West fork summer 2013 by Sean Mahon

Summer 2013

e f i l t e k r Ma A look at West Cork’s popular farmers’ markets

e r e b n w o t e l t s a CIRELAND'S SECOND INSIDE

PLUS

Simon Coveney

Minister for Agriculture on food, fishing and West Cork

A family affair

e of t s a T A k r o C t Wes l a v i t s e Food F e d i u g 3 1 20

Meet the owners of Dunmanway's Baking Emporium Ltd

BIGGEST FISHING PORT We talk to a local skipper ALSO SWEET SUMMER TREATS Nanny Anne returns... with her ICA pals SUMMER DRINKS Make the perfect G&T, Mojito, Pimms and more...

FRESH PRODUCE, LOCAL INGREDIENTS AND GREAT CUSTOMER SERVICE

Front of house

Summer 2013

e m o c l We ronomic summer!

... e l t y s a t g s a k r to West Co Welcome to our summer edition of West Fork, the magazine that celebrates West Cork’s passion for growing, producing, retailing, cooking and serving the area’s renowned, locally produced food. This time you’ll find some new features as well as established favourites as our journey winds its way through West Cork taking in the fishing industry in Castletownbere, farmers’ markets in Clonakilty, Skibbereen and Bantry, Nanny Anne and friends in Leap and local bakers in Dunmanway. In addition, there’s lots of great recipes, we hear from Simon Coveney, Minister for Agriculture, Food and the Marine, learn about fermentation, mix some refreshing summer drinks and much more. Thank you and happy birthday to our sponsors, Drinagh Spar who are celebrating 20 years of local grocery retailing in Skibbereen. See page 20 for a chance to win full catered for BBQ supplied by Drinagh. Finally, if you’re a West Cork local or here on holiday we hope you have a wonderful summer and would ask that wherever possible you support our local food industry with your custom.

! am e t Enjoy k r Fo t s e The W

Martin O’Mahony Stores Manager Drinagh Co-Op

“Drinagh is delighted to be this years sponsor of the West Fork magazine. We have a proud tradition of serving our local community since 1923. Over the years we have experienced many changes to our business, with one of the most significant being the development of the new grocery & hardware stores in Skibbereen in 1993 – some 20 years ago. As our business grew, so did our hardware & grocery departments. Thankfully the growth in this business continues and we hope to be around to serve the community for at least another 90 years!”

WIN

See Page 20-21 for details d re

Cate

BaBrtQ y! P

YOUR OWN GATHERING

THIS SUMMER WITH

SPAR DRINAGH

Contents

Starters - snippets and insights from the West Cork food scene

It’s a family affair. Meet the owners of Dunmanway’s Baki ng Emporium

Spotlight on two lo

cal chefs

Castletownbere de livering fresh fish to our tables ever y day

The story behind Fi rehouse bakery on Heir Island

A look at market lif e in the thriving West Cork farmers markets

‘A Taste of West Co rk‘ Food Festival See what’s on this year Kitchens Special -

the heart of the ho

Drinagh Co-Op cele

brates its 20th birt hday

Nanny Anne and fr

iends summer cook

Step back in time w ith Deli Counter Sally McKenna on th e

28 art of fermentation 3

West Cork Farmers’ Market guide

Final Word - Simon Coveney, Minister of Agriculture, Food an d the Marine

Publisher Managing Director Editor Creative Director Advertising Sales Printer

ing

Cork’s best recipes

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

FOR

arters

Snippets and Insights into the West Cork Food Scene

West Cork celebrates

Cork success at

World Sherry Day

Wide Variety of Menu Options Available to suit all tastes and budgets. EXTENSIVE TAKEAWAY MENU Daily From 12pm- 10 pm Local Delivery Service

“Excellent food” Reviewed 11 June 2013 A large choice of fish on the daily dish menu as one would expect. Friendly and efficient staff. Definitely would eat here again “Great pizzas!!” Reviewed 12 May 2013 In Bantry for the weekend so tried here, food was lovely, freshly prepared and great value, pizzas went down very well with our party as did the delicious desserts. “Quality food at a reasonable price” Reviewed 8 April 2013 It's hard to find a restaurant which caters to our younger children and to us alike, but The Brick Oven came up trumps

Live music every weekend. Scan here for Schedule. Book the Mariner for your Private Function Flexible Catering Options Available .

4 West Fork magazine

WEST CORK is getting ready to enjoy World Sherry Day with a very special event at Manning’s Emporium in Ballylickey later this month. Do you know your Fino from your Oloroso, or indeed your Manzanilla? If the answer to these questions is never and no, then perhaps you should remedy this by getting yourself ready to enjoy World Sherry Day 2013. With special events taking place right across the globe, Manning’s Emporium in Ballylickey, Co. Cork, is joining the global sherry appreciation day on Sunday, May 26, with a very special event that will include a fantastic selection of sherry and some locally produced artisan food. Manning’s in Ballylickey is an institution when it comes to good food and wine in West Cork, so it’s only fitting that Andrew Heath and his team represent Ireland on World Sherry Day. ‘This is all about getting to know how good sherry can be. We are all used to the rather dull image of a glass of

Fishy Fishy Café of Kinsale took home the prize for Best Seafood Experience in Ireland and Idaho Café was named Best Café in Ireland at the Santa Rita/LIFE Magazine Irish Restaurant Awards 2013, in The Burlington Hotel, Monday June 10th. Almost 800 restaurateurs and industry players turned out to attend Ireland’s biggest ever Restaurant awards where Regional and All-Ireland winners were announced for Cork in the following categories:

sherry, mostly sweet and always warm, but there are so many more varieties out there to try. We want to show you that sherry is a great wine on its own but even better with food. will be, we hope, an event that will convert you to the joys of good sherry,’ Andrew Heath of Manning’s said. For more information about World Sherry Day on Sunday, May 26, contact Andrew at Manning’s Emporium on 027 50456 or log on to www.worldsherryday.com.

WIN a 2 night break and an evening meal at at The Old Bank Town House, Kinsale Located in the centre of Kinsale only 20 minutes from Cork City within touching distance of Kinsale’s many famous bars and restaurants, this Georgian building is a perfect blend of comfort, old world charm and character.

Q. What is your favourite thing about Kinsale? (Best answers entered into the draw) Name...............................................................

Café & Artisan Food Store

Address............................................................ .......................................................................... .......................................................................... ..........................................................................

Our Café & Food Store offers a wide range of fresh products produced daily in-house by our chefs. A selection of great food can be purchased including hampers, our Fresh from Kinsale range, Ballymaloe products, chocolates and many more gourmet treats. We also offer a delicious menu with daily specials, salads, takeaway lunches and coffees with the addition of a boutique bakery serving freshly baked breads, pastries and homemade bread – a real foodie Heaven.

Open 7 Days a week

Tel No............................................................... Email................................................................ Please post this to Cassandra, c/o The Blue Haven Hotel, 3/4 Pearse Street, Kinsale, Co. Cork. Terms & Conditions apply.

www.oldbankhousekinsale.com Our Café, Boutique Bakery and Food Store is open Tel: 021-4706090 from 8.30-6 pm info@oldbankhousekinsale.com

A Georgian Residence Accommodation Café Gourmet Food Store

Arundel’s by the Pier

A real family welcome Georgina Campbell’s best restaurants in Ireland does a splendid job of capturing the quality and ease of Arundel’s Bar and Restaurant in Ahakista on the Sheep’s Head Peninsula. The guidebook says: ‘this really is a very pleasant place to be. There’s a real welcome and the food is lovely. It deserves to succeed.’ This harbour-side pub – which has been in the Arundel family for more than 100 years – offers a traditional pub and a familyfriendly restaurant, and an amazing new dining room.

Restaurant Awards l FISHY FISHY CAFÉ Best Seafood Experience in Ireland 2013, sponsored by Wrights of Howth l IDAHO CAFÉ Best Café in Ireland 2013, sponsored by United Coffee l GLENILEN FARM Local Food Hero in Ireland 2013, sponsored by LIFE Magazine l CORNSTORE RESTAURANT Best Kids Size Me in Munster, sponsored by Heinz

l HAYFIELD MANOR Best Wine Experience in Munster, sponsored by Thomas Barton l GLENILEN Farm owners, Valerie and Alan Kingston, won the Local Food Heroes Award, sponsored by Sunday Independent LIFE Magazine. Their business which operates out of Drimoleague in West Cork, was a popular choice among restaurateurs and suppliers alike.

MUSIC EVERY SATURDAY NIGHT Lunch & A La Carte Menus Available From 12.30-8.30pm Each Day Outside Catering & Home-baking Available

Rath, Baltimore 028 20383

THE FRESHEST FISH ON YOUR DOORSTEP ...

Irish Yogurts wins Ulster Bank Business Achievers category CLONAKILTY’S Irish Yogurts Limited has been named winner of the Food and Drink award at the national final of the Ulster Bank Business Achievers Awards 2012, which took place at the Mansion House in Dublin on May 30th. Irish Yogurts was established in 1994 by Diarmuid O’Sullivan with the aim of producing traditional churn-made yogurt to be supplied to retail outlets nationwide. Produced in Diarmuid’s native Clonakilty, the company has 160 employees and operates from two sites in the town, using milk from the O’Sullivan family farm. With over 100 yogurt products on the market across 10 ranges the company sold 52 million pots of yogurt in 2012 in Ireland, UK, Europe and the United Arab Emirates. Irish Yogurts sells to retailers such as Tesco, Dunnes, SuperValu, Superquin, Aldi and Lidl as well as Tesco UK, Morrisons and Asda in the UK. Accepting the award, Diarmuid O’Sullivan said: ‘We are thrilled to be taking home the Food and Drink Award. This is a great boost for our company and our staff, whose hard work and dedication has played an integral part in our success. I would like to accept this award on their behalf.’ Along with Irish Yogurts Limited, seven other leading businesses from across the country were named national winners in their individual award categories.The overall Ulster Bank Business Achievers Award winner was CDE Global. For further information on the 2012 Ulster Bank Business Achievers Awards and award winners, go to www. businessachieversaward.com

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: Restaurant, Hotels and Outside Catering Companies. all and he along with Manager is a Chef ns. tio es gg su d Marcel, our Shop an s tip y to give cooking our staff are happ

West Fork magazine

, It s a family affair

The Baking Emporium amily f e u r at

Nora Strong talks to Dunmanway-based chef-turned-baker Andreas Haubold

WHEN you see the shining white vans of The Baking Emporium Ltd, stacked with bread, cakes and confectionery of all kinds, flying round the county, it is perhaps hard to imagine it all started with two young Germans, who were just 23 years of age. Ingrid and Andreas Haubold, were poring over the newspaper in their tiny flat in Berlin, when they saw a small advertisement for a property for sale in Ireland. They saw the opportunity for their dream to come true – to open a restaurant. ‘We had been once to Ireland in 1978 and that had triggered something,’ Andreas explained. ‘We were innocent and naive but we fell in love with this old house (Bridgemount) in Dunmanway on that sunny day – this wonderful space.

6 West Fork magazine

We must have been slightly nuts.’ They hardly made enough money to pay the mortgage but, with the help of their Irish neighbours, they ran their restaurant and guest house and raised two sons, Christian and Nikolai, for 18 years. ‘We spoke very little English at first and we had so much help from Irish girls who worked with and for us. They have been loyal over the years. ‘When they got married we were invited to their weddings. It was so special for us, as Germans, to be included.’ In 1993, they started making cakes for a coffee shop in Cork. It started with just four cakes but the orders were coming in three times a week. Before they knew it they were supplying Roches Stores and other establishments until the Celtic Tiger and the euro changed everything and brought in imported frozen cakes and fancy patisseries. At that time they were employing a baker who was making bread using spelt, flour made from an ancient variety of wheat, which is far easier for people to digest than more modern flours. They started supplying a health food shop in Bandon followed quickly by other outlets. Their artisan loaves just flew off the shelves and in 2006, they started going to farmers’ markets. They were able to talk directly to the people who bought their food. ‘When

s s e n i bus

‘WespokeverylittleEnglishatfirstand we had so much help from Irish girls who worked with and for us’ the customer told you that this loaf of bread was really nice, it was a unique experience for us. Until then we had no link with who was eating our food. ‘In 1999 we had closed the restaurant which was very sad for me because I am a chef and nursed the dream of having a restaurant – once a chef always a chef – but I found that doing the markets satisfies me and gives me the same sort of effect; hectic, busy.’ Social Event This is a family business. The Baking Emporium Ltd make cakes, confectionery, quiches, breads and will cater for private functions. It was a conscious decision to retain the family basis rather than expand into big production. Ingrid is a director of the company and

really likes working in farmers’ markets. Christian, now 28 years old, has always been part of the business too but not as a baker. He studied multi-media in Cork and is now a commercial photographer – he took these pictures. He designed the website and designs all the printed materials they use at The Baking Emporium – brochures and bags for example. Nikolai, aged 25, works two and half days in the bakery and put his hands to most things in the business though he works primarily as a landscaper. ‘Our customers don’t just buy the bread, it is like a social event for us,’ said Andreas Haubold. The Baking Emporium Ltd, Dunmanway, Co. Cork Tel: 023 88 45260 Email: info@bakingemporiumltd.com www. bakingemporiumltd.com

Quality, Service and supporting local artisan food Shop at Barryroe’s very own recently re-designed out of town supermarket for everything you need

Butcher Dept Our head butcher Joe O’Leary is trained to

Quality…. service and supporting local artisan food producers defines Barryroe Co-Op.

the highest standards to give you the quality and service you would expect from your local butcher.

Our in-store bakery covers the most extensive range of Irish and continental breads, sweet pastry delights from around the globe, sandwiches, rolls and wraps to capture the imagination of our customers to ensure their return to our cold salad, hot deli and full butcher counter. Call in and see our new co-op café offering full Irish breakfast, a choice of carvery lunches and afternoon tea and a full range of Java Republic beverages.

We have sought out the best local farmers in West Cork to supply us with the highest standard of meat available which is fully traceable from farm to fork. Joe and his team are always on hand to offer expert advice, cooking tips and are happy to cut your meat to order.

Carry Out Off Licence

Barryroe Co-Op stocks a wide selection of wines, spirits, liqueurs and beers offering options to suit every taste bud and wallet! And because there is an ever increasing demand for quality wine, Barryroe Co-Op has reflected this trend by stocking a selection of hundreds of wines from the bargain bottle to the premium tipple. You’ll never tire of our wine selection.

All products sourced locally.West Cork Artisan Food Suppliers OPENING HOURS: Monday Thursday 8.00am to 6.30pm

Saturday 8.30am to 5.30pm Late Opening Friday until 7.00pm

Barryroe CO-OP Lislevane, Bandon, Co. Cork. Tel 023 884 0000 Barryroe@barryroeco-op.ie

p Take 2 To k Chefs West Cor

Seafood Bar,Restaurant and Accommodation

Famous for our great food and relaxing atmosphere Fresh fish delivered daily Children always welcome ...our Guesthouse

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

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

seven double bedrooms, all en-suite 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

...our Private Dining Room

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

rthding

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

xt to

t : +353 (0) 23 8833719 e: contact@ansugan.com w www.ansugan.com www.facebook.com/AnSuganClon 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.

2012 2012

8 West Fork magazine

Brenda O’Crowley

An Sugan Seafood Bar and Restaurant, Clonakilty For 35 years, Brenda O’Crowley has been consistently preparing and presenting top-quality food with the best of local ingredients at the family bar and restaurant in Clonakilty, which has won numerous awards over the years. Q How did you get into the food and restaurant business? A After studying hotel management in Westminster College, London, I returned to Clonakilty in 1978. At that time there was little opportunity for employment, so I opened the Sugan Kitchen in Pearse Street.

ously a good change, and our choice of food has become more wide and varied. In addition people are eating out more often therefore require more casual dining choices rather than fine dining.

Q What do you think has been the most important factor in the sucQ What influences your choice of cess of your business menus? A Hard work – an ethos A From day one, “I started out training in imparted to me by my our menus have mother, Lily McCarthy, classical French cookery, been influenced by who emigrated to London the abundant sebut really I try to simply from Rosscarbery in the lection of seafood serve people the food I 1930s and fresh produce . ” would enjoy eating available from the Q What advice would local area. Since we you give to any young, opened in 1978 we have always used local aspiring chefs reading this? produce – something we have continued A Be prepared for hard work and be to do. flexible and willing to learn. But, if you’re lucky enough to have children, Q Tell us about your style of cookmake sure you give them your time. ing: A I started out by training in classical

French cookery, but really I try to simply serve people the food I would enjoy eating.

Q Have you seen any changes in customers’ tastes and eating habits over the years? A People are far more aware of where their food comes from, which is obvi-

Q Celebrities who have eaten at your restaurant? A Jeremy Irons, Maeve Binchy, Una Healy of the Saturdays, Des Lynam, Gabriel Byrne, Pat Short, Roy Harper and of course Seán Óg Ó hAilpín. Q What do you think about the future? A The future for the food industry is bright in Ireland. We have some of the some of the best small artisan producers in the world.

Regina Daly

The Church Restaurant, Skibbereen

Chef Regina Daly, proprietor of the storied Church Restaurant in Skibbereen, has been working in the business since she was very young. Ten years ago, she took a major leap of faith, buying her own restaurant.

Q How did you get into the food and

restaurant business? A I started in the restaurant business from a very young age, working in local restaurants and hotels during summers and weekends. It gave me the love of cooking and I went on to train formally as a chef in CIT Cork. I spent two years with Mary O’Brien’s Stove Restaurant on Main Street, Skibbereen, and I got the opportunity to lease the business for a further five years. I took a major leap of faith and bought the Church Restaurant in 2003.

bookings, as we can tailor menus to their budgets.

Q What do you think has been the

most important factor in the success of your business ? A Undoubtedly, one factor has made my business a success and that is the support of local people, particularly after the difficult period where my business was burnt down. The beautiful Church building was burnt, almost to the ground, in 2006 and without the support of loyal family, friends and customers, it would never have been restored and reopened in 2009. I am forever grateful to them.

Christmas

at The Church Restaurant Q What influences your choice of Skibbereen menus?

QECEMBER What advice A Being a country girl, growing upSand ATURDAY D 8TH would you give to any

young aspiring chefpies. reading this? seeing the wonderful wholesome food with complimentary Christmas lunch mince A There is no point in glossing made on our own farm heredining in West Evening accompanied by music with popular duo, over the that working as a chef is hard work, Cork, I try to carry this ethos through myTonyfact & Sean so you really must love and enjoy it to own menus. I support West Cork promake it your career. Also remember it’s ducers, local farmers and fishermen and a team who create the wonderful food I find there is nothing like cooking fresh seafood that, FRIDAY DECEMBER 14TH here at the Church and I am blessed with one of the literally, came off “Everyone Mulled wine reception, Secret & Gourmet is equal Live whoDJ,eats inSanta best teams in all of Ireland, the boats that Christmas West Cork Dinner Ticket price €35 the Church and we offer them both in the kitchen and day. all the sameSgreat standard ATURDAY DECEMBERof15THfront of house. I couldn’t food and service” Live Band, Secret Santa do this Q Tell us about Mulled wine reception, & without Gourmetthem your style of Christmas West Cork Dinner Ticket price €35 Q Celebrities cooking? (limited bookings left!!) who have eaten at your A My team – Martin, Julie, Seamus, Nuri restaurant? A Everyone is equal who eats in the and Leanne – constantly strive for perfecandcatering, we offer them tion in their cooking, synergy of flavours, Take the stress out of yourChurch Christmas enjoy all ourthe same great standard of food and service presentation, everything extensivehomemade home baking, breads, desserts, cakes, gourmet hot if you reallyto want to know.... from the finest breads, foodsauces, dishes,soups, turkey, hams,however spiced beef cooked order. Irons, David and Church Patsy Puttnam, desserts all combined withoffer the best ofcateringJeremy **special every order over €20 a dozen Drhalf Pixie McKenna, awarding winning Westhomemade Cork artisanmince pies price for onlyBrian €6** Dobson, Daithí Tommy Tiernan, Eddie food. Christmas menus available all over the O’Shea, season so drop in and enjoy Hobbs, Donnacha O’Callaghan, Derval the Christmas spirit in the beautiful surroundings of Darina Allen and many more!! Q Have you seen any changes inThe ChurchO’Rourke, Restaurant. customer’s tastes and eating habits What do; you think about the over the years OPEN SQ EVEN DAYS future? A Our customers are discerning and still BREAKFAST SERVED MONDAY TO SATURDAY FROM 9AM, I am & positive about the future. want the best of what but, EXTENSIVE they ALL we DAYoffer, LUNCHES COFFEE HOMEMADE DESSERT MENU Like it hasn’t want value for money. We give thisEVERY in FRIDAYeveryone EVENING MEALS SATURDAYin& business, SUNDAY FROM 6PM been easy, butWILL weBE areEXTENDED in the middle of the tourist spades with great value breakfast, lunch HOURS (CHRISTMAS ) season, the restaurant is buzzing, the and evening a la carte menus. S We offerLUNCH MENU TRADITIONAL UNDAY WITH THE NEWLY INTRODUCED of over 20 I employ are working complimentary glasses of winePOPULAR with GIVE Mstaff UM A BREAK MENU hard, but smiling through it and I really our early bird great value menu and we ONLY €49.95 FOR 2 ADULTS & 2 KIDS 3 COURSE MENU believe and hope the future is bright. are really busy with group and occasion

Christmas Party Nights

Christmas Outside Catering Menu

Open Seven Days

OPENING HOURS Monday-Saturday 9am-9pm | Sunday 12 noon-8pm West Cork Breakfast cooked to order Afternoon Tea with Delicious homemade desserts, cakes, breads & pasteries made by our inhouse pastry chef Julie. All Day Lunch from 12 with extensive hot food, salads and sandwich menu Early Bird Evening Menu from 6.00pm-8.00pm Evening A La Carte Menu - The chefs at the church create sumptous menus using the best of West Cork’s produce including Union Hall seafood, local butcher’s steaks, lamb, chicken, local market salads and vegetables. Full bar including spirits, drafts Heineken & Murphys, wide range of excellent wines, freshest ground coffee & teas.

Open Sunday from 12 noon serving Traditional Sunday Lunch & Evening Meals HOME CATERING MENU FOR ALL YOUR OCCASION NEEDS Order from our summer catering menu with a range of hot and cold savoury dishes, salads, breads & desserts.

For Reservations: Bridge St, Skibbereen CoReservations: Cork, 028 028 23625 23635

www.thechurchrestaurant.ie www.facebook.com/thechurchrestaurant West Fork magazine

Real life in West Cork

Castletownbere delivering fresh fish to our tables everyday

From battling with gale force winds to restrictive quotas, Damien Turner’s passion for fishing is tinged with concern for the future, writes Helen Riddell

Making more of Irish Seafood

To add value to your business: BIM Seafood Development Centre Clogheen Road, Clonakilty Co. Cork. Email SDC@bim.ie Tel 01 2144280

www.bim.ie

10 West Fork magazine

West Cork is famed for its seafood, yet few people sitting down in a restaurant to eat the produce of its fresh Atlantic waters realise the effort, which brought it to their table. Fishing is one of the most dangerous occupations in Ireland. On a winter’s night, when most of us are safe at home, fishermen are battling gale force winds, driving rain and harsh conditions, just to make a living, whilst their families can only wait at home until they receive the phone call to say they’ve safely landed. Coupled with rising fuel costs, and diminishing quotas, it is no career for the faint-hearted. Growing up in Cork city, Damien Turner, owner and skipper of the Castletownbere-based trawler Róise Catriona never thought he’d end up as a fisherman. Holidaying on Bere Island as a child with some school friends, he ended up spending the summer helping the late Patrick Murphy on his ferry service to and from the island. After leaving school at 18, Damien returned to Castletownbere and started fishing with the Downey family on the Sea Sparkle. Next he moved onto the Fiona Patricia, and gained his skippers ticket at Greencastle in Donegal. On 24th July 1992 he bought the Fiona Patricia, and fished on her until she caught

fire and sank in 2001. Whilst fishing on the Fiona Patricia, Damien was awarded the EU Hygiene Standard, the only Irish fishing boat to be awarded this. Later in 2001, Damien purchased his current boat, the Róise Catriona, named after his young daughter Róise. Always keen to promote sustainable fishing, in 2006 the Róise Catríona was involved in net trials with BIM to promote the use of more environmentally-friendly, fishing gear. Local Crew Damien has a crew of seven on the Róise Catriona, all of whom are from Castletownbere. They work a system of two trips on, one trip off with each trip lasting on average five to six days, and landing on the seventh day. They fish mainly for white fish, and sell to the Castletownbere Fishermen’s Co-Op when they return. “I love fishing,” said Damien, “but it’s just the rules and regulations are making it harder and harder for us to make a living from it. I’d tell my nine year-old son Lochlann to stay away from fishing as a career. The quotas just aren’t there any more, and there is nothing to encourage the younger generation to take up fishing as a career. Europe is dictating what Irish fisherman can catch, but quotas and regulations should be the same for all vessels

CASTLETOWNBERE The facts and stats... HOW MANY BOATS FISH OUT OF CASTLETOWNBERE? 95 boats are currently registered to fish from Castletownbere. HOW MANY PEOPLE ARE EMPLOYED DIRECTLY/INDIRECTLY IN AND AROUND CASTLETOWNBERE FOR FISHING? A recent survey found that 660 jobs representing 81% of the employment in Castletownbere, are related to the fishing industry. In contrast 69% of employment in Killybegs is dependent on fishing.

‘I tell my son to stay away from fishing as a career. The quotas just aren't there anymore’

fishing Irish waters.” The Irish fishing industry has been under threat ever since the country joined the EU in 1973. Under the terms of the accession agreement, Ireland reduced its rights to its waters. Irish fishermen are now entitled to fish just four percent of Irish waters, some of the richest fishing grounds in Europe; the rest is shared with other EU nations. Larger Employer Despite the problems facing the Irish fishing industry, it still provides employment for nearly 12,000 people and generates annual revenue of more than €700 million. In Castletownbere alone, a recent survey by BIM found that 80% of jobs in the town are connected to the fishing industry. It has long been said that more fish is landed yearly at Cork Airport than at Castletownbere. An organisation, ‘Responsible Irish Fish’ which Damien is a member of, is campaigning to encourage the population to buy Irish-caught and locally-sourced fish. More than 100 Irish vessels and all four main fishing cooperatives have now signed up to the RIF label. Damien feels that the way forward for the Irish fishing industry is for everyone to work together. “Officials in the Maritime Research Institute and the department need to talk to the fishermen, we all need to work together for the future of this industry.“

BIM’s Seafood Development Centre The Seafood Development Centre (SDC) based in Clonakilty, Co. Cork, was formally opened in October 2009 as part of BIMs new strategic approach to further developing the Irish seafood sector by encouraging companies to innovate and develop new seafood products, new technologies and new skills development for the sector. Thus, the SDC represents a major part of Bord Iascaigh Mhara’s investment into the seafood sector and in its ability to create jobs from a natural resource base. The centre provides infrastructural facilities, including two incubation units, a processing hall, a test kitchen and a training room where companies in the seafood sector can test and develop new ideas and concepts before moving to full scale production. The centre also provides expert seafood knowledge, including, processing technologies, packaging, market insights and new concept development to support and fast track market entry for the companies. The Seafood Development Centre delivers its services through five key platforms. These include: food innovation, market research, product development, process development and Industrial scale-up. The centre provides bespoke solutions across these five key platforms to companies in the seafood sector. The Seafood Development Centre operates as a highly trusted industry advisory service, identifying added value opportunities and finding solutions to new and existing product development challenges. In delivering these services across the platforms the Centre’s core direction is the extension and protection of existing products, building new approaches and

products for emerging markets and creating viable product concepts from seafood to provide the seafood sector with a sustainable future within an expanding global marketplace. The seafood sector in Ireland is currently valued at €845 million and the Government’s target in Food Harvest 2020 is to grow this sector to reach €1 billion by 2020. One of the key opportunities to achieve these targets is through a process of innovation and successful development of added value products to ensure that Irish seafood companies are ready to meet ever changing consumer and market demands. The seafood industry is a global international business, yet even those companies that are focused on the domestic market compete with products from around the world. It is recognised that the Irish seafood sector has a huge potential to gain from the global market and opportunity and in so doing to create and sustain jobs and incomes for our coastal communities all around Ireland. The Seafood Development Centre will play its part in helping the industry achieve this potential. For more information: Contact: SDC at 01-2144280

WHAT OTHER KIND OF JOBS ARE INVOLVED IN THE FISHING INDUSTRY IN AND AROUND CASTLETOWNBERE? Apart from those involved directly in the fishing (ie, working on trawlers), there are a number of other industries in Castletownbere connected to the fishing industry, eg aquaculture, fish processing, fuel supply, chandlery supply companies, transport companies, engineering and boat maintenance; also local shops provide supplies to fishing vessels. Indirectly – local bars/restaurants/ accommodation providers also benefit. A local taxi service benefits from transporting foreign crews to and from Cork Airport for crew changeovers. HOW MUCH FISH IS LANDED AT CASTLETOWNBERE PER ANNUM? Approx 18,000 tonnes of fish is landed at Castletownbere annually, with a value of approx €35-50m. WHERE DOES CASTLETOWNBERE RANK AS AN IRISH FISHING PORT Killybegs is Ireland’s biggest fishing port, Castletownbere is the second biggest, but Castletownbere is Ireland’s largest white fish port. HOW LONG HAS CASTLETOWNBERE BEEN A FISHING PORT? Records show that pilchard fishing was a major industry in Beara in the 1600s and 1700s. From the 1950s on fishing started up in a major way in the town. During the 1980s Berehaven was used by Eastern European factory ships, with up to 80 factory ships anchored in the port at any one time, with 5,000 crew between them. During the annual tuna season (July and August) many of the Killybegs fleet of large super trawlers also land in Castletownbere, along with up to 50 Spanish tuna boats. WHERE DOES UNION HALL RANK? 28 boats are registered to fish from Union Hall, compared to 95 from Castletownbere. ANY OTHER LINKS BETWEEN UNION HALL AND CASTLETOWNBERE? Many boats fishing from Union Hall would land at Castletownbere on occasion, and avail of services there, ie the ice plant, refuelling etc. The Irish South & West Fisheries Organisation, whilst based in Castletownbere would also have strong links with and support fishermen in Union Hall. At the time of the Tit Bonhomme tragedy, many Castletownbere fishermen and members of the Coast Guard unit travelled to Union Hall to assist in the search for the missing fishermen.

West Fork magazine

Firehouse Bakery

From the West Cork Coast to your Kitchen

DELI CELEBRATING SECOND ANNIVERSARY

Over the past 2 years, the Deli continues to promote other local producers & innovative seafood products such as Glorious Sushi, Seaweed Salads & a variety of locally produced sauces, marinades & spices. Peter also holds cooking demonstrations and provides advice on the best choice of seafood to suit your culinary needs. Why not call into Peter in the Deli or look out for James in the colourful Seafood Deli mobile unit to find out more!

Peter Shanahan first opened the doors to Fish Seafood Deli in July 2011. Since then the shop has gone from strength to strength. It is Peter’s passion to promote & help people to understand the wonderful array of fish & shellfish that are available to us as a nation. Not only is fish very simple to prepare, but of course the benefits of eating seafood is well known.

Fish Seafood Deli, Burgatia, Rosscarbery, Co. Cork

Peter Shanahan Shop 087-1215 248 ~ James Mobile Unit 087-603 4114 Email: fishrosscarbery@gmail.com ~ www.fishrosscarbery.com

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

12 West Fork magazine

One year in the baking Patrick Ryan headed for West Cork not sure whether his baking adventure would succeed or fail book Bread Revolution, It is hard to think it in March 2012. has only been a year But four years passed since my girlfriend and, nice as Bath Laura Moore and is, it wasn’t home. I I packed our bags, thought that if there turned our backs on was going to be a bread our lives and careers revolution in Ireland, in Bath and arrived I wanted to be at the on Cunnamore pier forefront of it. So the in West Cork with the decision was made idea of setting up The to return home and Firehouse Bakery and Laura and I loaded up Bread School. As we our beat-up car and stood there waitheaded for Fishguard. ing to take the short One of the great ferry journey to Heir things to come from Island, I think it’s fair the recession is that to say many people people are returning thought we were a “It seems apt that we would to their butcher and little crazy. Giving up success- make the rebel county home as their baker. People are more careful with their ful jobs and heading we aim to establish a “bread money, they expect back to recession-hit revolution” value, want to know Ireland, while most where things are coming from and want to people were headed for the exit door, be more self-sufficient. you can understand their doubts. For an For far too long we have been subjected island that boasts 27 permanent residents to pre-sliced, pre-packed, mass-produced expectations for this venture did not excuses for bread. It seems apt that we extend beyond the summer months. would make the rebel county home as we I suppose it wasn’t that radical a move for aim to establish a “bread revolution”. me as I have never been one to take the Fantastic Response simple path. It wasn’t that long ago that, Having set up on Heir Island, we never having obtained a degree in corporate really expected to see anyone beyond law, I chose to swap law books for chefs’ September. I honestly thought I would knives. Law degree in hand I signed up be spending the winter in Thailand. But for a two-year course in professional the response since we opened has been cookery at Galway Mayo Institute of fantastic. In just under a year we have Technology. Working under Michelinseen people from all walks of life turning starred chef Kevin Thornton helped up at Cunnamore Pier to take the short cement the foundations upon which I ferry journey to beautiful Heir Island for stand today. a day’s bread making. Some have come Having decided to take a year out I out of interest, others out of intrigue, but packed my rucksack, best mate in tow everyone has left with a renewed passion and started backpacking my way around for real bread and as much baked goods the world. It was an adventure that evenas they can carry. tually took me to Bath in the UK, where We have been overwhelmed by the supI helped establish The Thoughtful Bread port and interest we have received since Company with Duncan Glendinning, our doors opened on June 30th last year. put together on a shoestring budget with Even through the depths of winter we still everything that we could beg, borrow and had people coming, something we never steal. It became an award-winning artisan expected. bakery, and together we released our first

COMPETITION WIN A DAY-LONG COURSE

AT FIREHOUSE BAKERY AND BREAD SCHOOL OOL during the month of November, 2013 Simply tell us on which West Cork island is the Firehouse Bakery and Bread School located...

Send your answer to enquiries@westfork.ie, or by post with your name, address and contact details - phone number or email - to: Firehouse Competition, West Fork magazine, c/o Southern Star, Skibbereen, Co Cork, by Friday, August 30th, 2013.

Delicious food and fantastic views... ... the perfect combination this summer! e Kingfisher 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 • Treat yourself to our sumptuous traditional carvery lunch each Sunday 12-3pm

Our Menu includes a selection of lite bites, all your old favourites and an extensive range of sandwiches and salads Daily specials also included Food served 12 noon - 9pm Daily

Innishannon-hotel.ie 021-4775121

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

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

West Fork magazine

, West Cork s Farmers Markets Sights and sounds of

e f i l t e k r Ma FARMERS’ markets have become hugely popular in West Cork in recent years, with savvy locals buying in to the concept and visitors to the area also loving the buzz that surrounds them, especially on fine summer days when produce is showcased at its optimum best. Here we showcase some of the most popular markets: Bantry and Clonakilty, which take place every Friday, and Skibbereen’s Saturday market. There are weekly markets – usually held in the morning – in Bandon on Saturdays, Castletownbere and Dunmanway on Thursdays , Kinsale on Wednesdays, Macroom on Tuesdays and Schull on Sundays. Further information: www.bordbia.ie/aboutfood/farmersmarkets

T E K R A M TY L I K A N O L C “I come from Iran originally and my cooking, particuarly the flatbreads reflects my origins” Ron de Bruin Ron’s Oven

Come to Richy’s to experience the relaxed West Cork atmosphere and the superb food. Richy’s has been in business for over 11 years! We thrive on serving our guests with the best locally sourced produce in season.

“I love keeping pigs. and I love producing somthing of high quality”

OPENING TIMES

MON-SUN 5PM – 10PM

Our Menu offers seafoods, salads, steaks, pizza and desserts- all made in house of course!

Devoy’s organic

The team at Richy’s is looking forward to welcoming you this Summer

ut our Call us abo livery veg box de

HOME MADE

CAKES & PASTRIES COELIAC SCONES & BREADS QUICHES

Breakfast | Lunch | Afternoon Tea | Coffee & Cakes

14 West Fork magazine

We produce Organic Vegetables, Fruits and Organic free range eggs Picked daily for the freshness

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

OUTSIDE CATERING & TAKE-AWAY MEALS OPENING TIMES: Mon-Sun 9AM TIL 6PM

Nathan Wall Saddleback Pig Company

Certified Organic IE-ORG-02 Ireland Agriculture

{Next to Tourist Office}

Wolfe Tone Street, Clonakilty, Co Cork 023 8821852

IOFGA 4814

As local producers we love to meet the people we are growing for... it makes all the hard work worthwhile. This is our nearest market and we know a lot of our customers through the schooland community groups

‘I love going to Bantry market every week. As well as the social aspect of meeting people, it’s convenient and the local fresh produce provides healthy eating for my family. There’s a huge variety on offer from baking, olives, cheeses, meats, flowers and even handmade soaps’

Sara Devoy Devoys Organic Farm

Jocelyn Goggin

on Bantry Market

“I sell local Union Hall fish at Dunmanway, Bandon and Clon markets” Alan Hassett Baltimore Fish

ET K R A M Y BANTR

“I spent 10 years working as a chef all over South East Asia and now do most of the local markets in West Cork” Piers Gourley-Diment Asian Junction

“I have 21 acres of orchard and our Bramleys are very popular with my regular customers James Scannel Measagulla Orchard

‘We both enjoy shopping in Skibb Farmers market, it’s the fresh produce that’s the main draw for us. It’s also important to support local farmers as well’ Caroline O’Shea and Eileen

O’Mahony, Skibbereen Market

High in IRON & Iodine

ET K R A M N IBBEREE West Fork magazine

! s u n Joi

e t s a T A

y r a s r e v i Ann

A Taste of West Cork is celebrating its tenth anniversary and brings together a unique mix of food markets and demonstrations, cookery competitions, special dinners, brunches and banquets, food-tastings, talks, exhibitions, children’s events and more... Come join us at the West Cork Hotel on Tuesday, 6th August for the launch of the 10th annual Taste of West Cork Food Festival

Festival Programme Highlights Friday September 6th

l John Minihan “Food Producers”

photographic exhibition Fields Coffee shop 6:30pm l Food-Themed Table Quiz Baby Hannah’s bar 8:30pm l Austrian evening with operettas Rolfs Restaurant, Baltimore

Saturday September 7th

l ‘Harvesting the sun: how plants make food’ one-hour talk and presentation Fields old Bakery l Belling Food Awards The West Cork Hotel

Sunday September 8th

l Cruise down River Ilen to Sherkin Island Traditional sports day with fish barbecue GAA Grounds and Fish Station l Traditional barbecue and music The Leap Inn, Leap

Monday September 9th

l “King of the Grill” and a Polish “Taste

of West Cork” with live music, competitions and tastings. Fields Old Bakery Townsend Street. l “Italian Night” The Paragon, Main Street l Irish night at the Glandore Inn, Glandore l Breakfast Seminar for Businesses

Tuesday September 10th

l Secondary Schools’ Cookery Competition

16 West Fork magazine

Mercy Heights Skibbereen

l Nolan’s Union Hall Smoked Fish open house

Nolan’s, Union Hall A Taste of the Sea dinner Mary Ann’s, Castletownsend l “ATaste of V.M.”Cooking by Gary O’Hanlon The West Cork Hotel. l “From Farm to Fork” - farm visit, butcher demonstration and beef feast with music Michael Hurley’s organic beef farm, O’Driscolls butchers and Annie May’s bar and restaurant. l Cocktail making demonstration with tasting and champagne cocktail on arrival Cahalane’s Bar, Bridge Street l “Echoes of Ireland” play in conjunction with the Heritage Centre.

Wednesday September 11th

l A gardening experience with lunch Inish Beg Island, Baltimore l Special Festival Seafood and Shellfish Platters on offer all day Dinty’s Bar, Union Hall l Celtic Cook-Off The West Cork Hotel

Thursday September 12th

l Herbal medicine with Rosarie Byrne followed by lunch Glebe Gardens l “Al & Val cookery demo” Drinagh Coffee Shop l “From plot to plate” Glebe Gardens 7pm

l Gourmet Car Care Masterclass with gourmet burgers and hot dogs Blackwater Motors, Baltimore Road l Western Night An Chistin Beag, Bridge Street.

Friday September13th

l Country Market Abbeystrewery Hall. l Baking demonstration Casey’s of Baltimore l Seaweed foraging and seaweed talk Contact Jim Kennedy, Atlantic Kayaking l Art dinner featuring Matt Lamb paintings Mary Ann’s Castletownsend. l “Wild and Organic” Kalbo’s, North Street l ‘Around the World’ dinner followed by West Cork Comedy evening The Sibin, Rath, Baltimore

Saturday September 14th

l Farmers Market 10am to 2pm

Fairfield Car Park l Fairtrade Pop Up restaurant Abbeystrewery Hall l Tour of the Carbery Isles Vincent and Rosaleen O’Driscoll l “A Taste of West Cork Banquet” The Church Restaurant l Spanish Tapas The Riverside

Please note...

There are many exciting events to be finalised, so please check the programme website for all up to date event information. Events can change or be cancelled.

SUNDAY STRE ET MARKET

This year the Ta ste annual market is of West Cork’s back on the streets. With lo ts to offer everyo ne from stalls prep aring great fresh , food, live music on tional craft mak the square, tradiing to vintage fa rm machines, the da y promises to be memorable one a and is a great wa y to end the week of festival activities . Come taste the great food of We st Cork and feast yo ur eyes on the beautiful craft of the region.

Daily events throughout the festival include:

l Guided walks, workshops, open houses and farm visits (twice daily); check the website for details.

l “Sausage and Black Pudding” tasting plate on offer from all local pubs during the week of the festival. l Signature Festival Cocktails from all participating pubs. l Food movie cinema at weekends during the festival in the Town Hall l Growing Awareness workshops, talks, demonstrations and exhibition, for school children and adults. l Festival House Special including tea or coffee at Apple Betty’s

info@atasteofwestcork.ie Phone: 085 810 6070 www.atasteofwestcork.com

r e b m e t p e S h t 5 1 h t 6

k r o C t s e W e of ! y l i m a f e h t l l a r o f l a v i t s e f t c e the perf M O N D A Y S E P T E M B ELR

9TH

GRIL F THE O G ill batN I K chers w n ork but w eir o est C Local W , barbecuing th r all to t fo u tle it o urger and ribs r. e b unique d decide a winn n a , e t tas Bakery, ields Old Venue: F d Street. n Townse

TUESDAY ER 10TH SEPTEMB SECONDARY SCHOOLS’ COOKERY COMPETITION This competition encourages young people to research, prepare, cook and present a meal of their choice. The judges will be checking quality, value for money and use of West Cork produce. The judge this year is Roy Brett from Ondine Restaurant, Edinburgh. Venue: Mercy Heights Secondary School.

SUNDAY TEMBER 8TH SEP A fun day out fo r all the family at a traditional sports day with tu toss the turnip, g o’war, egg and spoon races, toss the wellie, fathers and mot ers races and lo hts more. The Fi sh Station will ho a fish barbecue ld using some of th e best fresh seaf on offer in West ood Co make a day of it. rk. Bring the whole family and Venue: O’Donova n Rossa GAA grounds.

DAY WEDNES TEMBER 11TH SEP

THE CELTIC COOK-OFF COMPETITION

The Celtic Cook-off works on the basis that one chef represents each of the Celtic Territories: Ireland, Scotland, Isle of Man, Cornwall, Wales and Brittany, all of whom come together for one night and compete against each other in a ‘Ready Steady Cook’ style-cook-off. The chefs cook in two groups (three in each group, with each competing chef assisted by a young aspiring chef from the West Cork region) and will have 30 minutes to create their masterpieces using West Cork produce that they have selected from a list of approved produc producers and using an agreed budget. The chefs may also opt to choose a ‘wild card’ ingredient from their own region. The Celtic Cook-Off is a fun and informative cooking show that showcases the best of West Cork produce. WWW.ATASTEOFWESTCORK.COM

Venue: West Cork Hotel.

TH T U E S D A YA U G U S T 2 0

COCKTAIL PARTY

Belling West Cork Artisan Food Awards

GROWING AWARENESS Throughout the festival we will be showcasing a “Growing awareness project” to engage, educate and inspire the public and students in the essential skill of growing in its many and varied aspects.

THERE IS SUCH A THING AS A FREE LUNCH Through the festival local participating restaurants will provide you with a delicious West Cork lunch….absolutely FREE….provided you can present your airline/boat ticket or receipt for payment of tourist accommodation in the locality to the Festival Box office and get your lunch voucher (limited to first 200 visitors).

Y SATURDA TEMBER 7TH SEP

BELLING AWARDS AT THE WEST CORK HOTEL The Belling Food Awards were inaugurated in 2011 as a part of the Taste of West Cork Food Festival, the aim of the awards is to recognise and acknowledge the huge contribution that Irish artisan food producers have made. The Belling West Cork Artisan Awards celebrate both the creativity of the original artisan food producers, and also acknowledges the work of those newcomers who are crafting new specialty foods on the ground in Ireland today. Venue: West Cork Hotel, Saturday.

A night of glamour at the annual Cocktail Party - Prizes for the best dressed woman, best dressed man, special prize for vintage wear, best hair and make-up and best accessories. Venue: Glebe Gardens €20 - including live music and snacks.

Win a painting worth €20,000!! MATT LAMB PAINTING RAFFLE

In association with the Warren Gallery, Castletownsend, we are raffling an original Matt Lamb painting. The painting is in the reception of The West Cork Hotel and tickets are €10 each and €20 for three.

West Fork magazine

Kitchens Special

e m o h e h t f o eart

The h

Well thought out kitchens tend to be the ‘heart and soul’ of a home and invariably you’ll find that no matter how comfortable a snug or living room is, family and friends tend to gravitate towards the place where the action is - cooking , gossip, kids updating you on their day, wine being served...in other words the hub of the house! Due to the recession though, many people have opted to renovate and improve rather than move house and kitchen makeovers in particular are a good example of where spending some money not only helps with the eventual resale value of your house but also encourages you to part with clutter while it’s being re-done and can help you develop a better way of living in your most-used room. With that in mind, here are 10 tips on what to do and what to avoid if you’re considering a new kitchen:

Be 100% certain you know what you want Before deciding anything, make a list of what you like and dislike about your present kitchen. Look closely at the room to see what works and what doesn’t. Then ask yourself the following questions to help you visualise how you intend to use the space: ✱ who’s going to be using the kitchen on a daily basis? ✱ do you cook every day? ✱ do you want a dining table or breakfast bar? ✱ what other tasks will be undertaken in the room - entertaining, laundry, homework or relaxing? ✱ do you like traditional or contemporary design style?

✱ what’s in keeping with the rest of your house?

The magic triangle Always put function first when designing a kitchen. Whether it’s a galley, L-shaped or country kitchen plan for the sink, fridge and cooker to form a triangle with no more than six feet between each for ease and speed of movement

Make room for storage One of the biggest mistakes people make at planning stage is not allowing for enough storage. Use every nook and cranny, for example put overhead cabinets right up to the ceiling rather than leaving a gap to collect dust. Deep drawers are also good for easier access to pots and pans

• Bantry Bespoke Joinery • Tel: 027 54140 • www.bantrybespokejoinery.ie Have been designing and making kitchens and wardrobes in Bantry for over forty years

• Large Range to choose from • All Budgets catered for • High quality soft close systems as standard • Excellent value for money • Kitchens designed for your needs • Bespoke Sliderobes So whatever your style or idea is why not give us a call at our showrooms at Lahadane, Bantry or ring us on 027 54140 to arrange a consultation. Local Rep: John Maguire 086 8235684

18 West Fork magazine

Francis Hunt

Bespoke Fitted Kitchens, Wardrobes and Carpentry Services.

Over 35 years making and fitting furniture in West Cork.

Important to plan exactly what you want before starting any kitchen project

Power points Make sure you install the right amount of power points in the right positions. It’s sometimes better to err on the side of caution and have too many as it can be very irritating (and expensive) to realise after completion that you’re one plug socket short somewhere.

Space and surface There’s no such thing as too much counter space for food preparation, putting down the shopping bags and for having some appliances within easy reach (electric tin opener, microwave). Choose a surface that’s easy to work on and to care for. Granite can be expensive but it’s tough and looks great.

Keeping an eye on the kids If you’re changing the layout of your kitchen and have a young family consider clear ‘lines of sight’ to the garden, play area and/or the internal playroom. In the long run it can make life easier to be able to see the kids whilst cooking or having a cuppa rather than constantly having to check on them

Invest in strong, goodlooking cabinets You’ll be opening these doors and cabinets all the time so get something strong and good-looking. There’s no point in skimping on quality as you’ll end up replacing sooner rather than later or they’ll start looking worn and tardy. Strong hinges are essential!

Clear the air A range hood helps ventilate cooking odours. Make sure though that the one you purchase will get the job done, is vented outside and is as quiet as possible. Don’t forget to plan for rubbish as well. Do you want built in bins cleverly disguised behind a cabinet door or a sleek stainless steel garbage container positioned out of the way?

Call today for a competitive quote.

The way we were

Flooring There’s a wide range of choice these days and often it’s down to personal taste. The four things to consider are slip-resistance, ease of maintenance, porosity and of course the look you’re trying to achieve. Whether it’s stone, hardwood, laminate or tiles, think carefully about how your kitchen operates (eg. children and spilt drinks, dogs etc) and take advice from suppliers, tradesmen and friends where possible.

Know when to stop Don’t overdo it! Knowing when to stop is the key. Over-designed and over-decorated kitchens can end up looking and feeling cluttered, which will ultimately adversely affect both the kitchen’s functionality and also your enjoyment of it. Try to keep it simple where possible.

All of the advertisers on this page will be delighted to provide you with good, practical advice on how to approach and make the most of your bespoke kitchen project.

028 21852 087 6220132

5 Bridge St, Skibbereen, Co Cork

O’BRIEN’S KITCHENS

T/A O.B WOODCRAFTS Unit 5A, Bantry Business Park, Bantry, Co.Cork Tel:027 56777 Mobile:086 8050594 email:obwoodcraftsltd@eircom.net www.obwoodcrafts.com

LTD

Specialising in exclusive kitchens, Wardrobes, Sliderobes, Alcoves & Office Furniture, Restaurant and Bar fit outs. Suppliers of appliances & Granite worktops.

Kitchens

Are you planning on upgrading your existing kitchen or fitting a brand new one? Then call into Drinagh Hardware in Skibbereen or Dunmanway or Drinagh James Lyons in Bantry and let us help. We have everything you need for your kitchen - from kitchen appliances to accessories and utensils, Drinagh stocks all well-known brands. We also stock a vast range of products from bakeware and tableware to food preparation, pots and pans, tea and coffee appliances and a fantastic range of home and kitchen accessories. Call into your local Drinagh store and see for yourself! Skibbereen Hardware 028-24200 Dunmanway Hardware 023-88 56646 Drinagh James Lyons Bantry 027-55388

We design kitchens for any budget Visit our our showroom at Bantry Business Park

Spar Sk

celebr

Meet the managers

Gordon Benn, Manager and Sharon O’Mahony, Assistant Manager Gordon and Sharon are delighted that Drinagh is the main sponsor of this year’s West Fork magazine “Drinagh is a long time champion of local producers and good food. We are thrilled to be able to showcase our fantastic selection of delicious local and homemade food with our focus on quality and freshness. We invite all lovers of good food to call in and sample our fantastic produce for themselves”.

time “Drinagh is a longoducers champion of local pr and good food” Drinagh Spar and Hardware, Skibbereen will celebrate 20 years in business this October. In the 20 years since Drinagh Spar first opened its doors, the supermarket has seen quite a few changes.

Hamper Service

Today our Skibbereen store includes our grocery department, coffee shop, deli, butcher, seafood counter and off licence with additional services such as our catering and gift hamper service. Drinagh is passionate about good food and supporting the community, and believe in working with local suppliers and stocking their quality products. Some of the local suppliers you can find include Spice of Life and Clonakilty Black Pudding to name but

h Fitzgerald Why not call into Clodag mper service to find out about our ha sion from - perfect for every occa Valentine’s Christmas, weddings, to Easter, day and Mother’s day s and anniversaries, new babie n help you birthdays – Clodagh ca ect come up with the perf

gift idea.

20 West Fork magazine

Mike O’Brien responsible for our award-winning fruit and veg a few. Drinagh Spar has numerous accolades to its name including Spar Store of the Year and the award for Best Fruit and Veg two years in a row we also have Skibbereen’s Friendliest Employee working with us in the form of the delightful Mary McCarthy!

y Meet Mary McCarth voted Skibbereen’s e Chamber of Commerc friendliest employee

and S

kibbereen

rating

e c i v r e S

ll, Talk to William O’Drsico our helpful buthcher

Catering `keohane and Kieran rie le Va , on nn ha S n la A cellent deli Coughlan work in our ex

The Deli

Call to our deli counter where we provide high-quality, flavoursome food created by our in-house chefs fresh every day. Choose from our delicious range of homemade cooking, including lasagnes, pies, curries, quiches, pastas and much more! Why not call in and check them out for yourself!

We also provide a quality, all inclusive, bespoke catering service for parties, special occasions, weddings and corporate events. Our passion for food is matched only by our passion for service. Our food is made freshly every day using only the best local and seasonal produce. So whether it’s a birthday party, communion or confirmation party or a BBQ, we can cater for any size, venue or event.

Coffee Shops

Drinagh Coffee Shops are local, quality-focused artisan cafés with delicious food made freshly Fresh, local seafooduced a in-house every day. The Drinagh Coffee Shop in We have recently introd Skibbereen has a very loyal following and is perfect nter to our for dropping in and relaxing with a cup of coffee and brand new fresh fish cou catching up with friends. We were delighted to open Skibbereen store which h our second coffee shop in Dunmanway earlier this provides fresh, local fis year which is proving to be just as popular. eryday. ev s at bo e th off straight Both coffee shops serve a delicious range of foods s Call in to see our fabulou and beverages including delicious breakfast tartlets, rself. you for n tio lec scones and pastries freshly made each morning. seafood se Homemade soups and breads with gluten-free options are also available, and there is a choice of sweet or savoury in wraps, paninis or ciabatta with your choice of filling, and wherever possible local produce is used. There are healthy smoothies and a full range of quality teas and coffees to suit all tastes. Whether you are eating in store or availing of our takeaway service, you will Marie Dooley runs the be delighted with the warm red Cate welcome you receive. cently-opened coffee

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Anne Marie McSweeney in charge of our popular Skibbereen coffee shop

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Skibbereen Grocery and Coffee Shop 028-24200 Dunmanway Coffee Shop 023-88 55538 West Fork magazine

ADVERTISING FEATURE

Special Occasions

West Cork Seaside events The Rectory is a family home built in 1803. It is a chic, boutique, coastal, private party venue with a wide range of party packages and event options to choose from

There’s something about the water that’s very calming and relaxing. It’s no wonder that these days seaside locations are popular for partygoers of all types. In recent years people seem keen to get back to nature and enjoy the great outdoors. Couples getting married are searching the country for idyllic sea/ and waterside church locations, so if this is up your street then get in line to find out the scoop from The Rectory in Glandore, West Cork. We’re a chic, boutique, seaside party venue with multiple packages and party events to choose from offering you great support, service and party planning ideas. You can even check out our FREE downloadable Rectory Wedding and Party APP from the Apple and Google Play store. With hints, tips and real life weddings by top photographers, there’s plenty to peruse. Our website is also informative and regularly updated with frequently asked questions and answers plus lots of useful advice on how to help organise your party or function with ease,

22 West Fork magazine

just visit www.rectory.ie To get a feel for our location and what we do best, why not join us at one of the following events. Firstly, the Rectory Regatta Festival on Sunday 18th August, 2-6pm. Tickets are only €18 and includes a glass of prosecco on arrival. Our location provides the perfect vantage point for taking in the annual Glandore rowing regatta in the harbour. In addition, not why come along to our Vintage Party and Wedding Fair on the afternoon of Sunday 2nd September. Tickets are FREE, just email us : info@ rectory.ie This year we celebrate 20 years in business, and we’re proud that our family run business is established as a private party venue for special occasions such as birthdays, anniversaries and corporate events but is best known for specialising in hosting fantastic weddings. Our magnificent house and setting are so spectacular that we’ve been used on occasions as a film location.

We can cater for full day ‘sit down’ dinner parties for between 45 and 120 guests in the main house with an additional 80 guests catered for in the evening. Alternatively, up to 170+ diners can be seated and looked after using a combination of the marquee and house. We have a variety of packages available including ‘full day exclusive use’, ‘BBQ/Buffet’ and ‘Cocktail’ parties. Our exquisite Georgian restaurant is the perfect location to relax in and digest both the breathtaking views and our mouthwatering cuisine. We have established a reputation for high standards in dining. Our philosophy is ‘simple food, done well with exceptional value for money’. Overlooking both Glandore and the fishing village of Union Hall, we’re spoilt for choice when it comes to sourcing fresh fish and shellfish. In addition we have West Cork’s renowned local and artisan producers on our doorstep, supplying us with the best meat, vegetables, fruits, breads and cheese around.

If you’re looking for something a little different or quirky then we can help. How about a ‘Mad Hatters Afternoon Tea Party’ for example or our unique take on a ‘cheese cake’ used as the display party cake for cutting which is then transformed into a sumptuous cheese buffet display for the evening. Huge bay windows afford excellent views over our lawn and the Glandore coastline giving the impression you are dining in the garden but within the comfort of the vibrant red and green dining rooms. Even on a dull day the venue doesn’t feel gloomy as there is nothing to block or obstruct the stunning views of the harbour. Our friendly staff believe your party should be a feast and work extremely hard at maintaining high standards of service without losing their West Cork charm. At the end of the day it’s your party! Think differently...think The Rectory www.rectory.ie 00353 (0)28 33072

THE OLD Market Bar Bandon

Newly refurbished old world style bar, Serving food daily from 10am to 7pm,

Cafe/Bistro

Open Mon-Wed 9-6pm Thurs-Sat 9-9pm Closed Sundays & Bank Holiday Mondays

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

Also offering wide selection of fine wines. Catering for all parties, takeout, and outside catering. Music on selected dates.

Market Street Bandon. Telephone 023 8843066. Follow us on Facebook:TheOldMarketBar

, Dippers Mac n Cheese

Dippers West Cork Fish Goujons

12 servings INGREDIENTS

16 oz box elbow macaroni noodles 10 TB butter, divided 1/3 cup flour 3 cups milk INGREDIENTS 12 oz cheese 1/2 cup dry bread crumbs 3/4 tsp salt 1/4 cup grated Parmesan cheese 1/4 tsp pepper Freshly ground black pepper 4 TB dry bread crumbs 1 egg Preparations 1 tsp. water 1. Cook macaroni noodles and drain. 2 Tbs. all-purpose flour Preheat oven to 375 degrees. 8 oz. fresh white fish fillet, such as cod or sole, 2. In a saucepan, melt 1 stick (8 TB) butter cut into little-finger-sized strips over medium heat. Stir in flour. Slowly add milk, stirring. Bring to a boil and stir for 3 to 4 Tbs. sunflower or olive oil 2 minutes. Preparations 3. Turn off the burner and add the cheese, 1. Mix together the bread crumbs, Parmesan, salt, and pepper, stirring until the cheese and season with pepper. Spread the crumb is melted. Add the elbow macaroni noodles mixture out on a large plate. and mix well. Turn into a 2 quart casserole dish. 2. Beat the egg in a bowl with the 4. Mix 2 TB melted, butter, 4 TB bread crumbs, water. Spread the flour out on another and a dash of pepper. large plate. Sprinkle over the mac ‘n cheese. 3. Coat the fish pieces in the flour, then dip Bake for 30 minutes. in the egg and coat with the bread crumbs. 4. Heat the oil in a large frying pan over have to We all just these moderate heat. Fry the goujons until they are Banana Split have one of a while.! golden and the fish is just cooked through, 2 to every once in 3 minutes on each side. Preparation: INGREDIENTS: Drain on paper towels. 1 banana, split lengthwise Place banana slices Check the temperature 1 scoop each vanilla, against sides of long, before serving. chocolate and strawberry narrow, shallow dish. ice cream Place scoops of ice chocolate syrup cream in a row between mini marshmallow banana slices. Squirt strawberry syrup chocolate syrup on whipped cream vanilla and strawberry chopped nuts on strawberry. Spoon smarties marshmallow over chocolate. Top each ard h g in mound with whipped rk o w n e e as b cream. Sprinkle with with h n k e c h u c D it smarties and top each tel k Dipper o H rk o C with a cherry. e West ichael! This recipe was created for toddlers 12 to 18 months old.

r New Summe kids menu

in th

Breakfast, Lunch and all day menu.

chef M our top

For our really young followers we offer a FREE baby bowl when the rest of the family are dining

Try cooking these dishes on the new West Cork Hotel Kids menu at home

Bringi

SKIBBEREEN

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€6.95 eering bowl of our hom Savour a mouth wat seafood chowder made, locally caught

Get stuck into our home made pure chargrilled beef burger, served with a side order of fries

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, WE RE FAMOUS FOR OUR LUNCHTIME SPECIALS!:

These great dishes and many more make up our new lunchtime menu FANCY A CARVERY?

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Ilen Street, Skibbereen. Telephone: 028-21277 Email: info@westcorkhotel.com www.westcorkhotel.com

The West Cork Hotel, Ilen Street, Skibbereen.TEL: 028 21277 www.westcorkhotel.com

West Fork magazine

! e c i n t u b . . . Naughty

Nanny Anne has the girls over for afternoon tea It’s summer time and so our local granny, Nanny Anne, has invited a couple of her Irish Countrywomen’s Association (ICA) friends to swop baking ideas. Who better to divulge the secrets of their signature cakes and desserts! Anne Tobin has been a member

of the ICA for over 40 years and can remember a time when a sizeable group of local women would get together in Leap Parish Hall once a month to share skills, swop ideas but more than anything be a support for each other. Back in those days they would often have to light the open fire in the hall just to keep warm. Nowadays they have a cosy room at the Leap Inn where they meet up once a month.

Tess White (centre), married to Peter, has four grandchildren and is a busy member of her community as a playschool leader for Leap and

Glandore Playschool, a member of the Parish Assembly in Union Hall and is involved in the Union Hall Active Retired. Tess has been a member of the ICA for 42 years and is PRO of the Leap ICA Guild.

Maureen O’Donovan

The Irish Countrywomen’s Association (ICA) was founded in 1910 “to improve the standard of life in rural Ireland through education and co-operative effort” and as some of the Leap members here will testify has been an important part of their lives offering them support and companionship in what can sometimes be a lonely or isolated existence for rural housewives. Today the ICA is the largest membership organisation of women in Ireland and enables members to meet regularly and get involved locally and nationally in activities including crafts,

(on the right) married to Myles for 44 years, is the current president of the Leap Guild ICA and has been a member of the Leap ICA for the past 26 years. Maureen is also a very active member of her community being a member of the Leap Parish Assembly, a member of the Myross Choir and a member of the Glandore Set Dancing group.

2 hours) Remove sides of tin carefully and decorate with remaining strawberries, whipped cream and crumbs. Serve chilled.

Strawberry Cheesecake MAUREEN O’DONOVAN

Ingredients: 225g/8 oz cottage cheese 1 carton of natural yoghurt 125ml/ ¼ pint of cream ½ packet of strawberry jelly 75g / 3 oz caster sugar 100g / 4 oz strawberries halved Base: 100g / 4 oz biscuit crumbs (digestives are the best) 50g / 2 oz butter To Decorate: Whipped Cream Strawberries Biscuit Crumbs

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

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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

24 West Fork magazine

arts, cooking, baking, competitions, trips, tours, fundraising and often simple old fashioned fun! They are always looking for new members, so if you are interested in the Leap Guild or another West Cork guild and would like to find out more contact Tess or Maureen on the following numbers (Tess 028 48018/Maureen 028 33050). For more information visit www.ica.ie Finally, the West Fork team would like to say a big thank you to Anne, Tess and Maureen for a really fun afternoon and for sharing the secrets of their specialist cakes with our readers. Forget the diets for now and enjoy...

Method: Melt butter in a saucepan and blend in the biscuit crumbs Pressthemixtureintoaloose-basedsandwichtin with the back of a spoon Leave to harden in the refrigerator Dissolve the jelly in the smallest amount of boiling water (1–2 tablespoonfuls) and allow to cool. Sieve the cottage cheese into a mixing bowl (or use Philadelphia cream cheese blended)Add the sugar and Yoghurt and mix. Whip the cream until it stands in soft peaks. Foldthecream,cooledjelly,andmostofthestrawberries into the cheese and yoghurt mixture. Pouroverthebiscuitbaseandallowtoset.(about

Tip: In season any fresh fruit can be used with the appropriate jelly e.g. raspberries with raspberry jelly etc. Try out different flavours eg, oranges, lemons, or even tinned fruit such as peaches and pineapples. l Add enough water to reach halfway up the sides of the pudding bowl. l Cover the pan tightly with the lid. Steam the pudding according to the recipe instruction making sure you check it every so often to top up the saucepan with boiling water.

Lemon Drizzle Cake TESS WHITE

Ingredients: 225g/8 oz cottage cheese 1 carton of natural yoghurt 125ml/ ¼ pint of cream ½ packet of strawberry jelly 75g / 3 oz caster sugar 100g / 4 oz strawberries halved Base: 100g / 4 oz biscuit crumbs (digestives are the best) 50g / 2 oz butter Method: Grease with butter and line a 900g / 2lb loaf tin or use a cake tin and preheat the oven to 160c / gas mark 3

Nanny Anne Tobin and friends from the Irish Countrywomen’s Association. Left to right; Anne, Tess White, Maureen O’Donovan enjoying tea and their homemade baking and desserts in the garden

Cream the butter, caster sugar and lemon zest in a large bowl until soft and light. Whisk the eggs and sift the flour. Gradually add the eggs and flour to the butter mixture. Beat well together. Stir in enough milk along with the vanilla extract to make the mixture drop easily from a spoon. Spread the mixture into the prepared tin and put in the oven for 45-50 minutes. Remove from the oven and stand the cake ,still in its tin, on a wire rack to cool. To make the syrup, gently heat together the icing sugar and lemon juice in a medium saucepan until the syrup forms. Use a fork to pick the top of the warm cake all over. Gently pour the syrup all over the cake and leave to cool completely. Turn out the cake onto a serving plate, dust with icing sugar and enjoy!

Pavlova

ANNE TOBIN

Ingredients: 4 egg whites 225g / 9oz golden caster sugar 1 tsp cornflour 1 tsp white wine vinegar For the topping: ½ vanilla pod (optional) 284ml carton double cream 1 lemon , zested 450g berries , raspberries, strawberries, or blackberries or a mixture 1 tbsp icing sugar

www .man

Method: Heat the oven to 180C/fan 160C/gas 4. Cover a baking sheet with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter. Put in the oven, turn the temperature down to 120C/fan 100C/gas ½ and cook for 1½ hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight). Carefully peel off the baking parchment and put the pavlova on a serving dish. Don’t worry if it cracks. Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova. Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.

ning

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Gourmet Food & Wine Store, Deli Café • Local & Artisan Produce • Farmhouse Cheeses • Fine Wines • Events & Tastings • Food & Gift Hampers Ballylickey, Bantry, West Cork. Tel: 027 504 56 www.manningsemporium.ie

Check our website and facebook for updates and event information West Fork magazine

Step back in time... with ‘Cork’s Best Recipes’ As we were planning this edition of West Fork, a very special publication from yesteryear came to light that we wanted to share with you. Niall O’Driscoll (one of the team at The Southern Star) discovered a cook book at home belonging to his mother, Therese Power O’Driscoll, which is packed full of recipes supplied by women from all over West Cork and County Cork and is entitled ‘Cork’s Best Recipes’. The book bears the imprint ‘Printed by The Southern Star Ltd, Skibbereen’ which delighted and thrilled us in equal amounts and even though there is no date of publication we estimate it was produced in the 1960s. It features many classic recipes, some complex and some basic including stuffed herring, ragout of mutton, overnight cake, Russian toffee and even how to make dog biscuits! It also contains some fantastic advertising from this era with commercial messages from many businesses that unfortunately are no longer around. It really is a window into a bygone era and was obviously a very handy book to have at hand in the kitchen. Many thanks to the O’Driscoll family for sharing it with us.

Over 40 years in Kinsale!!

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Dear Mum & Dad, Just a quick note to let you know we are having a great holiday here in West Cork, staying at the West Cork Hotel! Been whale watching and saw fin whales, dolphins, seals and then stopped on Cape Clear skibbereen Island on the way back – great 80km from Cork Airport day! Also been kayaking on Lough Hyne (picture on front), took a drive out to Mizen Head (walked Tel: 028 21277 over a scary bridge!!). E: info@westcorkhotel.com We are just going to chill in our www.westcorkhotel.com amazing hotel. Voted one of the top 100 places to stay The food is brilliant, and they have a great range of whiskeys that John has been trying all week, whilst I have been sampling the cocktails. 2013 Pictured are Lough Hyne & the John and I are just relaxing West Cork Hotel. with the papers Lough Hyne is Ireland’s 1st marine nature and a coffee today! reserve and is located only 5km from the West Cork The West Cork hotel was founded XXX in 1902Hotel. Missing you all, (though not and is a hub of the local Skibbereen too much :) and Sarah community

John

and serves amazing West Cork produce on their menus

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26 West Fork magazine

Your shopping guide to the perfect West Cork home & garden

West Cork’s Best Recipes

Next year is The Southern Star’s 125th anniverary and this gave us an idea. Should we resurrect this special kind of cook book, by updating and printing a 2014 version made up with recipes supplied by you, our readers from all over West Cork? If you think this would be a good idea and you think there would be demand for such a publication please send an email to enquiries@westfork.ie with the subject line ‘Yes! Bring back West Cork’s Best Recipes’

If there is enough interest, our plan would be to have the recipe book available for Christmas this year as a great gift or stocking filler! We’ll wait to hear from you! The West Fork team

Restaurant Opening Hours: Mon-Sat 12.00-20.30 Sunday 12.30-6.30

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

Ballinhassig

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

Geraldine Kingston opened “Gearóidín’s Café Bakery” at 18 Pearse Street, Clonakilty in 1996 and it is now established as one of Clonakilty’s finest dining establishments. Geraldine’s philosophy is fine dining using the finest ingredients, locally sourced at reasonable prices. Open seven days a week, from 9.30am to 6.00pm. For your early morning coffee or breakfast and a chat or your lunch, with a beautiful freshly baked dessert, make Gearóidín’s your number one destination in Clonakilty. Member of Good Food Ireland. Short listed for Cáfe/Bakery category in Good Food Ireland 2012 Awards. 023 8834444 Take Away meals & outdoor parties catered for. Large selection of Deli products.

West Fork magazine

Deli counter IRISH HANDCRAFTED SEA SALT

Irish gourmet sea salt flakes skillfully produced from the quality seawaters of the Beara Peninsula, West Cork. This Summer,why not try our new range of flavour-infused sea salt flakes when BBQ-ing.These sensational flavours will add to any dish! Release the flavours in your food with O’Neill’s Irish Atlantic Sea Salt Flakes. Enjoy!

Lickbarrahan, Cahermore, Beara, Co Cork . T: + 353 27 73868 / 086 1620994 E: info@irishatlanticsalt.ie W: www.irishatlanticsalt.ie @Irishseasalt

IrishAtlanticSalt

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

28 West Fork magazine

An ocean of opportunity for Irish Atlantic West Cork couple, Michael and Aileen O’Neill of Irish Atlantic Salt Ltd. have transformed their kitchen table enterprise into an award winning, innovative food company with high export potential. Having secured listings recently with Irish multiples such as Tesco and Dunnes Stores, the West Cork company is now beginning to service valuable markets overseas such as the US, Germany, the UK, France and Italy. Michael and Aileen produce their signature Irish salt flakes from the pristine seawaters of the wild Atlantic that surround their home on the rugged Beara Peninsula in West Cork. The O’Neills, with the help of the West Cork Enterprise Board, have developed a purpose built salt making facility which is located alongside their home in Beara. Here, they produce Ireland’s only gourmet sea salt flakes. The couple began experimenting with sea salt production in 2009 at their home and after a long and tedious period of trial and error, they finally mastered their technique for producing brilliantly white and 100% natural sea salt flakes in 2010. The process is extremely innovative and blends age old artisan salt making techniques with energy efficient technologies. Having recognised a gap in the market for high quality flavoured Irish sea salt, the O’Neills have now launched their new range of flavour infused Irish sea salt flakes. This new artisan range

Michael and Aileen O’Neill of Irish Atlantic Sea Salt with Minister Simon Coveney (centre) at the launch of the 2013 Tesco-Bord Bia Supplier Development Programme.

includes: Oak Smoked, Chilli & Paprika, Lemon & Pepper, Aromatic Garlic and Aran Dillisk (seaweed from the Aran Islands). The new range is now available to buy in a number of supermarkets such as Tesco, Dunnes Stores, Superquinn, Super Valu and Centra. Michael and Aileen O’Neill are extremely enthusiastic about the future of their young company. The interest from national grocery multiples as well as overseas markets has reassured this innovative couple that their sea salt company has huge potential. “We always knew what we were doing was right, we knew there was a gap in the market and we were determined to produce a high quality product to fill this. It has been extremely challenging at times but we now know that it will be a success and we look forward to driving our business forward and creating local employment” commented Aileen O’ Neill. O’Neill’s Irish Atlantic Sea Salt is available in selected Tesco, Dunnes Stores, Musgraves and Superquinn outlets across the country and most good food stores nationwide. Visit www.irishatlanticsalt.ie for further information.

2th 1 y a d i Fr y 14th Sunda 2014 April

4th All Ireland Chowder Cook-Off & Taste of Kinsale Street Food Gathering

Formoreinformationandtickets,contactFinishingServices, Main St., Kinsale. Tel: 021 477 3571 www.facebook.com/Good.Food.Circle www.kinsalerestaurants.com

Irish Cheese Awards 2013 The Irish Cheese Awards 2013 in association with...Bord Bia, Cais, Sheridan’s Cheesemonger and Eurotoques were held at Bloom (Ireland’s largest food and gardening event) in Phoenix Park at the end of May this year and West Cork producers faired pretty well: Carbery’s Medium Mature Cheddar won the Gold Award in the Creamery Cheddar category Carbery’s ‘Mature Cheddar’ won Silver in the Creamery Mature Cheddar category Gubbeen’s Smoked Mature won the Gold in the Smoked Cheese category Coolea ‘Mature’ won Silver in the Mature Cheese category Milleen’s Large and Milleen’s ‘Dote’ won Gold and Silver respectively in the Semi-Soft Category

Cookies of Character

won an Irish Food Writers’ Guild food award for their range of excellent crackers. Just six companies were chosen for an IFWG award this year.

Cookies of character were also served at the Irish Food Writers Guild lunch

Jane and Richard Graham-Leigh of Cookies of Character.

THE MALTHOUSE GRANARY Restaurant

omething s y r t t o n y Wh different!

Dubliner Cheese and BBQ Chicken Salad

Serves 2 Ingredients: 110g cooked chicken, torn 50g barbecue sauce Juice of 1 lime 1 avocado, chopped 80g sweet corn 1 tomato, chopped ½ red onion, finely chopped A handful of fresh coriander 100g Dubliner Original Red Grated ½ x head of romaine lettuce, chopped A large handful of tortilla chips, crushed 2 tbsp. garlic and herb salad dressing

Opening Times Open 7 days a week for the Summer Season

The Malthouse Granary is a beautiful and friendly restaurant located in the heart of the bustling seaside town of Clonakilty.

Dubliner Original Red Grated cheese in a bowl. Stir gently to combine.

1 Toss the chicken with half of the barbecue sauce and set aside

3 Serve over a bed of the romaine lettuce and top with the tortilla chips and chicken mixture.

2 Toss the lime juice with the avocado in a separate bowl, then combine with the sweet corn, tomato, onion, coriander and

4 Drizzle over the remaining barbecue sauce and the garlic and herb salad dressing to serve.

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.

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

Deli counter Toons Bridge Dairy Buffalo Mozzarella

Freshly cut sandwiches

Toons Bridge Dairy’s mozzarella cheese, made from buffalo milk, has been going from strength to strength in the past year and recently scooped an Irish Food Writer’s Guild (IFWG) food award. Operating from a premises located between Inchigeela and Macroom, Sean Ferry and Toby Simmonds’ have been building on this success and the demand for their artisan dairy products has been growing exponentially. Chairman of the Irish Food Writers’ Guild, Myles McWeeney said: ‘It is these wonderful, artisan producers that the Irish Food Writers’ Guild Food Awards celebrates and honours and they are truly deserving of the highest recognition. In terms of artisan food produce, the future of the food industry is in great hands. Each of the IFWG’s award-winners in their own way represents the can-do spirit of innovation that characterises this dynamic sector.’

Sean Ferry and Toby Simmonds of Toons Bridge Dairy, Macroom.

Seafood Deli

Shop for an array of tempting produce from fresh fish to sushi, sauces, olive oils and much more...

Serving Delicious Food Daily 12.30 – 8.30pm Upstairs Friday, Saturday 6 - 8.30pm Sunday 12.30-5.30pm

Family Friendly Restaurant with safe outdoor playground Beer Garden by the Sea Catering for all your Parties & Special Occasions

Kitchen Cove, Ahakista, Bantry. 027 67033

30 West Fork magazine

Seafood Deli offers plenty of choice. For those of you who have not yet paid a visit to Fish Seafood Deli in Rosscarbery, it is well worth a visit. More boutique deli than regular fish shop this little gem is tucked away next to Ryan’s Service Station at the Ownahincha Cross just outside Rosscarbery. Offering a wide selection of the freshest seafood imaginable it also provides a vast range of complimentary products including salads, sauces, marinades and spices - everything you need so that your seafood is swimming in flavour! The Deli believes in providing the freshest fish possible which comes straight

off the fishing boats of West Cork every morning. The focus is on wholesome, healthy, local produce varying from the traditional to new and more exciting products. Owner Peter Shanahan is always keen to fuel his customers creativity and get them to try something new. You can find an array of tempting products from seaweed salad and sushi to locally produced chutneys, jellies, pestos and olive oils - there really is something for everyone. And don’t be afraid to pick Peter’s brain - he likes nothing more than advising his customers on the best seafood choices. Call in and check out this fantastic deli for yourself.

Photo: Anne Minnihane

Centre for Organic Horticulture Research for Liss Ard

Sean O’Driscoll and Rose O’Riordan of Glen Dimplex, who presented the Belling bursary awards to Michael Gordon and Kitty Scully, students on the UCC MSc course in Organic Horticulture at Liss Ard, Skibbereen. At the right is Prof Peter Jones, School of BEES at UCC

by Carol Gilbert

Building on the success of the first to make the results from these studies MSc course in Organic Horticulture in publicly available to the wider horticulEurope, run at Liss Ard Estate, Skibture community in Ireland.’ bereen, plans are underway to formally esMSc Organic Horticulture graduates will tablish a Centre for Organic Horticulture possess a range of specialised and transResearch at the site and widen the scope ferable skills. Training in organic horticulof UCC activities there in the future to ture techniques will position graduates to include PhD research. The only one of its set up their own horticulture enterprise, kind in Europe, the organic horticulture to work as advisors to the organic commumasters is run by the School of Biologinity, lecturers, researchers, agronomists, cal, Earth and Environmental Sciences at etc. A broad training in transferable skills University College Cork. such as research planning, experimental Student applications for the new cohort design, scientific writing and presenting of students who will start in September and data analysis means that the course is 2013 are currently to a range of The only one of its kind in Europe, valuable being accepted career paths. through the PAC the organic horticulture masters system Course is run by the School of Biological, Liss Ard, West Cork is Code: CKR45. For an excellent location Earth and Environmental Scifurther details one for this course which ences at University College Cork. may contact the filled up quickly last programme co-oryear. With very strong interest this year dinator, Prof. Peter Jones, School of BEES, for a maximum of 15 places, applicants are UCC at 021 4904561 or p.jones@ucc.ie encouraged not to delay in applying. The fifteen graduates who were the trailblazers for this innovative course have Speaking on behalf of the Stern Family, studied the scientific principles and the owners of the Liss Ard Estate, Roman practical applications of organic horticulStern commented, ‘We are proud and exture, the growing of vegetable, fruit, herb cited to support the efforts of the School and flower crops in a sustainable environof Biological, Earth and Environmental mentally protective manner. A strong sciScience, to develop the necessary knowlentific foundation to organic horticulture edge and expertise to allow Irish farmers has been provided to help students apply to produce organic food at competitive their practical knowledge; for example, an prices for the European Markets. We look understanding of plant form and function forward to using some of the graduates’ helps one to identify crops which grow produce in our own kitchens at Liss Ard synergistically together in inter-crops, a House benefiting the many Irish and Inmainstay of organic horticulture, producternational guests that already choose to ing better yields together than separately. stay in the estate’s elegant country house.’ Emphasis has been placed on graduates being able to test new methods, in a scientifically rigorous way, leading to a body of research knowledge from this programme of value to Irish growers. Sub head Joint course co-ordinator and course lecturer, Eoin Lettice, commented, ‘We have had a very successful year so far and students are currently working on their projects: everything from the impact of vermicompost and seaweed extracts on plant growth to the assessment of wind damage on horticultural crops. It’s hoped

Fish Market Bantry All locally caught fresh fish, shellfish, prawns, lobsters.

David Puttnam is a great supporter of the organic project at Liss Ard.

027 53714

086 0755447

New St, Bantry, Co. Cork.

Quay Food Co. David & Laura Peare Market Quay, Kinsale, Co. Cork. Tel (021) 4774000 Kinsale’s most exciting speciality food shop

West Fork magazine

Why we should know about... Right: Sandor Katz giving a demo at Ballymaloe Lit Fest

The first time I took part in a discussion about the Art of Fermentation, it was at last year’s Skibbereen Food Festival. Fermentation, which is suddenly in vogue, is a method of cooking designed to take advantage of and to guide food’s inevitable atrophy, which otherwise might result in decay and waste. Hayley Milthorpe from the Nourishing Food Company was giving a talk on the subject. During the talk we had a discussion on milk, and one of the audience remembered her youngest years in a West Cork classroom, where the churn was ceremonially brought inside to sit by the lit fire, and the milk was then drunk bloodwarm and – very likely – fermented. At the talk we were introduced to the work of Sandor Ellix Katz, and his book “The Art of Fermentation”. Since then the work of this author, and the subject of fermentation, has become the hottest of hot topics, discussed everywhere from Michael Pollan writing in the New York Times to Sandor himself giving a demo at the Ballymaloe Lit Fest earlier this year. The War on Bacteria Sandor memorably said “Humans could never have made the transition from hunter-gatherer to agriculture without mastering fermentation.” Agriculture gave us food that we had to store and, in order to store it, we needed to ferment it. Fermentation is recognised that it should be an essential part of our diet. Yet it’s one that in recent decades we’ve not only turned on our back on, but positively shunned. Sandor Katz describes this shunning as a Great War: the War on Bacteria. Embracing convenience foods that come sealed in plastic, and “the seductive promise of killing 99.9 percent of

The Art of

Fermentation by Sally McKenna

bacteria” has left our bodies undernourished and prey to superbugs, and has threatened our dependence on antibiotics. Science is only now catching up with what our super-healthy hunter gathering ancestors knew instinctively: we need bacteria in order to be healthy, and fermented foods give it to us. Fermentation in West Cork Another recent visit to Skibbereen, this time to the Saturday market, revealed how easy it is to eat fermented foods, if you put your mind to it. So many good foods made and sold here are the result of fermentation. At the Gubbeen and West Cork Sausages stall there were salamis and cheeses. Sourdough bread was sold

Why consumers need to make more demands

West Cork is blessed with many fine retailers, hotels and cafes who have historically lead best practice in local sourcing. Travel back in time 50 years or so and it was common place to find local farmers and producers selling their produce directly to consumers at the local ‘fair days’.

32 West Fork magazine

“We need bacteria in order to be healthy, and fermented foods give it to us” Recipe for Fermented Coleslaw

Local sourcing… Time moved on and some of that grower/ producer/customer direct contact was lost when mainstream retailing took over. Now the pendulum seems to be swinging back slightly with more consumers being conscious of where products are produced, more supermarkets vying with each other to be the first with a new local product and many chefs highlighting the origin of products on their menus. While this is all a definite improvement and a step in the right direction, the reality is, as a society, we are a long way away from the ultimate local micro food economy. Unlike other countries the farm shops, box schemes and community supported agriculture

Above: homemade Kraut-chi served in a burger.

from a number of stalls. Medical nutritionist April Danann was selling sourdough starter and her home-fermented apple cider vinegar. At other West Cork markets and shops I have bought flagons of home-made cider and fermented ketchup. From butchers and supermarkets I’ve bought cured beef, and dry-cured sausages, as well as pickles and sauerkraut. All of them fermented in West Cork. These are all simple, great fermented foods that will heal and seal with their good bacteria. Properly made butter and buttermilk is a fermented food, as is natural yogurt, along with more esoteric foods like soy sauce, kombucha or sprouted seeds.

Bord Bia Research – July 2012 l % of consumers that describe the food they buy, eat or cook at home as ‘Local Food’=

83%

l % of consumers that said buying ‘local food’ was ‘very important’

48% of consumers

in 2005 = in 2011 =

18% 34%

believe the definition of locally produced foods is Leading Irish restaurants in Ireland ‘food produced or 70% have increased their purchase of local goods grown by local people.’ 61% source meat from within their own county

schemes (where consumers share in the costs of running a farm) have never really taken off in Ireland. Many Irish local authorities and county councils struggle to embrace the complexity of facilitating a local farmers’ market and in many towns work against the market. Many retailers and hotel chains hide behind ‘head office’ local sourcing rules and some chefs can’t see beyond the convenience of one supplier delivering all of their products on the one truck, rather than taking the time to see what could be sourced locally by making a few phone calls. Power to the people Would it be unrealistic to set a challenge that 100% of the fish and shell fish on restaurant menus in West Cork be sourced locally? Probably an easy win, and one that could change tomorrow if consumers started to ask questions of chefs and food managers. Would

65% buy local to support the local economy

it be unrealistic to suggest that all sliced bread pans in West Cork supermarkets be from local bakeries which are located in the heart of West Cork. Also quite probable if consumers started to buy these brands in large enough quantities, but yet we see an array of bread on the shelves in local shops which has travelled from as far away as Dublin in some cases. While West Cork has led the way in local food production perhaps there is still quite a journey to travel until it becomes the region famous for its consumers demanding only locally produced food. Just imagine what would happen to employment within the local food sector and just imagine what would happen to the local micro food economy. West Cork produces some of the finest Irish duck in the country, some of the tastiest cheddar cheese and succulent fresh Irish chicken. One would expect, that in these categories in your local shop or supermarket, you would find very little

Sandor Katz calls this method of making a tasty vegetable ferment Kraut-chi, a hybrid of sauerkraut and kimchi, the two fermented food pillars from Germany and Korea. The method takes advantage of the lactic acid bacteria that is present in all vegetables, and is an essential ingredient in any ferment. The process of making a Kraut-chi, in this instance, using the traditional coleslaw ingredients of carrot, cabbage and onion is as follows. First chop the vegetables finely. The finer you chop, the more surface area is exposed and the easier it will be to make the pickle. Next, season liberally with salt to pull the water out of the vegetables, and give you a juice in which to submerge them. Then pound and squeeze the chopped and salted vegetables until they release their juices. You can pound with a mortar, or just squeeze with your clean fingers. Once the vegetables have released a good amount of juice then all that remains is to pack. A glass kilner jar is great for this. Pack the bottle tightly, and press down on the surface area to try to make sure they are submerged in their juice. Seal the jar, and leave in a cool spot for about a week. You need to open them on a daily basis to release the CO2, which will build up in the form of bubbles. It’s funny, fermentation has exactly the same effect on food as boiling: bubbles. When you see them, you know it’s working. Use the coleslaw after about a week. It will last for months.

Fermented foods might now be the talk of glossy magazines, restaurant menus, blogs and best-selling books but, truth be told, if we want to truly understand it, we need only look back to the food of the generation that grew up with a taste for milk by the fire in primary school. else except these products, but of course that doesn’t happen and there is significant shelf space given to the bigger national brands and retailer own brands. That’s not the retailers’ fault as their job is to offer choice, but why are West Cork consumers buying non-local products in such big quantities when they have a fantastic supply of good value products on their doorstep? Just stop and think Is it that no one cares, or that, as consumers, we just don’t stop and think. If every customer in the morning started to look for and buy only West Cork cheddar, sliced bread, chicken and local seafood then I think very quickly you would see the shelf space for local products increasing and menu pages growing. West Cork is unique within Ireland, in that it has a bigger array of local food than anywhere else in the country. West Cork producers have done the region proud and are recognized internationally for doing this Now the challenge is over to consumers. Could West Cork be famous for its consumers being seen as the most demanding in the country when it comes to locally produced food? Could the region be famous for sales of local foods outstripping sales of all the national brands in the appropriate categories? Could West Cork consumers change tomorrow? Probably yes! James Burke is one of Ireland’s leading food con-

Want to start cooking with Dulse/Dillisk?

us nd the r i F n ze i ee e! l Fr Ais

sultants and retail advisors: www.jamesburke.ie

Why not try out this tasty recipe: Thai Seafood Curry with Dulse/Dillisk

Ingredients: ● Approx. 454g of West Cork Salmon, Cod or Haddock ● 1 tsp Oil ● 1 tsp Dulse/Dillisk ● 2-4 tsps Thai Curry Paste (to taste) ● 1 can of Coconut Milk ● 1 tbsp Fish Sauce (optional) ● 1 green and 1 red Pepper, thinly sliced ● Spring Onion, finely sliced lengthways ● Sprig of fresh Coriander leaves, torn ● 1 Red Chilli, de-seeded and finely chopped

Kinsale Gourmet Real Irish Food At Kinsale Gourmet we have a strict ‘ Freshly Frozen’ Policy – this means your gourmet meal is frozen within minutes of preparation, naturally sealing in the delicious taste and healthy goodness!!

✔ 100% Natural ✔ 100% Handmade in Kinsale, Co. Cork ✔ 100% Local Ingredients ✔ Contains Irish Dillisk/Dulse – a true super

Image of Irish Dulse/ Dillisk Sea-vegetable (we use sea-vegetable Dillisk in all of our recipes as it has numerous health benefits, some which you cannot get from land-grown vegetables)

food in every meal!

✔ Absolutely NO Preservatives

Follow us on Twitter! @KinsaleGourmet ‘LIKE’ us on Facebook /KinsaleGourmet Check out more Sea-vegetable recipes on our Website: www.kinsalegourmet.ie Barrack Lane, Kinsale. Tel: 021 4709375

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Method: 1. Heat up the cooking oil over a medium heat in a frying pan/wok. 2. When simmering add 2-3 tsps of the curry paste and stir for about 15 seconds to release its flavours. 3. Whisk in a little of the coconut milk until the curry paste is fully mixed in. Pour in the remaining coconut milk, turn the heat to medium-high and bring to a simmer. 4. Add the fish sauce and taste 5. Add in the peppers, sliced seafood and Dulse/Dillisk. Simmer for around 4-6 minutes or until the seafood is cooked through. Turn off the heat. Sprinkle over the coriander, chopped chilli and spring onions. 6. Serve with rice or noodles.

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Chauffeur driven limousine Award winning photographer Superb five piece band

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Actons Of Kinsale, Pier Road, Kinsale, Co. Cork.

T: 021 4779900

W: www.actonshotelkinsale.com

E: events@actonshotelkinsale.com

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West Fork magazine

‘...drinks are free, fun and sunshine there’s enough for everyone’ as Wham once melodically told us (oh dear we appear to have fallen into an 80’s time warp...those of a certain age will know what we’re talking about) So far this year we’ve been teased with the prospect of a half decent West Cork summer. When the sun has appeared it’s been glorious so with our ‘glass half full’ hat on in anticipation of more bright days to come we thought we’d bring you four classic summer drink recipes for those lazy days in the garden.

o t i j o M

The perfect Gin and Tonic

Preparation In a large pitcher or jug, mash (or muddle) the mint leaves and sugar roughly together with a little soda water to release the mint flavours by using the end of a rolling pin. Then fill the pitcher with ice cubes, the rum and lime juice (you can add a little more soda water if your preference) Garnish with lime wedges and the sprig of mint. Stir, pour and enjoy!

The key to this classic, refreshing drink is to keep it really simple. Ingredients 50ml of gin (Cork Gin would be the local choice) tonic in a bottle or can (a decent brand makes all the difference) fresh ice cubes wedge of either lime or lemon (personal taste) How to make A G&T is best served in a chilled highball glass. Fill the glass with ice cubes, then pour in the gin and top up with chilled tonic water. At this point the

ms m i P d c n a n i G Toni

Ho Kee Asian Fusion Chinese Restaurant & Take Away While many Asian herbs and spices may be familiar to the Western cooking, their use may be completely different,making for an interesting and often surprising taste experience.

We Offer... *Early Bird €19.90 – 3 Course Meal (Mon to Sat 5pm - 7.30pm) *Week Night Madness Menu – 2 Starters, 2 Mains & 2 Minerals ONLY €28.90!! (Mon & Weds) *Weekly Takeaway and Sit Down Restaurant Deals ...Along with our extensive Menu!!

10 fresh mint leaves (why not grow your own and have a supply all summer) 2 ½ tsp of granulated sugar ice cubes (either crushed or whole) 65ml of white rum (worth buying a premium brand) soda water to taste a sprig of mint to garnish

Sangria whole glass should be fizzing away and tempting you to taste. Wait! Gently squeeze a wedge of lemon or lime into the glass before dropping it in. Then give a good final stir. Taste and enjoy.

Pimms and...

it’s up to you really Some say Pimms is the quintessential taste and smell of summertime evoking thoughts of freshly-cut lawns, the sun beating down and BBQ smells wafting through the air etc. Ingredients a nice big jug to mix it in good sized tumblers to serve it into and drink from lots of ice lots of Pimms lots of sliced fruit – oranges, apples, cucumber, strawberries

If you’re ‘stay-cationing’ (an awful phrase we agree) this year in Ireland rather than going abroad why not recreate the taste and flavour of Spain with a jug of refreshing sangria, an ideal cocktail for hot summer days. Ingredients 3 parts red wine 1 part orange juice 2 parts lemonade lot of ice fresh mint sliced fruit such as oranges and lemons Preparation method Firstly, mix all the ingredients together in a large jug and add more red wine, orange juice or lemonade according to taste and desired strength. Then pour into glasses, garnish with mint sprigs and fruit, sit back and think of holidays yet to come.

Mixing it all up This is where personal choice comes in and basically you can experiment until you find your favourite recipe. Mix and stir with any of the following: lemonade (the traditional choice) ginger ale and soda tonic water

Here at Asian Fusion we are a Family run business We hope you enjoy the experience!!

Zelie, Abby and Sadie Ho

Open 6 Nights A Week 5pm – 11pm (Closed Tuesdays) Main Street, Innishannon Co. Cork Tel: 021-4776111

Ho Kee Asian Fusion Innishannon

34 West Fork magazine

@ HoKeeAsianFusio

The Mojito Cocktail

The rum-based mojito cocktail will transport you to a Caribbean idyll in your mind. A true summer drink if ever there was one. Ingredients 3 limes - juice 1 lime cut into wedges

Sangria

A unique award winning infusion of whiskey and malt. 40% alc., 700ml.

A unique range of infused whiskeys. Range - Honeyed, Limed, Spiced and Chilli infused. 35% alc., 700ml.

Non - sweetened brown spirit. Irish oak wood matured. Fortified wine duty rate 22% alc., 700ml

Non - sweetened brown spirit. Irish oak and sherry cask oak matured. Tremondous flavour and mouthfeel. 30% alc., 700ml

Irelandâ&#x20AC;&#x2122;s original spirit. Great in cocktails and as shots. Funky and Irish. 40% alc., 700 ml

West Cork Distillers Ltd. Union Hall, Co. Cork, Ireland. Tel. 00-353-28-34788; 00-353-87-9972440; W: www.westcorkdistillers.com; E: info@westcorkdistillers.com

Calendar of Food Events in County Cork Town

Venue

When

What

Contact details

Ballydehob

10th - 18th August

Ballydehob Summer Festival

www.facebook.com/pages/Ballydehob-SummerFestival

3rd August

Seed Saving 1 work shop Brown Envelope Seeds. This is your chance to learn all about how to save your own seeds for next year from Madeline McKeever at her farm in West Cork

www.brownenvelopeseeds.com

Wednesday Macroom Farmers’ Market Kinsale Farmers’ Market

Skibbereen

Farmers markets every week

Goleen

12th - 18th August

Goleen Festival

www.goleen.info/goleen5_files/festival

Thursday Dunmanway Farmers’ Market

Coachford

17th - 18th August

Coachford Autumn Festival

www.facebook.com/events

Thursday monthly Castletownbere Farmers’ Market

Skibbereen

9th all week August

The Gathering, Skibbereen

www.skibbereen.ie/news/skibb-gathering-2013

Rosscarbery

9th - 18th August Rosscarbery Family Festival

entertainment.ie/festival/Cork/RosscarberyFamily-Festival

Friday Clonakilty Market Bantry Market

Skibbereen

West Cork Hotel

10th September

West Cork Food: Guest Chef Night at West Cork Hotel. Bringing the best in Artisan Food Production to you and bringing you to meet the producers

www.westcorkfood.ie/

Skibbereen

West Cork Hotel

11th - 13th September

West Cork Food: The Celtic Cook Off, West Cork Hotel. The Celtic Cook Off is a fun and informative Cooking Show that showcases the best of West Cork produce cooked simply with each Chef’s own interpretation and ideas.

www.westcorkfood.ie/

Skibbereen

7th September

Seed Saving 2, Brown Envelope Seeds, Skibbereen Learn to grow your own food and save the seed

www.brownenvelopeseeds.com

Skibbereen

6th - 15th September

A Taste of West Cork Food Festival, Skibbereen. Every day you will be able to attend a workshop, visit a farm, a house garden, a special walk as well as a host of events.

www.atasteofwestcork.ie

Kinsale

11th - 13th October

37th Kinsale Gourmet Festival

www.kinsale.ie/event/37th-kinsale-gourmetfestival

Bantry

2nd-3rd November

Choceile at Bantry House. A celebration of all things chocolatey and confectionery by Irish artisans.

Email: choceilefest@gmail.com

Farmers’ markets in County Cork: www.westcorkmarkets.com

Saturday Bandon Farmers’ Market Skibbereen Farmers’ Market Saturday monthly - Enniskeane Sunday in Season Baltimore- Sunday in season Schull Country Market Sheep’s Head Producers’ Market

Throughout the year

The Good Things Café and Cookery School, Durrus Learn to cook www.thegoodthingscafe.com Bread Making Courses on Heir Island Make your own bread www.thefirehouse.ie/bakery-courses. The Glebe Garden Club Courses on growing your own food www.glebegardens.com

every wednesday FROM 9.30-2.30

ON THE SHORT QUAY, KINSALE

A WIDE RANGE OF LOCAL FOOD, RAW AND COOKED PLANTS AND PRODUCE

25 to 30 stalls

KINSALE FARMERS MARKET 36 West Fork magazine

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 150 people locally. The Yogurt is made in the churn the traditional way, giving great taste and an extra creamy body & texture to our entire range of products. Fresh Milk, Live Yogurt Cultures and Real Fruit are used to give excellent flavour and produce a wide variety of yogurts including the fat free “Diet” range, Low Fat varities as well as more luxurious full fat Custard Style and Thick & Creamy yogurts with added cream. The Churn process is an Artisan Method and at Irish Yogurts we are famous for producing great tasting artisan quality products. The Irish Yogurt brand comprises of 37 different products available nationwide in all major retailers including Dunnes Stores, SuperValu, Superquinn and Tesco. The Irish Yogurts brand is also available in Tesco, Sainsburys and Morrisons in the UK. Over 100 different Retailer own label yogurts are also produced in Irish Yogurts for the major retail multiples in Ireland.

2012 saw an exciting new phase of developments in Irish Yogurts with the launch of 2 wonderful new ranges. Irish Yogurts Diet Indulgence is a dessert style fat free yogurt with no added sugar and only 45 calories. With tempting flavours such as Banoffee and Tiramisu, Smooth Toffee & Apple Cinnamon it’s a guilt free treat! The Greek style yogurt is creamy, fruity, low in fat with no artificial colours or flavours and exciting flavours such as Kiwi, Fig, Honey, Lemon, Pineapple & Coconut, Strawberry, Blueberry, Peach. In 2013 Irish Yogurts Further extended the Diet Indulgence range adding 2 new 4packs to the portfolio, the new flavours added to the range includes Strawberry Cheesecake, Black Forest Gateau and Rhubarb & Custard. The two new flavours are proving very successful and the 45 calorie per pot which is the lowest on the market is a real selling point for these lines. Irish Yogurts have won numerous awards for its great tasting yogurts including 16 gold star awards in the Great Taste awards 2012, Irish Yogurts won 2x Gold medals, 1x Silver and 1x Bronze in the Blas na hEireann 2012, Irish Yogurts was recently named winner of the Ulster Bank Business Achievers Award under the Food and Drink Category for 2012.

Final word Ireland, one of the finest food larders in the world

Reform of the Common Fisheries Policy was a priority for Coveney

Simon Coveney, Minister for Agriculture Food and the Marine and a proud Corkman tells West Fork about the healthy state of the Irish food economy In my dual role as Minister for Agriculture, Food and the Marine and a proud Corkman, I am delighted to contribute to the summer edition of West Fork. Ireland hosts a variety of beautiful, lush, green landscapes as well as excellent food produce making it one of the finest food larders in the world. Ireland’s food producers are passionate about their produce and it shows in the quality of the food ingredients they produce. Ireland is renowned for prime grass-fed beef and lamb reared on open pastures. Beef from Ireland is very much a product of its environment reflecting the moist, temperate climate and natural production methods. Ireland’s seafood industry is another key sector where we successfully compete on the world stage in mainstream and niche markets for premium Irish smoked salmon and oysters. Our international

producing some of the finest farmhouse cheeses reflective of their ‘dúchas ‘ or terroir. Ireland excels in the production of world famous drinks; cream liqueurs and beers reputation built up for quality and taste is are among the world’s brand leaders and evident in the export figures which value Irish whiskey is one of the fastest growing Irish seafood exports at €501m. We made categories in the global drinks market. one of the biggest strides in the reform of Food Harvest 2020, the agri-food bluethe seafood sector when under the Irish print developed by my Department with EU Presidency, the Council of Agriculture industry, sets out a vision and high level Ministers which I chaired, delivered on one of ambition for agri-food and fisherof my highest priorities - securing an agreeies based on ‘smart green growth’. The ment on the Common Fisheries Policy. targets for 2013 include increasing exports I have long believed that reform of the to €9.3 billion, increasing the value of fishing industry is imperative to help restore primary output by €300m and of the our fish stocks and to protect fishermen value-added sector by €500m. and communities such as in West Cork who Environmental sustainability is at the depend on fishing for their livelihoods. heart of Irish food production. We are The reforms when fully implemented fortunate to be supported by a mild will see an end to the wasteful practice maritime climate, plentiful supplies of discarding fish at sea and will result in of water and a grass-based production higher quotas for our fishermen. system. Bord Bia, the Irish Food Board, Ireland’s farmhouse cheese-makers, have developed the Quality mark and many of whom are based in West Cork Quality Assurance Schemes (QAS) in pioneered the new wave of artisan food the beef, lamb, pigmeat, poultry, eggs producers some 30 years ago. Today, and horticulture sectors. This covers the there are some 50 Irish farmhouse cheese product right from the farm to the shelf producers and over 150 individual cheese where consumers buy it - helping to reastypes and this passionate of food 1 28/06/2013 Kinsale GFC 181194band Brochure_Layout Page 1 sure11:15 consumers of the highest standards Kinsale GFC 181194 Brochure_Layout 1 28/06/2013 11:15 Page 1 entrepreneurs, remains committed to of quality, food safety and hygiene.

The 37th Kinsale Gourmet Festival 2013 Friday 11th October 2013 Clona Dairies Cook Off at Actons Hotel, 3pm FOC A live demonstration including top celebrity chefs in a head to head cook off using the finest West Cork ingredients. Festival Opening 6.30pm, Taste of West Cork Dining Experience & Laurent Perrier Black Tie Ball. Patrons will be treated to a feast of West Cork delicacies over an 8 course dinner accompanied by champagne and fine wine from our event sponsor, Laurent Perrier, followed by dancing until the wee hours. MC Derek Davis. Ticket price €85

Saturday 12th October 2013 Mad Hatters Taste Of Kinsale, sponsored by Thermomix 11.30 am Starting at Actons Hotel Join Alice, the Mad Hatter, March Hare and the Fieldmouse for the Highlight of the Festival - an escorted tour of the 11 Members of Kinsale’s Good Food Circle who will present spectacular dishes from their kitchens bearing testimony to the culinary skills of the chefs of Kinsale. The event kicks

38 West Fork magazine

Bord Bia’s Origin Green programme which was developed under the Food Harvest 2020 framework aims for Ireland to become a world leader in sustainably produced food and drink. Origin Green builds on quality assurance at primary production level. Under this voluntary programme participating food manufacturers commit to developing a sustainability plan, in conjunction with Bord Bia, setting out clear targets in key areas such as emissions, energy, waste, water, biodiversity and CSR activities. A stunning audio visual presentation setting sustainability in an Irish context and made very accessible by the contribution from Saoirse Ronan is well worth watching at www.origingreen.ie The agriculture and food industry continues to play a vital role in the Irish economy and remains its largest indigenous sector accounting for almost 8% of employment and 11% of exports. While recent years have been challenging, the Food Harvest 2020 framework has been successful in driving the industry forward and I have every confidence that it will continue to do so. I wish you all a pleasant holiday here in West Cork and extend a céad míle fáilte

Friday 11th October 2013 selected wines, beer or water from Friday 11th October 2013sponsors Gleesons, selected wines, beer or water from our festival festival sponsors Gleesons, Clona Dairies Cook Off Karwig, Longueville Wines,our Searsons Clona Dairies Cook Off Karwig, Longueville Wines, Searsons on Short Quay, 3pm FOC & Tipperary Water on Short Quay, 3pm FOC & Tipperary Water Festival Opening 6.30pm, Taste of As an additional element everyone is Festival 6.30pm, Taste of Hat" As as an part additional element everyone is West Cork Dining Experience & Opening invited to wear a "Mad of off with a sparkling reception inBall. Acton’s Cork Dining Experience invited and to wear a "Mad Hat" as part of Laurent Perrier Black TieWest the fun (check our&our facebook Laurent Perrier Black Tie galleries) Ball. the fun (check our our facebook and Hotel, sponsored by Christy’s Wines web picture A competition picture galleries) A competition Hattitude Patrons will be treatedwill to a feast & Spirits, where your guide thenof will be held sponsored by web will be held sponsored by Hattitude Patrons will be treated to a feast of lobster, crab, prawns West Cork over tasting an 8 course Kinsale lunch to include escort you to each ofdelicacies the four Kinsale West Cork delicacies over an 8 course dinner accompanied by champagne etc, accompanied by delicious wines venues to sample fine cuisine, complidinner accompanied by champagne €90 and fine wine from our event sponsor, Ticket price sponsored by Findlater Wine & Spirits. mented by selected wines,followed beerbyand ordancing water fine wine from our event sponsor, Ticket price €90 Laurent Perrier, Freshly roasted coffees compliments Laurent Perrier,Sunday followed by dancing from our festival sponsors 13th October 2013 until the wee hours.Gleesons, MC Derek Davis. of Bewleys then 13th dance the2013 evening Sunday October until the wee hours. MC Derek Davis. Karwig, Longueville Wines, Searsons & Fruits deaway Mer 1pmto live music. During the Ticket price €85 Tipperary Water. Fruits de Mer 1pm Ticket price €85 Take yourafternoon seat for a superb afternoon there will be fun and Take Davis. your seat for a superb afternoon 12th October 2013 fun & frolics with MC Derek Saturday As an additional element everyone is ofOctober games with spot prizes to Derek be won 2013 of fun & frolics with MC Davis. Saturday 12thEnjoy watering four course invited to wear a “Mad Hat” as part oflunch atomouth as well ascrab, ourprawns charity auction. Enjoy aannual mouth watering four course Mad Hatters Taste Of Kinsale, include lobster, the fun (checksponsored out ourbyfacebook and Hatters Taste Of Kinsale, by delicious lunchwines to include lobster, crab, prawns Thermomix Mad etc, accompanied Ticket price sponsored etc,€75 by delicious wines web picture galleries). A competition 11.30 am Starting at Actons Hotel by Thermomix sponsored by Findlater Wine &accompanied Spirits. Kinsale - take one 11.30 at Actons sponsored by Findlater Wine & Spirits. Join Alice, the Mad Marcham Starting Freshly roastedHotel coffees compliments Kinsale - take one spectacular will be held sponsored by Hatter, Hattitude spectacular location Jointhe Alice, the of Mad Hatter,then March roasted coffees compliments Kinsale -Norman, take one spectacular Bewleys dance theFreshly evening Hare and the Fieldmouse for location season liberally with Kinsale. Bewleys then dance the evening and the Fieldmouse the Duringofthe season withwith Norman, season liberally away to livefor music. Highlight of the Festival - Hare an escorted Spanish and Englishlocation influence, add liberally to live music. During the Festival -there an escorted will be funaway and games tour of the 11 Members ofHighlight Kinsale'sof theafternoon and English influence,and add Norman, Ticket price €90 one major battle andSpanish let it simmer for Spanish Please note that patrons MUST afternoon there will be fun and games tour of the 11 Members of Kinsale's with spot prizes to be won as well as Good Food Circle who will present one major battle influence, and let it simmer for English add 400 years. The result - More than produce ticket at door to gain entry to with spot prizes to be won as well as Good Food Circle who will present spectacular dishes from their kitchens our annual charity auction. 400 years. result - More thanlet just the Gourmet Capital! one The major battle and charity auction. spectacular dishes fromeach their kitchens eventour- annual no ticket, no entry. bearing testimony to the culinary just the Gourmet Capital! bearing testimony to price the culinary it simmer for 400 years. Ticket €75 skills of the chefs of Kinsale. www.facebook.com/Good.Food.Circle Ticket price €75 of the chefs of Kinsale. sparkling The event kicks off with askills The result - More than www.facebook.com/Good.Food.Circle Tel: 021 4773571 sparkling event kicks off with aTicket Fruits de Mer reception 1pm in Acton's Hotel,The sponsored Weekend Price €230 just the Gourmet Capital! Tel: 021 4773571 www.kinsalerestaurants.com reception Christy's Wines & Spirits, where in Acton's Hotel, sponsored Weekend Ticket Price €230 Take your seatbyfor a superb afternoon www.kinsalerestaurants.com Christy's Wines & Spirits, where guideMC will then escortbyDavis. you to Please note that patrons MUST of fun & frolicsyourwith Derek your guide then escort you Please notetothat patrons MUST each of the four tasting venues to willproduce ticket at to door to gain entry Enjoy a mouthsample watering four course each of the tasting to fine cuisine, complimented byfour each eventvenues - no ticket, noproduce entry ticket at door to gain entry to sample fine cuisine, complimented by each event - no ticket, no entry

Weekend Ticket Price €230

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www.facebook.com/Good.Food.Circle Tel: 021 4773571

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