Sligo Food Trail launches sizzling Taste The Island calendar

press release

Sligo Food Trail launches sizzling Taste The Island calendar

Pictured at the launch of Sligo Food Trail’s calendar for Taste The Island were (l-r)
Back: Hans & Gaby Wieland, Chef Marc Gallagher, Niall Tracey (Director of Marketing, Fáilte Ireland), Carolanne Rushe, Chef Joe McGlynn, Neil Byrne
Front: Anthony Gray, Prannie Rhatigan, Cllr. Marie Casserly (Chair Sligo Food Trail), Coeurine Murray, John Neary (Wild Atlantic Way, Fáilte Ireland)

 Sligo Food Trail officially launched a compelling autumn calendar packed with Taste The Island events at Sligo Oyster Experience on Tuesday 10^th September 2019. The new Fáilte Ireland Taste The Island programme, celebrating Ireland’s seasonal ingredients, adventurous tastes and bold experiences, dovetails perfectly with Sligo Food Trail experiences. Network members have produced some really creative and attractive food-related events, with the Sligo Food Trail Harvest Feast on Friday 18^th October as the showcase event.

Speaking at the launch, Niall Tracey, Director of Marketing with Fáilte Ireland, said “Initially Taste The Island is targeting places easily reached by the visitor. In year 1 the focus is on domestic visitors from places like Donegal, Dublin or Longford. The second year will target international destinations with direct access from Knock.” He spoke about the Sligo specific promotion, saying, “There are two Sligo specific promotions this year – at the end of August and the end of September. This includes five half page ads in national papers as well as social media and radio campaigns”.

The full Taste The Island programme includes more than 700 food and drink-related events and experiences across the country. Taste the Island Sligo style is an eclectic combination tasting, trying, making and learning including sushi and seaweed, a tapas trail, food tours, farm to fork, fermented foods and Japanese Kaiseki. It comprehensively covers all five pillars designated by Fáilte Ireland: Taste of Place, Meet the Maker, Make it Yourself, Trails and Networks Festivals and Events

Marie Casserly, Chair of Sligo Food Trail spoke about Sligo Food Trail’s Taste The Island events, saying, “Sligo Food Trail is proud to spearhead Taste the Island programme in Sligo. During the 12 week Taste The Island campaign this year Sligo Food Trails has created 30 events. Collaboration is key for all these experiences. We have the people, the passion and the produce to make Sligo a leading food destination”.

Meet the Maker video seriesSligo Food Trail premiered the first of their Meet the Maker video series on the launch night and network member Couerine Murray of food producer Murson Farm introduced it to the audience. The inaugural video features Carrow Coffee Roasters from Beltra. Husband and wife team Andrew and Paola Willis were inspired by a four year stint in Colombia to launch their own coffee roasting business.

Full details of all the Sligo Food Trail events for Taste The Island are available on the website www.sligofoodtrail.ie

Sunil Ghai at SAGE

Sunil Ghai, Master of PICKLE, at SAGE

Take A Break! Halfway through, we were invited to try

 the cucumber with three salts: black (mildest), lemon and chilli.

Sunil Ghai, of Pickle Dublin and one of Ireland's top chefs, was guest chef at Midleton's SAGE Restaurant last Saturday as part of the fantastic FEAST Cork festival, bringing together the best of produce from the area and featuring local and visiting chefs and a whole lot more besides.

Sunil, relaxed in the kitchen and dining room, went down a treat as did his food. It was an unmissable  opportunity to enjoy a feast by one of the foremost Indian chefs in Ireland, to sample his bold, contemporary cooking style. And we enjoyed an array of dishes inspired by his hometown of Gwalior in central India.

Sunil in Sage kitchen. Pic courtesy of Sage.

Kevin Aherne, chef patron st Sage, introduced Sunil and welcomed him, saying that the focus of FEAST 2019 was very much on the multiculturalism of food. Indeed there was a very successful 13 nation get-together in Midleton on the following day and, in my own case, I had attended a Polish dinner in Surf and Turf (Midleton) on Thursday night, an Argentinian BBQ at Barnabrow on Friday before heading back to Midleton on Saturday.

Kevin explained that both Sunil and he are members of Eurotoques. He said Sunil had surprised the chefs in the Sage kitchen with the variety of amazing aromas and flavours of his food and he would surprise us too. There was a surprise for Sunil himself. He told us he could hardly believe the way the local farmers brought their produce direct to the back door of the Midleton restaurant. "I don't know when this will happen in Dublin."

The Gupshup Gwalior Platter was our starter. On the left is the Semolina Puff with chickpea, pomegranate and tamarind chutney; in the middle, the Crispy fried kale leaf in carom infused gram flour batter with chilled yogurt and mint chutney; and finally the Grilled Artichoke marinated in PICKLE spice mix & smoky chilli yogurt. The kale was outstanding but each was delicious.

The Fish Course. But first we were invited to bite into the dark piece on top: a pickled lemon. Just bite in and you get an amazing explosion, like a concentrated lemon drink but with none of the sourness. Sunil told us that this Amritsari Fried Fish (cod in this case) is a very traditional Punjabi dish and he served it in Sage with a warm raita and charred asparagus.
Looked inviting and tasted even better.

The Gwalior Goat Keema Pao is the signature dish at Pickle. It is a Special goat preparation from Sunil's hometown: goat mince, diced and marinated liver, marinated for 24 hours in reshampatti (Rajasthani chillies) then slow cooked with shallots and yogurt. Served with Maska Pao (buttered Pao). Maska also means to "butter someone up, to flatter them".

Our dessert was Gulab Jamun: fried milk doughnut poached in saffron and cardamom flavour sugar syrup. Yumil!

Also at Feast

Patryk Serves A Feast of Poland At FEAST Dinner In Surf & Turf

Lobster & Sushi at Granary a Highlight of Midleton Sunday Stroll

Asado at Barnabrow House. FEAST’s Argentinian BBQ

Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel.

Patryk Serves A Feast of Poland At FEAST Dinner In Surf & Turf

Patryk Serves A Feast of Poland

 At FEAST Dinner In Surf & Turf

Smalec: home comforts

“We got all those spices before France did,” said a smiling Patryk Suchojad, chef/patron at Midleton’s Surf and Turf, as he welcomed his guests to a Feast from Europe’s East, an event in this year’s FEAST.

He explained that Poland is a big country, the cooking in the north mainly fish based, while that is the south is mainly from the produce of the land. That's probably a bit too simplistic; he went on to tell us that there are many regions, each with its own profile on the table.

“That Pierogi dish on this evening’s menu, for instance, is stuffed with potato and curd cheese, but can really be stuffed with anything you like, varies from region to region. We have a long culinary tradition and indeed we did get those spices, via Iraq and Iran, before they found their way to France!”

Pickled, cured, brined, smoked...

“There are a lot of similarities between Irish and Polish food, cabbage for instance,’ He said with a broad smile. “We both love our food.”  “Polish food is basically a humble food, home cooking and you’ll see that in the Pork Lard on your table. That lard may include onions, garlic, spices. Sometimes it is smoked, may be kept for a long time. Very popular and many restaurants serve it”. We certainly enjoyed it, especially on the delicious bread that came with it.

Vodka was then poured for the guests and Patryk, who has been operating Surf and Turf on Distillery Walk (MIdleton) for the past two years, told us a bit about the śledzik. “We usually use herring but I couldn’t find any around here - maybe I didn’t try hard enough - but got the mackerel from Ballycotton. White wine and vinegar was used in the process. I love smoking stuff and I did the mussels for you.”

Stuffed dumplings

That śledzik by the way was an amazing plateful (a generous one too and that generosity was repeated throughout the very enjoyable evening). It consisted of Kombu pickled mackerel, cured mackerel with horseradish apple and sour cream, gin and juniper brined sea trout, and those smoked mussels.

On then to the Chlodnik, a chilled beetroot soup, with quail’s egg and prawn. A cold and delicious soup, seasonal too of course. Wasn’t really looking forward to the dumplings of the Pierogi (apparently well-known “around the world”) but, stuffed with potato and cured cheese and served with some very tasty crackling and lovage oil, I had no problem at all and enjoyed every little bit of the threesome.

Beef roulade

Apple Pie. Paired with a glass of sweet wild strawberry wine

Now, as we sipped the last of a trio of different Polish beers, it was time for the main course, the Zrazy. This is a beef roulade, hunter’s sauce (mushroom mainly), Silesian dumplings, braised red cabbage. Quite a plateful and that roulade was outstanding. The beef had been “hammered” and rolled, packed with veg (including onion and carrots) and covered with smoked bacon (“proper bacon, not the injected stuff”). As you can imagine, this was full of flavour, a really worthy main course, crowning all that had come before.

And there was still time for an impressive finalé. The Szarlotka is a Polish style apple pie, baked uncovered, and made, not by Patrick, but by the lady of the house and served with Bison grass ice-cream. There’s a story about that ice-cream. I’ll tell you when I meet in the pub some night!
Also at Feast

Patryk Serves A Feast of Poland At FEAST Dinner In Surf & Turf

Lobster & Sushi at Granary a Highlight of Midleton Sunday Stroll

Asado at Barnabrow House. FEAST’s Argentinian BBQ

Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel.

Sunil Ghai at SAGE (coming 11th)

Surf & Turf Restaurant

Distillery Walk

Midleton

Co. Cork

0214634071

 (353) 21 463 4071

ORSO FOCUSES ON NIGHTTIME AND RENEWS COMMITMENT TO LOCAL SOURCING

press release

Dee (left) and Tracey

ORSO FOCUSES ON NIGHTTIME AND RENEWS COMMITMENT TO LOCAL SOURCING

Pictured are ORSO managers-owners, Dee Munnelly and Tracey Corbett, who revealed their new interior makeover and evening food and drink menus, all sourced locally, aimed at the growing nightlife market in Cork city centre. The Market Lane Group which includes iconic Cork restaurants Market Lane, Elbow Lane Smokehouse & Brewery and Castle Café Blackrock, also announced that its spend on local producers has exceeded €500,000 since Jan 1st, this year.

ORSO, Cork city’s tiny Levantine restaurant is famous for its delicious, fresh, flavour-forward dishes inspired by the cuisines of Eastern Mediterranean countries and islands. Following a colourful interior makeover at its Pembroke St location for its 7th Birthday this month, and the introduction of new evening food and drinks menus, owners and managers Dee Munnelly and Tracey Corbett have created an exciting, night-time experience full of rich, exotic tastes and flavours for new and existing customers.


Says Dee Munnelly “We wanted to offer something different with a great atmosphere and fantastic food to open up the night-time at ORSO. We are delighted that many of our regulars are now making ORSO a starting point for their evenings out. We are so lucky to be part of such a vibrant and diverse neighbourhood, a microcosm of independent retail, that has so much to offer locals and visitors alike. This also goes hand in hand in collaborating with local suppliers and small local producers where possible“

One of the best-loved breakfast and lunchtime spots in the city, the new evening menus build on ORSO’S culinary roots. It has a new Mezze section with lots of sharing plates such as ‘whole roasted Harissa prawns with confit of garlic’, ‘Sfeehas - Moroccan spiced beef in pastry with fennel cream’ and ‘Batersh - roasted aubergine, crispy lamb served with flatbread’.


Bigger plates offer dishes such as ‘Clay baked seafood, chermoula and garlic crust’ and Beef fillet skewers with tahini, fried sumac onions and dried limes’. Desserts include a ‘to die for’ homemade Pomegranate and pistachio ice cream sandwich with lime curd and a delightful chocolate board.

New to the drink’s menu is a range of traditional Turkish Sharbats; fresh home-made cordials served with sparkling water and dressed with fresh herbs (to which alcohol can be added). The wine list has some new organic and sustainable choices. Beer is exclusively from ORSO’s sister establishment, Elbow Lane Brewery.

The restaurant fully caters for vegans and vegetarians and many dishes are gluten-free. Menus are created with the season in mind in the restaurant’s kitchen, where spices are blended, fresh bread is baked daily and food is prepared. For further details about the restaurant’s local sourcing policies please visit www.ORSO.ie. ORSO is located at 8 Pembroke Street, Cork city centre.

Evening opening times are Tuesday – Saturday inclusive. Dishes can also be ordered online www.ORSO.ie

Clonakilty Food Co welcomes a new pudding to the family!

press release

Clonakilty Food Co welcomes a new pudding to the family!

Clonakilty extends award-winning range with new vegetable pudding

Clonakilty Food Co, makers of the award-winning Clonakilty Blackpudding and Clonakilty Whitepudding, today launched a third product to its famous pudding range - a new vegetable pudding. Clonakilty Veggie Pudding contains the characteristic texture and spicy aroma associated with the celebrated range but in a vegetable only alternative.

Clonakilty Veggie Pudding is made with oats, onions, black beans, carrots and a distinctive spice mix. The product is free from artificial additives and preservatives, gluten-free and suitable for Vegans. It is also a source of protein and fibre.

Colette Twomey, MD and Co-Founder, Clonakilty Food Co said “Over the years we have continued to evolve our product offering to build on the success of our original black pudding which was first made almost 150 years ago in Clonakilty West Cork. This has included expanding our range to include White Pudding, Sausages, Rashers and now a Vegetable Pudding. We are excited that our range continues to offer something to suit the tastes of all the family. We are confident that our new Veggie Pudding matches the quality and taste that Clonakilty’s most loyal customers know and love.”

The pudding evolution

As the Clonakilty pudding offering has evolved to feature three distinctive products, so too has the way in which people are consuming pudding. It is no longer just considered a breakfast staple in the ‘Traditional Irish Breakfast’ but as a delicious addition to a lunch or dinner dish – worthy of inclusion on the menus of restaurants at home and abroad.

How to cook

Clonakilty Veggie Pudding is best pan-fried in a small amount of oil for approximately three minutes either side. It can be eaten for breakfast, brunch, lunch and dinner and used in recipes like

Clonakilty Veggie Pudding Falafel, Clonakilty Veggie Burger, or as an alternative to whitepudding in a Clonakilty Creamy Mushroom and Parmesan Risotto.

To buyClonakilty Veggie Pudding is on sale now nationwide in select stores in Tesco Ireland, Dunnes Stores, SuperValu, Spar, Costcutter, Independents and in our Family Butcher Shop Edward Twomey’s in Clonakilty. See www.clonakiltyfoodco.com for the full list of stockists.

For more information visit www.clonakiltyfoodco.com or follow us on Instagram; Facebook; Twitter and You Tube.

Lobster & Sushi at Granary a Highlight of Midleton Sunday Stroll

Lobster & Sushi at Granary a Highlight of Midleton Sunday Stroll. FEAST 2019

Lobster from the Lobster Man

Food was left, right and centre in Midleton last Sunday as FEAST 2019 reached its finalé. Restraint was called for as there so much on offer. The Lobster and Sushi offering at The Granary had been pinpointed earlier as a likely lunch plate and that was where we found ourselves in the early afternoon.

A big warm welcome and soon we were sitting at our outdoor table awaiting one plate with lobster, the other with sushi, and both also packed with a range of delicious salads. Oh, and not forgetting the glass of wine, all for twenty euro per person. The tables were communal and we like that on these occasions, even more so when on Sunday we were joined by two young gentleman and we went on to have a lovely chat before heading out to all those stalls on the sunny main street.

Okawari supplied the sushi.

Our first stop on Sunday morning was to the demo area where Ballymaloe pastry chef JR Ryall and Ali of Ali's Kitchen were baking a "Raspberry Beret". They had to match their cake to a song and they choose the Prince number. Lots of fun as they got this part of the show on the road and they would be followed by a series of top names in the Irish food community.

Local hotels and restaurants were represented in the many stalls on the main street
and here we see Patryck of Surf and Turf greeting customers.

This bad boy would get busier and busier.

The bees came too! No shortage of wasps either.

Children were very well catered for, especially in the farmers market area.
Here they are busily painting their own tea towels.

We got our dessert from the Bite Size stall, very nice too!

Also at Feast

Patryk Serves A Feast of Poland At FEAST Dinner In Surf & Turf

Asado at Barnabrow House. FEAST’s Argentinian BBQ

Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel.

Sunil Ghai at SAGE (coming 11th)

Asado at Barnabrow House. FEAST’s Argentinian BBQ

Asado at Barnabrow House. FEAST’s Argentinian BBQ

Chefs in the smoke

The Argentinian BBQ (Asado) at Barnabrow, part of the series of the week-long FEAST Festival in East Cork, was sold out early on, the punters keen to see how Barnabrow’s resident Argentinian chef Mariano Sosa would introduce his homeland’s BBQ. Mariano, who has worked with celebrity Argentine chef, Francis Mallmann*, was assisted here by Barnabrow’s Head Chef Stuart Bowes. 

Together Mariano and Stuart built a fire pit which was lit early on Friday morning. When we arrived about six in the evening, the cooking and smoking was in full swing over the slow burning hot ashes. No beef here but the eye-catching centrepiece was a whole lamb being cooked in the traditional way. 

There was much more to see as pineapples and Midleton chickens, hanging from a  simple frame over the heat, were being smoked. Trays of stuffed peppers (eggs) were on the heat. Potatoes were cooking in the ash and organic leeks from the garden were being grilled. 

Chickens and pineapples swing over the heat. Lamb cooks in the centre.

Appetites were being sharpened as the audience watched from a wooden terrace overhead, wine and beer at hand, lots of soft drinks too as there were quite a few families attending in the lovely evening sunshine.The heat of the sun wouldn’t linger for much longer - the blue sky did-  so Barnabrow had wisely prepared the restaurant and soon we all headed there along with all that delicious food. 

Then we tucked in as the platters arrived at the tables, packed with the various meats and all those vegetables along with simple Argentinian salads and their chimichurri sauce. Not too much talking now as we savoured the mix of smoky flavours. Not too smoky, mind you, that element was very nicely judged indeed. All delicious though I must admit I really enjoyed those potatoes and also the leeks.

A couple of platefuls later each and it was time for a walk. A little one, just across the walkway to a room where a splendid array of desserts were temptingly arranged. Didn’t think I'd manage that Valrhona Chocolate so settled for the juicy Cranachan Irish Raspberries.

The BBQ Menu

Whole Roast Midleton Lamb

Smoked Chicken

Smoked Pineapple

Grilled Garden Leeks

Stuffed Peppers

Salsa Criolla

Chimichurri

Ash Cooked Potatoes

Dessert Buffet

Lemon Posset with Rhubarb.

Valrhona Chocolate Mousse with Chantilly Cream.

Cranachan Irish Raspberries, toasted oats, whiskey cream, honey.

 * Mallman (who you may have seen on Chef’s Table on Netflix), by the way, did a similar exercise next door in Ballymaloe at LitFest a few years back.
Also at Feast

Patryk Serves A Feast of Poland At FEAST Dinner In Surf & Turf

Lobster & Sushi at Granary a Highlight of Midleton Sunday Stroll

Ingenuity & the Bounty - the Seafood & Wine Dinner at Ballycotton’s Bayview Hotel.

Sunil Ghai at SAGE (coming 11th)

Barnabrow in the sun

Barnabrow is famous for its Sunday lunch and its wedding receptions but there are many other events here too, some coming up soon.

Santa is coming to Lunch on 8 and 15 December and there's an Afternoon Tea there for Women's Little Christmas on 4 January.

And you may need to start thinking about ordering their superb Christmas hampers, ranging in price from €30 to €80.

Tel: 021 4652534

Email: info@barnabrowhouse.ie

Amuse Bouche

pic via pixabay

Dinner is a delicious march through colonial culinary outposts like mulligatawny soup and roast beef and caramel custard.  As I eat, I find myself starting to enjoy the evening…. It’s amazing how quickly old school friends slip back into remembered relationships. For an hour I’m not the poorest person here by far…

Then I meet Asim and reality slaps my beaming face.

from Moth Smoke by Mohsin Hamid (2000). Recommended.

Excellent Laffitte Family Wines Feature in SuperValu’s French September Sale

An excellent trio of wines from the Laffitte family in Gascony feature

 in SuperValu’s French September Sale

Some of the Gascony vineyards stretch to the foothills of the Pyrenees

Brothers Christophe and Sebastien Laffitte are producing these “Tandem” wines in Gascony (SW France), in a village where the family’s history can be traced to the 15th century. The three wines featured here are “about pleasure and togetherness. We hope you enjoy it at your table with the special people in your lives.”

If you do get to holiday in Gascony, you’ll find the locals very keen to talk about rugby, once they know you’re from Ireland. What they are not keen to talk about is Cognac! So be careful when ordering brandy, you are in the land of Armagnac, Cognac’s big rival. Indeed, some of the grapes that the brothers grow (Colombard, for example, are used in the spirit). Similarly, if you are in the mood for a sweetish drink, be sure and ask for Floc de Gascogne (not the Pinot des Charentes of the Cognac area). 

As the Laffittes indicate, these three wines are meant for regular celebration rather than meditation. A recent CNN article says that, in up and coming Gascony, this "everyday enjoyment" extends far beyond just a daily glass of wine. Pursuit of pleasure is seen as a key part of the Gascon lifestyle. And that fits in too with the aims of Supervalu wine buyer Kevin O’Callaghan who says he has wines in the French Wine Sale (5th to 25th September) that will excite all tastes, from the novice to the most experienced. 

Watch out too for the 12 Special Guest Wines - their run is limited to the duration of the sale. Kevin: “These wines offer amazing value..with customers able to explore the different French regions at prices ranging from €8-€50 and all in between.” The three below are listed as Guest!

Domaine Laffitte Rosé, Côtes de Gascogne (IGP) 2018, 11.5%, €8.00 (11.99).

 The grapes for this rosé (screwcap closure) are Cabernet Franc, Marselan and Tannat. The Tannat will surprise some people as it is regarded as a tough grape. But not in these parts. A few years back, I drank a rosé (Argi Dansa), a very good one I thought, in Irouleguy, and that was made with 80% Tannat.

Colour of this Laffitte is a pale pink. It is sweetly perfumed, mainly with strawberries/raspberries, hints of sherbet. On the palate it is soft and fruity, plus hints of citrus, refreshing and easy-drinking with a decent finish. One to enjoy, for sure, especially during our Indian summer!

Domaine Laffitte Red, Côtes de Gascogne (IGP) 2018, 12.0%, €8.00 (11.99).

This red is an excellent blend of smooth Malbec (80%) and fresh Cabernet Franc (20%). Nose is full; you get the vivid cherry and a whiff of spice from a foot or so away, a little vanilla too. Smooth and elegant on the palate, silky tannins and rounded fruit all the way to the finalé. Versatile: white or red meat, lunch or dinner

Domaine Laffitte Sauvignon Blanc, Côtes de Gascogne (IGP) 2018, 12.0%, €8.00 (11.99)

This Sauvignon Blanc, with its pale gold colour, has surprisingly intense aromas, with citrus prominent. It is ample and lively on the palate, a tangy touch, minerality present, with a decent finish to boot. Not bad as an aperitif and a sure bet with fish and seafood.

Another easy-drinking wine to complete the Laffitte trio, all excellent value. These are among the guest wines, just for the duration of the sale. Try them and if you like them get a few more in. Stock up the red and white for Christmas and a rosé or two as an aperitif when there is more heat in the house than outside!

Great Chance to Explore French Wine Regions

At the entrance to Vacqueyras.
Unfortunately, that's water coming out
of the tap, not wine!

With reductions on over forty wines, the SuperValu French sale provides quite the opportunity to go out and explore the various regions. Of course, Burgundy and Bordeaux will always have their followers. But do have a look at lesser known areas.

I am especially drawn to Burgundy but don’t forget that next door is Beaujolais and I always enjoy a well produced wine from that region’s Gamay grape. André Goichot is a reliable name here and you could do worse than try his Fleurie or the Moulin à Vent (one of the 12 guests!) and both are substantially reduced.

The Loire is well represented in the sale. No shortage of Sancerre on the list. If you like to move off the beaten path there the Coteaux Du Giennois (one of the lesser known areas here) and the Alchimie Sauvignon Blanc doesn’t disappoint. 

I’ve always been a fan of the Rhone reds and SuperValu have an impressive quartet lined up for you: Vinsobres, Vacqueyras, Gigondas and Chateauneuf itself. My favourite is probably the Vacqueyras. A good bottle to have on your table this Autumn, great with duck and roast meat dishes.

Sligo Food Trail launch flagship Taste The Island event

press release

Sligo Food Trail launch flagship Taste The Island event

 

Sligo Food Trail chefs and producers taking part in the Harvest Feast include: Back (l-r): Alan Fitzmaurice (The Glasshouse), Marcin Szczodrowski (Eala Bhán Restaurant) and Yvonne Kathrein (Waterfront House Hotel). Front: Prannie Rhatigan (Irish Seaweed Kitchen), Joe Shannon (Radisson Blu Hotel & Spa), and Aisling Kelly (Sligo Oyster Experience at WB's)

Sligo Food Trail is delighted to announce their flagship event, the Harvest Feast which takes place on Friday 18^th October 2019. This significant gastronomic event is part of Taste The Island, the international Fáilte Ireland initiative. Sligo Food Trail Harvest Feast consists of a sumptuous nine course tasting menu, each specially created by one of Sligo’s top chefs collaborating with artisan producers. The gala banquet will take place at the Radisson Blu Hotel & Spa and numbers are strictly limited. MC for the evening will be RTE celebrity chef Shane Smith.

 

“Sligo Food Trail is proud to present Harvest Feast 2019”, said Marie Casserly, Chairperson of Sligo Food Trail, “This is an opportunity to showcase both the enormously talented chefs and also the remarkable artisan producers we have on Sligo Food Trail. The combination is truly electric and we guarantee another outstanding event”.

The combination of award winning chefs and the best of local produce is a real winner. Anyone lucky enough to be at the Harvest Feast 2017 was bowled over by the incredibly high standard of dishes presented. And those dishes just kept on coming – nine delicious courses, competing for attention. Harvest Feast 2019 will be equally thrilling for the taste buds.

“It was such a wonderful experience for everyone involved, we just had to do it again. The chefs love the unusual experience of working together and celebrating the wonderful artisan producers on Sligo Food Trail”, said Anthony Gray, of Sligo Food Trail, “We are so proud of all of our achievements and have put Sligo on the world culinary map with hard work and dedication from all involved”.

The Harvest Feast isn’t just an outstanding dining experience; it is an outstanding event on the Sligo social calendar. From the Canapé, Craft Beer and Drinks reception at the beginning of the evening to the live music throughout, this is a glittering affair in every way.

The chefs involved are a truly outstandingly talented group, many are award winning and all are true ambassadors for food in the northwest. They are keeping the menu a closely guarded secret until the night itself, but we can introduce you to the award winning chefs:

Joe Shannon (Radisson Blu Hotel & Spa)

Well known TV3 personality chef who has cooked for all kinds of personalities including Hillary Clinton.

Marcin Szczodrowski (Eala Bhán Restaurant)

Talented Polish born chef with a penchant for classical French cuisine. Marcin revels in creating culinary masterpieces with top quality ingredients sourced in the northwest.

Alan Fitzmaurice (The Glasshouse)

Chef, chocolatier and dedicated forager who loves to take classical dishes and add his own contemporary twist.

Joe McGlynn (Hooked)

Donegal born Joe is head chef at Anthony Gray’s eclectic Hooked restaurant.

Marc Gallagher (Sligo Wellness Centre)

A leading light on the thriving Sligo organic food scene.

Yvonne Kathrein (Waterfront House Hotel)

Originally from Austria, Yvonne has a passion for seafood, artisan foods and local suppliers which is strongly reflected in her menus.

Chris Friel (Sligo Park Hotel)For Chris, being a chef is a true vocation and classical training an essential.

Representing the artisan aspect of Sligo Food Trail, courses will also be presented by Neil Byrne (Mamma Johnston’s) and Aisling Kelly (Sligo Oyster Experience at WB’s).

Tickets are just €75 each and can be booked online at www.sligofoodtrail.ie, by contacting Marie Casserly (086 3182529) or calling to Hooked, the Radisson Blu Hotel & Spa, WBs Coffee Shop, Ósta Café and Wine Bar or Sweet Beat. A special overnight rate of €109 single and €119 double is available, just quote Sligo Food Trail Harvest Feast when booking.