YOUR GUIDE TO THE BEST FOOD AND DRINK TO BE FOUND IN COUNTY KERRY
the
kerry food story INSIDE: A DIRECTORY OF 150+ KERRY FOOD PRODUCERS
16 RECIPES FROM TOP KERRY CHEFS USING LOCAL PRODUCE FARMERS’ MARKETS AND FESTIVALS : LEARN TO COOK IN KERRY
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This publication is free thanks to the support of the Kerry Local Enterprise Office.
the
kerry food
story
The story of Kerry Food 8-9 Foreword
by TJ O’Connor, Head of Section, Hotel, Culinary and Tourism Department, IT Tralee. 10-11 The Raw Ingredients
What makes Kerry food and drink so special. 12-13 The Producers
Read how local producers shape the raw materials to turn food and drink into real experiences.
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Learn to cook in Kerry using local ingredients. 16-17 FARMERS’ Markets and Festivals
Kerry is home to a wealth of food events where you can take a stroll in the Kerry sunshine, sample the food and drink from the region and bring home something remarkable to cook. 18-19 Useful Websites
A page of website links you can use to find out what’s going on in the world of Kerry food. 6
21-45 Chef Recipes using local PRODUCE
See the opposite page for recipes from some of Kerry’s top chefs.
46-61 KERry producer Directory
We’ve put together a listing of over 150 local Kerry producers so you know what to buy and where to buy it. Whether you are someone who cooks for fun, a professional chef, or a buyer for a retail outlet, you’ll find lots to choose from.
The chef recipes Using the best of local Kerry produce 22 SIMON REGAN, THE EUROPE HOTEL AND RESORT, KILLARNEY
34 Sandra O’Connor, The Coffee Dock, Valentia Island
25 DAN BROWNE, IT TRALEE
37 Noel Dennehy, The Moorings, Portmagee
23 Ring of Kerry Roast Loin of Lamb 24 Apple Parfait with Buttermilk Foam
35 Valentia King Scallops and Prawns 36 Buttermilk Panna Cotta
26 Cured Fillet of Quinlan’s Mackerel 27 Carraig Dubh Porter-Braised Beef Ribs
38 O’Connell’s Poached Duck Egg 39 Fillet of Portmagee Pier Hake
28 PHILIP BRAZIL, SHEEN FALLS LODGE, KENMARE
40 THEO LYNCH, ALLO’S BAR, BISTRO AND TOWNHOUSE, LISTOWEL
29 Roast Fillet of Cod with Kush Mussels 30 Apricot Bread and Butter Pudding
41 Fenit Bay Crab Meat with Aioli 42 North Kerry Beef Fillet with Parsnips
31 PATRICIA TEAHAN, CARRIG COUNTRY HOUSE, KILLORGLIN
43 caroline danaher, the boatyard restaurant, dingle
32 Ballinskelligs Duck with Carrot Purée 33 Skelligs Chocolate Pavé with Strawberry Gel
44 From Pier to Platter Tartlet 45 Roulade of Dover Sole with Salmon
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from tj O’Connor, Head of Section, Hotel, Culinary and Tourism Department at the Institute of Technology, Tralee
foreword Welcome to the Kerry Food Story, our way of showcasing some of the remarkable food and drink that Kerry produces. We hope this publication contributes to strengthening the links between everyone who creates, cooks, eats and drinks in Kerry and beyond. We want to give a strong and vibrant message that Kerry is open for business in relation to food and drink and that we have some of the best producers not just in Ireland, but in the world. We asked eight of the finest chefs from all corners of Kerry to produce a series of dishes using predominantly Kerry produce. I hope you will agree that the dishes created for this publication would stand proud on any local, regional, national and international stage. We want to inspire other chefs and food enthusiasts within our county and outside of it to use Kerry produce on their menus, which in turn will tell the story that is Kerry food. The Kerry Food Story would not be complete without the acknowledgement of all the other stakeholders which make our food such a success. There are many organisations that support food development within the county from producer groups like Taste Kerry and the Kingdom Food Network to those who run and support regular food markets and festivals. We should also recognise the Institute of Technology in Tralee (all the chefs in this book are alumni) and the many cookery schools and programmes which provide education for chefs, producers and food enthusiasts in County Kerry. They raise the profile of Kerry food, ensuring that we add skill and talent to the mix. We could not have produced this book and its recipes without our chefs, the Kerry Local Enterprise Office, the food producers and of course you, our readers. I am very proud to be a Kerryman. And as a chef and educationalist I could not think of a better place in the world to be than in Kerry. But there is no point being the best at anything if you don’t tell anyone about it. So here it is: the Kerry Food Story. Enjoy. Bain sult as an scéal, TJ O’Connor
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COOKING WITH THE BEST OF KERRY Kerry has a veritable larder of world-class ingredients on its doorstep. From the beef of north kerry to mountain lamb, ripe red strawberries to an abundance of fresh-grown vegetables and the best seafood that the Atlantic coastline has to offer.
the raw ingredients The story of Kerry food starts with its people, with the producers who create the ingredients and finished products that we buy in our shops, eat in our restaurants and hotels, discover in our farmers’ markets and that other producers turn into other food and drink to sell. It is brought to life at its best by our chefs, many of whom have trained locally at the IT Tralee; some have come from other parts of Ireland or further afield to work in the food and drink industry in Kerry, attracted by having some of the finest ingredients in the world on their doorstep. From the world cheese award-winning Kate Carmody at Béal Organic who creates her organic cheese with milk from her Friesian herd to hand-made ice cream in every assortment of flavour made by the Murphy brothers in Murphy’s Ice Cream in Dingle; from North Kerry Beef to Ring of Kerry Lamb; from duck from Ballinskelligs to King Scallops from Valentia Island; from Dingle Gin from Dingle Distillery to organic smoked salmon from Kenmare Select, every corner of the county is abundant with a raw material that is turned into good things to eat and drink. As a people we want – and need – to celebrate our own food; it is part of our culture, it gives momentum to our everyday lives. It is a living breathing part of the fabric of the landscape for visitors who want to eat a good meal with home-grown and produced ingredients. Good ingredients are at the heart of good cooking. Every chef knows this intuitively as does every mother who wants to put a good meal on the table. Every diner at a restaurant, every visitor who sees the difference between one land mass and another when they travel ‘gets’ it. Without the best ingredients you just cannot live the best life. What unites all the producers listed in the back of this book is an understanding of the terroir of Kerry, that indescribable mix of land and sea, rock and mountain, grass and wilderness that nourishes everything that grows here and differentiates it. Throughout this book with the help of some of the top chefs in Kerry, you will find this produce, and ways to help it find its way on to your plate, no matter where you are in the world. Local or global, Kerry produce stands tall with the best in the world. 11
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the people who make it happen producers are the backbone of the story of kerry food. their sheer skill, determination, energy anD entrepreneurism is what, quite literally, gets good food and drink on the table.
The Producers The wealth of food producers in Kerry is second-to-none. When you run your eye across the directory listings in the back of this book, one thing is immediately clear: the sheer variety and range of individuals and companies who get up each morning to create something and who put their heart and soul into it. On pages 21 to 45 you’ll see how 8 of the top chefs in Kerry interpret those products and how they make them sing in their dishes. At play is osmosis, that wonderfully scientific theory where a little bit of this ends up sitting on a plate with a little bit of that. See how Dingle Gin captures the imagination of Patricia Teahan in her dessert recipe on page 33 and ends up next to a dish that showcases Ballinskelligs Duck and Fenit Carrots. Olivier Beaujouan pickles foraged sea vegetables and almost by cross-pollination, it makes its way into Maja Binder’s cheese. His pickled vegetables positively glow with pride as an element in Dan Browne’s recipe for Cured Fillet of Quinlan’s Mackerel on page 26. At Daly’s Seafoods, they sell fresh mussels and oysters from Cromane and the finest Dingle Bay prawns so that visitors can find them on the menu to get a real taste from the fresh waters of Kerry. Fudge-maker John Harty of Fab Fudge makes rainbow-coloured fudge using local Lee Strand milk which he sells at markets and which travels to the annual Bloom Festival to be eaten by Dubliners on a day out. Each producer has their own style, their own way of doing business. And everyone of them wants to excel and bring you joy on the plate.
Scan the QR code on the right to read more about Taste Kerry and Kerry producers. tastekerry.com 13
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learn to cook in kerry you have a great choice of places to learn how to cook in kerry. from an evening class to a full-time professional chef’s course, each one is a repository of knowledge on how to cook local and eat locaL.
cookery schools IT Tralee’s Hotel, Culinary and Tourism Department offers a range of world-class third-level graduate courses in Culinary Arts for people who wish to pursue a career in a professional kitchen. All the chefs featured in this book are alumni. ittralee.ie Professional chef Mark Doe of Just Cooking offers a full range of courses from Entertaining at Home, Fish Cookery, Square Meals for the Family to the more decadent How to Make Afternoon Tea, BBQ Cooking and Delicious Home Baking. Read more at justcooking.ie Kerry ETB runs adult education courses across the county. Courses include Home Cooking Using Natural Ingredients; Baking Pastries and Bread; Sugar Craft and Cake Decorating. kerryetb.ie/adulteducation Lorge in Kenmare will teach you everything about chocolate from tempering and moulding it to making truffles and ganache. Children and family-friendly workshops along with Beginners and Advanced Chocolate Courses. lorge.ie Michelle O’Connor runs courses in baking and cake decorating at The Lane Cottage Bakery School in Duagh. facebook.com/TheLaneCottageBakerySchool The Phoenix Restaurant in Castlemaine run vegetarian cookery courses when they have enough demand. thephoenixrestaurant.ie Wholesome Fayre in Killarney run cookery courses from time to time. They post details of upcoming courses at wholesomefayre.com. The Dingle Cookery School is opening shortly and will offer courses using Irish ingredients, especially those from the Dingle Peninsula. Their website is coming soon at dinglecookeryschool.com.
Scan the QR code on the right to get all the up-to-date information about hotel, culinary and tourism courses at ittralee.ie 15
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farmers’ markets and festivals farmers’ markets and food festivals are a great place to find all the vivacity and life that goes with the best food and drink. luckily there are lots to choose from across the width and breadth of the county.
farmers’ markets and festivals There are so many benefits to Farmers’ Markets for both producers and buyers. They offer both large and small suppliers a route to market where they can sell at a better price because overheads are lower; they can meet their buyers and get honest feedback and they can see a pattern and know quickly if one thing sells better than another. There is more choice on offer too: a producer can grow a new variety of a fruit or vegetable in a small quantity to see if customers like it. The benefits for buyers are huge: access to the grower or producer where they can ask questions about the process of production; a chance to try new things without having to commit to purchase; a way of engaging with food and drink in an entertaining way and parents can bring their children to see where what they eat actually comes from. You’ll find up-to-date information on all the farmers’ market activity in County Kerry at kerryfarmersmarkets.com along with details of markets in Kenmare, Dingle, Listowel, Milltown, Tralee, Castleisland, Caherdaniel, Killorglin, Killarney, Blennerville, Glenbeigh and Castlegregory and any other market that pops up! If you would like to become a market stallholder, you will find information on kerryfarmersmarkets.com (or scan the QR code below). Courses are held from time to time and you can meet other stallholders and hear their experiences. You’ll also find that Kerry is the best place for a food festival. The Dingle Peninsula Food Festival happens in October (dinglefood.com) and this year join in the celebrations of Dingle being awarded ‘Foodie Town of the Year’. Also the Listowel food fair is in November (listowelfoodfair.ie) and it’s one of Ireland’s oldest food festivals. The Flavour of Killorglin is now in its 3rd year and happens in September (flavourofkillorglin.com). There is also the Kenmare Food Carnival, Ballylongford Oyster Festival, Féile na Phráta Dingle and the Valentia Island Scallop Festival and more – gokerry.ie has all the details.
Scan the QR code on the right to get all the up-to-date listings for Farmers’ Markets happening throughout Kerry. kerryfarmersmarkets.com 17
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your guide to the kerry web Here is a list of information sources that may be useful if you are interested in learning more about how food and drink are produced in kerry.
useful Kerry websites tastekerry.com Taste Kerry is the driving force behind the promotion of all aspects of the food industry in Kerry, including producers, providers and tourism. The website also covers the activities of the Kingdom Food Network, a group of like-minded people with a passion for telling the world about the local produce of Kerry. kerryfarmersmarkets.com gives details of farmers’ markets throughout Co. Kerry. irishfoodawards.com The official website for the Blas na hÉireann national food producer awards based in Kerry. bordbia.ie is a useful resource for anyone interested in local producers. gortbrackorganicfarm.com Gortbrack Organic Farm is an award-winning, innovative centre for Environmental Education, Local Organic Food Training and Development, Eco Landscaping and Cabin Accommodation. kik.ie Kitchen Incubators Kerry specialises in assisting existing and emerging food ventures to set up, providing business support, services and kitchen resources. Based in Farranfore, Co Kerry, they have kitchen equipment and kitchen spaces for rent by the hour. localenterprise.ie/kerry is a first-stop shop to provide support and services to start, grow and develop micro-business in Kerry. transitionkerry.org Transition Kerry is part of a local, national and international initiative to get local communities to think about making themselves more resilient, in response to climate change and economic change. southkerry.ie The South Kerry Development Partnership is a community-led local development company established to promote rural development in the South Kerry area. nekd.ie North and East Kerry Development, the Local Action Group for North, East and West Kerry works to improve the quality of life in rural areas and encourage diversification of the rural economy. 19
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Chef Recipes
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simon regan, the europe hotel and resort SIMON REGAN WORKS IN ONE OF THE FINEST HOTELS AND RESORTS, NOT JUST IN KERRY, BUT IN europe. his food takes inspiration from the colours of the landscape as well as from local ingredients. ‘I’m always learning’, he says. ‘that’s why i’m currently taking a masters in culinary arts at tralee it’. Graduated from IT Tralee 2010 (BA Culinary Arts) Favourite local producers Spillane’s Seafood in Fossa who have been supplying the hotel daily with the freshest seafood for over 20 years. Fenit Fruit and Vegetables who provide us with excellent, seasonal fruit and vegetables. Just Desserts who supply us with top quality gluten-free bread and pastry. Awards 2013 RAI Kerry Chef of the Year
Simon Regan trained in some of the country’s finest 5-star hotels, before moving to Australia and New Zealand along with stints in New York, LA and London. ‘My cooking is a blend of modern and classical cooking’, he says. He can’t choose a favourite dish on their restaurant menu: ‘The Panorama Restaurant in The Europe Hotel and Resort has just launched its new summer menu, so currently all the dishes are as exciting as the next one to cook.’ He loves to cook with local ingredients. ‘Kerry is blessed with some of the best raw materials the country has to offer, from amazing seafood, to exceptional beef, lamb and poultry, along with some of the most innovative and talented artisan food producers you’re likely to find anywhere.’ What’s his best tip for a non-chef who loves to cook? Simon says: ‘If you are passionate about sourcing and cooking with the best local seasonal ingredients, then it’s only a matter of cooking it simply, seasoning correctly and constantly tasting your food. Follow these few basic guidelines and you will find that you won’t go too far wrong.’
THE EUROPE HOTEL AND RESORT A magnificent 5-star resort hotel overlooking the Lakes of Killarney with a luxury lakeshore spa, a state-of-art conference and events centre and excellent restaurant and private dining options. Winner of Best Overall Hotel in Ireland, National Hospitality Awards 2013 and Best Hotel Restaurant in Kerry for The Panorama Restaurant, Irish Restaurant Awards 2014. theeurope.com
Tel: 064 667 1300 22
SIMON REGAN, THE EUROPE HOTEL AND RESORT, KILLARNEY
ring of kerry roast loin of lamb with On the Wild Side Chorizo and Dingle Goat’s Cheese Beignets Serves 4 1kg boned Ring of Kerry lamb shoulder Salt and freshly ground black pepper 20g On the Wild Side Chorizo, finely diced 50g Dingle Goat’s Cheese from The Little Cheese Shop 20g Just Desserts Gluten-Free White Breadcrumbs 50g flatleaf parsley, chopped 100g Just Desserts Gluten-Free White Breadcrumbs 2 knobs of butter 2 tablespoons rapeseed oil 1kg Ring of Kerry fully-trimmed lamb loin Fresh herbs to garnish
1. Preheat the oven to 150C/300F/Gas 2. Season the lamb shoulder and place in the oven. After 2 hours, turn off the oven and leave the shoulder to rest in the oven. 2. Prepare the beignets: mix the chorizo and goat’s cheese together, roll into 15g balls, and roll these in the 20g of glutenfree breadcrumbs. Place in the fridge to firm up. 3. Just before serving, prepare the herb crust for the lamb: blend the parsley, 100g of gluten-free breadcrumbs and 1 knob of butter together. Cook the loin: heat a frying pan to medium heat and add
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the rapeseed oil. Season the lamb with salt and pepper and gently place in the pan. Cook on a medium heat for 4 mins on each side, add a knob of butter and remove from the heat. Remove the shoulder from the oven and cut off 4 square pieces. Top each with herb crust and place under a warm grill for 2 mins. Preheat a deep-fat fryer to 170C. Deep-fry the goat’s cheese beignets until golden. Slice the lamb loin in 4 pieces, place each in the centre of the plate, add a piece of shoulder and a goat’s cheese beignet. Finish with the juices left over from cooking the lamb shoulder. Garnish with fresh herbs.
SIMON REGAN, THE EUROPE HOTEL AND RESORT, KILLARNEY
apple parfait with buttermilk foam with Ring of Kerry Apple Juice and Skelligs Chocolate and Killarney Honey sauce Serves 4 3 Beaufort Free-Range Egg Yolks 50g caster sugar 250ml fresh Ring of Kerry Apple Farm Apple Juice 100ml Lee Strand Cream, whipped 400ml Valentia Island Buttermilk 100ml Lee Strand Cream 50g caster sugar 3 tablespoons vanilla extract 3g agar agar 2 leaves gelatine (soak in cold water until soft just before using) 200ml Lee Strand Cream 50ml Killarney Honey 2oz Skelligs Dark Chocolate 4 tablespoons Valentia Island Guinness Ice Cream 4 brandy snaps (optional)
1. Make the Apple Parfait: whisk the egg yolks and caster sugar in a metal bowl over a pot of simmering water using an electric whisk until you get a batter-like consistency. Mix the apple juice with the egg yolk and sugar mixture. Gently fold in the whipped cream. Pour into small ramekins and freeze. 2. To make the buttermilk foam: combine the buttermilk, second 100ml of cream, caster sugar, 2 tbsps of the vanilla extract and agar agar. Bring to the boil. Squeeze out the gelatine and whisk it into the hot mixture. Remove from the heat and chill until ready to use.
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3. Make the chocolate and honey sauce: combine the 200ml cream with the honey, dark chocolate and 1 tbsp vanilla extract in a non-stick saucepan. Place over a gentle heat and stir until everything dissolves. Keep the sauce warm. 4. To serve: remove the parfait from the ramekins onto four plates. Place a neat tablespoon of Guinness ice cream on top. Top with a scoop of buttermilk foam. Finish with a drizzle of honey and chocolate sauce. Serve immediately with a brandy snap.
DAN BROWNE, IT TRALEE DAN IS A LECTURER IN CULINARY ARTS AT THE IT TRALEE FOR THE LAST 4 YEARS. HE IS CURRENTLY COMPLETING A MASTER’S DEGREE IN CULINARY ARTS MANAGEMENT AT TRALEE IT. HE TRAINS THE IT TRALEE CULINARY COMPETITION TEAM WHO WON GOLD AT THIS YEAR’S NATIONAL COMPETITION. Favourite Kerry ingredients to cook with Fresh local vegetables. Seasonality is key. And it’s hard to beat our freshly-landed fish. Favourite dish to cook Spatchcock free-range chicken, preferably on the barbecue in the sunshine. Favourite local Kerry produce We have some amazing artisan products like Annascaul Black Pudding and Dereenaclaurig Farmhouse Cheese. Graduated from IT Tralee 2000
Dan Browne grew up helping his father in his butcher’s shop in Listowel, something that has influenced both his teaching and cooking. Dan loves to cook with secondary cuts of meat and under-used fish, using contemporary cooking methods to deliver exciting results. ‘At Tralee IT, we classically train the students and also employ many techniques such as smoking, pickling, sous-vide and dehydrating to give our students every skill they need to succeed in the ever-evolving culinary world.’ ‘Being a chef has brought me all over the world. I’ve worked in restaurants, hotels, event centres, in food product development and as a private chef in countries including Ireland, England, the USA, Australia and Greece.’ He says he was lucky to get a fantastic training in the IT Tralee and sees his life as a chef as both exciting and exhilarating. ‘My goal is to give back everything I have learned and to help inspire the next generation of chefs.’
IT TRALEE – department of Hotel, Culinary and Tourism The Hotel, Culinary and Tourism Department incorporates the 3 facets of the worldwide tourism industry: Culinary, Hospitality and Tourism. The team has international industry experience combined with academic expertise to ensure students receive a grounded education in their specialist field. Facilities include 5 Kitchens, Training Restaurant and Bar, Demo Kitchen, Resource Rooms and Training Reception. ittralee.ie
Tel: 066 7191665 25
cured fillet of quinlan’s mackerel with Olivier Beaujouan Pickled Sea Vegetables and Radishes from Manna Organic DAN browne, IT TRALEE Serves 4 1 tbsp coriander seeds 50g sugar 50g salt 60ml white wine vinegar Finely grated zest of 1 lemon and 1 lime 4 Quinlan’s Mackerel Fillets, skin on/bones removed 200ml Valentia Farmhouse Dairy Buttermilk 8g horseradish purée 1g Xanthan gum (optional) Salt and black pepper ¼ of a cucumber, thinly sliced 40g Olivier Beaujouan’s Pickled Sea Vegetables 1 radish, very thinly sliced Picked dill and edible flowers
1. Make the cure for the mackerel: grind the coriander seeds finely and mix with the sugar, salt, 50ml white wine vinegar and lemon and lime zest. Pour into a small pan and place the mackerel in it fleshside down. Cover with cling film and chill for 3 hours. 2. Make the Horseradish Buttermilk: place the buttermilk in a jug blender with the horseradish purée and Xanthan gum (if using). Season with salt and black pepper. Blend for 1 minute.
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3. To serve: Rinse the cure off the mackerel with cold running water and pat dry with paper towel, making sure the skin is especially dry. Blowtorch the skin or sear the mackerel, skin-side up, for 30 seconds. 4. To plate: place a spoon of buttermilk purée on a plate and smear with the back of a spoon. Toss the cucumber and sea vegetables together, season with freshly ground black pepper and the last 10ml of white wine vinegar. Place in the centre of the plate with a cured mackerel fillet to one side. Garnish with a slice of radish, picked dill and edible flowers (Manna Organic).
DAN browne, IT TRALEE
carrAig dubh porter-braised beef ribs with Sean Browne’s Beef Ribs, Beoir Chorca Dhuibhne Porter and Annascaul Black Pudding Serves 4 4 x 6” beef ribs 2 bottles Carraig Dubh Porter Salt and black pepper ½ Fenit Leek, cut in 3” pieces 1 Fenit Onion, cut in 3” pieces 1 Fenit Carrot, cut in 3” pieces 30g tomato purée 1 litre beef stock ½ green part of the leek, washed and thinly sliced 150g spinach, washed and stalks removed 30g Lee Strand Butter 700g Ardfert Potatoes 50g Valentia Island buttermilk 30g Lee Strand Butter 1 finely diced shallot 100g Annascaul Black Pudding 1 teaspoon flat parsley 30g Lee Strand Butter 4 x 80mm puff pastry discs
1. Marinade the beef ribs in the porter for 24 hrs. Pat dry, season with salt and freshly ground black pepper and brown in a hot pan. Place the ribs in a roasting tray with the leek, onion and carrot. Add tomato purée, the marinating liquid and beef stock. Cover with foil. Cook at 160C/320F/ Gas 3 for 2½ hours. When the ribs are cooked, strain the cooking liquid and reduce to a thick consistency. 2. In another pan, cook the leek and spinach slowly in 30g of butter until soft (4-5 mins). Blend with 3 tbsp of hot water until smooth. Peel and cook the potatoes until tender, mash, add the spinach and leek purée, buttermilk and the second 27
30g of butter. Mix well until smooth. 3. Make the pastie: cook the shallot in butter over a low heat to soften. Leave to cool. Finely chop the pudding and add to the shallot. Finely chop the parsley and add it. Mash well with a fork. Chill. Half-fill each pastry disc with the pudding mixture and fold over. Seal the edges with beaten egg and brush with more egg. Bake at 180C/350F/Gas 4 for 8 mins. 4. To serve, place the ribs on the potato purée, drizzle with sauce and slice the black pudding pastie in half. Serve with carrot purée and sprouting broccoli.
PHILIP BRAZIL, sheen falls lodge, kenmare philip brazil found his love for food at a young age. ‘I’m originally from Dublin and I developed a love of fresh seafood during weekly shopping trips with my mother to Howth to purchase that morning’s catch’, he says. he has never looked back.
Which great classic chefs inspire you? Paul Bocuse, The Roux Brothers, Marco Pierre White.
‘I joined Sheen Falls Lodge back in 1999 as a sous chef and was invited back in May 2013 to take on the prestigious position of Head Chef ’, says Philip.
Favourite local Kerry produce I love cooking with Peter O’Sullivan’s Ring of Kerry Lamb and his Famous Sneem Black Pudding. Pat Twomey of Star Seafoods in Kenmare sources only the best local and wild fish and shellfish for Sheen Falls Lodge.
‘I started my career at the Steak House on the North side of Dublin. I immediately knew I had found my vocation and began formal chef training at the Dublin Institute of Technology in Cathal Brugha Street.’ At 24, Philip was sous chef at Tinakilly House before moving back to Dublin to take on the role of sous chef under Michael Martin at the Clarence Hotel. He moved to the UK and spent two years as Pastry Chef in Gidleigh Park Hotel in Devon under 1 star Michelin chef, Shaun Hill and then spent a short spell with Michael Caines (a 2 Michelin Star chef) before returning to Ireland. In addition to heading up the kitchen at Sheen Falls Lodge, he is studying for a Masters in Culinary Arts Management at IT Tralee which he intends to complete in early 2015.
sheen falls lodge, KENMARE Sheen Falls Lodge is a 5 star hotel with 66 rooms and suites. It is featured in Travel & Leisure Magazine’s Top 500 Hotels in the World and is ranked as the second highest-rated hotel in Ireland. It has been voted No 53 in the 2012 Top 100 World’s Best Hotel and No 4 in the Top European Resorts by the readers of Travel & Leisure Magazine. sheenfallslodge.ie
Tel: 064 6641600 28
Philip brazil, sheen falls lodge, kenmare
roast fillet of cod with kush mussels Serve with colcannon made with Ardfert Potatoes and cabbage from Manna Organic Serves 4 275g fresh breadcrumbs 110g flat-leaf parsley 2 cloves garlic, peeled 1 tablespoon olive oil 15g Dijon mustard Sea salt and white pepper 4 x 180g cod fillet, skin on, scaled and bones removed 1 tablespoon plain flour 4 tablespoons olive oil 30g Lee Strand Butter 3 tablespoons hot fish stock (from a stock cube is fine) 2 lemons, juice only 2 tablespoons double cream 100g Kush Mussels, cooked and shelled 50g chopped fresh chives
1. Make the sea salt crust: whizz the breadcrumbs, parsley and garlic in a food processor. Add the olive oil and Dijon mustard and season to taste. Blend until the mixture resembles a smooth paste, adding a little cold water if you need to. Place the mixture on a large sheet of greaseproof paper, cover with another sheet, and roll out until large enough to cover the four cod portions. Set aside. 2. Coat the cod fillets lightly in the flour. Shake off any excess. Heat a non-stick frying pan; add olive oil, gently place the cod in the pan and cook over medium heat for 1-2 mins on each side or until completely
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cooked through. Cut the sea salt crust into 4 pieces – place each piece on a fillet of cod, skin-side up and place under a hot grill until golden. 3. Make the sauce: heat the butter in a small pan, add the fish stock and lemon juice and reduce by half. Add the double cream, heat gently and stir. Fold in the cooked mussels and chives. To serve, spoon some of the colcannon mash into the centre of four warm plates. Place the crusted cod on top and drizzle with warm mussel and chive sauce.
APRICOT BREAD and butter PUDDING with Warm Chocolate and Dingle Fudge Sauce and Kenmare Ice Cream PHILIP BRAZIL, SHEEN FALLS lodge, KENMARE Serves 4 150ml Valentia Island Milk 150ml double cream 1 vanilla pod, split, seeds scraped out Lee Strand Butter, for greasing 1/2 sliced loaf of Harrington’s Bread, each slice buttered 75g dried apricots, diced 75g raisins 3 Beaufort Free-Range Eggs 2 Beaufort Free-Range Egg Yolks 55g caster sugar 85g Lorge Dark Chocolate 150ml double cream 85g Dingle Fudge Kenmare Vanilla Ice Cream
1. Preheat the oven to 150C/300F/Gas 2. 2. Place the milk, cream and vanilla pod and seeds into a saucepan over a low heat and heat until steaming, but not boiling. Remove from the heat and leave to infuse for 10 minutes, then remove the vanilla pod. 3. Grease 4 individual tin foil moulds or ramekins. Arrange the buttered bread slices into the moulds, sprinkling the apricots and raisins between each layer of bread. 4. Whisk the whole eggs, egg yolks and caster sugar together in a bowl, and then
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gradually pour over the infused milk mixture, stirring constantly. Pour this custard mixture over the bread and dried fruit and transfer to the oven to bake in a bain marie for 20-30 minutes, or until the custard is set and the bread is golden brown. 5. To make the chocolate sauce: heat the chocolate and cream together in a pan over a low heat, stirring continuously until combined. Add the Dingle Fudge and stir until dissolved. Remove the bread pudding from their moulds, place in the centre of a dessert plate, spoon the chocolate sauce over the pudding and add a quenelle of ice cream. Serve immediately.
PATRICIA TEAHAN, carrig COUNTRY house, killorglin patricia is head chef at carrig country house on the Ring of Kerry overlooking the majestic Kerry mountains. patricia uses the best local farm and garden produce and an abundance of fresh fish from the nearby Atlantic in her cooking.
Cooking style Irish Country House with a modern twist based on the freshest ingredients sourced locally in Kerry Customers’ favourite dish Ring of Kerry quality lamb Patricia’s favourite dish on her menu The Tasting of Salmon Plate Graduated from IT Tralee 2001
Patricia started cooking in her sister’s restaurant, The Half Door in Dingle. ‘I knew from that minute it was my passion. I went on to study in Tralee IT in professional cookery.’ ‘My first year in college I received the Student of the Year award and in my second year I was chosen to do a 3 month scholarship at Johnson & Wales University in Rhode Island’. Patricia then gained work experience in Carrig Country House where she is now head chef. ‘I spent four seasons there, starting as Commis. Then I became sous chef. I left, then returned as Head Chef.’ She loves to cook with Kerry ingredients: ‘Valentia Island Farmhouse Dairy do an excellent variety of produce to cook with, we have Ring of Kerry lamb, Ballinskelligs poultry farm, Sásta sausages and puddings and Noel Riordan’s Glenbeigh shellfish. We are spoilt for choice in Kerry.’ Awards: Moreau Chablis Fish Dish Award AA Rosette for Culinary Excellence
carrig country house Carrig Country House is the perfect elegant hideaway in County Kerry and offers exceptional peace and tranquillity. It has 16 beautifully-appointed bedrooms, elegant drawing rooms in which to relax and, of course, the multiple award-winning Lakeside Restaurant, overlooking Caragh Lake, where Patricia Teahan is head chef. carrighouse.com
Tel: 066 976 9100 31
Ballinskelligs DUCK with Fenit Carrot and Cumin Purée, Spinach Parcels and Dingle Gin Jus Patricia teAhan, carrig country house, killorglin Serves 4 750g Fenit Carrots, peeled and chopped into small chunks 1 tablespoon cumin seeds Salt and black pepper 30g unsalted butter 1 shallot, peeled and sliced 1 carrot, peeled and sliced Olive oil 1 teaspoon brown sugar 3 sprigs of thyme 1 bay leaf 1 teaspoon juniper berries 250ml Dingle Distillery Gin 125ml veal or chicken stock 4 Ballinskelligs Duck Breasts (skin scored with sharp knife) 250g Hall’s Market Garden Spinach 50g unsalted butter
1. Preheat the oven to 180C/350F/Gas 4. Place the carrots and cumin in a saucepan, just cover with water, add a pinch of salt and cook until tender. Drain well, place in a food processor and blend until smooth. Add the butter and season. Keep warm. 2. Place the shallot and carrot in a saucepan with a spoon of olive oil and cook until golden. Add the sugar, thyme, bay leaf, juniper berries and Dingle Gin. Reduce by a third. Add the veal stock and reduce until syrupy. Strain and season. Keep the sauce warm.
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3. Place a non-stick pan with an oven-proof handle on high heat and when it is hot, add the duck breasts, skin-side down. Place the pan in the oven. Cook for 6 mins on the skin side. Turn the duck over and cook for a further 4 mins. Remove from the oven and allow to rest (it will be medium-rare). While the duck is resting, wilt the spinach in a saucepan with the butter. Season with salt and black pepper. 4. To serve: slice the duck breast, sit it on a smear of carrot and cumin purée, dot the spinach on the plate, pour the Dingle Gin jus into shot glasses and serve.
Patricia teAhan, carrig country house, killorglin
SKELLIGS CHOCOLATE PAVÉ with Sliabh Luachra Strawberry Gel – serve with Valentia Island Farmhouse Ice Cream Serves 4 For the chocolate sponge: 3 Beaufort Whole Eggs 115g caster sugar 2 tablespoons butter, melted 43g plain flour 20g unsweetened cocoa powder For the chocolate pavé: 150g bitter 70% Skelligs Chocolate 1 Beaufort Whole Egg 3 Beaufort Egg Yolks 40ml water 125g caster sugar 250ml double cream For the Strawberry Gel: 100g neutra glaze 25g Sliabh Luachra Strawberries, stewed
1. Preheat oven to 180C/350F/ Gas 4. Whisk 3 eggs with 115g caster sugar in a stainless steel bowl, over a saucepan containing boiling water (make sure the bowl doesn’t touch the water) for 5 mins. Pour the mixture into a larger bowl. Continue whisking off the heat until doubled. Sieve the flour and cocoa together and fold into the egg mixture. Place into a greased/floured 8 x 4 inch cake tin. Bake for 12-15 mins until done. Remove and allow to cool. Use to line the base of 4 x 5cm x 4cm moulds lined with parchment paper. 2. Make the pavé: melt the chocolate and keep at room temperature. Whisk the whole egg and 3 egg yolks 33
in a stainless steel bowl placed over a saucepan containing boiling water for 8 mins. Pour the mixture into a bowl and whisk until cool. Put the water and sugar in a saucepan. Heat to 120 degrees, pour into the egg mixture and continue beating slowly, then at full speed for 10-12 mins. Whisk the cream to a soft peak. Fold in the melted chocolate to the egg and sugar mixture. Fold in the cream and pour the mixture over the sponge into the moulds. Flatten the surface and chill to set. 3. Make the strawberry gel: blend the neutra glaze with the strawberries. Unmould the pavés. Serve with ice cream and dots of strawberry gel.
sandra O’Connor, the coffEe dock, valentia island Sandra is a ‘latecomer’ to the business of being a chef. Having run her own outdoor adventure business on valentia island for 20 years, she has now turned the watch house into a delightful seaside-themed café. her story is inspiring for anyone who wants to become a chef. My cooking style Very simple: I like to use fresh food, locally sourced and preferably from Valentia Island. I don’t do complicated dishes, but I like to highlight the top quality seafood and local produce we have here. Our most popular dish The locally-caught crab claws. Just finished the 2nd Year of the Higher Certificate in Culinary Arts in Tralee IT.
‘When the economic downturn came a few years ago, the outdoor adventure business went into decline. Since Valentia is where I want to live, I had to find a way to diversify. I was left with the Watch House on the seafront that was no longer needed as a Dive Centre, so we decided to turn it into a small coffee shop, serving teas, coffees, scones and sandwiches during the summer months, to supplement the Sea Sports Camps and Sailing Courses that we run. ‘I always had a passion for baking, which I inherited from my mother, and used to bake cakes for friends and family all the time. So we renovated the building, adding a nice seating balcony outside. ‘After two years, I thought I had better go and get some training so we could expand our menu. I’ve completed the 2-year Culinary Arts Programme in IT Tralee and hope to do the 3rd-year degree course. I’ve learned so much during my time there. It has increased my passion for food and appreciation of all that is good in local food.’
the coffee dock, valentia island Situated on the seafront at Knightstown on Valentia Island, The Coffee Dock serves a menu based on fresh local seafood and a selection of home baking. They are open from May to September. You need to email Sandra to make a booking. email: viss.sandra@gmail.com
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SANDRA O’CONNOR, THE COFFEE DOCK, VALENTIA island
valentia KING scallops and prawns with Creamy Lee Strand Mashed Potatoes and Tarragon Cream Sauce Serves 4 1kg potatoes, peeled and cut in quarters 100g Lee Strand Butter (you need enough for the potatoes, to fry the scallops and prawns and to make the sauce) 60ml Valentia Island Whole Milk Salt and freshly ground black pepper 12 large Quinlan’s Langoustine Prawns 12 Valentia King Scallops 40ml dry white wine 4 spring onions, finely sliced 60ml Lee Strand Cream 15g fresh tarragon, chopped finely Chive flowers to decorate
1. Boil the potatoes and mash, adding butter and milk to make them creamy. Season with salt and black pepper. 2. Pat the prawns dry. Heat a knob of butter in a frying pan. Add the prawns and cook over medium to high heat for 2-3 minutes on each side until golden. Transfer to a plate and keep warm. Pat the scallops dry and season. Clean out the frying pan and melt another knob of butter over medium to high heat. Add the scallops and cook for 2-3 mins on each side, depending on size. Transfer to a plate and keep warm. Reserve the juice from the scallops.
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3. Place the white wine and spring onions in a small saucepan. Cook over medium heat until well-reduced. Add the cream and simmer for 1-2 minutes. Gradually whisk in 65g of butter. Stir in the scallop juices from the pan. Stir in two thirds of the tarragon. Season the tarragon sauce to taste with salt and black pepper. Stir the rest of the tarragon into the warm mashed potatoes. Divide the mashed potatoes onto four plates, top with scallops and place the prawns on the plate. Drizzle with the tarragon cream sauce, add chive flowers (if you are using them) and serve.
BUTTERMILK Panna cotta with Valentia Island Buttermilk, Lee Strand Cream and Óilean Dark Chocolate Sauce SANDRA O’CONNOR, THE COFFEE DOCK, VALENTIA island Serves 4 200ml Lee Strand Cream 100ml Valentia Island Farmhouse Dairy Buttermilk 60g caster sugar 1 vanilla pod, split 2 leaves of gelatine, soaked in tepid water until soft 200ml Lee Strand Cream 30g caster sugar 200g Óilean Dark Chocolate 30g cubed butter 200g Slíeve Luachra Strawberries 25g sugar 2.5g pectin 5g fresh lemon juice 4 scoops Valentia Island Mango and Passionfruit Sorbet
1. Make the panna cotta: Place the cream, buttermilk, caster sugar and vanilla (seeds plus pod) in a non-stick saucepan and slowly bring to the boil, then remove from the heat. Remove the vanilla pod from the mixture and discard. Squeeze the excess water from the gelatine. Add it to the buttermilk mixture, stirring until it dissolves completely. Strain the mixture into a measuring jug and divide it between 4 dariole moulds. Leave to set for at least two hours. 2. For the chocolate sauce: warm the cream and caster
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sugar until the sugar dissolves. Melt the chocolate over a pan of gently simmering water. Whisk the melted chocolate into the cream and whisk in the butter. 3. To make the coulis: purée the strawberries in a food processor. Transfer to a saucepan and heat over medium heat. Mix the sugar and pectin together, stir into the strawberry purée and bring to the boil. Strain and stir in the lemon juice. Chill. Unmould the panna cotta onto a plate, add a scoop of sorbet, strawberry coulis and drizzle with chocolate sauce.
noel dennehy, the moorings, portmagee noel has worked in two michelin-starred restaurants during his career as a chef. his calmness and experience as a chef stands him in good stead – the moorings is one of the most popular restaurants in the area and was awarded KERRY’s best gastro pub in 2013. Best tip for a non-chef who loves cooking Keep it simple and don’t use too many ingredients. Graduated from IT Tralee 2010 when he completed a BA in Culinary Arts Favourite dish on the menu The Moorings’ hot and cold seafood platter with Daly’s smoked fish, grilled half lobster landed at Portmagee, Skellig crab claws, Dingle Bay prawns and Cromane mussels.
Noel describes his cooking style as modern Irish but you can see the French classical training in every dish he cooks. He has worked in Nick’s Seafood and Steak Restaurant, Killorglin; the Ross Inn, Rossbeigh and Sheen Falls Lodge but he has made The Moorings his home for the last seven years. He has managed to fit in travel too over his years as a chef, at one stage working at one of Western Australia’s top seafood restaurants, the Red Herring in Fremantle. Ask Noel to recommend the Kerry produce he likes to cook with and he barely pauses for breath: ‘Cromane black and white pudding and sausages, Glenbeigh Shellfish, Oysters and Mussels, Daly’s Seafood including smoked salmon and mackerel, Valentia Farmhouse Dairy buttermilk and ice cream, Ring of Kerry lamb, John O’Sullivan’s Currow Strawberries....’ That he says is to ‘name just a few’. Awards: The Moorings is recommended in Georgina Campbell’s Ireland Guide 2014.
the moorings, portmagee An award-winning restaurant and guesthouse, The Moorings is in South Kerry. Perfect if you are stopping off along the Wild Atlantic Way, hoping to visit the Skellig Islands, looking to experience Irish traditions first-hand at one of our local festivals or music sessions or just looking for peace and seclusion. moorings.ie
Tel: 066 9477108 37
O’connell’s POACHED duck egg with Boxty made from Daly’s Buttermilk, Cromane Pudding and Ashe’s Smoked Bacon NOEL dennehy, the moorings, portmagee Serves 4 35g plain flour ½ teaspoon baking powder 35g mashed potato 1 egg, beaten 70ml Daly’s Buttermilk 1 tablespoon olive oil 4 Ashe’s Smoked Streaky Bacon Slices 200g Cromane Black and White Pudding, cubed 4 O’Connell’s Duck Eggs 1 teaspoon white vinegar Baby leaf salad Salt and pepper
1. Make the boxty: sieve the flour and baking powder in a large bowl. Mix in the mashed potato. Add the beaten egg and mix in the buttermilk to form a batter. 2. Heat a large non-stick frying pan, add the olive oil, pour all the batter into the pan, cook for 2 minutes on one side, then turn over and cook for a further 2 minutes on the other side. 3. Grill the bacon and pudding on an oiled baking tray for 3-4 minutes.
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4. Poach the duck eggs in rapidly boiling water, to which you have added a teaspoon of vinegar, for 3 minutes. Drain on paper towel. 5. Place the boxty on a warm plate; arrange the bacon and pudding around it. Place the poached egg on top. Season with salt and freshly ground black pepper. Garnish with baby leaf salad. Serve immediately with home-made brown bread.
NOEL dennehy, the moorings, portmagee
fillet of portmagee pier hake with Daly’s Smoked Salmon, Cromane Mussels and Skellig Crab Claws Serves 4 4 x 200g Portmagee Hake Fillets Sea salt 2 tablespoons olive oil 80g Daly’s Smoked Salmon 3 spring onions 320g hot mashed potato 20 fresh Cromane Mussels 1 tablespoon of butter 1 shallot, finely chopped 1 clove garlic, finely chopped 50ml white wine 100ml cream Juice of ½ lemon 1 tablespoon chives, finely chopped 12 Skellig Crab Claws, cooked
1. Preheat the oven to 180C/350F/Gas 4. Season the hake with sea salt. Heat a tablespoon of olive oil in a nonstick frying pan with an ovenproof handle. Add the hake, skin-side down first, and fry for 1 minute. Turn the fish over gently, then cook for 1 minute more before placing the pan in the oven for five minutes. 2. Slice the smoked salmon and spring onion finely and stir into the hot mashed potato. Keep warm.
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3. Sauté the mussels in a tablespoon of butter with the shallot and garlic for 1 minute. Add the white wine and reduce by half. Add the cream and cook for 1 minute. Add the lemon juice and chives and stir. Add the cooked crab claws and cook for 1-2 minutes until heated through. 4. Divide the potato between four warm plates. On each plate, place a fillet of hake with 3 crab claws and 5 mussels. Drizzle any sauce from the pan around the fish and serve immediately.
theo LYNCH, allo’s bar, bistro and townhouse theo trained in Switzerland, Guernsey and Dingle. he first joined the team at allo’s in 1995 where he is now head chef. named best chef in kerry in 2014 by the restaurant association in IRELAND, allo’s is included in the michelin pub guide 2014.
Tips for the home cook Have patience and enjoy it. Don’t be afraid to try new things and invest in a timer – it will come in handy! Graduated from IT Tralee 1991 Personal cooking style ‘I like to mix raw and cooked ingredients to enhance flavours and create new dishes.’
Theo is Head Chef at Allo’s Bar, Bistro and Luxury Townhouse, a former pub and one of the earliest bistros in the country, situated in the middle of Listowel town. ‘When I came to Allo’s first, our customers were mainly meat eaters. Now fresh fish is at the top of our menu. My own cooking style is based on light, fresh ingredients using pickling and curing as cooking methods. Spring and Summer are my favourite seasons. ‘For my dishes I chose North Kerry Beef fillet which is sourced from farms around Listowel. It has a wonderful flavour, yet still remains light to eat. I love Fenit Bay crab meat – what can I say except that this is the best catch. They do proper crab. It’s so easy to cook with produce this good. ‘I have never tired of creating new dishes throughout my career. How could you with such an abundance of excellent produce readily available in Kerry. When customers eat here, they want to experience Kerry. As a chef it is my pleasure to provide that experience for them.’
Allo’s Bar, Bistro and Townhouse Armel Whyte and Helen Mullane own and run Allo’s, formerly Sheehy’s Pub. They subsequently bought the building next door and added luxury guest rooms. One of Ireland’s earliest bistros, they have gone from strength to strength. Their success is based on using local Irish produce, cooking everything to order, an in-house bakery and friendly staff. allosbarbistro-townhouse.com
Tel: 068 22880 40
theo LYNCH, ALLo’s bar, bistro and restaurant, listowel
fenit bay crab meat WITH Aioli with Ardfert Potatoes and Cottage Lane Free-Range Eggs Serves 4 ½ garlic clove, peeled 1 free-range Cottage Lane Egg Yolk 1 teaspoon Dijon mustard 600ml extra virgin olive oil Lemon juice Sea salt and black pepper 1 red pepper 1 yellow or orange pepper 2 medium Ardfert Potatoes (cooked, cooled and cubed) 1 cucumber 450g Fenit Bay White Crab Meat 1 red apple, diced 1 sliver of pickled ginger, finely chopped Assorted mixed leaves and edible flower petals
1. Make the aioli first: blend the garlic clove, egg yolk and mustard together in a blender. Slowly drizzle in up to 550ml of olive oil until the mixture thickens. Add the lemon juice and season with salt and black pepper. Set half the mixture aside for the crab meat. Put the rest into a squeezy bottle and chill. 2. Cut the red and yellow/ orange peppers into small discs and fry gently in a little olive oil for 10 minutes. Gently sauté the potato cubes in olive oil until crisp. 3. Using a swivel peeler, peel the cucumber into ribbons.
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4. Just before plating the dish: mix the crab meat with the apple, pickled ginger and the aioli you have set aside for the crab meat. 5. Using a metal ring, place a tower of crab meat in the middle of the plate. Arrange the cucumber in rolls around the plate with the peppers and potato cubes. Dot the plate with the aioli from the squeezy bottle. Finish with the mixed leaves and flower petals. Drizzle with a little more olive oil and sprinkle with some sea salt crystals. All vegetables, mixed leaves and flowers from Fenit Fruit and Vegetables.
theo LYNCH, ALLo’s bar, bistro and restaurant, listowel
north kerry beef fillet with Fenit Parsnips and Killarney Honey Serves 4 1 large onion, sliced finely 225g butter Salt and freshly ground black pepper 2 medium parsnips, peeled 300ml cold water 300ml milk Drizzle of Killarney Honey 200ml cream 4 slices white bread (crusts removed) Poppy seeds 20g melted butter 8 baby carrots, peeled Knob of butter 4 x 6oz North Kerry beef fillets Nasturtium leaves and chive flowers to garnish
1. Slowly cook the onion in the 225g butter until caramelised. Cool and blend until smooth. Season and chill. 2. Cook the parsnips in water and milk until soft. Drain. Blend with honey and cream until smooth. Season. Place half the mixture in a squeezy bottle. Place the rest in a small saucepan ready to reheat. 3. Sprinkle the bread with poppy seeds, roll them out flat, cut into shapes (see photograph), brush with melted butter and bake at 190C/375F/gas 5 for 6-7 mins. Boil the baby carrots in salted water for 6-8 mins.
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4. Heat a heavy frying pan over high heat. Add a knob of butter. Cook each beef fillet to your liking (rare – 2-3 mins on each side, 5-6 mins for medium, 8-10 mins for well-done). Rest on a plate. 5. Reheat the parsnip cream in the saucepan. Place a dollop of warm parsnip cream on each plate. Place a beef fillet on top. Top with onion butter mixture and add a crouton. Squeeze a few dots of cold parsnip cream around the plate. Garnish with nasturtium leaves and chive flowers. Serve with baby carrots. North Kerry beef from Michael Kennelly
caroline danaher, the boatyard restauranT, DINGLE The Boatyard restaurant in dingle is testimony to the passion of chef Caroline danaher. her Love for food shines through onto the plate, helped only by the bright dingle light. The Restaurant is located across from the marina on the beautiful Dingle Peninsula, Corca Dhuibhne. My favourite dish on our menu Taste of Dingle Bay crab. Composed of my crab and prawn tartlet, Dingle Bay crab claws, crabcake and homemade chowder. We serve it with our Beoir Chorca Dhuibhne stout bread. Caroline is continuing her studies at the IT Tralee and is taking an Honours Degree in Culinary Arts this year.
The Boatyard Restaurant is a family-friendly restaurant on the Wild Atlantic Way with stunning views of Dingle Harbour and Dingle Bay. ‘We specialise in brilliantly-prepared local produce accompanied with delicious local craft beers. We have a fabulous outdoor decking area’, says Caroline, ‘and a bright welcoming conservatory.’ Caroline says that a love for food from ‘pier to platter’ is her driving force and her mission is to show customers the true taste of local fish. She is passionate about cooking and serving local Kerry produce. ‘My approach this year is to get our customers to eat more local food, which in turn helps me to support local producers.’ She is currently studying a Degree in Culinary Arts at Tralee IT. ‘Starting any business is no easy task’, she says, ‘and becoming a food entrepreneur is a special challenge!’ Awards: 2014 Best Casual Dining Restaurant in Kerry
the boatyard restaurant, dingle The Boatyard Restaurant in Dingle serves the very best of fresh Dingle and Kerry produce. Their fish comes straight off the local fishing boats and meat and vegetables come from local farmers in the area. They have a fully licensed bar and it is an ideal place to experience the glow of a Dingle Peninsula sunset as it casts its last rays over the harbour. theboatyardrestaurant.ie
Tel: 066 915 0920 43
from pier to platter tartlet with Mike Hennessy’s Dingle Bay Crab, Sheehy’s Prawns and Dingle Farmhouse Butter CAROLINE DANAHER, THE BOATYARD RESTAURANT, DINGLE Serves 4 280g plain flour (sieved) Salt and black pepper 170g Dingle Farmhouse Butter, cubed 55g melted butter Pinch of paprika 140g fresh white crab meat 4 medium prawn tails (peeled) 2 Lispóil Large Eggs 250ml Dingle Farmhouse Cream Pinch of dried dill 20g spring onion, chopped 25g lemon juice 20g Dingle Farmhouse Semi-Hard Cheese, crumbled Pickled Dulse from On The Wild Side Beetroot cubes to garnish
1. Make the pastry: sift the flour and a pinch of salt into a bowl. Rub in the butter to give a texture that resembles fine breadcrumbs. Make a well in the centre and mix in just enough cold water to form a light smooth paste. Wrap in cling film and rest for 30 minutes before use. 2. Preheat the oven to 175C/325F/Gas 3. 3. Grease 4 x 10cm tartlet tins with melted butter. Roll out the pastry to 2mm thick and line the tartlet moulds. Sprinkle a little paprika on the pastry. Blind-bake the pastry for 8 minutes.
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4. Place equal amounts of crab meat in the tartlet cases. Place a prawn tail in each tartlet. Whisk the eggs well. Add the cream, dill, spring onion, lemon juice and season with salt and pepper. Divide between the 4 tartlets, keeping the mixture within 3mm of the top of the pastry. Top with the crumbled cheese. 5. Bake for about 25 minutes or until light golden brown and set. 6. Garnish each tartlet with pickled dulse and a beetroot cube.
CAROLINE DANAHER, THE BOATYARD RESTAURANT, DINGLE
roulade of DOVER SOLE WITH SALMON with Ted Browne’s Smoked Salmon and Dingle Farmhouse Cream Cheese Serves 4 40g Dingle Farmhouse Butter 40g flour 400ml fish stock 75ml Dingle Farmhouse Cream 30g Dingle Farmhouse Black Pepper Cream Cheese 50ml white wine 570g sole fillets, rinsed and patted dry 60g smoked salmon (cut in strips) Micro herbs from O’Connor’s Fruit and Vegetables to garnish
1. Make the sauce: melt the 80g butter in a non-stick saucepan. Add the flour and stir well. Cool slightly, then gradually add 300ml fish stock and beat until smooth. Simmer gently for 20 minutes, add the cream and reduce to a coating consistency. Strain and return to a clean pan. Off the heat, mix the cream cheese into the sauce. Season. 2. Lightly flatten each fish fillet and place skin-side uppermost on a plate. Season with salt and pepper, spread one strip of smoked salmon on each fillet and roll them up from the thin end. Poach in a mixture
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of the 50ml white wine and the last 100ml fish stock until cooked (6-9 mins depending on thickness). Drain well and slice each roulade into 3 pieces. Divide between 4 plates. 3. Drizzle the cream cheese sauce over the fish and decorate with micro herbs. Serve with wilted spinach and creamy mash made with vegetables from O’Connor’s Fruit and Vegetables.
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Kerry Producer Directory
47
Local
Countywide
Regional
Nationwide
Export
Confectionery/Baking Name
Business
Telephone
Speciality
Jack & Celine Healy
Jack’s Bakery
066 9761132
Cakes, buns and bread
Manuela Goeb
Utterly Nutty Florentines
087 7068984
Cafe and deli
Paddy Barry
Barry’s Bakery
066 7125107 087 2250547
Bread and cakes
Helen O’Sullivan
O’Sullivan’s Bakery
066 9761127
Bread and bracks
Pat & Josie O’Donnell
O’Donnell’s Bakery
066 9761202
Bread, bracks and granola
Janet Murphy
Janet Murphy
087 9923325
Home baking and jam
Orla Gowen
Bacus Bakery
087 3185453
Bakery mostly yeast bread
Jurga Montvydiene
Traditional Lithuanian Baking
086 2214616
Cakes for all occasions
Jerry Harrington
Harrington’s Bakery
064 6641014
Bread and bracks
Sam Harrison
Cloudberry Bakery
087 0972081
Luxury wedding and occasion cakes, salted caramel spread, chocolate caramel spread and hazelnut spread
David Arranda
Petit Delice
087 9903572
Bread and croissants
Mandy Trant
The Cupcakery/Mandy’s Cakes
087 9920733
Wedding and celebration cakes
Muiris Fenton
Cisti Ceann Trá Baking
066 9159888 087 6489187
All types of cakes and buns
Michelle O’Connor
The Lane Cottage
087 7614888
Cakes and breads
Gerard McCarthy
Larkin’s Bakery
066 9767311
Bakery bread and cakes
Bernadette Bohan
Bohan Cakes
087 2984717
Novelty cakes
Jane Urquart
Westcove Confectionery
066 9475479
Bakery, arts, crafts, tea garden
Eimir Moriarty
Classy Cupcakes
087 7457860
Cakes and cupcakes
Mary Glynn
Mary Glynn Produce
086 8592468
Home baking and jams
Catherine O’Connell
Catherine’s Home Baking
066 7147031
Home baking
Selina O’Connor
Selina’s Cakes For all Occasions
087 6196676
Novelty cakes, occasion and wedding cakes
Theresa Foley
Heavenly Baked
087 2756173
Novelty cakes and home baking
Audrey Clifford
Audrey’s Cakes
087 093 3092 Tray bakes - old fashioned cakes, ginger bread
Mary Sweeney
Mary’s Home Baking
066 9769262
Home baking and confectionery and soda bread
Dan Walsh
Dan’s Home Baking
066 7125253
Home baking and confectionery and soda bread
Deirdre Power
Cupcakes by Dee
087 4121009
Cupcakes
48
Direct Sales
Retail Sales
Wholesale
Catering Establishments
Address
Lower Bridge Street, Killorglin, Co. Kerry
friaryrecruitment@eircom.net
The Gatehouse, Ardea, Tuosist, Killarney, Co. Kerry info@utterlynutty.com Rock Street, Tralee, Co. Kerry
barrysbakery@eircom.net
IDA Estate, Killorglin, Co. Kerry
helen@osullivansbakery.ie
Mill Road, Killorglin, Co. Kerry
josieodonnell12@gmail.com
Ballyguin, Brandon, Tralee, Co. Kerry
jaycomurphy@eircom.net
Lisnakealwee, Brandon, Co. Kerry
orlamgowen@gmail.com
Co. Kerry
mantvyda@gmail.com
Reen, Kenmare, Co. Kerry
harringtonsbread@yahoo.ie
Seaview House, Shanhill East, Castlemaine, Co. Kerry
info@cloudberrybakery.com
Caherciveen/Killarney, Co. Kerry
danyoleary@hotmail.com
Listellick, Tralee, Co. Kerry
mandytrant@yahoo.ie
Ventry, Dingle, Co. Kerry Duagh, Listowel, Co. Kerry Main Street, Milltown, Co. Kerry
larkinann@hotmail.com
Castlegregory, Co. Kerry
castlecakes@hotmail.com
Castlecove, Co. Kerry
westcovefarmhouse@oceanfree.net
Ballinknock, Rathanny, Tralee, Co. Kerry
eimirmoriarty@gmail.com
Ahafona, Ballybunion, Co. Kerry
maryglynnproduce@gmail.com
Coolnageragh, Scartaglen, Co. Kerry
catherineoconnell1@hotmail.com
Tulligmore, Killorglin, Co. Kerry
oconnorselina@gmail.com
Tralee, Co. Kerry
heavenlybake@gmail.com
Caherturrish, Caherciveen, Co. Kerry
cliffordaudrey@eircom.net
Cromane, Killorglin, Co. Kerry 26 Lohercannon, Tralee, Co. Kerry
maureenpwalsh51@yahoo.ie
Tralee, Co. Kerry
cupcakesbydee@gmail.com
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Availability/ Distribution
Local
Countywide
Regional
Nationwide
Export
Gluten-free Baking Name
Business
Telephone Speciality
Ildiko Bajzat
Wellness Baking
086 1230843
Fibre bread and assorted cakes
Jessica Clinton
Just Desserts
064 6620627
All gluten-free cakes and desserts
Doireann Barrett
Gluten Free Kitchen Co.
086 2414349
Gluten-free breads, cafe and deli and diabetic bread
Rose Clifford
Clifford’s Bakery
066 9767389
Gluten-free breads and diabetic bread
Maurice Hannon
O’Hannáin Gluten Free Baking
087 6260157
Health and wheat-free bread
Name
Business
Telephone
Speciality
Billy Clifford
Whitethorn Farm
064 6641693
Organic vegetables and herbs
087 6783068
Vegetables
Vegetables
Ger Ferriter Aidan O’Connor
087 9711068
Fruit and vegetables
Derek O’Connor
O’Connor’s Fruit and Veg
066 9152623 087 7599193
Fruit and vegetables
Willie Parker
Fenit Fruit and Veg
087 2505839
Vegetable distributor
Aidan Gowran
Aidan’s Garden
089 4276341
Organic vegetables and salads
087 6895693
All types of organic vegetables
087 6500032
All types of organic vegetables
087 2710698
All types of organic vegetables
066 7137042 087 9246968
Organic vegetables, environmental education, biodiversity planning
Máire Ni Chinneide Trish & Steve Hall
Hall’s Market Garden
James McCarthy Ian McGregor
Gortbrack Organic Farm
Mike Randles
086 8191635
Organic farmer
Noel Clifford
Ardfert Potatoes
086 3818475
Potatoes and vegetables
John O’Sullivan
Sliabh Luachra Strawberries
066 9763026
Strawberries
Name
Business
Telephone
Speciality
Pat Curran
Sunhill Honey
066 9761446
Honey
Pat O’Connor
Killarney Honey
064 6632674
Honey
Honey
50
Direct Sales
Retail Sales
Wholesale
Catering Establishments
Address
Enterprise Centre Listowel, Listowel, Co. Kerry
bajzat.importer@gmail.com
Old Creamery, Ballyhar, Killarney, Co. Kerry
justdessertskillarney@gmail.com
Unit 3, Ivy Terrace, Tralee, Co. Kerry
thegfkitchenco@gmail.com
Availability/ Distribution
10 Ballyoughtragh Hts., Milltown, Co. Kerry Courthouse Rd., Listowel, Co. Kerry
mauricehannonart@gmail.com
Address
Availability/ Distribution
Killowen, Kenmare, Co. Kerry Castlegregory, Co. Kerry
gerferriter@gmail.com
Kilshannig, Castlegregory, Co. Kerry
jackiebowler@hotmail.com
Orchard Lane, Dingle, Co. Kerry
oconnorsfruitandveg@gmail.com
Fenit, Tralee, Co. Kerry
fenitveg@eircom.net
Annascaul, Tralee, Co. Kerry
aidangowran@gmail.com
Baile Dhaith, Bailenagall, TrĂĄ-Li, Co. ChiarraĂ Milltown, Co. Kerry
hallsmarketgarden@gmail.com
Knockaninane, Kilcummen East, Killarney, Co. Kerry Gortbrack, Tralee, Co. Kerry
gortbrackorg@gmail.com
Killowen, Kenmare, Co. Kerry
mikerandles@yahoo.com
Tralee Road, Ardfert, Co. Kerry Currow, Farranfore, Killarney, Co. Kerry
Address
Sunhill, Killorglin, Co. Kerry
marycurran@hotmail.com
Ballycasheen, Killarney, Co. Kerry
honeylodge@gaelic.ie 51
Availability/ Distribution
Local
Countywide
Regional
Nationwide
Export
Seafood/Fish Name
Business
Telephone
Speciality
Noel & Patricia Riordan
Glenbeigh Shellfish
066 9768373
Mussels, cockles, oysters, breaded mussels
Cyprien Benoit
Kenmare Salmon Co.
064 6641162
Export smoked salmon
Daniel McCarthy
Star Seafoods
064 6642100 064 6641302
All types of fish
Michael Spillane
Spillane Seafoods
064 6631320
All fresh seafood
Billy Dodd
KRD Fisheries
066 9761106
Smoked salmon
Michael Daly
Daly Seafoods
066 9472082
Fresh, frozen and smoked fish
Ted Browne
De Brun Iasc Teo
066 9151933
Fish processing factory, salmon crab and prawns
John Harrington
Kush Shellfish
064 6641714
Mussel producers
Brendan Walsh
Spa Seafoods
066 7136901
All types of fish
Seamus O’Sullivan
Portmagee Seafoods
066 9477137
Buy and sell live shellfish and export to France and Spain
Paddy O’Mahony
Iasc Ui Mhathuna Teo
066 9151136
Wholesale fish
Denis O’Shea
Tralee Oyster Fishery Society
087 2599237
Produce native European flat oysters
Kathleen Griffin
Griffin’s Fish Shop
066 7139209
Fish shop, all types of fish
James Sheehy
Sheehy’s Fish Shop
087 2361346
Fish shop, all types of fish
Michael O’Catháin
Ó’Catháin Iasc Teo Fish Shop
066 9151322
Fish processing
Peadar Houlihan
Valentia Island Fisheries Society
066 9476263 087 2390015
Scallops
Michael Hennessy
087 7508628
Fisherman
Danny O’Sullivan
Cromane Seafoods
066 9761563
Mussels, oysters, smoked salmon
Alex Crowley
MFV Emma Louise
087 2843274
White fish, shellfish and brown crab
Edward Moore
MFV Misty Dawn
087 2399958
Shellfish
Labhras Courtney
MFV Teresa Mae
086 6678383
Fish, Market Stall, Dingle
Liam Quinlan
Quinlan’s Kerry Fish
066 9473131
Fish processor, retailer and restaurant, all types of fish
52
Direct Sales
Retail Sales
Wholesale
Catering Establishments
Address
Lower Keelnabrack, Glenbeigh, Co. Kerry
info@glenbeighshellfish.ie
Kilmurry, Kenmare, Co. Kerry
foodie@kenmare-select.com
Dauros, Kenmare, Co. Kerry
starseafood@eircom.net
Lackabane, Killarney, Co. Kerry
info@spillaneseafoods.com
The Fishery, Killorglin, Co. Kerry
krdfish@eircom.net
Kimego, Caherciveen, Co. Kerry
dalysseafoods@iolfree.ie
Ballinaboula, Dingle, Co. Kerry
mail@debrun.ie
O’Shea House, New Road, Kenmare, Co. Kerry
info@kush.ie
The Spa, Tralee, Co. Kerry
spa_seafoods@iolfree.ie
Portmagee, Co. Kerry
portsf@yahoo.co.uk
Ballyhea, An Daingean, Co. ChiarraĂ
omathuna@iol.ie
The Pier, Fenit, Co. Kerry
dnsoshea@yahoo.co.uk
College Street, Castlegregory, Co. Kerry
griffinkitty@eircom.net
5 Station Row, Dingle, Co. Kerry
sheehysfishshop@gmail.com
The Quay, Dingle, Co. Kerry
2cathainiasc@eircom.net
Knightstown, Valentia Island, Co. Kerry
peadarandeileen@gmail.com
The Pier, Dingle, Co. Kerry
connorpass@eircom.net
Cromane, Killorglin, Co. Kerry
cromaneseafoods@eircom.net
11 Cois Uisce Reenrusheen, Caherciveen, Co. Kerry
sweetwaters@eircom.net
Gortadoo, Ballyferriter, Tralee, Co. Kerry Dingle, Co. Kerry
labhras75@eircom.net
Renard Point, Cahirciveen, Co. Kerry
liam@kerryfish.com
53
Availability/ Distribution
Local
Countywide
Regional
Nationwide
Export
Meat Products Name
Business
Telephone
Speciality
John Burke
M. Burkes
066 9767345
Butcher and abattoir
James Curran
Curran’s Butchers
066 9472510
Butcher and abattoir
Micheál (Haulie) O’Shea Scariff Meats
066 9474788
Butcher and abattoir
Benny McDonnell
McDonnell’s Butchers
066 7133163
Butcher and abattoir
Tom Kelly
Kelly’s Butchers
068 43114
Butcher and abattoir
Ted Hennessy
Hennessy’s Butchers
066 7131110
Butcher and abattoir
Roger O’Sullivan
O’Sullivan’s Butchers
064 6641534
Butcher and abattoir
Olivier Beaujouan
On the Wild Side
087 7922468
Smoked fish, meat, salami, sausage
Thomas Ashe
Ashe’s Butchers Annascaul
085 1194749
Butcher specialising in pudding, sausages and rashers
Peter O’Sullivan
O’Sullivan’s Sneem Black Pudding
064 6645213
Black pudding, sausages, all meat products
Kieran & Anne Burns
Sneem Black Pudding
064 6645139
Butcher shop, black beef, pork, lamb, bacon
Paddy Fenton
Dingle Organic Dexter Beef
087 8115883
Organic Dexter beef
Billy Sweeney
Leah’s Gourmet Foods
087 2654111
Black and white pudding, cheddar cheese, smoked salmon
Bríd O’Mahony
Pióg Pies
087 7944036
Meat pies: lamb pie, beef and Guinness pie, shepherds pie
Ann & Harry Perry
Skellig Pantry
087 2783585
Patties, smoked fillet of trout
John Paul O’Connor
Sásta Sausages
087 2025616
Black pudding and sausage, white pudding
Michael Kennelly
North Kerry Beef
068 27407
All meat
Denis Carroll
Ring of Kerry Quality Lamb
087 2225432 1890 252978
Process and market lamb
Mike & John Ashe
Ashe’s Butchers
064 6635773
Beef, bacon and ham
Jerry Behan
Behan Butchers
068 47148
Butchering
Sean Browne
Browne’s Butchers
068 27105
All meat
John Burke
Burke’s Butchers
066 9767345
All meat
Mike Cahillane
Cahillane’s Butchers
066 9761177
All meat
Denis Browne
The Meat Centre
087 2122840
Butcher’s shop
Diarmuid Reidy
Reidy’s Butchers
066 7142634
Meat, chicken and lamb
Noel Maher
Maher’s Butchers
064 6671697
All meat
Brendan Mahony
Mahony’s Butchers
068 22742
All meat
Paudie Moriarty
Moriarty’s Butchers
066 9151001
All meat
54
Direct Sales
Retail Sales
Address
Wholesale
Catering Establishments
Tralee Road, Castlemaine, Co. Kerry 4 West Main Street, Caherciveen, Co. Kerry Main Street, Waterville, Co. Kerry Main Street, Ballyheigue, Co. Kerry
johnmcdonnell72@hotmail.com
Bridge Street, Ballylongford, Co. Kerry Ballyduff, Co. Kerry Bridge Street, Kenmare, Co. Kerry Kilcummin Beg, Castlegregory, Co. Kerry
oliverbeaujouan@hotmail.com
Annascaul, Co. Kerry
info@annascaulblackpudding.com
Upper Square, Sneem, Co. Kerry
sosullivan@sneemblackpudding.ie
North Square, Sneem, Co. Kerry
sneemblackpudding.com
Ventry, Dingle, Co. Kerry
paddyfenton@gmail.com
Littor Strand, Asdee, Listowel, Co. Kerry
info@leahs.ie
Dingle, Co. Kerry
bridnimhathuna@hotmail.com
Emlaghnamuc, Ballinskelligs, Co. Kerry
bia@skelligpantry.ie
Cromane, Killorglin, Co. Kerry
infojpoc@gmail.com
Ballybunion, Co. Kerry
kennelly@qualitymeats@live.ie
Bridge Street, Killorglin, Co. Kerry
sales@ringofkerryqualitylamb.ie
Beach Road, Killarney, Co. Kerry
www.ashesbutchers.ie
Lisselton Cross, Lisselton, Co. Kerry Main Street, Ballybunion, Co. Kerry Milltown, Castlegregory, Co. Kerry Mill Road, Killorglin, Co. Kerry
www.cahillanes.com
Main Street, Castleisland, Co. Kerry Main Street, Castleisland, Co. Kerry College Street, Killarney, Co. Kerry
fairhillmarketbutchers@gmail.com
The Square, Listowel, Co. Kerry Mail Road, Dingle Peninsula, Co. Kerry
moriartybutchers@yahoo.ie 55
Availability/ Distribution
Local
Countywide
Regional
Nationwide
Export
Meat Products contd. Name
Business
Telephone
Speciality
Paudie Randles
Craft Butcher
064 6641575
Beef and lamb
David Power
Power’s Butchers
066 7135533
All meat
Seamus O’Sullivan
Master Butchers
066 7126225
All meat
Denis Cronin
Cronin Butchers
064 6637387
Meat (all beef and lamb from Co. Kerry)
Mike Sheahan
Sheahan’s Butchers
066 9472707
All meat
Eamon Sheahan
Sheahan’s Butchers
066 9762121
All meat
Noel Stack
Stack’s Butchers
068 49348
Beef and chicken, all meat
Jerome Stack
Stack’s Butchers
066 7141135
All meat
Tim Jones
Tim Jones’ Butchers
087 9771302
All meat
Eddie Wadding
Wadding’s Butchers
066 7192081
All meat
John Griffin
John Griffin Butchers
068 22030
All meat
Jerry Kennedy
Dingle Butcher
066 9152511
Blasket lamb, all meat
Dairy Produce Name
Business
Telephone
Speciality
John O’Sullivan
Lee Strand
066 7121084
Milk, butter, cheese
Joe & Caroline Daly
Valentia Island Farmhouse Dairy
086 8068062
Homemade ice cream, dairy products
Sean & Kieran Murphy
Murphy’s Ice Cream
066 9152644
Produced using local ingredients where possible
Denis McMahon
Mac’s Ice Cream
064 6635213
Ice cream and restaurant
Eva Grafstrom
Dairy Delights Ice Cream
087 6122570
Homemade ice cream
Margaret McCarthy
Kenmare Ice Cream
087 2493782
Ice cream
Tommy Brick
Dingle Farmhouse Milk
087 6483018
Milk and two cheeses
Peter Ireson
Knockatee Micro Dairy
064 6684236
Cheese
Kate Carmody
Béal Organics
086/8239582
Cheese
Maja Binder
Dingle Peninsula Cheese
066 7139028
Cheese
Joanna McCarthy
McCarthy’s Ice Cream
086 0523089
Ice cream
Harrie Van der Zanden
Derreenaclaurig Cheese
064 6645330
Cheese
087 9787944
Gouda cheese
Wilma Silvius-O’Connor Wilma’s Killorglin Farmhouse Cheese 56
Direct Sales
Retail Sales
Wholesale
Catering Establishments
Address
Main Street, Kenmare, Co. Kerry
paudie2006@hotmail.com
Availability/ Distribution
The Village, Abbeydorney, Co. Kerry Manor West, Tralee, Co. Kerry
www.sulmeat.com
9 High Street, Killarney, Co. Kerry
berniecronin@eircom.net
Church Street, Caherciveen, Co. Kerry
mikeriordan7@hotmail.com
Iveragh Road, Killorglin, Co. Kerry The Village, Moyvane, Co. Kerry Main Street, Castleisland, Co. Kerry Park Road & Inisfallon Mall, Killarney, Co. Kerry timjonesbutchers.ie Unit 4, Manor Village, Co. Kerry William Street, Listowel, Co. Kerry
johngriffin@gmail.com
8 Orchid Lane, Dingle Peninsula, Co. Kerry
info@dinglebutcher.com
Address
Ballymullen, Tralee, Co. Kerry
info@leestrand.ie
Kilbeg, Valentia Island, Co. Kerry
valentiaicecream@eircom.net
Ballinaboula, Dingle, Co. Kerry
dingle@murphysicecream.ie
Main Street, Killarney, Co. Kerry
info@macsofmainstreet.com
Kenmare, Co. Kerry
evagrafstrom@yahoo.se
Henry Street, Kenmare, Co. Kerry
kenmareicecream@eircom.net
Ballydavid, Dingle, Co. Kerry
dinglefarmhouse@eircom.net
Lehid Upper, Tousist, Killarney, Co. Kerry
knockateedairy@gmail.com
BĂŠal Lodge, Asdee, Co. Kerry
cait@eircom.net
Kilcummin Beg, Castlegregory, Co. Kerry
thelittlecheeseshop@gmail.com
Main Street, Ballybunion, Co. Kerry
mccarthyicecream@yahoo.ie
Derremacia, Sneem, Co. Kerry Ardmoniel, Killorglin, Co. Kerry
wilmasilvius@eircom.net 57
Availability/ Distribution
Local
Countywide
Regional
Nationwide
Export
Poultry & Eggs Name
Business
Telephone Speciality
Joan & Joe Griffin
Forest Farm Free Range Eggs
066 9474444
Poultry and eggs
Peter Horn
Yellow Cottage Poultry
068 45028
Free range chickens and eggs
Robert O’Mahoney
The Lane Cottage Free Range Eggs
087 7994226
Free range eggs
Mary O’Connor
Beaufort Free Range Eggs
064 6644475
Eggs
Brian Manning
Lispóil Free Range Eggs
066 9151239
Eggs
Paudie O’Connell
Ballinskelligs Duck
087 7415790
Duck eggs, chickens and ducks
Jams, Preserves Name
Business
Telephone Speciality
Melanie Harty
Harty’s
087 3258539
A range of savoury jellies
Tina Healon
Kerry Green Fine Foods
085 7407070
Jams, sauces
Rolf Jongbloed
Rolf ’s Fine Foods
086 1598671
Jam, chutney and cheese
Rory McCarthy
Camo’s
087 3564339 066 9481122
Salad dressing, infused oils
Marie Charland
Pickled in Dingle/Dingle Fudge
087 2759145
Crepes and chutney
Michelle O’Sullivan
Blúiríní Blasta
083 3974415
Lemon curd, jams, bread mix
Chocolate/Fudge/Toffee Name
Business
Telephone Speciality
Benoit Lorge
Lorge Chocolatier
064 6679994
Chocolates, shop and school
Colette Porter
ChoColettes
089 4202707
Chocolates
John Harty
Fab Fudge
087 360 8691 All flavours of fudge
Barbara Linnane
Oilean Chocolates
087 6496108
Chocolates
Saorla O’Corráin
Dovina Chocolates
086 1936574
Chocolates
Eileen & Ray McClure
Killarney Toffee
087 7691136
Killarney toffee
Colm Healy
Skelligs Chocolates
066 9479119
Chocolates
Prepared Foods Name
Business
Telephone Speciality
John O’Connor
Prestige Foods
068 23544 58
Cheesecakes, ready-made dinners
Direct Sales
Retail Sales
Wholesale
Catering Establishments
Address
Derrianna, Dromid, Co. Kerry
griffincolin@hotmail.com
Toor, Duagh, Co. Kerry
katiewhitetoes1964@hotmail.co.uk
Trieneragh, Duagh, Co. Kerry
thelanecottage@gmail.com
Mayo House, Beaufort, Killarney, Co. Kerry
patrickoconnor78@hotmail.com
Lispole, Co. Kerry
brian198205@hotmail.com
Cremin’s Cross, Ballinskelligs, Co. Kerry
meeligoleeneggs@gmail.com
Address
2 Canal Place, Tralee, Co. Kerry
info@hartysfoods.com
Cleveragh Ind. Estate, Listowel, Co. Kerry
tina@kerrygreen.ie
Glenbeigh, Co. Kerry
rolf51@live.co.uk
24 Church Street, Caherciveen, Co. Kerry
mrory50@yahoo.com
Ballylusky, Ballydavid, Co. Kerry
marie@dinglehampers.com
Knocknahow, Dingle, Co. Kerry
bluiriniblasta@gmail.com
Address
Bonane, Kenmare, Co. Kerry
info@lorge.ie
Caherciveen, Co. Kerry
chocolettes@gmail.com
Tralee, Co. Kerry
fabfudgeinfo@gmail.com
The Fishery, Valentia Island, Co. Kerry
barlin19@hotmail.com
Baile Na nGall, Co. ChiarraĂ
info@dovina.com
F4 Business Park, Farranfore, Co. Kerry
info@kitchenincubators.com
The Glen, Ballinskelligs, Co. Kerry
info@skelligschocolate.com
Address
Cleveragh Indstl Estate, Listowel, Co. Kerry
info@prestigefoods.ie 59
Availability/ Distribution
Availability/ Distribution
Availability/ Distribution
Availability/ Distribution
Local
Countywide
Regional
Nationwide
Export
Organic Produce Name
Business
Telephone
Speciality
Thomas & Claire O’Connor
Manna Organic Store
066 7125699
Organic food, vegetables, meat
Mary O’Riordan
Milltown Organic Store
066 9767869
Organic food, gardening and health products
Miscellaneous retail Name
Business
Telephone
Speciality
James Mulchrone
Jam
087 9583611
Bakery items, savoury foods
Pierce Walsh
John R’s Delicatessen
068 21249 087 9259674
Home bakery and deli
Olga Ireson
Bridge Street Co-op
064 6679911
Wholefood grocery store
John O’Leary
Wholesome Fayre
064 6626637
Fresh salads, café and takeaway
Maeve Duff
Kingdom Food & Wine Store 066 7118562
Deli and home-cooked foods
Name
Business
Telephone
Speciality
Collette Leahy
Creans (Dingle Brewing Company)
066 9150743
Lager in keg and can
Mary Ferriter
Dingle Distillery
086 8299944
Whiskey, gin and vodka
Michael Walsh
Kerry Spring
066 9156324
Bottled water
Michael & Sandra O’Dowd
Ring of Kerry Apple Farm
087 9874082
Apples and apple juice
Paul O’Loinsigh
Beoir Chorca Dhuibhne
087 6822834
Brew ales
Name
Business
Telephone
Speciality
Guy Hulbert
Hulberts Fine Foods
085 7835602
Meat free paté, salad dressings, chutneys, pesto
Lorna Tyther
The Phoenix
066 9766284 087 9054334
Pre-prepared organic vegetarian foods
Drinks
Vegetarian
60
Direct Sales
Retail Sales
Wholesale
Catering Establishments
Address
Gleann na Gealt Camp, Tralee, Co. Kerry
shop@mannaorganicstore.ie
Castlemaine Rd., Milltown, Co. Kerry
marymilltownorganic@gmail.com
Address
Henry Street, Kenmare, Co. Kerry
info@jam.ie
70 Church Street, Listowel, Co. Kerry
pwalsh@johnrs.com
Bridge Street, Kenmare, Co. Kerry
info@bridgestreetcoop.com
Kenmare Place, Killarney, Co. Kerry
food@wholesomefayre.com
Oakpark, Tralee, Co. Kerry
info@kingdomfood.ie
Address
Spa Road, Dingle, Co. Kerry
hello@dinglebrewingcompany.com
Dingle, Co. Kerry
mary@dingledistillery.ie
Ballyferriter, Dingle, Co. Kerry
mwalsh@kerryspring.ie
Ballycrispin, Castlemaine, Co. Kerry
mlodowd@hotmail.co.uk
An Riasc, Baile ’n Fheirtearaigh, Co. ChiarraĂ
brewery@westkerrybrewery.ie
Address
46 The Anchorage, Tralee, Co. Kerry
hulbertfinefoods@gmail.com
Keel, Castlemaine, Co. Kerry
phoenixtyther@hotmail.com
61
Availability/ Distribution
Availability/ Distribution
Availability/ Distribution
Availability/ Distribution
NOTES
62
NOTES
63
64
THANKS! Thanks to all the producers, chefs, consumers and supporters of local food and drink.
Cover Photographs: Duck Eggs from O’Connell’s Poultry Farm, Ballinskelligs (also page 16) Oysters from Cromane (also page 14) Sean Browne’s Shin of Beef (also page 10) Fudge from Fab Fudge (also page 12) Strawberries from Sliabh Luachra (also page 16) Buttermilk from Valentia Island Farmhouse Dairy Dark Ale from Beoir Chorca Dhuibhne Cupcake by Selina’s Cakes For all Occasions (also page 16) Pot of Chargrilled Pepper Jelly from Harty’s Pepper Jelly (also page 12) Page 8 Leg of Ring of Kerry Lamb (also page 16) Page 12 Sásta black pudding Skelligs Chocolate Page 14 Chive flowers from Valentia Island Carrots from Fenit Page 18 Dingle Peninsula cheese from Maja Binder Photo on page 18 by Chris May Back page image: see chef Dan Browne’s recipe on page 26
Design and editorial by annekennedyagency.com All food and drink photographs by Anne Kennedy/annekennedyagency.com
65
66
YOUR INDISPENSABLE GUIDE TO SOURCING, BUYING AND COOKING THE FINEST OF KERRY INGREDIENTS
Kerry produce is recognised as some of the best in the world. This guide introduces you to the producers who create the food and drink – and to the top local chefs who cook with it.
THIS PUBLICATION IS FREE THANKS TO THE SUPPORT OF THE KERRY LOCAL ENTERPRISE OFFICE