West Fork Summer 2018 by southernstarIRL

It’s summer!

AT YOUR SERVICE

Keep your customers coming back for more

PAGES OF HISTORY

West Cork’s oldest cookbooks

THE PLASTICS PROBLEM

What are local businesses doing?

PLUS: EU Commissioner Phil Hogan, water quality, chef profiles, competition & lots more

New Bar Food Menu Enjoy A Walk In Our Gardens

Kerry Antarctic Explorer Tom Crean’s granddaughter cooking for you since 1992.

Fish & Wine

Seafood restaurant: lobster & oysters plus meat & vegan. Decorated with family photographs of his three expeditions. The 1st “Ice Bar” in Ireland (Probably). Irish Craft Ale, Cider & Wine Bar On draught Stag Stout, Expedition Red Ale, Killarney Helles Lager, Frizzante & Wines.

Proprietor Aileen Crean O’Brien

Traditional Irish Music on Monday & Thursday evenings in peak season.

Sugarloaf Restaurant open from 6.30-9pm overlooking beautiful Bantry Bay

& Accommodation Carbery Bar serving bar food & daily specials each day from 12-9pm

Expedition Ale BORN IN KENMARE

Hannie Murphy’s Bar for all your special occasions such as birthdays, anniversaries and more

Weddings at the Westlodge

The Only Ale Produced by the Crean Family www.creanfamilycraftale.com info@creanfamilycraftale.com

Where Memories Begin ... Set on 26 acres of landscaped gardens, it's your perfect Wedding destination 027 50360 | RESERVATIONS@WESTLODGEHOTEL.IE

WWW.WESTLODGEHOTEL.IE 2

Call in for a drink and avail of our bar menu if peckish. Relax – no driving, accommodation upstairs.

Fáilte

Tel: 064-6641589 | www.tomcrean.ie

Frontcentre of house Strapline on margin Welcome to the summer 2018 Contents Starters .....................................................5 edition of West Fork magazine, For Are you taking tea? .................................... 8-9 Industry professionals profiled ................10-11 once more packed with news At your service .......................................... 12-13 and views about West Cork’s The problem with plastic......................... 14-15 What’s on the boil? .......................................17 world-famous food scene In this edition we take a look at the origins and rise in popularity of Afternoon Tea, we ask experts for their thoughts on the importance of good service within the hospitality industry and we look at some new experiences for West Cork food lovers. We have some great cocktail recipes, we look at innovative West Cork businesses who are already taking steps to tackle the problem with plastic and Chef Mark Johnston from the Beara Coast Hotel lets us in on his secret for making world-class seafood chowder. We search for West Cork’s oldest still-in-use cookbook and look ahead to this year’s A Taste of West Cork food festival, and the EU Commissioner for Agriculture and Rural Development Phil Hogan has The Final Word.

Making world-class chowder....................... 19 Fresh foodie experiences ..............................21 US flavour to this year’s ATOWC ...........22-23 What’s on the ’hob? ..................................... 25 Deli Counter .................................................29 Competition ................................................. 33 Pages from history ..................................34-35 The Final Word ............................................38 published by

There’s also a great competition in which you could win a pair of cookbooks.

r ca g ion in or at ot ar ep rm car te d pr g our in W an Reducin re ca

16 20 ER M

mer

201

Win a place on a cookery course at Kinsale Gourmet Academy

WEIGH local experts including Hosford Tips from y and Deirdre Danny McCarth MOTIVATION

West Cor top che k’s in the fs hot sea t

We dd ing s

Brid es

FO DU FOCU OD GET TH NM S FO R YOE RIG & M AN ON UR HT DR IZENWAY SH ES

Living the lan off FOR d 2016

AP S E

& n ee eearea ernding bbrrou ki su os

thi

Snd th a

ns ow et l tl as chul C l, d S al H an ion hob Un de ly or al nd B la e, G or p, tim ea al L B

PLUS

ale

ing tch ng Wa lki g Wa kin s ya Ka lle rie g hin ts t Ga Fis an Ar bs ur sta Pu ls Re va sti Fe OR E!

0 READ

y ERS EVER

FREteEof

WEEK

– WES

September

2016

do and see to a gs N offers TAVER bar menu - 9pm ed WHARF Our improv 12noon ed and served new r, a shelter summe wharf is g ‘al fresco’ this of the e the enjoyin One r Outsid ideal for round. g outdoo year as an offerin terrace

LISHEEN

LEGENDS

thin

ING is & dining view in Kinsalea sea r carvery ULAT drinks with pubs CIRC - 2.30pm few popula ..and Our EST 12.30 dining. from bonus! ’S LARG daily 9300 om served T CORKadded also 021 477 hotel.c

WEEK

homecoming

Olympians’

in association

ys are The bo town! back in

ber 3rd, ay Septem Saturd

south

rk.com

www.

www.atasteofwestco

1 ernsta

Price (Irl)

€2.00

Sterling

KEOGH

the ever in how is best night ‘THE of the town,’ ed the describ of history ming people most een homeco sts, Skibber c silver medalli van, on Olympi Paul O’Dono Gary andnight. d event hestrate10,000 Monday than The well-orc you more and fill streets c heroesyoung that saw line the pay homage ‘Our Olympi in Rio,’ Gary to people who of men, the us proud the Fairfield Ireland. Ca- made c – the son ry coach, of two young c silver for to the lifted the spirit of the Domini legenda But for Olympic r old Domini from Paul’s – sang. not only also the spirit Ten-yea classmates sang and Casey who literally but his town, een plus l School song Dominic that the sey and 10,000of Skibber was –a fitting nation. to the Lisheen Nationa streets by the Heroes there It seemed all turned to written for filled the night, pride faces Our Olympic y specially big screen, sense of . sea of the on Monday like the and the that was Niamh McCarth final in the emo-l- nothing ced in the Fairfield stage, and – and the Olympic Paul teacher acknow watch y of Gary and t when experien occasion or the falsetto lyrics of spirit’ ON P3 compan the momen tive, strength that CONTINUED to recall held its breath, as they edged ‘their d ‘the boys a nationd its lungs out,crossed and honoure bescreamed home and to dream.’ dared powere less than a second take an to line the French hind the

lly.perfect

E! FRE We visit

FOO D IN

Kealkil

inc

RIV

Fu wi ji Ph th

ien

ER VIE

• Mu oto dly • Dig gs, he loc Ce • Per ital canlp al • Can son prin vaspro ntr vid e in- ph ar • Fuj alis ts , pos • Lar i vas ed from tersed sto • New ge app prin gift 15c re prin s don prin to ts eac ted Ins ts sen e in-h h tax and d prin in sto cam pos ts ous re erasou e ters in s for thefrom ava hom sale ilab rns e le

ing

thin

A WO NDER FUL

llin

Kilm

buffalo herd

sur

SETT ING

roun

din

ee n ac and En sim nis on ke an d Ki ane,

ga re

tar

Riv

and do email: eat@o

027556

20 16

R2 01 6

FREE!

rk’

sele ctio n of

Interview

Talented young musicianR Niamh Crowley

Riv rvie w er Ph vie a Fouto C rmacw P y h ji en

ive

foll low ow e the rs sea so n

.ie

erv

iew

the

ju ney tw st th moo GU o o e n ID f yo EF u O

ma lbr Inn cy HA itt SEAF – ad ain ishan Health & Nutrition R non, vic OOD e is MA Estimated 20,000 suffer from IBD in Ireland RE ou r sp C STAU BANT Y ec P24 ial RA IN NT ity GUID RY’S M SID IC E RE E Best Sea STAU HELI...NLoCompetitions Marie food Rest Butl RA andokImelda Christy Moore, Chic May tickets Su ing er Bes aura nt fo pe t Che in Munster NT rw P26 & 27 r f Un

Ba to see & ... plu yethis nd do s lots, ar on lots mo re

d th e

lud

Irelan d’s only

WH AT ’S

g s aw • OPEN Ce stoc Com ard ntr 7 DAYS • kroo e, Early -w • We pre m.ke • Bird 5.30 A WEEK in Irela Com inn Hug can hen 2016ynot Band ard • W 12.30 We c preh • ing sive e.ref • nd pm to on to Huge an or ensiv Grer b R pm to Sta e ra Lu ord ers spo • rsbant 6.30 Sh Finalist • Tel eat ang he • •OpenStationer range der b e Ran stanhere cky Ope tion nge ry.com pm, €22.5 3 pm | 5.30ou rts Pag 2015 f ca ook • lpi rans fo e of Bo • of cardooks ge of : 023 join pm n 7 ery S oLo | www.o Full L cov for yo Books Ful ngotto 7 days ay Spe cialis ldto e3 foot d af do Co 0 2 cours rds ger yo oks co9.30 conno -88 yoAgen week ts s for all ocu We are l Lotto days pecialistto –era for a of u rseafo de pm e, for bac u t a 448 €27.5 casio ces? ts Yuge rele ball ter rk od.com ll o s hap Age week Op 0 3 cours 77 ns en mm cca k-to-s – talk py nt ga leag sev ysion Co e Pag en s nes cho tio P29 to Geto order U es day – ol sta nit n? ue 4-5 rry boo s a Slu tio 4, R we shy ner Fit ks ive U zge in ek Slu y ral for rvi ni she d you ew t 4 www.southernstar.ie/weekend www.southernstar.ie es! SC, , R Riv Digit erv Ba iv La Perso al print iew nd er SAT s from on raiddies Page Canv nalis Sh URD vi extr ed . as ne op 15 7 gifts Print eme AY cent Or Te ew pin BA done ApR .grat s each l: 0 ch ed to g Ce ND in il 9, ified hous ard 23 SC, 2016 .yea e ntr ON New 884 Dig st e, ital Fuji Insta 48Ban Ba BO x Cam 50 App Per Largprin 77 do to son Tel ndon OKS e ts send eras thin for Can alis Print from

blur.equa

ly 5050 things things to see and do

GREAT

& do

Anne

s an

d ca

S LE

NED

W rds h em Going straight to the heart of the matter arto ero lobley Ptrhe m oto The people of Ballinadee are attempting to inject new C cu abcryin oks life into their area, writes Jackie Keogh, and they’re en p g starting at the centre of local life – the community hall tre ho me

SATURDAY jUne 11, 2016

r.ie

vas

2016

By JACKIE

N NO

conno

What’s Skibb? water in nir souve s See inside l for detail £2.00 specia

so sort artyr Re Castlem e-star o in fiv for tw Page 4 s B&B e night’ WIN on

O’ CO

to see

in the

uven

r th 9th - 18 Septembe

progra

Bantry

Glengarriff, Beara, Sheep’s Head, Durrus, Ballylick ey,

Life& Community 1

Dominic Casey interview Lisheen brothers rock Skibbereen

RESTA URAN T ...

and the surrou nding area including

Enjoy Lunch in Dunes Pub & Bistro, Unwind in the Seawater Spa, Stroll along the Beach, Indulge in Afternoon Tea.

Clonakilty, West Cork, Tel. 023 8833143 Email: reservations@inchydoneyisland.com www.inchydoneyisland.com

rident

‘A Tas rk’ Co West e

ilty

a ing are

A Day by the Beach…… West Cork

special

with

cted

dier.contra reloaded.ti

E 20-PAG FREE & PAUL GARY ir special T:

E: info@t

home & garden

B OR INCIG D Y LU AY DIN GA LL NE W

Ta k L ing 16

SUMMER

surround and the

Special

LISS ARD HOUS E&

West Cork

things to see

& do

things to see

Clonak

1 oney, erry, Inchyd macsh arbery ague, Court and Rossc tain, Timole efreke ng Kilbrit arry, Castl includi ld, Rathb Ardfie

tow

ing tts rre Ga

ntions he.inve

g.soot

EST. 1889

ale

gs to

s Kin

lud

inc

guide to product s & service

s for a perfect

areaad, He ing nd The Oldven rrou lgooly, sterha e suttle, Behoval, Oy d thBallinspi n, No

tanglin

AL RE SPECI PICtU First day ool at sch

& see

thin

50,00

2016

FRE E! R 2016

SUMME

MILK TAS QUO

IN A FEASIDE Ray G How THER to rais IN YOU & e you R CAP Da GET r own ry with FRUITY chic l’s kens Nan ny Ann A FLO e and friends Wes WER A t Cor k's firsDAY t edib le flow er farm 20

INCLUD ING AL

CORK

2016

Power

E FOR GUID

Beginner Mikey from trainer

your ACTIVEsKIDS to keep

WEST ON Guideline L NEW WEST ERS 16 EVENTS GUIDE AT’S children ﬁt and healthy WHA runs, Interior FARM R 20 INCLUDING ALL NEW WHAT’S ON GUIDE FOR 2016 s | Garden W WHVICE Swims, walks, T’S ON , cycles ing advice | triathlons ALL NE AD BER AND LOTS MORE! Hedge care and more E FO | Home improve GUID DING CY ment grants UID INCLU ON TY & E ! NG SAFEANCE ITY LEVEL EE AR SO 1 AT A COMMUN FOR FITNESS FIN A YE AT’ FR ON STRIVING HOUT WH CONOR BUCKLEY WIT 1 Your : CASTLEHAVEN’S

Yours sincerely, The West Fork team

Sum

ION

Star columnistkeeping Southern an on gets tough Paudie O’Donov the going going when

GYM USING sA– words of advice

MMER 2016

COMPETIT

Learn how to barbecue properly!

T LOSS

S PROM TDs’ FARMER TO

SPRING/SU

Cork

0 50 50 50eap 5 0 5

NEW ALL ING UD INCL

& NEWS FROM VIEWS CORK

w ne g in els m od co od go & up 1 m ce st 16 te an rs la fin offe e r th lue in re va ade tu ac tr uf ed s ie an m tend nt ex arra w

FREE!

.ie

ar st

re e Futu tions for ntthfor future genera ISES lantingbon footpri

y Ma

o t o

out .s

Your guide

R 201

M w w w

Wishing you all a wonderful, tasty West Cork summer season!

Home&Garde

2016

yle in West

hy lifest

and a healt to ﬁtness

We’d like to sincerely thank our advertisers for supporting West Fork so well and we would encourage our readers to buy local food and visit local restaurants, hotels and cafés whenever they can as it all contributes to keeping West Cork’s local economy strong and helps maintain the vibrant, eclectic food scene that we’re all so proud of.

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.

SUM

All this and lots, lots more!

Sk Olymibb ro Page 15 pic wers’ bid

cuts oy Prison, or of Mountj new premgovern s House (‘Talk to Tom’ an, former of Lisheen Cullen et Murphy d by Ray , Margar . John Lonerg at the launch Murphy Kearns Gibson) een, watche the ribbon For Andy some time the village of TD, Noreen and Mick Skibber (Photo: ises in d), Jim Daly l Collins TD Ballinadee, which is nestled Wexfor ny TD, Michae in the heart of the countryside O’Maho

Members of the community women living in rural areas. It was tough for a variety of contributed to the cost, therereasons, such as the lack of by becoming shareholders in between Kinsale and Bandon, household utilities and mobil- the building. Shareholders, or has been witnessing its own ity, so when Muintir na Tire stakeholders, is a term that’s decline. Community life there was established the people of very much in vogue today as had dwindled ... until now. Ballinadee wholeheartedly an indicator that people have The people of Ballinadee embraced it as a way of rais- a vested interest, and that is have decided to take action. At a meeting on March 16th last, they agreed to make the ne- ‘The reason the members of the community glected community hall their are doing this is because they know the village first priority and breathe new needs a focal point and the re-opening of the life into it. Usage of Ballinadee Hall hall is the first step in getting the village up and had fallen off so much over the years that it stood as almost as running again’ an external representation of are , support very much the case here. the decline this small out. rural ing peoples’ living standards. on andofrolled Ballinadee Hall was built community. Muintir na Tire was a moveeducati y being , which curA lotservice of people turned up for ment for improvement. Tom on the land of local farmer, ent currentl N CRONIN The community no governm that meeting and Hales, the War of Independ- Daniel McCarthy, and O’Brien s d the full By SIOBHá receives rently it was clear from the energy of Lisheen three ence veteran and politician Builders from Bandon were , was promise tion funding offices Cork’s and the enthusiasm of West allexpressed attended – was instrumental in setting contracted to build it. From THE newSuicide Preven opened backing that it would not be long be- up the group in Ballinadee and the very start the hall was a TDs, who House were officially sitting fore the hall would once again Friday. here,’ from the outset they were de- success. Centre een last which will be a fraud ad- termined to provide the comIt became a hive of activanevent. important a bit offocal point in n, the in Skibber ‘I feel TD Jim Daly,‘I was munity with a hall – a place for ity; a place where regular The centre,ing, educatio , village life. e. FG services counsell audienc said Ballinadee Hall was built thereinwas communal and developmental meetings were held, as well house and support print dressing the – a timethis thatser-meetings, as well as a place as classes and, from time to to discover training in the formern Star the early 1950s to given time, dramatic productions. It wasshocked particularly tough for where they could socialise. is located The Souther ly of no funding ‘sincere room being vice.’ that he able to offices. communication He added would be s, ling, the With he for Lisheenes good counselbeing con- hoped’ funding key to ’s past, also nication, secure his Dail colleagu endeavbuildingwith commu number that that in in a and nected ed by g former join him your voice be would was mention Lon- our. ‘We will s, includin r John he said. of speaker y governo the event. that Skibber Dublin,’ k’ of Mountjo opened ed by He added a ‘hat-tric ents who had co-found ergan, Mur- een now s was achievemto the Noreen Lisheen nity-up woman her own hus- commu Ludgate hub, LishBantry years – from the rowers, to lost een phy, whosuicide some from Skibber to Kearns t he arband Mick eens House. the momen he felt ago, and way. similar From the offices, weld on a to Dunman at great d d – Talk by rived h and a It is modelle delighte in Wexfor set up ‘warmt and he was had service which was spoke at which come’, room Tom – who also . A num- to see that a Ray Cullen opening across P8 services same last Friday’s UED ON n other the grandso ber of , using through CONTIN winning to the ing the country c medal- waves night. of counsell model her Olympi left: Paul Monday Doab with on. Above, een onJervis & Pat Mantle) afterno of Skibber y Mary Ballindee Hall, because of its central location, is a focal point for the whole community. Mondaythe streets Minihane, Emma EST GRANN Club on on D’S PROUD 10,000, (Photos: Anne een Rowing y at over IRELAN

ns new Lishee are Star offices ow on sh of the g day openin

ed s and print Sale gift Poste15 s from Pri cen s don rs avail nts t home e in ableeach hou se

Fuj

Lar

New Ins tax i App Cam

Pri

nts

sen

d in

era

el: 0

see

: 023 , Co PL -88 Co US 547 rk 91 do

and

884

BY KIER AN WE McC ST is hope Cork ART cup s for sum HY backful that ’s Wem Sal mer hom

he prin and e is with a real sense of nostalgia . will bley locaCon mom tswhe l or Hou e to Ban brin hero Pos spor that some older members of ent ters glorfrom n he ts riha don g the day ‘I watc that the community remembered ava this capthisto ne (25) Trop y in hom girlf even hed I’ll Unit ilab hy the e aine ry last mad the dancehall days, especially from rien ing the neve ed lefina John d Barn Sund gam r forg lived Lon d, at hom e at Weml the ‘pioneer socials.’ e on et. afte fromNot only agai ston sley ay to it, don, r e thril beh But as people became more bley nst e’s Pain to ing be hon I got and we with Monbeca ling inddid Barn. got Oxfo t my som mom est. a mobile they started to move whe man me seco to rd expe ethin ent It bit emo n back in a to the nd half,win sley com I furtherCr afield rien g that and was on and travelled tion re3-2 cup capt first Pag LeagWhi ce agai I feelian ama al, his towns in toto frequent but in e to nearby famiWha final ain a Wes You e day ue le Barn n.’ reall ng. zwinn t Conor a fam ly t mad at Wem y wan It’s the biggerfirs dance halls, such21as Con bea for and One sley e it ing Cor t Cir tackle form ous and frien cele or uty! t to mer the cont actio retu Bandon swee bley team k Ge Town Hall. star’ er stad Barn Con , afterplay inue n this rn . cuwas not, thelowingbratHou t in s greaBan ium ds wereter is Ballinadee Hall es rihane, sley ant or will the -offs thei Satu to it don to that with from capt real.‘The test AFC hom John lookseas , in watc at however,tou neglected. For a Fina Johnhis side r rry Capwho mom Weml aga ston ’s the e to ston to on hasthe push ch a focal point h the Ban ain sum time, it became that at Wemtainile day ent.unde the (Pho bley inst e’s vict trop : Co thin‘In the Wes e’s brin ende don rage Pain ory hy folpen I neve bleyng a was and gs , for the younger members sumt CorkPain g the d, nta of to: Dan StadOxford team very ily to me r t Tropduri roun the have mer . t Trop giwas ng Mulla ium Unit surct the community and served The enou in thought som to victo mak ds hy cup quie -tim the n/G last ed hy Sout gh my care wou ethin the e thesand as a venue for basketball and etty Sun at has tene e whe bley‘It’s fanthernit has, er ld sp d dow n happ ques e the g day Imag hapbut don badminton. tour ’ but Star walk ort Con astic We’ ens tion few es) . e n s sd up to capt to this or luckIt was also used for Macra tic ll see, or – butweeks, it has the the win wee told esk wou to brin but not, stepain the at k. whe I’ll to field days, and fashion shows, ic Barnld be g it wouI don’ ther ask on s was teamWem and concerts during the 1980s, • Rea specit to ld t know it 02 a spec and the d sley captial,’ Ban be fant 8 212 but the real change – in soci. ial the don. Con cha page asain ety and the usage of the hall 00 jers or nce 17 for saidtalis That ey. Hou to mor . man| em – came in the 1990s. riha win e PLU ail ne a sign Over the last quarter of a S : sp Bar century, the building has nsle ed ort stood quietly, biding its time. Members of Ballinadee Community Hall@s Committee – back, from left: Yvonne Lynch, Stephen Harrington, Gill Good. y ou But soon, very soon, it will Front: Edel Corcoran, Caroline Gallagher, Brendan Tha the O’Connell.Con t winn once again be a safe space for rns or Hou ing feel the young, the old, and those tar riha ing: .ie in between. On any given day, there is a the village, and maybe even ne | fin cele Ash school population of 144 pu- create new services. brat ley d us Flet e with pils within sightline of the hall Despite being under-used cher on (Pho the , Ada and an estimated 78 families for years, the actual building to: tw Tonytrop m itt Ham passing through the village on itself is in good repair. NeverJohnhy at er: a daily basis. The plan is that theless, funds will be needed son/ Wemmill and @K York bley they will have no need to travel for this reinvigoration proier shire . an out to other towns because all gramme. Post Mc ) the activities they could posA committee has been set C_ SS sibly require will be provided up with Caroline Gallagher in the hall. as chairperson, Stephen The reason the members Harrington, as vice-chair, of the community are doing Edel Corcoran as secretary, this is because they know the Brendan O’Connell as treasurvillage needs a focal point and er and Gill Good and Yvonne the re-opening of the hall is Lynch as press officers. the first step in getting the Their first fundraising event village up and running again. will take place on Sunday, Like the members of the June 19th at 2pm. They have community from the 1950s, organised a 5k walk on a ring they know that working to- route that will start and end at gether will promote positivity Ballinadee Hall. There will be and create a happier commu- a community celebration too nity. with teas and coffees and food It will keep people wanting and music and maybe even to live in Ballinadee, support some dancing ... if anyone has long-standing businesses in the energy. The main space in Ballinadee Community Hall.

For all enquiries please call 028 21200 or advertising@southernstar.ie or www.southernstar.ie Skibberestimated , Gary at huge crowds

Clonakilt Scally’s of

ding Wed case

KNAUF SHEETROCK FILL & FINISH LIGHT 5kg

Ballineen, Co. Cork. T: 023-8847416 F: 023-8847379

KNAUF SHEETROCK FILL & FINISH LIGHT Green / Blue Top 20kg

Job Size

23321

te Cheddar Red/Whi Carbery - €10/kg 200g

Only

for

€8

€5

€3 Each 10 Pack x Sun Orange - €1.50/ltr 200ml

+ FREE Double Strength Plasticiser 5L

53779

Only

€9.99

each

13051

49840

Notes index

PRODUCT

FEATURES: • More rapid strength gain. • Higher strength classification. • Initial setting time is more rapid. • Has improved workability.

OVER 35 YEARS EXPERIENCE

SAND + CEMENT MIX 25kg

23833

NEW

RAPID SET CEMENT 25kg

We are one of West Cork’s leading suppliers of windows, doors and sunrooms in aluminium and PVC - the ultimate in style and innovation.

Only

€26.95 €23.95 each each

FLOOR TILE GROUT 10kg (Grey)

23832

13052

Only

€9.95

each

FLOOR LEVELLING COMPOUND 20kg

23812

55039

LAGAN SUPERIOR +

CEMENT 25kg

+ MORTAR SAND 40kg or GRAVEL 40kg

2016

14765

Only

€22.99

FLEXIBLE FAST SET TILE ADHESIVE 20kg (Grey)

48944

€45.99

*one plaz per transaction, cash sales only, limited stock.

t Quilted Kittensof 16 Roll Dreams

SEAFOOD

each

10 BAGS

ONLY

2 FOR

Capri

PLASTERBOARD ADHESIVE (Bonding Compound 25kg)

JOINT FILLER 20kg

€2

Fruit Cake Scally’s €3.98/kg 500g

Show

ember th 18 Sept 4pm Sunday 1pm –

10 BAGS OF LAGAN CEMENT

Fillets

ONLY

€ 1.99

Ban

Buy 2

€18.99 €32.99 for

€14.99

Buy 2

Only

for

€25

€9.99

each

€9.49

Buy 2 for

€14.99

Ballinascarthy Ballineen-Enniskeane Ballingeary Ballinspittle-Ballinadee Ballydehob Bandon Bantry Beara Blarney Canovee-Cloughduv Carrigaline Castletown-Coppeen Clonakilty Coachford Courtmacsherry Dunmanway

32 36 40 31 34 39 37 37 31 40 38 31 32 40 33 36

Durrus Glengarriff Goleen Inchigeela Innishannon Kilbrittain Kinsale Macroom Newcestown Passage-Monkstown Rosscarbery Schull Skibbereen South Cork villages Timoleague

34 34 34 40 39 39 38 40 39 38 31 34 35 38 33

The Southern Star Niall O’Driscoll Irene Paradisi, Muireann Brady Donnchadh Crowley, Brian McCarthy, Anne Kelleher, Jennifer Barron, Sue Ryan ERS OF

1649

X -900 36

Clonaki

RN STAR

THE SOUTHE

BER 3,

AY SEPTEM

2016

Cork.

www.inchyd

om oneyisland.c

BEST

WINN

32603

CRUSHED STONE

Special Introductory Price

your family

deserves

the best!

to availability, Subject Clonakilty. 7th September. SuperValu to Scally’s until Wednesday exclusive Offers valid last. Offers while stocks

Because

lty, West

ISSN

Hake

ONLY

et, TAN SPRAY LASHES INDIVIDUALAGE GEL NAILS MASS NAILS ACRYLIC URE THREADING MANIC UP URE MAKE PEDIC H LS FACIA UV POLIS SES 3 WEEK G NAIL COUR WAXIN G DAY, WAXIN LYCON AY - SATUR ABLE AVAIL TUESD OPEN SERVICES OUT CALL

New Stre

Publisher Editorial/Layouts Ad Design Advertising Sales

ork try, Co.C

BUILDERS PROVIDERS

/kg

Fresh

Now €5.99/kgRoast Irish Round g Fresh was €11.99/k

UTY & BEA

BAG A DEAL

STOP

ONLY

€ 11.99

HALFE PRIC

IRISH

NAILS

GET YOUR FISH BATTERED AT THE FISH COUNTER!

Get both for only 23730

€7.99

21674

only

€8.49

€49.99

each

25532

Park Rd., Dunmanway, P47 F991

023-8845110

Clause 808 - 1 tonne

CASH & COLLECT ONLY

OPEN

TO THE

PUBLIC

Opening Hours Mon-Fri: 08:00-17:30 Saturday: 09:00-13:00

25531 / 21672/ 27688

BUILDING SAND / GRAVEL - 1 tonne

€39.99

Offers valid until July 31st or while stocks last unless otherwise stated. Images for illustrative purposes only. All prices are inclusive of VAT. Cash and credit card customers only. E&OE, terms and conditions apply.

Visit us online at www.mcmahons.ie

SATURD

9 771649

900006

For all design and publishing enquiries please call 028 21200 design | publishing | digital | print

Proudly supporting Carvery Lunch served Daily 12.30-2.30pm

Local

(until 4.00pm on Sundays)

Skibbereen, Co.Cork Tel: 028 21277 info@westcorkhotel.com www.westcorkhotel.com

Dunmanway

at SuperValu Dunmanway we are passionately committed to supporting the local community.

Enjoy of Wes Healy local Andrewpr year

Main Courses from €11.50

Tel: 028 21277 info@westcorkhotel.com www.westcorkhotel.com

s ’ y l a He

Peter Ross

When you shop in SuperValu Dunmanway you support our 60 local jobs in the store

We have local dairy supplied by local farmers

Farmer, Drimoleague events@we

www.we When you shop in SuperValu Dunmanway you are directly supporting 28 West Cork suppliers who in turn employ over 450 people in West Cork. At SuperValu we believe in local.

Main St, Dunmanway, Co. Cork (023) 884 5778

Forcentre starter Strapline onsmargin Growing business with new polytunnel

Allshire’s set for National Ploughing Championships

DILLON’S Restaurant in Timoleague will this Autumn run cookery courses based on the produce they’re growing in their new polytunnel. Chef Richard Milnes (pictured right) and his partner Valeria Ventura are reaping the beneﬁts of the polytunnel they established in the restaurant’s garden last year. ‘It’s really coming into its own now with all sorts of things such as chard, broad beans, runner beans, sprouting broccoli, kale, tomatoes, radishes, lemons and beetroots,’ said Richard. What they grow, dictates what’s on their menu, including an interesting sounding cold beetroot soup with chives and vodka; as well as a kale and miso beef salad with mint and lemon balm. The courses, which will launch in October will be limited to intimate groups of around six to eight and will involve a walk in the area; some foraging for seaweed as well as a visit to the polytunnel. ‘We’ll pick the produce and then do hands-on demonstrations with what we have,’ said Richard who is widely regarded as one of the country’s most original chefs. The pair are also hosting an event on September 11th for this year’s A Taste of West Cork food festival, with a tasting menu based entirely on what they grow and forage.

CAHERBEG Free Range Pork, made by Rosscarbery Recipes, Rosscarbery will be showcased to nearly 300,000 people at September’s National Ploughing Championships in Offaly. The company was set up by Willie and Avril Allshire, in 2000, and their sons William and Maurice (pictured right) have been more recently involved. In more recent years they launched a new Irish Billtong product, strips of dried biltong, a South African snack product, which is made from air-dried certified Irish Angus beef and dried seaweed which is naturally high in protein, and ideal for gym goers and which will be on show at what is Europe’s largeset outdoor event. A Local Enterprise Village will feature at the event which sees Local Enterprise Offices (LEOs) helping 30 small businesses and start-ups launch products and services to the visitors at the three-day event. Kevin Curran with Local Enterprise Office Cork North & West said: ‘Europe’s largest outdoor event, the National Ploughing Championships are an international showcase for Ireland’s small business sector. To help small businesses get ‘ploughing-ready’, Local Enterprise Offices in local authorities across the country are providing expert training, marketing and project management support to maximise selling opportunities through the Local Enterprise Village.’ The 87th Annual National Ploughing Championships take place from September 18th to 20th at Screggan, Tullamore, County Offaly.

Putting West Cork on the coffee map

Summer at the Brewery

the best RED Strand Coffee is an exciting artisan coffee roaster based in Clonakilty. It THE good people at Clonakilty is the passion projectCork’s of Shane Kelleher, who developed his coffee obsession Brewing Company are hosting st while living in Melbourne, Australia. Well-known for bringing quality coffee a ‘Summer at the Brewery’ proto West Cork farmers’ markets since 2011, Shane was inspired to set up Red gramme of events. roduce all Strand Coffee in 2017. This innovative programme is Excited by the farmers’ markets and west cork producers, Shane takes great an interesting mix of tours (Friday round! pride in sourcing and roasting the best coffee possible. He meticulously selects

afternoons) and collaborations and quality green beans from traceable coffee farms, and all the coffee is hand unusual events. There are Chocoroasted to order in small batches, on-site in Clonakilty on his Diedrich roaster. late and Beer Pairing Experiences His motivation is to source single origin seasonal coffee offerings, thus ensurwith artisan chocolatier, Allison ing a quality product. Roberts of Clonakilty Chocolate, a Red Strand Coffee supports sustainable farming practises which produce movie night with an Orson Welles amazing coffee while caring for the wellbeing of the coffee farmers – of note classic and music of different kinds The long Miles Coffee Project in Burundi and the Red de Mujeres Co-op of (Baroque and Jazz sessions). This women in Guatemala. programme is part of Clonakilty Shane is proud to be working with, and supplying establishments whose Brewing Company’s commitment to experimenting and doing innovative things main focus is on quality. Find Red Strand Coffee at Lettercollum Kitchen with great beer, good quality food and people at the top of their game. Project, The Olive Branch, Baking Clonakilty Brewing Company have been selling their beers since August 2016 T el: 028 2 1 7 7 Emporium, Pilgrims, Connolly’s of and they2 are now available in many top-quality off-licences, pubs and restauestcor khotel.com Leap, Union Hall Coffee Shop, The rants. Their core range is Tojo American Pale Ale, Inchydoney Blond Belgian Wit Treehouse, O’Neill’s, Mews, Budds, estcor khotel.com and award-winning Smuggler Irish Porter. This is supplemented with special Organico, Kinsale Coffee Shop, Bao brews such as ‘Sour Smack’ and the recently launched ‘I Love Clonakilty’ Festival Boi, Cinnamon Cottage, Bradley’s, Beer. There is also another of ‘Thirsty Frank’s Special Brews’ (named after their Quay Co-op, Ballintemple Food head brewer, Norwegian Frank Frederiksen) planned for later in the summer. stores and Menloe Food stores. The brewery team have also been working away on their new tasting room which Upcoming exciting events include will play a very important part in their summer tours and events. the Theatre of Food at Electric More information and tickets can be found at www.clonakiltybrew.ie or from Picnic and the A Taste of West Cork their booking office @ Little Green Dot, 15 Ashe St., Clonakilty. Space at these food festival in September. unusual events is limited and tickets should be booked in advance.

www.fieldsofskibbereen.ie

Serving the people of West Cork for 80 years

• • • • • 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

Kilcrohane Sheep’s Head, West Cork 027 67139

Online shopping & home delivery Fresh bread & confectionery every day Stocking the best of local West Cork produce Full catering service Try our delicious fresh sandwiches in ‘The Coffee Shop’

Main Street, Skibbereen Tel: 028 21400

Advertising Feature

Garnish Island Gin

Classic and easy, a gin and tonic is light, refreshing and the perfect accompaniment to any occasion. A great gin is the perfect blend of carefully chosen botanicals and no matter what the delectable blend is there will always be an underlying flavour of Juniper as this is the only botanical that must form part of a gin blend – no juniper, no gin. Each gin distiller combines a unique selection of botanicals usually inspired by what they can forage locally and with local heritage. P.S. Remember, your gin and tonic is only as good as both your gin and your tonic and considering 75% of your long drink is tonic take your time to choose a good one.

onic T & ic Gin

Clas

Island h s i n r , Ga yo e, ice t sh c a i o h h c W d fre f o n a s s e a gl ic, lim Your m ton u i m e r Gin, p rries. e b w a str we Tonic rts d n d o a h n o 3 pa t n Met perfect Gi i Gin g 1 part Island e h y h l t s h i r g n o F ar rou dge e of G tonic, a we mend r m u o s c a e r . ite 1 me berry avour Pour w f . a c r i r u n t o o s t h dy f fres ce, ad o i r e c e i l v o s and a of lime

ed u’ll ne

About West Cork Distillers

West Cork Distillers was founded in 2003 by three lifelong friends, John O’Connell and cousins Denis and Ger McCarthy. Inspired by West Cork’s proud history in artisan food and beverage production, the trio set about establishing a distillery to produce the highest quality spirits and provide sustainable employment in this beautiful part of the world. Garnish Island Gin is one of the latest releases from the distillery, along with two uniquely finished Single Malts to further enrich the West Cork Whiskey range. With an expanding team and a new distillery and visitor centre on the horizon, it looks to the future with enthusiasm.

With a twist!

The Gin and T onic is such a simple drink and delicious a s just that but with a little experimentati on you can cre ate a multitud of exciting new e flavours – swa p the wedge of lime for a tw ist of lime zes t for a more subtle citrus in fluence; enhan ce the floral, aromatic notes in the Garnish Island Gin by mixing it wit h a floral tonic ; or indeed pair this great G&T with a ga rnish of your choice! For the perfec t summer tipple pair this gin with elderflow er tonic, plenty of ice and garnish with lim e and fresh s trawberry.

About Garnish Island Gin

Deirdre Bohane, Gin Distiller for West Cork Distillers, remembers her summers spent with her cousins in Glengarriff and the many day trips to Garnish Island. Inspired by the exotic gardens on the island, Deirdre has created a gin that perfectly capture their essence - floral, aromatic and full of flavour. Botanicals such as hibiscus, iris and rose petals, rosemary, lavender and thyme and a hint of the exotic with cocoa nibs and strawberry are what really set this gin apart. Deirdre’s perfect serve is Garnish Island Gin, premium Elderflower Tonic, a twist of lime zest, a slice of strawberry and plenty of ice. She recently discovered that fresh strawberries enhanced the strawberry flavours already in the gin and her advice to Garnish Island Gin drinkers is simple ‘be adventurous – try out different garnishes that you love, to release the different flavours of the botanicals in the gin’.

We would love to hear your favourite choice of garnish for our gin, so please do take a snap and share it with us on Instagram @westcorkdistill

(Must be over 18) 7

Marsh Road, Skibbereen | www.westcorkdistillers.com | 028 22815 |

@westcorkdistill

Drink Garnish Island Gin Responsibly

A toucentre ch of on class Strapline margin

Are you taking tea? Kate Ryan looks at the history and etiquette of Afternoon Tea – something that’s proving increasingly popular in the hotels and hostelries of West Cork IS there any worse part of the day than the 3pm slump? Stuck behind your desk with no sign of things improving any time soon; it’s been too long since lunch and it is way too long until dinner. Nowadays we grab a coﬀee and something sweet: an apple or something a little more sinful perhaps; anything to get rid of those nagging cravings. Like so many rituals associated with food, the idea of Afternoon Tea originated in the Victorian era. This – their

solution to the 3pm slump – was far more elegant and sophisticated than our vending machine grab-and-go feast. For them, only an Afternoon Tea would suffice. The story goes that a genteel woman – Anna the Seventh Duchess of Bedford – thought a light Afternoon Tea would be the perfect thing to appease her grumbling tummy at around four in the afternoon. Anna was a close friend of Queen Victoria and an influential socialite in London’s high society, and dinner was served in her house ‘fashionably late’, at around 8pm, and the long period between lunch and dinner was simply intolerable. And so, the Afternoon Tea was born, originally as just a light bite with a cup of refreshing tea, but its popularity grew quickly in the grand houses of the wealthy. It became a social event amongst the well-to-do classes; invitations to take tea would be issued to friends and acquaintances, and guests and hosts alike would dress for tea, replete with feather endowed hats and ornate overcoats. In fine weather, Afternoon Tea would be taken outside. This was to encourage the men of the household to join the ladies in conversation.

At ﬁrst, Afternoon Tea would be no more than some freshly brewed tea served in china cups along with a small savoury and sweet bite. But as the popularity of this afternoon activity took hold, so it became increasingly lavish in its accoutrements. In recent times, the Afternoon Tea has found a new audience and a new popularity here in Ireland, no doubt driven by our fascination with pretty, vintage things, once again regaining its position as a social event to be looked forward to.

So what goes into the perfect Afternoon Tea?

The modern-day afternoon tea consists of four elements: - A pot of freshly brewed tea, preferably made with loose tea leaves; - A just-baked scone served with jam

and clotted cream (no butter); - A selection of dainty finger sandwiches; - A selection of miniature patisserie. First of all, let’s clear something up: a scone has jam first, then cream. Why? Because there is nothing more decadent than sinking one’s face into a big mound of clotted cream. End of discussion. The sandwiches must be dainty, there is a lot to get through in the modern Afternoon Tea! Meat is rarely used, instead opting for lighter flavours and textures. The most popular sarnie triumvirate is: cucumber on granary, smoked salmon on brown soda and egg salad on white – crusts off (naturally) and served either open (one slice) or closed (between two slices). Occasionally, a chef may develop

frivolous thoughts about their Afternoon Tea and include a savoury bite or two. Mini tartlets, savoury choux pastries or a vol au vent can make an appearance. I don’t believe in it personally, it unbalances the whole thing, but each to their own. These are the basic principles, but are by no means set in stone - the Afternoon Tea is supremely adaptable!

Take it up a notch!

Adding champagne and prosecco creates a sparkling Afternoon Tea, whereas a dabble with the most popular of all trendsetting spirits, Gin, has given rise to the G & Tea – Afternoon Tea served with miniature china teapots ﬁlled with a variety of craft gin and tonic concoctions, complete with fancy garnishes. This opens up the possibility of pairing the food and drink in a more sophisticated way to enhance the ﬂavours of both.

Think of the children

Even children are getting in on the act! A number of beautiful venues are now oﬀering a Children’s Afternoon Tea with all the same sophisticated trappings but with ﬂavours more suited to younger tastes and textures.

Get the party started

A vintage Afternoon Tea is popular for kicking oﬀ a Hen Weekend, the perfect birthday celebration or the ideal way for some quality catch up time with friends. Of course at the other end of the spectrum you could just do away with the formality of it all and swap tea for cocktails and dainty sandwiches for canapes and get the party started early! My perfect Afternoon Tea? It’s got to be a Mad Hatter’s Tea Party – magical, fantastical and completely bonkers. Cheers!

Treat yourself ... Why not try Afternoon Tea at one of the following hotels? Go on, go on! West Cork Hotel, Skibbereen | Maritime Hotel, Bantry Celtic Ross Hotel, Rosscarbery | Blue Haven, Kinsale Inchydoney Lodge & Spa, Clonakilty | Fernhill House Hotel, Clonakilty Dunmore House Hotel, Clonakilty | Parkway Hotel, Dunmanway Innishannon House Hotel, Innishannon Sea View House Hotel, Ballylickey | Westlodge Hotel, Bantry

Taste the real West Cork!

Cucumber sandwiches are classic fare with Afternoon Tea, but how about this twist which incorporates cream cheese into the mix? Delicious!

atlantic salt water infused spirits

Locally Sourced, Expertly Prepared, Utterly Delicious Breakfast, Lunch & Dinner Daily Afternoon Tea Daily 2-5pm Brunch Sat & Sun 10-1pm Carvery Sunday Lunch 12-5pm

AA Awarded Rosette Restaurant

Tel: 023 884 8722 Rosscarbery, West Cork www.celticrosshotel.com

the cure for everything is sea air and salt water www.thebearadistillery.ie | sales@thebearadistillery.ie | 027 70861 @BearaDistillery

the cure for everything is sea air and salt water

In the ww

Think Global, Eat Local! ‘We’re all about the food’

Meeran Gani

Head chef at Richy’s Restaurant, Wolfe Tone St, Clonakilty Who are you? My name is Meeran Gani, I am 28 years of age. I recently moved to Clonakilty from Belgium and I am the new head chef at Richy’s Restaurant, Clonakilty. What type of training have you had? I started my professional studies in the National Institute of Hotel Management in India, did my BSC in Culinary Arts Management in University of West London, UK. I have worked in UK, USA, Belgium, India and Ireland. What challenges have you experienced along the way? Initially, my biggest challenge was to familarise myself with western ingredients and to understand the flavour profile of each and to work out the combinations. Have there been any crucial turning points in your career? To have had the opportunity to travel to the USA, UK, Belgium and now Ireland – each country has offered me something new to learn and to make me a better chef. Who influences your cooking? My Mom has been the biggest influence on my passion for food. Which food styles/trends interest you or influence your cooking? There is no particular style that I follow, however my goal is to deliver the highest form of happiness onto the plate for my guests – which they will cherish as a memory. What do you love most about your job? The magic of bringing a raw ingredient into something exclusive. What’s your least favourite part of the job? I love everything I do as a chef.

Open daily from 5pm BOOK NOW 023 8821852 Wolfe Tone Street, Clonakilty

www.richysrestaurant.com 10

Describe a typical day in the kitchen: Food ordering, mise en place (the preparation of dishes and ingredients before the beginning of service) meeting suppliers, brieﬁng, service and wrap up. What are your strong points? My passion for food is my strongest point, followed by my creativity. Would you change anything about your journey so far? I feel blessed about my journey so far, wouldn’t change a thing. Who does the cooking at home? I cook for myself on my days oﬀ. Any early cookery disasters? Nothing major that I can recall. Once my executive chef made me make an omelette 15 times, to make sure I could get it perfect every time when he was not around. Any advice for anyone who wants to become a professional chef? Be humble and be passionate. What’s your favourite dish or recipe? Everything I do is my favourite for that moment.

spotlight

Shane Roche

General manager, Innishannon House Hotel Who are you? Shane Roche, general manager of Innishannon House Hotel. It is a family-run business. My mother, Margaret and my father, Denis, are involved in the day-today running of the business. My four brothers, David, Brian, Cian and Robbie were all involved in the business at one stage or another! How did you decide that you wanted to be a hotel manager? In the past, my family have owned several businesses including a pub in West Cork which was well-known for good food and after that a B&B. The natural progression for us, was a hotel. What type of training have you had? On the job training along with several business and hospitality courses. What challenges have you experienced along the way? The recession was the main challenge for us. As a small family run business, we had to scale back on several levels. In the last two years, we have been able to drive the business forward with an investment in staﬀ and refurbishments. How has the hospitality industry changed over the years? Customers have a more sophisticated palate, they are well travelled and expect a high standard of service. They are also looking for an experience that is a little diﬀerent than your typical hotel. As a country house hotel, we provide the ‘homely’, family-run country house experience that many people look for. What do you love most about your job? I really enjoy working with the general public and I enjoy the variety of my job. What’s your least favourite part of the job? Now that I have a young family, (my son Max is one and a half) the hours can be a little long and anti-social. What qualities are important in a hotel manager? It’s important to love what you do! You must also have a passion for the hospitality Industry and enjoy working with the public. Would you change anything about your journey so far? No, I see everything that has happened so far as lessons and an opportunity to make changes for the future. Do you enjoy staying in hotels yourself or is it too close to work? I love visiting other hotels and restaurants as I am always looking for inspiration and ideas. I enjoy being immersed in the industry. Any early disasters in your early career that you can share? I don’t see ‘disasters’ but rather minor mistakes that I learn from. I see this as an opportunity to make changes and grow as a business.

Your Exclusive Country House A Family Run Country House Hotel steeped in history, open Wednesday to Sunday from 12pm to 9pm for Casual Dining.

- Weddings

- Anniversaries

- Christenings

- BBQs

- Private Party

- Family Reunions

- Corporate events

- Special Occasions

Any advice for anyone who wants a career in the hospitality industry? Don’t expect to know everything at any stage, seek advice and keep learning from your mistakes. What’s your favourite dish from the hotel kitchen? There are lots of nice dishes on the menu! We have a new menu that has just been launched and my favourite would have to be the seafood platter.

W / www.innishannon-hotel.ie

T / 0214775121 11

Are youcentre satisfied? Strapline on margin

At your service ... Some say customer service is as important as the food you prepare, possibly even more so. Emma Connolly asks some of those to the forefront of the hospitality industry in the region for their thoughts and advice PERSONALITY and cop-on are two of the most essential things to keep in mind when it comes to delivering good service. That’s according to Donagh Davern of CIT’s Tourism and Hospitality Department and as a former manager of several leading hotels including The Killarney Park, former chairman of the Cork branch of the Hotel Federation and a hotel inspector for the industry’s Gold Medal awards, he should know what he’s talking about. In an age where every customer is a reviewer thanks to Tripadvisor, it’s more important than ever to get service right, and thankfully we are improving all the time, Donagh says. The recession saw training budgets slashed, but as the economy has improved, everyone from bar to hotel owners are investing in their staff training again and our level of service, he feels, is up there with the best of them including the US, Dubai and Switzerland. That’s largely the feeling among the public as well with last year’s Great West Cork Food Survey (conducted by West Fork magazine) finding that 60.1% of people rate service here as ‘good’ and 25.5% saying it was ‘very good.’ Donagh points out that because of social media, every person that comes in the door is a potential reviewer – but that doesn’t mean you have to tie yourself up in formalities. ‘It’s more important to remember that a little bit of personality and copon will go a long way. You can forgive an awful lot if they are used,’ he said. Small things like offering a lone diner a newspaper, giving young children some colouring books and knowing not to disturb a business lunch/ dinner too often are examples of what he means. ‘It’s something that’s hard to teach and has to be adapted from customer to customer but it’s so important,’ he stressed. ‘I’d be far less worried about taking away a plate, or putting down a plate from the correct side if that meant getting in the customer’s way – you have to be flexible.’ Service, he added, in many ways is even more important than food. ‘In lots of places they go hand in

‘It’s not good enough to be just friendly. Our other secret ingredient is common sense ... it gives great perspective on what’s appropriate and what’s not’

From left: Donagh Davern, Tourism & Hospitality Dept, CIT; Neil Grant, general manager, Celtic Ross Hotel and chairman of the Cork branch of the IHF; Des O’Dowd, owner, Inchydoney Lodge & Spa. hand but you can have one and not the other and while you might forgive poor food for whatever reason, it’s harder to excuse poor service,’ he said. A sense of consciousness is also imperative among staﬀ. ‘By that I mean being conscious of the customer being there and realising that work is not the time for day-to-

day conversation. ‘Atmosphere is another important element of service – if the music is turned off and if you can hear a fork drop, the customer won’t feel comfortable.’ He feels it’s crucial that seasonal staff are trained up and that it’s worth taking that additional time. ‘Casual staff are still ambassadors for

the premises. If you give training, and lead from the front, everything will fall into place,’ he advised. Neil Grant, manager of the threestar Celtic Ross Hotel in Rosscarbery and current Cork branch chairman of the Irish Hotels Federation, is in agreement on the issue of ‘self-awareness.’ Having eye contact with every guest

and customer is something he instils in all staff to ensure good service. ‘It’s important not to be too busy and to acknowledge every one you pass. Once you actually look at someone you will know straight away if they are alright or not. Being self-aware and acting on it is crucial,’ he said. His own personal bugbear when it comes to service is not being able to get staff ’s attention. ‘That and having to wait for ages to close off a meal and pay the bill – it’s surprising how much that can spoil a meal. Also since becoming a dad in the last two years, I’ve realised that if the kids are happy the parents are happy and I feel that it’s an area we could tune into a little better in this country. Often the kid’s food arrives after the adults and it’s so hot they can’t touch it,’ he said. ‘Being on the Wild Atlantic Way has brought more US visitors our way and they expect a different level of service. They have more expectations and are a little more demanding but are also easy to look after. Last year was our first experience of that and it was a learning curve – it’s all about that first half an hour with them. They like to talk and they like the personal touch,’ he added.

And it’s that personal touch, among other things, that earned Billy Adams of Courtmacsherry Hotel & Restaurant his third star in time for this season. The hotel has been in the family since 1974, with Billy running it since 2002. ‘It’s all about that old way of working I think – being personable, friendly, remembering people’s names,’ he said. He felt that during the recession people were eating out so often that service wasn’t rated as that important. But post-Celtic Tiger customers are more discerning, with service being considered just as important as the food. He acknowledged that training younger, seasonal staﬀ could be challenging. ‘Parents aren’t always teaching them the basics when it comes to maintenance like mopping and clearing tables; or even basic greetings. Social media has impacted their interactions and looking people in the face. We tend to put them in the deep end to see if they can handle it or not.’ His own pet hate is staﬀ that don’t smile and ‘behave as if they just don’t want to be there.’ ‘A sense of humour is also helpful, and if a problem of some kind does

arise, remember to keep communicating with the customer,’ he said. Siobhan O’Callaghan of Kalbo’s and Kalbos Café at the Uillinn in Skibbereen agrees that a smile and friendly face go a long way. ‘You could be highly efficient, but that won’t be remembered if you don’t take the time for a cheerful hello,’ she said. Things like staff leaning against counters on their phones irk her when she’s out, while for Des O’Dowd, owner of the four-star Inchydoney Lodge and Spa it’s a lack of eye contact and staff chatting among themselves. ‘I don’t like to see the customer taken for granted, or a sense of complacency,’ he said. But overall he thinks we’re great at service and it’s all down to our natural friendliness. ‘But it’s not good enough to be just friendly. Our other secret ingredient is common sense, whether that’s an innate Irish or West Cork thing I don’t know, but it gives great perspective on what’s appropriate and what’s not,’ he said. In fact Intel, he said, conducted a study on why Irish people do so well abroad, and they came up with just that – our common sense. ‘It’s a huge attribute in service and in every other area as well,’ he said.

Award-winning Cork Dairy Products

Siobhan O’Callaghan of Kalbo’s in Skibbereen and Billy Adams of Courtmacsherry Hotel.

Award-winning Cork Dairy Products

Clóna Dairy Products Ltd., Sand Quay, Clonakilty, Co. Cork P: 023-8833324 | E: Info@clona.ie | W: www.clona.ie 13

Clóna Dairy Products Ltd., Sand Quay, Clonakilty, Co. Cork

Envir onmental conmargin cerns Strapline centre on

‘Pay attention and create less waste’ Emma Connolly finds out about measures that some innovative West Cork food businesses are taking to tackle the excessive and unnecessary use of plastics PRODUCING a plastic straw is now about as popular as brandishing a cigarette – and thank goodness for that. A global movement is underway to ban plastic straws as, by 2050, sobering statistics tell us that there will be more of them in the world’s seas than fish. Westport is aiming to be the first plastic straw-free town in the country; fast food chain McDonalds is to introduce paper straws while the Restaurant Association of Ireland, headed by Kinsale’s Liam Edwards, has called on its 2,500 members to implement a ban on single-use plastic straws similar to the US-based ‘Last Straw’ movement. The European Union has proposed a ban on straws and other single use plastics like cotton buds, cutlery, plates, drink stirrers and balloon sticks with no set date for it to be made law as of yet. But fortunately, independent food businesses, supermarkets, hotels and related organisations in West Cork are well ahead of the curve and are already offering customers sustainable alternatives to plastics, while also creating awareness in the area. The gourmet town of Kinsale has been on the frontline in the fight, with the group ‘Plastic Free Kinsale’ leading the charge, and others including members of the town’s Good Food Circle taking up the baton and committing to removing plastic straws from their establishments. Patsy Puttnam, Skibbereen resident and wife of film producer David, is passionate about what she calls ‘a duty of care towards the environment’. With Patricia Mallon, she is hosting a ‘Zero Plastic, Waste Management’ seminar at Liss Ard Estate, Skibbereen, starting at 11am on Monday, September 10th as part of this year’s Taste of West Cork Food Festival.

Patsy Puttnam is one of the organisers of a major seminar on plastic waste to be held during this year’s A Taste of West Cork Food Festival. Speakers will include: Mindy O’Brien, co-ordinator and environmentalist for Voice Ireland; Dr Tara Shine, environmental scientist on climate change and co-founder of plasticfreekinsale.com; Madeleine Murray, co-founder of plasticfeekinsale. com; Eamon Ryan, Green Party leader; Dr Julie Maguire, director of Bantry Marine Research Centre and Professor Kevin O’Connor, bioplastics expert at UCD. Patsy explained: ‘These are exciting people that we should support and cherish. Ireland should be the leading voice in implementing the European directive, but, to date, statistics show it to be the worst European country per head for generating plastic waste. ‘The dual challenges of climate change and plastic waste go hand in hand. Not to address them is gross irresponsibility towards the future of our children and grandchildren.’ See

www.atasteofwestcork.com or the festival programme for more on this seminar. Meanwhile, Scally’s SuperValu Clonakilty and Fields SuperValu, Skibbereen are responding to their customers’ demands with a range of innovative, plastic-free and sustainable options. In Scally’s customers are encouraged to bring their own containers as long as they are clean. Eoghan Scally explains: ‘We welcome people to bring back their spice containers for reﬁlls, bottles for oils and vinegars and some people even bring their own tubs and containers for everything from meat to salads. As long as it’s clean - we don’t have an issue using a tub or container brought by the customer. We also stock Gloun Dairy milk. This wonderful product supplied by the O’Donovan family is available in glass bottles, like in years gone by, and a refund is available on return of the bottle to the store.’ Scallys have also introduced reusable Biobags in the fruit and veg department. Fields in Skibbereen also have Biobags, degradable plastic cutlery and fully recyclable plastic trays for raw meat. Fiona McDonald, Environment and Recycling Champion at Fields said: ‘We have a bin where customers can leave any excess packaging behind at the time of purchase and there is a discount for customers who bring their own coﬀee cup for a take-away

coffee. We will have fully compostable coffee cups from September, and we are trying to source a better alternative for the many plastic trays and containers.’ Fiona concluded that ‘There has been over-whelming support from our customers.’ Reflecting the public’s appetite for change is the opening of Twig, a sister store to the Olive Branch Health Emporium in Clonakilty, which is entirely dedicated to refills for household and skincare needs. Co-owner Olive Finn explained: ‘We are committed fully to being completely plastic-free.’ Hannah Dare of Organico in Bantry is also working towards opening a Zero Waste Zone. ‘The idea will be refill, reuse, rethink,’ explained Hannah. ‘Essentially it will be a self-service area with dispensers to allow customers serve the exact amount they want.’ Hannah believes the public is becoming more aware that nothing actually gets thrown away. ‘There is no “away.” The only solution is for everyone to pay attention and create less waste.’ Food businesses in the villages of Timoleague and Courtmacsherry are massively aware that part of their attraction is their coastal location, and they are doing their bit to protect it. Gavin Moore, who runs Monk’s Lane in Timoleague with his wife Michelle switched from paper to plastic straws some time ago, and by using as many local suppliers as possible they keep packaging to a minimum: ‘I think the

thought of turtles and fish choking on plastic in the ocean haunts us all. People are very supportive … the small changes we all can make, which have a very small impact on us individually, collectively could have huge benefits for the environment. From day one we have focused on using as much local and artisan produce as we possibly can, which drastically cuts down the food miles and amount of plastic and paper used in deliveries. I’ve just ordered some ‘keep cups’ and we are offering discounts on takeaway coffees when customers bring their own cups.’ Diana Dodog in nearby Courtmacsherry, who runs The Food Depot with

her husband Mike, has been conscious of making ethical decisions, and their motto is ‘saving the environment one cup at a time.’ Their food truck also operates out of Clonakilty Technology Park, and while they don’t oﬀer straws, they do give a 50 cent discount to those who bring their own cups. All other cups and packaging that they use are compostable and supplied by citybased, Down2Earth. ‘If you put any of our packaging in your compost bin, it will break down in around 10 weeks. Our customers love that we care and are constantly surprised that our cups are made from vegetables,’ said Diana.

Food for thought...

‘On the water’ bottles

Glandore Yacht Club is taking up the plastic challenge in a very innovative way, as secretary Julia Betram explains: ‘We have around 200 kids going through our sailing courses every July and August, and we thought it was important to start with that generation. We have teamed up with the Clean Seas Initiative of the UN (cleanseas.org) and signed their pledge to join the fight against maritime pollution.’ The club has introduced reusable bottles, branded with the club logo, and it is strongly advising members and visitors to either purchase one of these bottles, or to use any reusable bottle instead of a single-use one. From now on, packed lunches will not contain a single-use water bottle and, Julia continues: ‘We have asked Irish Water to renew the water tap at Glandore Pier with one that provides filtered water and is easy to use to fill bottles. Alternatively, we have decided to install a filling station in our new yard for all members before they are heading out on the water.’ Cleaning supplies in the clubhouse have been replaced with reusable alternatives and in a further move the club is replacing singleuse plastic cups and plates with biodegradable ones. ‘We also put a call out for unused cutlery donations. It is of course much nicer to eat with proper cutlery, and it is a no-brainer when it comes to reducing plastic waste.’ Julia said.

Reduce your plastic usage with filtered water at home WHAT are the benefits of filtered water? • Improved taste. • Improved quality. • A reduction of free radicals. • Benefits food preparation. • Reduced carbon footprint. Chlorine, amongst other chemical mediums, is added to water supplies to ensure certain delivery standards. Though necessary, these can impact on our bodies in a world of increasing pollution. There is a multitude of pollutants that can affect our ground water supplies, and these can be stored

in our bodies. Drinking water helps to flush these toxins. Having filtered water available at home also helps to reduce our carbon footprint. How much does your family spend on bottled water? Are you tired of spending your hard-earned cash on those environmentally-unfriendly plastic, single-use bottles just so you can have decent drinking water, when you could be using reusable bottles filled with clean, filtered water direct from your kitchen tap? Go to www.ecoplumb.ie for more information.

086 6001625 l Reverse osmosis water filter (RO) l Domestic RO €400 fully fitted T&Cs apply l Commercial prices on survey l Filtered water for cafes and restaurants l Amazing shower filter range prevents greening of highlights l Spare skin and hair from chlorine l Ecoplumbing products l Renewables, heatpumps, consultation, design and Installation

w w w. e c o p l u m b . i e 15

Clonakilty, West Cork Tel 023 883 33 52

A sense of place by the sea

WEEKLY MUSIC EVENINGS Newly designed all day bar menu 12pm-9pm Monday 7.00pm – 10pm Ronnie Costley New à la carte dinner menu in our bespoke Wednesday 7.00pm – 10pm Les Guimauves

Adrift Restaurant 7pm-9pm Bar Menu – Evening Dinner

Don’t miss our Exclusive Wedding Event this Easter Weekend

[

You are invited to Dunmore House Hotel to celebrate the opening of our new Ocean Suite, with its breath-taking views overlooking the West Cork coast, an idyllic location to celebrate your special day. Enjoy the views with a complimentary glass of wine and savouries and experience what your dream wedding at Dunmore House Hotel could be like. We look forward to welcoming you, Carol Barrett Proprietor

Clonakilty, West Cork www.dunmorehousehotel.ie www.dunmorehousehotel.ie tel 023 883 33 52 fax 023 883 46 86

]

CAROLINE MURPHY, THE HAPPY HEN LOVER ROSSCARBERY, WEST CORK, COUNTY CORK EGG LOVERS DIAL 086 6017677 INFO@WESTCORKEGGS.IE

Tel: 023 8833352 8833352 Tel: 023

.com

How Safe is Your Water?

LABORATORY WATER TEST KITS

kits from

€40

Order KIT Online

post your sample

GET your results

COMMERCIAL, AGRI & BORD BIA TESTS ALSO AVAILABLE

.com 16

NEED HELP? 023 8854746

Part of Acorn Water, Bandon

Watercentre , water ... Strapline on margin

What’s on the boil? The water used in the cleaning and preparation of food is as important to quality and flavour as any ingredient in the recipe, and the old idea that you can mask poor tasting water with strong flavours doesn’t wash with today’s discerning consumers. Expert William Holland of Acorn Water explains WATER is the main ingredient in our food, but yet its taste and odour are often overlooked by food producers. While compliance with drinking water regulations is essential for public health, it is worth considering how water can improve the taste, flavour and odour of food produce. In the past, it was seen that other ingredients could mask or overpower off-tastes in water. However, as the more discerning 21st century consumer is always looking for a more pleasant and natural taste, the chemistry of water can play an important role. When using water for food preparation, it is important to ask yourself about the source of your water. This is usually by public mains or a private borehole supply. These two sources tend to come with their own unique problems. Most mains water in Ireland is taken from a river or lake. These natural water bodies can pick up a lot of organics, effluents and agricultural run-off before abstraction by the water plant. River quality, especially can vary hugely depending on weather. Most Irish treatment plants typically use what is known as conventional treatment, which some would argue is inadequate when looking for water to meet Irish culinary standards. It is not unusual for mains water to have a strong taste and smell of chlorine. Aside from the

‘The taste of water depends largely on the mineral content. These minerals refer to the level of Total Dissolved Solids (TDS) and the major ionic species present such as Calcium, Magnesium, Chloride and many more’ nasty chlorine by-products reported in the media, food companies should be mindful that some are much more sensitive to this chlorinous taste than others. Lake and reservoir supplies are susceptible to algal growth. If you have ever noticed an earthy and musty taste in your water, this is caused by dead algae releasing an unpleasant compound known as geosmin. It is not harmful but diﬃcult to remove and leaves a very unpleasant taste. Readers living in Cork City for example may have noticed this problem periodically as much of Cork City’s water is drawn upstream of the Inniscarra dam where

the water is relatively stagnant and prone to algal blooms. Private wells are susceptible to bacteria and other pathogens. Microbiological contamination will commonly have no eﬀect on taste but should be controlled for public health reasons. The taste of water depends largely on the mineral content. These minerals refer to the level of Total Dissolved Solids (TDS) and the major ionic species present such as calcium, magnesium, chloride and many more. Calcium for example gives a milky taste. All of these ions should be present in the right amounts, in the same way your dinner tastes better with just a pinch of salt rather than a teaspoon. As the name suggests, the mineral content of groundwater depends hugely on the make-up of the ground local to the well. Therefore, as an example, areas high in limestone rock will produce water with high levels of Calcium and Magnesium. For food producers looking to improve the taste and quality of their water, setting targets or sweet spots for critical parameters is a good place to start. Generally, water should have a medium hardness, have a balanced mineral content and a fairly neutral pH. However, depending on which food or beverage is being produced, further research should be carried out on which tastes give the best results.

• William Holland is a water engineer with Acorn Water based in Bandon. He has a BEng degree from CIT and has studied high purity water engineering at Delft University in the Netherlands. He has also studied portable water treatment and municipal wastewater treatment with the Chartered Institute of Water and Environmental Management. Acorn Water are leading manufacturers and formulators of water care products since 1991, providing a complete water care service in Ireland, the UK and Europe. They supply a diverse range of products including water treatment chemicals, odour control agents, pH correction solutions and sterilising agents. ISO and NSAI accredited. Acorn Water also operate a consumer division specialising in domestic water testing. For more, see www.H2Olabcheck.com

Bridge St, Skibbereen, Cork | www.thechurchrestaurant.ie | info@thechurchrestaurant.ie

OPENING HOURS

Dinner Served Wed - Sat 6.00-9.30 Early Bird 6.00-6.45 Sunday Lunch 1.00-3.00 Light Lunches served Wed-Sat 12.30-3.00 18

Champion der Strapline centrechow on margin ‘The freshness of the ingredients is crucial’ Helen Riddell gets the low-down on how to make world-class seafood chowder from chef Mark Johnston BEARA chef Mark Johnston is probably Ireland’s luckiest chef when it comes to location. The Beara Coast Hotel, which he runs with his husband Mark Golden, is just metres from the main quays in Castletownbere, Ireland’s largest fishing port. So, naturally enough, seafood plays a big part of the menu Mark serves at the Beara Coast Hotel, which includes his award-winning seafood chowder, which has led to him winning the All-Ireland Chowder Competition and achieving second place in the World Chowder competition held recently in Rhode Island USA. Each chowder is cooked to order, and is probably one of the most popular dishes on the hotel’s menu. Mark entered his renowned chowder in the All-Ireland Seafood Chowder Competition held in Kinsale earlier this year. He won this competition and so went forward to the World Chowder Cook-Off in Newport, Rhode Island in June. His Castletownbere chowder achieved second place out of 40 of the world’s top chowders. Mark praised local Newport restaurant The Malt on Broadway for giving him access to their kitchen for the competition. ‘They were a great help to myself and Mark, in getting everything organised for the competition, and in helping me to serve the finished chowder to over 7,500 people on the day of the event. The Malt on Broadway are regular visitors to the Kinsale Gourmet Festival, as Kinsale is twinned with Newport, so it was an added West Cork connection for us.’ As well as cooking up his award-winning chowder, Mark and his husband also found time to promote the Beara Peninsula. ‘We brought brochures from our own hotel as well as other businesses on Beara and did our best to promote the peninsula and all it has to offer to potential visitors from the US.’ While the recipe for Mark’s award-winning seafood chowder is something only he can get exactly right (every chef has their own magic touch right?) he has given West Fork a fabulous version (see right) for readers to try at home. ‘The freshness of the ingredients is crucial, I use locally sourced fish from Castletownbere, and the chowder mix is from the best fish, so there are no leftover cuttings used. Secondly, never let the chowder come to the boil, just simmer it gently, and finally seasoning is crucial – taste and season it throughout the cooking process.’ The Beara Coast Hotel will be taking part in the annual Taste of West Cork festival this September, hosting a cookery demonstration with Rachel Allen in aid of the local CoAction centre. It will also be participating in Castletownbere’s Moveable Feast, a popular event which sees diners bussed to a number of venues in the area. For further details see: www.bearacoast.com

Beara Coast Hotel Chowder Ingredients: 1 fennel diced 400g carrots diced 400g celery diced 1 litre white wine 1 litre Fresh fish stock 3 lemons cut in half 200g gluten free flour 200g butter 1 litre cream Salt and pepper Dash of lemon juice 200g salmon (diced) 200g cod (diced) 200g smoked haddock (diced) 100g garden peas 100g chopped spring onion Method: • Sauté vegetables in large saucepan with olive oil • Add wine, fish stock & lemon and reduce by half. • Remove the lemon, add the cream and bring to the boil. • In a small bowl mix the butter and gluten free flour to form a roux, when the cream is near the boil slowly add the Roux a small bit at a time to get a semi-thick base for your chowder. • Add the fish to the base, slowly simmer for about 10 minutes (do not let it boil) until the fish is cooked. • Season with salt, pepper and lemon juice and garnish with garden peas and spring onion.

Mark Golden and Mark Johnston (right) of the Beara Coast Hotel.

The Landmark Restaurant & Coffee Lounge

Serving Traditional Irish & Mediterranean Foods Breakfast • Lunch • Dinner Restaurant open Friday & Saturday night - 6pm-10pm (last orders 9pm) BOOKINGS ONLY

RESTAURANT CHESTNUT by Rob Krawczyk

EXTENDED AUGUST OPENING HOURS DINNER TUESDAY TO SUNDAY FROM 6PM

SUNDAY LUNCH 12 - 3PM

028-25766 www.restaurantchestnutwestcork.ie BALLYDEHOB, CO.CORK

Rosscarbery, Co. Cork @thelandmark.ie

www.thelandmark.ie

085 8062399

thelandmark@yahoo.com

Seaview House Hotel & Bath House Ballylickey, Bantry. Tel 027 50073 info@seaviewhousehotel.com Perfect for Beara & Sheep’s Head walking or a trip to the Islands 4 Star Country Manor House Hotel, set in mature gardens. Highly acclaimed by Michelin & Good Hotel Guides as one of Ireland’s top destinations to stay and dine & 100 best in Ireland.

******************

Enjoy an Organic Seaweed Bath in one of our Bath Suites, or a Treatment in the newly developed Bath House with hand crafted woodburning outdoor sauna and hot tub; a perfect recovery following activities such as walking and cycling.

Seaview House Hotel & Bath House

Two AA Rosettes award For the perfect Day Out join us winning Restaurant. for Afternoon Tea /Afternoon Sea Finest country house cuisineserved Join us for Dinner nightly or Sunday or our famous Sunday Lunch with with an emphasis on prime Lunch in our Restaurant. House Dessert Hotel &Trolley. Bath House aSeaview Traditional seafood and local produce.

Afternoon High Tea or Afternoon Sea served Seaview House Hotel & Bath House on Saturday by reservation. Enjoy an Organic Seaweed Bath in one of our Bath Suites, or a Treatment in the newly developed Bath House.

4**** Manor House Hotel- Ideal for Small Intimate Weddings, Special Events, Private Dining and Afternoon Tea. 4**** Manor House Hotel- Ideal for Small Intimate Weddings, Special Dining and Afternoon Tea. Set within fourEvents, acres ofPrivate beautifully manicured and mature gardens set

4**** Manor House Hotel- Ideal for Small Intimate Weddings, Special Events, Private Dining and Afternoon Tea. Set within four acres of beautifully manicured and mature gardens set back from the Sea. Seaview House Hotel is West Cork’s finest multi award winning Country Manor Escape. This is a perfect location for discovering some of the worlds most spectacular scenery along the Wild Atlantic Way.

Ballylickey, Bantry, Co. Cork. | Tel: 027 50073 Relax after your exploring in our Award Winning Restaurant, which www.seaviewhousehotel.com | info@seaviewhousehotel.com prides itself on its excellent seafood and locally sourced produce. Our Ballylickey, Bantry, Co. Cork. | Tel: 027 50073 back from the Sea. Seaview House Hotel is West Cork’s finest multi Set award within winning four acres of beautifully manicured Country Manor Escape. Thisand is amature perfectgardens location set for back from the Sea. House is West scenery Cork’s finest discovering some of Seaview the worlds mostHotel spectacular alongmulti the Wild award winning Country ManorAtlantic Escape. This is a perfect location for Way. discovering some of the worlds most spectacular scenery along the Wild Atlantic Way. Winning Restaurant, which Relax after your exploring in our Award

Ballylickey, Bantry, Co. Cork. | Tel:itself027 www.seaviewhousehotel.com | info@seaviewhousehotel.com prides on its50073 excellent seafood and locally sourced produce. Our Relax afteropened your exploring in our Award Winning newly Seaweed Bath House will alsoRestaurant, help you relaxwhich and www.seaviewhousehotel.com | info@seaviewhousehotel.com prides itself on its excellent seafood and locally sourced produce. Our newly opened Seaweed Bath House will also help you relax and

newly opened Seaweed Bath House will also help you relax and

Something ... Strapline centrenew on margin

Fresh foodie experiences West Cork has a well-deserved reputation as Ireland’s top ‘food destination’ and it’s no surprise that some of the country’s best chefs and food producers are finding their way to this region – that is if they’re not already here, of course. Brian Moore has been taking a look at some of the newer foodie experiences in the area

Sweet as a ‘Chestnut’! When a ‘local boy’ is praised by the national and international press as one of Ireland’s most talented chefs, it’s difficult not to pay attention. And when he decides to return home to Ballydehob and open his own restaurant you know something special is about to happen within the already famous world of West Cork food. Rob Krawczyk’s Restaurant Chestnut opened in the village earlier this year, and as its name suggests, it is small and perfectly formed. ‘We were looking for a place in West Cork for about a year and a half,’ Rob said. ‘When we first saw The Chestnut – a traditional old Irish pub Chef Rob Krawczyk. – we knew it was the place for us. There was so much character and history, and Ballydehob is such a vibrant community.’ Rob describes his food as natural and seasonal. ‘At the moment we have fantastic fresh ray and red mullet. Our menu depends on what’s in season and available. We are delighted to be able to get such incredible produce from suppliers across West Cork, although I consider anything produced in Ireland as local.’ Reservations at the Chestnut are essential but there are four seats available at the bar on a first-come, first-served basis. It is opened four nights a week from Wednesday to Saturday, 6.30pm to 9pm for dinner, and on Sunday for lunch between 12 noon and 4pm. Rob has plans to open for dinner on Sunday nights at the beginning of August. • www.restaurantchestnutwestcork.ie • Tel: 028 25766

A feast for the senses Already a West Cork favourite, Seaview House Hotel in Ballylickey has a well-deserved reputation for serving some of the finest local seafood along the south west coast. However, it is now offering a true treat for the body and soul for those who want to rid themselves of those pesky toxins before sampling some of the wonderful cuisine on offer. ‘Our new seaweed treatment rooms at the “Bath House” offer an ideal way to unwind and relax,’ Ronan O’Sullivan of Seaview House said. ‘Why not relax in a seaweed or a spiced mud bath? Or perhaps enjoy a revitalising seaweed body wrap, full body massage or seaweed facial?’ Then, when you’re done relaxing in the Bath House, it’s time to indulge in some fabulous flavours. ‘We pride ourselves on the consistently high-level of fresh local seafood that we are so lucky to have access to here at Seaview,’ Ronan continued. ‘We serve country house cuisine with an emphasis on fresh seafood such as local crab, turbot, monkfish and sole. We also offer our guests locally reared beef and lamb and we work with as many local producers as we can.’ • www.seaviewhousehotel.com • Tel: 027-50073

Making its mark

The Landmark Café & Restaurant in Rosscarbery opened at the beginning of June this year, and is already proving the old adage, ‘It’s all in the name’, when it comes to serving delicious food in West Cork. For owner, Marcelle Lonti, whose grandfather John Collins is buried in Rosscarbery, opening a business in West Cork has been a long-held plan. ‘It is a dream fulﬁlled,’ Marcelle said. We have family connections right across West Cork and have been coming here on holidays and visits for many years. At the Landmark we serve only in-house baked cakes and pastries. We pride ourselves on using the freshest local ingredients with an added Mediterranean ﬂair.’ The Landmark serves delicious salads made with local ingredients, fantastic breakfasts, spicy chicken wings and their already famous Landmark burger. ‘We have a team of young enthusiastic chefs and we’re all looking forward to opening our evening restaurant before the end of July,’ Marcelle said. The Landmark is opened six days a week from Tuesday to Sunday for breakfast and lunch from 10 to 6pm, and will be opened for dinner with an exciting new menu from the end of July. • www.thelandmark.ie • Tel:023 8851952

An Oasis of flavour With a mix of local art and a selection of the best seasonal vegetables sourced from producers within a stone’s throw of Ballydehob, the Oasis Arts Café is making waves serving delicious vegetarian and vegan-inspired food. ‘Committed to providing healthy, organic where possible, wholefood ingredients, our two chefs oﬀer a wide range of savoury dishes and patisserie,’ Paul Cobb said. Sea vegetables are regularly on the menu as the Roaring Water Sea Vegetable Company has its new premises within the Café and their range of sausage and pudding is on sale over the counter.’ There is also a range of freshly baked breads and delicious fruit smoothies. ‘You’re welcome to come and try vegan alternatives to meat and dairy - pizza, salad bar, tortillas, a range of curries or how about our own Irish breakfast with seaweed pudding?’ Paul said. Oasis is opened from 10.30am to 4pm from Tuesday to Saturday with special events hosting live music or DJs at weekends. • Tel: 086 787 0657

Culinarcentre y connection s Strapline on margin Strong US flavour at this year’s A Taste of West Cork food fest BY EMMA CONNOLLY THIS September’s A Taste of West Cork food festival has a strong US flavour with a large contingent of visiting stateside chefs, including a former US MasterChef winner, hosting events. Strong links were forged in the past year between this region and the Providence, Rhode Island area in a collaboration between festival organisers, Cork Airport and Cork County Council. It all came about after West Cork won the country’s premier Foodie Destination in 2017, and A Taste of West Cork (ATOWC) festival chairperson Helen Collins was invited to be part of subsequent promotional Council visit to Providence, Boston and Quincy, Massachusetts. She encountered a huge appetite for the festival at the foodie destination’s showcase event and thanks to hers and festival manager Fiona Field’s hard work this year (their sixth at the helm) the programme welcomes more international chefs than ever before. The direct transatlantic route with Norwegian Airlines from Cork to Providence, which has just celebrated its first anniversary, has of course helped to facilitate these new relationships. Since take-off on July 1st last year, Cork Airport has seen over 31,000 passengers travel on the three-times weekly route. Managing Director at Cork Airport, Niall MacCarthy, said they were delighted to see the route being utilised for its convenience and ease. ‘This service has proved vital for passengers in both the surrounding areas of Cork and New England. The route offers Irish people affordable direct flights to the US, and also offers visitors from the US easier access to the beauty West Cork has to offer. Whether for business or for leisure, the Cork to Boston Providence route with Norwegian has opened many doors for tourism and it is fantastic to see it being utilised for the Taste of West Cork food festival,’ he said. Helen and Fiona explain that the festival operates around three pillars: firstly, creating unity in west Cork; secondly, focusing on the ‘magic’ ingredient that makes us special and thirdly, guest chefs. Fiona explains: ‘Three or four years ago we would have had six guest chefs; but this year we have 33.’ Among them is Shaun O’Neale,

Helen Collins, chair of the A Taste of West Cork food festival, and Fiona Field, manager, with chief executive of Cork County Council Tim Lucey, at Castle Freke for the launch of the festival recently. West Cork was named the Number One Foodie Destination in the country in 2017, and this year’s festival which takes place from September 7th to 16th, will build on this with a large number of guest chefs from home and abroad taking part. (Photo: Diane Cusack) former US MasterChef winner, and he is really looking forward to the experience. Speaking to The Southern Star he said: ‘I have always wanted to visit Ireland. The natural beauty of the country is absolutely inspiring and I am sure what I have seen in pictures, television and movies cannot compare with the real thing. Since winning MasterChef (Season 7, 2016) I have been on a mission to not only share my food with the world but learn as much as I possibly can in the process. My wife/booking manager makes it a priority to seek out the top food events not only in the USA but around

the world. When we learned about A Taste of West Cork, it felt like a perfect opportunity to share my ﬂavours with one of the fastest growing foodie communities in the world. This will be my ﬁrst visit to West Cork or Ireland for that matter so I could not be more excited to be sharing some of my favourite recipes at two exclusive dinners at the Church Restaurant (Skibbereen) as well as Schull Harbour Hotel.’ A group will also travel from Quincy, with Sara Staunton of Cara Group Travel, along with others, including more visiting chefs, from Providence. Fiona singles out for men-

‘When we learned about A Taste of West Cork, it felt like a perfect opportunity to share my flavours with one of the fastest growing foodie communities in the world’ – Shaun O’Neale, US MasterChef winner

tion the international chef extravaganza on Thursday, September 13th in the Celtic Ross Hotel, Rosscarbery as

a highlight among this year’s 250-plus events. Meanwhile, Helen said she met with huge interest among travel operators on her trip, especially with regard to the intimate, bespoke travel that West Cork can oﬀer: ‘The average US visitor spends €1,000 every week in Ireland above their fare; if we can help attract 1,000 visitors every year, outside of July and August, that’s €1m into West Cork’s economy. Already, there’s a focus on expanding guest chefs for next year’s event with attention moving to Europe. Fiona and Helen visited Brussels over the June Bank Holiday weekend where their tasting boards of local cheese and charcuterie, they said, ‘went down a storm’ at events they hosted. Next up for the two – after ATOWC in September – is a festival showcase in Amsterdam in November and in Milan early in the new year, both of which are facilitated by Tourism Ireland. • The A Taste Of West Cork food festival takes place in various locations around the region from September 7th to 16th next. For full details, see the 40-page souvenir programme free with next week’s Southern Star or go to www.atasteofwestcork.com

From Ballincollig to Boston ONE of the many guest chefs travelling from the USA for ATOWC this September is Ballincollig man Brian Houlihan, who runs no less than four restaurants in the greater Boston area, where he has been based for the past 25 years. He had heard about the A Taste of West Cork food festival while home on holidays but had never had a chance to experience it prior to this year. When the Council delegation visited after Christmas, he jumped at the chance to be involved and will be hosting an event at Bia Restaurant in the Bantry Bay Hotel and the Riverside Café, Skibbereen on September 7th and 9th respectively. His restaurant group in the greater south Boston area comprises: Bia Bistro, a 100-seat restaurant he opened 15 years ago; The Tinker’s Son, a 200-seat Irish bar and restaurant; Galley, a 70-seat seafood and tapas bar and Trident, a 70-seat high-end raw bar/ small plate premises. Travelling with Brian will be Joe Norton, who runs Mullaney’s Seafood in Scituate, Massachusetts – a town which Helen Collins, festival chair, describes as ‘a Baltimore in the sun.’ Brian said he is still working on his menus for his guest appearances but said they’ll have a strong local and seafood theme.

Other US chefs guesting at this year’s ATOWC festival are, from top: Anthony Tarro, Siena Restaurant Group, Providence; Matt Varga, Gracie’s Restaurant, Providence, and (right) Tom Anacone, Craig’s Café, Quincy.

Sky Sporitn sbar g

showin

Schull Harbour Hotel Open for food 7 days

NEW MENUS LAUNCHED O’Brien’s Bar All Day Dining from 12.30pm

Chapters Restaurant Serving Dinner from 6pm

For Dinner Reservations call 028 28801

Dedicated to Improving Business Performance in the Irish Seafood Sector

www.bim.ie 24

7676 BIM Food and Drink Ireland Supplement Advert.indd 1

26/06/2018 10:52

What’s on the ‘hob? It has always been a picturesque, welcoming village, but in recent years Ballydehob has shot up in the ‘cool’ rankings with locals and visitors alike. Brian Moore muses on its ascendency, especially as a foodie destination fun and festivities and Ballydehob are one and the same. However, Ballydehob is now known far and beyond for having some of the ﬁnest food and restaurants in West Cork. For example, if it’s authentic Italian pizza, pasta and wine you’re hungry for, then the amazing Antonio’s is the place for you. Or for traditional pub fare, beef and all the trimmings, or bacon and cabbage for example, how about Coughlan’s pub and restaurant? Great for a pint too! Perhaps a trip to Bally Bia, formally the Porcelain Room, where their mission is to showcase West Cork producers and suppliers including Gubbeen, Toonsbridge, Gloun Cross Dairy and The Fish Station is the thing for you? All local ingredients served with an Asian twist. The Oasis Art Café is a place where you can sample delicious vegetarian

and vegan plates while admiring works by local artists. Then there is Budds Restaurant, where the emphasis is on the freshest local food, including Skeaghanore duck, baked fillets of lemon sole stuffed with chorizo & basil or locally raised rack of West Cork lamb. Budds is also open for breakfast and lunch. And if all that wasn’t enough, a recent addition to the culinary family in Ballydehob is Rob Krawczyk’s intimate 20-seat Restaurant Chestnut, which opened early this year to rave reviews. The Chestnut works with the seasons when it comes to its menu, it could be early season local asparagus or freshly landed monkfish or red mullet paired, local beef or lamb on the menu but either way you are sure to sample some of the best ingredients West Cork has to offer. Ballydehob has something for everyone – just bring your appetite!

Photo: Andy Gibson

old into Levis’ you will also feel as if you have been transported back to an Ireland of a different era. You see Levis’ had, just as many rural pubs did, a dual purpose when it came to supplying the village with both the everyday necessities and the odd pint of beer. At one side of the barroom you would find the staples of life such as bread, milk, cornflakes and of course, the local Southern Star, while on the other side you could relax with perhaps a pint of Murphy’s, and catch up on the community news before heading home with your groceries. Indeed, there are still plenty of these household necessities still proudly displayed on the shelves for you to explore. The community in Ballydehob has developed into a festival-making machine, where there is never an excuse needed to have a good time. From trad to folk, country and western to jazz, sea shanties and beyond – good music,

Photo: Andy Gibson

FOR such a small village, Ballydehob is, believe me, at the centre of the universe when it comes to good food, local beer, music, art and for those looking for that unforgettable experience in West Cork. Ballydehob has always been ‘out there’ when it comes to the real West Cork experience but today it seems that, while this experience was never a secret, all roads literally lead to this picturesque village with its now famous pubs and restaurants. Of course, if you want to experience the true Ballydehob pub scene you have to head for Rosie’s for a pint of local craft beer and an evening of good music. Rosie’s is an institution in Ballydehob along with the now worldfamous Levis’ Corner House right across the road, where you are sure to ﬁnd some of the best musical talent from both home and abroad. When you ﬁrst step over the thresh-

Photo: Andy Gibson

Village Strapline centre life on margin

Education Strapline centre on margin UCC courses beneficial to a variety of food producers SINCE 2005, UCC has provided education and training to more than 220 people working in the artisan and speciality food sector. Many of these individuals have gone on to set up or further develop successful artisan and speciality food businesses. Examples include Norma Dinneen, Bo Rua Cheese; Philip O’Connor, Seymour’s Biscuits (pictured) and Norma Leahy, Carralea Dairy products. The Diploma is designed to provide key training and education and to expose participants to all of the resources available to the food producer. ‘The diploma provided me with the confidence and fundamentals to start a food business, including information on ingredients, equipment, packaging and HACCP. And I’ve had the benefit of UCC’s expertise when required since,’ said Philip O’Connor of Seymour’s Biscuits in Bandon. And there is very good news regarding funding which is available from the Department of Agriculture, Food and the Marine. Bursaries to the value of 64% of the fee will be provided to eligible students of the next cycle of the Diploma. The diploma will start on October 9th 2018 and will run on a part-time basis until May 2019. The programme is typically delivered every three to four weeks, over two days (Tuesday and Wednesday) and consists of lectures in conjunction with practical demonstrations, case studies, site visits and workshops. Application forms and more information can be obtained from Dr Angela Sheehan, a.sheehan@ucc.ie, or by visiting www.ucc.ie/en/fitu. The closing date for application is September 17th 2018.

PART-TIME DIPLOMA IN SPECIALITY FOOD PRODUCTION

We are now taking applications for UCC’s part-time Diploma in Speciality Food Production. Be part of the success! Many graduates of the diploma have gone on to develop successful small food businesses. ‘The diploma was the first step in my journey to realising my dream of diversifying into farmhouse cheese production’ Norma Dinneen, BoRua Cheese. The diploma starts on 9th October 2018 and will run on a part-time basis until May 2019. The programme is typically delivered every three weeks (Tuesday and Wednesday), and consists of lectures in conjunction with practical’s, case studies, site visits and workshops.

The fee for the diploma is €2800 and up to 64% of the fee is available for eligible applicants, through a Department of Agriculture, Food and the Marine bursary scheme. An application form and more information can be obtained from Dr Angela Sheehan, Programme Manager, a.sheehan@ucc.ie or by visiting www.ucc.ie/en/fitu. The closing date is 17th September.

Strcentre eet fooond!margin Strapline

This wonderful, bird’s eye view of this year’s Clonakilty Street Carnival, which was held on Saturday, June 16th, was taken by local photographer Dermot Sullivan. Clonakilty was once again transformed into a vibrant festival hub for the third annual carnival, which was held in association with Irish Yogurts and was a day of free entertainment for all from 11am until 8.30pm. The oﬃcial theme was ‘Social Together’ in celebration of the community and visitors alike gathering together for a truly special day. More than 2,000 people were served the best of Clonakilty fare from the town’s top restaurants at one of the longest dinner parties seen in Ireland.

INNISHANNON

TAK AWA E Y

PIZZ

AVA ILAB L NOW E

NEW SUMMER EVENING MENU Thursday, Friday, Saturday & Sunday Serving: Charcuterie, Cheese & Seafood Platters, Artisan Stone Baked Pizzas & Selected Desserts. WINE NOW ALSO AVAILABLE

LUNCH MENU

OPEN: 10AM - 6PMOPEN: TUESDAY TO SATURDAY

Tue & Wed 10am - 6pm | Thur, Fri & Sat 10am - 8pm (Evening Menu 5pm - 8pm) 12PM - 6PM SUNDAY. CLOSED MONDAYS Sun 12-6pm (Serving Sandwiches & Evening Menu) | Closed Mondays

Great coffee, gorgeous millionaire’s shortbread, scrumptious sandwiches and delicious cakes in our coffee shop! Rohu’s Country Market, Main St., Innishannon, Co. Cork. rohuscountrymarket@hotmail.com

Serving Sandwiches, Soups, Cakes, Coffees & Teas

OPEN:

Tue & Wed 10am - 6pm Thur, Fri & Sat 10am - 8pm (Evening Menu 5pm - 8pm) Sun 12-6pm (Serving Sandwiches & Evening Menu) Closed Mondays

Rohu's Country Market, Main Street, Innishannon, Co. Cork 021 4775107 / 087 9237213 rohuscountrymarket@hotmail.com

DILLON’S RE S TAURA NT LOCAL, HOMEGROWN, AWARD-WINNING FOOD – SKILFULLY PREPARED

TREAT YOURSELF TIMOLEAGUE, CO. CORK OPEN FRIDAY – TUESDAY BOOKINGS: 023 886 96 09

Handmade in West Cork since 1979 027 61100

An Chistin Beag

Open Mon-Thurs 9.30-5.30pm Fri-Sat 9.30-9pm Closed Sundays & Bank Holiday Mondays

mp03.5-03.9 sruTh-noM nepO mp9-03.9 taS-irF syadnuS desolC syadnoM yadiloH knaB &

Fine Food Home Cooked Locally Produced

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

”doof decudorp yllacol dekoocemoh“ 91022-820 | kroC .oC ,neerebbikS ,teertS egdirB 64

Serving Breakfast Lunch & Dinner Open

Tues & Wed 9:30am - 5pm Thurs, Fri & Sat 9:30am - 9pm for July, August & September Closed Sunday & Monday

Our fresh farm ducks are hand reared near Ballydehob, West Cork, overlooking Roaring Water Bay. Their fuller flavour and succulent taste comes from being hand reared longer and being fed a 100% natural cereal-based diet. www.skeaghanoreduck.ie | 028 37428

46 Bridge Street, Skibbereen, Co. Cork | 028 22019

Delicentre Counter Strapline on margin

Get all fired up this September! Flavour.ie and Drinagh Co-Op are proud to present ‘Féila Feola – Meat, Fish, Smoke & Fire’ in association with Drinagh Co-Op, Holy Smoke, The Fish Station, West Cork Brewing Company and West Cork Distillers on Sunday, September 9th next, from 2pm-8pm at Drinagh Co-Op Eurospar, Market Street, Skibbereen as part of the A Taste of West Cork food festival. This event combines three immersive masterclasses in meat preparation, fish filleting and smoke & fire cookery.

Smoke & Fire

Chef Decky Walsh is one of Ireland’s foremost pitmasters, expert in cooking Low ‘n’ Slow over Smoke & Fire and Head Chef of Cork’s hugely popular BBQ restaurant Holy Smoke. Decky will demonstrate the best ways to cook the meats and fish prepared throughout the day using six different methods of cooking over fire.

Meat Preparation

Ger O’Callaghan of Drinagh Co-op is a talented Craft Master Butcher, and was one of the youngest to ever be awarded this prestigious qualiﬁcation. Ger’s masterclass will be an explora-

Experience the gardens of West Cork WEST Cork Garden Trail brings together and showcases some of the finest Irish gardens in locations of breathtaking coastal and inland beauty. West Cork is Ireland’s garden paradise and the best of Pure Cork. See www.westcorkgardentrail.com to find out where these amazing gardens (19 in total) are, or pick up a brochure locally. One way or another, the advice is to get out and visit them this summer. You will enjoy the horticultural excellence, artistic diversity, as well opportunities to sample the fine fare and refreshments on offer (where provided). Drive, relax and live the experience. You can pay admission at each garden or choose one of the online ticketing options – full season ticket, two-day pass or family ticket. For more email: info@ westcorkgardentrail.com.

The West Cork Garden Trail brochure is available in outlets across West Cork.

tion of the wide variety of meat cuts available, including those less wellknown, to expand your knowledge of what is available from your butcher and how to prepare it at home.

Fish Filleting

Clayton Dooley of The Fish Station in Skibbereen is a fishmonger with years of experience in the trade and his masterclass will demonstrate fish filleting and shellfish shucking, using beautiful, seasonal, fresh fish, caught

in assoc iation with THE HARO LD BARR Y TRUS T

locally. As though all of that was not enough, the ‘Feast from the Fire’ will be something to behold. Decky Walsh will present a menu of melt-in-themouth meats, hot-from-the-coals ﬁsh, a whole bunch of sides and even dessert! Every course will be paired and matched with one of West Cork Brewing’s hand crafted beers and a selection of spirits from West Cork Distillers, including their multi-award winning whiskey. There will also be

IN IRELAND’S G A R D E N PA R A D I S E

• For more information and to buy tickets go to www.ﬂavour.ie/taste

Another award for Woodcock BY JACKIE KEOGH

V I S I T 1 9 FA B U L O U S G A R D ENS

demonstrations on how to cook with beer and spirits for the ultimate in food/drink heaven! Select producers will showcase their products at the Micro Market. Ticket holders will be able to meet the people behind some of West Cork’s most loved artisan brands, sample their produce and talk to them about their own food story. Kate Ryan of Flavour.ie says: ‘This event is an expansion of the popular Smoke & Fire Masterclass we have run over the last two years. This year, I really wanted to push the boundaries. This event combines three masterclasses in a day with a panel of experts who are fanatical about fire and smoke cookery, craft meat and fish preparation. ‘These masterclasses will demonstrate practical ways to source and prepare fish or cuts of meat that might otherwise be overlooked; creating a relationship with your local butcher and fishmonger and then how to have fun cooking them to get the most amazing flavour into you food with virtually no waste.’

SALLY Barnes of Woodcock Smokery has won a Euro-Toques Food Award 2018. The food campaigner and awardwinning West Cork producer was deemed ‘best in the craft category.’ The presentation ceremony at Ashford Castle marked a celebration of the very best food producers in Ireland. The Castletownshend-based producer was one of just six award winners on the day, which in itself is an indication of the calibre of the competition. The Euro-Toques Food Awards honour those who produce food of notable flavour and quality, and the recipients are nominated by the very chefs who use their products to create superb meals. The self-taught smoker, who works exclusively with the best wild fish, began smoking in earnest in 1981, and her smoked Irish wild salmon was the first Irish product to win the Great Taste Awards Supreme Champion in 2006. Facing challenges with supply through quotas, Sally has diversified over the years, consistently winning awards for her sustainably-sourced kippers, salmon, pollock and mackerel. A member of Slowfish, Sally takes on interns to teach them artisan fishsmoking skills every year.

She is also currently writing a book about ﬁsh-smoking in order to pass on her skills – all of which makes it clear to see why she won the craft award for ‘protection of culinary skills and craft.’

Sally (right) and Joleine Barnes of the award-winning Woodcock Smokery in Castletownshend.

Media Awar Strapline centre on ds margin High praise for West Fork at national awards WEST FORK was shortlisted in the Best Supplement of The Year category at the Local Ireland National Lottery Media Awards at a function the Radisson Blu Hotel in Athlone last May. In their comments, the judges said: This food-themed supplement, produced by The Southern Star, is a superb example of the experience that readers and advertisers are seeking in their newspapers. Highly informative, this production informs the readers of the A-Z of what is happening in the growing food business and culture in West Cork. Latest news, food recommendations, dining experiences are all brought together in a beautifully designed production with excellent imagery … this is an example of a very modern supplement, worthy of being carried in any title, local or national. The Southern Star was also shortlisted for Best Digital Content, Best Advertising Campaign, Best Designed Newspaper and it won top honours in the Best Local Advertisement category for its ad campaign designed for Kerr’s Bookshop in Clonakilty.

At the Local Ireland National Lottery Media Awards held in Athlone in May were, front from left, Southern Star staﬀ members: Nicole O’Riordan, digital marketing executive; Anne Kelleher, Advertising Dept; Elaine O’Donovan, Design Dept and Niall O’Driscoll, magazine editor. Back, Frank Mulrennan, CEO Celtic Media Group, president of Local Ireland, and Dermot Griﬃn, National Lottery CEO.

A Classic Style Restaurant in Bantry offering locally sourced produce with a French twist

Vegetarian & Daily Specials Set Menus for Groups Special Occasions & Private Parties Wolfe Tone Square, Bantry T: 027 55789 | www.thebantrybay.ie

Success y Strapline centrestor on margin Quality and consistency are key West Cork’s own Ballineen Fine Foods is now supplying products to over 300 outlets across the UK, including the top four food retailers, and that’s just for starters, writes Brian Moore Ballineen Fine Foods’ pre-cooked meats range – including its chip ship-style battered sausages – is proving very popular with consumers in the UK and beyond.

know and trust, generating real shelf appeal. We will look to build on this momentum as we seek out new opportunities across retail and foodservice markets,’ Brendan said. The Ballineen Fine Foods’ chip shop Irish sausages in crispy batter are now available in over 300 stores in the UK, including the top four food retailers

– Sainsbury’s, Morrisons, Tesco and Asda. Ballineen Fine Foods is proud of its West Cork roots, operating from a purpose-built, state-of-the-art facility in Bandon, and so generates employment and all the associated positives for the local economy. ‘Our company has a relentless com-

mitment to food excellence and innovation,’ Brendan said. ‘Each step of our process is meticulously measured and recorded to ensure the very highest quality and consistency is delivered in every product. We are dedicated to being the most efficient and consistent manufacturers and suppliers of quality pre-cooked meat products.’ Ballineen Fine Foods is also a proud member of the Origin Green Programme which is a Bord Bia led initative, designed to ensure verified commitment to sustainability all along the food supply chain. ‘Our Origin Green promise is an unprecedented one,’ Brendan continued. ‘It is the only sustainability programme in the world that operates on a national scale, uniting government, the private sector and food producers through Bord Bia.’ Ballineen Fine Foods is also looking to expand its customer base further afield and is currently working to deliver the range to supermarkets in Germany, Portugal and Spain.

Mizen Head

Ireland’s most Southwesterly Point on the Wild Atlantic Way

“One of the best attractions in Ireland...” “... spellbinding”

Pic: John Eagle

Ballineen Fine Foods supplies a range of pre-cooked convenience food products, which include a cooked breakfast range, battered and breaded products and a ﬂame-grilled burger range. The West Cork company was established in 1993 by husband and wife team Kevin and Marie Hennessy and today the company has established loyal customers in Ireland and the UK. Since the very beginning, the company has built an impressive reputation for product quality and has become one of Ireland’s leading suppliers of precooked meat products. ‘Our range is produced with only Irish ingredients,’ explained the company’s sales and marketing manager, Brendan Dixon. ‘We use only top quality Irish pork and beef and this focus on quality products has enabled the company to expand and deliver its range to most of the major retail outlets across Ireland and the UK.’ ‘We take extreme measures to ensure quality across all areas of our business and have created a brand that people

Mizen Café & Gift Shop www.mizenhead.ie

GPS: 51° 27’ 0.59” N - 9° 49’ 5.99” W

028-35000 / 35115

Adding value to your life ... naturally

THE HARBOUR BAR LEAP

Natural Rebel

Apple Cider Vinegars & Herbal Kombuchas Naturally fermented apple cider vinegar made with spring fed well water, Irish apples and an apple cider vinegar mother captured outside in a herb garden in West Cork, gently aged with old whiskey barrels and time.

Purchase at • Skibbereen or Dun Laoghaire Farmers’ markets • Local health food stores • or visit aprildanann.com Fermentation Specialist • Classes & Courses • Medical Intuitive Consultations

087 236 1616 • aprildanann.com • info@aprildanann.com

Berehaven Lodge Restaurant Waterfall, Castletownbere, Co.Cork. Stunning Seaview Deck

Open 7 days Lunch 12-5pm, Dinner from 5pm Open Fire Cooking or Braai every Friday from 5pm Phone 027-71306 to reserve 32

Food Served Daily

Tuesday to Thursday 12pm - 8pm Friday to Sun 12pm - 9pm Daily specials

028 34111 • theharbourbarleap@gmail.com

Genuine Oak Smoked Fish products Fresh quality seafood using traditional methods

028 33125 info@unionhallsmokedfish.com www.unionhallsmokedfish.com

COMPETITION

West Fork has two great cookbooks to give away to one lucky reader. Published by Harper Collins, these books are all about great food, but with an emphasis on health and wellbeing.

Balance

The Australian Wholefood Cookbook Find the right balance in your life: over 150 delicious wholefood recipes for maximum health, wellness, energy and vitality. If Jamie Oliver was fifteen years younger and had grown up in Australia, surfing, diving and cooking by the beach, you’d have Guy Turland from Bondi Harvest. Guy is a chef, surfer, health fanatic, free-diver and an Australian YouTube cooking sensation. He runs the Depot Café in Bondi Beach and the Bondi Harvest Café on Santa Monica Beach (yes, Gwyneth Paltrow is a fan) and his new Bondi Harvest cookbook, Balance, is all about eating for energy, vitality, wellness and wellbeing, with over 150 simple and simply delicious recipes. This is wholefood food that’s not only good for you, but is delicious, seasonal, vibrant, and full of zingily fresh flavours, designed to be eaten and enjoyed by friends and family. After working as a chef in some of Australia’s top restaurants, Guy Turland, together with Mark Alston, started their Bondi Harvest cooking show on YouTube in 2012, with only a surfboard, a camera and a camp oven, cooking food al fresco in some of Australia’s most iconic beauty spots. Now BONDI HARVEST is a hit weekly YouTube cooking show, with over 74,000 subscribers. Guy’s recipes are featured on The Guardian’s website and the two men have opened a Bondi Harvest restaurant in Sydney in addition to the Depot cafe in Bondi. Guy has also cooked live on NBC’s Today Show.

The Autoimmune Solution Cookbook Over 150 Delicious Recipes to Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases

In The Autoimmune Solution Cookbook, Dr. Amy Myers, bestselling author, a renowned expert in autoimmune disease, delivers over 150 recipes designed to prevent and reverse a wide range of inflammatoryrelated symptoms and diseases, including allergies, obesity, asthma, cardiovascular disease, fibromyalgia, lupus, IBS, chronic headaches, and Hashimoto’s thyroiditis. Over 90 percent of the population suffers from inflammation or an autoimmune disorder. Until now, conventional medicine has said there is no cure. Minor irritations like rashes and runny noses are ignored, while chronic and debilitating diseases like Crohn’s and rheumatoid arthritis are handled with a cocktail of toxic treatments that fail to address their root cause. But it doesn’t have to be this way. Whether you’re battling multiple sclerosis or Graves’ disease, or you simply want to put an end to nagging minor symptoms, The Autoimmune Solution Cookbook makes reversing your symptoms easier than ever before. With each delicious recipe repairing your body and eliminating life-altering symptoms, this easy-to-follow program makes it possible to eat your way to health. To be in with a chance of winning, simply answer the following 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 24th July, 2018

Q: What is the name of Guy Turland’s café on Bondi Beach? Answer: Name: Address: Contact No:

Email:

Please tick here if you do not 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.

Classiccentre Cookboo ks Strapline on margin

Pages from history By BRIAN MOORE

COOKING and good food, for so many of us, are integral to the cherished memories we have of loved ones and of times past. Learning to cook, and especially recreating a favourite dish, is an extremely pleasurable and satisfying experience. And it’s not only the sensation of eating much-loved food that can trigger the nostalgia, but also the simple act of opening and thumbing through a much-used, perhaps

stained with the results of many hours in the kitchen, cherished family cookbook. With this in mind, West Fork recently put out a call to locate some of these most treasured cookbooks around West Cork and perhaps ﬁnd the longest-serving, still-in-use, cookbook in the area. Do you have, or remember any of these? Maybe you have an even older one!

Cookery in Colour (circa 1960) Owned by Tara Brennan, Clonakilty

‘The book has been in the family, we think, since the 1960s when my mother and aunt, who were originally from Clonakilty had it. We still use the book a lot, as it is very useful and even has suggestions for barbecuing and outdoor eating. Our favourites are the recipes for shortcrust pastry and queen cakes. And there is also a very good recipe for Christmas cake.’

Be-Ro Home Recipes (circa 1950) Owned by Fionn McSweeney, Ballymakeera

‘My mother received the book as a present back when she got married in the 1950s, it seems to be a promotional book for Be-Ro self-raising ﬂour. I use it all the time and all the recipes my mother taught me are from this book. Our favourites include the coconut tartlets and the scones.’

Good Housekeeping’s Basic Cookery Book (circa 1952) Owned by Linda Hull, Sheep’s Head

‘I got this book after my mother-in-law passed away in 1993. It was hers and it was well-used and loved. I use it a lot – there’s a great recipe for fruit cake and my favourite recipe is for a cheese souﬄe.’

All in the Cooking (circa 1940) Owned by Maeve Whooley, Kilcoe.

‘This book belonged to my mother-in-law and I got it back in 1990s. It’s a home economics book and has lots of basic recipes that we still love today. I would use it very often especially for scones and cakes.’

250 Recipes for use with Borwick’s Baking Powder (circa 1930) Owned by Shirley Shannon, Ballinascarthy ‘This was my grandmother’s book and it was passed on to my mother and now to me. It’s a lovely book and is well used at this stage. Our favourite recipe is the lemon madeira cake which is delicious. A lot of the recipes are a bit strange but it’s a lovely book to have and to pass on.’

A turn-up for the books! In the course of our search, Shirley Shannon (pictured far left) told us about a second cookbook in her possession – entitled Cork’s Best Recipes – and it just happens to have been printed in Skibbereen by, you’ve guessed it, The Southern Star. Unfortunately there’s no publication date on the book, but we reckon it ﬁrst came out in the late 1950s, perhaps early 1960s. Do you have a copy?

The Young House Wife’s Cookery Book (circa 1930) Owned by Margaret Duggan, Castletownbere

‘I got the book from a house clearance and it has an inscription on the back from the presbytery on Valentia island in 1941. We still love using the book here at home, and we alway make the plum pudding at Christmas, which is one of our favourites.’

Community Spirit A Collection of Home-tried Recipes (circa 1960) Owned by Denise O’Donovan, Clonakilty

‘I got this as a present when I was married in 1969. I still use it today as it has great recipes for everything from delicious cakes to acne cream. It was published in aid of the Charleville and District Mental Handicapped Children’s Association. There are fantastic recipes from UK, USA, Scotland, Australia and locally as well.’

SKIBBEREEN FARMERS’ MARKET The heart of West Cork’s local food culture & food innovation Every Saturday, 9am-3pm, all year round

See you there!

Ger’s Wild Atlantic Diner LEAP Serving the freshest of local ingredients Open Mon-Sun 8.30am-11pm Tel: 028-33931 35

UMMERA = Trajan Pro -Reg.

Smokehouse = Konstantine Be Additional text = Myriad Pro Light, Regular, Semi Bold or Bold

SCHULL COUNTRY MARKET Every Sunday from now to late September 10am to 2pm Pier Road car-park, Schull Visit us to choose from a unique selection of locally produced foods and crafts, all being presented by the people who made them.

UMMERA SMOKEHOUSE GUIDED TOURS

Opening Hours 10am - 1pm, Monday - Friday How to find us: www.myloc8ion.com/WND_86_6WN or Google Maps : Ummera Smoked Products

Ummera Smoked Products Ltd. Inchybridge, Timoleague, Co. Cork info@ummera.com 023 8846644 www.ummera.com Products Available at:

Scally’s Supervalu, Clonakilty; Fields Supervalu, Skibbereen; Urru, Bandon; Mannings Emporium, Ballylickey; Rochu’s, Innishannon.

O’Sullivan’s Bar O’Sullivan’s Bar &&Nottages Restaurant, Nottages Restaurant, Crookhaven, Co.Cork Crookhaven, Co.Cork Crookhaven, Tel: 028-35319 028-35319 Tel:

Co.Cork HOME TO STAR WARS Tel: 028 35319 HOME TO STAR WARS Bar food served all day.

Restaurant Opening Hours: Mon-Sat 12.00-8.30 Sunday 12.00-6.30 Voted in Irelands Top 20 Seafood Spots 2017 & 2018

Bar food served all day. www.osullivanscrookhaven.ie

www.osullivanscrookhaven.ie

HOME TO

STAR WARS Bar Food Served All Day www.osullivanscrookhaven.ie 36

Kirbys Korner Bar & Restaurant, Ballinhassig. Award winning family run business Traditional, warm, friendly & welcoming ambience. Diverse range of superb food sourced locally and available on a daily basis. Child friendly, romantic & can accommodate groups, special occasions and private functions.

Ballinhassig

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

Crackin’ Cocktails Strapline centre on margin The good folks at Molly’s Café & Wine Bar in Clonakilty have developed two cocktails with a real West Cork twist, and they are going down a storm this summer! Here’s how to make them! The Red Bunny Ingredients 25 ml Cork Dry Gin 60 ml of Kinsale Mead Dash of Cointreau Dash of sugar syrup

The Bees Knees Ingredients 25ml of Cork Dry Gin 60 ml of Kinsale Dry Mead Dash of Sugar Syrup 20 ml of Lemon Juice

Method Add all the ingredients into a shaker with ice and shake. Strain into a chilled cocktail glass. Garnish with a cherry.

Method Add all the ingredients into a shaker with ice and shake. Strain into a chilled cocktail glass. Garnish with a lemon twist.

How to make sugar syrup: Add half a cup sugar and half a cup water to a small saucepan over medium heat. You can experiment and decide how much of a sugar ﬂavour you want in your syrup. The more sugar you use, the thicker the syrup and stronger in ﬂavour it will be. Stir until blended. To store, strain into a jar and seal tightly with a lid. Enjoy alcohol responsibly.

Meadery Tour & Tasting MOLLY’S CAFÉ & WINE BAR 087 365 6826 CLONAKILTY WEST CORK

Discover the world’s oldest alchoholic drink made right in the heart of Kinsale. Just 600m from the Tourist Office.

BOOK NOW: 021 477 3538 www.kinsalemeadco.ie info@kinsalemeadco.ie 37

The Final d Strapline centreWor on margin ‘Good food means good business’ West Cork’s tradition of high-quality food production is a huge asset for local development and job creation, writes EU Commissioner for Agriculture and Rural Development, Phil Hogan IN September, it will be my honour to attend the Taste of West Cork food festival. This will be a great occasion, not just because we will be celebrating a wonderful community event with the best of food and drink, but equally because these same qualities can support local development and job creation for decades to come. Ireland and Irish tastes have changed enormously since I grew up on a farm in Tullaroan, Co Kilkenny. Where once food was for sustenance only, we now have an appreciation of quality, provenance and sustainability; Ireland, in other words, is fast becoming a ‘foodie’ nation. And West Cork has led the charge, developing highly sophisticated local products and value chains long before this caught on elsewhere. The region is synonymous with high-quality locally produced food and seafood. The temperate Gulf Stream climate, unspoilt natural landscape and generations of local know-how all contribute to making the area home to some of the finest food in the country. Community is at the heart of everything good in West Cork. From May to October, you cannot pass through a town or village in the area without encountering a music festival, a regatta, an old-time threshing event or a steam and vintage rally. These events bring people together, attract outsiders, generate jobs and contribute to the economic and social fabric of rural areas. And these same proud communities are the backbone of the region’s amazing food heritage. Whether it’s awardwinning artisan products such as Jeffa Gill’s Durrus Farmhouse Cheese or Clonakilty’s famous black pudding, the region has a reputation as a centre of excellence for delicious, clean and safe food and has become one of the country’s premier ‘foodie destinations’. Talented chefs such as Kinsale’s Martin Shanahan or Dereenatra’s Rob Krawczyk are putting West Cork on the map. Take the village of Ballydehob as a case in point: although it has a population of fewer than 400 people, it hosts no less than nine cafés and restaurants including a pop-up fresh fish and chip shop run by husband and wife team Caroline and Seán O’Driscoll at the Community Hall every Friday. It’s no wonder Ballydehob was recently described as the ‘trendiest village’ in the country! West Cork also understood the

‘...keep doing what you’re doing, and do even more. The sky is the limit for ambitious producers looking to increase sales at home and abroad ...’ importance of working together to promote local produce at an early stage. The Fuchsia Brand – an initiative gathering local tourism and food enterprises under a single identity – launched in 1998, and has been instrumental to the development of the sector. Driving around West Cork, one is struck by the hedgerows thick with the vibrant red ﬂower, which makes it a highly recognisable regional brand. My message to West Cork’s food producers is simple: keep doing what you’re doing, and do even more. The sky is the limit for ambitious producers looking to increase sales at home and abroad – good food means good business. There is an increasing number of

discerning consumers in Ireland, in Europe, and indeed around the world, who are willing to pay a premium price for good food and drink, sustainably produced. During my trade missions to China, Japan, Mexico and the Middle East, I have seen for myself how highly prized EU products can be. I believe that producers in West Cork can take advantage of these opportunities to drive local job creation in the coming years. As EU Commissioner, I have responsibility for the Common Agricultural Policy, and it will support our farmers and small food businesses in a variety of ways. First and foremost, the CAP will continue to provide income support to

our small and medium sized farmers, thereby guaranteeing the continued supply of raw materials for artisanal food production. Second, our recent overhaul of EU organic legislation will provide stronger support for West Cork’s growing organic farm sector. Third, EU rural development funding will continue to support SMEs and other economic activity in our rural communities, notably food and agritourism. Fourth, we will continue to find new export outlets, in Europe and further afield, to sell these products. And finally, we have hugely increased our promotion budget to help pitch our products all over the world. In supermarkets in Shanghai and Mexico City, you will find Italian wine, Spanish olive oil and French cheese. I would love for those same shelves to be stocked with West Cork black pudding, cheese, jams and fish products. The EU is today the number one exporter of food and drink products in the world, with monthly exports at a record level of €11.5 billion. We must take advantage of this rising tide. This is what I will be telling the crowd at the very successful Taste of West Cork food festival, organised under the watchful eye of chairwoman Helen Collins. The formidable Helen, originally from Clonakilty, has often said that West Cork with its rich traditions, superb food, stunning landscape and great people has many ‘magic ingredients to celebrate’. My hope is that these same magic ingredients can contribute to securing West Cork’s future as a foodie destination, as a hub of artisanal food production, and as a beacon of communityled local development. And the CAP, working in harmony with other EU funds, will be there to support you at every step along the way. • Commissioner Hogan will speak at the ‘Famine to Feast – Survival to Innovation’ forum in Baltimore Sailing Club, 2pm to 5pm on Saturday, September 8th, as part of the A Taste Of West Cork Food Festival. Other speakers include Eamonn Sinnott, general manager, Intel Ireland; JP McMahon, owner/ chef Aniar, Galway, Sean O’Driscoll, president Glen Dimplex; Tara McCarthy CEO Bórd Bia and the event will be chaired by filmmaker and educator David Puttnam.

Index of businesses Acorn Water .....................................Glasslynn Road, Bandon, Co. Cork .................................023-8843466 An Chistin Beag ...............................46 Bridge Street, Skibbereen, Co. Cork ...............................028-22019 April Danann - Natural Rebel...........www.aprildanann.com ....................................................087-2361616 Beara Distillery ................................Castletownbere Comm Park, Derrymihan, Castletownbere 027-70861 Berehaven Lodge Restaurant ...........Waterfall, Castletownbere, Co. Cork ...................................027-71306 Blue Haven Hotel .............................Main Street, Kinsale, Co. Cork ........................................021-4773592 Caherbeg Free Range Pork Ltd. ........Caherbeg, Rosscarbery, Co. Cork ....................................023-8848474 Carbery Group .................................Ballineen, Co. Cork .........................................................023-8847222 Celtic Ross Hotel ..............................Rosscarbery, Co. Cork .....................................................023-8848722 Clóna Dairy Products Ltd.................Sand Quay, Clonakilty, Co. Cork .....................................023-8833324 Deasy’s Harbour Bar & Resturant ....Ring, Clonakilty, Co. Cork ..............................................023-8835741 Dillon’s Restaurant...........................Mill Street, Castle Lower, Timoleague, Co. Cork .............023-8869609 Down 2 Earth Materials ...................City Link Park, Forge Hill, Kinsale Rd, Cork ...................021-4311842 Dunmore House Hotel .....................Dunmore, Clonakilty, Co. Cork .......................................023-8833352 Durrus Cheese .................................Coomkeen, Durrus, Co. Cork ..............................................027-61100 Eco Plumb........................................Clonakilty,Co. Cork.........................................................086-6001625 Fernhill House Hotel & Gardens ......Clonakilty, Co. Cork ........................................................023-8833258 Field’s SuperValu..............................Main Street, Skibbereen, Co. Cork ......................................028-21400 Ger’s Wild Atlantic Diner .................Leap, Co. Cork ....................................................................028-33931 Glenilen Farm Ltd. ...........................Gurteeniher, Drimoleague, Co. Cork...................................028-31179 Healy’s SuperValu ............................Main Street, Dunmanway, Co. Cork ................................023-8845778 Inchydoney Island Lodge & Spa .......Clonakilty, Co. Cork ........................................................023-8833143 Innishannon House Hotel ................Innishannon, Co. Cork....................................................021-4775121 Kinsale Mead Co. .............................Unit 5, Barrack Lane, Kinsale, Co. Cork ..........................021-4773538 Kirby’s Korner Bar & Restaurant .....Ballinhassig, Co. Cork .....................................................021-4885282 Mizen Head Café ..............................Mizen Head, Goleen, Co. Cork .........................028-35000 / 028-35115 Oasis Arts Cafe .................................12 Main Street, Ballydehob .................................................028-25760

O’Donovan’s Hotel / Molly’s Café & Wine Bar, Pearse Street,Clonakilty ............ 023-8833250 / 087-3656826 O’Sullivan’s Bar ................................Main Street, Crookhaven, Co. Cork .....................................028-35319 Quality Hotel & Leisure Centre ........Park Road, Clonakilty, Co. Cork......................................023-8836400 Restaurant Chestnut ........................Ballydehob, Co. Cork ..........................................................028-25766 Richy’s Restaurant ...........................Wolfe Tone Street, Clonakilty, Co. Cork ..........................023-8821852 Rohu’s Country Market ....................Main Street, Innishannon, Co. Cork......... 021-4775107 / 087 9237213 Schull Country Market.....................Pier Road car park, Schull, Co. Cork Schull Harbour Hotel .......................East End, Schull, Co. Cork ..................................................028-28801 Seaview House Hotel ........................Ballylickey, Bantry, Co. Cork...............................................027-50073 Skeaghanore West Cork Duck ..........Skeaghanore East, Ballydehob, Co. Cork .............................028-37428 Skibbereen Farmers’ Market ............The Fairfield, Skibbereen, Co. Cork The Bantry Bay Hotel .......................Wolfe Tone Square, Bantry, Co. Cork ..................................027-55789 The Church Restaurant ....................Bridge Street, Skibbereen, Co. Cork ....................................028-23625 The Harbour Bar ..............................Main Street, Leap, Co. Cork ................................................028-34111 The Heron’s Cove Restaurant ............Harbour Road, Goleen, Co. Cork ........................................028-35225 The Landmark Restaurant ...............Rosscarbery, Co. Cork .....................................................085-8062399 The Maritime Hotel ..........................The Quay, Bantry, Co Cork ..................................................027-54700 The Old Creamery Restaurant ..........Kilcrohane,Bantry,Co Cork.................................................027-67139 The Westlodge Hotel ........................Bantry, Co. Cork .................................................................027-50360 Tom Crean’s Fish & Wine..................Main Street, Kenmare, Co. Kerry ....................................064-6641589 Trident Hotel ...................................World’s End, Kinsale, Co. Cork .......................................021-4779300 Ummera Smoked Products Ltd. .......Inchybridge,Timoleague,Co. Cork ..................................023-8846644 Union Hall Smoked Fish ..................Union Hall, Co. Cork ...........................................................028-33125 University College Cork ...................College Road, Cork City ..................................................021-4901423 West Cork Distillers .........................Marsh Road, Skibbereen, Co. Cork .....................................028-22815 West Cork Eggs ................................Rosscarbery, Co. Cork .....................................................086-6017677 West Cork Hotel ...............................Ilen Street, Skibbereen, Co. Cork ........................................028-21277

DESIGN | PRINT | DIGITAL

part of the Southern Star family We canWe deliver design, print and digital solutions to can deliver design, print and digital solutions promote youryour business, orfestival festival to promote business,event event or

Logos & Brand Identity

Flyers, Posters, Brochures & Magazines

Advertisement Design

Video & Media Services

Social Media Management

Exhibition Stands & Point of Sale

Book Design & Printing

Get in touch, we’d love to hear from you! Flyers, Posters, Brochures Logos & Brand Identity Advertisement Design Social Media For a ‘no obligation’ quote call 028 21200 and ask for Jennifer www.starcreative.ie | info@starcreative.ie

& Magazines

Management

Web Design & Management

Proud to be part of the Southern Star family

Carbery-Cracker_Range ad-239X304.pdf

25/06/2018

12:46