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| Photo via Pixabay |
from Dunkirk by Joshua Levine (2017). Highly Recommended.
press release
Ummera Smoked Products is among the Great Taste winners of 2020
Great Taste, the world’s most trusted food and drink awards, has announced its stars of 2020. Out of 12,777 products sent in from 106 different countries, Ummera Smoked Products in Ireland was awarded a 3-star Great Taste award, which means the product was described by judges as extraordinarily tasty for its Smoked Organic Irish Salmon.
Judged by 144 of the most discerning palates, belonging to food critics, chefs, cooks, restaurateurs, buyers, retailers and producers, as well as food writers and journalists, Great Taste is the most coveted of all food and drink awards. As well as a badge of honour, the unmistakeable black and gold Great Taste label is a signpost to an outstanding product, which has been discovered through hours and hours of blind tasting.
This year’s winners have been found through a combination of remote judging and socially distanced judging sessions, after the lockdown began just one week into the schedule. This necessitated a swift and comprehensive reinvention of the Great Taste process to ensure that robust judging standards were maintained and the quality of feedback was not compromised, all in time to provide a much-needed boost for food and drink producers during the all-important Christmas period.
Anthony Creswell, MD of Ummera Smokehouse explains: Seventeen years ago we were awarded a Silver 2 Star for our Smoked Organic Salmon, then Ten years ago in 2000 we were seriously honoured to be awarded a 3 Star Gold and a Golden Fork for our Smoked Silverhill Duck Breasts, and so we thought that ten years on we should enter again. And now we can put the 3 Star Gold logo on our smoked salmon! A couple of comments from the judges:
“Lovely texture, great mouthfeel, moist but in no way greasy, and a level of smoke that is measured to perfection. The salt level is also spot-on - in no way intrusive, its presence detected but only serving to lift and enhance the flavour and honesty of the fish. As one judge commented, 'as good a piece of smoked salmon as I've had in years.”
“This smoked salmon has a deep brownish orange colour and a smokey nutty wood aroma. The flesh is tender, creamy and rich in the mouth and the fish is moist but not flabby or greasy. There is a lovely natural fruity sweetness and a pleasant amount of salt that helps to brighten, lift and accentuate the fish's flavour. The fish is buttery and rich and has maintained plenty of clean minerality . The smoke brings a richness and fruitiness although is possibly a little too intense - some found a hint of acrid bitterness. Over all however this is fine piece of fish that has been well smoked.”
“A simple description for a product that delivers glorious flavours. This smoked salmon has been treated with great care, skill and precision. There is just the right level of smoke. It is rich but light, enhancing not dominating the fish. The salmon has an excellent texture, meaty and full of flavour. The salt is perfectly balanced, adding depth to a product that provides everything you could ask for in smoked farmed salmon.”
Recognised as a stamp of excellence among consumers and retailers alike, Great Taste values taste above all else, with no regard for branding and packaging. Whether it is cake, coffee, kippers or kombucha being judged, all products are removed from their wrapper, jar, box or bottle before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a 1-, 2- or 3-star award.
There were 12,777 entries into Great Taste this year and of those products, 205 have been awarded a 3-star, 1,294 received a 2-star and 3,818 were awarded a 1-star accolade. The panel of judges this year included; cook, writer and champion of sustainable food, Melissa Hemsley, cook, writer, stylist and voice of modern vegetarian cooking, Anna Jones, celebrated Spanish chef, José Pizarro, Kavi Thakrar from Dishoom, food writer and cook, Xanthe Clay, and baker and author, Martha Collison, as well as food buyers from Selfridges, Fortnum & Mason and Waitrose. These esteemed palates have together tasted and re-judged the 3-star winners to finally agree on the Golden Fork Trophy recipients and the Great Taste 2020 Supreme Champion.
Great Taste 2020 will reach its exciting finale on October 22nd, when the Golden Fork trophy winners and the Great Taste Supreme Champion 2020 are announced at the virtual Great Taste Golden Fork awards event. And, you've guessed it, Ummera are in the final three for Ireland!
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Date: 7th October 2020
For more information:
Anthony Creswell
info@ummera.com +353 23 8846644
press release
“No Trick, Just Treat”…at the Metropole Hotel this October
It’s all treats and no tricks at the The Metropole Hotel in Cork this October. The popular hotel has launched its takeaway menu which is bursting with local cuisine and fancy treats for people to enjoy from the comfort of their own homes.
The Brunch Box is one of the most popular items on the take away menu. For €25 you can be treated to a selection of breads and dips, smoked salmon, chive cream cheese, smashed avocado, parma ham, homemade pickles and tomato relish. Also included are buttermilk pancakes with chantilly cream, maple syrup and berry compote.
On the take away menu is the Met’s relaxing Classic Afternoon tea, which really is something to be savoured. The top class offering comprises of freshly made scones with homemade clotted cream and succulent jam; perfectly cut sandwiches and a selection of mouth-watering treats.
Included in the menu are mini chocolate fondants, mini macaroons, lemon curd tarts and mini Victoria sponge. The sandwich menu includes a classic ham and Swiss cheese on white bloomer, Cork’s spiced beef rocket horseradish on brown bloomer, Cucumber Philly cheese and cress on white bloomer and smoked salmon, avocado mayonnaise and cress on soda.
As a special treat all guests who order takeaway food during October will be entered into a draw to win the Metropole’s “Brunch and Bubbles” overnight package. This includes bottomless brunch, overnight stay and breakfast.
General Manager of the Metropole Hotel, Roger Russell said: “It is sad for us not to be able to welcome our guests for afternoon tea and dinner at the moment but the priority is making sure everyone stays safe. We do love that we can still connect and see our guests by having this service available and that people can enjoy these wonderful treats at home.”
Sandra Murphy of the Metropole Hotel said: “We are so excited by our wonderful take-away menus at the Metropole Hotel. They are jam packed with so many delicious treats and they are flying out the door. This October is one like no other so if we can bring some joy to people’s homes with our Brunch Boxes and Afternoon Tea at Home treats then we are delighted to be able to do that.”
Special dietary requirements can also be catered for on request. The price of the takeaway packages start at €25 per person and can be booked online on www.themetropolehotel.ie or by calling 021 4643700.
The Metropole Hotel is part of the Trigon Hotel Group, which has 334 guest rooms across three hotels in Cork. The group comprises of the Cork International Hotel, The Metropole Hotel and the Cork Airport Hotel.
Sobrasada
Taste of the Week.
O'Mahony's Pork Burger with Sobrasada.
Thanks to O'Mahony Butchers in the English Market (Grand Parade end) and to Neighbourfood, we've got another delicious Taste of the Week. The secret here is surely the Sobrasada. What is Sobrasada? You might well ask.
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| Pic from Neighbourfood listing |
Great Taste reveals trophy nominations,
as Golden Forks go virtual
Following a record-breaking 12,777 entries judged over 14 weeks, Great Taste has named this year’s Golden Fork nominees, with the big winners set to be announced during a virtual ceremony on Thursday 22 October. Taking place across the Guild of Fine Food’s social media channels and website from 10am – 6pm, this online event will allow more people than ever to share in the drama and excitement of Great Taste’s grand finale, as the world’s most trusted food and drink awards shines a spotlight on the best of the best.
Coming later in the year than usual, after the lockdown interrupted judging just one week into the schedule, the Golden Fork trophy announcements will provide a vital boost for the industry during the all-important run-up to Christmas. Following many weeks of remote judging, followed by socially distanced judging in London and Dorset, the virtual Golden Fork event will be the final instalment in a Great Taste calendar that has been reinvented at every stage, in order to stimulate much-needed consumer support for independent retail and hospitality over the challenging months ahead.
Beginning at 10am with the first regional trophy, the Golden Fork winners will be shared at 30 minute intervals throughout the day, building to the announcement of the Great Taste Supreme Champion 2020 at 6pm. A host of Great Taste supporters and judges will reveal the winners, with a line-up including food writer and cook, Xanthe Clay, baker and author, Martha Collison, wine writer and presenter, Jane Parkinson, food and drink broadcaster, Nigel Barden, and James Golding, Chef Director of THE PIG hotel group.
Food lovers, producers, retailers, buyers and chefs can keep up with all the Great Taste Golden Fork announcements via the following channels:
Facebook: @greattasteawards
Instagram: guildoffinefood
Twitter: @guildoffinefood
YouTube: Guild of Fine Food
Website: gff.co.uk/greattaste
#GreatTasteAwards
Great Taste 2020 Golden Fork awards and nominations:
10:00 Golden Fork from London & the South East, sponsored by Stoke Park
Bermondsey Street Honey for Royal Albert Dock Honey
Iain Spigs for Cumberland Sausage
Moving Mountains Foods for Moving Mountains® Sausage Burger
10:30 Golden Fork from East Anglia
Alder Tree for Blackcurrant Fruit Cream Ice
Linden Leaf Botanicals for Le Rêve Organic Molecular Absinthe
SO Drinks for Seville Orange Gin
11:00 Golden Fork from the Midlands
47 Degrees Coffee for Colombian Supremo
The Coffee Collaborative for Coffee Collaborative Genius Blend
Redhill Farm Free Range Pork for Free Range Pork Shoulder
11:30 Golden Fork from the North of England, sponsored by Fine Food Show North
Di Meo's Ice Cream for 100% Pure Bronte Pistachio Gelato
The Lost Barn Coffee Roasters for Bloomsbury Blend
Poetic License Distillery for Northern Dry Gin
12:00 Golden Fork from Scotland
Sarah Gray’s for Sarah Gray’s Raspberry Jam
Shortbread House of Edinburgh for Pea Green Boat Cheese Sablés - Fennel and Chilli
Tayport Distillery for 1992 Raspberry Liqueur
12:30 Golden Fork from Northern Ireland, sponsored by Invest NI
Baronscourt Estate for Wild Sika Venison French Rack
Craic Foods for Black Garlic & Porcini Sea Salt
The Little Bakehouse for Abernethy Lemon Curd
13:00 Golden Fork from Ireland, sponsored by Bord Bia
Crossogue Preserves for Gooseberry Spread
James Whelan Butchers for Heritage Cure Ham
Ummera Smoked Products for Smoked Irish Organic Salmon
13:30 Golden Fork from Wales, sponsored by Food and Drink Wales
Conwy Kombucha for Blighty Booch Kombucha Organic Ginger
Mario's Luxury Dairy Ice Cream for Mario’s Red Cherry Sorbet
Wenallt Hive for Honey Vinegar with Raspberries
14:00 Golden Fork from the South West, sponsored by Bishop Fleming
The Artisan Kitchen for Pink Gin Marmalade
Capreolus Fine Foods for Smoked Pancetta
Jess's Ladies Organic Farm Milk for Jess's Ladies Organic Double Cream
14:30 Golden Fork for Best Imported Food, sponsored by Speciality & Fine Food Fair
Anchoas Hazas for Anchoas Hazas | Anchovies (Spain)
Caseificio Il Fiorino Srl for Riserva del Fondatore Fiorini Duilio (Italy)
Embutidos Ferju for Cecina de León IGP (Spain)
15:00 Ambient Product of the Year
15:30 Nigel Barden Heritage Award, sponsored by Dunbia
16:00 Great Taste Startisan of the Year, sponsored by Partridges
16:30 Charcuterie Product of the Year, sponsored by Fine Food Digest
17:00 Small Artisan Producer of the Year
17:30 Contribution to Fine Food, sponsored by the Guild of Fine Food
18:00 Great Taste Supreme Champion 2020
Details of this year’s 1-, 2- and 3-star winners can be found at www.greattasteawards.co.uk and a wide range of award winning products are available to buy in delis, farm shops and independent retail outlets across the country.
press release
Tindal Helmed Spanish Wine Week Webinar
The evolutionary journey of Spanish Wine
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| A "cathedral" in Jerez |
Back in 2013, at a dinner in Ballymaloe House, Telmo RodrÃguez declared that wine in Spain “had been in the wrong hands, now it is starting to be in the right hands. I am between a boring generation and an exciting generation”.
Now Telmo finds himself handing over the baton to that new generation of Spanish winemakers, as he told this week’s Spanish Wine Week webinar hosted by Tindal’s Harriet Tindal MW.
After 30 years pushing the boundary, he is excited in his new role as mentor. “There is a most exciting new generation, time now to help and support them, to pass on the experience…. especially to help and push on the kids from the countryside. Now I love to teach and leave the others to do the job. I’m very proud of the last 30 years, recuperating grapes, recuperating vineyards. Now’s the time to recuperate the small grower.”
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| Mountain wine |
But it had disappeared and off he went to Malaga and began to search for the high altitude old vineyards and, as is his habit, talked a lot to the old people. He didn’t get too far but, in 1998, settled on an area and with advice from Château Y’Quem, started production. He secured a plot and then planted it with Moscatel. It took three or four years. He finally got it right and the results were exquisite.
Harriet Tindal got the best from a strong line-up for the seminar which was titled "The Progress of Tradition. A discussion on the evolutionary journey of Spanish Wine.” Telmo’s colleagues on the panel were Jonatan GarcÃa, Suertes del Marques, Tenerife; Jan Petersen, Fernando de Castilla, Jerez; and Sara Pérez, Mas Martinet, Priorat.
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| The dazzling white albariza soil of Jerez |
When Jan Petersen took over Fernando de Castilla in 2000, the small firm was already well-known in Spain for the quality of its sherries and brandies. The firm organised new staff in both production and sales and that, along with the acquisition of a neighbouring high-quality vineyard in 2001, led to their wines being recognised worldwide. In 2000, they were selling 30,000 bottles, now it is 400,000.
In his previous work with Osbournes, Jan had noticed a tendency towards buying better quality sherry. “There was a trend towards quality and we (Fernando de Castilla) helped create that trend, making more interesting sherry. We will always remain in that premium sector, will never supply big supermarket chains. We are also working hard on our brandy (which is raised in sherry casks). We have a very good network of distributors who, like Tindal, share our philosophy.
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| With Telmo (right) in Ballymaloe 2013 |
“History, that’s where we need to start, making tradition into modernity. Jerez is the most traditional wine area in Spain as wine has been made here for over 3,000 years. People call me a sherry romantic but go back in history and see what kinds of wines were appreciated. The cheap sherry market is dying. Indeed, the average age of consumers for one of the best known brands was surveyed at 77 years old.”
Jan is more into the lighter sherries and the firm bottles no less than five wines En Rama. “We were the first to use clear bottles for sherry and now some of the bigger companies have followed us. Lots of smaller companies didn’t exist 20 years ago are finding customers.”
“To make the highest quality, you need the highest quality fruit - you need to start in the vineyard. We harvest by hand and we don’t transport the fragile young wines to the cellar immediately - we wait a year to take them to the cathedrals of wine.” Lots of attention to detail here also, floors are watered regularly, good ventilation is maintained and the cellar faces the Atlantic.
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| Sometimes, the old ways are best. In Priorat. |
Harriet introduced Sara Pérez and told us she was “pushing barriers in Priorat”. And you could see straight away that Sara is determined to get the very best from the granitic and schist soil of the land, a land capable of so much diversity in its wines.
“We must stretch ourselves, need to express our place, our small vineyards, our magic soil, in our wines. It is important to live together with our tradition and future. We don’t use a lot of technology. If we ignore the past (which includes orange and sweet wine), we’ll not have doors and windows to the future.”
Harriet had many slides, photos and videos to illustrate the various points but the one that stood out for me was that of the amazing extended vines of Jonatan GarcÃa in Tenerife. These are over 100 years old and stretch to between 40 and 50 meters. They take a different kind of pruning!
They grow mostly red grapes with Listán Negra the most popular. But there are many varieties on the island, most with unfamiliar names. There are some 50 indigenous grapes and they are still counting.
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| The long vines of Tenerife |
He was asked if manpower is a problem for him. “I’m a bit lucky. There are lots of young people familiar with the vines, always family to help and more manpower available at weekends.”
Spain, with its youth, its innovation, its diversity of terroir, (“a continent more than a country”, one speaker said), its huge selection of styles and grapes, its reserve of experience (as illustrated by Telmo (born into wine), and there are many more)), its respect for the past, its well-made well-priced wines, is very well placed indeed to be a major player at the quality end of the wine market for decades to come. Salud!
While sometimes sailor Telmo may be passing on the baton, that didn’t stop him from getting up early on the morning of the seminar to attend to the harvest. It was pretty cold outside - “I tell people the Rioja harvest is in winter” and he had the fire blazing in the background. Zoom doesn’t miss much.
