The Kerry food story

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This publication is free thanks to the support of the Kerry Local Enterprise Office.


kerry food


The story of Kerry Food 8-9 Foreword

by TJ O’Connor, Head of Section, Hotel, Culinary and Tourism Department, IT Tralee. 10-11 The Raw Ingredients

What makes Kerry food and drink so special. 12-13 The Producers

Read how local producers shape the raw materials to turn food and drink into real experiences.

14-15 Cookery Schools

Learn to cook in Kerry using local ingredients. 16-17 FARMERS’ Markets and Festivals

Kerry is home to a wealth of food events where you can take a stroll in the Kerry sunshine, sample the food and drink from the region and bring home something remarkable to cook. 18-19 Useful Websites

A page of website links you can use to find out what’s going on in the world of Kerry food. 6

21-45 Chef Recipes using local PRODUCE

See the opposite page for recipes from some of Kerry’s top chefs.

46-61 KERry producer Directory

We’ve put together a listing of over 150 local Kerry producers so you know what to buy and where to buy it. Whether you are someone who cooks for fun, a professional chef, or a buyer for a retail outlet, you’ll find lots to choose from.

The chef recipes Using the best of local Kerry produce 22 SIMON REGAN, THE EUROPE HOTEL AND RESORT, KILLARNEY

34 Sandra O’Connor, The Coffee Dock, Valentia Island


37 Noel Dennehy, The Moorings, Portmagee

23 Ring of Kerry Roast Loin of Lamb 24 Apple Parfait with Buttermilk Foam

35 Valentia King Scallops and Prawns 36 Buttermilk Panna Cotta

26 Cured Fillet of Quinlan’s Mackerel 27 Carraig Dubh Porter-Braised Beef Ribs

38 O’Connell’s Poached Duck Egg 39 Fillet of Portmagee Pier Hake



29 Roast Fillet of Cod with Kush Mussels 30 Apricot Bread and Butter Pudding

41 Fenit Bay Crab Meat with Aioli 42 North Kerry Beef Fillet with Parsnips


43 caroline danaher, the boatyard restaurant, dingle

32 Ballinskelligs Duck with Carrot Purée 33 Skelligs Chocolate Pavé with Strawberry Gel

44 From Pier to Platter Tartlet 45 Roulade of Dover Sole with Salmon



from tj O’Connor, Head of Section, Hotel, Culinary and Tourism Department at the Institute of Technology, Tralee

foreword Welcome to the Kerry Food Story, our way of showcasing some of the remarkable food and drink that Kerry produces. We hope this publication contributes to strengthening the links between everyone who creates, cooks, eats and drinks in Kerry and beyond. We want to give a strong and vibrant message that Kerry is open for business in relation to food and drink and that we have some of the best producers not just in Ireland, but in the world. We asked eight of the finest chefs from all corners of Kerry to produce a series of dishes using predominantly Kerry produce. I hope you will agree that the dishes created for this publication would stand proud on any local, regional, national and international stage. We want to inspire other chefs and food enthusiasts within our county and outside of it to use Kerry produce on their menus, which in turn will tell the story that is Kerry food. The Kerry Food Story would not be complete without the acknowledgement of all the other stakeholders which make our food such a success. There are many organisations that support food development within the county from producer groups like Taste Kerry and the Kingdom Food Network to those who run and support regular food markets and festivals. We should also recognise the Institute of Technology in Tralee (all the chefs in this book are alumni) and the many cookery schools and programmes which provide education for chefs, producers and food enthusiasts in County Kerry. They raise the profile of Kerry food, ensuring that we add skill and talent to the mix. We could not have produced this book and its recipes without our chefs, the Kerry Local Enterprise Office, the food producers and of course you, our readers. I am very proud to be a Kerryman. And as a chef and educationalist I could not think of a better place in the world to be than in Kerry. But there is no point being the best at anything if you don’t tell anyone about it. So here it is: the Kerry Food Story. Enjoy. Bain sult as an scéal, TJ O’Connor



COOKING WITH THE BEST OF KERRY Kerry has a veritable larder of world-class ingredients on its doorstep. From the beef of north kerry to mountain lamb, ripe red strawberries to an abundance of fresh-grown vegetables and the best seafood that the Atlantic coastline has to offer.

the raw ingredients The story of Kerry food starts with its people, with the producers who create the ingredients and finished products that we buy in our shops, eat in our restaurants and hotels, discover in our farmers’ markets and that other producers turn into other food and drink to sell. It is brought to life at its best by our chefs, many of whom have trained locally at the IT Tralee; some have come from other parts of Ireland or further afield to work in the food and drink industry in Kerry, attracted by having some of the finest ingredients in the world on their doorstep. From the world cheese award-winning Kate Carmody at Béal Organic who creates her organic cheese with milk from her Friesian herd to hand-made ice cream in every assortment of flavour made by the Murphy brothers in Murphy’s Ice Cream in Dingle; from North Kerry Beef to Ring of Kerry Lamb; from duck from Ballinskelligs to King Scallops from Valentia Island; from Dingle Gin from Dingle Distillery to organic smoked salmon from Kenmare Select, every corner of the county is abundant with a raw material that is turned into good things to eat and drink. As a people we want – and need – to celebrate our own food; it is part of our culture, it gives momentum to our everyday lives. It is a living breathing part of the fabric of the landscape for visitors who want to eat a good meal with home-grown and produced ingredients. Good ingredients are at the heart of good cooking. Every chef knows this intuitively as does every mother who wants to put a good meal on the table. Every diner at a restaurant, every visitor who sees the difference between one land mass and another when they travel ‘gets’ it. Without the best ingredients you just cannot live the best life. What unites all the producers listed in the back of this book is an understanding of the terroir of Kerry, that indescribable mix of land and sea, rock and mountain, grass and wilderness that nourishes everything that grows here and differentiates it. Throughout this book with the help of some of the top chefs in Kerry, you will find this produce, and ways to help it find its way on to your plate, no matter where you are in the world. Local or global, Kerry produce stands tall with the best in the world. 11


the people who make it happen producers are the backbone of the story of kerry food. their sheer skill, determination, energy anD entrepreneurism is what, quite literally, gets good food and drink on the table.

The Producers The wealth of food producers in Kerry is second-to-none. When you run your eye across the directory listings in the back of this book, one thing is immediately clear: the sheer variety and range of individuals and companies who get up each morning to create something and who put their heart and soul into it. On pages 21 to 45 you’ll see how 8 of the top chefs in Kerry interpret those products and how they make them sing in their dishes. At play is osmosis, that wonderfully scientific theory where a little bit of this ends up sitting on a plate with a little bit of that. See how Dingle Gin captures the imagination of Patricia Teahan in her dessert recipe on page 33 and ends up next to a dish that showcases Ballinskelligs Duck and Fenit Carrots. Olivier Beaujouan pickles foraged sea vegetables and almost by cross-pollination, it makes its way into Maja Binder’s cheese. His pickled vegetables positively glow with pride as an element in Dan Browne’s recipe for Cured Fillet of Quinlan’s Mackerel on page 26. At Daly’s Seafoods, they sell fresh mussels and oysters from Cromane and the finest Dingle Bay prawns so that visitors can find them on the menu to get a real taste from the fresh waters of Kerry. Fudge-maker John Harty of Fab Fudge makes rainbow-coloured fudge using local Lee Strand milk which he sells at markets and which travels to the annual Bloom Festival to be eaten by Dubliners on a day out. Each producer has their own style, their own way of doing business. And everyone of them wants to excel and bring you joy on the plate.

Scan the QR code on the right to read more about Taste Kerry and Kerry producers. 13


learn to cook in kerry you have a great choice of places to learn how to cook in kerry. from an evening class to a full-time professional chef’s course, each one is a repository of knowledge on how to cook local and eat locaL.

cookery schools IT Tralee’s Hotel, Culinary and Tourism Department offers a range of world-class third-level graduate courses in Culinary Arts for people who wish to pursue a career in a professional kitchen. All the chefs featured in this book are alumni. Professional chef Mark Doe of Just Cooking offers a full range of courses from Entertaining at Home, Fish Cookery, Square Meals for the Family to the more decadent How to Make Afternoon Tea, BBQ Cooking and Delicious Home Baking. Read more at Kerry ETB runs adult education courses across the county. Courses include Home Cooking Using Natural Ingredients; Baking Pastries and Bread; Sugar Craft and Cake Decorating. Lorge in Kenmare will teach you everything about chocolate from tempering and moulding it to making truffles and ganache. Children and family-friendly workshops along with Beginners and Advanced Chocolate Courses. Michelle O’Connor runs courses in baking and cake decorating at The Lane Cottage Bakery School in Duagh. The Phoenix Restaurant in Castlemaine run vegetarian cookery courses when they have enough demand. Wholesome Fayre in Killarney run cookery courses from time to time. They post details of upcoming courses at The Dingle Cookery School is opening shortly and will offer courses using Irish ingredients, especially those from the Dingle Peninsula. Their website is coming soon at

Scan the QR code on the right to get all the up-to-date information about hotel, culinary and tourism courses at 15


farmers’ markets and festivals farmers’ markets and food festivals are a great place to find all the vivacity and life that goes with the best food and drink. luckily there are lots to choose from across the width and breadth of the county.

farmers’ markets and festivals There are so many benefits to Farmers’ Markets for both producers and buyers. They offer both large and small suppliers a route to market where they can sell at a better price because overheads are lower; they can meet their buyers and get honest feedback and they can see a pattern and know quickly if one thing sells better than another. There is more choice on offer too: a producer can grow a new variety of a fruit or vegetable in a small quantity to see if customers like it. The benefits for buyers are huge: access to the grower or producer where they can ask questions about the process of production; a chance to try new things without having to commit to purchase; a way of engaging with food and drink in an entertaining way and parents can bring their children to see where what they eat actually comes from. You’ll find up-to-date information on all the farmers’ market activity in County Kerry at along with details of markets in Kenmare, Dingle, Listowel, Milltown, Tralee, Castleisland, Caherdaniel, Killorglin, Killarney, Blennerville, Glenbeigh and Castlegregory and any other market that pops up! If you would like to become a market stallholder, you will find information on (or scan the QR code below). Courses are held from time to time and you can meet other stallholders and hear their experiences. You’ll also find that Kerry is the best place for a food festival. The Dingle Peninsula Food Festival happens in October ( and this year join in the celebrations of Dingle being awarded ‘Foodie Town of the Year’. Also the Listowel food fair is in November ( and it’s one of Ireland’s oldest food festivals. The Flavour of Killorglin is now in its 3rd year and happens in September ( There is also the Kenmare Food Carnival, Ballylongford Oyster Festival, Féile na Phráta Dingle and the Valentia Island Scallop Festival and more – has all the details.

Scan the QR code on the right to get all the up-to-date listings for Farmers’ Markets happening throughout Kerry. 17


your guide to the kerry web Here is a list of information sources that may be useful if you are interested in learning more about how food and drink are produced in kerry.

useful Kerry websites Taste Kerry is the driving force behind the promotion of all aspects of the food industry in Kerry, including producers, providers and tourism. The website also covers the activities of the Kingdom Food Network, a group of like-minded people with a passion for telling the world about the local produce of Kerry. gives details of farmers’ markets throughout Co. Kerry. The official website for the Blas na hÉireann national food producer awards based in Kerry. is a useful resource for anyone interested in local producers. Gortbrack Organic Farm is an award-winning, innovative centre for Environmental Education, Local Organic Food Training and Development, Eco Landscaping and Cabin Accommodation. Kitchen Incubators Kerry specialises in assisting existing and emerging food ventures to set up, providing business support, services and kitchen resources. Based in Farranfore, Co Kerry, they have kitchen equipment and kitchen spaces for rent by the hour. is a first-stop shop to provide support and services to start, grow and develop micro-business in Kerry. Transition Kerry is part of a local, national and international initiative to get local communities to think about making themselves more resilient, in response to climate change and economic change. The South Kerry Development Partnership is a community-led local development company established to promote rural development in the South Kerry area. North and East Kerry Development, the Local Action Group for North, East and West Kerry works to improve the quality of life in rural areas and encourage diversification of the rural economy. 19


Chef Recipes


simon regan, the europe hotel and resort SIMON REGAN WORKS IN ONE OF THE FINEST HOTELS AND RESORTS, NOT JUST IN KERRY, BUT IN europe. his food takes inspiration from the colours of the landscape as well as from local ingredients. ‘I’m always learning’, he says. ‘that’s why i’m currently taking a masters in culinary arts at tralee it’. Graduated from IT Tralee 2010 (BA Culinary Arts) Favourite local producers Spillane’s Seafood in Fossa who have been supplying the hotel daily with the freshest seafood for over 20 years. Fenit Fruit and Vegetables who provide us with excellent, seasonal fruit and vegetables. Just Desserts who supply us with top quality gluten-free bread and pastry. Awards 2013 RAI Kerry Chef of the Year

Simon Regan trained in some of the country’s finest 5-star hotels, before moving to Australia and New Zealand along with stints in New York, LA and London. ‘My cooking is a blend of modern and classical cooking’, he says. He can’t choose a favourite dish on their restaurant menu: ‘The Panorama Restaurant in The Europe Hotel and Resort has just launched its new summer menu, so currently all the dishes are as exciting as the next one to cook.’ He loves to cook with local ingredients. ‘Kerry is blessed with some of the best raw materials the country has to offer, from amazing seafood, to exceptional beef, lamb and poultry, along with some of the most innovative and talented artisan food producers you’re likely to find anywhere.’ What’s his best tip for a non-chef who loves to cook? Simon says: ‘If you are passionate about sourcing and cooking with the best local seasonal ingredients, then it’s only a matter of cooking it simply, seasoning correctly and constantly tasting your food. Follow these few basic guidelines and you will find that you won’t go too far wrong.’

THE EUROPE HOTEL AND RESORT A magnificent 5-star resort hotel overlooking the Lakes of Killarney with a luxury lakeshore spa, a state-of-art conference and events centre and excellent restaurant and private dining options. Winner of Best Overall Hotel in Ireland, National Hospitality Awards 2013 and Best Hotel Restaurant in Kerry for The Panorama Restaurant, Irish Restaurant Awards 2014.

Tel: 064 667 1300 22


ring of kerry roast loin of lamb with On the Wild Side Chorizo and Dingle Goat’s Cheese Beignets Serves 4 1kg boned Ring of Kerry lamb shoulder Salt and freshly ground black pepper 20g On the Wild Side Chorizo, finely diced 50g Dingle Goat’s Cheese from The Little Cheese Shop 20g Just Desserts Gluten-Free White Breadcrumbs 50g flatleaf parsley, chopped 100g Just Desserts Gluten-Free White Breadcrumbs 2 knobs of butter 2 tablespoons rapeseed oil 1kg Ring of Kerry fully-trimmed lamb loin Fresh herbs to garnish

1. Preheat the oven to 150C/300F/Gas 2. Season the lamb shoulder and place in the oven. After 2 hours, turn off the oven and leave the shoulder to rest in the oven. 2. Prepare the beignets: mix the chorizo and goat’s cheese together, roll into 15g balls, and roll these in the 20g of glutenfree breadcrumbs. Place in the fridge to firm up. 3. Just before serving, prepare the herb crust for the lamb: blend the parsley, 100g of gluten-free breadcrumbs and 1 knob of butter together. Cook the loin: heat a frying pan to medium heat and add


the rapeseed oil. Season the lamb with salt and pepper and gently place in the pan. Cook on a medium heat for 4 mins on each side, add a knob of butter and remove from the heat. Remove the shoulder from the oven and cut off 4 square pieces. Top each with herb crust and place under a warm grill for 2 mins. Preheat a deep-fat fryer to 170C. Deep-fry the goat’s cheese beignets until golden. Slice the lamb loin in 4 pieces, place each in the centre of the plate, add a piece of shoulder and a goat’s cheese beignet. Finish with the juices left over from cooking the lamb shoulder. Garnish with fresh herbs.


apple parfait with buttermilk foam with Ring of Kerry Apple Juice and Skelligs Chocolate and Killarney Honey sauce Serves 4 3 Beaufort Free-Range Egg Yolks 50g caster sugar 250ml fresh Ring of Kerry Apple Farm Apple Juice 100ml Lee Strand Cream, whipped 400ml Valentia Island Buttermilk 100ml Lee Strand Cream 50g caster sugar 3 tablespoons vanilla extract 3g agar agar 2 leaves gelatine (soak in cold water until soft just before using) 200ml Lee Strand Cream 50ml Killarney Honey 2oz Skelligs Dark Chocolate 4 tablespoons Valentia Island Guinness Ice Cream 4 brandy snaps (optional)

1. Make the Apple Parfait: whisk the egg yolks and caster sugar in a metal bowl over a pot of simmering water using an electric whisk until you get a batter-like consistency. Mix the apple juice with the egg yolk and sugar mixture. Gently fold in the whipped cream. Pour into small ramekins and freeze. 2. To make the buttermilk foam: combine the buttermilk, second 100ml of cream, caster sugar, 2 tbsps of the vanilla extract and agar agar. Bring to the boil. Squeeze out the gelatine and whisk it into the hot mixture. Remove from the heat and chill until ready to use.


3. Make the chocolate and honey sauce: combine the 200ml cream with the honey, dark chocolate and 1 tbsp vanilla extract in a non-stick saucepan. Place over a gentle heat and stir until everything dissolves. Keep the sauce warm. 4. To serve: remove the parfait from the ramekins onto four plates. Place a neat tablespoon of Guinness ice cream on top. Top with a scoop of buttermilk foam. Finish with a drizzle of honey and chocolate sauce. Serve immediately with a brandy snap.

DAN BROWNE, IT TRALEE DAN IS A LECTURER IN CULINARY ARTS AT THE IT TRALEE FOR THE LAST 4 YEARS. HE IS CURRENTLY COMPLETING A MASTER’S DEGREE IN CULINARY ARTS MANAGEMENT AT TRALEE IT. HE TRAINS THE IT TRALEE CULINARY COMPETITION TEAM WHO WON GOLD AT THIS YEAR’S NATIONAL COMPETITION. Favourite Kerry ingredients to cook with Fresh local vegetables. Seasonality is key. And it’s hard to beat our freshly-landed fish. Favourite dish to cook Spatchcock free-range chicken, preferably on the barbecue in the sunshine. Favourite local Kerry produce We have some amazing artisan products like Annascaul Black Pudding and Dereenaclaurig Farmhouse Cheese. Graduated from IT Tralee 2000

Dan Browne grew up helping his father in his butcher’s shop in Listowel, something that has influenced both his teaching and cooking. Dan loves to cook with secondary cuts of meat and under-used fish, using contemporary cooking methods to deliver exciting results. ‘At Tralee IT, we classically train the students and also employ many techniques such as smoking, pickling, sous-vide and dehydrating to give our students every skill they need to succeed in the ever-evolving culinary world.’ ‘Being a chef has brought me all over the world. I’ve worked in restaurants, hotels, event centres, in food product development and as a private chef in countries including Ireland, England, the USA, Australia and Greece.’ He says he was lucky to get a fantastic training in the IT Tralee and sees his life as a chef as both exciting and exhilarating. ‘My goal is to give back everything I have learned and to help inspire the next generation of chefs.’

IT TRALEE – department of Hotel, Culinary and Tourism The Hotel, Culinary and Tourism Department incorporates the 3 facets of the worldwide tourism industry: Culinary, Hospitality and Tourism. The team has international industry experience combined with academic expertise to ensure students receive a grounded education in their specialist field. Facilities include 5 Kitchens, Training Restaurant and Bar, Demo Kitchen, Resource Rooms and Training Reception.

Tel: 066 7191665 25

cured fillet of quinlan’s mackerel with Olivier Beaujouan Pickled Sea Vegetables and Radishes from Manna Organic DAN browne, IT TRALEE Serves 4 1 tbsp coriander seeds 50g sugar 50g salt 60ml white wine vinegar Finely grated zest of 1 lemon and 1 lime 4 Quinlan’s Mackerel Fillets, skin on/bones removed 200ml Valentia Farmhouse Dairy Buttermilk 8g horseradish purée 1g Xanthan gum (optional) Salt and black pepper ¼ of a cucumber, thinly sliced 40g Olivier Beaujouan’s Pickled Sea Vegetables 1 radish, very thinly sliced Picked dill and edible flowers

1. Make the cure for the mackerel: grind the coriander seeds finely and mix with the sugar, salt, 50ml white wine vinegar and lemon and lime zest. Pour into a small pan and place the mackerel in it fleshside down. Cover with cling film and chill for 3 hours. 2. Make the Horseradish Buttermilk: place the buttermilk in a jug blender with the horseradish purée and Xanthan gum (if using). Season with salt and black pepper. Blend for 1 minute.


3. To serve: Rinse the cure off the mackerel with cold running water and pat dry with paper towel, making sure the skin is especially dry. Blowtorch the skin or sear the mackerel, skin-side up, for 30 seconds. 4. To plate: place a spoon of buttermilk purée on a plate and smear with the back of a spoon. Toss the cucumber and sea vegetables together, season with freshly ground black pepper and the last 10ml of white wine vinegar. Place in the centre of the plate with a cured mackerel fillet to one side. Garnish with a slice of radish, picked dill and edible flowers (Manna Organic).


carrAig dubh porter-braised beef ribs with Sean Browne’s Beef Ribs, Beoir Chorca Dhuibhne Porter and Annascaul Black Pudding Serves 4 4 x 6” beef ribs 2 bottles Carraig Dubh Porter Salt and black pepper ½ Fenit Leek, cut in 3” pieces 1 Fenit Onion, cut in 3” pieces 1 Fenit Carrot, cut in 3” pieces 30g tomato purée 1 litre beef stock ½ green part of the leek, washed and thinly sliced 150g spinach, washed and stalks removed 30g Lee Strand Butter 700g Ardfert Potatoes 50g Valentia Island buttermilk 30g Lee Strand Butter 1 finely diced shallot 100g Annascaul Black Pudding 1 teaspoon flat parsley 30g Lee Strand Butter 4 x 80mm puff pastry discs

1. Marinade the beef ribs in the porter for 24 hrs. Pat dry, season with salt and freshly ground black pepper and brown in a hot pan. Place the ribs in a roasting tray with the leek, onion and carrot. Add tomato purée, the marinating liquid and beef stock. Cover with foil. Cook at 160C/320F/ Gas 3 for 2½ hours. When the ribs are cooked, strain the cooking liquid and reduce to a thick consistency. 2. In another pan, cook the leek and spinach slowly in 30g of butter until soft (4-5 mins). Blend with 3 tbsp of hot water until smooth. Peel and cook the potatoes until tender, mash, add the spinach and leek purée, buttermilk and the second 27

30g of butter. Mix well until smooth. 3. Make the pastie: cook the shallot in butter over a low heat to soften. Leave to cool. Finely chop the pudding and add to the shallot. Finely chop the parsley and add it. Mash well with a fork. Chill. Half-fill each pastry disc with the pudding mixture and fold over. Seal the edges with beaten egg and brush with more egg. Bake at 180C/350F/Gas 4 for 8 mins. 4. To serve, place the ribs on the potato purée, drizzle with sauce and slice the black pudding pastie in half. Serve with carrot purée and sprouting broccoli.

PHILIP BRAZIL, sheen falls lodge, kenmare philip brazil found his love for food at a young age. ‘I’m originally from Dublin and I developed a love of fresh seafood during weekly shopping trips with my mother to Howth to purchase that morning’s catch’, he says. he has never looked back.

Which great classic chefs inspire you? Paul Bocuse, The Roux Brothers, Marco Pierre White.

‘I joined Sheen Falls Lodge back in 1999 as a sous chef and was invited back in May 2013 to take on the prestigious position of Head Chef ’, says Philip.

Favourite local Kerry produce I love cooking with Peter O’Sullivan’s Ring of Kerry Lamb and his Famous Sneem Black Pudding. Pat Twomey of Star Seafoods in Kenmare sources only the best local and wild fish and shellfish for Sheen Falls Lodge.

‘I started my career at the Steak House on the North side of Dublin. I immediately knew I had found my vocation and began formal chef training at the Dublin Institute of Technology in Cathal Brugha Street.’ At 24, Philip was sous chef at Tinakilly House before moving back to Dublin to take on the role of sous chef under Michael Martin at the Clarence Hotel. He moved to the UK and spent two years as Pastry Chef in Gidleigh Park Hotel in Devon under 1 star Michelin chef, Shaun Hill and then spent a short spell with Michael Caines (a 2 Michelin Star chef) before returning to Ireland. In addition to heading up the kitchen at Sheen Falls Lodge, he is studying for a Masters in Culinary Arts Management at IT Tralee which he intends to complete in early 2015.

sheen falls lodge, KENMARE Sheen Falls Lodge is a 5 star hotel with 66 rooms and suites. It is featured in Travel & Leisure Magazine’s Top 500 Hotels in the World and is ranked as the second highest-rated hotel in Ireland. It has been voted No 53 in the 2012 Top 100 World’s Best Hotel and No 4 in the Top European Resorts by the readers of Travel & Leisure Magazine.

Tel: 064 6641600 28

Philip brazil, sheen falls lodge, kenmare

roast fillet of cod with kush mussels Serve with colcannon made with Ardfert Potatoes and cabbage from Manna Organic Serves 4 275g fresh breadcrumbs 110g flat-leaf parsley 2 cloves garlic, peeled 1 tablespoon olive oil 15g Dijon mustard Sea salt and white pepper 4 x 180g cod fillet, skin on, scaled and bones removed 1 tablespoon plain flour 4 tablespoons olive oil 30g Lee Strand Butter 3 tablespoons hot fish stock (from a stock cube is fine) 2 lemons, juice only 2 tablespoons double cream 100g Kush Mussels, cooked and shelled 50g chopped fresh chives

1. Make the sea salt crust: whizz the breadcrumbs, parsley and garlic in a food processor. Add the olive oil and Dijon mustard and season to taste. Blend until the mixture resembles a smooth paste, adding a little cold water if you need to. Place the mixture on a large sheet of greaseproof paper, cover with another sheet, and roll out until large enough to cover the four cod portions. Set aside. 2. Coat the cod fillets lightly in the flour. Shake off any excess. Heat a non-stick frying pan; add olive oil, gently place the cod in the pan and cook over medium heat for 1-2 mins on each side or until completely


cooked through. Cut the sea salt crust into 4 pieces – place each piece on a fillet of cod, skin-side up and place under a hot grill until golden. 3. Make the sauce: heat the butter in a small pan, add the fish stock and lemon juice and reduce by half. Add the double cream, heat gently and stir. Fold in the cooked mussels and chives. To serve, spoon some of the colcannon mash into the centre of four warm plates. Place the crusted cod on top and drizzle with warm mussel and chive sauce.

APRICOT BREAD and butter PUDDING with Warm Chocolate and Dingle Fudge Sauce and Kenmare Ice Cream PHILIP BRAZIL, SHEEN FALLS lodge, KENMARE Serves 4 150ml Valentia Island Milk 150ml double cream 1 vanilla pod, split, seeds scraped out Lee Strand Butter, for greasing 1/2 sliced loaf of Harrington’s Bread, each slice buttered 75g dried apricots, diced 75g raisins 3 Beaufort Free-Range Eggs 2 Beaufort Free-Range Egg Yolks 55g caster sugar 85g Lorge Dark Chocolate 150ml double cream 85g Dingle Fudge Kenmare Vanilla Ice Cream

1. Preheat the oven to 150C/300F/Gas 2. 2. Place the milk, cream and vanilla pod and seeds into a saucepan over a low heat and heat until steaming, but not boiling. Remove from the heat and leave to infuse for 10 minutes, then remove the vanilla pod. 3. Grease 4 individual tin foil moulds or ramekins. Arrange the buttered bread slices into the moulds, sprinkling the apricots and raisins between each layer of bread. 4. Whisk the whole eggs, egg yolks and caster sugar together in a bowl, and then


gradually pour over the infused milk mixture, stirring constantly. Pour this custard mixture over the bread and dried fruit and transfer to the oven to bake in a bain marie for 20-30 minutes, or until the custard is set and the bread is golden brown. 5. To make the chocolate sauce: heat the chocolate and cream together in a pan over a low heat, stirring continuously until combined. Add the Dingle Fudge and stir until dissolved. Remove the bread pudding from their moulds, place in the centre of a dessert plate, spoon the chocolate sauce over the pudding and add a quenelle of ice cream. Serve immediately.

PATRICIA TEAHAN, carrig COUNTRY house, killorglin patricia is head chef at carrig country house on the Ring of Kerry overlooking the majestic Kerry mountains. patricia uses the best local farm and garden produce and an abundance of fresh fish from the nearby Atlantic in her cooking.

Cooking style Irish Country House with a modern twist based on the freshest ingredients sourced locally in Kerry Customers’ favourite dish Ring of Kerry quality lamb Patricia’s favourite dish on her menu The Tasting of Salmon Plate Graduated from IT Tralee 2001

Patricia started cooking in her sister’s restaurant, The Half Door in Dingle. ‘I knew from that minute it was my passion. I went on to study in Tralee IT in professional cookery.’ ‘My first year in college I received the Student of the Year award and in my second year I was chosen to do a 3 month scholarship at Johnson & Wales University in Rhode Island’. Patricia then gained work experience in Carrig Country House where she is now head chef. ‘I spent four seasons there, starting as Commis. Then I became sous chef. I left, then returned as Head Chef.’ She loves to cook with Kerry ingredients: ‘Valentia Island Farmhouse Dairy do an excellent variety of produce to cook with, we have Ring of Kerry lamb, Ballinskelligs poultry farm, Sásta sausages and puddings and Noel Riordan’s Glenbeigh shellfish. We are spoilt for choice in Kerry.’ Awards: Moreau Chablis Fish Dish Award AA Rosette for Culinary Excellence

carrig country house Carrig Country House is the perfect elegant hideaway in County Kerry and offers exceptional peace and tranquillity. It has 16 beautifully-appointed bedrooms, elegant drawing rooms in which to relax and, of course, the multiple award-winning Lakeside Restaurant, overlooking Caragh Lake, where Patricia Teahan is head chef.

Tel: 066 976 9100 31

Ballinskelligs DUCK with Fenit Carrot and Cumin Purée, Spinach Parcels and Dingle Gin Jus Patricia teAhan, carrig country house, killorglin Serves 4 750g Fenit Carrots, peeled and chopped into small chunks 1 tablespoon cumin seeds Salt and black pepper 30g unsalted butter 1 shallot, peeled and sliced 1 carrot, peeled and sliced Olive oil 1 teaspoon brown sugar 3 sprigs of thyme 1 bay leaf 1 teaspoon juniper berries 250ml Dingle Distillery Gin 125ml veal or chicken stock 4 Ballinskelligs Duck Breasts (skin scored with sharp knife) 250g Hall’s Market Garden Spinach 50g unsalted butter

1. Preheat the oven to 180C/350F/Gas 4. Place the carrots and cumin in a saucepan, just cover with water, add a pinch of salt and cook until tender. Drain well, place in a food processor and blend until smooth. Add the butter and season. Keep warm. 2. Place the shallot and carrot in a saucepan with a spoon of olive oil and cook until golden. Add the sugar, thyme, bay leaf, juniper berries and Dingle Gin. Reduce by a third. Add the veal stock and reduce until syrupy. Strain and season. Keep the sauce warm.


3. Place a non-stick pan with an oven-proof handle on high heat and when it is hot, add the duck breasts, skin-side down. Place the pan in the oven. Cook for 6 mins on the skin side. Turn the duck over and cook for a further 4 mins. Remove from the oven and allow to rest (it will be medium-rare). While the duck is resting, wilt the spinach in a saucepan with the butter. Season with salt and black pepper. 4. To serve: slice the duck breast, sit it on a smear of carrot and cumin purée, dot the spinach on the plate, pour the Dingle Gin jus into shot glasses and serve.

Patricia teAhan, carrig country house, killorglin

SKELLIGS CHOCOLATE PAVÉ with Sliabh Luachra Strawberry Gel – serve with Valentia Island Farmhouse Ice Cream Serves 4 For the chocolate sponge: 3 Beaufort Whole Eggs 115g caster sugar 2 tablespoons butter, melted 43g plain flour 20g unsweetened cocoa powder For the chocolate pavé: 150g bitter 70% Skelligs Chocolate 1 Beaufort Whole Egg 3 Beaufort Egg Yolks 40ml water 125g caster sugar 250ml double cream For the Strawberry Gel: 100g neutra glaze 25g Sliabh Luachra Strawberries, stewed

1. Preheat oven to 180C/350F/ Gas 4. Whisk 3 eggs with 115g caster sugar in a stainless steel bowl, over a saucepan containing boiling water (make sure the bowl doesn’t touch the water) for 5 mins. Pour the mixture into a larger bowl. Continue whisking off the heat until doubled. Sieve the flour and cocoa together and fold into the egg mixture. Place into a greased/floured 8 x 4 inch cake tin. Bake for 12-15 mins until done. Remove and allow to cool. Use to line the base of 4 x 5cm x 4cm moulds lined with parchment paper. 2. Make the pavé: melt the chocolate and keep at room temperature. Whisk the whole egg and 3 egg yolks 33

in a stainless steel bowl placed over a saucepan containing boiling water for 8 mins. Pour the mixture into a bowl and whisk until cool. Put the water and sugar in a saucepan. Heat to 120 degrees, pour into the egg mixture and continue beating slowly, then at full speed for 10-12 mins. Whisk the cream to a soft peak. Fold in the melted chocolate to the egg and sugar mixture. Fold in the cream and pour the mixture over the sponge into the moulds. Flatten the surface and chill to set. 3. Make the strawberry gel: blend the neutra glaze with the strawberries. Unmould the pavés. Serve with ice cream and dots of strawberry gel.

sandra O’Connor, the coffEe dock, valentia island Sandra is a ‘latecomer’ to the business of being a chef. Having run her own outdoor adventure business on valentia island for 20 years, she has now turned the watch house into a delightful seaside-themed café. her story is inspiring for anyone who wants to become a chef. My cooking style Very simple: I like to use fresh food, locally sourced and preferably from Valentia Island. I don’t do complicated dishes, but I like to highlight the top quality seafood and local produce we have here. Our most popular dish The locally-caught crab claws. Just finished the 2nd Year of the Higher Certificate in Culinary Arts in Tralee IT.

‘When the economic downturn came a few years ago, the outdoor adventure business went into decline. Since Valentia is where I want to live, I had to find a way to diversify. I was left with the Watch House on the seafront that was no longer needed as a Dive Centre, so we decided to turn it into a small coffee shop, serving teas, coffees, scones and sandwiches during the summer months, to supplement the Sea Sports Camps and Sailing Courses that we run. ‘I always had a passion for baking, which I inherited from my mother, and used to bake cakes for friends and family all the time. So we renovated the building, adding a nice seating balcony outside. ‘After two years, I thought I had better go and get some training so we could expand our menu. I’ve completed the 2-year Culinary Arts Programme in IT Tralee and hope to do the 3rd-year degree course. I’ve learned so much during my time there. It has increased my passion for food and appreciation of all that is good in local food.’

the coffee dock, valentia island Situated on the seafront at Knightstown on Valentia Island, The Coffee Dock serves a menu based on fresh local seafood and a selection of home baking. They are open from May to September. You need to email Sandra to make a booking. email:



valentia KING scallops and prawns with Creamy Lee Strand Mashed Potatoes and Tarragon Cream Sauce Serves 4 1kg potatoes, peeled and cut in quarters 100g Lee Strand Butter (you need enough for the potatoes, to fry the scallops and prawns and to make the sauce) 60ml Valentia Island Whole Milk Salt and freshly ground black pepper 12 large Quinlan’s Langoustine Prawns 12 Valentia King Scallops 40ml dry white wine 4 spring onions, finely sliced 60ml Lee Strand Cream 15g fresh tarragon, chopped finely Chive flowers to decorate

1. Boil the potatoes and mash, adding butter and milk to make them creamy. Season with salt and black pepper. 2. Pat the prawns dry. Heat a knob of butter in a frying pan. Add the prawns and cook over medium to high heat for 2-3 minutes on each side until golden. Transfer to a plate and keep warm. Pat the scallops dry and season. Clean out the frying pan and melt another knob of butter over medium to high heat. Add the scallops and cook for 2-3 mins on each side, depending on size. Transfer to a plate and keep warm. Reserve the juice from the scallops.


3. Place the white wine and spring onions in a small saucepan. Cook over medium heat until well-reduced. Add the cream and simmer for 1-2 minutes. Gradually whisk in 65g of butter. Stir in the scallop juices from the pan. Stir in two thirds of the tarragon. Season the tarragon sauce to taste with salt and black pepper. Stir the rest of the tarragon into the warm mashed potatoes. Divide the mashed potatoes onto four plates, top with scallops and place the prawns on the plate. Drizzle with the tarragon cream sauce, add chive flowers (if you are using them) and serve.

BUTTERMILK Panna cotta with Valentia Island Buttermilk, Lee Strand Cream and Óilean Dark Chocolate Sauce SANDRA O’CONNOR, THE COFFEE DOCK, VALENTIA island Serves 4 200ml Lee Strand Cream 100ml Valentia Island Farmhouse Dairy Buttermilk 60g caster sugar 1 vanilla pod, split 2 leaves of gelatine, soaked in tepid water until soft 200ml Lee Strand Cream 30g caster sugar 200g Óilean Dark Chocolate 30g cubed butter 200g Slíeve Luachra Strawberries 25g sugar 2.5g pectin 5g fresh lemon juice 4 scoops Valentia Island Mango and Passionfruit Sorbet

1. Make the panna cotta: Place the cream, buttermilk, caster sugar and vanilla (seeds plus pod) in a non-stick saucepan and slowly bring to the boil, then remove from the heat. Remove the vanilla pod from the mixture and discard. Squeeze the excess water from the gelatine. Add it to the buttermilk mixture, stirring until it dissolves completely. Strain the mixture into a measuring jug and divide it between 4 dariole moulds. Leave to set for at least two hours. 2. For the chocolate sauce: warm the cream and caster


sugar until the sugar dissolves. Melt the chocolate over a pan of gently simmering water. Whisk the melted chocolate into the cream and whisk in the butter. 3. To make the coulis: purée the strawberries in a food processor. Transfer to a saucepan and heat over medium heat. Mix the sugar and pectin together, stir into the strawberry purée and bring to the boil. Strain and stir in the lemon juice. Chill. Unmould the panna cotta onto a plate, add a scoop of sorbet, strawberry coulis and drizzle with chocolate sauce.

noel dennehy, the moorings, portmagee noel has worked in two michelin-starred restaurants during his career as a chef. his calmness and experience as a chef stands him in good stead – the moorings is one of the most popular restaurants in the area and was awarded KERRY’s best gastro pub in 2013. Best tip for a non-chef who loves cooking Keep it simple and don’t use too many ingredients. Graduated from IT Tralee 2010 when he completed a BA in Culinary Arts Favourite dish on the menu The Moorings’ hot and cold seafood platter with Daly’s smoked fish, grilled half lobster landed at Portmagee, Skellig crab claws, Dingle Bay prawns and Cromane mussels.

Noel describes his cooking style as modern Irish but you can see the French classical training in every dish he cooks. He has worked in Nick’s Seafood and Steak Restaurant, Killorglin; the Ross Inn, Rossbeigh and Sheen Falls Lodge but he has made The Moorings his home for the last seven years. He has managed to fit in travel too over his years as a chef, at one stage working at one of Western Australia’s top seafood restaurants, the Red Herring in Fremantle. Ask Noel to recommend the Kerry produce he likes to cook with and he barely pauses for breath: ‘Cromane black and white pudding and sausages, Glenbeigh Shellfish, Oysters and Mussels, Daly’s Seafood including smoked salmon and mackerel, Valentia Farmhouse Dairy buttermilk and ice cream, Ring of Kerry lamb, John O’Sullivan’s Currow Strawberries....’ That he says is to ‘name just a few’. Awards: The Moorings is recommended in Georgina Campbell’s Ireland Guide 2014.

the moorings, portmagee An award-winning restaurant and guesthouse, The Moorings is in South Kerry. Perfect if you are stopping off along the Wild Atlantic Way, hoping to visit the Skellig Islands, looking to experience Irish traditions first-hand at one of our local festivals or music sessions or just looking for peace and seclusion.

Tel: 066 9477108 37

O’connell’s POACHED duck egg with Boxty made from Daly’s Buttermilk, Cromane Pudding and Ashe’s Smoked Bacon NOEL dennehy, the moorings, portmagee Serves 4 35g plain flour ½ teaspoon baking powder 35g mashed potato 1 egg, beaten 70ml Daly’s Buttermilk 1 tablespoon olive oil 4 Ashe’s Smoked Streaky Bacon Slices 200g Cromane Black and White Pudding, cubed 4 O’Connell’s Duck Eggs 1 teaspoon white vinegar Baby leaf salad Salt and pepper

1. Make the boxty: sieve the flour and baking powder in a large bowl. Mix in the mashed potato. Add the beaten egg and mix in the buttermilk to form a batter. 2. Heat a large non-stick frying pan, add the olive oil, pour all the batter into the pan, cook for 2 minutes on one side, then turn over and cook for a further 2 minutes on the other side. 3. Grill the bacon and pudding on an oiled baking tray for 3-4 minutes.


4. Poach the duck eggs in rapidly boiling water, to which you have added a teaspoon of vinegar, for 3 minutes. Drain on paper towel. 5. Place the boxty on a warm plate; arrange the bacon and pudding around it. Place the poached egg on top. Season with salt and freshly ground black pepper. Garnish with baby leaf salad. Serve immediately with home-made brown bread.

NOEL dennehy, the moorings, portmagee

fillet of portmagee pier hake with Daly’s Smoked Salmon, Cromane Mussels and Skellig Crab Claws Serves 4 4 x 200g Portmagee Hake Fillets Sea salt 2 tablespoons olive oil 80g Daly’s Smoked Salmon 3 spring onions 320g hot mashed potato 20 fresh Cromane Mussels 1 tablespoon of butter 1 shallot, finely chopped 1 clove garlic, finely chopped 50ml white wine 100ml cream Juice of ½ lemon 1 tablespoon chives, finely chopped 12 Skellig Crab Claws, cooked

1. Preheat the oven to 180C/350F/Gas 4. Season the hake with sea salt. Heat a tablespoon of olive oil in a nonstick frying pan with an ovenproof handle. Add the hake, skin-side down first, and fry for 1 minute. Turn the fish over gently, then cook for 1 minute more before placing the pan in the oven for five minutes. 2. Slice the smoked salmon and spring onion finely and stir into the hot mashed potato. Keep warm.


3. Sauté the mussels in a tablespoon of butter with the shallot and garlic for 1 minute. Add the white wine and reduce by half. Add the cream and cook for 1 minute. Add the lemon juice and chives and stir. Add the cooked crab claws and cook for 1-2 minutes until heated through. 4. Divide the potato between four warm plates. On each plate, place a fillet of hake with 3 crab claws and 5 mussels. Drizzle any sauce from the pan around the fish and serve immediately.

theo LYNCH, allo’s bar, bistro and townhouse theo trained in Switzerland, Guernsey and Dingle. he first joined the team at allo’s in 1995 where he is now head chef. named best chef in kerry in 2014 by the restaurant association in IRELAND, allo’s is included in the michelin pub guide 2014.

Tips for the home cook Have patience and enjoy it. Don’t be afraid to try new things and invest in a timer – it will come in handy! Graduated from IT Tralee 1991 Personal cooking style ‘I like to mix raw and cooked ingredients to enhance flavours and create new dishes.’

Theo is Head Chef at Allo’s Bar, Bistro and Luxury Townhouse, a former pub and one of the earliest bistros in the country, situated in the middle of Listowel town. ‘When I came to Allo’s first, our customers were mainly meat eaters. Now fresh fish is at the top of our menu. My own cooking style is based on light, fresh ingredients using pickling and curing as cooking methods. Spring and Summer are my favourite seasons. ‘For my dishes I chose North Kerry Beef fillet which is sourced from farms around Listowel. It has a wonderful flavour, yet still remains light to eat. I love Fenit Bay crab meat – what can I say except that this is the best catch. They do proper crab. It’s so easy to cook with produce this good. ‘I have never tired of creating new dishes throughout my career. How could you with such an abundance of excellent produce readily available in Kerry. When customers eat here, they want to experience Kerry. As a chef it is my pleasure to provide that experience for them.’

Allo’s Bar, Bistro and Townhouse Armel Whyte and Helen Mullane own and run Allo’s, formerly Sheehy’s Pub. They subsequently bought the building next door and added luxury guest rooms. One of Ireland’s earliest bistros, they have gone from strength to strength. Their success is based on using local Irish produce, cooking everything to order, an in-house bakery and friendly staff.

Tel: 068 22880 40

theo LYNCH, ALLo’s bar, bistro and restaurant, listowel

fenit bay crab meat WITH Aioli with Ardfert Potatoes and Cottage Lane Free-Range Eggs Serves 4 ½ garlic clove, peeled 1 free-range Cottage Lane Egg Yolk 1 teaspoon Dijon mustard 600ml extra virgin olive oil Lemon juice Sea salt and black pepper 1 red pepper 1 yellow or orange pepper 2 medium Ardfert Potatoes (cooked, cooled and cubed) 1 cucumber 450g Fenit Bay White Crab Meat 1 red apple, diced 1 sliver of pickled ginger, finely chopped Assorted mixed leaves and edible flower petals

1. Make the aioli first: blend the garlic clove, egg yolk and mustard together in a blender. Slowly drizzle in up to 550ml of olive oil until the mixture thickens. Add the lemon juice and season with salt and black pepper. Set half the mixture aside for the crab meat. Put the rest into a squeezy bottle and chill. 2. Cut the red and yellow/ orange peppers into small discs and fry gently in a little olive oil for 10 minutes. Gently sauté the potato cubes in olive oil until crisp. 3. Using a swivel peeler, peel the cucumber into ribbons.


4. Just before plating the dish: mix the crab meat with the apple, pickled ginger and the aioli you have set aside for the crab meat. 5. Using a metal ring, place a tower of crab meat in the middle of the plate. Arrange the cucumber in rolls around the plate with the peppers and potato cubes. Dot the plate with the aioli from the squeezy bottle. Finish with the mixed leaves and flower petals. Drizzle with a little more olive oil and sprinkle with some sea salt crystals. All vegetables, mixed leaves and flowers from Fenit Fruit and Vegetables.

theo LYNCH, ALLo’s bar, bistro and restaurant, listowel

north kerry beef fillet with Fenit Parsnips and Killarney Honey Serves 4 1 large onion, sliced finely 225g butter Salt and freshly ground black pepper 2 medium parsnips, peeled 300ml cold water 300ml milk Drizzle of Killarney Honey 200ml cream 4 slices white bread (crusts removed) Poppy seeds 20g melted butter 8 baby carrots, peeled Knob of butter 4 x 6oz North Kerry beef fillets Nasturtium leaves and chive flowers to garnish

1. Slowly cook the onion in the 225g butter until caramelised. Cool and blend until smooth. Season and chill. 2. Cook the parsnips in water and milk until soft. Drain. Blend with honey and cream until smooth. Season. Place half the mixture in a squeezy bottle. Place the rest in a small saucepan ready to reheat. 3. Sprinkle the bread with poppy seeds, roll them out flat, cut into shapes (see photograph), brush with melted butter and bake at 190C/375F/gas 5 for 6-7 mins. Boil the baby carrots in salted water for 6-8 mins.


4. Heat a heavy frying pan over high heat. Add a knob of butter. Cook each beef fillet to your liking (rare – 2-3 mins on each side, 5-6 mins for medium, 8-10 mins for well-done). Rest on a plate. 5. Reheat the parsnip cream in the saucepan. Place a dollop of warm parsnip cream on each plate. Place a beef fillet on top. Top with onion butter mixture and add a crouton. Squeeze a few dots of cold parsnip cream around the plate. Garnish with nasturtium leaves and chive flowers. Serve with baby carrots. North Kerry beef from Michael Kennelly

caroline danaher, the boatyard restauranT, DINGLE The Boatyard restaurant in dingle is testimony to the passion of chef Caroline danaher. her Love for food shines through onto the plate, helped only by the bright dingle light. The Restaurant is located across from the marina on the beautiful Dingle Peninsula, Corca Dhuibhne. My favourite dish on our menu Taste of Dingle Bay crab. Composed of my crab and prawn tartlet, Dingle Bay crab claws, crabcake and homemade chowder. We serve it with our Beoir Chorca Dhuibhne stout bread. Caroline is continuing her studies at the IT Tralee and is taking an Honours Degree in Culinary Arts this year.

The Boatyard Restaurant is a family-friendly restaurant on the Wild Atlantic Way with stunning views of Dingle Harbour and Dingle Bay. ‘We specialise in brilliantly-prepared local produce accompanied with delicious local craft beers. We have a fabulous outdoor decking area’, says Caroline, ‘and a bright welcoming conservatory.’ Caroline says that a love for food from ‘pier to platter’ is her driving force and her mission is to show customers the true taste of local fish. She is passionate about cooking and serving local Kerry produce. ‘My approach this year is to get our customers to eat more local food, which in turn helps me to support local producers.’ She is currently studying a Degree in Culinary Arts at Tralee IT. ‘Starting any business is no easy task’, she says, ‘and becoming a food entrepreneur is a special challenge!’ Awards: 2014 Best Casual Dining Restaurant in Kerry

the boatyard restaurant, dingle The Boatyard Restaurant in Dingle serves the very best of fresh Dingle and Kerry produce. Their fish comes straight off the local fishing boats and meat and vegetables come from local farmers in the area. They have a fully licensed bar and it is an ideal place to experience the glow of a Dingle Peninsula sunset as it casts its last rays over the harbour.

Tel: 066 915 0920 43

from pier to platter tartlet with Mike Hennessy’s Dingle Bay Crab, Sheehy’s Prawns and Dingle Farmhouse Butter CAROLINE DANAHER, THE BOATYARD RESTAURANT, DINGLE Serves 4 280g plain flour (sieved) Salt and black pepper 170g Dingle Farmhouse Butter, cubed 55g melted butter Pinch of paprika 140g fresh white crab meat 4 medium prawn tails (peeled) 2 Lispóil Large Eggs 250ml Dingle Farmhouse Cream Pinch of dried dill 20g spring onion, chopped 25g lemon juice 20g Dingle Farmhouse Semi-Hard Cheese, crumbled Pickled Dulse from On The Wild Side Beetroot cubes to garnish

1. Make the pastry: sift the flour and a pinch of salt into a bowl. Rub in the butter to give a texture that resembles fine breadcrumbs. Make a well in the centre and mix in just enough cold water to form a light smooth paste. Wrap in cling film and rest for 30 minutes before use. 2. Preheat the oven to 175C/325F/Gas 3. 3. Grease 4 x 10cm tartlet tins with melted butter. Roll out the pastry to 2mm thick and line the tartlet moulds. Sprinkle a little paprika on the pastry. Blind-bake the pastry for 8 minutes.


4. Place equal amounts of crab meat in the tartlet cases. Place a prawn tail in each tartlet. Whisk the eggs well. Add the cream, dill, spring onion, lemon juice and season with salt and pepper. Divide between the 4 tartlets, keeping the mixture within 3mm of the top of the pastry. Top with the crumbled cheese. 5. Bake for about 25 minutes or until light golden brown and set. 6. Garnish each tartlet with pickled dulse and a beetroot cube.


roulade of DOVER SOLE WITH SALMON with Ted Browne’s Smoked Salmon and Dingle Farmhouse Cream Cheese Serves 4 40g Dingle Farmhouse Butter 40g flour 400ml fish stock 75ml Dingle Farmhouse Cream 30g Dingle Farmhouse Black Pepper Cream Cheese 50ml white wine 570g sole fillets, rinsed and patted dry 60g smoked salmon (cut in strips) Micro herbs from O’Connor’s Fruit and Vegetables to garnish

1. Make the sauce: melt the 80g butter in a non-stick saucepan. Add the flour and stir well. Cool slightly, then gradually add 300ml fish stock and beat until smooth. Simmer gently for 20 minutes, add the cream and reduce to a coating consistency. Strain and return to a clean pan. Off the heat, mix the cream cheese into the sauce. Season. 2. Lightly flatten each fish fillet and place skin-side uppermost on a plate. Season with salt and pepper, spread one strip of smoked salmon on each fillet and roll them up from the thin end. Poach in a mixture


of the 50ml white wine and the last 100ml fish stock until cooked (6-9 mins depending on thickness). Drain well and slice each roulade into 3 pieces. Divide between 4 plates. 3. Drizzle the cream cheese sauce over the fish and decorate with micro herbs. Serve with wilted spinach and creamy mash made with vegetables from O’Connor’s Fruit and Vegetables.


Kerry Producer Directory







Confectionery/Baking Name




Jack & Celine Healy

Jack’s Bakery

066 9761132

Cakes, buns and bread

Manuela Goeb

Utterly Nutty Florentines

087 7068984

Cafe and deli

Paddy Barry

Barry’s Bakery

066 7125107 087 2250547

Bread and cakes

Helen O’Sullivan

O’Sullivan’s Bakery

066 9761127

Bread and bracks

Pat & Josie O’Donnell

O’Donnell’s Bakery

066 9761202

Bread, bracks and granola

Janet Murphy

Janet Murphy

087 9923325

Home baking and jam

Orla Gowen

Bacus Bakery

087 3185453

Bakery mostly yeast bread

Jurga Montvydiene

Traditional Lithuanian Baking

086 2214616

Cakes for all occasions

Jerry Harrington

Harrington’s Bakery

064 6641014

Bread and bracks

Sam Harrison

Cloudberry Bakery

087 0972081

Luxury wedding and occasion cakes, salted caramel spread, chocolate caramel spread and hazelnut spread

David Arranda

Petit Delice

087 9903572

Bread and croissants

Mandy Trant

The Cupcakery/Mandy’s Cakes

087 9920733

Wedding and celebration cakes

Muiris Fenton

Cisti Ceann Trá Baking

066 9159888 087 6489187

All types of cakes and buns

Michelle O’Connor

The Lane Cottage

087 7614888

Cakes and breads

Gerard McCarthy

Larkin’s Bakery

066 9767311

Bakery bread and cakes

Bernadette Bohan

Bohan Cakes

087 2984717

Novelty cakes

Jane Urquart

Westcove Confectionery

066 9475479

Bakery, arts, crafts, tea garden

Eimir Moriarty

Classy Cupcakes

087 7457860

Cakes and cupcakes

Mary Glynn

Mary Glynn Produce

086 8592468

Home baking and jams

Catherine O’Connell

Catherine’s Home Baking

066 7147031

Home baking

Selina O’Connor

Selina’s Cakes For all Occasions

087 6196676

Novelty cakes, occasion and wedding cakes

Theresa Foley

Heavenly Baked

087 2756173

Novelty cakes and home baking

Audrey Clifford

Audrey’s Cakes

087 093 3092 Tray bakes - old fashioned cakes, ginger bread

Mary Sweeney

Mary’s Home Baking

066 9769262

Home baking and confectionery and soda bread

Dan Walsh

Dan’s Home Baking

066 7125253

Home baking and confectionery and soda bread

Deirdre Power

Cupcakes by Dee

087 4121009



Direct Sales

Retail Sales


Catering Establishments



Lower Bridge Street, Killorglin, Co. Kerry

The Gatehouse, Ardea, Tuosist, Killarney, Co. Kerry Rock Street, Tralee, Co. Kerry

IDA Estate, Killorglin, Co. Kerry

Mill Road, Killorglin, Co. Kerry

Ballyguin, Brandon, Tralee, Co. Kerry

Lisnakealwee, Brandon, Co. Kerry

Co. Kerry

Reen, Kenmare, Co. Kerry

Seaview House, Shanhill East, Castlemaine, Co. Kerry

Caherciveen/Killarney, Co. Kerry

Listellick, Tralee, Co. Kerry

Ventry, Dingle, Co. Kerry Duagh, Listowel, Co. Kerry Main Street, Milltown, Co. Kerry

Castlegregory, Co. Kerry

Castlecove, Co. Kerry

Ballinknock, Rathanny, Tralee, Co. Kerry

Ahafona, Ballybunion, Co. Kerry

Coolnageragh, Scartaglen, Co. Kerry

Tulligmore, Killorglin, Co. Kerry

Tralee, Co. Kerry

Caherturrish, Caherciveen, Co. Kerry

Cromane, Killorglin, Co. Kerry 26 Lohercannon, Tralee, Co. Kerry

Tralee, Co. Kerry


Availability/ Distribution






Gluten-free Baking Name


Telephone Speciality

Ildiko Bajzat

Wellness Baking

086 1230843

Fibre bread and assorted cakes

Jessica Clinton

Just Desserts

064 6620627

All gluten-free cakes and desserts

Doireann Barrett

Gluten Free Kitchen Co.

086 2414349

Gluten-free breads, cafe and deli and diabetic bread

Rose Clifford

Clifford’s Bakery

066 9767389

Gluten-free breads and diabetic bread

Maurice Hannon

O’Hannáin Gluten Free Baking

087 6260157

Health and wheat-free bread





Billy Clifford

Whitethorn Farm

064 6641693

Organic vegetables and herbs

087 6783068



Ger Ferriter Aidan O’Connor

087 9711068

Fruit and vegetables

Derek O’Connor

O’Connor’s Fruit and Veg

066 9152623 087 7599193

Fruit and vegetables

Willie Parker

Fenit Fruit and Veg

087 2505839

Vegetable distributor

Aidan Gowran

Aidan’s Garden

089 4276341

Organic vegetables and salads

087 6895693

All types of organic vegetables

087 6500032

All types of organic vegetables

087 2710698

All types of organic vegetables

066 7137042 087 9246968

Organic vegetables, environmental education, biodiversity planning

Máire Ni Chinneide Trish & Steve Hall

Hall’s Market Garden

James McCarthy Ian McGregor

Gortbrack Organic Farm

Mike Randles

086 8191635

Organic farmer

Noel Clifford

Ardfert Potatoes

086 3818475

Potatoes and vegetables

John O’Sullivan

Sliabh Luachra Strawberries

066 9763026






Pat Curran

Sunhill Honey

066 9761446


Pat O’Connor

Killarney Honey

064 6632674




Direct Sales

Retail Sales


Catering Establishments



Enterprise Centre Listowel, Listowel, Co. Kerry

Old Creamery, Ballyhar, Killarney, Co. Kerry

Unit 3, Ivy Terrace, Tralee, Co. Kerry

Availability/ Distribution

10 Ballyoughtragh Hts., Milltown, Co. Kerry Courthouse Rd., Listowel, Co. Kerry



Availability/ Distribution

Killowen, Kenmare, Co. Kerry Castlegregory, Co. Kerry

Kilshannig, Castlegregory, Co. Kerry

Orchard Lane, Dingle, Co. Kerry

Fenit, Tralee, Co. Kerry

Annascaul, Tralee, Co. Kerry

Baile Dhaith, Bailenagall, TrĂĄ-Li, Co. ChiarraĂ­ Milltown, Co. Kerry

Knockaninane, Kilcummen East, Killarney, Co. Kerry Gortbrack, Tralee, Co. Kerry

Killowen, Kenmare, Co. Kerry

Tralee Road, Ardfert, Co. Kerry Currow, Farranfore, Killarney, Co. Kerry



Sunhill, Killorglin, Co. Kerry

Ballycasheen, Killarney, Co. Kerry 51

Availability/ Distribution






Seafood/Fish Name




Noel & Patricia Riordan

Glenbeigh Shellfish

066 9768373

Mussels, cockles, oysters, breaded mussels

Cyprien Benoit

Kenmare Salmon Co.

064 6641162

Export smoked salmon

Daniel McCarthy

Star Seafoods

064 6642100 064 6641302

All types of fish

Michael Spillane

Spillane Seafoods

064 6631320

All fresh seafood

Billy Dodd

KRD Fisheries

066 9761106

Smoked salmon

Michael Daly

Daly Seafoods

066 9472082

Fresh, frozen and smoked fish

Ted Browne

De Brun Iasc Teo

066 9151933

Fish processing factory, salmon crab and prawns

John Harrington

Kush Shellfish

064 6641714

Mussel producers

Brendan Walsh

Spa Seafoods

066 7136901

All types of fish

Seamus O’Sullivan

Portmagee Seafoods

066 9477137

Buy and sell live shellfish and export to France and Spain

Paddy O’Mahony

Iasc Ui Mhathuna Teo

066 9151136

Wholesale fish

Denis O’Shea

Tralee Oyster Fishery Society

087 2599237

Produce native European flat oysters

Kathleen Griffin

Griffin’s Fish Shop

066 7139209

Fish shop, all types of fish

James Sheehy

Sheehy’s Fish Shop

087 2361346

Fish shop, all types of fish

Michael O’Catháin

Ó’Catháin Iasc Teo Fish Shop

066 9151322

Fish processing

Peadar Houlihan

Valentia Island Fisheries Society

066 9476263 087 2390015


Michael Hennessy

087 7508628


Danny O’Sullivan

Cromane Seafoods

066 9761563

Mussels, oysters, smoked salmon

Alex Crowley

MFV Emma Louise

087 2843274

White fish, shellfish and brown crab

Edward Moore

MFV Misty Dawn

087 2399958


Labhras Courtney

MFV Teresa Mae

086 6678383

Fish, Market Stall, Dingle

Liam Quinlan

Quinlan’s Kerry Fish

066 9473131

Fish processor, retailer and restaurant, all types of fish


Direct Sales

Retail Sales


Catering Establishments



Lower Keelnabrack, Glenbeigh, Co. Kerry

Kilmurry, Kenmare, Co. Kerry

Dauros, Kenmare, Co. Kerry

Lackabane, Killarney, Co. Kerry

The Fishery, Killorglin, Co. Kerry

Kimego, Caherciveen, Co. Kerry

Ballinaboula, Dingle, Co. Kerry

O’Shea House, New Road, Kenmare, Co. Kerry

The Spa, Tralee, Co. Kerry

Portmagee, Co. Kerry

Ballyhea, An Daingean, Co. ChiarraĂ­

The Pier, Fenit, Co. Kerry

College Street, Castlegregory, Co. Kerry

5 Station Row, Dingle, Co. Kerry

The Quay, Dingle, Co. Kerry

Knightstown, Valentia Island, Co. Kerry

The Pier, Dingle, Co. Kerry

Cromane, Killorglin, Co. Kerry

11 Cois Uisce Reenrusheen, Caherciveen, Co. Kerry

Gortadoo, Ballyferriter, Tralee, Co. Kerry Dingle, Co. Kerry

Renard Point, Cahirciveen, Co. Kerry


Availability/ Distribution






Meat Products Name




John Burke

M. Burkes

066 9767345

Butcher and abattoir

James Curran

Curran’s Butchers

066 9472510

Butcher and abattoir

Micheál (Haulie) O’Shea Scariff Meats

066 9474788

Butcher and abattoir

Benny McDonnell

McDonnell’s Butchers

066 7133163

Butcher and abattoir

Tom Kelly

Kelly’s Butchers

068 43114

Butcher and abattoir

Ted Hennessy

Hennessy’s Butchers

066 7131110

Butcher and abattoir

Roger O’Sullivan

O’Sullivan’s Butchers

064 6641534

Butcher and abattoir

Olivier Beaujouan

On the Wild Side

087 7922468

Smoked fish, meat, salami, sausage

Thomas Ashe

Ashe’s Butchers Annascaul

085 1194749

Butcher specialising in pudding, sausages and rashers

Peter O’Sullivan

O’Sullivan’s Sneem Black Pudding

064 6645213

Black pudding, sausages, all meat products

Kieran & Anne Burns

Sneem Black Pudding

064 6645139

Butcher shop, black beef, pork, lamb, bacon

Paddy Fenton

Dingle Organic Dexter Beef

087 8115883

Organic Dexter beef

Billy Sweeney

Leah’s Gourmet Foods

087 2654111

Black and white pudding, cheddar cheese, smoked salmon

Bríd O’Mahony

Pióg Pies

087 7944036

Meat pies: lamb pie, beef and Guinness pie, shepherds pie

Ann & Harry Perry

Skellig Pantry

087 2783585

Patties, smoked fillet of trout

John Paul O’Connor

Sásta Sausages

087 2025616

Black pudding and sausage, white pudding

Michael Kennelly

North Kerry Beef

068 27407

All meat

Denis Carroll

Ring of Kerry Quality Lamb

087 2225432 1890 252978

Process and market lamb

Mike & John Ashe

Ashe’s Butchers

064 6635773

Beef, bacon and ham

Jerry Behan

Behan Butchers

068 47148


Sean Browne

Browne’s Butchers

068 27105

All meat

John Burke

Burke’s Butchers

066 9767345

All meat

Mike Cahillane

Cahillane’s Butchers

066 9761177

All meat

Denis Browne

The Meat Centre

087 2122840

Butcher’s shop

Diarmuid Reidy

Reidy’s Butchers

066 7142634

Meat, chicken and lamb

Noel Maher

Maher’s Butchers

064 6671697

All meat

Brendan Mahony

Mahony’s Butchers

068 22742

All meat

Paudie Moriarty

Moriarty’s Butchers

066 9151001

All meat


Direct Sales

Retail Sales



Catering Establishments


Tralee Road, Castlemaine, Co. Kerry 4 West Main Street, Caherciveen, Co. Kerry Main Street, Waterville, Co. Kerry Main Street, Ballyheigue, Co. Kerry

Bridge Street, Ballylongford, Co. Kerry Ballyduff, Co. Kerry Bridge Street, Kenmare, Co. Kerry Kilcummin Beg, Castlegregory, Co. Kerry

Annascaul, Co. Kerry

Upper Square, Sneem, Co. Kerry

North Square, Sneem, Co. Kerry

Ventry, Dingle, Co. Kerry

Littor Strand, Asdee, Listowel, Co. Kerry

Dingle, Co. Kerry

Emlaghnamuc, Ballinskelligs, Co. Kerry

Cromane, Killorglin, Co. Kerry

Ballybunion, Co. Kerry

Bridge Street, Killorglin, Co. Kerry

Beach Road, Killarney, Co. Kerry

Lisselton Cross, Lisselton, Co. Kerry Main Street, Ballybunion, Co. Kerry Milltown, Castlegregory, Co. Kerry Mill Road, Killorglin, Co. Kerry

Main Street, Castleisland, Co. Kerry Main Street, Castleisland, Co. Kerry College Street, Killarney, Co. Kerry

The Square, Listowel, Co. Kerry Mail Road, Dingle Peninsula, Co. Kerry 55

Availability/ Distribution






Meat Products contd. Name




Paudie Randles

Craft Butcher

064 6641575

Beef and lamb

David Power

Power’s Butchers

066 7135533

All meat

Seamus O’Sullivan

Master Butchers

066 7126225

All meat

Denis Cronin

Cronin Butchers

064 6637387

Meat (all beef and lamb from Co. Kerry)

Mike Sheahan

Sheahan’s Butchers

066 9472707

All meat

Eamon Sheahan

Sheahan’s Butchers

066 9762121

All meat

Noel Stack

Stack’s Butchers

068 49348

Beef and chicken, all meat

Jerome Stack

Stack’s Butchers

066 7141135

All meat

Tim Jones

Tim Jones’ Butchers

087 9771302

All meat

Eddie Wadding

Wadding’s Butchers

066 7192081

All meat

John Griffin

John Griffin Butchers

068 22030

All meat

Jerry Kennedy

Dingle Butcher

066 9152511

Blasket lamb, all meat

Dairy Produce Name




John O’Sullivan

Lee Strand

066 7121084

Milk, butter, cheese

Joe & Caroline Daly

Valentia Island Farmhouse Dairy

086 8068062

Homemade ice cream, dairy products

Sean & Kieran Murphy

Murphy’s Ice Cream

066 9152644

Produced using local ingredients where possible

Denis McMahon

Mac’s Ice Cream

064 6635213

Ice cream and restaurant

Eva Grafstrom

Dairy Delights Ice Cream

087 6122570

Homemade ice cream

Margaret McCarthy

Kenmare Ice Cream

087 2493782

Ice cream

Tommy Brick

Dingle Farmhouse Milk

087 6483018

Milk and two cheeses

Peter Ireson

Knockatee Micro Dairy

064 6684236


Kate Carmody

Béal Organics



Maja Binder

Dingle Peninsula Cheese

066 7139028


Joanna McCarthy

McCarthy’s Ice Cream

086 0523089

Ice cream

Harrie Van der Zanden

Derreenaclaurig Cheese

064 6645330


087 9787944

Gouda cheese

Wilma Silvius-O’Connor Wilma’s Killorglin Farmhouse Cheese 56

Direct Sales

Retail Sales


Catering Establishments



Main Street, Kenmare, Co. Kerry

Availability/ Distribution

The Village, Abbeydorney, Co. Kerry Manor West, Tralee, Co. Kerry

9 High Street, Killarney, Co. Kerry

Church Street, Caherciveen, Co. Kerry

Iveragh Road, Killorglin, Co. Kerry The Village, Moyvane, Co. Kerry Main Street, Castleisland, Co. Kerry Park Road & Inisfallon Mall, Killarney, Co. Kerry Unit 4, Manor Village, Co. Kerry William Street, Listowel, Co. Kerry

8 Orchid Lane, Dingle Peninsula, Co. Kerry



Ballymullen, Tralee, Co. Kerry

Kilbeg, Valentia Island, Co. Kerry

Ballinaboula, Dingle, Co. Kerry

Main Street, Killarney, Co. Kerry

Kenmare, Co. Kerry

Henry Street, Kenmare, Co. Kerry

Ballydavid, Dingle, Co. Kerry

Lehid Upper, Tousist, Killarney, Co. Kerry

BĂŠal Lodge, Asdee, Co. Kerry

Kilcummin Beg, Castlegregory, Co. Kerry

Main Street, Ballybunion, Co. Kerry

Derremacia, Sneem, Co. Kerry Ardmoniel, Killorglin, Co. Kerry 57

Availability/ Distribution






Poultry & Eggs Name


Telephone Speciality

Joan & Joe Griffin

Forest Farm Free Range Eggs

066 9474444

Poultry and eggs

Peter Horn

Yellow Cottage Poultry

068 45028

Free range chickens and eggs

Robert O’Mahoney

The Lane Cottage Free Range Eggs

087 7994226

Free range eggs

Mary O’Connor

Beaufort Free Range Eggs

064 6644475


Brian Manning

Lispóil Free Range Eggs

066 9151239


Paudie O’Connell

Ballinskelligs Duck

087 7415790

Duck eggs, chickens and ducks

Jams, Preserves Name


Telephone Speciality

Melanie Harty


087 3258539

A range of savoury jellies

Tina Healon

Kerry Green Fine Foods

085 7407070

Jams, sauces

Rolf Jongbloed

Rolf ’s Fine Foods

086 1598671

Jam, chutney and cheese

Rory McCarthy


087 3564339 066 9481122

Salad dressing, infused oils

Marie Charland

Pickled in Dingle/Dingle Fudge

087 2759145

Crepes and chutney

Michelle O’Sullivan

Blúiríní Blasta

083 3974415

Lemon curd, jams, bread mix

Chocolate/Fudge/Toffee Name


Telephone Speciality

Benoit Lorge

Lorge Chocolatier

064 6679994

Chocolates, shop and school

Colette Porter


089 4202707


John Harty

Fab Fudge

087 360 8691 All flavours of fudge

Barbara Linnane

Oilean Chocolates

087 6496108


Saorla O’Corráin

Dovina Chocolates

086 1936574


Eileen & Ray McClure

Killarney Toffee

087 7691136

Killarney toffee

Colm Healy

Skelligs Chocolates

066 9479119


Prepared Foods Name


Telephone Speciality

John O’Connor

Prestige Foods

068 23544 58

Cheesecakes, ready-made dinners

Direct Sales

Retail Sales


Catering Establishments



Derrianna, Dromid, Co. Kerry

Toor, Duagh, Co. Kerry

Trieneragh, Duagh, Co. Kerry

Mayo House, Beaufort, Killarney, Co. Kerry

Lispole, Co. Kerry

Cremin’s Cross, Ballinskelligs, Co. Kerry



2 Canal Place, Tralee, Co. Kerry

Cleveragh Ind. Estate, Listowel, Co. Kerry

Glenbeigh, Co. Kerry

24 Church Street, Caherciveen, Co. Kerry

Ballylusky, Ballydavid, Co. Kerry

Knocknahow, Dingle, Co. Kerry



Bonane, Kenmare, Co. Kerry

Caherciveen, Co. Kerry

Tralee, Co. Kerry

The Fishery, Valentia Island, Co. Kerry

Baile Na nGall, Co. ChiarraĂ­

F4 Business Park, Farranfore, Co. Kerry

The Glen, Ballinskelligs, Co. Kerry



Cleveragh Indstl Estate, Listowel, Co. Kerry 59

Availability/ Distribution

Availability/ Distribution

Availability/ Distribution

Availability/ Distribution






Organic Produce Name




Thomas & Claire O’Connor

Manna Organic Store

066 7125699

Organic food, vegetables, meat

Mary O’Riordan

Milltown Organic Store

066 9767869

Organic food, gardening and health products

Miscellaneous retail Name




James Mulchrone


087 9583611

Bakery items, savoury foods

Pierce Walsh

John R’s Delicatessen

068 21249 087 9259674

Home bakery and deli

Olga Ireson

Bridge Street Co-op

064 6679911

Wholefood grocery store

John O’Leary

Wholesome Fayre

064 6626637

Fresh salads, café and takeaway

Maeve Duff

Kingdom Food & Wine Store 066 7118562

Deli and home-cooked foods





Collette Leahy

Creans (Dingle Brewing Company)

066 9150743

Lager in keg and can

Mary Ferriter

Dingle Distillery

086 8299944

Whiskey, gin and vodka

Michael Walsh

Kerry Spring

066 9156324

Bottled water

Michael & Sandra O’Dowd

Ring of Kerry Apple Farm

087 9874082

Apples and apple juice

Paul O’Loinsigh

Beoir Chorca Dhuibhne

087 6822834

Brew ales





Guy Hulbert

Hulberts Fine Foods

085 7835602

Meat free paté, salad dressings, chutneys, pesto

Lorna Tyther

The Phoenix

066 9766284 087 9054334

Pre-prepared organic vegetarian foods




Direct Sales

Retail Sales


Catering Establishments



Gleann na Gealt Camp, Tralee, Co. Kerry

Castlemaine Rd., Milltown, Co. Kerry



Henry Street, Kenmare, Co. Kerry

70 Church Street, Listowel, Co. Kerry

Bridge Street, Kenmare, Co. Kerry

Kenmare Place, Killarney, Co. Kerry

Oakpark, Tralee, Co. Kerry



Spa Road, Dingle, Co. Kerry

Dingle, Co. Kerry

Ballyferriter, Dingle, Co. Kerry

Ballycrispin, Castlemaine, Co. Kerry

An Riasc, Baile ’n Fheirtearaigh, Co. Chiarraí



46 The Anchorage, Tralee, Co. Kerry

Keel, Castlemaine, Co. Kerry


Availability/ Distribution

Availability/ Distribution

Availability/ Distribution

Availability/ Distribution






THANKS! Thanks to all the producers, chefs, consumers and supporters of local food and drink.

Cover Photographs: Duck Eggs from O’Connell’s Poultry Farm, Ballinskelligs (also page 16) Oysters from Cromane (also page 14) Sean Browne’s Shin of Beef (also page 10) Fudge from Fab Fudge (also page 12) Strawberries from Sliabh Luachra (also page 16) Buttermilk from Valentia Island Farmhouse Dairy Dark Ale from Beoir Chorca Dhuibhne Cupcake by Selina’s Cakes For all Occasions (also page 16) Pot of Chargrilled Pepper Jelly from Harty’s Pepper Jelly (also page 12) Page 8 Leg of Ring of Kerry Lamb (also page 16) Page 12 Sásta black pudding Skelligs Chocolate Page 14 Chive flowers from Valentia Island Carrots from Fenit Page 18 Dingle Peninsula cheese from Maja Binder Photo on page 18 by Chris May Back page image: see chef Dan Browne’s recipe on page 26

Design and editorial by All food and drink photographs by Anne Kennedy/




Kerry produce is recognised as some of the best in the world. This guide introduces you to the producers who create the food and drink – and to the top local chefs who cook with it.