West Fork Summer 2022 by southernstarIRL

West Fork Your West Cork, Your Community, Your Southern Star

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Cocktails, barbecues, picnics, Sally Barnes and lots more!

Summer 2022

West Fork Summer 2022 | The Southern Star

UMMERA SMOKED PRODUCTS ARE AVAILABLE FOR DELIVERY FROM WWW.UMMERA.COM CLICK & COLLECT AT INCHYBRIDGE OR FROM THE FOLLOWING OUTLETS:

◆ Gourmet Pantry, Kinsale ◆ NeighbourFood, Kinsale ◆ Rohu’s, Innishannon ◆ Urru, Bandon ◆ Farmsy.ie, Bandon ◆ Rebecca’s Farm Shop, Kilbrittain ◆ NeighbourFood, Timoleague ◆ Scally’s SuperValu, Clonakilty ◆ Taste at Gearóidíns, Clonakilty ◆ Fields, Skibbereen ◆ SuperValu, Bantry Inchybridge, Timoleague, Co.Cork P72 A265 info@ummera.com | 023 8846644 ADVERTORIAL

Newly renovated Coffee Zone at Clonakilty Park Hotel & Park Leisure Club THE team at the Clonakilty Park Hotel & Park Leisure Club are delighted to announce the opening of their newly renovated Coffee Zone! This busy outlet has always been a hive of activity, from local new mums meeting for a well-deserved coffee after Waterbabies, to families looking for a snack during a busy day of adventuring around the complex. As the hotel moves further through their extensive renovation project, which has already seen the refurbishment of the bar, restaurant, lobby and 29 superior bedrooms to date, the upgrade of the Coffee Zone, couldn’t come at a more perfect time, says David Henry, general manager. Summer 2022 is all about choice, and offering our guests a variety of dining options is one of our key priorities. We now have Twist Bar & Bistro, our Food Truck and Coffee Zone offering a wide variety of fare for all the family. Along with aromatic, freshly roasted

coffee and speciality teas, the new menu will include a selection of freshly made sandwiches, wraps and bagels; lunch bites such as

quiches and delicious homemade sausage rolls and a full children’s menu. For those with a sweet tooth, a selection of freshly baked treats will be available daily, and the welcome addition of Belgian waffles and ice-cream sundaes will keep the VIPs in your life smiling. The team has also considered those looking for healthier options, aware of our many gym members who like to ‘grab and go’, head chef Gary Costello has curated a variety of healthy wraps, protein smoothies and take-away snacks. The Coffee Zone at Park Leisure Club is open to the public 7 days from 10am – 6pm. Food Truck @ The Park is open daily from 10am – 9pm. 2

The Southern Star | West Fork Summer 2022

Welcome to the summer 2022 edition of

West Fork

West Cork’s favourite food ‘supplement’ is back and what a great edition it is! We profile Sally Barnes of Woodcock Smokery in Union Hall – an absolute legend in the world of Irish food, and we also meet up-and-coming, West Cork-based Eoghan O’Flynn, who is among a group of elite young chefs who are finalists in the Euro-Toques Young Chef of the Year competition.

We have super summer barbecue recipes, great ideas for cooling cocktails and we even give you the lowdown on what’s hot in the world of picnics. All this and lots more! As always, West Fork and The Southern Star aim to support West Cork producers and especially through this challenging period for them, so we ask you to please support our advertisers and the West Cork food and beverage industry as a whole, whenever and wherever you can. You won’t be disappointed as the tastes, service and quality are second to none! Enjoy! – The Southern Star Team

Biggest Supporters of West Cork Produce

Main Street, Skibbereen 3

028 21400

West Fork Summer 2022 | The Southern Star

Hotel, Restaurant, Bar, West Cork Brewery OPEN DAILY BREAKFAST - LUNCH - DINNER

• Catering for all occasions • Homemade produce for sale on site

Pearce Street, Clonakilty Open 7 days/nights during the summer season - café, wine bar, tapas, cheese boards, light bites, craft beers, wines, cocktails, sit and chat. Bookings 087 365 6826 or walk-in.

T: 028 20197 E: info@caseysofbaltimore.com Follow us on

Summer dining with something for everyone

AFTERNOON TEA

CRAFT

served in our Tower lounge, on serving local artisanal, homemade food, using world flavours and with a the terrace or let us package for you to enjoy on the beach! vibrant West Cork twist.

KINGFISHER BISTRO Al fresco dining showcasing the best of ingredients, local & seasonal

To discover our food story and for opening times please visit www.celticrosshotel.com Rosscarbery, West Cork Tel: 023 88 48722 Join us on Social @celticrosshotel 4

The Southern Star | West Fork Summer 2022

For Starters Kinsale Spirit Company wins big in Asia

Search for West Cork’s ‘most imaginative meal-makers’ IN a competition open to all the family, home cooks throughout West Cork and beyond are being invited to join a search to find Ireland’s most imaginative meal-makers. Leading the search is well-known television cook, Donal Skehan (pictured below), supported by banana importers Fyffes, whose previous collaborations led to the discovery of Ireland’s most creative banana bread bakers and banana dessert makers. In the competition two years ago, Bantry mum, Heather O’Sullivan from Kealkill was chosen ‘Best Gluten-free Banana Bread Baker’ whilst last year, Fifteen-year old Skibbereen Community School pupil Claire Griffin won

HAVING only entered the Asian market one year ago, Kinsale Spirit Company in Cork has completely surpassed expectations at The DB Asia Summer Tasting awards by taking three medals. Founders Ernest Cantillon, Colin Ross, and Tom O’Riordan, were thrilled to see Spanish Earl Irish Whiskey, Red Earl Irish Whiskey, and Kinsale Gin, take the top spots in their categories at the competition. Last summer, the Drinks Business Asia launched its Summer Tasting competition to find the best drinks brands on the world stage. Chaired by The Drinks Business Asia’s Managing Editor Alice Liang, and assessed by a panel of leading industry experts, including master sommeliers, masters of wine, senior buyers and leading mixologists, the judges blind-tasted the best of wine and spirits, and awarded Silver to Red Earl Irish Whiskey, Gold to Kinsale Gin, and, for the most outstanding expressions, the coveted Master medal to Spanish Earl Irish Whiskey. Kinsale Spirit Co will have space to hang their medals soon with their new distillery build beginning in Kinsale this year. www.kinsalespirit.com

top prize in the ‘best junior baker aged 13-17’ category. This year, Skehan has broadened his search to include any dish on the menu from first to final course, his invitation being to create the most delicious dish, savoury or sweet, in which a banana is the key ingredient. Winning creations, to be judged by Skehan, will see rewards presented to the overall winner and best in category entries – including junior entrants, best breakfast, savoury, dessert, no bake and vegan. Entries close August 4th. Details on Facebook (www. facebook.com/FyffesIreland) and Instagram (www.instagram.com/ fyffesireland/).

Ballydehob meets the Med! AN exciting new restaurant has just opened in Ballydehob, further solidifying the West Cork village’s reputation as a foodie hotspot. Local chef, Davitt Conroy (pictured) and his wife Anna relocated from New York to Schull with ambitions of bringing something truly original to the dinner scene in West Cork. Having built a reputation for sensational dinner parties (including a five-course tasting menu served on a cliff edge overlooking the ocean at Three Castle Head), the pair have now opened their first brick-and-mortar spot, a Mediterranean restaurant and bar called Mosaic, at the old Vincent Coughlan’s pub on Main Street, on Tuesday, July 5th last. See mosaicballydehob.com for more.

- EST.1979 -

Fáilte Ireland invests in gala dinner venues across Ireland FÁILTE Ireland has launched a new €1.4million investment scheme to stimulate the development of new or enhanced gala dinner venues of scale which will boost Ireland’s attractiveness for international conferences and events. The gala dinner venue Investment Scheme, under Fáilte Ireland’s Platforms for Growth investment programme, will fund up to seven unique gala dinner venues in the environs of Ireland’s premier business tourism hubs namely Dublin,

Cork, Galway, Kerry, and the Shannon Region. Up to €200,000 will be allocated per venue. It is estimated that €90m worth of incremental business events could be delivered for Ireland over a 5-year period as a result of the investment scheme. Applications are already open and more information on the application process and eligibility criteria can be found here: https://www.failteireland.ie/gala-dinner-venuescheme/guidelines.aspx

Available locally & nationwide www.durruscheese.com 5

West Fork Summer 2022 | The Southern Star

Smokin’ Sally! Brian Moore talks to Sally Barnes – an absolute stalwart of the West Cork and Irish food scene and recent recipient of the Irish Food Writers’ Guild Lifetime Achievement Award THIS year has not been a good one for those eager for just a taste of wild Irish salmon. However, here in West Cork there is a woman who has not only succeeded in creating delicious smoked salmon, but who is educating as many people as she can about the need to save our wild salmon for future generations. Day one, Sally Barnes created her food business, Woodcock Smokery, completely by chance and perhaps out of necessity in the first place, because she didn’t own a freezer. Once married to an inshore fisherman, Sally needed to find a way to preserve some of the extra fish they had so that she could feed her growing family and of course not to waste good food. ‘I smoked my first fish, a few dozen mackerel, I think it was back in 1979,’ Sally explains. ‘I used an old tea chest with wood chippings and a damp sackcloth and learned quickly that you needed to hang the fish by the tail, not the head, if you didn’t want them to drop into the smouldering wood chips.’ ‘My then-husband, Colin,

Sally Barnes of Woodcock Smokery, Union Hall. (Photo: Paul Sherwood) 6

was a fisherman; he’d bring home mackerel, crayfish, lobster, crab and salmon. Some of the catch we would eat and whatever was left I smoked to sell or barter with neighbours.’ It was at this point that Sally’s part-time fish smoking hobby took a turn that set her on her way to not only national but international recognition and awards for her dedication to producing delicious, highquality food. ‘It was also in 1979, the last year that Colin fished commercially for salmon, that we were left without payment for the fish that we had caught,’ Sally says. ‘Colin had agreed a price, caught the fish and delivered them to the buyer. He then took the entire catch, prepared, smoked and sold the lot.’ However, when Sally and Colin went looking for payment the buyer told them he couldn’t pay them. This left the couple hopelessly in debt but the buyer offered to hand over a cold smoking kiln as part payment of his debt. ‘Colin wanted to take the kiln and sell it but I was determined to learn how to use it, to see if I could make a business by smoking fish or whatever else I could find,’ Sally continues. Now, the method Sally had used up to then to smoke her fish was ‘hot smoking’, a technique that cooks the fish, slowly over smouldering woodchips. However, while hot smoking is a relatively quick process, the finished product will have a short shelf-life, unlike cold smoking where a smoked fish can last for months. Cold-smoking involves wood chips which are set to smoke at a low temperature and away from the fish or whatever you want to preserve. However, this is a labourintensive process, from the preparation of the fillets to salt curing and smoking. Remember, the fish, or the meat or cheese, is only exposed to the smoke not the heat and this method requires skill, dedication and patience. When all the ingredients are handled with proper care and skill, what results is food of

The Southern Star | West Fork Summer 2022

high regard and high value. ‘There was an awful lot of trial and error,’ Sally explains. ‘It was with the help of friends and Open University courses in microbiology, food processing and oceanography that I finally began to get used to the kiln and started to get a handle on what I was doing.’ Soon the orders for Sally’s smoked wild Irish salmon were coming in from across the country. ‘Fields in Skibbereen were one of the first stores to order and then the Sheridan brothers in Galway took some and it all grew from there,’ Sally says. Soon, Sally’s smoked wild Irish salmon was discovered by renowned chefs and food award judges. So much so that in 2006, Woodcock Smokery’s smoked salmon was selected as Supreme Champion at the Great Taste Awards, ahead of more than 6,000 entrants. It was also around this time that Sally discovered what she calls her ‘tribe’ when she was introduced to the Slow Food movement by Darina Allen. ‘Meeting producers from across the globe, who are all so passionate about their food, their food culture and their dedication to preserving their craft made me feel that we were not alone in our struggle to promote our wild Irish salmon.’ However, it was at this point in her career running a smokery in West Cork and building a business, that Sally took a decision that has become a fundamental part of her life and creating her philosophy around smoking only wild Irish salmon. ‘I found myself wanting to know all I could about the fish, their whole lifecycle, and of course why they are so threatened, and what can be done to save them for the future.’ Last year Sally took delivery of just 370 fresh wild Irish salmon which were netted at the mouth of the River Blackwater in East Cork by Mikey Walsh and Eamon Uniacke, who supply all the salmon in their quota to Woodcock Smokery. This year however, this quota has dropped to just 225 fish for Sally to work her magic on. ‘There is no quota to fish wild salmon in West Cork,’ Sally said. ‘I touch every single fish. It’s a very physical relationship we have. I have a reverence for them, and I treat these beautiful creatures with the greatest of respect when they’re under my hands. That’s why every

‘I touch every single fish. It’s a very physical relationship we have. I have a reverence for them, and I treat these beautiful creatures with the greatest of respect when they’re under my hands. That’s why every fish I get is so precious’

fish I get is so precious. We are losing a wild fish that has been part of Ireland’s culture for generations and we need to do everything we can to protec t the species for the future.’ While Sally will continue to use only wild Irish salmon at Woodcock Smokery – in fact she is the last producer

in Ireland to work exclusively only with wild salmon – she also works to educate people about the process of smoking food and the need to preserve our sources of wild Irish produce. ‘I have learned an awful lot and as I get older, what I have experienced over my life’s work has become my most valuable resource. Now I want to share the knowledge, pass on the skills of a very traditional process to another generation,’ Sally says. She now offers full and half day courses at Woodcock Smokery where people will learn everything from how to select good fish and the importance of identifying quality, to the physiology of wild fish from local waters. There are hands-on lessons on filleting and learning about the tools of the trade for preparing raw, wild fish to salting and smoking. And of course you’ll get to taste four types of hot and cold-smoked fish. ‘Teaching and passing on what we can is the future. We have to always remember our wild Irish salmon is fading away from us at an alarming speed. Climate change is happening in our oceans first, coupled with the mismanagement of our landscape and our environment. We have to pass on our knowledge in order to preserve what we have for the future.’

Clockwise from above: Sally Barnes at work in her Union Hall-based Woodcock Smokery; Sally with her IFWG Lifetime Achievement Award; a sample of some of the exquisite smoked salmon produced at Woodcock Smokery; Sally believes in passing on her knowledge and experience to the coming generations.

West Fork Summer 2022 | The Southern Star

OOOOHH ... BARBECUE! BY BRIAN MOORE Barbecue season is here again, but this year step away from the charred remains of burgers and sausages – it’s time to explore just what cooking outside is all about. These days, with the plethora of barbecue equipment available to us all, there is literally nothing you can’t cook outdoors. So, here are just some of the options you have when it comes to perfectly cooked delicious food cooked over wood, charcoal or even gas. All these recipes can be cooked on any barbecue, (even a disposable version) a charcoal kettle, a gas burner or if you’re really hardcore, a wood fuelled campfire.

SPATCHCOCKED NDUJA CHICKEN

Cooking a whole chicken on a barbecue may seem scary, but with a little patience and the right tools there is absolutely nothing to worry about and when you try this recipe you’ll never want to cook chicken any other way again. First up, Spatchcock the chicken by using sturdy scissors to cut the spine out and then flatten the bird out by breaking the breast bone, or you can get your butcher to do this for you. Nduja, ( in-DOOJ-ah), is a spicy, spreadable salami from southern Italy and can be found in most supermarkets. INGREDIENTS 1 chicken, between 1.4–2kg (3lb 2oz–4lb 8oz) 60 g (2 1⁄4 oz) Nduja, at room temperature. Olive oil, salt and pepper. METHOD • Firstly, you want your barbecue at a medium to high heat. • Then, push a dessert spoon under the skin on the breast of the chicken to form a pocket on each breast between the skin and the breast meat. • Mix the Nduja with a little olive oil, to loosen the paste, and then spread the Nduja over the breast meat inside the cavity between the skin and the meat. • Then rub the chicken all over with olive oil and season with salt and pepper. • Place the chicken, skin side down, onto the heated barbecue and don’t touch it for ten minutes. • Pour yourself a cool drink. • After the first ten minutes, flip the bird over and repeat this process four more times. • After forty minutes test the internal temperature at the thickest part of the chicken, thighs or breast but don’t touch the bone, with a digital thermometer. • It must read over 74 degrees Celsius. • Next comes the most important part – let the chicken rest, don’t touch it for at least 10 minutes, this makes all the difference. • Serve with barbecue garlic aioli and a green salad.

WEST CORK HARISSA LAMB CHOPS

This recipe couldn’t be easier and only has two ingredients. Firstly, harissa, that delicious slightly sweet, smoky, tangy, spicy-but-not-too-hot paste is widely available in all good supermarkets and you can add it to anything that takes your fancy. INGREDIENTS • Six, eight or 12 (depending on how many you’re feeding) best West Cork bone-in-centre loin lamb chops. • One jar of harissa or if you want a more fruity hit, rose harissa. METHOD • Just coat the lamb chops with plenty of harissa, cover and set aside at room temperature for at least an hour. • Get you barbecue to a high heat, and a few at a time place the lamb chops directly over the heat. • Turn each one after about two minutes and after four minutes check the internal temp with a digital thermometer, for medium rare it should read 62 to 64 degrees Celsius but of course you decide how you want your lamb cooked. • Again leaving the lamb chops to rest for a few minutes and then serve as they are with a yogurt, mint and cucumber dip or just a glass of cold beer.

BARBECUE PORK CHOP MARINATED IN CIDER, GARLIC AND SAGE

These are the juiciest pork chops you’ll ever taste and while they need marinating overnight the results are worth the wait. INGREDIENTS • Four pork chops, cut about an one inch or 2.5cms thick. • One 500ml bottle of cider, West Cork cider of course. • Two cloves of garlic, roughly chopped. • Three or four fresh leaves, or a teaspoon of, dried sage. • Salt and pepper. METHOD. • Place the pork chops, the cider, garlic and sage into a large bowl and place in the fridge overnight. However, get them out of the fridge a few hour before you want to start cooking to get them up to room temperature. • Now, get your barbecue to a medium/high heat, pat dry the pork chops and place each one onto the flames. • Do not touch or move them for three minutes. • Next flip them over and give them another three minutes. Continue this until the pork chops reach an internal heat of no lower than 65 degrees Celsius, then let them rest for at least five minutes before serving them with a delicious fennel, apple and grainy mustard coleslaw. And of course an ice cold glass of cider.

WHOLE MACKEREL STUFFED WITH ORANGE AND SAGE

For this recipe if you have a fish grilling basket all the better, but if your fish sticks to the grill, this just adds flavour in my humble opinion. INGREDIENTS • Four fresh mackerel, cleaned with head and tail on. • One orange, sliced. • One handful of sage leaves. • Salt and pepper • Olive oil. • Butcher’s string (soaked) METHOD • Season the mackerel, inside and out, with salt and pepper. • Place a few slices of orange and a few sage leaves into the cavity of each mackerel and then secure the filling with the soaked butchers string. • Soaking the string helps it not to burn while keeping the filling intact, even though the cooking time for this is fast. • Rub each fish with olive oil and place, in the fish grilling basket if using, over a high heat on the barbecue. • This will take only a couple of minutes on each side for the mackerel to cook. A good rule of thumb is when the eyes are completely white your fish are ready to eat. • Serve immediately with perhaps a green tomato salad.

The Southern Star | West Fork Summer 2022

SIDES

VEGGIE/VEGAN OPTIONS VEGGIE HALLOUMI BURGERS

It’s not just the carnivores who can really enjoy a barbecue. These veggie halloumi burgers will make even the most ardent meat-lover pause for thought. INGREDIENTS • Four 250g blocks of West Cork halloumi cheese • One tbsp olive oil • Four brioche buns • Four tbsp hummus • One large ripe tomato, thinly sliced • Four butterhead lettuce leaves METHOD • Get your barbecue set up to a medium/high heat. • Brush each side of all the halloumi slices with olive oil and cook them on each side for 2-3 mins or until golden. • Split the brioche buns (toast them very briefly on both sides, but be careful not to burn them) and spread the bottom halves with the hummus. Add some tomato and then the halloumi, then finish with the lettuce and some avocado salsa before you top the burger with the other half of the bun.

VEGAN TOFU KEBABS WITH COURGETTE AND AUBERGINE INGREDIENTS • One large clove garlic, grated • One tablespoon red-wine vinegar • One teaspoon extra-virgin olive oil • One teaspoon mix of thyme, parsley and mint • Salt and pepper • One medium aubergine, cut into large bite-size half-moons. • One medium eggplant, cut into bite-size chunks. • Six ounces extra-firm tofu, cut into bite-size cubes. METHOD • Get your barbecue set up to medium/high. • Whisk garlic, vinegar, oil, dried herbs and salt in a large bowl. Add the chopped aubergine, courgette and tofu and toss gently to coat. • Thread the aubergine and courgette alternately onto six, well-soaked, wooden skewers, filling the skewers evenly and thread the tofu onto two skewers. • Oil the grill with a little olive oil and immediately add the kebabs. Cook, turning every two to four minutes, until the vegetables are tender and the tofu is browned, about 10 minutes for the veggies and 12 minutes for the tofu. • Remove the tofu and vegetables from the skewers and serve.

ESSENTIAL BARBECUE EQUIPMENT FOR me the most essential piece of equipment you need for BBQ’ing is a reliable digital meat thermometer. This simple piece of kit takes the worry out of cooking meat properly and safely.

A good BBQ apron, the stronger and the more heavy-duty the better because cooking over flames outdoors can take its toll on more than just your clothes!

Long handled metal tongs – these are perfect for turning steaks and chicken and you don’t have to worry about getting too close to the flames.

Long handled metal spatula for flipping burgers – be they veggie or meaty. A good spatula is without fail the most perfect utensil at the BBQ.

INGREDIENTS • 60ml olive oil • Two aubergines (about 500g) • Flaked sea salt • 30g rose harissa • One tbsp lemon juice • One tbsp maple syrup • 130g feta • 50ml whole milk • 15g pine nuts, toasted • One tbsp picked dill METHOD Get the barbecue to a high heat. And add a tablespoon of olive oil all over the aubergines. Place the aubergines directly on to the flames, turning them every now and again for about 20 minutes until they are completely blackened and very soft. Once the aubergines are cool enough to handle, carefully peel them, discarding the burned skins but keeping the stems attached and taking care not to break up the flesh too much. Using a small knife, cut each aubergine from top to bottom, but keeping it intact at both ends and making sure not to cut all the way through. Gently open up the aubergines, then season each one with a half-teaspoon of salt. Now, in a medium bowl, mix the harissa with the remaining 45ml olive oil, the lemon juice and maple syrup, and then with a fork, mash the feta with the milk in a small bowl until reasonably smooth, and set aside. To serve, spoon all the feta mixture on to a large plate with a lip and, using the back of a spoon, spread it out into a circle. Baste the aubergines in the harissa mixture, then lay them side by side on top of the feta mix. Spoon any remaining harissa mixture on top of the aubergines. Sprinkle over the pine nuts and the picked dill, and serve with warmed pitta, if you like.

FENNEL AND APPLE COLESLAW WITH GRAINY MUSTARD INGREDIENTS • One red onion, sliced into rings • Two tbsp caster sugar • One dessert spoon of grainy mustard • Two tbsp red wine vinegar • Olive oil for drizzling • ¼ red cabbage, thinly sliced • One fennel bulb, thinly sliced • Two granny smith or your favourite apples, cored and thinly sliced. METHOD Put the onion, sugar and vinegar in a small bowl and set aside for 10 minutes. Mix the cabbage, fennel, apple and quick-pickled onion in a large bowl. In another small bowl, combine all the dressing ingredients, the grainy mustard and season with salt and pepper. Serve or this keeps well in the fridge for up to a week.

ROASTED VEG & COUSCOUS SALAD

INGREDIENTS • One red and one yellow pepper, halved and deseeded • ½ butternut squash • Two courgettes , thickly sliced • Four garlic cloves , skin on • Three tbsp extra-virgin olive oil • One red onion , thickly sliced • One tsp cumin seeds • One tbsp harissa paste • 250g couscous • 300ml hot vegetable stock or chicken stock or water • zest and juice of one lemon • 20g of mint , roughly chopped

Metal skewers for kebabs, or wooden ones once you have soaked them in cold water.

For those using charcoal, it is essential to have a rapid fire chimney starter. Just add your barbecue-safe firelighter, top it up with charcoal and you’ll be ready to go in a few minutes.

I am a huge Yotam Ottolenghi fan and this is an incredibly delicious aubergine recipe especially when cooked over flames.

Again this can be made ahead of your barbecue and keeps well in the fridge.

Barbecue fish basket and veg basket, again these are great and will help your food not to stick to the BBQ grills.

Grilling gloves, essential for moving hot grates etc.

YOTAM OTTOLENGHI’S BURNT AUBERGINE WITH FETA AND HARISSA OIL

And of course a bottle opener and a corkscrew – vital just vital! 9

METHOD Heat oven to 200C/180C fan/gas 6. Cut the peppers and the squash into bitesize pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, two tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin and mix in the harissa. Roast for another 20 mins, then cool. Put the couscous into a large bowl, then pour over the hot stock or water, cover with a lid or a , then set aside for 10 mins. Fluff up with a fork. In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

West Fork Summer 2022 | The Southern Star

Cool down and chill out with a classy cocktail!

BY BRIAN MOORE COOKING over a hot barbecue can be thirsty work and a cool drink is more often than not called for. Of course you could have a beer or a glass of wine but if you really want to enjoy a day in the sun then only a cocktail will do and West Cork’s own Foxglove Cocktail Co (foxglovecocktails.ie) has done all the hard work of sourcing and blending the best ingredients for you. All you have to do is add your favourite booze, or not. Tara Copplestone of Foxglove Cocktail Co, which originated in Baltimore in 2020, says: ‘There is no need for fancy equipment, I always like to use utensils commonly found in the kitchen to act as a cocktail shaker, like a clean empty jam jar - we all have plenty of these in our cupboards. ‘However, before shaking, leave 50% of the jar empty so that there is enough space in the jar for air to circulate and ingredients to combine together.’ My favorite cocktail to make in a jar would be a Whiskey Sour. Foxglove Cocktails have a great mixer to use for Whiskey Sours, ‘Grapefruit & Rosemary’ or else you can simply make your own with ingredients in your cupboards.

CLASSIC WHISKEY SOUR INGREDIENTS • 35ml Whiskey • 35ml simple syrup • 35ml lemon juice • 1 egg white METHOD • Add all ingredients to a large, empty jar, and shake for 15 seconds. This is called the ‘Dry Shake’ as it fully combines the cocktail and emulsifies the egg. • Add ice and shake for another 15 seconds to chill the cocktail. Strain and serve. 10

The Southern Star | West Fork Summer 2022

GRAPEFRUIT & ROSEMARY WHISKEY SOUR INGREDIENTS • 35ml Whiskey • 100ml Foxglove Cocktail Co ‘Grapefruit & Rosemary’ mixer. METHOD • Add all ingredients to a large, empty jar. • Add ice and shake for 15 seconds. • Strain and serve.

JAM COCKTAILS An easy way to add sweetness to a cocktail and one of the easiest ways to add a boost of fruit flavour is to use a little jam or preserve

STRAWBERRY JAM DAIQUIRI INGREDIENTS • 35ml rum • 2 tbsp strawberry jam • 25 ml lime juice METHOD • Add all the ingredients to a large empty jar, shake with ice and strain into your glass. • Garnish with a slice of strawberry.

GARDEN GIMLET INGREDIENTS • 35ml vodka • 100ml Foxglove Cocktail Co ‘Cucumber, Lime & Basil’ mixer • Fresh mint

MOCKTAILS

METHOD • Add all ingredients to a large, empty jar and add ice. • Shake for 15 seconds and strain. • Garnish with fresh mint sprig.

SOCIAL BUTTERFLY Frozen drinks are wonderful in the summer and really easy to make. Sorbet adds a texture and depth to the cocktail and is very easy to make. We also infuse our sugar syrup with edible flowers for extra umph.

INGREDIENTS • 20 mls Vodka • 20 mls Aperol • 20 mls Lillet Rosé • 5 mls Fuchsia Sugar syrup • Scoop of Sorbet (We use champagne sorbet but whatever your favourite is)

All of these cocktails can be made into mocktails by simply omitting the alcohol.

(Recipe courtesy of award-winning cocktail mixologist, Andy Ferreira. See page 15 for more about him.) METHOD • Add all ingredients • Blend with a little crushed ice and enjoy.

West Fork Summer 2022 | The Southern Star

Bandon Farmers Market

Extensive, hugely popular Food Market

MUSIC EVERY WEEK AT THE MARKET

Every Saturday 9.30 am - 1.30 pm Old Market Garden, Bandon

TRADITIONAL IRISH MUSIC SESSION NIGHTLY, JULY & AUGUST

Rath, Baltimore

Delicious Meals now being served

NO COVER CHARGE

Sat: 1pm to 9pm Sun: 12.30 to 9pm Mon, Thurs, Fri: 5pm to 9pm T: 028-20383

Recorder’s Alley (off Pearse St.), Clonakilty | (023) 883 3250

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Drinagh Eurospar’s Ger aiming to cut through the competition at the World Butcher Championships Talented butcher Ger O’Callaghan competes at the World Butcher Championships this September in California

From left: James Etherson (Dublin), Mark Williams (Laois), Paul Hamilton (Tyrone), Bernadetta Murphy (Carlow), Ger O’Callaghan (Skibbereen), team captain James Murphy (Carlow). WHAT makes a champion? Talent? Training? Persistence and passion? Ger O’Callaghan (32) possesses all these traits and more. Ger, who works at the meat counter at Drinagh Eurospar in Skibbereen, qualified for the World Butcher Championships pre-Covid. In September he’ll finally get his chance to compete against the best in the world in Sacramento, California. Winning product innovation awards and a Blas na hÉireann in 2018 earned the world class butcher a place on the Irish team. It is an all-island group with members hailing from Tyrone to Cork. This geographical spread means they train in Carlow where Ger travels almost every Saturday night for Sunday training sessions, often lasting up to 12 hours. That’s world championship commitment! The bulk of his training is done at Drinagh Eurospar, home to Ger’s winning skills for the past seven years. His trade experience stretches further, from his first summer job at 14 to full-time in

preservatives. From sausages to marinades, he creates the best recipe and then sticks to it. ‘Consistency is key,’ says Ger. However, this does not mean the counter remains unchanged, the opposite is true. Ger ensures variety first for customers. A current favourite ‘flying out the door’ are black pudding, mozzarella burgers. Pork is Ger’s favourite meat. He feels this can be underrated, yet offers superb value especially in the current high-cost climate and there are great taste options with pork belly, cheek and crackling. In Sacramento, each team will have just over three hours to transform a side of beef and pork, a full lamb and five chickens into creative products using 100% of the meat. The final is judged on their presentation, hygiene, innovation, lack of waste and time keeping. Skibbereen’s Drinagh Eurospar customers can judge Ger’s skills and products without any time constraints. West Corkonians, acDrinagh Eurospar, Skibbereen customed to good food providers require high 028-24200 standards, giving GerDrinagh a head start. is a leading www.drinagh.com supplier of agricultural

the industry since leaving school. Ger’s experience and passion is evident in the products and processes he favours. Drinagh Co-op works closely with farmers and Ger’s product capitalises from this relationship. The cyclical process works ,where farmers invest literally from the soil to animal welfare and back to soil again via Drinagh Co-op. Ger knows the farmers he works with work with the best. ‘All links in the chain are vital,’ he says. Ger also feels this is the best country in the world for rearing animals. ‘Grass is big here,’ says Ger. Customer relationships are also vital for Ger. Trade and tastes have changed over time. Many people have less time to cook and this reflects the products required. Ger offers ready made options and answers all questions. He caters for the less kitchen confident and the culinary whizz. Customers seek and receive the best. All products in Ger’s Drinagh Eurospar meat counter are handmade in-store and without 13

and hard materials in West Cork providing a wide range of quality to a large customer base.

West Fork Summer 2022 | The Southern Star

Euro star, Eoghan! Meet a talented West Cork-based chef who has been selected as one of just seven finalists in the prestigious Euro-Toques Young Chef of the Year competition BY NIAMH HAYES CHEF Eoghan O’Flynn is making waves in the culinary world, and we are lucky enough that he is sharing his love of cooking with the people of West Cork. Eoghan works as a sous chef in Liss Ard Estate, Skibbereen and he was recently announced as a finalist in the Euro-Toques Young Chef of the Year 2022. Although Eoghan cooked a lot with his grandmother when he was younger, he didn’t realise he had a real interest in food until he started working in a restaurant as a teenager. ‘I had a job as a waiter and the bosses sensed that I might be good at cooking, so I worked in the kitchen for a few days here and there’, says Eoghan, who is originally from Cobh. Eoghan completed two years of a Bachelor of Business in Culinary Arts in CIT but was also working in the kitchen full-time in Hayfield Manor at the same time, so after two years, the balancing became too much, and he dropped out of college. Then, four years ago, Eoghan moved to West Cork and began working at the Celtic Ross Hotel. ‘That’s where I met Alex Petit. He was head chef at the Celtic Ross at the time and he fought for me to go back to my studies. I was able to go back to college doing one day a week, so I was still able to work at the same time’. Eoghan spent two years working at the Celtic Ross, learning from Alex, before he moved to Michelin-starred Bastion in Kinsale, and now he has been working in Liss Ard Estate for the last year where Alex Petit is, once again, his head chef. ‘I absolutely love West Cork. It’s a very difficult thing to find a good head chef to work with but Alex and I get on great’, says Eoghan. Eoghan is the sous chef, or Alex’s second in command. He not only works in the kitchen, but also helps with things like planning menus and budgeting. The focus in Liss Ard Estate is similar to many other establishments in West Cork, championing local produce, but Eoghan, Alex and the team add a French twist, using modern techniques. Alex is now mentoring Eoghan in the EuroToques Young Chef of the Year competition. ‘This is my third or fourth time applying. In previous years I just got to the interview stage and produced a dish for them, but I never made it to the semi-finals. This year I was much more confident going in’.

For the semi-finals, the 12 contestants had two tasks. The first was a skills test of following a crème anglaise recipe and the second task was to create a dish based on a mystery basket of produce selected by the judging committee. ‘It was like something you’d see on TV’, exclaims Eoghan. He thrived under the pressure of the tasks, hence why he is amongst the seven going to the final of the competition. ‘I am big into the stress of kitchens. I love the hustle and bustle of it. I meet plenty of people who go into the industry thinking they’ll love the pressure, but it can be tough. Not everyone is cut out for it’. Eoghan will spend the next few months preparing for the final. He already has the brief and will be working with lamb for the main dishes and raspberries for the dessert. When it comes to inspiration, Eoghan has a few people who have inspired him along the way. ‘My nan was always a phenomenal cook. I never realised the influence until recently. Clare Smith is a chef in London. She has worked with some of the toughest chefs in the world. What she has accomplished as a woman in the industry in incredible.’ When he’s not busy cooking for other people, what does a chef eat when he gets home? ‘Beans on toast! I’ve fallen into the same trap as other chefs. I could eat beans on toast five days a week. I also do Asian cooking. It just has to be quick and full of flavour. I do go mad at Christmas when I get time off and make all sorts of dishes for the family’. West Cork has now become home for Eoghan and there is one thing that sticks out as his favourite thing about the place. ‘The peace. My favourite thing is how quiet it is, people mind their own business, it is easy to live here, I just feel more relaxed’. When it comes to the food in West Cork, seafood wins every time. ‘The absolute abundance of fresh fish, anywhere you go in West Cork, there is great fish’. Eoghan has two pieces of advice for anyone who enjoys cooking at home. ‘You need to have a chef’s knife and a nonstick pan. They will just make cooking more enjoyable and easier’, concludes Eoghan. Eoghan will compete in the final of the EuroToques Young Chef of the Year 2022, presented by La Rousse Foods, in September.

‘I am big into the stress of kitchens. I love the hustle and bustle of it ... but it can be tough. Not everyone is cut out for it’

The Euro-Toques competition in brief .... The Euro-Toques Young Chef of the Year competition presented by La Rousse Foods has become firmly established as Ireland’s premier cooking awards for young chefs. The competition includes a number of educational activities home and abroad. The semi-finalists and finalists now travel around the country where they attend workshops, meet food producers and engage in cooking demonstrations by Ireland’s top chefs and artisan producers. They are also given the opportunity to travel abroad to experience and dine in a Michelin-starred restaurant. Top chefs demonstrate not only great skill but also creativity, flair and passion. They also establish a real connection with top-quality, natural ingredients. The winner of the Young Chef of the Year Competition must possess all of these qualities in abundance and stay true to the Euro-Toques values. www.euro-toques.ie.

Top: Chef Eoghan O’Flynn. Above: Eoghan (eighth from right) with other contestants and judges at the Euro-Toques Young Chef of the Year semi-finals held in Dublin Cookery School in May. Inset: Eoghan’s friend and mentor, head chef Alex Petit. 14

The Southern Star | West Fork Summer 2022

Andy Ferreira, managing partner of Cask in Cork and an award-winning cocktail mixologist, has strong West Cork links. See our summer drinks special on pages 10 and 11 for Andy’s ‘Social Butterfly’ cocktail recipe. (Photos: Miki Barlok)

It’s in the mix .... BY NIAMH HAYES

AWARD-WINNING mixologist Andy Ferreira is the managing partner of Cask, which lies in the Victorian Quarter in Cork. Both Andy and Cask have strong West Cork connections with Andy’s parents having previously run two very successful restaurants in Kinsale and the owner of Cask, Richard Evans, residing in West Cork over the last 25 years. Andy’s parents moved to Ireland from South Africa in the 1970s and they opened the restaurant ‘Skippers’ in Kinsale. ‘Dad was always a good cook, but he never worked in hospitality before that. Dad was the chef, mam was the front of house. It was a very successful spot’, says Andy. Andy’s parents sold Skippers and opened another restaurant in a farmhouse just outside Kinsale, before deciding to travel around Europe, leaving the hospitality industry behind. Although this all happened before Andy was born, he does think his love for food and drink stemmed from his parents. His family later settled in East Cork, which is where Andy grew up, and he has distinct memories of pressing apples for cider, picking elderberries for wine and making homemade sausages. After school, Andy went travelling the world and it’s from this time that he learnt his trade. ‘A lot of kids who weren’t super academic and went travelling straight after school, they ended up working in either construction or hospitality. I went with hospitality’. Andy first moved to Dublin where he began working in bars and restaurants, and then at 21 he went to San Francisco, spend-

ing three and a half years there, before going to New York for a year, all the time developing his skills. He also spent time in Australia and Thailand. ‘I used hospitality as a way of seeing the world in my 20s’. At 30, Andy returned to Cork and worked in Long Island, which was one of the top cocktail bars in Ireland at the time. This is where he really fine-tuned his trade. He also helped other establishments in a consultancy role, as well as starting his own events company. It was at this point that Andy was hired to set up Cask. ‘Greenes Restaurant was thinking of opening a gin or wine bar, but I suggested a cocktail bar. I really started from ground zero. I fell in love with the project and stayed on with Richard as the general manager, and I’m now managing partner’. Richard and his wife Ann own Cask. He is originally from Dublin but has spent a lot of the last 25 years living in West Cork. Cask opened five years ago, in February 2017, and Andy and his team have just launched their 19th cocktail menu. ‘We always produce seasonal cocktail menus which obviously have the same ingredients on rotation each season, but we are always trying to evolve. We learn new techniques and new methods and use new tools to enhance flavour extraction.’ Andy works with his assistant manager and head bartender to come up with the new concepts each season, and they have one rule that they work with, outside of the spirits, they only use Irish ingredients. ‘We’ve always tried to have a sustainable ethos in Cask. We work with the ingredients available to us in any season and use 15

as many local producers as possible. We try and challenge our customers’ palates, but we create drinks that are fun and accessible, while also catering for those that want something a bit more complex and challenging.’ One ingredient that will invariably feature on the summer menus is pineapple weed, which is a cousin of camomile. ‘It’s super tropical in flavour and grows everywhere, you just need to know where to look’. ‘It’s very rewarding working with seasonal ingredients and unearthing interesting flavours. The more common native trees and shrubs like elder and rose offer so much in summer and autumn as the blossom turns to fruit and there’s something very reassuring about the yearly repetition.’ Both Andy and Cask are no strangers to awards, with Andy named World Class Irish Bartender of the Year in 2017. The latest honour comes in the form of Cask being announced as a 2022 Spirited Awards Regional Top 10 Honoree for Best International Cocktail Bar in Europe. ‘It’s a massive accolade to get. It’s great to have a Cork and Irish bar mentioned in the same breath as some of the finest bars in the world’. There are exciting times ahead for Andy, Richard and the team as they will shortly open their next venture. ‘We are opening a second bar in the next couple of months, located on Bridge Street, just around the corner from Cask. It will be a cocktail bar and restaurant again, but it will have a very different ethos!’, concludes Andy. If it is anything like Cask, the new venture is sure to be a roaring success.

West Fork Summer 2022 | The Southern Star

Pack the perfect Long summer days have us yearning to be outdoors as much as possible. Though the weather may not always be on our side, we really have become a nation that enjoys al fresco dining. Picnic meet-ups are on the rise, giving way to a whole new level of outdoor dining accessories. Pimping your picnic has never been so easy, writes Paula Burns

Picnic basket

The idea of going for a picnic conjures up images of perfect summer days of eating al fresco in a beautiful meadow. What would the picture-perfect picnic be without a picnic basket? The OG wicker basket is the Instagram summerfriendly accessory you didn’t know you needed till now. The picnic basket is designed to carry all your picnic tableware essentials, all the while looking pretty. Hamper sizes range from four pieces to eight pieces, so choose your picnic guest list wisely.

Tableware

Picnic tableware has elevated not only in style but practicality too. Gone are the flimsy easy-to-break plates and cutlery. These days, al fresco tableware is not only made to last but is utterly stylish too. If you want to take your picnic to the next level in events, then choosing a theme is key. Themes can vary from Glorious Gingham to Back to Nature to Pretty Florals. Whatever it may be, matching your tableware set is essential. A Back To Nature theme can include leaf motif plates matched with an on-trend green tablecloth and napkins. It’s not only fun but will be picture-perfect, leaving those not on the guest list green with envy.

Glassware

While glassware could come under the tableware bracket, its sheer beauty makes it deserving of its own. Plain clear glass doesn’t cut it anymore. Our love of prosecco and wine has led to the ornate glassware trend that has spilt over to al fresco drinks. Plastic cups are a thing of the very distant past. Instead, picnic tables are now adorned with lavish glassware with opulent designs in an array of colours, from pinks to blues to greens – always matching with the tableware. From tumblers to flutes, drinking on a park bench has never looked so good.

Picnic blankets

A picnic blanket is a must-have accessory for any picnic. Picnic tables are not always available, so taking the picnic back to its original form is another option. This is where the picnic blanket plays a major role. We all know that in Ireland the grass might be sweet but the dew is wet, so an all-weather blanket is a must. Opt for one with a waterproof backing that can be rolled up with a carrier strap for easy transport. It’s also an idea to have a few extra blankets to act as shawls for those cloudy moments.

Portable stoves

While eating cold foods is the essence of a picnic, bringing some heat could spice it up. A small portable barbecue is the ideal picnic accessory. Its compact design makes it ideal for grilling in a small space, making your picnic menu even tastier. Always take the appropriate precautions when cooking outdoors and please be mindful of the surrounding environment. Keep small children and pets away from heat sources.

Coolers

While in Ireland we may not be basking in 40-degree heat, there is still a need for keeping perishables cool on a picnic. Cooler bags have evolved to become not only practical but chic too. Keeping food and drink cooler for longer is easier with many designs incorporating double-layering thermal insulation. Along with mould and water-resistant lining, keeping your picnic style cool this summer is easier than ever. 16

The Southern Star | West Fork Summer 2022

picnic! Easy Picnic Meals Hummus and guacamole Simple yet surprisingly filling, hummus and guacamole dips are an easy picnic treat. Elevate the combo from chips and dips, by introducing some crunchy veg into the mix. Prepare some chunky chopped carrots or cucumber to dip. Other options can include flatbreads or pre-toasted pitta bread. All can be picked up ready-made from the supermarkets or if you’re feeling productive the dips are easy to make. With the homemade option you can spice it up with some jalapeno in the guacamole or a sprinkle of cayenne pepper in the hummus – the options are endless.

Pasta salad A summer favourite, pasta salad is an easy-to-make alternative to soggy sandwiches. We’re not sure if the Italians would approve but who doesn’t love a pasta salad? It’s so easy to make and with an infinite number of options, there will be one to suit all tastes. It can be vegetarian friendly with lashings of your favourite veg to get the balance right. Alternatively, make it an Italian meat feast with a selection of antipasti-style meats thrown into the mix.

Meat and veg skewers A barbecue favourite, skewers of any kind are an easy and tasty picnic food. When it comes to meat options, you can’t go wrong with overnight, marinated chicken pieces. Delicious sauces come in all forms, from sweet honey and garlic to a zingy middle-eastern style with all the spices. Bulk it up with chunky pieces of courgette, peppers and onions. For the vegetarian option swap the meat for generous chunks of halloumi.

Caesar salad You can never go wrong with a classic summer salad. Again easy to make, the Caesar salad will satisfy both the meat-eaters and vegetarians (minus the anchovies in the dressing). For a chicken Caesar why not spice it up by adding Cajun chicken pieces or cook them in a light breaded coating. Bulk up the vegetarian option with some extra cherry tomatoes, cucumber and pomegranate. Whatever way you make it the piece de resistance is always the scrumptious Caesar dressing.

Tutti-frutti picnic tipples A mouth-watering fruit drink is a fun family-friendly way to quench your thirst on a hot summer’s day. The perfect accompaniment to a picnic that is easy to prepare and will add a bit of zest to your al fresco dining experience. Take a refreshing citrus hit with a mix of zingy orange, lemon and lime drink. If citrus is a little too sharp for your palate opt for a berry-infused pink lemonade. 17

West Fork Summer 2022 | The Southern Star

Vegan variety! NEW hands-on cookery courses have been launched in West Cork designed for people who want to transition to a plant-based diet, but don’t know where to start. They’re also aimed at people who have already made the switch, but who have literally run out of steam, and are in need of inspiration. The courses are the brainchild of Nicola Smyth, who runs a popular vegan café in Skibbereen. Nicola has been vegan for nearly 10 years and prior to that she was vegetarian for eight, but she can still recall feeling daunted at the start of her journey – and also hungry because she no longer had access to familiar foods. ‘But over time it gets easier and so much fun!’ she insists. Antiquity – her strictly vegan bookshop-cafe and deli is now in its fourth year – and Nicola felt it was time to share what she’s learned along the way. ‘I know from my own experience what it means to slowly transition or to simply introduce plant-based shopping, cooking and living into the daily, weekly or even only occasional routine of those who want to live with less, nearly none or no animal products in their diet,’ explains the mum-of-four. She was motivated to eat a plant based diet for health reasons at first. Some of the many benefits include higher energy, better skin, reduced inflammation and improved gut health. ‘Be prepared for higher energy levels that will make your friends, family and partner wonder what on earth is happening,’ promises Nicola. But she also made the switch for environmental reasons. ‘A lot of people do not make that connection, which is why the movie Eating Ourselves to Extinction, is brilliant,’ said Nicola. Parmesan cheese and butter were what

she missed most initially. ‘You have to remember it takes 21 days to break a habit – I feel sick now even thinking about them. ‘At first it seemed impossible to do, but taking away that overwhelming feeling is what I want to do,’ she said. Her courses are for people just starting out on a plant based regime, or for those who might have hit a wall. ‘They’re also for those who cook for different diets in one household. I will show how to create a great vegetable foundation, to which you can add non-plant based foods if needed. ‘We will be going shopping (that is overwhelming for a lot as they do not know what to buy) and then we will be preparing the food in the cafe and enjoying it. ‘It will be all about demystifying plant-based eating and making it more accessible. A lot of people say that it is too difficult to do, but I will show that it is a lifestyle that makes you feel so much better that you end up asking yourself why you didn’t do it earlier!’ The transition course which will touch on vegan shopping, cooking, tastes and the lack of satisfaction, plant-based foods and the wow – effect and more. ‘Once a month we’ll also offer a special three-day experience, a blend of vegan eating, vegan living and rediscovering the world of books and music,’ she said. Nicola also offers a personal consultancy service via zoom or by appointment. Plant-based eating sets you up, she says, ‘to deal with stress and whatever hits you, in a much more relaxed way.’ ‘It is about gaining your power back as a human being to sail through life the way you want it to be,’ she says.

Nicola Smyth of Antiquity bookshop, vegan cafe and deli in Skibbereen.

(Photo: Anne Minihane)

Nicola’s tips to help embark on a plant-based diet: • • • • • • •

Eat a VARIETY OF VEGETABLES Choose GOOD FATS Cook a VEGETARIAN MEAL at least one night a week Include WHOLE GRAINS for breakfast Go for GREENS Build a meal around a SALAD EAT FRUIT for dessert

For more course details email: antiquitywestcork@gmail.com or see www.antiquity.ie

The Southern Star | West Fork Summer 2022

Food, glorious food – Crawford Art Gallery announces major summer exhibition EYE-catching, thought-provoking and mouth-watering in equal measure, Meat and Potatoes Crawford Art Gallery’s newest exhibition opens across two floors this summer. Bringing together works by historic and contemporary artists with food as their muse, this significant exhibition, with an extensive programme of accompanying events opens on July 16th and runs until November 6th. Meat and Potatoes features an abundance of food-related artworks produced over the last four centuries, ranging from still life to video works and installations which consider the politics and concerns that have shaped perspectives on food right up to the present day. This exhibition draws particular inspiration from the staples of meat, potatoes and bread in the history of food-focused art and our personal diets throughout the ages. Works drawn from Crawford Art Gallery’s own collection find a new context when exhibited beside artworks borrowed from other collections. Work from the Sire Series by Maria McKinney are exhibited for the first time in Cork. The artist’s photographs of bulls adorned with insemination straw sculptures look at the use of genomics in modern cattle breeding, an invitation to visitors to think critically about the impact of human intervention on the natural world. In addition to the diverse artworks included in Meat and Potatoes, Crawford Art Gallery

has commissioned a series of texts. One of the texts commissioned for the exhibition by Cristin Leach, (Irish radio and television presenter, journalist, and art critic) comments that ‘Potatoes are a provocative symbol of more than just food in Ireland. Deirdre O’Mahony’s The Persistent Return is a film exploration of the political implications of reliance on this particular foodstuff, globally and locally.’ Recent worldwide events have again highlighted how fragile the global food supply chains can be, as shown in Abigail O’Brien prescient artwork With Bread also featuring in the exhibition. Monika Crowley’s bold graphic style series Domestic also featuring is evocative of rite of passages and tradition passed on from mother to daughter whilst also hinting at the demands of providing for a family. To accompany the exhibition, Crawford Art Gallery will offer an extensive programme of food-related events throughout the summer and early autumn. Visitors can avail of talks, tours and some surprising activities such as potato growing, creating edible art and viewing Crawford Collection inspired biscuits to name a few. Further details on the programme of events created in collaboration with the Gallery’s Learn and Explore team and local and international artists, horticulture and food experts can be seen on www.crawfordartgallery.ie as they become available.

Management/Polled, Doon just the job (CH2305), 2016, by Maria McKinney.

ADVERTORIAL

A jewel in the West Cork coastline, Dunmore House, included in the Michelin Guide 2022, celebrate the finest local and seasonal produce in Adrift and throughout this lovely seaside gem OWNER Carol Barrett, her son Peter, the General Manager at Dunmore House, along with her husband Richard and the wider team have a well-deserved reputation for great Irish hospitality with food being the highlight of any visit to the beautiful seaside hotel. The warm welcome and the exceptional food on each plate at Dunmore haven’t gone unnoticed as this year they celebrate the inclusion of their restaurant Adrift in the Michelin Guide UK & Ireland 2022. The entry in the Michelin Guide says, “Run by the fourth generation of the owner’s family, this restaurant is set in an enviable position on the ground floor of the Dunmore House Hotel with views out over Clonakilty Bay. Tasty, modern dishes showcase locally sourced produce, including some from their own organic kitchen garden.”

Central to every Dunmore House experience is the food and wine being served. Their fish is caught in Irish waters by Irish fishing boats that land in Union Hall. Eggs are collected each morning from happy hens who wander freely. Organic leaves and vegetables are grown in the Ocean Garden where you will find polytunnels, extensive outdoor raised bed areas with herbs, seasonal salads and edible flowers just steps from the kitchen in which they are prepared. And a host of exceptional local West Cork producers are the foundation of every menu from fine dining in Adrift to the more casual dining options in the bar and on the terrace. With sweeping views of Clonakilty Bay from Adrift and the Sea Terrace, the stage is already set for a dining experience to remember and a feast for all the senses at Dunmore House.

For more visit: dunmorehousehotel.ie

West Fork Summer 2022 | The Southern Star

Delicious food the Sheep’s Head Way Bookings are recommended

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