Page 1

Fr ee

Signature Chefs THE BEST ALONG THE WILD ATLANTIC WAY

Food Heroes

CHAMPIONING CUISINE

Interview with

Jody Eddy Anthony Gray WORLD RENOWNED FOOD WRITER

RAI PRESIDENT CHAMPIONS LOCAL FARE

TheTheFood Experience Food Experience Go Wild Food Magazine, Autumn / Winter 2016

Photo credtit: The Treasury Restaurant. pg36


TexasSteakout From then to now

02


Magazine

Contents 02: Map of Signature Chefs

32: Artisan Restaurant

03: Publisher and Editor’s note

Richie Arthur, Signature Chef

04: Food Snippets

34: President of RAI Anthony Gray 36: The Treasury

Food News along the Wild Atlantic Way 06: Parknasilla Resort and Spa

Barry Kiely, Manager Profile 39: Jody Eddy, food author

Peter Farndon, Signature Chef 08: Food Snippets

The Big Interview 42: The Falls Hotel and Spa

Food News along the Wild Atlantic Way 10: Belleek Castle

Colm Chawke, Signature Chef 44: Galway Food Tours

Stephen Lenahan, Signature Chef 12: Food Connect Conference

Sheena Dignam, Food Focus

14: Castlemartyr Resort

46: Dingle Food Festival 48: Gastronomic Galway

Kevin Burke, Signature Chef 16: Go Wild Festivals, Food and Gigs

Jacinta Dolan, Food Hero

18: Lemon Tree

50: Dunmore House Hotel

Christopher Molloy, Food Hero and Signature Chef 21: Burren Food Fayre

Carol Barrett, Signature Chef Owner 52: Galway Oyster Festival

22: Hamptons Restaurant

Food Focus 54: Go Wild Food News

Robert Russell, Manager Profile 24: Wade Murphy

56: Kilronan Castle Estate and Spa

1826 Adare, Food Focus

David Porter, Signature Chef

26: Eithna’s By The Sea

58: Beara Coast Hotel

Eithna O’Sullivan, Signature Chef

Mark Johnston, Signature Chef Owner

29: Euro-toques 30 Year Celebrations

60: Texas Steakout

Ballymaloe House

From there to now

Join the fun! 

/gowildmagazine

@gowildmagazine

/gowildmagazine


s f e h C e r u t a n g i S r Ou s e o r e H & Food Eithna’s By The Sea

Eith na O’Sullivan, Che f

Bellee k Cast le

Stephe

n Lena

ha n, C

hef

rant Artisan Restau , Rich ie Ar thur

Chef

ay mic Galw Gastrono , Food Hero

The Falls Hotel and Spa

Jaci nta D

Col m Chawke, Chef

staurant Hamptons Re ager Robert Russel

l, Man

Wa

Parkn asilla R esort a nd arn

Peter F

don,Ch ef

,C phy

Mol Ch ristopher

Ca rol

Coast

Hotel

f t t , Che B a r re

Tre asu ry i

ry K

ely,

Ma n

a ge

r

hef

Spa

Lemon Tree

Beara

The

Ba r

re Ada

6 182 Mur de

olan

loy, Chef

Resort Castlemartyr Chef Kevi n Bu rke,

otel se H u o eH hef mor ston, C n Dun Ma r

h k Jo

Ma gazine


Welcome!

Publishers Note

Welcome to issue No 6 in the Go Wild series of magazines and the second edition in our specific Food magazine to bring you the very best of food along the Wild Atlantic Way.

W

e are delighted to have once again been the magazine of choice for so many top class chefs to promote their restaurants and to display their Signature dishes for you to try at home. Who knows, these Signature recipes may be the inspiration that encourages you to start your career to become a top class Chef someday. To the team at Go Wild Magazine, especially our Editor Michelle Mc Donagh (patience of a saint and great craic) and our amazing designer, Dave Curtin, a very big thank you again for another quality publication that we can all be very proud of.

Looking forward to even more great editions in 2017. Bon Appetit

Bobby Power Publisher

Email: bobby@gowildmagazine.com Tel: 087 446 7007

Letter from the editor When Georgina Campbell and her team of assessors comb the country every year seeking out the best food and hospitality experiences, they are not looking for perfection, but for “real food and hospitality with real heart”. The Wild Atlantic Way took more than its fair share of accolades at the recently announced 2017 Georgina Campbell Awards, the longest running food awards in Ireland. That’s because hoteliers, restaurateurs and chefs along the route stretching from Donegal to Cork are well aware that as well as quality food at reasonable prices, a warm, authentic atmosphere is an essential ingredient in the food tourism recipe. Being a Galway native myself, I was delighted to see Galway designated European Region of Gastronomy 2018, the first region in Ireland to be so honoured. This is an unique opportunity, not only for Galway and the West, but for all of Ireland, to build our profile as a global culinary destination.

Over and over again, the importance of sourcing local produce has been stressed by all who contributed to this issue. Tourists come from all over the world to the Wild Atlantic Way seeking to taste dishes that reflect their stunning surroundings, and creating beautiful dishes is easy when you have such a wealth of quality ingredients on your doorstep. It’s been a pleasure working with the team at Go Wild, The Food Experience, especially our publisher Bobby Power, chief whip cracker and boss, and our hugely talented and endlessly patient designer, Dave Curtin, for helping to deliver what I hope all our readers will agree, is a great read. Hope you enjoy this issue.

Michelle McDonagh Editor

Download the FREE Wild Atlantic Way app now – your official guide to the journey of a lifetime. wildatlanticway.com/ pages/the-app/

Contacts:

Contributors:

For editorial: Michelle McDonagh

Publisher: Bobby Power

For advertising: Bobby Power, Publisher

Editor: Michelle McDonagh

bobby@gowildmagazine.com Accounts: cleo@gowildmagazine.com

Graphic Design: Dave Curtin, Brainstorm.ie dave@brainstorm.ie

3


Magazine

The Food Experience October 2016

FoodSnippets

From what’s on, what’s happening and where to eat, we round up the best of foodie news along the Wild Atlantic Way.

Georgina Campbell Awards T

he Wild Atlantic Way scooped more that its fair share of

awards from Ireland’s longest running food and hospitality awards, the 2017

Daniel Klein and Mirra Fine, The Perennial Plate with their son James at Tankardstown House.

Food documentary W

Georgina Campbell Awards. Speaking at the awards announcements on Thursday, September 22, Ms Campbell said: “Once again this year, we have found plenty of new ones worthy of recommendation, especially in urban areas, and it is always exciting to see newcomers to the hospitality industry who understand the importance

orld renowned filmmakers Daniel Klien

of standards and want visitors — domestic and from

and Mirra Fine are in Ireland documenting

abroad — to enjoy Irish food and hospitality at its

Ireland’s food story for season four of their award-

best. What we seek is not perfection, but real food

winning food documentary series The Perennial

and hospitality with real heart, and we’re finding it

Plate.

in clusters of excellence all over the country. She noted that despite the often dreary weather

Over the Autumn, Daniel and Mirra — whose films

of the 2016 season, they had enjoyed many good

have amassed more than 10 million views online —

experiences, but said there had also been far too

will dig deep into the local food cultures of Ireland

many disappointments in all areas and all kinds of

as they document the food and cultural landscapes

establishment.

of Ireland’s Ancient East, the Wild Atlantic Way and

“The Irish food experience is certainly improving,

Dublin for season four of their food travel series.

largely thanks to dedication at grass roots level

During their time in Ireland, The Perennial Plate will

and the ever increasing availability of diverse small

create ten films which will include local vignettes

production foods throughout the country, but as

highlighting stories of local producers, as well as

has become usual over the last few years, our least

cooking videos, animated histories and a visual

satisfactory experienced have again tended to be in 4

montage of Ireland.

Star and 5 Star hotels.

Speaking ahead of their arrival, Daniel and Mirra

“Higher prices mean higher expectations, of course,

explained why Ireland is the perfect destination for

but the high level of dissatisfaction is often down to

The Perennial Plate: “Food, people and stories are why we travel, and a film is a perfect way to share culture and inspire others to partake in the adventure. With its stunning greenery, rich history, world renowned chefs and natural beauty, Ireland is the perfect backdrop for our documentary series.”

4


simple things that could easily be fixed at any level,

but of our producers, farmers and fishermen out

plus a lack of hospitality (which often means lack of

through our cusine,” she says.

a host), and poor staff training,” she said. It will not be enough for a restaurateur to simply write their story down on paper in the future, WILD ATLANTIC WAY GEORGINA CAMPBELL AWARD WINNERS 2017

according to Jeffares. All staff members, not just waiting staff, will have to be able to tell the story to

Hotel of the Year: Harvey’s Point, Lough Eske, Co

create a distinctive food experience for the consumer.

Donegal

Every region of Ireland has its own unique food

Restaurant of the Year: Good Things @ Dillon’s

experience to share with food lovers, from air

Corner, Skibbereen, Co Cork

dried Connemara hill lamb to the world renowned

“Just Ask” Restaurant of the Year: 1826 Adare, Co

Waterford Blaas. There are an increasing number of

Limerick

small artisan food producers making fine produce

Seafood Restaurant of the Year: Jack’s Coastguard

based on recipes passed through generations, and

Restaurant, Cromane, Co Kerry

placing their own unique twist on food products.

Host of the Year: Kathleen O’Sullivan, Seaview House

Sustainability is also becoming really important

Hotel, Ballylickey, Co Cork.

to consumers and will continue to do so into the

Pub of the Year: O’Dowd’s of Roundstone,

future, says Jeffares. More and more consumers want

Roundstone, Co Galway

the food they eat to be produced in a sustainable

Newcomer of the Year: Nook Café and Restaurant,

environment and the Irish food industry is

Collooney, Co Sligo

responding to this challenge.

Café of the Year: An Fear Gorta/The Tea Room and Garden Rooms, Ballyvaughan, Co Clare

She adds: “The increasing focus on health and

Natural Food Award: Burren Glamping, Burren Free

wellness will continue to grow as the consumer of

Range Pork Farm, Kilfenora, Co Clare

the future will expect fresh healthy choices on all

B&B of the Year: Carbery Cottage Guest Lodge,

menus from restaurants and hotels to airports and

Durrus, Co Cork

planes.” With a changing demographic and the increasing

Future of Irish food industry has never looked so exciting

importance of technology in food, Ms Jeffares said it was vital that food tourism businesses learned to adapt to attract a younger, mobile audience.

T

he Irish food industry has grown dramatically in terms of output, quality, reputation and

capability over the past decade, and the future has never looked more exciting, according to Margaret Jeffares, founder of Good Food Ireland. The fastest growing trend in consumer behaviour internationally is the search for the authentic food experience, says Ms Jeffares, and this is where Ireland has an opportunity to really rise to the top. “Consumers are looking for authenticity, they want to get into the local culture of a place and when

Margaret Jeffares, founder of Good Food Ireland

it comes to food, the provenance of ingredients is really important. Story-telling is critical as it gives tourists a real sense of place. This is what will set Ireland apart from other destinations. The oldest indigenous industry in Ireland is the agri-food sector and we need to bring the story, not only of our food,

5


Magazine

The Food Experience October 2016

Parknasilla Resort&Spa GoWild Food Magazine March 2016

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:

6

Parknasilla Resort and Spa, Sneem Co., Kerry Ireland

Contact:

Tel: +353 64 667 5600 Email: info@parknasillaresort.com Web: www.parknasillaresort.com


Magazine

Seared Scallops with Sneem Black Pudding

The Food Experience October 2016

March 2016 GoWild Food Magazine

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. ” 7


Magazine

The Food Experience October 2016

FoodSnippets Mr Cawley said: “I am particularly keen that we harness the great brands we have developed to drive greater regional growth and a longer season for many businesses. Many businesses in the Mid-West enjoy a tourism season as short as eight weeks and we are determined to assist many operators to trade longer into the year.” He pointed out that the autumn marketing campaign for the Wild Atlantic Way urged domestic consumers Chairman of Fáilte Ireland, Michael Cawley

Commitment to Growth of Mid-West Region

A

mixture of strong regional air access, compelling experience brands and continued investment

will be key to sustained growth in the Mid-West region, according to the Chairman of Fáilte Ireland,

route, including the Mid-West.

Sligo Food Trail

T

he recently launched Sligo Food Trail showcases Sligo as a must-visit destination for food lovers

to discover.

Michael Cawley.

As you drive through Sligo, you’ll witness the

Mr Cawley was addressing the prospects of the local

ingredients that create its exceptional cuisine:

tourism industry as the Fáilte Ireland Authority met recently to deliberate on its plans for 2017 at the University of Limerick. “As a peripheral destination on the edge of Europe and with nine out of ten visitors arriving here by airplane, Ireland is highly dependent on the air access which has fueled much of the recent tourism growth. Fáilte Ireland’s plans for the year ahead will have a strong emphasis on regional growth but, if they are to bear fruit along the west coast, we must also ensure that we maintain and promote good levels of local air access in Shannon, Kerry and

outstanding landscape which yields the fresh the lush green fields, the majestic mountains, the charming farms and the mighty Atlantic Ocean. Indulge your taste buds on Knocknarea honey, wild Mullaghmore lobster, Lissadell oysters, and fresh eggs from the iconic Benbulben Mountain. Building on the success of the annual Só Sligo Food Festival in June and the Só Sligo Yeats Food Trail, the new trail lists over 70 food-related highlights throughout County Sligo. Food producers, restaurants, cafés, gastro pubs, brewers, and farmers’ markets have combined their talents to provide a sensational food experience.

Knock,” he said.

Sligo’s premiere location on the Wild Atlantic Way

Mr Cawley added that Fáilte Ireland and its Wild

local restaurant. Whether you like steak or lamb,

Atlantic Way team were currently in discussions with the regional airports along the route to develop a public private marketing vehicle to further grow international awareness of the Wild Atlantic Way

means you can enjoy freshly-caught fish in any Irish stew or seafood chowder, sushi or traditional potato cakes, homemade ice cream or cookies, fresh juices or craft beers, you’ll be wowed by the variety, textures and flavours.

brand.

The real magic behind Sligo Food Trail is the passion

He stressed the importance of Fáilte Ireland’s

craic and wonderful insights into the food they serve.

suite of visitor experience brands – including the Wild Atlantic Way and Ireland’s Ancient East – to sustaining a good spread of regional activity across the country.

8

to take a break over the next few weeks along the

of the people, who are quick to share a smile, a bit of

For details, visit www.sligofoodtrail.ie


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


Magazine

The Food Experience October 2016

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 charm.

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,

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:

10

Belleek Castle. Ballina, Co Mayo.

Contact:

Tel 096 22400. E-mail: info@belleekcastle.com Web: www.belleekcastle.com


Magazine

The Food Experience October 2016

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 kale cabbage. Don’t forget to season correctly.

8oz Angus or Dexter fillet steak Shallot and wild mushroom

Finally, turn off your grill and rub your steak in a little garlic

Good dash of whiskey

butter and sprinkle a generous portion of freshly cracked

Dash of quality beef stock, mustard and cream

pepper (we make our own spice mix here in the Castle,

A little garlic butter

please contact us for details) and quickly toast the steak

A generous portion of freshly cracked black pepper

under the grill to extract the flavour of the spice.

In season vegetables and garnish Enjoy with a delicious full bodied red wine.

“It’s a cliche, but true. Food in season is always the best and cooking is a journey, so it always changes. .” 11


Magazine

The Food Experience October 2016

GoWild Food Magazine October 2016

Food Connect Conference

Pictured at Fáilte Ireland’s Food Connect conference at Tankardstown House, Co. Meath are Sinead Hennessy, Failte Ireland Food Tourism Officer with Daniel Klein and Mirra Fine, documentary film makers of The Perennial Plate. Picture: Patrick Browne

M

ore than four in five food travellers are satisfied with Ireland’s food offering,

The research showed that food was now an essential part of the overall visitor

the country’s first dedicated food tourism

experience with 93% of those surveyed having

conference heard.

participated in a food activity on a recent trip.

The Fáilte Ireland Food Connect event, which

Furthermore, over half of the holidaymakers

took place in Tankardstown House, County

questioned agreed that food experiences were

Meath in September, offered food tourism

now more important than they were five years

businesses the opportunity to hear about the

ago when they travelled.

latest research and new food tourism trends and gain insights from international experts.

The research also identified the top five most desirable food experiences for holidaymakers

The results of the World Food Travel

to Ireland to be:

Association 2016 Food Travel Monitor which were discussed at the conference showed that 77% of holidaymakers were satisfied or very satisfied with Ireland’s food offering. This satisfaction rating increased to 83% amongst food travellers, whose prime motivations for selecting a destination were food and drinkrelated activities.

• Visiting a local producer/processor (E.g. farm, smokehouse or oyster farm) • Visiting a whiskey distillery or microbrewery • Going on an urban walking food tours • Attending a food festival or food-related event • Following a food trail

12


Pictured are Shane Raftery Fáilte Ireland; Georgina Campbell Food Writer Irish Independent; Eithna O’Sullivan, Eithna’s By The Sea restaurant, Brid Torrades, Fáilte Ireland Food Champion, and Marie Brouder, Sligo Food Trail. Picture: Patrick Browne

Pól O’Conghaile, Travel writer Irish Independent and MC for the Food Connect event; international speaker Hege Anita Eilertsen, Museum Nord, Norway; Sinead Hennessy, Fáilte Ireland Food Tourism Officer and international speaker Hans Achterberg, Villa van Streek, Holland. Picture: Patrick Browne

Speaking at the ‘Food Connect’ Conference,

John Mulcahy, Head of Food and Hospitality with Fáilte Ireland with keynote speaker Erik Wolf, World Food Travel Association.

“Our Food Connect event was designed

Head of Food and Hospitality for Fáilte Ireland,

to tackle this very issue and the insights

John Mulcahy said it was clear that Ireland had

shared on how leading destinations position

a lot to offer when it came to food.

themselves in the marketplace will ensure

He stated: “There is quality produce on the

that we as an industry can build on what we

ground and a great many experiences on offer

have so that it whets the appetite of potential

for visitors when they come here. However,

visitors for many years to come.”

what is also clear from the research is that while people are pleasantly surprised by our food offering once they get here, perceptions beforehand may be lagging.

13


Magazine

The Food Experience October 2016

Signature Chef

GoWild Food Magazine March 2016

Castlemartyr Resort Recipes by Executive Chef Kevin Burke

O

ne of Ireland’s finest 5-star country house

working in the kitchen in Jurys Inn, Cork city which

hotels, Castlemartyr Resort is set in 220 acres

further sparked my interest in cooking, leading me

of mature, rolling parkland speckled with

to study Culinary Studies, graduating from Cork

meandering streams and glistening lakes, offering

Institute of Technology in 2000.

a serene and tranquil world where great food, good wine, a glorious spa and lavish accommodation

Where did you work before coming to Castlemartyr

awaits.

Resort? I began my career in Ireland working in the kitchens of The Kingsley Hotel in Cork city and

As Executive Chef at Castlemartyr Resort, Kevin

Dromoland Castle Hotel and Country Estate in County

Burke is responsible for a team of over 20, and his

Clare, before moving to London in 2003 where I

mission is to create food which is influenced by the

worked my way up through some award-winning

local and seasonal ingredients of East Cork, renowned

kitchens including the French restaurant, 1 Lombard

for its exceptional quality of food and drink.

Street and the Michelin Star restaurant, Foliage at the Mandarin Oriental Hotel, Knightsbridge. What does your role as Executive Chef entail? Overseeing all of Castlemartyr Resort’s dining options, from our elegant Bell Tower restaurant to the relaxed Knights Bar Bites menu, I am passionate about enhancing the hotel’s reputation for excellence in food and hospitality. During my seven years at Castlemartyr Resort I’ve worked with a brilliant team. I’m very proud to be working with such motivated, professional and talented chefs. Myself and the team have worked hard to create unique dining options for our guests and visitors. Tell us about the range of dining options available to guests at the resort? Guests can enjoy fine dining in the Bell Tower restaurant; our classic Lady Fitzgerald Afternoon

Kevin Burke, Executive Chef

Tea with some great creations from our pastry team;

What inspired you to get into the restaurant industry? Did it run in the family? Originally from Bandon in Cork, I was introduced to the restaurant industry at an early age, accompanying my father who ran a local fishmonger, on his hotel and restaurant deliveries. I spent my summers

Address:

14

Castlemartyr Resort, County Cork.

hearty dishes in Knight’s Bar; authentic Italian flavours at Franchini’s and casual dining in The Pod, our Golf Clubhouse, all prepared by myself and our talented team. The gardens are a beautiful setting to enjoy a bite to eat and a cocktail during the finer summer months. www.castlemartyrresort.ie

Contact:

Read more online at www.gowildmagazine.com

Tel: 353 21 421 9000 Email: info@castlemartyrresort.ie Twitter: @CastlemartyrRes Facebook: Castlemartyr Resort


Magazine

The Food Experience October 2016

March 2016 GoWild Food Magazine

Braised Veal Cheeks Cauliflower, Morteau Sausage, Red Wine Shallot Ingredients for Veal Cheeks: 8 veal cheeks 400ml red wine 2 litre of chicken stock. 1 carrot, onion, leek, stick of celery 2 gloves of garlic, 2 sprigs of thyme

Method: Trim the cheeks and seal in a hot pan until they are brown all over. Add the chopped vegetables and lightly roast vegetables. Add garlic and thyme. Remove everything from

Method

the pan.

Place vinegar, water and sugar and spices in a pan. Boil for

Put red wine in and reduce by two thirds. Add chicken stock

five minutes and let it go cold. Slice cauliflower thinly. Place

and reduce by one third

slices in cold pickle and leave for 15 minutes.

Place meat and vegetables in liquid and cover, braise in oven at145 degrees for one hour and 12 minutes. When

Ingredients for Red Wine Shallots

cooked take meat out and reduce cooking liqueur to sauce

8 shallots

consistency.

200ml of red wine 25g of honey

Ingredients for Cauliflower Puree 1 head of cauliflower

Method

500 ml of milk 200 ml cream

Peel shallots. Boil red wine and honey together for four

50 ml water

minutes. Place shallots in boiling water and remove after

Salt

three minutes. Place into red wine mix and leave for 20 minutes.

Method

Morteau Sausage

Chop up cauliflower, place in a pan and cover with boiling water. Simmer on stove for 30 minutes. Remove cauliflower

300g of Morteau sausage

from water and puree. Add water for consistency.

Cut into 1cm dice and fry

Ingredients for Pickled Cauliflower 1 cauliflower

Plating

50 ml white vinegar

Place cauliflower puree on the plate, two veal cheeks, three

50 ml sugar

half red wine shallots,

100 ml water

three cubes of Morteau sausage. Place slices of pickled

5 coriander seeds

cauliflower on top of the braised meat, sauce over the veal

1 star anise

with the brazing liquor.

15


Fes tival, Food, Gigs Celebrating unique farming traditions of the Burren The Burrenbeo Winterage Weekend, which takes place at the end of October, celebrates the unique farming traditions of the Burren. For thousands of years, Burren farmers have marked the end of summer by herding their cattle onto winterage pastures in the limestone uplands where they spend the winter grazing. This ancient tradition is synonymous with the Burren and is key to the survival of the region’s famous flora and fauna. Winter grazing by cattle, at a time when most flowers are dormant, enables the Burren’s renowned complement of flowers and insects to flourish unhindered in summer. Today, roughly 1,000 farm families live and work in the Burren region. By following the pastoral traditions of their ancestors, they continue to produce exceptionally good, healthy free range livestock which are in great demand from buyers

From October 10-16, 2016, restaurants, pubs and cafes across Cork city and county will showcase the best of the Rebel county’s food with dishes, menus and events all inspired by Cork produce, history and culture. With the full schedule yet to be announced, there are already 20 venues signed up to host some amazing menus and tasting events throughout the week. Events will include a Cork inspired Craft Beer and Food Feast at Electric Bar; Spice Pop-up at Isaacs; Berthas Revenge Gin Distillary Tour, Tasting and Long Table Lunch at Ballyvolane House, pizza making classes at the Franciscan Well and a mushroom hunt at Longueville House. Special Taste Cork menus will also be available at Cafe Velo, The Kingsley Hotel , The Metropole Hotel, Sober Lane and Blarney Post Office Cafe, and Bierhaus House will host several tasting nights and beer and food pairings. For more info or to get in touch visit www. festivalcork.com.

across Ireland and beyond. Dr. Brendan Dunford of the landscape charity, Burrenbeo Trust explains: “The practice of Winterage is not only unique and intriguing, it’s a big part of the reason we have so many monuments, flowers and stories here in the Burren today. Witnessing the cattle browsing on the herb-rich winterage pastures, drinking from the calcium-rich springs or enjoying the dry-lie of the limestone captures the very essence of this ‘fertile rock’. The Winterage Weekend will be held from October 28-30, 2016 with events taking place in various locations across the Burren. The programme includes demonstrations, cultural events, guided walks, a food fayre and the annual Winterage cattle drive. For more information go to http://www. burrenwinterage.com

Get a Taste of the Rebel Spirit at Taste Cork Week Teaming up with Festival Cork, Taste Cork Week will be a celebration of the outstanding food and drink Cork has to offer.

16

Gourmet Greenway Events The All Beer Week at the Nephin Restaurant in Mulranny Park Hotel will see Chef Chamila Mananwatt and his team combine craft beer with wonderful creations such as Padraig Gannon’s Oyster with Pea and Clew Bay Sunset Foam. The event which is one of the Gourmet Greenway series takes place from October 23 to 27, 2016. Meet the Brewer on 26 October for beer tasting. For full details, see www.mulrannyparkhotel.ie. The Gourmet Greenway was created as a food trail to showcase the wonderful artisan food in the vicinities of Mulranny, Newport, Westport and Achill.


with amazing beer gardens, huge beer halls serving official Oktoberfest beers and delicious traditional Bavarian cuisine, including traditional German

40th Kinsale Gourmet Festival The 40th Kinsale Gourmet Festival, which takes place from October 7 to 9, 2016, offers ‘fine dining in a fun, informal atmosphere’. This annual event is organised by Kinsale’s eleven Good Food Circle restaurants. After an afternoon chowder cook-off, guests can enjoy a champagne reception, followed by a five-course Taste of West Cork dinner featuring locally-sourced ingredients from sea and land. On Saturday, the Mad Hatter’s Taste of Kinsale sees festival-goers don fancy dress and mad hats before they are led around the town on a food trail of lunchtime delights, followed by dancing to live music. The Festival concludes on Sunday with the four course Fruits de Mer Luncheon, featuring lobster, crab, prawns and the freshest local fish, followed by a charity auction and live music. For further information on the festival contact Maria O’Mahony +353 21 4773571 or go to www. kinsalerestaurants.com

Embrace Your Inner German at Oktoberfest Beag Oktoberfest Beag, a celebration of everything Bavarian, returns to Cork, Waterford and Limerick on a bigger and better scale this year. Now in its seventh year, Ireland’s largest German festival puts its own unique spin on Munich’s world famous festival. Over 40,000 visitors will see iconic sites in the three cities transformed into a mini Bavaria, complete

sausages, pork knuckle and schnitzel, freshly-baked pretzels, gingerbread hearts and much more. Clonakilty Black Pudding Company partner again this year and include their specially created Clonakilty Ispíní festival sausage along with their much loved puddings. Festival favourites, Edelweiss Oompah Brass Band will entertain the masses with their toe tapping, thigh slapping, oompah entertainment and traditionally dressed frauleins will serve the finest Baverian dishes including bratwurst, Schweinsbraten and wiesn pretzels. Festival organiser Daryl Cronin, promises that Oktoberfest Beag will deliver its biggest and best festival to date exceeding all expectations. He said: “We are very excited to be able to bring this festival back on a bigger scale with lots more attractions. Oktoberfest Beag brings a huge boost to the local economy during the event as well as legacy tourism into the future.” Oktoberfest Beag will take place at The Plaza, Waterford City September 22-25, The Docklands Cork City, October 6-15 and King John’s Castle Limerick October, 27-31 Full event program and tickets available at oktoberfestbeag.ie

Temple Cafe Galway For one night only on October 15, Temple Cafe located in Galway city will transform into Galway’s first ever vegetarian pop-up restaurant. Emerging young chef Evan O’Ceallaigh, from Pierre Koffman’s in London will create a five course tasting menu. Each course will celebrate the very best local and seasonal vegetables in Galway. All profits raised on the night will go to local charity Cope. The event takes place on Saturday, October 15, 2016 from 7pm to 10pm at Temple Cafe, Cornstore, Augustine Street, Galway. Tickets from eventbrite.ie

17


Magazine

The Food Experience October 2016

GoWild Food Magazine March 2016

Food Heroes ¥

LemonTree

Putting Donegal Firmly On The Food Map

F

ailte Ireland food champion Christopher

to a busy, thriving dining room of happy customers,

Molloy, who runs the Lemon Tree Restaurant,

exhilarated me.”

Letterkenny, Co. Donegal, speaks of his passion

By the time he went to Killybegs Catering College,

for sourcing local home-grown produce, and his

Christopher’s cooking skills were already advanced

determination to stamp Donegal firmly on the

and his passion for cooking grew alongside his hunger

international food map.

for learning new skills. When he wasn’t cooking, he was reading, watching and eating what others were

The set-up at the Lemon Tree Restaurant sounds

cooking, and spent days off visiting Michelin-starred

like the ultimate recipe for disaster. Three brothers

restaurants all over the world. The high standard

working together in a kitchen with one other chef

inspired and motivated him to try new methods and

— no hierarchy, no head chef. And at front of house,

ingredients and to push his boundaries.

4TH SIGNATURE CHEF-WADE MURPHY 1896

their two sisters and a cousin. Family businesses can

“Interest in food has catapulted in recent years

be challenging at the best of times, never mind in

through heightened publicity and the Internet.

the pressurised environment of a busy kitchen, but

Because of this, people are more informed and more

the Molloys manage to overcome these challenges by

experimental with their palates. This increasing

pulling together as a team.

demand for new food experiences has pushed me

“As a boy, I’d work in the Lemon Tree after school

as a chef to create dishes that are as modern and

as a kitchen porter. The buzz and tempo of a busy

innovative as the times we are in. It is important

night’s service used to leave me in awe. Watching

for me to stay informed and keep learning and

as my brothers plated up dishes and sent them out

growing in order to bring the best food experiences to Donegal.”

Christopher Molloy, Chef, Lemon Tree Restaurant

A family business can bring huge benefits, but it

can also bring its own challenges and during times of high pressure, Christopher explains, teamwork and commitment pull them through. “For example, when the waiting staff are busy, I myself bring the dishes out to the customers, have a chat with them and tell them about the dish. This is something I plan to do more as customers seem to really enjoy being served food by the chef who cooked it for them. During busy periods, almost anyone could have to pull their sleeves up and help the kitchen porters. That’s the benefit of a family business and it’s how we overcome challenging times.” Sourcing local has become an important part of Ireland’s food culture and is something that

Address: The Lemon Tree Restaurant Lower Main Street Letterkenny Co Donegal

18 18

Contact:

Tel 074 91 25788 Email: lemontreerestaurant@hotmail.com Web: www.thelemontreerestaurant.com Twitter: @chrismolloy_


Magazine

The Food Experience October 2016

March 2016 GoWild Food Magazine

Christopher is hugely passionate about. He comments: “Sourcing local is about many things. Firstly, it’s about food provenance and protecting the local, independent suppliers from the threat of mass market produce. By supporting local farmers and traders, we are supporting our community in terms of employment and development. For example, if a chef sources meat from a large corporation, there are no benefits to the local community. “There is a strong sense of community in Donegal. When playing Saturday morning football a few years back, I came across a teammate, Johnny Wilhare, who produces organic Mulroy Bay Mussels with his dad Hugh, and we have been buying our mussels off him ever since. We source our meat from my cousins at Gildea Farm Butchers just down the road, and our herb supplier cycles into us with his basket of produce from his garden. It’s that sense of community that makes Donegal so special.” Christopher points out that locally sourced ingredients from small traders are produced with more passion and care and therefore far superior to mass market alternatives. “Tourists come from all over the world to Donegal and are seeking to taste dishes that reflect the beautiful surroundings. After

“At the Lemon Tree, we stay true to our roots while also offering contemporary dining experiences. There are some truly excellent restaurants across Ireland, pairing wonderful ingredients with modern cooking methods. These days, we are competing with some of the best international chefs.” The Wild Atlantic Way brand has massively impacted Donegal, according to Christopher, and he was delighted to be named food champion with Failte Ireland earlier this year. Being so peripheral and rural, Donegal has struggled to attract the

4TH SIGNATURE CHEF-WADE MURPHY 1896

a day of exploring the beautiful Donegal scenery and

shores, they can come to the Lemon Tree and explore the best of Donegal’s produce on a plate.”

Donegal has the longest coastline along the Wild Atlantic Way, Christopher points out, and creating

beautiful dishes is easy when you have such a wealth of quality ingredients on your doorstep. In recent

years, there has been a huge surge of local suppliers bursting onto the scene with world class standard

produce, like organic turf-smoked salmon trader, The

Haven Smokehouse; James Jordan’s harvested Donegal sea salt, and Donegal rapeseed oil, and add excellent quality vegetables from ballyholey farm just out the road not to mention all our Donegal craft beers. “This increase in home-grown produce can only mean an improvement in Donegal dishes and offerings to tourists both nationally and internationally. I want to get people talking about the great food we have on offer up here in Donegal and really stamp Donegal food on the map.” Noting that the old perception of Irish cooking is rapidly changing, Christopher says chefs here are now adopting modern cooking ideas to revitalise oldfashioned dishes.

same attention as more central locations across Ireland, and being a part of something so unique and successful has shone a huge spotlight on the county, he says. The promotional activities of Failte Ireland throughout The Wild Atlantic Way campaign have attracted unprecedented attention and a record number of growing visitors to Donegal and to his own restaurant.

“The future of Irish food is a vibrant and lively one.

We are seeing so many young chefs who are choosing to stay and work at home in Ireland, shunning the bright lights of international cities. Restaurants are popping up every other week, even in rural areas. The food culture here is developing rapidly and offerings in contemporary dining are becoming more and more abundant. “As the tourism figures continue to rise, the demand for world class cooking is increasing. Locally, artisan markets are popping up across the country enabling families and children to discover our amazing produce and advance their cooking skills. The future of Irish cooking is undoubtedly one that will see us sit among the best global culinary destinations,” says Christopher.

19 19


Magazine

The Food Experience October 2016

SERVES 4

Monkfish,

Slow Cooked Pork Belly, Carrot Puree, Wild Mushrooms, Crispy Mushroom Pate, Buttermilk Foam. Ingredients / Methods:

Peel and trim the carrots, cook in boiling water until tender. Heat a pan with the butter and transfer to the pan, season and keep warm. For The Wild Mushrooms

For the monkfish

Selection of mixed wild mushroom

2 fillets of monkfish (get fishmonger to fillet for you)

Donegal rape seed oil

Knob of butter

15g butter

Cut the monkfish into little rounds and fry in a non stick

Chopped thyme

frying pan, add the butter. Keep basting until cooked. Heat a frying pan with some rape seed oil, throw in the For the pork belly

mushrooms and sautĂŠ for two to three minutes. Add the

500g pork belly

butter and thyme and season, keep warm.

2 littres chicken stock 1 onion, chopped

For The Crispy Mushroom Pate

1 carrot, chopped

250g sliced white button mushrooms

2 garlic cloves, chopped

25g shallots, finely chopped

A sprig of thyme

Donegal rape seed oil

A bay leaf

1/2 garlic clove, crushed

50ml Donegal rape seed oil (olive will be fine also)

Salt and pepper

Soft honey

2 eggs Pint of milk

Heat a casserole pot large enough to hold the belly, then add

200g panko break crumbs

a little of the rape seed oil and sweat the vegetables for four

200g flour

to five minutes until soft. Add the chicken stock and the herbs, bring to the boil. Add the pork belly and cover with

Sweat the mushrooms and shallots in the rape seed oil in a

a fitted lid. Place in the oven at 150 degrees for four to five

pan for three to four minutes until soft, add the garlic and

hours. Carefully remove the pork and place on a tray, then

season with salt and pepper. Cook for a further five minutes

set another tray on top again and top with a weight. Leave

until all the liquid has dried up. Transfer to a food blender

in the fridge overnight like this. The next day, trim the pork

and blend to a rustic pate, not too smooth as you want a little

and cut into 4cm squares. You will need three pieces per

texture. Leave to cool. When cold, roll into 12 even sized

person. To reheat, put the pork belly squares on to a baking

balls, return to fridge for another 30 minutes. In this time,

sheet with some of the chicken stock and drizzle with soft

whisk the eggs and milk in a bowl. Put the flour in a bowl

honey, put into oven for five to eight minutes at 300 degrees

and the panko bread crumbs in a separate bowl again. Take

keep warm

the mushroom balls and coat them in the flour, then put them into the egg and milk mix and finally into the panko

For The Carrot Puree

breadcrumbs. Deep fry and keep warm.

500g carrots, peeled and finely chopped 50g butter

For The Buttermilk Foam

100g double cream 100g water

50g milk 50g double cream

Heat the butter in a saucepan, add the carrots and cook for

400g buttermilk

five minutes. Add the cream and the water and cook for

Squeeze of lemon juice

another 15 minutes. The carrots should be soft. Transfer to a

4g lecithin powder

blender and blend to a smooth puree. Season and keep warm.

Combine the milk and cream in a saucepan and bring to the boil. Add the buttermilk and lower the heat to a simmer.

20

For The Baby Carrots

Squeeze in the lemon juice and add in the lecithin powder.

12 baby carrots

Use a stick blender at this point to froth the buttermilk mix

Knob of butter

and spoon over the monkfish.


Burren dishes up tasty Food Fayre

The fifth annual Burren Food Fayre takes place in Lisdoonvarna, Co Clare at the end of October as part of the Burren Winterage Festival.

BURREN FOOD FAYRE

This year’s Food Fayre features a wide

“This festival invites members of the

programme of food demonstrations

public to really ‘taste’ the Burren where

and workshops, hosted by food writers,

local food producers and restaurants

producers, and restaurants from

have established a reputation for

the Burren and further afield.

providing quality, locally produced

The

celebrations kick off on Saturday,

and sourced food. For example, the

October 29 with artisan food workshops

Burren Food Trail and its members

and food demonstrations in Spa Wells

have achieved a great deal in their

Hall in Lisdoonvarna. The public are

championing of local food, with member

invited to go along and learn a new skill,

restaurant menus stating the source of

or even an old one, with demonstrations

local produce, and true commitment to

on everything from smoking fish at

maximise the use of local ingredients in

home to making Sauerkraut.

prepared food.”

On Sunday, Enda McEvoy, Michelin Star

The Fayre concludes at 5pm on Sunday

Chef of the year of Loam Restaurant in

with the announcements of the winners

Galway will officially open the event at

of the Burren Masterchef and Burren

the Pavilion in Lisdoonvarna. The day

Culinaire competitions taking place

will feature cooking demonstrations by

from 4pm, along with the publically

up and coming chefs, walks and food

voted Taste of the Fayre and the Most

stalls.

Attractive Stall awards.

Chris O’Neill, organiser of the Burren

The 2016 Burren Food Fayre takes

Food Fayre said the event was a

place from 12pm to 5pm on Saturday

celebration of food produce and cooking

and Sunday, October 29th and 30th. Visit

techniques throughout the Burren.

www.burren.ie for more.

21 21


Magazine

The Food Experience October 2016

GoWild Food Magazine March 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:

22

Hamptons Grill, Henry Street, Limerick City

Contact:

Tel: 061 609325 Email: table@hamptonsgrill.ie Web: www.hamptonsgrill.ie


Magazine

The Food Experience October 2016

March 2016 GoWild Food Magazine

Having briefly flirted with taking the plunge and

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 I’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 O’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

23


Good, simple, fresh food Cooked with grá at 1826 Adare

General Manager of Fitzpatrick’s Hotel, Chicago, when they first met. In 2013, the couple decided to take a leap of faith and opened 1826 Adare in the picturesque village of Adare in Elaine’s native county Limerick. The restaurant, a refurbished thatched cottage, takes its name from the year it was built by the first Lord of Dunraven. The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Wade’s food philosophy, so menus

O

change on a monthly basis, and

ne of Wade Murphy’s earliest

restaurant is at the back of every

memories is standing

chef’s mind, I think, and it made

on a bucket beside his

complete sense for myself and

grandmother, Kathleen Cullen, who

Elaine to open our own place as

was a cook for the local Christian

she had a long career working

Brothers, and peeling potatoes into

front of house in hotels and

a kitchen sink. The passion for good,

restaurants,” says Wade.

simple, fresh food that was instilled

He was working as Restaurant

in him by his granny all those years

Chef in the Four Seasons Hotel in

ago has continued to deepen since

Chicago and Elaine as Assistant

there are blackboard specials such as whole sole, braised meats and lots more, changing daily. Signature dishes include Warm Chicken Liver Salad, with Piccalilli, Pickles and Bally Greens, and Head to Tail Free Range Pork Tasting Plate. While Wade loves all of the dishes on his menu, he admits

then. The Wexford native has worked in some of the top kitchens in London, Chicago, New York and of course Ireland, and the restaurant he runs with wife Elaine, 1826 Adare, has been named Best Restaurant in Munster by the Restaurants Association of Ireland (RAI) for the last three years running. “I have always enjoyed cooking and working with good simple fresh produce. Opening your own

24

“The resonance of his food – its rhythm and melody, its cadence, its syncopation – is not like anyone else’s. The subtle savouriness that characterises his food brings to mind none other than the great Paul Rankin, of Belfast.”


Gourmand last year. They also scooped Best Restaurant in Munster Award 2015, and Wade recently won Best Chef Munster 2016 at the annual Food and Wine Magazine Awards. John and Sally McKenna have high praise for Wade and 1826 in their Guide, noting that “The resonance of his food – its rhythm and melody, its cadence, its syncopation – is not like anyone else’s.” They continue: “The subtle savouriness that characterises his food brings to mind none other than the great Paul Rankin, of Belfast.” As Commissioner General of Euro-Toques Ireland until February 2016, Wade regularly travelled around Ireland promoting the importance of striving for excellent culinary standards and always working with local produce, in season, if possible. It was an experience he thoroughly enjoyed as it involved promoting the Irish culinary heritage he is so passionate about, and he remains on the board of the panfried chicken liver starter

with a lot of grá (Gaelic word for

— which has never come off the

love). We provide a nice, friendly

menu due to customer demand —

attentive service that is not fussy

is a particular favourite. He is a

or intrusive. We have a great team

big fan of offal and cooks a lot of

of people with us since the day we

chicken terrines and patés.

opened who have rowed in with

“We are a hard-working couple,

our beliefs and principles and are

and we are here all the time,

a huge part of our success,” he

which is so important in this

remarks.

industry. We get to know our

And all of this hard work has paid

regular customers. We produce

off. As well as the RAI awards,

really good, simple, Irish food

1826 Adare was recognised by

and our ingredients are cooked

the Michelin Guide with a Bib

Euro-Toques Ireland. Contact: 1826 Adare Main Street Adare Limerick T: +353 (0) 61 396 004 E: info@1826adare.ie www.1826adare.ie

25


Magazine

The Food Experience October 2016

Signature Chef

GoWild Food Magazine October 2016

Eithna’sByTheSea Recipes by Chef Owner Eithna O’Sullivan

T

County Sligo, is a signatory destination point

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.

26

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

Lobster Thermidor

The Food Experience October 2016

October 2016 GoWild Food Magazine

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

27


Tasty Craft Beer

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

Bill’s Red Ale is brewed with

have combined hops with a

style lager brewed with

100% Irish ale malt, Munich

Balbec IPA is an interesting 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 October 2016

Euro-toques 30 year celebrations at Ballymaloe House

Michelle McDonagh talks to Hazel Allen about the Euro-toques 30th anniversary celebrations which recently took place at Ballymaloe House in recognition of the immense part that her motherin-law Myrtle Allen has played in the rediscovery of pride in Irish food and culinary traditions, and the current growth of artisan produce all over Ireland.

T

hirty years ago, a small group of Europe’s top chefs and cooks, who were deeply

concerned about the potential threat to real, local food in the face of increasing European legislation, came together to set up an network called Euro-toques. One of those founding members was Myrtle Allen of Ballymaloe House, now known as ‘the matriarch of Irish cuisine’, and so it was fitting that the celebration dinner for the organisation’s 30th anniversary took place at Ballymaloe in East Cork. Now representing over 3,500 chefs and cooks across Europe, the organisation was established in Brussels in 1986 by by Belgian chef Pierre Romeyer, Gualtiero Octoberesi from Italy, Juan-Mari Arzak from Spain, Paul Bocuse from France, Cas Spijker from the Netherlands and of course, Myrtle Allen.

Ross Lewis, Chef-Patron Chapter One, Darina Allen, Patron Ballymaloe Cookery School, Sunil Ghai, Chef-Patron Pickle, Dublin at the recent EirGrid Euro-toques Food Awards at Ballymaloe House.

It was a testament to Mrs

and promote authentic artisan

Allen’s reputation as an advocate

and high quality produce, and

for promoting the use of fresh,

high culinary standards in their

local, artisan produce that she

kitchens.

was invited on board as one of the founding members. Each

Several award-winning Euro-

founding chef established a

Toques chefs came together to

Euro-toques branch in their own

create a celebration dinner at

country, selecting exceptional

Ballymaloe House in June for

chefs to support them in their

Mrs Allen, including current

task, and so Euro-toques Ireland

Commissioner General Graham

was also born in 1986.

Neville (Residence and Restaurant

Euro-Toques is essentially a

Forty One), former Commissioner

community of cooks and chefs

General Feargal O’Donnell (The

who uphold a charter to protect

Fatted Calf), and EuroToques

29


Magazine

The Food Experience October 2016

restaurant over 50 years ago, she grew all her own vegetables and had her own pork, milk, butter, cream and eggs from the farm, which was how life was back then. She could see that traditional produce was in danger, people did not have confidence in the quality of the food in Ireland. Butchers were being put out of business and there was a time when you were not allowed to use raw milk or unpasteurised eggs.” In 1964, there were very few restaurants in Ireland as there was no culture of eating out. However, as the restaurant culture grew, the need for good quality produce increased and Myrtle worked tirelessly to Belita McCarthy and Bryan McCarthy, Head Chef and this year’s winner of Munsters best restaurant for Greene’s Restaurant, Cork at the Eurotoques Food Awards at Ballymaloe House.

chefs Kevin Aherne (Sage in

thriving, and as Hazel points out,

Midleton), Rory O’Connell

Euro-toques and Myrtle deserve

(Ballymaloe House) and Bryan

credit for all the early work

McCarthy (Greene’s in Cork).

they did in raising awareness of the importance of artisan and

While Myrtle will always remain the culinary heart of Ballymaloe,

which was endangered when they

her daughter-in-law Hazel,

started out.

who is married to Rory Allen, has been running the hotel and restaurant at Ballymaloe since the early 1970s. Now aged 93 but not looking a day of it, Myrtle has retired, and is enjoying good health. Hazel explains: “It was during her farming trips abroad that Myrtle came to realise just how good the produce in Ireland was, better than the produce in France, but we have never been very good at promoting our food. She and the other Euro-toques founders were trying to protect local producers and suppliers by battling against increased bureaucracy and legislation.” The artisan food production industry in Ireland is now

30

traditional food, quite a lot of

“When Myrtle opened her

promote an appreciation for fresh local produce like meat from the local butcher, and free range eggs from the farm down the road, among chefs and cooks all over the country. “Now we have artisan producers all over the country producing all sorts of cheeses and dairy products, seafood, bread, preserves, free-range eggs and chicken, and farmers producing meat field to table,” Hazel says.


Magazine

Pictured at Ballymaloe House were Anthony O’Toole, Culinary Press and Robbie Krawczyk, Executive Head Chef Tankardstown House

There are currently over 3,500

The Food Experience October 2016

Isobel Marinot and Pascal Marinot, Executive Head Chef Delphi Lodge at the Euro-toques Food Awards at Ballymaloe House.

the last 10 years, there’s almost

small to medium-sized food

nothing Irish artisans can’t

collaboration to educate:

businesses operating in Ireland.

produce at this stage. We are

The Founders of Real Bread

Euro-Toques chefs work directly

proud to be able to recognise their

with the small producers and

achievements and promote their

credit the produce that comes

huge value to our industry.”

through their kitchen doors

Special Commendation for their support of Irish artisan producers: Ardkeen Quality

every day for the success of their

The 2016 Euro-Toques Ireland

award-winning restaurants.

Food Awards Winners are:

The annual EirGrid Euro-toques Food Awards, which Mrs Allen

Ireland •

Food Stores, Waterford Speaking at the awards Darina

Joint award for free range

Allen said: “Perhaps no artisan

founded over 12 years ago to

pork: Fergus and Sandra

product expresses the place and

recognise and promote Ireland’s

Dunne, Pigs on the Green,

people that produce it as much

unique food producers, also took

Offaly and Dave & Diana

as raw milk cheese. Each one is

place at Ballymaloe House as part

Milestone, Andarl Farm, Co

unique and almost certainly a

of the anniversary celebrations.

Mayo

labour of love by the cheesemaker,

For excellence and

especially as they are increasingly

the important, yet challenged,

innovation in dairy: Aisling

facing challenges in today’s

categories of raw milk cheese and

and Michael Flanagan,

heavily regulated industry.”

free range pork, both of which

Velvet Cloud Irish Sheep’s

have been shrinking year on

Milk Cheese, Co Mayo

production is becoming more

For raw milk and raw milk

rare in Ireland. It is a challenging

cheese: James Gannon,

occupation that takes patience,

Cloonconra Cheese, Co

skill and sensitivity to the needs

Roscommon

of the animals in order to produce

For excellence in

a good product. All of our winners

Commissioner General Graham

aquaculture: Hugh O’Malley,

are fine examples of how it’s

Neville said: “The artisan sector

Achill Oysters, Co Mayo

done in the case of both these

For excellence in baking and

categories.”

This year’s awards focused on

year in the face of regulatory and

economic barriers. Speaking about the awards, Euro-Toques Ireland

in Ireland has grown so much in

She added, “Free range pork

31


Magazine

The Food Experience October 2016

Signature Chef

ArtisanRestaurant Recipes by Chef Richie Arthur

L

ocated in the heart of Galway above the famous Tigh Neachtain pub on Quay Street, Artisan is one of Galway’s top fine dining experiences.

Built in 1894, the building is full of charm and character with romantic window tables looking out on to the medieval city streets. Artisan has won numerous awards including Best Restaurant in Connacht 2012 at the RAI Awards with recommendations yearly from John and Sally McKenna’s Guides and Georgina Campbell. Drawing inspiration from Parisian bistros, Artisan

How did you get into the food industry? Did you always want to be a chef? I was going to leave school after the Junior Cert and do a Fáilte Ireland chef course, but on advice from my parents, I completed the Leaving Cert. When I finished school, chefing was the only thing other than being a rockstar that I wanted to do. How long have you been working at Artisan and what brought you there? I have been in Artisan for six months now. I wanted

5TH SIGNATURE CHEF- BASTION KINSALE

serves exceptional classic French/Irish dishes with a

twist. They pride themselves on serving the very best of local, in-season produce, organic where possible. Candlelight, soft sounds, and subdued lighting

create the perfect atmosphere in which to enjoy the extraordinary culinary delights of this true foodie

restaurant. The perfect spot to while away a couple of

hours while enjoying some of the best food in the city.

to develop my own style of cooking and do my best to promote the fantastic produce that is available in the West of Ireland.

What distinguishes Artisan from other restaurants?

The determination and hard work of all the staff,

some of whom are here for many years. The finest

contemporary cuisine in the city and the use of local organic produce freshly produced every day. We only use sustainable fish through Gannet and we get a lot of our fresh produce from Green Earth Organics in Corrundulla.

Why do you think Galway is becoming such a popular culinary destination? The availability of world class produce such as our fish, dairy and livestock, along with our passionate and dedicated producers and suppliers make Galway a culinary destination. How has the Irish food industry changed since you started out? Food is everywhere now. It’s all over the Internet, TV and newspapers. Chefs are connected worldwide far easier than ever before.

Head Chef Richie Arthur

Address:

32

Read more online at www.gowildmagazine.com

No. 2 Quay Street (above Tigh Neachtain) Galway, Ireland

Contact:

T: 091 532 655 E: reservations@artisangalway.com W: www.artisangalway.com


Magazine

The Food Experience October 2016

Sticky Beef Ribs, Celeriac Pure, Potato Fondant

5TH SIGNATURE CHEF- BASTION KINSALE

Ingredients:

Method:

Sticky Beef Ribs Ingredients:

Cover diced celeriac in water and milk. Add bay leaf and star

1 Jacob’s Ladder beef rib

anise. Bring to boil and simmer for 30 minutes. Strain off and

2 carrots

reserve liquid. Blend with butter and just enough reserved

2 fennel bulb 2 onions 2 garlic bulb Rosemary

liquid for desired consistency. Add salt to taste. Fondant Potato Ingredients: 6 potatoes

Thyme

1ltr duck fat

Bay leaf

2 bulbs garlic

Star anise

6 sprigs of thyme

Red wine Port

Method: Wash and peel potato. Cut into equal sizes. Submerge in duck

Method:

fat. Add thyme and halved garlic bulbs. Cover with tinfoil and cook at 165c for 45 mins.

Layer a deep tray with the herbs and aromatics. Cut all veg to equal chunks and place on top of herbs. Trim excess fat off beef ribs and place on top of veg. Cover with good quality red wine and port. Cover in tinfoil and cook in oven at 105c for seven hours. Strain off braising liquid and reserve. Remove bones from ribs. Celeriac Pure Ingredients: 1 celeriac cut in equal size 2 bay leaf 2 star anise 1ltr milk 1ltr water 250g butter Salt to taste

“The availability of world class produce such as our fish, dairy and livestock, along with our passionate and dedicated producers and suppliers make Galway a culinary destination.” 33


Magazine

The Food Experience October 2016

GoWild Food Magazine March 2016

RAI President Champions Native Sligo as Top Foodie Destination By Michelle McDonagh

A

nthony Gray is a Sligo native who always saw

A PGA graduate with a three year foundation degree

his native place as a foodie town that was

in science and professional golf studies through

crying out for its local produce — from both

Birmingham University, Anthony’s background is

land and sea — to be championed. The restaurateur

in golf, but when trade went through the floor five

knows all his local suppliers and producers on a first

years ago, he realised he had to look elsewhere to

name basis, personally knows the cheese makers and

support his family.

fishmongers, and supports local businesses and local

He took what he describes as “a calculated risk” and

artisan suppliers.

opened two multi award-winning restaurants in quick succession — Trá Bán (White Strand) in 2009

34 34

With his deep appreciation for seasonal food, the

in Strandhill, and Eala Bhán (White Swan) in Sligo

current President of the Restaurants Association of

town in 2011.

Ireland (RAI) attends the local farmers market every

Eala Bhán, named for the beautiful swans which

Saturday and forages for wild ingredients for use in

can often be seen swimming in the rover from the

his restaurants.

main windows of the restaurant, already boasts a

“Sligo is known as the adventure capital of the North

string of accolades to its name, including the RAI

West, but we are also becoming really well known for

Best Restaurant for the last four years running and

our food. We are surrounded by the finest ocean and

the Trip Advisor Traveller’s Choice Award in 2015 for

fresh lushest land, with some of the finest fisheries

sixth best fine dining restaurant in Ireland.

in the country. We made it into the RAI’s Top Ten

The food is classic with a contemporary twist, with

foodie destinations for the last three years,” he says.

organic produce sourced whenever possible from

Anthony explains that Sligeach, the Irish word for

local suppliers and direct from local producers. All

Sligo, means “abounding in shells” or “shelly place”,

of the local seafood is hand-selected and artistically

referring to the abundance of shellfish found in the

prepared, while all steak cuts stand tall with the

river Garavogue and its estuary. The whole area,

superb flavour of aged beef.

from the river estuary at Sligo, around the coast

Trá Bán is a more casual steak and seafood

to the river at Ballysadare Bay, is rich in marine

restaurant, located in the heart of the beautiful

resources which were utilised as far back as the

seaside village of Strandhill on the Wild Atlantic

Mesolithic period.

Way. The restaurant is situated on the first floor over

The seeds of Anthony’s passion and dedication to

the Strand Pub and enjoys stunning views over the

using locally sourced seasonal produce were sown

bay and out onto some of the best views in Ireland,

during the years he worked in his father, Joe Gray’s

including the Clocháns out on Innismurray.

butcher business in the heart of Sligo town. There

Over the two year term of his presidency of the

they cured their own hams and made their own black

RAI which finishes up in April 2017, Anthony has

and white puddings and award-winning sausages.

been lobbying to have home economics made a


Magazine

The Food Experience October 2016

March 2016 GoWild Food Magazine

Anthony Gray

compulsory subject on the curriculum right up to

As the father of three young children himself,

Junior Cert with an emphasis on healthy eating and

Anthony is passionate about educating young people

the preparation of nutritious food.

about fresh local produce, from both land and sea, to

“The RAI and I feel it is so important that schools,

think about the food they are eating and show them

both at primary and secondary level, teach students

to how cook good, healthy meals rather than going

life-long healthy eating habits and how to make

for fast food options.

positive food choices through making educated

Another priority for Anthony during his term as

decisions on the food they consume. We are putting

President is to lobby Government to keep calories off

a Bill to the Minister to have home economics made

the menus of Irish restaurants and not to “cable tie

a compulsory subject up to Junior Cert which I feel

the hands of chefs who use the finest fresh produce

is the right way to go. We need to rebrand home

every day”. As he points out, it is not the gastro pubs,

economics and there may need to be changes in the

bistros and fine dining restaurants throughout this

way the subject is promoted to boys. We have the

country who are responsible for the rise in obesity in

support of the teachers who think this is a fantastic

recent years.

idea.”

35 35


Magazine

The Food Experience October 2016

GoWild Food Magazine March 2016

TheTreasury Profile of Restaurant Owner Barry Kiely

AN S Barry Kiely, owner of The Treasury (right) with chef Derek Fitzpatrick at the restaurant

B

arry Kiely started his journey in the restaurant

standard every time. We change our menu regularly

industry at age 16, working in the Jasmine

based on seasonal and availability of local produce.”

Palace. After 5 years, he moved on and

traveled extensively gaining invaluable experience.

The Treasury can cater for large and small dining

He returned with this wealth of knowledge to open

parties, from the romantic couple to various

The Treasury.

group sizes. They also have facilities for private dining which can cater for large or small numbers

Known as Limerick’s Original Artisan Eatery its

depending on your requirements.

located in Limerick City Centre. Its eclectic style and ambiance set the mood for an unforgettable dining experience.

Barry has been involved in Sparkle and Shine events since its inception. He organised a Masquerade Ball along with Louise Tsang in 2007 in aid of The

“At The Treasury we pride ourselves on fresh and local produce ensuring our food is of the highest

Mid Western Hospitals Development Trust for The Symptomatic Breast Unit.

Read more online at www.gowildmagazine.com

Address: The Treasury,

74 O’Connell Street, Limerick, Ireland

36 36

Contact: T: 353 (0) 61 590005

E: info@thetreasuryrestaurant.com W. www.thetreasuryrestaurant.com


Magazine

The Food Experience October 2016

March 2016 GoWild Food Magazine

Challans Duck Breast

With glazed vanilla carrots, caramelized chicory tart with passion fruit, baby turnip fondant, crispy duck leg & yuzu & pumpkin seed dressing. Glazed Vanilla Carrots

Puff Pastry Tart

6 Baby carrots, peeled & washed

Puff pastry (bought prepare)

100g Butter

Icing Sugar

1 Vanilla pod (deseeded)

NTHONY GRAY SIG CHEF DPS 500ml Water

Roll the pastry until ½ cm thick, cut into 3cm strips. Put onto a tray with parchment paper, top & Bottom.

Boil water, add butter & vanilla pod

Add carrots until cooked. Take out carrots & cool down. Then reduce liquid until thick.

Crispy Duck Leg 1 Confit Duck Leg (bought prepared)

Caramelized Chicory

Spring Roll Pastry Egg wash

2 Heads of chicory, sliced fine

10ml Soya Sauce

100ml Passion fruit

10ml Honey

200ml Water

Chopped Coriander

100g Sugar

1g Five Spice Yuzu & Pumpkin Seed Dressing –

Add all ingredients to a wide base

10 ml Yuzu or Lime juice

pot and reduce over a low heat until

50ml Pumpkin Seed Oil

caramelized

Seasoning Mix all together

Carrot Puree

Duck Breast Challans Duck Breast

500g Carrots Peeled & Finely Sliced

Honey

50g Butter

Five Spice

300ml Fresh Orange Juice

Rock Salt

Star Anise Trim the duck breast & score the skin. Mix honey & five spice Add carrots to a pan with butter. Add orange juice & star

together then rub into the skin of the duck. Season with rock

anise. Cook until soft, if the pan dries, add more orange

salt. Put the duck onto a hot pan for 2 minutes on both sides.

juice. Blend until smooth. Season to taste.

Then place into a preheated oven at 180c for 5 minutes. Leave

Add sugar to taste.

to rest on a wire rack for 10 minutes.

Fondant Turnip

To Serve

3 Baby turnips, washed & Peeled

Spoon some carrot puree onto a plate. Add the tart with

50g Butter

Chicory on top. Warm the vanilla carrots with some of the

1 Sprig of thyme

cooking Liquid. Put the duck into the oven 3 minutes to

1 Garlic clove crushed

reheat, then slice into four. Add to the plate & decorate how

Seasoning

you would like to. Finish with pumpkin seed oil dressing. Deep fry the duck

Put all ingredients into a sandwich bag & seal. Place into a

crisp slice into four. Add this to the plate & finish with some

pot of simmering water for 35 minutes. Slice into 1cm slices.

fresh leaves to garnish. Enjoy!

37 37


GoWild Food Magazine March 2016

TUSCANY

Savour the taste of the Mediterranean, right here on your doorstep! Enjoy the finest Italian food in the picturesque village of Killaloe. Come to Tuscany Bistro for mouthwatering food, an intimate environment and friendly ambience

Killaloe is a must see during your visit Open: Tuesday - Sunday

All meals are freshly cooked from quality locally sourced produce Tuscany Castletroy

Tel: 061 333 444

Contact

Email: info@tuscany.ie Web: www.tuscany.ie Follow us on

38

Tuscany Killaloe

Tel: 061 376 888


Magazine

The Food Experience October 2016

The Big Interview

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

39


Magazine

The Food Experience October 2016

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

40

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 Thornton, and Enda McEvoy of Loam Restuarant, Galway, along with Jamie Simpson of the Culinary Vegetable Institute at the Chef’s Garden in Ohio. “It was great to end my time in Ireland with such a celebration of Irish food and food producers. It was pretty incredible over the course of my two years there how many more new food businesses were starting up. When I moved over, the Wild Atlantic Way was not really known, but by the end of my time there, the signs were up and I could see it all really coming together.” Currently living in Los Angeles, Jody is kept busy writing cookbooks, hosting culinary tours of Iceland, and keeping on top of the many other foodrelated projects she is involved in. She definitely plans to return to Ireland at some stage, and incredibly one of the the things she misses most about the country

Jody Eddy’s Food Stories Gubbeen

Gubbeen Farm, near the village

of Schull in West Cork, has stood on the edge of the ocean for six generations, each passing down the traditional practices of their ancestors to keep alive a thriving, self-sustaining farm. The current caretakers are Tom and Giana Ferguson and their children, Fingal and Clovisse. Between the four of them, there’s a cheese maker, charcuterie producer, gardener, and knife maker. Gubbeen’s products, such as Ireland’s first chorizo and a washed-rind cheese that has notes of bog, forest, and earthy mushrooms, are found in farmers’ markets and stores throughout Ireland. On a visit, you might sample a warming bowl of bean and sausage stew from the on-site smokehouse, featuring tender pork infused with the flavor of the Celtic Sea, which roars just beyond the farmhouse doors. Gubbeen, Schull, Co. Cork gubbeen.com


Magazine

The Food Experience October 2016

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

41


Magazine

The Food Experience October 2016

GoWild Food Magazine October 2016

Signature Chef

Falls Hotel&Spa Recipes by Head Chef Colm Chawke

O

ne of the finest spa hotels in Ireland, the Falls Hotel and Spa in Ennistymon, County Clare, is surrounded by 50 acres of grounds and has

Where do you source your produce? We are very lucky to be surrounded by wonderful local producers in Clare, whom we use as much as

wonderful riverside and woodland walks around the

possible. Some of our local suppliers include St Tola’s

property.

Goat’s Cheese, Roughan Butchers, C&M Foods and

The hotel is privately owned and managed by the

Celtic Salads.

McCarthy Family and you are always assured of a warm and friendly welcome when staying in the Falls

What do you think it is about Irish produce that appeals

Hotel and Spa.

to a global market?

The hotel facilities include 140 bedrooms, nine self-

Irish produce is probably the best in the world.

catering apartments, one large self-catering cottage,

Exports are up, with approximately 80% of what we

the Dylan Thomas Bar, the Cascades Restaurant,

produce being exported. The care and attention to

wedding and banqueting facilities, the Aqua and

detail that producers put into their food production

Fitness Leisure Club and River Spa.

and the high standards that are expected in the industry are known the world over. An enormous

Colm Chawke, Head Chef

amount of work has been put into keeping the

What brought you to work at the

years and we are now in a position where the quality

Falls Hotel? Having been the head chef at another hotel in Clare for seven years, I was ready for a change. The opportunity arose for the same position at The Falls Hotel. I applied, and I immediately felt a connection with the place. I was impressed with the beautiful Georgian building, the rich history it held and of course, the beautiful setting with the backdrop of the cascades. It is a family-run hotel and I was made feel very welcome. The property offers fantastic conference and banqueting facilities, a large restaurant and bar. There was huge scope for me to develop the catering and wedding business which is now paramount to the hotel.

Address:

42

Falls Hotel: Ennistymon, Co Clare, Ireland.

standards high and promoting it as such over the of Irish produce is renowned all over the world. What brings customers back to your restaurant again and again? I feel we provide a wide variety of dishes for our customers to choose from, we update our menu regularly and offer seasonal and fresh local ingredients. As well as the delicious food, our Cascades Restaurant offers beautiful views of the river and falls, we have attentive, friendly staff and offer good value for money. What advice would you give to aspiring young chefs? I would advise any young aspiring chefs to have a good work ethic, learn from your mentors and practice, practice, practice. Have a good attitude and be patient. It takes time to get to head chef level. Learn the basic cooking techniques and carry out your duties with a professional attitude.

Contact:

Tel: +353 (0)65 707 1004 Fax: +353 (0)65 707 1367. Email: reservations@fallshotel.ie


Magazine

The Food Experience October 2016

October 2016 GoWild Food Magazine

Slow roast tranche of pork belly, pork fillet and Tulla black pudding, with apple compote and a red-current jus Ingredients:

Method:

4oz of pork belly

Place the pork belly on a roasting tray. Half fill the tray with

4oz of pork fillet

vegetable stock and roughly chopped onion, carrot, garlic

3oz of Tulla black pudding

and leek. Cover with tin foil, cook on a high heat of 180

2oz of apple compote

degree for 30 minutes, then bring the temperature down to

2ozs of butternut squash

140 degrees and cook for a further two hours. When cooked,

2ozs of redcurrent jelly

place a weight on top (flat tray with a heavy pot on top) and

Sakura cress to garnish

leave to cool.

“Irish produce is probably the best in the world. Exports are up, with approximately 80% of what we produce being exported.�

Trim the pork steak and cut into four pieces, slice the pudding. To make the apple compote, stew peeled apples and puree. Peel a half butternut squash and boil. When cooked, strain, season and add a little cream. For the redcurrant jus, add one tablespoon of redcurrant to 4oz of gravy and reduce by half. Cut the pork belly to the required size, pan fry the three meats and assemble together on the plate. Garnish with the apple, butternut squash sauce and cress.

43


Magazine

The Food Experience October 2016

Food Focus ¥ Tasting Tour of Galway’s Culinary Hot Spots A Franco-Irish food and wine lover who is originally from Wicklow, Sheena Dignam grew up in the Loire valley, where she studied culinary arts and wine. Having spent over 15 years in the food industry, her passion has led her to launch Galway Food Tours.

R

ecommended by the Wild

some of the city’s best known and

of Guinness or Irish coffees,

Atlantic Way McKenna’s

secret food haunts.

and get the chance to practice

Guide 2016 and the Lonely

their ‘cúpla focal’ on the local

Planet Guide 2016, Galway Food

the Galway Market and visits

Tours is a two hour culinary

to award-winning restaurants

walking tour of the city.

and cafes. The tours run all year

Connemara and Aran Island Food

round from Thursday to Sunday

Tour includes flights to Aran,

with a maximum of 15 people per

lunch, food and drinks from five

group.

producers, a walking tour and bus

During the tour, Sheena and her group meet artisan producers and

characters. Away from city life, the

sample their products, while she

“For me, what makes Galway so

shares her love for good food as

special is the local producers, and

Way out of Galway, Sheena guides

well as insider tips.

the best thing about the market is

the tour to an abalone farm to

ticket. Taking the Wild Atlantic

The tour meanders through

the diversity from cheese to sushi,

sample produce from this most

the city visiting cheesemakers,

oysters to curry stews, doughnuts

unique of shellfish.

baristas, bakers, speciality food

to falafels. But especially it has

shops, historic pubs and street

such a great atmosphere. The

largest of the Aran Islands, a

food stalls, with Sheena pointing

traders are such great craic and

mere eight minute flight away, to

out interesting architecture and

are hugely talented,” Sheena

meet a goat’s cheese producer and

touching a little on local history

enthuses.

an independent craft brewery,

along the way. Her Around the Marketplace

44

The tour includes a trip to

The Galway and Connemara Food and Drink Tour incorporates

Then it’s off to Inis Mór, the

stopping along the way for lunch and home-baked cakes.

tour gives foodies the chance

a two hour culinary walking tour

to try all kinds of local produce

of the city, before heading for the

from oysters to cheese, sushi to

wonderful scenery of Connemara

crab and doughnuts to strawberry

where the tour stops off at a

tarts. Galway’s famous food

number of the region’s best

E: galwayfoodtours@gmail.com

culture is explored over a

pubs. Tourists can sample locally

P: 353 86 7332885

morning and Sheena takes in

produced craft beer, creamy pints

W: www.galwayfoodtours.com

Contact:


Delicious Food, Cosy Pub, Warm Welcome at Kilshanny House

K

ilshanny House is synonymous with its Burren Béilíní, derived from the Gaelic meaning ‘liCle meal’.

Mary creates these delicate, bite-sized tastes of the Wild AtlanJc Way using handharvested AtlanJc seaweed, locally smoked salmon, trout, mackerel and goat’s cheese. Indulge your senses, from the smell of Aidan’s freshly home-made brown bread to the taste of the ocean on your tongue. Savour Kilshanny lamb or fillet of salmon with organic wine or a craO beer. The trilogy of Burren smoked fish skillfully interwoven with herbs from the garden

Est 1962

is a sheer delight, then finish with one of Mary’s home-baked sweet treats!

Come to the waters edge

Creative Designers for Go Wild Tourism Magazine

Come to the waters edge

Creative Web, Brand & Print Design

Come to the waters edge

Why Brainstorm? We see each project, regardless of size, as a partnership with your business. It’s our mission to provide you with the best tools to help you reach and engage with your customers and take your business to the next level.

Sales

Enquiries

Web

Danny: 087 232 6762

Email: info@brainstorm.ie

www.brainstorm.ie

Robert: 087 446 7007

Office: 061 748 278

Book now call: 091 592444 www.padraicinsrestaurant.com

email: padraicins@eircom.net


Magazine

The Food Experience October 2016

GoWild Food Magazine March 2016

Food Focus Dingle Food Festival

O

ver 10,000 visitors from home

profit event aims to showcase the

town will be invited to stop and sing

and abroad are expected to

incredible food and the genuine

Happy Birthday to the festival.

flock to the tenth annual Dingle

hospitality that Dingle and West Kerry has to offer, while supporting

will host a pop-up Drinks Academy,

delights, great value entertainment,

local food producers, restaurants

with various wine master classes

unique atmosphere and spectacular

and cafes. The festival’s famous

taking place. The Dingle Distillery

scenery.

Taste Trail offers culinary delights

will host a gin master class and two

in over 60 locations throughout

whiskey master classes, while a craft

from Friday, September 30 to

the town and will be showcasing

beer and cider mini-fest takes place

Sunday, October 2, 2016, has

the best of local produce. Try some

in Nellifeds, Geaney’s and Kennedy’s

something for everyone, including

Dingle Bay crabmeat in the Dingle

pubs.

food workshops, cookery demos, art

Bay Hotel or join Derry Clarke for

trails, whiskey and wine tasting,

his Dingle mutton pies in Liam

expert chefs from home and abroad,

the Blás na hÉireann Food Awards

O’Neill’s Art Studio. The Charthouse

will take place in Benners Hotel. Join

and a full line-up for children. Voted

restaurant is offering Dingle Gin

Nevin Maguire from McNean House,

Ireland’s Best Foodie Town, Dingle

cured tuna, while Murphy’s Ice

Jess Murphy from Kai in Galway,

is renowned for its restaurants,

Cream will be celebrating with a

Merrilees Parker from pinkfood.co.uk,

most of which offer excellent local

champagne sorbet. At 1pm on both

Takashi Miyazaki from Miyazaki

seafood. This annual not-for-

Saturday and Sunday, the entire

Cork, and Dingle’s own Jean-Marie

The festival, which takes place

46

Dingle’s famous pub, Dick Mack’s

Food Festival in search of culinary

Cookery demonstrations with


Magazine

The Food Experience October 2016

March 2016 GoWild Food Magazine

Vaireaux from Out of The Blue. ‘Coffee with the Master Chefs’ is an unique opportunity to join Master

the best food and drink products in

topics like Food as Medicine: Making

Ireland will pass

Herbal remedies with Juli Malone;

through the final judging stage,

Finding and Cooking Foraged Delights

Chefs from the around the world

and the winners presented with

With Darach Ó Murchú; Learn to

discussing the past ten years of

their awards. More information at

Ferment With Val O’Connor, and

Irish food and where they see food

www.irishfoodawards.com

Managing Your Herb Garden for your

trends moving in the next ten years.

This will all take place amid

Kitchen. Back by popular demand,

From the Celtic Tiger repatriation

a huge Farmer’s Market which

the Great Daingean Uí Chúis Bake-

of Irish chefs and the farm-to-table

takes over the main thoroughfare

off takes place again in the Marquee

movement to international street

of the town, food-themed visual

at Dick Mack’s Yard. This is a baking

foods and home meal replacement,

arts displays, street entertainment

competition for men and boys only,

a host of chefs including Michelin

and lots more. An extensive, free

with guest celebrity judges and loads

2-star chef, Max Fischer will discuss

programme of children’s food-

of delicious chocolate cakes and prizes

it all.

themed entertainment will also take

for the winners.

A key highlight of the weekend will be the final judging of the prestigious Blas na hEireann Irish Food Awards, where over 500 of

place in several venues throughout the town. The range of workshops on offer during this year’s Festival include

For more information, go to www. dinglefood.com or check out www. facebook.com/pages/Dingle-Food

47 47


Magazine

The Food Experience October 2016

Food Heroes ¥ Galway food champion Jacinta Dalton cooking at the Connemara Mussel Festival alongside JP McMahon and his daughter Heather McMahon. Photo supplied by Aoife Herriot Photography.

Gastronomic Galway with Jacinta Dalton G

alway food champion Jacinta

a food tourism destination, which

Dalton talks about her passion

she does in a voluntary capacity.

for promoting the West of Ireland

A lecturer in Food and Beverage

She is passionate about Irish food, and the promotion of local

as a food tourism destination and

Management at the College of

ingredients, and is an ardent

her strong belief in the strength of

Tourism and Arts at the Galway

supporter of local food producers

Ireland’s food tourism product.

Mayo Institute of Technology

and businesses.

(GMIT), Jacinta is helping to

“I have a very strong belief in

educate the next generation of

the strength of our food tourism,

and cheese festival in France was

food producers in Ireland. She co-

and people are blown away by our

a brave move for Fáilte Ireland

founded The Foodie Forum, which

food when we take it to Europe,

food champion Jacinta Dalton, but

is now in its second year, and is

which we have done twice this

it was one she realised had paid

heavily involved in the Galway for

year. We brought Connemara

off when she saw people queueing

European Region of Gastronomy

smoked salmon and mussels,

up at the Irish stands.

2018 project.

oysters, goats cheese from the

Bringing Irish cheese to a wine

She has been a food champion

Aran Islands and Connemara

Wild Atlantic Way who is not

for the past three years, and was

lamb and pork. People go mad

connected to a commercial entity,

delighted to be asked by Fáilte

for our seafood and oysters

Jacinta is hugely passionate about

Ireland to continue in her role as

when we bring them abroad. We

promoting the West of Ireland as

food tourism ambassador for the

don’t shout enough about the

The only food champion on the

48

next three years.


Magazine

The Food Experience October 2016

March 2016 GoWild Food Magazine

wonderful produce we have, we’re a little bit shy.” Jacinta was selected by Galway

sectors. While the designation is for the

Tourism and Arts, Cormac Handy and Colin Gilligan, organised the

year 2018 which will comprise of

first FoodieForum, which has

County Council for a recent trip

a year-long programme of events

since become an annual event in

to France, along with a number of

of all types — from support

Galway.

artisan food producers, with the

to businesses and community

“In recent years there has

objective of marketing Galway as

celebration to conferences and

been a huge wave of activity

a food tourism destination.

symposia — Jacinta points out

on the food front in Ireland

that work is already underway to

and particularly in Galway. As

cheese to a wine and cheese

“It’s a brave move bringing

deliver projects that will support

lecturers and practitioners in the

festival in France, but our cheese

the key focus areas and have a

industry, we are excited about

is very popular. It was interesting

lasting legacy.

this and very passionate about

seeing the French people lining

“This is an incredible

educating people about food and

up at the Irish stands. The

opportunity to profile not only

food trends and the economic

Germans and French come to the

Galway and the West, but all of

benefits of supporting this new

West of Ireland for fishing and

Ireland. There is still the belief

wave. We have so many food

hiking holidays, so many of them

in some places that we are only

producers on our doorstep and

already know about our food.”

famous for our Guinness, and we

the FoodieForum showcases the

need to change that.”

incredible range of local produce,”

When European tourists come to Ireland, they expect to see

Growing up in her parent’s B&B

she comments.

an abundance of locally fished

in the pretty village of Oughterard

seafood on the menus, but Jacinta

at the edge of the Connemara

that take place during the

says this is sadly not always the

region, the importance of eating

FoodieForum include workshops,

case, apart from the finer dining

good, simple, homegrown food

demonstrations, debates and

restaurants. While there are some

was instilled in Jacinta. She

master classes with leading local

great restaurants along the Wild

studied in the then Regional

and internationally recognised

Atlantic Way, Jacinta says it’s a

Technical College (RTC), now the

chefs.

challenge to try to encourage all

GMIT where she is back teaching

restaurants and food businesses

today, before travelling for a

it comes to excellent restaurants,

to use local produce.

number of years.

Jacinta points out, including

In July, Galway was officially

“The interest in food is very

The wide range of activities

Galway is spoilt for choice when

two of Ireland’s Michelin Star

awarded a European Region

natural to me, but it became

of Gastronomy 2018, the first

really important when I had my

region in Ireland to receive this

own daughter 12 years ago. I feel

restaurants in Galway, it’s very

designation. The award provides

we are not doing enough to teach

difficult to get around to them all

Galway with a unique opportunity

children from a young age about

on a regular basis. The Twelve

to build on the strong reputation

the food they are eating and

Hotel in Barna is one of my

and excellent name it has as a

where it comes from, so many

personal favourites, with the Pins

tourist destination, by building its

kids think everything comes from

gastro pub downstairs and West

profile further nationally and very

a carton or plastic bag. You need

restaurant upstairs. Places like

importantly, internationally.

to make it fun for kids and let

Ard Bia, Kai, Loam, Aniar and

them get stuck in, education does

Cava are all doing exceptional

the bid to secure this designation

not have to be in the classroom.

food. John McKenna has described

along with Cait Noone, Head of

The Dough Bros in Galway, for

Galway as the “food capital of

the College of Tourism and Arts,

example, are showing children

Ireland.” We’re not into fine

Galway City and County Councils

that pizza does not have to be

dining in Galway typically, we

and a wide range of other

junk food.”

like really good affordable food.”

Jacinta was heavily involved in

stakeholders from the public, private, community and voluntary

restaurants, Loam and Aniar. “I have so many favourite

In 2012, Jacinta and her fellow lecturers at the College of

49 49


Magazine

The Food Experience October 2016

Dunmore House Hotel&Restaurant Executive Chef and Co-owner Carol Barrett

C

West Cork

arol and Richard Barrett and their team at

looking afresh at what we have on our doorstep, and

the wonderful Dunmore House Hotel, perched

now that it’s packaged as a tourism destination, it

above the Atlantic Ocean at Clonakilty Bay,

means we are well up the list of ‘go to’ stop-overs on

West Cork, are as passionate about their food as they

that wonderful journey,” Carol remarks.

are about their heritage and their 4 Star modern country house and golf course.

Bespoke weddings are hugely popular at the Dunmore House Hotel where their wedding business is built on

‘We are a third generation family business, and many

recommendations.

of our dishes are reminiscent and representative of the lush countryside of West Cork that has yielded

“Couples recommend us all the time and that’s the

up spectacular fresh food throughout generations.

best compliment they can pay us. Each menu is

In fact, you could call Dunmore House Hotel a

designed to suit the couple’s own preferences, and

food destination – so many people pop in to enjoy

the ‘can do’ attitude of our hospitality team and

our ever-changing menus, while appreciating the

experienced chefs is, I’m glad to say, very gratifying.

uninterrupted view of the Atlantic Ocean from our

The weddings don’t stop on the wedding day either —

Sea Terrace, bars, or the exclusive Adrift Restaurant,”

couples come back to us again and again and there are

says Carol Barrett, Executive Chef and Co-owner of

great celebrations when their babies come along and

the 40-bed Dunmore House Hotel.

they are introduced to the place where it all started.” Carol started her career in the hotel business as a

With seafood delivered daily from the sea below the

very young girl, working beside her parents Derry

hotel, farm-reared meats and poultry from their

and Mary O’Donovan. There was always a strong

neighbours, and a plethora of artisan food producers

work ethic in the O’Donovan house, and her parents

located in the West Cork area, Carol and her staff take

instilled a great pride of place in their children.

great pride in their fresh and creative dishes, served

“My husband Richard and I now own the hotel

with a genuine welcome.

and when it’s your own business, there’s that determination to be the best you can be, and I hope it

“Whether it’s a casual lunch in the bar after a

shows. It’s a labour of love and we are always looking

game of golf at our nine-hole golf course, a family

at ways to improve. That said, with an eye to future

reunion in the restaurant or a corporate lunch in our

best practice in the hospitality business, our son

350-delegate Ocean Suite, the customer is indeed King

Peter is studying at the International Hotel School in

here, and high standards in hospitality are de rigueur.

Lausanne, Switzerland,” says Carol.

The Wild Atlantic Way concept has meant that we are Read more online at www.gowildmagazine.com

Dunmore House Hotel, Restaurant & Golf Course Clonakilty Bay West Cork.

50

Contact:

T: 353 (0) 23 8833352 E: enq@dunmorehousehotel.ie W. www.dunmorehousehotel.ie


Magazine

The Food Experience October 2016

Third Generation: Carol Barrett, Executive Chef at Dunmore House Hotel, pictured in the restaurant kitchen with her father, Derry O’Donovan .

Farm to Fork: Prime cuts from local suppliers, twinned with crisp salads and fresh West Cork vegetables – who could ask for anything more?

Destination Dunmore: An aerial view of the spectacular 4star Dunmore House Hotel, Restaurant & Golf Course, Clonakilty Bay, West Cork.

51


Galway Oyster Festival ‘One of Greatest Shows on Earth’

W

52

hen 34 guests sat down to

harvest (in season from September –

a feast of dozens of oysters

April). The festival was the brainchild

in September 1954 at the first ever

of Brian Collins, Manager of the

Galway International Oyster and

then Great Southern Hotel (now The

Seafood Festival banquet, they could

Meyrick Hotel) who wanted to extend

never have envisaged that the event

the tourist season into September.

would become one of the biggest on

It was originally organised in

Ireland’s social calendar, drawing

conjunction with Paddy Burke’s Bar in

more than 20,000 visitors a year.

Clarenbridge, but moved into the city

Now the oldest oyster festival in the

centre in the 80’s.

world, the event has been described

Growing ever since, the Irish and

by the Sunday Times as “one of the 12

World Oyster Opening or ‘shucking’

greatest shows on earth” and listed in

Championships are held during

the AA Travel Guide as one of Europe’s

the festival, as well as top class

Seven Best Festivals. There are very

entertainment, street parades, seafood

few other festival banquets where you

trails, celebrated hospitality, the start

will find thousands of guests standing

of many new friendships, flowing

in their chairs (and some on the

champagne and of course, rich,

tables) waving their napkins in the air

creamy Irish stout.

as the merriment begins.

Every year, people from all over the

The Galway International Oyster

world descend on Galway city to

and Seafood Festival is held on the

sample the world famous oysters of

very last weekend in September to

Galway Bay and the legendary craic

celebrate Galway’s rich annual oyster

of the West of Ireland. A feast of live

entertainment, gourmet food, fine wine and oysters and Guinness are enjoyed by all. Over the four days, the festival hosts an annual beauty contest to select the Festival Pearl, a Mardi Gras party with champagne, a Guinness and oyster reception, an afternoon marquee reception and the grand finale, the Gala Ball. Guests have included director John Huston, actor Bob Hope, golfer Christy O’Connor JR, well known chefs such as Richard Corrigan, Clodagh McKenna and Martin Shanahan, Irish rugby hero Brian O’Driscoll, the current President of Ireland, Michael D. Higgins and many more. Celebrating its 62nd birthday this year, the 2016 festivities begin on Friday, September 23 with the National Oyster Opening Championships, followed by the opening night party. On Saturday, September 24, the lively


Galway Oyster Festival Parade will weave its way through the city’s narrow medieval streets to the festival marquee. The highly competitive World Oyster Opening Championship kicks off at 2pm with oyster openers from all over the world vying for the title currently held by Estonia’s Anti Lipek. The festival marquee will be heaving, with live music and dancing all through the day. That night, masked revelers will party the night away at the Masquerade Mardi Gras Ball which includes a full course meal, live entertainment, drinks and plenty of craic. The final day of festivities on Sunday, September 25 is a family day featuring musical performances, live cooking demos, and plenty of entertainment for children in the marquee throughout the day. Kids under 12 go free. For further information, go to www. galwayoysterfest.com or contact the festival team on +353 91 394637 or at

Clarinbridge Oyster Festival The Clarinbridge Oyster Festival, also celebrating its 62nd anniversary this

year, is another hugely popular event on the Irish social calendar. The Festival is a celebration of the native oyster, of the history of this beautiful village and of the energy of a vibrant, modern community respecting tradition. The 2016 Oyster Gala Celebration took place on Saturday, September 12 at the festival marquee on the banks of the River Clarin from 4.30pm till late.

THE GALWAY INTERNATIONAL OYSTER AND SEAFOOD FESTIVAL IS HELD ON THE VERY LAST WEEKEND IN SEPTEMBER TO CELEBRATE GALWAY’S RICH ANNUAL OYSTER HARVEST

info@galwayoysterfestival.com

53


Magazine

The Food Experience October 2016

FoodSnippets

Wild Atlantic Way Autumn Campaign Launched

A

new autumn campaign for the Wild Atlantic Way urges domestic tourists to switch off their phones,

along the Wild Atlantic Way •

ignore all their emails and truly get away from it all with a break along the world’s longest defined coastal route.

Develop a longer season – drive a greater frequency of short breaks in the Autumn season

Achieve a greater regional spread along the route with the campaign particularly encouraging Irish people to consider somewhere new on the Wild

The €1m ‘Embrace the Wild Atlantic Way of Life’

Atlantic Way.

campaign runs for four weeks from September 12 across national and local radio, outdoor, online and

Speaking about the importance of the campaign

through social media channels.

for developing tourism along the West coast in the

Fáilte Ireland’s Director of Marketing, Noel John

shoulder season, Fáilte Ireland’s Head of the Wild

McLoughlin said:“While the Wild Atlantic Way has

Atlantic Way, Fiona Monaghan stressed:

been a huge success internationally and domestically,

“The Wild Atlantic Way has been incredibly popular

we need to continually invest to grow the strength

with the domestic audience and we believe there is

of our brands. With this campaign, we are building

great potential to grow activity outside of the summer

meaningful awareness of the Wild Atlantic Way

season. We have been working with hundreds of

beyond just name and logo recognition to motivate the

businesses along the route — who have traditionally

domestic market to take short breaks along the route

experienced a short tourism season — to help them

from September to October.”

become ‘autumn-ready’ and grow their trading season. With an emphasis on some of the quieter places, this

54

The overall aims of the Autumn campaign are to:

campaign will help us boost visitor traffic all along the

route and especially beyond the usual hotspots.”

Encourage more Irish people to take short breaks


FEATU RED

FOOD SU ppliers Kelly Oysters The difference is in the taste QUALIT Y PRODUCTS SINCE 1950 For over 60 years, the Kelly family have been harvesting oysters from a small inlet on Galway Bay Ireland. The perfect combination of pristine seas and clean, fresh water provides the ideal habitat for oysters to feed and thrive. The oysters produced by the Kelly family have been sescribed by top chefs as “the best flavoured in the world”. The demand for Kelly Oysters is high, but it is testament to the family’s stewardship of their oyster beds that there is a sustainable supply without the need to farm intensively. Address: Aisling, Tyrone, Kilcolgan, Co.Galway, Ireland Contact: Tel: 00 353 (0)91 796120 | Fax: 00 353 (0)91 796720 Email: kellyoys ters@eircom.net | Web: www.kellyoysters.com

Dawn Meats SERVING IRISH HOSPITALITY TRADE Dawn Meats Foodservice is a nationwide, foodservice end-user brand directly servicing the Irish hospitality trade with meat from our own factories. With regards to beef which is our biggest seller and what we are famous for, it all begins with our relationship on the ground with local farmers and their produce. Dawn Meats has factories in Cork, Waterford, Laois and Mayo and works closely with over 20,000 farmers nationwide. This allows us to handpick the best cattle regionally which means that not only can we offer meat with local provenance, we can do it on a national basis. Once we have hand-selected the best carcasses based on their marbling, we take great care to ensure we mature them in the best way to

maximise their tenderness. Our matured beef is then butchered by our vastly experienced team of butchers, before being delivered to the customer. To name but a few, some of our customers along the Wild Atlantic way include Sheen Falls, The Park Hotel in Kenmare, Ashford Castle, The Castlecourt Hotel and Westport Plaza in Mayo.

55


Magazine

The Food Experience October 2016

Kilronan Castle Estate&Spa

Signature Chef

Recipe by Executive Chef David Porter

O

ne of Ireland’s most luxurious castle hotels, Kilronan Castle Estate and Spa, Co. Roscommon, is the ancestral home of the

Tennison family and the legendary Colonel King

which echo the sophisticated surroundings. Here, memorable nights and perfect get-togethers seem to come naturally.

Tennison.

What inspired you to work in the food industry?

This secluded 19th century hotel is majestically set on

at the age of 16, I knew I wanted to work in a kitchen.

the shores of Lough Meelagh, surrounded by over 40 acres of breathing Irish scenery, lush green pastures, ancient forests and historical points of interest. The estate boasts a world class spa and leisure centre for guests to relax and unwind.

“My interest in food and local produce started early I don’t come to work, clock on and clock off and think about the money. I have been very lucky that I have found a career that I am very passionate about.” What brought you to work at Kilronan Castle?

Named after the first President of Ireland who was born in Roscommon, the 2 AA Rosette award winning Douglas Hyde Restaurant is the hotel’s iconic dining room. Created to inspire the senses – with mouthwatering dishes exquisitely presented, rich wood paneling on the walls, splendid chandeliers and rich, gold curtains – the combination offers a unique dining experience. It is all complemented by a classic, tempting menu, attentive service and the culinary team’s confident way with fine Irish ingredients,

I moved from Australia to Ireland over two years with my Irish wife. I saw Kilronan as a great opportunity to showcase my talents and help drive the team’s vision of Kilronan Castle forward. What is it that brings customers back to your restaurant time after time? Consistency, creativity and giving the customer an incredible dining experience. How do you feel Irish cuisine is faring compared to the rest of the world? I feel Ireland has made major headway in recent years. More chefs have gone abroad and brought back with them a wealth of multicultural experience providing customers with some of the best food in Europe. What is your favourite kind of food, and what dish do you like to order when you dine out? Fish, seafood, especially lobster, in fact anything that comes from the Atlantic Ocean.

Read more online at www.gowildmagazine.com

David Porter, Executive Head Chef

Address:

56

Kilronan Castle Estate & Spa, Ballyfarnon, Boyle, Co. Roscommon

Contact:

T: +353 (0) 71 9618000 E: enquiries@kilronancastle.ie Web: www.kilronancastle.ie


Magazine

The Food Experience October 2016

Halibut in Comté Crust with Fresh Cepe Mushrooms and Butter Sauce

SERVES 4

Choose wild day boat caught halibut, it is tastier and more eco friendly. In season, I use fresh Cepe mushrooms and also make a simple butter sauce to show them off. Get your fishmonger to keep the fish bones and try a roasted fish jus as we do in the 2 AA Rosette Douglas Hyde Restaurant. SERVES 4

Comté Crust:

Method:

Ingredients

In a heavy-based pot, combine the milk, studded onion,

1kg breadcrumbs

thyme, garlic and cheese skin and bring to the simmer.

1kg melted butter — NOT HOT

Leave to steep for 20 minutes.

500 grams finely grated Comté cheese

Blanch, refresh and drain the cauliflower.

50 grams thyme leaves

In a heavy-based pot, make a white roux with the flour and

50 grams finely chopped and washed parsley leaves

butter, gradually add the milk once it is strained. Whisking

Sea salt

continually until it has come to the boil, simmer for 25 mins

Ground black pepper

with a cartouche. Remove from the heat and whisk in 70% of the cheeses, season and whisk in the egg yolks.

Method

Lay the tender cauliflower on the baking trays and cover

In a large bowl, combine the Ingredients and work gently

generously with the cheese sauce, cover with the remaining

into a dough-like consistency. Place in the fridge for 20

cheese, cook until perfectly crusted at 180c.

minutes, then roll between silicone paper and cut to size of fish portions.

Sweet Garlic Puree Ingredients

Cauliflower cheese

500g whole trimmed garlic cloves

Ingredients

1.5 litres cream

2 kg cauliflower

Salt and white pepper

200g flour 200g butter

Method

2 litres milk

In small pot, add the garlic and cold water. Bring to the

1 studded onion

simmer for five minutes and then drain the water and repeat

10 garlic cloves – bruised

two more times until the garlic is just about cooked. Now

5 sprigs of thyme

add the cream and reduce by half. Blend to a smooth paste

100g parmesan skin

and season to taste.

300g grated Comté cheese 20ml truffle oil 200g grated parmesan Sea salt and ground pepper 6 egg yolks

57


Magazine

The Food Experience October 2016

Signature Chef

Beara Coast Hotel Recipes by Chef Owner Mark Johnston

Head Chef-Owner, Mark Johnston

T

he Beara Coast Hotel is a Four Star hotel located on the waterfront in the town of Castletownbere, nestled at the heart of the

spectacular Beara peninsula in West Cork. Guests are guaranteed a luxurious and friendly stay at the Beara Coast Hotel which was completely renovated in 2015, and prides itself on providing friendly and efficient service. The choice of dining experiences at the Beara Coast includes the Arches Bar, the Coastal Restaurant and the Berehaven Suite.

What makes your restaurant unique? The restaurant is ideally situated on the water only

What brought you to work at the Beara Coast Hotel?

a couple of hundred metres from the harbour so has

We (myself and co-owner Mark Golden) were

a consistent supply of freshly caught fish. There is

actively seeking to buy our own hotel as we had

a myriad of local artisan producers close by so we

been leasing our previous hotel. Having trawled

have no shortage of excellent, fresh, local produce.

online in search of a suitable property, we drove

This allows us to showcase the best of local and Irish

to Castletownbere where we found the dilapidated

produce.

Cametringane Hotel and decided that it had to be ours. We entered partnership with the directors of

Can you source good produce locally?

Fastfish ltd. form Castletownbere and here we are

The Beara Peninsula and surrounding areas of

today. The hotel is located right on the waterfront,

West Cork and Kerry have a wealth of local artisan

looking across at the busy port, the church and the

producers supplying top quality products for the local

mountains — even on a miserable day, the scenery is

area and markets throughout Ireland.

simply breath-taking. What do you think the future holds for the Irish food What dining options does the hotel offer? We offer two dining experiences here at the hotel.

industry? The future of the Irish food market is the brightest

Arches Bar offers an a la carte menu to suit all palates

it has been for years as everyone is going back to

from fresh fish to pastas and burgers, which is

pre-Celtic Tiger traditions and making produce

available daily from 11.30am and we also offer a three

the good old-fashioned way. Pride in produce has

course set menu for €25.00 in the bar each evening

been restored, with many more people becoming

from 6pm. Our Coastal Restaurant offers a relaxed,

ambassadors for the industry. The shortage of trained

fine dining experience with the emphasis on local

chefs in Ireland, combined with Brexit, may slow the

produce such as Milleens Cheese, locally caught fish

advancement of the industry down slightly, but as

and Skeaghanore duck, to name but a few. The a la

long as quality, passion and pride are kept up, then it

carte menu offers mains from €20.00 and table d’hote

should have no major effect on the industry.

offering for €39.50. Read more online at www.gowildmagazine.com

Address:

58

Beara Coast Hotel, Cametringane Point, Castletown Bearhaven, Cork.

Contact:

Tel: 353 (0) 27 71446 E: reception@bearacoast.com W: www.bearacoast.com


Magazine

The Food Experience October 2016

Curry Roasted Monkfish with Spring Onion Risotto and Lemon Beurre Blanc Ingredients:

Method:

Monkfish

Pre heat the oven to 180c

200g Piece of monkfish

Heat up a large frying pan with a little oil

Lemon pepper

Roll the monkfish piece in a little lemon pepper and curry powder

Curry powder Oil for frying

Seal in the pan until golden brown

Place on a tray and roast in the oven for about 15-18 minutes until the fish is cooked

Risotto 200g arborio rice

In a medium sized pot, sauté the shallots until soft

4 shallots finely diced

Add one third of the stock and stir until absorbed

50g butter

Repeat this until all the stock is gone and the rice is cooked

600ml vegetable stock 8 Spring onions (chopped)

Add in the spring onion, lemon zest and juice and the cream and stir.

2 lemons, juice and zest Salt and pepper 100mls of Cream

Beurre Blanc Method: •

saucepan over moderate heat until the liquid is syrupy

Beurre Blanc

and reduced to 2-3 tablespoons, about five minutes

¼ cup dry white wine ¼ cup white-wine vinegar

• •

Reduce heat to moderately low and add a few tablespoons of butter, whisking constantly

¼ teaspoon salt 1/8 teaspoon white pepper, or to taste

Add the cream, salt and white pepper and boil for one minute

2 tablespoons finely chopped shallot 1/3 cup heavy cream

Boil the wine, vinegar and shallots in a 2-3 quart heavy

Add remaining butter, a few pieces at a time, whisking

2 sticks (1 cup) unsalted butter, cut into tablespoon-size

constantly and adding new pieces before previous ones

pieces and chilled

have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture. •

“The future of the Irish food market is the brightest it has been for years as everyone is going back to pre-Celtic Tiger traditions and making produce the good old-fashioned way.”

Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a sauceboat, pressing on and then discarding shallots

Serve immediately.

59


Magazine

The Food Experience October 2016

TexasSteakout From then to now

T

he Texas Steakout is without a doubt one of the

restaurant in the heart of Limerick City during a

most established and appreciated restaurants

time where dining out certainly wasn’t popular was

in Limerick. We sat down with Margret Enright and

a daring move, but indeed a move that captures

the team who established the Steakout to learn more

the essence of the Steakout; taking a good idea

about the restaurants history and how exactly it

and making it work. ‘’We never relented on quality

came to be one of Limerick’s finest eateries.

and service. It wasn’t a case of it can’t be done, it’s always been it will be done.’’ The team at the

The Texas Steakout Restaurant is located in the

Texas Steakout pulled out all the stops to ensure

basement of 116 O’Connell Street, a gorgeous setting

the restaurant would become well known and

for a restaurant with original stone brickwork giving

loved. Staying with the Texas theme of the antique

that warm homely feel, accompanied by an age-old

ornaments every table was covered with classic

fireplace. You can sense the character of the setting

American chequered tablecloths while each waitress

the second you walk through the doors. Although the

dressed head to toe as an American cowgirl. Limerick

inviting atmosphere and the mouth-watering menu

had no other place like it at the time and it was most

selections is something you come to expect from the

definitely a drastic step away from the norm but it

Texas Steakout a lot of work has gone into making

simply added to the already endearing nature of the

the Texas Steakout what it is today.

restaurant and began to draw the crowds. It is safe to say that the Steakout did everything they could to

The Texas Steakout first opened in 1989 as a much

build their customer numbers, ‘’We even had a float

smaller restaurant that seated just sixty customers.

in the St. Paddy’s Day parade too just to promote

The team at the Steakout wanted to be sure that they

ourselves and be out there. We also brought a fake

were bringing something new and different to the

life sized stuffed buffalo and planked him outside the

restaurant scene in the region and with that idea in

door, it was all to get the place recognised.’’

mind they decided to open a Texan themed steak house.

After years of grafting to build their customer

‘’What was really different about the Steakout was

base during the harsh time of a recession all of

that obviously we had a theme. We were serving

the hardwork began to pay off and work began on

really hearty American style dinners, so at the time

the first of the Texas Steakout’s many extensions

there was nothing like it.” Along with the Texan

throughout the years.

themed menu options was the great attention

There will soon be an unveiling of yet another

to theme incorporated into the décor. Once the

extension as they expand the underground

theme was decided the hunt for memorabilia

establishment even further along O’Connell street to

commenced and all of the charming Texan figures

meet the amount of customers looking to experience

and ornaments that are in the restaurant today have

the delights that the Texas Steakout has to offer.

adorned the walls since 1989. The Steakout now seats 280 people in a gorgeous The decision to open such a unique style of

60

relaxed eating environment. The Steakout prides


Magazine

The Food Experience October 2016

themselves on their devoted and dedicated staff as well as the food that is served each and every day. The menu at the Steakout is bursting with variety, ranging from he highest quality steaks to Mexican dishes, speciality chicken dishes and vegetarian options. When you dine at the Texas Steakout you are ensured to enjoy a substantial meal just as if it were from your own kitchen at home, with fresh produce being prepared every day. ‘’We pride ourselves in saying that we don’t even have a can opener. Every soup and every sauce is made from scratch, with the vegetables coming in the door every single day.’‘ The Texas Steakout is renowned for it’s glorious food and attention to service and detail and that is indeed all because of the loyal and dedicated staff. ‘’We’ve had changes but our core chefs are still here, they are irreplaceable. The ribs you’ll eat today are the very same ribs you would have ate in 1989, with the very same recipe. I think it’s that consistency and variety on the menu that are vital. There are dishes on the menu since we opened and we just cannot take them off. We even tried taking them away at one point and people wanted it all back.’’ The team at the Texas Steakout have an extremely high regard for every staff member working in the restaurant, both front of house and behind the scenes in the kitchen. Although the staff are vital to the Steakout it was imperative to note during our chat that the customers are what makes the Texas Steakout what a success it is today. ‘’Of course the customers are so valuable, they’re our audience and that’s what its all about. All along it has been a family restaurant. We would see people going out together in the restaurant who got engaged, married, would then come in with their kids, and now their kids have had kids who come in. So thankfully we’ve managed to keep each generation coming back to us for more.”

There are a lot of exciting things on the horizon for the Texas Steakout, it is clear that the team at the Steakout are continuously wanting to improve every aspect of the restaurant and to keep evolving as social and eating trends advance. ‘’What I love is that we have the ability to adapt. I’m so proud of the fact that we adapted to recessions, menus, eating habits. We can adapt and still be on top.’’ As a parting note we were once again brought back to discussing the restaurant’s customer base and how every single member of staff holds it in such high esteem. “I would like our customers to know of the value we have for them and the huge thanks and respect for our staff too. We’re not the Texas Steakout, we provide the wheels and everyone else drives the car.” The Texas Steakout 116 O’Connell Street, Limerick Opening Hours: Monday- Saturday 12pm – 10:30pm Sunday 12:30pm – 10:00pm Bookings available by phone at 061 414 440 Or online at www.texassteakout.com Article courtesy of Fusion Magazine Words – Cornelia O’Riordan

Images – Tarmo Tulit

61


Y O U R PA RT N E R I N M E AT E X C E L L E N C E

Contact us on: Dublin: 01-4508399 Nationwide: 051-295295

www.dawnmeats.com

foodservicesales@dawnmeats.com

Profile for Go Wild Magazine

Go Wild Magazine, The Food Experience issue 6  

Go Wild Magazine, The Food Experience brings you the reader the very best of the Wild Atlantic way food offerings from some of the best chef...

Go Wild Magazine, The Food Experience issue 6  

Go Wild Magazine, The Food Experience brings you the reader the very best of the Wild Atlantic way food offerings from some of the best chef...