West fork summer 2014

Summer 2014

SPOTLI GHT ON

BANDON INSIDE

tic Way The Wild Atland trail West Cork Foo

We're jamming!

Nanny Anne & friends make the sweet stuff From pasture to plate Local food reared and delivered to your table Ditch the games console Food related activities for West Cork kidsÂ

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ll e t s r e g n o m h s Local fi it k o o c o t w o h d n us what to buy a

All the latest news and views from the West Cork food scene

Summer Is Here and what better way to celebrate the long bright evenings than by firing up the barbeque.

Kick start your summer plans by joining us at Actons Hotel Kinsale for your BBQ The ideal waterfront location for private, corporate and team building events.

Restaurant Opening Hours: Mon-Sat 12.00-8.30 Sunday 12.30-6.30

With a reputation for excellent cuisine and an amazing location- your group are sure to find something to whet the appetite and perhaps even quench a thirst!

Kirbys Korner Bar & Restaurant, Ballinhassig.

Award winning family run business Traditional, warm, friendly & welcoming ambience.

Diverse range of superb food sourced locally and available on a daily basis.

Child friendly, romantic & can accommodate groups, special occasions and private functions.

Ballinhassig

For all enquiries contact Mary K O’ Donovan Tel: 021 4779900 mkodonovan@actonshotelkinsale.com

Telephone :+353 (0)21-488-5282 Email: kirbyskornerbar@gmail.com Website: http://www.kirbyskornerbar.com

Summer 2014

Front of house s h t n o m w e f A busy k r o C t s e W in for food

Welcome to the latest edition of our West Fork magazine.

It’s been a great few months for West Cork food.

Firstly, we were able to claim the MasterChef winner, Diana Dodog who scooped the top prize on the popular TV show in May – as she is based in Courtmacsherry and can be found on the beach in Courtmac most weekends of the summer, with her wonderful Food Depot Street Kitchen.

Then came the news, just a few weeks later, that three cheesemakers – Gubbeen, Milleens and Durrus – took top awards at the British Cheese Awards.

And just last month we had one of the largest artisan food markets in the country, when the City Hall was the venue for cookery demos and food tastings – a major showcase for more than 60 producers from all over the region.

Of course, the Wild Atlantic Way has been launched since our last West Fork, giving the area plenty of opportunity to show the tourists, as well as locals, exactly what we have to offer the travelling foodie.

We have gone big on fish in this issue – after all, it’s right on our doorstep, and with some of the best chefs in the world on hand to cook it, why not make the most of it?

There is just so much going on here right now, that it’s impossible not to be impressed with what West Cork has to offer.

And in this issue of West Fork, we aim to give you a little taste of some of it.

Our magazine is growing with every edition and we would like to thank everyone in West Cork – and further afield – for the lovely comments and support.

Enjoy!

The West Cork team Win John & Sally McKenna’s new book We have copies of the McKenna’s great new guide to give away - Where to Eat and Stay on the Wild Atlantic Way Just answer the simple question on page 7 and send us your entry by September 1.

Contents

Starters: All the ne ws ‘n’ views from the West Cork food scene 4 The Wow! of the W aw: John and Sally McKenna pick their Top 20 favourite Co rk pit-stops

6

Kitchen confident ial: Two top chefs answer our foodie Q&A

8

From pasture to pl ate: We visit the ha ppy pigs at Caherbeg fa rm

10

A family affair: Th e two sisters behi nd An Chistin Beag te lls why they think their young restaurant is such a success al ready Fish in the dish: Lo cal fishsellers shar e their own recipes for cooking locally-caught favo urites 14

12

Spotlight on Band on: The Gateway to West Cork embr aces its long food tradition 18 Busy bodies: Grea t food-related trip s to keep the kids ac tive and healthy this summer

22

Fruity fun: Nanny Anne and friends cook up so me delicious pots of ja m 24

Drop into our Deli Co

unter

Brewing up a stor y: The Cork-based craft brewers goin g down a treat Dates for your diar y: All the foodie festivals and fairs of the summer Final Word: Outgoi ng BIM boss Jason Whooley is confident for the future of se afood

26 30 32

34

Publisher Star Creative, part of The Southern Star Managing Director Sean Mahon CreativeTeam Sara Haggerty, Alan Tobin, Bebeanne Carey Editorial Team Con Downing, Siobhán Cronin,

Leo McMahon Jackie Keogh Advertising Sales Donnchadh Crowley , Anne Kelleher Printer Webprint Concepts, Cork For all Star Creative enquiries please call 028 21200 or enquiries@westfork.ie ideas publishing branding digital design

star creative

Serving coffee, cakes, lunch, dinner, light bites, wines and beer daily!

www.monkslane.ie

Westlodge Hotel and Leisure Centre, Bantry

Is the ideal venue for special occasions!

Our Seafield Suite accommodates up to 350 people for large functions and weddings.

The Sugar Loaf Restaurant

serves delicious local produce daily with superb views over Bantry Bay.

Carbery Lounge Bar

serves bar food daily from 11 am to 9 pm.

Hannie Murphy’s Bar

the perfect venue for a private party -bar and party food always available! Family friendly, superb views and gardens, ample free parking.

Tel: 027 50360 reservations@westlodgehotel.ie www.westlodgehotel.ie

4 West Fork magazine

FOR

St The Faraway Place Supper Club

A supper club, also known as an underground restaurant, is a cutting edge phenomenon which is gaining popularity across the globe and offers an alternative dining experience that is sophisticated, fun and exciting.

Supper clubs are a fantastic way of getting to meet people and to enjoy a lovingly prepared, restaurant-quality meal in someone’s home. Each supper club is as individual as its host and The Faraway Place Supper Club in the Mealagh Valley is no exception. In the capable hands of Emma and Christian Ahles, the Faraway Place’s reservation list fills up so quickly that you have to book in advance so as not to be disappointed. Like all supper clubs, they are only advertised by word of mouth or on social media networks and securing a much-coveted reservation is a guarantee of an intimate and exclusive dining experience.

See Faraway Place Supper Club on Facebook

arters

Snippets of News from the West Cork Food Scene

Scratch My Pork – Irish pork scratchings After three years of testing, tasting, planning and developing, Skibbereen-based chef Matthew Brownie of The No Nonsense Food Company has just launched a unique and new-to-the-Irish market snack range called ‘Scratch My Pork’.

TheseIrishporkscratchingsarenatural,handcooked, savoury meat products enhanced with unique dry-rub marinades resulting in crispy,flavoursome,good-valueandnutritious snacks. They are produced in a dedicated nut and gluten-free facility.

How did it all start?

With over 20 years’ experience as a professional chef, Matthew decided to go back to college in 2011 to study Advanced Culinary Arts. He excelled and achieved a distinction in theBACulinaryArtscourseatCorkInstituteof

Iconic brand ‘comes home’ The news that Clonakilty Blackpudding was moving back to its hometown was greeted with delight in West Cork. But there were more surprises in the pipeline.

Colette Twomey announced her big plans for the site across from Dunnes Stores on the Western Rd – known as the ‘Hills Mills’ site. She said she was bringing the production of the blackpudding back ‘home’ from its current base at Little Island on the east side of Cork city. But she also plans to have new staff offices on-site, and the big surprise – a major visitors’ centre.

‘This is Phase One of the plan,’ she told ‘West Fork’. ‘But Phase Two may have a more extended visitor experience, which may include a café, or something similar. That is further down the line, of course.’

It will mean more jobs overall, and of course, the

Technology.

While there, his passion for food branched into product development, and when presented with the challenge of finding a gap in the Irish food market, it was obvious to Matthew that Irish pork scratchings should be his product.

Achieving top marks for his ‘Scratch My Pork’ initiative, Matthew was encouraged to enter for the Cork County and City Enterprise Boards CIT Prize for Innovation. He subsequently won the Best Business Plan award.

‘I am delighted with what I have achieved so far. Scratch My Pork is already in over 100 outlets includingretail,licensedandoff-licencepremises.

I recently became a food writer for ‘The Southern Star,’ which has only added to my progress.

‘My passion for food will never die, and it has kept me excited for over 20

“I am delighted with what I have achieved so far.

Scratch My Pork is already in over 100 outlets” years. Still today I just want to progress within the food arena and in doing so push Scratch My Pork to all corners of Ireland, and beyond.’

Scratch My Pork Irish Pork Scratchings is currently available in three flavours – Smokey Bacon, Mexican, and Cajun – with more on the way shortly.

Local beauty spots go Dutch for TV added boost of at least 12 months of construction work on a sixacre site.

‘We were often asked to give school tours and other visitors a trip around the factory, but we had no facility to do that,’ Colette Twomey explained. ‘This will enable us to do that now.’

Clonakilty Blackpudding is an iconic brand and the fact that it will now have a major presence in the town – on the main Cork to Skibbereen route, which is now also part of the Wild Atlantic Way – can only add to the region’s reputation as Ireland’s gourmet foodie capital.

Up to 300,000 Dutch TV viewers have been admiring the beauty of West Cork – on one of the most popular outdoor and lifestyle TV programmes in the Netherlands, called Track & Trails.

Dutch TV presenter Samantha van Wijk, and her crew, visited Cork in May – as guests of Tourism Ireland and leading Dutch tour operator Buro Scan Brit. They were here to film some of the many great outdoor activities and gastronomic experiences on offer for Dutch holidaymakers along the Wild Atlantic Way in Co Cork.

Footage captured for the TV show included snorkelling in Kinsale, a cooking demo in Casey’s of Baltimore; sea kayaking near Baltimore, as well as the spectacular views from the Baltimore Beacon, Mizen Head Signal Station, Bantry House and the Ewe Sculpture Garden near Glengarriff; cycling along the Beara Peninsula; as well as sampling some of the culinary delights at Manning’s Emporium in Ballylickey. On their last day here, the crew also filmed the Sheep’s Head Way walking route.

A thriving cottage industry

commercial and private venues, but also runs a very successful canteen at the Colaiste Pobail Bheanntrai where students avail of a daily menu of home-made fare at competitive prices. See Bakewell Catering on Facebook.

Photo: George Maguire

Mairead O’Brien is a well-known personality who has supplied meals and baking for countless functions, ranging from Confirmations and Communions to hen nights and business conferences.

Mairead has always been involved in the catering industry and before operating from her custom-built kitchen at home, she was the proprietor of The Bakehouse in Bantry.

Mairead not only has a thriving kitchen that provides baking to

Above: Mairead O’Brien baking tasty treats in her kitchen.

Rutger van Geelen (producer), Samantha van Wijk (presenter), Jorrit van der Kooi (director) and Boje Ploeg (cameraman), filming for the popular Dutch TV show Tracks and Trails, at Manning’s Emporium in Ballylickey.

West Fork magazine

5

The Wild Atlantic Way

20

Essential Stops on the WAW

It’s not possible to see all the amazing viewing points, cafés, restaurants or historic sights on the Wild Atlantic Way on one trip, so why not limit your pit-stops to a few must-see hotspots?

We’ve chosen our Cork Top 20 – we think they’re worth the extra time.

By John & Sally McKenna

1. Auntie May’s

Auntie May’s, in beautiful Eyeries, serves delicious food, and it’s a real must-stop destination on Beara. The cooking is simple and true – excellent Santa Barbara fish stew; tasty burgers; properly made sandwiches; nice smoked salmon.

The room is atmospheric, service is relaxed and friendly.

Main Street, Eyeries Tel+ 353 27 74477. Open lunch and dinner.

2. McCarthy’s Bar

As you sip a pint in the legendary McCarthy’s Bar, make sure to ask Adrienne the story of her father Aidan’s life. She will refer you to Aidan’s book, which tells the incredible story of his wartime service. Once you open it, you won’t be able to put it down. McCarthy’s Bar is special. ‘It might just be the best pub in the world,’ wrote the late Pete McCarthy. Too right.

The Square, Castletownbere Tel+ 353 27 70014 Food served day time.

3. Manning’s Emporium

Who would have thought that Manning’s Emporium could be so wonderfully rejuvenated at this stage of its existence? The touchpaper was lit by the arrival of Val’s niece, Laura, and her husband Andrew Heath into the business and their enthusiasm and energy has sprinkled the whole enterprise with some magic dust. It’s hard to imagine anything more enjoyable than sitting at that little bar with a glass of chilled fino sherry, some local cheese or cured meats, listening to the genial and venerable Val chatting away to customers and so visibly enjoying his work. A priceless slice of West Cork.

Ballylickey, Tel + 353 27 50456 www.manningsemporium.ie Open day time.

4. Eden Crest

Josephine’s pretty, flower-bedecked B&B is just a short walk from Bantry town, and as well as very cosy accommodation and excellent breakfasts from the proprietor, there is also a self-catering cottage available right next door.

Glengarriff Road, Bantry Tel+ 353 27 51110 www.bantrybandb.com

5. Organico

Hannah and Rachel Dare and their team run one of the classic destinations in West Cork. Organico is the best wholefood store imaginable, and it is also the most wonderful café with inspired cooking. They have a great bakery, great daytime cooking, and together the shop and café are a vital address which has all you need. With the move downstairs to street level for the entire café, Organico is getting ever more dynamic.

Unmissable.

Glengarriff Road, Bantry Tel+ 353 27 51391www.organico.ie Open day time.

6. The Stuffed Olive

Here’s the kind of cook Trish Messom of The Stuffed Olive is: when she makes a Portuguese custard tart, she will make a better Portuguese custard tart than they make in Lisbon. Really. She makes a trifle that looks like it just walked out of a Janet and Allan Ahlberg children’s story. You look at it and say to yourself: this doesn’t belong on a shelf, this belongs in a dream! All this, and you also get terrific service from Trish’s daughters, Sarah and Grace, and the sort of vivid, vibrant ambience in the room that pulls you in off the street. A true star of Bantry, no doubt about it.

Bridge Street, Bantry Tel + 353 27 55883 . Open day time.

7. The Sheep’s Head Producers Shop

West Cork is known to be a place where artists, crafts people and food lovers have chosen to live, and that’s what makes this collaborative enterprise so special. There is a shop, selling local foods, a regular market, and, as we go to press, a new restaurant. It’s exciting, and it’s terrific fun, so come along and meet everyone.

The Old Creamery, Kilcrohane Tel+ 353 86 303 0991 livingthesheepsheadway.com

8. Arundel’s on the Pier

Shane and Fiona’s bar and restaurant has a drop-dead gorgeous location, and to enjoy something delicious sitting outside at the water’s edge on a sunny West Cork day is an experience that is hard to beat. They serve bar food downstairs, whilst the restaurant is upstairs above the bar. There are good local mussels, there are Durrus farmhouse cheese fritters and that celebrated local food hero might turn up served with smoked haddock and baby potatoes. There is Dingle crab meat in a gratin, and cod with a herb crust, and the service and value are excellent.

Ahakista Tel + 353 27 67033. Open lunch and dinner.

9. Good Things Café

Carmel Somers is one of the most imaginative and creative cooks in all of Ireland, and Good Things is an iconic destination, as you will understand when you see all the famous people who come here to eat Ms Somer’s unique food. The Durrus cheese and spinach pizza is unlike anything you have ever eaten, and everything else on the menu is just as unpredictable, save for being predictably delicious. Ms Somers also runs very highly regarded cookery classes.

Durrus Tel + 353 27 51426 www.thegoodthingscafe.com Open lunch and dinner seasonally.

10 The Crookhaven Inn

Emma and Freddy serve smashing food in the Crookhaven Inn, and they do it calmly and don’t make a fuss about it. The signature dishes are resoundingly successful – braised lamb shank with rosemary mash; fish soup with aioli; rigatoni with roasted red pepper pesto and smoked chicken; monkfish wrapped in Gubbeen pancetta. After a day at Barleycove beach, it’s bliss.

Crookhaven Tel + 353 28 35309 www.crookhaveninn.com Open lunch and dinner.

11. Grove House

Katarina and Nico run Schull’s best place to stay, and they also run one of Schull’s best places to eat, thanks to Nico’s fun, smart cooking. The ingredients are well sourced and Nico handles them with skill and flair. Value for money is really exceptional, and Katarina’s warm welcome means everyone is very chilled from the moment they walk in the door.

Colla Road, Schull Tel + 353 28 28067 www.grovehouseschull.com Open lunch and dinner. Booking essential.

12. Antonio’s

Antonio’s is one of the busiest restaurants in West Cork, and its charismatic mix of good Italian food and good pizzas is a winning formula. Their signature pasta dishes are really fine, and an evening here is great theatre and great fun. A West Cork treasure.

Main Street, Ballydehob Tel + 353 28 37139 Open lunch and dinner.

13. Kalbo’s, Skibbereen

Siobhan O’Callaghan is one of the best cooks in West Cork, and everything cooked in Kalbo’s has her signature of superb sourcing, and sophisticated cooking. And the chocolate brownies are the best. Catch her in her restaurant or in the wonderful Skibbereen market every Saturday for a Gubbeen bap and a great cup of coffee.

48 North Street, Skibbereen Tel + 353 28 21515. Open daily and dinner Fri-Sat.

14. Glebe Gardens, Baltimore

The Perry family are superlative gardeners, which means that the ingredients they cook with in the restaurant in Glebe have travelled only yards to your plate. This is a beautiful stage-set, as much as it is a restaurant, and the food is definitely the star. Don’t miss that lemon meringue cake!

Baltimore Tel + 353 28 20232 www.glebegardens.com Open day time.

‘The WAW has something for everyone – from smart budget cafés to high-end restaurants, and everything in between’

15 The Coffee Shop, Union Hall

Everyone comes to Carol Noonan’s Coffee Shop in Union Hall, starting with breakfast, then on into lunch, and then for tea and cake in the afternoon.

Pretty magical, especially if you have an appetite after a coastal walk or some sea kayaking. It’s all overseen by Carol’s gentle, warm personality and is one of those places that, whenever you’re there, you find yourself thinking this has to be your favourite place on the planet.

Main Street, Union Hall Tel+ 353 28 34444. Open daily.

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16. Deasy’s, Ring

Caitlin Ruth has made the beautiful Deasy’s – an atmospheric old inn in little Ring, just outside Clonakilty – into one of the most highly regarded restaurants in Ireland. Her cooking is like no other, and the poise and generosity of the dishes show a cook at her peak: white bean, Parmesan and rosemary soup; Sally Barnes’ smoked mackerel with tomato and caper salad; incredible carrot mustard with duck rillettes and pickled raisins; crab claws with a lime, chilli and coriander butter; roasted squash with Toonsbridge mozzarella and herb croutons. Ms Ruth’s cooking is amongst the very best, and no one is better at showcasing exceptional West Cork ingredients.

Ring Village, Clonakilty Tel + 353 23 8835741.

Open dinner and weekend lunch.

17. Inchydoney Lodge & Spa, Clonakilty

Des O’Dowd and his team are rewriting the book of expectations at this fine beachside hotel, and they have one of the best, most committed crews working together that we have seen in recent times. The hotel seems to us to have matured beautifully, so that every element works compatibly, and it all adds up to a very special getaway in a very special setting. The beach outside is a surfer’s paradise.

Inchydoney Tel + 353 23 8833143 www.inchydoneyisland.com

‘Some of Europe’s most spectacular scenery is to be found on a leisurely drive along the WAW coastal route, from Inishowen in Co Donegal, to Kinsale in Co Cork’

3 45 19 79 6 20 10 8 16 18 12 13 15 17 11 14

‘Why not grab a gourmet sandwich and a take-away coffee somewhere long the route, find a spot, and just savour the beauty of the WAW?’ 18. The Glen, Kilbrittain

If you get the chance to stay at The Glen, you will know that dealing in enchantment is what Guy and Diana do in this beautiful country house.

They seem to hand out unforgettable moments and memories along with the breakfasts, along with their amazing afternoon teas. And years later, those memories will come flooding back, unbidden – the beauty of the house, the beauty of the gardens, the comfort, the welcome – and you, too, will be like the enchanted child, the cat who got the cream.

Kilbrittain Tel + 353 23 8849862 www.glencountryhouse.com

19. Diva Boutique Bakery, Ballinspittle

Shannen Keane runs Diva bakery, Diva café and Diva deli, and they are all excellent. Originally from Seattle, Ms Keane brings an American energy and relish to her work, and everything fizzes with flavour. One lunch we enjoyed here

was that rare event: an utterly perfect meal that could not be faulted in any way, from the spicy lentil soup to the Mexican tortilla. The breads from the bakery are superlative, and the shop is jammed with delicious things, so you can put together a smashing picnic and head for the beach.

Main Street, Ballinspittle Tel + 353 21 4778465 www.divaboutiquebakery.com. Open day time.

20. The Black Pig, Kinsale

The Black Pig is a rockin’ winebar and café run by ex-Ely stalwarts Siobhan Waldron and Gavin Ryan. Both the foods and the wines they serve are impeccably sourced, so decide from the brilliant wine list what you would like to drink, then share a tapas platter to begin and then tuck into the main dish of the day. The Black Pig has been buzzing from day one, so call ahead to ensure your name is chalked on the board when you arrive.

Kinsale Tel + 353 21 477 4101. Open dinner.

WIN A COPY OF McKENNAS’ WAW GUIDE Where to Eat and Stay on the Wild Atlantic Way

by Irish travel and food experts John and Sally McKenna has just been published. To win a copy of this full colour guide, stuffed with great tips on food and accommodation, just answer the question below and send it to WAW Book Competition, West Fork, Southern Star, Ilen Street, Skibbereen, Co Cork, with a daytime phone number, by Monday, September 1, 2014. Winners will be notified by phone, on our Facebook page, and on www.southernstar.ie Q. What West Cork town marks the starting/finishing point of the WAW?

West Fork magazine

7

, It s hot in

O’ COnnOrs seafOOd restaurant

Bantry’s MiChelin guide restaurant

Finalist two years in a row for Ireland’s best seafood restaurant Open 7 days a week 12.30 pm to 3 pm | 5.30 pm to 9.30 pm Early Bird 5.30 pm to 6.30 pm, €22.50 2 course, €27.50 3 course

02755664

email: eat@oconnorsbantry.com | www.oconnorseafood.com

Patrick Kiely O’Connor’s Seafood Restaurant, Bantry, and Willie Pa’s Steakhouse, Colomane

willie pa’s baNtry ’ s oNly steakhouse

Open Wednesday tO sunday 12.30 to3 pm 5.30 pm to 9 pm

New kids play area aNd beer gardeN

Early Bird 5.30 pm to 7.30 pm, €20 - 2 course, €25 - 3 course

027 50392

8 West Fork magazine

O’Connor’s Seafood Restaurant has been an institution in Bantry and West Cork for years and sets the standard for seafood dining experiences. The charismatic Pat Kiely heads up the operation and previously worked as head chef but is now back as owner. Pat guided O’Connors into the Michelin Guide for the first time in 2010 However, if that wasn’t enough, Pat and his team also recently took on Willie Pa’s restaurant and, as you’d expect, the food here is amazing too, with steaks, seafood, black pudding and fish & chips just some of their specialities

Q How did you get into the food and restaurant business?

A From a young age, I always had a passion for food.

This came from my mother who was always a good baker and confectioner.

cess of your business?

A Being able to source local fresh produce in West Cork and having a good relationship with suppliers and the locals.

Q What advice would you give to any young, aspiring chefs?

A The first few years are Q What influences “With the boom in the the hardest, but if you stick your choice of with it and work hard, it is menus? food industry and A Local fresh more programmes and a very rewarding career. produce that can be information available, Q What celebrities sourced in West Cork everyone is a foodie” have eaten at your – and seasonality. restaurant?

A Graham Norton, Michael ParkinQ Tell us about your style of cooking son, Charlotte Church, Trigger (Only A It’s a modern twist on classical Fools and Horses), Marian Finucane, French, with a big emphasis on Irish Pauline McLynn, Paul (Fair City) and a seafood. lot of TV presenters.

Q Have you seen any changes in cusQ What do you think about the tomers’ tastes and eating habits over future? the years?

A I can see an upturn in the industry.

A With the boom in the food industry People are starting to dine out more and more programmes and informaand chefs need to think much harder tion available, everyone is a foodie. how they cook and present food, as customers have higher expectations Q What do you think has been the and are more informed. most important factor in the suc-

the kitchen!

It’s Summer Time at the

And we have the best food, entertainment and sporting action for you throughout the Summer seafOOD BUffet nIght

Saturday 12 July, 8pm. Head Chef Graeme Campbell will host this sumptuous buffet.

Three course meal with Tea/Coffee. Surf and Turf available. Tickets €30pp

BRENDAN GRACE LIVE & LAUGHING

Thursday 7 August, 8pm. Back by popular demand!

Tickets €30pp - Dinner & Show package available

Graeme Campbell The Celtic Ross Hotel, Rosscarbery

Graeme Campbell is the new Executive Head Chef at the family-owned Celtic Ross Hotel. The hotel serves food daily from 8am – 9.30pm, with a strong focus on sourcing and using local produce from the Irish seas and West Cork countryside.

Graeme has spent the last seven years as the Executive Chef at the 5* Hayfield Manor in Cork city.

Q How did you get into the food and restaurant business?

A I grew up around hotels as my mum worked in a hotel so I spent large amounts of my holidays running around the hotel and spending time with the chefs.

ments have become an everyday feature that we now reflect in our menus.

Q What do you think has been the most important factor in the success of your business?

A Keeping a good core of local staff and keeping the foods fresh and interesting and not sticking with the same old dishes. Supporting local in every way.

Q What influences your choice of menus?

A Local produce is a large factor and I love to work with fish, so West Cork is Q What advice would you give to a great place to be for any young, aspiring “Coeliacs and other fantastic seafood. chefs?

We try to reflect this in dieatry requirements A The job is 80% hard our menus at the Celtic have become an everyday work in the early years Ross. feature that we now must and 20% inspiration. Be prepared to work hard and Q Tell us about your reflect in our menus” listen and you will succeed. style of cooking A I am a very classicly-trained chef, Q What celebrities have eaten at but love to add modern twists to my your restaurant? cooking. I like to cook simple food, A As I am new to West Cork, I haven’t but I cook it with care and passion. cooked for any celebs (yet). However, over the years I have cooked for Q Have you seen any changes in cusroyalty, film stars and presidents of tomers’ tastes and eating habits over several countries. the years?

A Over the last few years people are Q What do you think about the starting to be more aware of differfuture? ent produce but I would love them to A The future is what you make of it and become more adventurous. Obviously only you can shape it. I believe the past coeliacs and other dietary requireis the past, so let’s just move forward.

faMILY fUnDaY sUnDaY

Sunday 10 August, 2-6pm, with Puppet Show, Bouncy Castle, Balloon Modelling, Disco and much more!

Tickets €7 per child over 4 years.

Adults and under 4 years go FREE

AFTERNOON TEA DANCE

Tuesday 12 August, 3-6pm Join us for dancing, music, singing and afternoon tea! Tickets €7pp.

SUMMER MENUS

In the KIngfIsher Bar

Our Executive Head Chef Graeme Campbell invites you to try our sensational sUMMer MenUs!

MUSIC IN THE KINGFISHER BAR

MIDWEEK from 10pm and sUnDaY sessIOns, each Sunday in July and August, from 5pm – 7pm. Featuring a different musician each week.

Come and view this summer’s SPORTING ACTION LIVE ON OUR 8FT SCREEN from the comfort of The Kingfisher Bar - SOCCER, WORLD CUP, GAA CHAMPIONSHIPS, GOLF and more!

Celtic Ross Hotel Rosscarbery, West Cork (023) 8848722 info@celticross.com www.celticrosshotel.com

twitter & facebook @CelticRossHotel

For more details on all our upcoming events and special offers please visit

www.celticrosshotel.com

West Fork magazine

9

FR

OM

PASTURE

Avril Allshire is passionate about ‘quality, locally-produced food’

This little piggy...

Set in the rolling hills above the scenic town of Rosscarbery, you’ll find the farm and homestead of the Allshire-Howe family.

Cammy Harley went along to find out more about their thriving pork business

ARBER C S S Y O R BLACK PUDDING Have you got it yet today!

he Caherbeg Free Range Pork enterprise has grown in strength from its humble beginnings and now boasts its own processing unit where the multiaward winning pork products are prepared and packaged. William and Avril Allshire and their two sons William (18) and Maurice (16) are compassionate and forward-thinking farmers who practise humane husbandry and show great respect to the animals in their care.

Their love of animals is evident when you speak with them.

Avril says, ‘Our pigs are the oldest herd of commercial pigs in Ireland. We have mixed breeds of pig and have had everything from Kunekune, Landrace, and Large White to Saddleback, Berkshire and Gloucestershire Old Spot.’

Of the 17 acre farm which is planted with woodland and an orchard, over six acres has been dedicated to the pigs that live a happy, free-range lifestyle on Caherbeg farm. ‘We have a designated vet who has only had to visit four times since 1993,’ says Avril, ‘the pigs are happy, healthy and completely diseasefree.’

‘The pigs live as natural a life as possible. We have a boar who services all the lady pigs until an upcoming generation means he may come into contact

with any of his daughters. He is then re-homed to continue his stud duties elsewhere and a fresh boar is contracted into service.’

Hands-on role for next generation

William and Maurice have always had a hands-on role in the day-to-day running of Caherbeg, and both teens are committed and versatile workers. ‘The boys get up and start work at 5.30am in the unit each morning,’ says Avril. ‘They have their father’s eye for detail and perfection. Everything has to be just right and the boys are obsessed with quality, cleanliness, temperature control and sparkling units at all times.’

William says he usually starts his day by ‘breaking pigs,’ a term used in the trade for cutting and preparing the carcass. William also knows all his father’s delivery routes to hotels, restaurants and stockists and happily helps out with those. The brothers are polite, friendly and engaging young teenagers who do not shy away from work. When asked what his favourite part of the whole enterprise is, Maurice replies: ‘The little piglets. They are such fun and have such individual personalities.’

‘Our piglets have as natural and happy a piglet-hood as possible. They are not handled at all during the first 12 weeks of life and are left with their mother and with minimum human interference, giving them a very gentle weaning process.

‘We do not have ‘Our pigs may grow at a slower rate than other farming methods as no growth promoting additives, antibiotics, or GM food products are used in their diets, but the results in terms of quality and flavour bear out our philosophy.’

10 West Fork magazine

‘Everything has to be just right and the boys are obsessed with quality, cleanliness, temperature control and sparkling units at all times.’

The pigs at Caherbeg are the oldest herd of commercial pigs in Ireland

William and Maurice have ‘hands-on’ roles in the day-to-day running of Caherbeg

and awards that the Allshires have won - from the first awards in August 2003, where four out of their five products entered in the Great Taste Awards, won awards, to the latest Silver and Bronze awards from ‘Concours du Meilleur du Boudin Blanc, Alencon, 2014’ . any need for tooth cracking, castration or tail clipping, as in intensive pig-rearing practices, and the result is that we have happy, well-adjusted, emotionally balanced pigs.

‘Our pigs may grow at a slower rate than other farming methods as no growth-promoting additives, antibiotics, or GM food products are used in their diets, but the results in terms of quality and flavour bear out our philosophy.’

Rosscarbery Recipes

Avril explains that as a business ‘it is not economically viable to do just the free range meat alone, as it is so time consuming and intensive.’ Therefore, the Allshires deal with two brands of meat: that of the Caherbeg Free Range enterprise and that of the pork bought from a nearby producer which is processed at Caherbeg under the ‘Rosscarbery Recipes’ brand.

Under the brand, the Allshires produce a range of products ranging from glutenfree, traditional and spicy sausages, to dry cure rashers, bacon, ham, and black and white pudding.

Avril says she is often asked by people if it’s not confusing having the two brands and her reply is testament to the honesty and transparency of the business: ‘The meat has two different sources that both happen to have their processing done here and therefore it’s only right to have two different labels.’

Passionate about food preparation, Avril spends many happy hours reading through her vast collection of cookery books, looking for interesting recipes

and ideas. ‘The fact that a pig gave its life, and was once alive, means that I like to treat the meat with the utmost of respect – in both the handling and the cooking. I will always prepare it to the absolute best of my ability.’

‘There have been endless recipes which have been tried and tested around the Allshire table and each batch has been approved by a family vote. The boys have been tasting sausages since they were very young and their opinions counted then, and always will. They have been an integral part of the business since the beginning.’

Bright future for the boys

‘William and Maurice are now experts at breakfast preparation,’ says mum Avril.

‘They often test their expertise with the grill on for rashers, a pan for sausages, another for eggs and a fourth for the black pudding – as they all have different cooking times and the boys have the art down to perfection.’

The Allshire brothers definitely have a bright future in the food business and have already travelled to international food festivals with their parents.

At the black pudding taste festival in Normandy, the boys were amazed to learn that there was no supermarket, but instead only local food markets and further amazed by the fact that the food is displayed naturally, with no forced segregation between cooked and raw food.

In the office at the processing unit, there is a filing cabinet that is practically creaking under the weight of trophies

Caherbeg Free Range Pork and Rosscarbery Recipes are clearly set to grow steadily in popularity as their reputation and passion as food artisans continues to soar.

For more information, or to find a stockist near you, please visit the website at www.caherbegfreerangepork.ie

at The Clonakilty Hotel SERVING LOCAL WEST CORK FOOD ALL DAY EVERY DAY From 10am to 9.30pm.

Join us for delicious food with friendly professional service, from homemade scones in the morning to Katie’s tempting desserts after your lunch or evening meal.

Children’s menus and all dietary requirements catered for.

For reservations or accommodation enquiries “in the heart of Clonakilty”

Tel: 023-8858866

www.theclonakilty.com West Fork magazine 11

,

etors hea, propri Bernie O’S d . n an e ee er lin bb Pau Beag in Ski of An Chistin

An Chistin Beag An Chistin Beag at Bridge Street, Skibbereen, is one of the town’s success stories. The family company run by sisters, Bernie and Pauline O’Shea from Glengarriff, has made an indelible impression on the gastronomic life of Skibbereen since it opened in November 2012.

Open Mon-Wed 9.30-6pm Thurs-Sat 9.30-9pm Closed Sundays & Bank Holiday Mondays

“Homecooked locally produced food” 46 Bridge Street, Skibbereen, Co. Cork | 028-22019

12 West Fork magazine

Q Why did you decide to open your own business?

A Having run the kitchen in the Bunratty Inn in Schull for the last 13 years, we knew it was time for a change. We knew what we wanted. We wanted a small café or bistro. We wanted to be able to run it ourselves and be able to have a life outside of it. Little did we know that nearly a year-and-a-half later we would have four staff working at An Chistin Beag.

Q What is it about your food, your menu, that appeals to people so much?

A When people come in they say, “God, you are always busy. You must be doing something right’’. And that sums it up really because before we opened we took a careful look at the location, our potential customers in the vicinity, and our opening times. From that we were able to decide on a menu that would meet those criteria. After that it was simply a matter of sourcing the finest local ingredients – everything from traditional-tasting vegetables to creamy mashed potatoes and top quality meat, chicken and fish.

Q Was it easy to get the business up and running?

A We thought it would be because we were very clear about what we wanted to do, but the simple answer is no.

Because we are Q What is it like working “When people come in both chefs we had in a family business? no trouble with the they say, “God, you are A People always ask us, “Do kitchen side of things always busy. You must be you kill each other?” The but getting the front doing something right’’ answer to that question is – of house running No! Being sisters means that smoothly was the hardest bit, but we we are used to each other. We actually soon got the hang of it and quickly work very well together. We know when learned what our customers wanted. something needs to be said and when it is best to say nothing at all. That also Q What is it like doing business in comes with experience, time spent Skibbereen? working together in close confines. We A It’s hard to believe we are already come from a family of nine – three girls open a year-and-a-half, but we seem and six boys – so we are used to letting to have settled into a good rhythm and things getting sorted out in the mix. We built up a nice little business with a lot all get on well and we are delighted that of loyal, regular customers, whom we our other sister, Deirdre, comes down at now consider friends. That is actuweekends to help us out. It also has to be ally the reason we wanted to keep our said that our staff, both front of house business small; we wanted to be in and kitchen, have contributed hugely to a position where we could look after the success of our little kitchen. our customers and give them what they want. We really do have the best An Chistin Beag, 46 Bridge Street customers and that makes our jobs so Skibbereen Tel 028 22019 much easier.

Photo by Anne Minihane.

It s a family affair

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13

Fishmongers Special Fish is the super food that everyone is talking about.

It’s healthy, good value and, most of all, in abundance in West Cork.

And the area is also full of wonderful fish shops manned by fish experts with years of knowledge about how best to cook it.

We guessed that each of them would have their own favourite dishes, and we were right!

So here are four local fish fans and their own special recipes, featuring their own produce.

ls a e m r e p u s s e k a m t a h the super food t Peter Deasy’s

White sole with parmesan gratin The Fish Shop has operated in the village of Union Hall for over 15 years.

In those years it has established a reputation as a purveyor of the finest, freshest and widest selection of fish and shellfish available in West Cork under the guidance of manager Peter Deasy.

It has become a destination for locals and tourists alike, and on any morning the fresh fish cabinet is a fine display of what the local Union Hall and Baltimore fishing fleets landed overnight.

Ancillary products such as smoked fish, an

THE FRESHEST FISH ON YOUR DOORSTEP ...

exclusive selection of organic wines and a large frozen product display complement the shop as does the live lobster tank. You might even get a chance to chat with Cork footballer Brian Hurley, who works in the shop during the summer and at weekends.

For his recipe, Peter chose white sole, as it is in abundance on the south coast of Ireland all year ‘round.

White Sole with Parmesan Gratin

8 white sole fillets 70g parmesan cheese, grated 200ml cream Handful of breadcrumbs

Method 1 Roll the white sole fillets into loose rolls, place in small oven proof dish, season with salt and pepper and lemon juice.

2 Sprinkle with 70g grated Parmesan cheese, pour the cream over, top with breadcrumbs and bake at 180c until golden brown and bubbling (about 20 minutes).

3 Serve with mashed potatoes.

John Murphy’s

Garlic breaded mussels

Marsh road, Skibbereen, co. cork t: 028 21869 • fax: 028 21885 e: info@thefishstation.ie • www.thefishstation.ie

locally caught fresh fish, sourced from our trawlers fishing out of union hall, Baltimore, Schull and Kinsale. fish is prepared to customer requirements by our courteous and skilled Staff.

See our huge Selection of freSh fiSh, ShellfiSh and frozen fiSh KiddieS corner: Fish fingers, fish cakes, fish goujons. fiSh SupplierS to: Restaurants, Hotels and Outside Catering Companies.

all and he along with Manager is a chef ggestions. su d Marcel, our Shop an s tip ing to give cook our staff is happy

14 West Fork magazine

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John Murphy, of Murphy’s Irish Seafood, has been in business since 1972 so he certainly knows his fish.

He sells mussels, salmon, crab and oysters and recently has become involved in marine research. Last year he opened the Trawl ‘n’ Trend chic restaurant in the town, fast gaining a reputation for its modern twist on traditional fish dishes.

Garlic Breaded Mussels

Large bowl of mussels in their shells, scrubbed clean 4 tablespoons (50g) butter 50g (1 cup) fresh white breadcrumbs 1 large clove garlic, crushed or grated 1 tablespoon chopped fresh parsley Method 1 Check over the mussels and, if any are open, give them a tap. If they don’t close, discard them. Put the tightly shut mussels with just 1

Why not make a Paella tonight?

If you fancy a foreign twist on your local fish dish, a quick and easy meal is paella.

A typical seafood paella combines vegetables like onions and peas with rice, garlic, tomatoes and of course, your choice of fish. Mussels, lobster and shrimps make for a good combination, but the beauty of paella is that you can put your own stamp on it. It’s a good idea to make up a seafood broth to add to the dish before the rice is fully cooked. Add spices and herbs like pepper and paprika, bay leaves or thyme, to taste. Google ‘paella recipes’ to get some more ideas for your own special paella dish.

tablespoon of water in a large saucepan over low heat and cover with the lid. Remove the mussels from the pan.

Discard any cooked mussels with unopened shells.

2 Discard half a shell from each mussel and pull out the ‘beard’ from the straight side of each mussel.

3 Melt the butter in a medium saucepan over medium-low heat. Add the breadcrumbs, garlic, and parsley and mix together. With a spoon, firmly pack the breadcrumb mixture on top of each mussel. Place the mussels, crumb side up, in a single layer on ovenproof plates or gratin dishes. (These can be prepared up to 24 hours in advance.) When you are ready to eat, pop them under a preheated grill until golden, crunchy, and bubbly, (approx. 1 to 2 mins.)

Variations: While it isn’t classically Irish, sometimes I feel like adding a bit more zip to this recipe, so in place of the parsley, I add 1 tablespoon chopped fresh cilantro (coriander), together with one-quarter to one-half of a fresh red chilli, seeded and chopped. Or you could try adding some grated lemon zest to the crumbs.

Picture: Glenmar Shellfish

Roast salmon with peas, potatoes & bacon

Peter Shanahan’s

Roast salmon with peas, potatoes & bacon

shop, to provide customers with a range of homemade products including sauces, chowder, fish pies and fish cakes.

Dutch man Marcel Van Der Hooft is the happy chappy behind the counter who knows his catches. He chose hake for his recipe, as it’s a popular choice with his customers too, he notes.

Hake Tails with Pesto and Tomatoes (for two)

Marcel VanDer Hooft’s Hake tails with pesto

Ingredients 2 hake tails 2 teaspoons Green Pesto 1 tomato Grated cheese

The Fish Station opened in March 2011 in the old train station on the Marsh Road in Skibbereen. Since then, it has provided the people of West Cork with locally sourced fish, mainly from Union Hall and Baltimore.

As part of the Seafood Cuisine Company, owned by Padraic O’Donovan, it supplies local restaurants and recently a kitchen has ben installed beside the

Method 1 Quickly pan-fry the hake in some butter on both sides, for about two mins per side.

2 Place both pieces of fish on a baking tray and spread a teaspoon of pesto on each of them.

3 Cut the tomato into thin slices and put them on top of the pesto.

4 Sprinkle a handful of grated cheese over them and finish under a hot grill for about 5 mins.

5 Serve with some green leaves and baby potatoes – a lovely summer dish. Enjoy!

Aigars Abele’s

allows the real taste of the fish to come through.’

Aigars, the Latvian native who manages the well-known Fish Market on Main Street in Bantry has been the man behind the counter for the past two years.

The shop sells a huge variety of frozen seafood, landed locally, and lobsters, crayfish, clams and oysters when they are in season.

‘The great thing about hake is that the less you do with it the better,’ says Aigars. ‘So this is a simple recipe that

Hake with rosemary

Hake with rosemary

Peter Shanahan worked in construction during the boom times, but decided on a new career when the recession hit. Having originally worked with Deasy’s in Union Hall, Peter returned to his fishing past and decided to open up a fish shop in Rosscarbery.

That was three years ago. Today, the ‘Fresh Fish Seafood Deli’ on the Cork side of the pretty coastal village employs four full-time staff. Peter has two vans on the road, supplying fish throughout West Cork, and Cork city and county.

Recently, chef Elaine Salter has come on board, and cooks the Deli’s famous fish cakes, chowder, fish pies and even salads and scones.

Method 1 Tip the potatoes into a large shallow roasting tin and toss with 1 tsp olive oil and some seasoning.

2 Roast for 20 mins until just starting to colour, then scatter over the lardons and return to the oven for 10 mins to crisp up.

3 Remove the tin from the oven, push the potatoes and bacon to the sides and lay the salmon in the middle.

4 Brush with remaining oil, season, then return to the oven and cook for 20 mins more – until the salmon is just cooked through.

5 Meanwhile, cook the peas in boiling water for 2 mins and drain.

6 When the fish is cooked, lift it to a serving dish.

7 Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste.

8 Spoon around the salmon and serve.

From the West Cork Coast to your Kitchen

DELI CELEBRATING SECOND ANNIVERSARY

WE providE frEsh, local fish EvEry day opening hours: 9am-6pm Monday-Saturday Over the past 2 years, the Deli continues to promote other local producers & innovative seafood products such as Glorious Sushi, Seaweed Salads & a variety of locally produced sauces, marinades & spices.

4 hake fillets 2 rosemary sprigs, (chopped leaves or 1 tsp dried) 50g bread (about 2 slices ) torn into pieces 1 tsb olive oil Zest of two lemons, with wedges to serve Method 1 Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, and blitz to make fine crumbs.

2. Turn the fish over, then press a quarter of the crumbs over the top of each fillet.

Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking.

3. Serve with buttered new potatoes or wedges and green beans.

Ingredients 500b bag baby new potatoes 2 tsp olive oil 150g smoked bacon lardons Whole skinless salmon fillet 200g frozen peas, defrosted 4 spring onions, sliced Splash white wine vinegar Small handful mint, chopped

Peter also holds cooking demonstrations and provides advice on the best choice of seafood to suit your culinary needs. Why not call into Peter in the Deli or look out for James in the colourful Seafood Deli mobile unit to find out more!

Peter Shanahan first opened the doors to Fish Seafood Deli in July 2011. Since then the shop has gone from strength to strength.

Try our delicious fish cakes and fish pies made by our in-store Chef Elaine.

It is Peter’s passion to promote & help people to understand the wonderful array of fish & shellfish that are available to us as 023 a nation.

Not only is Peter 087-1215248 Tel: 8869612 fish very simple to prepare, but of Email: fishrosscarbery@gmail.com course the benefits of eating seafood is well known.

Burgatia, Rosscarbery

15

Fish Seafood Deli, Burgatia, Rosscarbery, Co. Cork West Fork magazine Peter Shanahan Shop 087-1215 248 ~ James Mobile Unit 087-603 4114 Email: fishrosscarbery@gmail.com ~ www.fishrosscarbery.com

Clonakilty Show winners To mark the launch of the Wild Atlantic Way, Clonakilty Show staged a special competition, in conjunction with BIM and The Southern Star.

Entrants for the Wild Atlantic Fish Dish Competition were asked to submit a recipe, which would be suitable as a starter or main course, with fish sourced from the Atlantic Ocean as the main ingredient.

Here, we carry the winning recipes, which MasterChef Ireland winner Diana Dodog cooked at the Clonakilty Agricultural Show on Sunday, June 8th, in the Wild Atlantic Food Marquee, which dispensed tasty food all day at stands from Carbery, Irish Yogurts, Clonakilty Black Pudding, Clona Milk and Rosscarbery Fish.

Warm mackerel salad with bacon and hazlenut dressing

Caroline O’Mahony, Dunmanway, Co Cork

Winner e il f o the Juven n o Secti

Wild Atlantic Seafood Pie

Sauce 1pt fish stock or fish stock cube 200 ml cream or milk 20g butter 20g flour or cornflower 1 tablespoon mustard

Orlaith Kirby, Sarue, Reenascreena, Rosscarbery Pie Filling 800g white fish – cod, pollock or whiting 150g onion / leek mix 100g carrots 50g peas Pinch of dulse (sea weed)

Topping 400g potato 1 0z butter 1 egg yolk

FIRST PRIZE

This elegant mackerel salad recipe is a perfect dish to serve up as a light main or starter in the summer months. This recipe is a favourite of mine because it uses many fresh wholesome ingredients that can be sourced easily and locally, all around West Cork. The mackerel packed full of Omega 3 is full of flavour and great in salad.

Ingredients: 3 Union Hall Smoked Mackerel Fillets - Lar McCarthy Atlantic Catch 100g Bacon Lardons – Twomey Butchers, Clonakilty 6 tbsp Red Wine Vinegar 8 Quail Eggs – Brendan Ross, Coturnix Quail 2 Cloves Garlic - West Cork Garlic, Axel Miret, Enniskeane 3 tbsp Sugar

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THIRD PRIZE

Hake with tomatoes and capers Jennifer McClure, Innishannon, Co Cork

50g Raisins 50g Hazelnuts 2 tbsp Dijon Mustard – Lisavaird Co-Op, Real Olive Company 60mls Olive Oil – The Real Olive Company, Macroom 100g Green Beans – Peter Ross, Drimoleague Mixed Salad Leaves - Gardín Eden Method: Dressing Cut bacon into lardons and place on a tray in oven to crisp. (10 mins) Soak a handful of raisins in boiling water (10mins) Crush 2 cloves of garlic Put red wine vinegar into a saucepan with sugar and garlic. Bring to the boil Remove from heat and allow to cool.

Whisk in mustard and olive oil.

Crush a handful of hazelnuts.

Add the hazelnuts and drained raisins to the vinegar mix.

Add pepper to taste.

SECONED PRIZ Pea purée scallops with Clonakilty Black Pudding and a fennel salad Gareth Deane, Bandon, Co Cork

Serves 1 Ingredients: 4 x fresh scallops 4½ “ Slices Clonakilty Black Pudding with seal removed 1 x cup peas 10ml/ 2 tbsp. of Clona Cream Mixed leaves ½ fennel 10g /knob of Bandon Butter Olive oil Sea Salt & pepper

Method: To start, preheat oven to a low heat. Heat peas in a saucepan. Prepare two frying pans on a medium heat. Place peas and cream into a blender and blitz. Add olive oil to the pre-heated pan, then add the black pudding and cook to your taste. Place in oven to keep warm. Season scallops on both sides with salt and pepper. Add olive oil to the second pre-heated pan, then add the scallops and sear on both sides, add butter for extra browning of scallops. Cook until tender but firm. Chop fennel into thin strips. Place handful of mixed leaves into bowl, add the chopped fennel and a small amount of oil and mix. Put a plate under the grill to warm.

Place pea purée into the microwave to warm for 30 seconds. Dollop four dots of pea purée along the left hand side of the plate.

Place black-pudding on top of pea purée.

Place scallops on top of the black pudding.

Place handful of fennel salad on the right hand side of the plate and enjoy.

Ingredients 2 tbsp extra virgin olive oil 8 (6 oz) Hake filets 2 garlic cloves, crushed 2 shallots, minced 2 tomatoes, chopped 2 tbsp capers 1/4 cup white wine salt and fresh pepper Method Season the fish filets with salt and pepper.

Mince the shallots and chop the tomatoes In a medium sauté pan, heat 1 Tbs of olive oil, add garlic and shallots and sauté on medium-low about 4-5 minutes. Add tomatoes and season with salt and pepper and sauté 7-10 minutes. While the sauce is cooking, heat 1 Tbs of oil in another pan and toss fish in. Cook fish 3 minutes each side, more if the fillets are thicker. The fish should become opaque when it has cooked through.

Add wine to the sauce and sauté until wine reduces, about 5 more minutes or until it’s a consistency you like. Add capers and sauté an additional minute.

Place fish on a platter and top with tomato caper sauce.

Deasy’s Harbour Bar and Seafood Restaurant, Ring Village, Clonakilty. (023)8835741

HOURS 100 Best One ofOPENING the Bridgestone

Dinner Served Wed- Sat 6.00-9.30 Early Bird 6.00-7.00 Restaurants in Ireland 2012 Sunday Lunch 1.00-3.00 Light Lunches served Mon-Sat 12.30-3.00

Vouchers Available On sale in Deasy’s and De Barras West Fork magazine

17

Spotlight on...…

Bandon

One of West Cork’s leading ‘foodie’ towns that’s well worth a visit (…or two) Bandon’s relationship with food can be traced back through its rich history as a trading town. With an abundance of fresh, local produce on its doorstep, it’s always been to the fore when it comes to producing, retailing and serving good food.

As a ‘gateway’ town to West Cork, which boasts some of the country’s finest food producers in the land, Bandon is proud to support and encourage the good food movement via a range of commercial and community-based initiatives.

The Bandon Food Trail has helped develop a passionate and skillful network of producers and retailers. This enthusiasm is evident when speaking to URRU’s Ruth Healy, a driving force in the town’s “good food” movement for the past decade. Her endeavours were rewarded last year when URRU added the Culinary Store Food Shop of the Year award to its numerous other accolades.

Another ambassador for Bandon food, Shirley Kingston received the Pride of Ireland award for her work with the Bandon Farmers’ Market. Shirley’s tireless work for the past eight years has ensured the market maintains a consistently high standard of fresh, quality food.

While fashions and trends come and go, quality food and a warm welcome never go out of style, and both are guaranteed in Bandon.

Fine Dining In the area of haute cuisine, two top class restaurants have carved a strong reputation for themselves. The Poachers Inn and Chapel Steps have put Bandon on the fine dining map.

The Poachers has attracted the attention of the discerning fish eater, including President Michael D Higgins, who visited on a recent trip to West Cork. The team is passionate about serving the very finest and freshest food and the restaurant’s popularity has led it to recently add a wonderfully stocked deli.

Chapel Steps has also become a firm favourite with locals and visitors alike, boasting a varied menu, which will leave you looking forward to your next visit. A passion for serving great meat dishes led them to host a successful butchery course and a recent event celebrating West Cork Angus Beef.

‘Just Like Mother Made’

Traditional carvery lunches never go out of style and Bandon boasts some of the finest available. The Munster Arms Hotel, Jakes, Nialls, O’Donovan’s and The Old Market Bar all offer a lunch ‘like mother used to make’, but without the washing up! Quality ingredients and good value are what these establishments promise – and they deliver on that promise.

WELCOMES

THE

Homemade Soup of the Day (V) (C) West Cork Seafood Chowder

Nestled in the heart of West Cork, Bandon lies The Duchess Tearooms.

At the Duchess Tea rooms our aim is for our visitors to enjoy a beautifully ornate and relaxing environment all served up with wonderful food and fabulous friendly service.

Come and enjoy one of our famous scones with one of our loose leaf teas served in vintage bone china.Serving breakfast, lunch, afternoon tea, home-made cakes, teas and coffees. Over 35 different loose leaf teas from around the world Tea/ coffee all day special only €4 Opening times Mon-Fri 9.30am to 5pm, Sat 10am to 5pm 14 Bridge Street, BandonT:087-4188887 E: sophie@duchesstearooms.ie

18 West Fork magazine

Cheers!

A former distillery town, Bandon has a pub for every mood and occasion.

For sports fans, Joe Mac’s bar is among the best. Enjoy a country style pub when you visit the Kilmichael Barn.

With traditional music at weekends, this bar is a little gem. The Old Market bar is a great new venue, with lots of live music and a great cocktail menu.

Fiddlers Bar is a lively spot, catering for the younger set with popular DJs and themed party nights.

Ardsallagh Goat’s cheese & pinenut Parfait with Beetroot, Pear & Apple chutney, pickled pear dressed salad, parmesan sable Warm Chicken Salad (C)

SUMMER

Poachers Seafood Pie with Pan Seared Cod, Salmon & Prawns in white wine veloute, Mash and topped with garlic breadcrumbs, Dressed Salad Deep Fried Fresh Castletownbere Haddock, Homemade chips, Salad & Tartare Sauce Roast local Hake, Crushed Barryroe Potatoes with crispy bacon, spring onion & thyme, Basil, Balsamic 8oz Striploin Steak, house chips, sautéed Mushrooms & onions, Bearnaise sauce (c)

Chocolate mousse, Praline cream, whisked lemon & cardamom jelly, spiced bread biscotti, candied orange Lemon Posset, Blackberry Granita, Raspberry Mousse (c) Chocolate Tapas: Brownie, White Chocolate Ice cream, chocolate mousse Sticky Toffee Pudding Vanilla Pod Ice cream, butterscotch sauce (c) Rosscarbery Strawberries & Cream (c)

Chicken, Prawns & Salmon in a Thai noodle broth, crunchy vegetables, chilli, roasted peanuts Supreme of Chicken Stuffed with Basil & Cheese, served with spring onion mash & provencale vegetables (C) Warm Asian style Tiger Prawn Salad, wedges, parsnip chips, parmesan (c)

Main course with starter or dessert €20 Wednesday to Sunday 5.30pm to 7pm

The Poachers Inn Seafood Bar & Restaurant, Clonakilty Road, Bandon, Co. Cork T: 023-8841159 W: www.poachersinnbandon.com

Cool Coffees and Tasty Teas The town enjoys a range of delightful cafés and coffee shops, providing a welcome break for the busy shopper, people simply taking ‘time out’ or the curious visitor.

Cafés like Mary Roses and Broleys have become favourites over the years, serving their customers freshly made, tasty food and drinks, with a warm Bandon welcome.

Great Delis

Two new establishments are causing quite a stir in the town.

Warren Allen Coffee recently opened at the end of South Main St and has quickly gained loyal customers. The highly-trained baristas promise the perfect cup of coffee every time.

Just around the corner, the Duchess Tea rooms have an amazing range of teas, including flower teas and exotic varieties from around the world.

Butchers that are a cut above…

When it comes to sourcing quality meat, Dan Moloney and Martin Carey lead the way. Among their customers are local restaurants, coffee shops and hotels which recognise the value of locally-sourced, well reared, fresh meat with provenance. Both butchers are always willing to advise on the best cuts and share cooking tips.

Let's not forget...

l Betty Smith’s Poitin marmalade has made a big impact on the Bandon food scene. Her unusual product has a unique Irish feel to it and is a big hit with locals and visitors alike. l Heaven Cakes produces mouth-waterin cakes and breads combining a mix of traditional and modern Irish. Joe and Breda Hegarty supply many restaurants and cafés.

Market Life Bandon boasts not one, but two markets – the Farmers’ Market (Saturdays) and the Country Market (Fridays).

The Country Market has served the community for many years and is located at Weir St. The Farmers’ Market (Market St) showcases a wealth of local and artisan produce, allowing customers the opportunity to engage with producers and find out more about how they operate. l Anthony Cresswell’s Ummera smoked products are shipped all over the world but have their roots firmly entrenched in Bandon.

Supplying duck, bacon chicken, salmon and eel, Ummera have a reputation for quality and tradition. l One of the jewels in the Bandon crown is An Toibirin health food shop which combines healthy and ‘real’ food. Catering for a broad customer base, the team are enthusiastic supporters of local food producers.

One of Bandon’s favourite haunts for anyone with a passion for food is URRU Culinary Store. It has an in-store café, wine shop, kitchen shop and deli, selling everything from cured and smoked meats and fish from Ummera Smokehouse to Gubbeen as well as baked goods from Arbutus Breads and Fehily’s in Ballineen. Add to that the wonderful Just Food organic soups and salads and you can see why so many flock to this store.

Also offering a great deli range is Caulfield’s Supervalu. Their recently refurbished counter offers hot ‘n’ cold delights and breads from Tobins, Desmonds, or freshly baked in-store.

And finally, it’s festival time!

Bandon has lots to celebrate over the buzzing summer months.

With a busy annual festival menu, you’ll be kept on your toes in Bandon! l Summerfest Family Festival: something for all: July 13-20 l Walled Town Festival celebrates the town’s rich history and pageantry: August 29-31 l Engage Arts Festival is for lovers of the arts who are in for a treat as the town is turned into a living art gallery with colour, music and craic: September 25-28 l The Welcome Festival celebrates the diverse range of cultures from around the world that now live in West Cork, a great opportunity to taste foods from around the globe: October 18-19

Let our expert staff guide you through your purchase

Come in for a Taste of West Cork with our NEW LOOK MENU and Create your Food Memories of Summer 2014 We are a platform for the best of Irish handmade produce. Over 100 producers are represented throughout the shop and café across the year.

About half our producers are based in Munster and include masters of their craft like Arbutus Bakery, Ballyhoura Apple Farm, Caherbeg Ham, Eunice Power, Gairdin Edin, Glenilen Farm, Green Saffron Spices, Gubbeen Smokehouse & Dairy, Jack Mc Carthy Meats, Just Food Organic, Lorge Chocolates, Murphy’s Icecream, O Conaill’s Chocolate, Peppermint Organic Farm, Regale Cookies, Seymour’s Fine Foods, Ummera Smokehouse, Una Crosbie and over 50 Irish Farmhouse Cheeses & Meats.

All produce is sourced locally when possible, and comes direct from quality assured farms personally selected by Martin Carey.

Every item is fully traceable,with all produce made daily instore.

The shop is a mecca for meat lovers with dry aged beef, bacon, chicken, duck, vension and veal alongside an ever changing menu of seasonal specialies.The shop is rightly famous for its superb selection of award winning sausages, one of Martin’s own specialities.

Fully stocked delicatessen counter, providing homecooked meats, salads and a large variety of ready meals. Homecatering service also available.

www.urru.ie

Mc Swiney Quay, Bandon T 023-8854731, E ruthhealy@urru.ie UrruSSAdJuly14.indd 1

82 South Main Street, Bandon | Phone: 023 8842107 07/07/2014 14:31

West Fork magazine

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The True Farm to Fork Story Traditional butcher with a modern twist Fantastic range of all meats 100% local Beef & Lamb direct from our own Abbattoir 100% Traceability ....We buy local ,we support local *

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Large range of delicious cooked meals, salads and savories in our Deli Dept....produced daily at Moloney’s All events catered for - Christenings, Birthdays, Stations, Holy Communions, All family occasions Large range of delicious barbeque products- Angus Steaks, Sausages, Ribs, Traditional Beef Burgers We understand your needs and are always there to help

Open Seven Days

Christmas

OPENING HOURS Monday-Saturday 9am-9pm | Sunday 12 noon-8pm

SATURDAY DECEMBER 8TH

All Day Lunch from 12 noon with extensive hot food, salads and sandwich menu

Contact Dan at 023 8844206 - email - dan.moloney@live.co.uk

at The Church Restaurant Skibbereen

Christmas lunch with complimentary mince pies.

Evening dining accompanied by music with popular duo, Tony & Sean

Christmas Party Nights FRIDAY DECEMBER 14TH

Mulled wine reception, Live DJ, Secret Santa & Gourmet Christmas West Cork Dinner Ticket price €35

SATURDAY DECEMBER 15TH Mulled wine reception, Live Band, Secret Santa & Gourmet Christmas West Cork Dinner Ticket price €35 (limited bookings left!!)

Christmas Outside Catering Menu

Take the stress out of your Christmas catering, enjoy our extensive home baking, breads, desserts, cakes, gourmet hot food dishes, turkey, hams, spiced beef cooked to order. **special offer every catering order over €20 a dozen Church homemade mince pies half price for only €6** Christmas menus available all over the season so drop in and enjoy the Christmas spirit in the beautiful surroundings of pm The Church Restaurant.

Locally produced food served

from 12-9

OPEN SEVEN DAYS; SundayB brunch soon...

M coming S 9 , REAKFAST SERVED ONDAY TO ATURDAY FROM AM ALL DAY LUNCHES, EXTENSIVE COFFEE & HOMEMADE DESSERT MENU EVENING MEALS EVERY FRIDAY SATURDAY & SUNDAY FROM 6PM (CHRISTMAS HOURS WILL BE EXTENDED) TRADITIONAL SUNDAY LUNCH MENU WITH THE NEWLY INTRODUCED POPULAR GIVE MUM A BREAK MENU ONLY €49.95 FOR 2 ADULTS & 2 KIDS 3 COURSE MENU

Innishannon House Hotel.ie 021-4775121

20 West Fork magazine

West Cork Breakfast cooked to order Afternoon Tea with Delicious homemade desserts, cakes, breads & pastries.

Early Bird Evening Menu from 6.00pm-8.00pm Evening A La Carte Menu - The chefs at The Church create sumptuous menus using the best of West Cork’s produce including Union Hall seafood, local butcher’s steaks, lamb, chicken, local market salads and vegetables.

Full bar including spirits, drafts Heineken & Murphys, wide range of excellent wines, freshest ground coffee & teas.

Open Sunday from 12 noon serving Traditional Sunday Lunch & Evening Meals HOME CATERING MENU FOR ALL YOUR OCCASION NEEDS Order from our summer catering menu with a range of hot and cold savoury dishes, salads, breads & desserts.

For Reservations: Bridge St, Skibbereen CoReservations: Cork, 028 028 23625 23635

www.thechurchrestaurant.ie www.facebook.com/thechurchrestaurant

New life at Liss Ard With increased capacity, a newly-designed restaurant and the arrival of a well-being centre, there’s never been a better time to take a trip to the stylish Liss Ard Country House estate outside Skibbereen.

And if you’re planning a chic get-together or even a wedding, it would be hard to find a nicer, more intimate destination in West Cork There’s a buzz around Liss Ard Country smart weddings, landmark anniversary House outside Skibbereen these days, get-togthers, family reunions and group and it’s not just the busy bees in the breaks. There is also a pilot scheme underbeautiful gardens. way on the grounds, as ‘The Well at Liss It’s the sound of enthusiastic activity Ard’, explores the possibilty of a permaas the team launch the newly-designed nent home to examine the art of better ‘Restaurant at Liss Ard’. This casual dining living through nature, arts and culture – experience is now open for business in the looking at the feasibility and sustainability grounds of the estate, which joined the to run Liss Ard as an inclusive well-being respected Blue Book propercentre for the people of ‘The enthusiastic ties in 2014.

Ireland. kitchen team Liss Ard is the perfect The restaurant is a perfect getaway venue, with its lush continues to support reflection of the complewoodlands, unique ‘sky gar- local producers’ mentary styles of the estate den’ and lovely lakes. Many – contemporary meets old slightly older visitors may recall the heydey world charm in this stunning house, built of the festivals at this beautiful venue in the 1850s, offering a blend of informalwhich was graced by the likes of Patti ity, personality and style. An impressive Smith, Nick Cave, Lou Reed and more. circular window affords incredible natural Just two years ago pop guru Nile Rodgers light along the wooden stairway leadbrought his band, Chic, to headline the ing down to the restaurant on the lower Liss Ard 2012 Festival of music, literature, ground level. The casual dining restaurant drama and food. is welcoming, bright and has lovely characNowadays, the Stern family are continuter, including a delightful arch and thick ing to expand services and facilities on protruding walls. The new and enthusiasthe estate, especially as a location for tic kitchen team continue to support local

Liss Ard now caters for larger groups for weddings and other stylish get-togethers

producers and suppliers – such an integral part of West Cork’s thriving food reputation. The estate, just two minutes’ drive from the bustling town of Skibbereen, is steadily establishing itself as an up-andcoming destination venue. Earlier parties catered for modest groups of up to 50 in the main house, or larger numbers in a marquee in the Walled Garden.

However, the new ‘Restaurant at Liss Ard’, with steps leading to the stunning gardens, can now accommodate almost double that, in the main house. It is already generating great attention from wedding couples and discerning gatherings, who want affordable luxury alternatives but in a personalised, bespoke and unique location.

These guests will be enchanted with the estate, which boasts a variety of accom-

modation to suit everyone. The Country House & Garden Mews comprise 15 rooms, allowing hosts to keep the grounds exclusively theirs. This provides intimacy for immediate family and friends, with an option to book the Lake Lodge for an additional 10 rooms.

For even more accommodation choices, there are many and varied options within minutes of Liss Ard’s front entrance gates.

The 60 acres includes the glistening 40-acre Lake Abisdealy, the James Turrell Irish Sky Garden, a selection of picturepostcard ponds and mature woodlands for your guests to wander and explore, at their own pace, from dawn till dusk.

To arrange a wedding party viewing, restaurant booking or make an accommodation query, call 028 40 000 or email reservations@lissard.com.

Dine at the West Cork Hotel The heart of Skibbereen

ADS

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Breakfast served until 12pm

O Carvery Lunch Served 7 days a week

O Early Bird menu Available until 8.00pm

O Restaurant menu Served from 5.30pm

O Bar Menu Served from 12.30 until 9.30pm

Private Dining Rooms available

Phone 028 21277 www.westcorkhotel.com

nd a so ir ng u al e at en c m de ay able i s t w il Ou e a ava k ta West Fork magazine

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Food Experiences for kids

d o o f y h t l a e H s d i k y h t l a e h

izza, cook eir own p ired th e k a m Kids can at Jeff’s Wood F est it it and eat g the ‘A Taste of W er in r u d a eptemb z iz P stival in S fe d o fo ’ Cork

Cammy Harley, mum of five, explores some of the many things parents can do to engage children with nature, food provenance and production that are fun and accessible

Food Re-Generation

Re-generating food is a fancy word for re-using something which may have ended up --------------in the compost heap. The base of a piece of celery makes a lovely experiment in growing something new from kitchen scraps. Simply chop the stalks off, leaving the base about two inches high and stand it in a small bowl of water. You will start seeing the changes on a daily basis, with the centre whorl swelling and changing to yellow. After a few days, you will see some leaves pushing up through the middle. Once some roots have started growing, you can pot your brand new celery plant into a container with soil where it will become a mature plant.

Homemade Bread/Scones & Jams available from our Deli Counter Music every Tuesday & Saturday Night (July & August) Sunday Lunch Specials Tapas Menu Thursday Evenings Gift Vouchers available

Casey's Hotel •

of

Baltimore

Seafood Restaurant

•

Traditional Pub

The Harbour Bar, Leap Food Served daily Monday - Sunday 12pm - 9pm with daily specials

Tel No: 028 34111 email: theharbourbarleap@gmail.com

22 West Fork magazine

Food For Free

Hedgerow Scavenger Hunt

Grow your own Pizza Herbs Herbs are a wonderful starter plant for children as they are hardy and can flourish with just a bit of care.

A herb garden doesn’t need to be large and often a window box will do. A fun way to get children interested in a few basic herbs is to grow a Pizza Herb garden.

Start with Basil, Parsley and Oregano and if you are feeling adventurous, grow a few plum tomatoes as well.

For an additional twist, you could shape your little herb garden in a triangular pizza slice.

WiFi Food

If you can’t beat technology - join it!

Technology is here to stay and why not put it to use in teaching children healthier eating options?

DooF is ‘food’ backwards and is a wonderful website where children can play games, watch videos and read about food related topics. DooF takes a comprehensive approach to food and also explores the history, culture and science behind it www.foodbackwards.com

Visit Glenilen Farm

Broaden your palate and save money by getting your food for free. There are many edible items which make interesting learning curves for children as well as being delicious meals.

Depending on what is in season, you can pick blackberries from hedgerows and use them in smoothies, cheesecake or jam. Learn to make nettle soup or dandelion salad.

If you would like to learn more, The Hollies in Enniskeane have interesting courses. Take care not to eat anything that you don’t recognise. www.thehollies.ie

Keeping chickens

This is a great way to help kids understand that food doesn’t just appear on the supermarket shelves by magic.

Keeping chickens is fairly straighforward but you must be prepared to take on some responsibility and routine to keep your chickens healthy and producing regular eggs.

Once you have a secure chicken coop set up you’ll need to feed and water your birds every day, collect eggs every day and ideally clean out the chicken coop on a weekly basis (remove droppings, add clean straw/wood chippings etc, remove uneaten food).

The happiest chickens are those that can do some ‘free ranging’ every day but make sure they’re all tucked up safely at nightime to prevent fox attacks.

See how yoghurt is made, take a taste test and meet the cows that produce the milk.

Glenilen Farm is situated just outside Drimoleague and is one of West Cork’s great success stories in the food department. Alan and Valerie have deep roots on the farm which has been in their family for years and their love of the land and their livestock is reflected in the wholesome, natural products produced here. What started as a kitchen hobby in 1997 has grown into a thriving enterprise that now includes a visitor centre that will delight children. You can watch yoghurt being made, processed and packaged through viewing windows and afterwards have a taste before walking around the farmyard meeting the cows that produced the milk. Petting the calves is the highlight of the day. www.glenilenfarm.com

Visit Devoy’s Organic Farm Rosscarbery

John and Sara run a delightful organic farm near Rosscarbery.

All their hens are happy, free-range hens and produce organically certified eggs. A great way to go egg shopping with kids is to text in advance and drive up to the farm (two minutes off the N71) to collect your box of eggs. You will also get to see the gorgeous produce which is always harvested on the day of sale to give it optimum freshness.

A great incentive to teach kids about seasonal, local produce is to subscribe to the vegetable box scheme, which will essentially be a package of organic health-in-a-box! www.devoysorganicfarm.ie

Grow your own

If you would like the experience of having a productive vegetable garden but don’t have your own space, you could benefit from renting an allotment. These can be a lot of fun if you get together with a friend or two as both the workload and the joy of harvesting will be shared. Digging over a patch of ground is also a great physical activity. Many towns have a sustainable group which have set aside land for these projects and a lot of schools across West Cork are involved in ‘edible gardening.’ For some guidelines on getting involved, see www.sustainableclon.com/allotments/ or get involved with the GIY (Grow It Yourself) movement that is taking Ireland by storm www.giyinternational.org & bandonallotments.com

Cooking Camps

Cooking Camps are a great way for children to meet friends and to learn how to cook in a supervised and fun way.

Learning to follow a recipe not only teaches children the sequence of cooking, but also helps with basic maths (quarters vs half cups) and geometry (12 by 30cm baking trays). There are many delightful food camps across West Cork, keep your eye on your local newspaper for information on a camp near you.

Go to your Farmers’ Market Visit a Farmers’ Market and let your child choose a vegetable to prepare for your dinner that evening. Also,

allow children to choose and bag the family’s fruit and veg on a regular basis – explain what to look for in terms of ripeness and freshness and quality and let them have the responsibility of choosing the best.

See how a wheel of cheese is made

Durrus Farmhouse Cheese

Visit Loughbeg Farm

Schull Loughbeg Farm is an open farm situated in Lowertown, Schull and visitors can get to taste the yummy ice-cream made on-site using goats’ milk. Aside from visiting an assortment of animals such as ducks, geese, pigs, calves and horses, you can also meet, feed and pet the goats who give the milk for the ice-cream. There is a little farm shop which sells fresh produce plucked directly from the soil in one of the 80 raised vegetable beds.

Jeffa Gill has been making raw milk cheese since 1979 and Durrus Farmhouse Cheese is now recognised as one of the finest artisan farmhouse cheeses in Ireland. You can visit the dairy in Coomkeen to buy a wheel of cheese or you can watch it being made through the viewing panel. Best viewing times are around mid-week at 11am, phone ahead to avoid disappointment. www.durruscheese.com

Catch your supper!

As West Cork is coastal, the easiest fish for adults and kids to catch is mackerel as it doesn’t require too much skill. All you need is a rod and a reel, some silver or coloured feather hooks, a suitable weight and you’re away (ask in any fishing tackle shop). You can fish from rocks and piers or often the best results are from a boat (you don’t have to go out far at all as mackerel come very close in and if they are there, you’ll catch them). Of course you have to be prepared to kill and gut your fish yourself, but again, if you feel it’s appropriate for your kids, this can be a valuable lesson for them in terms of learning to respect what they eat and where it comes from.

Fresh mackerel on a BBQ, nothing better!

(NB: Always err on the side of caution when fishing from rocks/piers - especially with kids if slippy or if rogue waves could surpise you. Always wear a lifejacket if fishing from a boat.)

Chef at Scannells, Izaak Bradley, has a firm policy of local seasonal and organic whenever possible. His youth, enthusiasm and natural curiosity about the culinary world mean that the menu at Scannells is always exciting to explore.

Scannells is a member of Good Food Ireland.

Don’t miss our famous summer Sunday sessions.

5 to 7ish every summer Sunday.

Check our Facebook page for other events or menu selections.

Tel 023 8834116 www.scannellsbar.com | info@scannellsbar.com 5 Connolly Street CLONAKILTY

West Fork magazine

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Nanny Anne and friends

! ’ n i m m a j e r ’ e W

Preserving your own fruit at home is easier than you think. “All you need is fruit, sugar and jars,” say the ladies from Leap Irish Countrywomen’s Association and, to prove it, Nanny Anne invited some fellow members to explain how it’s done.

Meet the Ladies

From left: Helen O’Sullivan; Eleanor Calnan, Ann McCarthy, Adela Nugent and Nanny Anne herself.

THE MALTHOUSE GRANARY

Restaurant

Ann MCCarthy (originally from Skibbereen) lives in Glandore and has been involved with the Leap Guild of the ICA for the past 40 years and often represents them in baking competitions. She also enjoys arts, crafts and painting courses.

Helen O’Sullivan (also originally from Skibbereen and Ann’s sister). Helen came to the photoshoot for West Fork wearing some fabulous jewellery she made herself.

She would also admit that craft making is a favourite pastime for her.

Adela Nugent (originally from Glasgow) moved to Union Hall 25 years ago. Adela is a very busy lady. Aside from being secretary for the Leap Guild of the ICA, she also owns and runs a cleaning company (Molly Mops) and runs a B&B (Shearwater B&B in Keelbeg, Union Hall) so it’s amazing that she has time for her crafts, crocheting and needlepoint.

Eleanor Calnan Eleanor gives you all the information you will ever need to know to make jam!

‘Jams are made from whole fruit, jellies are made from fruit juice and conserves are made from a mixture of fruits and citrus. For best results use fresh slightly under-ripe local fruits when they are in season. If you can’t get fresh fruit you can use frozen fruit if you thoroughly defrost it first.

‘Most of the time pectin is what makes our preserves set. Jam sugar usually contains added pectin. However pectin is naturally occurring in some fruits. High pectin fruits don’t need any additional pectin and can be

RHUBARB AND GINGER JAM

Opening Times Open 7 days a week for the Summer Season The Malthouse Granary is a beautiful and friendly restaurant located in the heart of the bustling seaside town of Clonakilty.

Our ethics focus on West Cork Producers with a wide variety of seafood all locally sourced. We use a seasonal palette of organic vegetables and source artisan produce from a wide range of local suppliers including West Cork Buffalo Mozzarella and award winning Ummera Smoke House and Gubbeen Cheese.

30/31 Ashe Street, Clonakilty.

Tel: 023 - 8834355 Email: malthousegranary@gmail.com www.malthousegranary.ie

24 West Fork magazine

Ingredients: 1.8kg (4lb) rhubarb, trimmed 1.8kg (4lb) granulated sugar Grated zest and juice of 2 lemons 55g (2oz) fresh ginger, bruised and tied in muslin

Method:

1 Wipe the rhubarb and cut into 2.5cm (1in) pieces. Put it in a large, stainlesssteel or Pyrex bowl layered with the sugar. Add the lemon zest and juice and leave to stand overnight.

2 Next day, put the mixture into a large saucepan, add the fresh, bruised ginger.

3 Bring to the boil until it is a thick pulp, about 30-45 minutes, and test for a set.

4 Remove the bag of ginger and then pour the jam into hot, sterilised jars.

5 Cover and store in a cool, airy cupboard.

Note: If you like, 50g (2oz) of chopped, crystallised ginger or preserved stem ginger can be added at the end.

STRAWBERRY/RASPBERRY JAM Ingredients: 2lbs (900g) fresh or frozen strawberries/ raspberries 2lbs (900g) sugar Juice of ½ Lemon

Method:

1 Clean and wash fruit, drain well. Put into a large saucepan, add lemon juice, slowly bring to the boil, simmer until fruit is soft, stirring occasionally.

2 Add sugar, stirring until it is dissolved.

3 Boil vigorously for 4 minutes. Stir gently to distribute the fruit.

5 Pot, cover, label and date.

Jam Making Tips

nilla to tart ‘Try adding va spberries, fruits like ra gooseberries, elderflower to arb or cinnamon ginger to rhub to plums.’ made into jam with just regular sugar or can be combined with low pectin foods to create firmer jams.’

High Pectin Fruits include: apples, citrus rinds, cranberries, gooseberries, plums, grapes & quinces.’

Low Pectin Fruits include: apricots, blueberries, elderberries, peaches, pears, pineapple, raspberries and strawberries.

‘When making your own preserves experiment with flavours,’ advises Eleanor. ‘Try adding vanilla to tart fruits like raspberries, elderflower to gooseberries, ginger to rhubarb, or cinnamon to plums.’

l It’s best to make jam in small batches. It’ll ensure that the jam heats through evenly and sets properly. l Thick-skinned fruits should be simmered before making into jam otherwise the fruit can be tough in the jam. l Soft-skinned fruits like strawberries or raspberries should be sprinkled with sugar and left for a few hours (or even overnight) to prevent them completely dissolving in the jam. l Prepare your jars by thoroughly cleaning them in hot soapy water then sterilise them in boiling water for 10 minutes. Dry them off in the oven under low heat for 30 minutes. l Granulated sugar will make for a clearer end product, caster or icing sugar will result in a cloudy jam. In general when making jam combine equal weights of sugar and fruit. When using fresh or frozen fruit you shouldn’t need to add extra water. Remember to add some lemon juice to help the pectin set. l Add just enough water to soften the fruit.

Raspberries don’t need any water added while plums need 150 ml per kilogram of fruit. l Before you bring the jam to boil make sure the sugar is completely dissolved by stirring under gentle heat. If the sugar isn’t completely dissolved before boiling then the jam won’t set properly. l Once the sugar has been completely dissolved bring the jam to a boil as quickly as possible and check the setting point after 10 minutes. Don’t worry if it forms a scum at this point. l If you don’t have access to a sugar thermometer there is a simple test. Before making jam place a saucer in the freezer. To

Nothing b jam on toaeats home made st!

test when your jam is done, take it off the heat and place a spoonful of jam on the cold saucer then put it back in the freezer for about 3 minutes. To test if the jam is done run a finger through the jam blob. If the jam forms a skin that wrinkles when you push it then it’s done. If it’s not done then put it back on the boil for 5 minutes. l Once the jam has set let it cool for 15 minutes before jarring. Before jarring the jam skim any scum off the top of the jam. Place a disc of waxed paper on top of the jam before sealing. l Most of us don’t have access to vacuum seals for our jams and preserves. However even without a vacuum seal jam should last for a couple of months in a cool, dark place.

Eleanor Calnan, West Cork Vice-President of the ICA has recently become an ICA Handcraft judge, one of only three in Ireland. She will be holding traditional hand craft demonstrations (lace making and hand crafts) at The Celtic Ross Hotel on Sept 20th, Oct 18th, Nov 15th and Dec 13th from 10am-3.30pm. For details contact Eleanor on 087 295 8460

Congratulations to the members of the Leap Guild who recently raised €720 for Motor Neurone and Skibbereen Day Care Centre, by hosting a mini Antiques Road Show in Leap.

WHISKEY MARMALADE Ingredients: 2lbs (900g) Oranges 3lbs (1,350g) sugar 4pts (2 litres) water ¼ pt (150ml) whiskey

Method:

1 Scrub the oranges, cut them in halves, squeeze out the juice and remove the pips.

2 Cut the peel into strips and chop. Place the chopped oranges, juice and water into a large saucepan, bring to the boil and simmer for 2 hrs, stirring occasionally. Make sure all of the added water is evaporated off.

3 Add the sugar, stir over a low heat until the sugar is dissolved. Boil vigorously for 10-20 minutes.

4 Add the whiskey and allow to stand for 2 minutes stirring occasionally to distribute peel and flavour.

5 Pot, cover, label and date.

BLACKBERRY AND APPLE JAM Ingredients: 1lb (1/2 kg) cooking apples (weight after peeling and coring) 4 tablespoons water 1lb (1/2 kg blackberries) 2lb (1kg) sugar

Method:

1 Put the apples and water into a saucepan, cook gently until the apples have softened.

2 Add the blackberries, and continue cooking until all the fruit is soft.

3 Stir in the sugar and continue stirring until dissolved.

4 Boil rapidly until the jam has set.

5 Pot into warmed jars, cover, label and date.

Local Suppliers of all your Dairy Needs Sand Quay, Clonakilty, Co. Cork P: 023-8833324 E: Info@clona.ie W: www.clona.ie West Fork magazine

25

Deli counter Scally’s takes big bite of gluten-free market

IT looks as if gluten-free is the new buzz word in food circles.

With this in mind, Scally’s SuperValu supermarket in Clonakilty is aiming to be ahead of the game by investing €500,000 in a 100pc gluten-free production facility.

The plant, which it’s hoped will create at least five full-time jobs, will be Ireland’s first, and is due to open later this summer.

According to the store, the move was prompted by feedback from customers and the fact that Ireland now has one of the highest incidences of coeliac disease in the world.

‘Many of our customers are asking for

gluten-free alternatives,’ said Eugene Scally. ‘And we decided that the best way of addressing increasing customer demand was to build our own facility and create our own innovative in-store range, and an array of other gluten-free products.

Scally’s consulted with the Coeliac Society of Ireland to ensure that the facility would meet all of the requirements to assure customers that the new product range will be completely coeliac-friendly.

Coeliac disease causes some adults and children to react to gluten – a composite protein found in processed foods made from wheat, barley, rye and related species.

The traditional art of fish smoking

ADVERT

Ever wondered how they smoke fish? Well now you can visit a smokery and see how food is prepared in this fascinating way. At Ummera, guests are welcomed and given an impromptu tour of the custom-built smokehouse. Proprietor Anthony Creswell, who took over the business from his father, will show you how organically farmed salmon and duck are carefully prepared before being oak-smoked. Award-winning Ummera is unique in that it is the only smokehouse that uses a wet curing process instead of the traditional dry curing method. It is wonderful for children to hear a passionate food artisan discuss

his craft and if you ask very nicely, Anthony will show you the wormery composting unit and the wetland system – a green way of dealing with liquid waste. www. ummera.com

Anthony Cresswell smoking salmon at Ummera Smokehouse in Timoleague

A cordial invite from Stephanie Stephanie O’Toole has been making seasonal wines and cordials for years.

Whichever wild berry is in season, Stephanie will harvest it to create liquid delights such as Gorseflower and Elderflower cordial. In late summer, Stephanie’s Meadowsweet Cordial is a great success. Stephanie is embarking on a venture whereby people can take foraging and gathering walks with her. The best way to learn which wild berries make prime cordial or wine is from someone in the know and Stephanie will make an excellent ‘wild guide’. For further information email stephspiral@gmail.com

26 West Fork magazine

Super Seaweed

by Rachel and Hannah Dare of Organico Seaweed is so fashionable these days - it seems like everywhere you turn there is positive news coming out about new health benefits.

Seaweed is key to weight loss because it contains Alginate which helps the body to digest fat.

Kelp is also a fantastic source of Iodine, something many of us are deficient in, – already stocked in many good health food shops as a powder and as a tablet.

Given the level of interest in the health benefits of seaweed, you might think that those of us lucky enough to live near the Irish coast would be eating it regularly – but many of us are stuck for easy and tasty ways to add seaweed to our diets.

We have been trying out different recipes in Organico Café and this one has been a huge hit – in fact, it sells out first every day!

You can either make it with fresh Channel Wrack or Alaria.

For more see Sally McKenna’s Extreme Greens (all about seaweeds with lots of useful tips for collecting yourself).

Rachel’s Spring Seaweed and Carrot Salad:

30g mixed seaweed 750g carrots 50g sesame seeds 1 bunch coriander 1 bunch parsley 100g sprouted mung beans, (we use the ones we sell in Organico which are locally grown) Dressing (this makes or breaks the salad so do make sure you have all the ingredients) 50g peeled and finely grated ginger 1 big clove garlic, grated 50mls toasted sesame oil 2 tbs* sunflower oil 1 tbs lemon juice 2 dsp* cider vinegar 2 dsp tamari or dark soy sauce 1 dsp honey a few grinds of pepper If you are using gathered seaweed, give it a good wash first. Then soak it (either dried or fresh) in boiling water for 5 minutes, drain, rinse with cold water and tip out onto a clean tea towel to dry. Slice up the bigger bits of Sea Veg into nice small strips. Peel and grate the carrots and put in a big bowl, along with the sesame seeds and sprouts. Chop up the herbs, discarding the tough stems and add to the bowl.

To make the dressing, combine all the ingredients together.

If you have a hand blender you can use it to mix but it’s not essential.

Taste and adjust seasoning to your liking, it should be slightly sweet with a nutty flavour from the sesame oil and a nice kick from the ginger and garlic.

Add half the dressing to the bowl, mix and taste, adding more if you like a juicy salad. This salad will last well for two days in the fridge.

Two years-a-brewing in Glengarriff ‘We named it after my father,’ says Aine Murphy (nee Dowling) of Jim’s Coffee House in Glengarriff.

The stylish café, which is part of the Bayview Boutique Guesthouse, on the Bantry side of the town, is celebrating its second birthday next month.

Jim Dowling is the well-known uilleann piper and owner of Dowling’s campsite in the town, and his daughter Aine and husband Michael Murphy purchased the former B&B and knocked and rebuilt it in ‘country French’ style after moving back from London, where Aine ran a pub.

‘All our food is homemade here on the premises,’ says Aine, listing off mouthwatering combinations like goat’s cheese quiche, gluten-free brownies, and an excellent range of vegetarian salads.

West Fork’s personal favourite is a beetroot, apple, almond and yoghurt salad devised by local chef Finbarr Sullivan.

Aine says she has also got great ideas from her Polish-born colleague Celeste who has a special interest in vegetarian food and has helped create some of the coffee house’s non-meat options. ‘All our soups are gluten-free too,’ says Aine, pointing out the growing demand for healthy menus.

Specialities for takeaway include juices from Wexford’s Ballycross Apple Farm, and a Madagascan chocolate.

Jim’s Coffee House is open 7-days a week, 9.30am-5pm, with a veranda at the rear with spectacular views over the bay.

See the Bayview Boutique Guesthouse on Facebook.

Organico Shop Cafe and Bakery is open Mon-Sat, 9.15am-6pm.

Please do call in and visit us in our new downstairs café!

Scally’s of Clonakilty

Supporting the Local Community Since 1984 West Fork magazine

27

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Fresh from Cork – in a day

One of the great success stories of recent times has been Walter Ryan-Purcell’s ‘Fresh from West Cork’ stall.

And Walter is getting ready to expand, with a new distribution centre based in Ballydehob that promises to supply a next-day service for customers, anywhere in the 32 counties.

‘We are doing about €3,000 turnover a week and we hope to get that up to €5,000 in a couple of months,’ Walter told ‘West Fork’.

We have a lot of people coming back to us. And, to be honest, we cannot sell enough West Cork vegetables or goat’s cheese.’

Walter’s own business, Loughbeg Farm, is also expanding, ready to produce ice-cream and a cheese-making unit, to Dept of Agriculture specifications, this summer.

‘So we are really building on success,’ he pointed out. ‘I’m not saying it’s easy, but we just put the head down and get on with it. It’s a six-day week job.’

Irish emigrants, wanting to send gifts back home to their family, are a huge element of the website’s business, he says. Food has now become a ‘gift’ and the stall offers items that cannot be found in supermarkets – giving it a niche market.

Not bad for something that started last November as a ‘pop-up’ stall in Cork.

Wild Garlic Loaf from the Firehouse Bakery

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Patrick Ryan from the Firehouse Bakery in Delgany has specially created a bespoke wild garlic loaf recipe for Siúcra. This is the perfect summer recipe as the Irish countryside is garnished with the scent of wild Garlic throughout the summer months. Great in salads, pestos and sauces, the green leaves gently wilted in a hot pan add a lovely subtle garlic flavour to your handmade loaf.

Ingredients: 500g strong white flour 10g salt 10g or 2 tsp Siúcra light golden brown sugar 100g wild garlic leaves (washed) 310ml water 10g fresh yeast

Method:

Open Tuesday - Saturday 10am -6pm

22, Connolly Street, Clonakilty. Phone 023 8836938 www.lettercollum.ie

28 West Fork magazine

In a warm pan, wilt the garlic leaves.

Heat a pan with no oil and add the garlic leaves along with two tablespoons of water. The addition of the water to the hot pan creates steam. Cover with a lid and allow the garlic leaves to wilt for

2-3 minutes. Remove the leaves from the pan and chop roughly. Set to one side to cool.

Mix together the flour, sugar and salt in a bowl.

Whisk the yeast into the water. Form a well in the centre of the flour and pour in the water. Add the chopped garlic leaves.

Bring the ingredients together to form a rough dough. Turn out on to a clean kitchen surface and knead for 10 minutes or until the windowpane effect is achieved.

Put into a lightly oiled bowl, cover with a damp tea towel or wrap in cling film and let it prove for one to one ½ hours or until doubled in size.

Turn out the dough on a clean kitchen surface and knock back, portion the dough into two.

Shape each portion of dough into a ball. Shape the dough into an oval, place into a floured tin and allow to prove for 45 minutes to 1 hour. Preheat the oven to 230°C/425°F/Gas 7 and place a baking tray in the bottom. Place the loaves in the oven, throwing some ice cubes or cold water into the baking tray to steam the oven. Bake for 35 to 40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.

Three cheers for our three cheeses THREE West Cork cheesemakers – Gubbeen, Milleens and Durrus – were award-winners at this year’s prestigious British Cheese Awards.

The Schull-based cheesemaker, Gubbeen, (right), took a gold for its extra mature smoked cheese, while Milleens received two awards, a silver for their large cheese and a bronze for Céad, their new 100g cheese.

Former gold and silver medal winner, Jeffa Gill, who has been making Durrus Cheese since 1979, said she was pleased to have featured once again in the medals listing at the British Cheese Awards.

In addition to last year’s gold medal for the Durrus Mini, as well as silver for the Durrus Large, the dairy received a bronze medal this year for its cheese, which is made using traditional methods in the upland valley of Coomkeen, on the Sheep’s Head peninsula.

The Ferguson family have worked the 250-acre Gubbeen Farm, which is located one mile outside the village of Schull, for many generations.

Tom and Giana Ferguson began producing Gubbeen Cheese in 1979 using milk that comes from their own herd of

Become a seed saver

dairy cows, which is a mixture of several breeds including British Friesian, Simmenthal, Jersey, and Kerry.

Gubbeen Cheese has been the recipient of numerous awards, both nationally and internationally, including the 2011 Silver Medal in the Irish Cheese Awards for its semi-soft cheese and the 2010 Gold Medal at the British Cheese Awards in its category.

Milleens, which was the first Irish farmhouse cheese on the market, is exported to countries as far away as Australia and Dubai.

Meanwhile, Toonsbridge Dairy was presented with a Euro-Toques Food Awards for their buffalo mozzarella.

Toby Simmonds and Johnny Lynch from Toonsbridge Dairy have been making celebrated Mozzarella at their dairy farm in Macroom, Co Cork since 2011.

All-Ireland Chowder Champion wins at Newport Rhode Island Proving the truth of the old saying “West is Best”, All-Ireland’s Chowder Champion, The West Bar of Westport, won the Seafood Category at this year’s 33rd Polar Seltzer Great Chowder Cook-Off in Newport Rhode Island on Saturday, 7 June.

Frank Walsh, co-owner of the West Bar, Westport, and chef Rory McHugh accompanied

by West Cork’s own Martin Shanahan, Irish TV personality and owner of the award-winning Fishy Fishy Café in Kinsale, travelled to Newport Rhode

Island, Chowder Capital of the USA to take part in the island’s annual Great Chowder Cook-Off. Kinsale is twinned with Newport, Rhode Island, and close connections have been built up over the years. Martin Shanahan attended the event on behalf of Kinsale’s Good Food Circle, an organization that produces culinary events and promotions including the Kinsale Gourmet Festival each autumn, and the All-Ireland Chowder Cook-Off, modeled on the Rhode Island event, each April.

A gift that grows is a great surprise to receive through the post, especially when it’s beautifully presented in a brown-box package tied up with string. Brown Envelope Seeds is the Skibbereen company behind the novel idea, and they are based at Turk Head. A little booklet telling you how to save your own seeds from the stock you plant

and growing instructions is included in all their envelopes. From growing ‘Baby’s First Dinner’ to Irish Heirloom Seeds, there are plenty of gift boxes to choose from.

Here’s a favourite that might just get kiddies eating cabbage – a little package containing seeds which include cabbage, and the poem ‘My love is like a cabbage, divided into

Taking the biscuit Jane and Richard of Regale Biscuit Company have been making Cookies of Character from their home in Dunmanway since 2003. Using only the finest, locally sourced ingredients, Cookies of Character have their dough made in small batches and despite their international success, are still individually shaped by hand before being baked in a traditional oven. Last year, they developed a cracker in conjunction with Sheridan’s cheese mongers and they won the prestigious Irish Food Writers’ Guild (IWFG) award last year. This year, Cookies of Character are being stocked by Dunnes Stores in their ‘Simply Better’ range. www.regale.ie

A little bit of France Liliane is a third generation crepiere who has been making and trading crêpes since early childhood. She grew up in Brittany and has been living in West Cork for the past 14 years where she runs her stall, Crêpe a la Française.

Liliane’s stall has become fixture at Bantry Market on Fridays, Skibbereen Farmer’s Market on Saturdays and the Country Market in Schull on Sundays.

Her bright orange customised stall always attracts people who like to watch Liliane prepare her crêpes, buckwheat galettes and omelettes. Liliane also bakes a French patisserie such as mille feuilles, (chocolate éclair) and buckwheat blinis.

See CrepeFrancaise on Facebook

Freshly cut sandwiches

West Fork magazine

29

Craft Breweries

Brewing up a success story It has been estimated that there are more than 500 brands of crafted beers available in Ireland today, not to mention the variety of very fine ciders and whiskeys that are being produced – some of them here on our very own doorstep.

It has been said that for microbreweries to survive and thrive they have to be small, unique and have a story. Here are a number of companies that are leading the way in Cork county.

White Deer

Gordon Lucey and Don O’Leary took the name of their beer from a story about St Gobnait

Gordon Lucey and Don O’Leary have just launched the 9 White Deer Brewery in Ballyvourney.

They started work on the project three years ago.

The brewery has a capacity to make over 8,000 pints of beer per day in an ultra modern plant.

Stag Bán, the brewery’s flagship beer, will be available on draught in Cork and Kerry initially and sold in pint bottles nationwide.

The intention is to have between three and five all-year round beers and as many seasonal and one-off drinks.

The name, 9 White Deer, comes from a local prophecy about Saint Gobnait.

To find out more check out: www.9whitedeer.ie.

Oceans of flavour in Bantry Head chef Adrian Biffen leads an impressive team at the Ocean restaurant in the Maritime Hotel in Bantry. We asked him some leading questions about his style and his favourite local produce

The culinary delights of Bantry leave lasting impressions on visitors to the area and with an array of excellent local producers and manufacturers, why wouldn’t they? Adrian Biffen is the main man at the Maritime’s stylish eaterie overlooking Bantry Bay, The Ocean.

Q Adrian, how would you describe your style when it comes to designing the menu for The Ocean restaurant?

A Freshly cooked food using as much local produce as possible.

Q How important is seasonality in your menu?

A It’s very important. It’s best to use the

30 West Fork magazine

produce when it’s at its very best. It also allows the produce to be controlled and its maximum sustainability is realised.

Q What is your favourite flavour of West Cork?

A There really are too many to choose from – from Skeaghnore Duck, to fresh fish and all the locally-produced cheeses, mixed with my favourite South African shiraz!

Q What was your most memorable meal?

A My first meal in a small restaurant in Sardinia. Not being properly able to translate the menu, I discovered that I had ordered rabbit, shellfish stew and a wild berry panne cotta.

Q Why did you become a chef?

A I started out in the pot wash, and went onto working front of house. But I decided to try my hand in the kitchen. I trained, and worked, through a local college and basically that was it – I was hooked.

Q What constitutes foodie heaven?

A Proper Steak and Kidney Pudding, or fresh local fish and, of course, a good curry.

Q What is your ideal of food hell?

A Greasy, unhealthy, mass-produced packet foods!

Q What is going to be big in 2014?

A More overseas flavours like Japanese, other Asian influences, and experimental.

West Cork Distillers John O’Connell, Denis McCarthy and Gerard McCarthy export 90% of their produce, to 22 countries

Blacks of Kinsale

Sam and Maudeline Black, who have been resident in Kinsale for the past 10 years, said it was a Valentine’s Day gift of a homebrew kit that started their journey into the world of craft A gift of a ‘home brew’ kit kicked off a brewing and eventual- business for Sam and Maudeline Black ly led them to opening up their own brewery, Blacks of Kinsale.

Blacks microbrewery has been producing great quality craft beers since September 2013. Their beers have won numerous awards and recently both the “Kinsale Pale Ale” and “Black IPA” received silver medals in an international competition.

The brewery is open for tours with beer sampling. See the website for more information on opening days and times www.blacksbrewery.com

West Cork Distillers, which was established in 2007 in Union Hall, relocated to the former West Cork Bottling depot at Market Street in Skibbereen last December.

The company – which manufactures 11 of its own brands, including Drombeg Whiskey, and contract manufactures 20 other brands – is run by John O’Connell, Denis McCarthy and Gerard McCarthy.

Domestic sales are strong but 90% of what they produce is exported to 22 countries worldwide, including the USA, Russia, China, the UK, Korea, the Ukraine, France, Germany and Australia.

With nine employed and plans to take on six more staff over the next six months the future looks bright for West Cork Distillers.

See westcorkdistillers.com

Stonewell Kinsale

An old stone well in the grounds of a 16th fortified tower overlooking the cliffs of Nohoval Cove in Kinsale has given its name to the success story that is the microbrewery, Stonewell Cider.

Craft blenders: Daniel and Geraldine Daniel and Géraldine Emerson created their first craft cider blend in 2010. It is a cider that has purity and integrity because they use only Irish apples before adding a naturally cultured champagne yeast that gives their product such a distinguished nose and smoothness on the palate.

Stonewell Cider remains small: Daniel and Géraldine said their pace of growth is methodical and deliberate, in step with the apples that are grown for them, but their brand sells well throughout Ireland and in select locations in Italy, France and Spain.

Eight Degrees

One of the leading craft breweries in Ireland is owned by two antipodeans, Scott and Cam. Just last month their Amber-Ella beer took the bronze medal at the World Beer Cup 8 Degrees of success! Mike Magee, head in Colorado, a major brewer, Cam Wallace, director (the Aussie) achievement for this and Scott Baigent, director (the Kiwi) Mitchelstown-based company. Both Scott and Cam learnt how to make full flavoured beers as home brewers and then studied how to make these tasty beers consistently at the VLB institute in Berlin.

Cam, the Aussie, is trained as a chartered accountant, more of an adventure seeking, beer-loving kind, than the nerdy, pale, office bound kind. Scott, the Kiwi, is a water engineer who tries to mix his loves of epic travel and air guitar at any available opportunity. They say they were both drawn to Ireland by the love of two Irish cáilíns.

Mountain Man

Phil and Sue Cullen founded Mountain Man Brewing in Renaniree, Macroom in June of last year with the launch of Green Bullet and Hairy Goat.

‘We’re turning one and we’re bigger and bolder than we were a year ago, and that goes for our beer and our bottles,’ said Mountain Man’s founder, Phil.

Mountain Man will be moving to a 500ml bottle with the release of Crazy Horse, the first in a series of seasonal beers they have planned for this year.

Check it out on: www.mountainmanbrewing.com

World’s End Kinsale, Co. Cork

Celebrating the success of Rascal’s Brewing Company with Minister Leo Varadkar

Rascal’s Brewing Company

A Skibbereen man is behind the launch of Dublin’s newest craft brewery, Rascal’s.

West Cork native Cathal O’Donoghue and Emma Devlin (from Donegal) have already won a gold medal for their Chocolate Ginger porter, and a bronze for their Ginger porter at international beer awards.

The company was first established exactly a year ago. It came about because the beer-loving duo had already spent some time experimenting with different ideas.

After winning various competitions for their home brewers, the commercial viability of establishing a new beer became evident and so they invested their life savings in their own 1,000 litre brewery.

Typical craft beer drinkers are aged between 25 and 45, are discerning and sensitive to trends, love variety and flavours, and have a high regard for quality.

Rascal’s long-term plan is to brew many different seasonal ales, to satisfy evolving consumer tastes, and to keep their business fundamentals interesting.

Their niche beers are bold energising, exotic and refreshing.

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West Fork magazine

31

, guide to what s on in West Cork Local Farmers’ Markets Macroom Farmers’ Market, The Square, 9am - 5pm Macroom Country Market, GAA Hall, 11.30am - 1pm

WEDNESDAYS

Kinsale Farmers’ Market, Short Quay, outside Temperance Hall, 9am - 2.30pm

SUNDAYS

Schull Country Market, Pier car park, 10am - 2pm, Easter to the end of September, plus Christmas markets Sheep’s Head Producers’ Market, Old Creamery, Kilcrohane, 11am - 2pm, June, July and August Ballinspittle Market, Community Hall, 11am - 5pm

THURSDAYS

Clonakilty Farmers’ Market, beside O’Donovan’s Hotel, 10am - 2pm Dunmanway Farmers’ Market, Market Square, 10am - 2pm Castletownbere, The Square, monthly.

FRIDAYS

Bantry Market, Main Square, Bantry, 9am - 1pm Clonakilty Market, behind O’Donovan’s Hotel, 9am - 2pm

SATURDAYS

Bandon Market, Old Market Garden, 9am - 1.30pm Skibbereen Farmers’ Market, The Fairfield, 10am - 2pm Rosscarbery Farmers’ Market, The Square, 9.30am - 12 noon Enniskeane Farmers’ Market, Bandon Co-Op, 10am - 2pm, last Saturday of each month (Easter to Autumn)

FOOD-RELATED SUMMER EVENTS July 18th to 20th

Whiddy Food Festival, Whiddy Island, Bantry

July 27th

Schull Agricultural Show and Country Market, Schull

August 1st to 4th Bantry Barbecue and Country Music Festival

September 5th to 14th

A Taste of West Cork Food Festival, Skibbereen

A winning combination After picking up her Masterchef award this year, Diana Dodog has realised another dream: to open her own food outlet.

The Food Depot Gourmet Street Kitchen came about because Diana and her partner Courtmacsherry man Mike O’Donovan, couldn’t find a suitable restaurant premises for their needs.

Instead, they decided to invest in a truck and kit it out specifically for life on the road.

At the moment, the gourmet kitchen is parked at the beach in Courtmac on Sundays, treating walkers and beach buddies to delicious snacks, like grilled chicken fillets, grilled salmon with chickpea and roasted red pepper salad, and for the sweet tooths – homemade juice drinks and ‘yummy’ cakes.

Artisan coffees are also a speciality, and the hot food is cooked over a flame grill.

On Thursdays and Fridays, the lucky

Photo: Martin Walsh

TUESDAYS

Diana and her partner Mike busy cooking at the Food Depot.

people working or visiting the West Cork Technology Park in Clonakilty get to lunch at the Food Depot and then, as Diana says herself, ‘Saturdays are for shopping!’

‘I’ve come full circle back to what I know and what I love,’ says the Hungarian, whose family grew a huge amount of their own food at home.

‘We even raised our own animals, and we always had fresh produce,’ she recalls. It’s that background in organic, delicious ingredients, which gave Diana her love of cooking and sourcing great ingredients, and led her to her Masterchef win this year.

And, speaking of winning, Diana says she has been totally won over by Mike’s home place. ‘This is such a beautiful place to work in,’ she says, referring to West Cork. ‘Everybody who comes here falls in love with it and ends up staying!’

Just like Diana!

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32 West Fork magazine

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33

Final word Why I’m confident about the future of seafood West Cork native Jason Whooley, outgoing chief executive of Bord Iascaigh Mhara (BIM), and incoming CEO of Bio Marine Ingredients Ireland tells West Fork how he is leaving BIM at a positive time for the Irish seafood sector

Having spent the last seven years as CEO of BIM, I believe that the Irish seafood sector represents a tremendous opportunity to create much needed jobs in our coastal communities, as well as adding more export value to the Irish economy. As I prepare to step down as CEO of BIM, a role I thoroughly enjoyed, I believe the seafood sector now faces a promising future as one of Ireland’s most important indigenous resources.

I have had the pleasure, as have the expert team in BIM, to work closely with the excellent seafood companies and fishermen in West Cork over the years, and the level of entrepreneurship and dedication to all things seafood is clear to see. From our small community, we export high quality

seafood all over the world. We have negotiated deals with high end retailers for our produce, used innovative packaging to deliver easy-to-prepare added value seafood products, and developed new technologies to enable us to supply seafood, in a variety of formats, for the export market.

I think it is fair to say, the Irish seafood sector has not always received the attention it deserves in the context of the wider agri-food business, but under the direction of Minister Coveney and the Government’s Food Harvest 2020 report, this has now changed and it is rightly considered to be an integral part of the overall food portfolio.

There are a number of significant macro trends which make me confident about the future of seafood. With world population set to reach nine bil-

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lion by 2025, a huge expansion in food production, including seafood, will be required to meet the demand that will be created by this population surge.

Further, while the world population is set to grow, the world’s centre of economic gravity is shifting towards Asia. In 2012, 28% of the world’s middle class lived in the Asia Pacific region and by 2020 this level will increase to 54%.

There is a strong preference for seafood in this region and this rate of income growth in Asia Pacific will have far-reaching implications for consumption of seafood.

Whilst in the short term, the continuing recessionary situation, in key seafood markets such as Spain, Italy and France, will make trading conditions more challenging, in the longer term the shifting of global seafood supply to the east will inevitably create shortages in some species closer to home, and this will present opportunities for Irish producers in the important European markets also.

Perhaps the greatest challenge we face in the sector is the need to change traditional mindsets. New thinking and fresh approaches will be critical if we are going to maximise the opportunities for Irish seafood. Seafood is a rapidly evolving global industry.

Yearning for days of old or standing still is a certain recipe for failure.

Our approach in BIM has been to present a strategic direction through our corporate strategy, ‘Capturing Ireland’s Share of the Global Seafood Opportunity’, which is designed to unlock the potential that exists for the Irish seafood sector, with ambitious targets in place by 2017. It is centred on key priority areas, aquaculture growth and expanding the raw material supply, increasing added value, scaling the sector, developing skills and sustainability.

In the near future, I am certain that consolidation at processing level within the sector and the establishment of appropriate joint venture operations with companies from the wider food sector will be essential. Appropriate scale is critical if we are to invest in research, professional management, new markets and thus improving company performance.

“Yearning for days of old or standing still is a certain recipe for failure”

Even though there is a fantastic opportunity for Irish seafood, that does not mean that there aren’t challenges. We have a white fish fleet with significant problems and we also have major challenges with our aquaculture licensing system.

Notwithstanding those issues, how do we take advantage of this market demand?

Fish Market Bantry All locally caught fresh fish, shellfish, prawns, lobsters.

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086 0755447

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34 West Fork magazine

Marine Minister Simon Coveney (right) at the Inshore Fishery Sector in BIM’s National Fisheries College of Ireland in Castletownbere with (from left): Jerry Sullivan, Kieran Calnan (BIM chairman), Timmy Murphy (skipper and owner of ‘Dawn Hunter’ boat). Photo: Emma Jervis

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