SuperValu Feature Spanish Wines. Offers until March 6th

SuperValu Feature Spanish Wines

Offers from 14th February until March 6th

Great case offer from Rioja (above)

Mosaic “Winemaker Selection” Priorat (DO) 2016, 14.5%, €15.00 (was 23.99) SuperValu

Full bodied red Priorat wines from a small region in Catalonia (north-eastern Spain), have been finding a much wider audience in the past few decades. So I was expecting good things from this Mosaic “Winemakers’ Selection”. And I got them.

Many Priorat wines are based on Garnacha (Grenache across the border). This excellent blend, while having 15% Garnacha, is mainly composed of Syrah (58%) while Carignan (20) and Cabernet Sauvignon (7) complete the mix.

Colour of this very accessible wine is purple. There are complex aromas with red fruits and spice featuring. Intense and full-bodied, moderate spice all the way, fresh and dry, tannins silky smooth with hardly a bite at all in a deliciously lingering finish. High quality here, and now at a terrific price.

A few tips from the winery: 

We advise decanting the wine a few minutes before serving. 

Suggested wine temperature: 15-17 ºC.Excellent with roasted meats. 

Ideal to match with pasta and rice dishes

“La Maldita” Garnacha Rioja (DO) 2016, 13.5%, €10.00 (12.99)

La Maldita refers to the difficulty of growing Garnacha and apparently means “little cursed one”. Don’t think our local translation would be that mild. If indeed, it is that hard to raise. I hadn’t heard it before. Wine-Searcher has a good opinion of it: “It is particularly versatile both in the vineyard and the winery, which may explain why it is one of the most widely distributed grapes in the world”.

As you know, it is a regular part of the blend in Tempranillo dominated Rioja and is grown all over Spain with great success, particularly in Priorat.

In any case, what we have here is a really quaffable young wine. Colour is ruby and the aromas are fresh with balsamic and herbaceous notes. On the palate it is fresh and juicy with a terrific mouthfeel, the smooth tannins almost unnoticeable. Young and fruit driven, it has charm and drinkability. You’ll enjoy a glass of this, even a second one.

Condado de Oriza Roble Ribera Del Duero (DO) 2017, 13.5%, €10.00 (14.99)

Say “hola” to this impressive youth from Ribera Del Duero where they’ll tell you they make better wines from the Tempranillo grape than their Riojan counterparts. 

Wine has been produced in this beautiful wine region since Roman times, though it became well known outside of Spain only in the 1990s. Nature can be a tough taskmaster here where temperatures in summer can see big variations between the heat of the day and the cool of the night. And even more so between the summer (up to the mid 40s) and winter (down to minus 20).

Just two hours north of Madrid, there are about 300 vineyards following the banks of the Duero River in the Castilla y León region, a flowing swathe of land that’s approximately 115 kms long and 35 kms wide. A few years back, Larousse Wine described the DO as “truly the queen of the Iberian peninsula and the cradle of the greatest wines”.

This Condado de Oriza is one hundred per cent Tempranillo (also known here as Tinta del Pais) and has been aged in new American oak for six months, a style known as Roble. After the oak, it is kept in bottle in the cellar for another six months.

It has a dark ruby colour. Ripe darker fruits (plum, cherry) in the aromas, plus spice and fresh herb notes. Rich fruit flavours fill the palate, muted spice, hints of the oak, full bodied and the finish is strong and long.

Serve it at 16 to 17 degrees and pair, the vineyard advise, with lamb chops, pies, cured or semi-cured Manchego or Gouda cheese, as well as dates wrapped in bacon.

“Castillo de Embid” Crianza Cariñena (DO) 2012, 13.5%, €8.00 (11.99)

From the family vineyards of Ignacio Marin comes this invigorating blend of Temranillo and Garnacha.  It is a bright ruby and the legs are slow enough to clear. Cherry features in the aromas, with a touch of oak also. Fruity and juicy on the palate, velvety with excellent acidity plus a long-ish finish with smooth tannins. Quite an engaging amalgam of the two grapes. Another good value drink from the Specially Sourced list.

Cariñena is just one of several DO titles used for the wines of Aragon, northern Spain. A wine labeled crianza has spent one year in oak barrels. The producers suggest serving at between 16 and 18 degrees and pairing with red meat roasts, strong cheese.

Abellio Albarino Rias Baixas (DO) 2017, 12.5%, €10.00 (was 14.99).

Liked the colour of this immediately, an inviting medium gold. It is hand-harvested and ideal with shellfish and fish and also recommended for lightly spiced Asian chicken dishes. The medium intense aromas are of white fruit. It has a smooth character on the palate, intense fruit (pear, apple and peach) with refreshing minerality. It is zesty and well balanced and a favourite of mine.

Castaño GSM Yecla (DO) 2016, 14%, €10.00 (was 12.99)

This is another of Supervalu’s Specially Sourced series and a most enjoyable one. Smooth and restrained throughout, the fruit comes from the winery’s family owned vineyards in Yecla in south east Spain.

it is a blend of the Mediterranean varieties, Garnacha (15%), Syrah (25) and Monastrell (60), the GSM you often see in southern France. Monastrell, known as Mourvedre in France, is the most widely grown red grape in the small Yecla DO.

This GSM has a dark ruby colour. Ripe fruits on the nose. Balanced and rounded on the palate with juicy fruit (plum, cherry), a touch of spice, good acidity too, and a lingering finish. This barrel aged blend (4 months), was one of the best of my samples and is well worth a try.

On the Case!

As usual the Supervalu buyers have come up with a very attractive case deal, featuring a velvety Crianza from Rioja. Normal price for this six bottle deal is ninety euro but during the Spanish sale you can get it for €50.00. Not to be sniffed at! Though you probably will have a nose or two at the aromas before enjoying!

CorkBilly’s Drinks Digest. Wines, Spirits and Beers Events

CorkBilly’s Drinks Digest

Wines, Spirits and Beers Events

Silver Spear Gin Tasting at The Woodford. Date has been changed and is not on this Friday.

West Kerry Take Over Bierhaus Taps

It’s time to get shouting about @CorkAleTrail 1st monthly event next Saturday16/02  7.30pm  @BierhausCork with @westkerrybeer #taptakeover #meetthebtewer 5 Beers pouring! @GrandCruBeers @Cadastrophe @bradleys_offlic @HouseAbbot @FranWellBrewPub @the_friary_bar #CAT

Meet the Alternatives - Wine Tasting

by Woodberrys 3 Middle Street Mews

Middle Street

Galway

Thu, 21 February 2019

17:00 – 19:00 GMT

We have selected 12 wines we think every adventurous wine lover must try! These are wines that you will love but may have overlooked when buying a bottle of your favourite Sauvignon Blanc, Pinot Grigio or Malbec! Call in a try these wines your guaranteed to find one you like.

THIS IS A FREE INFORMAL TASTING.
PARTICIPANTS MUST BE OVER 18. ID MAYBE REQUIRED

Book here

New consumer website for Australian wine. Packed with info.

The new consumer website will engage consumers with rich content that is educational and user-friendly. It highlights Australia’s 65 premium wine regions with winemaker profiles, stories, regional events and insights into some of Australia’s most popular wine varieties.

Content will be updated regularly and a simplified Chinese version will be published shortly.

Visit www.australianwine.com to explore this new resource for global consumers.

Wine Academy Weekend at Sheen Falls

Ireland's first Natural wine bar!

Gallery Westport A Special Event!

The Cork Wine School Spring Dates

Valentine’s Night at The Rising Sons

Our beer & food pairings have always been popular with you rising sons and daughters and for this reason we're showing some love this Valentine's Day. Introducing our Beer and Dessert pairing - a guided tasting of our award-winning beer and a selection of sweet delights made in-house, paired perfectly for your Valentine night. All for the sweet price of €10.

Thursday, February 14, 2019 at 7 PM – 10 PM

More here https://www.facebook.com/events/2067221360041510/

Spanish Wine Week 

ICEX Spain Exports and Investments and the Economic and Commercial Office of the Embassy of Spain in Dublin organize the IV edition of the SPANISH WINE WEEK (SWW), the biggest Spanish wine promotion event that takes place in Ireland between the 8th and the 14th of April. The main objective of the actions organized in the framework of that week and simultaneously in various cities in Ireland, is to give the greatest possible visibility to Spanish wines and their different regions, in addition to showing their diversity and high quality.

The different activities organized include tastings, dinner paired, discounts on the purchase of wine and promotions in stores and media, as well as raffles in the press and social networks. This aims to give the public the opportunity to taste a wide variety of wines through different experiences, while encouraging the consumption and purchase of Spanish wine throughout the week, precisely because of the offers and discounts offered by the stores , bars and restaurants.

The Cork Beer Mile with CAT

https://www.facebook.com/events/2177699485814114/ 

Thursday, February 21, 2019 at 6:30 PM – 11:30 PM

Get your walking shoes on and join us on a walk around Cork's must prestigious craft beer bars! 

This time we're in cahoots with two outstanding Irish breweries DOT Brew & Larkin's Brewing Company! More details to be announced soon! Who are the lads? 

​Dot :

Dot Brew is a gypsy micro brewery brand with roots strongly cultivated in Dublin 8. Specialising in uniquely designed barrel aged and blended beers for an evolving Irish and International palette. Dot adopts maturation and blending techniques from the Whiskey and Wine industries and applying them to break the boundaries of beer production. Dot has been rated one of the top 10 Irish brewers by Untappd users for 2018. (Placed 6th) 

Larkins :

Launched in 2018 after dipping their toes into the brewing market at the RDS Irish Craft Beer Festival the previous year, Larkins has already been rated one of the top 5 Irish brewers by Untappd users for 2018. (Placed 3rd) An independently family owned  brewery based in County Wicklow, Larkins set their focus on making lager style beers as good as they can be along with working on other styles of beers from IPA’s , Saisons to Pale Ales. 

Gin Tasting!!

Friday, March 1, 2019 at 7 PM – 9:15 PM

Sol y Sombra Tapas Bar & RestaurantOld Church of Ireland, Lower Bridge Street, Killorglin 6

see pic downloads..

On the night, we will present a selection of 6 superior gins, a selection of premium tonics and explore the different herbs and botanical's used in the distilling process of creating craft gins.  Info here https://www.facebook.com/events/236122720613873/ 

A welcome G&T will be served at 7.15 pm to allow the group to mingle before the tasting, the tastings itself will begin at 7:30 pm (sharp) in the upstairs Mezzanine.

You also have the option to have a meal if you so wish before or after the tastings.

We will be sampling lovely gins, its will be a unique night you won't want to miss

Tickets are €25 plus booking fees they are available through www.ticketstop.ie

There are only 24 spaces available so book early to avoid disappointment!

  

Taste of the Week. Dundon Lemon Curd

Taste of theWeek

Dundon Lemon Curd

Called into Dunbrody House while we were in the area in December and found the Christmas Market in full swing, with chef Kevin Dundon chatting with the visitors. 

He had quite a few jars, including Apple Jelly, Irish Whiskey Marmalade, and Mincemeat on offer and told us he was very happy with his Brandy Butter. We bought a bunch. All good but the one that really stood for us was his Lemon Curd (Limited Edition).

Lots of lemon curds on sale these days, some of them not too good. But this is superbly balanced and our Taste of the Week.

Dunbrody Country House Hotel & Restaurant,

Arthurstown,

New Ross,

Co. Wexford

Y34 R597

Barnabrow and Chef Bowes Rise to the Occasion. Again!

Barnabrow and Chef Bowes Rise to the Occasion. Again!

Skeaghanore Duck

The Gourmet Evening at Barnabrow House is becoming quite an occasion in East Cork and once again Geraldine Kidd’s charming venue and the skills of Chef Stuart Bowes combined to give us an evening to remember. 

Donie O’Brien of ENO had a selection of wines to be proud of and very enjoyable they were. And the occasion was further enhanced by music from the violin duo of Áine O’Halloran and Teresa Foley (known as Violini).

We began with a Cava and Canapé reception. As the glasses sparkled and the music played, there was time for a chat before entering the dining room proper. Quite a few of you will know this room as it is here they hold their well-known wedding meals. With its pointed gothic windows and high vaulted ceiling, it has a church like interior though the seating is more comfortable!

Cahermore Pork

More organic Cava at the table as the amazing Bouillabaisse was served. We had to do a bit ourselves as the Hegarty’s cheese came in little shreds on a side plate. Just added those to the soup and the magic happened as they complemented one another superbly, not to mention that rouille and the chefs top notch sourdough.

The Ballotine was just superb, again that match with the fig and the cinnamon spiced bread so really spot on. And the young slightly oaked Rioja was an easy drinking accompaniment. That high standard continued through the remaining courses. And again it was often the “little things” that enhanced the dish, like the Golden Raisin and Wild Garlic cream with the superb Duck Breast, even the tasty base on which the petit fours were served. 

Stuart Bowes had flagged that duck in his wee speech to the guests, proud to use produce such as Caherbeg and Skeaghanore, insisting on the importance of “local” and “using what’s on your doorstep”. “We are excited to do this, this quiet time of the year.”

Geraldine Kidd, now in her 23rd year here, is obviously proud of Stuart’s contribution over the past seven years and has battled to hold on to him against quite a few “poachers”! She was thrilled that word of these occasional gourmet evenings has spread beyond the Cork borders as she welcomed guests from Dublin and Clare.

Donie O’Brien and his ENO wines are regulars here and he was very proud of the organic Cava by Pares Balta that we started with. He loves Baron de Ley too, the producer of the Rioja. “They don’t buy in grapes, use all their own, a guarantee of quality”.

Turbot

I must say that the Pouilly Fumé was gorgeous. Richly flavoured with tropical fruit and with a “concentrated minerality”. This was followed by another beauty, the Ribera del Duero, another organic wine. “It is 100% Tempranillo, 8 months in new oak, vanilla..aromatic, clean and fresh and will be great with the duck!” And so it was.

Violini stayed with us for the evening. They are classically trained and stylistically versatile. “We play movie soundtracks, pop and rock songs, big band jazz, latin, blues, and the best loved Classical music.”  If you want music for events in hotels, manors, castles, concert halls, or for special occasions big and small, contact them out at violinicork.ie@gmail.com, also at 087 779 5031.

Dessert

The Menu and Wines

Bouillabaisse with Hegarty’s Cheddar, Rouille, Country Sourdough.

Cava Pares Balta organic

Ballotine of Caherbeg Free Range Ham Hock and chicken, fig, watercress, Pain D’Epices

Baron de Ley Club Privado Rioja 2016

Irish Atlantic Turbot, Pearl Barley, Gremolata, Pickled Ballyhoura Mushrooms, Chicken Essence

Chatelain Pouilly Fumé Abbaye St Laurent 2016

Roast Skeaghanore Duck Breast, Polenta, Savoy Parcel with Confit leg, Golden Raisins & Wild Garlic Cream

Camino Romano Ribera del Duero Pares Balta Organic

Iced Nougat Parfait, Apricots, Rhubarb, Archers

Chateau Caillou Sauternes 2007.

Maher’s Coffee, Barry’s Tea, Petit Fours.

Head Chef: Stuart Bowes, Sous Chef: Adrian Kaszynski.

Wines: Donie O’Brien ENO.

If you missed out on the Gourmet Evening, you can still try Stuart’s cooking and the marvellous produce (both from his producers and the Barnabrow walled garden) during Sunday lunch at Barnabrow. See the menu here. 

Sweet dreams

Morning walk

Dublin's Café en Seine. Palate Pleasing. Eye-catching.

Dublin's Café en Seine.

Palate Pleasing. Eye-catching. 

The reimagined Café en Seine in Dublin’s Dawson Street is spectacular. Highlight perhaps is the Paris style Street Garden with its retractable roof and a capacity of 250 guests standing and 80 guests seated. Trees rise from the pavement up over the bar and the shopfronts and the scene is eye-catching both in detail and in its entirety.

Great place for people spotting, they say. And we did meet a Californian billionaire who told us he gives away millions every day. Unfortunately, he had finished dispensing them for the day and we couldn't be bothered coming back the next!

Our main purpose was to try out the food in their new 50 seater restaurant at Café en Seine, this the main feature at very front of the  building and also decorated in eye-catching style.

Here, head chef Stephen Gibson and his team, using Irish suppliers, “have brought a new dining experience to Dublin and have created a menu that reflects the ever changing tastes of Irish palates”.

We enjoyed the experience (including the music, (jazz, soul and rock 'n roll) from start to finish, including the enjoyable banter with our servers. They would get much busier later on but still had time to check back with us every now and then. You may read the menus here yourself. They also do lunch.

Starters are grouped under a Sharing Plates heading and these may be had in other parts of the building as well. They have after all no less than five bars, including two upstairs.

We had been  tipped off about their Crispy duck wings (12.00), served with chilli miso and sesame, and they were outstanding, almost led to a bit of scrap as you get three! Our other starter was the Salt Baked Beetroot (with goats cheese, pickled cherries, pistachio), completely different to the duck but totally delicious (7.00).

And no danger at all of scrapping during the main event, the generous Moroccan Lamb Shoulder (€50.00), especially for sharing. Indeed they do a few of these. Once we had chosen it, our server was more than pleased. He seemed to know a lot about this style of dish and said they do it well here. He was spot-on! 

The other server make a little show of presenting the large platter and it came with side dishes of couscous, yoghurt, smoked aubergine, harissa, flat breads. This was excellent and lots of meat too. And our red wine, the Les Oliviers blend of Merlot and Mourvedre (Pays D’Oc), fruity, supple and rich, was a more or less perfect match (32.00).

Time for dessert then and again we shared the lovely Crême Brulée (7.00). Off to stretch the legs now with a walk among the buzzing downstairs bars; this was early in the week and the two upstairs bars open only at the weekend.

 

Back to the garden

So we took two of the very comfortable bar stools at the first bar we came to and ordered some Liberties Ale (€5.90 a pint). Our eyes were wandering all over the colourful decor, even the magnificent displays of drinks behind the bar. It was then we spotted the tall trees further down and drifted along to the Street Garden to finish off the evening. Very enjoyable all told, even that late night chat with the Californian and his companion.

Choice is yours!

also on this Dublin trip:
The Little Museum of Dublin
Pearse Lyons Distillery
The Silk Road Café & Chester Beatty Library

Amuse Bouche

Once, I woke in the night… I just couldn’t sleep. We got up and ..watching him make pancakes, something I kept saying I didn’t want. With a big tray of food between us, we sat in bed, watching an old black and white movie, and I know nothing will ever taste as good as that syrupy mess…. Everything quieted in me.. and I allowed myself to be dependent on this one person… Steve. I had that once in my life. Maybe that’s enough.

From In Pieces by Sally Field (2018). Very Highly Recommended

Frank Hederman: “Great talker. Great smoker”

Hederman: “Great talker. Great smoker”

How do you know when it’s ready? That’s a question often asked by visitors to the Hederman Smokehouse in Belvelly as they see the salmon hanging in the old smokehouse. Not an easy one to answer, lots of variables including the time of year, the weather (including the wind).

Fishing for wild salmon, close to the city, by the Lower Glanmire Road. July 2018

And you can’t put a timer on it. “You know when it’s done by feel,” says ace smoker Frank Hederman, speaking at the launch of this year’s Munster Wine and Dine programme in L’Atitude 51. And that feel can only come from experience. 

So the balance between the fish flavour, the salt (for the cure) and the smoke is achieved with some delicate handling and determined by the experienced touch of the smoker. Time, timing and touch. It’s a simple process and, when well handled, the results are simply superb, as has been the case for decades and as would be confirmed later in the evening. Thirty five to thirty six hours is the rough guideline for organic farmed fish while wild fish are done quicker.

Did you know that there are now just seven permits for wild fishing in Cork harbour and that’s where Frank gets his small supply of wild. “In some cases, it’s the third generation that are supplying us. They get just 12 weeks a year to make an income. We get our organic from Clare Island off Mayo”

Smoked mackerel on the Hederman stall at a local market 

It wasn’t easy for Frank when he started up in the mid 80’s. “Then it was only wild fish, lots of them. Drift netting though was very indiscriminate and was banned in 2006. When I started no one would tell you anything and there was also a recession to contend with.”

He doesn’t use any fancy salts, certainly not of the Himalayan variety. (Salt must be consistent, not exotic, just consistent). Once salted, the fish are then put on hooks in the smoker and left hang there until it’s ready. "We use beechwood. Salt, smoke and time are all that’s needed. A bit old-fashioned but it works rather well and people like it”.

Hot smoked salmon

And soon that last phrase was confirmed as we tucked into Smoked salmon and mushroom soup, with a touch of chilli and also Smoked sun-dried tomato on Brioche, both paired with a Pena del Aguila Fino En Rama Sherry from St Lucar. By the way, if you open a bottle of this,  don’t let it hang around for more than a month.

Next came the smoked Mackerel Paté followed by Hot Smoked Salmon with horseradish, lemon juice and creme fraiche. The matching drink here, and a good match too, was the Basque wine Ameztoi Txacoli de Getaria. 

Mackerel smoked on the bone by Hederman. Find out more about this amazing smoker here

And there was more including a generous tasting of the fantastic smoked organic salmon and a final flourish of delicious Smoked Salmon and Spinach cakes with garlic, the wine here Cantina Tollo Trebbiano d’Abruzzo. 

Trebbiano

Big thanks to Beverley and the L’Atitude kitchen for their contribution, to Jaques Restaurant for the brown bread and to Le Caveau for the wines.  Beverley had introduced Frank and his wife Caroline at the start of the evening, saying he was a great talker and a great smoker. Spot on, Bev.

Txacoli

Then Munster Wine and Dine announced details of the 2019 programme with at least four major events on the cards including an April multi-stop tour of producers and a restaurant in the Clon area, the next one in June will concentrate on Macroom and neighbouring parishes for more food and drink, September sees the bus going east to the new Blackwater Distillery, a cheesemaker and a top notch restaurant, before ending in November with a call to the Bertha’s Revenge micro distillery and a macro lunch at Ballyvolane House. Munster Win & Dine: mwdcircle@gmail.com

A vineyard in Getaria, where the dry Txacoli wine (made from local grapes) comes from.

Bubbles for your Valentine! SuperValu cut the price of courting.

Bubbles for your Valentine

With the saving on this Pierre Darcys champagne, you'll be able to buy the flowers as well. Double those brownie points!

If music be the food of love, play on, a famous bard wrote. Add a few bubbles though….

And it’s easy to do it these days as SuperValu cut the price of courting with a  selection of sparkling wines all reduced (you’ll have a few bob left over for the flowers) for the day of love. So go pick your Cava, your Champagne, your Prosecco. There’s even an alcohol free one.

Barciño Cava Brut NV, 11.5%, €13.99 (was 25.99) until February 13th.

This vibrant wine is named after Barcelona “the city we love”, say the producers. It is bottle fermented, using the Methode Traditionnelle, same as is used for Champagne.

It is a very light gold colour - see those non-stop fountains of bubbles rise. Modest aromas are light and fresh. The palate, with those fine bubbles, is bright and zesty and then that classic fresh bread finish. This lovely Cava will help start the celebrations as an aperitif. Why not try a few tapas with this well crafted wine?

Graham Norton Prosecco Frizzante 11%, €10.00 (was 12.00) until February 13th.

Light gold is also the colour here and again there are lots of bubbles but this time they don’t hang around. This is a Frizzante (gently sparkling) not a Spumante (fully sparkling). You’ll also note a different closure on it - use your normal corkscrew to get started.

While it is nowhere near as bubbly as the Cava, this calmer bottle is very very pleasant indeed. Graham’s light and fresh Frizzante could well turn a midweek party up a notch or two. Anyone for pizza and prosecco?

Two wandering Kiwis and the Irish comic are behind the GN wines, "honest....without the BS" they say. All of the previous GN wines are from down under and this Prosecco's an exception, made with 100% Glera grapes from the home of Prosecco in NE Italy.

The McGuigan Frizzante is also on offer, down to €10.00 from 14.99, again until the 13th. I remember Neil McGuigan introducing it at a dinner in the Trident not too long ago - he just loved getting the most out of the pronunciation!  

“It comes in a resealable bottle,” he said. “It is produced from Semillon grapes, it is easy drinking, for everyday”. Nothing wrong with easy drinking on Valentine’s either! It is fresh, soft, scented and grapey, with delicious lightness and good length. Best served chilled.

Pierre Darcys Champagne Brut NV 20 euro (was 49.99) until Feb 13th

IWSC Silver Medal 2015 (pictured top);  Judges' verdict: “Pale lemon-yellow, steady streams of small bubbles ; fresh, delicate aromas showing green apple and hints of red fruit behind, fresh bread; well-balanced with bracing acidity, richness across the mid-palate and lingering crisp finish. Harmonious wine.”

Also on offer are the AG Blanc de Blancs and the AG Brut Rosé (each at €10.00, down from €17.99) and the non-alcoholic Freixenet Legero Sparkling at €7.00.

Taste of the Week. Milk Chocolate Apple Crisp Thins by The Lismore Food Company

Taste of the Week

Milk Chocolate Apple Crisp Thins

The Lismore Food Company

Came across the Dark Chocolate Apple Crisp Thins by the Lismore Food Company about a year ago and immediately made it Taste of the Week. Now they have a Milk Chocolate version and, yes, it is the current Taste of the Week. 

Divine apple thins (air dried) are wrapped in the finest milk chocolate and are hard to resist. I just don’t bother. Best enjoyed alone – or for sharing if one must!

The three people driving Lismore Foods are Beth-Ann Smith and the Madden brothers Owen and Ken. Beth-Ann Smith’s family history in food stretches back to Smith’s Stores, a fine food delicatessen and bakery on Cork’s Patrick Street. Having trained at Ballymaloe Cookery School she is now the head chef at Lismore Castle. 

The Madden’s family opened a bakery and public house on Lismore’s Main Street in the early 1800’s. Now called ‘The Summerhouse’ and home to The Lismore Food Company, they continue this rich tradition of baking in the same historic location.

The three came together in 2014 and their distinctively packed goodies are now seen on all the best shelves. Their sweet biscuits are perfect with tea, coffee or with dessert while the savoury are ideal with cheese and a glass of wine.

Lismore Food Company 

The Summerhouse

Main Street

Lismore

Co. Waterford.

+353 86 171 2813