Connect Lifestyle Magazine November Issue 2020

The lifestyle magazine for Kerry

Made in Kerry, for Kerry

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PLEA TAKE SE NOVEM ME B ER 202

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Ian Dempsey

Lighting up Ireland’s airwaves for 40 years Celebrity chef Catherine Fulvio How her passion for food became a dream career

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EDITOR'S NOTE

AROMATHERAPY AND ITS USES Essential oils have many uses and our sense of smell, being linked to our emotions, plays the largest part in recognizing the power of aromatherapy and certain essential oils can help with various health and wellbeing issues.

Hello I am delighted to have this issue on the shelves, with lockdown happening in the middle of preparation of this issue I didn’t know where it was going, as you all know I rely on the good will of local business to support me, and people have been extremely supportive, so I am glad to say we made it through this month and we have some wonderful stories for you.

Our mantra is positivity so I am sorry if I don’t have daily figures and stats on COVID but its not what we do in Connect. Instead we chat to Ian Dempsey, master of the airwaves on Today FM now for many years, he tells us about life and the little things that make him happy.

We also catch up with TV chef Catherine Fulvio and she tells us about wonderful Wicklow.

We look at fashion in Castleisland, and we check out some of Kerry’s Butchers, a trade so important in all our lives but sometimes forgotten so we have a look and see what they have on offer.

Its been a tough few weeks and with so many business closed its harder, but hopefully this issue will throw some sparkle on your day.

For our December issue we have some great tips lined up for your home décor and cooking plans as well as some great gift suggestions so as the shops re open we will have all the best recommendations for Christmas for you, In the meantime we remind you to shop local support local and stay in unless you need to go out for a genuine reason.

Until next time stay safe, mind yourself and mind each other.

Mags xx

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Editor: Margaret Kissane Print: Kingdom Printers Graphic Design: Yevgen Kalynin Editorial Contributors: Marisa Reidy, Lisa Curran, Tonya Raymond, , Georgina Downes, Romy Birdthistle, Caroline Smith, Dr Rosin Boyle, Dr Mary McCaffrey.

For Advertising Enquiries: Margaret: 086 2408237 sales@connectpublications.ie For Editorial Enquiries: margaret@connectpublications.ie Website: www.connectpublications.ie

Essential oils are often used to promote well being on different levels – physical, mental and emotional. There are several ways of using essential oils all of them very pleasant, these include massage, bathing, compress and inhalation (never use them orally). Proper use of the oils helps to promote a more balanced lifestyle. They may also prevent you from succumbing to everyday illness and effects of stress. A balanced state of mind promotes vitality and better ability to cope with difficult events. Use of aromatherapy can also help to stimulate the immune system avoiding the “run down” feeling that can lead to cold and flu.

Some of the more common everyday health issues where aromatherapy can help include: Mental Fatigue: BASIL OIL stimulates the brain and is fantastic to refresh your mental powers during a demanding day. During exams or for anybody who needs to concentrate for long periods of time. Because oil of basil is so strong, simply using one or two drops of this oil on a tissue is sufficient to refresh brain matter; may also be added to hot water in an oil burner for use at home or in the office.

Insomnia: LAVENDER for anyone experiencing insomnia, if possible take a bath about one hour before bedtime and add 4 to 5 drops of lavender oil. No washing or scrubbing...this bath is purely for rest and relaxation. Stay as long as you feel comfortable adding more hot water if necessary. After leaving the bath, put 1 to 2 drops of NEROLI oil on the edge of your pillow or on a tissue and place it where you can breathe in the vapours. A more powerful sedative oil is MARJORAM, although the smell isn’t as pleasant as Lavender or Neroli, but it will invariably ensure a good nights sleep.

Off Days: CLARY SAGE is great for anyone who is subject to “Off Days” when the slightest thing can turn you into a nervous wreck, may benefit from this oil. When you are feeling low it helps you to take control of your emotions. It is also known as a euphoric oil.

Emotional Balancing: GERANIUM oil is very beneficial for balancing extremes, whether it’s on a physical or emotional level.

Great for the bath or for use in the burner.

HIGHLY RECOMMENDED: PATCHOULI oil, one of the more versatile and celebrated oils, works great where there may be negative feelings such as anxiety, anger and even sadness. Pop a few drops in your oil burner to release its therapeutic properties.

The strong, sweet, spicy, musky aroma of this oil also works great as a natural deodorant, just dilute a few drops in a small spray bottle with water.

As always we are instore to discuss and advise you on the full range of essential oils and which ones may suit your requirements best, just call in.

Until next time, stay healthy.

DEIRDRE

Ian Dempsey Lighting up Ireland’s airwaves for

40 years

By Marisa Reidy For over 40 years, Ian Dempsey has been bringing a smile to the faces of radio listeners right across the country. But while he admits that he pinches himself every day at the success of his career, he says that he still gets as much joy from radio as his loyal listeners do, four decades on.

As humble a man as you’re ever likely to meet, Ian credits his pure perseverance in landing him his first big gig with RTE, having known from a very young age that DJ’ing was all he wanted to do. A stint in pirate radio was the stepping stone, he says, which began when he was just 17 years old and saw him land his first celebrity interview at just 18.

“I was 17 and had always been fascinated by the voice inside the radio in our kitchen before I left for school every morning. And then pirate radio became

a thing. It was suddenly possible for anybody to have a go. This was a dream for me,” Ian tells CONNECT. “I used to make little radio shows with my friend Jonathan and I felt like talking on the radio was my vocation.

So, I made a recording with the help of a good friend Brian McIvor - this was at a stage where I was presenting what I thought was needed. It was basically a blended impression of all the people I had been listening to. It took another few years for me to find my real voice.

Pirate radio was a joy because there were no rules and no money so there was no real paymaster to make you behave properly. At 17 I was living the dream on the radio every day. At 18 I was doing my first ever celebrity interview with Sigourney Weaver about her movie Alien no less and I was drinking Brandy and Ginger in The Hogan Stand pub with no real income to talk about. Then at 19 it became my actual job.”

Asked if he had always known he wanted to be a DJ, or if he ever had any other ambitions, Ian admits that he did dabble in other ideas, but radio was his true calling.

“I was always interested in technology, and still am today, and I think sound engineering would have been my other career if the radio hadn’t worked out. I didn’t go to third level and decided to attend the so-called University of Life. I hope to get my degree someday,” he joked. “I used to run events like dog shows and talent competitions in my local park when I was about 12 or 13 and I used to play in the sound effects from time to time at The Abbey Theatre in Dublin. All highly enjoyable, but I do believe that radio

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is my one true love, career wise, and am so lucky to have been able to make a proper job of it.”

Like any aspiring DJ, Ian was overjoyed to land a full-time job with RTE back in 1980, but admits that it was the third time of asking that did the trick!

“Like every other pirate radio DJ, I applied for the RTÉ job when Radio 2 was announced and I was called for an audition but I failed to get picked. I reapplied and got nowhere again. So, I went back to my pirate radio show and gave up on it,” he tells CONNECT. “Then, one night after the station had started I got a phone call from a friend Robbie Irwin who was a producer in Radio 2 and a former pirate. He advised me to apply for a third time. I was reluctant, not wanting to be rejected yet again, but Robbie implied that if I went for it this

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being backstage with Chris DeBurgh in Rotterdam and tracing the Irish roots of Mariah Carey in a Santa costume in New York.”

But with any highs, inevitably come some lows – and there were certainly a few ‘nightmare’ interviews that he would rather forget!

time I would be successful. And do you know what? He was right! I joined the station on March 1st 1980 along with Barry Lang and Ciana Campbell and my mother, for one, was beside herself with excitement.”

He remembers vividly how daunting it was for the first year, but looks back now and is grateful for the opportunities that it brought him.

“This was now a job. A paid job. This was RTÉ and the corridors of studios were daunting to say the least and difficult for the first year or so while I tried to find my feet. But it was great to work with Robbie and the legendary producer Kevin Hough who put manners on me very quickly,” Ian recalls. “I was in awe of the greats like Gay Byrne and Mike Murphy (one of my heroes) and was quite a shy type so I never spoke up for myself. Eventually, I was given more and more work and was tried out on different daily and nightly shows with varying degrees of success. Breakfast is my favourite because I feel like I’m catching people after they’ve emptied their minds through sleep and I can start gently filling it up again for a brand new day.”

Of course, Ian’s radio career has seen him interview some of the world’s most famous stars and he says he will always have his standout favourites.

“I’m a massive David Bowie fan and met him on two occasions – once in a backstage social way and once for an interview. I loved meeting him and he was all I wanted him to be but I was unhappy with my interview so I never broadcast it,” he said. “Other highlights would include drinking Budweiser with Bruce Springsteen in Berlin, getting a total exclusive with Madonna in London, 6

“Michael Stipe (REM) wasn’t having a good day when I met him and I could have asked him the greatest questions ever but he wasn’t having any of it.

He was quite rude and put me down straight away. Thank God, bandmate Peter Buck stepped in and eased the tension. He seemed to be used to having to do that,” Ian recalls.

“I also had a nightmare interview with a guy called Mike Nolan who was one of the members of Eurovision winners Bucks Fizz. He was uncooperative and tetchy all the way through. I couldn’t wait to see the back of him.”

Ian shocked the nation when he moved from RTE to Today FM, where he now presents his own weekday breakfast show. But while the decision was a tough one, he ultimately knew it was the right one.

“I think it was the right thing for me to do at the time. I’ve never regretted going to Today FM and I’m still enjoying working with some of the best radio people around. There’s still a great hunger in my team to put out entertaining radio shows and we’re always trying to make the next day better than the last. But I still have friends from my last job and we keep in touch.”

While Ian also fronted some very successful TV shows - most notably Dempseys Den, The Beatbox and quiz

show Number 1 with Joe Elliot and Dave Fanning – it’s obvious to regular listeners where his true passion lies. He says he feels blessed to work in his ‘dream job’ every day.

“I think I found my love for radio from listening and wanting to be the presenters I heard when I was young.

I get an instant high when I stick on a pair of headphones and switch on the microphone. When the red light goes on, I’m in another world. It’s difficult for some people to get that, but it’s a real feeling of sheer joy. Very few people get to live out their dream job. I appreciate it all the time.”

Of course, Ian’s regular listeners will be all too familiar with he and Mario Rosenstock’s hilarious ‘Gift Grub’ comedy slot – but when asked about their winning partnership (and indeed friendship), a humble Ian credits his partner in crime for its success.

“As far as I’m concerned Mario’s sketches are world class. They’re incredibly well produced and written and they’re more than just getting the impressions right.

He has created another world with the Gift Grub characters and I’m delighted to be a part of it. We meet and discuss the next day’s sketch on a daily basis and the whole breakfast show team has an input.

We know at the end of the meeting what we’ll be doing but then Mario turns it into the finished product.”

And speaking of great friends, Ian has of course lost some very special people along the way, including Larry Gogan, Gerry Ryan and Tony Fenton. He still remembers them fondly – each for their own very unique personalities.

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“What an amazing line up for Paradise FM that would be. Any radio station would give anything for these three on their schedule,” he says fondly. “Each was different but their talent was unique.

They all broke the rules to make what comes out of the radio better. I miss being able to switch them on and wish there were more like them out there. Tony was one of my best friends, Gerry was like a slightly older brother who looked after me and Larry was

the Godfather of Irish Radio – I was honoured to know him and to witness his wicked sense of humour.”

and friends. That’s what it’s all about. I love a good Rioja on a Friday night.”

But as well as a hugely successful radio career, the other major love of Ian’s life is of course his wife Ger. They have been married for 34 years and have three adult children - but when asked what the secret to their success was, he joked that they just actually like each other!

He is also a self-confessed ‘gadget freak’ and even joked that a certain new phone is actually giving him sleepless nights!

“I married Ger in 1986 and we have three grown up kids - Shane 30, Evan 26 and Aislinn 24. There is no handbook and there is no secret. We just get on - we like each other,” he says. “I think people sometimes forget what they were attracted to about somebody in the first place. It’s still there somewhere.”

When asked what makes him happy, Ian simply joked: ‘Wine’ – but quickly elaborated…

“That might sound a bit flippant, but it really does, because I never drink on my own so it normally means that I’m with somebody and we’re chatting away and laughing and listening to music. My wife Ger joins in and now our grownup kids

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“I love technology and am fascinated by anything that has flashing lights on it - although I still can’t work the washing machine,” he joked. “I am currently trying to justify why I need to buy an iPhone 12.

There’s no reason for me to get one, but it’s out there so I’m very tempted – and not sleeping at night wondering about it.

I also enjoy procrastinating – I’m brilliant at that.”

With Covid throwing everyone’s world into chaos over the past few months, Ian says it has allowed him to focus on the simple things in life. It’s something he is very grateful for and encourages others to consider.

“Simplicity is the key. What were we all doing? The world is still here. Enjoy the simple things. Hey look there’s that squirrel in our back garden again,” he said.

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Celebrity chef Catherine Fulvio How her passion for food became a dream career Catherine Fulvio is one of Ireland’s top celebrity chefs, authors and cookery school founders. Here she chats to Marisa Reidy about how she combined her passion for food and teaching to pursue her dream career.

Tell us a little about your background and growing up..

I am the second eldest of four and myself and my siblings Paul, Karl and Eithne, were raised on the farm where we worked and helped out on the farm from as early as I can remember.

It changed with the seasons what the jobs were and it varied over the years from dairy farming to more recently sheep farming.

Where did your love of food come from?

Growing up with and close to the production of food, so many of my childhood memories revolve around food, whether it was collecting the eggs or plucking the turkeys at Christmas or just stirring the Christmas pudding. I learnt a lot about the origins of food at a very young age and food has always been part of my very being. But the biggest influence has been access to good quality fresh produce – this is the cornerstone to all good recipes and secondly for me is making them doable and accessible.

Was a career in food always on the cards or did you have another ideas in school or college?

I thought I wanted to be a teacher at one stage growing up… so I suppose I didn't veer to much from my plans and I definitely feel very lucky that I have managed to combine my two great passions – cooking and teaching into a career.

You run your own cookery school – was that always a dream for you?

I had taken over the bed and breakfast after my mother passed away and people often asked how I made various dishes and I was showing them at the table in the dining room of the B&B… that's when I had the inspiration and I thought 'there might be a business in this'.

I opened the cookery school in 2004 and now it is a central to our business and we play host to all sorts of events, from public cookery classes to hen parties and family celebrations.

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We also did a lot of corporate and team building events which we will look forward to again in 2021 (hopefully!)

You’ve written several cook books – from where do you draw your inspiration?

My latest book, A Taste of Home, is my food story inspired by my upbringing at Ballyknocken House while my Italian themed books are based on my experiences of food in Italy and the Mediterranean way of eating and living. But most of all I get my inspiration from the ingredients around me, wherever I am. So here in Co Wicklow, I am inspired by the many Wicklow producers and beyond that by all the wonderful food producers in Ireland. And when I am on my travels I am inspired by local markets and traditions. All of my books are designed to inspire all levels of cooks making the dishes accessible and doable for all and covering everyday recipes for everyday families with mid week meal solutions being very important.

What would you say to people who say: ‘I can’t cook’?

There’s no such thing as can’t! Keep it as simple as you can and make it doable. I believe that cooking should fun and the benefits of learning to cook are endless. If you share an interest in good food and would like to develop a new skill or improve in the kitchen, I would like to think we have something to offer.

You’ve become a well-known face on Irish tv over the years - How did that come about and do you enjoy it?

I have worked hard on my career and developing my media profile both at home and abroad but I do love what I do and I love sharing my experiences and recipes through my TV programmes, books and food pages.

You cleary wouldn’t be doing what you do unless you loved food and cooking – what do you get from it?

A lot of satisfaction – seeing people come into the cookery school or more recently on Zoom learning a new skill is always so rewarding.

How important is it for families to make time for cooking and eating together?

I think it is hugely important and it is one thing that this year has done is give families time together (whether they like it or not) and so many families are spending more time together in the kitchen – there is a genuine interest and people want to learn. We are getting so many enquiries through various channels on how to tackle various dishes from every day to the more elaborate.

You are passionate about fresh, locally sourced produce – how important is that for you and do you think people think about it enough?

There is definitely a shift towards it with the increase of farmers’ markets, neighbourhood food boxes etc. It is better for us on all

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levels; nutritionally, environmentally and financially, it is kinder on your pocket. So really there is no reason why we shouldn’t eat more fresh, locally sourced seasonal produce!

When not in the kitchen, how do you like to relax?

Walking the Wicklow hills with our dog. I never tire of Wicklow. I absolutely love it. I think it's the best place to live.

In fact, to be totally honest I think Ballyknocken and Glenealy are the best places to live. I'd stand up and debate that with anyone.

Wicklow has everything, gardens, mountains, beaches, great food, great walks…

What are your favourite things to cook?

It depends on the time of year. In Spring, there is nothing like a nice leg of Wicklow Lamb but at this time of the year I would be leaning towards soups and one pot dishes. I love using fresh ingredients from the garden and these days I am exploring the benefits of the many herbs I grow in the herb garden. For example, parsley is packed full of vitamin K which is really good for busting your immune system and reducing inflammation.

Catherine’ s Individual Black Forest Trifles Makes 4 to 5 glasses, depending on the size!

It’s not Christmas at Ballyknocken without trifle. Here’s my twist on the classic, inspired by my year spent living in the deep south of Germany, where the freshly made Schwarzwälder Kirschtorte (Black Forest Gateau) was a real treat. These are simply delicious and moist black forest trifles – yum!

Ingredients 400g pitted cherries in syrup, drained and syrup retained 3 tsp arrowroot, to thicken 100g dark chocolate (70% cocoa solids) 150g mascarpone 400ml cream, lightly whipped kirsch or brandy, to taste 8 slices chocolate loaf cake or brownie, roughly chopped cherries, to decorate Instructions In a small saucepan, mix about 100ml of the cherry syrup with the arrowroot. Place over a medium heat and stir until it thickens. Set aside. Melt the chocolate by placing in a ceramic bowl over a saucepan of simmering water. When melted, set aside half. When cooled, carefully mix the other half with the mascarpone, 200ml of the whipped cream and kirsch or brandy to taste.

To flavour the chocolate cake, mix another 100ml of the cherry syrup with about 3 tbsp of kirsch. Lay the cake slices on a plate and pour this mix over, allowing it to soak in.

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You have accomplished so much in your career…so what’s next for you?

I’m moving my cookery school on line – which was on the cards as I needed a way to engage with my US and Canadian audience who cannot always make to the cookery school in person, only difference is for now it is for everyone... so that's really exciting. I am also working on new work for TV which will rollout out this year and next and I am also working more on speaking events and mentoring so I can give a little of what I have been afforded over the years back

If you are looking for a unique cookery gift idea for the foodie in your life why not gift a personal online cookery class with Catherine Fulvio herself.

Her new online cookery school is about to launch in time for Christmas visit www.catherinefulvio.com. For a range of gourmet cookery gift vouchers, cookbooks and experiences visit www.ballyknocken.ie

To assemble, place some pretty glasses on a small tray. Place 3 or 4 cherries into each glass. Spoon in some chocolate mascarpone cream and add some pieces of the flavoured chocolate cake, followed by a good swirl of the thickened cherry syrup and some of the remaining 200ml of whipped cream and, finally, a drizzle of the melted chocolate. Repeat these layers, ending with whipped cream, then transfer the tray to the fridge.

Remove from the fridge 20 minutes before you want to serve them. Spoon over a little cherry syrup and place a cherry on top of each trifle This recipe is taken from Catherine’s cookbook “A Taste of Home – the Ballyknocken Cookbook”

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Meet Some of Kerrys Great Butchers A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments.

A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self employed.

This is what the official line is if you google 'what is a butcher' but to us our butcher is one of our friends, a store we visit each week to get our meat, we are normally treated to special deals, great offers and little treats added to our bags, this is what makes them such a special service in our daily lives, we had a chat with a few to see why they do what they do every day and what makes it such a great industry.

Seamus O Sullivan - Established in 1990,

celebrating 30 years in business this year, now located in Manor Beside Mcdonalds, they guarantee that fresh local quality produce always has been the policy at O Sullivans.

Selling only the highest quality meats and products. The team consists of 6 qualified butchers and a range of highly trained counter staff. Consistency in Hygiene standards are of the utmost importance at Seamus o Sullivans and I suppose now more than ever this is so important. Seamus has years of experience in the industry and prides himself on passing all this to his staff and to his customers who get the best value for money.

Over the years he has developed new counters in the shop so now you can get all your meat requirements as well as a full range of salads and other add ons to complete the service they provide. They are now also offering their new 'Shopping made easier' ring in your order with your credit or debit card, arrange collection time and when you arrive call again and your shopping is delivered to your car. For all your meat requirements make sure you call and see Seamus and the team.

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Maguires Butchers Caherslee Tralee “A traditional butcher with a new edge” Is how Liam Maguire of Maguire‘s Butchers in Caherslee, likes to describe what he does and it’s hard to disagree given Liam is a second generation butcher giving them over 50 years experience. It’s important to Liam to stay both traditional while also moving with the times and giving customers’ what they need. Liam and his team are now 16 years in business making him, quite literally, a cut above the rest.

Maguire’s are setting a trend right now in terms of healthy eating with convenience as they work with local health and slimming organisations to supply healthy food options.

Liam explains: “ All our products are made inhouse with locally sourced meat and vegetables.

We specialise in healthy options, gluten-free value added products, array of stirfrys, traditional cuts, and all side trimmings to compliment most dishes.

We also try to reach out as far as we can in the community in terms of sponsorship of sports and charities. We do what we can for the local area and I just want to thank all my customers for their valued support and I look forward to seeing you all in the coming weeks to prepare for your Christmas stocks."

- Terrys Butchers is located at Units 3 & 4 Oakfield Court, Oakpark, Tralee. Owned by Terry & Anne Marie Healy who are always on hand with that special personal service, they are 16 years in business and provide both a butchers & deli section within the store. Offering a fresh reliable & quality service to all their customers with quality local meats & deli food, they also offer a catering service for pick up of cooked foods & salad & meat platters, and a full range can be seen on their very active social media platform. They provide the added service of opening Sundays for your convenience, and the range of hot cooked

Terrys Butchers

dinners available there is definitely no excuse for not having a delicious Sunday roast.

Employing over 20 employees we ask Terry and Annemarie what is the secret to their success and they simply say ‘We are very thankful to our loyal customers that have supported us down through the years, without their support and our great team here it wouldn’t happen.

So call and see the team and see for yourself

Larry Buckley Butchers CELEBRATING 10 Yrs! Larry Buckley Butchers opened on Oct 22nd 2010 is based at 107, Church St., Listowel. Larry has worked as a butcher for over 30 years, firstly at Quilters in Listowel for 22 years and later at David Healys, Rock St., Tralee for 9 years.

Larry supplies fresh Beef, Lamb, Pork and Poultry, daily, all locally produced. Special orders are no problem and payments are taken over the phone. Larry produces Gluten Free burgers, made freshly instore. He makes Turkey, Chicken, Steak, Beef, Pork, Lamb and Gluten Free Burgers. Many customers call for hard-salted bacon. Turkey and Ham is available all year and Turkey is available on the bone or boneless. The Spice of Life sauces, supplied to Butchers are available all year. At Christmas time, customers love to get our €100 deal, all in Turkey, Ham, vegetables, breakfast, steak, gratin, stuffing, etc.... Fantastic deal! Groceries and vegetables available too.

Our Facebook Page is regularly updated.

Orders can be taken over the phone (068)57827, orders with payments over the phone (087)9204033, Pm Larry Buckley Butchers on Facebook or email: lmbuckley@eircom.net.

Customers can order and collect or free delivery of orders within Listowel. Larry's is open 8.30am to 6.30pm Monday to Saturday and 11.30am to 1.30pm on Bank Holiday Mondays.

We at Larry Buckleys thank all our customers for their support and look forward to many more years looking after them too!

With over 20 years in the trade, Matt serves a range of traditional-style meats while incorporating modern options such as chicken or beef stir-fry and 3 for €10 offers on in-house prepared goods such as steak burgers, stuffed pork chops and potato gratin. Matt’s Christmas Specials are now available too, which now thanks to the new deli, include Cooked Ham and Cooked Turkey options! The team at Matt’s are now taking Christmas orders for your convenience and will be working hard on the run up until Christmas to make sure everything is perfect!

Matt the Butcher & The Rock Deli, 10 Russell St. Tralee. Tel: (066) 712 9790.

Tommy's Dinners Tommy's Dinners, New venture by Tommy Kelly who is definitely not new to the industry.

With 26 years in the industry, Tommy started working as an apprentice Butcher ,Tommy tells us a bit about himself I began in Garveys Tralee in 1994. I would also work my day off in Killarney in Cronin’s Butchers for a few extra bob, I would get a lift from Sean Kissane who was in the meat business delivering to the area so he would always bring me over, I was only a kid and Sean wanted to see a young fella doing he’s best and would help me in any way he could!!

In recent years having worked with some top class chefs that were putting out almost 900 Dinners a day, I learned some fantastic recipes, so I decided to share these with the rest of the county. The curry dish I create is my signature dish really, and its from a personal find of my own, I could never get a curry prepared in any shop that was right, they were very inconsistent and if you were lucky you might find 2-3 pieces inside, so I started making my own chicken curry, we put a full chicken breast in each curry so its high in protein and they are also gluten free. A good friend recently said to me 'the curry’s are lovely Tommy 'there is so much chicken in them I am looking for the rice' . I knew then I got it right, so I powered on with some other creations to increase the selection available, the range now includes Cottage Pie, Honey and Mustard Bangers and Mash, Breaded Chicken Breast with a cracked black pepper and Cajun spice coating. All produce used in the dinners are sourced locally using the finest produce from Lanes and Kissane Meats Tralee, and Cahillane meats Killorglin Interest in the products has been great and they are now available in a range of outlets around the county. For more information contact Tommy on 083 0024793

Matt The Butcher Friendly service delivered to you with choice quality and value, that’s the motto at Matt the Butchers, Matts is a family butcher shop & deli newly located in the heart of Tralee town.

Support your local butcher this Christmas!

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Nora's Kitchen Recipes Keeping you slim for Winter

NORA'S Slimming World Ph: 087 2489838

Our lives have certainly changed since March 2020 and the COVID 19 pandemic, will have far lasting implications on our physical, mental and emotional health and we will indeed suffer the financial ramifications for a long long time. We have choices, choices to make in terms of how we handle this....many people made choices that were non supportive at the time as they were very stressed, out of work, were home-schooling, self-isolating, or were ill, there are many reasons for validating such actions.

We are coming at the Level 5 restrictions with a different mindset and more wiser. We did have amazing weather a few months back which helped us get out and about and exercising, but the weather in the next few weeks may not be as facilitating. It is important to get out of your home and get some exercise, set yourself daily milestones, step targets, and mini action targets. This will support you in the long term.

Food can be a great source of comfort and nourishment and it’s officially slow cooker season right?? So lets get cooking, stay safe and well everyone x

Steak and Herby Chips Serves 2 Ready in about 45 minutes

Mixed Bean Chilli

This dish freezes really well (chilli only). Make up a big batch, split into smaller portions and freeze for up to a month.

Ingredients

Ingredients

Ingredients

400g floury potatoes, such as Maris Piper, peeled and cut into chips Low-calorie cooking spray 2 tsp dried oregano 2 lean beef sirloin or fillet steaks, visible fat removed 1 tsp garlic salt 270g pack cherry tomatoes on the vine 2 tsp balsamic vinegar Salad leaves, to serve

Low-calorie cooking spray 4 shallots, peeled and finely chopped 2 garlic cloves, crushed 2 celery sticks, cut into 1.5cm dice 1 large carrot, peeled and cut into 1.5cm pieces 1 red pepper, deseeded and cut into 1.5cm pieces 1 tsp each of dried mixed herbs, ground cumin, ground cinnamon and chilli powder 400g can chopped tomatoes 200ml vegetable stock 400g can black-eyed beans in water, drained 400g can red kidney beans in chilli sauce 4 tbsp finely chopped fresh coriander leaves Cooked plain dried white or brown basmati rice, to serve Lime wedges, to serve

Method

Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat.

Add the shallots, garlic, celery, carrot and red pepper and stirfry for 2-3 minutes Method 1 Preheat your oven to 200°C/fan 180°C/gas 6. Boil the chips for Add the dried herbs, ground cumin, ground cinnamon, chilli powder, tomatoes and stock and bring to the boil.

3-4 minutes, then drain well. Spread in a single layer on a large, Reduce the heat, cover and allow to cook gently for 10-12 non-stick baking tray and spray with lowcalorie cooking spray.

Season and bake for 10 minutes, then sprinkle with oregano and minutes, or until the vegetables are tender.

Stir in the black-eyed and kidney beans and cook for 2-3 toss to coat. Spray with a little more low-calorie cooking spray minutes or until piping hot. and bake for 10-15 minutes.

Season lightly, remove from the heat and sprinkle over the coriander.

2 Meanwhile, preheat a non-stick griddle or frying pan to hot.

Serve with rice and the lime wedges to squeeze over.

Rub the steaks with the garlic salt and a little freshly ground black pepper, then lightly spray with low-calorie cooking spray.

Cook for 2-3 minutes on each side, or until done to your liking.

3 Lift the steaks out onto a plate and leave to rest. Put the tomatoes on a small, non-stick baking tray and drizzle over the balsamic vinegar. Add to the oven with the chips and bake for 5 minutes, or until the chips are crisp and golden and the tomatoes are soft and just charred. Divide everything between 2 plates and serve with the salad leaves.

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Festive Dental Tips!

Dr R ó is ín B o y le W ith C h ris tm a s tim e ju s t a ro u n d th e c o rn e r w e a re a ll g e ttin g re a d y to c e le b ra te th is w o n d e r fu l tim e o f th e y e a r. It is th e tim e w h e n w e w ill g e t to g e th e r w ith o u r n e a re s t a n d d e a re s t a n d s h a re s o m e d e lic io u s fo o d , la u g h te r a n d fu n . It is a ls o a tim e w h e n d e n ta l h e a lth is o fte n n o t to p o f th e p rio rit y lis t, s o w e h a v e p u t to g e th e r s o m e tip s to a v o id a n y d e n ta l m is h a p s d u rin g th e fe s tiv e s e a s o n !

A lw a y s u s e s c is s o rs a n d n o t y o u r te e th to c u t s e llo ta p e w h e n w ra p p in g y o u r p re s e n ts . O th e r c o m m o n c u lp rits o f fra c tu re d te e th a re c h e w in g ic e a n d o p e n in g b o ttle s o r n u ts - s o a lw a y s m a k e s u re y o u u s e th e rig h t to o l fo r th e jo b a n d n o t y o u r te e th !

T r y to a v o id c o n s ta n t g ra z in g o n s w e e ts th ro u g h o u t th e d a y , in s te a d e a t th e m in o n e s ittin g . T h is w ill re d u c e th e ris k o f d e c a y .

M a in ta in y o u r o ra l h e a lth b y b ru s h in g t w ic e d a ily a n d fl o s s in g . It is e a s y to fo rg e t y o u r re g u la r ro u tin e w h e n in th e h o lid a y m o d e .

F in a lly , if y o u a re p o p p in g o p e n th e b u b b ly re m e m b e r to e n jo y it in m o d e ra tio n a n d tr y to d rin k w a te r in b e t w e e n to re d u c e th e e ro s iv e e ff e c ts o f th e a lc o h o l o n th e te e th . T h e a c id a n d s u g a r in a lc o h o lic d rin k s c a n h a v e a n e g a tiv e im p a c t o n o u r o ra l h e a lth s o m o d e ra tio n is th e k e y !

In th e m e a n tim e , e n jo y a ll th e C h ris tm a s p re p a ra tio n s a n d m a k e th e m o s t o f a ll th e c o n v e n ie n t lo c a l o n lin e s h o p p in g . B o o k y o u r d e n ta l c h e c k -u p n o w to e n s u re y o u a re s m ilin g fo r th e fe s tiv itie s a n d h a v e a n y p ro b le m s d e a lt w ith b e fo re th e h o lid a y p e rio d .

D r R ó is ín B o y le 49 Upper Rock Street, Tralee, Co. Kerry | (066) 712 1457 | www.macdomhnailldental.ie | fiacloir@gmail.com

The Choice of Happiness It sounds like a cliché, but it’s true. We can choose to be happy, or we can choose to be unhappy.

Parents often tell me that they just want their children to be happy. That’s a reasonable aspiration, but you don’t teach children how to be happy by keeping them happy, you teach them how to be happy by helping them to process through sadness, anger, fear, disappointment and all the other emotions arising from life experiences.

If our happiness depends on our lives being perfect, having everything we want, never having to do without something or never having our heart broken, then we will not achieve happiness, because it is completely unrealistic. We need to teach our children, and learn ourselves, how to tolerate hardship, how to deal with misfortune, and how to overcome adversity.

We need to accept that life is full of trials, pitfalls and difficulties, and that our happiness is not in avoiding these, but learning how to deal with them. If we don’t see ourselves as victims of circumstance, but as active protagonists in our own lives, with choice and agency, we can choose to be happy. We can change the conditions in our lives that are changeable, accept those that aren’t, and determine to live to the best of our ability in whatever circumstances arise. If we have unrealistic expectations of how our lives will work out, we are destined for disappointment and resentment. Instead, we can ask ourselves, if we are not happy now, what are we waiting for?

Caroline Smith , Phychotherapy Counselling www.carolinesmith.ie | 087 6444837

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FIVE WAYS BUSINESS OWNERS CAN MAKE PROGRESS WHILE CLOSED Its trying times for many business owners across the county. We all need to take a look at our business as we get through another lock down, Elaine Smith gives us 5 top tips on reviewing our business while closed, Elaine runs 'Eye on the Business', which helps small businesses throughout Ireland get up and running again by focusing on their numbers.

1.Get to grips with your business numbers. List all your sales and costs for the past six months. Divide the costs into cost of sales (costs which went directly to providing your product or service) and overheads (fixed costs, e.g. wages, rent, rates, electricity).When you deduct all your costs from your sales figure each month, the number you have left is your profit or loss.

Because of the wage subsidy schemes, many businesses have actually posted a decent profit since reopening after the last lockdown. Why should you spend time your time measuring these numbers? It is the first step in giving you back some degree of control over your business, in a year which has been so much out of your control. Use your figures to calculate the cost of being closed and the cost of reopening again. You can also use them to forecast whether the final few weeks of trading in 2020 will be profitable and you can also see the entire year in front of you, rather than waiting until your accountant prepares your tax returns next year. Get the information together now and use it to your advantage.

2. Review your pricing: If you don’t like what you see after working through your business numbers, you need to change something. It comes down to a simple matter of increasing your prices, reducing your costs or eliminating waste!

3. Review your business model: Are you still offering people what they want? Have your customer numbers gone up over the years or were they declining, even before the lock-downs? Reflect on your business and think about areas you could change and services or products you could add to create a better business.

4. Stay in contact with your customers: If you’re a hairdresser or a beautician for example, have your list of clients ready to contact when you’re told you can reopen again. Remind them, during the time of closure, you haven’t forgotten about them and you could potentially have your first week of reopening already booked. The Government's Covid-19 guidance may change again but for the moment, you can only work with what you know right now.

5. Try to get your business online. The trading online voucher from your Local Enterprise Office is there to help you start selling online. It takes time to research what you want and to chat to web developers, so use this time wisely. We know next year there may be further lock downs, so try to prepare for those as well.

Add booking systems to your website or Facebook page. Write blogs and social media posts, so people know you are still out there. A positive, proactive attitude makes people feel good, so spread your positivity and make it easy for your customers to book with, or buy from, you.

We all have elements we would like to change or improve in our businesses, but we seldom have the time to do it. Try and rise above the frustration you may be feeling and use the time that you can’t be 'IN' your business to work 'ON' your business.

Kerry Airport To Continue Serving Kerry-Dublin Route and Facilitate Emergency Air Services Beyond Level 5 Restrictions Kerry Airport To Continue Serving Kerry-Dublin Route and Facilitate Emergency Air Services Beyond Level 5 Restrictions

KERRY Airport will remain open throughout the current Level 5 restrictions, and beyond, serving passengers travelling on the twice daily Kerry-Dublin route.

Prior to announcing the cancellation of flights from all regional airports for a four-week period from November 14th, Ryanair had already reduced the frequency of services to London Luton and Stansted while flights to Germany are not operating at present.

Kerry Airport CEO John Mulhern said: "We remained open throughout the first wave of the pandemic and we will continue to operate into the future to facilitate the needs of the emergency air services who require a landing base in Kerry.

The PSO route between Kerry and Dublin also continues to be a crucial lifeline for passengers travelling for essential work, education and healthcare needs."

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18 percent of jobs in Kerry are directly dependent on the tourism and hospitality sectors.

Germany, a key market for tourism in Kerry, has returned to partial lockdown while the UK continues to lower the number of daily cases.

Air travel is ancillary to the incredible efforts being made by so many at home and abroad to keep us safe and well.

"We understand everyone's concerns about getting home to see loved ones this Christmas and we remain hopeful that there will be some positive developments heading into the festive season," said John Mulhern.

Connect Kerry | July 2019 |25 23

2020 A Look Back On The Year That Wasn’t Can I take ye all back to New Years Eve last year...

Where the pubs and our houses were heaving with goodwill and cheer. “Happy New Year, have a great one” were the words we trilled all night had we known what was coming we’d all have dropped our drinks with the fright. We danced our way into the new and waved farewell to 2019. Our 2020 vision was hazy, with none of what awaited us foreseen. Shur even if someone did tell you of masks, lockdowns and pubs all shut you’d stifle a laugh and say they were well past half cut.

January was grand, the usual 347 day,long, quiet affair but in February word of the Corona virus crept in here and there. On the last day of February COVID-19 arrived in Ireland with a force that we all struggled to accept and understand. Within 3 weeks every county had cases and lockdown had begun putting a stop to so many things taken for granted and robbing our fun.

On March 12th our schools, colleges and crèches were shut down and March 24th saw many of our shops closed in town.

Paddy’s Day was cancelled with a national address from Leo in its place and we were unable to see our loved ones face to face.

We cocooned, we wore masks and working from home was deemed better the majority of people followed the restriction rules to the letter.

Houses got dolled up with more TLC than ever before and we all got better acquainted with the lawnmower. The curve flattened a bit and things opened up in July bit by bit heeding guidelines mostly but for the odd renegade twit.

Schools and colleges returned at the start of the academic year and we aimed to get into the new normal and dispel fear.

Alas, the case numbers have risen to new highs and we are back into lockdown after a short lived reprise. Seeing businesses close again is gut wrenching and we will them to survive with local support when they reopen they should once again thrive.

There are many positives we can dwell on if we are feeling subdued which many people will as we are definitely not built for solitude. So, know that we are all in this 6 weeks together... one in, all in and if we all take care and responsibility we will be back together again. These past 8 months have shown us the things we hold most dear namely family, friends, good health and for some of us fab hair. It’s also shown us how we always chip in and look out for one and all and no favour is too big to ask, all you gotta do is call.

So let’s settle down again and do our bit once more and in no time at all we’ll be skipping out the door. We’ll meet for coffees, beers and dinners when the coast is clear and PG this dreadful virus has decided to give in and disappear as a year it’s been a strange one I’m sure you’ll all agree this New Years Eve please reconsider what tidings you call out to me. #wegotthis #rollon2021

We missed fètes and festivals, most notably The Rose of Tralee Tidy Towns was cancelled for the first time in its 62 year history.

We queued for shops and kept 2 meters apart from others, we Skyped and Zoom called our fathers and our mothers. We resigned ourselves to being low maintenance and pretended not to care when rocking up with our mono brows and copious grey roots in our hair.

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Fanacht Sàbhailte gach duine Tonya Xx

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Fashion Must Haves Just because we aren’t going many places at the minute it doesn’t mean we stop adding to our wardrobe, nice clothes make us feel good and where better to shop than ‘Kerry’s Fashion Capital’ Lots of choice and great value, check out some of our favourites here, For more details on any of these shops check their social media pages all do online and click and collect.

39 Ph: (066) 714 14 : ok Facebo leisland La Femme Cast Website: efashion.com www.lafemm

Ph: 066 71 63872 Facebook: Joi Clothe s and Sho e Boutique, Castleisla nd

Ph: 087 2480764 Facebook: David Costello Footwear Website com www.davidcostellofootwear.

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Ph: (066) 714 1440 Facebook: @JackieReidys

Ph: (066) 714 1822 Facebook: Fashion World, Ca stleisland

1 41238 Ph: 066 7 : Facebook ashionShop sF n o n n @Ha Website: nnons.ie www.ha

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2 Ph: 068-2571 8 066-71416 7 Facebook: @East73rd Website: .ie ww.east73rd

Ph: 086 127 8323 Facebook: @divasanddudesc astleisland Website: www.divasanddu des.ie

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TARA ELLEN

interior design

Hello and welcome back to another month of interiors tips for your home. As we all see ourselves prepare for our next lockdown, once again we will all be spending a lot more time at home. With the nights darker and coldness looming, It is more important than ever to look at our own space. It is time to get

Warm & Cosy at home

There are lots of ways you can make your space cosy, whatever style your home is, there are a few tips that will bring warmth to your room.

Blankets and cushions

both soften and warm up a cold, uninviting room pretty much instantly. Drape some blankets over your couch and toss on a few cushions to give your space a warm look and cozy feel. If you have a neutral palette you might choose a selection of neutrals and autumnal colours. Or if you want something more contemporary you can try the burgandys and country greens together with a light blush and warm pinks.

mixing textures will

also add warmth. Try having different fabrics on your cushions and throws, a mix of linens, cottons, wools, various

knits etc and add a Rug to your space to bring in more texture and tie the room

together. Incorporate some Wood Wood has a very warm feel to it. It has rich tones and comes in many different finishes. whether its a wooden cabinet or side table, or a stack of timbers for the fire, it is one of the elements we should all have in our living space.

Lighting is also very important to achieve a cosy interior, again a good selection, will give you some good atomospehric lighting. mxing wall lights, side lamps, floor standing , fairy lights and a selection of candles will all add to the cosy feel you are looking for.

And ofcourse if you are lucky enough to have an open fire, then stock up on your logs and get ready for a cosy six weeks. Good Luck and Stay Safe to you all, www.taraellen.com 0877077433

Tara x

Give a loved one a reason to smile this Christmas with a personalised gift from Slated

Christmas will no doubt be very different this year, but one thing’s for sure: restrictions have led us all to discover new ways to connect and celebrate special occasions. If you’re looking to treat a special someone – Irish brand Slated’s range of personalised boards and tableware, handmade by Ed Hammond using a 150-yearold slater’s knife, will remind them just how special they are to everyone in their life.

Whether the kitchen or barbecue is their domain. Slated has a wide range of gifts to suit the receiver’s unique personal taste. The beautifully cut boards, from €38, are perfect for serving up delicious barbecue feasts or summer bites, while the coasters, from €10, make the ideal addition to your dining, coffee or side table.

Both can be personalised with the recipient’s initials or name, and the boards allow for a unique message that will bring a smile to their face every time they use it.

This Christmas, treat your family, to a unique keepsake they’ll cherish forever.

Contact: Ph: +353 86 825 9308 Email: info@slated.ie Web: www.slated.ie

Handmade Luxury Scarves and Wraps Alexandra Zolich is an artist and designer who moved to Ireland in 2004 to study textile design at NCAD in Dublin. She designs Ladies Luxury Scarves. A passion for combining art with textiles led the artist to establish her own brand, Alexa Design, in 2011. All her Scarves are designed and handcrafted in beautiful Wicklow using the nuno felting technique; a manually bonded blend of the finest merino wool to luxury silk. Each scarf is a unique creation.

Alexandra’s designs are nature-inspired and crafted in a wide palette of vivid colours to create a truly impressive work of art.

Pure garment poetry.Her favourite flowers are magnolias and poppies and she uses them in most of her designs.

During first lockdown Alexandra had to come up with alternative to her product and came up with affordable yet elegant ladieswear.

Her Passion for textiles didn’t let her give up.

She stocks now various ladies ponchos, sweaters and shawls all with hand felted designs.

Made of the lightweight and soft fabric, these garments are made for any day .

All items can be made to order.

You can see Alexa’s beautiful creations on Facebook: Alexa Design Email: alexa.zolich@gmail.com 0862011815 ha n dMade

i n

i r eland

Handmade Luxury Scarves & Wraps

The elegance i s T h e o n ly b e a u T y T h aT n e v e r fa d e s au drey h epbu r n

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Music in the Kingdom By: Lisa Curran

Mary Culloty O’Sullivan

I got to speak with one of Kerry’s leading ladies this month about all things singing! This lady has been an inspiration to many vocalists in Kerry through performing and teaching and her determination and positivity in these strange times for all those in the arts is proving she is a force to be reckoned with.

How has lockdown been? What changes have you had to adjust to performance wise?

What did you do during lockdown?

Lockdown has been really positive for me performance wise! I have been performing on line throughout the whole summer.

Performing has always been my passion but Live-streaming was something I never did as I Love performing Live.

My U.K. Tour started in February and I did two dates .. St Alphege Church, Solihull , Birmingham, and Unitarian Church, Brighton.

Of course when Covid came along in March everything changed...my performance dates in Leeds, Glastonbury, Oxford,London and Dublin were all postponed. However, I was invited to do a Lunchtime Recital by Brighton Unitarian Church and it went so well I decided to ‘ go for it’ and spread my wings with my Live-streams. I ended up performing in New York, Boston, Arizona, Seattle, London and Birmingham... my “ Virtual World Tour” .. all from my kitchen! I did two nights for Charity also.... one for Recovery Haven, Tralee and the other was for the Air Ambulance.

The reaction was amazing... I have been invited to go to the USA and U.K. and do Live performances when everything returns to normal!

Describe to those who might not have seen you yet what your sound is, what songs can they expect in a performance?

I am a Soprano...it’s a Voice which can hit the high notes! I am Classically Trained but I love to mix up genres! I love to sing anything from John Denver to Mozart , Musicals to the timeless Danny Boy! How did you start off is music?

Who have been your biggest influences?

I started singing with Ceoltas Ceolteori Eireann... traditional, Sean nos... totally unaccompanied..you either sink or swim ! I went to CSM and studied with Robert Beare, London with Margaret Stobartt, Aidan O’ Carroll KSM and the amazing Dr Veronica Dunne DIT , Dublin.

My influences are a mix of genres and singers... Lesley Garrett (Soprano), Robert Smith (The Cure), The High Kings (Trad), Renee Fleming (Soprano), Sumi Jo (Soprano), Dionne Warwick ( R and B/pop). and loads more!

What do you hope people will appreciate about the arts industry after all this?

The Arts Industry is one of the most important and vital industries in the World ! People can’t survive without Music, performance, orchestras, Plays, Poetry etc. The first thing people did when lock down came was Download Movies, listen to CDs , watch live-streams... I sincerely hope that everyone will appreciate the Arts even more and realise that we work so hard on our craft! The work, hours of practice , tears, and finally the joy of walking out on stage to perform in front of a Full House.... nothing is more special!

I would ask people to continue to appreciate all genres and realise life would be nothing without the Arts!

What events have you coming up going towards Xmas and 2021?

I am so excited for the next few months! I have a new Song coming out in November!

It’s Ave Maria (Caccini).. with a modern twist! I wanted something different especially as 2020 has been such a strange year! I hope people like it! A video Of the Song will be online and people can download the song on Spotify or Bandcamp from mid November.

My Christmas performances are: A Live Performance booked for Thursday 3rd December 8pm in St Johns Theatre, Listowel which I am really looking forward to fingers crossed!

The following dates are Live-streams Which can be found on my Facebook Page also.

Sunday December 6th Irish Network Seattle Facebook Page 10pm Friday December 11th Buffalo Irish Center. Facebook Page.

9pm Friday December 18th Brighton Unitarian Church Facebook Page 1pm Sunday December 20th Kerry Association London Facebook Page. 8 pm Fundraiser If everything has settled down regarding Covid and travel etc In 2021 I will be touring in the U.K. and USA . I have already been booked for two Gala Events ..one in Ireland and one in the UK . I will also be recording an EP which will be available March/April .

Overall, I am so blessed and grateful to have had a fantastic 2020 performance wise and am very excited to see what 2021 will bring!

To follow me online / or book me for an Event Facebook: Mary Culloty O’ Sullivan Soprano Twitter: Marycullotyosullivansoprano Email: Marcullos@hotmail.com Mobile: 0879222753

NEED

SPACE? www.hqkerry.com

part-time and full-time workspace Tralee and Listowel 33

Cara Credit Union supporting local businesses with low-cost flexible loans Cara Credit Union with branches in Tralee, Castleisland and Killorglin have extended the hand of friendship to businesses in their communities. The expansion of their suite of Business loans now include loans for tax purposes spanning to longer term loans up to €175,000.

Cara Credit Union are offering great value, flexible business loans in order to preserve and create jobs and drive economic recovery in Tralee, Castleisland and Killorglin. These funds will provide much needed support to local businesses.

Speaking to Pa Laide, CEO Cara Credit Union; “The past few months have been extremely difficult for businesses in our county. Like our local businesses, we too have worked hard to adapt and to continue trading in the face of this profound disruption. We are now, more than ever, determined to help businesses in our community, without which we simply would not have a community. To this end, we are extending our suite of business loans for all eventualities. All loan decisions are made locally by the people you know and trust. If you need some financial support, call us, we are here to help.”

Pa continued “ As a ‘not for profit’ movement, all our profits go back to support the community and our members. This is one of the key reasons Credit Unions have been consistently rated the number one organisation in customer satisfaction surveys. We pride ourselves on our personal touch. When you apply for a business loan with Cara Credit Union you can rest assured your support will make our community stronger.”

If you would like additional information on Cara Credit Union’s Business Loans, see their website www.caracreditunion.ie or call 066 712 2373.

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