W����F��� Autumn 2019
Real Food, Real Life in West Cork
Dedicated to enabling a sustainable Irish seafood industry
www.bim.ie 2
8951 BIM Sustainable Irish Seafood Industry ad - West Fork People.indd 1
09/10/2019 14:44
West Fork published by
Our Team, Your Food Innovative, Organic, Local A sense of place by the sea using the finest of raw materials from West & County Cork.
All our beef is Irish Hereford which is aged for 30 days. Our Chicken is sourced from For all enquiries please call 028 21200 or advertising@southernstar.ie Shannon Vale in Clonakilty. or www.southernstar.ie Publisher Editor Design Advertising Sales
The Southern Star Niall O’Driscoll Michael Stephens, Irene Paradisi, Muireann Brady BarAnne Menu 12 to Donnchadh Crowley, Brian McCarthy, Kelleher, Sue9pm Ryan daily.
Sunday lunch 1 to 3pm. Afternoon Tea 2 to 4.30pm.
For all design and publishing enquiries please call 028 21200
An interesting and varied bar menu offering crisp salads, fresh sandwiches, local seafood, the most tender steaks, and many more choices.
CAFE WILL BE CLOSING ON BANK HOLIDAY MONDAY 28TH OCTOBER. Open Sat & Sun - 11am to 5pm Tours of Castle at 2pm Sundays, €8pp www.castle-townshend.com | 028 36100
design | publishing | digital | print
Clonakilty, West Cork
ADRIFT RESTAURANT AT DUNMORE HOUSE
Clonakilty, West Cork. tel 023 883 3352 www.dhh.ie
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INNOVATIVE, ORGANIC, LOCAL
Our Team, Your Food Innovative, Organic, Local A sense of place by the sea using the finest of raw materials from West & County Cork.
An interesting and varied bar menu offering crisp salads, fresh sandwiches, local seafood, the most tender steaks, and many more choices.
Irish Hereford for 30 days. s sourced from in Clonakilty.
Cork
BOUTIQUE B & B with CAFÉ & GROUNDS open to the public
West Cork’s biggest selling newspaper with 50,000 readers every week and the area’s biggest digital audience across www.southernstar.ie and our social media.
Bar Menu 12 to 9pm daily. Sunday lunch 1 to 3pm. Afternoon Tea 2 to 4.30pm.
Where possible we source our food locally; fresh seafood and shellfish from Union Hall, meats from Clonakilty craft butchers and organic produce from the surrounding West Cork countryside. Clonakilty, West Cork. tel 023 883 3352 www.dhh.ie
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At the WCC Roastery, Tony Speight specialises in roasting high quality, single origin coffee. West Cork Coffee supply multiple artisan & sustainable cafes and restaurants such as Good Day Deli, O’Neill’s Coffee House, TWIG, The Fish Basket and newly awarded Michelin Star, Ichigo Ichie.
WCC have now launched a very popular coffee subscription service. You can receive a 6 or 12 month supply of specialty coffee, roasted & delivered to your door. Free postage in the ROI.
For more information visit www.westcorkcoffee.ie 3
The Heart of Skibbereen
Gift Vouchers available
Tel: 028 21277
Christmas Party Nights Located in Kilcrohane, along the Sheep’s Head Way, our restaurant can guarantee the best surroundings and a full menu to satisfy any appetite, from seafood to coffee & cake. All ingredients locally sourced • All desserts made in-house • Tea & Coffee
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Kilcrohane Sheep’s Head, West Cork 027 67139
Fri 6th December €29 pp Mulled Wine Reception on arrival 2 Course Buffet Style Dining | Dancing and DJ till late by Live Band “Hell for Leather”
Sat 7th December €39 pp Mulled Wine & Sparkling Prosecco Reception on arrival 4 Course Gala Dinner Dancing and DJ till late by Live Band “The Music Makers”
Festive Luncheon & Dinner Menus available throughout December Lunch from €22pp Dinner from €29pp
New Year Dinner €45.00pp Gala 5 Course Dinner with a glass of Prosecco on arrival. Subject to availability. Live entertainment in the Bridge Bar ringing in 2020!!
info@westcorkhotel.com | www.westcorkhotel.com
For starters Blás na hÉireann
Co Kerry on Excellence in the Irish food and drink industry was celebrated in Dingle, it’s 12th year, in Now 2019. Awards n Saturday, October 5th at the annual Blas na hÉirean blind-tasting biggest the are , Awards Food Irish The as the awards, which are also known Blas na by ed Develop . Ireland of island the on e produc Irish quality competition for agen, Copenh of ity Univers hÉireann with the food science department of UCC and the main the of One ide. worldw d standar gold the awards are now recognised as an industry ous prestigi two g receivin urney, Ballyvo in based is which winners on the day was Folláin, Fig & Apple y Bramle Irish ade Handm Better Simply Stores Dunnes gold awards for their Sauce, as well as two Chutney and Dunnes Stores Simply Better Handmade Sweet Chilli bronze awards. Duck, based in Also winning a number of awards was Helena Hickey of Skeaghanore West Cork Irish Better Simply Stores Dunnes the for award gold a received Ballydehob who Smoked Duck Breast. Better Irish Salted Clonakilty-based Mella’s Fudge won silver for the Dunnes Stores Simply Caramel Fudge.
EatWell at Eccles
Get your taste buds rea dy as this November the fabulous Eccles Hotel in Glengarriff will be hosti ng a series of special EatWell at Eccles foodie weekend s. You’ll get to experience the food of head chef Ed die Attwell, with samples fro m the delicious six cou rse Eccles Hotel tasting me nu which features locall y sourced food from West Cork artisan food produ cers, that is sure to tempt you r taste buds. You can sta y two nights at Eccles Hotel wi th the EatWell at Eccle s foodie weekend package. Contact the hotel for bo okings and details. www.eccleshotel.com
Recognition for Organico
Hannah and Rachel Dare of Organico in Bantry launched their online shop a few years ago, and to support their efforts, they were recently awarded funding from Enterprise Ireland as part of an online retail scheme. Organico is one of 29 retailers across the country to receive the funding this year, and one of 40 retailers total who are benefiting from the scheme. The scheme grants successful applicants funds ranging from €10,000 to €25,000 to help them remain competitive in a constantly changing business environment. In August of this year, Organico received an award for ecofriendliness from Junior Chamber International (JCI) Cork as part of the Friendly Business Awards. For these awards, a member of the public nominates the business, then a mystery shopper from JCI visits the business to determine its merit. And as if that wasn’t enough, in September, Organico was awarded Best in Digital Marketing by Better Retailing magazine and Health Stores Ireland.
Taste the Island
Fáilte Ireland’s new programme of exciting food and drink events and experiences is in full swing across county Cork. Taste the Island, which was launched in August 2019 is a 12-week celebration of Ireland’s seasonal ingredients, adventures and tastes, culminating in bold experiences across the island of Ireland. Upcoming events in the area include: Macroom Buffalo Farm Trail on October 29th; Meet the Founder – Shane Long, on October 30th. Shane runs his own craft brewery in Cork. Join Shane and hear about his journey and find out how you too could set up your very own brewery; Kinsale Kids Kitchen Takeover (November 11th to 17th) is a festival to educate and inspire the next generation of chefs and foodies, to help create a sustainable world class food culture in Ireland. Find out more about Taste the Island at: www.discoverireland.ie/taste-the-island
World vegan day
November 1st is World Vegan Day. Recent years have seen plant-based go from a small subculture to a mainstream lifestyle choice. In particular the rise of over-farming leading to climate change is opening up vegan culture to a whole new audienc e who want to explore the benefits of this lifestyle.
Best food pub
Pub Cronin’s Pub in Crosshaven recently won a regional prize in the Irish nine Overall Pub. Food of the Year awards. The pub was honoured as Best at the regions other six with e compet and pubs will represent the Cork region on Hall, t Concer RDS in event gala a at place take to National Awards Finals next. 20th ber Novem
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The easy option
At your convenience Pre-prepared, ready meals have seen a serious boost in popularity in recent times and this is due in no small way to the use of high-quality, locally sourced ingredients, writes Niamh Hayes TV dinners have come a long way since they first came about in the ’60s and ’70s. What used to be a factory-made tray of frozen meat, potatoes and vegetables, has evolved into something of much more substance and variety. The popularity of high-end readymade meals is on the rise, and while the contents may be different, they still have the exact same USP or ‘unique selling point’ as the original TV dinner, and that is convenience. The modern day lifestyle is busy. Between work, college or school, family, friends and kids, hobbies and extracurricular activities, there isn’t a whole lot of time left in the day to spend on one of the things that is essential for survival – food. With little time to prepare meals, it is easy to reach for ready-to-eat snacks but as people become a little more aware of what they are putting into their bodies, making better, healthier choices, even when pressed for time, is very possible. The average person now knows a little bit more about nutrition than previous generations. Knowledge about things like protein, fats and carbohydrates is no longer uncommon
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Ready ... when you are ready!
- Home Cured Meats - Home Cured - Local West CorkMeats Cheeses Local West Cork Cheeses - Sumptuous fresh seafood - Sumptuous freshtraditional seafood & contemporary salads - Extensive range of - Extensive range of - Delicious cakes madetraditional to order & contemporary salads - Delicious cakes made to order Please contact on 02821400 or See in-store for ourKevin full selection of delicious Please contact Kevin on 02821400 or ready meals. Email fieldskibbereen@supervalu.ie Email fieldskibbereen@supervalu.ie
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Not only are convenience meals healthier nowadays, there is also a wider choice available
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We cater for all occasions using the We cater for all occasions using the best of fresh West Cork produce best of fresh West Cork produce
as more people educate themselves on the nutritional content of foods. With this knowledge comes power – the power to control what we feed our bodies. We are now more conscious of feeding our bodies with the good stuff and while once upon a time that may have meant spending hours at the hob prepping your own meals for the days ahead, the same goodness can now be gotten from the huge range of high quality convenience foods that are available. Not only are convenience meals healthier nowadays, there is also a wider choice available. Just about every kind of meal you can think of comes in ready-made form. Whether you want to reach into the fridge for something fresh or stock up your freezer with frozen meals, the choice is endless. If roast dinners are your thing or maybe you prefer a pasta dish, stew, curry or another type of rice dish, or even if you want pizza for dinner, you can get it all ready-to-go. Gone are the days of boring salads as you can now get your favourite leaves, vegetables, cheeses, meats and dressings in a multitude of combinations, made on
a daily basis and ready to be eaten. Then there’s soup which is perfect for this time of year. Available in a range of flavours, all you have to do is pop it in a microwave or saucepan and heat it up. While ready-made dinners were always popular, you can now also get convenient breakfast foods. If you are someone who runs out the door in the morning with no time to sit down for breakfast, ready-made meals can be a lifesaver. Think porridge, overnight oats, granola pots or pancakes.
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which is often, and where possible, sourced locally. As well as the convenience of these meals for busy people, they also suit elderly people or anyone living alone. Rather than having to cook for one person or a small number of people every day, being able to go to your fridge or freezer and having a meal ready and waiting to be heated could take a lot of unwanted hassle away. The meals can also be bought in bulk which
If you are someone who runs out the door in the morning with no time to sit down for breakfast, ready-made meals can be a lifesaver
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Due to the popularity of these highend convenience foods and meals, they are becoming available in more and more places. Many restaurants, cafés, supermarkets, delis and butchers across West Cork supply a wide range of these meals. Typically prepared inhouse, you are guaranteed that they are made fresh with good quality produce,
would suit anyone who can’t get to a shop very often. As well as the availability from restaurants, cafés, supermarkets, delis and butchers, in recent years there has been a rise in the number of companies that provide a service whereby an order can be placed online or over the phone and the meals are delivered to your address of choice. These meals can
be fresh or frozen. Whether it’s breakfast, lunch or dinner that you want, or all three, as well as snacks, these meals typically come with full nutritional information. Perfect if you are keen to keep an eye on what you eat. While there are many advantages to cooking your own meals, the rise of high-end convenience foods and ready-
made meals can make life a little easier, and with the wide choice and ease of availability, as well as knowing that you can choose something healthy, there is something out there to suit everyone’s needs.
Breakfast, Brunch, Lunch & Snacks
Pop in to see our new artisan shop stocking a range of takeaway lunch options, sweet treats baked in house and produce featuring brands like Rebel Chili, West Cork Biscuits, Lismore Food Company, Greenbean Coffee, West Cork Honey & much more!
The Square Kitchen, The Dunmanway Centre, The Square, Dunmanway 023 88 55643
Choose from a range of Wholesome Meals, Homemade Cakes and Desserts or Coffees & Teas
New St., Bantry, Co. Cork | Tel (027) 55809 7
Hotel, Restaurant, Bar, West Cork Brewery
The Square, Glandore TEL: 028-34494
Christmas Party Night - Sat. December 14th Christmas Food & Craft Fair - Sun. Dec 15th (12 noon to 4pm)
OPEN DAILY BREAKFAST - LUNCH - DINNER
Catering for all occasions • Homemade produce for sale on site Music every Saturday night tel: 028 20197 email: info@caseysofbaltimore.com Follow us on
Full á la carte menu with weekend specials. Showcasing the best in locally sourced produce from the land and the sea. Homemade desserts.
gs n i k o o B taken
ing now be istmas for Chr s partie
Willie Pa’s
Licensed Restaurant Open Thursday to Sundays 12 to 9pm
Located in the heart of Kinsale overlooking the Harbour Food Served Daily in Sidney’s Bar and Garden Lounge from 12noon – 9:00pm The ideal setting for a relaxed dining experience with a wide variety of freshly prepared dishes
t: +353 (21) 4779900 e: res@actonshotelkinsale.com
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www.actonshotelkinsale.com
Private Parking Colomane Cross, Bantry Tel: 027 50392 Email: williepasbantry@gmail.com
Food for thought
Make a meal of it! Spending time together as a couple, away from domestic distractions, is vital for a healthy relationship. Leaving the tantrums and text messages at home and going out for a meal is a great way to do this, writes Emma Connolly
IF you want a Christmas gift for your partner that’s that bit ‘extra’ and that you’ll benefit from too, here’s one that’s hard to beat: present your loved one with say six, or 12 monthly vouchers for you to dine out together over the coming year. You could pick a whole range of restaurants from fine dining, to a cosy gastro pub, to a spot that means something special to you for whatever reason. Or you could equally allow your partner do the picking and simply present them with the concept. The most important thing is to follow it through, to get some reservations booked, and babysitters sorted. As Clonakilty based psychotherapist and couple counsellor Maura McCranor points out: ‘Modern life is very busy and we are all struggling to find enough time for everything we need to do. Couples with children say that there are so many demands on their time that they struggle to focus on their relationship - work, shopping, cooking, kids’ activities all
take precedence over the relationship. However not making time for your relationship brings a lot of problems.’ Maura says that it’s very important that couples make time together without the distractions of children and home life and technology. ‘It allows you to give your undivided attention to your partner, signalling to them that they are important to you. It allows you the space to communicate about yourselves and your relationship which is vital in maintaining a good healthy relationship,’ she explains. It’s all very well to have ‘dinner date’ at home but let’s be honest, there’s not the same incentive to get dressed up; and the temptation of Netflix can win out over attempts at conversation. But as Maura points out, poor communication is one of the biggest issues bringing couples to therapy. ‘And communication doesn’t just mean talking, it is also about listening attentively to your partner and hearing what they are saying. It is very difficult to do this with the distractions of home life. Poor communication makes resolving conflict more difficult.
People make assumptions about what the other person is thinking and can react to that.’ Stress can have a very negative impact on a relationships, she says. ‘Stress effects our emotional wellbeing and over time can make us irritable and impatient and impact our mood. Having time together as a couple helps us to relax, unwind and have fun which can help alleviate stress.’ Lots of couples claim they just don’t have the time to indulge in these dates, but it’s about prioritising Maura says. ‘People talk about finding time as though it is something they have mislaid. It’s not lost, it’s about deciding how we use the time we have. This may mean looking at our priorities and making time for our partner. It may mean limiting other activities either for ourselves or our children so there is time for the adults.’ Besides, spending time together doesn’t have to involve a big evening out over a long, elaborate meal – as tempting as that sounds. ‘Going out for lunch or breakfast
may be a better option as parents are often exhausted by evening and too tired to give their partner their best,’ she said. And that’s when the lure of the cosy tracksuit and Netflix can win out, but the benefits of spending 30 minutes together over lunch can be enough to get through any toddler or teenage tantrums! And for many couples the absolute novelty of it will provide quite the thrill. Even if it’s just getting up a little earlier and enjoying a coffee together before the busyness of the day starts – it’s worth it, Maura advises. ‘But going out for a romantic meal occasionally indicates to your partner that you are prepared to make the effort for them,’ she says. And there’s certainly no shortage of options in West Cork. ‘A loving healthy relationship is a priceless asset in your life and is a wonderful support, it’s important to make time to protect it,’ concluded Maura. • Maura McCranor, 086 3827742, westcorkcounselling.com
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Manager Profile Elaine Dempsey General manager, Maritime Hotel, Bantry Who are you? My name is Elaine Dempsey and I am the general manager of The Maritime Hotel in Bantry. I am originally from dear old Skibbereen but have settled in between in Caheragh, where I live with my husband Martin and daughter Katie. How did you decide that you wanted to be a hotel manager? My first experience of serving customers was helping out in my mum’s shop from a young age and I simply loved it. Then, when I was 16-years-old, I began working in the hospitality industry during the school holidays. Hospitality is a way of life in West Cork, I believe we have a natural flair for it. The next logical next step for me was to focus on hospitality as a career path. I recognised that it could grant me the freedom to work anywhere in the world or the opportunity to base myself in my native West Cork. Hospitality was a win-win for me, so I went on to study Business and Marketing in UL. What challenges have you experienced along the way? Every year brings new challenges within the service industry. However, we pride ourselves on innovation and our ability to predict changes in customers’ expectations, habits and requirements. Preparation and the ability to adapt are key. Have there been any crucial turning points in your career? I took a year out to go travelling in 2008, and found work in a number of hotels in Australia. This, for me, verified the flexibility of working in hospitality, and it also gave me the opportunity to learn more about the industry and best practice abroad. I loved this time in my life but it also made me realise that there’s no place like home. How has the hospitality industry changed over the years? The most obvious change from customers and hospitality workers alike is the explosion in technology. From systems integration on the ground to our ability to market ourselves internationally. The industry has taken tremendous leaps in the space of just a few years. What do you love most about your job? Personally, I love the camaraderie among our team and recognising how this translates into a positive customer experience. We have a wonderful team that work hard, are open to new ideas and their customer service truly showcases a West Cork welcome. It makes it easy to come to work every day knowing that we will get the work done, but also have some craic with staff and customers alike. Describe a typical day at work: I don’t think there is a typical day at work in this industry. For example, in the last few weeks I went from paperwork and staff meetings to setting tables and serving weddings. I was even a van driver for a Bantry House wedding we catered, bringing everything down from the house back to the hotel at 3am. You have to just take each day as it comes, have an open mind and be ready to tackle anything that comes your way. What qualities are important in a hotel manager? It’s important to be flexible. Anything can happen and you sometimes have to make quick decisions on the spot. It’s also good to lead your team by example and know what’s happening in the property. Do you enjoy staying in hotels yourself or is it too close to work? I don’t get as much time as I would like to go away, but I do enjoy staying in hotels. It is a little bit of a busman’s holiday though – whenever we do stay in another hotel I drive my husband mad by taking pictures of ideas I like, watching everything, asking questions of the staff and never really switching off. Any advice for anyone who wants a career in the hospitality industry? If you love interacting with people, or you’re looking for a career that can bring you anywhere in the world then go for it. If you are unsure then try it out for a while – apply for work with a hospitality provider and get a feel for it. What’s your favourite dish from the hotel kitchen? This would have to be our fresh seafood – local produce straight from the tide to the table.
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Chef Profile Gilles Eynaud Head chef, Bia at the Bantry Bay Hotel
Celebrate Christmas With Us
Who are you? Gilles Eynaud, I was born and raised in Marseille and moved to Bantry, Ireland many moons ago to work. I have two children who are grown up now and they have their own children, so I am now a grandpapa, which I love! How did you decide you wanted to be a chef? I was always watching my mother cooking and baking at home and I loved to help her in the kitchen. My parents recognised my interest and decided to send me to one of the best cooking schools in France at the time, which was in Nice, and I studied there for three years. What type of training have you had? I have three diplomas from the cooking school, one professional brevet of cooking and a catering degree, plus I have two other degrees in traditional cooking and pastry/baking. What challenges have you experienced along the way? Many! Always, working with some excellent chefs who trained me every step of my professional career was a permanent challenge. Then later, when I started training other people and building a team, there’s always a challenge in the beginning to get everyone to work together and work in the same direction. Thankfully I’ve been lucky as these challenges were always short-lived and you learn how to get on well with everyone while still being the leader.
4 Course Meal
€35 pp for Parties of 6-38 Optional Mulled Wine or Prosecco Reception from €4 pp
How has the hospitality/food industry changed over the years? I think it has changed a lot. This is probably because customers are more expectant about their food and we must adapt to their high demands. Now we also have to be aware of the allergens and the calories in each meal, using more healthy products, increased organic food etc – that is why it is important for us to go back to the local producers, to know exactly the food chain of what we serve on each plate. What do you love most about your job? Without doubt it’s the quality of the food we have access to in Bantry and the wider West Cork region. I just love that we work with so many local suppliers, that we know the fisherman and the local farmers who deliver to our kitchen. We are also blessed with a really good weekly market here in Bantry and I love to browse the fresh fruit/veg stalls to pick up fresh ingredients to inspire weekly specials. I also have an excellent relationship with the owners at Bia who give me total free reign to create our fabulous menus, plus working with people who have a good spirit in the kitchen! What qualities are important in a professional chef? To always work hard, to listen with an open mind and be fair. To train your team as best you can so they can be the best that they can be and be as passionate about food quality as you are. Would you change anything about your journey so far? No, I think every job I’ve ever had, every person I’ve ever worked with along the way has contributed to the chef I am today and I am grateful for that. Do you enjoy dining out or is it too close to work? I do enjoy eating out with my family, it enables me to appreciate the effort that goes into presenting good food and makes me proud of the quality we present at Bia. We have so many excellent restaurants in West Cork, we are spoilt for choice and I think it’s important we all support each other. Any disasters early on in your career? None that come to memory besides dropping a plate here and there! Any advice for anyone who wants to work in the food industry? It is important to know that working in the food industry is a lot of hard work, but if you are a food lover and passionate about what you do, it is a very rewarding job! What’s your favourite dish from your own menu? Our noisette of lamb – or maybe the Bantry Bay seafood paella – but this is always a hard question to answer when you are a chef!
Classic Restaurant serving local produce with a French twist Bia Restaurant at The Bantry Bay Wolfe Tone Square, Bantry
Tel: 027 55789
E: info@thebantrybay.ie 11
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Kilbrogan, Bandon, Co.Cork
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Tools of the trade
Kit out your kitchen Every kitchen deserves to be well-stocked, not only with the best ingredients, but also with the right tools and equipment to create delicious meals for you and your family, writes Paula Burns The slow cooker
The slow cooker is the 21st century working family’s saviour. This ’70s hero is the kitchen utensil comeback queen. With advanced technology and better safety features, everyone from students to families of five are embracing the exceptional convenience of the slow cooker. They not only preserve the nutrients in the food but for those fearing the climate crisis they are remarkably energy efficient. You can cook so many dishes from a chicken korma to a bake-off special sponge cake.
Casserole dish
No Irish kitchen should be without a casserole dish. Our native dish is Irish stew after all so it goes without saying that a kitchen is not complete without said casserole dish. Like everything else, quality is a must. Buying a hardy, deep casserole dish will ensure a lifetime of cooking one-dish wonders. Just like the slow cooker, the casserole dish has built its reputation on making cooking that little bit easier. If the traditional stew doesn’t get your juices flowing, there are plenty of one-dish options to try. Have a Mediterranean night with a prawn and rice dish or try Mexican with a cheesy taco casserole. The options are endless.
Blender
A blender may not seem as essential to a kitchen as say a set of knives and forks, but over time the true worth of having a blender will become clear. Blenders range in price and size, so choose one that will suit your needs – though bearing in mind you may not realise yet how useful a blender actually is. They are not just for making smoothies and protein shakes. No, the blender’s skills go far beyond that. Think hearty soups for the colder winter days or sauces such as pesto or hollandaise. For the healthy eater you can create your own nut butter or hummus for some dipping. The blending revolution is endless, making this piece of kit a must-have.
Chopping boards
Choosing a chopping board may seem like a no-brainer but there are a few key elements to consider. Durability is a must as the chopping board is probably one of the most used pieces in the kitchen from buttering your toast in the morning to chopping vegetables and meat for dinner. There is the conundrum of going plastic or wood. Plastic is a bit of a taboo word these days but if you invest in a decent brand, a plastic chopping board will last the time. Choose a set that is colour coded for meat to fish to veg to prevent cross-contamination. If opting for wood, bamboo is an environmentally-friendly material. Just ensure not to leave a wooden board soaking in water, as it will begin to rot.
Knives
Ask any chef what is the most important kitchen utensil for them and they will say it is their knives. Every kitchen needs three knives, a chef’s knife for the big stuff, serrated knife for bread and a pairing knife for slicing. There is nothing worse then a blunt knife so to maintain the sharp edge, avoid putting your knives in the dishwasher.
Pans/frying pans/woks
When it comes to pots, pans and frying pans don’t scrimp on quality. Spending a little extra on robust cooking ware will not only pay off in the long term but it will also make cooking dinner a whole lot more pleasurable. There is nothing worse then a fried egg stuck to a pan or the scrambled kind creating a burnt crust at the bottom of a pot. For frying pans go with a brand like Tefal, the non-stick coating is 100% guaranteed. However never use a metal spatula, treat the non-stick to a wooden or silicone kind.
Simple essentials
When kitting out your kitchen for the first time there are essential items, which may appear to be insignificant yet their absence is quite notable: • Wooden spoon • Spatula • Garlic crusher • Whisks • Tongs • Potato masher • Serving spoon • Spaghetti spoon • Pyrex dishes • Measuring jug • Measuring cups and spoons • Grater • Egg cutter • Colander • Potato masher • Vegetable peeler • Can opener • Wine bottle opener • Scales
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Introducing our ‘FAMOUS FIVE’ dishes All mouth wateringly good! Best curry in the West
Hail Caesar
Succulent chargrilled chicken curry with herbs and spices, roasted vegetables and saffron rice makes our curry the best in the West!
Free range chargrilled chicken, crunchy lettuce coupled with home baked crutons and our signature dressing make for the best Caesar Salad around.
Nice Buns Prime locally sourced beef with the freshest of local ingredients and topped with some of our delicious buns!
Naughty but Nice
A different Kettle of Fish
Our signature chocolatey brownie served with vanilla bean ice cream and chocolate sauce. Gluten Free.
Panko crumbed plaice, lobster mayonnaise, home cut chips and crushed minted peas.
Rosscarbery, West Cork | Tel: 023 884 8722 www.celticrosshotel.com 14
ADVERTORIAL
Dedicated to using local, seasonal food THE Celtic Ross Hotel, Rosscarbery is reflecting the arrival of autumn in its new menus and in doing so is continuing to show its commitment to working with local and in-season produce. Executive head-chef Alex Petit and his team of Shane Deane (headchef) and Eoghan O’Flynn, (junior sous-chef), are known for their commitment to using the very best of what is available in West Cork. ‘This is how we create our menus. I start with the seasonality and look at what’s coming over the next three months,’ explained Alex. ‘Then we look if we can purchase it locally and we create a dish around it. As an example, I would always ring Sally Barnes from Woodcock Smokery in Castletowshend and ask her what’s going to be available for the next few months. Her knowledge is incredible and she is all about quality. It’s always
about the trustworthy relationship we have with our suppliers. We as chefs have very little to do if the product is of an exceptional quality and we really are blessed with what’s available on our doorstep.’ ‘Our new autumn-winter menu features blue cheese made with buffalo milk from Johnny Lynch in Macroom paired with pickled barley and walnuts; pork belly from the Allshire family in Rosscarbery paired with The Culture Food sauerkraut from Skibbereen. ‘There’s also Sally’s cold smoked tuna paired with Jerusalem artichokes and Dunmanway quail eggs or West Cork beef with Baltimore shiitake,’ he said. It’s all about those bold winter flavours which will help you get through the next few cold months in a mouth-watering fashion, Alex added. Outside of new and exciting
pairings, Alex and his team, know their customers have some favourites they always want on the menu ‘These are our “Famous Five” dishes which are our way of showing that even the simplest foods can be executed perfectly with as much love and passion as a more refined dish. And this is what the Celtic Ross hotel is all about. No matter what we are asked to prepare, we put the same dedication into all dishes leaving our kitchen on a daily basis, from sandwiches and salads to the best burger in West Cork or the crispiest fish and chips.’ The Famous Five are: 8oz O’Driscolls beef burger with a bacon jam; signature fish and chips made with crispy crumb fillets of plaice; chargrilled Shannonvale chicken caesar salad; curry served with saffron rice and their 55% chocolate Brownie with vanilla bean ice cream. Alex has been working at the
hotel for five years and says he’s still discovering new and exciting suppliers in the locality. ‘We also dedicate time each month to recognise those amazing suppliers by highlighting one new food producer that doesn’t feature on our menus already and create two dishes with their products which we serve in the Kingfisher Brasserie daily. It’s a great way for the locals and people stopping by to discover new food locally produce that they might not have heard about.’
Eoghan O’Flynn (junior sous-chef), Shane Deane (head chef) and Alex Petit (executive head chef) of the Celtic Ross Hotel, Rosscarbery. (Photo: George Maguire) 15
Healthy and seasonal
Feelgood winter foods By paying attention to what you eat, you can really improve your chances of staying healthy and happy through the winter, writes Kate Ryan Wild foods Whatever you may feel about the term ‘foraging’, it is true that the wilds are a source of exactly the right foods for our bodies at the right time of year. I can often be found this time of year in ditches and woods filling bags with berries, nuts, herby leaves, mushrooms and crab apples in all weathers! It is simply impossible to feel grumpy when outside and picking the best from nature’s larder. My Seasonal Favourites: Rosehips, crab apples, chestnuts and pennywort Why? Rosehips are packed to the brim with Vitamin C and make a beautifully juicy syrup that I take daily from October to February to help ward off the seasonal sniffs and snuffles. Crab apples are great for making natural jellies that can be flavoured with anything from eating apples and blackberries, to sage and rosemary – perfect for a delicious finishing glaze on the Sunday roast. Chestnuts are the iconic winter food – comforting and giving great texture to soups and stews. Pennywort is nature’s spinach! Thick, dark green, succulent spongy leaves packed with iron and vitamin C and taste great raw in winter salads.
Cultivated foods The farmed foods that are in season now will be in season until well after the last of the decorations have come down. Rooty veg, squashes and dense green leaves are the order of the day. Consider many of these vegetables have been slowly growing for six months or more, soaking up and storing all that summer sun and autumn rain, and when the first frosts of winter come they become perfectly, naturally sweetened and ripe for devouring! My Seasonal Favourites: Beetroot, kale, carrots and brussels sprouts. Why? Because they are all so versatile to cook and eat. Beetroot is the veg to have on hand throughout the winter. Soups, salads, pickled, roasted and so beautiful to look at too! Our American cousins adore brussels sprouts, roasted and tossed with balsamic glaze and ham in a salad, with some tart pecorino cheese grated over the top. Absolutely delicious!
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Fermented foods
If you haven’t been influenced by the craze for fermented foods in the past few years, you’ve probably been living under a rock! Fermented foods have an incredible superpower to aid, repair and build up gut health. Whether or not you believe it, there’s no denying their deliciousness! Kombucha, kefir, sauerkrauts and kimchi are at the funkier end and packed with good pro and pre-biotics. My Seasonal Favourites: Kombucha and sauerkrauts. Why? Because they are accessible, versatile and absolutely delicious! Kombucha is more hydrating than water, and adding sauerkraut as a condiment to your meals can help to aid digestion of your food.
Game and fish Meat has been taking a bad rap of late, linked to everything from climate change to trade wars and sparking debate about what is means to eat meat sustainably. Try including wild game birds, (pheasant, woodcock and mallard), venison and boar into your repertoire. And let’s not forget that, being an island nation surrounded by abundant coastal waters, we have unbeatable access to wild fish. Forget farmed salmon and sea bass, instead ask your fishmonger about seasonal wild fish, such as whiting and mackerel, that pass by our shores. Wild meat and fish are slow to grow, nomadic and wide-ranging grazers. A varied diet for them means extra flavour for us! My Seasonal Favourites: Venison and mackerel. Why? A little venison goes a long way! It is a rich meat, packed with protein, lean and a much more robust taste than, for example, beef. For many, mackerel is a summer fish, but big shoals of mackerel pass by in the winter months from October to February caught by larger fishing boats. They are plumper, juicier and perfect!
BUT … It’s not just about the food! #GetOutThere Our winters are long and dark, and this can hinder our good moods. Get outside whenever possible, even if the weather isn’t the best! A sharp blast of Irish winter weather will boost our immune system and make our bodies more resilient over time to bugs. Sunshine will help boost our back-up supplies of vitamin D and serotonin – two really important feelgood must-haves! #FriYay It’s easy to stay inside of an evening, snuggled up on the couch with a fire on. But making the effort to head out for a couple of sociables will help to boost your mood! It’s not about drinking a lot, just being in the company of others, chatting and having a laugh is as good a tonic as any. #CommuniTea Do you have elderly people living in your community? Help create a space for a regular meet up over tea and biscuits. A change of scenery and someone to talk too could mean the world to someone.
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Bees Knees WHAT WHAT YOU’LL YOU’LL NEED NEED 11 measure of Beara measure of Beara Ocean Ocean Gin Gin
2 2 measures measures of of Kinsale Kinsale Atlantic AtlanticDry DryMead Mead ½ measure of honey syrup ½ measure of honey syrup ½ ½ measure measure of of fresh fresh lemon lemon juice juice
METHOD METHOD Shake and pour into a saucer cocktail Shake and pour into a saucer cocktail glass with a lemon twist to garnish. glass with a lemon twist to garnish.
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A cut above ...
Have a butchers Kate Ryan of flavour.ie espouses the importance of local butchers, whose knowledge, experience and access to top-class West Cork meats means they can provide unrivalled quality and value
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MAKE no bones about it, I am a big supporter of the local butcher shop, and I love the fact that, in West Cork, many of our towns and villages still have at least one to choose from. But we shouldn’t take their existence for granted. In fact, until and unless more young people wish to take up the craft and train as a master butcher, there is a real possibility within a generation many of our beloved victuallers will disappear from our towns and villages altogether. But it isn’t all doom on the horizon. With the re-emergence of a number of traditional food crafts, there is a small but growing interest in butchery. Alongside this, butchers are finding ways to position themselves as offering something unique – a taste of place, something that is unique to the land and the animals that are farmed for our food. So what does this mean for us? It means access to incredibly good quality meats. Over time, I have come to discern whose beef I most prefer and who stocks Johnny Lynch’s Buffalo Tomahawks for when I need to release my inner cavewoman. Whose black pudding makes my heart sing, who is the king of chicken, the queen of geese and the duke of duck. I prefer my streaky rashers from one butcher, my back bacon from another and my rack of pork ribs from someone else entirely. I know who makes the best chicken kiev or meatball marinara for those speedy weeknight meals without
compromising on quality or flavour. This breadth of choice, craft and quality is something that simply cannot be found in mass-produced pre-packed meats. So, when was the last time you purchased meat from your local craft butcher? So many of our independent butcher shops have been around for decades, but once they are gone, they will be gone forever. We should be vigilant to not let that happen. Your local friendly butcher, will have relationships with their local farmers that go way back. We all know someone who is a farmer, and these relationships matter; they matter most in deciding which beasts are at their best. Craft butchers have years of training and experience, and their skilled hands ensure that nothing is wasted. A craft butcher will have oxtail, beef cheeks, chicken livers, kidneys, tongues, trotters and more besides. We owe it to the animal to make use of every single part – nose to tail. In these times of climate consciousness, we simply have to embrace this food philosophy if we are to be able to justify continuing to eat meat. By taking a little extra time to visit your local butcher, you will save huge amounts of time and effort back at home. Just ask, and your butcher will roll and bone a leg of lamb; tie the roasting joint or butterfly the chicken; freshly mince the steak or trim a fillet. It can
at this! Delicious Homemade Stir-fry, Chicken Kiev, Chicken Maryland, Sausages, Black Pudding and Burgers Christmas orders now being taken for Geese, Duck, Spiced Beef and Turkeys See our Facebook page for weekly offers
Unit 3A, Main St. Car Park, Skibbereen, Co.Cork www.odriscollbutchers.ie
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on site with a higher quantity and quality of meat than a standard massproduced one, yet for a fraction of the price. Don’t be afraid to ask, your money will go much further than you think, especially if you don’t mind slowing down how you cook your meats. Dishes such as pulled pork, slow
If you are working to a budget, say so ... your money will go much further than you think ...
butcher: they know nothing will go to waste, and what you shell out for up front will prove to be endlessly economical in the long run. Often butchers don’t tend to show prices on their meat, and often the perception is that if no price shown, it will be too expensive and no-one wants to be shown up in public about money. But this simply isn’t the case. If you are working to a budget, say so. If your budget is limited, maybe steaks are not in your prevue, but many traditional craft butchers will make their own high-quality sausages
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even be phoned in advance, so all you need to do is collect and go. If I had room for a chest freezer, I’d love to do what my parents did: order an entire lamb, side of beef or pig, and have my favourite butcher prepare the entire animal into every possible usable cut, joint, trim and dice. This is great for both the farmer and the
braised lamb shank, a melting bit of brisket or a rich oxtail ragu are all made with some of the cheapest cuts of meat, and yet with slow cooking yield some of the tastiest dishes, many of which hold fond and nostalgic memories for us.
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WIN
READER COMPETITIONREADER COMPETITION HAVE YOU TRIED THE NEWLY RENOVATED...
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From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet. Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice – as comforting as a cashmere blanket – big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking.
To be in with a chance of winning one of four copies, simply answer the question below, fill in your details and send your entry to: West Fork competition, c/o The Southern Star, Ilen Street, Skibbereen, Co. Cork to be received no later than close of business on Tuesday 5th November, 2019. T&Cs apply
OPEN DAILY FROM 12.30PM PERFECT FOR SPECIAL FAMILY OCCASIONS LIVE MUSIC EVERY WEEKEND Park Road, Clonakilty 023 8836400 | clonakiltyparkhotel.ie
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QUESTION: Pecorino is a cheese made from the milk of what animal? Answer: Name: Address:
Contact No: Email: Please tick here if you want us to contact you by electronic means (e-mail or SMS) with information about Southern Star offers, competitions and promotions and services which we feel may be of interest to you.
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LOOKING FOR A DIFFERENT KIND OF GIFT IDEA? Take a look at our wide range of beautiful arts & crafts
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Become part of Kinsale’s whiskey history BLACKS Brewery and Distillery, Kinsale launched the ‘Whiskey Founders Club’ earlier this year. As part of the distillery’s initial production in 2020, 500 casks are being offered to individuals looking to invest in something a little bit different. For whiskey lovers, this is a chance to own a strictly limited cask of whiskey produced in Kinsale. For those with an eye on the bottom line, investors are promised a minimum return of 21.7%. As well as being a sound investment, the Whiskey Founders Club offers the unique opportunity to share in a piece of Black’s distillery heritage. There are a number of options available to investors. After five years the contents of your whiskey cask can be bottled so you can use as gifts or sell them on. You may choose to take ownership of the cask for resale or Blacks will buy the cask back after five years with a minimum of four per cent return per annum on the initial purchase. The casks are held at a third-party bonded warehouse. Investors may also choose to keep the cask at the bonded warehouse for a longer period to allow it to mature further before bottling.
Blacks will also host a networking event each year for the Whiskey Founders Club members – an excellent opportunity to develop business connections, as well as a chance to taste Black’s products. Blacks started in May 2013 with one employee, Sam Black, and one product, KPA (Kinsale Pale Ale). The business grew and Sam’s wife Maud came on board. The successful brewery and distillery now supplies gin, rum, beer and whiskey in Ireland, Italy, UK, France, Finland, Austria and employs eight people. In 2015, Sam and Maud added the distilling side to the business and started producing a range of small batch spirits, the first of which was poteen. Their Poitín won several awards but in 2016 there was a formalisation of the rules for the production of poteen and Irish whiskey, which called for dual copper pot stills. Since then their focus has been on producing gin and rum and they are now reinvesting in more distilling equipment and allowing them to once again produce poteen and begin production of Irish whiskey
in Kinsale. The distillery developed from small beginnings starting off with a very small 20-litre still, and is growing slowly over the years. The two new copper whiskey pot stills have a combined size of 4,000 litres. Blacks is independently, family-owned and
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Life choi ces Xxxxx XXxxxxx
What about the kids? Vegan food culture is very much on the rise, but what are the implications for young children and expectant mums asks Paula Burns
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First child This November Indy and her husband are expecting their first baby. A scroll through her Instagram feed shows a glowing Indy, the picture of health as she continues following a plant-based diet throughout her pregnancy. ‘I’ve continued to eat the same way as I did before getting pregnant. I’ve had regular blood tests throughout and
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With Indy and her husband following a plant-based diet it is inevitable for them that their son will too. As eating this way has been so beneficial to her, Indy doesn’t foresee any problems with her son enjoying the same diet as she does. ‘Yes – at home anyway – he’ll eat what my husband and I eat. I really believe that a varied diet full of vegetables, fruit, whole grains, beans,
‘With Indy and her husband following a plant-based diet it is inevitable for them that their son will too’
I haven’t had any issues with iron or other deficiencies. I take a really good quality prenatal vitamin, as everyone pregnant should, and a b12 supplement (recommended for all vegan diets) every day but that’s it. I think if you eat a varied, wholefood plant-based diet it’s honestly the healthiest way to eat no matter what stage of life you’re in,’ she explains.
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AS climate change and environmental issues have battered the headlines hard, people are turning to alternative ways to make their climate impact less. Veganism is very much in vogue, not only for the impression of a plantbased diet being healthier but also for its low impact on the environment. Recent figures show that the number of vegans in the UK has tripled in the past decade – there are no official figures for veganism here – though with the increase of vegan restaurants and people, including the Taoiseach opting to eat less meat, we too are embracing the trend. Author of the Little Green Spoon healthy eating cookbook and vegan website of the same name, Indy Power is one of the many who have embraced a plant-based lifestyle in recent years. ‘I’ve been eating this way for about two and half years and I’ve never looked back. It’s honestly so delicious and in terms of the environmental impact it’s a no brainer for me,’ explains Indy. ‘My digestion is so much better (all that fibre!) and so are things like my skin – I used to have really uneven bumpy skin on my arms that has completely cleared up since cutting out animal products.’
legumes and nuts etc is the best way for anyone to eat. The standard American diet, heavy on processed foods and animal products is a lot more concerning.’
Food for thought While Indy believes bringing her son up on a plant-based diet is best for
him, Joana Caldeira Fernandes da Silva, technical executive in Human Health and Nutrition, at the Cork headquarters of Safefood has some concerns. ‘A vegan diet is very restrictive and there is an increased potential for low intakes of iron, protein, calcium, omega-3 fatty acids and vitamin B12. The source of iron and calcium in vegan foods is less bioavailable (i.e. less useable in our bodies) than from animal sources.’ explains Joana. When it comes to children, Joana explains how calorie intake is vital to a child’s growth and that this may not always be achievable on a vegan diet. High fibre intake is also something parents should be aware of. ‘It is also important to highlight that babies and toddlers need a calorie dense diet. Achieving total calorie needs may be a bit more challenging as a lot of the foods present in vegan and vegetarian diets are quite high in fibre. These foods are usually promoted as a good source of iron,’ says Joana. ‘This poses another challenge to young children, as they should eat less fibre than adults. Fortified foods and supplements may be used but care must be taken not to give
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Cookery writer Indy Power a baby or child too much of one particular nutrient. In addition using fortified foods and age-appropriate supplements costs money.’ According to Joana, breastfeeding
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their own diet, or that of their child. ‘Information as always is key and mothers should be aware of their extra requirements at this stage of their lives.’ she concludes.
‘Information as always is key and mothers should be aware of their extra requirements at this stage of their lives’
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mothers should also be aware of the risks when feeding on a vegan diet. ‘New mothers that have been taking supplements like vitamin B12 and vitamin D as part of their vegan diet should continue while breastfeeding. It is crucial to eat a very varied diet at this stage, to ensure that they are getting all the other nutrients and minerals they need,’ she explains. ‘All babies get a daily supplement of vitamin D so this will also help cover their requirements.’
• Further information is available on the safefood.eu website and the Irish Nutrition and Dietetic Institute site (www.indi.ie)
• Check out Indy Power’s vegan recipes at littlegreenspoon.ie
Health food Emporium
A family-run independent shop at the heart of Clonakilty town Suppliers of: • organic fruit & veg • fresh sourdough bread • local coffee roasters • herbal teas • organic wines • vast array of artisan chocolates & treats
Information is key While Joana says seeking professional advice from a doctor or a nutritionist isn’t an absolute necessity, she does encourage new mothers to gather all the information they need before making a decision on
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Sweet perfection
It’s the icing on the cake
BY EMMA CONNOLLY HOBBIES come in all shapes and forms and one that’s enjoying huge popularity at the moment is sugar craft. For the uninitiated, this is essentially cake decoration with royal icing (that’s the rock hard white icing) and sugarpaste (roll-on icing); chocolate modelling; and the making of figurines, flowers and just about anything else from an edible medium. That all sounds pretty straight forward, but it’s the intricate nature of the designs and their incredible life-likeness that’s the mind-blowing bit. That, and the fact that sugar crafters think nothing of spending 80 hours, and more, on any one particular creation. Veteran entertainer Twink is a massive fan and says she finds it hugely therapeutic and members of the Cork Sugar Craft Association testify to that. There’s currently around 60 members in the group from all over Cork, of all ages and from all walks of life. Some of them are professional confectioners, while others are simply hobbyists. One such member, Maria O’Connor, is one of the country’s most talented sugar crafters. From Youghal, she represented Ireland in a global competition in Orlando two years ago
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where she competed against 10 other countries – and won! ‘I was one of two people on the Irish Sugar Crafting team. We were given a brief to make something that represented our country which had to be a minimum of 34 inches tall. We had seven hours on stage then to make the design before an audience,’ said Maria. Along with her partner, she made a Connemara stone wall, perched Larry the Leprechaun with his crock of gold and pipe on top, and then threw in a rainbow, shillelagh and shamrocks for good measure. ‘We even had dry ice coming out of the pipe!’ she remembers. A dog groomer by profession, her canine knowledge came in handy recently when she made Monty, a 15-inch basset hound for her brotherin-law’s birthday which took her three days to execute. ‘I love the artistry of sugar crafting and making 3D carved cakes like Monty,’ she said. He was made from a chocolate cake and she points out that for cutting purposes, cakes needs to be dense, e.g. made from a madeira mixture or something like it. And yes, she admits that sometimes it can be hard to see your work go under the knife! However Maria points out that the association is not all about elaborate,
• Members of Cork Sugarcraft high-end work such as this and for Association meet on the last Tuesday many people it’s about sharing skills, of each month at Canon Packham Hall, and importantly, having fun. Douglas, Cork, from 7.45pm to 9.30pm. ‘Our members are all at different For more see corksugarcraft.org levels and have different skills but we’re all on the same wavelength when it comes to sugar craft and are passionate about it! I’ve seen people go from not being able to do anything to being absolutely brilliant.’ The association meet on the last Tuesday of every month in Douglas and host demonstrations where new and existing techniques are showcased; and regularly run workshops with outside experts in the craft. Youtube naturally is a source of tips and tricks to those who want to get started, but Maria says it’s hard to beat a hands-on class. ‘It’s all about feeling it between your fingers and of course a lot of it is trial and error. No matter how much you know, there’s always something new Tanya Ross, Maria O’Connor and Larry the to learn. You can never Leprechaun! know it all!’
SEE FOR YOURSELF! Anyone keen to see what sugar craft is all about can head to the Cork Baking & Chocolate Weekend which will take place at The Cork International Hotel on Friday, Saturday and Sunday, November 22nd, 23rd and 24th next. Chocolate makers, sugar crafters and cake artists with global awardwinning prowess will descend on Leeside for the weekend which will feature displays, workshops and lots more. The Cork Sugar Craft Association will have displays of work, a Christmas-themed competition and demonstrations. For more, see: corkbakingandchocolate.com
Above, from left: Jacqueline Cullinane, Ballincollig, founder of the Cork Sugar Craft Association; Brian Roche, Baker Boy Cakes, Ballymacoda with his son Matthew; Aine O’Connor, Youghal; Carmel Lonergan, general manager, Cork International Hotel; Lynn Smith, Carrigaline and Maria O’Connor, Youghal. Left: A close-up showing some of the incredible detail in this piece by Lynn Smith from Carrigaline. (Photos: Brian Lougheed)
DELICIOUS HANDMADE
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Special Occasion Specialists Lunches & Bar Food served daily Afternoon Tea Local Food
OF TRUE CHARACTER
Give a gift that you know they will enjoy
Fernhill House Hotel & Gardens offers Gift Vouchers allowing your family, friends, employees or clients the freedom of choice to enjoy a romantic break, celebrate a birthday or anniversary, or just simply to get away from it all and be pampered. Just choose the voucher value and leave the rest up to us!
Fernhill House Hotel & Gardens Clonakilty, West Cork www.fernhillhousehotel.com 023 8833258
FINE IRISH INGREDIENTS
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Regale Biscuit Company Underhill, Dunmanway, Co Cork t: +353 (0)23 889 5155 e: admin@regale.ie www.regale.ie
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Super stars
Michelin magic continues! BY KIERAN O’MAHONY KINSALE’S reputation as the ‘gourmet capital’ of Ireland has been enhanced even more since Bastion Kinsale was awarded a Michelin Star in recent weeks. Chef Paul McDonald – who is originally from Glasgow – and his wife Helen Noonan, together with their close-knit, dedicated staff have been busily working towards this important accolade since they opened the restaurant in the popular seaside town in 2014. Receiving a Bib Gourmand within their first year of opening and retaining it ever since certainly set down a marker for their culinary intentions. ‘It won’t make much difference to the day-to-day running of the restaurant but it’s certainly good for business judging by the amount of enquiries and reservations (200 in the first 12 hours) following the announcement,’ Paul told West Fork. ‘I’m very happy with it obviously,
Paul McDonald of Bastion in Kinsale. and it’s the first one for Kinsale, and up to last year it had been 27 years since any West Cork restaurant had a Michelin Star, so it just shows that
The Union FishHallShop Daily Landings of fresh local fish
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West Cork is producing some great food at the moment,’ added Paul. The key to being awarded a Michelin Star according to Paul is consistency
and balance. ‘I think there’s no one dish or way of doing things that nails it for you. Consistency is the big word they use and obviously having good dishes and balance is key too.’ ‘We have been trying for this for at least the past year and when we opened the doors first it was about keeping our heads above water and then we started cooking the food we wanted to cook and getting better at it. This year we decided to really try for it and took a gamble.’ Michelin inspectors praised Paul for his ‘pared-back cooking and use of local ingredients.’ It was in fact success all round for West Cork restaurants with last year’s recipients, Chestnut in Ballydehob and The Mews in Baltimore both retained their Michelin Star status. Ichiho Ichie in Cork city also retained theirs, making a total of four Michelin Stars for Cork. Dillons in nearby Timoleague also retained their Bib Gourmand status in this year’s prestigious guide.
Family business
Where west meets east A Skibbereen woman is the driving force behind a popular and very successful food business in East Cork, writes Niamh Hayes MOTHER and son duo, Eleanor and Jack O’Sullivan, have been running The Granary foodstore and café in Midleton for 23 years. Originally from Aughadown near Skibbereen, Eleanor and her husband, who is from Midleton, made the move to East Cork some 35 years ago with their young family. When her youngest child was 15, Eleanor wanted to try her hand at something new. She worked in a few food establishments and noticed that there was no takeaway deli business in the area. Having seen an opening in the market, Eleanor decided to open her own business, The Granary, in 1996. ‘In the beginning the business was a deli takeaway that served ready-made meals, salads and desserts, and we did outside catering’, says Eleanor. As the business took off, she moved into a bigger space and along with her original takeaway and foodstore business, she now traded as a café too. In the following years there came a point when Eleanor found that things weren’t working in the same way as her original business was and she had to start thinking about whether it was
viable to stay open. In 2010, Eleanor’s son Jack, a quantity surveyor, who had worked in The Granary throughout school, approached his parents about the possibility of taking over the business. ‘They thought it was a bit mad. They were definitely weary. I had no experience in running a business, but they eventually agreed. I went in on Saturdays to get used to running it and mum stayed on for three or four years after I took it over’, says Jack. Jack put his own spin on the business, and it is now known as a traditional café with a twist because of the readymade meals that are still available there. They also continue to do outside catering as well as celebration cakes. It is a very ‘local’ business, that depends on regular customers rather than tourists. ‘In a way it is a good thing that we don’t have to rely on tourists. We know our customers really well and we know what they want because they keep coming back regularly’, says Jack. While they serve breakfast in the mornings, lunch throughout the afternoons and coffees and cakes all day, nearly half of The Granary’s
business is takeaway trade. The connection to West Cork runs throughout the business. The Head Chef is Alison Levis from Skibbereen and they use suppliers such as Clóna Dairy Products. While Eleanor no longer works at The Granary, she still makes the jams for the foodstore and café, she puts together the flowers and she is the reference point for the recipes. She
also grows vegetables and supplies lettuce, cucumbers, tomatoes and courgettes during the summer months. ‘My mum was a forward thinker when she opened the business. She gave us the foundation for what we have now’, concludes Jack. The Granary is located at The Square in Midleton and is open every Monday (except bank holidays) to Saturday, 8.30am-6pm.
FEELGOOD FISH, MADE EASY!
Keohane is aisfamily by Mike Keohane two sonsisColman Brian. Keohane KeohaneSeafoods Seafoods basedrun in business Bantry, established West Cork.inIn2010 business since 2010,and thehiscompany run byand Michael Currently operating from two sites, one in Bantry and the other in Cork City we offer an extensive range of premium quality seafood and his two sons Colman and Brian. Offering an extensive range of Seafood products, you can find our products in which you will find in all major retailers in Ireland. all major retailers in Ireland. When customers see the Keohane’s label, they know they’re guaranteed premium, top We pride ourselves on the fact that our customers can rely on the Keohane’s of Bantry label as they know they are guaranteed quality seafood that encompasses Health, Fun and Family values! premium, top quality seafood that encompasses health, vitality and family values!
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The Final Word
A culture of hard work, innovation and quality Jason Hawkins, CEO of Carbery Group, on why strong bonds with the local community and proud farming traditions are integral to the company’s success
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“
Nowhere else in the world, are the farmers who supply the raw materials on which the business relies, such an intrinsic part of the company story
quality and most sustainably produced milk in the world. Our farmers are committed not only to quality production, but also to protecting the great heritage of farming in this region, through their commitment to taking care
“
RETURNING home to Ireland in 2017, my wife Mary and I, along with our three boys, didn’t quite know what to expect, after living abroad for 17 years. West Cork was a new and exciting adventure. We were unsure of what to expect and what lay ahead, but neither of us anticipated just how well things would work out! We have been overwhelmed by the friendly and welcoming nature of the people of West Cork. It feels like we were never away, as we traverse the sports pitches of the region with the boys, as well as exploring the many wonderful experiences that are on offer in the area. But it was the job that brought me back – the opportunity to work at Carbery Group was too big an opportunity to pass up. Carbery is recognised as a leading food ingredients company, not just in Ireland, but way beyond these shores, and as somebody who has worked in the food sector for many years, in both competitor and complementary organisations, it has always on my radar. However, it is the uniqueness of the Carbery business model and its closeness to the farming community that really attracted me to the role. Nowhere else in the world, are the farmers who supply the raw materials on which the business relies, such an intrinsic part of the company story. As many local people will know, Carbery is owned by the members of the Bandon, Barryroe, Drinagh and Lisavaird Co-ops and it is their commitment to delivering top quality milk, combined with the hard work and commitment of our employees that has kept us at the centre of the Irish and international agribusiness market for the past 50 years. A culture of hard work, innovation and quality is at the core of everything we do, as indeed it seems to be across all of the West Cork food industry. We have the best dairy farmers in the country in West Cork. Generations of knowledge and passion has led to our constant supply of the highest
of their animals, the land and the environment. Our job at Carbery is to find the best markets for our farmers’ milk, to ensure they can continue to succeed today, while also allowing them to pave the way for the future farming generations.
The community of West Cork and rural Ireland is something that we should deeply cherish and selfishly protect. The very fabric of the community is founded upon the close connection between the people of the region and the nature that surrounds us. West Cork’s food heritage is inextricably linked to the high-quality ingredients that Mother Nature has provided us within the area. It is important to recognise that we must protect our environment and ensure that the rural community continues to flourish into the future. At Carbery, we are committed to supporting the community at large. It is also our innovative approach that will ensure our success. At Carbery we strive to be innovative from farm to fork, delivering products which are consumed around the world. From delivering cheese to consumers in the United States through the Dubliner brand; to providing high quality whey protein to sports nutrition consumers, as well as many other ingredients to customers around the world, we really have put a small piece of West Cork on the global map. We take our inspiration from the rich food heritage of West Cork, which has led to the creation of some truly great products and brands. The region is a haven for artisan food businesses, restaurateurs and enthusiastic food lovers. This love for food along with the farming traditions of West Cork will continue to inspire and drive our business into the future. There are of course challenges, but we look ahead and plan, keeping our focus on delivering a bright future for the Carbery team, including our shareholders and employees. I believe strongly that the business and its success in West Cork will continue long into the future. There is a big world out there that has yet to hear about all the wonderful things we have to offer. West Cork food has a very bright future and I am excited and humbled to be part of the journey. Thank you, West Cork, for your kind welcome!
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