Fr ee
Signature Chefs THE VERY BEST FOR YOU TO ENJOY
Food Heroes
CHAMPIONING LOCAL FRESH FOOD
Glorious Glamping Camping along the Wild Atlantic Way in style
Interview with
John McKenna
TheFood Tourism Story
WITH DARRAGH ANGLIM
FOOD AND TRAVEL WRITER
TheTheFood Experience Food Experience Go Wild Food Magazine, Spring / Summer 2017
s f e h C e r u t a n g i S Our Trá
C he
nthony
&E
rci n
ala Bhá n o
Sz c z
Eith n Che a’s by
The Ic e-Hou se
C hef A
Bán
f Ma
f E it
h na
Holla n d
d row
the
O’ S u
sk i
Sea
l l iva
n
Mulranny Park Ho tel
Chef Cham illa Ma
nanwatta
Belleek Castle
Chef Stephen Lenaha
Kilron an Cas tle C hef D av id Po r ter
Flanner y’s Bistro
Ashfo rd C a s tle Chef Jo natha n
n
Chef Trevor Bu rke
Kea ne
Brasserie on the Co rner
Chef David O’Don nel
l
Wild Honey Inn
Chef Aidan McGrath
The Anna Carriga Estate
Chef Anthony O’Rour
ke
Durty Nellys
Chef Eugene McNa
ma ra
Savoy Hotel
1826 Adare
Chef Graeme Campbell
Chef Wade Murphy
Marco Polo
Chef Cia n Tsa ng
Daroka
Chef Da niel O’Brie
n
Parknasilla Spa and Resort Chef Peter Farndon
Castlemart yr Resor
Chef Neil Ferguson
t
Ma gazine
Magazine
Contents !" !"#$%&'()*+,)-*.*!"#$%&'()*"+,-
!!" /001*/08'4(.EC&%M+%PC-"(Q%C1B()#-$(%$(+#-(Q-*&
#" /001*2)34(
!)" @,)*A)4&*0-*A0&,*B0(=14(.(N*+(LR2C,,03*1
$%" !"#$%&'()*+,)-(.(/&*""-&0-(%1(+#-()%&1-&
!'" ;%=3%:*500C)(*A()3)(:(.(S-*'01B(7#-(N*4@
$&" /001*5)(0)4(.(2-&304-(50+#(!(260,-
*%" D()=%$1E4*/001*!&0(:*.*AC-,01B(7%C&0"6(
$!" !"#$%&'()*+,)-(.(7#-(2*3%8(9%+-,
*&" !"#$%&'()*+,)-(.(=C,&*118(N*&@(9%+-,
$#" /001*5)(0)4(.(:1+-&30-;(;0+#(<%#1(=4>-11*
*!" !"#$%&'()*+,)-(.(>0,&%1*1()*"+,-
$'" !"#$%&'()*+,)-(.(50,'(9%1-8(:11
*#" !"#$%&'()*+,)-(.(7#-(9*6T+%1R"
&%" !"#$%&'()*+,)-(.(?*&%@*
*'" /001*/08'4(.(?C&+8(U-,,8R"
&&" /001*5)(0)4(.:1+-&30-;(;0+#(A-&B*,(260+#
#%" ;0*B"=1(.(A-"+03*,V(A%%'(*1'(O0B"
&!" !"#$%&'()*+,)-(.(7#-(:4-(9%C"-(9%+-,
#&" !"#$%&'()*+,)-(.(A,*11-&8R"(/0"+&%
&#" 6*7)8"9)*-0(*!'88)44*.(7-D*"(2+-*@%C+
#!" ;0*B"=1(.(A%%'(?0"#-"(!,%1B(+#-(5*8
&'" !"#$%&'()*+,)-(.(E*,*(/#F1
##" !"#$%&'()*+,)-(.(E0+#1*R"(/8(7#-(2-*
(%" !"#$%&'()*+,)-(.(7#-(!11*)*&&0B*(E"+*+-
#'" !"#$%&'()*+,)-(.(/-,,--@()*"+,-(
(&" 6$&,0$:*;(%:*â&#x20AC;&#x201C; Reflects
)%" !"#$%&'()*+,)-(.(=*&4%(N%,%
(!" !"#$%&'()*+,)-(.(GHIJ(!'*&-
)&" @,)*699()$&"8)(.(U-;(=-*,(K*1B-
(#" 5)1)(<%$*.*7#-(K%,,"(K%84-(L$(26%@-'(2*,6%1
)(" ;)&*@,)*!,"-&4
()" +%4&=)<%(&:(*7)40(&*(M(N*"+&8()#-$(K-"%&+
)*" 7)8"9)4*%$1*!&0(")4(M(<%'8(E''8
!%" >8+%<?("1#)4*M(7#-(A01-"+(%$(O*,;*8
)'" !"#$%&'()*+,)-(.N*&@1*"0,,*(K-"%&+(W(2T*
!&" /001*/08'4(.7C"4*18(*+(+#-(O&*1*&8
!"#$%&'(%)*$+ !"#$%&'()*#*+&,-!!!!!!!
!.#$%&'()*#*+&,-!!!!!!!
!"#$%&'()*#*+&,-
Welcome! Publishers Note /-'0$)-!1$!2334-!,$!56!*,(!17-!17&8(!&334-!&,!$48!9$043!$,!:*318$,$);6!%7&07!<8&,#3!;$4! 17-!=-8;!<-31!$9!>&#,*148-!?7-936!@-31*48*,13!*,(!A8$(40-83!*'$,#!28-'*,(B3!/&'(!C1'*,1&0! /*;D
W
!"#$!"%!&'()*!%"*+")#,!"-!.+/!"*)!"/#(#0'1!"+2".)+'.!"2+$"3+"/#14"*+5".&#33" chefs to offer you their Signature recipes to try at home.
Who knows, maybe the content of these pages will inspire you to join the food industry in Ireland and one day feature in our magazine as a top class Signature Chef. We are blessed to have such a great team in Go Wild Magazine and for this issue, I would like to say a massive thank you to our Editor Michelle Mc Donagh (amazing woman with a heart of gold), our fantastic designer Dave Curtin (the guy is just pure class) and of course, Cleo Power (the real boss) who keeps all of the finances in check! We have lots happening this year and we follow this issue with our 120 page Go Wild
Tourism Magazine in March. Wee are introducing 3+/!"-$#1%"1!6"#1%",!$4"!7.'*'1("/#(#0'1!3"*+" the Go Wild stable this year, so watch this space. 8+1"955!*'*:
!"##$%&"'() !!!!!!!!!!!!!!!!!!"#$%&'()*
F<%"=G*X%XX8YB%;0,'6*B*Z01-[4%6 @)=G(\H](^^J(]\\]
Letter from the editor 21B3!$=-8!EF!;-*83!3&,0-!G$7,!*,(!>*'';!H0I-,,*6!178$4#7!17-&8!18*=-'3!*8$4,(!17-!0$4,18;6! (&30$=-8-(!17-!J34<1-88*,-*,!9$$(!04'148-!<'$33$)&,#!178$4#7$41!28-'*,(KD
hat culture is certainly in full bloom now as Ireland’s reputation as a green island with fresh, local produce spreads internationally, and nowhere is it more vibrant than along the Wild Atlantic Way. As the McKenna’s recently released annual 100 Best Restaurants in Ireland 2017 has shown, the WAW route is home to more than its fair share of the top restaurants in the country.
T
In this issue, John McKenna talks about the huge untapped 5+*!1*'#&"+2"*)!"3!#2++%"+2"*)!";'&%"9*&#1*'.";#4:"6)'.)")!"-!&'!,!3" could really take off over the next decade.
hospitality. We are certainly moving in this direction as our food producers, chefs and eateries, continue to up their game producing good, fresh food that is reflective of our image as a natural, unspoilt destination. You will read about many of these people in this issue. Again, it’s been a pleasure working with the team at Go Wild, The Food Experience, especially our Publisher and Sales Director Bobby Power (the boss, and one of the hardest working publishers in the business), our creative and talented designer, Dave Curtin, and our financial controller, Cleo Power (the real boss), for helping to deliver a high quality magazine that I hope you will enjoy.
*+,-(..(%*,/"012+,&-.*
The Fáilte Ireland vision for food tourism is that Ireland will be recognised by visitors for memorable food experiences which evoke a unique sense of place, culture and
+,-./"*"$-0H3("&"$#%#)$8:I")
6"7.*")&$(5%$!899$:'*&$0(*).('1$:);$)44$."7 – your official guide to the journey of a lifetime. wildatlanticway.com/ pages/the-app/
Contacts:
Sales & Accounts:
Design:
F1"&0(*"$-0H3("&"$#%#)$8:I")
+=)0H#03"=1<%#%M"$)I80<
J%N)*+'(&"$K*A(%"$4&0(<I")
!"#$%&'("#')*+*>"8,)==)*>8J0$%#,K* !"#$)&,%#('-'./+*A0??:*L03)(K*L'?="4,)(*
011"2.(-+$**+=)0*L03)(
3#)45'1$6%-'/.+ 1%N)H?(%"$4&0(<I")
?0??:H#03"=1<%#%M"$)I80<*
!"#$%&'()"*+(,-./01"*0"23')*%"45%)(,6"705"*+%'5"#1$$05*"8'*+"&0,*%,*"(,6"'9(:%5/;
T ty Craft B
JJ’s JJʼs Craft Brewing Company Ltd.
A Pure Irish Premium Crafted Beer
www.jjscraftbrewing.com
Abbey Stout is brewed with Hugo’s Lager is a Pilsner
the finest ingredients. We
Balbec IPA is an interesting
Bill’s Red Ale is brewed with
have combined hops with a
style lager brewed with
100% Irish ale malt, Munich
mixture of hops giving this beer
hint of fruitness and slightly
the finest Irish lager malt,
malt, caramalts and chocolate
a spicy, floral and grapefruity
dry crispness with chocolate
saaz hops and a german
malt whih gives the beer
character with a clean balanced
malted barley, to give smooth
lager yeast that produces
slight caramel and chocolate
bitterness, this combined with
chocolatey caramel tones,
a fresh crispness with
tones, together with hops like
the finest pale malt, flaked oats,
that will stay with you long
a pleasant aroma that
Colombus, Summit and Nugget
cara and Munich malt makes
after the last mouthful!
will linger with every
to impart an aromatic, spicy and
this beer a desirable thirst
mouthful!
herbal aroma with a clean finish.
quenching, flavoursome drink.
Tel: 063 20577 Jim: 087 9974052 John: 087 8067206 Email: info@jjscraftbrewing.Com Web: www.Jjscraftbrewing.Ie
WE’RE ON TAP AND IN BOTTLES
The difference is in the taste
Quality products since 1950
‘Aisling’, Tyrone, Kilcolgan, Co.Galway, Ireland Tel: 00 353 (0)91 796120 | Fax: 00 353 (0)91 796720 Email: kellyoysters@eircom.net | Web: www.kellyoysters.com
Magazine
The Food Experience Spring / Summer 2017
The Lodge at Ashford Castle
Signature Chef
Recipes by Chef Jonathan Keane
S
itting within the magnificent 350 acre estate
I oversee the whole food offering in the lodge. This
of Ashford Castle, County Mayo, The Lodge
includes our flagship restaurant Wilde’s at the Lodge,
at Ashford overlooks magical Lough Corrib.
80 plus weddings per year, our busy Quay Bar Bites
Originally built in 1865, it is now part of the award-
small plates menu, as well as being in charge of all
winning Red Carnation Hotel Collection, offering
foraging, growing our own vegetables and herbs, and
mellow country house hospitality, that exudes classic
looking after our corporate food offering.
refinement with modern appeal. Under the inspired direction of Jonathan Keane,
How long have you been working at The Lodge and what
recently described as “one of the country’s most
brought you there?
exciting chefs” and with many award nominations
I have been at the Lodge five years, I jumped at the
to his name, Wilde’s Restaurant at The Lodge has
opportunity to work in a place so rich in woodland
become a popular destination, not just for local
ingredients and on the Wild Atlantic Way.
foodies, but visitors from afar. What distinguishes Wilde’s from other restaurants? I think what is different about Wilde’s is that we are not afraid to try something different. We forage a lot, and know all our producers personally, but what makes us different is a willingness to try new flavour combinations, a willingness to learn and evolve, and a respect for what our customers want to eat, rather than what we might want to cook. How has the Irish food industry changed since you started
Jonathan Keane, Executive Chef
out? So much has changed with Irish food, I remember
How long have you been working professionally and
when I started out nobody cared where your butter
what inspired you to get into the food industry?
or salt came from, now I know all our suppliers well.
I have been 22 years working in the kitchen, since
Also, for many years Irish restaurants had an ‘it will
the age of 15. I have always loved food. We grew up on
do’ attitude and nobody every questioned that. Now,
a sheep farm close to the sea, and were reared on our
only the best will do Irish customers.
own lamb, wild salmon and home grown spuds. I took a job washing pots in the local pub and loved the buzz in the kitchen. Gradually I started cooking and before long, I was the sous chef. I loved it from the start.
Where do you source your ingredients? We source our fish from Stefan in Gannets , Galway; our oysters from Achill; our mussels from Killary; our lamb from Sean Kelly; our beef from Castlemine; our
What does your role as Executive Chef entail? As Executive Chef of The Lodge at Ashford Castle,
chicken from Friendly Farmer; our honey from Slieve Aughty and wherever possible, grow our own veg. Read full interview on www.gowildmagazine.com
Address:
4
The Lodge at Ashford Castle Cong, Co Mayo, Ireland
Contact:
T: +353 94 954 5400 E: reception@thelodgeac.com www.thelodgeac.com
Magazine
The Food Experience Spring / Summer 2017
SERVES 4
St Tola’s Goats Cheese Croquettes With Beetroot For The Croquettes:
Method:
100G St Tola’s Goats Cheese | 1 Egg
Blend Beetroot, Sugar, Vinegar And Water Together Until
20G Flour
Smooth.
20G Panko Breadcrumbs
Soak Gelatine In Cold Water For A Few Minutes.
Method:
Add Gelatine To Beetroot Mix And Leave To Set.
Horseradish Powder
Roll Goats Cheese Into Little Croquettes (Round) Pass Through Flour, Egg And Breadcrumb (Pane).
1 Grated Horseradish
Deep Fry At 170 For 3 Minutes Or Until Golden Brown
100G Maltosec
Pickled Beetroot Sticks:
50Ml Olive Oil
Method:
½ Red Beetroot ½ Chioggia Beetroot
Blitz Malto Sec And Horseradish In Oil In A Food Processor
½ Golden Beetroot
Until Powder (Snow) Consistency.
100Ml Pickle Liquor ( 75Ml White Wine Vinegar, 25Ml Water, 50G Sugar, 5G Salt)
Beetroot Coulis
Method:
1 Cooked Beetroot 100Ml Cranberry Juice
Cut Beetroot Into Julienne (Strips)
1 Leaf Gelatine
Leave At Least 24 Hrs In Pickle.
50Ml Honey
Beetroot Jelly
Method: Soak Gelatine In Cold Water.
1 Red Beetroot
Remove And Add To All Other Ingredients
25Ml Red Wine Vinegar
Blend Until Smooth
10G Sugar 1 Leaf Gelatine 25Ml Water
5
7
Magazine
The Food Experience Spring / Summer The Food Experience Spring / Summer 2017
GoWild Food Magazine March 2016
Food News New Story Panels Installed All Along Coastal Route
F
áilte Ireland is to install engaging new story panels at all of its 188 Discovery Points along the Wild Atlantic Way.
BBQ Championship confirmed for Limerick
L
imerick has beaten stiff competition to be chosen as host of the World BBQ Association World Championship 2017, the largest
international BBQ competition.
The panels feature local stories that were identified
Some 100 teams from across the globe will compete
as a direct result of local consultation and
for the ultimate titles of World Grand Champion and
engagement with local historians, heritage officers
Reserve World Grand Champion.
and other local experts.
news and speaking about the event, Miriam Kennedy
Welcoming the
from Fáilte Ireland said they were delighted that Already panels have been erected in Donegal, Sligo,
Limerick was chosen as the 2017 host destination.
Mayo and Galway with signs for the southern stretch (all the way down to West Cork) due in the coming
“This event will bring together the best bbq’ers
weeks. Welcoming the development, Minister of
in the world ranging from Michelin starred chefs
State for Tourism and Sport, Patrick O’Donovan said:
to backyard enthusiasts. Once again, Ireland will
“The Wild Atlantic Way is an evolving attraction
be on the world stage when it comes to hosting
and will continue to develop additional layers of
international events,” she said.
experience over the coming years. Already, the route is proving very popular and I am confident
The event will take place in the People’s Park in
that our ongoing investment in the initiative will
Limerick City from October 13-15 and will welcome
enable it to generate additional jobs and revenue
teams from South America, Africa, Europe, the
for communities all along the western seaboard.”
USA, India and Australia. Generating bed nights of
Fáilte Ireland’s Head of the Wild Atlantic Way, Fiona
over 1,200, the event is expected to bring a boost of
Monaghan explained the thinking behind the new
€500,000 to the economy.
panels: “The rationale for the panels is to provide visitors with local stories which will add layers to the Wild Atlantic Way experience and bring each of our existing discovery points to life for tourists. A key part of this phase of our development of the Wild Atlantic Way project has been a close and productive partnership with local experts and historians as well as with the individual local authorities along the route.”
Continued on page 8
6 6
Bunzl McLaughlin is the leading supplier of nonfood catering and cleaning supplies to businesses across Ireland. We specialise in providing a reliable service and delivering value, quality and innovation to our customers. We have over 5,000 core items in stock available for next-day delivery and access to over 50,000 products from the world's leading catering and cleaning manufacturers that can be sourced and ordered to requirement.
!"#$%&'(( NEW 2017 Catalogue
Everything you need to run a successful catering equipment business at Bunzl McLaughlin. Whether it’s a pub, restaurant, hotel or catering company, you’ll find a huge range of kitchen equipment and accessories to ensure business runs smoothly. From glassware to dishwashers, chefs uniforms to crockery, get kitted out with all the essential catering supplies. 17 sections, introducing: Buffet & Beverage, Napkins, Utensils, Workwear and Food & Drink.
%23 Buffet & Beverage
Napkins
Workwear
Utensils
Food & Drink
We serve the following sectors: • Hospitality (Hotels, Guest Houses, Pubs, Restaurants, Coffee Shops • Healthcare (Hospitals, Nursing Homes) • Public Sector (Education, Local Councils, Civil Service) • Facilities Management (Contract Catering, Contact Cleaning) • Leisure (Leisure Centres, Spas, Clubs) • Industry (All businesses with in-house cleaning or catering)
)&'*+&,-
a digital copy now from www.bunzlmclaughlin.com
./0"/1#
a copy by calling our sales team on: (NI) 028 3751 1999 (ROI) 048 3751 1999
Magazine
The Food Experience Spring / Summer 2017
McKenna’s Best Restaurants in Ireland 2017 Guide
J
ohn and Sally McKenna have released their annual 100 Best Restaurants in Ireland 2017 guide, as published in The Sunday Times, and the
Wild Atlantic Way has done very well. Ireland has experienced a “tsunami of brilliant new openings” over the past year, according to the McKenna’s. “Serious restaurants with ambitious cooking used to be easy to spot. They had French names, waiters in bow ties, à la carte menus, and a head chef. Today, the best cooking in Ireland can be found in art galleries, in remote upstairs rooms, in public gardens, in pubs, in wine bars, in garden centres and even takeaways,” said the McKennas.
Co Kerry
The Wild Atlantic Way restaurants on the list are:
Dingle Mulcahy’s Restaurant, Kenmare
Co Clare
Co Limerick
Gregans Castle, Ballyvaughan The Long Dock, Carrigaholt Murphy Blacks, Kilkee Wild Honey Inn, Lisdoonvarna Co Cork L’Atitude 51, Cork City Ballymaloe House, Shanagarry The Black Pig, Kinsale Café Paradiso, Cork City Crawford Gallery Café, Cork City Deasy’s Harbour Bar, Clonakilty Dillon’s Restaurant, Timoloeague Elbow Lane, Cork City Farmgate Café, Cork City Fishy Fishy Café, Kinsale Glebe Gardens, Baltomore Good Things @ Dillon’s Corner, Skibbereen (new) Greenes Restaurant, Cork City (new) Iyer’s, Cork City Manning’s Emporium, Ballylickey Miyazaki, Cork City Pilgrim’s, Rosscarbery Sage Restaurant, Midleton Co Donegal The Mill Restaurant, Dunfanaghy The Tap Room, Rathmullan House Co Galway Aniar, Galway City Ard Bia at Nimmos, Galway City Cava Bodega, Galway City Inis Meáin Restaurant, Aran Islands Kai Café + Restaurant, Galway City Loam, Galway City Upstairs @ West, Barna
8 8
Daroka, Ballybunion Idás, Dingle Global Village,
Canteen, Limerick City La Cucina Centro, Limerick City 1826 Adare, Blackabbey Co Mayo Knockranny House, Westport The Idle Wall, Westport An Port Mór, Westport Cafe Rua, Castlebar Co Sligo Knox, Sligo (new) Pudding Row, Easkey
Magazine
Food on the Edge F
ood on the Edge is a two day symposium that takes place annually in Galway city, Ireland. It is
for chefs and food enthusiasts all around the world who want to create a better global network. Food on the Edge is a coming together of chefs to listen, talk and debate about the future of food in our industry and on our planet. This year’s symposium takes place on Monday
The Food Experience Spring / Summer 2017
Beyond the Break — From Surfing to Farming S
urfer turned organic farmer, Fergal Smith is the subject of the latest Perennial Plate food
documentary series.
October 9 and Tuesday, October 10, 2017. Award-winning American filmmakers Daniel Klein and Mirra Fine have released their latest video Beyond the Break which was filmed along the Wild Atlantic Way. The video profiles Fergal Smith, of Moy Hill Community Garden, near Lahinch in Co Clare and will be shared with their millions of followers online. After a career in professional surfing, Fergal decided that climate change was too big a force for him to ignore and he decided to go back to the land and farm organically. Attempting to reduce his carbon footprint, the surfer turned farmer is now focused on creating a sustainable, organic lifestyle based on Ireland’s land and waves.
9
Magazine
The Food Experience Spring / Summer 2017
GoWild Food Magazine Spring / Summer 2017
Brasserie on the Corner
Signature Chef
Recipes by Chef David O’Donnell
W
ith its soft lighting, beautiful arches and
menus with a modern Irish influence and classical
ample space, Brasserie on the Corner offers
techniques in order to ensure the quality ingredients
a warm and comfortable ambience to
are to the forefront of each dish, served in a relaxed,
diners.
comfortable setting.
The restaurant is designed to allow customers to
Our cooking style is complimented by consistent,
unwind over a delicious meal with a glass of wine
friendly and professional service with a smile here
while enjoying live music for the entire evening in a
at Brasserie on the Corner and our adjoining Blake’s
fabulous venue.
Corner Bar. Attention to detail plays a major role...
The structure of the restaurant lends itself to cater for
knowing it’s the little things that make the difference.
groups, corporate events and intimate dinners. Brasserie on the Corner offers an extensive lunch and
Why do you think Brasserie on the Corner is becoming
a la carte dinner menu, along with a daily pre-theatre
such a popular culinary destination? Brasserie on the
menu between 5pm and 7pm, a popular choice for
Corner ensures the dining experience is accessible
anybody attending a show at the nearby Town Hall
and flexible. The cooking is not overly technical and
Theatre.
tricky – it allows the pure flavors of the wild, free-
The restaurant adjoins Blake’s Corner Bar on Eglinton
range, seasonal local ingredients tell their own story.
Street, where customers can enjoy a pre or post-
We plan our menus a season or two ahead working
dinner drink. A traditional,
hand-in-glove with producers to develop ingredients
yet contemporary Irish bar,
tailored to menus.
an extensive bar food menu is
Consistency is also a key factor. People know they will
available, along with an array
be served a delicious meal. Thankfully this has been
of whiskey, gin and craft beers.
reflected in numerous reviews online and through
Executive Chef David O’Donnell What distinguishes Brasserie on the Corner from other restaurants? Our cooking style really distinguishes Brasserie on the Corner because it is based on locally sourced ingredients from farmers, fisherman, breeders and providers from the Wild Atlantic Way with whom we work to ensure our food is seasonal. We create
Address:
10 10
Eglington street, Galway, Ireland.
Irish Food Guides recommending our restaurant. Where do you source your produce? Our culinary team are passionate about food and understand the ingredients, along with the cooking techniques that are so pivotal to any meal. Our head chef attends country markets because of the vast array of local produce to explore. You can get lost there for hours and every couple of weeks, there is something new to experiment with in the kitchen. We’re privileged to work with a number of awardwinning producers including Gannet’s Fishmongers, Marty’s Mussels in Renvyle and McGeough’s air-dried meats.
Contact:
Tel: +353 91 530333 Web: www.brasseriegalway.com
Magazine
Kilmore Quay Scallops
The Food Experience Spring / Summer 2017
Spring / Summer 2017 GoWild Food Magazine
Sweet Potato Puree, Cherry Tomato Confit, Caramelised Fennel, Char grilled Asparagus, Star Anise Dill Cream Method: 1.
Sweet Potato Puree
Put the Sweet potato, garlic, bay leaf and thyme, white wine in a pot season and cook for a minute. Then add in the vegetable stock and ½ the amount of the cream and cook until the parsnips are soft over a medium heat. Strain the sweet potato and place in a food processor blend until a smooth, add in the remainder of the cream, check the seasoning and pass through a sieve. 2.
Cherry Tomato Confit
Place the cherry tomatoes on to a tray with baking parchment. Sprinkle the shallots, garlic and chopped
SERVES 4
Ingredients:
herbs. Combine the sugar, olive oil and balsamic, spoon over the tomatoes and season. Place the tomatoes in low oven 130oc for 2 to 3 hours.
2 ea. Shallots + Garlic Cloves Finely Chopped
3.
Scallops
1 Sprig ea. Bay leaf, Thyme
Place the fennel bulb in a pot, add in all the ingredients
20 Scallops trimmed
2 Tablespoons Chopped
except the butter, bring to the boil and simmer for 30
¼ Lemon zested+ Juice
Chervil, Dill and Coriander
minutes until soft. Remove the fennel and allow to cool.
1 Sprig ea. Bay leaf, Thyme,
2 Tablespoons Sugar
Cut the fennel into four slices and seal in a frying pan with
1tsp Chopped Chervil
50ml Balsamic Vinegar
butter until brown on each side, season and keep warm
Olive Oil + Butter
100ml Olive Oil
until needed.
Sweet Potato Puree
Char grilled Asparagus
4.
2 Large Sweet Potatoes
12 Asparagus peeled
Toss the asparagus in olive oil, season and place on a char
Peeled+ chopped
Olive Oil
grill and turn until the markings are all around and the
Caramelised Fennel
Char grilled Asparagus
asparagus is soft.
1 Garlic Clove crushed 1 Sprig ea. Bay leaf, Thyme
Star Anise Dill Cream
50ml White Wine
100g Chopped Shallots,
5.
Vegetable Stock to cover
Fennel, Button Mushrooms
In a sauce pan soften the shallots, fennel, star anise,
75 to 100ml Cream
1 Sprig ea. Bay leaf, Thyme
thyme, bay leaf and mushrooms in the butter until slightly
Star Anise Dill Crea
3 Star Anise crushed
caramelised. Season, deglaze with white wine, pastis and
Caramelised Fennel
50g Butter
reduce by half. Add in the fish stock and reduce by ¾ then
1 Fennel
100ml White Wine
add in the cream and reduce by half. Place in a blender mix
2 Cloves Garlic Crushed
50ml Pastis +150ml Fish
until smooth, season again and strain. Put the sauce back
2 Teaspoons Crushed
Stock
into a sauce pan bring to the boil and reduce a little whisk
Coriander + Fennel Seeds
250ml Cream
in hard butter, finish with dill.
1 Sprig ea. Thyme, Bay Leaf and Tarragon
6.
Seared Scallops
1 Lemon Chopped
Heat a frying pan and season the scallops, seal with olive
200ml White Wine
oil leave the scallops caramelise on one side for 2 minutes,
Vegetable Stock to cover
turn and add in the butter, thyme and bay leaf reduce the
50g Butter
heat slightly. Deglaze the pan with lemon juice, re-season, add in the chopped chervil and remove the scallops.
Cherry Tomato Confit 12 Cherry Tomatoes on the vine
11 11
Magazine
The Food Experience Spring / Summer 2017
Service With A Smile at Kelly’s Butchers, Newport, Co Mayo
Walk into Kelly’s Butchers and you meet two twinkle-eyed brothers in smart straw boaters and striped aprons standing behind the counter, cheerfully chatting with customers and suggesting recipes. One is Seán and the other is Seamus, yet they both still answer to the name of their father Dominick, who established the business back in 1930. True artisan butchers, the brothers specialise in black and white puddings and sausages made to their father’s second recipe for generations. On any day, you will find no less than ten different varieties of sausage in the shop from the classic breakfast to a spicy chilli or banana variety. “We make about 20 different varieties of sausage and have ten varieties in the shop any one day. We started making banana sausages for the fun of it, telling the customers we grew the bananas ourselves. People did buy them, but I’d be lying if I said I ever had any repeat sales,” Seán laughs. Firmly rooted in the local community, the Kelly’s are butchers with a genuine interest and love for their craft and their products, which are all manufactured on-site. A Simple Philosophy Their philosophy is very simple and is encapsulated in their motto: “We make up to a standard, not down to a price”. The face and character of the
12
business, Seán, plays the comic
Magazine Awards, butchers
foil to his brother’s straight man,
awards and the Boudin Noir
and loves having the banter with
competition in Mortagne-au-
his customers. The shop is located
Perche France.
on Newport’s Main Street which
Seán was the first Irishman
he quips “gets mainer the further
knighted by the Brotherhood of
up you go”.
the Black Pudding, a Normandy-
“I was born into the business, I
based organisation who
knew nothing else. Instead of a
performed the honour in Áras an
pencil in my hand as a child, I had
Chontae, Castlebar.
a knife,” he chuckles.
“The pudding isn’t just a
“We had our own abattoir, which
breakfast dish any more. Chefs
we still own, so once I was able
are using black pudding in
to walk, I was going out after
particular as a starter with
cattle and sheep. My mother died
gooseberry relish, for example, or
very young and as the youngest
as a main course partnered with
in the family, I went everywhere
free range chicken and Parma
with my father. When I was old
ham,” he explains.
enough to work in the shop, I was
As Seán’s son’s Kenneth and
put in there, I never questioned
Cormac joined the business,
it. I didn’t like it at the start, but I
Kelly’s grew from strength to
grew to love it.”
strength, with their products now
Gold medals and awards
available in shops around the
Since they started entering
country and in the UK as well as
competitions, Kelly’s products
online.
have raked in gold medals
One of biggest employers in
and awards at national and
Newport
international competitions,
Having built a new, bigger
including Great Taste Awards,
manufacturing unit in 2015, the
Blas na hEireann, Food and Wine
Kellys are now one of the biggest
Magazine
Service With A Smile at Kelly’s Butchers, Newport, Co Mayo
The Food Experience Spring / Summer 2017
Food Heroes ¥ the shop ten steps away. The menu features a pudding plate, a sausage plate and the popular Black Goat Crostini, made with black pudding, goat’s cheese and relish. Sean wears his pride for and love of his home town and county on his sleeve and urges people to visit. “Newport is a beautiful town, right on the sea. We are the next parish west from Manhatten. We have a viaduct with seven arches and a beautiful Romanesque church. Lots of people come to
employers in the town. They
to God, I’m still going strong at
source from local farmers and are
68, and my brother is at over 70,”
totally committed to Newport and
he says.
Mayo.
Keeping it in the family
Seán explains: “For us, it’s all
His daughter, Shauna runs the
about the food, the quality of the
family restaurant, Kelly’s Kitchen
ingredients. You can be sure that
next door to the butchers. If
we will always source our meat
you order lamb cutlets for your
locally where possible, and if it’s
lunch, they are cut fresh from
not local, it is always Irish. We
see the church because it has the last window made by stained glass artist, Harry Clarke called The Last Judgement. The Great Westen Greenway and the Wild Atlantic Way have made a huge difference to Newport and West Mayo, the number of people they have brought in here has been unbelievable,” he enthuses.
don’t buy in cheap meat from abroad. We’ll often be able to tell you what farm an animal came from and even what field it grazed in.” As the eating habits of their customers changed over the years, with people becoming far more health conscious, the Kellys have adapted their offering to suit. They use the leanest of pork in their sausages and the proof is in the minimal amount of fat that they produce when Seán cooks them on a George Foreman Grill at shows. “I eat a lot of meat and thanks be Contact Details:
Kelly’s Butchers Main Street Newport Co. Mayo Ireland
www.kellysbutchers.com +353 098 41149 info@kellysbutchers.com
13
Magazine
The Food Experience Spring / Summer 2017
GoWild Food Magazine March 2016
The Savoy Hotel, Limerick
Signature Chef
Executive Chef Graeme Campbell
T
he luxury Savoy Hotel, located in the heart of
Was it always your ambition to pursue a career as a chef?
Limerickâ&#x20AC;&#x2122;s shopping and theatre district, offers
I first became interested in being a chef while I was
a range of high quality dining options designed
a teenager, when I used to spend my summer holidays
to cater for all tastes.
in a beautiful country house hotel in the north east
The Savoy Restaurant provides the option of
of Scotland near Aberdeen where my mum worked.
breakfast, lunch, afternoon tea and a fine dining
I loved the activity and buzz around the kitchen and
menu at the weekend. The relaxing Library on the
so decided to work there on my holidays. I spent a lot
ground floor is the perfect place to enjoy afternoon
of time with the head gardener learning as much as I
tea, lunch or an evening meal.
could about all of the produce and the seasonality of
Hamptons Bar and Grill, a New York style steakhouse
it, before we picked the fresh fruits, vegetables and
located next door to the hotel, is famous for cocktails,
herbs for the kitchen. When it was time to choose my
prime steaks and sumptuous seafood.
career path, it just felt natural to head off to Culinary School in Aberdeen and the rest as they say is history. What brought you to Limerick and The Savoy Hotel? I was appointed Group Executive Chef at The Savoy in early Spring / Summer 2017 so I am relatively new to Limerick city, having spent many years running hotels in other parts of Ireland. I have always had an admiration for Limerick and it has been a long time goal to live and work in the area. The position at The Savoy was such a great fit for me having spent seven years at Hayfield Manor in Cork. The opportunity was just too good to turn down and I have to say I have loved every minute of being here so far. The people and business community in Limerick have done an amazing job through tough times to change the image of the city and I really believe that Limerick is going to see a huge change in the food scene over the next few years and is going to attract more and more tourists and people who want great food. I want to be in the vanguard of that movement.
Executive Chef Graeme Campbell
Another factor for coming to Limerick is, of course, Read more online at www.gowildmagazine.com
Address:
14 14
The Savoy Hotel Henry Street Limerick City Ireland
Contact:
Tel: +35361448700 Email: reservations@savoylimerick.com www.savoylimerick.com
Magazine
The Food Experience Spring / Summer 2017 March 2016 GoWild Food Magazine
my beautiful wife who is a Limerick native and big
you can walk into the smallest wine bar or cafe and
Munster rugby supporter.
get amazing food. As most chefs will tell you, the quality of local producers is the main reason for that
What does your role as Executive Chef at The Savoy
shift. One can find the freshest fish from the Atlantic,
involve?
amazing lamb and beef from around Munster and
I oversee a large kitchen brigade and supervise the
fantastic organic vegetables in the Limerick area. The
daily operation of The Savoy Restaurant for breakfast,
list is too long to go through, but local suppliers take
lunch and dinner. The Library, on the ground floor
so much pride in producing top quality food that is
of the hotel, also has a busy service for afternoon
recognised all over the world now. It’s only fitting that
teas each day. I supervise all food for conference and
the standard of the chefs is increasing all the time as
banqueting guests on The Savoy’s corporate floor.
well.
In my position, I also oversee the team at Hamptons restaurant on Henry Street near The Savoy, which we own, as well as the Italian Restaurant (Da Vincenzo) in the George hotel. It is a very busy job as I am
What advice would you give to a young chef starting out? All I would say is that you must be prepared to work
involved in all menu changes for all the kitchens
hard. There are not many tougher jobs out there, but
while ensuring that our high standards are being met
the joy and job satisfaction you get from creating
at all times and that we are sourcing the finest local
dishes and entertaining guests is very rewarding.
and international produce.
It is not a job for the faint-hearted but if you put the time in early on in your career, you will see the
What are the main changes you have seen in the Irish
benefits accrue later on. There can’t be that many
food industry over your career?
jobs out there that can fulfil the creative joy you get
The Irish food scene has changed so much over
from serving that perfect dish or executing a perfect
the last 15 years. Good food is now found everywhere
service, something we strive for every day at The
and there are so many talented chefs out there that
Savoy.
15 15
Magazine
The Food Experience Spring / Summer 2017
Huge Potential in Untapped Resource of Ireland’s Seafood GoWild Food Magazine Spring / Summer 2017
By Michelle McDonagh Food and travel writer John McKenna talks to Go Wild about the huge potential for the Wild Atlantic Way’s seafood industry to grow into the future.
I
t’s over 25 years since John and Sally McKenna discovered the first generation
of the brilliantly creative food artisans who underpin Ireland’s food culture. Through their travels around the country, the couple found out that there was a “subterranean food culture blossoming throughout Ireland”, a world where talented folk crafted cheeses, smoked fish, grew crops organically, looked after rare-breed animals, ran great butcher’s shops and little bakeries. “And since then, the health and wealth of Ireland’s regional artisan economy has grown in a way that we could never have predicted. In areas where there used to be no choice — beer, bacon, bread, gin, pubs, chocolate — today we all can experience the paradox of choice. Will I have this bean-to-bar chocolate? or this IPA? or this craft gin? or this loaf of sourdough bread? or this sea salt ice cream?,” John remarks. Going back only ten years ago, it was hard to get a good cup of coffee in Ireland, says John, pointing out that you can go anywhere in the country today and enjoy a world class level of coffee roasting and barista skills. He believes that just like coffee and sour dough bread, the untapped resource of Ireland’s seafood could really take off over the next decade. Gourmet Food and Wine Weekend Connemara Following the success of the inaugural Wild Atlantic Way Culinary Weekend in 2016, Renvyle House Hotel in Connemara are running a Seafoods of the Wild Atlantic Way Gourmet Food and Wine Weekend from March 3 to 5, 2017. The weekend will include cookery demonstrations from John and Sally McKenna and Euro-toques Executive Chef
16
Tim O’Sullivan, as well as demonstrations on filleting and preparing different varieties of fish. Sally McKenna will also host a field trip on sourcing and finding food along the seashore. “The idea is to show people what a rich resource of seafood we have, of unique quality, all along the West coast, and how to cook fish and shellfish and pair it with the right wines and beers to get a world class experience. Many people still lack confidence when it comes to cooking seafood and shellfish.” Find a good fishmonger When it comes to buying fish, John stresses the importance of finding a good fishmonger who can advise you on which fish is at its best at that particular time of the season. Don’t make your mind up until you go into the fish shop, he advises, as your objective should be to get the best fish at its best time. “The difference can be really striking in terms of eating fish at its optimal time in season, it can be revelatory. We all know we should only eat oysters when there is a R in the month as the summer months mark spawning season and they are not so good, but different fish present in a perfect state at different times.
John McKenna Talks to Go Wild Magazine
I bought haddock on Saturday which was
Food Heroes ¥
John would like to see different parts of the
sublime, but plaice at the wrong time of the
Wild Atlantic Way promoting their own unique
year is frankly disappointing.”
local fish like Donegal’s gurnard and Galway’s
John points to Stephane Griesbach of Gannets Fishmongers in Galway as an example of a
Sweaty Betty (Greater Forked Beard). “The restaurants we write about on the Wild
great fishmonger with expert knowledge of
Atantic Way are very distinctive and I like the
the product he sells. He hopes that as the Wild
fact that the food changes depending on the
Atlantic Way develops, the standard of all fish
county. Kinsale, Galway and Westport are very
shops will improve.
well organised in terms of food, but Dingle is
Cold water produces better fish
really the gold standard. During their annual
“Our seafood is a really precious resource
Food Festival, there are no fewer than 76
that should be protected. When I take
places where you can go for a bite of food or a
Australians out to dinner here, they can’t
drink in a place that’s not much bigger than a
believe the quality of our fish. We are lucky to
village,” he says.
be surrounded by the Atlantic as cold water produces a better quality fish.”
17
Magazine
The Food Experience Spring / Summer 2017
WildHoneyInn The Best without Formality
Food Focus
Wild Honey Inn is located in the tranquil village of Lisdoonvarna — gateway to The Burren National GeoPark. Owners Aidan McGrath and Kate Sweeney have re-invented the concept of the Irish pub, combining refined bistro cooking with the ambience and warmth of a traditional country inn. Wild Honey Inn is arguably different to most Irish pubs for as well as having a very good food offering, there are 14 rooms which completes their Eat - DrinkSleep ethos.
Aidan McGrath and Kate Sweeney
When they opened their doors in 2009, the economic landscape was very flat. They knew they had to create something quite unique to stand out, so sourcing locally and offering good value was key. Back then, Kate and Aidan decided to serve the food they liked to eat themselves in a dining pub setting, but which they had been unable to find. They did not want Wild Honey Inn to be just another place that offered ‘bar food’. They did this with their customers in mind and it has appealed to both Irish and overseas visitors alike. Firmly on the Irish food map All their hard work has not gone un-noticed, as their unique dining pub with rooms has won numerous awards and accolades since opening eight years ago, placing them very firmly on the Irish food map and attracting guests from far and near. A mere six months after opening, the establishment was awarded the Michelin Guide’s Bib Gourmand for “good food at moderate prices” and listed in the Michelin Eating Out In Pubs guide as an inspector’s favourite. John and Sally McKenna has included Wild Honey Inn in the renowned McKennas Guide,Top 100 places to Eat and Stay, while Georgina Campbells Ireland Guide selected Aidan as Chef of the year.
Address:
18 18
Other awards include Two AA Rosettes for food and Four AA Star rating for the Guesthouse. And the Restaurants Association of Ireland (RAI) have voted WHI their Best Restaurant in Co Clare since 2010. While the chef-led pub with rooms model is dotted right across the UK, Wild Honey Inn has led the way here in Ireland, bringing a more casual approach to fine food and stylish accommodation. The rooms are simple and elegant from the colours and furnishings to the quality beds, bed linen and toiletries, blending the traditional with the contemporary in the unique setting of the Burren. There are fourteen rooms in total. The oldest part of the house is Victorian and dates back to 1860; it has eleven rooms with original features. On the ground floor, there are three garden rooms; each has its own terrace and looks onto the garden. Some are large and airy with beautiful views over the fields and surrounding countryside and there are some cosy rooms at the top of the house. They all have a calm and relaxing feel. Where food is taken seriously While the informal dining ambience makes dinner at Wild Honey Inn relaxed and easy, the food and ingredients are taken seriously. Aidan has been
Kincora Road, Lisdoonvarna, County Clare, Ireland.
Contact:
Tel: +353(0)65 7074300 Email: info@wildhoneyinn.com Web: www.wildhoneyinn.com
WildHoneyInn
Magazine
The Food Experience Spring / Summer 2017
The Best without Formality
cooking for many years and has developed his own
With Ireland’s natural larder at his fingertips, Aidan
unique style. Based on the French classics, using local
creates rustic dishes that are layered with flavours and
and Irish produce, Aidan describes his cooking as
seem to echo the location of wild Irish sky, Atlantic
Bistronomy – a lighter style of cooking or ‘refined
seascape, fresh air and open countryside.
bistro cooking’.
Lots happening in North Clare
“It’s all about the senses, the smells when cooking,
Eight years on, Wild Honey Inn is part of Burren
touching, tasting and observing. You have to do this
EcoTourism Network (BEN), a group of local
constantly to perfect your craft of cooking.”
enterprises dedicated to establishing the Burren as a
Now living in the Burren, his inspiration comes from the region and further afield. “Inspired by nature,” as he says himself, his cooking
premier internationally recognised sustainable tourism region. There is a lot happening in the Burren and North Clare with the launch of the Wild Atlantic Way,
is directly influenced by where he lives – the beauty
the Cliffs of Moher Geopark, and Wild Honey Inn has
of the Burren, the Karst barren landscape, the rugged
contributed in no small part to the Burren’s reputation
wild Atlantic coast and its jagged rocky islands.
as a food destination and a place to visit.
The abundance and richness of the wild, raw
Some of the varied activities in the area include
ingredients that are found in this region are pure and
surfing, kayaking, golfing, fly fishing and rock fishing.
perfect as nature intended. A key factor to all this is
The Burren is one of the top walking and cycling
being part of the Burren Food Trail, a group of local
regions in Ireland, it is a place where the visitor can
food-related businesses including growers, producers,
experience the unique landscape at their own pace.
suppliers and restaurants, with the aim of uncovering the path the food takes from nature to plate.
“The visitors to the area are looking for a cultural experience, healthier choices, an alternative holiday.
Rich abundance of raw product
Our guests generally want to go out walking or cycling
Aidan says: “We have developed a great relationship
in the Burren during the day. They come back in the
with our suppliers over the years, all meats are natural
evening for dinner with wine or craft beer. The open
or wild, especially our game and fish. Ireland has a
log fire in the bar is a welcome sight on a misty day, -
rich abundance of raw produce. Our food is fresh and
there’s a very warm welcoming country inn feel to the
seasonal, it’s important to be constantly sourcing from
place,” says Aidan.
the waters and the wild of Irelands natural larder.
“At Wild Honey Inn, the emphasis is always on the best – but without formality”. 19 19
Magazine
The Food Experience Spring / Summer 2017
Daroka
Signature Chef
Recipes by Chef Daniel O’Brien
L
ocated in the scenic seaside resort of Ballybunion, County Kerry, Daroka is the first restaurant of husband and wife team Daniel and
Emily Devine O’Brien. Our concept was to create a place where we could be truly conscious of where our ingredients come from and how they are produced. One saying we try to live by is that ‘you can’t hide behind simplicity’. If you have three ingredients on a plate, all three have to be perfect. You could, of course, just cover the whole lot with a generic sauce, but that is what we at Daroka avoid at all costs.
as a chef to be much of a job, for me it just provides continuous and easy access to truly amazing produce and ingredients and allows me to cook, taste and experiment as much as I want on a daily basis. Where do you source your produce? Our motto is ‘real food real simple’, and with that in mind, we try to be as conscious as possible about our produce. We do try to get as much as we can locally and even grow quite a lot of our vegetables and fruit during the growing season ourselves. We have access to our own honey bees and forage as much locally as time and nature allows and all our meats and fish products really are the best that we can find. What do you think the future holds for the Irish food industry? I don’t know the future but I know what I would like to see happen, I would love if we, as a country, could break the link chaining us to highly processed, low quality, mass produced food that has no resemblance to what we were eating 20 or 30 years ago. We have at least one, if not more, fast food outlet in every town and village open continuously and while every food business that survives and grows is good for the industry, overall I would just like to see more balance in the food offering available. What brings customers back to your restaurant again and again?
Proprietor and Head Chef, Daniel O’Brien
We truly try to produce every dish to the highest levels possible and we also try to live our motto of ‘real food, real simple’ which allows us to serve what we do at very reasonable prices. We are continuously
Did you always want to be a chef? I actually always wanted to be an architect, but I just love food and pretty much all things foodrelated. I suppose I never even considered my role
trying to improve and add to our offering as a complete package, from the outside view to the coffee at the end of a meal. We try to make the entire experience as memorable and enjoyable as we can. Read more online at www.gowildmagazine.com
Address:
20
Cliff Road, Ballybunion, Kerry, Ireland.
Contact:
Email: d@daroka.ie Phone: +353 68 27911 Http.//www.daroka.ie
Magazine
The Food Experience Spring / Summer 2017
MonkďŹ sh, Sweet Potato, Mussels, Roast Garlic Always use the best ingredients you can afford. It might seem unnecessary, but paying that little bit extra for local grown garlic and really good fish does make a difference. Ingredients:
Mussels Place a pan over high heat and leave it until hot, add a splash
2 Monkfish Fillets
of white wine and the stock from the puree and a crushed
1 Large Sweet Potato
clove of garlic.
1 Onion
Add the mussels to the pan and cover and steam until
8 Mussels
opened, strain the mussels again keeping the liquid and
White Wine
leave to cool before removing from their shells.
4 Cloves Garlic Cream
Roast Garlic
Butter
Wrap the garlic in tin foil and roast at 160c for around 15-20 mins or until tender.
Method:
Wait until cool and remove the cloves from the skin. Reduce the mussel stock by a third and add in the garlic and a splash of cream and buzz with a hand blander.
Monkfish Fillet Get your fishmonger to trim the fillets so no cartilage or
Plating
membrane remains, this stops the fillet from curling up in
Season and seal the monkfish fillets in a pan, make sure
the pan.
the pan is hot before adding a little oil and make sure the
We season our fish with a few different flavoured salts in
oil is hot before adding the fish. Colour the fish on all sides
Daroka and for this dish, we use the dehydrated roe from
but avoid turning too much as this could make the fish
scallops that has been ground and added to salt to give a nice
stick. Once coloured, add some butter and a splash of white
shellfish note that complements the mussels.
balsamic vinegar if available and place the pan in an oven at 180c until the fish is just cooked.
Sweet Potato
The time will vary depending on the size of the fish and
Wash and peel the sweet potato and trim it into an even
heat of the pan and oven, but do check the fish regularly and
sized rectangle, keep the trimmings.
baste with butter and juices when you check it.
Cut the rectangle shape into evenly sized dice and blanch in
Heat a pan and gently fry the sweet potato dice in a little
boiling salted water until they still retain a bite.
butter. When a little coloured, remove from the heat and add
Place the trimmings in a pot with the quartered onion
in the mussels taking care not to damage them, stir gently
and cover with water, season lightly and cook until very
until warmed through.
tender. Strain off the liquid but keep it and puree the veg in
Heat a little puree and spread across the plate, arrange the
a blender adding a little cream if required to achieve a nice
diced potato and mussels nicely and place the monk fillet to
smooth puree.
the side, buzz the garlic cream to get a little bit of froth and spoon evenly around the plate.
21
The Food Experience Spring / Summer 2017
Magazine
Top Irish Surfer Puts Down Roots In Rural County Clare
S
urfing the best waves in the world with the best surfers in the world in such far
flung destinations as Tahiti and Fiji was a dream come true for Fergal Smith, but his best surfing experiences have been on his native shores. The Mayo man has played a key role in focusing the world’s attention on Ireland as a surfing destination, becoming the first truly internationally-recognised Irish professional surfer, and winner of countless awards, including national champion, multiple times. To this day, his surfing consistently pushes the boundaries of what is possible in our waters. “I started surfing when I was seven-years-old. We went to Achill Island every weekend during the summers for a break from the busy farm life. My dad tried it and myself and my brother Kevin soon followed. We just loved it and have never stopped surfing since.” Despite living the surfer’s dream in places like Western Australia, Tahiti, Fiji and Indonesia, “the real heart and enjoyment” of the sport for Fergal has been at home. He moved from Mayo to County Clare where some of the best waves along the west coast can be found, but he says Sligo and Donegal are also top spots for surfing, “Surfers certainly do travel for the waves and it’s the waves that draw them here (to Ireland), they are world class waves and surfers
22
will go anywhere to find them.
He always knew he would go
The best times to surf for waves
back to organic vegetable farming
and weather is generally autumn
at some point, but he wanted to do
and spring, but there are great
it in a more community-centred
waves all winter long if you don’t
way. In 2012, he spearheaded
mind the short days.”
the foundation of the non-profit
Fergal was reared on an organic
Moy Hill Community Garden and
farm, which his parents started
Growing Farm, growing organic
30 years ago outside Westport.
and native fruits and vegetables.
They also founded the country
He began with the garden in
markets in Westport that are still
the tiny village of Moy which
going today. His father, Chris
soon became a centre of the
Smith, was the first organic
community where locals and
vegetable farmer to make a living
those new to the area could come
off one acre in Ireland. His son
together. Some people come
now wishes to inspire others to do
everyday to sit on a bench and
likewise.
talk or read a book, others to
“Growing up on a farm was
plant flowers or vegetables or do
great. I didn’t realise how good it
some weeding, and others just
was until I was much older and
come to enjoy the good vibrations
saw that most people don’t have
of the space.
that connection to nature growing
Fergal bought a farm with two
up and the freedom to be wild. I
other people from the community
loved it and still love it.”
garden and together they
Magazine
Interview with Fergal Smith
The Food Experience Spring / Summer 2017
Food Heroes ¥ farmers grew 86 varieties of fruit and vegetables, including 26 varieties of potatoes. They grow everything from seed and where they can, they save their own. The produce that is generated is distributed to the people who contribute to the work. If you help for a day, you will be fed, educated and welcomed with open arms. Fergal and his fellow gardeners operate on a purely natural and organic system — seaweed, manure, hard work and love go into the soil. They plough the land with horses and weed by hand. When the waves are good, Fergal still surfs and is considered one of the top 10 surfers in Europe. Now, more than anything, he simply wants to be a part of the change we all wish to see in the world and he ran for the Green Party in Clare in the 2016 General Election “for my daughter and all Irish
started a Community Supported
month or you can book a time in
Agriculture (CSA) farm. Everyone
advance that one of the farmers
is welcome to work on the farm
is free to show them around.
Clare because somebody had to
and share in the harvest. Free
Visitors have been known to stop
stand up for the environment,
workshops are held on growing,
for a couple of hours, only to end
I would be used to politics so it
cooking and green-building with
up staying two or three weeks. It’s
was an interesting experience.
a community dinner every Friday.
a great way for solo surfers and
I enjoyed meeting so many
travellers to meet new people and
great people and talking about
make new friends.
positive solutions to our modern
“The purpose of the farm is to try and get more people into growing food so it needs to make
Each Tuesday in the summer,
children”. “I ran for the Green Party in
day issues. I found it a great
money and attract more young
an open day is held in the Field,
experience but I much rather be
people to become farmers. We
a large three acre field on the
out in the waves or in the field,
grow vegetables for the CSA
top of a windy hill in Moy where
that’s for sure.”
box scheme and we sell at two
most of the growing is done. Here,
markets. It’s is a busy farm where
they use old techniques to grow
lots of people come to give a hand
organic produce, to teach people
For further information go to
and learn how to grow food,” he
how to do it for themselves and to
www.growing.ie
explains.
feed some of the community the
or https://www.facebook.com/
fresh produce they need.
moyhillcommunitygarden/
If people want to just visit the farm, there are farm tours once a
Last year, the Moy Valley
23
Magazine
The Food Experience Spring / Summer 2017
The Ice House Hotel, Ballina
Signature Chef
Recipes by Chef Anthony Holland
H
ead Chef Anthony Holland brings a wealth of
What distinguishes The Ice House Restaurant from other
talent and experience to the Ice House Hotel
restaurants?
having worked with some of Ireland’s very
The Ice House Restaurant has two main
best hotels including Ashford Castle, Mulranny Park
distinguishing features — the aesthetic of the
Hotel and Kinnitty Castle. Put that together with his
building the restaurant is set in, and the food
well travelled sense of adventure that brings a fusion
presented to our guests each evening. The food I
of flavors to everything from our casual lunch menus
produce at the restaurant is local and I always try to
to our evening fine dining, and you’re guaranteed
use local and regional food in the menu where I can.
dishes to delight.
Food is bought in each day, prepared and served in the restaurant each evening. The restaurant is set in one of the original caverns of an ice house dating back as far as the 1800‘s, where salmon was stored after being caught in the River Moy. What kind of food do you most like working with? Fish is what I most enjoy working with which is reflected in my menus. It brings me back to my childhood and growing up on Achill where fish featured heavily, both as a recreational hobby and as part of the food we eat growing up. Over the last 20 years, fish has featured prominently on all the menus I have produced. I love its freshness and the way that simple preparation can produce some wonderful exciting dishes. I always use the best of what local
Executive Chef Anthony Holland How long have you been working professionally and what inspired you to get into the food industry? I have been working in this industry for nearly 20 years, working in kitchens since I was 16 years old. My inspiration came from where I was reared — Achill Island off the west coast of Ireland. Growing up on the island, I used to fish as well as foraging for periwinkles, blackshells and cockles on the seashore. I would experiment with them at home, cooking them in different ways. Watching cooking programs when I was a kid also had an influence on me and made me want to progress to becoming a chef.
fish there is on offer. Can you source good produce locally? The beauty of living and having a restaurant in Mayo is that there is an abundance of renowned local suppliers in the region. Being a native of Achill Island, I have grown up with some of these suppliers in the area and in my career, I have built up a great working relationship with the suppliers in the region. Local suppliers that feature on our menus include Kelly’s from Newport for their renowned black pudding and sausages, Calvey Butchers from Achill for the best Mayo lamb, Garvin’s for fish and Enniscoe House Organic Gardens for vegetables and salads. Read more online at www.gowildmagazine.com
Address:
24
The Ice House, The Quay Ballina, Co Mayo
Contact:
T: +353(0)9623500 E: chill@theicehouse.ie www.theicehouse.ie
Magazine
The Food Experience Spring / Summer 2017
5TH SIGNATURE OvenCHEFbaked hake fillet — crabmeat crust, BASTION pea puree, mango salsa, sweet potato fries KINSALE Ingredients:
Method:
Hake fillet
Mango salsa
Ward’s crabmeat
Finely dice mango, cucumber, lime, coriander, chili. Mix with
Sweet potato
olive oil and season
Mango Cucumber
Sweet potato fries
Chili
Sweet potatoes peeled, chipped and blanched, finished in
Lime
oven, season before serving
Coriander Olive oil
Pea puree
Peas
Place peas and cream into saucepan, cook off, blitz and pass
Cream
through sieve, season before serving
Butter Garlic
Hake fillet
Thyme
Seal off hake fillet in pan with butter, garlic and thyme. Place
“The beauty of living and having a restaurant in Mayo is that there is an abundance of renowned local suppliers in the region.
crabmeat on top of hake to form crust, season and place in oven to finish Assemble Assemble on plate as per image
25
Magazine
The Food Experience Spring / Summer 2017
A Recipe for Success Good Honest Hearty Food.
T
his sums up what the Texas Steakout is about.
What makes the Steakout popular?
From the very start, we wanted to make the
restaurant homely and comfortable so the use of
Well it has 3 vital ingredients:
more recipes from your grandmother’s kitchen was
FOOD / ATMOSPHERE / SERVICE
a better option than food that people at that time
First and foremost is our food quality. This is the
were unfamiliar with.
most important quality we possess and are blessed with top quality, hard-working loyal chefs who
Back in 1989 when the idea of the Steakout was
achieve this every working day. They take extreme
conceived, there were very few Restaurants in
pride in their work and have a very high work ethic
Limerick City. It was a gamble to open a restaurant
and have a great working relationship with each
with a western theme and located in a basement
other. In fact, 4 of our current chefs have been
was a huge gamble also. Thankfully it was exactly
with us since the day the Steakout opened its doors.
what the Limerick people were looking for, and
They are older and wiser now but equally as talented
the responded accordingly. Back then our waiting
and energetic. We only ever use fresh ingredients
staff were attired in full cowboy / cowgirl regalia.
and all our products are IRISH and we support local
Complete with stetsons, guns and holsters. This
suppliers and have a great working relationship with
caused quite a stir and was a great talking point
all of them.
in Limerick at that time. Kids especially were
The chefs, in turn, drive the waiting staff to be as
fascinated and spent more time playing with the
efficient as possible, as they want to ensure that
Staff than eating their food.
the food they have prepared arrives at the customer hot and well presented. Again we are very lucky
Even, way back then the owners and management
to attract energetic, hard-working staff with good
were adamant to employ staff that were friendly
personalities. It is extremely important for the staff
and energetic, with fun personalities and willing to
to fully engage with the customers and enjoy their
engage and built a relationship with the customers.
work and get on well with their fellow employees.
We to this day have loyal customers coming into
The working environment in the Steakout is efficient
to us since 1989. Many have celebrated their
but “light-hearted”. A joke and banter are always
engagements, marriages, christenings and sad
encouraged between all departments including
occasions also with us. This is what makes it all
the supervisors and managers. The happy staff
worthwhile when customers choose to re-visit us
definitely makes for a happier customer.
time and time again. To sum up: In its early days the Steakout had only about 50 seats in one basement, however, this wasn’t sufficient so
The Steakout started out as a family run restaurant
another basement was added a couple of years after
and remains so to this day. The only difference is
opening to take us up to about 90 seats. Again the
that the family has expanded and now counts every
Steakout grew in popularity and another basement
member of the Steakout team as FAMILY.
was acquired and we added another 50 seats. We remained with approximately 140 seats for many
The Texas Steakout
many years. But in 2016 we acquired another
116 O’Connell Street, Limerick
basement property and extended into that with another 60 seats added. This we think will be our
Bookings available by phone at 061 414 440
final extension – much to the pleasure of our hard-
Or online at www.texassteakout.com
working staff.
26
Feasting by the Fireside
Since 1989
116 O Connell Street, Limerick Phone | 061 410 350 Mail | reception@texassteakout.ie
Online Bookings | www.texassteakout.ie
Magazine
The Food Experience Spring / Summer 2017
Eala Bhán, Sligo Town
Signature Chef
Recipes by Chef Marcin Szczodrowski
N
amed for the beautiful swans that can often
How long have you been working as a chef?
be seen swimming in the river from the main
I have been working professionally for 10 years now.
windows of the restaurant, Eala Bhán boasts a
My inspiration came from a young age when I was first
string of accolades to its name. These include the RAI
introduced to cooking.
Best Restaurant for the last four years running, and the Trip Advisor Traveller’s Choice Award in 2015 for sixth best fine dining restaurant in Ireland. The food here is classic with a contemporary twist,
Was it always your ambition to become a professional chef? No, I did not know what I wanted to be. I just always knew I was creative and developing new dishes was
with organic produce sourced whenever possible from
always the driving force behind me. When I was
local suppliers and direct from local producers. All
introduced to cooking, I was never bothered by the long
of the local seafood is hand-selected and artistically
hours that were involved. It became my passion, and I
prepared, while all steak cuts stand tall with the
am delighted I choose it as my career.
superb flavour of aged beef. Eala Bhán is located in the heart of Sligo town on a beautiful stretch of the Garavogue River. The décor in
What does your role involve? My role as Executive Chef is to ensure quality
the restaurant has a cool urban brasserie bistro feel
culinary dishes are produced and all staff are assigned
with dark wood floors, subtle lighting, well-spaced
appropriate duties in line with their skillset, such as
tables, and a constant buzz.
food preparation, line positions and tasks. I use only the finest local produce available in Sligo, organic where possible, while also keeping the kitchen clean and safe at all times. What brought you to Sligo and Eala Bhán? I decided to take a more positive career move in 2014 based on the high quality food that Eala Bhán restaurant was consistently producing. Since I joined Eala Bhán, my cooking has been raised to a new level, and we have won multiple awards for producing the highest standard of local gourmet cuisine. Who is the most famous person you have ever cooked for? We at Eala Bhán are delighted to say we have cooked for many celebrities in the public eye and the music industry. Without a doubt, it was a great honour to cook for President na hÉireann, Michael D Higgins in 2014.
Head Chef Marcin Szczodrowski
Address:
28
Eala Bhán Rockwood Parade, Sligo, Co. Sligo
Read more online at www.gowildmagazine.com
Contact:
T: (071) 914 5823 E: trabanstrandhill@gmail.com www.ealabhan.ie
Magazine
The Food Experience Spring / Summer 2017
(cooked medium)
Sherlockâ&#x20AC;&#x2122;s of Tubbercurry Rack of Sligo Lamb Ingredients:
Methods:
Rack of lamb (well trimmed)
Preheat grill to gas mark 6. Preheat oven to 200c, gas mark
Salt and pepper
6. Season the lamb with salt and pepper, place the lamb on a
4 tablespoons chopped parsley
preheated grill for 30 seconds each side.
1 tablespoon chopped thyme
Meanwhile, make up the topping. Combine the herbs,
1 tablespoon rosemary
breadcrumbs, seasoning and butter and mix well.
70g breadcrumbs
After five minutes, remove the lamb from the oven, spread
30ml melted butter
the mustard over the top of the lamb, spoon on the herb and
1 tablespoon dijon mustard
breadcrumb mixture and press well onto the lamb.
1 tablespoon wholegrain mustard
Place the lamb back into the oven and roast for another 15 minutes, allow the lamb to rest for 10 minutes before carving.
French dressed Sligo lamb rack herb crust with red wine and rosemary reduction, mint courgette puree with soft creamy pesto mashed potato.
29
Magazine
The Food Experience Spring / Summer 2017
Signature Chef
The AnnaCarriga Estate Interview with Executive Head Chef Anthony O’Rourke
A
nnaCarriga is the perfect starting point from which to discover the hidden delights of Killaloe, Clare, Lough Derg and Ireland.
Nestled between the Slieve Bernagh mountains, on the shores of Lough Derg - Ireland’s largest pleasure lake - our Estate is the ideal location for your holiday. Whether you are here on a golfing, angling or walking holiday, or just to view the spectacular scenery, we can cater for your needs. The Estate has access to 32,000 acres of calm clear water, teeming with fish, and surrounded on all sides by beautiful Irish countryside. From a humble beginning in 1978, AnnaCarriga now boasts, a 50-berth marina, tennis court, children’s play area, restaurant, Glass Pavilion and much, much more. Located just 5km from Killaloe and Ballina in Co Clare, AnnaCarriga is the perfect private and secluded venue for your wedding, meeting, seminar, fashion show, event registration, team building event or launch. The stunning
Executive Chef Anthony O’Rourke
Glass Pavilion can cater for meetings from 20 to conferences and other celebrations up to 300 people. Full catering facilities are available in both the Glass
Why do you think Killaloe is becoming such a popular culinary destination? We have some great restaurants in Killaloe. Local
Pavilion and in the restaurant.
producers are really the heroes here, showing a great What does your role as Executive Chef entail? I manage and implement catering operations
passion for their product and in turn, giving us the superb ingredients to work with.
in both The Pavilion - set on the shores of Lough Derg - and our on-site restaurant The BoatHouse. I design and deliver new food concepts throughout the
What advice would you give to aspiring young chefs? Believe in yourself, absorb as much knowledge as possible, one job at a time.
AnnaCarriga Estate. What distinguishes “The BoatHouse” from other
How do you feel Irish cuisine is faring compared to the rest of the world?
restaurants? We are proud to be a local team who support local
We, as a nation, are surrounded by some of the best
producers. Our staff all live within ten minutes of the
fish in the world, and our cattle and dairy products
restaurant, we are very much a family here, and our
are second to none. There is a real sense of our culture
customers can feel that.
and history in our food. We are passionate as a nation about our food, and we are not afraid to let it shine.
Read full interview on www.gowildmagazine.com
Address:
30
Anna Carriga Estate Lough Derg Killaloe Co. Clare.
Contact:
Ireland T: 061 376777 M: 0879844383 E: info@annacarriga.com W: www.annacarriga.com
Magazine
The Food Experience Spring / Summer 2017
The BoatHouse at AnnaCarriga Just a five minute drive from Killaloe, on the shore of the
appreciated. A flexible and generous selection of side orders
majestic Lough Derg, The BoatHouse restaurant stands
and salad options makes that ‘healthy choice’ easy too.
strong and inviting within the stunning setting of the AnnaCarriga Estate.
The BoatHouse restaurant firmly supports local producers because we believe not only in supporting our community,
Blessed with the naturally breathtaking lake and mountain
but that local means fresh and of high quality.
views, the Estate is becoming well known for the exclusive weddings and events that are hosted throughout the year in
Combining the services of The BoatHouse restaurant and
our stunning lakeside Pavilion.
The AnnaCarriga Pavilion, while also offering boat hire and berthage, this family-run business has become a significant
The staff consider themselves a family and believe that the
contributor in attracting business to the local community.
best dining experience is one where people who care for one another come together, to share quality food in a warm and
Whether you’re planning a group celebration, or going out
relaxed environment. A grassy playground area just outside
for a casual meal with friends, make a visit to The BoatHouse
the front door for children to explore ensures the whole
where the open turf fire is alight and your welcome awaits!
family will really feel welcome. From tasty tapas and sharing platters to steak and seafood specials, mixed with some familiar pub favourites in between, the fresh and accessible menu is varied and
“We specialise in natural elegance. Events with a unique class. The opportunity to really merge with the spectacular natural beauty and powerful energy of the surrounding water and mountains makes for a uniquely magical and inspiring memory.” 31
Magazine
The Food Experience Spring / Summer 2017
Food Heroes ¥
Anthony Gray Reflects on his term as RAI President By Michelle McDonagh
A
s Sligo restaurateur Anthony Gray comes
back.”
to the end of his term as President of the
As a father of three young children, Anthony is
Restaurants Association of Ireland (RAI), he
passionate about educating young people about fresh
talks to Go Wild about the highlights of the past two
local produce, both from land and seas, and showing
years, as well as his concerns for the industry.
them how to cook good, healthy meals, rather than going for fast food options.
Providing a strong voice for Sligo and the North West
Keeping the reduced VAT rate of 9% has been vital
region and increasing the membershop of the RAI
for the growth of the Irish food industry, says
were two of Anthony Gray’s key achievements during
Anthony, as it has proved that Ireland can stay
his two year term as President of the Association.
competitive.
“I greatly enjoyed my term as President, it was
“The 9% VAT rate has allowed us to pass on huge
invaluable. I got to meet lots of people through it and
savings to our customers, and Ireland is known as a
made a lot of good contacts. It has been very good
value for money destination now. It’s very important
for Sligo and the North West to have the President to
that this reduced rate stays in place for the next
give the region a strong voice,” he says.
three to five years,” he states.
The owner of the award-winning Eala Bhán restaurant in Sligo town, and Trá Bán in Strandhill,
Keep calories off Irish menus
Anthony is proud to report that he helped to increase
Keeping calories of the menus of Irish restaurants is
the membership of the RAI to over 2,000 over the
an issue Anthony has very strong views on, saying he
past two years — his target was to get it over 1,500.
does not want to see the hands of the country’s chefs
Another source of pride for the Sligo man is the fact
“cable tied by some ridiculous law”.
that the annual Irish Restaurant Awards, regarded as
“It’s not sensible, it would cost restaurateurs a lot of
the Oscars of the Irish food industry, have gone from
money to implement and it hasn’t worked in other
strength to strength during his term.
countries. Ireland is becoming known as a culinary
On the downside, Anthony has serious concerns for
destination of the world, and it’s not right to try and
the North West region and rural Ireland in general
force this onto restaurateurs. People eat out one two
with a hard Brexit looming.
to three times a month if they are lucky, and they are not going out to count calories. They are going out to
32
Bid to have home economics made compulsory
enjoy the finest quality of good Irish locally-sourced
His biggest disappointment is that his attempt to
food.”
have Home Economics made compulsory on the
The Sligo Food Trail, now in its third year, has
Junior Cert curriculum fell on deaf ears.
been a great success in promoting Sligo as a foodie
He explains: “In my opinion, this is the only way to
destination, says Anthony.
go to help teach children life-long healthy eating
Throughout Sligo, food producers, restaurants,
habits and to make educated decisions on the food
cafés, gastro pubs, brewers, and farmers’ markets,
they consume. The fact that there was a change of
have combined their talents to provide a sensational
Government in the middle of my term did hold this
food experience. There are now 80 members on the
Magazine
The Food Experience Spring / Summer 2017
Anthony Gray
Food Trail providing fresh, local healthy and (where
disadvantaged by the lack of proper road
possible) organic food to ‘nourish your body while
infrastructure, accusing the Government of “turning
the scenery nourishes your soul’.
its back on rural Ireland”. “We are constantly fighting to get crumbs from
Food and adventure destination
the table. There are no proper roads connecting
Anthony notes: “The Food Trail has won numerous
Sligo to Dublin, Galway and Limerick. We have no
awards and Failte Ireland are backing us as a food
motorway and are crying out down here for proper
and adventure destination. It’s a fantastic initiative
infrastructure. The Government needs to realise that
that is getting bigger and bigger, and showcasing
Ireland does not stop at the Red Cow Roundabout. It’s
Sligo as the culinary and adventure capital of the
not just the tourist business that is being impacted,
North West. People come here for the culture, the
but investment into the region. We want to see
poetry and the food. You can forage for seaweed
companies coming in and creating local jobs, but
and taste Lissadel mussels while incorporating an
we need proper roads connecting Sligo to the major
archaeological walk.”
cities,” he states.
However, he points out that Sligo is seriously
33
Magazine
The Food Experience Spring / Summer 2017
1826 Adare
Signature Chef
Recipes by Chef Wade Murphy owners of award-winning 1826 Adare, Wade
S
dedication from every single member of staff. 1826
and Elaine Murphy strive to maintain old world
Adare would be nothing without everyone involved
charm and character, modern Irish cooking and
buying into our ethos. We strive to serve elegant
friendly and attentive service.
comfort food in a relaxed setting along with friendly
Seasonal local produce is the foundation of Wade’s
and attentive service.
ituated in the picturesque village of Adare, the
What stands out here, to me, is the passion and
food philosophy, so menus change on a monthly basis, and blackboard specials change daily.
How has the Irish food industry changed since you started out? I think it has changed a great deal over the years. Customer demands have increased a great deal and this, in turn, adds enormous pressure on restaurants and their staff which is not always a good thing. Yes, service standards and cooking standards are higher because of it but demands such as bigger menus with more choice are not good. To me “Big Menu means Big Freezer”. A good change is that we finally have a huge bank of talented chefs in this country who are treating and cooking what was always primary produce, with a great deal of respect and the standard of cooking in Ireland has improved dramatically. We could do with a lot more of these too as everyone knows we now have a shortage of chefs in Ireland. Can you source good produce locally? Absolutely and every chef should try to source a
Executive Chef Wade Murphy
certain amount locally, but I don’t think everything on your menu needs to be. To me anything Irish is
How long have you been working professionally and
local. For example, as a proud Wexford man I couldn’t
what inspired you to get into the food industry?
serve strawberries in the summer from anywhere
Nearly 30 years now at this stage. My Grandmother
else.
Cullen was a huge inspiration to me. She was a cook in my home town of Gorey and one of my earliest
How do you feel Irish cuisine is faring compared to the
memories was standing on a bucket in her kitchen
rest of the world?
peeling spuds into the sink for a big pot of Irish stew.
It’s up there with the best of them. I’ve had some of my best meals in this country and I’ve been lucky
What distinguishes 1826 Adare from other restaurants?
enough to eat in some of the top places in the world.
Read more online at www.gowildmagazine.com
Address:
34
1826 Adare Main Street Adare Limerick
Contact:
T: +353 (0) 61 396 004 E: info@1826adare.ie www.1826adare.ie
Magazine
The Food Experience Spring / Summer 2017
Feeds 4 to 6
Mustard and Coriander Cured Clare Island Salmon Starter Ingredients: For the oil: This is best prepared 2 days in advance 2 carrots peeled and finely sliced
For the dry cure
1 medium red onion finely sliced
200g grey French sea salt
1 stick celery finely sliced
100g caster sugar
1 teaspoon mustard seeds
1 teaspoon crushed black pepper
1 teaspoon coriander seed
1½ kg salmon fillet skin and bones removed
½ teaspoon juniper berry 2 bay leaves finely sliced
Have clingfilm ready. Sprinkle salmon fillet on both sides
1 sprig fresh thyme
with salt, sugar and pepper. So it’s the same on the other
Vegetable oil/ olive oil
side. Add fresh chopped coriander. Wrap tightly in clingfilm and leave for 24 hours in the fridge. After 12 hours, turn
Marry half vegetable oil and half olive oil with half of the
salmon upside down.
herbs, vegetable and spices. Leave in the fridge till needed.
After the 24 hours, rinse the salmon very quickly under cold
You will need just enough to cover the salmon.
water and towel dry.
After two days, strain the oil and add the rest of the herbs,
Add the salmon to the oil and refrigerate for a further 12
vegetable and spices along with the rest of the chopped
hours. Remove from the marinade and roll in cling film.
coriander.
Slice to order
I’ve had some of my best meals in this country and I’ve been lucky enough to eat in some of the top places in the world. “ 35
HEDERMAN
THE ROLLS ROYCE OF SMOKED SALMON
AMONG THE WORLD’S MOST SELECT LUXURY FOODS CHOSEN TO CELEBRATE 60 YE ARS OF THE ROLL S ROYCE ENTHUSIAST S’ CLUB (RREC) AT KENSINGTON PAL ACE L AST DECEMBER WAS SMOKED IRISH SALMON FROM COUNT Y CORK .
Over 400 guests representing the
Workman, his wife and business partner,
across seascapes literally teeming with
world’s finest brands came together at
have built a luxury brand that stands up
wild life. The Island itself with its walled
the prestigious event to celebrate the
to sophisticated international scrutiny.
garden, exotic planting and Italian and
heritage and craftsmanship of Rolls
Equal in stature to the finest French
Grecian temples feels like nothing short
Royce and Bentley cars, while nibbling
Champagne, Spanish Jamon Iberico, and
of paradise, particularly on sunny days.”
on Hederman smoked salmon.
Italian Parmigiano Reggiano, Hederman
Frank Hederman, who has been smoking
smoked salmon is a product of which
Bantry House is another favourite of
fish for over 35 years in Ireland’s only
Ireland can be truly proud.
Frank and Caroline’s, and the Burren
authentic timber smoke house, has
“Cork is often described as the gateway to
Perfumery which Frank describes as “a
dedicated himself to producing an
the Wild Atlantic Way, and the English
really inspirational spot where you can
iconic Irish brand of provenance and
Market is a hub for the plethora of
find sumptuous, pure and Irish-made
distinction. To be selected by the RREC
artisan food producers to be found in this
soaps, lotions and perfumes which aptly
to represent Ireland was a resounding
part of the world. It’s the essential food
reflect the beauty and nature of the
endorsement of his achievements.
shopping destination if you wish to have
surrounding landscape and wild flora”.
Frank is no stranger to critical acclaim,
a truly Irish experience – excellent Irish
“We often go as far as the original Wild
or indeed smoking salmon for royalty. In
cheese and charcuterie, our smoked fish
Atlantic Way to visit the people who rear
2006, his smoked salmon helped Richard
and all the best basic raw materials you
the finest organic salmon in Europe in
Corrigan win first place on the Great
could wish to lay your hands on,” says
spots like Clare Island. The beaches, the
British Menu and it was subsequently
Frank.
sweeping mountains, the jaw-dropping coastline make for indelible memories,
served at the State Banquet to celebrate Her Majesty Queen Elizabeth II’s 80th
He and Caroline love to travel up the
and proper escape from the rush of
birthday.
west coast where their favourite home
modern life,” says Frank.
Hederman smoked salmon is
from home is Grove House in Schull. Hederman smoked salmon is available
continuously on the menu at Rick Stein’s
36
Seafood Restaurant in Padstow and
“Think long, pretty coastal walks,
from Hederman English Market Cork,
Frank has been compared to Steinway
followed by drinks in front of a warm
Midleton and Cork Farmers’ Markets,
by the New York Times. “To say Frank
fire, or indeed basking outdoors in the
Selfridges Food Hall, Fortnum &
Hederman smokes salmon is a little like
sun under rugs, with promise of a home-
Mason, Mortons of Ranelagh, 64 Wine
saying Steinway makes pianos.”
cooked supper in lively candle-lit dining
of Glasthule, online http://www.
Frank has not just created a thriving
rooms. An absolute must is Garnish
frankehderman.com, and direct form the
local business. He and Caroline
Island, reachable by short ferry rides
smoke house.
Go Wild Profile
Magazine
The Food Experience Spring / Summer 2017
Pastry Chef at Castlemartyr Resort Neil Ferguson
!"#$%&"'()*+,
\&%D63J(?9(63(*(8?,63*&0($*F6,0(D6+#(:%+#(9*&-3+"(8#-$"(*+(+#-(T*+6%3*,( Z[#6:6+6%3()-3+&-(`TZ)a(63(56&F63J#*FM(6+(D*"(3%("?&9&6"-(+#*+(T-6,(2-&J?"%3( '-/-,%9-'(*(9*""6%3($%&($%%'N The Pastry Chef at Castlemartyr Resort graduated from IT Tralee in 2010 with a Diploma in Culinary Arts before beginning his career in hotels and restaurants across Birmingham city. During his studies Neil began working in the Killarney Park Hotel where he started as Chef de Partie and worked his way up to Sous Chef following a year out in which he worked in kitchens throughout Australia. While at Killarney Park Hotel, Neil worked under the tutelage of Odran Lucy, whose classical training in Michelin star restaurants helped to hone his skills as a chef and kitchen manager. He has over 15 years’ experience working in kitchens throughout the UK, Australia and Ireland. Looking to start a new chapter in his career Neil, along with his wife and daughter, made the move to Castlemartyr to take up his current position as Pastry Chef at the renowned Castlemartyr Resort. A true creative, Neil’s elegant and imaginative desserts are always a highlight for guests at Castlemartyr Resort. When he’s not in the kitchen, Neil enjoys painting and sculpting and sharing his creative desserts with his social media followers. Follow Neil on Twitter @neilfergie and visit www.castlemartyrresort.ie to make a booking at the Bell Tower restaurant at Castlemartyr Resort.
Address:
Praline Semi Freddo:
Orange Powder:
1 litre cream
4 oranges
300g caster sugar
100g sugar
300g egg yolks
250ml water
2 leaves of gelatine 300g praline
Remove peel from orange. Heat sugar and water to boil.
Whip cream and set aside.
Add peel and cook for 15 minutes.
Whip egg yolks to a sabayon till light
Dehydrate over night at 40˚C.
and fluffy.
Grind up and pass through a sieve.
Heat sugar and a couple of tablespoons of water to 121˚C.
Poached Pear:
Pour over egg yolks. Mix until cool. Fold in praline and whipped cream.
1 pear
Freeze overnight.
200g caster sugar 100g water
Praline:
1 Tbs ascorbic acid
200g toasted hazelnuts
Heat sugar and water to the boil.
100g caster sugar
Add ascorbic acid. Peel and core the pear. Cut into four.
Heat sugar to a light caramel colour.
Cook until slightly tender
Heat hazelnuts in the oven. Pour
Once cool, blitz in a food processor.
caramel over onto a non-stick mat. Once cool, blitz in a food processor.
Castlemartyr Resort Castlemartyr Co. Cork Ireland P25 X300.
Contact:
T: +353 21 421 9000 (Hotel) T: +353 21 421 9150 (Reservations) E: info@castlemartyrresort.ie www.castlemartyrresort.ie
37
Magazine
The Food Experience Spring / Summer 2017
Self Catering at Castlemartyr Resort Experience the peaceful and tranquil setting of our stylish and unique self catering accommodation, nestled within the 5 star Castlemartyr Estate. A 20 minute drive from Cork City and 10 minute journey from both Midleton and Youghal, Self Catering at Castlemartyr is your perfect destination. Castlemartyr Resort offer 3 styles of Self Catering, Heronâ&#x20AC;&#x2122;s Reach, The Walled Gardens and The Mews.
38
Magazine
The Food Experience Spring / Summer 2017
The Walled Gardens Lodges These lodges are located within the sanctuary of the historic walled gardens of the Castlemartyr estate. Clustered in two separate U shaped areas, the lodges are located in a mature landscape with views of the golf course and the parkland which are plentiful. Ireland’s oldest tree, the ‘Cork Tree’ is also situated in the walled garden area. Each lodge has been decorated and furnished to the highest standards and specification, all bathed in daylight. Each entrance hall includes a storage facility, as well as a separate guest toilet. All floors are wooden with the exceptions of the kitchen and bathrooms which are tiled. The inner door leads into the bright and spacious open-plan living, dining and kitchen area. Car parking facilities are available directly outside each lodge.
The Mews Houses Set among the old wall ruins of the 12th century castle, the mews houses are located in what was known as the ‘Old Bawn’ area of the grounds. These are situated close to the 17th century Manor House. These 2 and 3 bedroom mews houses are equipped with all modern conveniences – washing machine, dishwasher, LCD TV and Wifi. Each has a living area/ kitchen with comfortable seating, well positioned bedrooms and differing views. All Mews have a bedroom downstairs. Each Mews has a different and individual layout, some with original beams. Car parking is available outside the Castle walls.
39
Magazine
The Food Experience Spring / Summer 2017
McCambridges — The Finest of Galway Purveyors of fine foods and wines since 1925 O
ne of a handful of local
never have imagined that nine
upstairs into a restaurant. We opened
businesses still trading on
decades later, the family business
in June five years ago, the weekend
Galway city’s main shopping
would still be going, stronger than
of the Volvo Ocean Race, when town
ever.
was jammed. We had a queue up the
thoroughfare, McCambridge’s of Galway was selling artisan foods and
George’s son, Pat joined McCambridges Ltd in 1950, and in
have a queue waiting for tables. It has
become the ‘in thing’.
1972, following a major renovation
brought new life to the whole shop.”
to modernise the premises, they
The food is modern Irish with an
For generations of Galwegians,
opened Galway’s first off-licence.
Italian feel and a focus on quality.
the store evokes special memories
In 1986, Pat’s son, Eoin joined the
Only the finest of ingredients are
whether of the annual trip in with
business and followed by Pat’s
used, with a preference for local and
Granny to buy the ingredients for
daughter Norma in 1996 and in
artisan produce, many of which are
a Christmas cake and pudding, or
2002, his youngest daughter Natalie
available to buy in the shop. An All
of browsing the shelves of exotic
came in to run the gift hamper
Day Menu is served from Monday
looking products you would never
business.
to Saturday, with an All Day Brunch
find anywhere else and inhaling all the wonderful aromas.
A thriving deli and salad bar was added in 1998 followed by a hot
served on Sunday. The business remains very much
food counter and outdoor seating
a family affair with both Natalie and
in partnership with Mr Brennan
and in June 2012, Upstairs at
Eoin working hands-on along with
opened McCambridge, Brennan
McCambridge’s cafe was opened.
their General Manager Luke Anthony
Natalie explains: “We started
from Australia. Natalie’s son, Marcus
When George McCambridge
and Co as a “high class grocery,
40
stairs the first day and we regularly
specialty coffees long before they
provision, wine and spirit
with a coffee bar on the ground
and her sister Norma’s children are
establishment” at 38 Shop Street
floor which really took off so we
brought in to help out just as Natalie
Galway on July 3, 1925, he could
decided to convert the storeroom
and her siblings were brought in
Magazine
The Food Experience Spring / Summer 2017
to learn the ropes as youngsters.
Jamon Iberico, saucisson sec and
to get a seat outside in the beautifully
Another sister Trish grows the
many more choices from around the
appointed seating area, you can sit
strawberries that are sold in the
world.
back, relax and watch the world go by.
shop out in Furbo.
Customers can serve themselves
Natalie describes the Wild Atlantic
all kinds of olives, roasted
Way concept as “the best piece of
local artisan foods, speciality coffee
vegetables, sundried tomatoes, feta
marketing I have ever seen” and she
and organic fruit and veg along with
cheese salad, pestos, hummus and
says their business is seeing huge
along with hand-picked boutique
more from the wooden barrels at
benefits from the initiative.
wines and the best Irish whiskey,
the Olive Bar. The shop also stocks
Scottish malts, brandy, liqueur, rum,
sauces, relishes, chutneys, herbs and
coast with the sign posts all along the
gin and vodka. Irish Whiskey is their
spices from all over the world.
way. We have a whiskey tasting bar
The shop stocks a full range of
speciality and they stock everything
Tucked beneath the sweep of the
“It has opened up the whole west
here and I am always chit chatting
from Midleton Very Rare to Green
spiral staircase leading up to the
to the tourists. I love hearing their
and Yellow Spot pot stills, to the
restaurant, you will find a little
different stories and where they are
Connemara, Redbreast, Powers and
coffee bar where first class baristas
from. So many of them now say they
Jameson 18 Year Old. They also sell
are on hand to make you that perfect
have come to see the Wild Atlantic
an extensive range of craft beers.
latte, cappuccino, con panna, flat
Way. I met a couple from Queensland,
white, macchiato, americano or
Australia recently who were on a three
local baked and boiled cold ham cuts
espresso. Their herbal teas come
week driving tour from Donegal to
from scratch and their international
from Solaris and their traditional tea
Kerry,” she adds.
selection includes salamis, yummy
is always and only Campbells Finest
Patchwork Pâtés, Italian prosciutto,
Loose leaf. If you are lucky enough
McCambridges prepare all of their
41
Magazine
The Food Experience Spring / Summer 2017
Tuscany at the Granary — Delicious Food in a Beautiful Environment
Food Focus
Modern Italian Cuisine
W
hen Sabrina Amodeo was offered the
has not been tampered with. People have been blown
opportunity to open one of her Tuscany
away by it, it’s such a radical change to what was
restaurants at the landmark Granary
there before,” she explains.
Building in Limerick city, she jumped at the
Sabrina is already looking forward to the summer when her customers will be able to make the most out
opportunity.
of the courtyard area outside where there is live music at weekends. Exciting things happening in Limerick city “There’s a lot going on in Limerick at the moment, there are lots of new restaurants opening up. The city is expanding and growing which is fantastic, people need options and choices. There are exciting things happening,” she enthuses. Sean O’Doherty (Doc) who ran a bar and nightclub in the Granary building for many years, recently met Sabrina for lunch in Tuscany at the Granary. “I have great memories of working in that building, the beauty of the courtyard and the waterfall. It’s an The beautiful limestone building on Michael Street, which was built in 1787 as a bonded warehouse, has recently undergone a dramatic revamp. The new interiors have been designed by Barbara Mawhinney, who has created an incredible spatial and visual experience. The newly developed multifunctional entertainment hub will house Sabrina’s restaurant Tuscany at The Granary as well as a late bar serving wines, spirits and cocktails. To say she is excited about her new venture is an understatement. “The Granary is a magnificent listed building made of raw stone. All its natural features have been retained and highlighted and the original building
extraordinary place, in a superb location in Limerick. I am delighted that Sabrina has opened here, the quality of her restaurant is superb,” he said. Born and raised in sunny South Africa to an Italian family, Sabrina has always been a foodie, but her background is in marketing and public relations. A passionate Italian family with a love of food “Food has always been a visceral part of my life, with two passionate Italian parents who loved to cook and experiment with different styles of food, but particularly Italian and Mediterranean dishes.” When her first daughter was very young, Sabrina made the decision to leave South Africa as it was not a very safe environment in which to raise a child. It Read more online at www.gowildmagazine.com
Address:
TUSCAN TUSCANY 42
Tuscany at the Granary The Granary, Michael Street, Limerick
Contact:
Tel: 061 468000 Email: info@tuscany.ie www.tuscany.ie
Magazine
was a sad decision to have to make as she loved her
The Food Experience Spring / Summer 2017
Over ten years ago, she started a catering division
life in South Africa where she ran her own successful
which services both the corporate and domestic sector
marketing business, but she was offered a unique
and branched out into her own salad dressing range,
opportunity to run a marketing company in the UK.
all driven by customer demand.
This she did for a couple of years while commuting at weekends between the UK and Ireland where her partner lived. “After a couple of years of commuting, I decided to
Modern Italian Cuisine She is delighted to report that her newest venue Tuscany at the Granary has been “buzzing” since it
make Ireland my permanent home. I loved the pace
opened shortly before Christmas. The food is modern
of life here and the gentle people who I found very
Italian cuisine with some Mediterranean influences,
interesting and interested. Irish people are really
and the menu features a lot of seafood.
family and food orientated like the Italians and quite passionate and focused, it just felt right.”
“We serve lot of fresh fish and seafood and are all about using locally produced, quality ingredients.
While Sabrina had promoted and launched plenty
Our ethos is to support local. Our menu offering is
of restaurants over her career, she had never opened
fantastic. We are open seven days a week and will
her own, but when she moved to Ireland, she knew
soon be launching a lovely tapas menu with cocktails
she wanted to something different and more fun. Her
and small plates of nibbles to share.”
mama Maria Gennaro came over to help her set up Tuscany in Castletroy in 2003 and the rest is history.
The breakfast menu ranges from the more traditional full Irish breakfast and American pancakes to the Italian dish ShakShuka, organic poached eggs
The Tuscany family team “We had passion, drive, vision and a massive desire to cook delicious food in a beautiful environment,
with feta cheese served with a spicy tomato sauce, for the more adventurous. The extensive A La Carte menu features hot and cold
served by the personable and welcoming team that is
starters, and a wide range of pizza and pasta dishes,
the Tuscany family,” says Sabrina.
including the popular Fillet Rossini. Gluten free
She opened her second restaurant Tuscany Killaloe in 2012 and within one year, it had doubled in size. Sabrina recalls: “When I opened Castletroy in 2003,
options are available in pasta, pizza and bruschetta dishes. There is also a Great Value Menu which offers
it was such a huge risk. I did not have a bean to my
three courses for €22.95 or two courses for €18, and
name but I had a lot of passion, a lot of guts and a lot
is available Tuesday to Saturday until 6pm. And of
of gumption. I am so glad I did it because we are now
course, a range of delicious kids dishes.
14 years on and three restaurants, a catering business and a great brand name later.” The modest Italian credits the success of her business year on year to her amazing team at Tuscany
The drinks menus boasts a wide variety of cocktails, wines, sparkling wines, beers, spirits and specialty coffees. The popular Amodeo salad dressing and balsamic vinegar is available to take away.
and her valued and loyal customers.
43
The Food Experience Spring / Summer 2017
Magazine
Food Focus ¥ Talented Young Chef Inspired by the West of Ireland Euro-toques Young Chef of the Year finalist, Killian Crowley fell in love with fine dining when he worked in his first Michelin star restaurant in Luxembourg.
=
JC;<DGC8>
F%+#-&(*3'(I&6"#($*+#-&M(#*"(
work in Galway because it’s one of
in the world. Working with
D%&C-'(63("%F-(%$(+#-(D%&,'4"(
the most beautiful places I’ve ever
quality local vegetables gives us
finest restuarants.
been to, the quality of produce
a chance to present them in a
fI(C3-D(I(D*3+-'(+%(:-(*(8#-$(
is great, and it’s a good place to
way that ensures we make the
"638-(I(D*"($%?&(0-*&"(%,'N(I(
build a career and a family. The
most of their flavors, colours, and
,6C-'(+%(D*+8#(;%-,(7%:?8#%3(%3(
Irish food scene is moving in a
textures, all year around.”
=g(D#-3(I(D*"(*(C6'N(I("+*&+-'(
newer direction, I want to be part
Killian was pleasantly surprised
8%%C-&0("8#%%,(D#-3(I(D*"(PVMh(#-(
of this movement and that’s why
to be chosen as one of six finalists
"*0"N
I’m here.”
from hundreds of chefs around
#-(]XL0-*&L%,'M(D#%( D*"(:%&3(*3'(&*6"-'(63( 5-,J6?F(:0(#6"(5-,J6*3(
The first Michelin star restaurant
288J%FD<><%I8VC>?%C>%><@% “I decided to come to Ireland to
Two prime examples of the ‘new
produce. I believe that Irish produce is as good as anywhere
Ireland for the Euro-toques Chef
<6,,6*3(D%&C-'(63(D*"(E-(
direction’ Killian is talking about
of the Year 2016 competition
),*6&-$%3+*63-M(63(E?[-F:%?&JM(
are the chef owners of Galway’s
last September, as many of the
D#-&-(#6"(?38,-(6"(*,"%(*(8#-$N
two Michelin-starred restaurants,
country’s top chefs began their
2&%F(E?[-F:%?&JM(<6,,6*3(
JP McMahon of Anair (where
culinary journey here. Although
F%/-'(+%(A%3*8%(+%(D%&C($%&(
Killian happens to work), and
the overall award was taken by
+#-(J&-*+(8#-$(!,*63(G?8*""-(63(
Enda McEvoy of Loam.
Dungarven chef, Maeve Walsh,
+#-(R(A68#-,63("+*&(E%?6[(igM(*( &-"+*?&*3+(#-(#*'('&-*F+(%$(%$( D%&C63J(63N(1-(+#-3(&-+?&3-'(+%( 5-,J6?F(+%(D%&C($%&()#&6"+%9#-(
44
supply the majority of our
Killian really impressed the ";CFM%E;8JHD<%:F%?88J%:F% :>A@M<;<%C>%GM<%@8;9J “We have so many great
1*&'6>?-"+(63(#6"(&-"+*?&*3+(
producers near us in the West
5%35%3M(D#-&-(#-(D*"(+#&6,,-'(
of Ireland, and we work closely
+%(:-(9*&+(%$(+#-(+-*F(+#*+(D%3(*(
on a daily basis with the local
"-8%3'(A68#-,63("+*&N
fishermen and farmers who
judges in the final with an elegant lamb dish that he learned from Alain Ducasse.
King John’s Castle scoops prestigious gong at Irish Travel Industry Awards The Shannon Heritage-run King
which facilitated state-of-the-
John’s Castle in Limerick took home
art interpretive activities and
the Best Leisure Tourism Innovation
exhibitions, utilising 21st century
(city) award at last Friday’s Irish
touch screen technology and 3D
Travel Industry Awards, which were
models.
held at the Clayton Hotel on the
Children are amazed by the
Burlington Road, Dublin.
dazzling array of computer
The award was collected by Ivan
generated animations and as they
Tuohy General Manager, King John’s
travel back 800 years. The Education
Castle who said he was delighted to
and Activity Room is full of tasks
accept on behalf of a deserving staff at
designed to stimulate curious minds.
the tourist attraction; “This award is
In the busy courtyard, you will
the culmination of a few years of hard
discover a medieval campaign tent, a
work by everyone involved with King
blacksmiths forge and scenes from a
visits and to recognise innovation,
John’s Castle and Shannon Heritage.
seventeenth century siege. The sights,
excellence and significant
It’s a testament to the increasing
scenes and sounds of King John’s
contributions in the developing,
popularity of Limerick as a tourist
Castle and its environs all combine to
marketing, selling and delivering of
destination, and we’re looking forward
recreate the atmosphere of the era.
Ireland’s visitor experiences at home
to a successful 2017.”
The Irish Tourism Industry Awards
and overseas.
King John’s Castle beat off stiff
are organised by the Irish Tourist
For more information or to book a
competition to claim the award, three
Industry Confederation (ITIC) together
visit to King John’s Castle please visit
years since re-opening following
with Fáilte Ireland and Tourism
https://www.shannonheritage.com/
a multi-million euro investment
Ireland.
KingJohnsCastle/
Pictured at the ITIC Awards in Dublin on Friday last 3rd February, where King John’s Castle Limerick won the award for Best Leisure Tourism Innovation - City are; L-R: Ivan Tuohy, GM King John’s Castle with Declan Kearney, Aer Lingus, Minister Shane Ross TD Minister for Transport, Tourism and Sport, Brian Nevin, Shannon Heritage, and Fiona Kilderry Manager King John’s Castle. They are designed to boost overseas
The Burren To Joe your Tour of Smokehouse Ireland is Personal Visit the Irish Food and Drink Destination in Lisdoonvarna Burren Smokehouse, the Burren Brewery in the Roadside Tavern. Taste the Award winning Burren Smoked Irish Organic Salmon. Audio Visual available in English, French, German, Italian, Spanish & Swedish. After the tour it is possible to shop in the Gourmet shop and even get it shipped with the mail-order service. Burren Beer Tasting and Smoked Salmon Lunches are available in the Roadside Tavern.
In 2016 Joe McCloskey changed careers. After 30 years of management in multi nationals Joe decided to follow his dream and open his own tour company. “I have hospitality in my DNA and have always enjoyed making people feel welcome” Joe explains. Joe invested in premium vehicles and launched Atlantic Way Chauffeur Services. Joe has had a great first year and is thrilled with the wonderful feedback he has received. “I was delighted to see so many positive reviews on Trip Advisor. My vision is simple, I want to give my visitors the best tour experience that they can have.”
If you want a wonderful Tour please contact Joe at Atlantic Way Chauffeur Services.His email is joe@ atlanticwaychauffeurservices. ie.Look him up on trip Advisor. www.atlanticwaychauffeurservices.ie/
Curious as to how we smoke our salmon? Discover our first kiln and our unique salmon mosaics. Taste our freshly Smoked Organic Salmon from Irish waters and enjoy other culinary delights.
OPEN EVERY DAY Burren Smokehouse Kincora Road, Lisdoonvarna, Co. Clare, Ireland ph. +353 (0)65 7074432 fax: +353 (0)65 7074303 info@burrensmokehouse.ie
Opening hours - Monday - Sunday 10am to 5pm
www.burrensmokehouse.ie
Food Focus
Magazine
The Food Experience Spring / Summer 2017
Master of Hospitality Pat O’Sullivan — The Best of Both Worlds By Michelle McDonagh <-&&0F*3(B*+(H4.?,,6/*3M(
!M:G%:;<%GM<%:JV:>G:?<F%8S%
%D3"(3%+(%3,0(%3-(%$(+#-(
U<C>?%U:F<J%8>%GM<%!C9J%'G9:>GCD%
:6JJ-"+(8%&9%&*+-(*3'(-/-3+(
!:A%S8;%A8HY%U8GM%S;8I%:%UHFC><FF%
8*+-&63J(8%F9*36-"(63(I&-,*3'M(
:>J%E<;F8>:9%VC<@E8C>G[(
A*"+-&8#-$"(1%"96+*,6+0M(:?+(
I think we have the best of both
*,"%(+#-()*$-(T%6&(8#*63M(*3'(+#-(
worlds living on the west coast.
!&+6"*3(2%%'(2*8+%&0M(*,,(:*"-'(63(
I can get to work in ten minutes
E6F-&68CN(
most mornings and yet be in
1-(+*,C"(+%(\%(K6,'(*:%?+(+#-(
Dublin in 90 mins, Cork in 60, and
3--'(+%(-F:&*8-('6J6+*,(F*&C-+63J(
Galway in 60. It takes two hours
*3'(+#-($&--'%F(%$(,6/63J(%3(+#-(
and 15 minutes to get home to
K6,'(!+,*3+68(K*0N
Waterville, but that’s the price we pay to travel the most scenic route
/8H%M:V<%U<<>%@8;=C>?%C>%GM<%
in Ireland. I love the freedom of it.
";CFM%M8FECG:9CGA%C>JHFG;A%FC>D<% A8H%@<;<%KRY%M8@%M:F%GM<%UHFC><FF% DM:>?<J%FC>D<%GM<>[% The hospitality industry has exploded over the last 30 years
/8H%M:V<%D:G<;<J%S8;%F8I<%8S%GM<% I8FG%E;<FGC?C8HF%F8DC:9%<V<>GF% JH;C>?%A8H;%D:;<<;%\%@M:G%:;<% GM<%FG:>J8HG%<V<>GF%S8;%A8H[%
from the humble days of the
There have been many, we have
1980’s. Cafés were something
been fortunate to work with some
you saw when you visited Paris,
great customers over the years. We
now there’s a few in every village
have been chosen because of our
in Ireland. Several international
standards, but also the fact that
hotel operators have come
we understand the importance of
into the market and in most
client confidentiality. I suppose if
instances saturated the market,
I was to single out one in terms
driving down prices and putting
of uniqueness, it would be the
many indigenous operators
wedding of Marilyn Manson and
out of business. This has been
Dita Von Teese in Kilsheelan
particularly obvious outside of
Castle. It was a goth-themed event
Dublin.
where even the Waterford Crystal glasses were black and red, and
While the industry as a whole
there were specially commissioned
has been transformed, the single
Wedgwood, chandeliers and
biggest impact has been the digital
candelabras. It really was a
age. The balance of power has
spectacular wedding.
shifted to the consumer and love it or loathe it, the industry has had
-./%012)$$#3.,%
">%GM<%';GCF:>%288J%2:DG8;AY%
to embrace it. Digital marketing
C>?;<JC<>GF%:;<%F8H;D<J%@M<;<%
has become a defined role in many
E8FFCU9<%C>%GM<%?<8?;:EMCD%:;<:N
hospitality businesses and will
!M:G%=C>J%8S%E;8JHDGF%J8%A8H%
only grow.
E;8JHD<%GM<;<%:>J%@M<;<%D:>%GM<A%
Most of the products we make are sold in our own outlets. We have a retail range called Chefs & Bakers which comprises of a range of cakes, tarts and pastries as well as savoury products like soups, chowders, quiches and dressings. We are fortunate that the range has won multiple Blas na hEireann and Guild of Fine Food Great Taste Awards so they have been independently certified as top quality. We are in discussions with a number of Dublin-based outlets interested in the range. !M<;<%CF%A8H;%S:V8H;CG<%E9:D<%G8% <:G%8>%GM<%!C9J%'G9:>GCD%!:A[% There are so many great restaurants on the west coast it’s very difficult to single out any for special mention. I’ve had memorable meals in Fishy Fishy in Kinsale, Idás in Dingle, 1826 Adare, Gregans Castle in Ballyvaughan, and Aniar in Galway, to mention a few.
U<%S8H>J[%
47
Magazine
The Food Experience Spring / Summer 2017
Galway Hooker Brewery Leading The Pack get more people drinking craft beer and wrestle
W
away the hegemony the big brewers have. More
hen first cousins Aidan Murphy and Ronan
competition in the market is good for the consumer
Brennan set up the Galway Hooker brewery
too as it leads to a lot more choice.”
over ten years ago, they were among a handful of
The Galway Hooker range has been expanded to
independent artisan breweries in the country.
include Galway Hooker Irish Stout, Galway Hooker
The first pale ale to be produced in Ireland, Galway
Amber Lager and Galway Hooker Sixty Knots IPA
Hooker is widely regarded as a leading light in the
(6.5%) which are available throughout the country
Irish craft beer sector, and has firmly established
in independent off-licences, local supermarkets,
itself as a favourite among beer enthusiasts.
restaurants and hotels. For the last three years running, Galway Hooker
A decade later, there are over 60 production
have won gold medals at the Blas na hEireann Food
microbreweries in Ireland and while still small,
Awards — for their Amber Lager in 2016, Irish stout
the share of craft beer in the overall Irish beer
in 2015 and Pale Ale in 2014.
production is increasing and consumption has risen approximately sixfold since 2012.
It was during his time as an under-graduate in
Aidan explains: “We are the third oldest independent
the Food Science at University College Cork in the
brewery in the country and the oldest in Connacht.
mid 90‘s that Aidan Murphy became interested in
When we started, there were only about four or
brewing and began to consider the idea of setting up
five of us. Now there are over 60 craft breweries in
his own craft brewery. He holds a master’s degree in
Ireland.
Brewing and Distilling. Aidan has over ten years experience in the brewing
48
“On the whole, this is a good thing as the craft beer
industry and worked in several breweries around
market is still a very small part of the overall beer
the world, before coming back to Ireland to set up
market, and the only way to grow the market is to
Galway Hooker.
Magazine
The Food Experience Spring / Summer 2017
The Galway Hooker is a traditional West of Ireland
ingredients with traditional brewing techniques. The
fishing boat with a distinctive design, and the name
beer is packaged using a BRC Grade A rated bottling
was chosen for the brewery following an online
line to ensure the highest standards of quality and
competition.
consistency are maintained.
“The online competition to pick a name for the
Only the finest ingredients are used in the
brewery was a novel idea at the time, before social
production of Galway Hooker beer, and no cheaper
media as we now know it, and it helped to generate
cereals such as rice and maize which are used to
a lot of interest in our beer before we launched. It’s a
produce many industrial beers. Galway Hooker uses
name people tend to remember and the first question
about three times more hops than your average lager
tourists ask is ‘where did the name come from?’
which explains why it has so much more flavour and
Nearly every barman around Galway has their own
no cheap hop extracts are used in production.
funny version of the story of where the beer got its
“We consider beer to be like any other food, the
name from.”
fresher and less processed, the better. Our beers are devoid of any preservatives and are brewed using
The company was originally set up in a small
only malt, hops, yeast and water. We are passionate
brewery in County Roscommon before moving
about producing exciting and innovative beers that
into a modern, state-of-the-art new premises in
are bursting with flavour and character,” says Aidan.
Oranmore, close to Galway city, three years ago. Today, Galway Hooker is one of the largest and most
Address:
modern breweries in the country.
Galway Hooker Brewery
Galway Hooker bottled beers are sold nationwide,
Deerpark, Oranmore, Co. Galway, Ireland
with some exported to Europe, and Aidan has plans to tackle the US market in the future. The beer is
Contact:
available in draught in Galway, Dublin and other
T: +353 (0) 87 7762823
Irish cities.
E: info@galwayhooker.ie
The brewery is dedicated to the production of high
www.galwayhooker.ie
quality, natural and full-flavoured beers, all of
/GalwayHookerBeer
which are craft brewed by combining the finest
@HookerBrewery
49
Magazine
The Food Experience Spring / Summer 2017
Ireland’s Food Story Fueling Tourism With Darragh Anglim
E
xperiencing local food
be recognised by visitors for
fresh produce is international, but
and beverages, which
memorable food experiences
when people come here, they are
express the identity of a
which evoke a unique sense of
very surprised by the standard
place, culture and hospitality.
of the food being served and the
destination through food culture and heritage, has become a
Fáilte Ireland Head of Marketing,
variety as you move across the
sought after travel experience for
Daragh Anglim says Ireland has
both domestic and international
“upped its game” hugely in the
visitors, according to Fáilte
last ten years, with expectations
the Wild Atlantic Way brand is
Ireland research.
of food quality being consistently
not even four years old, but it is
exceeded almost everywhere you
already delivering to stakeholders
go in the country.
on the ground. He highlights
Holiday makers in Ireland spend
country.” Mr Anglim points out that
“Food is not a sole motivator
how important it is that the food
during their stay, with locally
for people to travel here yet, but
industry, producers, restaurants,
produced Irish food reflective of
there is definitely an expectation
and hotels, support and engage
our image as a natural, unspoilt
among visitors that when they
with the brand and use it to grow
destination.
get here, the food will be of a
their businesses.
some €2 billion on food and drink
The Fáilte Ireland vision for food tourism is that Ireland will
50
By Michelle McDonagh
certain quality and standard. Our reputation as a green island with
“Rather than just thinking about your own business (which
Magazine
The Food Experience Spring / Summer 2017
Ireland’s Food Story — Fueling Tourism By Michelle McDonagh
everybody has to do), you need
support network for food tourism
to think about the whole visitor
businesses and hospitality,
experience. People want local
including training to assist them
authentic knowledge, the stories
in providing a more memorable
and traditions behind the food,
food experience to the consumer.
the history, how it is prepared
These supports include a Wild
and served. They want the hidden
Atlantic Way Food toolkit and
gems, the stories you won’t find
ideas for themes, inspiration, and
in any guidebook,” he says.
even guidelines on how to develop
He encourages food businesses
a food festival or food trail. They
to cross sell with other local
emphasise the strong connection
businesses, for example, a surf
between geography and produce
school could promote a local
– the temperate ocean climate,
seafood restaurant and guided
clouds, mists, sunshine and
walks of the shore.
showers, rainbows, the cleanest
Mr Anglim points out that Fáilte Ireland have a huge
Atlantic water, and the raindrenched fields.
51
Magazine
The Food Experience Spring / Summer 2017
Signature Chef
Mulranny Park Hotel, County Mayo Recipes by Chef Chamila Mananwatta
T
he four star Mulranny Park Hotel is perched on a unique site overlooking Clew Bay and Croagh Patrick beyond. It is the only hotel located on
the Great Western Greenway and the perfect base for a walking, cycling or family holiday. The hotel is only steps away from the sand and sea of the beautiful Mulranny Beach, which has been awarded the coveted blue flag. The Mulranny Park Hotel offers two dining experiences — the Waterfront Bar and Bistro, and the critically acclaimed Nephin Restaurant. Overlooking the Atlantic Ocean with spectacular views of Croagh Patrick, the Nephin Restaurant serves world-class cuisine in a unique setting. Like a visit to the hotel itself, dining in the Nephin Restaurant is an experience you won’t soon forget. What does your role as Executive Chef entail? All aspects of kitchen management along with managing a team of up to 20 chefs and kitchen hands, servicing over 70 weddings and events per year, a busy Bar and a 2 AA Rosette’s Restaurant.
Executive Chef Chamila Mananwatta Where do you source your produce? We use mostly local suppliers where possible. You will not get better black pudding and sausages than
What distinguishes the Nephin Restaurant from other
Kelly’s Butchers of Newport or better oysters than
restaurants?
Padraig Gannons which are grown around his house
Our location on the Wild Atlantic Way is unique, providing a range of produce that is like no other and combines beautifully in the dishes we create.
on Clew Bay. Then there’s Clare Island Salmon, Carrowholly Cheese — the list is endless. The availability of excellent produce prompted the
Along with a dedicated team both front and back of
hotel to create The Gourmet Greenway, an initiative
house, The Nephin Restaurant delivers a real dining
which highlights the amazing produce in and around
experience while boasting probably one of the best
the hotel and along the Great Western Greenway.
views in the country. Who has been the most well known person you have Why do you think Clew Bay Area is becoming such a
cooked for? Recently it has to be our President Michael D.
popular culinary destination? It’s quite simply the dedicated producers delivering
Higgins and his wife Sabina who spent their summer
superb quality produce combined with some of the
break with us in Mulranny for three days. It was an
best chefs in Ireland.
honor to cook for and meet them. Read full interview on www.gowildmagazine.com
Address:
52
Mulranny Park Hotel, Mulranny, Westport, Country Mayo, Ireland.
Contact:
T: +353 98 36 000 E: info@Mulrannyparkhotel.ie www.mulrannyparkhotel.ie
Magazine
The Food Experience Spring / Summer 2017
Pan Fried Clew Bay Scallops
Carrot and Ceylon Cinnamon Purée, Keem Bay Brown Crab and Avocado, Fermented Onion, White Radish, Kelly’s Black Pudding Blini, Leek’s Ashes and Wild Sea Samphire and Fennel Dressing, Achill Vanilla Sea Salt.
SERVES 2
Methods: Ingredients:
Season the scallops with Achill Sea Salt and a bit of olive oil. To make purée: add water, sliced carrot and cinnamon together into a pot. Cover with lid and cook for around
6 x medium size scallops
25 minutes until all the carrots are nearly mashed. Then
2 x medium size carrot (peeled & sliced) & pinch of
add fresh cream, butter and seasoning. Pass through a
cinnamon powder
food processor or stick blender until it becomes a firm and smooth purée.
Avocado & Crab 1 avocado ripened
Fork mash the avocado, add the crabmeat, chop coriander
Pinch of coriander
leaves, salt, pepper and lime.
Fresh cream 25ml Water 250ml
Cut the onion and radish into wedges and boil or steam for a
½ lime
couple of minutes until tender. Allow to cool.
50g crab meat (picked no shells)
To pickle: Add all ingredients into a pot, bring to boil and
1 medium onion (peeled & wedges)
simmer for 15 minutes then cool down, add onion and radish.
2 white or red radish (diced or sliced)
Leave overnight in a sealed bag.
Black Pudding Blini
Black Pudding: Crumble by hand and then add all the
Black pudding 100g
ingredients into food processor and blend them into a
Flour 50g
similar consistency as thick batter. Pour it one by one using
One whole egg
spoon and make blini (using a hot non-stick pan).
Soft butter 60g (30g for blini and other 30g for purée & scallops)
In a bowl, whisk sea Samphire vinegar. Add crushed fennel
Milk 200ml
seeds, pour olive oil slowly while whisking. Then add chopped fennel seeds.
Pickle Apple juice 100ml
Burn the green part of the leek through a flame until it’s
Water 100ml
burnt or use high heat in the oven, then grind by hand.
White vinegar 70ml Bay leaves
Seal off the scallop in a very hot pan, adding some oil and
Dried chilli flakes
fry them out. Add some butter at the end. Arrange all the
Pinch of brown or white mustard seeds
elements on a plate and enjoy both the look and taste.
Sugar 70g Salt and Pepper to Taste
The basic concept behind this dish is using organic and local food produce which is in season and based around Mulranny,
Sea Samphire Vinegar 50ml
Achill and Newport.
Olive oil 50ml Some fennel seeds
All ingredients have different characteristic to give you the
Fennel leaves for garnish
body, freshness, bite, lightness and taste of spiced flavour of
2 leaves of leeks (green part)
Sri Lanka combined with modern Irish cuisine.
53
Magazine
The Food Experience Spring / Summer 2017
Signature Chef
Kilronan Castle Recipes by Chef David Porter
O
Did you always want to be a chef?
ne of Ireland’s most luxurious castle hotels, Kilronan Castle Estate and Spa, Co.
From the age of about eight-years-old, I formed an
Roscommon, is the ancestral home of the
interest in cooking. My Gran worked as a housekeeper
Tennison family and the legendary Colonel King
during and after the Depression. I would stay with her
Tennison. This secluded 19th century hotel is
most school holidays and would surf, fish and cook
majestically set on the shores of Lough Meelagh,
with Gran. I learnt how to cook rabbit, tripe, oxtail
surrounded by over 40 acres of breathing Irish
and flans, bread and butter pudding. All of the old
scenery, lush green pastures, ancient forests and
school things, that are now in trend.
historical points of interest. The estate boasts a world class spa and leisure centre for guests to relax and
How long have you been working at Kilronan Castle and
unwind. Named after the first President of Ireland
what brought you there?
who was born in Roscommon, the 2 AA Rosette award
I have been employed at the castle now for eight
winning Douglas Hyde Restaurant is the hotel’s iconic
months. My wife is Irish and we moved over to
dining room. Created to inspire the senses – with
Leitrim from Australia three years ago. When I got a
mouth-watering dishes exquisitely presented, rich
call about an opening as the Executive Chef, I jumped
wood paneling on the walls, splendid chandeliers and
at the chance.
rich, gold curtains – the combination offers a unique dining experience. It is all complemented by a classic, tempting menu, attentive service and the culinary
What makes your restaurant unique? Well first of all it’s the space, it’s over 200 years old.
team’s confident way with fine Irish ingredients,
There are not too many restaurants set in buildings of
which echo the sophisticated surroundings.
that calibre. Then there is the cuisine, an Australian chef’s take on Irish European cuisine. Our service style is sophisticated, educational and yet not stuffy. Where do you source your produce? When possible local, local, local. Angus Beef From Drumshanbo, Seafood from KillyBegs, Duck from Thornhill and fresh produce from Elphin. I do utilse the Dublin, London and Paris markets. You will see truffles, wild mushroom, Jamon Iberico and all of the gastronomic delicacies on our menu. What advice would you give to aspiring young chefs? My advice is simple — this trade requires passion and a general interest in cooking. It’s an expressive job as well and at the top level, requires an artistic
Executive Chef David Porter
approach. If you are just going through the motions, you will not go very far. Read more online at www.gowildmagazine.com
Address:
54
Kilronan Castle Estate & Spa Ballyfarnon Boyle, Co. Roscommon F52 R867
Contact:
T: +353 (0) 71 9618000 E: enquiries@kilronancastle.ie www.kilronancastle.ie
Magazine
The Food Experience Spring / Summer 2017
Smoked Sea Trout, Soya Gel, Tempura Mussels Ingredients:
Method:
1 kg super fresh sea trout fillet, scaled and pinboned
Trout: Lay your trout on a flat tray, smother it with whisky
200 gr caster sugar
and leave for 15 minutes.
150 gr sea salt 50 gr Sosa “FUM EN POLS”
Now cover very gently with Fum En Pols, combine sugar and
100 ml Irish Whisky
salt and completely cover the fillet. Wrap in cling film and
200 ml light soy sauce
refrigerate for 6-8 hours only. Wash the fillet gently under
100 ml water
cold running water, pat dry and portion to size, 90 gr.
3 grams Gellan 200 ml Light Soy sauce
Soy gel: Combine wet ingredients and bring to the simmer,
100ml water
whisk in Gellan and strain. Lay onto a smooth trout, once set
50 gr brown sugar
cut into circles.
50 ml Mushroom Soy
Soy Fluid Gel: Bring all ingredients to simmer and whisk
30 ml Dashi water
egg until perfect viscosity, transfer to a squeezy bottle In a
Agar
blender, combine all ingredients for Nam jim and pulse until
100 gr long red chilli
you have a textured dressing, that is balanced. Hot, sweet,
100 gr long green chilli
sour and salty.
2 garlic cloves 50 gr grated ginger
So, dress your plate soya, mushrooms, Nam jim salad and
2 lime leaves
spray your plate add tempura
Pinch coriander stalk Pinch lemongrass Lime juice, palm sugar and fish sauce to taste Sliced red radish, cucumber, fennel and pea shoots Garnish with tempura mussels or prawns
“From the age of about eight-years-old, I formed an interest in cooking. My Gran worked as a housekeeper during and after the Depression.“ 55
Magazine
The Food Experience October 2016
HamptonsLimerick Profile of Restaurant Manager Robert Russell
H
amptons is essentially a grill room style restaurant, specialising in steaks and seafood. All of their meats are marinated overnight
in their special rub and flame-grilled over natural beechwood charcoal in their unique custom-built Josper Oven. Popular seafood dishes on offer at the restaurant include Dublin Bay prawn cocktail; seared Irish scallops, local black pudding, crispy pancetta & carrot puree; grilled monkfish with spring onion creamed potatoes, steamed green and beurre blanc, and delicacies such as Lobster Thermidor or line-caught seabass with Asian noodles, curry oil and soya. Hamptons also source daily seafood specials direct from the fishermen of Doolin Bay, adding the finest of seasonal local produce for the daily market specials displayed on their in-house chalk boards.
Rob Russell, Hamptons Manager Tell me a little about your background and how you came to work in Hamptons? Having gaining three year’s experience in Deane’s, Northern Ireland’s only Michelin-starred restaurant, under the expert guidance of chef and restauranteur Michael Deane, I gained a considerable knowledge of food and wine, quickly developing a passion for a career in the hospitality industry. My next position was General Manager of Benedict’s Hotel Restaurant, Belfast’s busiest grill room. Figures were very much to the fore in my daily duties of managing this business, and calculating percentages and profit margins commonly associated with this industry rapidly became second nature to me.
Address:
56
Hamptons Grill, Henry Street, Limerick City
Contact:
Tel: 061 609325 Email: table@hamptonsgrill.ie Web: www.hamptonsgrill.ie
Magazine
Having briefly flirted with taking the plunge and
The Food Experience October 2016
basis. Simply add an 8oz Fillet Mignon (med-rare
opening my own business in Belfast, I opted to come
for me), with a nice spoonful of our house Bearnaise
to Limerick to work with a friend of mine in 2008. I
sauce and a large glass of our Obra Prima Malbec...
initially came on a short-term contract, really only
mmm... Surf N Turf... done!
intending to stay a year or two, and eight years later Iâ&#x20AC;&#x2122;m still here!
What do you feel is the reason for the success of Hamptons?
What kind of food do you serve in the restaurant? Hamptons soft furnishings and subtle lighting We offer a wide range of food at Hamptons. The
provide an ambient and comfortable atmosphere.
most popular starters are the organic duck liver
High quality produce, an extensive wine list and range
parfait with toasted brioche, homemade duck
of hand-crafted luxury cocktails, combined with
rolls with pickled cucumber or the seafood dishes
knowledgable and professional staff, all contribute to
mentioned above.
our winning formula.
We also have several dishes unique to Hamptons
What is the most challenging part of your job?
such as our famous Bang Bang Chicken and our Knife & Fork BBQ Ribs. We offer a range of gluten free and vegetarian options.
Keeping up-to-date with the ever changing regulatory requirements of the industry such as allergens and calorie counts, while ensuring our
We are, however, best known for our hand-carved
menus remain exciting and innovative.
cuts of prime Irish beef. Black Angus and Hereford cattle, reared on Noel Oâ&#x20AC;&#x2122;Connors farm in County
How important has the concept of the Wild Atlantic Way
Limerick provide us with 30 day dry-aged sirloin,
been to your business?
T-Bone, Tomahawk and Porterhouse Steaks that are second to none.
The WAW has been crucial for the Mid-West in general. The volume of tourists travelling through
What is your favourite dish?
Shannon Airport has led to an unprecedented growth in tourism that has helped the whole industry from
Without a doubt, our whole grilled Doolin lobster.
local producers to hotels and restaurants.
Ranging from 900 to 1,500 grams, these juicy little beasts of the sea are delivered to us fresh on a daily
57
Magazine
The Food Experience Spring / Summer 2017
Artisan Produce Prepared with Flair and Passion at Durty Nelly’s ((((((5?3&*++0M()%(),*&-
T
estled in the shadows of the magnificent 5?3&*++0()*"+,-(*3'(+#-(*'b%6363J(2%,C(B*&C( *+(5?3&*++0(g6,,*J-(63()%?3+0(),*&-M(G?&+0(
T-,,04"(6"(I&-,*3'4"(F%"+(8#*&F63J(,*3'F*&C(9?:(*3'( &-"+*?&*3+N( Located just seven minutes drive away from Shannon Airport and ten minutes from Limerick city, Durty Nelly’s is a hub for locals and visitors alike. Whether it’s fly-by dining or food and drink to linger over, Nelly’s (as it’s known locally) is an atmospheric, welcoming and traditional pub and restaurant, driven by good people offering great service. #;:JCGC8>:9%";CFM%&CFM<F With the finest, freshest local artisan produce prepared with flair and passion at Nelly’s, visitors can enjoy succulent Irish steaks, Burren smoked Atlantic Salmon, daily fresh fish, oysters and mussels from the Atlantic ocean, traditional Irish dishes and seasonal Irish vegetables. Be sure to stop by and enjoy Nelly’s famous music sessions, nightly from April to October, and Thursday to Sunday from November to March. The outdoor seated area at Nelly’s is particularly popular during the summer and at festival times such as St. Patrick’s Day and bank holiday weekends, providing a perfect setting for a drink or a bite to eat in the sunshine. 1G8V<F%FE:;=<J%HE There’s always bar food available, and during the autumn and winter months the stoves are sparked up, burning local turf and aromatic logs to create a memorable experience. Locals and visitors appreciate the cosy, welcoming vibe of the Main Bar and the efficient staff. It’s at the Local Bar that you’ll meet the locals — the farmers, aviators, sports stars, local hurlers, golfers and historians — all anxious to swop stories and sing a song, or sit and contemplate the best pints this side of the Atlantic. The Oyster Restaurant, located adjacent to the
58
downstairs bar, is a warm, atmospheric setting for a wonderful meal. Open daily from 12pm to 10pm. !M8%@:F%&H;GA%*<99A[ Durty Nelly was a woman of considerable charm, known to the virile men of the day from Galway to Cork, Dublin to Limerick. Nelly’s hospitality to the many travellers coming across the bridge gained her a place in many a man’s fond memories, and the legend of Nelly has been handed down through the centuries. Durty Nelly was also renowned for her little shebeen – a special corner of the house overlooking the river where she kept a jar of whiskey, to warm the bellies of the tired and exhausted journeymen. '%U;<@%G8%DH;<%:99%C99F Legend had it that Durty Nelly cooked up a miracle brew which could cure all ills — with a tot of this powerful drink, men became virile and strong, thrilling their women and gaining triumph in all battles. She had discovered one of Ireland’s best-loved secret brews, famed for its purity, strength and health-giving powers – poteen. #M<%E8@<;%8S%E8G<<> Times have changed and poteen is no longer a legal drink in Ireland. Because of its unusual power and danger if consumed to excess, it had to be ‘officially’ outlawed. But to this day, it is distilled among the hills and valleys of the land. Durty Nelly’s hospitality, warmth and generosity of spirit have remained in this most welcoming of public houses for centuries since her death. When you stop by some afternoon, think of her and toast her memory with a tot of the ‘good stuff.’ !''&-""@ Durty Nelly’s Bunratty, Co. Clare, Ireland. )%3+*8+@ T: +353 (0)61 364 861 E: info@durtynellys.ie Website: durtynellys.ie
54 food 54 food
Limerick life Limerick life
54 food
Limerick life
Limerick life
+*,*
WEDNESDAY, DEC 14, 2016 WEDNESDAY, DEC 14, 2016
WEDNESDAY, DEC 14, 2016
WEDNESDAY, DEC 14, 2016
LIMERICKâ&#x20AC;&#x2122;S TOP CHEFS: CHEFS: LIMERICKâ&#x20AC;&#x2122;S TOP LIMERICKâ&#x20AC;&#x2122;S TOP CHEFS: !"#$%$&'()*+*,* LIMERICKâ&#x20AC;&#x2122;S TOP CHEFS: ()*+*,* &' %$%$ #$#$ !"!" &'()*+*,*
D D DLIMERICKâ&#x20AC;&#x2122;S TOP CHEFS:
local customer customerbase. base. While Whilethe theextensive extensivemenu menu INGREDIENTS urty Nellyâ&#x20AC;&#x2122;s is isarguably the Durty Durty local INGREDIENTS (TEMPURA BATTER) urty Nellyâ&#x20AC;&#x2122;s arguablyIrelandâ&#x20AC;&#x2122;s Irelandâ&#x20AC;&#x2122;smost most ment mentofofhaving having worked worked at at the the helm helm of of the (TEMPURA BATTER) r P[ TFMG SBJTJOH ó includesaavariety varietyofoffresh freshfish fishdishes, dishes,flavoursome flavoursome r P[ TFMG SBJTJOH ó famous barbar and restaurant. He is is an an includes PVS PVS famous and restaurant.Located Locatednext next Nellyâ&#x20AC;&#x2122;s Nellyâ&#x20AC;&#x2122;skitchen kitchen for for almost almost thirty thirty years. years. He r UCTQ DPSOó PVS r UCTQ DPSOó PVS vegetarianoptions optionsand andtraditional traditionalIrish Irishfavourites, favourites, to to thethe ancient provenance vegetarian ancientBunratty BunrattyCastle CastleininCo. Co. expert expertininthe thetradition traditionof ofthe thekitchen, kitchen, the the provenance r UTQ CBLJOH QPXEFS r UTQ CBLJOH QPXEFS thenumber numberone oneorder orderisisalways alwaysthe thefamous famous Nellyâ&#x20AC;&#x2122;s r [ TQBSLMJOH XBUFS Clare, thethe four-hundred-year-old the clie clie nte ntelele.. the Nellyâ&#x20AC;&#x2122;s Clare, four-hundred-year-oldpub pubisis ofofthe thefood, food,and andthe the he hearty artyappe appe tite s of the r [ TQBSLMJOH XBUFS Surfâ&#x20AC;&#x2DC;nâ&#x20AC;&#x2122; â&#x20AC;&#x2DC;nâ&#x20AC;&#x2122;Turf. Turf. anan instantly-recognisable Nellyâ&#x20AC;&#x2122;s, he he Surf instantly-recognisableimage imageand and Prior Prior toto finding finding his his home home at at Durty Nellyâ&#x20AC;&#x2122;s, brand, featuring countless postcards, guidebooks attended the Shannon METHOD brand, featuring in countless postcards, guidebooks attended the internationally-renowned internationally-renowned Shannon urtyinNellyâ&#x20AC;&#x2122;s is arguably Irelandâ&#x20AC;&#x2122;s most ment of having worked at the helm of the Durty local customer base. While the extensive menu METHOD INGREDIENTS (TEMPURA BATTER) r 4FBTPO UIF TUFBL XJUI TBMU BOE DSBDLFE CMBDL QFQQFS r 4FBTPO UIF TUFBL XJUI TBMU BOE DSBDLFE CMBDL QFQQFS andand websites asfamous aasmust-see forrestaurant. any visitor totoIreland. School ofofCatering, and Andre NELLYâ&#x20AC;&#x2122;S SURF â&#x20AC;&#x2DC;Nâ&#x20AC;&#x2122;TURF TURF websites a must-see for any visitor Ireland. Schoolkitchen Catering, and trained trained NELLYâ&#x20AC;&#x2122;S SURF r P[ TFMG SBJTJOH ó PVS a variety of â&#x20AC;&#x2DC;Nâ&#x20AC;&#x2122; fresh fish dishes, flavoursome r .JY ESZ UFNQVSB JOHSFEJFOUT UPHFUIFS BOE TMPXMZ BEE bar and Located next Nellyâ&#x20AC;&#x2122;s for almost thirty with years.Chef HeAndre is an includes r .JY ESZ UFNQVSB JOHSFEJFOUT UPHFUIFS BOE TMPXMZ BEE r UCTQ DPSOó PVS It has also been treasured generations Fernon. He further his range of of vegetarian (FILLETSTEAK STEAK WITH BÃ&#x2030;ARNAISE It has also treasured by generations ofLimLim- expert Fernon. Hetradition furtherfinessed finessed his skills a range (FILLET WITH options andBÃ&#x2030;ARNAISE traditional Irish favourites, UIF TQBSLMJOH XBUFS tobeen the ancient by Bunratty Castleofin Co. in the of the kitchen, the at provenance UIF TQBSLMJOH XBUFS r UTQ CBLJOH QPXEFS SAUCE AND PRAWNS TEMPURA) SAUCE AND PRAWNS erick people as a the warm, inviting andhomely homely place top-end hotels including thetite Steinberger erick people as a warm, inviting and place top-end hotels including the famed Steinberger r 5P NBLF UIF CÃ&#x160;BSOBJTF TBVDF QVU UIF XIJUF XJOF number one order is TEMPURA) always the famous Nellyâ&#x20AC;&#x2122;s r 5P NBLF UIF CÃ&#x160;BSOBJTF TBVDF QVU UIF XIJUF XJOF Clare, four-hundred-year-old pub is of the food, and the he arty appe s of the clie nte le . the r [ TQBSLMJOH XBUFS to enjoy a an relaxing drink a beautiful meal. Itâ&#x20AC;&#x2122;s Hotels Germany. TIBMMPUT BOE WJOFHBS JO B QPU BOE CPJM VOUJM BMNPTU ESZ enjoy a relaxing drink orora beautiful meal. Itâ&#x20AC;&#x2122;s Hotels Germany. base. While the extensive menu INGREDIENTS (TEMP guablyto Irelandâ&#x20AC;&#x2122;s most ment of having worked atfinding the his helm ofatthe Durty TIBMMPUT BOE WJOFHBS JO B QPU BOE CPJM VOUJM BMNPTU ESZ Surf customer â&#x20AC;&#x2DC;nâ&#x20AC;&#x2122; Turf. instantly-recognisable image and Prior toinin home Durty Nellyâ&#x20AC;&#x2122;s, helocal r "EE B MJUUMF XBUFS BOE XIJTL JO UIF FHH ZPMLT POF BU B r "EE B MJUUMF XBUFS BOE XIJTL JO UIF FHH ZPMLT POF BU B especially popular at this time year for Christmas attended Thebusy busy Christmas season will will keep Chef McNaespecially popular this time ofof year for Christmas The Christmas season McNa- INGREDIENTS INGREDIENTS(STEAK (STEAKAND ANDPRAWNS): PRAWNS): r P[ TFMG SBJTJOH ó PVS brand, featuring in at countless postcards, guidebooks the internationally-renowned Shannon METHOD includes a variety of fresh fish dishes, flavoursome estaurant. Located next Nellyâ&#x20AC;&#x2122;s kitchen for almost thirty years. He is an UJNF VOUJM DSFBNZ UJNF VOUJM DSFBNZ r P[ ñ MMFU PG CFFG r P[ ñ MMFU PG CFFG parties, family gatherings and even wedding recepmara and his team on their toes, as theyâ&#x20AC;&#x2122;ll be caterparties, family andany even wedding recep- School mara and team on their toes, with Chef Andre cater- NELLYâ&#x20AC;&#x2122;S SURF â&#x20AC;&#x2DC;Nâ&#x20AC;&#x2122; TURF r 4FBTPO UIF TUFBL XJUI TBMU BOE DSBDLFE CMBDL QFQQFS and websites as agatherings must-see for visitor to Ireland. of his Catering, and trained r 5IFO BEE UIF CVUUFS TMPXMZ PWFS B MPX IFBU VOUJM UIF r UCTQ DPSOó PVS r 5IFO BEE UIF CVUUFS TMPXMZ PWFS B MPX IFBU VOUJM UIF r MBSHF XBSN XBUFS QSBXOT r MBSHF XBSN XBUFS QSBXOT tions â&#x20AC;&#x201C; the elegant Loft Bar upstairs can accoming for some of Irelandâ&#x20AC;&#x2122;s biggest corporate clients, vegetarian options and traditional Irish favourites, unratty Castle in Co. expert in the tradition of the kitchen, the provenance r .JY ESZ UFNQVSB JOHSFEJFOUT UPHFUIFS BOE TMPXMZ BEE tions the been elegant Loft Bar can of accoming for some of Irelandâ&#x20AC;&#x2122;s biggest clients, TBVDF UIJDLFOT TBVDF UIJDLFOT It hasâ&#x20AC;&#x201C;also treasured by upstairs generations Lim- Fernon. He further finessed his skills at a range of (FILLET STEAK WITH BÃ&#x2030;ARNAISE r UTQ CBLJOH QPXEFS UIF TQBSLMJOH XBUFS modate 150 guests, for example. Downstairs, the overseas visitors, and of course, their hugely loyal r "EE DIPQQFE GSFTI UBSSBHPO QFQQFS BOE TBMU LFFQ JO B modate 150 as guests, example. Downstairs, the overseas visitors, and sofof course, theirnte hugely r "EE DIPQQFE GSFTI UBSSBHPO QFQQFS BOE TBMU LFFQ JO B AND PRAWNS TEMPURA) erick people a warm, inviting and homely place the Steinberger number one order is always the famous Nellyâ&#x20AC;&#x2122;s r [ TQBSLMJOH XBUFS undred-year-old pub isforOyster of the food, and the top-end he artyhotels appeincluding tite thefamed clie le . loyaltheSAUCE r 5P NBLF UIF CÃ&#x160;BSOBJTF TBVDF QVU UIF XIJUF XJOF XBSN QMBDF traditional and Restaurant offerample ample INGREDIENTS XBSN QMBDF traditional barbar and OysterorRestaurant INGREDIENTS(BÃ&#x2030;ARNAISE (BÃ&#x2030;ARNAISESAUCE) SAUCE) to enjoy a relaxing drink a beautifuloffer meal. Itâ&#x20AC;&#x2122;s Hotels in Germany. TIBMMPUT BOE WJOFHBS JO B QPU BOE CPJM VOUJM BMNPTU ESZ r .FBOXIJMF IFBU B IFBWZ CBTFE QBO VOUJM IPU BEE B r UCTQ UBSSBHPO WJOFHBS r .FBOXIJMF IFBU B IFBWZ CBTFE QBO VOUJM IPU BEE B cosy hideaways for those seeking a comforting bite hisWould â&#x20AC;&#x2DC;nâ&#x20AC;&#x2122; Turf. (STEAK AND PRAWNS): ognisable image and Prior to finding home at your Durty Nellyâ&#x20AC;&#x2122;s, he Surf r UCTQ UBSSBHPO WJOFHBS cosy hideaways for seeking a comforting bite you like your r "EE B MJUUMF XBUFS BOE XIJTL JO UIF FHH ZPMLT POF BU B MJUUMF PJM BOE TFBM UIF TUFBL PO BMM TJEFT especially popular atthose this time of year for Christmas The busy Christmas season will keep Chef McNa- r UCTQ XIJUF XJOF INGREDIENTS Would you like MJUUMF PJM BOE TFBM UIF TUFBL PO BMM TJEFT r UCTQ XIJUF XJOF by roaring fire,listening listeningtototraditional traditional restaurantto tofeature featurehere? here? Shannon UJNF VOUJM DSFBNZ to to eateat by thethe roaring fire, r $PPL UP ZPVS UBTUF CFGPSF SFNPWJOH GSPN IFBU BOE r P[ ñ MMFU PG CFFG r UCTQ EJDFE TIBMMPUT restaurant postcards, guidebooks attended the internationally-renowned METHOD parties, family gatherings and even wedding recepmara and his team on their toes, as theyâ&#x20AC;&#x2122;ll be caterr $PPL UP ZPVS UBTUF CFGPSF SFNPWJOH GSPN IFBU BOE r UCTQ EJDFE TIBMMPUT music or a live band. Contact: r 5IFO BEE UIF CVUUFS TMPXMZ PWFS B MPX IFBU VOUJM UIF MFBWJOH UP SFTU r MBSHF XBSN XBUFS QSBXOT r UCTQ GSFTI UBSSBHPO music orthe a live band. Contact: MFBWJOH UP SFTU r UCTQ GSFTI UBSSBHPO tions â&#x20AC;&#x201C; elegant Loft Bar upstairs can accoming for some of Irelandâ&#x20AC;&#x2122;s biggest corporate clients, r 4FBTPO UIF TUFBL XJUI TBMU rachaelkealy@limericklife.ie. TBVDF UIJDLFOT r 4FBTPO UIF QSBXOT CFGPSF EJQQJOH UIFN JO UIF CBUUFS any visitor to Ireland. School of Catering, and trained with Chef Andre The kitchen is renowned for its focus on authenr FHH ZPMLT rachaelkealy@limericklife.ie. r 4FBTPO UIF QSBXOT CFGPSF EJQQJOH UIFN JO UIF CBUUFS The kitchen is renowned for its focus on authenr FHH ZPMLT modate 150dishes, guests, for high example. Downstairs, the overseas visitors, course, their hugely loyal r P[ NFMUFE CVUUFS r "EE DIPQQFE GSFTI UBSSBHPO QFQQFS BOE TBMU LFFQ JO B Toadvertise advertise onand theof food pages, BOE EFFQ GSZJOH VOUJM DSJTQZ r .JY ESZ UFNQVSB JOHSFEJF Irish using quality, locally-produced To on the food pages, BOE EFFQ GSZJOH VOUJM DSJTQZ r P[ NFMUFE CVUUFS tic tic Irish dishes, using high Fernon. quality, locally-produced y generations of LimHeHead further finessed his skills at a range of (FILLET STEAK WITH BÃ&#x2030;ARNAISE r 4FSWF PO B XBSN QMBUF XJUI UIF TUFBL BOE CÃ&#x160;BSOBJTF XBSN QMBDF contact:sales@limericklife.ie sales@limericklife.ie traditional bar and Restaurant offer ample INGREDIENTS (BÃ&#x2030;ARNAISE SAUCE) r 4FSWF PO B XBSN QMBUF XJUI UIF TUFBL BOE CÃ&#x160;BSOBJTF ingredients. TheOyster busy team is led by Chef contact: UIF TQBSLMJOH XBUFS TBVDF HSBUJO QPUBUPFT BOE DBSBNFMJTFE POJPOT ingredients. The busy team ishelm led by Head Chef r .FBOXIJMF IFBU B IFBWZ CBTFE QBO VOUJM IPU BEE B r UCTQ UBSSBHPO WJOFHBS cosy hideaways for those seeking a comforting bite local customer base. While the extensive menu most ment of having worked at the of the Durty INGREDIENTS (TEMPURA BATTER) TBVDF HSBUJO QPUBUPFT BOE DBSBNFMJTFE POJPOT SAUCE AND PRAWNS TEMPURA) ng and homely placewho top-end including famed Steinberger Eugene McNamara, who boasts the hotels rare achieveWould youthe like your MJUUMF PJM BOE TFBM UIF TUFBL PO BMM TJEFT r 5P NBLF UIF CÃ&#x160;BSOBJTF TBV Eugene McNamara, achiever P[ TFMG SBJTJOH ó PVS eat by the roaring fire, boasts listening torare traditional a variety of fresh fish dishes, flavoursome r UCTQ XIJUF XJOF d next to Nellyâ&#x20AC;&#x2122;s kitchen for almost thirty the years. He is an includes restaurant to feature here? r $PPL UP ZPVS UBTUF CFGPSF SFNPWJOH GSPN IFBU BOE r UCTQ EJDFE TIBMMPUT r UCTQ DPSOó PVS an Co. beautiful Itâ&#x20AC;&#x2122;sof theHotels inprovenance Germany.vegetarian TIBMMPUT BOE WJOFHBS JO B QP music a live band. expert or inmeal. the tradition kitchen, the Contact: options and traditional Irish favourites, r UCTQ GSFTI UBSSBHPO MFBWJOH UP SFTU r UTQ CBLJOH QPXEFS r "EE B MJUUMF XBUFS BOE XIJ rachaelkealy@limericklife.ie. r 4FBTPO UIF QSBXOT CFGPSF EJQQJOH UIFN JO UIF CBUUFS kitchen isthe renowned for its onclie authennumber order is always the McNafamous Nellyâ&#x20AC;&#x2122;s pub ofThe the and he arty appe titefocus sbusy of the nte le . the r FHH ZPMLT of isyear forfood, Christmas The Christmas seasononewill keep Chef INGREDIENTS r [ TQBSLMJOH XBUFS (STEAK AND PRAWNS): To advertise BOE EFFQ GSZJOH VOUJM DSJTQZ r P[ NFMUFE CVUUFS Irishtodishes, using quality, locally-produced â&#x20AC;&#x2DC;nâ&#x20AC;&#x2122; Turf. on the food pages, and tic Prior finding hishigh home at Durty Nellyâ&#x20AC;&#x2122;s, he Surf UJNF VOUJM DSFBNZ r P[ ñ MMFU PG CFFG even wedding recepmara and his team on their toes, as theyâ&#x20AC;&#x2122;ll be caterr 4FSWF PO B XBSN QMBUF XJUI UIF TUFBL BOE CÃ&#x160;BSOBJTF contact: sales@limericklife.ie busy team is led by Head Chef books ingredients. attended the The internationally-renowned Shannon
upstairs can accom-and ing for of Irelandâ&#x20AC;&#x2122;s biggest Eugene McNamara, who trained boasts the rare achieveand. School of Catering, withsome Chef Andre NELLYâ&#x20AC;&#x2122;S SURFcorporate â&#x20AC;&#x2DC;Nâ&#x20AC;&#x2122; TURF clients, Lim- Downstairs, Fernon. He further finessed his skills atvisitors, a range of and (FILLET STEAK WITH BÃ&#x2030;ARNAISE ple. the overseas of course, their hugely loyal place top-end hotels including the famed Steinberger SAUCE AND PRAWNS TEMPURA) estaurant ample . Itâ&#x20AC;&#x2122;s Hotelsoffer in Germany. tmas a comforting The busy Christmas will keep Chef McNa- INGREDIENTS (STEAK AND PRAWNS): ing biteseasonWould you like your r P[ ñ MMFU PG CFFG ecep- mara and his team on their toes, as theyâ&#x20AC;&#x2122;ll be caterr MBSHF XBSN XBUFS QSBXOT tening to traditional restaurant to feature here? com- ing for some of Irelandâ&#x20AC;&#x2122;s biggest corporate clients, s, the overseas visitors, and of course, their hugely loyal Contact: INGREDIENTS (BÃ&#x2030;ARNAISE SAUCE) rachaelkealy@limericklife.ie. rgmple its focus on authenr UCTQ UBSSBHPO WJOFHBS bite Would you like your
NELLYâ&#x20AC;&#x2122;S SURF â&#x20AC;&#x2DC;Nâ&#x20AC;&#x2122; TURF
METHOD r MBSHF XBSN XBUFS QSBXOT r 4FBTPO UIF TUFBL XJUI TBMU BOE DSBDLFE CMBDL QFQQFS
r .JY ESZ UFNQVSB JOHSFEJFOUT UPHFUIFS BOE TMPXMZ BEE UIF TQBSLMJOH XBUFS r 5P NBLF UIF CÃ&#x160;BSOBJTF TBVDF QVU UIF XIJUF XJOF TIBMMPUT BOE WJOFHBS JO B QPU BOE CPJM VOUJM BMNPTU ESZ r "EE B MJUUMF XBUFS BOE XIJTL JO UIF FHH ZPMLT POF BU B r UCTQ UBSSBHPO WJOFHBS UJNF VOUJM DSFBNZ r UCTQ XIJUF XJOF r 5IFO BEE UIF CVUUFS TMPXMZ PWFS B MPX IFBU VOUJM UIF TBVDF UIJDLFOT r UCTQ EJDFE TIBMMPUT r "EE DIPQQFE GSFTI UBSSBHPO QFQQFS BOE TBMU LFFQ JO B r UCTQ GSFTI UBSSBHPO XBSN QMBDF r FHH ZPMLT r .FBOXIJMF IFBU B IFBWZ CBTFE QBO VOUJM IPU BEE B
INGREDIENTS (BÃ&#x2030;ARNAISE SAUCE)
r 5IFO BEE UIF CVUUFS TMPXM TBVDF HSBUJO QPUBUPFT BOE DBSBNFMJTFE POJPOT
TBVDF UIJDLFOT r "EE DIPQQFE GSFTI UBSSBH XBSN QMBDF r .FBOXIJMF IFBU B IFBWZ MJUUMF PJM BOE TFBM UIF TUFBL P r $PPL UP ZPVS UBTUF CFGPSF MFBWJOH UP SFTU r 4FBTPO UIF QSBXOT CFGPSF
Fes tival, Food, Gigs Beerfest Killarney
Connemara Mussel Festival
You won’t be the only crafty divil at this annual celebration of barley and hops at the INEC Killarney
Originally established to promote the excellence
come May (26-28, 2017). Crafty Divils is the name
of the mussels of Killary Harbour, the Connemara
of one of the many brewers that will descend on
Mussel festival has grown to become a celebration
Killarney with barrels of golden deliciousness and
of local people, food, culture and heritage, and is
coal-black stout. Mountain Man will be crawling
recognised as the premier food event for Connemara
down from its perch in Wicklow and The Blackwater
attracting visitors from near and far.
Distillery will be relocating from its home on the
One of the first festivals each year on the Wild
banks of the Blackwater in Co Waterford. These
Atlantic Way, it showcases the very best Connemara
various breweries will be putting their best new
has to offer. 2017 is the 12th Connemara Mussel
craft-mixtures up for consideration to see who rules
Festival.
the roost in 2017. Last year’s winners, Kinnegar
A true feast for the senses: TASTE and SMELL
Brewing, will be hoping to have a repeat of the
beautifully cooked local produce; SEE unparalleled
success they had with Flying Saucer in 2016 while
views of the Connemara land and seascape; HEAR
last year’s Trouble Brewery and White Hag Brewery
sounds of music, dancing, talks and theatre; FEEL the
will be hoping to gain a lead by working on the
ambience; and above all ENJOY the experience.
success established by their respective concoctions,
Full schedule of events will become available closer to the festival. Details on www.connemaramusselfestival.com
Stakeout and Puca, last year. As well as all of this, there will be workshops. You can learn about beer and cheese pairings while Brewtalk will invite industry experts to talk about the business. The guys who put the hops into hip hops, the National Homebrew Club, will also be rocking about leading Brewing Demons workshops which will help you learn more about your own home brew bubbling away in the corner at home.
60
Midleton Food Festival Bringing together a mouth-watering array of food produced by local growers in the region as well as some treats from further afield, the annual Midleton
Food Festival (September 4-11, 2017) is a food lover’s
from Friday 25 to Sunday 27, August 2017.
paradise. The festival gives visitors the opportunity
The festival is located in a beautiful tented village
to browse, taste and buy from over 60 food and drink
on the pier in Donegal Town and features a fantastic
exhibitors lining the streets of beautiful Midleton, Co
fireworks display over Donegal Bay.
Cork. Savour the freshest produce from land and sea,
There will be cookery demonstrations by celebrity
treat yourself to decadent desserts and sweets, and
chefs, Neven Maguire, Kevin Dundon, Catherine
enjoy the buzz from your beverage of choice — from
Fulvio, Edward Hayden, Shane Smyth, Gary O’
hand roasted coffees to the finest whiskies and craft
Hanlon, Derry Clarke, Catherine Leyden, Brian Mc
beers. In addition to all the indulgence, there is fun
Dermott, Joe Shannon and Donegal’s own local
to be had, with entertainment for all ages, including
celebrity chefs.
balloon artists, jugglers, stilt walkers, face painters,
There will be gin, beer and cocktail masterclasses,
puppet shows and much more. For music lovers,
music and street entertainment for all, and much
traditional Irish and folk music performances offer
more.
the perfect way to relax and digest all the goodies.
Tantalize your tastebuds as you can taste some of the finest food and drink available from 120 food exhibitors from all over Ireland and the UK.
Riverfest 2017 Limerick
Westport Walking Weekend
Limerick will become a mecca for families, foodies, fun runners and water sports enthusiasts during the
Spring into action with a weekend of hill walking
May Bank Holiday weekend (April 28-May 1, 2017) for
in the glorious mountains of Mayo and Connemara,
Riverfest 2017. The city’s biggest festival will feature
with superb views of the Wild Atlantic Way. Meet new
waterfront events, Ireland’s largest BBQ event, water
people, enjoy the chat and some of the best views
activities and spectacular performances by world
in the country on a weekend that is a must for the
champion wakeboarders and jet ski riders, along with
outdoor enthusiast. Ideal for singles, but also great
a very spectacular fireworks display. Last year, over
craic for couples and groups, the Easter Bank Holiday
40,000 visitors enjoyed a jam-packed programme of
Walking Weekend is led by one of Ireland’s best
activities and spectacle, as they gathered together
known walking guides, Gerry Greensmyth of Croagh
under a big blue sky along Limerick’s waterfront.
Patrick Walking Tours. The intended walks require a
There were delicious treats to eat and drink, and
certain level of fitness, but the sense of achievement
even an incredible fringe programme, with comedy,
as you enjoy the view from the mountain top, and
theatre, and music, as well as EVA International,
later as you settle into one of Westport’s legendary
Ireland’s biennial of contemporary art. With even
pubs, will be second to none.
more fun and entertainment planned for 2017, there’s
Westport Walking Weekend takes place from April
every reason to get down to Limerick this May Bank
14-16, 2017. Dermott, Joe Shannon and Donegal’s own
Holiday weekend.
local celebrity chefs. There will be gin, beer and cocktail masterclasses,
A Taste of Donegal Celebrates Great Food and Drink A Taste of Donegal food festival is a three day celebration of great food and drink that takes place
music and street entertainment for all, and much more. Tantalize your tastebuds as you can taste some of the finest food and drink available from 120 food exhibitors from all over Ireland and the UK.
61
Magazine
The Food Experience Spring / Summer 2017
Flannery’s Bistro Great Food and Hospitality Food Focus
5TH SIGNATURE G CHEF- BASTION KINSALE reat food served with great hospitality and
Trevor has over 20 years experience at the very top
a warm West of Ireland welcome are always
of the hospitality industry having worked in manor
on the menu at Flannerys Bistro, bringing
houses in both Ireland and Britain, including the
prestigious Ashford Castle Hotel and the renowned
customers back time and again.
Located in the heart of the thriving market town of
Ballinrobe, County Mayo, Flannerys Bistro is owned and run by Trevor Burke and Marie Hamrogue. The quality of the food and wine and the high
standard of customer service are what sets Flannerys apart from other restaurants in the area, according to Trevor. Flannerys Bistro was recently presented with a prestigious Best Chef 2017 Award for Best Casual Dining in Connacht, further strengthening their reputation. “I would describe our food as somewhere in between bistro food and fine dining. It’s above bistro standard, but is still casual dining. We try to vary our menu as much as possible and are constantly striving to improve what we do here. We source our ingredients in Ballinrobe and the surrounding area as much as possible,” says Trevor.
Claridges Hotel in London where he cooked for US
President George Bush and where the Queen was a
regular customer. Using only the finest locally sourced ingredients, he runs a tight kitchen in Flannerys with Head Chef Jonathan Santos, producing some of Ireland’s best food. Meanwhile, Marie and her front-of-house team ensure that all customers are warmly welcomed, well looked after and leave satisfied after a great dining experience. Trevor and Marie ran another restaurant together in Ballinrobe for five years before the opportunity to buy at Flannerys Bistro came up and they jumped at the chance. “Many of our customers have become familiar faces as we welcome them back time and again. We like to think this has something to do with what we offer here at Flannerys Bistro — great food and great Read more online at www.gowildmagazine.com
Address:
62
Flannerys Bistro Cornmarket Ballinrobe
Contact:
T: 094 954 1724 E: flannerysbistro@gmail.com W: www.flannerysbistro.com
Magazine
The Food Experience Spring / Summer 2017
5TH SIGNATURE CHEF- BASTION KINSALE hospitality. We look at every customer who comes
prices, something their customers are very impressed
through the door as a potential customer for life. We
by. Sparkling wines, champagne and beers are also
don’t try to get them in and out fast, we really look
served.
after them while they are with us,” explains Trevor.
The town of Ballinrobe has a long and proud horse
The spacious property features a cosy front bar
racing tradition and Ballinrobe Racecourse is the
which customers love and where food is served, and
only race course in County Mayo. It was awarded
the main restaurant which seats up to 50 people. An
best racecourse in Ireland for 2012 by Horse Racing
elegant private room with a feature stone fireplace is
Ireland. Flannerys is always buzzing with activity
the ideal venue for groups of up to 25 people.
on Racing Days when they put on a special menu for
The choice of starters at Flannerys Bistro includes steamed Galway Bay Mussels, hazelnut almond
race-goers. Located on the River Robe which empties into
crusted Bluebell Falls goat’s cheese and confit of pork
Lough Mask two kilometres to the West, Ballinrobe
belly. The menu features a range of vegetarian, salad
boasts more protected buildings than any other town
and pasta dishes like crisp bacon and mushroom
in Mayo. There are numerous renovated and historic
pasta, crispy haloumi and blue cheese salad, and
buildings around the town and a beautiful three
sizzling tiger prawns.
kilometre river walk called the Bowers Walk. The
The extensive main course menu includes rack of
area is popular with golfers, cyclists and anglers and
local lamb, fresh fish of the day, grilled sirloin and
Flannerys is a popular stop-off point for anybody
fillet steaks, surf and turf, mild Thai chicken curry
traveling to Galway.
and sizzling stir fries. A selection of mouth-watering homemade desserts are made fresh every day. The wine list features very good wines at very good
63
s e h is d d o o f ic t s a t n fa along the way
Ashford Castle
Flannerys Bistro
AnnaCarriga
Eala Bhรกn
Marco Polo
Kilronan Castle
Mulranny Park Hotel
Brasserie on the Corner
Wild Honey Inn
Ice House
Castlemartyr r
Daroka
Marco Polo
Wade Murphy, 1826
Wild Honey Inn
Magazine
The Food Experience Spring / Summer 2017
Signature Chef
GoWild Food Magazine Spring / Summer 2017
Eithna’sByTheSea Recipes by Chef Owner Eithna O’Sullivan
County Sligo, is a signatory destination point
T
Restaurant of the Year 2014”, and Irish Restaurant
of The Wild Atlantic Way. With golden sands
Association’s award for “Best Casual Dining
and Classiebawn Castle glimmering in the distance in
Experience in Connacht” has spread the word even
the shadow of the glorious Benbulben, it’s impossible
further. And it’s more than the food that makes
to miss Eithna’s By The Sea seafood restaurant with
Eithna’s so enticing. From the second you step
its dramatically painted sea mural overlooking the
through the door, you are warmly welcomed into
harbour.
a cosy and relaxed atmosphere by the friendly and
he picturesque coastal village of Mullaghmore
Winning Georgina Campbell’s “Ireland’s Seafood
enthusiastic staff who share my passion for fine food Built on years of experience, Eithna creates and serves
and casual dining.
her own tasty dishes using only the very best, locally sourced fish and organic vegetables.
How do you use the seaweed that is so plentiful along the shore in your dishes?
What dish are you best known for at Eithna’s By The Sea? We are famed for our outstanding seafood and shellfish dishes, including our seafood platters, tasting plates and cracked crab claws. Our lobsters are sourced from the nearby Mullaghmore Sea Farm and fished sustainably by small inshore fishing boats from Donegal and Sligo coastline. Lobster Thermidor is one of our most popular, signature dishes. Our Wild Atlantic oysters are also farmed locally at Lissadell and Coney Island.
of our homemade Wild Atlantic seaweed pestos and preserves. I incorporate seaweed into some of my dishes to provide new palate sensations such as Baked Hake with Seaweed Pesto and Land and Sea Spaghetti with Lobster. I have even revitalised classics like the simple scone with a sweet and salty seaweed version. Those curious to learn more about seaweed can join me and Prannie Rhatigan, author of the Irish Seaweed Kitchen on our Sligo Seaweed Days. These days
What is the special ingredient that has put your restaurant on the international map? My passion for locally sourced seafood and innovative flavour has been the driving force behind the restaurant since the very beginning. The food on offer is unpretentious and casual in an outstanding location. And it’s not just the seafood lovers and culinary adventurers who adore Eithna’s as there is plenty to offer in the non-seafood, vegetarian and gluten-free varieties.
Address: Eithna’s By the Sea Restaurant The Harbour Mullaghmore Sligo.
66 66
Seaweed and sea vegetables are a feature of our menu, in breads and desserts, and in a wide range
include a coastal walk where you will learn how to harvest, store and use seaweeds in your own cooking, followed by a mouth-watering seafood buffet eaten at my restaurant. Eithna’s is a seasonal kitchen open from October to the end of October. Check www.eithnasrestaurant.com for our opening hours.
Contact:
T: +353 (0) 71 91 66407 E: info@bythesea.ie www.eithnasrestaurant.com
Magazine
The Food Experience Spring / Summer 2017
Spring / Summer 2017 GoWild Food Magazine
Lobster Thermidor Method: •
SERVES 4
Cut the lobster in half and remove the meat from the claws and tail. Leave to one side.
•
Remove any meat from the head and set aside.
•
Cut the meat up into pieces and place back into the shell.
•
For the sauce, put the butter in a pan, add the shallots and cook until softened.
•
Add the stock, wine and double cream and bring to the boil. Reduce by half.
•
Add the mustard, herbs, lemon juice and seasoning.
•
Pre-heat the grill and spoon the sauce over the lobster meat.
Another favourite at Eithna’s: seafood, shellfish and
•
Sprinkle with the grated parmesan cheese.
•
Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.
seaweed tasting plate. Wild Atlantic Oyster Donegal Bay Prawns, Donegal smoked salmon, Donegal seaweeds and organic lettuce from Tattie Hoaker Cliffoney all sourced locally.
Ingredients: 1x750g/1½lb lobster, cooked 20g/¾oz fresh parmesan, grated For the sauce 30g/1oz butter 1 shallot, finely chopped 1x284ml/10fl oz tub fresh fish stock 55ml/2fl oz white wine 100ml/3½ fl oz double cream ½ tsp English mustard 2 tbsp chopped parsley ½ lemon, juice only salt freshly ground black pepper
Winning Georgina Campbell’s “Ireland’s Seafood Restaurant of the Year 2014” has spread the word even further.
Chef Owner, Eithna O’Sullivan
67 67
Magazine
The Food Experience Spring / Summer 2017
The Library Restaurant at
BelleekCastle
Signature Chef
Recipes by Head Chef Stephen Lenahan
S
ituated in sprawling woodland on the banks
after our wedding, I started working here, nearly 20
of the Moy, the neo-Gothic Belleek Castle is
years ago now.
the perfect setting for a wonderful dinning
experience. The Library Restaurant is uniquely styled with the ambiance one of relaxation in old world
Where do you source your produce? We are so lucky to have a growing list of quality producers. It is vital that our industry supports,
charm. It’s the perfect restaurant for dining with family
encourages and promotes these producers so that we
and friends, or enjoying a romantic meal with a
can maximise the potential flavours that are hidden
loved one. The restaurant has won many awards over
within our landscape.
the years, most recently the Best Hotel Restaurant
Belleek Castle is situated in the middle of the
in Mayo and Connacht 2016 at the Irish Restaurant
woods, not far from the Moy Estuary and we also have
Awards.
a kitchen garden, so we are able to cook with fresh, homegrown and wild ingredients. Every customer has the right to be honestly informed regarding the sourcing of ingredients. We received the Bord Bia ‘Just Ask Restaurant of the Year’ award from Georgina Campbell in 2014. What is the secret of the success of your restaurant? At Belleek Castle, we are honestly passionate about what we do, however we never feel like we have ‘succeeded’. The enjoyment of food and wine, cooking and service, being part of a team of people that become like family, are all essential. It must be honest, you must be hardworking, with a realisation of your surroundings.
Stephen Lenahan, Head Chef
What kind of food do you enjoy working with most?
How long have you been working at Belleek Castle and
best and cooking is a journey, so it always changes.
what brought you to work there?
The rain we complain so much about helps to produce
It’s a cliché, but true. Food in season is always the
Ballina is my home town. My first memory of the
the best grass-fed livestock in the world. It is a
Castle was when I was 10 years old, playing in the
testament to the quality of our seafood that so much
woods with my friends and discovering this amazing
is exported to countries that have a historical love of
building in the middle of the forest, it left a lasting
quality ingredients. It is a love that has not been a
impression. The restaurant has always been a great
mainstream part of our culture, but that has changed
addition to the locality, and Belleek Castle was the
thanks to an increase in both knowledge and taste by
chosen venue for our own wedding in 1997. Shortly
cooks and customers. Read more online at www.gowildmagazine.com
Address:
68
Belleek Castle. Ballina, Co Mayo.
Contact:
Tel 096 22400. E-mail: info@belleekcastle.com Web: www.belleekcastle.com
Magazine
The Food Experience Spring / Summer 2017
The Drunken Bullock This is our signature restaurant dish. It’s a classic
Method:
consisting of an aged fillet steak, flambéed on a Spanish Conquistador sword. It will be easy to source some fantastic
Seal the seasoned steak on the pan, ensuring a nice crust.
Irish beef, the sword will be a lot harder to find!
For me, that is enough cooking, however if required, finish by roasting in the oven to cook to your liking. Please note
The beef is the prize of this dish and it’s important to get it
that the more a piece of fillet steak is cooked, the tougher it
right. Ask your local butcher for a 8oz fillet steak cut from
gets. If you like your steak well done, then a braised steak is
the middle of the fillet, if possible from Angus or Dexter
much more suitable.
cattle. Depending on how long your butcher has aged the meat, you may need to mature it further on the bottom rack
Remove the steak from the pan and set aside to rest. Quickly
of your fridge. To do this, just unwrap the steak and leave
fry some shallot and wild mushroom and add a good dash
in the fridge, allowing the air to circulate around the meat.
of whiskey. Care must be taken as this will flame up. Add
Even 24 hours will make a big difference to the texture and
a dash of quality beef stock, mustard and cream. Reduce a
flavour.
little and set aside.
Ingredients:
The vegetables and garnish we use depends on the season. My favourite is roasted sweet potato and poached garden
8oz Angus or Dexter fillet steak
kale cabbage. Don’t forget to season correctly.
Shallot and wild mushroom Good dash of whiskey
Finally, turn off your grill and rub your steak in a little garlic
Dash of quality beef stock, mustard and cream
butter and sprinkle a generous portion of freshly cracked
A little garlic butter
pepper (we make our own spice mix here in the Castle,
A generous portion of freshly cracked black pepper
please contact us for details) and quickly toast the steak
In season vegetables and garnish
under the grill to extract the flavour of the spice.
“It’s a cliche, but true. Food in season is always the best and cooking is a journey, so it always changes. .”
Enjoy with a delicious full bodied red wine.
69
Magazine
The Food Experience Spring / Summer 2017
Marco Polo
Signature Chef
Head Chef Cian Tsang
W
ith its sumptuous decor and impressive
life and my love for food.
menu, Marco Polo restaurant has fast become one of Limerick city’s hot spots.
The restaurant’s stunning crystal chandeliers,
What has the highlight of your career been to date? I’ve travelled to Vancouver, China and Hong Kong.
luxurious velvet booths, and sweeping high ceilings,
I loved the different styles of cooking techniques,
combine to create an electric atmosphere, ideal for
flavours, and flair I experienced there. My favourite
large groups or more intimate occasions.
experience was working for Bread Street by Gordan
The variety on offer is a fusion of Asian and
Ramsey, where I worked under Michelin Star head
European cuisine, from a creamy lemon chicken with
chef, Gilles Bosquet and I knew I had found my true
mash, to Land and Sea, (belly pork with prawns)
passion to pursue a career as a chef.
served with rice. Cian Tsang is at the helm of a multicultural staff with chefs from all over the world constantly
What ingredients do you enjoy working with most? What I love most when I eat is to be surprised,
updating the menu to bring a great dining experience
and it’s often just about keeping it simple more than
to the customer.
anything. Fresh ingredients cooked properly are my
An extensive cocktail menu, full bar, and draught
foundation, herbs and spices are my building blocks to
and bottled beers, combined with great sounds make
excite, and it’s these learnings I have picked up along
Marco Polo a great choice for a night out.
the way. What does your role as Executive Chef in Marco Polo involve? As Executive Chef, I bring ideas for new dishes to our team and we refine them for the menu. I ensure that our dishes have that extra finesse as they go out to our customers. At the moment, we are working on bringing a lot more fresh seafood to the menu. We want to bring our customers a new element of Fusion Cuisine, a touch of Cantonese seafood which has some
Executive Chef Cian Tsang
of the best flavours in the world with traditional fresh Irish dishes.
What inspired you to go into the restaurant business? I have been working as a chef for almost seven years. Growing up with my father in a Chinese
What makes your restaurant unique? Marco Polo is a restaurant that caters for both
restaurant, and my mother at home cooking Irish
Asian and European palettes, and that’s what makes
food, I’ve always been keen to combine the two. My
us unique. Our customers keep coming back to
father is the owner of the Jasmine Palace Restaurant
experience our busy atmosphere, luxurious interior
group in Limerick and has been in business since
and delicious food, all in the heart of Limerick city.
1986. My parents have been a huge influence in my Read more online at www.gowildmagazine.com
Address:
70
Marco Polo O’Connell Street Limerick
Contact:
T: 061-412484 E: info@jasminepalace.ie www.jasminepalace.ie
Magazine
The Food Experience Spring / Summer 2017
What I love most when I eat is to be surprised, and itâ&#x20AC;&#x2122;s often just about keeping it simple more than anything. 71
Magazine
The Food Experience Spring / Summer 2017
GoWild Food Magazine March 2016
Apprentice Creates a New Fresh & Healthy Meal Range accountant, an entrepreneur, and appeared on The Apprentice on BBC 1. Described by The Telegraph as “Lord Sugar’s biggest ever mistake” when he fired her, she famously impressed him when she bought a diamond for £50! Roisin is so passionate about her products she left her corporate career to pursue her health food dream. HIRO contains fresh noodles made from vegetable flour, giving you all of the taste and none of the calories or carbohydrates of regular noodles. All HIRO meals contain less than 250 calories, carbohydrate free, low fat and low sugar. Róisín Hogan is the founder of HIRO, a fresh and healthy meal range. Roisin is a food-obsessed
HIRO is available nationwide in Super Valus and Centras.
Timing is everything for the real cliffs Experience The Cliffs of Moher welcomed over 1.4 million visitors in 2016, the most ever in a single year. However, success does not come without its challenges and there have been a number of days when we had to turn away visitors when the site reached capacity. We are actively working to manage our capacity issues and ensure all our visitors have a pleasant experience. We have incentivised group visitors to come earlier or later in the day. We strongly encourage independent visitors to come after 4pm when it is less crowded. The ideal experience is to combine a late afternoon visit to the Cliffs with an overnight stay where the warmth and hospitality of county Clare can be enjoyed.
72 72
Food Focus
The Food Experience Spring / Summer 2017
Magazine
Say Goodbye to Stress of Staff No-Shows â&#x20AC;&#x201D; Get The Shifts By Michelle McDonagh
!3(*D*&'LD63363J(E6F-&68C( -3+&-9&-3-?&(#*"('-/6"-'(*( "%,?+6%3($%&(#%"96+*,6+0(F*3*J-&"( stressed by staff no-shows D#6,-("6F?,+*3-%?",0(9&%/6'63J( -F9,%0F-3+($%&(#?3'&-'"(%$( 9-%9,-(63(+#-(8%?3+0N(( 1*33*#(K&6[%3(*3'(\6,,6*3( K&6[%3(76bC-M(D#%(*&-(8%?"63"M( #*/-(-"+*:,6"#-' DDDN\-+=#-.#6$+"N8%F which supplies bar staff, wait staff, baristas, kitchen porters, event staff and cleaners with just
4.,,.5%6'#7+,%.,8%9#$$#.,%:#;<"%='#(5/%/+%$">/?%>+),8"'*%+>%9"/%/5"%25#>/*@
+#&--(#%?&"4(3%+68-N ( 5*"-'(63(.#*33%3M(\-+(+#-(.#6$+"( uniquely supplies staff for just one "#6$+(6$(+#*+(6"(D#*+(6"(&->?6&-'M( charging a flat fee to clients and offering a comprehensive follow?9(8?"+%F-&("-&/68-N(=#-0(*,"%( pay their staff very favourable &*+-"N ( 1*33*#(K&6[%3(-[9,*63"@( fH?&(633%/*+6/-("%$+D*&-M( '-/-,%9-'(63(*""%86*+6%3(D6+#( =-F9(5?''0M(*,,%D"(:?"63-""( +%(:&%D"-(+#&%?J#(#?3'&-'"(%$( pre-screened staff, offer work *3'(F*3*J-(?"*J-($&%F(+#-6&( 9#%3-N((),6-3+"(8*3(*,"%(?"-($*86*,( &-8%J36+6%3(+%(-3"?&-(+#-0(#*/-( +#-(&6J#+(9-&"%3(*3'(-/-3("6J3( off on timesheets by signing the D%&C-&4"(9#%3-Nh ( \-+(+#-(.#6$+"(D*"(*(3*+?&*,( '-/-,%9F-3+($%&(1*33*#(*3'( \6,,6*3(*"(#%"96+*,6+0(&?3"('--9(
63(+#-(K&6[%3($*F6,0N(5%+#(+#-6&(
I&-,*3'(T-D(2&%3+6-&"(9&%J&*FF-(
$*+#-&"(D-&-(9?:,68*3"(*3'(+#-6&(
:*"-'(*+(+#-(1*&+3-++(Z3+-&9&6"-(
J&*3'F%+#-&(&*3(*(#%+-,(%3(#-&(
!88-,-&*+6%3()-3+&-(63(EI=M(
%D3($&%F(+#-(*J-(%$(PjN(
took bronze in the BOI start up awards 2015, bronze in the Boots
1*33*#(D%&C-'(63(#-&('*'4"(:*&"(
A*+-&36+0(*3'(I3$*3+(*D*&'"(
63(E%3'%3(*3'(+#-3(63(E6F-&68C(
*3'(5&6'-"(%$(E6F-&68C(f5-"+(
:-$%&-(-F6J&*+63J(+%(!?"+&*,6*(
8#6,'&-34"(D-''63J("-&/68-(]SPV(
D#-&-("#-(D%&C-'($%&(0-*&"(0-*&"(
*3'(]SPj(*3'(D*"(*(D633-&(*+(
63(*(/*&6-+0(%$(#%"96+*,6+0(&%,-"(
+#-(EI=(!33?*,(.+*&+?9(5?"63-""(
-3'63J(?9(63(F*3*J-F-3+(*3'(
!D*&'"N((
:-63J(63/%,/-'(63(+#*+(8%?3+&04"( 1%"96+*,6+0(!D*&'"N(\6,,6*3(
I3"96&-'(:0(6+"("?88-""M("#-(
D%&C-'(*"(8?"+%F-&("-&/68-(
'-86'-'(+#*+(+#-(#%"96+*,6+0("-8+%&(
F*3*J-&(D6+#(!99,-(63(I&-,*3'($%&(
3--'-'(*("6F6,*&(:?"63-""(F%'-,N((
"-/-3(0-*&"(:-$%&-("-++63J(?9(#-&(
\-+(+#-(.#6$+"M(D#68#(,*?38#-'(
%D3(17(8%3"?,+*380("%F-(0-*&"(
recently, has offices in Limerick
*J%N
*3'(G?:,63N
(
(
2%?&(0-*&"(*J%M(1*33*#("-+(
1*33*#(*3'(\6,,6*3(#*/-(
?9(E*"+(A63?+-(A63'-&"(D#68#(
*F:6+6%?"(9,*3"($%&(\-+(+#-(
supplies staff to various childcare
.#6$+"(D#68#(638,?'-"(-[9*3'63J(
:?"63-""-"(*3'(9%9(?9L8&-8#-"(
+#&%?J#%?+(I&-,*3'(:0(A*&8#(%$(
$%&(D-''63J"(*3'(-/-3+"N(E*"+(
3-[+(0-*&(*3'(63(+%(+#-(d<(:0(+#-(
A63?+-(A63'-&"M(D#68#(D*"(*(
-3'(%$(]SPkN(
9*&+6869*3+(%3(+#-(Z3+-&9&6"-(
73
Enjoy our breathtaking setting and a warm Irish welcome
the difference...family run www.lakehotel.com hh
The Lake Hotel : Lake Shore : Muckross Road : Killarney : Co. Kerry : Ireland : Reservations +353 (0) 64 66 31035 : info@lakehotel.com
Ma gazine
To secure your advertising space in the next issue Email: bobby@gowildmagazine.com Tel: 087 446 7007
Magazine
The Food Experience Spring / Summer 2017
Recipes and Stories from the Wild Atlantic Way By Michelle McDonagh
It was a chance encounter with Fáilte Ireland’s Head of Tourism at a food symposium in the UK that led to food writer and cookbook author, Jody Eddy moving to Ireland to write a book about the food producers of the Wild Atlantic Way.
A native of Minnesota, Jody grew up fishing, gardening and hunting with her grandfather and learning from her grandmother how to cook the walleye they fished from their lake, transform their garden’s fruit and vegetables into pickles and preserves, and their deer and pheasants into charcuterie. After graduating with honors from The Institute of Culinary
Jody Eddy
Education in Manhattan, Jody cooked at Jean Georges and Tabla in New York and Heston Blumenthal’s The Fat Duck in Bray, England. She found a way to put her English degree to good use when she took up the role of Executive Editor at Art Culinaire, a high-end food magazine for professional chefs. During her time with the magazine, Jody met and profiled dozens of chefs and culinary personalities including Ferran Adriá, Fergus Henderson, Alberto Alessi, Sean Brock, Alain Ducasse, Claude Bosi, Thomas Keller,
Tony Maws, Julie Packard, Alex
John to say “I’m here”. He was
Guarnaschelli, Nathan Myhrvold,
very helpful with the research
and Ted Turner.
for my book and one of the first
It was while she was working
people he introduced me to was
with Art Culinaire that Jody met
Prannie Rhatigan of Irish Seaweed
John Mulcahy, Head of Food
Kitchen who became a dear
Tourism at Fáilte Ireland, who told
friend. She helped me map out my
her about their plan to develop the
route and was a lynchpin in my
Wild Atlantic Way route along the
research, as was Kevin Thornton
West of Ireland, and encouraged
who I also met early on.”
her to come to Ireland where
During the two years she lived
there was a wealth of local food
in an 18th Century house in rural
producers and incredible stories.
County Mayo where her closest
“Two years later in 2014, I arrived in Ireland and emailed
neighbour was a sheep farmer, Jody had many chefs visiting
75
Magazine
The Food Experience Spring / Summer 2017
from America to meet the local food producers. Her book, Recipes and Stories from Ireland’s Wild Atlantic Way (Gill Books, 2016) is a beautifully produced compilation of wonderful stories and stunning photos by Sandeep Patwal of artisanal food producers along Ireland’s wild west coast, along with recipes that feature the local fare. Having written two cook books on Iceland while still working in her editorial role, Jody had decided to take the plunge into the freelance world for her Irish book. She also wrote a Cuban cookbook in conjunction with a number of other projects during her time in Ireland. “Each of the producers I met in Ireland told me about another fascinating person I should meet, it was hard to stop at twelve. What resonated with me over and over was how families were working together, the multigenerational interest in these small businesses like the Kelly brothers at Kelly Oysters in Galway who worked together to follow the tradition their father had started, and Achill Mountain Lamb which was set up by Martin Calvey who wanted to create a way of living his children could continue.” Jody was particularly inspired by the Ferguson family of Gubbeen Farm in West Cork which she says is a template of how to run a small farm, with each member of the family having their own area of speciality, and all supporting eachother. Although she thoroughly enjoyed living in Ireland, the area around her home was badly hit by Storm Desmond and it became logistically difficult for her to work from there. The roads were so flooded that they had to get in
76
and out by tractor and there was
is the chilly Irish weather, as she
no heat as the oil delivery trucks
finds LA “a little too sunny”.
could not even get through. Just before she left Ireland in October of this year, Jody was involved in organising an event at the Burren Storehouse in Lisdoonvarna where a cookery demonstration was held by Michelin-star chefs, Kevin
Jody Eddy’s Food Stories Gubbeen Gubbeen Farm, near the village
Thornton, and Enda McEvoy
of Schull in West Cork, has stood
of Loam Restuarant, Galway,
on the edge of the ocean for
along with Jamie Simpson of the
six generations, each passing
Culinary Vegetable Institute at the
down the traditional practices
Chef’s Garden in Ohio.
of their ancestors to keep alive a
“It was great to end my time in
thriving, self-sustaining farm.
Ireland with such a celebration
The current caretakers are Tom
of Irish food and food producers.
and Giana Ferguson and their
It was pretty incredible over the
children, Fingal and Clovisse.
course of my two years there how
Between the four of them, there’s
many more new food businesses
a cheese maker, charcuterie
were starting up. When I moved
producer, gardener, and knife
over, the Wild Atlantic Way was
maker. Gubbeen’s products, such
not really known, but by the end
as Ireland’s first chorizo and a
of my time there, the signs were
washed-rind cheese that has
up and I could see it all really
notes of bog, forest, and earthy
coming together.”
mushrooms, are found in farmers’
Currently living in Los Angeles,
markets and stores throughout
Jody is kept busy writing
Ireland. On a visit, you might
cookbooks, hosting culinary
sample a warming bowl of bean
tours of Iceland, and keeping
and sausage stew from the on-site
on top of the many other food-
smokehouse, featuring tender
related projects she is involved
pork infused with the flavor of the
in. She definitely plans to return
Celtic Sea, which roars just beyond
to Ireland at some stage, and
the farmhouse doors.
incredibly one of the the things
Gubbeen, Schull, Co. Cork
she misses most about the country
gubbeen.com
Magazine
The Food Experience Spring / Summer 2017
Kelly Oysters “It’s an old tradition in Ireland, but only recently have the contemporary Irish begun to appreciate it,” says Diarmuid Kelly of eating the country’s oysters. Kelly Oysters was founded more than 60 years ago by his father, Michael, and now Diarmuid and his brother are part of the family business. Their coveted oysters are exported to places as far away as Dubai, and in raising and harvesting the
Shells Cafe and Little Shop Myles and Jane Lamberth
calcium-rich grasses along the shore, and heather and wild herbs in the mountains. The result: meat that is “ocean-salty and heathersweet,” says Martina Calvey,
searched the world for a restaurant
one of the ten children of Martin
location before settling on the
Calvey, who founded the business
surfing village of Strandhill. Shells
50 years ago. The operation has
Cafe has a breezy deck overlooking
grown to include Top Drawer and
ocean waves that draw surfers
Pantry, a shop where you can take
from around the world. After a dip,
away dishes like honey-glazed,
you can tuck into the Lamberths’
oven-roasted rack of lamb, or
hearty dishes, like a peppery
stock up on local products like
pulled pork shoulder piled high on
sea-salted oil and homemade
toasted brioche with candy-sweet
lamb sausage rolls.
grilled tomatoes and hollandaise.
Keel, Achill Island, Co. Mayo
While you (undoubtedly) wait
calveysachillmountainlamb.ie
shellfish, the family is keeping alive a tradition that goes back 1,000 years, to when the ancient kings of Connaught feasted on oysters harvested from Galway Bay. If you’re there in September, don’t miss the Galway Oyster and Seafood Festival, an event that welcomes more than 30,000 people each year. Aisling, Tyrone, Kilcolgan, Co. Galway kellyoysters.com
for a table, head to the adjacent Little Shop, where you can browse shelves stocked with local products such as Mill Lane honey and Richmount elderflower cordial, or have a nibble of housemade baked goods to tide you over. Seafront, Strandhill, Co. Sligo shellscafe.com
Calvey’s Achill Mountain Lamb The sheep of Achill Island, which is connected by bridge to the mainland, roam over 20,000 acres of “commanage,” pasture shared by the island’s residents. They graze on samphire, seaweed, and
77
Magazine
The Food Experience Spring / Summer 2017
Parknasilla Resort&Spa
Signature Chef
Recipes by Head Chef Peter Farndon The Parknasilla Resort and Spa is a luxury hotel in County Kerry with panoramic views of Kenmare Bay. The range of dining options at Parknasilla includes the elegant Pygmalion Restaurant where the menu features the best modern Irish cuisine with international inspirations, accompanied by the finest selection of wines. The Doolittle Bar serves high quality light snacks and bar food, in a relaxed and casual atmosphere.
What brought you to work at Parknasilla Hotel? I came to Ireland in 1991 to work in Killarney and I remember being told at the end of the interview when I was offered the position that one of two things would happen — I would last a month in Killarney or I would spend the rest of my life here. I did leave for a while to travel and work abroad, but always knew in my heart that Killarney was where I would return to and of course, marrying a Killarney girl helped my dream come true. For me, Parknasilla is the epitome of what Irish hospitality is all about — great food, fantastic service and an absolutely brilliant team. Where do you source your produce? For me, it is very important that we focus on seasonal produce and support our local suppliers as much as possible, such as Star Seafoods in Kenmare for our fish, Peter O’Sullivan for the Sneem black pudding and T.Cronin for the racks of lamb and ribeye steaks. We also have a walled garden that supplies much of our herbs, seasonal baby vegetables, savoury leaves and all of the flowers are used in the dining room when in season.
Head Chef Peter Farndon How long have you been working professionally and what inspired you to get into the food industry? It is nearly 30 years since l walked through the door of the Forte Post House Hotel in Birmingham to start their apprenticeship programme. My love of food started when l was in my teens. I loved making cakes, trifles and apple crumbles and I would happily take on the task of making the Sunday dinner. My favourite subject at school was home economics which was probably a little untypical for a
Who has been the most well known person you have cooked for? I have been part of many kitchen teams where we have fed many famous people from the top 50 golfers in the world at Mount Juliet, Killkenny to John Major in Glasgow and many others. Most recently, I cooked for the crew and cast of the film The Lobster which included Colin Farrell, Rachel Weisz, John C.Reilly, Ben Winshaw and Olivia Coleman, and was filmed at Parknasilla.
young lad, but cooking came natural to me. Read full interview on www.gowildmagazine.com
Address:
78
Parknasilla Resort and Spa, Sneem Co., Kerry Ireland
Contact:
Tel: +353 64 667 5600 Email: info@parknasillaresort.com Web: www.parknasillaresort.com
Magazine
The Food Experience Spring / Summer 2017
Seared Scallops with Sneem Black Pudding Bon Bons, Cauliflower Puree, Pickled Parknasilla Carrots, Crispy Pancetta Crisps, Lime and Parsley Oil. SERVES 4
Ingredients:
Method:
8 fresh scallops (cleaned and roe removed)
For the Pickled Carrots
10g butter
Gently peel the carrots so you keep the natural shape of the
2 tblsp oil
carrot. Place in a saucepan with all the other ingredients.
200g Sneem Black Pudding (rolled into 8 x 25g balls)
Gently bring to the boil. Once boiled, remove from the heat
2 whole eggs beaten
and let cool. When cooled, leave carrots in pickle in an
200g plain flour
airtight container.
100 ml milk 400g Panko bread crumbs
For the Cauliflower Purée
8 slices Pancetta bacon
Remove any outer green leaves from the cauliflower and roughly chop, place in a saucepan with the all the other
For the Cauliflower Purée
ingredients and cook until the cauliflower is cooked. Remove
1 head cauliflower
from the heat and blitz into a smooth lump-free puree, taste
1 shallot (peeled and finely chopped)
and add the required amount of seasoning.
1 clove of garlic (peeled and crushed) 50ml cream
Black Pudding Bon Bons To breadcrumb the bon bons, place the black pudding bon
For Pickled Carrots
bons into seasoned flour, and them around until covered
8 baby carrots
all over. Then place them into the beaten egg mix and roll
100ml white wine vinegar
around again and then into the pankco bread crumbs and
100g caster sugar
roll again until covered.
2 bay leaves 8 pepper corns black
Pancetta Bacon Place the bacon on a baking sheet and grill until golden
Lime and Parsley oil
brown. Leave to cool on a wire rack so all the fat drips off,
100ml olive oil
when cold they should be crisp.
Zest of one lime 100g parsley
Lime and Parsley Oil Blanch the parsley in boiling water for 20 seconds, remove and add to the olive oil with the zest and blitz in food processor. Strain oil through clean tea towel. Scallops In a small frying pan, add a little butter and oil and fry off the black pudding bon bons until crisp all over. Set aside and keep warm. Season the scallops on both sides with salt and pepper. In a frying pan, melt the butter with a tablespoon of oil. Lay the scallops on the pan to fry for 40 seconds on each side and lightly golden. Set aside and keep warm.
“My love of food started when l was in my teens. I loved making cakes, trifles and apple crumbles and I would happily take on the task of making the Sunday dinner. ” 79
Escape to Carrygerry Carrygerry Country HouseVenue? Looking for a PRIVATE, EXCLUSIVE Escape to Country House Clares Best Kept Secret for aa Relaxing Relaxing Getaway Getaway with with Someone Special for Someone Special
Weddings at
Carrygerry House, Carrygerry Country Country House,
Carrygerry Country Country House, House, near near Newmarket-on-Fergus Newmarket-on-Fergus and and just just Our Conservatory Conservatory Restaurant Restaurant is is open open for for Dinner Dinner from from Tuesday Tuesday to to Carrygerry Our minutes away away from from Shannon, Shannon, is is aa 200 200 year year old old Manor Manor tastefully tastefully Saturday from from 6.30pm 6.30pm to to 9.30pm. 9.30pm. Our Our ÁÁ La La Carte Carte Menu Menu offers offers minutes Saturday restored to to its its former former glory, glory, set set in in aa idyllic idyllic mature mature country country setting. setting. fresh, locally locally sourced sourced produce produce and and aa complete complete well well balanced balanced menu. menu. restored fresh, Carrygerry Country House was built was originally partfrom of the Shannon, Dromoland On arrival, arrival, you willNewmarket-on-Fergus experience relaxed and unique unique countryaround house On you will experience aa relaxed and country house Near and 1793 justand minutes away Near Newmarket-on-Fergus and just minutes away from Shannon, Estate, near Shannon, in the scenic County Clare in the West of Ireland. Due to the nature and atmosphere with with open open fires fires and and antique antique furniture. furniture. There There are are 11 11 Set Dinner Dinner Menu Menu for for €29 €29 (3 (3 courses courses plus Tea/Coffee) Tea/Coffee) atmosphere Set plus is all a 200 200 year old Manor tastefully restored tofrom its6.30pm former glory, set location of our property overlooking the Shannon restored Estuary, are unique to any other hotelset in bedrooms, individually styled in keeping keeping with the the house. is we served from 6.30pm to 9.30pm 9.30pm Tuesday to the Saturday. is aall year old Manor tastefully to its former glory, bedrooms, individually styled in with house. is served to Tuesday to Saturday.
area, as we can offer you the House completely private to you for your special day. We only cater for in awedding idylliconmature mature country setting. Onservice arrival, you will willattention experience in idyllic country setting. On arrival, you experience aa onea any particular day, to ensure personal and individual is at it best We cater cater for for Birthdays, Birthdays, Anniversaries, Weddings, Christenings, etc. We Anniversaries, Weddings, Christenings, throughout youratmosphere special day. relaxed and unique country house with open fires firesetc. and relaxed and unique country house atmosphere with open and For enquiries call 061 360500 or email: info@carrygerryhouse.com | www.carrygerryhouse.com For enquiries call 061 360500 or email: info@carrygerryhouse.com | www.carrygerryhouse.com antique furniture. furniture. There There are are 11 11 bedrooms, bedrooms, all all individually individually styled styled in in antique Escape Carrygerry keepingtowith the house. Country House
for a Relaxing Getaway with Someone Special
We at Carrygerry pride ourselves on sourcing only the finest local and organic produce to produce a wonderful dining experience. Our fine reputation for quality food with service guarantees that both you and your guests have a memorable day. We have won a number of awards over the years from Country House of the Year to Blas na hEireann National Food Awards where we won Gold, Silver and Bronze and also Great Taste Gold Star for our food range.
Carrygerry Country House offers you a Wonderful Our Conservatory Restaurant is open for Dinner from Tuesday to Saturday from Setting forCarte your Special Wedding 6.30pm to 9.30pm. Our Á La Menu offers fresh, locallyDay. sourced produce and a Carrygerry Country House, near Newmarket-on-Fergus and just Our Conservatory Restaurant is open for Dinner from Tuesday to well balanced menu. minutes away from Shannon,Wedding is a 200 year oldcomplete Manor tastefully Saturday from 6.30pm to 9.30pm. Our Á La Carte Menu offers • Private Venue • Award Winning Restaurant
• Licensed Civil Ceremonies & • fresh, Courtyard with open fire and area restored to its former glory, set to in ahold idyllic mature country setting. locally sourced produce and seating a complete well balanced menu. Blessings • There are 11 bedrooms, all en-suite but On arrival, you will experience a relaxed and unique country house Set Dinner Menu for €29 (3 courseseach plus Tea/Coffee) is served • open Fully inclusive wedding packages from is atmosphere with fires and antique furniture. There are 11 Setindividually Dinner Menustyled, for €29all (3 decorated courses plus Tea/Coffee) €49.00 per guest in keeping with the house. from 6.30pm to 9.30pm Tuesday to Saturday. bedrooms, all individually styled in keeping with the house. is served from 6.30pm to 9.30pm Tuesday to Saturday.
We cater for Birthdays, Anniversaries, Weddings, Christenings, etc. For enquiries call 061 360500 or email: info@carrygerryhouse.com | www.carrygerryhouse.com
key s i h W Whiskey En s g n i t s a T EST. 2015
27th
FEE M COF PREMIU
www.flanagansonthelake.com
ary
Janu
From the farm to the plate, bridging Irelandâ&#x20AC;&#x2122;s food industry
www.shannonferries.com ww www w.shannonferries.com w.shannonferries. tel: +353 (0)65 9053124