west fork - winter 2014

Winter 2014

The ultimate West Cork

Christmas!

Bantry, Sheep'S head & durruS

MilleenS CheeSeWeSt Cork'S original artiSan CeleBrateS 40 yearS

a vegetarianat your taBle

Spotlight on...

pluS lotS of feStive food & drinkS ideaS

Cook BookS & ChriStMaS gift ideaS galore

profileS of top loCal ChefS

www.fieldsofskibbereen.ie

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Available in localSuperValu’s, Centra’s

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Have you got it

yet today!Have you go

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it yet today!

Not just for breakfast

Drinagh Eurospar would like to thank our customers for

your business all year. Call into our newly revamped store over

festive season to see our promotions, hampers, catering selection and lots more…

Order your Turkey & Ham today

ideas | publishing | branding | digital | design creativestar

b r a n d i n g m a r k e t i n g d i g i t a l p r i n t

branding marketing digital print


b r a n d i n g m a r k e t i n g d i g i t a l p r i n tb r a n d i n g m a r k e t i n g d i g i t a l p r i n t


starcreative

star

branding marketing digital print

creative

Publisher StarCreative,partofTheSouthernStarManaging Director SeanMahonCreativeTeam AlanTobin,BebeanneCareyEditorial Team ConDowning,SiobhánCronin, JackieKeogh,NiallO’Driscoll.CammyHarley,KateRyanAdvertising Sales DonnchadhCrowley,AnneKelleherPrinter WebprintConcepts,Cork

ForallStarCreativeenquiriespleasecall 028 21200 [email protected]

ContentsOnly a few weeks to Christmas!

Front of house

Welcome to the 2014 winter edition of West Fork magazine.

It’s been a good year for food in West Cork, with our local artisan producers winning awards all around us, and news of more jobs for the region, whether it be Scally’s ground-breaking gluten-free factory in Clonakilty or the return of the famous black pudding firm to the same town, as part of the planned major visitor centre.But all around the region, new restaurants and cafés have been popping up and the farmers’ markets are busier than ever.West Cork food is really making a name for itself, not just in our own little land, but much further afield. Our cheeses are currently in big demand in the UK and throughout Europe, our fish goes as far as Asia, and visitors have been coming in their droves to taste our succulent meats, thanks to our green pastures and clean environment.This winter’s West Fork magazine is testament to all that is good in our beautiful little corner of this island. Whether you are hosting a dinner club, heading out to a pop-up restaurant, or want to know the best place for a winter warmer, like a cosy carvery or a treat to tickle your taste-buds, it’s all in this edition of West Cork’s only dedicated food magazine.We have a special emphasis on Christmas fayre this year, with everything from the traditional turkey and all the trimmings, to less conventional options like pork, fish and duck, and not forgetting a vegetarian Christmas.So sit back, relax and enjoy a mighty fine foodie read, that you can really get your teeth into!

We’re very appreciative of all the feedback we get from our readers after every edition, thank you and keep it coming at [email protected]. In addition, we’d like to thank all of our advertisers for their continued support. Wishing you and your families a wonderful West Cork Christmas

The West Fork team

Starters - Supper clubs, pop-up eateries, funky farms and falafel fans 6 Love it or hate it? The Tripadvisor effect 7 Best carveries for cosy winter dinners 8 From the chef’s mouth: Q&A w ith Helen Carroll and Lee Kennedy 10Steele’s resolve and Paul’s pies: 12 & 13 Thinking outside the box: lovely lunches 15A vegetarian at your table 16Focus on Bantry & Sheep’s Head 17-20 A very special Christmas 21

Now we’re talking turkey – with Kitty Tobin 22-23Strictly legal: the Poitín revival 24 - 25 Deli Counter & Fab Fish for Christmas 26-27 A foodie’s paradise: Living the West Cork life 28-29 Gorgeous gift ideas & chefs’ cookbooks 30-31

Home cooking thoughts from abroad 32Last Word – John Field on supporting local 34

Winter 2014

Deli Counter & Fab Fish for Christmas A foodie’s paradise: Living the West Cork life Gorgeous gift ideas & chefs’ cookbooks

4 West Fork magazine

Annual Christmas tasting Thursday 11th December 5pm - 9pm

Great selection of local artisan hampers and gift boxes

Open for lunch Wednesday to SundayNew Brunch menu every

Saturday and Sunday 10am - 3pm

THE PREFECT TREAT!

Sidney’s Bar and Brassiere is the ideal setting for a relaxed informal dining experience in comfortable surroundings.

Whether it’s traditional afternoon tea or a succulent steak, our Bar and Bras-siere showcase the best Kinsale has to offer. We are proud to source local pro-duce for our menu, some of our featured dishes include our Creamy Seafood

Chowder, Roast Fillet of Salmon, Traditional Fish Pie or for a sweet temptation try our Chocolate Tart with Walnut Crunch and Vanilla Ice-Cream.

OPEN EVERY DAY FROM 12 NOON TO 9PM.

To reserve a table for lunch, dinner or afternoon tea please call 021 477 9900 or email [email protected]

Wishing you a very Merry Christmas from all at the

West Fork magazine 5

S tar te r sFOR

Snippets of Newsfrom the West Cork Food Scene

Supper clubs and pop-up restaurants are trending!BY KATE RYAN

Home cooking has become more technical, more adventurous and moreflavoursome,. For my generation, cooking has never been more ‘in your face’ – with TV chefs, ‘books accompanying the TV series’, superstar cooks and the ever-increasing availability of non-native ingredients. We have all become ‘four star’ chefs in our modest little kitchens. But for those of us who have never gone to catering college to learn knife skills or de-boning techniques, the better option is to show off to our friends and family by hosting elaborate dinner parties. Everyone is a winner here – the cook gets to show off skills to ego-boosting praise (hope-fully) and the diners get a stonking good meal for the price of a decent bottle of red and a box of chocolates.But what next? Inevitably for some of us, serving up food for friends and family is only good for so long, and for some of us getting a great quality

meal out can be a fraught and expensive busi-ness. The next logical step is for ‘foodies’ to host their own ‘supper cub’. The supper club is a burgeoning scene that, like most food trends, started out in New York some years back. After picking up devotees in London, it is now finally here. Supper clubs – like the Bantry-based Faraway Supper Club (catch them on Facebook!) – are events where home cooks can serve up high-end quality meals for club members in their own ‘home’ restaurant – quality meals without the quality price tag! Wine and tipples are on a BYO basis, and dona-tions are made to cover the basic cost of the meal prepared by the host. Taking hold in Dublin first, it is finally taking a hold in Cork with supper clubs springing up everywhere. A firm ear to the ground on Facebook and Twitter will unlock news of these events. What’s the other must-know trend for foodies, I hear you ask? The restaurant industry is currently reacting

to the ever-increasing demands of sophisti-cated diners with their diva taste buds with another new shift in emphasis: Pop-up restaurants. Emanating from the Street Food move-ment (cue NYC and LDN again), pop-ups are increasingly being used by food producers and restaurauteurs alike to experiment in a ‘no frills’, experimental, ‘we’ll give this new menu a lash and see how it goes down’ kind of way. Most of the time they rock (next time you are in London, head down to the South Bank to while away many hours at the Street Food scene there which is pretty much permanent at this stage). Again, these events are typically on the ‘so-trendy-it-hurts’ scale of eventing, so advertising is generally viral via social media and word of mouth. (Follow Dunworley Cot-tage, near Clonakilty, on Facebook. ) The modern foodie will let the world know at the touch of a smartphone if it’s any good, but why not find out for yourself first!

Located in the foothills of Bantry, Peppermint Farm is unique in that it is the only organic herbal farm in West Cork. Established in 1999, it is run by Doris and Achim Hoffman, a dynamic duo who offer a wide range of services. Achim is in charge of the greenhouses and delightful raised beds for sale, while Doris (above) is the green-fingered expert behind the success of the 300 herb varieties the farm has to offer. ‘We do all types of herbs from culinary, to medicinal and fragrant. We also have a range of organic herbal teas,’ says Doris.Hand crafted, loose-leaf herbal tea is a most luxuriant beverage. ‘Our loose-leaf herbal tea is fresh, fragrant and longer lasting than conventional tea found in mass-produced bags,’ she adds. Doris sells her produce at farmers’ markets in Bantry, Skibbereen and Schull during the warmer months from March to October, but also has an online shop. For those preferring a more conventional mail order service, her website provides that option too, and a mail order list can be downloaded and printed out. Doris travels to many national events and plant fairs and is often seen displaying her herbs at Phoenix Park, Fota and the Mallow Garden Show. To visit the nursery in person to choose your herbs, booking is essential on 028-31869.For more information and to see the comprehensive A-Z list of herbs, visit the website at www.peppermintfarm.com

Dynamic duo at Peppermint Farm

The restaurant industry is currently reacting

Why the Allshires are true trailblazersSince launching their business in 2000 in Caherbeg near Rosscarbery, Willie and Avril Allshire have won a table full of awards.The very first time they entered a competition was in 2003. Since then, the Allshires have won awards in this and other competitions every year.Their winning list now totals 33, and all this from still a quite limited product range, includ-ing black pudding, white pudding, rashers, bacon and sausages. A trail blazer, Willie was the first Irish person to win a medal in the biggest European Black Pudding Competi-tion in 2007, with Gold for Rosscarbery Black Pudding. Since then he is the only person in West Cork who has been inducted into the French Black and White Pudding Fraternities (Brotherhoods) and Avril is a member of the White Pudding Fraternity. And 2014 has been

very special. They won three awards for Black Pudding inFrance, and a gold star in the Great Taste Awards (UK) in September, they also received the Belling West Cork Original Artisan Producer Award.Just four weeks later, they won gold for the second time in three years for Rosscarbery Black Pudding in the Blas na hÉireann awards in Dingle.Willie and his team also produce the only Dry Cure Ham in West Cork. It is as good as their Rosscarbery Loin Bacon, being 98% pork with a delicate flavour and low salt content. Have your ham between Christmas Day and Stephen’s Day with a little for sandwiches the day after. To order: 023 884 8474 or email: [email protected]. Prices per kg have not increased since 2010, despite many pressures.

Monk’s Lane is making a name for itself as a destination dining spot on the Wild At-lantic Way in picturesque Timoleague. Run by Michelle O’ Mahony and Gavin Moore, it has a menu which showcases the best of ethically produced West Cork bounty. The signature dish is potted crab, Ummera Smoked Salmon, Gubbeen Chorizo cooked in red wine, Durrus Crostini and local or-ganic leaves. Or you can pop by for a cheese board and taste of their wine list which focuses on small, passionate producers. See facebook.com/monkslane

The falafel ladySHEILA Hami’s successful market stall specialises in Middle Eastern Food – a healthy blend of food such as fruits, vegetables, fish, lean meat, beans and nuts. Sheila has been running her vegetarian spe-ciality stall for over 13 years now. ‘I have been coming to the Bantry fair for about 12 years,’ says Sheila. ‘I also do the Kenmare market on a Wednesday and the Milltown indoor market outside Killarney’. Sheila, a former computer program-mer and bookshop manager in Israel, has now found her niche in food. Each week she provides an assortment of hummus, pesto, falafel and samosa, to name just a few. ‘All my baking is completely wheat-free,’ says Sheila, ‘I only use Spelt flour.’Sheila bakes an assortment of delights, ranging from nutty cocoa brownies to carrot cake, which carry all the charm and flavour of the Middle East and includes their regional staples such as pistachios, figs, dates and pomegranates. ‘I am flexible with what I provide,’ says Sheila. ‘It changes with the seasons such as more salads in the summer months’.

Destination dining

The wide-reaching appeal of Gubbeen Farmhouse Products is the subject of a truly beautiful new book that has just been pub-lished and is entitled: Gubbeen – the story of a working farm and its roots.With a use of language that is as rich and sustaining as the products they produce, Tom, Giana, Fingal and Clovisse explain their areas of speciality: The farm, the cheese, the smokehouse and the kitchen gar-den, their respective talents.

It was about 15 years ago that Fingal started the smokehouse and his range of cured meats, particularly Gubbeen salami, has become an integral part of the Gubbeen Farmhouse range, and regularly features in the finest restaurants in Ireland and the UK.The new building at Gubbeen – which is lo-cated one mile from the town of Schull and is adjacent to the 250-acre family farm – is, according to Fingal, ‘A timely endeavour be-cause we had outgrown our existing facility.‘The €700,000 investment will,’ he added, ‘allow us to expand production to meet growing demand, increase employment, and develop our product range.’

Nothing is wasted at Gubbeen and what motivates this family is the desire to produce food that is local, seasonal, delicious and fresh. There is, however, a circle of life very much in evidence at Gubbeen. The milk from Tom’s herd is used to make the cheese and the by-product from that, the whey, is used to feed the pigs that are reared on the farm for Fingal’s charcuterie. Completing the circle, Clovisse runs the gardens and bio-dynamically grows the herbs for the cures in the smokehouse, as well as selling a large range of leaves and vegetables at the local farmers’ markets in Skibbereen, Schull, Bantry and Mahon Point.

Such is the interest in all things Gubbeen that the Ferguson family has, throughout the year, hosted a series of farm walks. Check their website (www.gubbeen.com) for further details, or make it part of a visit to Schull see this fine working farm in operation.


The only way is up for

Gubbeen Farmhouse Products Ltd.Gubbeen House, Schull, Co. Cork, IrelandT: 028 28231 F: 028 28609E: [email protected]

Available from Amazon or www.gubbeen.comAlso the Gubbeen Market stalls locally!

The only way is up for

Gubbeen Farmhouse products

Meet the team: Clovisse, Giana, Tom and Fingal

amazing meat products

The €700,000 investment allowed us to expand production to meet growing demand, increase employment, and develop our product range.

See page 31 for your chance to new cookbook

Multi-faceted Gubbeen food enterprise is a team effort

IN an area where there is little or no indus-try, Gubbeen Farmhouse Products in Schull employs 19 people and, for good measure, is a year-round tourism attraction, says Jackie Keogh.

In addition to the direct jobs this family enterprise provides, it is also of tremendous benefit to the wider community, particularly those in the agri sector because it is encour-aging local farmers to join them in rearing quality pigs for its smokehouse range of cured meats.

Gubbeen Farmhouse Products has won numerous awards for its famous Gubbeen Cheese – including the presentation in June of a Gold Medal at the British Cheese Awards – an honour that will certainly raise the pro-file of this already well-established brand.

Gubbeen is one of the original farmhouse cheeses and has been made by the Ferguson family for more than 35 years. Today, the enterprise is a team effort with father and mother, Tom and Giana, working alongside their son and daughter, Fingal and Clovisse, in different aspects of the business.

Soon after it was announced that the busi-ness had won gold at the British Cheese awards, there was a further announcement that Gubbeen Farmhouse Products was to receive a €200,000 grant under the Adding Value to Agricultural and Forestry Products measure, which was distributed by West Cork Development Partnership.

That €200,000 grant, together with a €500,000 direct investment by the family, will see the development of greenfield site to make way for a new processing plant to manufacture Gubbeen Smokehouse Prod-ucts. The new building will include a butch-ering facility, smokehouse, production area for a range of salamis and cured meats, a dis-tribution hub for all Gubbeen products, and a central office space for sales and accounts.An investment of this size and significance is expected to create five new jobs over the next five years and will go a long way to consoli-dating a business that has been five generations in the making.

The Gold Medal at the British Cheese Awards is an honour that will certainly raise the profile of this well-established brand


The Tripadvisoreffect

DUNOWEN HOUSE, ARDFIELD, CLONAKILTY, CORKT: (023) 8869099 | E: [email protected] | www.dunowenhouse.ie

WITH MASTERCHEF WINNER DIANA DODOG5 Course Tasting Menu featuring produce sourced

within 5 miles of Dunowen House. Limited places,

so book early. B&B deals also available.

West Cork’s newest luxury holiday hideaway and former home

of Noel Redding, guitarist with the Jimi Hendrix Experience.

A place where history and real rock and roll legend sit side by side.

WITH MASTERCHEF WINNER DIANA DODOG5 Course Tasting Menu featuring produce sourced

within 5 miles of Dunowen House. Limited places,

so book early. B&B deals also available.

West Cork’s newest luxury holiday hideaway and former home

5 MILE SUPPER

EXPERIENCE

17.12.14

IT may be one of the best-read travel websites in the world,but how much should we rely on Tripadvisor?

Siobhán Cronin reports

The reviews website, which rates everything from beaches to hotel views, came in for some stick earlier this year when a Dublin hotelier said he would take on people who were using the site to get a reduction in prices.A couple of German guests had complained about some relatively minor issues, he said, and sought a reduction when they were leaving, citing a bad review they may leave on Tripadvisor.The manager said he would take these ‘threats’ seriously and spoke on radio of an increasing problem with people claiming they would put negative reviews on the website, if they did not get a discount on their bill.It raises the question of how reliable the site is, and how open it may be to abuse by reviewers.Food writer and West Cork resident John McKenna (pictured) says travellers shouldn’t rely too much on such sites. ‘The guy writing the review might have had a fight with his wife in the car two minutes before going into the restaurant, hence his negative opinion, but you can’t ever know that, and that is the weak-ness,’ says John.He adds that such sites ‘encourage windbags and egotists and narcis-sists, people who would never, ever be paid to express their opinions. It’s a classic example of the very worst type of people power.’ More seri-ously, believes John, such review sites can be used by public relations companies on behalf of their clients, so the reports are often not real. Michael O’Neill Jnr of the four-star Fernhill House Hotel in Clonakilty, would tend to agree: ‘I believe that Tripadvi-sor can be a useful tool but people have to remem-ber that the rankings are flawed. This is because the site gives a higher ranking to businesses that promote Tripadvisor. It is also open to abuse as anyone can leave a review,’ he points out.He says this includes people who have never been to the establishment, the business themselves or competitors. ‘If I am research-ing a trip online, I use sites that guarantee that reviewers have been customers of the business. Having said that, the opinion of someone that you know is the most impor-tant of all.’But, says McKenna, restaurateurs do need to pay attention to the likes of Tripadvisor

because, he says, ‘a bad review can colour people’s opinion of their work’. Some of them use it well and respond directly to criticism, he adds, but they shouldn’t have to. ‘If someone has a bad experience, they should complain there and then and get a response. To do it later, in print, seems to us to be completely the wrong way to approach a bad experience.’Pauline O’Shea of the successful An Chistin Beag restaurant in Skibbereen says she has been ‘converted’ to Tripadvisor. ‘At first I didn’t really like it, but now I can see the benefit for sure.’Of course, it helps when Tripadvisor reviewers love your product – and Pauline’s popular restaurant, which she runs with her sister, does consistently well on the site. In fact, it is currently the No 1 restaurant in Skibbereen, with a five-star rating.

‘I had a bad experience just after we opened,’ she told West Fork. ‘Someone came in and wrote things that were definitely not true, as I was working here 24/7 at the time and would have remembered. I got onto Tripad-visor and they said they would investigate it and it would be taken down within a fort-night if it wasn’t authenticated. I checked back two weeks later and, in fairness to them, the review was gone.’Nowadays, she says, that while online review sites have their ‘disadvantages’, because friends and family can contribute the reviews and you’ll never know, they are also worth paying attention to.‘I’d use Tripadvisor myself, and if you read enough reviews, you will spot the ones that aren’t genuine.’She says you have to acknowledge that people can have bad days, people may just not like your type of food, and of course, alwaysremember that people who come into restaurants are generally hungry and that can make them quite ratty.‘I always tell the staff to smile, no matter how many times someone might complain. But 99% of people, once they are fed, are quite normal!’

However, Shane Roche (below) of the Innishannon House Hotel doesn’t share Pauline’s positive reaction to the site. ‘I have a major issue with certain aspects of it. Number one is the anonymous nature of it,’ he says.

‘I feel that while everybody is entitled to freedom of speech, at the same time their identity should be tagged with their comments,’ he says.Shane has had similar experiences to the Dublin hotelier who raised the issue earlier this year. ‘If they weren’t anonymous, it would weed out the Tripadvisor trolls, who at times use it as a form of blackmail, knowing that an establishment may be inclined to bow to their demands so as not to get an unfavourable review.’He adds that, more often than not, when certain types of people are writing an unfavourable review, they tend to exaggerate. ‘It is very hard for the establishment to counter act this

without sounding petty,’ he notes. Shane says that genuine Feedback is, of course, vital for any business, whether it be ‘positive or constructive’. ‘We welcome all feedback and actually encourage it. But to post something on a public forum anonymously, with-out giving the establishment a chance to comment privately first, is not creating a just or level playing field.’‘Having said all that,’ says Shane, ‘I have no issue with genuine people interacting on the forum. In theory it should be a great barometer of whether to choose one establishment over another. I can understand why some do not entertain it. To sum up, it has the potential to be a positive part of tourism and will be here for some time to come. But the flaws – such as false and misleading comments – will have to be eradicated so that people can make an informed decision, based on genuine comments.’

one is the anonymous nature of it,’ he says.

‘I feel that while everybody is entitled to freedom of speech, at the same time their identity should be tagged with their comments,’ he says.Shane has had similar experiences to the Dublin hotelier who raised the issue earlier this year. ‘If they weren’t anonymous, it would weed out the Tripadvisor trolls, who at times use it as a form of blackmail, knowing that

hence his negative opinion,

-

Skibbereen, with a five-star rating.

‘I had a bad experience just after we opened,’ she told West Fork. ‘Someone came in and wrote things that were definitely not true,

review sites can be used by public relations companies

so the reports are often not

night if it wasn’t authenticated. I checked back two weeks later and, in fairness to them, the review was gone.’Nowadays, she says, that while online review sites have their ‘disadvantages’, because friends and family can contribute the reviews and you’ll never know, they are also worth paying attention to.‘I’d use Tripadvisor myself, and if you read enough reviews, you will

John Mckenna

Shane Roche

She says you have to acknowledge that people can have bad days.


Posh Pub Grub

Nowadays, your local pub or hotel is likely to be competing with the local Michelin-starred restaurant for business, so the stakes are high.

Traditional Afternoon Tea ServiceFrom 2pm to 5.30pm daily. For two €19.95, for one €12.50Finger sandwiches followed by scones, and an assortment of cakes and pastries, served with Chantilly cream and strawberry preserve. Serving Bewley’s Loose Leaf Tea and Cafetierre Coffee. Gluten-free options available, request when making your reservation.

€20 For a 3 Course MealCeltic Ross Supper ClubBursting with mouth-watering West Cork and Irish cuisine. Available Sunday to Thursday and Early Bird Friday and Saturday. Menu changes weekly. No reservation required unless large group.

Traditional Carvery LunchGreat food, perfect location and good companyTry our delicious carvery lunch served every Sundayfrom 12-3pm. No booking required unless large group.

ROSSCARBERY, WEST CORK(023) 8848722 | [email protected] & facebook @CelticRossHotel

Ask for our new Celtic Ross Loyalty Card. When you buy 10 Lunch Specials or Carvery Meals you get One Meal FREE

PUB grub has never been better. The entire Irish food service market has grown from €6bn in 2013 to €6.13bn this year, and forecasts that it will hit €6.5bn by the end of 2017.Those figures are from a recent Bord Bia re-port, that shows that although the decline in the number of pubs in Ireland has been well documented, pubs still account for a quarter (25%) of all consumer spend.This shows that the improved food offering in pubs has certainly brought in the business. No more dribbly stew in chipped soup bowls for lunch, soggy tomatoes with limp lettuce masquer-ading as ‘side salad’ and, thankfully, no more toasted cheese sandwiches that come out of plastic bags. Nowadays,

your local pub or hotel is likely to be competing with the local Michelin-starred restaurant for business, so the stakes are high. Our tastes have moved up a gear in recent years and so, too,

have the food options when we go out to eat.Whether it’s a fancy Sunday lunch, a quick bite after work, or a favourite ‘local’ for a weekly treat with work colleagues, there’s hardly a town or village in Ireland

that doesn’t have a gourmet offering of some sort, for local and visitor alike. From vintage and Victorian cafés to cosy carvery pub lunches, it seems every taste is catered for today. So, sup-port your local pub grub, or hotel bar or restaurant, and if you like what you get, then spread the word.

When pub grub got poshYou don’t have to spend a fortune or travel to a five star Michelin restaurant to get top notch food these days. The best of meals –

and deals – could be right on your doorstep, says Siobhán Cronin

The heart of Skibbereen

Phone 028 21277 www.westcorkhotel.com

Private Dining Rooms available

Phone 028 21277 www.westcorkhotel.comPhone 028 21277 www.westcorkhotel.com

Breakfast Avail of our continental or cooked Breakfast served until 12pm

Carvery Lunch Choose from our hearty carvery lunch served seven days a week

Afternoon Tea Enjoy a luxurious afternoon tea daily between 2.30 – 5pm. Booking essential

The Bridge Bar Menu Dine in our fabulous new look bar and lounge. Updated menu served from 12.30 until 9pm

Restaurant menu A great choice of food served from 5.30pm

Dine at the West Cork Hotel this festive seasonthis festive season


Posh Pub GrubAN Súgan and Deasy’s in Clonakilty and Mary Ann’s, Castletownshend, are amongst the West Cork pubs who have retained their listing in the new-look 2015 Michelin ‘Eating Out In Pubs’ Guide just published. Deasy’s has also secured an ‘Inspec-tor’s Favourite’ commendation.Twenty-four other pubs from the Republic of Ireland and seven from Northern Ireland also feature in the publication. In overall terms, counties Cork and Down share the honours with six listings each. Noting that pubs are a quintessential part of Irish life and often the hub of the community, Guide editor Re-becca Burr (who also edits the famed ‘Michelin Guide Great Britain & Ireland’) said: ‘The standard of food

being served in Irish pubs continues to reach new heights’.The new-look Michelin ‘Eating Out In Pubs’ Guide features colour photographs, an in-depth descrip-tion of each listing, with prices and directions for each entry. It is now available in bookshops and online priced at €14.99. Produced by leading tyre manufac-turer Michelin – the only remaining tyre manufacturer still operating in Ireland – this year’s Guide recom-mends some 590 pubs spread across England, Scotland, Wales and Ireland, of which 70 are new entries and all of which are selected, first and foremost, for the quality of their food.

West Cork pubs among the best


Q How did you get into the food and restaurant business?A I come from generations (back to my great grandmother) of family bakers, pastry-makers and confectioners. It’s been a passion since the age of four when I started cooking.

Q What influences your choice of menus?A A deep apprecia-tion for the quality of local produce and our local trawlers and fishermen, which inspires me to cook and serve simply.

Tell us about your style of cooking:Irish and Mediterranean.

Q Have you seen any changes in customers’ tastes and eating habits over theyears?A Yes, people’s tastes have got more ad-venturous and special dietary require-ments are now more apparent.

Helen CarrollCasey’s Bar and Restaurant, Union Hall

Helen Carroll is the head chef at the family-run Casey’s Bar and Restaurant in Union Hall, West Cork. The popular establishment specialises in locally-sourced fresh seafood. The prawns arrive

alive from the local fishing boats that land on Union Hall pier and the fresh fish is delivered to the restaurant daily. Diners may eat in, or enjoy their food al fresco (when the weather permits) in the

attractive garden area which overlooks the inner harbour.

Q What do you think has been the most important factor in the suc-cess of yourbusiness?A Being extremely privileged at having the availability of fresh local seafood, top-quality meats and seasonal fruit

and vegetables on our doorstep with the ability to create delectable dishes from them.

Q What advice would you give to any young,

aspiring chefs reading this?A Appreciate the skills you have. Cooking is a journey, take nothing for granted and stay passionate.

Q Name some celebrities who have eaten at your restaurant?A Michael McElhatton, Eilish O’Carroll, Eddie Hobbs, Frances Tulk-Hart, Bar-oness Margaret Jay.

Q What do you think about the future?A It’s exciting and bright.

It,s hot in the kitchen!

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Q How did you get into the food and restaurant business?A Catering has always run deep within our family with my parents and grand-parents owning pubs and restaurants, so naturally I followed suit. Q What influences your choice of menus?A The seasons and local produce. Here in Ireland, and especially in Cork, we have some really amazing food pro-ducers. I often go on a food pilgrimage and visit local artisan food producers just to see how they do what they do. Q Tell us about your style of cook-ing:A It’s a real mix, as I’ve picked up a lot of dif-ferent skills and styles on my travels, but I always come back to real hearty dishes with a touch of finesse and a modern twist. Q Have you seen any changes in customers’ tastes and eating habits over the years? A Generally there is a higher expecta-tion from customers these days with media and celebrity chefs keeping people more informed. I find that the general public are much more knowl-edgeable and I also find customers are more daring and will try new things, like my shrimp cocktail ice cream that

Lee Kennedy Blue Haven Hotel, Kinsale

Head chef at the Blue Haven Hotel is Lee Kennedy, who is contin-uing to enhance its reputation for excellent food, friendly per-sonal service and meticulous attention to detail. The charming

old world boutique hotel, situated in the heart of Kinsale, is one of Ireland’s best known hotels and graciously combines the charm

of yesteryear with the comforts of today.

won me the award of Most Innova-tive Chef at the 2014 Kinsale Gourmet Festival this autumn. Q What do you think has been the most important factor in the suc-cess of your business?A Being consistent and building a team that can continually perform. This, combined with great produce at affordable prices. Q What advice would you give to any young, aspiring chefs reading this?A Listen, look and learn … never stop learning and, if you have stopped learning in your current kitchen, move

on and start learning again. It’s a big old world out there and people always need to eat. Q Celebrities who have eaten at your restau-rant?

A Karl Henry, Michael Flatley, Yasmin Le Bon, Dave Fanning, Rasher, Jason Byrne, PJ Gallagher, Neil Delamere, Jenny Greene, Patrick Bergin. Q What do you think about the future?A The future is looking very good for us here at the Blue Haven. Every year we strive to improve our offering and keep key focus on our customers, so watch this space to see what we have planned for 2015.

It,s hot in the kitchen!

‘I often go on a food pilgrimage and visit local artisan food pro-ducers just to see how they do what they do’

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Paul’s pies please!Paul Phillips and his team (from left to right) Yann Delalande, Geraldine Delaney, Eleanor O’Driscoll and Kym Leahy, getting ready for the start of another busy week at West Cork Pies.

WITH laconic style and self-depreciat-ing humour, Paul Phillips explained at the West Fork Business Breakfast dur-ing A Taste of West Cork Food Festival how he and his wife, Anne, are finding ‘retirement’ in West Cork, a place that has allowed them to develop a tasty new business, West Cork Pies, writes Jackie Keogh.

They were joined on the platform by Susan and Tom Fehily from Wild Berry Bakery, who have also produced a qual-ity product – gluten-free confectionery that actually tastes good, delicious even – but shared the same teething prob-lems as West Cork Pies: cash flow and finding a suitably-sized premises for their enterprise.Even with a successful career as a banker and lawyer, Paul Phil-lips always knew that life in London was ‘by accident rather than design’ and that they, as a family, would one day relocate to Ireland.‘Anne and I knew we didn’t want to be stuck in the rat race in London for the rest of our lives, so a plan was hatched to move here,’ said Paul, who relocated to Schull in August 2012.People at the business breakfast heard Paul say that pork pies was one of the things he would miss about the UK, so when they found themselves living in rural West Cork – a place full of artisan producers – he started making meat pies. ‘Initially, it was a way of keeping myself occupied, but I was conscious of want-ing to do something that would be of direct social value,’ said Paul. ‘Cooking is a very direct way of doing something that brings pleasure to me and to oth-ers, so the idea of creating a small food business took root.’Paul’s legal background helped no end with understanding all the food regula-tions with which he had to comply, and he found the various food mar-kets throughout West Cork a godsend because they were the best possible

showcase for their products.‘I cannot over-estimate the value of these markets as a way of testing new products and getting direct customer feedback,’ said Paul, whose business quickly came to the attention of Mus-grave, the biggest retailer in Ireland.Having been selected to take part in the Local Enterprise Office’s Food Academy initiative, West Cork Pies was chosen for a three-month trial, which means that the company’s range of products is being stocked in 25 retail outlets, including SuperValu.The growth of the company took

the Phillips family by surprise and within a few short months they realised that they would need a purpose-built premises.‘We were fortunate to

secure an empty 100 square metre unit in Ardmanagh in Schull from Cork County Council in July of 2013, but by the summer of 2014 we had, in terms of production, outgrown the premises.‘We are now actively looking for more space,’ said Paul, who is determined to keep the business in Schull because the six jobs that West Cork Pies provides are important to the community.‘It would be of tremendous benefit if the development agencies would recognise the potential of West Cork’s smaller towns and villages to facilitate emerging food businesses,’ he said.‘Another problem that a lot of small businesses have to contend with,’ he added, ‘is working capital because de-spite all the stuff you read in the papers I don’t think the banks – especially here in rural communities – are supporting micro businesses. ‘There is just no appetite for them to lend to anybody: There is a big discon-nect between the people who work in the banks here, and the customers that they know, and the people in Dublin who are telling the people down here in the banks what they can and can’t do.’ That’s saying a lot coming from a former banker!

Paul and Anne ‘retired’ to tasty new business

Cooking is a very direct way of doing something that brings pleasure to

me and to others

I’d like to say a big thank you to all my customers for theirsupport throughout 2014.

For those yet to be customers you can find the market stalls atBantry, Skibbereen, Clonakilty, Schull, Mahon Point & DouglasFarmer’s markets and a selection of the full range of products

in Supervalu’s and other good food stores across Co. Cork,just look out for the distinctive red & white packaging and the

West Cork Pies logo.Paul Phillips

www.westcorkpies.com087 359 3905


Artisans reign supremeSteeles’ resolve

sees themthrive as

cheesemakersA Sussex-born philosophy lecturer at Trinity and a philosophy and logic student from Dublin went from being self-sufficiency survivalists in Allihies to cheese royalty, writes Jackie Keogh

THE community of Eyeries came to-gether in celebration recently to honour Veronica and Norman Steele who have, for the last 40 years or so, not just survived in the cheesemaking business, but thrived.Milleens was the first Irish cheese to come to national and then international prominence – it was, in fact, named Supreme Champion at the British Cheese Awards – and it all developed out of a modest means of dealing with leftovers.Veronica explained that the milk produced by their one and only cow, Brisket, was too much for their daily requirements so they started making cheese, but even then there was a surfeit so they began selling it locally.Their first commercial customer, Annie Goulding of the Blue Bull in Sneem, helped put Milleens Cheese on the map because visitors to her restaurant – including the country’s finest chefs and food pioneers – tasted it and wanted it for their restaurants too.That is the beginning of an explana-tion of how a couple – a Sussex-born philosophy lecturer at Trinity and a phi-losophy and logic student from Dublin – went from being self-sufficiency survivalists in Allihies to cheese royalty.Without question they are held in very high regard: as cheese producers, as free thinkers, as friends and as neighbours. That is why Jim O’Sullivan of Beara Tourism with the help of Sue Booth-Forbes of Anam Cara Writers’ and Art-ists’ Retreat, and a whole host of others, came together to organise a community celebration in their honour.It was also a celebration of locally pro-duced food as every artisan producer in the region, as well as its many talented home bakers, turned up at Anam Cara with an offering – all of which made for a banquet.One of Veronica and Norman’s grand-children did the honours and presented them with one of Cormac Boydell’s unique handformed ceramics and the witty words of Tim Goulding, a local artist and long time friend, offered per-

fect context. Tim said the cheesemak-ers are ‘two of the most intelligent and quirky individuals I have come across in a lifetime spent amongst head-the-balls.’ He first met Norman in 1967 in the environs of Trinity where he was already prominent as an expert on the phi-losopher Wittgenstein – a career that predated his switch to pig farmer and then cheesemaker.While Norman became ‘a guru-like figure’ to Tim, the artist soon discovered that Veronica was – and still is – ‘the wittiest person I have ever met.’Amounting for more than the sum of their parts, Tim paid tribute to ‘Nor-man’s vermouth dry humour and Veronica’s wildly surreal slant on life’ and their ‘love of words and abstruse

knowledge.’ Tim was there at the start and helped Nor-man with a dig-out, literally! About a foot of manure was taken from the floor

of a cottage that had been used as a cowshed in Allihies. Norman and Ve-ronica were to call that happy ‘cowshed’ home for eight years before relocating to Milleens in Eyeries. That was the start of it all: Norman be-gan dairy farming whilst Veronica cre-ated the eponymous, delicious and not to mention aromatic Milleens Cheese. As partners in crime, the couple trav-elled extensively selling their rarefied product, yet still managed to raise a family of four wonderful and equally exceptional children: Susan, Jenny, Kate and Quinlan.In January 2013, Veronica was diagnosed with Multiple System Atrophy, which causes parts of her body to shut down, but leaves her as mentally sharp as ever.Even in the face of such adversity, Tim Goulding said: ‘She remains a beacon for me and many others of how to deal with debilitating illness.’In conclusion, the artist summed up Norman and Veronica quite well: ‘In the UK,’ he said, ‘they might be classi-fied as bonkers, but here we call them characters.’

Norman and Veronica were to call that happy

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Winter lunchboxes

DECIDING what to put in a child’s lunch box on a daily basis, is often one of the biggest challenges a parent faces during the school term. Busy mum Cammy Harley shares some of her favourite tips.

Not only are families pressed for time in the morning but trying to find some-thing that is varied, nutritious and ap-pealing to children can be daunting. It is very easy to fall into a rut of con-venient and processed foods, which can be thrown together in a couple of minutes. Eating the same sandwich for five days in a row can be boring and habit-forming. If you and your children have fallen into this habit, or if you have picky eaters, like most households do, it helps to bear in mind that a change of season is often a great time to make a change of habit.Think outside the box – it is also worth consider-ing breaking the habit of sending lunch in a lunchbox only. Consider the benefits of a Thermos food container which can keep noodles or a pasta bake warm until lunch time. A flask with homemade soup is also well received on a cold day and a but-tered bread roll can be taken as an accompaniment and will also provide extra fibre. As a treat on a cold day, a flask of hot chocolate along with a baked flapjack or peanut butter cookie would be welcome. Look for a recipe that can be baked in advance and frozen as necessary so that the children can get involved with the preparation over a weekend. For a winter theme, surprise your child by making cute and appealingly-shaped sandwiches using Christmas cookie cut-ters to shape the bread into snowmen, reindeer, Christmas trees or snowflakes.

To introduce children to whole-wheat bread instead of white, start gradually by using one slice of each, and call it a ‘zebra sandwich’; not only will it add colour and appeal, but will be a small step in a healthier direction. When making school lunches, try and make the most of your own leftovers. For example, leftover chicken mixed with mayonnaise and corn makes a far healthier option as a sandwich filling than luncheon meat would. Or, go for chick-on-a-stick and thread pieces of chicken onto a kebab stick with some chopped peppers and veg. If you have leftover mince from spaghetti bolognese, simply add some shredded lettuce and grated cheese and put it in a wrap to make a terrific burrito.

For the ultimate in a nutritionally balanced lunchbox, a protein, a good fat, carbohydrates as well as fresh food and a drink is needed. Eggs, grilled chicken strips and baked fish cakes are

good examples of protein. Fats can come from a portion of either yoghurt, cheese or a smoothie. Whole-wheat rolls, pasta and rice salad are all carbohydrates which will help keep energy and concentration levels up for longer. Children love snacks and dips and it is easy to put in a handful of raisins, grapes, cherry tomatoes and carrot sticks along with a small dip or sachet of their favourite sauce. Pumpkin, sunflower and sesame seeds are a great way of sustaining children during a cold morning at school. Hard-boiled eggs and plump corn frit-ters are filling as well as fuelling and coupled with some pasta or pitta bread make a balanced snack that is also easy to eat in the short time allocated during lunch break.

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s turkey-abstainers are not the two-headed aliens that many would have you believe. If one big meal, or even a week of sourcing

flesh-free grub, sounds like a recipe for seasonal disaster, then you’re just making a mountain out of a meat-free molehill.I first went veggie in 1984, when it seemed every secondary school student in Cork was opting to spend afternoons quoting poetry and Smiths lyrics in the increas-ingly cool, recently-opened veggie Quay Co-op restaurant.But while most of my contemporaries eventually returned to their steak-loving ways, I found the life of the bean-loving Quorn addict was more my style.Now, 30 Christmasses later, I have left very few Irish mammies traumatised by my demands, and have found a whole cohort of veggies to swap yuletide recipes with.Not that I’ve ever cooked a Christmas din-ner myself, of course. The idea of pluck-ing a feathery bird or dealing with ‘giblets’ or ‘gizzards’ is enough to make me go running to the nearest Marks & Spencer shouting ‘nut roast’ at the top of my voice.Indeed, running to M&S was, in fact, the only option for veggies at Christmas, for many of those 30 years.One of my neighbours in Blackrock used to take orders from the lentil lovers on our road each Christmas, and book our nut roasts in advance, to be collected at the supermarket on Christmas Eve.This was the perfect solution for my mum, and later my mum-in-law, when the annual ‘what will we give the veggie

this year?’ debate began in November.But in more recent times, the options are much more varied, thankfully.If you have a veggie at your table this year, one of the most important questions to find out is – ‘just how veggie are they?’Some veggies, myself included, have been forced – mostly by the narrow selection of food on offer in rural Ireland in times past – to broaden the definition of our ‘vegetarianism’.Where once not a morsel of any type of flesh would pass my superior lips, a sojourn in County Longford for several years soon ended by delusions of gourmet grandeur.On one occasion I enquired, at a well-known local hotel, why my turnips-and-mash lunch was priced the same as the steak din-ner equivalent. ‘We have only one button for lunch,’ the none-too-impressed cashier told me.I have a cousin who still insists on putting rashers on my plate at breakfast, with the bizarre comment: ‘Sure they’re only small bits of meat’ – as if there was a magical size of acceptable flesh, under which the rules of veggie-dom can be ignored.As a result, in the mid-nineties I relaxed my demands, and added the odd fish to my diet, convincing myself it was for medical (ie protein) reasons, and not beause I was just worn down by the lack of imagination in Irish restaurants.But the late 90s and noughties brought a change in Irish food tastes – as Indian, Thai, Moroccan and Turkish menus ar-rived, providing several wonderful veggie

options to satisfy my tastebuds.So, if you find yourself transfixed by the ‘what to give the veggie’ conundrum – check if fish is an option. If it is, a prime cut of salmon, baked in herbs and butter, is usually a welcome treat.Or monkfish, lightly fried in breadcrumbs – what could be simpler?If fish is definitely off the menu, then rustle up a veg-laden stew, and call it a goulash! Serve it with delicious rice, or a small portion to ac-company whatever you are having

yourself.Why not try your own ver-sion of the aforementioned nutroast – delicious with accompanying cranberry sauce. You can even have a few trial-and-error runs,

because it can be frozen a few days be-fore, and simply re-heated on Christmas morning.There are few vegetarians who would turn up their noses at peppers stuffed with rice and herbs, or mushrooms coated with a flavoursome cheesy veg mix.Or another very easy option is a spinach and goat’s cheese pastry roll, which again can be prepared in advance. Ask your guest for their favourite vegetable and incorporate it into your own dinner plan.Google ‘vegetarian Christmas’ and you won’t be short of ideas – or recipes.It’s important to remember that this is still Christmas Dinner, so the veggie doesn’t want to be seen as the leper at

the table, looking for an entirely dif-ferent spread. Simply replace the main meat option with something simple, but wholesome, and include them in the rest of the meal. Most veggies love – em, wait for it – veg-etables, so the idea of sprouts, turnips, carrots, peas or whatever other side dishes you have planned for yourself, will probably be even more delightful to them. And potatoes? An Irish vegetarian’s dream! Roast, mashed or chipped, load them on our plates! And if you don’t want the hassle of cook-ing something extra, be assured that West Cork has some of the best homegrown veggie food available in the country.From West Cork Pies, to Bantry’s Or-ganico restaurant, chickpea rolls from Kalbo’s in Skibbereen or a vegetable tajine from the Lettercollum Kitchen Project in Clonakilty, and practically every farmer’s market in the area, you won’t be short of ideas for a veggie Christmas.

A vegetarian forA vegetarian forA vegetarian forChristmas dinner

So, you’re expecting a vegetarian at your dinner table over the holidays. Maybe your son is bringing home the meat-hating Mancunian he met at Glastonbury, or your

daughter is going to show up with her new Greenpeace t-shirt-wearing UCC flatmate?Maybe your own significant other has decided to take a break from the carnivore life

and go veggie, or maybe the whole family is going to take the plunge?Whatever the reason, the first thing to remember, says Siobhán Cronin, is: Don’t Panic.


U

... one of the most important questions to find out is ‘just how

veggie are they?’

Spotlight on ...

Bantry Bantry is, of course, known throughout the world for its pro-duction of mussels and visitors are frequently drawn to the town to try the seafood taken fresh from the ocean that day. Bantry also boasts one of Ireland’s oldest country markets – one that attracts a variety of vendors but also the region’s best artisan producers.Like the Drimoleague-based business, Glenilen – which start-ed as a fledgling business at Bantry Market – Bantry woman Mella McAuley also got a great reaction when she started sell-ing Mella’s Fudge at her local market.Discerning shoppers have also been drawn to Bantry as a place where they can purchase specialist salads, as well as local fruit and vegetables, and whilst in town they often take time out to sample some of the excellent seafood tapas at Trawl and Trend.The Stuffed Olive is another local café that has a very good reputation for its delicious mains, side dishes and confection-ary – all of which can be found in the café’s new cookbook. Another great restaurant that has really stood the test of time is the Brick Oven with its wood-fired brick oven.

Christmas dinner


From O’Connor’s Seafood Restaurant inWolfe Tone Square and The Fish Kitchen in the

town centre, to the fine emporium that is Manning’s, Bantry is a diner’s delight.

Maritime HotelAdrian Biffen, Head Chef at the Maritime Hotel’s stylish Ocean Restaurant, says a menu focused on local ingredients and a world of flavours is a big hit with the 4-star hotel’s international visitors.‘When visitors are exploring the Wild Atlantic Way’, explains Adrian, ‘it’s our role to give them a flavour of West Cork, and a chance for them to taste fantastic local pro-duce.’ The Maritime’s vibrant menu includes specialist cheeses like Durrus, Gubbeen, and Carbery, fresh seafood, grass-fed meat from local suppliers, and artisan breads baked in-house. ‘We put the place on their plate,’ says Adrian, ‘and it never fails to impress.’

Maritime Hotel

The Stuffed Olive is another local café that has a very good reputation for its delicious mains, side dishes and confectionary – all of which can be found in the café’s new cookbook. Another great restaurant that has really stood the test of time is the Brick Oven with its wood-fired brick oven.

Adrian Biffen, Head Chef at the Maritime Hotel’s stylish Ocean Restaurant,

Manning’s Emporium’s Christmas hampers are once again flying off the shelves as the Christmas season approaches. The family-run deli in Balllylick-ey, just outside Bantry, has evolved over 70 years from a post office and con-venience store to what it is today, a gourmet shop renowned for its high quality local produce, fine wines and excellent service.The hampers include local specialities like Durrus and Gubbeen cheese, Mella’s Fudge and Lorge chocolates, and come in a range of sizes.

‘They’re popular with people across the UK and Ireland who love a little taste of West Cork as part of their fam-ily celebrations’, says Laura Manning.And they don’t always have to go abroad, either. Why not treat yourself – and your Christmas visitors – to this fine selection of local artisan delights.

Manning’s Emporium

and Lorge chocolates, and come in a range of sizes.

Andrew Heath, Laura Manning, Val Manning at the Emporium


Glenilen FarmFans of Glenilen Farm’s lovely yoghurts will be delighted to hear that Glenilen has launched a low-fat range of yoghurt pots. The 1% fat yoghurts are made from the delicious milk that has made the Drimoleague dairy a household name. The range is available in strawber-ry, blueberry, rhubarb and natural flavours. ‘We are really excited about Glenilen Farm Light,’ says Valerie Kingston, (right, with hus-band Alan), co-owner of Glenilen Farm.‘Customers have been asking for a low fat option for some time now, and we are delighted to be able to deliver a range that still retains our authentic farmhouse taste with lower fat and less sugar.’

One of Bantry’s best-loved cafés got a major makeover this year as Organico moved opera-tions downstairs to create a modern and stylish café on the Glengarriff Road.The Dare family’s trademark vegetarian salads, us-ing local and organic ingredients, taste even better in their new setting. ‘It’s taken a lot of hard work and planning,’ says Hannah Dare, ‘but it’s fantastic to see old and new customers enjoying the space we’ve created.’‘Bantry has been buzzing this year, and we take great pride in giving visitors and locals a flavour of the wonderful produce our stretch of the Wild Atlantic Way has to offer.’

Café OrganicoDurrus Cheese, produced in the valley of Coom-keen on the Sheep’s Head peninsula, has been chosen by Rachel Allen to star in her new sandwich range for O’Brien’s sandwich bars.Rachel’s sandwich features the Durrus in a sourdough cheese toastie with plum chutney, and it’s proving to be a great hit across the 100 Irish stores in the O’Brien chain. ‘It’s wonderful to see a genuine farmhouse cheese like ours being promoted in this way,’ says Jeffa Gill, who founded Durrus Cheese in the late 1970s in her farm-house kitchen. ‘And we’re very happy to be flying the flag for West Cork artisan produce.’

Durrus Cheese

Rachel & Hannah Dare at Organico

Alan & Valerie Kingston

Jeffa Gill at the Durrus Dairy

BANTRY’S growing reputation for produc-ing good food locally is something that the Bantry Development and Tourism As-sociation is keen to promote.

‘We live this experience every day with our restaurants, hotels and cafés serving the very best fresh local food, but we believe it is time to raise Bantry’s profile in that regard,’ said Eileen O’Shea, the association’s secretary.‘Here,’ she said, ‘you can enjoy delicious Bantry Bay Mussels, organic Murphy’s salmon, Bantry Bay crab, lobsters and prawns, all from the clean waters of Bantry Bay. ‘Our local bars feature extensive menus that offer

great value to locals and visitors alike. And, from farm to fork, people can be assured that the lo-cally raised beef, lamb, pork and chicken is of the highest quality.’A number of events, supported and promoted by Bantry Development and Tourism Associa-tion, are held each year to raise the profile of the town and make it an even more popular tourism destination, including the annual New Year’s Eve Family Gathering and Fireworks display.Conveniently located between the Beara and Sheep’s Head Peninsula, Bantry is ideally placed to operate as a hub for both the Beara Way and the award-winning Sheep’s Head Way, both of which have some of the finest walking tracks in Ireland, and Whiddy Island, with its regular ferry service from Bantry Pier, also has a great deal to offer.

Raising Bantry’s profile as a good food destination

Xmas mail order nationally and UK , contact dairy

Christmas Mail Order Available

Durrus CheeseHandmade in Coomkeen since 1979

027 61100 • www.durruscheese.com

Durrus CheeseDurrus Cheese


Blairscove House & Restaurant The team at Blairscove House & Restaurant in Durrus is celebrating after winning the pres-tigious Georgina Campbell award for Outstanding Guest Experience 2015.The family-run waterside restaurant won praise as a ‘truly outstanding example of the best of Irish food and hospitality’. ‘We have been in business for 33 years’, says Sabine De Mey ,who established the business with her husband Philippe in the early 80s, ‘and it was quite unexpect-ed and very humbling to win the award.’‘We are very proud of our small team and amazing family who have all worked so hard and put in such great efforts.’

tigious Georgina Campbell award for

worked so hard and put in such great efforts.’

The renovation of the old creamery on the Sheep’s Head peninsula has created a new home for the Sheep’s Head Producers, a collective that sells artisan food and crafts at the creamery, and at a seasonal Sunday market in Kilcrohane. ‘It’s wonderful for our visitors to meet local food producers and discover our passion for things that are home-grown in our gardens, and hand-made in our kitchens,’ explains Caroline Crowley who makes traditional granola bars with seaweed for the shop.‘Slow food and well-made crafts reflect the unique character of this place, and it’s great to make them available to people here in the heart of the village.’

Sheep’s Head ProducersA family team has brought a new lease of life to The Old Creamery in Kilcrohane which re-opened as a stylish café and restaurant this summer.‘Now, when larger groups come to walk the Sheep’s Head Way, they can call in together for lunch afterwards, or even enjoy an evening meal in the restaurant’, says Eleanor O’Donovan. Alongside Mary Ann O’Donovan and their team, Eleanor is responsible for the delicious menu which features the best local ingredients. ‘We’ve got off to a brilliant start with great support from the local community,’ says Mary Ann, ‘and we’re really looking forward to an exciting 2015.’

The Old Creamery

Spotlight on ...

SHeeP’S Head

The Sheep’s Head Producers’ Market and Shop is a great place to pick up fresh local produce and the fact that it is open seven days a week has made it – as well as The Cupán Tae near the tip of the peninsula – a perfect destination for visitors and day trippers.The profusion of local produce – from Durrus Cheese and fresh eggs to new foods made from seaweed products, as well as homemade jams and chutneys – are also featured in the menus and dishes prepared by Carmel Somers at her nationally-renowned restaurant, Good Things Café, in Durrus.And then there is Blairscove House and Restaurant: What can be said about Blairscove except that this fine dining establishment has had a stellar reputation ever since it was established in the early ’80s.

The Sheep’s Head Peninsula has developed a foodie reputation in recent times owing to the

opening of new restaurants like The Gateway in Durrus and The Old Creamery in Kilcrohane, joining favourites like Arundel’s

By The Pier and The Sheep’s Head Inn

Eleanor O’Donovan and Mary Ann O’Donovan

Caroline Crowley

From left: Chris Woodward, Ronald Klotzer (head chef) and Christophe Zilliox


The Good Things Café in Durrus which overlooks Dunmanus Bay is renowned as a great place to eat, but it’s also home to chef Carmel Somers’ very successful cookery school. Carmel shares her passion for local and organic ingredients with visitors who choose from a varied menu of courses covering everything from breadmaking, vegetarian food, and seaweed cookery, to the intriguing ’Dozen Quickies in a Day.’Whatever the subject of each course, the emphasis is on personal tuition and first-class ingredients. ‘We attract a very friendly, cheerful class of attendee,’ says Carmel, ‘and send them home with a stack of new recipes to try for themselves.’

The Good Things Café

A new guide to ‘Eating the Sheep’s Head Way’ showcases all the foodie treats on offer along the famous walking route.

‘We have such a rich food culture here,’ says the guide’s author, Siobhán Burke, ‘and we wanted to help people discover hidden gems. The guide introduces people to our local markets, and local producers, as well as to the best cafés and restaurants.’

‘When people pick up the guide, they’ll get a real insight into the small, often family-run, businesses along the Sheep’s Head Way, and the pleasure they take in dishing up food that’s local, fresh and exciting.’

Carmel Somers at Bantry Market

Finalist two years in a row for Ireland’s best seafood restaurantOpen 5 days a week 12.30 pm to 3 pm | 5.30 pm to 9.30 pm

ClOsed Tuesday & wednesdayEarly Bird 5.30 pm to 6.30 pm, €22.50 2 course, €27.50 3 course

02755664email: [email protected] | www.oconnorseafood.com

O’ COnnOrsseafOOd resTauranT

BanTry’s Only MiChelin guide

resTauranT

€29.504 courseCHRISTMAS MENU

Finalist two years in a row for Ireland’s best seafood restaurant

Open Wednesday tO sunday | 5.30pm - 9 pm sunday Lunch 12.30pm onwards

New kids play area aNd beer gardeNEarly Bird 5.30 pm to 7.30 pm,

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A special time of yearParty is year’s highlight at the

Skibbereen Day Care Centre

‘CHRISTMAS is one of our favour-ite times of year at the Skibber-een Luncheon Club,’ according to Áine Minihane, ‘because it incorporates the ethos we strive to achieve all year round. It’s all about celebrating life and social inclusion.’Áine, who is the recreation facilita-tor at the luncheon club, said: ‘It is important that we have a sense of belonging in the community in which we live in, so when it comes to celebrating Christmas we always go that extra mile.‘This year, we will start our celebra-tions with our festive coffee morning on Friday, December 5th. It is an occasion that is open to everyone in the community to attend. ‘On Tuesday, December 9th, we

will be having a Christmas flower decorating demonstration at the luncheon club at Market Street and on Friday, December 12th the chil-dren from the Gaelscoil have kindly agreed to come and sing us a few Christmas carols.‘But our actual Christmas party won’t take place until Friday, De-cember 19th and this year we believe it will be better than ever – not to be missed! It’s always been a success because of the high quality of the food and the way that food is pre-sented, but also because everyone is inclined to join in a bit of dancing.‘There are still places,’ said Áine. ‘Call 028 22269 for more details about the Christmas celebrations, or our regular Tuesdays and Fridays luncheon club from 11am until 3pm.’

Celebrating life and social inclusion at Skibbereen Luncheon Club

Carmel Somers at Bantry Market

Mary O’Connor, Dan Moriarty and Joan Twomey getting ready for the festive season at the Luncheon Club in Skibbereen.(Photo: Anne Minihane)

PEOPLE attending Skibber-een Day Care Centre have come to expect that Christ-mas always comes a little early, but they wouldn’t have it any other way be-cause their annual Christ-mas party – which, this year, takes place on Thursday, December 4th at the West Cork Hotel – is possibly the highlight of the year.Mary Willis, the day care co-ordinator at Skibbereen Day Care Centre, said the Christ-mas party is always eagerly anticipated because the staff at the West Cork Hotel go out of their way to make it memorable.‘It is always an action packed day with music and entertain-ment throughout,’ she said, ‘but everyone looks forward to the four-course Christmas lunch with all the trimmings, and time spent with friends. ‘On that occasion, we are usu-

ally joined by the public health nurses and our managers at the HSE. We also invite all our volunteers because they are terrific. They help us out on a weekly basis and give so freely of their time.‘December 8th is another special day for us,’ said Mary. ‘It is one more opportunity to have another Christmas lunch with all the trimmings, such as plum pudding and Christmas crackers.‘There will also be plenty of carol singing right through-out the month, as well as a wonderful afternoon of sing-ing with Myross Choir. The students of Rossa College also do a star turn, which is very much appreciated. ‘Another highlight of the cen-tre’s year-long programme of events,’ she said, ‘is the annual ecumenical service, which is followed by more tasty bites, as well as ceol agus craic.’


Nanny Anne and friends from the ICAKitty Tobin from Corran, Leap (originally from Caheragh)

has six children and nine grandchildren. This very active lady has been a member of the Leap Guild of the Irish

Countrywomen’s Association for just under seven years

Kitty is one of those unsung heroes who has spent her life looking after family and neighbours, but will never make a song and dance about it. She is in her second term of office in the Kilmacabea Parish Assembly and is involved with helping senior citi-zens in the community. She brings with her a skilled knowledge, passed down to her from her own mother who kept turkeys in the homeplace in Caheragh.When grow-ing up, Kitty learnt from an early age how to look after the turkeys. She remembers being sent out to the fields to collect nettles to feed them when they were young, and then when the birds were old enough they would be let out to mature and grow. Truly free ranging, the sunshine and ability to roam helped the turkeys to develop and fatten well in time for Christmas.

Let’s talk turkey!

Kitty’s hints to get the best from your turkey this year1 Free-range organic is best, although it must be ordered well ahead. When choosing any fresh turkey, look for a broad-breasted bird which will give a high proportion of tender white meat. A flare of white up either side of the breast is a good sign, as this thin layer of fat will keep it moist

2 Wash the turkey well, inside and out

3 As a rough rule of thumb, allow about 1lb/450g per person when calculating the size of an oven-ready turkey to buy – eg a medium bird about 12-14lb/5-6kg will be enough for 12-14 people. It is nice to have some leftovers for the next day, but remember that ham and/or other trimmings will also be filling, so don’t get an unnecessarily large turkey. Ask your butcher to give you the neck and giblets. Remove from the body cavity before stuffing, and use to make stock for a good gravy

4 It is important to take the turkey out of the fridge last thing on Christmas Eve to allow it to come to room temperature so that it heats up immediately when you

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put it in the oven. The same applies to the stuffing (you can make this on Christmas Eve, ahead of time), and you also need to remove the 6oz (175g) of butter to soften, ready for the morning.

5 Do not pack the stuffing too tightly, and weigh the turkey after stuffing, in order to calculate the cooking time correctly. Allow 15-20 minutes per pound/450g (allow 10-15 minutes per pound for turkeys weighing over 16lb).For a traditional roast, spread the turkey with soft butter, cover with bacon rashers and buttered paper. If using foil, remember that – like overloading the oven and frequently opening the door - close wrapping may slow down the cooking.

Using a meat thermometer, the bird is cooked when a temperature of 190ºF, 90ºC is reached.

6 Allow the roast turkey to stand for at least 15 minutes before carving, so that the juices can settle and it will slice better. As long as the skin is not pierced, it will hold in the heat.

Kitty’s hints to get the best from your

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Ingredients

2lb (900g) good quality pork sausage meat1 heaped dessertspoon dried sage1 large onion finely chopped4 heaped tablespoons of white breadcrumbs1 egg, beaten (optional)Salt & Pepper

Combine the breadcrumbs with the onion and sage in a large mixing bowl, then stir in a little boiling water and mix thoroughly.

Next, work the sausage meat or minced pork and egg, if using, into this mixture and season with salt and pepper.

Leave the stuffing covered in a cool place – but not in the fridge, as it shouldn’t be too cold when you come to stuff the turkey.

Kitty Tobin a member of Leap ICA

Let’s talk turkey!

How to make stuffing To make the giblet stock, Ingredients

Turkey Giblets, including neck and liver1 onion, sliced in half1 carrot, sliced in half lengthwaysA few parsley stalks1 celery stalkI bay leafSalt & Pepper

First wash the giblets and put them in a saucepan with the halved onion, then cover with 1½ pints (900 ml) water and bring up to simmering point.

After removing any surface scum with a slotted spoon, add the remaining ingre-dients, half cover the pan with a lid and simmer for 1½-2 hours. Then strain the stock and store, covered, in the fridge.

I always think that it’s when the giblet stock is simmering that you get the first fragrant aromas of Christmas lunch, which fill you with the pleasure of anticipation!

On the morning of cooking, pre-heat the oven to gas mark 7, 425°F (220°C) then stuff the turkey.Loosen the skin with your hands and pack the stuffing into the neck end, pushing it up between the flesh and the skin towards the breast (though not too tightly because it will expand during the cooking). Press it in gently to make a rounded end, then tuck the neck flap under the bird’s back and secure with a small skewer.

Don’t expect to get all the stuffing in this end – put the rest into the body cavity.Lay the turkey on its back in the centre, then rub it generously all over with the butter, making sure the thighbones are particularly well covered.

Next, season the bird all over with salt and pepper, and lay the bacon over the breast with the rashers overlapping each other. You can put some over the legs as well.Place the turkey in a roasting tin and cover with tinfoil (not too tightly). Then put the tin on a low shelf in the oven and cook at the initial high temperature for 40 minutes.

After that, lower the heat to gas mark 3, 325°F (170°C) and cook for a further 3 hours for a 12lb bird (around 5.5kg), or 3½ hours for a 14lb bird (around 6.3kg).

Then tear the foil away and remove the bacon slices to allow the skin to brown and crisp. Turn the heat up to gas mark 6, 400°F (200°C) and cook the turkey for a further 30 minutes.

The turkey will need frequent basting during this time, so the whole operation will probably take nearer 40-45 minutes.

To test if the bird is cooked, pierce the thickest part of the leg with a thin skewer: the juices running out of it should be golden and clear. And the same applies to any part of the bird tested – there should be no trace of pinkness in the juices. You can also give the leg a little tug, to make sure there is some give in it.

Then remove it from the roasting tin and transfer it to a warm carving dish. If you can, tip the turkey to let the excess juice run out.

Leave the turkey in a warmish place for 30-60 minutes to ‘relax’ before carving: provided it’s not in a draught, it will stay hot for that length of time.

Meanwhile, to make the gravy, tip all the fat and juices into the roasting tin. Spoon off all the fat from the juice in a corner of the tin, then work the flour into the remaining juices over a low heat.

Now, using a balloon whisk, whisk in the giblet stock, bit by bit, until you have a smooth gravy. Let it bubble and reduce a little to concentrate the flavour, and taste and season with salt and pepper.

The Christmas Day regime!

Happy Christmas!

Visit www.skeaghanoreduck.ie for recipes and more

T: 028 37428

Eugene & Helen HickeySkeaghanore, Ballydehob, West Cork


We’re jammin’!EVERYONE in Ireland has a story of Poitín. Whether it is a memory of it being kept on a high shelf for medicinal and cleaning purposes, to losing a weekend of one’s life after a few sips of the spirit, Poitín has touched all our lives in one way or another. It has always controver-sially surfaced in cities as gifts from rural cousins and has packed a punch at many events, from weddings to wakes. Poitín, which comes from the Gaelic word ‘Pota’, referring to the small copper pot used to distil it, also had the no-torious reputation for causing blind-ness and insanity if drunk in large quantities. Poitín has always been the black sheep of Irish spirits but is now mak-ing a full and deserved comeback after a law was passed in 1997 to legalise it. There are many people who do not yet know that the drink is legally available and a small handful of dis-tilleries in Ireland are now producing Poitín under licence. Gone are the days of the potent 90%-proof moonshine home brew which

could have been likened to paint-stripper. Poitín has now been tamed to a 40% proof, in line with gin and vodka. In 2008, Poitín was granted Geographical Indicative Status, meaning that it is recognised as an exclusive product of Ireland. John O’Connell of West Cork Distillers in Skibbereen is one of the few national distill-ers who produce Poitín for the market. ‘Our Two Trees label of Poitin is a smooth, warm blend of spirit with a floral

and fruity flavour,’ says John. ‘It is the original Irish spirit and we produce it using age-old techniques and the finest local ingredients.’In 2008, John and his life-long friends, Denis and Ger, founded West

Cork Distillers in the quiet village of Union Hall.

John says that after school Denis and Ger went into the fishing industry. ‘I worked for several food companies such as Unilever and the Kerry Group. But there came a point when the three of us wished for a change of direc-

tion and we decided to start a distillery. It was a lifelong dream for us and we believe that enjoying a drink with good friends is an old and timeless experience.’ The three friends enlisted the help of experts in the field of dis-tilling and blending, such as Dr Barry Walsh, master blender with Pernod Ricard and Frank McHardy, master distiller with Springbank. The results are hand-crafted Irish spirits of note which are rapidly gaining in popularity as their reputation grows. John’s company slogan is ‘Is Maith an scáthán súil charad’ – a friend’s eye is a good mirror.

– CammY HaRlEY

wild spirit The taming of the

which comes from the Gaelic word ‘Pota’, which comes from the Gaelic word ‘Pota’, referring to the small copper pot used to referring to the small copper pot used to distil it, also had the no-

the black sheep of Irish

ing a full and deserved

many people who do not yet know that the drink

blend of spirit with a floral and fruity flavour,’ says John. ‘It is the original Irish spirit and we produce it using age-old techniques and the finest local ingredients.’In 2008, John and his life-long friends,

Cork Distillers in the quiet village of Union Hall.

John says that after school Denis and Ger

Since its earliest recording in the 6th century where it was brewed in monasteries, and through the past 300 years in which it was illegal in Ireland, Poitín has been enmeshed in local folklore and superstition. Known to cure ‘anything that ails you’ – from arthritis to lumbago – its curative powers were legendary and people were often known to rub it into aching joints and stiff muscles, weary greyhounds, or to use it to combat baldness and nerves. Today it is primarily bought as a curiosity drink, but is also enjoying commercial viability as it gains a large and appreciative fan base. Poitín is now being served in bars across Ireland, London and New York, mostly served on ice, or as a ‘shooter’, but it also makes an interesting and popular base for cocktail drinks.

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Dine in Dunes in December. €25 menu available for Office Lunches or Smaller Groups

Santa’s Big BBQ NightSaturday 13th December


Innovation in food

ONE of West Cork’s newest foodie success stories is Scally’s gluten-free plant in Clonakilty.The Scally family, of the famous and multi award-winning SuperValu in the town, decided to open their own production facility, when they spotted a huge rise in the numbers of shoppers asking for gluten-free produce.‘What inspired Eugene (Scally) was that more and more people were ask-ing for our gluten-free range,’ recalls Scally’s head chef, Stephen Baker, add-ing that West Cork and Kerry are two of the highest areas for gluten intolerance in Ireland.Although he was aware, too, for some time, of the requests for non-gluten foods, even Stephen was tak-en aback by the hugely positive reaction to the move.At the start, there was one baker, working two to three days a week, supported by Stephen, working once or twice a week along-side them, to produce the gluten-free range.In the few months since the launch, demand has meant that staff numbers have increased to having two full-time bakers working for six days a week, with Stephen often working with them for five days in the purpose-built gluten-free facility.And, with Christmas coming, the pres-sure is seriously on in Clonakilty.‘All our most popular Christmas foods will be available in a gluten-free ver-sion,’ says Stephen.While a lot of foods don’t automati-cally contain gluten, if they are not produced in a certified gluten-free facility – like the one in Clonakilty – then they can’t be called ‘gluten-free’.As a result, Scally’s can now guarantee their seasonal gluten-free range will include all the staples like turkey gravy (made with pure turkey stock), cran-berry sauce, red cabbage and garlic

potatoes, with Christmas cakes and mince pies made to order.‘We are not doing a huge number of Christmas cakes, as most families won’t bother getting an entire cake for just one member of the family on a gluten-free diet,’ notes Stephen.And, of course, their stuffing is gluten-free – made with breadcrumbs from gluten-free bread.‘As much as possible, we will be offer-ing the same range in gluten-free op-tions, as the items in our own bakery,’

he points out, adding that, to ensure there is no contamination between plants, the gluten-free facil-ity is on a separate campus to the shop and regular bakery kitchen.‘When you think of it, baking gluten-free at home is very difficult and quite complicated. Most

standard kitchens will have wheat and flour,

etc, in them, and so people find it very difficult to bake without gluten creep-ing in, at home. Here, we have a totally separate facility, to ensure that. Also, all packaging is washed before it enters the premises, just in case someone who loaded it might have just been eating their lunch beforehand. So all options are covered. It might seem like a lot of work, but those are the kind of things you have to do to offer the gluten-free food,’ Stephen told West Fork.Even the equipment is specialised, he says, and different types of items are used in both kitchens.‘Cooking it is the easy part, really,’ he adds. ‘It’s what goes on before that is the hard part! It’s extremely time-con-suming, but it’s how we like doing it.’He sees a demand for these foods increasing all the time. ‘Just the other day I had a call from a woman in Dublin who had seen some of the stuff online, because at the moment we are

Scally’s gears up for a busy gluten-free Christmas

Christmas is among the most stressful times of year for gluten intolerant foodies. But one West Cork company has solved their problems, writes Siobhán Cronin,

who spoke to Stephen Baker, head chef at Scally’s SuperValu in Clonakilty.

the only two shops (including Scally’s in Blackrock in Cork) out of the 196 SuperValu stores countrywide, with our own gluten-free facility, and we are currently only sup-plying those two stores.’‘The challenge is,’ says Stephen, ‘mak-ing sure the taste is as close as pos-sible in both versions of the item – the gluten-free and the non gluten-free.’One of the most popular items in the range is their fish chowder, and this is a big hit at Christmas time, too. But Scally’s currently have several other lines in ‘test’ phase.When an item goes to the lab for testing, they have firstly to check if there are any traces at all of gluten. ‘I will usually hear back within a week if there are,’ says Stephen. But because another element of the testing in-volves checking the shelf-life, this can often take up to a month, or more.‘We are usually waiting about 35 days for the results, and it’s about 32 days for a soup,’ he says. But it’s all part of the specialised process.

Food Served DailyMonday - Thursday 12pm-8pm

Friday- Sun 12pm - 9pm Daily Specials

Book your Christmas Party4 course menu €28.00

The Harbour Bar

Main Street, Leap, Co.Cork Tel No: 028 34134Email: [email protected]

And it’s not just gluten intolerant customers who love the range. Quite a lot of people like the lighter taste of non-gluten foods, and many people on special diets, including sports people and athletes, are often advised to try a gluten-free diet.‘Gluten-free food is just a baby yet, in terms of where it can go. It’s get-ting more popular all the time,’ says Stephen.

Rosanna Davison meets gluten-free bakers

Robbie Ryan and Kris Jeske at the opening

Catriona and Eugene Scally


We’re jammin’!

Glenmar Shellfish LtdMain Street, Union Hall, Co. Cork

Tel: 028-33818 Fax: 028-33099Email: [email protected]

Find us on Facebook. www.wiltonmarketcork.com

Every Tuesday

10am-2.30pm

Outside the Wilton Shopping Centre

FARMERS

MARKET

WILTON

locally caught fresh fish, sourced from our trawlers fishing out ofunion hall, Baltimore, Schull and Kinsale.

fish is prepared to customer requirements by our courteous and skilled Staff.

Marsh road, Skibbereen, co. corkt: 028 21869 • fax: 028 21885

e: [email protected] • www.thefishstation.ie

Marcel, our Shop Manager is a chef and he along with all

our staff is happy to give cooking tips and suggestions.

THE FRESHEST FISH ON YOUR DOORSTEP ...

KiddieS corner: Fish fingers, fish cakes, fish goujons.

fiSh SupplierS to:Restaurants, Hotels and

Outside Catering Companies.

Follow us on Facebookor call in for our

daily Special offerS

See our huge Selection of freSh fiSh, ShellfiSh and frozen fiSh


Deli CounterFish Counter

Monkfish medallions with saffron saucefor 4 people

IT might not seem like most traditional of meals for Christmas Day, but quite a lot of people like a good piece of fish for their main course. Meat isn’t always top of the list for diners, and some ‘vegetarians’ will allow a little fish into their diet from time to time, to boost protein levels. It is also a very quick dish to serve up, for those who don’t want too much fuss on the day, or have plenty of other things going on, and might have a few different main courses on the go, if there are varying tastes and requests.When it comes to prime fish to select for your dinner, it’s hard to beat a nice Hake or

Monkfish. We asked the fish experts at the Fish Station on Marsh Road in Skibbereen to give us their favourite fish recipe for a good Christmas Day meal.This delicious recipe is for four people, and can be served with all the usual vegetables and potatoes that you might have already planned for the Big Meal.Have a good chat with your fish monger before selecting the fish, and they will give you good advice on storage, amounts and filleting, where necessary. This recipe comes from Marcel van der Hooft who, himself, is a big fan of local monkfish.

l Preheat the oven to 200 c/ 400 c/ gas 6. Place the potatoes in a pot of boiling salted water, cover and simmer for 15-20 minutes, or until tender.l Meanwhile, place milk in a small saucepan with 225ml of the cream, and the bayleaf.l Add the fish and poach for 3-5 minutes, or until tender. Transfer the fish to a plate. Strain the poaching liquid, through a sieve, into a jug. l Melt 50g of butter in a large pan, adding the onion.l Cook gently for 4-5 minutes until softened, but not coloured. l Stir in the flour and cook for 2 minutes, stirring continuously. l Pour in the wine and allow to reduce, then add the reserved poaching liquid, a little at a time, whisking continuously. l Reduce the heat and stir in the leeks. l Simmer gently for 6-8 minutes until the leeks are softened and tender and the sauce has slightly reduced and thickened, stirring occasionally.l Stir in the herbs and season. Drain the cooked potatoes, allowing them to dry, mash them and beat in butter and cream. Butter an oven proof dish.l Spread the fish over the dish, then spoon the sauce on top to cover completely, then carefully spread over the mashed potatoes to cover, com-pletely smoothing over with a fork. Grill until heated through, and the mash is golden and bubbling.

Creamy fish pie the perfect winter warmer

This is a real winter warmer for fish fans. You can serve it at Christmas, or have it in the freezer, ready for one of those days when you don’t want to be cooking, but want something filling and comforting.This recipe, from the award-winning Glenmar Shelfish in Union Hall, is for salmon and haddock, but these fish can be substituted for most fresh fish.

Ingredients:

- 675g floury potatoes, cut into chunks.- 600ml milk- 300ml cream - 1 bay leaf- 900g mixed fish- salmon, smoked haddock & fresh haddock- 175g unsalted butter- 1 onion finely chopped- 75g plain flour- 175ml dry white wine- 2 leeks, trimmed and thinly sliced - 6 tbls chopped fresh mixed herbssuch as parsley and dill- salt and freshly ground black pepper

THERE comes a time when you have to stop watching re-runs of Escape to the Country, a time when you realise it is now or never. That realisation came at the end of August 2013, when on a chance visit to Clonakilty, Stephen and Kela Hodgins came across Dunowen House. On a stunningly beautiful summer’s day, they drove over the hill from Ardfield, spotted Galley Head lighthouse on the horizon, and instantly fell in love with the area.Within two weeks they had sold their house in Dublin, and within six weeks they had loaded their three children, a dog and their furniture into two trucks

and escaped to the country.‘Saying goodbye to office-based careers in marketing and finance in Dublin city was not as difficult as you’d imagine,’ said Kela, who, together with Stephen, is relishing her role as the owner of a luxury guesthouse and self-catering holiday business.‘A lot of our friends and family thought we were crazy, but we believe it would have been crazy not to take that leap of faith.’Dunowen House is set in a stunning coastal location near Galley Head Lighthouse, and is just a ten-minute drive from the centre of Clonakilty, all of which makes it a real gem on the Wild Atlantic Way. See: www.dunowenhouse.ie

IT is selling fast, The Lettercollum Cookbook, and the reason it is selling fast is because people have been wait-ing 30 years for a collection of Karen Austin’s recipes.The book has, for several reasons, become an instant classic. One reason is that half of the people of Clonakilty made it their business to pack Scannell’s to the rafters for the launch and while they were there took the opportunity to buy two, three, four and five copies of the cookbook. These people – all devoted custom-ers – have done it all. They went to the restaurant at Lettercollum House, near Timoleague, when it was open. Today, they shop as often as they can at the Let-tercollum Kitchen Project at Connolly Street. And they have even attended many of the Lettercollum Cooking Courses, at which Karen’s recipes and

l Melt a bit of butter in a large frying pan, over high heat. Place the monkfish in the pan and season with sea salt and black pepper. Fry the medallions for about three minutes on each side.l Take the monkfish out of the pan and put aside on a plate covered with tinfoil to keep it warm.l Put the onions and mushrooms in the fry-ing pan and simmer them over a low heat for a couple of minutes.l Add the white wine, over high heat, and reduce until you have half the liquid left.l Add the fish stock and reduce the liquid to half again. l Add the cream and simmer the sauce until it starts to thicken slightly.l In the meantime, blanche the strings of leeks in boiling water with a bit of salt and pepper.

l When cooked, pour them in a colander and leave to drain.l Strain the sauce through a sieve into a clean frying pan. l Add the strings of saffron and place the monkfish back in the sauce. l Simmer for another couple of minutes and turn off the heat.l Place the strings of leeks in the middle of the plates, arrange the pieces of monkfish around them, and drizzle some of the sauce over the pieces of fish. l Sprinkle a small bit of the pink pepper-corns over the plates, and garnish with a wedge of lemon.l Serve with a selection of your favourite Christmas vegetables and a choice of potatoes.

- 700-800g Monkfish medallions- butter- glass of white wine- glass of fish stock- 1 onion finely chopped- a handful of mushrooms, chopped

- 250ml cream- a couple of strings of saffron- 3 leeks, cut into long strips- sea salt and black pepper- pink peppercorns and 4 wedges of lemon

Kela and Stephen relish new role at Dunowen House

Lettercollum Cookbook – the long wait is over

Author Karen Austin, in Clonakilty. Photo: Domnick Walsh/Eye Focus

Fields bakery in Skibbereen has announced a joint venture with West Cork Distillers, for the use of their locally distilled spirits in its Christmas Fruit Cakes and Mince Pies. These two facilities, both bakery and distillery, employ nearly 50 people. West Cork Irish whiskey and the premium spirits range will be used in the production of all cakes and mince pies at Fields bakery in Skibbereen. Pictured at West Cork Distillers premises in Skibbereen were Adam Walsh (Fields Bakers & Confectioners), Ger McCarthy (West Cork Distillers), Kevin O’Regan (manager, Fields Bakery),

those of her partner, Con McLoughlin, were always readily available. There was, however, one notable exception to that general rule. It was their famous Choco-late and Hazelnut Cake, but now even that is contained in this handsome new book. You will find these dishes perfect for every occasion, be it a weekday meal, or a weekend party.

locally caught fresh fish, sourced from our trawlers fishing out ofunion hall, Baltimore, Schull and Kinsale.

fish is prepared to customer requirements by our courteous and skilled Staff.

Marsh road, Skibbereen, co. corkt: 028 21869 • fax: 028 21885

e: [email protected] • www.thefishstation.ie

Marcel, our Shop Manager is a chef and he along with all

our staff is happy to give cooking tips and suggestions.

THE FRESHEST FISH ON YOUR DOORSTEP ...

KiddieS corner: Fish fingers, fish cakes, fish goujons.

fiSh SupplierS to:Restaurants, Hotels and

Outside Catering Companies.

Follow us on Facebookor call in for our

daily Special offerS

See our huge Selection of freSh fiSh, ShellfiSh and frozen fiSh

EVERY WEDNESDAYFROM 9.30-2.30

ON THE SHORT QUAY, KINSALE

A WIDE RANGE OFLOCAL FOOD,

RAW AND COOKEDPLANTS AND

PRODUCE

25 TO 30 STALLS

KINSALE FARMERS MARKET

ON THE SHORT QUAY, KINSALE


AS a lover of all things epicurean (grow-ing, buying, cooking and eating food) I do still have an obligation to not lose the run of myself altogether and say, bury my face into a six inch thick chocolate fudge cake. I do this by following Dr Moseley’s The Fast Diet (www.thefastdiet.co.uk), whereby five days per week I can eat and drink pretty much whatever I fancy (meaning: eat as you would normally and not binging relentlessly for five days!) and two days per week I restrict my calorie intake to 500 calories per day. It sounds harsh, and might not be for everyone (check with your doctor if you’re not sure), but you would be sur-prised how much you can actually eat for 500 calories. Meat-free, carb-free and fat-free meals are obvious ways to shed instant calories, but in fact you can have all of these if you make correct decisions (eg wholegrains in carbs; low-fat protein options, using herbs and spices to bring flavour into a dish, rather than fats and salts). What is key here, though, is having unfettered access to great ingredients to begin with. If you can easily place your hands on veg that is local and, in some cases, only pulled that morning; if you know that the meat you are eating was not reared on chemicals but spent a happy life grazing on grass overlook-ing the Atlantic Ocean, or rolling open

countryside; if you know that the fish you are eating came fresh off the boat that morning, then you are instantly on a winner with being able to eat well – whether you are dieting or just living your normal everyday life.In West Cork we are blessed with an abundance of great food producers and great ingredients treated with great care and always with their customers in mind. And there is no shortage of access to it, either. If you are a die hard supermarket shopper (there is one inside all of us, we just love the convenience of those places!), even that doesn’t stop you getting your hands on local organic veg-etables and locally farmed beef, pork and chicken; local free range eggs, artisan breads, beautiful local dairy produce; handmade fairtrade chocolates as we are lucky to have supermarkets that are keen as mustard to support local. Else, if you prefer the camaraderie of your local farmers’ market, then guess what, the same produce is for sale there too – and with much more range and choice. Or if your life is so hectic you can’t make it to either of those, then get it delivered to your front door or place of work. I literally know where the contents of my fortnightly ‘pot-luck’ veg box comes from, because I ask Devoy’s Organic Farm to give me only what they grow on their amazing organic farm in Rosscar-bery.

Eat Well, Live Well, Be Well

I’ve never been skinny. I wouldn’t even call myself slim. I would say that I am curvy, but above all I would always describe myself as healthy. Do I eat cakes, sweets and chocolates sometimes? Maybe indulge in a glass of wine or three

from time to time? Yes, I do. That’s probably why I will never be skinny or slim! Do I eat a balanced diet consisting of plenty of vegetables, fruits, grains and seeds, lean meats and fish? Yes, I do! And that is why, irrespective of my personal shape and size, I know on the inside I am healthy – because I eat well,

I cook from scratch, always, and I know where my food is coming from … literally.

KINSALE FARMERS MARKET

By Kate Ryan

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When I go and get my meat from M J O’Neill’s Butchers in Clonakilty, I know that the beef I am buying comes from his cows, humanely dispatched in their own abattoirs and that there is complete traceability from farm to fork for his beautiful produce. I know that when I head to Glenmar Shellfish in Union Hall for my fish that it has come off the boat that day and was hauled the handful of yards to the shop where the fish is hand-prepared. I know the people who bake the bread I like. And I love that the places I choose to eat in West Cork know these people too, and also buy their produce to turn it into a thing of delicious beauty that is served up just for me. We are so lucky in this region. Maybe it’s because I consider myself a foodie, but the connection I and we all have to this place is reinforced through the food that is produced and eaten here. If we didn’t care about our place, our environment, our landscape, the food we are able to eat just would not taste the same. Supporting local producers is key to maintaining this link. Even if your budget cannot stretch to always shopping at markets or artisan stores, I would say that if you choose one or two quality produce items to focus on buying regularly (for example, support-ing your local craft butcher or spending just €20 a week will get you a lovely box of fresh local organic veggies to feed your family with) you will see an instant improvement in your diet and the qual-

ity of your evening meals. Make sitting around the table a daily ritual and that will also add an extra pinch of magic to your dinner.It is so easy to eat well and eat healthily in this region, that I find it hard to im-agine why some people don’t. Whether you are home cooking or dining out for lunch or dinner, fast food and processed eats should be an exception but it shouldn’t be the de riguer for your eating habits. Regain your sense of adventure for food and cooking and lets get back to eating good food together around the table.

Kate Ryan, above, is the author of food blog Flavour.ie, a collection of blogs including delicious recipes to cook from scratch in under an hour, a supper club and her food adventures.Find her at:www.flavour.ie www.facebook.com/flavourwestcork www.twitter.com/FlavourIEwww.instagram.com/katylryan

stop-offs

Presents of mind


Gift Ideas

Our family farm is based in Rosscarbery and we have 200 hens who have lots

of fresh air and fun!! You can nearly taste the fresh air in our eggs

We are a local family business and we supply our eggs to

Scallys Supervalu, Clonakilty, The Fish Shop, Rosscarbery and Cowhigs Service Station, Leap.

So look out for our blue boxes and enjoy fresher and local eggs today!

If you would like to buy or supply our eggs please call Caroline on 086 6017677

West Cork Eggs

Wondering about something different to fill a stocking or leave under the tree this year? Well, you don’t have to go too far in this hugely creative part

of the world, says Siobhán Cronin

For every euro spent on a small, local business, it’s estimated that about 60c stays local, as opposed to about 40c staying in the area, if you spend it with a larger firm, like a multiple.So, with that in mind, arm yourself with all the details before planning your Christmas shopping trip.West Cork is rich in local artisan pro-ducers of food, crafts and even games.You need look no further than the ‘Made in West Cork’ brand featured at Cork Airport, to know there is a huge selection of high quality, stylish items made on your doorstep.And what about the West Cork Crafts shop at Townshend Street in Skibber-een, which is run like a co-op, where local producers get shop space to dis-play their wares, in return for a small weekly rent?From paintings, to cards, to jewellery and bags or handmade scarves, there’s nothing like getting a little gift, with a local name attached, to bring a smile to the face of anyone who has a place in their heart for this beautiful part of the world.If you think you need something a little more traditional for a gift, how about a box of deluxe chocolates – handmade near home? Luckily, in Cork we are blessed with several chocolate and home-made sweet producers – from Mella’s Fudge in Clonakilty to Cork city-based David Chocolatier and also Eve Chocolates. Then there’s Lorge

chocolate in Bonane, outside Glengar-riff, Katie’s Chocolate in Bandon and Clonakilty Chocolate. You’ll even find a great selection of handmade sweets, chocolates and much more, at your local farmer’s market and all the exhibitors will be offering specially gift-wrapped collec-tions at this time of year.But what about popping into a local sweet shop and getting a personalised gift selection made up for your favour-ite friend – or maybe grandad has a sweet tooth?From Jennifer Evan’s iconic and very traditional sweet shop at the Square in Bantry to the several olde style but essentially ‘new’ sweet shops that have popped up in towns from Clonakilty to Bandon, there really is ‘something for everyone’ in these little gems.Still confused about gifts? What about a West Cork voucher, then?Clonakilty-based Maria Carolan’s Givealocalgiftcard.ie will give you plenty of options. See her site for a range of options for each big town in West Cork. Of course, most shops, restaurants, hotels, beauty salons and leisure centres, will offer a voucher these days, and some towns – like Clonakilty – even have their own voucher scheme. But remember, the more local you stay, the more money stays in the economy – and it may even come back to you someday!

Maria Carolan from Local Gift Cards is pictured with

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Freshly cut sandwichesOPEN: 10AM - 6PM TUESDAY TO SATURDAY

12PM - 6PM SUNDAY. CLOSED MONDAYS


GubbeenThe Story of a Working Farm and its FoodsGiana Ferguson (with foreword by Darina Allen)This is an exceptional insight into the running of this award-winning tradi-tional farm in West Cork. See page 6 of this issue of West Fork for more on Gubbeen.Published by Kyle Books.

The Lettercollum CookbookKaren AustinThe Lettercollum Kitchen Project, run by Karen Aus-tin and Con McLoughlin, is a West Cork institution – a bakery and delicatessen that is celebrated for its de-licious food, creative menus and fresh, organic, seasonal produce. This book centres around a collection of the most requested recipes from the kitchen at Lettercollum.Published by Onstream and priced at €21.

Bake Like An ItalianMore Recipes forthe Good LifeCatherine FulvioCatherine’s latest cookbook reveals the secret techniques, tips and special ingredients that make Italians the best bakers in the world! Published by Gill & Macmil-lan, priced at €22.99.

DinnerThe Irish Times SelectionDomini KempThis selection from Domini Kemp’s Irish Times food column takes the fuss out of food by creating healthy, crowd-pleasing dishes forfamily and friends.Published by Gill & Macmillan, priced at €24.99.

The Extra Virgin KitchenRecipes for Wheat, Sugar and Dairy-free EatingSusan Jane WhiteSusan Jane White’s Extra Virgin Kitchen is packed with sinfully delicious recipes for wheat-free, sugar-free and dairy-free eating. Published by Gill & Macmillan, priced at €27.99.

The Nation’sFavourite Food Fast!100 Best-Loved Recipes for Busy LivesNeven MaguireNeven serves up fast, nutritious food for busy lives in his new cookbook.Published by Gill & Macmillan, priced at €22.99.

The ICA Book of Tea and CompanyRecipes and Reflections for Every DayIn their third book with Gill & Macmil-lan, the women of the ICA are back sharing more recipes, but now also words of wisdom passed on by gen-erations of Irish mammies, grannies, aunties, sisters and friends. A kind word and a cuppa – it’s like a hug in a book. €22.99.

Food For The Fast LaneRecipes to Power Your Body and MindDerval O’RourkeWorld champion athlete Derval O’Rourke shares recipes that helped her achieve her fitness targets in this fantastic new cookbook Published by Gill and MacMillan, priced at €19.99

A Simply Delicious Christmas25th Anniversary EditionDarina AllenA Simply Delicious Christmas, first published in 1989, is a much-loved cookbook, with tattered, well-worn copies to be found in most house-holds in the country. 25 years on Darina Allen is back with a stunning new, revised and updated edition. Published by Gill & Macmillan, priced at €27.99.

The Story of a Working

(with foreword by Darina Allen)

of this award-winning tradi-

The Nation’sFavourite Food Fast!100 Best-Loved Recipes for Busy LivesNeven MaguireNeven serves up fast, nutritious food

ClonLifeSUMMER 2013

Clonakilty’s Shopping and Lifestyle Magazine

the retail centre of west cork

Why shop anywhere else!

LifeClonakilty’s Shopping and Lifestyle Magazine


Why shop anywhere else!Why shop anywhere else!

Clonakilty’s Shopping and Lifestyle Magazine


Why shop anywhere else!Why shop anywhere else!

FUSION HOME INTERIORS - West Cork’s leading destination for paint, curtains, blinds & home furnishings

SPRING 2013 ISSUE 1 FREE

COME AND VISIT US ON THE CORK ROAD, SKIBBEREEN, JUST OFF THE N71

FUSION HOME INTERIORS - West Cork’s leading destination for paint, curtains, blinds & home furnishings

Don’t miss...

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LOTS MORE OFFERS INSIDE!

Don’t miss...Don’t miss...Our Amazing Spring

Money-Saving Offers!

Interior Ideas Quality Giftware

GREAT VALUEEXTERIORPAINT OFFERS!

All offers run 14 March-6 April 2013

Sponsored byWest Cork Distillers

Union Hall Gathering Festival BY THE SEA 2013

UnionHallFestival 2013

19th - 28th July

Union Hall Gathering Festival BY THE SEA 2013

UnionHallFestival 2013

Design | Print | Book ProductionDigital Solutions

Call Alan or Seán on 028 21200

Design and print of fliers, brochures, magazines and booksplus promotional display options and digital solutions

COME AND VISIT US ON THE CORK ROAD, SKIBBEREEN, JUST OFF THE N71

all curtain & upholstery fabrics

LOTS MORE OFFERS INSIDE!

Our Amazing Spring

Money-Saving Offers!Money-Saving Offers!Money-Saving Offers!Money-Saving Offers!Money-Saving Offers!Money-Saving Offers!Money-Saving Offers!Money-Saving Offers!Money-Saving Offers!

10th Anniversary

WINa two night stay

at the landmark West Cork Hotel

See inside for further details

6th-15th September 2013

WeSt Cork - A plACe ApArt

www.atasteofwestcork.com

Festival 2013

6th

Festival 2013

Dolly O’ Reilly

Sherkin IslandA Local History

Slievemore Press.

In this new, updated version of the original book, the changing fortunes of Sherkin Island are outlined, from the earliest evidence of human activity up to the present day. Sherkin is one of the few Irish islands that has not recently been documented in the historical context. This new book addresses that gap and provides an overview of the social, cultural, historical and economic life of the island.

Sherkin Island A Local History

Sherkin Island A

Local H

istory

Dolly O

’ Reilly

ISBN 978-0-9926679-0-0

9 780992 667900

Slievemore Press.


Skibbereen Arts Festival

Féile EalaíneJuly 18 - July 30 2011

www.skibbereenartsfestival.com

MEET TEAM

th-15th September 2013


th

DIA DHUIT!NUmber 5 ● JANUArY-AprIl 2014 ● Free FrOm THe WeST COrK HOTel

“A couple of years ago we gave away a wed-ding”, explains Elaine Hill, Deputy Manager. “We thought that after all the financial doom and gloom of the past 2 years that it would be great to give a lucky couple this fantastic opportunity.” This amazing competition will be launched

at the Hotels yearly wedding fair that takes place on Sunday 26th January between 1:30-5pm. Continued over

If you are planning your special day then look no further. With a rich history of serving wonderful wed-

dings with that family touch, the West Cork Ho-tel is the place to be. You can see for yourself through the amazing feedback that our brides and grooms have given us that, not only will you enjoy an amazing wedding day, it will be done with a style of its own and with the finest food and service in the region! Not only that, the West Cork Hotel and West

Cork Travel will be flying one lucky couple off on their honeymoon with an amazing prize for our lucky brides and grooms.

Dia Dhuit celebrates being one year old!

Our cOffee suppliers Bewleys wins GOlD at the natiOnal Great taste awarDs 2013…

Everybody’s talking about a West Cork weddingWe have some great offers for weddings booked in 2014

PART OF

Too many cooks? Never enough books!Here in the West Fork office we believe that experiencing great food extends beyond going to a great

restaurant or being invited to a great dinner party. It’s all about getting stuck in yourself, finding recipes, buying great ingredients and turning up the heat in your own kitchen. So here’s our selection of great

foodie books to get you inspired – why not put one or two of them on your Santa list, or better still, enter our great competition below and win the whole cookin’ lot!

Giana Ferguson (with foreword by Darina Allen)

The Lettercollum

a West Cork institution – a bakery and

The ICA Book of Tea and CompanyRecipes and CompanyRecipes and CompanyReflections for Every DayIn their third book with Gill & Macmil

KarAus

Karen Austin

Recipes from the Kitchen Project

The LettercollumCookbook

cookbook reveals the secret

book. €22.99.

Food For The Fast LaneRecipes to Power Your Body and MindDerval O’RourkeWorld champion athlete Derval O’Rourke shares

Neven serves up fast, nutritious food

In their third book with Gill & Macmil

Recipes to Power Your

recipes that helped her achieve her

Christmas, first published

back with a stunning new, revised and

Times food column takes the fuss out of food by creating

MacMillan, priced at €19.99

A Simply Delicious Christmas25th Anniversary EditionDarina AllenA Simply Delicious

WIN THEM ALL! To be in with a chance of winning every one of these books for your kitchen, simply answer the following question, and send the completed entry form to:

Q: What bird is traditionally cooked for Christmas dinner?

A: ..........................................................................................

Macmillan, priced at €24.99.

Virgin Kitchen

Virgin Kitchen is packed with sinfully

well-worn copies to be found in most households in the country. 25 years on Darina Allen is back with a stunning new, revised and updated edition. Published by Gill & Macmillan, priced at €27.99.

West Fork Book Competition, c/o The Southern Star, Ilen Street, Skibbereen,Co . Cork before close of business on Monday, December 8th, 2014.

Name:.........................................................................................................................

Address:......................................................................................................................

Phone:........................................................................................................................

Email:.........................................................................................................................Terms and conditions apply.


theCafe

“Happy Christmas to all our customers & friends”

OPENING HOURS

Monday-Saturday 10am-5pm

Gift Vouchers Available

Lunch served daily, phone in advance and we’ll have it ready for you on arrival.

Eat in, take out. Daily specials and usual popular items available.

Christmas baking available to order.

Christmas party nights &lunches throughout December

6 North Street, Skibbereen, West Cork | Phone: (028) 40090

Quay Food Co.

Kinsale’s most exciting speciality food shop

David & Laura Peare Market Quay,

Kinsale,Co. Cork.

Tel (021) 4774000

Kinsale’s most exciting speciality food shopHampers made to order

Authentic wood oven pizzamade fresh every day!

Sit in takewayFree Delivery

Main St. Car ParkSkibbereen028 23544

for your townShopping Feature dates & contact for your town :Nov 29th Kinsale John Hendrick 028 21200 Bandon Donnchadh Crowley 087 242 6188 Dunmanway Anne Breen 028 21200

Dec 6th Bantry Jennifer Barron 028 21200 Clonakilty Donnchadh Crowley 087 242 6188 Skibbereen Anne Breen 028 21200 Dec 13th Rosscarbery Anne Kelleher 086 8924957 Innishannon John Hendrick 028 21200 Castletownbere Donnchadh Crowley 087 242 6188for all enquiries Call 028 21200 or [email protected]

Shopping Feature dates & contact for your town :

Shoplocalthis Christmas

...by advertisingin our

Make sure your business has a GREAT Christmas...

Spending Christmas overseas

Cammy Harley talks to emigrants from West Cork about how they will be

spending Christmas Day in their adopted countries

Paul and Shirley Stitt and their young family moved from Ballydehob to Dubai and have settled

in well to their new home. Shirley says: ‘The food is mostly Schwarma, which is like a kebab of

chicken or beef – and of course, hummus and tabbouleh. There is also a lemon and mint drink

which is delicious and a favourite is mint tea made with real mint’.

For Christmas dinner, Shirley explained that you can order a traditional turkey and ham

Christmas meal and it gets delivered to your door, fully cooked and ready to serve.

This year Shirley and her family are going to have the full traditional Christmas meal,

but with a twist – they are having it on the beach!

When asked what West Cork foods the family misses the most, Shirley says ‘I miss Mella’s Fudge

and Paul misses the full Irish breakfast.’


Chris and Jackie Black and their sons

moved from Dromore, near Bantry, to Perth

in Australia. Last Christmas, being their first in Oz, the

three boys had great fun picking out their

own menu – one opted for Kangaroo, the

other for steak and the third boy opted for

turkey. Jackie chose pink snapper prawns

and the whole meal was cooked on the

barbecue. Jackie says: ‘The lads were disgusted that

I had not sourced and cooked Brussel

sprouts, but were delighted with my roast

potatoes, French carrots and roast parsnips

with parmesan cheese’. Jackie says that it

was 35°C last Christmas Day. ‘It was simply

too hot to eat a full traditional hot lunch

and the boys missed the glazed turkey with

home-made-stuffing and hot Christmas

pudding’. She adds: ‘Perth has an amazing choice

of fare, from exotic foods to inexpensive

delights from all over the world. The quality

of the food in terms of taste and cost is excellent,

but the price of mangoes is ridiculous – even when

they are in season. I could buy a mango in Super-

Valu for €1 and here they are anything up to $5 on

average around Christmas’.

Jackie Black moved from Dromore to AustraliaJackie Black moved

Spending Christmas overseas

































The Foreign Lunch Bunch!

Duba i Aus tra l i a

Shirley Stitt from

Ballydehob is living with

her family in Dubai

Novelist Katie Cuddihy and her husband, Sean, leave their home on the Sheep’s

Head Peninsula to spend each Christmas in Los Angeles with their daughter Tara and her

family. Katie says: ‘Tara has developed a unique Christmas Eve family tradition of a cheese fondue

with champagne and sparkling grape juice’.

She goes on to say: ‘It is an elegant meal where everyone does their own cooking. With three young

children in the house, there is a flurry of excitement and of extra-good behaviour from the little ones

in the hope that Santa wont forget them’.

Tara cooks the most amazing meals for her family, including

mouthwatering delights such as a rack of lamb with pistachio sauce.

Katie and Sean Cuddihy

Los Ange les

Keith and Marie O’Shea from Drimoleague and their delightful family left West Cork to live in San

Francisco in California. Marie says: ‘I usually cook Irish meals at home and living here in California,

we are spoilt for choice as there is an abundance of fresh local produce. I just love the smell of the

fresh fruit while walking the aisles in our local Farmers’ Market’.

Marie and her family like to dine out and Marie says ‘the restaurants are hopping at lunch times on

a Sunday. It is our family ritual to seek out the best places to savour freshly-squeezed orange juice,

fresh-brewed coffee, good old fashioned omeletes,

smoked bacon and thick buttermilk pancakes,

topped with locally-grown strawberries and whipped

cream’. For Christmas dinner, Marie usually

prepares ‘a fruit salad, smoked salmon and caper

scrambled egg on sour-dough toast accompanied

by mimosas for the adults and hot chocolate for the

kids’. Marie misses Cadbury’s Chocolate, Field’s

Bread and Clonakilty Black Pudding the most.

to San Francisco

San Franc isco

Ballydehob is living with

her family in Dubai

Novelist Katie Cuddihy and her husband, Sean, leave their home on the Sheep’s

Head Peninsula to spend each Christmas in Los Angeles with their daughter Tara and her


to San Francisco

Dromore to Australia




mouthwatering delights such as a rack of lamb with pistachio sauce.

and Paul misses the full Irish breakfast.’

Final word


According to Slater’s National Commercial Di-rectory of Ireland launched in 1845, the premises situ-ated at 26 Main St, Skibbereen was a shop and

bakery operated by Jeremiah Cul-linane. Ireland at that time, and West Cork in particular, was rav-aged by famine. When Jeremiah Cullinane finished his early morn-ing baking, he allowed the local people to bring in their homemade bread and bake it off in his ovens. This bakery and shop was taken over by Jack and Maureen Field in 1935 and continues to this day still baking bread daily, 175 years later – ‘Probably Ireland’s Oldest Bakery’.We take great pride that our bakery has survived a famine, two world wars,

The importance of supporting West Cork’s local economy

John Field, champion of West Cork’s food industry, explains why it’s in all our interests to think and act local

a civil war, an economic war and about ten recessions! There’s a degree of iro-ny in that West Cork, so badly affected by the famine, is now recognised as having some of the finest artisan food producers in Europe. Cheese, Smoked Fish, Fruit and Vegetables, Bacon, Smoked Salmon Pate, Preserves, Shellfish, Fresh Fish and Duck – all of which are locally produced, by local people.I believe it’s vital for the future pros-perity of our region that as a commu-nity we continue to produce, nurture and support local food production and consumption. I think it’s important for two main reasons. Firstly, it’s good for our local economy. Brand ‘West Cork’ continues to gain a national and international reputation as a hotbed for great artisan-led food. This region enjoys a diverse range of colourful and wonderful characters in-volved in the local food industry, some

of them homegrown, some who have ‘blown in’, all with their own story, style and approach to their business, but who all hold an unswerving pas-sion, entrepreneurial spirit and drive to be the best at what they do.These food businesses employ local people in their own operations but also procure products and services from other local third party suppliers. The restaurants, hotels and retailers that stock and serve these food products also employ local people. In turn, our food culture attracts tourists and visi-tors from around the world (note the success of the A Taste of West Cork festival) which again benefits all of us as they spend money locally and help spread the word when they go home. Take this magazine, West Fork, which celebrates our food culture and in turn contributes to providing employment for local people at The Southern Star. It’s all connected!Secondly, because I think it’s good for the mind, body and soul. We live in a world where often mass-produced convenience foods with low nutrition-al value are regularly consumed as the ‘norm’ by ‘time poor’ people rushing through meal times, with no sense of where the ingredients in their food came from. However, the food and drink produced in our region is fresh

and tasty and is ‘brought to our tables’ by local people that really care. In other words, we know its provenance. Surely, part of the privilege of living in West Cork is to take time every now and again to ‘slow down’ and enjoy the taste and the stories behind our food with friends and family.Back to our own business, we would like to recognise the wonderful sup-port and loyalty from local people that the bakery has received over the years. Quality has always played a huge part in the continuing success of Fields

and we’ve received national recognition and awards, much of which are due to great local suppliers we work with, for which we are hugely grateful. As a part of the Super-Valu group, our Food Academy supports local suppliers across Ireland and intro-duces them to a huge national market. Su-perValu serves over 2.6

million customers every week through 223 stores nationwide and purchases €2 billion worth of goods from Irish suppliers, which contributes to 30,000 Irish jobs.This Christmas let’s celebrate and en-joy the fantastic food and drink that’s right here on our doorstep.Wishing you and your families a won-derful festive season.

John FieldFields SuperValu, Skibbereen

... part of the privilege of living in West Cork is to take time every now and again to

slow down and enjoy the taste and the

stories behind our food with friends and family

We hope you enjoyed this festive edition of West Fork.

We’re always amazed at how many people and businesses are involved in the West Cork food scene, making it such a vibrant and stimulating topic to report on. As ever we hope to continue doing our bit to spread the word.

Thank you to our advertisers for help-ing us continue publishing the maga-zine and thank you to our readers for your ongoing support.

Wishing everyone a merry Christmas and a happy New Year

fromAll at West Fork & The Southern Star

Nollaig Shona agus Athbhliain foai Mhaise Daoibh

Thai Coconut Fish Soup3 Red Medium Hot Red Chilies, seeds removed, sliced roughly3 Stalks of Lemongrass, outer leaves removed and sliced VERY thinly2 Shallots, peeled and roughly chopped1 Thumb-sized Lump of Ginger, peeled and sliced4 euro-sized slices of Galangal Root, unpeeled3 cloves of Garlic, peeledHandful of Fresh Coriander, roughly chopped1 teaspoon Tamarind 1 teaspoon Shrimp Paste or Shrimp Cake1 level teaspoon turmeric powder1/2 teaspoon mild paprika (not smoked)1 teaspoon sugar (use palm sugar if you have it, if not, brown sugar)

Put these ingredients into a jug with 2 tins of coconut milk and puree with a hand blender. To make fish soup, thin with a little stock(fish or chicken), some chunks of fish,season with nuoc mam (thai fish sauce, pref. squid brand) and heat slowly until fish is just cooked through. If it’s too spicy for you, add more coconut milk for a creamier result.

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

(023) 8835741

Summer Opening Hours: Monday -Saturday Light Lunches 12.30-3pm,

Sunday Lunch 1-3pm, and Dinner served Wednesday to Saturday Nights, 6-9.30 pm.

Early bird menu available 6-7pm

One of the Bridgestone 100 Best Restaurants in Ireland 2012

Deasy’s Harbour Bar and Seafood Restaurant, Ring Village, Clonakilty. (023)8835741

OPENING HOURSDinner Served Wed- Sat 6.00-9.30 Early Bird 6.00-6.45

Sunday Lunch 1.00-3.00 Light Lunches served Saturday 12.30-3.00

Vouchers Available On sale in Deasy’s and De Barras, Clonakilty

Additional Christmas Opening Hours Open Monday and Tuesday 22nd and 23rd of December

Closed 24th -28th DecemberRe-opening Monday 29th for dinner to Sunday the 4th January

Also serving dinner Tuesday 6th of January for Womens Christmas

For Bookings Call: 0238835741

ContaCt info:

fernhill House Hotel & GardensClonakilty, West Cork

www.fernhillhousehotel.com, 023 8833258

fernHill VouCHers are a Great Gift ideaFull Sunday lunch for twoAfternoon tea for twoLunch available dailyAvailable at the hotel or www.fernhillhousehotel.com

fernHill VouCHers are a Great Gift ideaFull Sunday lunch for two

fernHill VouCHers are a Great Gift ideaFull Sunday lunch for two

2012

2012

Now that the days are drawing in, come and enjoy our cosy atmosphere, roaring fires and a comforting meal from our extensive menus which offer something delicious for every taste and budget.

Why not choose from our famous An Súgán seafood pie, chicken goujons, pan-fried hake, deep fried calamari or a bowl of delicious seafood chowder......and why not treat yourself to our selection of mouthwatering homemade desserts!

A warm Clonakilty welcome, always...

Winter warmers, 2 courses for only €20 We also have an elegantly appointed guesthouse! If you’re going to a wedding, attending a party, here on business or just fancy a relaxing night away from home (and maybe the kids...) then why not stay in our comfortable guesthouse, located adjacent to the restaurant in a beautiful Georgian house on a quiet side street near the centre of town.

We have seven comfortable and elegantly furnished rooms, with full amenities including en-suite with flat screen televisions, iron & ironing boards, tea/coffee making facilities, hairdryers and extremely comfortable beds (something many guests have commented on).

Our famous full Irish breakfast (and lighter fare) is served every morning.

At An Súgán, we’re proud to have delivered great food and warm welcomes to our customers, both locals and visitors, for over thirty years.

We’re a family run business based in the heart of Clonakilty and we think it’s important to source and serve only the freshest local ingredients from suppliers across West Cork.

We regularly run offers and promotions so keep in touch by visiting our Facebook page, facebook.com/ansuganclon and our website ansugan.com.

Call us on 023 883 3719 or you can email us on [email protected]

We look forward to welcoming you soon

One of only 27 pubs in Ireland listed in the ‘2015 Michelin Eating Out In Pubs Guide’

Keep in touch...

... the restaurant has two private dining rooms that are suitable for all occasions, from birthdays to anniversaries or business functions.

Did you know...

west fork - winter 2014

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