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PLEASE TAKE ME DECEMBER 2020

The lifestyle magazine for Kerry

Made in Kerry, for Kerry

Festive Dining

John & Francis Brennan Brothers, Business Partners and Best Friends TV star Baz Ashmawy talks career, family and finding contentment...

EDITOR'S NOTE Hi all Its December, and for a year that we couldn’t do the usual trips or celebrations didn’t it pass by quickly.. I guess you are all gearing up for a busy few weeks, but please be sensible, remember the pandemic hasn’t parked because its December, so just be vigilant. Can I please ask you to show some respect for the staff in shops when shopping. I know we are all rushing around but those serving us at the counters really don’t deserve the treatment they get from some people, stop and say thank you after your transaction, and for gods sake smile.. it takes 2 muscles to smile and 72 to frown so spread a little cheer as you get your shopping done. We have lots of ideas here for you this month, books, gifts, and food ideas, and of course we have some great interviews with the amazing Brennan Brothers, definitely two of Kerry’s best produce, Kevin Dundon chef chats about his life and the lovable Baz Ashmawy, also lots of tips on Christmas cooking, decorating the house and lots more. I personally just want to say a huge thank you to all of you our readers for your support this year, and for our advertisers too, it’s been tough for everyone so thank you for supporting us. You are the reason we keep doing what we do so happy Christmas to you all. Christmas is not a happy time for everyone though and we have all lost people we knew and loved through the year so take some time to reflect on this too, and of course our elderly members of society, take the time to check in with them, I know with COVID-19, visiting is not always possible but please make that phone call, it might be the only call they get in a day so put the smile on their face, as I always say ‘your presence can often be far more priceless than your present’. So sit back and take time out with your favourite monthly read, and remember we are now taking our well earned break for the year and we will be back with you on the first Tuesday of February again with lots more great interviews, tips and ideas. Happy Christmas, stay safe mind yourselves and mind each other

VITAMINS FOR OPTIMUM HEALTH

If you eat a varied diet you shouldn’t need vitamins, right? In theory yes, but at certain stages in your life you may need a boost. Vitamins are essential... they are the switch that turns the light on, driving chemical reaction forward and helping to ignite growth, repair and maintain day to day activities that keep all our body systems working smoothly and efficiently. Vitamins may even have an impact on brain chemistry, influencing our moods and emotions. You should pay special attention to certain vitamins in your diet. VITAMIN A: helps keep eyes in good condition and boost immune system. VITAMIN B1: essential for good energy levels. VITAMIN B2: helps keep skin, hair and nails in good condition, also good for healthy eyesight. VITAMIN B3: May help to lower cholesterol and aid digestion. VITAMIN B12: good for supporting blood cell and nerve growth. May also contribute to a healthy metabolism and energy. VITAMIN C: important antioxidant for protecting the body from free radicals and supporting a strong immune system. VITAMIN E: Important for energy and sex drive. It is also a potent antioxidant and may help support cardiovascular health. VITAMIN D: many studies have linked vitamin D deficiency to most areas of the body. This includes the immune system, skeletal system and mood disorders. Until next time, stay healthy.

Mags xx

Deirdre 3

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

John & Francis Brennan Brothers, Business Partners and Best Friends a shared passion for the hospitality industry - a passion that was instilled in them from a very young age. “The kettle was always on in our house and plenty of visitors to drink it. There was always a cake in the tin and scones coming out of the oven and a story to be told,” Francis explained.” I always had a desire to work in hotels. I loved the excitement and the formality. I had worked in our father’s shop and so I was used to dealing with people and I loved all the meeting and greeting.” By Marisa Reidy They’re the charismatic brothers who have brought the Kerry hospitality industry well and truly to the fore in recent years, but behind the brilliant business minds of John and Francis Brennan are two extremely down to earth brothers who simply love what they do! While they may not have grown up together as typical brothers might with Francis being 13 years older than John - their reunion in the mid ‘90s most certainly led to one of the country’s most successful business and family partnerships. While John’s memories of childhood with Francis are scant – he was just five years old when Francis was in college - Francis does recall the excitement when ‘baby John’ came home from hospital. Little did he know then, however, that many years later they would become closer than ever. “After college, I was working in hotels around the country so it was not until John came to work in Park Hotel Kenmare (in 1995) that I realised the bundle of joy was now all grown up… and a bit of a genius,” Francis tells CONNECT. Instantly the working relationship began to blossom, probably because both have 4

John concurred, saying that while working together was never a preplanned move, it just happened. “Our father owned a shop and our mother had a very warm personality. That, and a home that was always welcoming, I suppose, instilled a desire to serve” John said. “I worked in our brother, Damien’s, bar in Sligo since I was 11 so I was dealing with people since an early age. After leaving school, I did a chefs course and then went to work in a hotel in Sligo. We never discussed it as brothers, it all just seemed to happen.” One might imagine that mixing family and business might pose its problems,

but not according to John or Francis. It’s crystal clear from speaking to them that they have nothing but respect and admiration for one another. “We just get on with it like clockwork. We have a great team and our whole focus is about the guest,” Francis says. “Our life revolves around the guest and the guest experience. We are both passionate about that.” John agrees, adding that each have their own areas of responsibility, which seems to work. “It is not a formal structure, as it is a small hotel, but we subconsciously know what to do and when something needs discussion,” John tells CONNECT. “What makes the partnership work is a joint desire to deliver a service and experience to our resident guest that is special. It is very simple, but a strong focus that is shared by all.” But surely there has to be one brother who is bossier, right? It’s the same in every partnership? Funnily enough, they agree on that too!

“I have my moments of being bossy, but it is water off a duck’s back to John,” Francis jokes, with John quickly adding: “Stupid question, of course Francis is the bossiest.” Joking aside though, the respect that John and Francis have for each other is really admirable….and certainly explains why they gel so well together. “I would trust John with my life and every action he takes is for the hotel, team and guests,” Francis says of his younger brother. “He is very fair and has a heart of gold. He also has a wicked sense of humour and there is always some devilment at play. Sharing laughter and stories is a great positive attribute.” John says it’s their brotherly intuition and close bond that makes their partnership such a success: “The best thing is we both know how each of us thinks and we want the same goal - to run a very good hotel,” he explains. “Francis is a very good person and that is the foundation of his life in hospitality. He looks after people and remembers the small things that make a difference.” While the Kenmare hoteliers are extremely well known and highly regarded among their industry peers – both running the stunning Park Hotel in Kenmare and John running Dromquina Manor - the brothers shot to fame in a more general sense with their RTE show At You Service. In the show, the pair travel to struggling businesses across the country and offer their expert advice to help get those businesses back on their feet. Francis explains that when the show was

first mooted, producers were looking for just one hotelier to fulfil the brief…but things changed: “The producers were looking for one hotelier, but they got two. We are lucky as we have the opportunity to travel and pick up trends and ideas from around the world,” he said. “We are always looking at new ideas for the Park and John for Dromquina Manor, so now we can bring ideas to other properties. We can also bring experience, which is a valuable asset in the hospitality industry. Mistakes are awfully expensive,” Francis explained. John says he was thrilled to become part of the show, which again proved to be a partnership made in hospitality heaven! “Francis had done a home renovation TV show and RTE liked it. I was then asked to do a screening and it all gelled. The wonderful thing about it is seeing other businesses and what we would do if we owned them,” John explained. “A fresh set of eyes, or two, see things that owners cannot see as they are too close to it. We only ever suggest things we would do ourselves if we owned the business.” Like everyone in the hospitality industry in 2020, the Brennan brothers certainly weren’t spared the devastating consequences of Covid19 on the sector. It means that for just the second time ever, the Park Hotel in Kenmare won’t open for Christmas. It was a heartbreaking decision to take, but the right one they feel: “It is so uncertain what level we would be allowed open under and so we had to make a difficult decision not to open for Christmas,” Francis tells Connect. “It is my second Christmas off in 40 years. I don’t know what to do with myself, but I am sure I will get a bit of turkey somewhere.” Although equally gutted not to be opening this Christmas, John says he is also looking forward to some time at home this year. “For the second time in 55 years, I will be having Christmas dinner at home this year,” John said. “I’m looking forward to it, but not sure there will be many films left to watch by then.”

Despite the disappointment of Christmas and indeed the significant struggles that come with owning a hotel through a pandemic, the Kenmare hoteliers are very practical about what it all means. While the consequences have been unprecedented, they are optimistic for the future: “Covid is a blip we will have to live with for a while. I have learned a lot during Covid and it gave me time to step back and look at many things in my life. We adapt and move on as we have always done,” Francis says defiantly. “The Government have been particularly good to the hospitality industry. We must listen to the health advice. Being closed is difficult but we cannot risk our team or guests’ health. The government must manage the country and we have to manage our business in good and difficult times.” John agrees, and says we have to be positive. “We may have to adapt, but life will and is returning to a worthwhile experience. There are many newly found benefits from Covid and forced time at home. We have learned to walk, take time for ourselves and step back to some extent from the circus,” he said. “There is little you can do when things are out of your control. We just have to make sure we run our business effectively during the closed period and ensure when we do reopen, we have every safeguard in place to make guests comfortable. Covid has hit the world like nothing else in living memory, so we just need to make sure we are the fittest and best when things rebound. We were very lucky on many fronts but after every storm comes better times. So while bruised, we are focused on recovery.”

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And speaking of being fit and recovering, John Brennan tells CONNECT that he is feeling great, having only recently spoken publically about his 2011 diagnosis with non-Hodgkin’s Lymphoma, an incurable cancer. His positive attitude is inspiring and he insists that he is luckier than many: “I am fine, thankfully, and working away as normal. There is no benefit in worrying or getting depressed over it,” John says, defiant as ever. “I am 100% healthier than many and I do not have to restrict the way I live at all, so there is no problem. Physical and mental disability would be

so much worse, so I have much to be thankful for.” Asked how he feels about his younger brother’s diagnosis and indeed his amazing attitude, it is obvious how much Francis admires him. “He has been fantastic and more anxious about not worrying people than himself. I was worried when I heard initially, but he has been so strong and great credit must be given to his wife Gwen and children Adam and Ruth. They are the rock at home and that is so important,” Francis says. It's more than obvious that both John and Francis Brennan are very happy with their lot – but if they had a magic wand, what would they wish for? “Time,” Francis says immediately. “Even in a pandemic, I am busy from books, to my collection in Dunnes Stores and At Your Service.” He’d also wish for good health for everyone, saying that he knows from family, team and his guests that ‘your

health is your wealth.’ Finally, Francis said he would wish for peace, adding that there is so much anger in the world right now. John also has a wish list, which, unsurprisingly, revolves around tourism: “Time to cruise the Baltic and Med on my boat during the summer,” is top of the list, he says, followed by investing in an iconic attraction for Kerry and drive marine tourism for Ireland. “We have such a majestic coast that is totally ignored by the Department of the Marine,” he says. "Until then, however, both John and Francis will continue to work diligently behind the scenes to ensure that the ultimate guest experience awaits as soon as they are allowed to reopen."

TV star Baz Ashmawy talks career, family and finding contentment... By Marisa Reidy

mind just having them to ourselves for a while, because when we’re on our own we actually have a lot of fun and I think West Kerry might be the perfect backdrop. Kerry is definitely on my radar this Christmas.” Born in Libya to an Egyptian dad and Irish mum, Baz lived in Cairo until he was six years old, when his parents chose to return to Ireland and set up home in Dublin. He says that while he was certainly made well aware of his mixed race growing up as a child in 1980s Dublin, it wasn’t until he was much older that he realised the underlying racism that had been going on.

YOU need only see him on TV or listen to him on the airwaves to know that he is one of the bubbliest and most down to earth guys you’re ever likely to meet, but when you delve deeper into the personality of RTE star Baz Ashmawy you find a genuinely friendly, proud man with deep rooted, inspiring family values. We caught up Baz just days after a visit to Dingle where he was filming a new documentary and he told us that he is so in awe of the beauty of west Kerry that he has decided to return with his family over Christmas. “I’ve been to Kerry a lot, but I’ve never really spent time in Dingle and around the Dingle Peninsula and it’s really gorgeous and there’s so much to do. My boys love swimming in the sea and water activities and part of me thinks it would be lovely to just make a little break there over Christmas, even just for a few days,” Baz told CONNECT. “When we’re up in Dublin the kids run off with all their friends, so I wouldn’t 12

“To be honest, I never noticed it being a thing until I was older to be honest. It was ok,” Baz said. “My dad left when I was quite young so I was raised by my mum and granny - two of the most incredibly Irish women you’ll ever meet. They were baking brown bread and saying the rosary at night and having them around me gave me a big baptism into Irish culture. So I never really struggled with that side of fitting in, even though there weren’t that many mixed race kids around at the time. “It’s only now, when you look back and see how much we’ve come on and the language we use and what’s socially acceptable, that you think back and realise the things people said probably weren’t very nice.” Being asked ‘where are you really from’ was often a hard one to swallow, Baz says, along with being called ‘half caste’. “Where are you really from is the is the big one, isn’t it? I always struggled with that and anyone who is mixed race probably does too,” he says. “Also the expression ‘half caste’ - I always had a lot of resentment towards that as it implies that you’re

half of something rather than being dual nationality.” Thankfully, Baz feels that we have come a long way since his childhood days in Dublin, and testament to that is how his younger children see the world. “We have definitely moved on a lot from those days and a lot of people are very vocal about it, which is great,” he says. “I have children who are half Irish, quarter Serbian, quarter Egyptian, they have a Greek Orthodox granny, a Catholic granny and a Muslim auntie. We’re very much a blended family. They go school with children of all denominations and religions and it’s not something they’ve ever mentioned. They don’t see colour and that’s just brilliant.” An actor, TV presenter, producer and radio star, Baz certainly has a lot of string to his bow. He tells CONNECT that he always knew a career in acting and media would be on the cards. It was an itch that just had to be scratched, he says. “I kind of knew from when I was little that I wanted to be an actor. I did drama and theatre and it was always something I wanted to do so I started acting after school,” Baz explains. “I wandered for a while and ended up in sales to earn money really. So in my mid 20s I was doing quite well, working as a recruitment consultant in London, but I just couldn’t envision myself doing this for another 10 years. Something in me was itching to go back and to chase the dream.

name for the show and as we all know, it became a huge hit! A hit that Baz says he will always be grateful for. “I think in the back of my mum’s head she was thinking ‘Ah yea, another one of his crack pot ideas’ but this one took off and I cherish the experience of being able to do something so amazing with my mum while she was in her 70s. We travelled 19 countries over three years and being able to have that adventure is something that will stay with us forever.”

“So I started back acting for a year or two and then a presenting opportunity came along and I was asked if I wanted to do a travel show with two other guys. I was like ‘Yea, absolutely - so you’re going to pay me to go on holiday. I’m in,” he joked. “The rest is history after that, really. It took a few years to find my feet but I’m one of the lucky ones because I love what I do. It spreads out into different things - presenter, producing, last year I did a stage show, I did radio in the early years and still cover radio shows, and now I have my own podcast. You are whatever you want to be.” One of Baz’ most famous TV shows was undoubtedly the Emmy-winning ‘50 Ways to Kill Your Mammy’ which saw Baz and his beloved mum Nancy travel the world taking on all sorts of unlikely - and often dangerous - adventures. Baz explained how it all came about: “It was kind of her idea to be honest. She wanted to do a skydive as she was turning 70 and I kind of thought ‘You’re too old, you’ll have a heart attack’, he joked. “She got annoyed with me, actually, but I went home and was chatting to (my partner) Tanya and said if she’s going to do it I’m probably the best person to do it with because I had done about 10 of them. We got chatting afterwards and I said to my mum that it’s very rare someone your age would want to do this, so we should make a show,” Baz came up with hilarious 14

Baz’ relationship with his mum is something he holds so dear and it is clear from chatting to him just how much he loves and admires her. “There’s an honesty between us and that made us close. I used to get myself into all sorts of trouble as a kid and the only one who could get me out of it was my ma. I’ve always admired and respected her and I certainly got all my good traits from her – they are all from her. I model my own parenting on the way she was with me. She was an amazing mum. She’s just awesome,” he said. And speaking of parenting, Baz certainly has his hands full when it comes to home life with six children to contend with. He and his partner Tanya have two daughters, aged eight and 10, and Baz is stepdad to Tanya’s four children, aged 16, 18, 22 and 24. Five of the six kids live at home with Baz and Tanya- and he says he

wouldn’t have it any other way! “I couldn’t do what I do or be what I am without Tanya. She is the boss and she makes it all work. I couldn’t get through a day without her – she’s the unsung hero in all this,” Baz says. “I grew up in a very small family so it’s ironic that I ended up in the biggest one you could get. When we walk in somewhere I always think people are saying ‘Oh God, look there’s eight of them’ but the truth is I get kind of proud. There’s a lot of fun, a lot of craic and personality and it’s busy and loud, but I love it. It just it keeps you young and there’s a blind optimism and energy and stupidity that comes with being young and if you could bottle it I swear to God I’d drink it every day. There’s all these different characters and that creates a lovely energy. Whenever they’re not there or we’re apart I miss them a lot. “ Like most families, lockdown earlier this year offered Baz a lot of down time to spend at home and the Dubliner savoured every minute of it. "Lockdown was hard on the teenagers, because let’s be honest, who wants to hang out with their parents right? But I made it a priority of putting the kids first in regards to their mental wellbeing and keeping them buoyant emotionally,” he said. “So we did a lot of cooking, colouring in, having fun, drawing maps of Ireland, walking the dogs and just figuring things out. It was great.” One of Baz’ most recent projects, of course, was fronting the Irish version of DIY SOS - a heartwarming show which certainly captured the nation in an extraordinary way. The show saw Baz and a team of volunteers transform the homes of several deserving families. The feedback and public reaction was extraordinary –and something that Baz is very proud of. “I knew when I was making the show just how special it was. I’ll never forget the first day on set and I saw all these volunteers walking up to the house and I just thought this is amazing. These people have all come here to build this woman’s house because of the story they heard,” Baz recalls.

“We had a Lot of fun and craic, but I was the lucky one because I got to meet these families and they opened up to me and shared their amazing stories. That’s very grounding. I’d be an emotional person anyway, and then I’m on site and I see one of the lads getting upset when I’d chat with the family and come back and remind the volunteers why we’re there and what impact this will have.” Asked if he was surprised by the public reaction to the show, Baz says he was more thankful that it struck a chord with so many. “I wasn’t really surprised, but I was very grateful that people connected with it. I was so happy that they connected with the kindness of it; with the importance of it and how traditionally Irish that is,” he said. “It’s a very Irish thing to look after your neighbour or to do something for someone. It’s a personality trait that perhaps we’ve lost a little as a country in a time of me, me, me.” The show, Baz says, also made him appreciate what he has.

“I came back from those shoots and I squeezed my kids very hard,” he said. “It made me very grateful and that’s an amazing thing to have in a TV show.” Given all of the success that Baz has had in his career and family life, we chatted about what he is was most proud of in his life. Simply being a good, family man was number one, he said. “I suppose if I’m honest, I’m proud of the man I’m turning into, if that sounds right,” he said. “I made a lot of mistakes in my life and it takes a while to right those. You can carry on as you are for a long time, but at some stage or another you’re going to catch yourself in the mirror and you’re going to have to ask yourself if you like who you see. For a long time, I think I didn’t like who I was or who I was becoming, but now, even though I’m slightly boring if anything, I like who I am. I’m very content and I’m happy with the path I’m on and that I’m becoming the man I want to be.”

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So there you have it lads. Enjoy choosing and giving gifts to those you love...... and don’t feel a bit guilty if you enjoy receiving them as well. You deserve it after a tough year. NOLLAIG SHONA GACH DUINE FANACHT SÀBHAILTE TONYA XX

A Book Is A Gift To Be Opened Again And Again Hi guys. It’s that time of the year again.....where we wrack our head on what gift we can get for that special someone. Well, you will NEVER go wrong when gifting someone a book. It can be both a personal and sentimental gesture for the recipient and something they will always have. Write a message and the date inside and they will always remember both you and the time they received it. 2020 is certainly not a year that any of us will forget in a hurry. Take your pick from the many exceptional books of diverse categories released this year from Irish authors. Featuring big names and many newcomers there is something to pique everyone’s interest. Here ye are........

A LIGHT THAT NEVER GOES OUT ( KEELIN SHANLEY)

Having long admired this amazing lady I knew this memoir would be both gutsy yet emotional....... and it was just that in spades. Keelin Shanley recounts her brilliant, blessed and hugely eventful life with great warmth and wit and also shares her reflections and deepest thoughts as she faces into her final weeks and months of her battle with cancer..... yet it is far from morbid, it is full of joy as she herself was. At the end you are left feeling privileged to have joined her on her journey and full of admiration for the woman she was.

THE GAA- A PEOPLES HISTORY ( M. CRONIN,M. DUNCAN & P.ROUSE)

A great book full of really interesting information on the G.A.A. from its origins to the present day. The archive photos are the best part , covering fans as much as the matches on full or double pages. This is a book steeped in our sporting history, one to be treasured and pulled out time after time.

ALL ABOUT HOME ECONOMICS ( DEIRDRE MADDEN)

When I saw this book was still around ( and published in Kerry) I let out a screech my teenage self would have been proud of. The memories of this book girls!!!!! Of Home Ec and forgetting it was your turn to bring in the ingredients.

22 24 24

Of clumsily making a gingham apron that fell apart the minute I wiped my hands on it ( much to the chagrin of the home ecc mistress) Of writing boys names all over it. First published in 1983 this is a fabulous book that will teach you to cook, sew and even plumb!! It’s a perfect gift for an old school friend to bring her back to the good auld days. #nostalgia

OUR LITTLE CRUELTIES (LIZ NUGENT)

This is Liz NUGENT at her gloriously dark, thrilling best. Will, Brian and Luke grew up competing for their mothers unequal love. As men it continues- for status, fame , money and women. Over and over they betray each other until.......Three brothers are at the funeral. One lies in the coffin. But which brother killed him?? An absolutely gripping read.... with the lights kept on afterwards.

THE CHILL SKILL (NIALL BRESLIN)

Bressie’s third children’s book focuses on helping children manage their anger when things don’t go their way. The Chill Skill equips kids with another really useful mindfulness tool and is a fabulously calming book for anxious children. As are his kids mindfulness podcasts for both parents and kids. I could look at ( I mean listen to ) him all day.

6WATER (MICHELLE KEANE)

THE DISCOVERY OF KINGDOM

Starting in Ballinskelligs this mystical true story takes us as far flung as India as we eagerly join Michelle on her quest. Equally deeply spiritual and thought provoking this is a book that you want to devour in one sitting. The authors vision and trust in her own instincts is inspiring and you find yourself punching the air each time she succeeds . A must read for sure!!

Connect Kerry | July 2019 |25 23

EVERY PICTURE TELLS A STORY (JOHN CLEARY)

I think this yearly book release has become a family tradition in every house, Christmas is not complete unless you have got your copy of John Cleary’s latest instalment of memories from time past. John has been a photography for over 50 years and I think his knowledge of the industry is like no other, he has also built an archive of thousands of memories over the years and we are delighted that he has gone this path sharing them and bringing back so many memories for people who sit down as a family and go through the pages. It’s a must for under the tree this year.

RORY’S STORY (RORY O CONNOR)

I follow Rory on social media and he seriously makes me belly laugh with every single post. Hard then to believe he once thought he had nothing to live for such was his poor state of mental health. This book is straight talking yet witty, told in his own humor and with total honesty. Now one of Ireland’s best loved stand up comedians this book is an inspiration for all of us and nudges us to believe in ourselves more and let the self doubt go.

ASKING FOR IT ( LOUISE O NEILL)

Jesus!! This one left every nerve in my body jangling. Emma O Donovan lives in a small town where everyone know everyone. She is special- beautiful, popular and powerful and wants to keep it that way. Until that night..... Now she’s just an embarrassment, a “slut”- she is Nothing. And those pictures haunt her! Can she ever forget? This book explores the life shattering impact of sexual assault, rape and victim blaming. A riveting yet shattering read.

10 OK LETS DO YOUR STUPID IDEA ( PATRICK FREYNE)

This is more a recollection of incidents in Freynes life written in essay form. I must admit I giggled loudly , I had tears at times and I cringed umpteen times reading this. By the end of the book you almost feel as if you are a good friend of his and know him as well as you know the fella next door. A cracking read.

Sooo, plenty of food for thought there lads for adults and kids. Lèamh sona gach duine. 26

11 Thrills and Spills (Donn McClean) An amazing collection of Irish jump-racing photographs that captures the last decade of the Irish horse-racing scene. For every leap of victory and fist pump, there is a crunching fall or a win that almost was: Pat 'Cash' Healy’s has captured it all with his camera, with captions by Donn McClean

12 Tell Me the Truth About Loss ( Niamh Fitzpatrick )

A beautiful and hopeful book for when life isn't what you expect it to be. In March 2017, Niamh Fitzpatrick's life fell apart overnight. Her beloved sister Dara was killed in a helicopter crash. Soon afterwards, Niamh's marriage disintegrated, and she feared she would lose her house, beside her remaining family. Life as she knew it had ended and the cumulative loss, in terms of impact, was staggering. A psychologist for many years, Niamh guides clients on their journey to overcome the worst of times in their lives. She had to draw on this skillset herself, first to survive and then, in time, begin to thrive after such significant loss. Tell Me the Truth About Loss documents a psychologist's journey through loss, grief and the hardest of times, finding hope along the way.

Kerry History and Society ( Maurice J. Bric ) The newly released twenty-eighth volume in the Irish County History & Society series, Kerry History & Society. Interdisciplinary essays on the history of an Irish County, is edited by Maurice J. Bric. Perfect for the Historian in your house.

14 MOTHERFOCLÓIR (DARACH Ò SÈAGHDHA) Ó is breà liom an leabhair seo! Sadly for most of us the Irish language is never again uttered once we sit our Leaving Certificate. This book is a brilliant introduction/ reintroduction to our own native tongue. The authors love of the Irish language is so infectious it makes it an enjoyable read. Full of wit and anecdotes I laughed a lot as I relearned mo cùpla focail gaeilge. A book to savor and return to many times. Sooo, plenty of food for thought there lads for adults and kids. Lèamh sona gach duine. Fanacht Sábhailte Tonya xx

Be Safe this Christmas

Niamh Mc Donnell has worked as an Infection Prevention and Control Nurse for almost 18 years. Her experience includes working in three acute hospitals, one hospice setting and within the community: providing prevention control services to private and public healthcare facilities. In this article we avail of Niamh’s experience and expertise in guiding us all in having a safe and happy Christmas. Covid-19 is mainly spread through close contact and droplets that come from the nose and mouth of someone who has the virus. For example, from a person with the virus who is coughing or sneezing, talking loudly, singing or shouting. Transmission then happens when people are within 1 to 2 metres of someone with the virus.

minimum of 20 seconds with liquid soap and water or an alcohol hand rub. When drying your hands, do not share towels, use disposable kitchen paper towel. Alcohol hand rub and liquid soap are highly effective at breaking down the lipid coating on the virus which destroys the virus. Alcohol hand rub does not work on visibly soiled hands so where this occurs wash thoroughly with liquid soap and water.

• Do not touch your eyes, nose or mouth (mucous membranes), if the virus is present on the hands and you touch face it can allow the virus to enter the body and cause infection.

• Maintain a distance of 2 meters from the people that are not from your household. Households should sit together. Where this is not possible wear a face covering or a surgical facemask. Visors are not as effective as a face covering or a face mask as they do not provide respiratory protection.

You can also get the virus through contact with surfaces. For example, when someone who has the virus sneezes or coughs, droplets containing the virus can fall onto surfaces around them. If you touch those surfaces and then touch your eyes, nose or mouth, you may become infected too.

• Regularly clean high frequency touch surfaces such as door

This will be a different and somewhat difficult Christmas as we cannot celebrate as normal. To protect ourselves and our loved ones, we must adhere to the Public Health advice. The Government has outlined several key precautions that we as individuals must adhere to, to reduce the transmission of Covid-19. These precautions include:

• Where preparing meals, limit the amount of people in the

From December 18th to January 6th it is permissible to travel outside your county to visit family. Gathering limitations are still in place, family members from up to three households will be allowed to meet indoors. When planning a visit consider the following:

• Reducing our number of contacts. We need to consider who

might be vulnerable and at increased risk to Covid-19 and consider if it is suitable to meet these people in order to protect them.

• Before visiting someone or having visitors ensure that

everyone is well. If someone shows signs and symptoms of Covid 19 they should not visit another person’s house, selfisolate and contact their GP to have a medical assessment.

• Where possible avoid hugs, kisses and handshakes. • Airborne transmission is the spread of a virus in very tiny

particles. Airborne transmission does not appear to play a major role in the spread of Covid-19 however it can happen in some situations. Therefore, where possible meeting in a wellventilated room or outdoors is the best option. Where possible get out and go for walks.

• Cleaning hands thoroughly

when visiting or having visitors will assist in reducing the transmission. This means cleaning your hands for a

handles, counter tops, tables, taps, toilet handles using a freshly prepared solution of a detergent and warm water. Apply using a clean cloth and apply elbow grease to break down the outer coating of the virus.

kitchen and serving, therefore reducing the amount of people touching crockery and serving tools. Make sure there is good ventilation in the kitchen. It is recommended to use single use disposable crockery and cutlery where possible. One person should be designated to collect and dispose of single use items. All other items should be placed in a dishwasher (where available), the temperature and cycle length will destroy any bacteria present.

• If you do not have a dishwasher use freshly prepared solution

of warm water and detergent. Place the tea towel or cloths used in the laundry after use.

• Where possible have visitors use a separate bathroom. Ask the

visitors to clean the bathroom before they leave, if this is not possible, clean the bathroom surfaces with detergent and warm water paying particular attention to the high frequency touch surfaces.

• Practice respiratory hygiene and cough etiquette; cover the

nose and mouth when coughing or sneezing in a disposable tissue, dispose of it immediately and clean your hands. Where you do not have access to a tissue cough or sneeze into your elbow. Provide supplies of disposable tissues and alcohol hand rub in general areas of the house to facilitate this.

• It is important to keep informed as we learn more about the

virus and how best to prevent its transmission. Guidelines and public health advice can be found using the following reliable sources: www.hse.ie and www.hpsc.ie Let’s all plan to have a safe Christmas by collectively working together to protect each other, the vulnerable and our healthcare workers. Have a happy and safe Christmas.

Wishing all our customers a very Merry Christmas and a Happy New Year

ining e Of FestYoivure MeD als Taken Car By Karl Noctor: Sous-Chef at The Rose Hotel Merry Christmas to you and your families. It has most certainly been a roller coaster of a year, but I hoping that at this time of the year it may be stress-free and a chance for us all to take a breather and enjoy what we have. My name is Karl Noctor a chef in The Rose Hotel in Tralee, I am hoping to give you an insight into what I would traditionally prepare for Christmas dinner. Myself and my partner have two beautiful children, and with it being Christmas I prefer not to spend my whole day cooking. So, with these recipes, most of the preparation will be done the night before to leave you to enjoy the wonder that is Christmas with children. This year more than ever I would encourage everyone to buy local and support local we have all felt hard times this year and small self-employed business more so especially within the food sector. Contained within the recipes I will suggest local producers that if you have never heard of you are missing out and demands a place on the Christmas table or a gift for the foodie friend or relation this year, they will not be disappointed. To start the Christmas festivities a few bottles of wine are needed in my opinion for this head down to Terra Foods and Wine also check out their website to order online, Juan and Alberto will recommend something for your tastes and budget you will not be disappointed.

The Menu

STARTER Smoked Salmon and Cream Cheese Tart with a Lemon and Dill Mayo and Rocket salad MAINS Roast Rib of Beef, Roast Gravy SIDES Duck Fat Roast Potatoes Brussel Sprouts Smoked Bacon and Flaked Almonds DESSERT Tiramisu with Salted Butterscotch

Smoked Salmon Tart

For the Smoked Salmon Tart, you will need Tuc crackers, butter, cream cheese (I would recommend Once upon a Cheese) and of course smoked salmon (Spillane’s seafood Killarney). Ingredients: Serves 6 1 ½ packs of Tuc crackers (blended) 150g melted butter 300g smoked salmon and a little extra for garnish 540g cream cheese ¼ lemon juiced Salt 100ml mayonnaise 10g dill 200g rocket Method: 1. For the base of the tart start by blending the Tuc crackers to a fine breadcrumb, melt the butter and mix into the crumb. 2. Line a springform mould with parchment paper on the base. 3. Press the crumb on to the base evenly and leave to set in the fridge. 4. While the base is setting take the 300g of smoked salmon and the juice of ¼ lemon and blend to a paste. (if you don’t have a blender just chop as fine as you can). 5. Chop 10g of dill and add to the salmon paste and combine with the cream cheese add salt to taste. 6. Once the base has set layer the smoked salmon mixture on top and with a pallet knife smooth out the top as best you can and leave to set overnight or 2 hours will do. 7. The last thing to do is the mayo you can blend the 10g of dill and mayo in a blender or just simply add chopped dill to the mayonnaise and the zest of ½ lemon. 8. The plating can be done the following day when removing the tart from the case run a sharp knife around the edge of the tart, then release the spring and the tart should come away clean from the mould. 9. When portioning the tart using a hot knife (have a jug of hot water and dip the knife into the water before slicing) 10. To plate the tart place one slice on a plate with some washed rocket and add the dill mayo on the side. (optional is to add extra smoked salmon on top of the slice and a wedge of lemon)

Roast Rib of Beef

For the roast rib of beef, it is essential that you buy quality meat that’s why I would recommend going to your local butcher if in Tralee I recommend Matt The Butcher and if in Killarney Tim Jones both are excellent

butchers, but any butcher local to you will do. Ask your butcher to remove the backbone so that you are left with the rib bones only. For this recipe, you will need a four-bone rib joint to feed six. This will be prepared on the day. Ingredients: Servers 6 The rib of beef (approx. 2kg) 1 bulb of garlic Salt Black pepper Cooking oil 2-3 glasses of wine Method: 1. Heat a large heavy bottom frying pan. 2. While the pan is heating pour a small amount of cooking oil over the beef and cover all sides of the meat, season the beef on all sides don’t be afraid of the salt and pepper it will add a great crust to the meat. 3. Place the beef in the pan and seal all sides of the meat until a deep brown colour has been achieved. 4. Place the beef on to a roasting tray and into a preheated oven at 200oc for 2omins, turn the oven down to 160oc. 5. Now it will all depend on how you like your meat cooked myself I prefer mediumrare to medium it will suit all taste in my family. But a good rule of thumb is rare 15mins per 500g, 20mins per 500g for medium and well done allow 30mins per 500g. If you have a meat thermometer you can use this instead (50oc rare, 60oc medium and well-done 73oc) 6. I like to add whole roasted garlic to the meat at the start to roast but don’t forget about it remove after 40mins and allow to cool. 7. Once you have removed the meat from the oven and its cooked to your liking cover the joint with tinfoil in another tray or carving board, and leave to rest for 20 mins ( do not cut a piece off to taste I know it will be very tempting) it must rest to allow the meat to reabsorb all the juices and allow the joint to be tender and moist. 8. While the joint is resting its time to make the sauce, with the garlic bulb now cooled cut the bottom off and squeeze the garlic out it should be like a paste, and mash with a fork.

9. Remove the oil from the roasting tray and return to your gas hob or cooking ring and add a glass or two of wine and with a wooden spoon remove the tasty bits from the tray (full of flavour) once you have removed it all from the base add the garlic and mix in allow to boil for a 1 min do not reduce. ( now if your guest love a bit of gravy you can stretch out the sauce by adding a “Knorr Stock Pot” and a bit more water and to thicken mix 20g of melted butter with 30g of flour and slowly add to the sauce with a whisk and allow to simmer for 5-10 mins to cook out the flour. 10. And you are ready to carve the joint, hold the rib bone in one hand and with a long knife place the knife against the bone between the meat and cut down using the bone as a guide to remove. SIDES Now for this section of the menu, I prepare all the sides the night before and have everything in their pots for the next day and adds to my calm and relaxation. As all the parents out there know that it's going to be an early start and you will need your energy to get through the day. Potatoes: So for the potatoes ( I use Roosters but Maris Pipers will do just as well) wash and peel them and rewash, cut them into equal size pieces and place in a pot and cover in water, job done ( till tomorrow). Sprouts: Sprouts love them or hate them they are going to make an appearance on most Christmas dinners around the country, so let's make them tasty. Sprouts peel the outer leaves and discard remove some of the stalk and cut an x into the base but not too deep, place in a pot with water. Cut 5 smoked streaky rashers into small dice and place in the fridge for tomorrow. Celery: For the celery cut off the end and wash the stalks and cut into 2cm slices and again place in the water ready for tomorrow. The Sides: When sourcing the vegetable head down to Manna Organic Store. For the sides, most of the work and preparation will have been done the night before. We just have to cook today.

Roast Potatoes

I will start with the roast potatoes, for this take half of the peeled potatoes from the water and place in another pot and bring to the boil in salted water and reduce to a simmer for 10mins. After the 10mins strain and leave to dry for 5mins, meanwhile, melt200g of duck fat (this can be got from most supermarkets locally) in a roasting tray add the potatoes and toss until they are all coated in the fat and season, (at this stage you can add garlic and a few sprigs of thyme) and roast in the oven with the beef ( around 3040mins before the 34

beef is due to come out of the oven). While the potatoes are cooking its time to cook the sprouts. For the sprouts, they are cooked check to see if they are ready by using the same method as the potatoes, by using the point of a knife. When cooked stain. Ingredients: 5 slices of smoked bacon /pancetta diced 20g sliced almonds 70g butter Method: 1. Once the sprouts are cooked strain off the water and set aside for a few moments. 2. In a frying pan add a small amount of cooking oil and allow to heat then add the bacon and cook till crispy. 3. At this stage add the butter and keep moving the pan you want the butter to foam but not burn quickly add the flaked almonds and the sprouts, toss in the pan and season with salt. The beef should be out of the oven and resting at this stage, turn off the oven and place the sprouts into the oven and enjoy your first course. And by the time you and your family have finished the starter the joint should be fully rested and ready to carve. All the side should still be hot. Now it's just a case of plating the main course and pulling a few Christmas crackers and few bad jokes. Now moving on to the dessert and the final course of the meal (nearly home and dry now, wine should be kicking in at this stage)

Tiramisu with a Aalted Butterscotch Sauce

As I have said from the start I like to have everything ready the day before so this is another that can be made in advance it’s a simple tiramisu with a salted butterscotch sauce. Ingredients: Butterscotch sauce: 100g caster sugar 25g butter 300ml cream 7g sea salt Tiramisu: 200g Mascarpone cheese 2 egg yolk 50g caster sugar 1 tbsp brandy 300ml cream 300g of ladyfinger biscuits 200ml of coffee/espresso Method: 1. We will need to make the butterscotch sauce to do this we start by dissolving the sugar with 3tbsp of water, do this by swirling the pot around over low heat until all the crystals have dissolved. 2. You will need a pastry brush and a bowl of water to wash down the sides of the pot of all the sugar so the walls of the pot are

clean. 3. Bring the water and sugar to the boil DO NOT STIR AT ALL once the sugar has reached a deep golden caramel colour whisk in the butter and the salt. 4. Remove from the heat and stir in the cream, set aside to cool and place in the fridge.

Tiramisu

Method: 1. In a stand mixer or with a hand mixer whisk the sugar and the egg yolks until sabayon has been formed ( the mixture will double in size and achieve a pale colour) 2. At a low speed add half of the mascarpone once this has been evenly mixed add the rest of the cheese and the brandy and lightly mix until smooth. 3. In a separate bowl lightly whip the cream to the same consistency as the cheese and egg mixture. 4. Start by add 1/3 of the cream and fold in with a spatula. 5. In stages add the rest of the cream 6. For this recipe, you can make one large dish or individual glasses whichever you choose the steps to remain the same. 7. Dip the ladyfinger sponge in the coffee and place on the base of whatever you choose to use to create the first layer, the next layer is the butterscotch sauce and then the cheese and cream layer and repeat. 8. The last layer will be the cheese and cream, over this give a generous dusting of cocoa powder and you are done. 9. Place in the fridge for the next day. For me no Christmas would be complete without a cheese board when relaxing later in the evening for this I would recommend The Little Cheese Shop in Tralee/Dingle, to accompany the cheese board Eve’s Leaves selection of relishes all homemade and packed with flavour yum yum. I hope that this has been helpful to anyone who attempts this and of course, add your twists and flavours to the recipes and make it your own. This is a menu that I stick to every year as its tradition and allows me to spend time with family and friends on Christmas day, I spend the rest of the year cooking all day long ( I really enjoy cooking don’t get me wrong) but Christmas is about spending time with the people you love and mean the most to you and you can't do that when your peeling spuds and trying to put Lego together.

December Fashion Must Haves

We may not be out partying this month but its still good to have something nice to wear over the festive season so once again we have had a look around the county to see what our wonderful fashion houses have for you.

All available to order online or you can visit now at they are open for business and are looking forward to seeing you.

39 Ph: (066) 714 14 : ok bo Face nd la is le La Femme Cast Website: efashion.com www.lafemm

Ph: (068) 23069 Facebook: CocoAtTheArcade Website: www.thearcadelistowel.ie

Ph: (064) 662 2909 Facebook: @scarlettkillarney Website: om www.scarlettkillarney.c

Ph: (0) 64 6 6 33622 Facebook: macbees Website: www.mac bees.ie

December Fashion Must Haves

Ph: 087 454 5449 Facebook: gooseboutiquetralee

Ph: 089 219 3766Facebook: @EffigyBoutique Website: www.effigyboutique.ie

Pearly Whites Dr. Marcas Mac Domhnaill Christmas 2020 is approaching fast and many people will be hoping to buy gifts early and avoid the Christmas rush. While hand hygiene has become an important issue with the Covid-19 pandemic, oral hygiene has also been on the agenda in dentistry. Here are some ideas for Christmas presents that can help to maintain good oral hygiene. Rotary, battery operated toothbrushes have been shown to be very effective in removing plaque from teeth and can be easier to use than hand brushes. The basic types are just as effective as the high-tech ones, some of which can sound alarms and be linked to an app on your phone. Rotary brushes are worth investing in for people who find it difficult to brush their teeth. Mouthwashes not only freshen the breath but also can strengthen teeth with minerals or help gums fight infection. Some can aid whitening and help against dental sensitivity. Mineral gels are topical gels which can be applied to your teeth to strengthen the enamel. They can be smeared onto teeth by hand or used in whitening trays to keep them in close contact with the teeth overnight Finally, don’t forget the stocking fillers of floss, toothpaste and interdental brushes.

Nollaig Mhór Mhaith Daoibh. 49 Upper Rock Street, Tralee, Co. Kerry | (066) 712 1457 | www.macdomhnailldental.ie | fiacloir@gmail.com

HAVE A (NOT) PERFECT CHRISTMAS!

At this time of year, the stress is on! The pressure to have a perfect Christmas makes itself felt, and a huge amount of energy is invested in having everything “just right”. Culturally, Christmas is extremely important in Ireland. Mostly, it has to do with families being together – coming home from abroad, visiting from other towns – and overindulging in food, drink and presents. We spend enormous amounts of money to ensure that everybody has the right gift, the perfect meals, the sparkling decorations, and in doing so, we put ourselves under a ridiculous amount of stress. Christmas is notoriously a time when depression spikes. Families fight, gifts are disappointing, dinners are burnt, and all of a sudden our perfect Christmas is, well, not perfect. This year in particular, maybe somebody didn’t make it home, or we couldn’t afford that expensive toy that the kids wanted. The key is not to look for perfection. Not to let a fault or disappointment ruin our expectations, but to let our expectations go. Hope to have fun, hope to spend time with those you love. Hope to muddle through somehow, and take every opportunity to find joy, wherever it is to be had. Look for adventure and fun rather than perfection, and you’ll be surprised at how little stress you feel. Caroline Smith , Phychotherapy Counselling www.carolinesmith.ie | 087 6444837

As I start my piece for December, I find myself saying " where has 2020 gone", but here we are and we have managed to survive in some way. I want to start off by saying a huge thanks to all our amazing and very loyal customers who have continued to support us through this unforgettable year, next in line is a huge thanks to Margaret for keeping the show on the road, and for constantly pushing the local businesses on every platform available to her, you are some woman, hopefully you will take a well deserve break for Christmas (like that will happen). By the time you are reading this we will all be in the throes of Christmas shopping and because we may not be able to visit each other with gifts, easy to post gifts will be useful this year and I am happy to say we have an amazing range of hats, scarfs and gloves to suit every budget, hats range from €15 to €30 gloves all €10 and scarfs start at €6 to €25, so no excuses for not being ready to surprise the woman in your life this Christmas. As wearing masks will be the norm for the near future we have a vast range of Christmas Masks in stock at the moment and these make an ideal stocking filler and we can post these out to you if you can't get into us. I also want to mention our website is up and running all details on our Facebook page so it has been all go here at That's Perfect, I am going to sign off now but I do I want to spare a thought for those who have lost love ones during the past year, it has been a sad year for lots of people, keep believing you will see them all again and that they look down on us and keep us safe and give us the strength to go on , Happy Christmas to you all from Paul, Mary and myself and remember Keep smiling See ye all in 2021 Carmel xxx

“How I Got Here” - Kevin Dundon By Mary Lucey (Career Ahead) I love to come across people who are passionate about and genuinely love what they do. Kevin Dundon, one of Ireland’s well-known and best loved Chefs is one of those people. He is usually busy at work in the Dunbrody House kitchens and Cookery school, or on the media chatting about all things food. It was lovely to hear Kevin’s story about how he got to where he is today in his career….

events etc. If we have a wedding here, we check all is in place for the special day - planning is paramount! Before I head over to my studio (where I film our Instagram Live daily), I head up to the kitchen garden to see what we have to reap, plant and maintain. Back in the studio, I go through my emails, catch up on calls and get prepped for any filming. After all studio works are completed, its back over to the Hotel, into the kitchen and check all is in order for service. Once service is completed, Catherine and I head home, it can be a long day and tiring, but for us it’s our lives.

What qualities do you consider necessary for a Chef… Patience and perseverance!

What do you love about your job…. I am so lucky to wake up every morning and go to a place I love working. I love getting stuck in the kitchen, taking care of the grounds of Dunbrody and sharing my passion with guests and online…

Is there anything you don’t like about your job… What interested you in food day one… There was always a real interest in food in our house growing up, we were brought up to understand seasonality and flavours, the importance of good nutritious food and to waste very little. From a young age, I watched my mother and grandmother prepare food (often with a South African influence), which seemed quite exotic all those years ago. Twenty three years ago, Catherine and I fell in love with Dunbrody Country House and since then we have reared our family here whilst building up our business.

What was Secondary School like for you… I enjoyed school insofar as I enjoyed the comradery, most of the lads would come over to my house after school for snacks and sandwiches, not much study was done but nevertheless we all got through it!

Did you always want to be a Chef… Yes, at one time I toyed with the idea of architecture, but for me food wins every time. I was definitely family influenced. Knowing that there would be long hours in the kitchen, without much financial reward at the start, wasn’t exactly every young man’s dream, but it was my passion and I followed my dream.

What typically does your job involve in a day or week….. After breakfast, Catherine and I head down to the Hotel. We catch up with our team and go through our menus, arrivals,

Sometimes it can be very difficult to separate my personal feelings from overly critical people, particularly online. People don’t realise how hurtful it can be, if you have a problem when you’re here at Dunbrody let me know, it’s a lot easier to sort something out there and then rather than festering on stuff. We always really strive to do our best, we don’t get it right all the time, but we do mostly thankfully.

Why do you think you have such a successful career… Being a chef has afforded me the opportunity to travel and get inspired with new out of the box ideas.

Would you change any of your career decisions… I don’t think I would change anything. No, it is all a learning curve. All the negative experiences I have had over the years always have a positive part or outcome.

What are you most proud of in your career… Building the business around Dunbrody and still sharing this amazing Country House with guests after 23 years.

What opportunities did your career afford you… To travel the world, as chefs have opportunities to work anywhere they want, if they put their minds to it!

Why do you think this profession is not promoted in secondary schools… Apprenticeships have not been promoted for the last 8 years. This stopped people getting the opportunity to discover the profession. The long and anti-social hours can be off putting to many. However, as apprenticeships have been restarted in last year or so, we hope that many more will give it a try.

On the other hand, I do believe that every student should know how to prepare good, basic food (rather than rely on over processed meals), to budget and to prepare for college.

Are women fairly represented or underrepresented in your profession (in your opinion)? In Dunbrody House Hotel, we have a female Head Chef and our kitchen has 50-50 representation; but I do think times are moving to having more females in the kitchen. I do not focus on having equal representation of males and females in the kitchen. I am more focussed on the person and their work ethos. We have some fantastic up and coming female chefs in this country, and we have been guided in Irish cookery and baking by some of the most passionate and knowledgeable women.

How did you deal with COVID-19 restrictions in your business… Like everyone in our industry, our business came to a halt, so I decided (with a push from my daughter Sophie) to move online and into the world of social media. In March, we started doing live cookalongs at 2pm - myself cooking and chatting with the viewers, and 9 months later, I am still doing them and hoping to inspire people to cook and give others something to look forward to watch!

The profession is often criticised because of working conditions and low pay for trainees; what are your views on this..

From this, I have started a new venture, moving our cookery school to an online cookery school. I offer a seven day course over an online platform such as Instagram and Facebook and this is proving popular beyond my expectations.

For every profession, you have to start at the base. Passion is an important part of many professional vocations such as butcher, nurses, etc …

Advice for those making career choices….

For chefs, it is often true that despite having diplomas you are still required to show experience and skills that are learnt mostly in a kitchen. We always endeavour to have a trainee from Ireland (mostly Waterford WIT) and from abroad. Here we mentor them and teach them to take responsibilities and understand the requirements of the modern kitchen.

What would you do to encourage more secondary school students to learn to cook or follow this profession… You really have to have the passion to pursue a Chef’s career. 44

A Chef’s life will give plenty of opportunities to travel. If it is your passion, don’t be concerned about other peoples’ opinions, follow your dream! Interview by Mary Lucey – Career Ahead – careerahead.ie contact number: 087 9338941

Beauty Tips By Romy Romy Birdthistle, makeup hoarder, beauty enthusiast and owner of Paradise Beauty Tralee. With over 15 years in the beauty industry. I'm here to share my best tips and tricks when it comes to beauty makeup and skincare.

Beauty Gifts to give for an Extra Merry Christmas

With the shops having being closed it's no time to head out and make sure you have all you Christmas gifts ready to be wrapped and put under the tree. If you're still stuck for some gift ideas for that beauty loving lady in you life then have a look at my run down of my favourite gifts for her. I will be shopping local and buying as much Irish made products as possible too this year. Give the gift of Glow this year with the Luna by Lisa Glow Vault. Luna by Lisa's Glow Vault contains the essentals to create a glowinng make up look. The Glow Vault includes;Luna by Lisa Glow Palette Luna by Lisa Glow Illumanating Settig Spray Luna by Lisa Face Brush. At €25 it makes a great stocking filler

Next Up is The Danielle Creation Hollywood LED Mirror. You literally cannot go wrong with this as a gift for anyone in your life who applies makeup!! It is a great size and sturdy. Available in Boots for €26.99

Another one of my favourite Irish brands is Pestle & Mortar and their Box of Stars gift set is ideal for any skin type. It contains Pure Hyaluronic Serum, Recover Eye Cream, Deluxe Sample Size of Exfoliate Acid Toner, Deluxe Sample Size of Hydrate Moisturiser, Pair that with a Jade Roller and you'll have the best skin of your life. The gift set is available on McCauleys on Special Offer but it is Limited edition, so be quick. Jade Rollers can be picked up in the majority of Parmacies.

Next on the list is another limited edition Gift box, it's the Sculpted By Aimee Ultimate Face Collection. I have been a long time lover of her 3-1 Beauty Base and I love the limited edition full face edit Palette. It's a definite winner for me, Pink Pair Lip Duo and the Limited Edition Full Face Edit Palette in Bloom for all your makeup needs! The Ultimate Face Collection retails at €50

Follow me on instagram for more makeup tips and reccomendations @romybirdthistle 46

GIVE THE GIFT OF CHOICE Purchase online

www.therosehotel.com or call 066 7199100 The Rose Hotel, Dan Spring Road, Tralee, Co. Kerry. V92 HKA4.

Bord Bia awards Lee Strand with Gold Membership in their Origin Green Sustainability Programme Lee Strand was recognised for their exceptional performance and commitment to sustainability with Gold Membership at the virtual Origin Green 2020 awards on Thursday, November 19th, 2020. The online event was addressed by Charlie McConalogue, TD, Minister for Agriculture, Food & Marine and recognised twenty-six companies in the food and beverage sector in Ireland who have achieved the highest level of membership in the Origin Green Sustainability Programme. Gearoid Linnane, CEO commented â€œWe are delighted in Lee Strand to be recognised with the prestigious Origin Green Gold Membership for our commitment to sustainability. In Lee Strand environmental management and sustainability are key elements of our business model, from launching 100% renewable cartons, to reducing water usage and energy efficiency. This is a great achievement by our sustainability team who are continually striving for higher levels of environmental excellence. We would also like to thank Veronica Kennelly from the Institute of Technology Tralee who assisted Lee Strand in the development of our Origin Green plan.â€?

Origin Green continues to evolve to ensure Bord Bia is helping Irish food and drink companies to remain up to date with the evolving needs of trade customers and their consumers, globally. With the introduction of the Origin Green credits system in early 2020, it is now easier to identify members who are performing at a high level or excelling in their sustainability performance. To retain ongoing membership of Origin Green, companies must subsequently submit an annual review to demonstrate clear progress against the established targets and initiatives set. This annual review is subject to an independent third-party review by their verification authority Mabbett. This ensures minimum programme requirements are consistently met and maintained. Origin Green Gold Membership is awarded to companies who demonstrate an exceptional annual performance on their sustainability targets and is based on the assessment of an independent verification authority. Companies receive credits for their performance in areas such as raw material sourcing; water and energy efficiency; waste reduction; packaging; and social sustainability. Origin Green has established five different membership tiers based on company size and turnover, so that a real diversity of industry is reflected in the overall Gold membership.

Music in the Kingdom

Cellist Maria O Connor

By Lisa Curran We are so lucky to have such an abundance of amazingly successful and talented musicians in Kerry, our very own Maria is an extremely successful and humble cellist and I got the pleasure of asking her a few questions this month.

had many a proud moment with my college quartet, the Chiral Quartet, winning a number of Irish competitions. One particular moment that stands out was getting accepted into the Jeunesse Musicale International Chamber Campus in Weikerscheim, Germany.

How has lockdown been? What changes have you had to adjust to performance wise? What did you do during lockdown to stay musically active ? Lockdown has certainly had its challenges. As the months wore on it was hard seeing gigs and concerts cancelled one after the other. Freelance musicians have had a lot to deal with since Covid-19, both financially and mentally. I was very lucky to be able to continue on with the vast majority of my teaching, and I have to say my students were just amazing. They really took it all in their stride. The music industry has pulled out all the stops to keep the music alive and I was delighted to take part in a number of virtual concerts and projects. Definitely the most rewarding project during lockdown was recording with Irish Woman in Harmony on their charity single “Dreams”.

From my teaching career, last year was a memorable one as I set up Sempre Music Academy in Kerry with Kerry based colleagues and friends Lucy Tanner and Dovile Baltoniene. We’re very proud of what we have achieved thus far and extremely proud of our students who have weathered the challenges that Covid-19 has brought them.

How did you start off in music in Kerry? Who have been your biggest influences? I started the piano when I was 7 but it wasn’t the instrument for me. My dad had always wanted me to play the fiddle so I changed from piano and started going to fiddle lessons with Paddy Jones, who was teaching in the Kerry School of Music at the time. It all took off from there really and I started playing in competitions and doing well. I had another wonderful mentor in Máire Bean Uí Ghríofá. I would go to her to get ready for competitions and she definitely had a great influence on my musical life. When I was 12 I took up the cello and was extremely lucky to have Sean Brogan as a teacher. Sadly all three of have passed away in recent years but their legacy lives on in Kerry through their students. You studied in the Cork School of Music, what was that experience like? I moved to Cork and started the BMus when I was 17. I had auditioned and been accepted on the cello so that became my main focus. Studying in the Cork School of Music gave me many so opportunities and again found a wonderful teacher in Christopher Marwood. The School of Music opened many unlikely doors for me and I was lucky enough to travel abroad and win some national competitions with my quartet. I started the MA in music in 2012 and am now a staff member and teacher in the School. You’ve achieved so many amazing accolades what ones are you most proud of? There have been many standout experiences but being a guest soloist with the CSM Symphony Orchestra performing the Shostakovich Cello Concerto is definitely one. That same year, I was lucky enough to travel to Italy and France to study with some world renowned teachers, who were students of my cello idol Mistlav Rostoprovich and friends of my other idol Jacqueline du Pre. I have 52

You’ve had the chance to work with some amazing artists across many genres in your career so far! Tell me about those experiences and if there is an artist that you’d love to work with in the future. I have been extremely lucky to have such a diverse career. I’ve performed with Enya, Walking on Cars, Eimear Quinn, Lisa Hannagan, Cathy Davey to name a few. I’ve recently collaborated with the Irish Women in Harmony and it was wonderful to see so many Irish female artists come together for such a worthy cause. From the classical world, I’ve performed with the RTÉ National Symphony Orchestra and the RTÉ Concert Orchestra. A highlight from last year was recording the 25th Anniversary Riverdance album with the RTÉ Concert Orchestra. Playing in the orchestra that day was unforgettable. I also performed with the Vanbrugh Quartet last year in a concert series. What events have you coming up going towards Xmas and 2021? Like most musicians, all my live concerts have been postponed for the moment so unfortunately all my plans are on hold for now. I am looking forward to the release of the Irish Women in Harmony Christmas single. Like the last single, this was recorded at home and we recorded the music video in a studio in Dublin. Funds from the sale of the single will be going towards Childline so you can buy the single or else to donate €4, text CHILDHOOD to 50300. What do you hope people will realise about the arts industry after their time in lockdown. It’s been said many a time during this pandemic but the arts keep us going through the bad times and the good. So many artists have had their lives turned upside down and it’s terrifying to think of what we could potentially lose both musically and artistically because of the current challenges the arts industry is facing. I hope people realise how important music and art is to their lives and support it now when it needs the most support. Buy a ticket to an online concert, support a local artist. Remember what we all did during lockdown (other than eat too much!). Listened to music, watched movies, read books. Let’s support it now so we don’t lose it later. Where can people follow you or indeed contact you about bookings etc? For teaching bookings, you can contact me through the Sempre Music Academy page on Facebook or on our website www.sempremusicacademy.net and you can follow me on Instagram using my handle @mariaoconnorcello

Have you claimed your income tax refund yet? Common reliefs available

· Medical expenses, including non-routine dental · Nursing home/home carer costs · Flat rate employment expenses · College fees · Year of marriage · Working from home · Caring for a child/dependent at home · Pension contributions · Redundancy, break in employment or emergency tax

Final reminder

The deadline for self-assessed taxpayers to file income returns online and pay their income tax balance for 2019 and preliminary tax for 2020 through ROS is Thursday 10th December. Capital Acquisitions Tax returns and payments through ROS for gifts/inheritances received in the year ended 31 August 2020 are also due by 10th December.

Making the claim

Good news! It’s possible to claim a refund for each of the previous 4 tax years. It must be made within 4 years of the end of the year in which the refund arises i.e. an application for 2016 must be submitted before 31 December 2020. A PAYE taxpayer can make a claim online. Self-employed individuals can complete an income tax return or amend a previous submission.

Norma Foley TD Minister for Education & TD for Kerry

Warm Christmas Greetings and Every Good Wish for 2021! Constituency Office: 1 Bridge Place, Tralee Co. Kerry. chtas.ie Tel: 066 716 9052 Email: Norma.Foley@oirea

Talking business, post Covid, with Kevin McCarthy, President of the Tralee Chamber Alliance By Georgina Downes KEVIN MCCARTHY is a leading light among the business community of Kerry. His name is synonymous with the Garvey Group, a remarkable company which began operating out of a humble corner shop in Dingle nearly 80 years ago. Garvey’s, now in its third generation, has evolved to become one of the most successful, independentlyowned retail empires in Ireland with nine stores and two award-winning hotels under its belt. The flagship store in Tralee has won numerous accolades and is held up as a beacon of excellence within the Supervalu stable. In fact, having won the coveted title of National Store Of The Year in 2017, Retail Excellence declared SuperValu Tralee not only the best supermarket in Ireland, but probably one of the best supermarkets in the world. Kevin began working as store manager in Garvey’s Castleisland in 1990 and was heavily involved in the new SuperValu store in Tralee in 1992. He progressed to regional manager in 1996, then joined the Board of Directors in 1998 and subsequently became a shareholder in the business. He was appointed Managing Director in 2006. As part of Garvey’s philanthropic endeavours, Kevin is involved in and supports many local clubs, charities and societies. He is a Past President of The Rose Of Tralee International Festival, was Captain of Tralee Golf Club in 2018 and was appointed President of the Tralee Chamber Alliance in 2019. I caught up with Kevin this month to chat about the future of businesses in Tralee post Covid.

Firstly, did you always want to work in retail? Well, going to school I wanted to be an accountant, but while in college in Cork, I got an offer of a job as Trainee Manager in Quinnsworth. I took the job for a trial-period over the Christmas holidays, loved the thrill of the fast-paced business, the interaction with the customers, and the rest, as they say, is history. Garvey’s is a wonderfully inspirational triumph that continues to thrive through Covid. To what to you attribute its success? Well, first of all, I contribute it to the fantastic team of fresh food enthusiasts and customer-focused experts we are so lucky to have in Garvey’s. We really have incredible teams in all our stores, who go above and beyond the call of duty, day in day out, to please our customers. They know our customers personally and they create a brilliant working and shopping environment in every one of our stores. Second of all, Tomas Garvey is a proud Kerry-man and has always instilled in us that our Number One reason for being in business is ‘to serve and support our local community’. We have that as 56

a cornerstone of our mission statement in Garvey’s. We also passionately believe in being the best fresh food retailer in the country, constantly investing in our stores, in new technology, and most of all, in our people. This enables us to not only compete with the international and online competition, but to win new customers and grow our business stronger every-day.

How did you get involved with the Tralee Chamber Alliance? I had already been involved in the periphery of the chamber, in the Retail sub-committee which represents the retail traders in the town. Then Ken Tobin ( CEO TCA) and Brian Stephenson ( Director TCA) approached me about their initiative to re-organise and re-energise Tralee Chamber. The re-organisation involved going back to the roots of the chamber, redrafting a new constitution and setting up a board of Directors. The board of Directors would be supported by a Steering Committee, made up of all the sub- committees representing the different business sectors in town, including the ITT and a representative of KCC and one of the elected councillors. So, after listening to their plans , I was asked if I would consider going forward for election as President of TCA for a 2 year period. I agreed and so I was appointed at the AGM last December ( 2019 ). As President of Tralee Chamber Alliance, what do you site as an achievement in 2020 and what would you like to achieve in 2021? Your goals may have changed due to Covid. Have you had to reassess what you believe possible? Well, starting out last December, Tralee Chamber had a great calendar of events planned for 2020, starting off with a packed 2019 Christmas campaign which included a snow-day in the Town Square, which was a huge success. There was also a superb New Year’s Eve entertainment line-up and a fireworks display in Denny street. Following that. there was the very successful Chinese New Year Weekend at the end of January. We had great plans around St Patricks day too, and Easter, but unfortunately Covid hit the Country and all our best laid plans were put on hold. Just like the rest of the world, everything’s still on hold until we rid ourselves of this terrible disease. But I also had some personal goals too: to stem the closure of town-centre businesses; to unite all the different businesses in town under the Tralee Chamber Alliance umbrella, thus creating one strong ‘business voice’ for the town and finally, to strengthen the focus on job creation by working with elected council members and Kerry County Council to really push for new jobs and industry for Tralee.

Is Covid changing everything or can you see things going back to the old normal? Change is part of life, but I suppose Covid will definitely speed up the rate of change in some areas, like working habits, new ways of communication and of course online shopping. These things were already changing slowly, but have exploded during Covid and some things will never go back fully to the way they were. Should we be re-evaluating how we work now? What do business owners need to do going forward? Yes, we should of course be evaluating how we work, how people shop and how business will be done post Covid. There are huge challenges now for businesses especially right here in Kerry with Hospitality and Tourism and the retail sectors particularly suffering. Some unfortunately may not make it through Covid, and for those that do, there will be many challenges in their businesses for years to come. But also, there will be opportunities in the new way of living and it’s up to us to spot those opportunities and to exploit them. Is the retail high street over? Will towns primarily be centres for social activity in the future? The High-Street is under huge threat and has been for over 20 years now, firstly with out-of-town shopping centres, and now with online shopping, which has really exploded recently. But good retailers will respond to that challenge and I know a great number of Tralee businesses are now trading online and engaging in lots of campaigns to promote their businesses. However, there’s no doubt that town centres need support from National Government and from Local Authorities to help them survive. New creative ways need to be found to replace the closed businesses, and town centres need huge investment in infrastructure. I must say, KCC have been very proactive here and there has been great investment in the Mall and Town Square in recent years and I know they have great plans for the Lower Mall/ Bridge Street area and, of course, the Island of Geese will hopefully be transformed in the next year or two. We have a huge amount of unused property in Tralee Town Centre. You just have to look above ground floor level to all the empty second and third floor buildings. Government, both national and local, really need to act quickly here to incentivise property owners to redevelop these buildings, for either offices or residential spaces. This would have a hugely positive effect on the town centre, both during the day and also at night-time.

Is online the inevitable future? Online shopping will continue to grow, but it won’t fully replace the shopping in the bricks and mortar shops. It is up to us all to ensure we keep local businesses alive and keep our town centres alive. That is why it is imperative that shoppers shop Local and support locally owned businesses especially this Christmas, as 2020 has been the most difficult year in our history for Business Owners and the only way that we as a community will have a thriving town, is if we as consumers support the local shops, restaurants, hotels, pubs etcetera. It is a proven fact that 1 euro spent locally is worth 3 times that to the local economy. 58

There are opportunities also, for local retailers to get their Business online and to build a solid base with their current customers and Business Owners must be willing to invest and to become Best and most creative retailers in whatever type of business that they are in, as only the best and most adaptable retailers will survive and grow in the new world of retailing.

Should out-of-town shopping centres be restricted to protect town centres? Out-of-town shopping centres, I think, have an important part to play in the overall Town Retail Plan, as many new businesses would not have been able to come to Tralee without them, as the large scale units, that these retailers need, are not available in the town centre. But I think much tighter controls need to be put in place, and for any new businesses coming to Tralee, they must first search for a suitable town centre location and only if such a site is not available in the town centre (and that it shows that it will not adversely affect local town centre business), should it be allowed to open in an out-of-town-shopping-centre. Should there be more tax applied to online shopping? Certainly I believe any items purchased internationally online, that is, items coming directly into this country, should be subject to an ‘Online Shopping Tax’ so that the playing pitch is levelled with local town retailers, who remember, must pay overheads such as rent, Local Authority rates, water rates, local property tax, etcetera. In addition, I strongly feel that this ‘Online Shopping Tax’ should be ring fenced to go towards Town Centre enhancement projects.

Local Councils are reliant on revenue from parking metres/ fines, while national government policy wants to see fewer cars in town centres and more reliance on public transport. What’s the answer? The reality is that European, national and local government want cleaner, more environmentally friendly cities and towns. That’s great, but it is imperative that we get people into our towns. The Answer is, three-fold, I believe. Firstly, we need to provide an electric bus service to the greater Tralee town area; secondly, as outlined above, the ’Online Shopping Tax’ should go directly to local Town Councils ,to help replace lost revenue, and thirdly, local government needs to be properly funded by central government for the remainder of the revenue needed. Finally, what will Christmas look like for you this year? Well firstly, I sincerely hope that all businesses will be open for trade. If so, I have no doubt that it will be a very busy December in town. Tralee Chamber are running a fantastic Christmas window competition and the town will be lit up with the amazing Christmas lights, so I’m really looking forward to it. Personally, I’m also looking forward to nice few days off with my family, after a hectic year.

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