thought, urging the Mustang home through the waking neon colours of the Bowery.

from Lucky by Henry Chang (2017). Highly Recommended.

A Feast of Small Plates at Ferrit & Lee. The Dynamic Duo of Distillery Walk.

A Feast of Small Plates at Ferrit & Lee

The Dynamic Duo of Distillery Walk.

Salud

Small was beautiful at Ferrit & Lee on Wednesday night when the Midleton restaurant used local produce to skilfully illustrate the theme over three plates, Chefs and owners, Pat Ferriter and Stephen Lee humbly took a bow at the end of delicious meal, enhanced by wines from Liberty Wines and served with a smile by the totally efficient front of house team.

It was a full house when we started at 7.30 with a welcoming glass of the very drinkable House Sangria. In keeping with the festive aspect of the event, Clare and her crew were quite flexible with the wines. If you didn’t fancy the Sangria, you were offered wine instead and if if didn’t like white wine, you were offered red (and vice versa).

The first plate had four elements. The crisp Calamari rings were cooked to perfection and came with a very impressive spiced tomato sauce. The Ballycotton Crab with Jameson, Ginger and lime cured salmon was served on lettuce leaves, another well considered treat.

Plate 1

They kept coming. The Ardsallagh Feta was accompanied by the most flavoursome Beetroot tartare. And then the Beef and Organic Ballinrostig Smoked Cheese croquette looked small but tasted big, terrific beef and a major contribution from the local cheese.

Soon we were tucking into Plate No. 2, again with four offerings. The first, well the first I tried, was the East Ferry Farm Confit Duck Leg Spring Roll. Don’t think you’ll find better. Courgettes are very much in season as I know from the back garden and they featured with Ardsallagh Goat’s Cheese, Red Pepper and Pine Nut Bruschetta in a delicious combination. Jane Murphy (and her goats) has to be one of our top food heroes!

The second quartet

Next up was the Ballycotton Smoked Mackerel and Horseradish Croquette. The flavour here was outstanding. And we finished the savoury bites with the excellent Ham-hock and Rosscarbery Black Pudding Terrine, served with an outstanding Apple Chutney.

It was all good really and the high standard was  maintained right to the sweet end, three not-so-mini desserts! I began with the Strawberry and Custard Cream Shortbread, a little stack of deliciousness.  The Lemon Posset with Foraged Blackberry Compote was a lovely combination and that was followed by the knockout Royal Chocolate Mousse with hazelnut praline.

The sweet ones!

Tapas are generally associated with Spain and the country was well represented by the Liberty wines on the night. The white was the Castano organic Macabeo 2017 and the red, also Castano, was an organic Monastrell 2017 and we had started with the Sangria of course. A good start and a good finish and excellent in between. Ferriter and Lee are quite a duo in the kitchen. Catch them at Distillery Walk!

Feast builds up to a major climax this weekend. See the full programme here

The Bridge Bar. Fine Wine, Craft Beer, Top Spirits, Tasty Food, Music.

The Bridge Bar

Fine Wine, Craft Beer, Top Spirits, Tasty Food, Music

It is the last day of August and very wet as we reach Bridge Street in Cork’s Victorian Quarter. We didn’t complain too much about the rain after such a fine summer - remembering that we were praying for it a few weeks back.

In any case, we were going indoors, into the warm and snug Bridge Bar. Here, a few yards from Patrick Bridge, they serve fine wines, classic cocktails, craft beers and some really cracking gins (including quite a few Irish ones).

They also do a great pre theatre offer of a bottle of wine with a sharing board of light bites for two for €25 which is well worth a try judging by our experience. And if it’s just a drink you want then this long and narrow bar is perfectly situated if you’d fancy a drink before or after the show at the nearby Everyman or when dining on McCurtain Street. 

They also do a great Aperitivo & Nibbles, available Monday to Saturday 5 - 7pm. Enjoy two Gin & Tonics or Aperol Spritz with nibbles for €12.

When we were seated at the bar, we had a quick look at the wines on offer, quite a few very tempting indeed. The Spanish Ayud Chardonnay is unoaked and organic and, on the red side, I spotted the delicious Samurai Shiraz from Australia.

But beer won out in the end. They have the usual main stream beers and also quite an array of craft beer on tap as well including Blacks of Kinsale, Yellow Belly, Kinnegar, White Hag, and Franciscan Well. And more keep coming according to manager Gavin.

We enjoyed the Kinsale Pale Ale and also the Ale from Sligo’s White Hag. In the meantime, we had a look at the food board. They have Valencia Salted Almonds and Olives Marinated in Chili with Thyme and Garlic as nibbles. There’s a very tempting meat and cheese board for sharing for €15.00.

White wines

The value is excellent here as we found out when we shared the Antipasto Board with cheese and no shortage of bread. The cheeses were Coolea and Cashel Blue and came with lots of little bowls including three tasty dips/spreads (including a beetroot hummus), a dish of artichoke hearts, a fine mix of marinated olives and a few other bits and pieces, all for a tenner! Top class stuff, as you can see by the cheese offerings, very tasty indeed and amazing value.

We were in early on Friday and the place gradually began to fill. Back in the spring of the year, we called in there much later in the evening and the Bridge was packed, great craic, and music playing. The Bridge is now heading into its second winter here and the frequency of live music events will increase as the daylight decreases. 

You’ll also see they do talks on everything from whiskey,  to local foods and Big Sporting events on the large screen too. Handy spot too for a party. Indeed there is a free White Hag beer tasting on this evening. Check them all out on Facebook @thebridgecork and Twitter @thebridgecork. 

The Bridge Bar  

6 Bridge St

Cork

Message: m.me/thebridgecork 

Call (021) 239 6185 

The Bridge (pic by The Bridge)

Two Grand Crus from Alsace

Two Grand Crus from Alsace

Alsace, in north eastern France, has 51 Grand Crus. The system, and not everyone there agrees with it, is terroir based and allows (mostly) just one varietal per wine. So in the pair below, we have Riesling on its own and Pinot Gris also on its own.

The area has never been reluctant to blend though and one such to watch out for is Gentil. Most wine producers have a Gentil in their portfolio. It is a blend of most of their varieties and the Alsatians are quite proud of it. They have to meet a high standard to qualify and Gentils are often reasonably priced. Try Trimbach, Hugel and Meyer-Fonné for a start - it is a very cool introduction to the Alsace wines.

Riesling, used for dry and sweet wines in the general Alsace area, is the king here and the Alsatians are extremely proud of it. And indeed, unusually for France, you will see the grape name (not just Riesling) mentioned on the bottle label. Chateau D’Orschwihr is in the extreme south of the region as are the Grand Crus Kitterlé and Pfingstberg.

Chateau D’Orschwihr Grand Cru Kitterlé Riesling 2008, 12.6%, Karwig Wines.

Yellow going on gold is the colour of this old-stager! Intense nose, the expected petrol aromas almost camouflaged by the fruit. Exuberant on the palate, fruit flavours, minerality and excellent acidity, all in perfect harmony up to and through the long lip-smacking finish, a finish that lingers. Very Highly Recommended. A power packed wine and should go well with spicy Asian dishes, so often recommended for the grape.

It is not often you see Vin Non Chaptalisé (no added sugar) on the label. The practice is still permitted, mostly in northern countries, including in France and Germany, where grapes are produced with low sugar content. It is forbidden in California but producers there can add grape concentrate. Acidification is the other side of the coin. Read more here.

Chateau D’Orschwihr Grand Cru Pfingstberg Pinot Gris 2013, 13.5%, Karwig Wines.

Colour is a mid straw. A fruity nose, hints of spice. Rounded, rich and complex, the merest touch of sweetness, with a very pleasant mouthfeel. Nicely balanced, without the minerality of the Riesling. An easy drinking yet compelling wine, well made, quite elegant and Very Highly Recommended.

Pinot Gris, you’ll read, takes the middle path between “acidic” Riesling and “possibly over-sweet’ Gewürztraminer, and this is certainly the case here. Praise too for the Alsace Pinot Gris, from the World Atlas of Wine: “..the fullest-bodied but least perfumed wine of the region; at table it offers a realistic alternative to a white Burgundy.”

Bayview's Feast of Fish. Flavour and Fun, thanks to Ciaran & Team

Bayview's Feast of Fish

Flavour and Fun, thanks to Ciaran & Team

Seafood Cocktail

Stephen Belton, GM of the Garryvoe Hotel, welcomed the guests to host venue the Bayview (where he is also GM), for the first big event of Feast 2018. Speaking of Bayview Chef Ciaran Scully, Stephen said he’s never met anyone with “such a passion for food”. And a mischievous sense of humour too as you can see by the second dish being called My Ding A Ling. “Enjoy the flavours and the fun,” Stephen concluded.

Kevin Ahern of Sage was introduced as the driving force behind Feast but he quickly countered that he wasn't the only person pushing the expanded and expanding festival. “We are proud of Midleton’s past festivals but now we want to drive it forward. We see East Cork as a food destination, both nationally and internationally. We want to create revenue in the area, not in just one town. We are very happy with it so far, so many nights booked out already.”

Ciaran's Ding A Ling

The wines for the evening were provided by James Nicholson Wine and their man on the

spot was Richard Reeve. “The wines chosen are a little left field, not the obvious ones (not even a Sauvignon Blanc!)”.  The pairings were excellent and we got more info on the individual bottles as the evening went on.

The first offering from the kitchen was a rather spectacular Seafood Cocktail (Ballycotton Brown Shrimp, smoked eel, herring, trout caviar, confit of tomato, pickled apple, Bloody Mary Jelly, Samphire, Sea purslane, Fried sea lettuce). Lots of flavours and textures there. And the wine chosen, was the Bodegas Coloma Pinot Noir Rosé from Extremadura in Spain. This early release wine has quite a bit of heft compared to the normal rosé and was certainly a winner with the mix in cocktail. A terrific opening all round.

Mackerel

The high standard would be maintained. Next up was My Ding A Ling (torched Ling with Salt Baked Celeriac, Little gem, Hazelnut & Gubbeen Pesto, Smoked Skeaghanore Duck-breast).  A superb combination with that celeriac playing a key role. And the wine here, the vibrant South African Boekenhoutskloof Wolftrap white, was terrific and again a great match, with its fantastic aromas and flavours.

Holy Mackerel was the title of Ciaran’s next offering. Basically it was all about the humble fish, the flavour packed pan-fried fillet enhanced by a Roast Miso Aubergine, Pickled mushrooms, peanut powder, Nasturtium, rice crackers. A good fresh wine to cut the oily fish was required here and Richard had just the job in the Umani Ronchi Vellodoro Terre di Chieti Pecorino. An intense aromatic wine with clear mineral notes, fresh with ripe fruits, it matched the mackerel well.

Fish and Chips

Now it was time for the Fish & Chips. The Bayview’s version: Deep fried monkfish, octopus, pea, lemon and potato purée, fried capers, oyster mayonnaise, Jerusalem artichoke chips. Another amazing effort from the kitchen. Richard didn’t have a Sauvignon Blanc but he did have a Chardonnay. The Domaine Bellevue from the Touraine, Loire Valley, was unoaked with excellent depth of fruit and that with its northern freshness gave the wine a lovely mouthfeel, another excellent match.

Time now for the sweet finalé. The Chocolate Trinket Box contained Jameson and Burnt Orange Chocolate Mousse with a Beamish Stout Ice Cream, rich and delicious. The dessert wine came from the Quady Winery in California, the Essensia Orange Muscat 2014.

A superb night of fish and wine again at the Bayview. Great how Ciaran chooses these events to highlight the super qualities of fish that we don't always rate in Ireland, such as the Ling and the Mackerel in this case.

Still lots to do in Feast. Check the remaining events here. 

O’Brien’s Cut Deep. Over 100 Wines Now On Offer

O’Brien’s Cut Deep. Over 100 Wines On Offer

The much anticipated annual sale at O’Brien’s Wine is on since last Saturday and, as you can see, from the examples below, the cuts are mega, 36% in the case of the d’Arenberg. Indeed some price cuts go as deep as 50%.

So, if you fancy a red or a white, something from the Old World or something from the New, something dry, something sweet, O’Brien’s is well worth checking out.

d'Arenberg d'Arrys Shiraz/Grenache McLaren Vale 2015, 14.5%, €13.95 (down from 21.95) 

This bottle, with the d’Arenberg stripe, has fragrant fruity aromas. Colour is mid to dark ruby and it is fruity, spicy and fresh on the rewarding palate. Rich but not overpowering with excellent acidity playing a key role. Tannins feature also in a well textured wine. Good finish too and Very Highly Recommended. “A real go-to wine if you are ever stuck for a great bottle at a sensible price.” And they are talking about the original price!

The barrel fermented component is aged on lees to keep the wine fresh while also reducing the oak influence. There is no racking until final blending. This young wine will benefit from decanting and may also be kept for a few years. 

Did you know they use foot treading here (two thirds of the way through fermentation)? And fermentation is then completed in a mixture of new and used French and old American oak barriques. 

I didn’t know about the foot treading. Nor did I know that all d’Arenberg estate and leased vineyards are NASAA Certified for organic and biodynamic processes. These practices also ensure that yields are kept low with concentrated flavours and excellent natural acidity. And the proof is in this bottle! 

Katnook 10-Acres Malbec Coonawarra 2017, 13%, €14.95 (down from 21.95)

This smooth full-bodied Malbec comes not from South America nor from Southern France but from South Australia. Dark ruby is the colour and there are scents of plum with hints of vanilla. Rich flavours of juicy cherry and plum, plus mocha, abound on the palate. Some spice there too. Tannins are ripe and there’s freshness enough. The wine has power enough to smoothly match your steak, or your kangaroo! Highly Recommended. 

Katnook Estate is long established in central Coonawarra in an area once known as Fat Land, red fertile lands now called Terra Rossa. in 1890, the land was sold off in 10 acre units and vendor John Riddoch kept the best blocks for himself at Katnook HQ.

Other Suggestions

I’ll be taking a closer look at some O’Brien whites soon but in the meantime here are a few other bottles worth looking out for.

Gérard Bertrand is a winemaker always seeking out. His Cigalus Red is renowned, a biodynamic blend of Cabernet Sauvignon and Merlot. Rich and full bodied this Languedoc gem is down from €38.95 to 29.95. His Domaine de Villemajou is another stalwart, another full-bodied beauty, this a blend of Carignan, Grenache Noir, and Syrah, and is available at €16.95, a saving of four euro.

From Portugal’s Duoro comes the gorgeous Tons de Duorum Red, a wine I enjoyed a few months back. No shortage of ripe fruit flavours on the elegant palate, refreshing with a little spice there too, fine tannins and a lovely soft finish. Another good value wine from the Duoro and even better value now that the price is down from €15.45 to 11.95.

Recently on the blog, I highlighted a couple of wines by Isla and Paul Gordon from Sarabande in Faugeres. One was the Misterioso and this is mainly cherry all the way from the colour to the aromas to the dry finalé. A slash of spice too, fine tannins and well balanced acidity add to the easy-drinking enjoyment. This is now reduced as is their top wine, the Bousigue.

Win tickets to FEAST next week!

Win a Seaweed Masterclass for two

as part of Feast Cork 2018

 Prize & T&Cs: Prize is 2x tickets to the Seaweed Masterclass at Inch Hideaway (Valid Sunday 9th, September 2018 only) non-transferable

Win a Seaweed Masterclass for two as part of Feast Cork 2018

Feast Cork 2018, the East Cork Food & Drink Festival, runs from September 2nd to 9th, based in the market town of Midleton with its rich food heritage. A festival that happens at harvest time – appropriately for a gathering up and bringing together of the best of what the area has to offer – Feast Cork is a fresh blend of conversations, dinners, markets, foraging, mixology, produce, producers, landscape, heritage and storytelling.

To celebrate Feast Cork, we are giving away 2 x tickets to the Seaweed Masterclass which will show guests how to identify and forage delicious edible seaweed from the Irish shore and integrate it into their diet. Guided by Marine Biologist Frances Gallagher, the talk will take place at Inch Hideaway on Sunday September 9th at 10am - 12pm.

How to enter

Check my Twitter @corkbilly and my Facebook Page where the competition is highlighted. Reply to the tweets and comment on the Facebook with the word Seaweed. Simples. Winner will be drawn from all those with the Seaweed reply.

Visit www.feastcork.ie for all the brilliant events taking place during Feast Cork – food and drink festival.

Terms & Conditions Apply: Prize is 2x tickets to the Seaweed Masterclass at Inch Hideaway (Valid Sunday 9th, September 2018 only) non-transferable.

Coming Home. Art and the Great Hunger

John Coll's Famine Funeral

Art and the Great Hunger is an exhibition of the world’s largest collection of famine related art and is being shown for the first time in Ireland. The collection, from Ireland’s Great Hunger Museum at Quinnipiac University in Connecticut, constitutes a direct link to the past of almost 6.5 million Irish, and 40 million Irish-American people. The exhibition may be viewed at Uillinn, West Cork Arts Centre in Skibbereen until 13 October 2018 (Monday to Saturday: 10.00 am to 4.45 pm) and will be in Derry after Christmas.

The exhibition website: The death and dispersion of 2 million people, followed by a further 2 million emigrations to the end of the century, makes the exhibition an important gesture of cultural reconnection. The Irish diaspora defines Ireland’s place in the world today. The impact of the Famine is still with its descendants—both at home and abroad.

This major undertaking aims to strengthen the deep cultural connection between Ireland and its diaspora by showcasing the world’s largest collection of Great Hunger-related art never before exhibited on Irish soil. Please join with us in making this powerful artistic, cultural and educational endeavor a memorable one.

Walk in here to the Uillinn and you will cry, silently perhaps, but you will weep for the individual losses and the communal loss that dealt a close to knockout blow to the Irish nation, a blow that still reverberates. Who knows how this country would now stand if the four million needlessly lost to us through death and emigration had remained fed and healthy.

One poor soul has reached the end of the hungry road in John Coll's Famine Funeral (above), the corpse carried by a quartet who themselves are on their last legs, each wondering who will remain to carry him. And will there be someone there to identify him and make sure he is buried in consecrated ground? Many weren't given that privilege, vagrants and new-born babies among them.

The exhibition features works that focus on the time of the famine and its aftermath. Paintings dominate but the handful of sculptures, most of them modern, make powerful statements just like Famine Funeral. Many escaped the famine by boat only to die on arrival in New York and they are honoured by Rowan Gillespie's Statistic 1 & 11.

Detail from Rowan Gillespie's Statistic 1

There are paintings by well-known artists such as Jack B. Yeats and Paul Henry. Many paintings tell of emigration, a living death as most of those about to board ship were never to return. Gorta, a stark and powerful work, tinged in blue, by Lillian Lucy Davidson, depicts a poorly attended funeral. A child is being buried. The few relations have nothing and face a future of nothingness. One fingers a rosary beads.  Eli Eli lama sabachthani? (My God why hast thou forsaken me?).

Accompanied by a rich and diverse programme of performances, talks, lectures and events at Uillinn, and off-site in other locations in West Cork, Coming Home is a unique opportunity for the people of Cork and visitors to the region alike to experience artworks by major Irish and Irish American artists of the past 170 years such as Jack B. Yeats, Daniel MacDonald, Paul Henry, William Crozier, Hughie O'Donoghue, Dorothy Cross and Alanna O'Kelly. See it in Derry( January-March 2019).

The Uillinn

Associated Events (some now completed):

Explore the West Cork schools programme; a series of artist residencies in association with the Crawford Art Gallery and University College Cork; a unique performance by acclaimed Irish artist Alanna O'Kelly for Schull Workhouse, Anáil na Beatha; a reading by Jeremy Irons of The Cummins Letter – a letter written by a local JP, in 1848, to Wellington describing conditions on Reen and appealing for help, taking place at Reen Farm Sculpture Garden, where internationally renowned artist John Jelly lives with his family; a celebration of the legacy of young women who emigrated to Australia after the Famine called 110 Skibbereen Girls; Chronicles of The Great Irish Famine concert with Declan O’Rourke and guests. There are the Famine Stories Walking Tours, garden trails at Reen Farm Sculpture Garden, an artists talk in the gallery with Robert Ballagh, the world premiere of Rua Breathnach’s Welcome To The Stranger at Skibbereen Town Hall, the Canon Goodman Concert with Lúnasa, Point Of Departure: A Lament film screening and drama workshops for children, a poetry reading by Cherry Smyth of her long form poem Famished as well as day long field trips, family friendly Discovery Boxes and numerous Heritage Centre Talks.

Coming Home: Art and the Great Hunger is a major historical, cultural and educational event, spreading throughout West Cork and over 3 months, that should not be missed.
Visitors to A Taste of West Cork, take note!
See it in Derry( January-March 2019).

Amuse Bouche

“I mean people act like every single malt is superior to every blended whiskey, but that’s just ridiculous. Some of them taste like ass. And frankly, I don’t really want a bunch of weird flavours in my scotch. I want it to go down smooth and not give me a hangover the next day. I’d take a gold label over a random eighteen-year-old any day of the week…” He was further expounding on this topic to another friend when a cool hand slipped around his neck and some kind of expensive perfume wafted over him.

“Random eighteen-year-olds been bothering you lately?”

from Dijin City by Saad Z. Hossan (2017). Recommended.