Food & Drink

Enniscorthy Slimming World Consultant Tony McCann certainly knows from experience how Slimming World can help you succeed on on a weight-loss journey. Tony himself has lost five stone (32 kilos) and now he can help you achieve your own weight-loss goals while still enjoying lots of tasty food like in the recipe below. Call Tony now on 087-1785384. Click here to check out Tony’s Facebook page n

Serves 4, ready in 1 hour 5 minutes, 4½ Syns per serving WHAT YOU NEED:  500ml hot chicken stock  4 skinless and boneless chicken breasts, cut into bite-size chunks  2 onions, roughly chopped  1 garlic clove, finely chopped  2 carrots, diced  200g green beans, trimmed and roughly chopped  200g button mushrooms, halved or quartered if large  1 level tsp chicken gravy granules  2 tbsp tomato purée  2 x 200g cans cooked lean ham, diced  2 tbsp finely chopped fresh tarragon  1 egg, lightly beaten  100g ready-rolled light puff pastry WHAT YOU DO: 1. Put the stock, chicken, onions, garlic, carrots, beans and mushrooms in a non-stick saucepan over a high heat, bring to the boil, then reduce the heat and simmer for 15-20 minutes, stirring often, until the onions have softened and the chicken is cooked. 2. Add the gravy granules and tomato purée and stir well.

Add the ham and tarragon, season to taste and stir again. 3. Preheat your oven to 180°C/fan 160°C/gas 4. Pour the chicken mixture into 4 individual pie dishes and brush the rims with some of the beaten egg. 4. Divide the pastry into 4 portions and shape each portion using a heart-shape cutter. Place the hearts on top of the pies, brush with the remaining egg and bake for 15-20 minutes, or until the pastry is puffed up and golden. Serve hot with your favourite summer veggies. n

Wexford Food Starter Programme Venue: Online Dates: 09/11/2021, 11/11/2021, 23/11/2021, 25/11/2021 Time: 14:00 - 17:30 Cost: €25 This programme is aimed at anyone with a food idea or those at a very early stage of starting up a food business (typically in the first 24 months).

Objectives: To provide participants with base knowledge of what is involved in setting up a food business. The content of this course is designed to provide the participants with information which will allow them to avoid the pitfalls normally associated with this journey.

Day 1 & 2: Day 1 and 2 will focus on providing participants with an overview of the dynamics of the food sector in Ireland and getting objectives for your project clear in your mind. The content will include:  Individual participant introductions  Feedback and discussions based on your product idea  Understanding the Irish food sector  Understanding what is artisan food production  Identifying what are the pitfalls associated with starting your own food business  Minimum requirements, e.g. food safety, labelling, requirements, insurance etc.  How much money might a food start-up business cost  Understanding the critical role of packaging and branding  Researching your idea

Day 3 & 4: These workshops will focus on the more practical aspects of setting up a food business. The content will include:  How to build your pricing model  Distribution options  Understanding the role of the various agencies, i.e. Bord

Bia, LEO etc.  How to manage the brand design process  Deciding on your route to market - Direct selling, e.g. online, farmers’ markets etc. - Retail channels - Succeeding with store managers and trade buyers  Attending consumer shows and trade fairs  Packaging review  Identifying new steps

Trainer: James Burke, James Burke & Associates

For more information or to book: https://www.localenterprise.ie/Wexford/Training-Events/Online-Bookings/Food-Starter-Programme-09-11-2021.html

Fresh Today – an Enniscorthy-based company which supplies school lunches to DEIS schools recently had a visit from Joe O'Brien TD, Minister of State at the Department of Rural and Community Development & Department of Social Protection, to hear about their work first-hand. Fresh Today is a Wexford Local Development client and has received funding under its LEADER programme. Pictured above L-R: Brian McGee (Fresh Today), Helena Dempsey (Wexford Local Development), Minister Joe O’Brien, Brian Kehoe (Wexford Local Development).

Fine n

Left: Mervyn and Cathy Cooney whose two food businesses in Enniscorthy – the bakery and My Cafe restaurant have emerged successfully from the worst of the pandemic. Above: Paul and Edwina Hynes successfully operated, during the summer, the Cheeky Cod – a temporary takeaway business on Wexford’s Quay to tide them over until they were able to successfully reopen in August their Michelin Plate recommended La Côte restaurant on the Quay.

An impressive 15 food producers from the Wexford Food Family, which is three more than in 2020, are finalists in the Blas na hÉireann Irish food awards. This is a huge acknowledgement of the quality of the food and drink produced in our county. Members through to the final are: Atlantis of Kilmore Quay Fancy Fungi Gourmet Mushrooms Irish Country Meats Isle of Crackers Killowen Farm Naturally Cordial O’Neills Dry Cure Bacon Co. Scúp Gelato Sofrimar Staffords Bakery Tasty Parlour Wexford Home Preserves Wild About Zaeire Artisan Chocolates Zanna Cookhouse.

Also representing Co. Wexford are Bramble Cottage Kitchen, Lekker Food Collection, Nutorious Nutrition, Pettitt’s SuperValu and Ryan’s Bakery. Blas na hÉireann is a virtual event again this year with the winners being announced tomorrow – October 2nd on the Blas website and across social media channels.

Best of luck to all Co. Wexford’s representatives. n

With the support of Wexford Local Development through the LEADER Programme 2014-2020, Taste Wexford is hosting an exciting, immersive food tourism programme designed to help existing and new food tourism businesses develop yearround visitor experiences. This programme will commence in October 2021 and run until February/March 2022. The three ways this programme will take place are through: 1. Group workshops, either online or in-person. 2. One-to-one mentorship and training sessions with one or more industry experts in food tourism. Here mentors will work with businesses on developing their own food tourism experiences. 3. Sharing of information and learning from each other either through group facilitation forums, online via the Taste Wexford Portal or at best-practice showcase events. The mentors listed are leaders in their fields and constantly travel and research new ways to build world-class culinary experiences, tours, trails and events.

N.B. Applications close today at 5pm (1st October) so best of luck to all who register at https://www.tastewexford.ie/foodtourismprogramme/#trainingform A selection process is in place as only 25 places are available on this immersive food tourism programme. The organisers will be in touch with the selected members on the week starting 4th October 2021.

Taste Wexford is a sub-brand of Visit Wexford, an agri-food tourism brand set up to promote the Model County in connecting tourists and locals with our heritage and unique stories of our food producers. If you are accepted onto the programme, you will be invited to an introductory ‘meet and greet’ group session for an informal breakdown on what lies ahead, and an opportunity to bond. This session is planned to take place the week starting 11th October 2021. If you are not accepted onto the programme, a wait list will be in place in case a spot opens up. The organisers will also explain other ways they can assist you with developing and promoting your food-tourism visitor experience. For businesses who get accepted on this programme, you must commit to selling a food tourism experience in 2022. More info: https://www.tastewexford.ie/foodtourismprogramme

Andrew Duncan’s Table Forty One in Gorey is the cream of the crop when it comes to fine dining in Co. Wexford. Andrew started his career at the age of 16 working his way through Ireland, New Zealand, Canada and The UAE in some of the finest Relais and Châteaux hotels and Michelin Bib Gourmand restaurants before returning to his home town of Gorey and establishing Table Forty One – his highly anticipated first venture into owning his own restaurant. Andrew strives to find the best local, seasonal ingredients (and is a proud supporter of Taste Wexford) and prepares them to the highest standards in a relaxed, approachable atmosphere – giving his guests a fine-dining experience without the “fine dining” pretentiousness. Andrew prides himself on personalising the dining experience – he is the only chef on duty in his small kitchen and he changes his menu on a weekly basis. The menu typically consists of four starters, four main courses, three desserts and cheese board. Andrew’s signature fillet steak is a speciality served with mushroom and smoked bacon jam. All of the above food is, of course, accompanied by an exceptional wine list. Earlier this year, the Michelin Guide 2021 Bib Gourmands were announced, with only 16 being awarded throughout Great Britain and Ireland – and one of those was Table Forty One in Gorey – a spectacular achievement for Andrew. Bib Gourmand distinction highlights restaurants offering great food at competitive prices. The Michelin Guide says, “Having worked in various hotels and restaurants around the world, Gorey native Andrew Duncan has returned home to open this cosy, welcoming restaurant: a new entry in the 2021 guide. The wine list is short yet wellpriced and the concise seasonal menu offers classic, technically adept dishes with a great balance of texture and flavour; perhaps a French onion tart with goat’s cheese, candied walnuts and crispy kale; or confit duck leg with apple, spiced red cabbage and a blackberry jus.” Andrew looks forward to your company soon in his award-winning restaurant. For reservations please call 053 9421366. http://www.tablefortyone.ie n

A perfectionist at work –Andrew Duncan at Table Forty One in Gorey

Andrew Duncan – a proud supporter of Wexford produce

Enniscorthy Farmers Market is a friendly, long established market, trading on Saturday mornings in Abbey Square, 9am to 2pm. The Market has openings for: 1. Hot food vendor – hot dogs, burgers, tacos, pizza (note: the market already has a crepe and tea and coffee vendor). 2. Specialist baker – gluten free, sour dough, spelt (note: traditional breads are all ready covered). 3. Craft business. If you are interested please message via Facebook or through the website: www.wexfordfarmersmarkets.com Or drop by to visit and have a chat. Taste Wexford extends its congratulations to local producers who were winners in the 2021 Great Taste Awards! Well done to Wexford Home Preserves, Killowen Farm, O'Neills Bacon and Naturally Cordial for being awarded Great Taste stars for their exceptional Wexford-made food and drink.

Stephen and Jimmy have called ‘time’ on their tenure at the helm of Enniscorthy’s famous Antique Tavern. The popular duo say, “We both would like to thank every single customer who came through the door, every one of you helped us make a good pub into a great pub, and we hope it will continue to be a great pub in the future. The two of us, by our own choice, have decided to take on other opportunities and challenges and look forward to seeing how they pan out. So from Stephen and Jimmy once last time... Time folks please.”

With 1 million tonnes of food wasted in Ireland annually, meal planning, savvy shopping and using your freezer could help the average household save up to €700 a year! The good news is that 85% of us are preparing and cooking more meals at home since the pandemic with 66% of people buying more frozen fruit and vegetables now versus pre-pandemic, with nearly three quarters of us now aware that frozen fruit and vegetables offer the same nutritional value as fresh – and your produce will last longer too! Green Isle has five simple steps on how to meal plan and reduce food waste: Think Before You Shop – Make a list before you shop to save time, money and food waste. Always check what’s in your fridge/freezer and shop with meals for the week ahead in mind which will help prevent over-buying. Think how you can use up what you have left over, before planning on buying any new items. Use or Lose Your Food – 60% of people end up throwing away fresh food because it’s passed its ‘use-by’ date. Substitute fresh products and stock up with frozen alternatives like frozen fruits, vegetables and fish, use what you need plus you don’t have to worry about use-by dates and it will save you money. Stock Up – Having a well-stocked cupboard or pantry makes meals easier and quicker to prepare. Having a kitchen stocked full of items that have a long shelf life such as grains, beans, spices and favourite sauces can save time and dress up any meal. Make sure to use airtight containers to keep open food fresh in the fridge and ensure packets, jars etc. are closed to stop food going stale. Love Your Freezer – The freezer is your friend for meal planning and family meal solutions. Plan ahead and pack your freezer with home-made meals, fresh and frozen ingredients for quick and tasty meals when needed. A freezer clear-out every three months will ensure you use up everything and nothing goes to waste. Don’t forget the First In/First Out rule, always put newer items to the back of the freezer and bring older ones to the front.

Love Your Leftovers – More than half of households say they throw away food because they’ve cooked too much. Use leftovers to prepare and store meals for the week ahead, a smart way to make sure you eat everything you buy. For inspiration for your next family meal plan recipe visit www.greenisle.ie www.GreenIsle.ie Insta: Green Isle Facebook: Green Isle

The Restaurants Association of Ireland has just released its PreBudget 2022 Submission. Speaking about the asks of the restaurant and wider hospitality industry, Adrian Cummins, CEO Restaurants Association of Ireland, said: “Our members, including restaurants, gastropubs, cafés and caterers have been economically flattened by the necessary public health restrictions over the last 18 months and now that the sector is slowly reopening, albeit still restricted, our shift must now focus to sustaining and reviving the sector. Continued wage supports are vital for the sector as the good weather and staycations end. Financial supports to enable the sector to reemploy staff and adapt and grow until international tourism returns are paramount to ensuring the continued survival of the hospitality sector, a vital element of our domestic and international tourism offering.” Sustaining & Reviving Ireland’s Restaurant & Hospitality Sector –Restaurants Association of Ireland’s Asks for Budget 2022: Wage Supports – Continuation at current rates in 2022 Increased Tourism Budget – increase from the current €186 million budget to €300 million

Local Authority Charges – extension of waivers of commercial rates / street furniture licences

Tourism & Hospitality VAT Rate – Retain 9% VAT rate until 2025

Stay & Spend - Implement a real-time voucher scheme similar to the Eat Out to Help Out Scheme

Excise Duty – Reduce alcohol excise by 7.5% Work Permits & Visas – Extension of existing work permits and visas currently in place in light of pandemic closure months. Inclusion of frontof-house roles in work permits Apprenticeships – Implement Action Plan for Apprenticeship 2021–2025 recommendations immediately to bring equality to employer payments of Traditional / Craft and New (post 2016) apprenticeships and permit bursaries Establishment of a National Tourism and Hospitality Training Authority Review of Tourism State Agencies Establish a Restaurant & Hospitality Forum Industry Developed Tourism Policy Tourism Satellite Account

Insurance – Action Alliance for Insurance Reform asks

Labour Costs – No further increase to minimum wage in the short term Commercial Rates – Review of the rates calculations to reflect a more fair and propositional valuation for all business types Other associated business costs – Review of regulatory licencing and utility costs on businesses National Food Education Policy – Comprehensive culinary and nutritional education as a mandatory element of primary and secondary syllabus n

Congratulations to the members of the Wexford Food Family who were big winners at this year’s Great Taste Awards. Six members were recognised with a total of 16 products and 22 stars, so there was great celebration among the Wexford producers. Great Taste is the world’s largest and most trusted food and drink awards, putting food and drink to the test with a panel of over 500 experts. Every jar, packet or bottle displaying the Great Taste logo is a guarantee every product has been through the rigorous and independent judging process. Whether a product receives a 1-, 2- or 3star accolade, Great Taste stars are highly respected seals of approval. Less than 2% of entries manage to bag a 3-star rating so we are particularly pleased to learn that Wexford Home Preserves was awarded 3 stars for its Handmade Seville Marmalade.

Congratulations to all Wexford Food Family members on all their awards.

Wexford Home Preserves: Handmade Seville Marmalade – 3 Stars Orange Marmalade – 2 Stars Wexford Blackcurrant Jam – 1 Star Irish Raspberry Jam – 1 Star Irish Gooseberry Jam – 1 Star www.wexfordpreserves.ie

Killowen Farm: Wexford Blackcurrant Yoghurt – 2 Stars Natural Cream Cheese – 2 Stars Greek Style Wild Blueberry & Heritage Raspberry Yoghurt – 1 Star Greek Style Raspberry Yoghurt – 1 Star www.killowen.ie

Isle of Crackers: Sea Salt Cracker – 2 Stars Cranberry Cracker – 1 Star https://www.facebook.com/Isleofcrackers/

O’Neills Bacon: Dry Cured Back Rashers – 1 Star Dry Cured Streaky Rashers – 1 Star www.oneillsbacon.ie Naturally Cordial: Lemon & Lime Leaf Cordial – 1 Star www.naturallycordial.ie

Irish Country Meats: Butchers Selection Irish Lamb Rack with Garlic & Thyme for Aldi – 1 Star Deluxe Stuffed Irish Carvery Lamb Leg for Lidl – 1 Star www.irishcountrymeats.com n

The Sinnott family of Wexford Home Preserves, based in New Ross, major winners in this year’s Great Taste Awards.

Opening mid October at Market Square, Enniscorthy, the town’s newest pub will feature live music, exclusive cocktail menu and showing all live sporting events. Keep your eye out for further updates on our Slaney News Facebook page and follow The Hole in the Wall on its Instagram page for regular updates, offers, and competitions! n

From Wexford County Fire Service.

S is for Smoke alarms,

Make sure you have at least one smoke alarm installed on every floor level of your home. Additional smoke alarms should also be installed in habitable rooms, such as living room/kitchen and bedrooms. Also garages and attic spaces should be considered.

T is for Testing smoke alarms weekly,

Test your smoke alarms weekly, or ask someone to check them for you.

O is for Obvious dangers,

Look out for fire risks - like overloaded sockets, candles and unattended appliances such as cookers. Laptops and electronic devices (especially when charging) should always be stored on hard surfaces and not positioned on beds or couches. Make sure cigarette ash trays are emptied last thing at night into a safe area where fire will not catch hold. Fire Guards are a must for open fires. Faulty or old appliances may need repair or replacement.

P is for Plan your escape,

Keep access routes clear and have your keys if necessary at the ready.

Weds 6th Oct Places Limited

Weds 20th Oct Places Limited

Weds 27th Oct Places Limited 7.00pm – 10.00pm

7.00pm –10.00pm

7.00pm –10.00pm ZOOM €20

ZOOM €20

ZOOM €20

Note: - Bookings can be made online –

Tenders are invited for the supply of approximately 230 school lunches to the Gaelscoil, Drumgoold, Enniscorthy, Co. Wexford.

A single lunch will comprise each of the following items;

(a) One 250ml bottle of water and/or the provision of a water cooler(s).

(b) One sandwich/main filler.

(c) One piece of fruit/healthy snack.

To be delivered, individually packaged and labelled, to the school each school day during the 2021/22 school term, commencing on Monday 1st November, 2021.

Sealed Tenders marked “School Meals” will be received by the undersigned up to but not later than 5.00pm on Monday, 18th October, 2021.

The lowest or any tender will not necessarily be accepted.