Foxford Mills & Cafe. The Nun. The Accountant. The Chef.

Foxford Mills & Cafe.

The Nun. The Accountant. The Chef.

In 1892, a determined nun created Foxford Woollen Mills. And it had its ups and downs, employing a peak of 240 in the ‘50s, until 1987 when the receiver moved in. An accountant with the receiver still saw potential and made a bid and Foxford was revived. Nowadays, with over 70 employed, it is confident and thriving, both as a production unit and as a visitor centre, workers and tourists well fed by a determined chef in the kitchen who has recruited a posse of local producers, a move that would no doubt have had the blessing of the founder.

That founder was the redoubtable Sister Arsenius, originally known as Agnes Morrogh Bernard (family from Cork). At the age of 50, the sister and a few companions arrived in Westport to establish her Sisters of Charity order there. She was struck by the grinding poverty and the depressing hopelessness, the people held down by the landlord system (focus of the Land League campaign of the time). Famine was still a factor, and indeed there was a localised one as late as 1879.

The Western Care Association are Foxford's new charity partner for this year and are pictured here with MD Joe Queenan (far right) 

The Sister still saw opportunity in the gloom and concentrated on setting up the wooden mills with water from the fast flowing Moy, labour and sheep all at hand. But she had no experience. She approached a Protestant Freemason who had a mills in Ulster for advice. He wasn’t that keen at first but the nun was not for turning and eventually he helped set up the mills.

A grant from the Congested District Board was also a big factor, local weavers were trained and soon the Foxford Mills were up and running, it’s klaxon at morning, lunch (twice) and evening, setting the agenda for the town and the surrounding farms as our enthusiastic guide Alison told us on our tour of the mills. By the way, a portion of all tickets prices is allocated to various charities.

One of the superb dishes that we enjoyed during our visit to the café in the Mills.

Chef Kathleen

Alison does most of her talking before you actually enter the production as there is a lot of noise in there! Setting up and operating the machinery takes much of patience and precision - not too sure I’d last too long there! But the results are fantastic, great designs and natural colours.

Did you know that some well-known phrases have come from the various stages of production in mills like these, such as Tenter Hooks and No Strings Attached. Later, during lunch, I found out for the very first time that the Mayo village of Balla is actually pronounced as Bal (like pal), the final “a” being silent.

Dessert

Back to that lunch with MD Joe Queenan, the accountant who stepped in and, with various supports (including a vital Business Expansion Scheme (BES)), eventually revived Foxford Mills after the 1987 crisis. Today over 70 people are employed here and their products are sold in mid to high-end stores. Some 33% is exported mainly to the US, the UK, Scandinavia. The Asian market is being targeted but Joe expects that their internet sales will be their next big outlet. “Online is becoming more and more important.”

They have deliberately retained the quality in design and product, innovation is also key, and have found their niche in the mid to high-end. They recognised early on that there is no way they could compete with the major manufacturers in Asia. 

Fascinating story behind this Michael Collins
throw. Read it here

Joe and indeed the people of Westport know that the founding Sister pursued “a holistic approach, …founding bands, …helping farmers get their products to market, …the kids to get an education.., and more”, a point also emphasised by Alison.

And you sense he is quite proud now of the mills and indeed of the café (which has a come a long way in the last ten years), proud to lead a company that does real work, produces real products and serves real food.

In the bright and airy upstairs café, we meet head chef Kathleen Flavin, an articulate chef with a vision that translates beautifully to the plate as we would soon find out.

She loves that she gets to work every day in the bright place, a luxury not afforded to that many chefs! In this recently renovated and updated room, Kathleen has a great rapport with her customers, answering their queries and helping with recipes - check out the cafe’s Facebook page here.  

After a hearty greeting, Kathleen immediately told us that the food is local and seasonal and called out a long list of local suppliers, many of whose photos are to be seen on one of the walls. These include Dozio’s Cheese, the Reel Deel Brewery, Killary Fjord Shellfish, John Clarke’s Smoked Salmon and Clive’s Butcher Shop.

Most of the herbs and leaves come from their own gardens and both Kathleen and Joe are rightly proud of that as well. As many of us are now beginning to realise, the shorter the journey, the better your food.

The Mills shop in Foxford sells many other top notch Irish products, including Modern Eire and Finline Furniture.

The focus is very much on healthy but that doesn’t mean you can’t enjoy a delicious dessert here. We did, just after two of the very best salads we’ve ever tasted.

And if you’d like to take something home with you, that’s not a problem as Kathleen and her crew have various jams and preserves (how about pickled plums?) prepared and packed in jars. Oh by the way, she loves baking too. Yes, the Christmas puddings are ready and on the shelves. And there’s a great selection of cook books on offer here as well in the shop, underlining Joe’s words about a seamless connection between the two.

So there you are. A great place to visit. A great place to eat. Great products to buy. And great people too. I think Sister Arsenius would be rather proud of the accountant and chef and the team that are carrying Foxford Mills into the future.

Also on this trip: The Gallery Wine Bar, Westport
October Wander in Mayo & Galway

Espresso Martini Festival

press release

Kate Clancy (Franciscan Well) and, right,
Alex Cregan (Three Fools Coffee)

Espresso Martini Festival

Local Coffee, Spirits, Chocolate & Stout.

November 22^nd to 23^rd

Ireland’s first ever festival dedicated to the Espresso Martini runs November 22^nd to 23^rd in the Franciscan Well Brewpub on North Mall, Cork.

The festival will be presented by MONK, the Franciscan Well’s Brewhouse Cocktail Bar in collaboration with Three Fools Coffee, a local speciality coffee company.

‘As always we are delighted to be bringing innovation to the forefront of what we do here. This will be Ireland’s first ever Espresso Martini festival and we are delighted to have Three Fools coffee on board as our coffee partner’ says Kate Clancy, marketing manager of Franciscan Well Brewpub & MONK. 

‘We will also be using local spirit providers such as Jameson, West Cork distillers, Kinsale Rum and to top it off some cocktails will be paired with local chocolate from David the Chocolatier in the English Market’ continues Kate

Monk Cocktail bar opened its doors above the Franciscan Well brewpub in 2017. It’s known for making its own bitters and beer syrups, and was nominated for Best Cocktail Bar at the Sky Bar Awards this year.

This festival will also kick start a new phase of exciting times ahead for MONK, as they introduce their first beer - a Coffee Stout in collaboration with Three Fools Coffee. 

Throughout the coffee, spirit & stout focused weekend, festival goers will be able to take part in workshops & demos such as ‘How to Make an Espresso Martini’, Stout tastings, Coffee Brewing Demos and much more.

A full list of events, menus & stout details will be available on the Franciscan Well Brewpubs & Three Fools Café Facebook pages in the coming weeks.

Admission is free, but arrive early to avoid disappointment.

Watch for these excellent wines in O'Brien's November - December Sale!

Two excellent wines from South America feature in O'Brien's current promotion.

Dozens and dozens of wines are reduced in the current O'Brien's promotion that runs up to the end of the year. I've picked a few and have a couple of South American beauties below for you. Some of the others are pretty good too and I'll come to those in the next week or so. In the meantime, check out this magnificent Malbec from over 1,300 meters in the Andes foothills - that's higher than Carrauntoohill. The other, a Cinsault, a very pleasant light red, comes from the highly regard Di Martino winery in Chile.

Once upon a time, we bought red and white and maybe rosé. But now you'll see organic, biological, natural, even orange on labels. Can be confusing, I know. O'Brien's have put a handy leaflet together to explain the terms and I'll reproduce parts here from time to time. The first two are below - hope they help!

Casa de Uco El Salvaje Malbec Los Chacayes (IG) 2016, 13.5%, €16.95 (19.95)

Purple is the colour of this organic wine from a high altitude vineyard in the Mendoza region of Argentina. The rich aromas of ripe dark fruit rise to meet you. And on the palate the big flavours (plum, dark cherry and blackberry) are matched by an excellent acidity, a harmony relayed to the decent finish (not overly long). An immediately engaging wine and Very Highly Recommended. Just 2,500 bottles are produced and the wine has been fermented in large concrete eggs.

Los Chacayes is one of four wine areas in Tunuyan in the Uco valley. The vineyard Casa de Uco is located in the valley, tucked against the foothills of the Andes Mountains, and close to Mendoza. El Salvaje (wild) also figures prominently on the label and is the overall name given to a series of organic wines that also includes, among others, a Pinot Noir and a white blend.

This wine is 100% Malbec from certified organic vineyards located at 1300 metres above sea level. This elevation maintains the fresh acidity in the grapes. Unoaked, this is a pure expression of the Uco Valley terroir. 

Enjoy with beef, lamb or char-grilled vegetables. In Argentina, I’m told they pair it with juicy Sirloin of pork, Braised lamb shoulder with roasted parsnips, or Fillet steak with chimichurri. Wine Folly says the perfect Malbec Food Pairing is Black pepper buffalo burgers with blue cheese mushrooms and rosemary infused garlic kale chips. Sounds great to me.

Alberto Antonini, Winemaker Casa de Uco, is enthusiastic: "After 16 years of experience in the Uco Valley, I can affirm that this is the exact area where the best wines of Mendoza are produced. The proximity to the Andes Mountains, the ideal day to night temperature ranges, and the fertile soil with excellent drainage, make this land exceptional to produce high end wines and develop the viticulture and enology in the most natural way possible"

De Martino “Gallardia” Cinsault Itata (DO) 2017, 13%, 14.95 (19.95)

This delightful 100% Cinsault is a light ruby, quite like Pinot Noir. Aromas are rather intense: red fruit (including raspberry) mainly, plus floral elements. Mouthfeel is soft. Smooth and fresh on the palate, the raspberry prominent again, good acidity too, and a pleasing finish as well. Highly Recommended. Maybe Very Highly Recommended if you love these light dry reds as many people do nowadays.

De Martino say this, from their Guarilihue vineyard (22km from the sea), “is a tribute to the coastal vineyards located by the southern region of Chile; it is the cradle of the country’s viticulture, with vines dating back to 1551…. A sustainable agriculture, including dry farming and ploughing with horses are practiced in our vineyards.”

Wines of South America has a very high regard for De Martino and have included some of their wines in Top Ten varietal lists. De Martino winemaker Marcelo Retamal is one of the country’s most accomplished and is known as el doctor.  “He uses no new oak, preferring larger older casks, nd promotes the use of the old ceramic tinjaras, clay amphorae, for fermentation. There are no cultivated yeasts, no filtration, and no intervention.”

Cork Chocolate Dinner

press release

Cork Chocolate Dinner

The Cork Chocolate Dinner as part of the Cork Baking and Chocolate weekend will be a Cocoa themed dinner that will tantalise your tastebuds like no other. The evening will begin on Friday 22th November at 7pm with a Sparkling Reception followed by a 4-course dinner where each course will feature cocoa and each course will be paired with wine. The Chocolate dinner tickets are €80 per person and it is an evening not to be missed. Tickets for the dinner are very limited. https://www.eventbrite.ie/e/cork-chocolate-dinner-tickets-74274351585 The Cork Baking & Chocolate Weekend will take place at The Cork International Hotel on Saturday 23rd & Sunday 24th November 2019 from 11am-5.30pm on both days. This event at the Cork International Hotel showcases chocolatiers, bakers, baking supplies, chocolate workshops, and more. It's also a must see event for people who love baking – especially themed for Christmas baking. This year, we are delighted to be collaborating with the Cork Sugar Craft Association who will have incredible displays of work, a Christmas themed competition and sugar craft demonstrations running all day. We are delighted that this year, we will have renowned British Chocolatier, Mr. William Curley alongside Mr. Paul Kelly, Executive Pastry Chef from The Merrion Hotel and Judge on The Great Irish Bake Off. The Great Cork Bake Off will take place on Sunday morning. After a very successful 2 years, there have been enhancements and changes to this years Cork Baking and Chocolate Weekend. The main exhibitor area will feature chocolatiers, suppliers and bakers. Adjacent to that, we have a large marquee which will host cookery demonstrations throughout the weekend. We have a workshop zone and a tasting zone to tantalise your taste buds. There will be a children's zone in the main exhibition area where children can enjoy cookie decorating, baking, story telling, face painting and many other activities. For full event details - www.CorkBakingandChocolate.com

Pompeii Pizza marks a decade of pizza-making

10 Years of Bringing Real & Rustic Pizza to Cork

Pompeii Pizza marks a decade of pizza-making

Johnny (standing), with help from nephew Oran, about to blow out the candles on Monday night.
Thanks to Pompeii for the picture

Pizza galore as Pompeii Pizza celebrated their tenth anniversary at Franciscan Well, their Cork base for the decade, last Monday night. I always enjoy their pizzas here. And don't worry, your palate won't get bored as Pompeii keep coming up with new toppings, even a Breakfast Pizza featuring Jack McCarthy's black pudding and a fried egg on top.

Your order's on the way!

Of course beer and pizza are traditional table companions and we were glad to again try the Franciscan brews including an old pal Rebel Red and a newish one, a session ale (4%) named Pilgrims.

The party was called to start at 7.00pm but, when we came in at 6.30, the place was abuzz. We checked out the menu for the night. You could make your own but we gave that a skip. CL ordered the Salsiccia: tomato sauce, broccoli marinated with olive oil, garlic and chilli, O’Flynn’s sweet Italian sausage at the heart of it, Fior di Latte Mozzarella. A superb combination - we shared - even the broccoli was outstanding.

‘Nduja

My pick was the ‘Nduja. It features spicy pork sausage with lots of chilli, together with caramelised onions, fior di latte, parmesan, & fresh basil. A bit more spice than the Salsiccia but another very satisfying pizza indeed. Well worth a try if you get a chance to visit. Just as well we ordered the regular size - don't think we’d have managed the large.

Johnny O’Mahony established Pompeii Pizza in his hometown of Fermoy in 2009. With the help of a group of friends, he hand-built his first wood-fired oven based on the design of the ovens discovered in the ancient ruins of Roman Pompeii – hence the name ‘Pompeii Pizza’. His innovation was to put the wood-burning oven on a trailer, so Pompeii Pizza was born as a mobile venture.

Salsiccia. Delicious!

In the early days, Johnny roped in family and friends to assist, and served slices of wood-fired goodness at numerous farmers markets, food fairs, and festivals throughout Cork, and further afield. 

Within a couple of months of the inaugural market, Pompeii Pizza began collaborating with the Franciscan Well Brew Pub on Cork’s North Mall, to establish a pop-up pizzeria in the beer garden on Thursday nights. 

Due to popularity of this experiment, it evolved into a full-time residency and Pompeii Pizza installed a custom-built outdoor kitchen in the beer garden. The Pompeii Pizza-Franciscan Well partnership was at the vanguard of the beer-and-food-garden trend which has proliferated across the country in recent years. 

Pompeii Pizza continues to stay ahead of the curve with an extensive, eclectic, and evolving menu. Every week, the pizzaiolos invent new vegan and meat specials, which typically feature seasonal ingredients and a selection of local Irish produce. Pompeii Pizza takes pride in working with top local producers, such as Toons Bridge Dairy, Gubbeen Smokehouse, The Real Olive Company, O’Flynn’s Gourmet Sausages, and O’Mahony’s Family Butchers.

The original dough recipe came from Johnny’s Italian brother-in-law, Luigi. Over the years, Johnny and the Pompeii team have refined the recipe to achieve the optimal base – thin and light, but structured enough to be eaten in the traditional way, by hand. 

Recently, they even started milling some of their own flour for the pizza dough on-site. Since installing a stone-ground mill in the pizzeria earlier this year, they have transitioned from exclusively using Italian type 00 flour, to combining it with their in-house flour (milled from Irish-grown wheat) to produce a unique blend. 

They'll look after you well at Pompeii. Founder Johnny is 4th from right, standing by blackboard.

Pompeii Pizza has expanded by adding a new seasonal location in recent years. For the last two summers, Pompeii Pizza has teamed up with the Sea Lodge Hotel, in Waterville, Co. Kerry, to bring an al fresco pop-up pizzeria to the seafront village. The Waterville outfit includes a custom-built catering trailer with in-built wood-fired oven, and a mobile café/gelateria crafted from a converted horsebox. They'll be back in Waterville next summer, from the June Bank Holiday.

While the Cork company has come a long way in 10 years, the ethos has always been, and remains, about keeping it real. Really enjoyable, as we confirmed the other night and not for the first time. Happy Anniversary to Johnny and all the team.

Pompeii Pizza
email: info@pompeiipizza.ie

Thanks to Siobhan for all the info!

COMPOSTABLE TAKE-AWAY BOXES TO CUT FOOD WASTE FOR IRISH BUSINESSES

Media release

From left: Tanya Fitzgerald, SECAD; James Hogan Savour Food Programme Manager, Clean Technology Centre, CIT; and Gillian Kearney, Bramley Lodge. Photo by Adrian
Connolly.

COMPOSTABLE TAKE-AWAY BOXES TO CUT FOOD WASTE FOR IRISH BUSINESSES
Businesses across Munster commit to reduce food waste

100 compostable boxes to be provided free of charge to participating
food businesses

Irish food businesses waste 150,000 tonnes of food every year.


A new initiative is encouraging businesses in Munster to reduce food
waste.


The Savour Food initiative supports food businesses to reduce their
waste and their latest project sees restaurants provide take-away food
boxes to consumers who would like to bring their leftovers home with
them.


In a further move to promote sustainability, the food boxes are 100%
compostable.


This initiative will allow participating businesses to reduce food waste
while raising awareness around food waste amongst staff and customers.
It is estimated that Irish food businesses waste 150,000 tonnes of food
every year.


Businesses involved in the initiative so far include The Bramley Lodge
in Carrigtwohill, Co Cork and The Yarn Café at Carebright in Bruff, Co.
Limerick. Additional Savour Food businesses can be viewed on
https://savourfood.ie/members/


James Hogan, Programme Manager said: “In Ireland we waste a million
tonnes of food waste every year, which is a huge shame. For the food
service sector, accurate portion control is a key part of reducing waste
and reducing costs. However there will be times when the customer will
not eat all that's on their plate. We want to see this food going to a
good home rather than being wasted.”


Five facts about food waste in Ireland


It is estimated that every year the Irish food sector wastes 150,000
tonnes of food.

The main sources of food waste in the Irish food service sector are
plate waste (38%), preparation waste (35%) and unserved food waste
(27%).

A proportion of ‘unavoidable’ food waste comes from peelings and
off-cuts. On average, this waste accounts for just 25% of food waste
thrown away.

Food waste has been calculated to cost €2.73 - €3.50 per kilogram.

If food waste cannot be prevented, donating or distributing to people is
the next best option. More information is available from the Food Safety
Authority of Ireland.


Information from the Less Food Waste More Profit publication by the
Clean Technology Centre at:
https://ctc-cork.ie/wp-content/uploads/2019/07/LFWMP-Web.pdf


About Savour Food


Savour Food is a food waste reduction initiative for business. The Clean
Technology Centre (CIT), SECAD and Ballyhoura Development CLG have
joined forces to assist businesses to cut food waste costs.


Savour Food supports food processors, food retailers and those in the
food service industry based in East Cork, Clonakilty and Ballyhoura
regions.


The pilot programme is funded by the Department of Agriculture, Food and
the Marine from the Department’s Rural Innovation and Development Fund
and available to businesses free of charge.


https://savourfood.ie

Top Cheesemakers to be Recognised at 2019 CÁIS Irish Cheese Awards

Introducing the Big Cheese!

~Ireland’s Top Cheesemakers and Producers to be Recognised at the 2019 CÁIS Irish Cheese Awards~

 

At the judging (l-r) Monique Kelleher (Communication Manager, Ornua), Ross Lewis (Chapter One), Catherine Fulvio and Enda Howley (Expert Cheddar Grader, Ornua). 

This is one date you don’t want to miss! The upcoming 2019 CÁIS Irish Cheese Awards is due to take place this coming Thursday November 7^th at Cork’s Metropole Hotel, with winners to be commended during a lavish black-tie gala dinner. 2019 marks the eighth year of the biennial awards and CÁIS, the Association of Irish Farmhouse Cheesemakers, have seen the bar suitably raised thanks to over 200 entries from 50 Irish farmhouse cheese producers.

The prestigious ceremony will see members of CÁIS; key sponsors such as Ornua, Pallas Foods and Bord Bia; judges; cheesemakers; and members of the public congregate in celebration of the abundant, diverse and exquisite range of Irish farmhouse cheeses produced on home soil. This truly unique ceremony is exclusively dedicated to both artisan and large-scale cheese producers from all corners of Ireland, with competition stiffer than ever before as entrants go for gold.

Those in attendance on the night will enjoy a gourmet 5-course dining experience courtesy of this year’s bespoke menu, which will incorporate a selection of winning cheeses from the 2017 awards. Mouthwatering dishes will be carefully curated by the Metropole’s Head Chef Stuart Dardis, who has garnered a strong food-lover following since taking over the kitchen at the Metropole. MC for the evening will be none other than journalist and broadcaster Helen Carroll from RTÉ’s Ear to the Ground, adding star quality to a prestigious event that has been creating quite a buzz among the Irish food community.

This year’s selection of judges includes a number of well-known personalities such as Catherine Fulvio, TV chef, award-winning food writer, author and proprietor of Ballyknocken House & Cookery School; Ross Lewis, Michelin Starred Head Chef at Chapter One Restaurant in Dublin; and food writers/bloggers Patrick Hanlon and Russell Alford, collectively known as The Gastrogays. The elite judging panel also includes Patrick Clement, Head of Culinary at Pallas Foods; Dr Matthew O’Callaghan OBE, member of UK Protected Food Names Association and Artisan Cheese Fair organiser; Catherine Mead OBE, Chairperson of Specialist Cheesemakers Association (UK) and cheesemaker/owner at Lynher Dairies; Aoife Carrigy, freelance food writer and editor; Dr John McKenna, food writer; Enda Howley, Cheese Grading Expert with Ornua; Monica Murphy, cheese  and wine expert; Rory Mellis, Wholesale Director of Mellis Cheese LTD; Dr Kieran Jordan of Teagasc; Diarmuid Murphy, Simply Better Brand Manager for Dunnes Stores; and John Leverrier, Quality Manager of Sheridans Cheesemongers.

The judges were tasked with the particularly difficult job of putting the eclectic variety of cheeses to the taste test to identify their chosen worthy award winners. Each cheese entered was assessed under three key criteria: flavour and aroma, body and texture, and overall appearance of cheese, while packaging and branding was also taken into consideration within the ‘Retailer’ and ‘New Cheesemaker’ categories. The judging process was a thorough, in-depth exercise, with each judge working hard to ensure the efforts of the country’s finest cheesemakers were awarded accordingly.

The 2019 ceremony will also – for the first time ever – see a prize be awarded to one lucky winner as a result of a public vote. In the lead up to the event, CÁIS appealed to the general public to share their valued views, inviting cheese lovers to cast their vote for their favourite Irish farmhouse cheese. The winner of this category will be announced on the night.

Commenting ahead of the awards ceremony, Padraig O’Farrell of CÁIS said: “The Irish Cheese Awards provide those involved in the industry with a wonderful platform to showcase their work and to transform their brands into household names within Ireland and beyond. The event itself also offers an opportunity for producers, both on a large and small scale, to network and build community links.”

He continued: “It’s a busy and exciting time for those involved in the Irish Cheese Awards, with competitors and judges alike eager to see the superb range of produce quite literally brought to the table. We have a wonderful list of entrants this year and we are excited to promote and commend these top-quality producers and brand names through these important awards.”

A limited number of tickets are still available for the event. Priced at €69 per person, tickets for the 2019 Irish Cheese Awards are available from Eventbrite online or alternatively, can be purchased on the CÁIS website by visiting www.irishcheese.ie/irish-cheese-awards. For more information on CÁIS and the Irish Cheese Awards 2019, visit www.irishcheese.ie. For social media updates, follow CAISIreland on Facebook and @caisireland on Twitter or follow the conversation using #IrishCheeseAwards 

  

Issued on behalf of CÁIS Irish Cheese Awards 2019 

  

Taste of the Week. Perfect G&T - Alcohol Free

Taste of the Week

Perfect G&T - Alcohol Free

I was an early bird visitor to the Cork Kerry Food Market in the City Hall last Saturday morning. When I was offered a G&T, I wasn’t all that keen as breakfast had just been finished. But it was a small sample so I indulged, expecting to get a load of tonic and little gin. I was surprised though, thinking to myself that they hadn’t drowned the spirit. “It’s non alcoholic”, said Cyril Walsh who had offered the sample. I was surprised as were a few others.

Cyril, who you probably know through his work with St Patrick’s Distillery, is involved with All Natural Drinks who are distributing the gin. It was launched just before the weekend and some of Saturday’s tasters were thinking of it in terms of the festival celebrations coming up, a solution to the question what to drink when you’re not drinking.

I checked the website and saw that Henrik Facile, a Swedish master blender, with French and Finnish heritage and now living in Florida, is the creator. Not an easy task. "We found it difficult to get to Perfect with so many options available…..We use natural quinine and just enough carbonation for refreshment and enjoyment.”

So there you are. I had been "ambushed" by the soft Italian juniper nose with hints of coriander and citrus followed by what seemed like the clean classic gin taste, with citrus freshness and of course the slight bitterness from the quinine. The "gin" element didn't seem as strong at a second tasting later in the day - but by then of course I had been forewarned! Nonetheless, a handy alternative to some of the more or less tasteless zero drinks around at the moment.

All Natural Drinks Ltd 

Unit 105, St Patrick’s Mills,

Douglas

Cork

To see a mid-summer article on some available non alcoholic drinks, check here.
Since then, I've come across a few more, including the superb organic Drivers Cider from Highbank Orchards.