West Fork Magazine

Page 1

Martin Shanahan TV chef and owner of Fishy Fishy café shares his passion about...

d o o f a e s d n a h

fis

INSIDE

Catch it, Cook it, Eat it! WIN a signed copy of Martin’s latest book surf ‘n’ turf

Enjoy fresh mackerel this summer

ALSO West Cork foraging with Sally McKenna Visit our BBQ zone for tips and ideas Great ‘food stories’ and recipes from across West Cork WIN €100 OF SHOPPING IN FIELDS SUPERMARKET!

PROUD TO SUPPORT LOCAL FOOD & LOCAL COMMUNITY

Supporting your local business in West Cork

Bank of Ireland Working with Alan & Valerie Kingston of Glenilen Farm Ltd We have developed an excellent relationship with Bank of Ireland Skibbereen.When we required funding for our business Bank of Ireland Skibbereen was our preferred Bank as they genuinely were open for business. Over the last 10 years our Business Manager Noel Mc Gonigle has gained a full understanding of our business and financial requirements. They are always available to consult and offer advice and suggestions to meet our requirements. Glenilen Farm Ltd is a family owned business, founded in Drimoleague Co Cork in 1997 and is Ireland’s premier Artisan Dairy Food Producer. We currently employ 32 staff in West Cork. We do business with Bank of Ireland Skibbereen because they are totally professional, customer focused and committed to the people and businesses of the community. With Bank of Ireland’s support we are optimistic about the future and look forward to Bank of Ireland’s continued support.

Drop into us at any of our branches in West Cork in Bandon, Bantry, Clonakilty, Dunmanway, Kinsale or Skibbereen or call any of our Business Managers: Noel McGonigle on 076 6241498, Ruth Houlihan on 076 6243141 or Joe Doyle on 076 6243143

Lending criteria terms and conditions apply. Bank of Ireland is regulated by the Central Bank of Ireland.

Front of house

e m o Welc rst issue!

i f r u o to

Contents

WELCOME to the debut magazine offering from Star Creative, the new publishing arm of The Southern Star. As the quirky title – West FORK – suggests, it is all about West Cork and people’s passion for growing, producing and enjoying the area’s widely-renowned wholesome good food. West Fork introduces readers to the people involved – some well-known, others less so yet – and the many exciting developments taking place. From sea and farm to fork, our expert writers give tips on everything from foraging wild food to summer barbecues and so much more. West FORK offers locals and visitors alike a greater insight into and appreciation of the area’s culinary strengths and still vast potential. We’d love to hear from you with any ideas or suggestions, so please send an email to enquiries@westfork.ie Enjoy!

Starters - snippets and insights from the West Cork food scene

Con Downing, Editor, Southern Star.

Top local hotels gu ide with great restaurants too!

8; aW] KIV IT[W Å VL \PM _PWTM UIOIbQVM WVTQVM I\ www.westfork.ie –please email this link to people both inside and outside of West Cork in order to spread the West Cork food message!

OUR EXPERT CONTRIBUTORS

Fish - nature’s fast

food says Martin

Fish ‘n’ chips - catc

hing and cooking

FRONT COVER PHOTOGRAPHY: SARA HAGGERTY

Chef and owner of Fishy Fishy, Kinsale ‘If you’re visiting or if you live in West Cork, then you’re in for a treat! ‘We have so many wonderful fishmongers, shops and restaurants right across our region where you can buy and eat some of the finest, locally caught, seasonal, fresh food that our coastline has to offer. ’

s held dear

13

BBQ and al fresco eating - West Cork style! Cheeseboard. New

s from the dairy

Food foraging with

Sally McKenna

22

va Café

23 25

the Organico bake

30

ry

Pure organic - grow ing veg with the Devoys a Geodome!

31 33 34

West Cork food diar y plus Farmers’ Market gu ide

WIN €100 shopping voucher for Fields of Skibbereen Simply send the answer to the question below (with your name and address) to competitions@westfork.ie In which year did Jack Field first open the doors to Fields on Main Street, Skibbereen? (clue...the answer is inside the magazine)

36

Final Word - Profes sor John O’Halloran, UCC, on West Cork’s future potential

Publisher Managing Director Editor Creative Director Advertising Sales Printer

15

19

Groovy baking from Di

Delights fresh from

9

10

OWNER OF FIELD’S OF SKIBBEREEN

‘We’re delighted to be associated with the inaugural edition of West Fork magazine and are happy to support any new initiative that can help take the West Cork food message to an even wider audience. ‘We’re passionate about supporting l ocal food producers, the local community and providing our customers with quality, tasty food.’

mackerel

Home baking skill

Deli Counter

John Field

6

Female chefs enha nce West Cork’s reputation for culin ary excellence

Grow your own - us e

Martin Shanahan

5

38

Star Creative, part of Southern Star Group Sean Mahon Con Downing Sara Haggerty Donnchadh Crowley Webprint Concepts, Cork

For all Star Creative enquiries please call 00 353 (0)28 21200 or info@southernstar.ie

ideas publishing branding digital design

star creative

not just place for fra restaurant a ie up with a nds to catch coff glass of w ee or ine

/H 9R\DJH 5HVWDXUDQW VHUYLQJ /XQFK 7XHVGD\ WR 6DWXUGD\ WR SP 6XQGD\ DOO 'D\ 0HQX IURP WR SP 'LQQHU 7XHVGD\ WR 6DWXUGD\ WR SP 7KUHH &RXUVH 0HQX IRU MXVW Ќ SHU 3HUVRQ 7XHV 6XQGD\

THE MARITIME BAR West Cork has a proud tradition of building up artisan foods into industries and we at the Maritime are proud to showcase some of the best produce of the area. Our menu includes a selection of Light Bites, all your Old Favorite Main Courses and an extensive range of Sandwiches & Salads. Daily Specials will also be available. The bar serves food from 12 noon – 9pm.

Prices start from €4.50

THE OCEAN RESTAURANT

Summer Dining Specials Early Bird menu from 6pm – 7pm €20pp for 2 courses €25pp for 3 courses

From 7pm – 9pm

€25pp for 2 courses €30pp for 3 courses Special Occasions are our speciality…specific menus available call us to discuss plans for your Wedding, Birthday or Anniversary THE MARITIME HOTEL, The Quay, Bantry, West Cork Tel: 027 54700 | Email: info@themaritime.ie www.themaritime.ie

:H FDWHU IRU DOO 7DVWHV O Soups, Sandwiches, Light Bites & Main Courses for Lunch. follow us O Our Lunch & Dinner Menu have a wide range of different dishes and an exclusive Wine & Beer List. O We cater for Parties up to 50 Guests for all occasions, Lunch & Dinner. O We are Ceoliac & Vegetarian friendly and cater for dietary requirements.

73 Bridge Street, Skibbereen, Co. Cork Tel: 028 23112 Email: info@levoyage.ie Web: www.levoyage.ie

Pop into Tea On The Lane for a Strawberry Sensation!

FOR

St

arters

Snippets and Insights into the West Cork Food Scene Above: Val Manning, Laura and Andrew Heath and a house platter complete with a fine dry sherry.

Tea On The Lane in Spillers Lane, Clonakilty, have Introduced luscious local strawberries served with homemade meringues and fresh cream with a drizzle of fruit liquor as the house special. Tea On The Lane also serve lovely salads, homemade savoury tartlets, and a range of cakes and desserts. Owners Ally and Paul have travelled the world working in film design for over three decades and have now settled in Clonakilty. They also own a beautiful interiors shop just across from the tea room, selling many things for the home and kitchen. The bowl, pictured below, was actuallly used in a famous movie, A Tale of Two Cities, and this captures the fascination of Ally and Paul’s past.

Time for a glass of sherry... Manning’s Emporium, which has been in the Manning Family for over 70 years, has evolved in that time om a ost oƥ e and onvenien e store to what it is today, a gourmet shop renowned for its high quality lo al produ e, Ƥne wines and e ellent servi eǤ It’s a famous landmark and ‘stopping oơ ’ point on the food trail of est ork, situated on the oast road etween antry and lengarriơ in the townland of allyli key, and has long been a treasure trove for food lovers

Food Entrepreneurs Cook Up Creative Ideas for New Business Programme Twelve food entrepreneurs have been chosen to partake in a brand new Start your Own Food Business programme funded and run by the West Cork nterprise oardǤ The ourse whi h takes pla e over si months will provide parti ipants with the knowledge and e pertise to progress their early food business ideas and develop new and innovative produ ts whi h will add value to the lo al e onomyǤ The si -month programme will see parti ipants from a variety of professional ba kgrounds partake in spe iallydesigned training workshops as well as re eiving mentoring from two of Ireland’s top food and retails onsultants, ames urke and vonne ullyǤ arti ipants will also be teamed with a “Big Brother/Sister” established business in the region who will oơer e tra advi e

everywhereǤ The latest development at Manning’s is the herry arǤ pened in May, the bar serves West Cork tasting plates along with a range of Ƥne sherries and wines by the glassǤ s ndrew eath, part of the family team at Mannings, told us, ‘ herry is making a resurgen e uropewide and is the perfe t a ompaniment to heese, ured meat and smoked produ e, e a tly what Manning’s mporium does bestǨ’ www.manningsemporium.ie

Rohu’s country market-

a world of food

Rohu’s country market has been established since December 2010 and has been steadily getting re ognised as a daily market, deli and food emporium, run by homas ewell and his wife i helle ȋnee ohuȌǤ he old building has been in i helle’s family for generations and was a petrol station, garage, etor tra tor dealership and boat handleryǤ homas and i helle’s inspiration for the market ame from their e tensive travel opportunitiesǤ homas was a marine sea aptain aboard lu ury ya hts and has ir umnavigated the world several times along with i helle who was hefǤ here is often a display of lassi ars parked outside whi h is another of om’s passions along with foodǤ The market supports a large number of lo al and Irish artisan suppliers, in luding rbutus breads, a k arthy, many Irish heeses, lo al ake makers, egal bis uits, mmra smoked produ ts, asta Milano, David Tudor’s soups and tarts ,delivered fresh dailyǤ The market also has many spe iality items from abroad su h as olives, oils, ured meats and savouriesǤ The Good Fish Company also supplies ohu’s with fresh Ƥsh every FridayǤ

(Photo: Neil Danton)

and guidan e on the hallenges of starting a food businessǤ Training workshops will over validating your business idea, market analysis and resear h, branding and pa kaging, and route to marketǤ

Christine Heffernan, West Cork Enterprise Board, and Lorna Barrett of It’s All Good.

Speaking of the ourse, Mi hael anley, C , West Cork nterprise Board said, “demand for this programme has been e tremely strong with a high number of appli ationsǤ We originally had spa e for ust ten but due to the alibre of ap-

pli ants we de ided to a ept twelve on the ourseǤ Many of the parti ipants are ompletely new to the food business, oming from ba kgrounds as varied as forensi s ien e, and show umping, and of diơerent nationalities, proving that West Cork ontinues to be a melting pot of fresh ideasǤ By the end of the ourse I am onƤdent that ea h of them will go on to show ase their produ ts to a larger marketpla e and reate employment in the regionǤ”

SEAWEED SUPERFOOD

HealthyYou is a Cork - based company that supplies healthy, additivefree seaweed salads and meals. t present these are made spe ially produ ed for ealthy ou with artiƤ ial addirives removed as demanded by ealthy ou’s ompany ethos by a apanese ompany at their produ tion fa ilityǤ Dermot Twomey, the owner and reator of these superfood salads, has personally developed the three urrent ƪavoured saldsǢ spi y kelp, ginger and sesame, and is resear hing how to produ e these over the ne t ͝͞ months in Ireland, using Irish seaweed produ ed in CorkǤ ll the produ ts are made to the apanese taste and standards, whi h taste fantasti , and are an anti-ageing powerhouse of vitamins, minerals and essential amino a idsǤ www.seaweedsalads.ie.

West Fork magazine

5

Top local chef Martin Shanahan firmly believes that...

Fish is nature’s

With his latest TV series on air, a new book in the shops and a world famous restaurant to run we were lucky to spend some time with top seafood chef Martin Shanahan to hear his views on the importance of seafood and the seafood industry to West Cork and Ireland

‘

Surf ‘n’ turf chefs Paul Flynn and Martin Shanahan

6 West Fork magazine

Fish is nature’s fast food because it’s so fast and easy to cook. You can cook Ƥsh faster than you can cook a sausage, and if you can cook a sausage or a rasher then you can cook Ƥsh. But for some people, there is a fear factor when it comes to cooking Ƥsh, and it means that many people believe that they don’t like Ƥsh. We knew from the minute we started retailing Ƥsh that if we skinned and boned the Ƥsh for our customers,

they would try it, and then they would come back and say that it was lovely. You have take out the ‘fear factor’ : no skin, no bones, no fear! It’s very important that we start consuming more sustainable species and move away from ones that are under pressure. We need to take Ƥsh like cod, salmon and plaice out of our heads and concentrate on other ones like the uropeans do. Cod is an overused Ƥsh, but pollock, hake or haddock are all cheaper and more sustainable and certainly as tasty. Generally, most seafood sold in West Cork and Ireland is limited to just a handful of species and

therefore people are missing out, because less fashionable Ƥsh is equally as tasty and is a fraction of the price. People need to stop eating with their eyes. CuttleƤsh, for e ample, looks horrible on a plate, but is delicious and hugely in demand in Barcelona. ne of the ugliest Ƥsh in our waters is the red gurnard. People don’t want to eat it because of how it looks, but it’s delicious. Irish hake is in huge demand in Spain because the quality’s so good. It’s also very plentiful, but people here are still unsure of it. Sometimes the name of a Ƥsh can put people oơ too. I think a lot of people don’t like the sound

fast food! Martin’s simple summer recipe We asked Martin to suggest one recipe from his new book that is easy to make and has a flavour of West Cork about it. He chose well! GRILLED SCALLOPS, ROSSCARBERY BLACK PUDDING, PARSNIP MASH, LEMON AND THYME DRESSING Please make sure the scallops you buy haven’t been dredged as this is disastrous for the seabed.

Serves 2 For the dressing 1 tbsp English Mustard 50g caster sugar Pinch of sea salt, or taste 100ml of rapeseed oil, plus more to sear the black pudding and scallops Juice of 1 lemon 1 tbsp finely chopped thyme, plus a few sprigs to serve (optional) For the rest 2 parsnips, peeled and finely chopped freshly grated nutmeg

2 tbsp runny honey 30g unsalted butter 50ml single cream 1 Rosscarbery Black pudding 6 hand dived king scallops Pinch of sea salt to taste To make the dressing, place the mustard, sugar and salt in a small bowl. Whisk in the 100ml of oil and the lemon juice. Season with salt and sprinkle in the thyme. Cook the parsnips in boiling water until soft, then drain well, mash and add the nutmeg, honey, butter and cream. Keep warm. Slice the black pudding into six rounds of a similar thickness to the scallops. Heat a frying pan over a high heat, add some oil, then working quickly, sear the pudding and scallops for two minutes on each side. Place the parsnip mash attractively on two warmed plates, with the black pudding and scallops on top. Drizzle the dressing over, add a sprig of thyme if you like and serve.

COMPETITION Surf ‘n’ turf is a great new series from RTE. Martin and Paul Flynn (chef and owner of The Tannery Restaurant, Dungarvan, Co. Waterford) take to the road in a mobile kitchen to tour the Irish coast, comparing the culinary traditions and beautiful produce of the landscape as they go. Martin and Paul meet both fishermen and producers and source the best they have to offer before cooking rival dishes – surf ‘n’ turf – for local consumers in a head to head competition. Win a signed copy of Martin’s new book – surf ‘n’ turf

Simon Wheeler is the very talented UK based photographer that took all the photographs for surf ‘n’ turf. He has also worked with other famous chefs, such as Hugh Fearnley-Whittingstall and Heston Blumenthal. Simon had the craic whilst on tour with ‘the boys’ shooting for surf n’ turf!

We have three signed copies of Martin’s new book to give away to West Fork readers. To win one just answer this simple question and send your answer with your name and address to competitions@westfork.ie

MARTIN & PAUL’S SURF’N’TURF’ by MARTIN SHANAHAN & PAUL FLYNN. Visit www.quadrille.co.uk for more info

Question : In which town is Fishy Fishy restaurant? Photos ©SIMON WHEELER

About Martin Shanahan Martin is the owner of the award winning Fishy Fishy Restaurant in Kinsale, West Cork. A graduate of Rockwell Catering College, he spent his early career working in The Butler’s Arms in Waterville before becoming head chef at the popular restaurant Jim Edwards in Kinsale, and later went on to open Kinsale’s first gourmet store. Martin’s popular and simple cooking style with fish was born from his time in San Francisco’s prestigious Huntington Hotel. As a member of the Kinsale Good Food Circle and Good Food Ireland, Martin places a high value on local produce. His fish is locally sourced where possible, and his relationship with Kinsale’s fishermen and fisheries along the South Coast ensures quality control and the freshest of fish. Martin’s passion for fish has seen him work as a fish wholesaler in the past and he still maintains a shop in Kinsale which doubles as a fish and chip shop with produce being taken from the fish counter to the fryer as you order. Martin is married to Marie and has three children.

PHOTO: SARA HAGGERTY

ity, and enjoy it. There are no secrets when it comes to cooking Ƥsh. You need to have a relationship with your Ƥshmonger, you need to have trust, and you need to ask them what is good. And if you can cook one type of Ƥsh you can cook them all. You don’t need Ƥfty techniques. I f you’re visiting or if you live in West Cork and you like Ƥsh, then you’re in for a treat! We have so many wonderful Ƥshmongers, shops and restaurants right across our region where you can buy and eat some of the Ƥnest, locally caught, seasonal, fresh food that our coastline has to oơer. Enjoy!

‘

of the word ‘pollock’ or ‘skate’. Consumers even seem to prefer tiger prawns from Thailand to Dublin Bay prawns, which is wrong because the ones here are much better. I think it’s just that the ones from Thailand look better and sound more exotic, but they’re certainly not as tasty. In Fishy Fishy, we’ve introduced megrim recently, a Ƥsh from the sole family, but virtually unknown here. There’s a plentiful supply in our seas and they cost a quarter of the price of a Dover sole, but are just as delicious. Fish is a gift, it’s not a commodity, and it deserves our respect. We have to respect its seasonal-

West Fork magazine

7

A p l a c e t o M e e t , E a t a n d E n j o y. . . .

The Gulfstream Restaurant Dunes Pub & Bistro The Lounge

Inchydoney Island Lodge & Spa, Clonakilty, West Cork. Tel: 023 8833143

www.inchydoneyisland.com

Fish n, chips

Catch it, cook it, eat it... Ever fancied catching, cooking and eating your own fish? Well, you couldn’t live in a better place to do it than West Cork. It’s a great way to have some fun with the family, eat healthily and save a few quid as well! Step 1 - Catching the fish Mackerel are oơ the West Cork coast in good numbers this year and should be around until August and possibly September. You will need some entry level, relatively low cost Ƥshing tackle, namely : O spinning rod O reel O line O clips/swivels O feathers (hooks) and/or O ‘german spratt’ lures We would advise visiting a local Ƥshing tackle shop who can advise you on the right gear and help get you kitted out. They can also give you some local guidance as to the best places to Ƥsh ȋeg. piers, rocks, beach, harbour wallsȌ and the best times to Ƥsh ȋeg. high tide/low tide etcȌ Top tip: always rinse your Ƥshing gear

Why not simply grill your catch on a disposable barbeque for a lovely smokey flavour! Serve with a wedge of lemon and horseradish

with fresh water after exposure to sea water Ȃ if you don’t you’ll be ama ed at how quickly it corrodes and rusts. Ƥ Ȃ never take unnecessary risks when Ƥshing by venturing onto slippy rocks or where you might be in danger from rogue waves or a large tidal swell. Always keep children in sight and under control. Step 2 – Preparing your catch Before cooking you will need to ‘gut’ your catch, in other words remove the entrails from the Ƥsh. Gutting a Ƥsh sounds more diƥcult than it actually is. ust by following a few simple steps, you can gut your own Ƥsh, with complete conƤdence. You will need a sharp knife and sea water/clean running water. bin bag or bin and clean running water: O insert the knife just in front of the

anal Ƥn ȋnot too deepȌ. O cut all the way up to the jawbone O remove the guts with your hand. If need be, use your knife to loosen the Ƥrmly attached parts O wash out the gut cavity with water. It should get rid of all blood and organs. Also rinse the skins side of the Ƥsh as well. O you can remove the head if you prefer, this is optional

O Barbecue the mackerel for around 5 mins on each side until the fish is charred and the eyes have turned white

O Spoon some of the remaining drizzle over the fish and allow to stand for 2-3 mins before serving

Step 3 – Cook and eat your catch ere is a simple recipe that is great for the summer. A RECIPE SUGGESTION Barbecued Mackerel with ginger, chilli and lime There is nothing better than cooking your catch on the barbecue on a summer’s evening, with friends and family (and of course a nice, chilled drop of white wine!)

O Whisk 2 tbsp olive oil, some ginger, some red chilli, lime and some honey in a small bowl, season to taste

O Then score each side of the mackerel about 5 times, not quite through to the bone, brush the fish with the remaining oil and season lightly

Issy Mahon , her catch aged 9, with of the da y, caught of f near Castle Sandy Cove townshend !

)URP WKH :HVW &RUN &RDVW WR \RXU .LWFKHQ

FRESH FISH EVERY DAY Straight off the boats of West Cork

Call into Peter at our shop in Rosscarbery on the N71 or contact James for details about our mobile unit. Peter: 087-1215 248 James: 087-603 4114 Email: fishrosscarbery@gmail.com www.freshfisrosscarbery.com

West Fork magazine

9

, It s hot in

West Cork is blessed with an abundance of t Gilbert to speak with two women who have bu

THE FRESHEST FISH ON YOUR DOORSTEP ...

Marsh Road, Skibbereen, Co. Cork T: 028 21869 • Fax: 028 21885 E: info@thefishstation.ie • www.thefishstation.ie

Locally caught Fresh Fish, sourced from our trawlers fishing out of Union Hall, Baltimore, Schull and Kinsale. Fish is prepared to customer requirements by our courteous and skilled Staff.

SEE OUR HUGE SELECTION OF FRESH FISH, SHELLFISH AND FROZEN FISH KIDDIES CORNER: Fish fingers, fish cakes, fish goujons. FISH SUPPLIERS TO: Restaurants, Hotels and Outside Catering Companies. Follow us on Facebook or call in for our DAILY SPECIAL OFFERS

all and he along with Manager is a Chef . op ns Sh r tio ou es l, gg rce su Ma s and to give cooking tip our staff is happy

Mary Ann's Bar & Restaurant

Bar Hours:

Sunday to Wednesday 11:00am - 11:30pm Thursday to Saturday 11:00am - 12:30am

Food Served Every Day: Lunchtime 12:00pm - 2:30pm Evenings 6:00pm - 9:00pm

We are mentioned in 40 International Guides and Food Directories, including the Egon Ronay Good Food Guide. The bar and restaurant have been featured in RTE TV programmes including "Out of the Blue" and on many occasions have been highlighted on BBC and ITV in connection with tourism and food. Georgina Campbell Seafood Pub of Year 2008

Georgina Campbell Pub of Year 2012

Patricia O'Mahony B.I.M. Seafood Chef of the Year 2012

Guardian Gastro Guide

Michelin Pub Food Guide since 2000

Patricia & Fergus O'Mahony Mary Ann's Bar & Restaurant,Castletownshend, County Cork, Ireland Tel +353 (0)28 36146 Mob 086 8510531 e-mail: maryanns@eircom.net

10 West Fork magazine

Patricia O’Mahony

Mary Ann’s Bar and Restaurant, Castletownshend Patricia and Fergus O’Mahony have been at the helm of the award winning Mary Ann’s Bar and Restaurant, Castletownshend, for the past 25 years. In 2012 Patricia was declared BIM’s Seafood Chef of the Year. Ali have on your menu? Q How do you manage to combine A They’re from Malaysia and Bangyour role as head chef, partner in a ladesh respectively which is fantastic very successful business and run a as they bring different influences to home and family? our cooking which allows us to put on A Three words! Au pairs and teamwork! truly authentic Asian speciality nights Our au pair helps care for Max, our beautiwhich are extremely popular. ful adopted Russian son, who’s now nine. We’ve been lucky enough to have Max What do think has been the most since he was 13 months old. The passing, important factor in the success of nearly four years ago, of our beloved Mary Ann’s? son Cian at age 15, has been a painful A It’s difficult to pick out just one loss to bear but we have carried on. thing but if I had to I With my work think our success and schedule it is much “It is all fish these reputation is built on better for Max to days people are asking always using locally have someone liv- for and that is a great sourced, quality ingreing in as part of our thing for the local economy” dients and presented to family. very high standards. Teamwork is the other word. We’re very lucky to Over the years Mary Ann’s has delivhave Sanath and Asghar Ali, who have ered a reputation as a ‘must visit’ for been with us seven and four years people visiting the area, including respectively and are an invaluable part celebrities , can you mention any? of my kitchen team. A Well there’s been a few over the years...Kevin Costner, Arnold Palmer, Q How did you get into the food Jeremy Irons, David and Patsy Puttnam and restaurant business? A It’s quite simple really. Twenty five Have you seen any changes in years ago that I said I would give it a go customers’ tastes and eating habits running the kitchen, and here I am all over the years? those years later and I can’t get out of it! A They’re much more health conscious now. Twenty years ago we would be Q What advice would you give to selling steaks but it is all fish these days any young, aspiring chefs reading people are asking for and that’s a great this article? thing for the local economy. A You must be committed to what you’re doing. Being a chef is not for the faint What do you think about the future? hearted and must be your passion. AlMary Ann’s features in 40 international ways be open to learn new ideas and ways guides, but I think our reputation as a of cooking and creating new dishes. It is quaint old fashioned Irish pub, is relahard work but rewarding when you see a tively unchanged in 150 years. Our goal customer happy with your food and then is to keep our food as popular as it’s ever you know you have done a good job. been with visitors and locals alike who make the trek down the hill or up the Q Tell me more about the hill from the harbour. influence that Sanath and Asghar

the kitchen!

alented and innovative chefs so we asked Carol ilt up great reputations locally and further afield

Caitlin Ruth Deasy’s Bar and Seafood Restaurant, Ring, Clonakilty

One of the Bridgestone 100 Best Restaurants in Ireland 2012

Caitlin Ruth has been in charge of the kitchen at Deasy’s Harbour Bar and Seafood Restaurant for the past eight years and is regularly listed as one of Ireland’s top ten female chefs. The restaurant has a string of awards - look out for a prestigious plaque appearing shortly. .

Q I believe you’re not a West Cork native, where do you come from originally? A That’s right, I’m a ‘blow in’ who originally hails from New Hampshire, but I’ve been cooking in Ireland for most of the past 20 years. Q You’re listed as one of Ireland’s top ten female chefs, so how did you get into the restaurant business, learn your trade and get to a level that’s causing such a stir? A I’ve worked in kitchens since I was 12, after school and at weekends. I graduated from high school, moved to California where I worked in a few restaurants. When I was 19 my friend and I decided to go travelling in Europe and I was lucky enough to get a job in a real cool restaurant, Gistelein in Antwerp owned and run by Marita. Then, I got married in Connemara to an Irish man I met in Antwerp. We moved to West Cork and I worked in Lettercollum House, Clonakilty, for about a year and then in Dillons, Timoleague, for nine years.

element of the restaurant but there’s always a choice of traditional soups, steaks, chicken and vegetarian dishes on the menu, but with a twist!

Q Tell us a little about what ƪ ǫ A My menus constantly change. I read about food all the time and love trying new things. I use nothing farmed. Our Ƥsh is all from nion Hall or oơ the boats just across the road. Fish changes with the season and although I use mostly local foods, I like introducing ingredients from other countries as well. Scallops will be on the menu tomorrow as a Ƥsherman has just phoned to say he will have some. Crab will too, as a bucketful of crab legs have also just been dropped oơ. Q What qualities do you try to bring out via your work as a chef? A I like to be innovative, adventurous and to bring a gastronomic experience to the table that challenges, yet sates the most subtle of palates.

Q What are your favourite dishes at the moment? A Well, there’s my Thai Coconut Fish Soup, pan fried squid with smoked Q What advice would you give to chilli sambal, Teriyaki crab claws with any young, aspiring chefs reading mange tout salad, crispy pork belly this article? with fennel, pecan and apple salad, A Never stop learning- keep reading, or a salad of Duck conƤt with pickled keep learning from other chefs’. cranberries and pumpkin seed. I cook Megrim in a banana leaf with Brazilian Q ǯ Ƥ coconut and tomato broth dishes, but that’s not all you cook is it? “Our fish is all from and our free range chicken ‘served with pickled lemon A DeƤnitely not, we try Union Hall or off couscous and Harissa to cater for all tastes. Obviously, being on the the boats just across sauce...as you can see I have a few favourites!’ the road”’’ coast seafood is a key

Summer Opening Hours: Monday -Saturday Light Lunches 12.30-3pm, Sunday Lunch 1-3pm, and Dinner served Wednesday to Saturday Nights, 6-9.30 pm. Early bird menu available 6-7pm

Thai Coconut Fish Soup

3 Red Medium Hot Red Chilies, seeds removed, sliced roughly 3 Stalks of Lemongrass, outer leaves removed and sliced VERY thinly 2 Shallots, peeled and roughly chopped 1 Thumb-sized Lump of Ginger, peeled and sliced 4 euro-sized slices of Galangal Root, unpeeled 3 cloves of Garlic, peeled Handful of Fresh Coriander, roughly chopped 1 teaspoon Tamarind 1 teaspoon Shrimp Paste or Shrimp Cake 1 level teaspoon turmeric powder 1/2 teaspoon mild paprika (not smoked) 1 teaspoon sugar (use palm sugar if you have it, if not, brown sugar) Put these ingredients into a jug with 2 tins of coconut milk and puree with a hand blender To make Àsh soup, thin with a little stock(Àsh or chicken), some chunks of Àsh,season with nuoc mam (thai Àsh sauce, pref sTuid brand) and heat slowly until Àsh is just cooked through If it’s too spicy for you, add more coconut milk for a creamier result.

Deasy’s Harbour Bar and Seafood Restaurant, Ring Village, Clonakilty, Co Cork

(023) 8835741 West Fork magazine

11

High above The Church Restaurant is the ideal location set on the mezzanine level overlooking the wonderful stain glass windows and magnificent French manor stairwell is our new ‘Choir’ restaurant with the best value food to be found in Skibbereen. The Choir at the Church is a new and innovative way of hitting back at the recession. Regina and her team understand budgets are getting tighter but customers want and need an enjoyable food experience to be had with family and friends The gallery area with stunning views over the Church offers world class food and friendly service seven nights from 6pm in the most beautiful

Summer Barbeques with Live music in the Church Courtyard

coming in July

Rise Of The Phoenix Menu due to popular demand the Phoenix menu returns midweek – 3 Course meal with all the trimmings for 2 people plus bottle of excellent red or white wine Only €60

Early Bird Menu – Great Value Menu for two course plus coffee/tea and glass of wine/beer for €25, three courses €30

setting. The menu includes homemade pastas, fajitas and quesadillas, local farmers Spring Lamb and Steak burgers served in homemade baps with tasty toppings, baby back ribs & chicken wing combos with sticky sauces, West Cork Seafood with a twist, tapas style starters made to share homemade delicious signature desserts all washed down with crisp dry or fruity wines served by the glass, carafe or bottle. Draft Heineken & Murphys, wide range of cool bottled beers, spirits and freshest ground coffee or teas also served.

Summer Opening Hours Open 7 days Monday to Saturday From 9am serving breakfast All day lunch menu Cakes and pastries, teas and coffees Dinner from 6pm Sundays Traditional Sunday lunch and all day menu

Inhouse Bakery: the Church’s pastry chef bakes breads and scones and full range of desserts to be had inhouse or takeaway daily served with a wide range of coffees & Teas In-house Catering Menu: For all your home catering needs

avail of our new summer catering menu with a range of hot & cold savoury dishes, desserts & breads.

Hire the Church – Weddings, anniversaries, Birthdays, Corporate

Functions, the Church Venue is the most beautiful building of its kind, an enclosed courtyard for your drinks reception, a neo classical Romanesque interior with sweeping French manor staircase, a mezzanine balcony with tall stain glass windows hand painted by Irish craftsman Brendan Mullins and grandiose Italian chandeliers. Book now as limited dates are available.

Bridge St., Skibbereen, Co. Cork www.thechurchrestaurant.ie phone: :+353 (0) 28 23625 www.facebook.com/thechurchrestaurant

Traditional Irish baking

The generation game... Potato Cakes These are best eaten fresh and hot from the oven with a little butter. It was always a treat for my children coming home from school at 3pm when they were always ‘starving’ and couldn’t wait for ‘the supper’. It’s also a great way of using up any left-over potatoes.

Home baking is a skill still held dear in many Irish households and passed down from generation to generation. In these recessionary times it can be a great way to eat well and economically.

Ingredients: Half a lb (240g) cooked potatoes 2 oz (55g) flour ¼ tsp salt 1¼ tsp baking powder Half an oz (15g) butter A little milk

Let us introduce you to Anne Tobin or Nanny Anne, as she is known to her grandchildren. She has lived in West Cork all her life and is a member of the Irish Countrywomen’s Association. From 1984 to 1994 she baked for the seven grocery shops that existed in Leap Village. When she was 12 she went to The Convent of Mercy, Rosscarbery (now Mount St Michael Secondary School). Back then girls were taught to cook and bake. Here are some recipes she learnt almost 60 years ago. Nanny has 14 grandchildren who all love sitting around her kitchen table devouring the soda bread, scones and delicious pies she makes.

Method: Sieve flour, salt and baking powder into a bowl. Add mashed potatoes and melted butter. Mix to a smooth dough adding milk if necessary. Turn on to a floured board and knead until smooth. Divide in two. Roll out each piece to a circle aπ inch in thickness. Cut into six or eight triangles. Heat and grease a frying pan and cook the cakes until nicely browned on both sides.

Traditional Irish Brown Soda Bread This is the staple of any traditional Irish household. Ingredients: 10oz (295g) wholemeal flour ½ tsp salt 6oz (180g) plain flour ½ tsp bread soda 1 egg (optional) 2oz (55g) butter (optional) ½ pint (237ml) sour milk or buttermilk Method: Pre heat oven to 190*c or 375*f or gas mark 5 Put bread soda into the palm of the hand and press out lumps with fingers. Add it to the plain flour and salt and sieve the whole lot into a bowl. Add the wholemeal flour to the bowl. If liked rub the butter into the flour. Make a well in the centre of the flour. Pour

In the 1840s, Jeremiah Cullinane operated a food store and bakery at our premises at 26 Main Street. During those bleak years, as famine stalked the land, he won a special place in the hearts of the people by allowing them each day to use his ovens to bake their bread after he had Ƥnished. Today, six generations later, our vans deliver fresh bread and cakes every day to shops and supermarkets all over West Cork from our ultra-modern, solar

in nearly all the milk (and egg if liked). Mix to a loose dough adding more milk if necessary. Turn on to a floured board and knead until the side next to the board is smooth. Turn the smooth side up, flatten out to about an 8’’ round. Cut a cross on top with a floured knife. Place in a lightly floured tin and bake at 190°c for about 35 to 40mins.

heated bakery. Our emphasis has always been on quality and consistency, both of which are achieved by working carefully under the guidance of our Master Baker and Master Confectioner, Denis McSweeney, a local man who after qualifying from London & City Guilds, perfected his craft while working in the speciality

Tips: The egg and butter give it a rich flavour but are not necessary. The consistency of the dough needs to be soft and light (quick light movements are best, don’t knead too much!) Ovens vary so check after 30mins. It is baked when there is a golden crust and you can hear a hollow sound when knocking the base of the cake. If you can get it, the traditional milk used was always whole unpasteurised cow’s milk left to go sour. I still think it’s the best.

Tips: Add finely chopped fried onions, mushrooms or any combination of vegetables to the dough for tasty treats. They can be stored overnight in a fridge. Just put them in a hot oven (200°C, 400°F, Gas Mark 6) for about 15 minutes before serving. Toppings such as black pudding and apple sauce or smoked salmon and soured cream make great starters. Nanny Anne has a collection of older cookbooks. Check out old cookbooks tucked away in drawers or junk shops for more traditional baking ideas

bakeries of Westminster, London during the 1960s. We’re also well known amongst the local ‘home baking’ fraternity as the place to go to buy the freshest and widest range of quality ingredients required to produce the Ƥnest baked produce.

Field’s of Skibbereen - proud supplier to homes and kitchens across West Cork of the finest ingredients for baking

West Fork magazine

13

skibbereen ‘BBQ on the Bridge’

Family occasion, company dinner or friend’s birthday party? Why not enjoy your very own a ‘BBQ on the Bridge’ with us? Relax and enjoy a drink overlooking the river and let us do the hard work. We’ll prepare a menu in advance with you, allowing you and your guests to enjoy the occasion.

This summer, why not dine with us...

! o c s e r f .. . al

The Snug bar

Our location, next to the tranquil River Ilen, on the edge of Skibbereen is the perfect spot to relax, enjoy a meal and unwind. We’ll be honest, in West Cork we can’t promise great weather every day but at we can guarantee you a fantastic dining experience. All of our food is freshly prepared every day using only the highest quality, locally sourced ingredients from across West Cork. Under the watchful eye of our new head chef, Aidan O’Driscoll, we take great pride in making sure you have a memorable meal every time you visit.

After your meal, pop into our comfortable Snug Bar for a night cap and to enjoy a variety of musical entertainment and sometimes a good sing song.

The Courtyard

We’re renowned for our famous “Breakfast until 12 noon” with an extensive menu including traditional full Irish breakfast along with french toast, eggs benedict and much more. Why not allow us to serve you outdoors in our new Courtyard dining area situated just off The Kennedy Restaurant? You, can also dine in The Courtyard for lunch and dinner, the choice is yours.

Whether you’re local or on holiday we look forward to welcoming you to our hotel this summer so that we can provide you with the Ànest hospitality that West Cork has to offer.

Visit : www.westcorkhotel.com or call 028 21277

BBQ Special

Alfresco Eating ! e l y t s k r West Co

We can’t guarantee perfect barbecue weather in West Cork but that shouldn’t stop you from indulging in the classic, primal activity of outdoor cooking The origins of both the activity of barbecue cooking and the word itself are somewhat obscure. Some etymologists believe that barbecue derives ultimately from the word barabicu found in the language of both the Timucua of Florida and the Taíno people of the Carib Dz Ƥ ǯǡ ǡ Ǧ ing on sticks. Traditional barbacoa involves digging a hole in the

WEST FORK’S TOP BBQ TIPS 1 Light your BBQ before your guests arrive Your guests will arrive to the tantalising smell of charcoal wafting oơ the barbecue grills. 2 Be en place A chef’s term for having everything in place ready to go. Get marinating the day before and prepare everything to as advanced a state as you can. This will leave you with less washing-up and more time to set up drinks and create the party atmosphere on the day. 3 Get organised Make sure you have enough work surface space. How many grill-loads of food do you have to cookǫ What other equip-

ǡ ǡ broth. It is then covered with leaves and coal and set alight. The cooking process takes a few hours. ǯ whole goat when you next invite the neighbours over but we do think that your BBQ is a very social way to cook and ǡ ơ ǤǤǤ

ment might you need? There’s nothing worse than a panicked chef who has just realised that he hasn’t got enough food for all his guests 4 Is it ready to cook yet? You are ready to grill when smoking has abated and the embers have moved from red/orange colour to white and are gently glowing. Good-quality charcoal will last up to an hour. 5 Stay with your barbecue Stay for as long as you are grilling for the best results (ie. not burnt) and for safety’s sake. You won’t get lonely. Chefs never do. There are always a handful of - usually male - guests who huddle around giving their ‘chefs’ advice’.

6 Use great basic ingredients The summer months, coincide perfectly with the season of fresh fruit and vegetables, leaving you spoilt for great ingredients both to barbecue - sweet corn, courgettes, plums, apples - and to throw together into great salads to go with your grilled meats, birds or Ƥsh. Always wash vegetables before use, especially when using raw vegetables. 7 Season Seasoning is often neglected. Only add salt to a marinade if you are marinating for no more than two hours. Pepper is Ƥne overnight, but salt never. Always season with salt just before barbecuing and don’t be afraid to season well.

Why not try a fish, veggie or indian style BBQ for a change. Visit your local store and try something different! 8 Lose fridge chill Always give enough time out of the fridge, at least 20 minutes, for raw barbecue dishes to lose their chill and to be approaching room temperature. If the meat, chicken, Ƥsh or vegetable is too cold in the centre, the outside may well burn before the inside is cooked. Continued over

West Fork magazine

15

The Paragon award-winning bar and restaurant in the centre of Skibbereen has a traditional setting with a sporting feel. Situated in Skibbereen in beautiful West Cork, this pub offers you the warmest of welcomes and the finest of West Cork’s food.

Great food ... every visit We aim to give our customers a memorable dining experience every time based on four simple principles: - ‘mouth watering’ taste - we only use quality, local produce - generous portions - value for money - a great atmosphere

All GAA , rugby and soccer matches are shown on our big screen and we regularly host traditional live music sessions in our late night bar. The relaxed atmosphere coupled with our quality food and service make this pub a treat for locals and visitors alike.

Whether it’s breakfast, lunch, dinner, a quick snack or to feed the kids, you’re spoilt for choice with our menu ... modation Comfortable accom rates! – recession busting

e`re located stel in West Cork! W Stay at the newest ho ing you er off d Skibbereen an on the main street in undings. rro su le tab and comfor recession proof rates ict noise control oking policy and str We operate a no sm stay. ests have a pleasant to ensure all our gu explore all t base from which to Skibbereen is a grea lp arrange he n ca we to offer and that West Cork has g to sea do from sea kayakin whatever you wish to cycling or rs to whale watching fishing, walking tou to quad biking.

Still got energy to burn? Well why not visit our night club located conveniently above our bar. Open until 2am on Fridays and Saturdays we host some of the best bands and DJ-s around – it’s no wonder we’re known as Skibbereen’s hottest venue!

Off Licence & ‘Take Away’ service On the other hand if you fancy a quiet night in why not take advantage of our very own ‘off licence’ situated behind our restaurant. With regular promotions on beers, wines and spirits we can’t be beaten on price. Did you know ... we also do a ‘take away’ food service from our restaurant, handy if you live locally or are holidaying in the area. Now you can pick up a bottle of wine and your evening meal in one convenient place!

For more information on any of our services please don’t hesitate to : - visit www.paragonbarcork.com - call 028 21772 - email us, info@paragonbarcork.com - call in to see us at 24 Main Street, Skibbereen, Co. Cork

9 Temperature control during grilling Control the proximity of the food to the coals. If you can, use a rack system with three diơerent heights and moveable grills. If not, shuƫe your grilling food around from hot patches to cooler parts of the rack, or place the food on foil to slow things down. 10 Test for ‘doneness’ Using a small sharp knife, cut into the centre of the meat (down to the bone if there is one), to check that the ƪesh is cooked and juices are running clear. For ƪaky Ƥsh, such as salmon, press the ƪesh with your Ƥnger or a fork to check that the ƪakes come apart, indicating that it is ready. 11 Rest the meat Leaving it to rest for a few minutes allows the meat sinews to reabsorb the juices and therefore be more tender to the bite. Rest the meat on a warmed tray on the top rack or away from the direct heat covered with perforated foil.

A RECIPE SUGGESTION SUPPLIED BY THE FISH STATION, SKIBBEREEN

Spicy Monkfish Skewers Ingredients: 12 Monkfish medallions I small lemon Fresh coriander 5 tablespoons of Olive oil. Salt Pepper Chilly flakes Skewers Method: To make the marinade, take the zest and juice of 1 small lemon, add the olive oil, a pinch of salt and pepper and a handful of chopped coriander. Mix all of it well and add the monkfish to it. Make sure they are all coated well. Cover them with cling film and leave for an hour in the fridge. Put 3 pieces of fish on each skewer and lightly coat them with chilly flakes. Grill them for 5 minutes. Serve with some lemon and chopped coriander.

GENERAL BBQ SAFETY O Ensure the barbecue is on a flat site, well away from a shed, trees or shrubs. O Keep children and pets well away from the cooking area. O Never leave the barbecue unattended. O Keep a bucket of water or sand nearby for emergencies. O Ensure the barbecue is cool before attempting to move it.

BBQ safety in the countryside or beach

O Dispose of smoking materials properly and make sure they are completely extinguished. O Don’t leave camp fires or

LET SOMEONE ELSE COOK! Alternatively, if organising the BBQ yourself is too much like hard work why not let someone else do the cooking? The West Cork Hotel, Skibbereen have introduced a ‘BBQ on the Bridge’ service overlooking the River Ilen, ideal for birthday parties, family gatherings,

Meet our very very own BBQ expert

Pitmaster Mike Corcoran Mike Corcoran is a professionally trained American Pitmaster (BBQ Chef) who has introduced authentic American barbecue to Ireland. He is a strong advocate of the American ‘low and slow’ method of KWWSQVO _Q\P PIZL_WWL Å ZM IVL [UWSM

company events etc – contact reception for details – 028 21277 or visit www.westcorkhotel.com The Celtic Ross Hotel, Rosscarbery run a family friendly BBQ every Sunday 4-6pm throughout the summer including musical entertainment – visit www.celticrosshotel.com for details or call 023 884 8722

HOW TO COOK MIKE’S BEERBUTT CHICKEN 1. Light about fifty charcoal briquettes. Allow them to burn until they are covered with a fine grey ash. For a gas grill, preheat on mediumhigh for 15 minutes. With charcoal or gas, the grill should maintain about 175 degrees celsius throughout the cooking process. 2. The object is to cook the chicken with indirect heat, so place the charcoal on opposite sides of the grill in two piles, leaving the centre clear of coals. In a gas grill, after preheating, turn one side of the grill off, leaving the other burner on medium high. 3. Sprinkle 3 tablespoons of Mike’s BBQ Spice Rub on the chicken. Begin by pulling skin back from the breast, and applying about half the rub underneath. Sprinkle the remainder into the cavity of the bird. 4 Open a room-temperature 330 ml stout, lager, cider, or soda, open and drink a few ounces. Place can in the cavity of the chicken, and locate in the centre of a charcoal kettle grill, or the cooler side if using a gas grill. A few hardwood BBQ chips may be placed on the coals - this will give it a sweet, smoky flavor. 5 Cover and grill-roast for about 90 minutes -times vary from grill to grill, turning the bird halfway through so that it cooks evenly. The bird can be brushed with Mike’s BBQ Sauce the last ten minutes of cooking. Interior temperature of the thigh, without touching the bone, should be 76 degrees celsius. 6 Using two wads of paper towel, lift the bird off the grill. Discard the can and liquid. Allow to rest for 10 to 15 minutes, then carve and enjoy!

PHOTOGRAPHY: AYNA O’DRISCOLL

Mike is a native of Chicago, Illinois. His grandfather, who was from eastern Tennessee and himself the grandson of a Cork native, was a true barbecue enthusiast. Family get-togethers would often feature his barbecued meats, cooked and smoked all day in his ‘pit’, a converted 50 gallon drum. The drum was cut in half, hinged and Ƥtted with racks. After high school, Mike went directly into the restaurant industry, where he worked and managed for such leaders as Marriott and Stouơer Hotels and Chart

House Restaurants. Mikes’ experience in grilling and barbecue is considerable, having studied under both World Champion barbecue chefs Paul Kirk and Mike Mills. His Chicagoland friend and mentor is Dave Raymond, a.k.a. ‘Sweet Baby Ray’, whose American barbecue sauce recipe range has grown to be one of the largest selling in the nation. After relocating to his ancestral County Cork, in an eơort to become more aquainted with Irish food and tastes, Mike attended the extended course at Ballymaloe Cookery School. He is now introducing his unique style of American barbecue to the Irish. In addition to Mike’s BBQ Sauce and Spice Rub, which can be found in Ƥner butchers and specialty shops throughout Ireland. Mike is now introducing his unique style of pit-barbecued pork to the catering industry, uncluding, The Oliver Plunkett and Sober Lane in Cork City. Mike also conducts barbecue classes at his smokehouse in Ballinascarthy, and can even give a private lesson on your own barbecue grill at your home. Mike can be reached at mikesbbq.eu

BBQs unattended and extinguish them properly after use. O Clear away bottles, glasses and any broken glass to prevent them magnifying the sun’s rays and starting a fire or injuring people Take away all rubbish that you generate.

West Fork magazine

17

Famous for our great food and relaxing atmosphere ...but that’s not all we do! At An Súgán, we’re proud to have delivered tasty food and warm welcomes to our customers, both locals and visitors, for over thirty years. We’re a family run business based in the heart of Clonakilty and we are well known for our fresh fish which is delivered every day from West Cork suppliers, local fresh crab and prawns being our speciality. So whether you fancy our famous seafood pie with a glass of crisp, white wine or a crab sandwich and a cold beer you will always be assured of the highest quality and taste. However, that’s not all we do, please let us introduce you to...

...our Guesthouse

...our Private Dining Room

-

set in a beautiful Georgian house, centrally located on a quiet side street and adjacent to An Sugan

-

we have two newly renovated private dining rooms which seat up to 50 people and are available for all family, social or corporate events

-

walking distance from the town centre and all the bars, restaurants and attractions of Clonakilty

-

the perfect venue for special occasions such as birthdays, communions, confirmations, pre/post wedding meals and corporate events/dinners

-

we create personalised menus and work with our clients to deliver a menu that suits your needs (and budget)

-

we now also have a lovely beer garden located next to the dining room, great for BBQs or somewhere to have a prosecco or cocktail reception before your dinner

-

seven double bedrooms, all ensuite with flat screen televisions, iron/ ironing boards, tea/coffee making facilities, hairdryers and extremely comfortable beds

-

we have great packages available for group bookings who stay with us and eat with us

-

all rates include our famous, ‘mouth watering’ Irish Breakfast, using local produce such as O’Neill’s sausages and bacon, Clonakilty black and white pudding and Shannonvale eggs, home-made Jams, An Sugan Brown Bread and Apple Juice from Melagulla Orchard in Ovens, Co. Cork

...New Catering Service -

sometimes it’s good to relax and enjoy your party

-

so look out for our new outside catering service

We regularly run special offers and promotions, so to keep in touch please : visit our new Facebook page www.facebook.com/AnSuganClon visit our website www.ansugan.com call us on : +353 (0) 23 8833719 or send an e-mail: contact@ansugan.com An Sugan has been included in many guides and received many awards over the years, most recently we’ve been awarded an AA 3* rating for our Guesthouse.

Cheeseboard Cheese, glorious cheese! .TaQVO \PM Æ IO NWZ ?M[\ +WZS IVL 1ZMTIVL /QIVI .MZO][WV PI[ JMMV QV^Q\ML \W JM I R]LOM I\ <PM *ZQ\Q[P +PMM[M )_IZL[ VW_ [MMV I[ \PM UW[\ QUXWZ\IV\ KPMM[M M^MV\ QV \PM *ZQ\Q[P KITMVLIZ

The awards which involve over 900 cheeses representing over 75% of all cheese makers in Britain and Ireland take place on August 31st and September 1st in Churchill, Oxfordshire. Sixty judges are invited to do the hard work of Ƥnding the best cheeses, including a Supreme Champion, which in 2011 was won by Kilree, a Knockdrinna Farmhouse Cheese from Stoneyford, Co Kilkenny.

GUBBEEN SPECIAL OFFER

to celebrate the launch of West Fork!

From farmers’ market to high street GLENILEN’S Alan and Valerie Kingston are delighted to have been shortlisted for Ernst & Young’s Entrepreneur of the Year 2012 in the Emerging Category. The awards night will be televised on October 20th. This follows on the back of numerous other business and food awards that the company has won including a British Cheese Award and a Bord Bia ‘Real Thing’ Award. Meanwhile, back on the family dairy farm on the banks of the River Ilen, near Drimoleague in the heart of West Cork, the couple and their staơ continue to develop new products for the marketplace, which is now truly international. Last year, Glenilen Farm’s milk, butter, cream and cr°me fraiche were part of

the menu for the State dinner in Dublin Castle, in honour of the visit of Britain’s Queen Elizabeth II and the Duke of Edinburgh. Since then, they have been consolidating their presence on the UK market, which cannot seem to get enough of Glenilen products. It seems like a lifetime since 1997 when Valerie Ƥrst started making cheesecakes with fresh, simple ingredients for the local country market in Skibbereen, which provided the small beginning that Glenilen Farm developed from. Glenilen now supply Harvey Nichols, Selfridges and Tesco in the UK and Musgraves, Tesco, Dunnes and Superquinn in Ireland

Yummy Yoghurts…

yogurts with added cream. The churn process is an artisan method and Irish Yogurts are famous for producing great tasting artisan quality products but also providing great value products. The milk comes from the family farm at Ballymacowen and local creameries and the well cared for cows are free to graze on the lush green pastures of West Cork.

Established in 1994 by Diarmuid O’Sullivan, Irish Yogurts aim was to produce Traditional Churn made yogurt to be supplied to retail outlets nationwide. Today Irish Yogurts produce award winning churn made yogurt in Clonakilty, West Cork operating from two sites in the town employing over 130 people locally. The yogurt is made in the churn the traditional way, giving great taste and an extra creamy body and texture to the entire range of products. Fresh Milk, Live Yogurt Cultures and Real Fruit are used to give mouth-watering ƪavour and produce a wide variety of yogurts including the fat free Diet range, Low Fat and Probiotic varieties as well as more luxurious full fat Custard Style and Thick & Creamy

For one day only on Saturday 1st September, the generous people at Gubbeen, will run a special promotion for anyone who visits their stand at Skibbereen farmers’ market If you buy a small Gubbeen cheese they will give you another one absolutely free! This offer is on a first come first served basis, available only as long as stocks last and you must present a copy of West Fork Magazine.

Original of the species

MILLEENS Cheese was among the original of the species and has stood the test of time since Veronica Steele Ƥrst started making her artisan cheese in 1976. Milleens is a soft, washed-rind cheese made from the milk of Friesian cows grazing on the rugged mountainsides and pastures of the Beara peninsula in West Cork. The National Dairy Council’s awards to hotels and restaurants for cheese boards was undoubtedly a factor in its initial success. Milleens have supplied the Dorchester Hotel in London with two cheeses a week for several yearsǢ their cheese board is considered to be one of the greatest in the world and the hotel has never once returned a cheese or made any complaint. Milleens Cheese continues to develop in terms of quality, consistency and orderly improvement and perhaps, above all, it has contributed to the opening up of delicatessen counters in every corner of Ireland, where previously they did not exist.

For locations and times of all West Cork Farmers’ Markets see page 36

West Fork magazine

19

are proud Local seafood, fresh every day! Crab from Cape Clear, oysters from Sherkin, prawns from Roaring Water Bay, scallops alive and in their shells from Dunmanus Bay – we believe we produce the Ƥnest Ƥsh platters in Ireland! Our Ƥsh counter staơ have a deep knowledge of all seafood and take great pride in selecting the very best quality local produce and sharing their knowledge with our customers.

We deliver every week to Sherkin, Cape Clear and Heir islands... (weather permitting!) Delivery

Whether your home is near or remote we’ll do our best to try and deliver to you by van or even boat! That’s right, weather permitting... we deliver fresh produce to Sherkin and Cape Clear islands (just oơ the West Cork coast) every week – just another example of how we are always looking at new ways to look after all of our customers

20 West Fork magazine

Why not relax on that special occasion and try our bespoke catering service Our catering

Whether it’s a Communion, Ƥ ǡ anniversary, sometimes it’s nice to relax and enjoy the occasion rather than worrying about preparing the food. Why not try our bespoke catering service? We will liaise with you to develop a menu that suits your requirements, prepare the food on the day of the event, deliver to your house and help you present in an attractive fashion for your guests. In addition, we can also assist with a wide range and delivery of wines, champagnes and other drinks

Our bakery

In the 1840s, Jeremiah Cullinane operated a food store and bakery at our premises at 26 Main Street. During those bleak years, as famine stalked the land, he won a special place in the hearts of the people by allowing them each day to use his ovens to bake their bread after he had Ƥnished. As the only independent bakery left in West Cork, we are immensely proud of what we do and have no hesitation in saying that we probably produce the best bakery and confectionery products of our time.

d to support

d o o f l y t i a n oc mu

l

m o c l a c e lo

th

We at Fields have a passion for good food – a passion that goes back to the day in 1935 _PMV 2IKS .QMTL Å Z[\ WXMVML \PM LWWZ[ WN his shop on Main Street, Skibbereen, but which also has deeper roots stretching back to the 1840s when a bakery opened in the same premises, making ours probably the oldest bakery in Ireland.

We give a personal service everywhere in our store!

Our West Cork customers know that they are always guaranteed Ƥ items in our store at great prices, with the full range from Musgraves complemented by the best local produce and oơerings from our kitchen and our award winning bakery. The relationship we have established with local suppliers is unparalleled and we have played, and continue to play, a central role in developing the artisan food sector now ƪourishing in West Cork. Many of Ireland’s best known artisan

producers such as Glenilen, Union Hall Smoked Fish, Gubbeen, Skeaghnore Duck, Rosscarbery Meats, Durrus Cheese and Sally Barnes Smoked Fish, had their products Ƥrst displayed in our store, an initial exposure that allowed them to develop further and go on to earn worldwide success and recognition.

We look forward to seeing you soon.

Click and Collect We know how busy everyone is these days so did you know that you can now take advantage of our ‘Click & Collect’ online shopping service. Not only that but we’ve also introduced a home delivery service. For more details visit www.shop.supervalu.ie

Our deli: a gallery of food

itself in the care we take in presentation and our display is a veritable gallery of great foods, a showcase of everything that is best. As always the focus is on freshness and great taste. A recent initiative has been the addition of an extra chef to our kitchen, to develop the popular ‘home-made’ range for our deli counter and for our customers.

Our coffee shop

ǯ ǡ Ǧ there’s only one place to go for a great tasting cuppa or cappucino and a freshly made sandwich, bowl of soup or slice of cake. Our coơee shop has been a popular meeting point in Skibbereen for years and all the food we serve is freshly made every day on the premises or in our bakery.

Order your groceries with us online

West Fork magazine

21

Wild food

Foraging in West Cork by Sally McKenna

Check out the New, Exciting & Delicious additions to our menu! ~ Open 7 Days ~ 8.30am to early evening Delicious Gluten-Free Products Available

Covered Smoking Area in our rear Courtyard

Tea/Coffee & Scone Special only €3.60

8.30am - 12noon

Patsy’s famous Lemon Meringue & Carrot Cake

Delicious home baked goods, tarts & much more. We Make & Bake Everything Ourselves Everyday! ...and remember: If you can’t stay, you can takeaway! All day breakfast, lunch & early evening menu 70 Main Street, Kinsale Tel: 021 4709792

HOME MADE SOUP, PANINIS/WRAPS/CIABATTAS, SANDWICHES/TOASTIES, PIE OF THE DAY, SALAD BOWL SELECTION HOME MADE CAKES FRESHLY BREWED COFFEE & HERBAL TEAS

O OUTSIDE SEATING O WHEEL CHAIR ACCESS O BABY CHANGING FACILITIES O Wi- Fi ACCESS OPENING HOURS : MON-SAT FROM 9AM RS

22 West Fork magazine

Foraged food, meaning food colcress and chickweed. Springs of water lected from the wild, has always been produce watercress. a part of our diet. The ancient foragers There are plenty of rules to foraging, so who were our distant ancestors knew a take care and forage sustainably. Know thing or two about eating for optimum that there are deadly poisonous plants health. The diet of these hunter-gatherand mushrooms. Try to learn the plants ers, we now know, exceeds our modern by their families, and don’t eat anything recommended daily requirement of vitayou haven’t properly identiƤed, espemins and minerals between two and ten cially avoiding the umbelliferae or carrot fold. Foraged food is recognised to be family, until you know more, for this even more nutritionally rich than any of family contains some of the most poiour modern day health diets, including sonous plants. Avoid water plants where the food pyramid. And, just like wood sheep have grazed. And don’t turn your that heats you three times as you cut, back on the tide when you are collecting chop and burn it, so foraged food nourseaweeds. ishes repeatedly, as you study, search and But with a little knowledge, and a lot cook with it. of enthusiasm, you can It took a restaurateur to “In West Cork we are retune yourself to your rekindle our love of forag- blessed with pristine and environment and rekining and turn it into a fash- bounteous landscapes in dle what is already a part ionable pastime. Noma, of your genetic makeup. which to find different voted for the last three You can bring on the years the best restaurant foraged foods.” hunter-gatherer that in the world, is a restauyou instinctively are. rant in Copenhagen that specialises in PICKLED ELDERBERRY CAPERS foraged food. And this trend has inƤlPick the green elderberries while the trated the minds of chefs the world over. Now every restaurant wants to be seen to branches are still upturned (when the heads drop, the berries will have ripbe using foods from the wild, and many ened). The stalks will be slightly red. even employ full time “foragers”. In West Cork we are blessed with For 1 kg elderberries pristine and bounteous landscapes in 300g salt which to Ƥnd diơerent foraged foods. 1 litre Irish Apple Cider Vinegar Remove the berries from their stems We have woodlands, grasslands, hedges and gardens for “wildculture” and a long, and place in a jar. Stir in the salt and leave the jar in a cool place for three beautiful coastline. weeks, turning and shaking once or If you want to learn to forage you need twice during that period. a good wild ƪower book, a penknife, After three weeks drain the berries, some ziplock bags and probably a pair of rinse with water and discard the salty wellies. It may seem daunting, but start liquor. Place into small clean jars and with a few plants that you already know cover each jar to the top with the vinand you can soon stockpile some forager egar. Leave for a further six weeks. recipes. Plants that you are probably already familiar with include nettle, dan- Sally McKenna blogs about wild foods at delion and blackberry. You surely know www.lifeskills.ie and is a kayak foraging the banks of white-headed garlic that guide for www.atlanticseakayaking.com line our roadsides. You may already have been lucky enough to Ƥnd wild strawberries. These are all forager foods. On our coastlines, it is comforting to know that all seaweeds are edible. Look a little closer and you’ll Ƥnd scurvy grass, sea beet and the lovely yellow ƪowers of wild radish. Then take each environment or ecosystem and get to know the plants that grow there. Woods are full of mushrooms, but the trees themselves Start with plants are often edible. Mayƪower is delicious you know, like the nettle, which makes and tastes of almonds. Spruce makes nourishing soup, wonderful syrup and, at the base of the trees, wood sorrel is easy to identify. Use the pretty Grasslands oơer sorrel and dandelion. heads of three Hedgerows bring mustards and berries. cornered leek Your own garden probably oơers wild in salads.

Funky Baking

Think Chocolate Tuxedo cake. Think Lemon Lavender Cake. Think Humming-bird Cake, Mexican Scrambled Eggs with homemade Salsa, Avocado, Black Bean and Chorizo….

Think the awardwinning Diva Boutique Bakery and Café But don’t think New York. Or Seattle.

Think Ballinspittle. by Áilín Quinlan It’s a funky café which places a strong creativity,” says Shannen, whose latest emphasis on mouth-watering food project involved a Psychedelic Wedand the use of local produce; and ding Cake - when cut, it proved to be so which has won two prestigious awards; highly-coloured on the inside it looked, one Blas na hEireann Silver Award for she said, as if it had been tie-dyed. its mouth-watering lemon meringue “Our cakes are unusual – I take recipes tartlets and another for its Seeded Sourfrom my great-grandmother, and the dough Loaf. emphasis is very much on organic, local On top of that the café itself is a produce. wonderful experience – Mason jar lamp “We hand-make everything,” she lights, vintage shelving, retro hand-covsays, pointing to the bakery’s popular ered chairs in diơerent colours, counterhand-rolled croissants and its chips – tops made of recycled doors – and all fresh cut, as Keane says tartly, “from real of it run by Shannen Keane, a former potatoes!”. Ƥsherwoman who worked for years on a The cakes are beautiful to look at: commercial Ƥshing boat in Alaska. “We use a lot of sugared ƪowers and “I use a lot of recycled material in fruit,” says the mother-of-two girls, the café. I’ve recycled doors and old whose brother Taylor Nelson, a pastry glass Mason jars – we have a door as a chef, and one of the 12-strong staơ, parcounter-top in the café, and two other ticularly enjoys decorating the cakes. doors have been When they opened the turned into a display “Our cakes are unusual – new bakery about a year ago, counter for our sales of their cakes doubled, I take recipes from my products. great-grandmother, and the while loaf sales soared from “ I got a bunch of emphasis is very much on 10 a day to around 40. The chairs and recovered bakery also sells a lot of Irish them in all diơerent organic, local produce.”’’ cheeses and deli products. fabrics - there’s even “We’re a very customersome old vintage shelving from an old based business,” she says, “and we make house in Kinsale. People like the café, it’s a real eơort to incorporate local organic really funky.” ingredients into our products – our eggs Diva, which started out in Kinsale in for example, are all free-range and local, 2002 before relocating to Ballinspittle from Beechwood farms”. Ƥve years later, enjoys a steadily growing One o f the most popular cakes, reputation for excellent food, a delectaagain from great-grandmother’s recipe ble ambience and decent prices (meals treasure trove, is the Depression-era range from about ͆7.50 for a Breakfast Humming-bird cake, made from pineWrap to €13 for the Lamb-burger) . apple, banana and toasted pecans with a Meals are heavily inƪuenced by North cream-cheese/pecan icing. American cuisine – their Stuơed French And then there are the Canadian-inToast with sweetened Toonbridge spired Nanimo bars – a chocolate biscuit Ricotta Cheese and fresh Strawberries base with white chocolate Ƥlling and a and US-style Buttermilk Waƫes are chocolate top. particularly popular. Can you imagine anything more “The emphasis is very much on delectable?

West Fork magazine

23

Special Occasions

Think differently! Think Rectory! The Rectory, Glandore, is probably the perfect location, whatever your special occasion, be it a wedding, blessing or party. With its woodland backdrop, overlooking the beautiful harbour of Glandore, it’s a truly stunning location. The early 19th century charming residence is primarily the family home of the O’Brien family who open The Rectory for special occasions. Guests can feel conƤdent in the care and personal attention given in this unique family-run business as the O’Briens have a wealth of experience hosting weddings, birthday parties and family gatherings. Since 2007 there have been changes in legislation which oơer couples the option to marry outside of a church or registry oƥce. The Rectory, Glandore, has experience of a variety of ceremonies on site, both indoor and outdoor and including civil, religious and spiritual. Information about changes in legislation is listed on The Rectory’s website, www.rectory.ie or one may contact a member of staơ on 028 33072 for further assistance. There’s a choice of diơerent wed-

ding ceremonies and blessings, some of which may be held on the lawn with uninterrupted views over the idyllic harbour. With its unique and intimate ambience, The Rectory oơers onsite, indoor or garden wedding ceremonies overlooking the harbour. Should the weather prove inclement there is always an alternative location indoors. It’s hardly surprising this stunning Georgian country house, built in 1804, has featured as a Ƥlm and photo shoot set location for national and international companies and been screened on television. Find out about The Rectory’s current special oơer for West FORK readers by quoting this article or check out their competition to win an exclusive onsite midweek wedding ceremony for Southern Star readers. www.rectory.ie

The Rectory has been described by Georgina Campbell as being in the top three most romantic wedding spots in Ireland, north and south

Fuchsia Brands

West Fork magazine

25

Local hotel guide to eating out

It’s fair to say that we are spoilt for choice for great hotels in West Cork. And not only that, but everyone who comes to this region cannot but go away impressed and a TQ\\TM MV^QW][ WN \PM IJ]VLIVKM WN Ă…VM MI\MZQM[ serving great food within these hotels. Over the last 40 years, the food industry in this region has grown, developed and matured, thanks to a mixture of excellent growing conditions, pure elements ˆ”‘Â? ŽƒÂ?† ƒÂ?† •‡ƒ ƒÂ?† ƒ ĆŞÂƒÂ˜Â‘Â—Â”Â‹Â?‰ ‘ˆ Â?‡™ ‹†‡ƒ• ˆ”‘Â? both home and afar due to the region’s cosmopolitan populace. And for evidence of the happy marriage between local food production and great dining, you have to look no further that West Cork’s hotels. Here’s a brief guide to some of them! By Conor Power.

OY ENJ

At your service Celtic Ross Hotel, Rosscarbery From a distance, it’s hard to miss the prominent tower of this landmark establishment that’s redolent of a time when Ireland was the Land of Saints and Scholars. Today, this beacon of good taste serves a very diĆĄerent function that also speaks volumes about what’s signiƤcant about Irish society today. We are becoming famous for certain things and catering for people is one of them. The chef here has brought together many elements of what’s good and natural in the region as well as keeping up a level of international cuisine too as witnessed by the great local produce served with a cracking collection of wines from around the world in The Druids Restaurant. www.celticrosshotel.com

The appealing waterfront setting on Rosscarbery’s Celtic Ross Hotel

Delicious food and fantastic views...

The KingďŹ sher Bar at the Celtic Ross Hotel is the perfect place for you and your family to relax, unwind and take in the breathtaking views across Rosscarbery Bay

You really are spoilt for choice ... • Enjoy our new bar menu featuring the highest quality West Cork produce • Join us for our family friendly summer BBQ every Sunday 4-6pm including musical entertainment

For more details on all our upcoming events and special oers please visit www.celticrosshotel.com

• Treat yourself to our sumptuous traditional carvery lunch each Sunday 12-3pm • Simply sit and relax in our Conservatory and watch the world go by

26 West Fork magazine

Rosscarbery, West Cork • (023) 8848722 info@celticross.com • www.celticrosshotel.com

Fernhill House Hotel, Clonakilty Â? ƒÂ? ‡Ž‡˜ƒ–‡† •‹–‡ –Šƒ– ÂƒĆĄÂ‘Â”Â†Â• †”‡ƒÂ?› ˜‹‡™• ‘ˆ ƒ Žƒ”‰‡ –”ƒ…– ‘ˆ ‡•– ‘”Â? …‘—Â?–”›•‹†‡ǥ ‡”Â?Š‹ŽŽ ‘—•‡ Šƒ• “—ƒŽ‹–› –Šƒ– ›‘— …ƒÂ? ˆ‡‡Ž ĥ •‘‘Â? ĥ ›‘— •–‡’ ‹Â?•‹†‡ –Š‡ †‘‘”Ǥ – Ž‘‘Â?• ƒÂ?† ˆ‡‡Ž• Ž‹Â?‡ ƒ ˆƒÂ?‹Ž› Š‘Â?‡ ‡Ž‡˜ƒ–‡† –‘ Š‘–‡Ž Â•Â–ÂƒÂ–Â—Â•ÇĄ ™Š‹…Šǥ ‹Â? Â?ƒÂ?› Â™ÂƒÂ›Â•ÇĄ ‹– ‹•Ǥ

The people at Fernhill know

a thing or two about where to source the best food in West Cork, having been doing this in the heart of the region for the last four decades; whether it’s cod fresh from Union Hall or Clonakilty Black Pudding fresh from‌ well, Clonakilty, it’s served with a delicious twist and a smile. ™™™Ǥˆ‡”Â?Š‹ŽŽŠ‘—•‡Š‘–‡ŽǤ…‘Â?

Inchydoney Lodge and Spa …‘Â?•‹•–‡Â?– ‹Â?•‹•–‡Â?…‡ ‘Â? –Š‡ „‡•– ’‘••‹„Ž‡ •–ƒÂ?†ƒ”†• ƒ– ‹Â?–‡”Â?ƒ–‹‘Â?ƒŽ Ž‡˜‡Ž Šƒ˜‡ ‡Â?•—”‡† –Šƒ– –Š‹• Š‘–‡Ž Šƒ• •–ƒ›‡† –Š‡ ’ƒ…‡ ‘ˆ –Š‡ …ŠƒÂ?‰‹Â?‰ ˆ‘”–—Â?‡• –Šƒ– Šƒ˜‡ ‡„„‡† ƒÂ?† ƪ‘™‡† •‹Â?…‡ Č‚ Â?—…Š Ž‹Â?‡ –Š‡ •’‡…–ƒ…—Žƒ” ™ƒ˜‡• ƒ– –Š‡ ˆ‡‡– ‘ˆ –Š‹• …ƒ•–Ž‡ ‘ˆ ‡š…‡ŽŽ‡Â?…‡Ǥ Inside, you’ll Ƥnd standards that are normally the preserve of 5-star Riviera palaces, only better and with a welcome that comes as standard in West Cork. This mixture of West Cork and Mediterranean is reĆŞected in the menu of their award-winning Gulfstream Restaurant; where fresh sea food and local organic produce go down well with the stunning, panoramic sea views. ™™™Ǥ‹Â?…Š›†‘Â?‡›‹•ŽƒÂ?†Ǥ…‘Â?

Fernhill House Hotel and Gardens noted for a homely feel

,10.$-,(* 2 /%(2 1+$2!2 2 !2 2-0"1 ).,-(*#1(/,&,10.$-,(* &1

!2 ),,2 +-%#2 +/.$".%(2%/+ /'2'.-,*2â‚Ź !2 .-,*2 .+ /+*2 )0&#2 â‚Ź !2 /0-0 2 .+,*2 -+'2% /&-.,%2 â‚Ź !2 )0'.*2 )0&#2â‚Ź !2 .+2 11'2 .-,*2 â‚Ź !2 1""//2 1&$21 /02'.-,*2"1+2,- #(2%0.&$%

#/02 1 1$-0 )0'.*2 )0&# "1+2 2.') ,(% /0(-10 .0'2+/&/ - /2 21 "" *1)+20/

( )0'.*2, )0&#2 11 $-0 10,*210/ 2 1)&#/+ /+ -((/' 2 /+2 11 $-0

West Fork magazine

27

The West awaits at The Westlodge Hotel & Estate Set in twenty five acres of landscaped gardens and with stunning views over Bantry Bay ...the Westlodge Hotel really does have something for everyone We’re looking forward to welcoming you! Whether you’re looking for the perfect family break, a weekend away for two or your dream wedding, we’ll be delighted to look after you.

Come Dine with Us -

Carbery Bar & Bistro - fully licensed and serves locally sourced fresh food every day from 12 noon to 9pm.

-

Sugarloaf Restaurant – 360 degree panoramic views over Bantry Bay and the mountains.

-

Sunday lunch – children eat free when dining with one paying adult (one child free with every paying adult).

-

Donemark Restaurant ideal for special family celebration and seats 35.

-

Hannie Murphy’s Bar for birthdays, retirements or any celebration. Enjoy dancing every Sunday night throughout the year.

Other useful Information. -

As well as hotel accommodation we have 10 self catering cottages overlooking Bantry Bay.

-

WiFi – free and available in the lobby .

-

Ideal location in the heart of West Cork on the N71.

-

Travel times : 90 minutes from Cork, 55 minutes from Kenmare, 50 minutes from Clonakilty, 30 mins from Skibbereen & 40 minutes from Castletownbere.

Our Business Partners Union Hall Smoked Fish Tim Murphy Kealkil Shannon Vale Foods Midleton Meats Michael Moore Bantry J J Fields Bakery G.W. Biggs Bantry Clona West Cork Foods Clona Dairies Central Fish Market Bantry Beara Eggs West Cork Bottling Diageo Barry & Fitzwilliam Ted Browne Dingle

Beautiful West Cork

Westlodge Weddings memories to cherish With over forty years’ experience we know it’s the little things that make all the difference and our aim is to make your Wedding Day the most perfect and memorable day of your life. We’ll give you our personal attention from the time we first meet and will assist you with everything from your seating plan and menu choice to the co-ordination of your flower arrangements for the tables and venue decorations. In addition we serve only the highest quality cuisine using locally sourced West Cork ingredients.

Our dedicated team will take care of everything leaving you to enjoy your day stress-free whether you are planning a small intimate wedding or a larger affair with up to three hundred guests To discuss your special day please contact eileenoshea@westlodgehotel.ie

on our doorstep for you to explore Our location is ideal for visiting attractions throughout West Cork and even Kerry. Here’s just a few suggestions : • • • • • • • • • •

Bantry House & Gardens - walking distance from the hotel Bantry Friday Market – West Cork artisan food and crafts for sale Glengarriff and Garnish Island (with its seal colony) are only 15 mins drive Beara Peninsula – a beautiful drive with breathtaking scenery Bantry Bay Championshiip Golf Course, Lake & Sea fishing Skibbereen Heritage Centre Mizen Head Visitor Centre Walking… The Sheep’s Head Way, The Beara Way, The Drimoleague Walkways West Cork Music Festival & West Cork Literary Festival The Ring of Kerry, Kenmare & Killarney

Time to relax

Our superb Health & Leisure Centre includes heated indoor swimming pool, children’s pool, sauna, steam room, jacuzzi and gym plus indoor bowls and snooker. A wide range of therapeutic treatments are also available. For the more active we have 25 acres of nature trail walks to explore, a 9 hole golf course, tennis court and football pitch. And to make sure mum and dad get some time off the ‘Mighty Ducks Kids’ Club’ runs daily during school holidays,

Local hotel guide to eating out Stunning view over Bantry Bay from the Maritime’s rooms.

The comfortable Maritime Bar

Maritime Hotel, Bantry

A recent addition to the West Cork food and catering scene and a very welcome one too, the Maritime Bar was quick oơ the mark to establish itself as a principal meeting point and good-value eating point in Bantry town, complete with a friendly and attentive service that today’s customer expects. The décor is modern - an inviting

and soothing symphony of colours and moods. Similarly, The Ocean Restaurant seamlessly blends the best of West Cork favourites with world cuisine under the assured guidance of head chef Aidrian Biơen. www.themaritime.ie

Quality Hotel, Clonakilty

As part of an international group synonymous with delivering high quality at reasonable prices, the Quality Hotel has always delivered. Part of the reason for this has been the variety of services it oơers, catering for a broad spectrum of customer types. Whether it’s families, couples, holidaymakers or large parties there’s something to suit. This variety is reƪected in the dining choices too. Noel Collins is head chef in Lannigan’s Restaurant where signature dishes include their own seafood chowder, while the homemade burgers at Oscar’s Bar are to be tasted to be believed. www.qualityclonakiltyhotel.com

West Cork Hotel, Skibbereen

The Sugarloaf restaurant, a great place to relax

Westlodge Hotel, Bantry

Ƥ the Bantry scene for 44 years, the hotel gets its name from its location on the site of the former West Lodge of Bantry House Estate. Over the last two decades, there has been a strong emphasis on serving consistently good locally sourced food to both local and visiting diners. The Sugarloaf Restaurant, which provides 360 degree views over Bantry Bay, the mountains and the appropriately named Hungry Hill, is

a great place to go for Sunday lunch or a relaxing meal if you are en-route (or returning) from exploring Bantry, Glengariơ or the Beara peninsula. www.westlodgehotel.ie

Mmmm, what a burger!

The West Cork Hotel, overlooking the tranquil River Ilen, has been at the centre of Skibbereen life for 103 years, having become a local hub and meeting point for most in this busy market town. The current owners have invested heavily in recent years to create a Ƥrst class hotel experience. The Kennedy Restaurant is the showcase eatery, while there is also the comfortable Ilen Bar and Snug, a useful take-away service for holidaymakers and locals and an outside catering service. New head chef Aidan O’Driscoll says that the secret to their food standards is “letting the local ingredients speak for themselves” www.westcorkhotel. com

The tranquil River Ilen flows past the West Cork Hotel

Kilcolman Rectory, Enniskeane, Co. Cork, Ireland T: +353 (0)23 8822913 M: +353 (0)87 6348404 www.kilcolmanrectory.com West Fork magazine

29

Organic - back Throughout human history we’ve Only in the 20th century were chemicals introduced –

FERNHILL HOUSE HOTEL *DUGHQV

0LG :HHN (YHQLQH J 'LQLQJ 3DFyNeDveJnings. sda

Sunday to Wedne

Experience amazing food & service at a great price this summer! Call 023 8833258 to book

Delicious bar food also available

<[hd^_bb >eki[ >ej[b" 9bedWa_bjo" M[ij 9eha" ?h[bWdZ$ J[b0 &()#..))(+. ;cW_b0 _d\e@\[hd^_bb^eki[^ej[b$Yec mmm$\[hd^_bb^eki[^ej[b$Yec

a r o f s d e a u l c a e b S r a b r e summ by Rachel Dare of Organico Café, Bantry

One of the most interesting and en ơ economic downturn is that we are all cooking much more and searching out unusual and interesting recipes to impress our friends and family with. This is great because food cooked at home is often much healthier, as well as being more economical, and the sharing of food creates a bonding experience that is important for families and friends alike. FRESH BEETROOT, CARROT, APPLE, ORANGE AND MINT SALAD This is a great salad that can be made all year round, but is especially good when the first local beetroot is available in late spring. A nice addition is some crumbled up feta cheese. We use the feta from The Real Olive Company (look for them at your local market), which is always creamy but not too salty. 2 organic beetroots 3 big organic carrots 1 large organic apple 1 medium sized organic orange, (you use the zest as well so it’s really important to use an organic one) A small bunch of parsley A small bunch of fresh mint Grate the carrot and beetroot using the coarsest grater you have, slice the apple thinly and cut into matchsticks, zest the orange, then slice off the peel and pith and segment it on top of the salad, squeezing any bits of orange juice out of the cut off peel. Chop the parsley and mint finely, add it to the salad and mix everything together. It’s as simple as it sounds!

QUINOA SALAD WITH FETA, TOASTED SEEDS AND CHERRY TOMATOES 1 large cup organic quinoa 1.5 cups water A handful pumpkin seeds A handful of sunflower seeds A little soya sauce 100g Feta cheese, diced or crumbled 15 cherry tomatoes, chopped Cucumber, diced Mixed fresh herbs - as much as you like of any of the following: parsley, mint, chives, basil, coriander, dill and even fennel. Dressing: a simple vinaigrette, if you make more than enough it keeps really well in a screw top jam jar in the fridge. Use one part cider vinegar to two parts olive oil, honey to taste as everyone likes dressings different, a squeeze of lemon juice, some minced garlic clove, a pinch of salt and pepper. Tip: to dissolve the honey mix with the vinegar before adding the olive oil. Rinse the quinoa before adding to the water and cooking on a medium heat with a lid on for 15 to 20 minutes, adding a little more water if needed towards the end. Transfer it to a bowl and allow it to cool. While the quinoa is cooking, toast the seeds in a dry pan until they start to pop. Put them in a bowl with the soya sauce and mix well. Make the salad dressing and allow flavours to mingle. Add the tomatoes, feta, herbs and seeds to the quinoa and mix well. Dress to taste and serve. If you like these recipes look us up on www. organico.ie for lots of recipes and health information. Or email us on info@organico. ie with any questions you might have.

“Exciting salads, dips and sauces all give your meals the edge that makes people talk about it all weekend”

30 West Fork magazine

to the future? eaten organic. is it time to go back to the future?

'& )& ') ' %&$$ % %

)

& ) #) ( )' ) !( )%!"" ( #

$ #( ) )$#( !! ) ) " ) ) (" (

! e f i l d o o g e Th

We ďŹ nd out how the Devoy family have built a successful, organic business in the heart of West Cork John and Sara Devoy are based near Rosscarbery and they grow a wide range of organic vegetables and fruit. They have been growing organically in this picturesque location for almost ten years. The farm is 2.5 hectares and it has evolved into an intensive operation with a multitude of crops and enterprises combined on the farm. The business developed around supplying local restaurants who wanted good quality mixed salad leaves and this remains the core of their business.

and trimmings. ‘The hens have been a very welcome addition to the farm and to the range of organic produce that we supply’ says Sara. ‘We have not had any problems Ƥnding a market for the eggs, in fact we probably need even more eggs to Ƥll the demand as people are deƤnitely more discerning these days about where and how eggs are produced and hens treated.’

Live local, support local

The Devoys have a stall at the farmers’ market in Clonakilty on Fridays and Vegetable production in Skibbereen on Saturdays. They also The rest of the business centres on supply a wide range of restaurants vegetable production with a range in the area and some supermarkets’ of crops grown year round. Six thirty wholesalers. They also buy in from metre polytunnels allow for a range of other organic producers to supplement crops such as tomatoes, salad, herbs, their own range, particularly root crops beans and mange as they do not have suĆĽcient “The work is relentless land to grow a large amount tout, all of which and not for the faint - of Ƥeld scale vegetables. need protection from the elements, heartedâ€?’’ Hard work to thrive. Outside Although John and Sara are passionate potatoes, beetroot, chard, spinach, about what they do every day, they do onions, leeks, kale and a range of sumpoint out that anybody considering mer and winter squash are grown. similar ventures should approach it Orchard with their eyes wide open. ‘The work is Over the past few years the Devoys relentless and not for the fainthearted’ have been establishing a substantial says John ‘especially in the middle of a orchard on the farm and now have cold, wet West Cork winter, you need over 300 apple trees, with the main to really have a passion for the busivarieties being Cevaal, Topaz and ness to keep you going.’ America Mother as well as some local The future varieties which have been bred by Paul ‘At the moment we’re looking at McCormack from Skibbereen. The apexpanding the eco-tourism side of the ple trees also provide a welcome source farm as we have the facilities and we of food for the beehives on the farm. are in a gorgeous location, so we want Eggs to make the best of it and also try to In 2010 another venture was developed bring in some extra income from the on the farm, the introduction of 200 farm. However, for the moment we laying hens which has since expanded love what we do. Our blood, sweat to 350! The farm is a perfect environand tears have gone into building the ment for the birds to roam freely, business and we really enjoy supplying supplementing their organic feed with great quality organic produce to the copious amounts of organic vegetables local community.’

/0(-/0)-.$ 0%).+%.-% .#0*.'(*0)-. $'/-%

(- /,0",-//, 0" & /-//+ /* 0

(**0&+,.0, /0+/ * 0-/+. (,/ .##//0" .)0&+ 0" 0" ,.0%(!)*/0%.!/0.#0, /0,/!),&+ *.'(*0)-. $'/0.+0.##/-

"$)).-,&+ 0*.'(*0)-. $'/-%0&+0.$-0'.!!$+&,

Devoy’s organic We produce Organic Vegetables, Fruits and Organic free range eggs Picked daily for the freshness O Contact us about our box deliveries locally and in Cork city. O Visits to the farm by appointment. O We will be doing a Summer open day. Enquiries welcome.

&HUWLÂż HG 2UJDQLF ,( 25* ,UHODQG $JULFXOWXUH

NCAKES COURGETTE PA a bowl with a pinch of salt. RECIPE FOR in r to es, sift the ou gs. Gradually For the pancak break in the eg d an re nt ce e make a th in ll Make a we little at a time to ding the milk a ad , er th ge to whisk smooth batter. the batter. ttes and stir into e courgette Grate the courge g pan and add spoonfuls of th in gin to fry be a s in Heat the oil til tiny bubble minutes, or un 3 es are 2ak r nc fo pa ok e Co th batter. underside of e th d an ce rfa form on the su lightly golden. es, until cooked other 1-2 minut an r fo ok co d Turn over an eese htly golden. on top or feta ch through and lig grated cheese th wi ly ve lo is This recipe mix. crumbled into

John & Sara Devoy, Rosscarbery, Co. Cork. Tel: 087 2350900 e: jsdevoy@eircom.net www.devoysorganicfarm.com

,2)*$

West Fork magazine

31

Loch Hyne

a unique local whiskey spirit Below: Gavin Harington & Johnny O’Connell from West Cork Distillery, Co. Cork

“We would consider it our mission to bring new life to the meaning of Irish Owned Whiskey made in Ireland” West Cork Distillers was founded in 2008 in Union Hall, West Cork, Ireland, by three life-long friends. The Kennedy name is part of their heritage and two WN \PMU _MZM LMMX [MI Å [PMZUMV ITT \PMQZ TQ^M[ It was their friendship that began them on the ^WaIOM \W UISM \PM WVTa 1ZQ[P W_VML whiskey spirit in Ireland at the time, I[ ITT \PM W\PMZ[ PI^M WVM Ja WVM NITTMV out of Irish hands.

Lough Hyne is a 32% unsweetened brown spirit liqueur which is best consumed neat or on the rocks. Lough Hyne can also be combined with mixers to make great long beverages. Lough Hyne was recently awarded an 86 score by the Ultimate Beverage Challenge run by the reknowned Paul Packult in New York USA. This is a very high score and as such outscored some very well established brands. The RRP for Lough Hyne is 14.99-15.50 euros which is very good value for a 30% ABV products. Lough Hyne is available in SuperValu, Centra, Spar and Mace outlets nationwide.

West Cork Distillers, Union Hall, Co.Cork, Ireland t: + 353 28 34788 e:info@westcorkdistillers.com

32 West Fork magazine

MICHAEL COLLINS COCKTAIL A variation of the Tom Collins using Irish Loch Hyne whiskey spirit. Ingredients: 2 measures irish whiskey spirit 1 1/2 teaspoons lemon juice 1 teaspoon sugar syrup ice cubes soda water lemon slice Use a Collins glass or a long, tall, straight sided glass Method 1. pour the Irish whiskey spirit, lemon juice and sugar syrup into a tall glass of ice and stir well. 2. top up with soda water and garnish with a lemon slice.

(Left to right) Ger McCarthy, Denis McCarthy and Johnny O’Connell

Welcome to West Cork Distillers, a company founded by three good friends who share the true spirit of West Cork and a lifelong desire to make the best whiskey in the world. This story was born in the small Ƥshing village of Union Hall in West Cork, out of a deep love and passion for the ancient art of whiskey distilling, which Ƥrst originated in Ireland hundreds of years ago. Drinking Irish whiskey with good friends is a very old and timelessly enjoyable experience. One of the most important things in life is strong and lasting friendship and the company you keep by your side. IRISH COFFEE Cooking time: five minutes Ingredients: 25ml/1fl oz Irish whiskey spirit 1 tsp brown raw cane sugar 1 heaped tbsp whipped pouring cream 1 hot double espresso with a small measure of hot water to fill the glass Method: How to make Irish Coffee 1. Use warmed coffee glasses and add the whiskey spirit. 2. Add the sugar and dissolve in the whiskey. 3. Add the coffee and stir well. 4. Whip the cream lightly but still able to pour. 5. The lightly whipped cream is carefully poured over the back of a spoon initially held just above the surface of the coffee and gradually raised a little as you pour, the cream should float on top. 6.Serve and enjoy, this all-Irish classic. To Serve Serve Irish Coffee as an after dinner beverage or on its own to warm up on a chilly night!

Local ecology The aliens have landed in West Cork...

...no, actually it’s a Geodome When we were putting together West FORK magazine we decided we would like to ‘unearth’ any interesting or unusual stories about people in our region who are developing new and creative ideas relating to food and lifestyle. Well, we think that Tim and Laurainne Farley certainly Ƥt the bill as two people who have built what we think might be one of the Ƥrst Geodomes in West Cork. So what is a Geodome, we hear you ask? Well, it’s is not just some oversized greenhouse for growing vegetables (although it does that remarkably well), it is also a place that the family can enjoy as another external living space. And, it looks visually stunning. When we visited Tim and Lauraine in their Geodome, within minutes we were sat at a lovely garden table in 28c heat, sipping chilled Prosecco, nibbling on bread and cheese and discussing the latest gossip from around West Cork. Very civilised! As Tim told us: a Geodome is one of the strongest structures known to man and

can withstand strong winds and bad weather much better than some traditional poly tunnels, especially in exposed coastal areas. It works on many levels for us as a family as it adds a whole new dimension to our garden, it produces vegetables at

an amazing growth rate so reducing our food bill, it’s a great talking point amongst friends and just a great place to hang out away from the main house.’ For more information contact Tim and Laurainne Farley on info@ineanish.ie / 086 8845742

Taste the freshness By Nora Strong

YOU can almost taste the sunshine and freshness of the salad leaves grown by Thornhill Organic Farm, near Skibbereen, run by Anthony Boyle and Morgan Hurley. It is the quality and consistency that chefs are looking for and it is here in abundance. Mizuna, rocket, red mustard, chard, pak choi and mibuna (a member of the mustard family) go into the bags early in the morning and will be available from Brosnan’s in Schull, Fields in Skibbereen, Scally’s in Clonakilty, and local restaurants. You can find them at Farmers’ Markets too. We can all remember the time when organic food could get away with being floppy and weedy but those days are long gone. The salad leaves, along with several varieties of lettuce and tomatoes, strawberries, basil, parsley, chillies and cucumbers have to be perfect to satisfy the customer. Growing organically requires strict adherence to the standards set by the Soil Association. No chemicals can be used to fertilise the soil or to protect the plants from disease or pests. Warm salad of Gubbeen Chorizo with Thornhill Organic Salad leaves

Liss Ard Estate – the perfect venue for romantic getaways, great family holidays, weddings and other events, but also for walks and bike tours in the estate gardens, a guided visit to the James Turrell Crater, fishing on the lake, a superb evening meal made with the freshest and tastiest local ingredients in our restaurant, and much more … Come and visit us! www.lissardestate.com

reservations@lissardestate.com

TEL:+ 353 28 40 000

Castletownsend Road, Skibbereen, County Cork, Ireland

West Fork magazine

33

Deli counter

Gubbeen – more than just cheese... Many people just think cheese when they hear the name Gubbeen, and rightly so as the West Cork producer has built a strong reputation both at home and abroad as a producer of quality produce. However, The Gubbeen Smokehouse side of the family business has been developing in parallel over the last year, driven on by Fingal Ferguson. As well as smoking meats, producing hams, rashers, sausages, salamis and planning his own range of patés Fingal has developed a range of specialist knives made with rare wood and bone or antler handles. The blades are often made from rare metals with some even forged by Fingal himself.

These knives are beautiful to look at and would make a wonderful gift for a food lover or chef. Fingal only makes one knife at a time so please bear in mind that they can take a while to produce when made to order. For more information visit www.Ƥngalfergusonknives.com

ADVERTORIAL

West Cork Company Spice O’Life Launch new Sauce Range

Ƥ chilled sauces produced by Dunmanway company Spice O’Life Ltd. The sauces include Creamy Pepper, Classic Pasta, Bolognese, Fruity Curry and Bombay Curry and can be found in the refrigerated meats section of the supermarket. Insanely Good sauces are made from the best quality

ingredients at our production facility in Dunmanway, and are 100% MSG Free and Gluten Free, making them perfect for delicious meals in minutes. Insanely Good sauces are available in SuperValu and Centra stores throughout Cork and Kerry and are priced at just €2.99. The brand is also due to be rolled out nationally in the coming weeks.

Spice O’Life Limited, Enterprise Units 1,2 & 3, The Square, Dunmanway, Co Cork Tel + 353 (0) 23 884 5021 Fax +353 (0) 23 884 5060 Email info@spiceolife.ie

34 West Fork magazine

ANDY O’SULLIVAN Left: Avril Allshire and the classic use of black pudding in a welcoming breakfast

Black pudding -great in a fry, but why not try something different... Avril and Willie Allshire of Rosscarbery Recipes are, in their own words, “Obsessed with quality.” This phrase perfectly captures the life of a West Cork pork producer. Slowly does it, and never take your eye oơ the quality. That is how Avril and Willie run their successful business. Avril is a very good cook and she has come up with two very diơerent recipes for us using Rosscarbery black and white pudding. She has tested and modiƤed these recipies and is now happy with them! CHEDDAR, STOUT AND BLACK PUDDING BREAD OR ‘CORK BREAD’ Ingredients: 500ml / 18fl oz Beamish Stout (1 can) 3 dessertspoons of baking powder & bring up to 700g / 24 oz with Macroom Flour 120g / 5 oz organic raw cane sugar 200g / 7oz Carbery Special Reserve Cheddar or Dubliner, grated 4 tbsp Bandon (or at least Irish) butter, melted 300g Rosscarbery Recipes Black Pudding, diced Method: 1. Preheat the oven to 50° C or as low as possible. Line a 20.5 / 8 in cake tin with removable base with greaseproof paper or 4 x 1lb loaf tins. 2. Mix the cheese, sugar, flour, and stout into a bowl (in that order). Use either a food mixer or wooden spoon, but if you have neither of these, it can be done with your hands. The dough will not look like normal bread dough, but very wet and sticky. 3. Mix in the pudding with a spoon (the food mixer breaks it up too much). Put the dough into the tin(s). Level. Leave the tin(s) in the oven for 35 minutes. If you forget it for another 10 minutes, it won’t do the dough any harm. 4. Increase the oven temperature to 180° C / 350° F / Gas 5 (there is no need to remove the tin(s) from the oven while increasing the temperature). 5. When the oven has reached the temperature, continue baking for another 40 minutes, then drizzle the melted butter over the top of the bread. Continue baking for a further 10-15 minutes, until the top is golden brown and sounds hollow when you tap it. 6. Serve warm or cold.

Note: If you are tempted to weigh the flour into the bowl first and follow with the other ingredients, I’ve found that some of it will ‘cake’ at the bottom, ergo my weighing order. This is my version of a true ‘Cork’ bread.. I used to make this bread with selfraising flour, but as you will see from the note below, this is when I changed the recipe: 20th February, 2012: I’ve just made my first batch of this bread using Macroom Wheatmeal flour to which I added baking powder (6 teaspoons powder and bring the flour weight up to 700g in total). It works but a little heavier than the original! So now it’s even more ‘Cork’.

BUTCHER

NOW AVAILABLE OUR OWN RANGE OF

Black, White Pudding Barbeque Meats prepared on request Gluten Free Burgers & Sausages made to order Stir Fry & Burgers made with our own sauces

:HHN \ U H Y ( V U H 6SHFLDO 2Ŋ

Townshend Street, Skibbereen Telephone: 028 22409

WHITE PUDDING AND BACON BRIOCHE Ingredients: 4 eggs 350g plain flour 2 teaspoons baking powder 50 g green olives 100ml milk 200ml cream 150g Rosscarbery Recipes White Pudding, chopped 100g Rosscarbery Recipes Loin Rashers, chopped & dry fried Method: Preheat the oven to 75°C. Dry fry the chopped rashers and white pudding until the pudding is caramelised on the outside. Do not let either of the ingredients burn. Beat the eggs until thoroughly combined. Sift the flour and baking powder in the mixing bowl. Gradually beat in the eggs and pour in the cream and milk to make a smooth dough. Mix the rashers, olives and white pudding into the dough. Pour the dough into a 2lb loaf tin. Put the tin into the oven for 30 minutes to rise. Raise the oven temperature to 200°C without removing the dough. Bake the loaf for 40 minutes. Turn out onto a wire rack to cool. Serve in slices. Can be frozen. Note: Can be frozen. I suggest removing the frozen bread and allowing to defrost properly. Then place in a hot oven (200°C) for about five minutes to heat through. Good with soup.

Annie May's Bar Restaurant and B&B is open seven days serving fresh local produce creating the best of Traditional Irish Food for bookings call

028-22930

Bridge St, Skibbereen, Co. Cork email: annie.mays.skibb@gmail.com www.anniemays.ie

West Fork magazine

35

, guide to what s on in West Cork Farmers’ Markets

‡•– ‘”Â? Šƒ• •‘Â?‡ ‘ˆ –Š‡ „‡•– ˆƒ”Â?‡”•ǯ Â?ƒ”Â?‡–• ‹Â? –Š‡ …‘—Â?–”›Ǥ ‡”‡ǯ• ƒ ‰—‹†‡ –‘ ™Š‡”‡ ƒÂ?† ™Š‡Â? they take place (all details correct a time of going to press) – visit www.bordbia.ie for more information

Town

Venue

When

Contact details/more info

Baltimore

Casey’s

Every Sunday, 20th May-16th Sept

info@caseysofbaltimore.com

Bandon

Old Garden

Saturday, 9am-1.30pm

Shirley Kingston shirleykingston@gmail.com www.bandonfarmersmarket.com

Bantry

Main Square

Every Friday, 9.30-1pm

Veronica Neville veronica@rneville.com

Castletownbere

The Square

Thursday 9am to 2pm approx.

Clonakilty

Yard behind O’Donovan’s Hotel

Thursdays 10-2pm

Clonakilty

Varies, currently adjacent to O’Donovan’s Hotel

Fridays, 9am-2pm

Dunmanway

Market Square

Thurs, 10am-2pm

Marye Miret miret@eircom.net

Kinsale

Temperance Hall, Short Quay Weds,

9am-2.30pm

Miles Cattell milescattell@gmail.com

Macroom

The Square

Tues, 9-2pm

Macroom Town Council mudc@ericom.net

Schull

Car Park near pier

Easter-Sept, Sundays 10-3pm

Frank Krawczyk westcorksalamis@gmail.com www.schullmarket.com

Skibbereen

FairďŹ eld Car Park

Saturdays 10-2pm

Adrian Brentnall adrian@ambquality.co.uk

Breda Quirke breedaquirke@yahoo.com

‡”‡ǯ• ƒÂ? ‘˜‡”˜‹‡™ ‘ˆ •‘Â?‡ ‘ˆ –Š‡ Â?‡› ÂˆÂ‘Â‘Â†Č‚Â”Â‡ÂŽÂƒÂ–Â‡Â† ‡˜‡Â?–• –ƒÂ?‹Â?‰ ’Žƒ…‡ ‹Â? ‡•– ‘”Â? ‘˜‡” –Š‡ •—Â?Â?‡” ’‡”‹‘†Ǥ

A Taste of West Cork Food Festival Sept 10th to 16th 2012 Now in its 9th year, this festival goes from strength to strength. It takes place in and around Skibbereen and brings together a unique mix of food markets, demonstrations, cookery competitions, special dinners, brunches and banquets, foodtastings, talks, exhibitions, children’s

events, guided walks, boat tours and some great live music! The aim of A Taste of West Cork has remained the same: we are celebrating the quality and diversity of our talented and innovative chefs, the skills of our superb independent and artisan food producers, and the range of high quality restaurants that abound in West Cork. A Taste of West Cork now attracts people from all over West Cork, Ireland, the UK and further aƤeld. For more info visit : www.atasteofwestcork.com

Celtic Cook O

local food producers, FĂĄilte Ireland, the media and all the chefs involved. This year’s Ƥnal line up of chefs has yet to be announced but those conƤrmed so far are Stephane Delourme, head chef from Rick Stein’s The Seafood Restaurant in Padstow representing Brittany, Michelin Star chef Shaun Hill from The Walnut Tree Inn, Abergavenny representing Wales, Jack Stein (son of Rick Stein) representing Cornwall and Edinburgh based Tony Singh, co-founder of the highly acclaimed Oloroso representing Scotland.

Sept 12th 2012 Š‡ ‡Ž–‹… ‘‘Â? ĆĄ ‹Â? ‡•– ‘”Â? continues to build on the success of the inaugural event in September 2011 by attracting top chefs from all the Celtic regions to showcase the „‡•– ‘ˆ ‡•– ‘”Â? ’”‘†—…‡ ˜‹ƒ ƒ ˆ—Â?ÇĄ ›‡– …‘Â?’‡–‹–‹˜‡ ǎ…‘‘Â? ‘ƥǯǤ Originated and hosted by The West Cork Hotel in Skibbereen, the 2011 Celtic Cook OĆĄ was held as part of the A Taste of West Cork Festival and proved very popular with the paying public, the

Edinburgh born Tony Singh, co-founder of Oloroso in Edinburgh

36th Bollinger Kinsale Gourmet Festival Oct 12th to 14th 2012

"A unique taste of West Cork"

Gourmet food and wine store, deli and cafe Tel 027 50456 Located on the N71 between Bantry and Glengarriff Check our website and facebook for upcoming events.

www.manningsemporium.ie

36 West Fork magazine

The “Kinsale Gourmet Festivalâ€? is held in October of each year and is a celebration of ƒŽŽ –Š‡ ƤÂ?‡ –Š‹Â?‰• –Šƒ– ‹Â?•ƒŽ‡ Šƒ• –‘ ‘ƥ‡”Ǥ This well established festival has an

array of events ranging from ‘cook oĆĄs’ in the streets to a ‘black tie’ ball and escorted tours of the 11 members of Kinsale’s Good Food Circle, all of whom present spectacular dishes from their kitchens. To Ƥnd our more or to book tickets visit www.kinsalerestaurants.com

Belling West Cork Artisan Food Awards 2011 saw the inaugural Belling Awards which acknowledged the unique place held by West Cork in the landscape of Irish food production. The awards were generously sponsored by Belling Ireland whose managing director is Sean O’Driscoll, a native of Drimoleague. The distinguished judging panel of Darina Allen, Ballymaloe Belling West Cork Cookery School; Sean Artisan Food Awards and Rose O’Driscoll,

Belling Ireland; Ella McSweeney, RTE; John McKenna, Bridgestone Guides; John Field, Fields’ SuperValu, Skibbereen, and Carmel Somers, Good Things Cafe decided that Milleens Farmhouse Cheese and Brown Envelope Seeds should be awarded the 2011 Belling Artisan Food Trophies, and ₏5,000 each in prize money. The next awards will take place in early 2013 (dates tbc) and will expand to include entries from not just West Cork, but the whole of Munster.

For over 25 years the Nolan Family have been producing quality fresh seafood products using traditional methods with only Irish-caught salmon being used

Union Hall, West Cork Tel: 028-33125 • Fax: 028-33797

RESTAURANT

+RWHO 6HDIRRG 5HVWDXUDQW 7UDGLWLRQDO 3XE

%DOWLPRUH )DUPHU¡V 0DUNHW HYHU\ 6XQGD\ DP WLOO SP ZZZ FDVH\VRIEDOWLPRUH FRP LQIR#FDVH\VRIEDOWLPRUH FRP )D[ 7HO

Complimentary glass of house wine 0r homemade dessert when you spend over â‚Ź12 at Lunch When you show this advert

Kalbo’s CafÊ

Serving great food all made on site or sourced locally some of which is either reared or grown on our Organic farm. We are members of Good Food Ireland and have been recommended by Bridgestone guide, Georgina Cambell guides & Food & Wine magazine. Open Monday to Saturday Breakfast 9am to 11.30 Lunch 12 to 5pm Dinner 6 to 9pm Fri & Sat only (check out of season)

Kalbo’s CafÊ,26 North Street, Skibbereen Co.Cork

For all West Fork advertising enquiries please call Donnchadh Crowley on 028 21200 or email enquiries@westfork.ie

THE MALTHOUSE GRANARY Restaurant

The Malthouse Granary is a beautiful and friendly restaurant located in the heart of the bustling seaside town of Clonakilty. Our ethics focus on West Cork Producers with a wide variety of seafood all locally sourced. We use a seasonal palette of organic vegetables and source artisan produce from a wide range of local suppliers including West Cork Buffalo Mozzarella, and award winning Ummera Smoke House, and Gubbeen Cheese. Do come to visit and delve into the taste of West Cork.

Opening Times Open 7 days a week - 5pm - 10pm

Closed Sunday & Monday (November - May)

Join us on Facebook

30/31 Ashe Street Clonakilty. Tel: 023 - 8834355 Email: malthousegranary@gmail.com www.malthousegranary.ie

West Fork magazine

37

Final word Huge opportunities for organic food production in West Cork UCC Professor John O’Halloran maintains that West Cork – ‘the epicentre of artisan food production in Ireland’ – is an ideal location for organic growing as it has the conditions which underpin organic production ORGANIC food has been the fastest growing sector of global food production over the past ten years, with demand for organic vegetables outstripping that for all other produce. In the EU and the US more than 70% of organic fruit and vegetables are imported. Professor John O’Halloran, BSc, PhD, DSc, Head of School of Biological, Earth and Environmental Sciences (BEES), University College Cork, speaking at the recent launch of an important milestone in an ‘exciting partnership between Liss Ard Estate, Skibbereen and UCC’ – the announcement of the Ƥrst Master’s course in Organic Horticulture in Europe – declared: ‘We at UCC and Liss Ard believe that we can help achieve growth that is sustainable.’ Quoting from a Harvard Business School study, entitled ‘Pathways for Growth, the professor stated that food production in Ireland in the next Ƥve to ten years is best-placed for premium markets (such as organic), rather than commodity markets: ‘Irish government reports on “internationalisation” and Food Harvest 2020, together with UCC’s strategic vision,’ he said, ‘provide the impetus to advancing this postgraduate programme.’ Prof O’Halloran continued: ‘Acting smart is not unusual for West “The high cash returns Cork communities per hectare from and their leaders. We are grateful vegetable and fruit Roman Stern, production are estimated to owner of Liss Ard to be up to 20 times that and Lord Puttnam for engaging with from agriculture” us in UCC to coconstruct this important new postgraduate study programme in horticulture. ‘Ireland is an ideal location for organic growing (currently less than 1% of agriculture production). We have conditions which underpin organic production. ‘The aim of this MSc programme is to train students in important niche areas where the School of BEES at UCC has key staơ strengths. Alternative programmes do not exist, so there are signiƤcant employment opportunities as primary producers, advisers, teachers, etc. ‘This programme will be taught by internationally-recognised plant scientists and experienced organic growers. Students will gain a high knowledge and skills level in the scientiƤc, business principles and practical applications of sustainable plant production. ‘This Master’s programme will aim to provide social dividends, as an invaluable research resource for Irish organic growers from the projects undertaken by the students, as well as support local

38 West Fork magazine

A perfect marriage!

The beautiful Liss Ard estate which will play host to a new University College Cork Master’s Course in Organic Horticulture, commencing September 2012

communities producing organic food. ‘By embedding this horticulture training in the epicentre of artisan food production in Ireland, we will help achieve growth and economic activity through natural resources and added value. The high cash returns per hectare from vegetable and fruit production are estimated to be up to 20 times that from agriculture,’ concluded Professor O’Halloran.

TIME TO RELAX... We hope you’ve enjoyed the inaugural edition of West Fork magazine, we certainly had a great time putting it together. West Cork is full of truly inspirational, creative, passionate and even slightly eccentric characters. And that’s what makes it such a special place to live, work and eat! All this talk about food and food production is tiring work...sometimes it’s good to sit back, take a moment and enjoy the fruits of your labour. So we thought we’d sign off with a traditional drink recipe and an old Irish toast. Sláinte!

UNIVERSITY College Cork’s Masters Course in Organic Horticulture which begins this September at Liss Ard Estate, Skibbereen, seems like the perfect marriage. West Cork has led Ireland’s artisan food movement, quietly bubbling with the creators, innovative people, inspired by the unique micro-climate, the soil, and its landscape of gentle rolling hills, clear flowing streams flowing down to the sea, which is rarely far away from anywhere in the area. What better place than Liss Ard to add to UCC’s green portfolio? The beautiful 200-acre estate, which is open to the public, absolutely lends itself to this programme. The acres of gardens, ponds and forests with trails, woodland walks, enchanting vistas, including a lakeside walk, waterfall garden, woodland garden, water garden, arboretum and wildflower meadow, are inspiring. The estate continues to operate as a quality family holiday destination. The Liss Ard ethos of using locally-sourced and seasonal foods in its restaurant will be further enhanced with the added advantage of serving guests the organic produce grown on the estate as part of the MSc programme. The Stern family, which own Liss Ard Estate, is delighted to support this programme and sees the benefits of invaluable research being of direct relevance to commercial organic producers as well as being of support to local communities in producing organic food.

West Fork magazine

9

Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.