Magazine
The Food Experience March 2016
March 2016 GoWild Food Magazine
Pudding Row
FOOD HERO 2
variety of delicious sandwiches
meeting the grower himself,
such as free-range chicken
chatting and even planning for
challenge, even in the summer.
with homemade Parmesan and
the following year’s supply. We
It is extremely changeable – it
anchovy mayo with smoked
try to get as much local organic
could rain at the drop of a hat
bacon lardons and organic winter
produce such as carrots, potatoes
at any time of year. But that
purslane on rosemary and sea
and peas from local farmers.
is part of the charm and adds
salt focaccia. We use free-range
They drop them into to us on
to the ‘wild’ part. I’m not sure
pork from Pigs on the Green and
random days and we often barter
we could sustain our business
organic smoked salmon from the
for loaves of crusty bread. My dad
without the Wild Atlantic
Burren Smokehouse. We make
also grows what he can for us in
Way. Our local customers are
gorgeous soups and big bowls of
his tunnel. It’s amazing the vast
absolutely brilliant and have
seasonal salads. We use Ariosa
variety around here as people
been extremely supportive,
coffee and have a great selection
have the space and time to garden
but in the winter months there
of Wall & Keogh loose-leaf teas
and they’re so passionate about
just doesn’t seem to be enough
and a lovely range of in-house
their vegetables, just like me and
people around to keep things
homemade drinks.”
my bread – we just buzz off each
going. I want to keep everything
other.”
to a very high standard but that
“I try to get as much local
Of course, the weather can be a
requires staff and it’s hard to
produce as possible and am
“I remember Easkey being
keep the staff levels high when
always looking out for new
a very busy town during the
the level of business drops. It’s
growers and suppliers. We
summers of my childhood. There
a challenge and we rise to it.
get our free-range eggs from
were street festivals, a booming
We created extra business by
the lovely Woodville Farms in
caravan park, and a steady flow
offering baking classes each
Strandhill where we pick them up
of tourists. Sadly that all died off
week in the winter months and
each week, meeting the farmer
when the old caravan park closed.
hosting two massively successful
Richard, his kids, and even the
With the Wild Atlantic Way, now
craft markets over Christmas,
beautiful hens themselves. Our
we are seeing an increase in
celebrating local crafty folk.”
daughter loves nothing more than
visitors to the area. The pubs are
running around their beautifully
busier, the shops are doing well
For more visit puddingrow.ie.
kept gardens. We get our organic
and there is a new caravan park
In conversation with Olivia Collins
fruits, veg and herbs from Crimlin
that is slowly but surely filling up.
of Food PR.
Farm near Tubbercurry, again
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