West fork summer 2013

A look at West Cork’s popular farmers’ markets

A look at West Cork’s A look at West Cork’s Market li fe

FRESH PRODUCE, LOCAL INGREDIENTS AND GREAT CUSTOMER SERVICE

Summer 2013

Simon CoveneyMinister for Agricultureon food, fishing and West Cork

A family affairMeet the owners of Dunmanway's Baking Emporium Ltd

PLUS

A Taste ofWest CorkFood Festival2013 guide

INSIDE

IRELAND'S SECOND BIGGEST FISHING PORTWe talk to a local skipperALSOSWEET SUMMER TREATS Nanny Anne returns...with her ICA palsSUMMER DRINKSMake the perfect G&T, Mojito, Pimms and more...

INSIDE

IRELAND'S SECOND IRELAND'S SECOND Castletownbere

Contents

ideas publishing branding digital design creativestar

Publisher Star Creative, part of Southern Star GroupManaging Director Sean MahonEditor Con DowningCreative Director Sara Haggerty Advertising Sales Donnchadh Crowley Printer Webprint Concepts, Cork

For all Star Creative enquiries please call 00 353 (0)28 21200 or [email protected]

Welcometo a gastro

nomic summer!

West Cork sty

le...

Welcome to our summer edition of West Fork, the magazine that celebrates West Cork’s passion for growing, producing, retailing, cooking and serving the area’s renowned, locally produced food. This time you’ll find some new features as well as established favourites as our journey winds its way through West Cork taking in the fishing industry in Castletownbere, farmers’ markets in Clonakilty, Skibbereen and Bantry, Nanny Anne and friends in Leap and local bakers in Dunmanway. In addition, there’s lots of great recipes, we hear from Simon Coveney, Minister for Agriculture, Food and the Marine, learn about fermentation, mix some refreshing summer drinks and much more. Thank you and happy birthday to our sponsors, Drinagh Spar who are celebrating 20 years of local grocery retailing in Skibbereen. See page 20 for a chance to win full catered for BBQ supplied by Drinagh. Finally, if you’re a West Cork local or here on holiday we hope you have a wonderful summer and would ask that wherever possible you support our local food industry with your custom.

“Drinagh is delighted to be this years sponsor of the West Fork magazine. We have a proud tradition of serving our local community since 1923. Over the years we have experienced many changes to our business, with one of the most significant being the development of the new grocery & hard-ware stores in Skibbereen in 1993 – some 20 years ago. As our business grew, so did our hardware & grocery departments. Thankfully the growth in this business continues and we hope to be around to serve the community for at least another 90 years!”

WIN YOUR OWN GATHERINGTHIS SUMMER WITHSPAR DRINAGH

BBQCatered

Party!

Spend €50 and be in with a chance of winning a BBQ party catered for by SPAR Drinagh to the value of €400

3Chances

to win!Draw in

June, July

& August

See Page 20-21 for details

Martin O’MahonyStores ManagerDrinagh Co-Op

Martin O’Mahony

Starters - snippets and insights from the West Cork food scene 4 It’s a family affair. Meet the owners of Dunmanway’s Baking Emporium 6 Spotlight on two local chefs 8 Castletownbere delivering fresh fish to our tables every day 10 The story behind Firehouse bakery on Heir Island 12 A look at market life in the thriving West Cork farmers markets 14 ‘A Taste of West Cork‘ Food Festival See what’s on this year 16 Kitchens Special - the heart of the home 18 Drinagh Co-Op celebrates its 20th birthday! 20 Nanny Anne and friends summer cooking 24 Step back in time with Cork’s best recipes 26Deli Counter 28Sally McKenna on the art of fermentation 32West Cork Farmers’ Market guide 36 Final Word - Simon Coveney, Minister of Agriculture, Food and the Marine 38

Final Word - Simon Coveney, Minister of

Summer 2013Front of house

Enjoy!The West Fork team

West Cork celebrates

World Sherry Day

Starte rsFOR

Snippets and Insights into the West Cork Food Scene

WEST CORK is getting ready to enjoy World Sherry Day with a very special event at Manning’s Emporium in Ballylickey later this month. Do you know your Fino from your Oloroso, or indeed your Manzanilla? If the answer to these questions is never and no, then perhaps you should remedy this by getting yourself ready to enjoy World Sherry Day 2013. With special events taking place right across the globe, Manning’s Emporium

in Ballylickey, Co. Cork, is joining the global sherry appreciation day on Sunday, May 26, with a very special event that will include a fantastic selection of sherry and some locally produced artisan food. Manning’s in Ballyl-ickey is an institution when it comes to good food and wine in West

Cork, so it’s only fitting that Andrew Heath and his team represent Ireland on World Sherry Day. ‘This is all about getting to know how good sherry can be. We are all used to the rather dull image of a glass of

Fishy Fishy Café of Kinsale took home the prize for Best Seafood Ex-perience in Ireland and Idaho Café was named Best Café in Ireland at the Santa Rita/LIFE Magazine Irish Restaurant Awards 2013, in The Burlington Hotel, Monday June 10th. Almost 800 restaurateurs and industry players turned out to attend Ireland’s biggest ever Restaurant awards where Regional and All-Ireland winners were an-nounced for Cork in the following categories:

Cork success at Restaurant Awards

WIN a 2 night break and an evening meal at

Located in the centre of Kinsale only 20 minutes from Cork City within touching distance of Kin-sale’s many famous bars and restaurants, this Georgian building is a perfect blend of comfort, old world charm and character. Café & Artisan Food StoreOur Café & Food Store offers a wide range of fresh products produced daily in-house by our chefs. A selection of great food can be purchased including hampers, our Fresh from Kinsale range, Ballymaloe products, chocolates and many more gourmet treats. We also offer a delicious menu with daily specials, salads, takeaway lunches and coffees with the addition of a boutique bakery serving freshly baked breads, pastries and home-made bread – a real foodie Heaven. Open 7 Days a weekOur Café, Boutique Bakery and Food Store is open from 8.30-6 pm

sherry, mostly sweet and always warm, but there are so many more varieties out there to try. We want to show you that sherry is a great wine on its own but even better with food. will be, we hope, an event that will convert you to the joys of good sherry,’ Andrew Heath of Manning’s said.For more information about World Sherry Day on Sunday, May 26, con-tact Andrew at Manning’s Emporium on 027 50456 or log on to www.world-sherryday.com.

at The Old Bank Town House, KinsaleA Georgian ResidenceAccommodation Café Gourmet Food Store

Q. What is your favourite thing about Kinsale?(Best answers entered into the draw) Name...............................................................

Address..........................................................................................................................................................................................................................................................................................

Tel No...............................................................

Email................................................................Please post this to Cassandra, c/o The Blue Haven Hotel, 3/4 Pearse Street, Kinsale, Co. Cork.Terms & Conditions apply.

www.oldbankhousekinsale.com Tel: 021-4706090 [email protected]

EXTENSIVE TAKEAWAY MENUDaily From 12pm- 10 pm

Local Delivery Service

Live music every weekend.Scan here for Schedule.

Book the Mariner for your Private Function

Flexible Catering Options Available .

Wide Variety of Menu Options Available to suit all tastes and budgets.

“Excellent food” Reviewed 11 June 2013

A large choice of fish on the daily dish menu as one would expect. Friendly and efficient staff. Definitely would eat here again

“Great pizzas!!” Reviewed 12 May 2013

In Bantry for the weekend so tried here, food was lovely, freshly prepared and great value, pizzas went down very well with our party as did the delicious desserts.

“Quality food at a reasonable price” Reviewed 8 April 2013

It's hard to find a restaurant which caters to our younger children and to us alike, but �e Brick Oven came up trumps

4 West Fork magazine

West Fork magazine 5

Locally caught Fresh Fish, sourced from our trawlers fishing out ofUnion Hall, Baltimore, Schull and Kinsale.

Fish is prepared to customer requirements by our courteous and skilled Staff.

Marsh Road, Skibbereen, Co. CorkT: 028 21869 • Fax: 028 21885

E: [email protected] • www.thefishstation.ie

Marcel, our Shop Manager is a Chef and he along with all

our staff are happy to give cooking tips and suggestions.

THE FRESHEST FISH ON YOUR DOORSTEP ...

KIDDIES CORNER: Fish fingers, fish cakes, fish goujons.

FISH SUPPLIERS TO:Restaurant, Hotels and

Outside Catering Companies.

Follow us on Facebookor call in for our

DAILY SPECIAL OFFERS

SEE OUR HUGE SELECTION OF FRESH FISH, SHELLFISH AND FROZEN FISH

Irish Yogurts wins Ulster Bank Business Achievers category CLONAKILTY’S Irish Yogurts Limited has been named winner of the Food and Drink award at the national final of the Ulster Bank Business Achievers Awards 2012, which took place at the Mansion House in Dublin on May 30th. Irish Yogurts was established in 1994 by Diarmuid O’Sullivan with the aim of pro-ducing traditional churn-made yogurt to be supplied to retail outlets nationwide. Produced in Diarmuid’s native Clonakilty, the company has 160 employees and operates from two sites in the town, using milk from the O’Sullivan family farm. With over 100 yogurt products on the market across 10 ranges the company sold 52 million pots of yogurt in 2012 in Ireland, UK, Europe and the United Arab Emirates. Irish Yogurts sells to retailers such as Tesco, Dunnes, SuperValu, Super-quin, Aldi and Lidl as well as Tesco UK, Morrisons and Asda in the UK.

Accepting the award, Diarmuid O’Sullivan said: ‘We are thrilled to be taking home the Food and Drink Award. This is a great boost for our company and our staff, whose hard work and dedication has played an integral part in our suc-cess. I would like to accept this award on their behalf.’Along with Irish Yogurts Limited, seven other leading businesses from across the country were named national winners in their individual award categories.The overall Ulster Bank Business Achievers Award winner was CDE Global.

For further information on the 2012 Ulster Bank Busi-ness Achievers Awards and award winners, go to www.businessachieversaward.com

l FISHY FISHY CAFÉ Best Seafood Experience in Ireland 2013, sponsored by Wrights of Howth

l IDAHO CAFÉ Best Café in Ireland 2013, sponsored by United Coffee

l GLENILEN FARM Lo-cal Food Hero in Ireland 2013, sponsored by LIFE Magazine

l CORNSTORE RESTAU-RANT Best Kids Size Me in Munster, sponsored by Heinz

l HAYFIELD MANOR Best Wine Experience in Munster, sponsored by Thomas Barton

l GLENILEN Farm owners, Valerie and Alan Kingston, won the Local Food Heroes Award, spon-sored by Sunday Inde-pendent LIFE Magazine. Their business which operates out of Dri-moleague in West Cork, was a popular choice among restaurateurs and suppliers alike.

Cork success at Restaurant Awards

Georgina Campbell’s best restaurants in Ireland does a splendid job of capturing the quality and ease of Arun-del’s Bar and Restaurant in Ahakista on the Sheep’s Head Peninsula. The guidebook says: ‘this really is a very pleasant place to be. There’s a real welcome and the food is lovely. It deserves to succeed.’ This harbour-side pub – which has been in the Arundel family for more than 100 years – offers a traditional pub and a family-friendly restaurant, and an amazing new dining room.

Arundel’s by the PierA real family welcome

MUSIC EVERY SATURDAY NIGHTLunch & A La Carte Menus Available

From 12.30-8.30pm Each DayOutside Catering & Home-baking Available

Rath, Baltimore028 20383


Nora Strong talks to Dunmanway-based chef-turned-baker Andreas Haubold

Nora Strong talks to Dunmanway-based

The Baking Emporium

WHEN you see the shining white vans of The Baking Emporium Ltd, stacked with bread, cakes and confectionery of all kinds, flying round the county, it is perhaps hard to imagine it all started with two young Germans, who were just 23 years of age. Ingrid and Andreas Haubold, were poring over the newspa-per in their tiny flat in Berlin, when they saw a small advertisement for a property for sale in Ireland. They saw the opportunity for their dream to come true – to open a restau-rant. ‘We had been once to Ireland in 1978 and that had triggered something,’ Andreas explained. ‘We were innocent and naive but we fell in love with this old house (Bridgemount) in Dunmanway on that sunny day – this wonderful space.

We must have been slightly nuts.’ They hardly made enough money to pay the mortgage but, with the help of their Irish neighbours, they ran their res-taurant and guest house and raised two sons, Christian and Nikolai, for 18 years. ‘We spoke very little English at first and we had so much help from Irish girls who worked with and for us. They have been loyal over the years. ‘When they got married we were invited to their weddings. It was so special for us, as Germans, to be included.’In 1993, they started making cakes for a coffee shop in Cork. It started with just four cakes but the orders were coming in three times a week. Before they knew it they were supplying Roches Stores and other establishments until the Celtic Tiger and the euro changed everything and brought in imported frozen cakes and fancy patisseries. At that time they were employing a baker who was making bread using spelt, flour made from an ancient variety of wheat, which is far easier for people to digest than more modern flours. They started supplying a health food shop in Bandon followed quickly by other outlets. Their artisan loaves just flew off the shelves and in 2006, they started going to farmers’ markets. They were able to talk directly to the people who bought their food. ‘When

the customer told you that this loaf of bread was really nice, it was a unique experience for us. Until then we had no link with who was eating our food. ‘In 1999 we had closed the restaurant which was very sad for me because I am a chef and nursed the dream of having a restaurant – once a chef always a chef – but I found that doing the markets satisfies me and gives me the same sort of effect; hectic, busy.’ Social EventThis is a family business. The Baking Em-porium Ltd make cakes, confectionery, quiches, breads and will cater for private functions. It was a conscious decision to retain the family basis rather than expand into big production. Ingrid is a director of the company and

really likes working in farmers’ markets. Christian, now 28 years old, has always been part of the business too but not as a baker. He studied multi-media in Cork and is now a commercial photographer – he took these pictures. He designed the website and designs all the printed ma-terials they use at The Baking Emporium – brochures and bags for example. Nikolai, aged 25, works two and half days in the bakery and put his hands to most things in the business though he works primarily as a landscaper. ‘Our customers don’t just buy the bread, it is like a social event for us,’ said Andreas Haubold. The Baking Emporium Ltd, Dunmanway, Co. CorkTel: 023 88 45260 Email: [email protected]. bakingemporiumltd.com

The Baking Emporiuma true family business

It,s a family affair

‘We spoke very little English at first and we had so much help from Irish girls who worked with and for us’

‘We spoke very little English at first and ‘We spoke very little English at first and ‘We spoke very little English at first and we had so much help from Irish girls who we had so much help from Irish girls who we had so much help from Irish girls who we had so much help from Irish girls who ‘We spoke very little English at first and we had so much help from Irish girls who ‘We spoke very little English at first and ‘We spoke very little English at first and we had so much help from Irish girls who ‘We spoke very little English at first and ‘We spoke very little English at first and we had so much help from Irish girls who ‘We spoke very little English at first and

worked with and for us’worked with and for us’we had so much help from Irish girls who worked with and for us’we had so much help from Irish girls who we had so much help from Irish girls who worked with and for us’we had so much help from Irish girls who ‘We spoke very little English at first and we had so much help from Irish girls who worked with and for us’

Quality, Service and supporting local artisan food

Shop at Barryroe’s very own recently re-designedout of town supermarket for everything you need

A l l produc ts sourced l oca l l y .Wes t Cork Ar t i san Food Supp l i ers

OPENING HOURS: Monday Thursday 8.00am to 6.30pmSaturday 8.30am to 5.30pm

Late Opening Friday until 7.00pm

Quality…. service and supporting local artisan food producers defines Barryroe Co-Op. Our in-store bakery covers the most extensive range of Irish and continental breads, sweet pastry delights from around the globe, sandwiches, rolls and wraps to capture the imagination of our custom-ers to ensure their return to our cold salad, hot deli and full butcher counter. Call in and see our new co-op café offering full Irish breakfast, a choice of carvery lunches and afternoon tea and a full range of Java Republic beverages.

Butcher DeptOur head butcher Joe O’Leary is trained to the highest standards to give you the qual-ity and service you would expect from your local butcher. We have sought out the best local farmers in West Cork to supply us with the highest stan-dard of meat available which is fully traceable from farm to fork. Joe and his team are always on hand to offer expert advice, cooking tips and are happy to cut your meat to order.

Carry Out Off LicenceBarryroe Co-Op stocks a wide selection of wines, spirits, liqueurs and beers offering options to suit every taste bud and wallet! And because there is an ever increasing demand for quality wine, Barryroe Co-Op has reflected this trend by stocking a selection of hundreds of wines from the bargain bottle to the premium tipple. You’ll never tire of our wine selection.

Barryroe CO-OPLislevane, Bandon, Co. Cork.Tel 023 884 [email protected]


Q How did you get into the food and restaurant business?A After studying hotel management in Westminster College, London, I returned to Clonakilty in 1978. At that time there was little opportunity for employment, so I opened the Sugan Kitchen in Pearse Street. Q What influences your choice of menus? A From day one, our menus have been influenced by the abundant se-lection of seafood and fresh produce available from the local area. Since we opened in 1978 we have always used local produce – something we have continued to do.

Q Tell us about your style of cook-ing: A I started out by training in classical French cookery, but really I try to simply serve people the food I would enjoy eat-ing.

Q Have you seen any changes in customers’ tastes and eating habits over the years?A People are far more aware of where their food comes from, which is obvi-

Brenda O’Crowley An Sugan Seafood Bar and Restaurant, Clonakilty

For 35 years, Brenda O’Crowley has been consistently preparing and presenting top-quality food with the best of

local ingredients at the family bar and restaurant in Clonakilty, which has won numerous awards over the years.

ously a good change, and our choice of food has become more wide and varied. In addition people are eating out more often therefore require more casual dining choices rather than fine dining.

Q What do you think has been the most important factor in the suc-cess of your business

A Hard work – an ethos imparted to me by my mother, Lily McCarthy, who emigrated to London from Rosscarbery in the 1930s

Q What advice would you give to any young,

aspiring chefs reading this?A Be prepared for hard work and be flexible and willing to learn. But, if you’re lucky enough to have children, make sure you give them your time.

Q Celebrities who have eaten at your restaurant?A Jeremy Irons, Maeve Binchy, Una Healy of the Saturdays, Des Lynam, Gabriel Byrne, Pat Short, Roy Harper and of course Seán Óg Ó hAilpín.

Q What do you think about the future? A The future for the food industry is bright in Ireland. We have some of the some of the best small artisan produc-ers in the world.

“I started out training in classical French cookery,but really I try to simply serve people the food I would enjoy eating. ”

Take 2 Top

West Cork Chefs

Famous for our great foodand relaxing atmosphere

Fresh fish delivered dailyChildren always welcome

...our Guesthouse- set in a beautiful Georgian house,

centrally located on a quiet side street and adja-cent to An Sugan

- walking distance from the town centre and all thebars, restaurants and attractions of Clonakilty

- seven double bedrooms, all en-suite with flatscreen televisions, iron/ironing boards, tea/coffee making facilities, hairdryers and extremely comfortablebeds

- we have great packages available for groupbookings who stay with us and eat with us

- all rates include our famous, ‘mouth watering’Irish Breakfast, using local produce such asO’Neill’s sausages and bacon, Clonakilty blackand white pudding and Shannonvale eggs,home-made Jams, An Sugan Brown Bread andApple Juice from Melagulla Orchard in Ovens, Co.Cork

...our Private Dining Room

- we have two newly renovated private dining roomswhich seat up to 50 people and are available for allfamily, social or corporate events

- the perfect venue for special occasions such as birth-days, communions, confirmations, pre/post weddingmeals and corporate events/dinners

- we create personalised menus and work with ourclients to deliver a menu that suits your needs (andbudget)

- we now also have a lovely beer garden located next tothe dining room, great for BBQs or somewhere to have a prosecco or cocktail reception before your dinner

An Sugan has been included in many guides and received many awards over the years, most recently we’ve been awarded an AA 3* rating for our Guesthouse.

t : +353 (0) 23 8833719 e: [email protected] w www.ansugan.com www.facebook.com/AnSuganClon

2012

2012

Seafood Bar,Restaurant and Acco mmodation

Famous for our great foodand relaxing atmosphere

Fresh fish delivered dailyChildren always welcome

...our Guesthouse- set in a beautiful Georgian house,

centrally located on a quiet side street and adjacent to An Sugan

- walking distance from the town centre and all thebars, restaurants and attractions of Clonakilty

- seven double bedrooms, all en-suite with flatscreen televisions, iron/ironing boards, tea/coffeemaking facilities, hairdryers and extremely comfortable beds

- we have great packages available for groupbookings who stay with us and eat with us

- all rates include our famous, ‘mouth watering’Irish Breakfast, using local produce such asO’Neill’s sausages and bacon, Clonakilty blackand white pudding and Shannonvale eggs,home-made Jams, An Sugan Brown Bread andApple Juice from Melagulla Orchard in Ovens, Co. Cork

...our Private Dining Room

- we have two newly renovated private dining roomswhich seat up to 50 people and are available for allfamily, social or corporate events

- the perfect venue for special occasions such as birth-days, communions, confirmations, pre/post weddingmeals and corporate events/dinners

- we create personalised menus and work with ourclients to deliver a menu that suits your needs (and budget)

- we now also have a lovely beer garden located next tothe dining room, great for BBQs or somewhere to havea prosecco or cocktail reception before your dinner

An Sugan has been included in many guides and received many awards over the years, most recently we’ve been awarded an AA 3* rating for our Guesthouse.

t : +353 (0) 23 8833719 e: [email protected] w www.ansugan.com www.facebook.com/AnSuganClon

2012

2012

Seafood Bar,Restaurant and Acco mmodation


.

Q How did you get into the food and restaurant business? A I started in the restaurant business from a very young age, working in local restaurants and hotels during summers and weekends. It gave me the love of cooking and I went on to train formally as a chef in CIT Cork. I spent two years with Mary O’Brien’s Stove Restaurant on Main Street, Skibbereen, and I got the opportunity to lease the business for a further five years. I took a major leap of faith and bought the Church Restaurant in 2003.

Q What influences your choice of menus?A Being a country girl, growing up and seeing the wonderful wholesome food made on our own farm here in West Cork, I try to carry this ethos through my own menus. I support West Cork pro-ducers, local farmers and fishermen and I find there is nothing like cooking fresh seafood that, literally, came off the boats that day.

Q Tell us about your style of cooking?A My team – Martin, Julie, Seamus, Nuri and Leanne – constantly strive for perfec-tion in their cooking, synergy of flavours, presentation, everything homemade from the finest breads, sauces, soups, desserts all combined with the best of awarding winning West Cork artisan food.

Q Have you seen any changes in customer’s tastes and eating habits over the yearsA Our customers are discerning and still want the best of what we offer, but they want value for money. We give this in spades with great value breakfast, lunch and evening a la carte menus. We offer complimentary glasses of wine with our early bird great value menu and we are really busy with group and occasion

Regina DalyThe Church Restaurant, Skibbereen

Chef Regina Daly, proprietor of the storied Church Restaurant in Skibbereen, has been working in the

business since she was very young. Ten years ago, she took a major leap of faith, buying her own restaurant.

bookings, as we can tailor menus to their budgets. Q What do you think has been the most important factor in the success of your business ?A Undoubtedly, one factor has made my business a success and that is the support of local people, particularly after the difficult period where my business was burnt down. The beautiful Church build-ing was burnt, almost to the ground, in 2006 and without the support of loyal family, friends and customers, it would never have been restored and reopened in 2009. I am forever grateful to them.

Q What advice would you give to any young aspiring chef reading this?A There is no point in glossing over the fact that working as a chef is hard work, so you really must love and enjoy it to make it your career. Also remember it’s a team who create the wonderful food

here at the Church and I am blessed with one of the best teams in all of Ireland, both in the kitchen and front of house. I couldn’t do this without them

Q Celebrities who have eaten at your restaurant?A Everyone is equal who eats in the Church and we offer them all the same great standard of food and service however if you really want to know....Jeremy Irons, David and Patsy Puttnam, Dr Pixie McKenna, Brian Dobson, Daithí O’Shea, Tommy Tiernan, Eddie Hobbs, Donnacha O’Callaghan, Derval O’Rourke, Darina Allen and many more!!

Q What do you think about the future?I am positive about the future. Like everyone in business, it hasn’t been easy, but we are in the middle of the tourist season, the restaurant is buzzing, the staff of over 20 I employ are working hard, but smiling through it and I really believe and hope the future is bright.

“Everyone is equal who eats in the Church and we offer them all the same great standard of food and service”

Reservations: 028 23635www.thechurchrestaurant.ie

www.facebook.com/thechurchrestaurant

Christmas at The Church Restaurant

Skibbereen

SATURDAY DECEMBER 8TH

Christmas lunch with complimentary mince pies.Evening dining accompanied by music with popular duo,

Tony & Sean

Christmas Party Nights FRIDAY DECEMBER 14TH

Mulled wine reception, Live DJ, Secret Santa & Gourmet Christmas West Cork Dinner Ticket price €35

SATURDAY DECEMBER 15TH Mulled wine reception, Live Band, Secret Santa & Gourmet

Christmas West Cork Dinner Ticket price €35 (limited bookings left!!)

Christmas Outside Catering Menu Take the stress out of your Christmas catering, enjoy our

extensive home baking, breads, desserts, cakes, gourmet hot food dishes, turkey, hams, spiced beef cooked to order.

**special offer every catering order over €20 a dozen Church homemade mince pies half price for only €6**

Christmas menus available all over the season so drop in and enjoy the Christmas spirit in the beautiful surroundings of

The Church Restaurant.

OPEN SEVEN DAYS;BREAKFAST SERVED MONDAY TO SATURDAY FROM 9AM,

ALL DAY LUNCHES, EXTENSIVE COFFEE & HOMEMADE DESSERT MENU

EVENING MEALS EVERY FRIDAY SATURDAY & SUNDAY FROM 6PM (CHRISTMAS HOURS WILL BE EXTENDED)

TRADITIONAL SUNDAY LUNCH MENU WITH THE NEWLY INTRODUCED POPULAR GIVE MUM A BREAK MENU

ONLY €49.95 FOR 2 ADULTS & 2 KIDS 3 COURSE MENU

Bridge St, SkibbereenCo Cork, 028 23625

For Reservations:

West Cork Breakfast cooked to order

A�ernoon Tea with Delicious homemade desserts, cakes, breads & pasteries made by our inhouse pastry chef Julie.

All Day Lunch from 12 with extensive hot food, salads and sandwich menu

Early Bird Evening Menu from 6.00pm-8.00pm

Evening A La Carte Menu - �e chefs at the church create sumptous menus using the best of West Cork’s produce including Union Hall seafood, local butcher’s steaks, lamb, chicken, local market salads

and vegetables.

Full bar including spirits, dra�s Heineken & Murphys, wide range of excellent wines, freshest ground co�ee & teas.

Open Seven Days

Open Sunday from 12 noon serving Traditional Sunday Lunch & Evening Meals

HOME CATERING MENU FOR ALL YOUR OCCASION NEEDS

Order from our summer catering menu with a range of hot and cold savoury dishes, salads, breads & desserts.

OPENING HOURSMonday-Saturday 9am-9pm | Sunday 12 noon-8pm

Real life in West Cork

From battling with gale force winds to restrictive quotas, Damien Turner’s passion for fishing is tinged with concern

for the future, writes Helen Riddell

Castletownbere delivering fresh fish to

our tables everyday

West Cork is famed for its seafood, yet few people sitting down in a res-taurant to eat the produce of its fresh Atlantic waters realise the effort, which brought it to their table. Fishing is one of the most dangerous occupations in Ireland. On a winter’s night, when most of us are safe at home, fishermen are battling gale force winds, driving rain and harsh conditions, just to make a living, whilst their families can only wait at home until they receive the phone call to say they’ve safely landed. Coupled with rising fuel costs, and di-minishing quotas, it is no career for the faint-hearted. Growing up in Cork city, Damien Turner, owner and skipper of the Castletown-bere-based trawler Róise Catriona never thought he’d end up as a fisherman. Holidaying on Bere Island as a child with some school friends, he ended up spend-ing the summer helping the late Patrick Murphy on his ferry service to and from the island. After leaving school at 18, Damien re-turned to Castletownbere and started fishing with the Downey family on the Sea Sparkle. Next he moved onto the Fiona Patricia, and gained his skippers ticket at Greencastle in Donegal. On 24th July 1992 he bought the Fiona Pa-tricia, and fished on her until she caught

fire and sank in 2001. Whilst fishing on the Fiona Patricia, Damien was awarded the EU Hygiene Standard, the only Irish fishing boat to be awarded this. Later in 2001, Damien purchased his cur-rent boat, the Róise Catriona, named after his young daughter Róise. Always keen to promote sustainable fishing, in 2006 the Róise Catríona was involved in net trials with BIM to promote the use of more environmentally-friendly, fishing gear.

Local CrewDamien has a crew of seven on the Róise Catriona, all of whom are from Castle-townbere. They work a system of two trips on, one trip off with each trip lasting on average five to six days, and landing on the seventh day. They fish mainly for white fish, and sell to the Castletownbere Fishermen’s Co-Op when they return. “I love fishing,” said Damien, “but it’s just the rules and regulations are making it harder and harder for us to make a liv-ing from it. I’d tell my nine year-old son Lochlann to stay away from fishing as a career. The quotas just aren’t there any more, and there is nothing to encourage the younger generation to take up fishing as a career. Europe is dictating what Irish fisherman can catch, but quotas and reg-ulations should be the same for all vessels


To add value to your business:

BIM Seafood Development Centre Clogheen Road, Clonakilty Co. Cork.

Email [email protected] Tel 01 2144280

www.bim.ie

Making more of Irish Seafood


‘I tell my son to stay away from fishing as a career. The quotas

just aren't there anymore’

fishing Irish waters.” The Irish fishing industry has been un-der threat ever since the country joined the EU in 1973. Under the terms of the accession agreement, Ireland reduced its rights to its waters. Irish fishermen are now entitled to fish just four percent of Irish waters, some of the richest fish-ing grounds in Europe; the rest is shared with other EU nations.

Larger EmployerDespite the problems facing the Irish fishing industry, it still provides em-ployment for nearly 12,000 people and generates annual revenue of more than €700 million. In Castletownbere alone, a recent survey by BIM found that 80% of jobs in the town are connected to the fishing industry. It has long been said that more fish is landed yearly at Cork Airport than at Castletownbere. An organisation, ‘Re-sponsible Irish Fish’ which Damien is a member of, is campaigning to encour-age the population to buy Irish-caught and locally-sourced fish. More than 100 Irish vessels and all four main fishing co-operatives have now signed up to the RIF label.Damien feels that the way forward for the Irish fishing industry is for everyone to work together. “Officials in the Maritime Research Institute and the department need to talk to the fishermen, we all need to work together for the future of this in-dustry.“

HOW MANY BOATS FISH OUT OF CASTLETOWNBERE?95 boats are currently registered to fish from Castletownbere.

HOW MANY PEOPLE ARE EMPLOYED DIRECTLY/INDIRECTLY IN AND AROUND CASTLETOWNBERE FOR FISHING?A recent survey found that 660 jobs represent-ing 81% of the employment in Castletownbere, are related to the fishing industry. In contrast 69% of employment in Killybegs is dependent on fishing.

WHAT OTHER KIND OF JOBS ARE INVOLVED IN THE FISHING INDUSTRY IN AND AROUND CASTLETOWNBERE?Apart from those involved directly in the fishing (ie, working on trawlers), there are a number of other industries in Castletownbere connected to the fishing industry, eg aquaculture, fish processing, fuel supply, chandlery supply compa-nies, transport companies, engineering and boat maintenance; also local shops provide supplies to fishing vessels. Indirectly – local bars/restau-rants/ accommodation providers also benefit. A local taxi service benefits from transporting foreign crews to and from Cork Airport for crew changeovers.

HOW MUCH FISH IS LANDED AT CASTLETOWNBERE PER ANNUM?Approx 18,000 tonnes of fish is landed at Castletownbere annually, with a value of approx €35-50m.

WHERE DOES CASTLETOWNBERE RANK AS AN IRISH FISHING PORTKillybegs is Ireland’s biggest fishing port, Castletownbere is the second biggest, but Castletownbere is Ireland’s largest white fish port.

HOW LONG HAS CASTLETOWNBERE BEEN A FISHING PORT?Records show that pilchard fishing was a major industry in Beara in the 1600s and 1700s. From the 1950s on fishing started up in a major way in the town. During the 1980s Berehaven was used by Eastern European factory ships, with up to 80 factory ships anchored in the port at any one time, with 5,000 crew between them. During the annual tuna season (July and August) many of the Killybegs fleet of large super trawlers also land in Castletownbere, along with up to 50 Spanish tuna boats.

WHERE DOES UNION HALL RANK?28 boats are registered to fish from Union Hall, compared to 95 from Castletownbere.

CASTLETOWNBEREThe facts and stats...

The centre provides infrastruc-tural facilities, including two incubation units, a processing hall, a test kitchen and a train-ing room where companies in the seafood sector can test and develop new ideas and concepts before moving to full scale production. The centre also provides expert seafood knowledge, including, processing technologies, pack-aging, market insights and new concept development to support and fast track market entry for the companies. The Seafood Development Centre delivers its services through five key platforms. These include: food in-novation, market research, product development, process development and Industrial scale-up. The centre provides bespoke solutions across these five key platforms to companies in the seafood sector. The Seafood Development Centre operates as a highly trusted industry advisory service, identifying added value opportunities and finding solutions to new and existing product development challenges. In delivering these services across the platforms the Centre’s core direction is the extension and protection of existing products, building new approaches and

products for emerging markets and creating viable product con-cepts from seafood to provide the seafood sector with a sustainable future within an expanding global marketplace. The seafood sector in Ireland is currently valued at €845 million and the Government’s target in

Food Harvest 2020 is to grow this sector to reach €1 billion by 2020. One of the key opportunities to achieve these targets is through a process of innovation and suc-cessful development of added value prod-ucts to ensure that Irish seafood companies are ready to meet ever changing consumer and market demands. The seafood industry is a global interna-tional business, yet even those companies that are focused on the domestic market compete with products from around the world. It is recognised that the Irish seafood sector has a huge potential to gain from the global market and opportunity and in so doing to create and sustain jobs and incomes for our coastal communities all around Ireland. The Seafood Develop-ment Centre will play its part in helping the industry achieve this potential.

For more information: Contact: SDC at 01-2144280

BIM’s Seafood Development CentreThe Seafood Development Centre (SDC) based in Clonakilty, Co. Cork, was formally opened in October 2009 as part of BIMs new strategic approach to further develop-ing the Irish seafood sector by encouraging companies to innovate and develop new

seafood products, new technologies and new skills development for the sector. Thus, the SDC represents a major part of Bord Iascaigh Mhara’s investment into the

seafood sector and in its ability to create jobs from a natural resource base.

ANY OTHER LINKS BETWEEN UNION HALL AND CASTLETOWNBERE?Many boats fishing from Union Hall would land at Castletownbere on occasion, and avail of services there, ie the ice plant, refuel-ling etc. The Irish South & West Fisheries Organisation, whilst based in Castletownbere would also have strong links with and support fishermen in Union Hall. At the time of the Tit Bonhomme tragedy, many Castletownbere fishermen and members of the Coast Guard unit travelled to Union Hall to assist in the search for the missing fishermen.


One year in the baking

WIN A DAY-LONG COURSEAT FIREHOUSE BAKERY AND BREAD SCHOOL

during the month of November, 2013

Simply tell us on which West Cork island is the Firehouse Bakery and

Bread School located...

Send your answer to [email protected], or by postwith your name, address and contact details - phone number or email - to:

Firehouse Competition, West Fork magazine, c/o Southern Star,Skibbereen, Co Cork, by Friday, August 30th, 2013.

COMPETITION

book Bread Revolution, in March 2012.But four years passed and, nice as Bath is, it wasn’t home. I thought that if there was going to be a bread revolution in Ireland, I wanted to be at the forefront of it. So the decision was made to return home and Laura and I loaded up our beat-up car and headed for Fishguard. One of the great things to come from the recession is that people are returning

to their butcher and their baker. People are more careful with their money, they expect value, want to know

where things are coming from and want to be more self-sufficient. For far too long we have been subjected to pre-sliced, pre-packed, mass-produced excuses for bread. It seems apt that we would make the rebel county home as we aim to establish a “bread revolution”.Fantastic ResponseHaving set up on Heir Island, we never really expected to see anyone beyond September. I honestly thought I would be spending the winter in Thailand. But the response since we opened has been fantastic. In just under a year we have seen people from all walks of life turning up at Cunnamore Pier to take the short ferry journey to beautiful Heir Island for a day’s bread making. Some have come out of interest, others out of intrigue, but everyone has left with a renewed passion for real bread and as much baked goods as they can carry. We have been overwhelmed by the sup-port and interest we have received since our doors opened on June 30th last year. Even through the depths of winter we still had people coming, something we never expected.

It is hard to think it has only been a year since my girlfriend Laura Moore and I packed our bags, turned our backs on our lives and careers in Bath and arrived on Cunnamore pier in West Cork with the idea of setting up The Firehouse Bakery and Bread School. As we stood there wait-ing to take the short ferry journey to Heir Island, I think it’s fair to say many people thought we were a little crazy. Giving up success-ful jobs and heading back to recession-hit Ireland, while most people were headed for the exit door, you can understand their doubts. For an island that boasts 27 permanent residents expectations for this venture did not extend beyond the summer months.I suppose it wasn’t that radical a move for me as I have never been one to take the simple path. It wasn’t that long ago that, having obtained a degree in corporate law, I chose to swap law books for chefs’ knives. Law degree in hand I signed up for a two-year course in professional cookery at Galway Mayo Institute of Technology. Working under Michelin-starred chef Kevin Thornton helped cement the foundations upon which I stand today. Having decided to take a year out I packed my rucksack, best mate in tow and started backpacking my way around the world. It was an adventure that even-tually took me to Bath in the UK, where I helped establish The Thoughtful Bread Company with Duncan Glendinning, put together on a shoestring budget with everything that we could beg, borrow and steal. It became an award-winning artisan bakery, and together we released our first

“It seems apt that we would make the rebel county home as we aim to establish a “bread revolution”

Patrick Ryan headed for West Cork not sure whether his baking adventure would succeed or fail

OOL

Send your answer to [email protected], or by postwith your name, address and contact details - phone number or email - to:

One year in the bakingFirehouse Bakery

Fish Seafood Deli, Burgatia, Rosscarbery, Co. Cork Peter Shanahan Shop 087-1215 248 ~ James Mobile Unit 087-603 4114

Email: [email protected] ~ www.fishrosscarbery.com

DELI CELEBRATING

From the West Cork Coast to your Kitchen

Peter Shanahan first opened the doors to Fish Seafood Deli in July 2011. Since then the shop has gone from strength to strength.

It is Peter’s passion to promote & help people to understand the wonderful array of fish & shellfish that are available to us as a nation. Not only is fish very simple to prepare, but of course the benefits of eating seafood is well known.

Over the past 2 years, the Deli continues to promote other local producers & innovative seafood products such as Glorious Sushi, Seaweed Salads & a variety of locally produced sauces, marinades & spices.

Peter also holds cooking demonstrations and provides advice on the best choice of seafood to suit your culinary needs. Why not call into Peter in the Deli or look out for James in the colourful Seafood Deli mobile unit to find out more!

SECOND ANNIVERSARY

Mary Ann's Bar & Restaurant

Patricia & Fergus O'MahonyMary Ann's Bar & Restaurant,Castletownshend, County Cork, Ireland

Tel +353 (0)28 36146 Mob 086 8510531e-mail: [email protected]

Bar Hours: Sunday to Wednesday 11:00am - 11:30pm Thursday to Saturday 11:00am - 12:30am

Food Served Every Day: Lunchtime 12:00pm - 2:30pm

Evenings 6:00pm - 9:00pm

We are mentioned in 40 International Guides and Food Directories, including the Egon Ronay Good Food Guide.The bar and restaurant have been featured in RTE TV programmes including "Out of the Blue" and on many occasions have been highlighted on BBC and ITV in connection with tourism and food.

Michelin PubFood Guide since 2000

Georgina Campbell Seafood Pub of Year 2008

Georgina Campbell Pub of Year 2012

Patricia O'Mahony B.I.M. Seafood Chef of the Year 2012

Guardian Gastro Guide


Innishannon-hotel.ie

Our Menu includes a selection of lite bites, all your old favourites

and an extensive range of sandwiches and salads

Daily specials also included

Food served 12 noon - 9pm Daily

021-4775121

For more details on all our upcoming events andspecial offers please visit www.celticrosshotel.com

e Kingfisher Bar at theCeltic Ross Hotel is the perfectplace for you and your family to relax,unwind and take in the breathtakingviews across Rosscarbery BayYou really are spoilt for choice ...• Enjoy our new bar menu featuring

the highest quality West Cork produce• Treat yourself to our sumptuous traditional

carvery lunch each Sunday 12-3pm

Delicious food and fantastic views... the perfect combination this summer!

...

Rosscarbery, West Cork • (023) [email protected] • www.celticrosshotel.com


West Cork,s Farmers MarketsSights and sounds of

Market li fe

We produce Organic Vegetables, Fruits and Organic free range eggs

Picked daily for the freshness

Devoy’s organic

l Contact us about our box deliveries locally and in Cork city.

l Visits to the farm by appointment.

l We will be doing a Summer open day. Enquiries welcome.

FARMERS’ markets have become hugely popular in West Cork in recent years, with savvy locals buying in to the concept and visitors to the area also loving the buzz that surrounds them, especially on fine summer days when produce is showcased at its optimum best.Here we showcase some of the most popular markets: Bantry and Clonakilty, which take place every Friday, and Skibbereen’s Saturday market. There are weekly markets – usually held in the morning – in Bandon on Saturdays, Castletownbere and Dunmanway on Thursdays , Kinsale on Wednesdays, Macroom on Tuesdays and Schull on Sundays.Further information: www.bordbia.ie/aboutfood/farmersmarkets

Certified Organic IE-ORG-02Ireland Agriculture

IOFGA 4814

John & Sara Devoy, Rosscarbery, Co. Cork. Tel: 087 2350900

e: [email protected] www.devoysorganicfarm.com

“I love keeping pigs. and I love producing somthing of high quality”Nathan WallSaddleback Pig Company

“I come from Iran originally and my cooking, particuarly the flatbreads reflects my origins”Ron de BruinRon’s Oven

C L O N A K I L T Y M A R K E T

Richy’s has been in business for over 11 years! We thrive on servingour guests with the best locally sourced produce in season.

Our Menu offers seafoods, salads, steaks, pizza and desserts- all made in house of course!

OPENING TIMESMON-SUN 5PM – 10PM

The team at Richy’s is looking forward to welcoming you this Summer

Come to Richy’s to experience the relaxed West Cork atmosphere and the superb food.

OPENING TIMES: Mon-Sun 9AM TIL 6PM Breakfast | Lunch | Afternoon Tea | Co�ee & Cakes

{Next to Tourist Office}Wolfe Tone Street, Clonakilty, Co Cork

023 8821852

HOME MADECAKES & PASTRIES

COELIAC SCONES & BREADS QUICHES

OUTSIDE CATERING &TAKE-AWAY MEALS

Call us about our veg box delivery


‘I love going to Bantry market every week. As well as the social aspect of meeting people, it’s con-venient and the local fresh produce provides healthy eating for my family. There’s a huge variety on offer from baking, olives, cheeses, meats, flowers and even handmade soaps’

Jocelyn Goggin on Bantry Market

“I spent 10 years working as a chef all over South East Asia and now do most of the local markets in West Cork”Piers Gourley-DimentAsian Junction

“I have 21 acres of orchard and our Bramleys are very popular with my regular customersJames ScannelMeasagulla Orchard

“I sell local Union Hall fish at Dunmanway, Bandon and Clon markets”Alan HassettBaltimore Fish

As local producers we love to meet the people we are growing for... it makes all the hard work worthwhile. This is our near-est market and we know a lot of our customers through the schooland community groupsSara DevoyDevoys Organic Farm

S K I B B E R E E N M A R K E T

B A N T R Y M A R K E T

‘We both enjoy shopping in Skibb Farmers market, it’s the fresh produce that’s the main draw for us. It’s also important to support local farmers as well’

Caroline O’Shea and Eileen O’Mahony, Skibbereen Market

High in IRON & Iodine

10TH

Anniversary

Friday September 6thl John Minihan “Food Producers” photographic exhibition Fields Coffee shop 6:30pml Food-Themed Table Quiz Baby Hannah’s bar 8:30pml Austrian evening with operettasRolfs Restaurant, Baltimore Saturday September 7thl ‘Harvesting the sun: how plants make food’ one-hour talk and presentationFields old Bakeryl Belling Food Awards The West Cork Hotel

Sunday September 8thl Cruise down River Ilen to Sherkin Island Traditional sports day with fish barbecueGAA Grounds and Fish Stationl Traditional barbecue and musicThe Leap Inn, Leap

Monday September 9thl “King of the Grill” and a Polish “Taste of West Cork” with live music, competitions and tastings.Fields Old Bakery Townsend Street.l “Italian Night” The Paragon, Main Streetl Irish night at the Glandore Inn, Glandorel Breakfast Seminar for Businesses

Tuesday September 10thl Secondary Schools’ Cookery Competition

Mercy Heights Skibbereenl Nolan’s Union Hall Smoked Fish open houseNolan’s, Union HallA Taste of the Sea dinnerMary Ann’s, Castletownsend l “A Taste of V.M.” Cooking by Gary O’HanlonThe West Cork Hotel.l “From Farm to Fork” - farm visit, butcher demonstration and beef feast with musicMichael Hurley’s organic beef farm, O’Driscolls butchers and Annie May’s bar and restaurant.l Cocktail making demonstration with tasting and champagne cocktail on arrival Cahalane’s Bar, Bridge Streetl “Echoes of Ireland” play in conjunction with the Heritage Centre.

Wednesday September 11thl A gardening experience with lunchInish Beg Island, Baltimorel Special Festival Seafood and ShellfishPlatters on offer all day Dinty’s Bar, Union Hall l Celtic Cook-OffThe West Cork Hotel

Thursday September 12thl Herbal medicine with Rosarie Byrne followed by lunch Glebe Gardensl “Al & Val cookery demo” Drinagh Coffee Shop l “From plot to plate” Glebe Gardens 7pm

l Gourmet Car Care Masterclass with gourmet burgers and hot dogsBlackwater Motors, Baltimore Roadl Western NightAn Chistin Beag, Bridge Street.

Friday September13thl Country MarketAbbeystrewery Hall. l Baking demonstrationCasey’s of Baltimorel Seaweed foraging and seaweed talkContact Jim Kennedy, Atlantic Kayakingl Art dinner featuring Matt Lamb paintingsMary Ann’s Castletownsend.l “Wild and Organic” Kalbo’s, North Streetl ‘Around the World’ dinner followed by West Cork Comedy eveningThe Sibin, Rath, Baltimore

Saturday September 14thl Farmers Market 10am to 2pmFairfield Car Parkl Fairtrade Pop Up restaurant Abbeystrewery Halll Tour of the Carbery IslesVincent and Rosaleen O’Driscolll “A Taste of West Cork Banquet”The Church Restaurantl Spanish Tapas The Riverside

Please note...There are many exciting events to be finalised, so please check the programme website for all up to date event information. Events can change or be cancelled.

Join us!Join us!Join us!Join us!Join us!

A Taste of West Cork A Taste of West Cork is celebrating its tenth anniversary and brings together a unique mix of food markets and demonstrations, cookery competitions, special dinners, brunches and banquets, food-tastings, talks, exhibitions, children’s events and more...Come join us at the West Cork Hotel on Tuesday, 6th August for the launch of the 10th annual Taste of West Cork Food Festival

Festival Programme Highlights

Daily events throughout the festival include: l Guided walks, workshops, open houses and farm visits (twice daily); check the website for details.

l “Sausage and Black Pudding” tasting plate on offer from all local pubs during the week of the festival.

l Signature Festival Cocktails from all participating pubs.

l Food movie cinema at weekends during the festival in the Town Hall

l Growing Awareness workshops, talks, demonstrations and exhibition, for school children and adults.

l Festival House Special including tea or coffee at Apple Betty’s

SUNDAY STREET MARKETThis year the Taste of West Cork’s annual market is back on the streets. With lots to offer everyone, from stalls preparing great fresh food, live music on the square, tradi-tional craft making to vintage farm machines, the day promises to be a memorable one and is a great way to end the week of festival activities.Come taste the great food of West Cork and feast your eyes on the beautiful craft of the region.

[email protected]: 085 810 6070www.atasteofwestcork.com



BELLING AWARDS AT THE WEST CORK HOTEL

The Belling Food Awards were inaugurated in 2011 as a part of the Taste of West Cork Food Festival, the aim of the awards is to recognise and acknowledge the huge contribution that Irish artisan food producers have made. The Belling West Cork Artisan Awards cele-brate both the creativity of the original artisan food producers, and also acknowledges the work of those newcomers who are crafting new spe-cialty foods on the ground in Ireland today.

Venue: West Cork Hotel, Saturday.

Belling West Cork Artisan Food Awards SEPTEMBER 7THSATURDAY

SECONDARY SCHOOLS’ COOKERY COMPETITION This competition encourages young people to research, pre-pare, cook and present a meal of their choice. The judges will be checking quality, value for money and use of West Cork produce. The judge this year is Roy Brett from Ondine Restau-rant, Edinburgh.Venue: Mercy Heights Secondary School.

SEPTEMBER 10THTUESDAY

WWW.ATASTEOFWESTCORK.COM

THE CELTIC COOK-OFF COMPETITION

The Celtic Cook-off works on the basis that one chef represents each of the Celtic Territories: Ireland, Scotland, Isle of Man, Cornwall, Wales and Brit-tany, all of whom come together for one night and compete against each other in a ‘Ready Steady Cook’ style-cook-off. The chefs cook in two groups (three in each group, with each competing chef assisted by a young aspiring chef from the West Cork region) and will have 30 minutes to create their masterpieces using West Cork produce that they have selected from a list of approved produc-ers and using an agreed budget. The chefs may also opt to choose a ‘wild card’ ingredient from their own region. The Celtic Cook-Off is a fun and informative cooking show that showcases the best of West Cork produce.

Venue: West Cork Hotel.

SEPTEMBER 11THWEDNESDAY

6th-15th September

Join us! 6th-15th September6th-15th September6th-15th September

A Taste of West Cork A Taste of West Cork A Taste of West Cork A Taste of West Cork

the perfect festival for all the family

!the perfect festiva

l for all the family!

the perfect festival for all the family

!

KING OF THE GRILL

Local West Cork butchers will bat-

tle it out, barbecuing their own

unique burger and ribs for all to

taste, and decide a winner.

Venue: Fields Old Bakery,

Townsend Street.

KING OF THE GRILL

Local West Cork butchers will bat

tle it out, barbecuing their own

unique burger and ribs for all to

taste, and decide a winner.

SEPTEMBER 9THMONDAY

using West Cork produce that they have selected from a list of approved producers and using an agreed budget. The chefs may also opt to choose a ‘wild card’ ingredient from their own region. The Celtic Cook-Off is a fun and informative cooking show that showcases the best of West Cork produce.

Venue:

SEPTEMBER 8THSUNDAY

A fun day out for all the family at a traditional sports day with tug o’war, egg and spoon races, toss the turnip, toss the wellie, fathers and moth-ers races and lots more. The Fish Station will hold a fish barbecue using some of the best fresh seafood on offer in West Cork. Bring the whole family and make a day of it. Venue: O’Donovan Rossa GAA grounds.

COCKTAIL PARTY

A night of glamour at the annual Cocktail Party - Prizes for the best dressed woman, best dressed man, special prize for vintage wear, best hair and make-up and best accessories.Venue: Glebe Gardens €20 - including live music and snacks.

man, special prize for vintage wear, best hair and make-up and best accessories.

AUGUST 20THTUESDAY

GROWING AWARENESSThroughout the festival we will be show-casing a “Growing awareness project” to engage, educate and inspire the public and students in the essential skill of growing in its many and varied aspects.

THERE IS SUCH A THING AS A FREE LUNCHThrough the festival local participating res-taurants will provide you with a delicious West Cork lunch….absolutely FREE….provided you can present your airline/boat ticket or receipt for payment of tourist accommodation in the locality to the Festival Box office and get your lunch voucher (limited to first 200 visitors).

MATT LAMB PAINTING RAFFLEIn association with the Warren Gallery, Castletownsend, we are raffling an original Matt Lamb painting. The painting is in the recep-tion of The West Cork Hotel and tickets are €10 each and €20 for three.

Win a painting worth €20,000!!


Due to the recession though, many people have opted to renovate and improve rather than move house and kitchen makeovers in particular are a good example of where spend-ing some money not only helps with the eventual resale value of your house but also encourages you to part with clutter while it’s being re-done and can help you develop a better way of living in your most-used room.

With that in mind, here are 10 tips on what to do and what to avoid if you’re considering a new kitchen:

Kitchens Special

Well thought out kitchens tend to be the ‘heart and soul’ of a home and invariably you’ll find that no matter how comfortable a snug or living room is, family and friends tend to gravitate towards the place where the action is - cooking , gossip, kids updating you on

their day, wine being served...in other words the hub of the house!

1Be 100% certain you know what you want Before deciding anything, make a list of what you like and dislike about your present kitchen. Look closely at the room to see what works and what doesn’t. Then ask yourself the following questions to help you visualise how you intend to use the space:✱ who’s going to be using the kitchen on a daily basis? ✱ do you cook every day?✱ do you want a dining table or breakfast bar?✱ what other tasks will be under- taken in the room - entertaining, laundry, homework or relaxing?✱ do you like traditional or contemporary design style?

✱ what’s in keeping with the rest of your house?

2 The magic triangle Always put function first when designing a kitchen. Whether it’s a galley, L-shaped or country kitchen plan for the sink, fridge and cooker to form a triangle with no more than six feet between each for ease and speed of movement

3 Make room for storage One of the biggest mistakes people make at planning stage is not allowing for enough storage. Use every nook and cranny, for example put overhead cabi-nets right up to the ceiling rather than leaving a gap to collect dust. Deep drawers are also good for easier ac-cess to pots and pans

• LargeRangetochoosefrom

• AllBudgetscateredfor

• Highqualitysoftclosesystemsasstandard

• Excellentvalueformoney

• Kitchensdesignedforyourneeds

• BespokeSliderobes

So whatever your style or idea is why not give us a call at our showrooms at Lahadane, Bantry or ring us on 027 54140 to arrange a consultation. Local Rep: John Maguire 086 8235684

• BantryBespokeJoinery• www.bantrybespokejoinery.ie

• Tel:02754140

Have been designing and making kitchens and wardrobes in Bantry for over forty years

Well thought out kitchens tend to be the ‘heart and soul’ of a home

�e heart o f the home


KitchensAre you planning on upgrading your existing kitchen or fitting a brand new one? Then call into Drinagh Hardware in Skibbereen or Dun-manway or Drinagh James Lyons in Bantry and let us help. We have everything you need for your kitchen - from kitchen appliances to accessories and utensils, Drinagh stocks all well-known brands. We also stock a vast range of products from bakeware and table-ware to food preparation, pots and pans, tea and coffee appliances and a fantastic range of home and kitchen accessories. Call into your local Drinagh store and see for yourself!

Skibbereen Hardware 028-24200 - Dunmanway Hardware 023-88 56646Drinagh James Lyons Bantry 027-55388

4 Power points Make sure you install the right amount of power points in the right positions. It’s sometimes better to err on the side of caution and have too many as it can be very irritating (and expensive) to realise after completion that you’re one plug socket short somewhere.

5 Space and surface There’s no such thing as too much coun-ter space for food preparation, putting down the shopping bags and for hav-ing some appliances within easy reach (electric tin opener, microwave). Choose a surface that’s easy to work on and to care for. Granite can be expensive but it’s tough and looks great.

6 Keeping an eye on the kidsIf you’re changing the layout of your kitchen and have a young family consider clear ‘lines of sight’ to the garden, play area and/or the internal playroom. In the long run it can make life easier to be able to see the kids whilst cooking or having a cuppa rather than constantly having to check on them

7 Invest in strong, good-looking cabinets You’ll be opening these doors and cabi-nets all the time so get something strong and good-looking. There’s no point in skimping on quality as you’ll end up re-placing sooner rather than later or they’ll start looking worn and tardy. Strong hinges are essential!

8 Clear the airA range hood helps ventilate cooking odours. Make sure though that the one you purchase will get the job done, is vented outside and is as quiet as pos-sible. Don’t forget to plan for rubbish as well. Do you want built in bins cleverly disguised behind a cabinet door or a sleek stainless steel garbage container posi-tioned out of the way?

9 Flooring There’s a wide range of choice these days and often it’s down to personal taste. The four things to consider are slip-resistance, ease of maintenance, porosity and of course the look you’re trying to achieve. Whether it’s stone, hardwood, laminate or tiles, think carefully about how your kitchen operates (eg. children and spilt drinks, dogs etc) and take advice from suppliers, tradesmen and friends where possible.

10 Know when to stop Don’t overdo it! Knowing when to stop is the key. Over-designed and over-dec-orated kitchens can end up looking and feeling cluttered, which will ultimately adversely affect both the kitchen’s func-tionality and also your enjoyment of it. Try to keep it simple where possible.

All of the advertisers on this page will be delighted to provide you with good, practical advice on how to approach and make the most of your bespoke kitchen project.

The way we were

Important to plan exactly what you want before start-ing any kitchen project

Bespoke Fitted Kitchens, Wardrobes and Carpentry Services.

Over 35 years making and �tting furniture

in West Cork.

5 Bridge St, Skibbereen, Co Cork

Call today for a competitive quote. 028 21852

087 6220132

Francis Hunt

O’BRIEN’S KITCHENS

T/A O.B WOODCRAFTS LTD Unit 5A, Bantry Business Park,

Bantry, Co.CorkTel:027 56777 Mobile:086 8050594email:obwoodcra�[email protected]

www.obwoodcra�s.comSpecialising in exclusive kitchens, Wardrobes, Sliderobes, Alcoves &

O�ce Furniture, Restaurant and Bar �t outs. Suppliers of appliances & Granite worktops.

Visit our our showroom at Bantry Business Park

We design kitchens for any budget

Follow us on Facebookat Bantry Business Park

Follow us on Facebook

Spar Skibbereen celebrating

and ServiceDrinagh Spar and Hardware, Skibbereen will celebrate 20

years in business this October. In the 20 years since Drinagh Spar first opened its doors, the supermarket has

seen quite a few changes.

Today our Skibbereen store includes our grocery department, coffee shop, deli, butcher, seafood counter and off licence with additional services such as our catering and gift hamper service. Drinagh is passionate about good food and supporting the community, and believe in working with local sup-pliers and stocking their quality products. Some of the local suppliers you can find include Spice of Life and Clonakilty Black Pudding to name but

a few. Drinagh Spar has numerous accolades to its name including Spar Store of the Year and the award for Best Fruit and Veg two years in a row - we also have Skibbereen’s Friendliest Employee working with us in the form of the delightful Mary McCarthy!

Meet the managers

Hamper ServiceWhy not call into Clodagh Fitzgerald to find out about our hamper service - perfect for every occasion from Christmas, weddings, Valentine’s day and Mother’s day to Easter, anniversaries, new babies and birthdays – Clodagh can help you come up with the perfect gift idea.

Meet Mary McCarthy voted Skibbereen’s Chamber of Commerce friendliest employee

Gordon and Sharon are delighted that Drinagh is the main sponsor of this year’s West Fork magazine “Drinagh is a long time champion of local produc-ers and good food. We are thrilled to be able to showcase our fantastic selection of delicious local and homemade food with our focus on quality and freshness. We invite all lovers of good food to call in and sample our fantastic produce for themselves”.

Gordon Benn, Manager and Sharon O’Mahony, Assistant Manager

“Drinagh is a long-time champion of local producers and good food” Mike O’Brien responsible

for our award-winning fruit and veg


Spar Skibbereen celebrating

and ServiceCoffee ShopsDrinagh Coffee Shops are local, quality-focused artisan cafés with delicious food made freshly in-house every day. The Drinagh Coffee Shop in Skibbereen has a very loyal following and is perfect for dropping in and relaxing with a cup of coffee and catching up with friends. We were delighted to open our second coffee shop in Dunmanway earlier this year which is proving to be just as popular. Both coffee shops serve a delicious range of foods and beverages including delicious breakfast tartlets, scones and pastries freshly made each morning. Homemade soups and breads with gluten-free options are also available, and there is a choice of sweet or savoury in wraps, paninis or ciabatta with your choice of filling, and wherever possible local produce is used. There are healthy smoothies and a full range of quality teas and cof-fees to suit all tastes. Whether you are eating in store or availing of our takeaway service, you will be delighted with the warm welcome you receive.

Smooch CounterVisit the Smooch counter next to our coffee shop in Skibbereen and in our Dunmanway Coffee Shop for some real dairy ice cream with every flavour of topping imaginable - Milkshakes, Slush, Cones, Tubs, Sundaes and Screwballs – why not try them all!!

The DeliCall to our deli counter where we provide high-quality, flavoursome food created by our in-house chefs fresh every day. Choose from our delicious range of homemade cooking, including lasagnes, pies, curries, quiches, pastas and much more! Why not call in and check them out for yourself!

CateringWe also provide a quality, all inclu-sive, bespoke catering service for parties, special occasions, wed-dings and corporate events. Our passion for food is matched only by our passion for service. Our food is made freshly every day using only the best local and seasonal produce. So whether it’s a birthday party, communion or confirmation party or a BBQ, we can cater for any size, venue or event.

Fresh, local seafoodWe have recently introduced a brand new fresh fish counter to our Skibbereen store which provides fresh, local fish straight off the boats everyday. Call in to see our fabulous seafood selection for yourself.

Anne Marie McSweeneyin charge of our popular Skibbereen coffee shop

Talk to William O’Drsicoll, our helpful buthcher

Alan Shannon, Valerie `keohane and Kieran Coughlan work in our excellent deli

WIN YOUR OWN GATHERINGTHIS SUMMER WITHSPAR DRINAGH

BBQCatered

Party!

Spend €50 and be in with a chance of winning a BBQ party catered for by SPAR Drinagh to the value of €400

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Marie Dooley runs the recently-opened coffee shop in Dunmanway

Skibbereen Grocery and Coffee Shop 028-24200 Dunmanway Coffee Shop 023-88 55538



There’s something about the water that’s very calming and relaxing. It’s no wonder that these days seaside locations are popular for partygoers of all types. In recent years people seem keen to get back to nature and enjoy the great outdoors. Couples getting married are searching the country for idyllic sea/ and waterside church locations, so if this is up your street then get in line to find out the scoop from The Rectory in Glandore, West Cork. We’re a chic, boutique, seaside party venue with multiple packages and party events to choose from offering you great support, service and party planning ideas. You can even check out our FREE downloadable Rectory Wedding and Party APP from the Apple and Google Play store. With hints, tips and real life weddings by top photographers, there’s plenty to peruse. Our website is also informative and regularly updated with frequently asked questions and answers plus lots of useful advice on how to help organise your party or function with ease,

just visit www.rectory.ie To get a feel for our location and what we do best, why not join us at one of the fol-lowing events. Firstly, the Rectory Regatta Festival on Sunday 18th August, 2-6pm. Tickets are only €18 and includes a glass of prosecco on arrival. Our location pro-vides the perfect vantage point for taking in the annual Glandore rowing regatta in the harbour. In addition, not why come along to our Vintage Party and Wedding Fair on the afternoon of Sunday 2nd September. Tickets are FREE, just email us : [email protected] This year we celebrate 20 years in busi-ness, and we’re proud that our family run business is established as a private party venue for special occasions such as birth-days, anniversaries and corporate events but is best known for specialising in host-ing fantastic weddings. Our magnificent house and setting are so spectacular that we’ve been used on occasions as a film location.

Special Occasions

West Cork Seaside events

We can cater for full day ‘sit down’ dinner parties for between 45 and 120 guests in the main house with an additional 80 guests catered for in the evening. Alterna-tively, up to 170+ diners can be seated and looked after using a combination of the marquee and house. We have a variety of packages available including ‘full day exclusive use’, ‘BBQ/Buffet’ and ‘Cocktail’ parties. Our exquisite Georgian restaurant is the perfect location to relax in and digest both the breathtaking views and our mouthwatering cuisine. We have estab-lished a reputation for high standards in dining. Our philosophy is ‘simple food, done well with exceptional value for money’. Overlooking both Glandore and the fishing village of Union Hall, we’re spoilt for choice when it comes to sourc-ing fresh fish and shellfish. In addition we have West Cork’s renowned local and artisan producers on our doorstep, sup-plying us with the best meat, vegetables, fruits, breads and cheese around.

If you’re looking for something a little different or quirky then we can help. How about a ‘Mad Hatters Afternoon Tea Party’ for example or our unique take on a ‘cheese cake’ used as the display party cake for cutting which is then trans-formed into a sumptuous cheese buffet display for the evening. Huge bay windows afford excellent views over our lawn and the Glandore coastline giving the impression you are dining in the garden but within the comfort of the vibrant red and green dining rooms. Even on a dull day the venue doesn’t feel gloomy as there is nothing to block or obstruct the stunning views of the harbour. Our friendly staff believe your party should be a feast and work extremely hard at maintaining high standards of service without losing their West Cork charm. At the end of the day it’s your party!Think differently...think The Rectory www.rectory.ie 00353 (0)28 33072

The Rectory is a family home built in 1803. It is a chic, boutique, coastal, private party venue with a wide range of party packages

and event options to choose from

ADVERTISING FEATURE


Ilen Street, Skibbereen. Telephone: 028-21277 Email: [email protected] www.westcorkhotel.com

LUNCHLUNCHLUNCHLUNCHLUNCHLUNCHLUNCHto life!

Bringing

€6.95

€6.95

€9.95

Get stuck into our home made pure chargrilled beef burger, served with a side order of fries

Savour a mouth watering bowl of our home-

made, locally caught seafood chowder

Fresh, healthy and simple! Our locally sourced

goats cheese salad is perfect for a light lunch

WE,RE FAMOUS FOR OUR LUNCHTIME SPECIALS!:

These great dishes and many more make up our new lunchtime menu

FANCY A CARVERY? Our tasty, daily carvery delivers big portions and great value from just

The WestCork Hotel - we really dobring lunch to Life!

€8.95

SKIBBEREEN

Also offering wide selection of fine wines. Catering for all parties, takeout, and outside catering.

Music on selected dates.

THE OLD Market Bar

Market Street Bandon.Telephone 023 8843066.

Follow us on Facebook:�eOldMarketBar Follow us on Facebook:�eOldMarketBar

Newly refurbished old world style bar, Serving food daily from 10am to 7pm,

Breakfast, Lunch and all day menu.

Bandon

Open Mon-Wed 9-6pm�urs-Sat 9-9pmClosed Sundays & Bank Holiday Mondays

“homecooked locally produced food”46 Bridge Street, Skibbereen, Co. Cork | 028-22019

Cafe/Bistro

Dipper Duck has been working hard

in the West Cork Hotel kitchen with

our top chef Michael!

Dippers Mac ,n Cheese12 servingsINGREDIENTS16 oz box elbow macaroni noodles 10 TB butter, divided 1/3 cup flour 3 cups milk 12 oz cheese 3/4 tsp salt 1/4 tsp pepper 4 TB dry bread crumbsPreparations1. Cook macaroni noodles and drain. Preheat oven to 375 degrees. 2. In a saucepan, melt 1 stick (8 TB) butter over medium heat. Stir in flour. Slowly add milk, stirring. Bring to a boil and stir for 2 minutes. 3. Turn off the burner and add the cheese, salt, and pepper, stirring until the cheese is melted. Add the elbow macaroni noodles and mix well. Turn into a 2 quart casserole dish. 4. Mix 2 TB melted, butter, 4 TB bread crumbs, and a dash of pepper. Sprinkle over the mac ‘n cheese. Bake for 30 minutes.

INGREDIENTS:1 banana, split lengthwise1 scoop each vanilla, chocolate and strawberry ice creamchocolate syrupmini marshmallow strawberry syrupwhipped creamchopped nutssmarties

New Summer kids menu

For our really young followers we offer a FREE baby bowl when the rest of the family are dining

The West Cork Hotel, Ilen Street, Skibbereen.TEL: 028 21277 www.westcorkhotel.com

Dippers West Cork Fish Goujons This recipe was created for toddlers 12 to 18 months old.

INGREDIENTS1/2 cup dry bread crumbs 1/4 cup grated Parmesan cheese Freshly ground black pepper 1 egg 1 tsp. water 2 Tbs. all-purpose flour 8 oz. fresh white fish fillet, such as cod or sole, cut into little-finger-sized strips 3 to 4 Tbs. sunflower or olive oil Preparations1. Mix together the bread crumbs, Parmesan, and season with pepper. Spread the crumb mixture out on a large plate.2. Beat the egg in a bowl with the water. Spread the flour out on another large plate.3. Coat the fish pieces in the flour, then dip in the egg and coat with the bread crumbs.4. Heat the oil in a large frying pan over moderate heat. Fry the goujons until they are golden and the fish is just cooked through, 2 to 3 minutes on each side. Drain on paper towels. Check the temperature before serving.

We all just have to

have one of these every once in a while.!

Preparation:Place banana slices against sides of long, narrow, shallow dish. Place scoops of ice cream in a row between banana slices. Squirt chocolate syrup on vanilla and strawberry on strawberry. Spoon marshmallow over chocolate. Top each mound with whipped cream. Sprinkle with smarties and top each with a cherry.Try cooking these dishes on the new West Cork Hotel Kids menu at home

Banana Split


It’s summer time and so our local granny, Nanny Anne, has invited a couple of her Irish Countrywomen’s Association (ICA) friends to swop baking ideas. Who better to divulge the

secrets of their signature cakes and desserts!

Anne Tobin has been a member of the ICA for over 40 years and can remember a time when a sizeable group of local women would get together in Leap Parish Hall once a month to share skills, swop ideas but more than any-thing be a support for each other. Back in those days they would often have to light the open fire in the hall just to keep warm. Nowadays they have a cosy room at the Leap Inn where they meet up once a month.

Tess White (centre), married to Peter, has four grandchildren and is a busy member of her community as a playschool leader for Leap and

Glandore Playschool, a member of the Parish Assembly in Union Hall and is involved in the Union Hall Active Retired. Tess has been a member of the ICA for 42 years and is PRO of the Leap ICA Guild.

Maureen O’Donovan (on the right) married to Myles for 44 years, is the current president of the Leap Guild ICA and has been a member of the Leap ICA for the past 26 years. Maureen is also a very active member of her community being a member of the Leap Parish Assembly, a member of the Myross Choir and a member of the Glandore Set Dancing group.

Naughty...but nice!It’s summer time and so our local granny,

Naughty...but nice!Naughty...but nice!Naughty...but nice!Nanny Anne has the girls over for afternoon tea

The Irish Countrywomen’s Association (ICA)

was founded in 1910 “to improve the stand-ard of life in rural Ireland through educa-tion and co-operative effort” and as some of the Leap members here will testify has been an important part of their lives offer-ing them support and companionship in what can sometimes be a lonely or isolated existence for rural housewives. Today the ICA is the largest mem-bership organisation of women in Ireland and enables members to meet regularly and get involved locally and nationally in activities including crafts,

2 hours)Remove sides of tin carefully and decorate with remaining strawberries, whipped cream and crumbs. Serve chilled.

Tip: In season any fresh fruit can be used with the appropriate jelly e.g. raspberries with raspberry jelly etc. Try out different flavours eg, oranges, lemons, or even tinned fruit such as peaches and pineapples.l Add enough water to reach halfway up the sides of the pudding bowl.l Cover the pan tightly with the lid. Steam the pudding according to the recipe instruction making sure you check it every so often to top up the saucepan with boiling water.

arts, cooking, baking, competitions, trips, tours, fundraising and often sim-ple old fashioned fun! They are always looking for new members, so if you are interested in the Leap Guild or another West Cork guild and would like to find out more contact Tess or Mau-reen on the following numbers (Tess 028 48018/Maureen 028 33050). For more information visit www.ica.ie Finally, the West Fork team would like to say a big thank you to Anne, Tess and Maureen for a really fun af-ternoon and for sharing the secrets of their specialist cakes with our readers. Forget the diets for now and enjoy...

Lemon Drizzle CakeTESS WHITE

Ingredients:225g/8 oz cottage cheese1 carton of natural yoghurt125ml/ ¼ pint of cream½ packet of strawberry jelly75g / 3 oz caster sugar100g / 4 oz strawberries halvedBase:100g / 4 oz biscuit crumbs (digestives are the best)50g / 2 oz butter

Method:Grease with butter and line a 900g / 2lb loaf tin or use a cake tin and preheat the oven to 160c / gas mark 3

Strawberry CheesecakeMAUREEN O’DONOVANIngredients:225g/8 oz cottage cheese1 carton of natural yoghurt125ml/ ¼ pint of cream½ packet of strawberry jelly75g / 3 oz caster sugar100g / 4 oz strawberries halvedBase:100g / 4 oz biscuit crumbs (digestives are the best)50g / 2 oz butter

To Decorate:Whipped CreamStrawberriesBiscuit Crumbs

Method:Melt butter in a saucepan and blend in the biscuit crumbsPress the mixture into a loose-based sandwich tin with the back of a spoonLeave to harden in the refrigerator

Dissolve the jelly in the smallest amount of boiling water (1–2 tablespoonfuls) and allow to cool.Sieve the cottage cheese into a mixing bowl (or use Philadelphia cream cheese blended)-Add the sugar and Yoghurt and mix.Whip the cream until it stands in soft peaks.Fold the cream, cooled jelly, and most of the straw-berries into the cheese and yoghurt mixture.Pour over the biscuit base and allow to set. (about

All day breakfast, lunch & early evening menu70 Main Street, Kinsale Tel: 021 4709792

Delicious home baked goods, tarts & much more. We Make & Bake Everything Ourselves Everyday!

...and remember: If you can’t stay, you can takeaway!

Historic Rear Courtyard

DeliciousGluten-FreeProducts Available

Tea/Coffee &Scone Specialonly €3.60 8.30am - 12noon

Patsy’s famousLemon Meringue& Carrot Cake

Historic Tea/Coffee & Patsy’s famous

Check out the New,Exciting & Deliciousadditions to our menu!

~ Open 7 Days ~8.30am to early evening


Nanny Anne has the girls over for afternoon tea

Nanny Anne Tobin and friends from the Irish Countrywomen’s Association.Left to right; Anne, Tess White, Maureen O’Donovan enjoying tea and their home-made baking and desserts in the garden

Cream the butter, caster sugar and lemon zest in a large bowl until soft and light. Whisk the eggs and sift the flour. Gradually add the eggs and flour to the butter mixture. Beat well together.Stir in enough milk along with the vanilla extract to make the mixture drop easily from a spoon. Spread the mixture into the pre-pared tin and put in the oven for 45-50 minutes.Remove from the oven and stand the cake ,still in its tin, on a wire rack to cool.To make the syrup, gently heat together the icing sugar and lemon juice in a medium saucepan until the syrup forms.Use a fork to pick the top of the warm cake all over. Gently pour the syrup all over the cake and leave to cool completely.Turn out the cake onto a serving plate, dust with icing sugar and enjoy!

Method:Heat the oven to 180C/fan 160C/gas 4. Cover a baking sheet with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter. Put in the oven, turn the temperature down to 120C/fan 100C/gas ½ and cook for 1½ hours. Turn the oven off and leave the meringue in-side until completely cold (you can make this the day before and leave to cool overnight). Carefully peel off the baking parchment and put the pavlova on a serving dish. Don’t worry if it cracks. Scrape the vanilla seeds into a mix-ing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova. Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.

PavlovaANNE TOBINIngredients:4 egg whites 225g / 9oz golden caster sugar1 tsp cornflour 1 tsp white wine vinegar For the topping:½ vanilla pod (optional)284ml carton double cream1 lemon , zested450g berries , raspberries, strawberries, or blackberries or a mixture1 tbsp icing sugar

www.manningsemporium.ie

Ballylickey, Bantry, West Cork. Tel: 027 504 56 www.manningsemporium.ie

Gourmet Food & Wine Store, Deli Café

• Local & Artisan Produce• Farmhouse Cheeses• Fine Wines• Events & Tastings• Food & Gift Hampers

Check our website and facebook for updates and event information

www.manningsemporium.ie


Step back in time...

Something for

everyone!

everyone!

SUMMER 2013

Leap, Glandore, Union Hall, Castletownshend,

Baltimore, Ballydehob and SchullIncluding

skibbereen

Pictured are Lough Hyne & the West Cork Hotel. Lough Hyne is Ireland’s 1st marine nature reserve and is located only 5km from the West Cork Hotel. The West Cork hotel was founded in 1902 and is a hub of the local Skibbereen community and serves amazing West Cork produce on their menus

Dear Mum & Dad,Just a quick note to let you know we are having a great holiday here in West Cork, staying at the West Cork Hotel! Been whale watching and saw fin whales, dolphins, seals and then stopped on Cape Clear Island on the way back – great day! Also been kayaking on Lough Hyne (picture on front), took a drive out to Mizen Head (walked over a scary bridge!!). We are just going to chill in our amazing hotel. The food is brilliant, and they have a great range of whiskeys that John has been trying all week, whilst I have been sampling the cocktails. John and I are just relaxing with the papers and a coffee today!

Missing you all, (though not too much :) John and Sarah XXX

Tel: 028 21277 E: [email protected]

www.westcorkhotel.comVoted one of the top 100 places to stay

80km from Cork Airport

IN BEAUTIFUL WEST CORK Greetings from Lough Hyne

Whale watching, walking, kayaking, art galleries, fishing, restaurants, pubs, festivals & more!

2013

ClonLifeSUMMER 2013

Clonakilty’s Shopping and Lifestyle Magazinethe retail centre of west cork

Why shop anywhere else!

FUSION HOME INTERIORS - West Cork’s leading destination for paint, curtains, blinds & home furnishings

SPRING 2013 ISSUE 1 FREE

COME AND VISIT US ON THE CORK ROAD, SKIBBEREEN, JUST OFF THE N71

- West Cork’s leading destination for paint, curtains, blinds & home furnishings

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Our Amazing Spring

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Interior Ideas Quality Giftware

GREAT VALUEEXTERIORPAINT OFFERS!

All offers run 14 March-6 April 2013

Home&GardenSPRING 2013www.southernstar.ie

HomeHomeHomeHomeHomeHomeHomeHomeHomeHomeHomeHomeHomeHomeHomeInterior Ideas | Decking | Gardening | Vegetable Sowing Guide

Your shopping guide to the perfect West Cork home & garden

You can count on uswe won’t let you down

FAMILY AFFORDABLE

Car Finance

W E S T C O R K

CALL US TODAY TO DISCUSS YOUR FINANCIAL NEEDS

BANTRY(027) 50535

BANDON(023) 8844839

www.bandoncreditunion.ie

CLONAKILTY(023) 8833842

www.clonakiltycreditunion.ie

SKIBBEREEN(028) 21883

www.skibbereencu.ie

KINSALE(021) 4772955www.kinsalecu.ie

Motoringwww.southernstar.ie May 25, 2013

Buying used?Read our check list to keep safePCPHow it could help you finance a new car132 RegWill it help the Irish motortrade?

If you’re a business, Chamber of Commerce or local author and need cost effective, impactful publishing solutions call Star Creative today!028 21200 | [email protected]

Magazines | Corporate Brochures | Books

Martin ShanahanTV chef and owner of Fishy Fishy café shares his passion about... Fishy Fishy café shares his passion about...

fi sh and seafood

PROUD TO SUPPORT LOCAL FOOD & LOCAL COMMUNITY

WIN a signed copy ofMartin’s latest booksurf ‘n’ turf

INSIDE

Enjoy fresh mackerel this summer

ALSOWest Cork foraging with Sally McKenna Visit our BBQ zone for tips and ideas Great ‘food stories’ and recipes from across West CorkWIN €100 OF SHOPPING IN FIELDS SUPERMARKET!

Enjoy fresh Catch it, Cook it, Eat it!

with ‘Cork’s Best Recipes’As we were planning this edition of West Fork, a very special publication from yesteryear came to light that we wanted to share with you.

Over 40 years in Kinsale!!

Dinner Menu 2 courses €20 3courses €25

SpecialB&B + Dinner Rates

Niall O’Driscoll (one of the team at The Southern Star) discovered a cook book at home belonging to his moth-er, Therese Power O’Driscoll, which is packed full of recipes supplied by women from all over West Cork and County Cork and is entitled ‘Cork’s Best Recipes’. The book bears the imprint ‘Printed by The Southern Star Ltd, Skibbereen’ which delighted and thrilled us in equal amounts and even though there is no date of publication we estimate it was produced in the 1960s. It features many classic recipes, some complex and some basic including stuffed herring, ragout of mutton, over-night cake, Russian toffee and even how to make dog biscuits! It also contains some fantastic advertising from this era with commercial messages from many businesses that unfortunately are no longer around. It really is a window into a bygone era and was obviously a very handy book to have at hand in the kitchen. Many thanks to the O’Driscoll family for shar-ing it with us.


West Cork’s Best Recipes Next year is The Southern Star’s 125th anniverary and this gave us an idea. Should we resurrect this special kind of cook book, by updating and printing a 2014 version made up with recipes supplied by you, our readers from all over West Cork?If you think this would be a good idea and you think there would be demand for such a pub-lication please send an email to [email protected] the subject line ‘Yes! Bring back West Cork’s Best Recipes’

If there is enough interest, our plan would be to have the recipe book available for Christmas this year as a great gift or stocking filler!We’ll wait to hear from you!The West Fork team

Geraldine Kingston opened “Gearóidín’s Café Bakery” at 18 Pearse Street, Clonakilty in 1996

and it is now established as one of Clonakilty’s finest dining establishments.

Geraldine’s philosophy is fine dining using the finest ingredients, locally sourced at reasonable prices.Open seven days a week, from 9.30am to 6.00pm.

For your early morning coffee or breakfast and a chat or your lunch, with a beautiful freshly baked dessert, make Gearóidín’s

your number one destination in Clonakilty. Member of Good Food Ireland. Short listed for Cáfe/Bakery category

in Good Food Ireland 2012 Awards. 023 8834444

Take Away meals & outdoor parties catered for.Large selection of Deli products.

Kirbys Korner Bar & Restaurant, Ballinhassig. Award winning family run business

Traditional, warm, friendly & welcoming ambience. Diverse range of superb food sourced locally

and available on a daily basis. Child friendly, romantic & can accommodate

groups, special occasions and private functions.

BallinhassigTelephone :+353 (0)21-488-5282

Email: [email protected]: http://www.kirbyskornerbar.com

Restaurant Opening Hours:Mon-Sat 12.00-20.30 Sunday 12.30-6.30


Deli counter

Michael and Aileen O’Neill of Irish Atlantic Sea Salt with Minister Simon Coveney (cen-tre) at the launch of the 2013 Tesco-Bord Bia Supplier Development Programme.

An ocean of opportunityfor Irish Atlantic

West Cork couple, Michael and Aileen O’Neill of Irish Atlantic Salt Ltd. have transformed their kitchen table

enterprise into an award winning, innovative food company with high export potential.

Having secured listings recently with Irish multiples such as Tesco and Dunnes Stores, the West Cork company is now beginning to service valuable markets overseas such as the US, Germany, the UK, France and Italy. Michael and Aileen produce their signature Irish salt flakes from the pristine seawaters of the wild Atlantic that surround their home on the rug-ged Beara Peninsula in West Cork. The O’Neills, with the help of the West Cork Enterprise Board, have developed a purpose built salt making facility which is located alongside their home in Beara. Here, they produce Ireland’s only gour-met sea salt flakes. The couple began experimenting with sea salt production in 2009 at their home and after a long and tedious period of trial and error, they finally mastered their technique for produc-ing brilliantly white and 100% natural sea salt flakes in 2010. The process is extremely innovative and blends age old artisan salt making techniques with energy efficient technologies. Having recognised a gap in the market for high quality flavoured Irish sea salt, the O’Neills have now launched their new range of flavour infused Irish sea salt flakes. This new artisan range

UMMERA SMOKEHOUSEGUIDED TOURS

Ummera Smoked Products Ltd.Inchybridge, Timoleague, Co. Cork

[email protected] 023 8846644 www.ummera.com

UMMERA = Trajan Pro -Reg.

Smokehouse = Konstantine Be

Additional text = Myriad Pro Light, Regular, Semi Bold or Bold

Opening Hours 10am - 1pm, Monday - FridayHow to �nd us: www.myloc8ion.com/WND_86_6WN or

Google Maps : Ummera Smoked Products

IRISH HANDCRAFTED SEA SALT Irish gourmet sea salt flakes skillfully produced

from the quality seawaters of the Beara Peninsula, West Cork.

This Summer,why not try our new range of flavour-infused sea salt flakes when BBQ-ing.These sensational flavours will add to any dish!

Release the flavours in your food with O’Neill’s Irish Atlantic Sea Salt Flakes.

Enjoy!

Lickbarrahan, Cahermore, Beara, Co Cork . T: + 353 27 73868 / 086 1620994

E: [email protected] W: www.irishatlanticsalt.ie

@Irishseasalt IrishAtlanticSalt

includes: Oak Smoked, Chilli & Paprika, Lemon & Pepper, Aromatic Garlic and Aran Dillisk (seaweed from the Aran

Islands). The new range is now available to buy in a number of super-markets such as Tesco, Dunnes Stores, Superquinn, Super Valu and Centra. Michael and Aileen O’Neill are ex-tremely enthusiastic about the future of their young company. The interest from national grocery multiples as well as overseas markets has reassured this innovative couple that their sea salt company has huge potential. “We always knew what we were doing was right, we knew there was a gap in the market and we were determined to produce a high quality product to fill this. It has been extremely challenging at times but we now know that it will be a success and we look forward to driving our business forward and creating local employment” commented Aileen O’ Neill. O’Neill’s Irish Atlantic Sea Salt is avail-able in selected Tesco, Dunnes Stores, Musgraves and Superquinn outlets across the country and most good food stores nationwide.

Visit www.irishatlanticsalt.ie for further information.

4th All Ireland Chowder Cook-Off & Taste of

Kinsale Street Food GatheringFor more information and tickets, contact Finishing Services,

Main St., Kinsale. Tel: 021 477 3571www.facebook.com/Good.Food.Circle

www.kinsalerestaurants.com

Friday 12th -

Sunday 14th

April 2014


The Irish Cheese Awards 2013 in association with...Bord Bia, Cais, Sheri-dan’s Cheesemonger and Eurotoques were held at Bloom (Ireland’s larg-est food and gardening event) in Phoenix Park at the end of May this year and West Cork producers faired pretty well:

Carbery’s Medium Mature Cheddar won the Gold Award in the Creamery Cheddar category

Carbery’s ‘Mature Cheddar’ won Silver in the Creamery Mature Cheddar category

Gubbeen’s Smoked Mature won the Goldin the Smoked Cheese category

Coolea ‘Mature’ won Silver in the Mature Cheese category

Milleen’s Large and Milleen’s ‘Dote’ won Gold and Silver respectively in the Semi-Soft Category

Dubliner Cheese and BBQ Chicken SaladServes 2Ingredients:110g cooked chicken, torn50g barbecue sauce Juice of 1 lime1 avocado, chopped80g sweet corn1 tomato, chopped½ red onion, finely choppedA handful of fresh coriander100g Dubliner Original Red Grated½ x head of romaine lettuce, choppedA large handful of tortilla chips, crushed2 tbsp. garlic and herb salad dressing

1 Toss the chicken with half of the barbe-cue sauce and set aside

2 Toss the lime juice with the avocado in a separate bowl, then combine with the sweet corn, tomato, onion, coriander and

Why not try something different!

Dubliner Original Red Grated cheese in a bowl. Stir gently to combine.

3 Serve over a bed of the romaine lettuce and top with the tortilla chips and chicken mixture.

4 Drizzle over the remaining barbecue sauce and the garlic and herb salad dress-ing to serve.

Irish Cheese Awards 2013

Cookies of character were also served at the Irish Food Writers Guild lunch

Cookies of character were also served at the Irish Food Writers Guild lunch

Cookies of Character won an Irish Food Writers’ Guild food award for their range of excellent crack-ers. Just six companies were chosen for an IFWG award this year.

Jane and Richard Graham-Leigh of Cookies of Character.

Opening TimesOpen 7 days a week for the Summer Season

30/31 Ashe Street Clonakilty. Tel: 023 - 8834355

Email: [email protected]

THE MALTHOUSE GRANARY Restaurant

The Malthouse Granary is a beautiful and friendly restaurant located in the heart of the bustling seaside town of Clonakilty.

Our ethics focus on West Cork Producers with a wide variety of seafood all locally sourced. We use a seasonal palette of organic vegetables

and source artisan produce from a wide range of local suppliers including

West Cork Buffalo Mozzarella and award winning Ummera Smoke House and Gubbeen Cheese.

Do come to visit and delve into the taste of West Cork.

Freshly cut sandwiches

Deli counter

Seafood Deli offers plenty of choice.For those of you who have not yet paid a visit to Fish Seafood Deli in Rosscarbery, it is well worth a visit. More boutique deli than regular fish shop this little gem is tucked away next to Ryan’s Service Station at the Ownahin-cha Cross just outside Rosscarbery. Offering a wide selection of the freshest seafood imaginable it also provides a vast range of complimentary products including salads, sauces, marinades and spices - everything you need so that your seafood is swimming in flavour! The Deli believes in providing the freshest fish possible which comes straight

off the fishing boats of West Cork every morning. The focus is on wholesome, healthy, local produce varying from the traditional to new and more exciting products. Owner Peter Shanahan is always keen to fuel his customers crea-tivity and get them to try something new. You can find an array of tempting

products from seaweed salad and sushi to locally produced chutneys, jellies, pestos and olive oils - there really is something for everyone. And don’t be afraid to pick Peter’s

brain - he likes nothing more than advising his customers on the best seafood choices. Call in and check out this fantastic deli for yourself.

Seafood DeliShop for an array of tempting produce from fresh fish to sushi, sauces, olive oils and much more...

Sean Ferry and Toby Simmonds of Toons Bridge Dairy, Macroom.

Toons Bridge Dairy’s mozzarella cheese, made from buffalo milk, has been going from strength to strength in the past year and recently scooped an Irish Food Writer’s Guild (IFWG) food award.Operating from a premises located between Inchi-geela and Macroom, Sean Ferry and Toby Simmonds’ have been building on this success and the demand for their artisan dairy products has been growing exponentially.Chairman of the Irish Food Writers’ Guild, Myles McWeeney said: ‘It is these wonderful, artisan producers that the Irish Food Writers’ Guild Food Awards celebrates and honours and they are truly deserving of the highest recognition. In terms of artisan food produce, the future of the food industry is in great hands. Each of the IFWG’s award-winners in their own way represents the can-do spirit of innovation that characterises this dynamic sector.’

Serving Delicious Food Daily12.30 – 8.30pm

Upstairs Friday, Saturday 6 - 8.30pm

Sunday 12.30-5.30pm

Family Friendly Restaurant with safe outdoor playground

Beer Garden by the Sea

Catering for all your Parties & Special Occasions

Kitchen Cove, Ahakista, Bantry. 027 67033

Toons Bridge DairyBuffalo Mozzarella


Building on the success of the first MSc course in Organic Horticulture in Europe, run at Liss Ard Estate, Skib-bereen, plans are underway to formally es-tablish a Centre for Organic Horticulture Research at the site and widen the scope of UCC activities there in the future to include PhD research. The only one of its kind in Europe, the organic horticulture masters is run by the School of Biologi-cal, Earth and Environmental Sciences at University College Cork. Student applications for the new cohort of students who will start in September 2013 are currently being accepted through the PAC system Course Code: CKR45. For further details one may contact the programme co-or-dinator, Prof. Peter Jones, School of BEES, UCC at 021 4904561 or [email protected] The fifteen graduates who were the trail-blazers for this innovative course have studied the scientific principles and the practical applications of organic horticul-ture, the growing of vegetable, fruit, herb and flower crops in a sustainable environ-mentally protective manner. A strong sci-entific foundation to organic horticulture has been provided to help students apply their practical knowledge; for example, an understanding of plant form and function helps one to identify crops which grow synergistically together in inter-crops, a mainstay of organic horticulture, produc-ing better yields together than separately. Emphasis has been placed on graduates being able to test new methods, in a scien-tifically rigorous way, leading to a body of research knowledge from this programme of value to Irish growers.

Sub head Joint course co-ordinator and course lecturer, Eoin Lettice, commented, ‘We have had a very successful year so far and students are currently working on their projects: everything from the impact of vermicompost and seaweed extracts on plant growth to the assessment of wind damage on horticultural crops. It’s hoped

Centre for Organic Horticulture Research for Liss Ardby Carol Gilbert

to make the results from these studies publicly available to the wider horticul-ture community in Ireland.’ MSc Organic Horticulture graduates will possess a range of specialised and trans-ferable skills. Training in organic horticul-ture techniques will position graduates to set up their own horticulture enterprise, to work as advisors to the organic commu-nity, lecturers, researchers, agronomists, etc. A broad training in transferable skills such as research planning, experimental design, scientific writing and presenting and data analysis means that the course is

valuable to a range of career paths.

Liss Ard, West Cork is an excellent location for this course which filled up quickly last

year. With very strong interest this year for a maximum of 15 places, applicants are encouraged not to delay in applying.

Speaking on behalf of the Stern Family, owners of the Liss Ard Estate, Roman Stern commented, ‘We are proud and ex-cited to support the efforts of the School of Biological, Earth and Environmental Science, to develop the necessary knowl-edge and expertise to allow Irish farmers to produce organic food at competitive prices for the European Markets. We look forward to using some of the graduates’ produce in our own kitchens at Liss Ard House benefiting the many Irish and In-ternational guests that already choose to stay in the estate’s elegant country house.’

The only one of its kind in Europe, the organic horticulture masters is run by the School of Biological, Earth and Environmental Sci-ences at University College Cork.

Sean O’Driscoll and Rose O’Riordan of Glen Dimplex, who presented the Belling bursary awards to Michael Gordon and Kitty Scully, students on the UCC MSc course in Organic Horticul-ture at Liss Ard, Skibbereen.At the right is Prof Peter Jones, School of BEES at UCC

Phot

o: A

nne

Min

niha

ne

David Puttnam is a great supporter of the organic project at Liss Ard.

Quay Food Co.

Kinsale’s most exciting speciality food shop

David & Laura Peare Market Quay,

Kinsale,Co. Cork.

Tel (021) 4774000

Fish Market Bantry

New St, Bantry, Co. Cork.027 53714 086 0755447

All locally caught fresh fish, shellfish, prawns, lobsters.



The first time I took part in a discus-sion about the Art of Fermentation, it was at last year’s Skibbereen Food Festi-val. Fermentation, which is suddenly in vogue, is a method of cooking designed to take advantage of and to guide food’s inevitable atrophy, which otherwise might result in decay and waste. Hayley Milthorpe from the Nourishing Food Company was giving a talk on the subject. During the talk we had a discus-sion on milk, and one of the audience remembered her youngest years in a West Cork classroom, where the churn was cer-emonially brought inside to sit by the lit fire, and the milk was then drunk blood-warm and – very likely – fermented. At the talk we were introduced to the work of Sandor Ellix Katz, and his book “The Art of Fermentation”. Since then the work of this author, and the subject of fermentation, has become the hottest of hot topics, discussed everywhere from Michael Pollan writing in the New York Times to Sandor himself giving a demo at the Ballymaloe Lit Fest earlier this year.

The War on BacteriaSandor memorably said “Humans could never have made the transition from hunter-gatherer to agriculture without mastering fermentation.” Agriculture gave us food that we had to store and, in order to store it, we needed to ferment it. Fermentation is recognised that it should be an essential part of our diet. Yet it’s one that in recent decades we’ve not only turned on our back on, but positively shunned. Sandor Katz describes this shunning as a Great War: the War on Bacteria. Embracing convenience foods that come sealed in plastic, and “the seduc-tive promise of killing 99.9 percent of

Why we should know about...

�e Art ofFermentation

“We need bacteria in order to be healthy, and fermented foods give it to us”

Above: homemade Kraut-chi served in a burger.

Time moved on and some of that grower/producer/customer direct contact was lost when mainstream retailing took over. Now the pendulum seems to be swing-ing back slightly with more consumers being

conscious of where products are produced, more supermarkets vying with each other to be the first with a new local product and many chefs highlighting the origin of products on their menus. While this is all a definite improvement and a step in the right direction, the reality is, as a society, we are a long way away from the ultimate local micro food economy. Unlike other countries the farm shops, box schemes and community supported agriculture

West Cork is blessed with many fine retailers, hotels and cafes who have historically lead best practice in local sourcing. Travel back in time 50 years or so and it was common place to find local farmers and producers selling their produce directly to consumers at the local ‘fair days’.

bacteria” has left our bodies undernour-ished and prey to superbugs, and has threatened our dependence on antibiot-ics. Science is only now catching up with what our super-healthy hunter gathering ancestors knew instinctively: we need bacteria in order to be healthy, and fer-mented foods give it to us.

Fermentation in West Cork Another recent visit to Skibbereen, this time to the Saturday market, revealed how easy it is to eat fermented foods, if you put your mind to it. So many good foods made and sold here are the result of fermentation. At the Gubbeen and West Cork Sausages stall there were salamis and cheeses. Sourdough bread was sold

by Sally McKenna

Fermented foods might now be the talk of glossy magazines, restaurant menus, blogs and best-selling books but, truth be told, if we want to truly understand it, we need only look back to the food of the generation that grew up with a taste for milk by the fire in primary school.

Recipe for Fermented ColeslawSandor Katz calls this method of making a tasty vegetable ferment Kraut-chi, a hybrid of sauerkraut and kimchi, the two fermented food pillars from Germany and Korea. The method takes advantage of the lactic acid bacteria that is present in all vegetables, and is an essential ingredient in any ferment. The process of making a Kraut-chi, in this instance, using the traditional coleslaw ingredi-ents of carrot, cabbage and onion is as follows. First chop the vegetables finely. The finer you chop, the more surface area is exposed and the easier it will be to make the pickle. Next, season liberally with salt to pull the water out of the vegetables, and give you a juice in which to submerge them. Then pound and squeeze the chopped and salted vegetables until they release their juices. You can pound with a mor-tar, or just squeeze with your clean fingers. Once the vegetables have released a good amount of juice then all that remains is to pack. A glass kilner jar is great for this. Pack the bot-tle tightly, and press down on the surface area to try to make sure they are submerged in their juice. Seal the jar, and leave in a cool spot for about a week. You need to open them on a daily basis to release the CO2, which will build up in the form of bubbles. It’s funny, fermentation has exactly the same effect on food as boiling: bubbles. When you see them, you know it’s working. Use the coleslaw after about a week. It will last for months.

from a number of stalls. Medical nutri-tionist April Danann was selling sour-dough starter and her home-fermented apple cider vinegar. At other West Cork markets and shops I have bought flagons of home-made cider and fermented ketchup. From butchers and supermarkets I’ve bought cured beef, and dry-cured sausages, as well as pickles and sauerkraut. All of them fermented in West Cork. These are all simple, great fermented foods that will heal and seal with their good bacteria. Properly made butter and buttermilk is a fermented food, as is natural yogurt, along with more eso-teric foods like soy sauce, kombucha or sprouted seeds.

schemes (where consumers share in the costs of run-ning a farm) have never really taken off in Ireland. Many Irish local authorities and county councils struggle to embrace the complexity of facilitating a local farmers’ market and in many towns work against the market. Many retailers and hotel chains hide behind ‘head office’ local sourcing rules and some chefs can’t see beyond the convenience of one supplier delivering all of their products on the one truck, rather than taking the time to see what could be sourced locally by making a few phone calls.

Power to the peopleWould it be unrealistic to set a challenge that 100% of the fish and shell fish on restaurant menus in West Cork be sourced locally? Probably an easy win, and one that could change tomorrow if consumers started to ask questions of chefs and food managers. Would

Right: Sandor Katz giving a demo at Ballymaloe Lit Fest

it be unrealistic to suggest that all sliced bread pans in West Cork supermarkets be from local bakeries which are located in the heart of West Cork. Also quite probable if consumers started to buy these brands in large enough quantities, but yet we see an array of bread on the shelves in local shops which has trav-elled from as far away as Dublin in some cases. While West Cork has led the way in local food produc-tion perhaps there is still quite a journey to travel until it becomes the region famous for its consumers demanding only locally produced food. Just imagine what would happen to employment within the local food sector and just imagine what would happen to the local micro food economy. West Cork produces some of the finest Irish duck in the country, some of the tastiest cheddar cheese and succulent fresh Irish chicken. One would expect, that in these categories in your local shop or supermarket, you would find very little

else except these products, but of course that doesn’t happen and there is significant shelf space given to the bigger national brands and retailer own brands. That’s not the retailers’ fault as their job is to offer choice, but why are West Cork consumers buying non-local products in such big quantities when they have a fantastic supply of good value products on their doorstep?

Just stop and thinkIs it that no one cares, or that, as consumers, we just don’t stop and think. If every customer in the morning started to look for and buy only West Cork cheddar, sliced bread, chicken and local seafood then I think very quickly you would see the shelf space for local products increasing and menu pages growing. West Cork is unique within Ireland, in that it has a bigger array of local food than anywhere else in the country. West Cork producers have done the region proud and are recognized internationally for doing this Now the challenge is over to consumers. Could West Cork be famous for its consumers being seen as the most demanding in the country when it comes to locally produced food? Could the region be famous for sales of local foods outstripping sales of all the national brands in the appropriate categories? Could West Cork consumers change tomorrow? Probably yes!James Burke is one of Ireland’s leading food con-

Local sourcing…Why consumers need to make more demands

Bord Bia Research – July 2012 l % of consumers that describe the food they buy, eat or cook at home as ‘Local Food’= 83%l % of consumers that said buying ‘local food’ was ‘very important’

in 2005 = 18%in 2011 = 34%48% of consumers

believe the definition of locally produced foods is ‘food produced or grown by local people.’

Leading Irish restaurants in Ireland70% have increased their purchase of local goods61% source meat from within their own county 65% buy local to support the local economy


sultants and retail advisors: www.jamesburke.ie

... see what we can do! Complete floral arrangements

Professional room accessorising

Stunning waterfront hotel setting

Chauffeur driven limousine

Award winning photographer

Superb five piece band

Introducing...

Before you say “I do”... Simply put, Actons of Kinsale do more to make your day truly special.

Four-star elegance, renowned service and a location that’s second to

none, are just our starter course. Our Wedding in a Box service is the

first of its kind - designed for discerning couples seeking their dream

wedding... without compromise!

We’ve taken all of the stress and hassle out, leaving you free to enjoy

the experience. You’ll be amazed at the value too... and at the array

of wonderful extras that would normally command a premium, were

you to book them separately. With Wedding in a Box however, this

amazing selection is yours for a remarkable €85 per person.

We’ve put everything into it, so you’ll get more out of it!

Actons Of Kinsale, Pier Road, Kinsale, Co. Cork. T: 021 4779900 W: www.actonshotelkinsale.com E: [email protected] Find us on facebook

Want to start cooking with Dulse/Dillisk? Why not try out this tasty recipe: Thai Seafood Curry with Dulse/Dillisk Ingredients: ● Approx. 454g of West Cork Salmon, Cod or Haddock ● 1 tsp Oil ● 1 tsp Dulse/Dillisk ● 2-4 tsps Thai Curry Paste (to taste) ● 1 can of Coconut Milk ● 1 tbsp Fish Sauce (optional) ● 1 green and 1 red Pepper, thinly sliced ● Spring Onion, � nely sliced lengthways ● Sprig of fresh Coriander leaves, torn ● 1 Red Chilli, de-seeded and � nely chopped

Method: 1. Heat up the cooking oil over a medium heat in a frying pan/wok. 2. When simmering add 2-3 tsps of the curry paste and stir for about 15 seconds to release its � avours. 3. Whisk in a little of the coconut milk until the curry paste is fully mixed in. Pour in the remaining coconut milk, turn the heat to medium-high and bring to a simmer. 4. Add the � sh sauce and taste 5. Add in the peppers, sliced seafood and Dulse/Dillisk. Simmer for around 4-6 minutes or until the seafood is cooked through. Turn o� the heat. Sprinkle over the coriander, chopped chilli and spring onions. 6. Serve with rice or noodles.

Kinsale Gourmet Real Irish FoodAt Kinsale Gourmet we have a strict ‘ Freshly Frozen’ Policy – this means your gourmet meal is frozen within minutes of preparation, naturally sealing in the delicious taste and healthy goodness!!✔ 100% Natural✔ 100% Handmade in Kinsale, Co. Cork✔ 100% Local Ingredients ✔ Contains Irish Dillisk/Dulse – a true super food in every meal!✔ Absolutely NO Preservatives

Follow us on Twitter! @KinsaleGourmet‘LIKE’ us on Facebook /KinsaleGourmetCheck out more Sea-vegetable recipes on our Website: www.kinsalegourmet.ie Barrack Lane, Kinsale. Tel: 021 4709375

Available Nationwide in SuperValu, Tesco, Dunnes Stores, Spar, Eurospar & Independent Stores *Select stores only*

Find u

s

in the

Freeze

r

Aisle!

Image of Irish Dulse/Dillisk Sea-vegetable (we use sea-vegetable Dillisk in all of our recipes as it has numerous health bene� ts, some which you cannot get from land-grown vegetables)

whole glass should be fizzing away and tempting you to taste. Wait! Gently squeeze a wedge of lemon or lime into the glass before dropping it in. Then give a good final stir. Taste and enjoy.

Pimms and...it’s up to you really

Some say Pimms is the quintessen-tial taste and smell of summertime evoking thoughts of freshly-cut lawns, the sun beating down and BBQ smells wafting through the air etc.

Ingredients a nice big jug to mix it ingood sized tumblers to serve it into and drink fromlots of icelots of Pimmslots of sliced fruit – oranges, apples, cucumber, strawberries

Mixing it all up This is where personal choice comes in and basically you can experiment until you find your favourite recipe. Mix and stir with any of the following:lemonade (the traditional choice)ginger ale and soda tonic water

The Mojito Cocktail The rum-based mojito cocktail will transport you to a Caribbean idyll in your mind. A true summer drink if ever there was one.

Ingredients 3 limes - juice 1 lime cut into wedges

Sangria

Chinese Restaurant & Take AwayWhile many Asian herbs and spices may be familiar to the Western cooking,

their use may be completely different,making for an interesting and often surprising taste experience.

Ho Kee Asian Fusion

We Offer...*Early Bird €19.90 – 3 Course Meal (Mon to Sat 5pm - 7.30pm)

*Week Night Madness Menu – 2 Starters, 2 Mains & 2 Minerals ONLY €28.90!! (Mon & Weds)

*Weekly Takeaway and Sit Down Restaurant Deals ...Along with our extensive Menu!!

Here at Asian Fusion we are a Family run businessWe hope you enjoy the experience!!

Open 6 Nights A Week 5pm – 11pm (Closed Tuesdays)Main Street, Innishannon Co. Cork

Tel: 021-4776111

Here at Asian Fusion we are a Family run business

Ho Kee Asian Fusion Innishannon @ HoKeeAsianFusio

Zelie, Abby and Sadie Ho

‘...drinks are free, fun and sunshine there’s enough for everyone’ as Wham once melodi-cally told us (oh dear we appear to have fallen into an 80’s time warp...those of a certain

age will know what we’re talking about)

So far this year we’ve been teased with the prospect of a half decent West Cork summer. When the sun has appeared it’s been glorious so with our ‘glass half full’ hat on in anticipation of more bright days to come we thought we’d bring you four classic summer drink recipes for those lazy days in the garden.

The perfect Gin and Tonic The key to this classic, refreshing drink is to keep it really simple.

Ingredients 50ml of gin (Cork Gin would be the local choice)tonic in a bottle or can (a decent brand makes all the difference)fresh ice cubeswedge of either lime or lemon (personal taste)

How to make A G&T is best served in a chilled high-ball glass. Fill the glass with ice cubes, then pour in the gin and top up with chilled tonic water. At this point the

whole glass should be fizzing away and

Mojito

10 fresh mint leaves (why not grow your own and have a supply all sum-mer)2 ½ tsp of granulated sugarice cubes (either crushed or whole)65ml of white rum (worth buying a premium brand)soda water to taste a sprig of mint to garnish

Preparation In a large pitcher or jug, mash (or muddle) the mint leaves and sugar roughly together with a little soda water to release the mint flavours by using the end of a rolling pin. Then fill the pitcher with ice cubes, the rum and lime juice (you can add a little more soda water if your preference) Garnish with lime wedges and the sprig of mint. Stir, pour and enjoy!

SangriaIf you’re ‘stay-cationing’ (an awful phrase we agree) this year in Ire-land rather than going abroad why not recreate the taste and flavour of Spain with a jug of refreshing sangria, an ideal cocktail for hot summer days.

Ingredients3 parts red wine1 part orange juice2 parts lemonadelot of icefresh mintsliced fruit such as oranges and lemons

Preparation methodFirstly, mix all the ingredients together in a large jug and add more red wine, orange juice or lemonade according to taste and desired strength. Then pour into glasses, garnish with mint sprigs and fruit, sit back and think of holidays yet to come.

PimmsGin and Tonic


West Cork Distillers Ltd. Union Hall, Co. Cork, Ireland.Tel. 00-353-28-34788; 00-353-87-9972440;

W: www.westcorkdistillers.com; E: [email protected]

A unique award winning infusion of whiskey and malt. 40% alc., 700ml.

A unique range of infused whiskeys. Range - Honeyed, Limed, Spiced and Chilli infused. 35% alc., 700ml.

Non - sweetened brown spirit.Irish oak wood matured.Fortified wine duty rate 22% alc., 700ml

Non - sweetened brown spirit.Irish oak and sherry cask oak matured. Tremondous flavour and mouthfeel. 30% alc., 700ml

Ireland’s original spirit. Great in cocktails and as shots. Funky and Irish. 40% alc., 700 ml


every wednesday

FROM 9.30-2.30ON THE SHORT QUAY, KINSALE

KINSALE FARMERS MARKET

A WIDE RANGE OFLOCAL FOOD,

RAW AND COOKED

PLANTS AND PRODUCE

25 to 30 stalls

Town Venue When What Contact detailsBallydehob Ballydehob 10th - 18th

AugustBallydehob Summer Festival www.facebook.com/pages/Ballydehob-Summer-

FestivalSkibbereen 3rd August Seed Saving 1 work shop Brown Envelope Seeds.

This is your chance to learn all about how to save your own seeds for next year from Madeline McKeever at her farm in West Cork

www.brownenvelopeseeds.com

Goleen Goleen 12th - 18th August

Goleen Festival www.goleen.info/goleen5_files/festival

Coachford Coachford 17th - 18th August

Coachford Autumn Festival www.facebook.com/events

Skibbereen Skibbereen 9th all week August

The Gathering, Skibbereen www.skibbereen.ie/news/skibb-gathering-2013

Rosscarbery Rosscarbery 9th - 18th August Rosscarbery Family Festival entertainment.ie/festival/Cork/Rosscarbery-Family-Festival

Skibbereen West Cork Hotel 10th September West Cork Food: Guest Chef Night at West Cork Hotel. Bringing the best in Artisan Food Production to you and bringing you to meet the producers

www.westcorkfood.ie/

Skibbereen West Cork Hotel 11th - 13th September

West Cork Food: The Celtic Cook Off, West Cork Hotel. The Celtic Cook Off is a fun and informative Cooking Show that showcases the best of West Cork produce cooked simply with each Chef’s own interpretation and ideas.

www.westcorkfood.ie/

Skibbereen 7th September Seed Saving 2, Brown Envelope Seeds, Skibbereen Learn to grow your own food and save the seed

www.brownenvelopeseeds.com

Skibbereen 6th - 15th September

A Taste of West Cork Food Festival, Skibbereen. Every day you will be able to attend a workshop, visit a farm, a house garden, a special walk as well as a host of events.

www.atasteofwestcork.ie

Kinsale 11th - 13th October

37th Kinsale Gourmet Festival www.kinsale.ie/event/37th-kinsale-gourmet-festival

Bantry 2nd-3rd November

Choceile at Bantry House. A celebration of all things chocolatey and confectionery by Irish artisans.

Email: [email protected]

Calendar of Food Events in County CorkFarmers markets every weekWednesday Macroom Farmers’ Market Kinsale Farmers’ Market

Thursday Dunmanway Farmers’ Market Thursday monthly Castletownbere Farmers’ Market Friday Clonakilty Market Bantry Market

Saturday Bandon Farmers’ Market Skibbereen Farmers’ Market Saturday monthly - Enniskeane Sunday in Season Baltimore- Sunday in season Schull Country Market Sheep’s Head Producers’ Market

Throughout the yearThe Good Things Café and Cookery School, DurrusLearn to cook www.thegoodthingscafe.com

Bread Making Courses on Heir Island Make your own bread www.thefirehouse.ie/bakery-courses.

The Glebe Garden Club Courses on growing your own food www.glebegardens.com

Farmers’ markets in County Cork: www.westcorkmarkets.com

Established in 1994 by Diarmuid O’Sullivan, Irish Yogurts’ aim was to produce Traditional Churn made Yogurt to be supplied to retail outlets nationwide.Today Irish Yogurts produce award winning churn made yogurt in Clonakilty, West Cork operating from two sites in the town employing over 150 people locally. The Yogurt is made in the churn the traditional way, giving great taste and an extra creamy body & texture to our entire range of products. Fresh Milk, Live Yogurt Cultures and Real Fruit are used to give excellent flavour and produce a wide variety of yogurts including the fat free “Diet” range, Low Fat varities as well as more luxurious full fat Custard Style and Thick & Creamy yogurts with added cream. The Churn process is an Artisan Method and at Irish Yogurts we are famous for producing great tasting artisan quality products. The Irish Yogurt brand comprises of 37 different products available nationwide in all major retailers including Dunnes Stores, SuperValu, Superquinn and Tesco. The Irish Yogurts brand is also available in Tesco, Sainsburys and Morrisons in the UK. Over 100 different Retailer own label yogurts are also produced in Irish Yogurts for the major retail multiples in Ireland.

2012 saw an exciting new phase of developments in Irish Yogurts with the launch of 2 wonderful new ranges.Irish Yogurts Diet Indulgence is a dessert style fat free yogurt with no added sugar and only 45 calories. With tempting flavours such as Banoffee and Tiramisu, Smooth Toffee & Apple Cinnamon it’s a guilt free treat! The Greek style yogurt is creamy, fruity, low in fat with no artificial colours or flavours and exciting flavours such as Kiwi, Fig, Honey, Lemon, Pineapple & Coconut, Strawberry, Blueberry, Peach. In 2013 Irish Yogurts Further extended the Diet Indulgence range adding 2 new 4packs to the portfolio, the new flavours added to the range includes Strawberry Cheesecake, Black Forest Gateau and Rhubarb & Custard. The two new flavours are proving very successful and the 45 calorie per pot which is the lowest on the market is a real selling point for these lines. Irish Yogurts have won numerous awards for its great tasting yogurts including 16 gold star awards in the Great Taste awards 2012, Irish Yogurts won 2x Gold medals, 1x Silver and 1x Bronze in the Blas na hEireann 2012, Irish Yogurts was recently named winner of the Ulster Bank Business Achievers Award under the Food and Drink Category for 2012.

Final wordIreland, one of the finest food larders in the world

Simon Coveney, Minister for Agriculture Food and the Marine and a proud Corkman tells West Fork about the healthy state of the Irish food economy

In my dual role as Minister for Agri-culture, Food and the Marine and a proud Corkman, I am delighted to contribute to the summer edition of West Fork.

Ireland hosts a variety of beautiful, lush, green landscapes as well as excellent food produce making it one of the finest food larders in the world. Ireland’s food producers are passionate about their produce and it shows in the quality of the food ingredients they produce. Ireland is renowned for prime grass-fed beef and lamb reared on open pastures. Beef from Ireland is very much a product of its envi-ronment reflecting the moist, temperate climate and natural production methods. Ireland’s seafood industry is another key sector where we successfully compete on the world stage in mainstream and niche markets for premium Irish smoked salmon and oysters. Our international

reputation built up for quality and taste is evident in the export figures which value Irish seafood exports at €501m. We made one of the biggest strides in the reform of the seafood sector when under the Irish EU Presidency, the Council of Agriculture Ministers which I chaired, delivered on one of my highest priorities - securing an agree-ment on the Common Fisheries Policy. I have long believed that reform of the fishing industry is imperative to help restore our fish stocks and to protect fishermen and communities such as in West Cork who depend on fishing for their livelihoods. The reforms when fully implemented will see an end to the wasteful practice of discarding fish at sea and will result in higher quotas for our fishermen. Ireland’s farmhouse cheese-makers, many of whom are based in West Cork pioneered the new wave of artisan food producers some 30 years ago. Today, there are some 50 Irish farmhouse cheese producers and over 150 individual cheese types and this passionate band of food entrepreneurs, remains committed to


producing some of the finest farmhouse cheeses reflective of their ‘dúchas ‘ or terroir. Ireland excels in the production of world famous drinks; cream liqueurs and beers are among the world’s brand leaders and Irish whiskey is one of the fastest growing categories in the global drinks market. Food Harvest 2020, the agri-food blue-print developed by my Department with industry, sets out a vision and high level of ambition for agri-food and fisher-ies based on ‘smart green growth’. The targets for 2013 include increasing exports to €9.3 billion, increasing the value of primary output by €300m and of the value-added sector by €500m. Environmental sustainability is at the heart of Irish food production. We are fortunate to be supported by a mild maritime climate, plentiful supplies of water and a grass-based production system. Bord Bia, the Irish Food Board, have developed the Quality mark and Quality Assurance Schemes (QAS) in the beef, lamb, pigmeat, poultry, eggs and horticulture sectors. This covers the product right from the farm to the shelf where consumers buy it - helping to reas-sure consumers of the highest standards of quality, food safety and hygiene.

Bord Bia’s Origin Green programme which was developed under the Food Harvest 2020 framework aims for Ireland to become a world leader in sustain-ably produced food and drink. Origin Green builds on quality assurance at primary production level. Under this voluntary programme participating food manufacturers commit to developing a sustainability plan, in conjunction with Bord Bia, setting out clear targets in key areas such as emissions, energy, waste, water, biodiversity and CSR activities. A stunning audio visual presentation set-ting sustainability in an Irish context and made very accessible by the contribution from Saoirse Ronan is well worth watch-ing at www.origingreen.ie The agriculture and food industry continues to play a vital role in the Irish economy and remains its largest indig-enous sector accounting for almost 8% of employment and 11% of exports. While recent years have been challenging, the Food Harvest 2020 framework has been successful in driving the industry forward and I have every confidence that it will continue to do so. I wish you all a pleasant holiday here in West Cork and extend a céad míle fáilte

Friday 11th October 2013

Clona Dairies Cook Off on Short Quay, 3pm FOC

Festival Opening 6.30pm, Taste ofWest Cork Dining Experience &Laurent Perrier Black Tie Ball.

Patrons will be treated to a feast ofWest Cork delicacies over an 8 coursedinner accompanied by champagneand fine wine from our event sponsor,Laurent Perrier, followed by dancinguntil the wee hours. MC Derek Davis.

Ticket price €85

Saturday 12th October 2013

Mad Hatters Taste Of Kinsale,sponsored by Thermomix11.30 am Starting at Actons HotelJoin Alice, the Mad Hatter, MarchHare and the Fieldmouse for theHighlight of the Festival - an escortedtour of the 11 Members of Kinsale'sGood Food Circle who will presentspectacular dishes from their kitchensbearing testimony to the culinaryskills of the chefs of Kinsale.The event kicks off with a sparklingreception in Acton's Hotel, sponsoredby Christy's Wines & Spirits, whereyour guide will then escort you toeach of the four tasting venues tosample fine cuisine, complimented by

selected wines, beer or water fromour festival sponsors Gleesons, Karwig, Longueville Wines, Searsons & Tipperary Water

As an additional element everyone isinvited to wear a "Mad Hat" as part ofthe fun (check our our facebook andweb picture galleries) A competitionwill be held sponsored by HattitudeKinsale

Ticket price €90

Sunday 13th October 2013

Fruits de Mer 1pmTake your seat for a superb afternoonof fun & frolics with MC Derek Davis.Enjoy a mouth watering four courselunch to include lobster, crab, prawnsetc, accompanied by delicious winessponsored by Findlater Wine & Spirits.Freshly roasted coffees complimentsof Bewleys then dance the eveningaway to live music. During theafternoon there will be fun and gameswith spot prizes to be won as well asour annual charity auction.

Ticket price €75

Weekend Ticket Price €230

Please note that patrons MUSTproduce ticket at door to gain entry toeach event - no ticket, no entry

www.facebook.com/Good.Food.CircleTel: 021 4773571 www.kinsalerestaurants.com

LonguevilleWines

Kinsale - take one spectacularlocation season liberally with Norman,Spanish and English influence, addone major battle and let it simmer for400 years. The result - More thanjust the Gourmet Capital!

Kinsale GFC 181194 Brochure_Layout 1 28/06/2013 11:15 Page 1


Clona Dairies Cook Offat Actons Hotel, 3pm FOCA live demonstration including top celebrity chefs in a head to head cook off using the finest West Cork ingre-dients.


Patrons will be treated to a feast ofWest Cork delicacies over an 8 course dinner accompanied by champagne and fine wine from our event sponsor, Laurent Perrier, followed by dancing until the wee hours. MC Derek Davis.

Ticket price €85


Mad Hatters Taste Of Kinsale,sponsored by Thermomix11.30 am Starting at Actons HotelJoin Alice, the Mad Hatter, MarchHare and the Fieldmouse for theHighlight of the Festival - an escorted tour of the 11 Members of Kinsale’s Good Food Circle who will present spectacular dishes from their kitchens bearing testimony to the culinary skills of the chefs of Kinsale. The event kicks

off with a sparkling reception in Acton’s Hotel, sponsored by Christy’s Wines & Spirits, where your guide will then escort you to each of the four tasting venues to sample fine cuisine, compli-mented by selected wines, beer or water from our festival sponsors Gleesons, Karwig, Longueville Wines, Searsons & Tipperary Water.

As an additional element everyone isinvited to wear a “Mad Hat” as part ofthe fun (check out our facebook andweb picture galleries). A competitionwill be held sponsored by HattitudeKinsale.

Ticket price €90


Fruits de Mer 1pmTake your seat for a superb afternoonof fun & frolics with MC Derek Davis.Enjoy a mouth watering four course

lunch to include lobster, crab, prawnsetc, accompanied by delicious winessponsored by Findlater Wine & Spirits.Freshly roasted coffees complimentsof Bewleys then dance the eveningaway to live music. During theafternoon there will be fun and games with spot prizes to be won as well as our annual charity auction.

Ticket price €75


Please note that patrons MUSTproduce ticket at door to gain entry to each event - no ticket, no entry.

www.facebook.com/Good.Food.Circle

Tel: 021 4773571

www.kinsalerestaurants.com

The 37th Kinsale Gourmet Festival 2013

Kinsale - take one spectacular location season liberally with Norman, Spanish and English influence, add one major battle and let it simmer for 400 years. The result - More than just the Gourmet Capital!


Clona Dairies Cook Off on Short Quay, 3pm FOC


Patrons will be treated to a feast ofWest Cork delicacies over an 8 coursedinner accompanied by champagneand fine wine from our event sponsor,Laurent Perrier, followed by dancinguntil the wee hours. MC Derek Davis.

Ticket price €85


Mad Hatters Taste Of Kinsale,sponsored by Thermomix11.30 am Starting at Actons HotelJoin Alice, the Mad Hatter, MarchHare and the Fieldmouse for theHighlight of the Festival - an escortedtour of the 11 Members of Kinsale'sGood Food Circle who will presentspectacular dishes from their kitchensbearing testimony to the culinaryskills of the chefs of Kinsale.The event kicks off with a sparklingreception in Acton's Hotel, sponsoredby Christy's Wines & Spirits, whereyour guide will then escort you toeach of the four tasting venues tosample fine cuisine, complimented by

selected wines, beer or water fromour festival sponsors Gleesons, Karwig, Longueville Wines, Searsons & Tipperary Water

As an additional element everyone isinvited to wear a "Mad Hat" as part ofthe fun (check our our facebook andweb picture galleries) A competitionwill be held sponsored by HattitudeKinsale

Ticket price €90


Fruits de Mer 1pmTake your seat for a superb afternoonof fun & frolics with MC Derek Davis.Enjoy a mouth watering four courselunch to include lobster, crab, prawnsetc, accompanied by delicious winessponsored by Findlater Wine & Spirits.Freshly roasted coffees complimentsof Bewleys then dance the eveningaway to live music. During theafternoon there will be fun and gameswith spot prizes to be won as well asour annual charity auction.

Ticket price €75


Please note that patrons MUSTproduce ticket at door to gain entry toeach event - no ticket, no entry

www.facebook.com/Good.Food.CircleTel: 021 4773571 www.kinsalerestaurants.com

LonguevilleWines

Kinsale - take one spectacularlocation season liberally with Norman,Spanish and English influence, addone major battle and let it simmer for400 years. The result - More thanjust the Gourmet Capital!

Kinsale GFC 181194 Brochure_Layout 1 28/06/2013 11:15 Page 1

Reform of the Common Fisheries Policy was a priority for Coveney

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Food waste and Compostable packaging can ALL GO INTO THE FOOD WASTE BIN, which offers ease and convenience and eliminates confusion about which bin to use.

materials

1000HOT CUPS

MINIMUM ORDER

QUANTITY JUST





Custom Printing on 8oz, 12oz & 16ozFully Compostable Hot CupsProudlyDESIGNEDPRINTED

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1000HOT CUPS

MINIMUM ORDER

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Custom Printing on 8oz, 12oz & 16ozFully Compostable Hot CupsProudlyDESIGNEDPRINTEDCOMPOSTEDIN IRELANDAND











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Down2Earth Materials are an independent national company that proudly supplies a wide range of completely compostable products & packaging to the Irish food and catering industries.

All of our certified compostable products can be disposed of along with food waste, and will quickly break down into soil, typically 9–12 weeks under the correct temperatures. This soil helps to grow the new plants that our products are made from. This gives a win-win situation: less pressure on landfill, and the process of composting captures the nutrients and embodied energy. Unlike plastic packaging, our products are not a waste, but a resource!

1890 757 757 www.down2earthmaterials.ie

ENTIRELYCOMPOSTABLEOPTIONS

FOR THE FOOD & CATERING INDUSTRY

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CYCLE

COMPOSTABLE BENEFITS

In organics recycling, Down2Earth products can turn into nutrient rich compost within 8-12 weeks. The compost can be used to grow more plants, creating a closed loop cycle.


Compostable packaging & food waste is recycled into compost here in Ireland, supporting Irish jobs versus dry recycling ending up in china (more carbon wasted), or landfills across Ireland (if contaminated).

Food waste and Compostable packaging can ALL GO INTO THE FOOD WASTE BIN, which offers ease and convenience and eliminates confusion about which bin to use.

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West fork summer 2013

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Transcript of West fork summer 2013