Savour Kilkenny 22nd to the 28th October to be Best Kilkenny Food Festival Yet!

Savour Kilkenny is now one of Ireland’s leading food festivals and this year it takes place from the 22nd to the  28th October 2019.

This is the 13th annual festival and the event celebrates the produce and food culture of the surrounding rich pastureland, home to some of Ireland and Europe’s best food. While the produce of its dairy and meat sector are internationally renowned, the Savour Kilkenny festival celebrates local artisan products and a vibrant local restaurant and café culture which has seen the area become a leading food and food tourism destination.

The Savour Kilkenny festival takes place over the October bank holiday weekend at the end of Autumn and at the end of the traditional harvest season and draws tens of thousands of visitors; increasingly it is now also a homecoming festival for local people living away from the Marble City.

The focus of Savour Kilkenny is on an informal gathering on the city’s medieval parade public space in front of the eight centuries old Kilkenny Castle, where people can sample the fare from dozens of artisan food stalls and listen and watch demonstrations from leading Irish and international chefs and food personalities.

The MAIN SAVOUR STAGE (view Chefs List) programme of cookery demos is being MCd by Siobhan Donohoe and Edward Hayden with Stage Management by Ken Maguire Demos and the Chefs taking part on stage this year are as follows:

SATURDAY 26th OCTOBER 2019
11am – Laura & Rory Gannon
12pm – Paul Flynn
1pm – Roz Purcell
2pm – Kathryn Thomas in Conversation
3pm – Rory O’Connell
4pm – Darren Kennedy

SUNDAY 27th OCTOBER 2019
11am – Ken Harker & John Kelly
12pm – Chris Sandford
1pm – Edward Hayden & Anne Neary
2pm – The 4 Ingredients Chef
3pm – Catherine Fulvio
5pm –  Clodagh McKenna (Charged)

Special food events take place in local hotels, restaurants and eateries and these book up early every year as patrons seek a special night out from the informal to the five star. The festival also features the fast-growing brewing and distilling industry locally with a craft beer and spirit tent on the Parade and expert tasting events taking place across the city too.

WELLNESS STAGE (view Wellness List) at the KBC BANK, Timetable is as follows:

SATURDAY 26th OCTOBER 2019
11am – Catherine O’Keeffe – Eating well in mid-life
12:30pm – Aileen Cox Blundell – Baby-led Feeding
2pm – James Fennelly & George Peet – Fighting Fit Food
3pm – Ellen Roche & ASI – Eating well for Dementia
4pm – D Furlong, N Ryan, J Mahon – Addressing Dysphasia

SUNDAY 27th OCTOBER 2019
11am – April Dannan – Fermentation for Good Gut Health
12:30pm – Linda Murray & Jenny White – Mood Food & Gut-Brain connection
2pm – Jeeny Maltese – The Curative Properties of Herbs
3:30pm – Essie May – Sprout up your life

The events on the Wellness stage are FREE, BUT TICKETED. You can reserve your place at any of these talks by emailing KBC Kilkenny – kilkenny@kbc.ie or telephone (056) 7746980.

SAVOUR SPECIAL TALKS

Savour Kilkenny and the Local Enterprise Office have joined forces to host this special event for anyone interested in starting a food business. Learn from guest speakers James Burke, Ireland’s leading advisor in the food sector, Helen Gee of G’s Gourmet Jams, award-winning live yoghurt producer, Nicholas Dunne of Killowen Farm and Margaret Hoctor of Killmullen Lamb. There will also be Q&A’s and group mentoring sessions with speakers. (See More Click Here)

The GOOD VIBE HIVE Stage will be hosting workshop which will explore the important role of dairy as part of a balanced diet, growing your own organic vegetables, how we can live more sustainably in ways that are realistic and practical for individuals and businesses, discussions around veganism and alternatives for farmers who wish to move away from animal production, an exploration into the wonderful world of organic wine and many more. (See Workshop Listings Here)

Whether you’re a food business start-up, an aspiring food blogger or just looking to give your current business the edge online, you can join me (Zack Gallagher) at 3pm on Saturday 26th, at the Good Vibe Hive, as I share some tips on how to better promote your business online using better web practices and a better use of social media!



There are some great Children’s Events and workshops happening as part of the festival programme and here’s a round-up of this year’s top children’s events:

•  DÉISE MEDIEVAL – A LIVING HISTORY – MEET THE REAL VIKINGS!

Ancient Ireland is brought to life in Ireland’s Ancient East with this unique event, which is ideal for Viking lovers of all ages. Meet real Vikings and experience the daily life and crafts of our ancestors, with period tents full of homely furniture and household goods, food displays and authentic cooking over open fires. Taking place on Saturday 26th and Sunday 27th October from 12pm – 4pm in The Parade & Castle Park, festival-goers can enjoy spinning, weaving, leather-working, coin striking and woodwork demonstrations.

• AGRI AWARE’S MOBILE FARM  – LEARN ABOUT FARM ANIMALS AND IRISH FARMS

Returning once again is the Agri Aware’s Mobile Farm. This unique outdoor classroom, running on Saturday 26th & Sunday 27th from 11am – 4pm, educates children and adults through a hands-on learning experience. Young and old are invited to come along and learn all about the different farm animals on Irish farms and their roles in producing quality food that is safe and affordable for consumers. Perfect for children of all ages. This event is free.

• THE COOL FOOD SCHOOL – OVERCOME YOUR KID’S FEAR OF FOOD

If you struggle to get your kids to eat healthy foods, then The Cool Food School is the family event for you! Through innovative, interactive, sensory and healthy eating workshops, The Cool Food School makes food fun for kids. Their goal is to break down the fear of new foods by letting kids interact with food through activities. Workshops are suitable for children aged from 3 to 10 and run on Saturday 26th & Sunday 27th from 10am – 12noon in The Good Vibe Hive, The Parade.  Tickets cost €10 and for more detailed information on the specific workshops and to book, click HERE.

All in all, there is a massive programme of events planned for the 2019 Savour Kilkenny! I'll be there with Ken Maguire Demos and in the Good Vibe Hive at 3pm Saturday, so do call over and say hello.

You can Download the Full 2019 Savour Kilkenny Programme PDF Brochure, Click HERE

Zack

Rockwell Hotel and Catering School Re-Union on Sunday 20th Oct 2019

The ROCKWELL HOTEL AND CATERING SCHOOL, which had a major influence on traditional cooking and service in the hospitality sector of Ireland is holding a re-union for past students on Sunday 20th Oct 2019 in the Clayton Silver Springs Hotel, in Cork city.

Rockwell Hotel School was world renowned for training and turned out some of Ireland’s best chefs and waiters, many of whom work in top restaurants around the world today. It began in 1958 under the auspices of Bord Failte Eireann and was run by Mr. Jimmy Kelly. Well-known past pupils include Martin Shanahan, TV chef and proprietor of Fishy Fishy in Kinsale Cork, Eugene McSweeney, a well-known industry consultant who resides in Kilkenny, Ed Cooney, Executive Chef at the 5* Merrion Hotel, Steven McNally, Deputy CEO at the Dalata Hotel Group and President of the Irish Hotels Federation.

Noel Cunningham, Media personality and General Manager at Harvey’s Point, Paul Carty, MD at Diageo and Chair of Irish Tourism Confederation (ITIC). Two famous waiters include, Sean Davoren, lately seen on the James Cordon late late show also head Butler at the Savoy hotel in London who also trains the Queens butlers and Michael Lynch, who has been in Claridge’s hotel since '78, and also starred in the BBC production of " Inside Claridge’s" in 2012.

Mr. Pat Cronin, who was one of the first students and the last Manager of the Catering School after being at the helm for almost 15 years, said, “Rockwell had a major influence on traditional cooking and service over its 25 year history the hotel and catering industry in Ireland, and it’s legacy is still lives on as past pupils continue to make a major impact on the National and global Hospitality business. It is a sadder place without the Rockwell student”.

Pat added, “This year’s get-together will be the best yet and we expect in excess of 180 past pupils. Everyone is assured of a great night with excellent food exceeding expectations of those working in the industry.”

Former pupils will be travelling from all over Ireland and further afield for the event – one chef Padraig Molloy is even coming in from Antarctica. The evening, which is in aid of local charity, will commence with mass at 7pm in the hotel, followed by a drink’s reception, 4 course dinner and music to follow.

The organisers also looking for more old photos or memorabilia of Rockwell, as one of their famous past students, Mr. Rory Morahan, the Druid Chef, is putting together a collection for all to see on the night. If you have memorabilia, would like more details on the event, or you would just like to reconnect with old Rockwell friends, see the Rockwell Hotel School Facebook page, or contact rockwellhotelschool@gmail.com.

The Clayton Sliver Springs Hotel, Set in sylvan terraced grounds just 11km from Cork Airport.situated on N8 just 3Km from cork city .With over 100 guest rooms, superb cuisine, versatile conference facilities.
Exceptional service at Clayton Hotel Silver Springs has everything you need to make your stay as comfortable & enjoyable as possible. info.silversprings@claytonhotels.com, Tel: 021-450753

Mescan Brewery announces Oktoberfest West Saturday October 5th 2019, 1 pm till closing time

There’s no need to go to Munich this year to experience the fun of Oktoberfest. Instead try Oktoberfest West in Westport with Mescan Brewery!

Enjoy the best of beer, bratwurst and Bavariana in Gracy's Bar, at Westport House, on Saturday 5th October. This is the fourth incarnation of the popular festival which combines craft beer, music and food in an ideal setting.

It’s a confident declaration by the artisan brewing company, particularly in the face of both Dublin and Cork cancelling their Oktoberfest events.

Mescan Brewery are teaming up with local chefs to bring festival goers the best bratwurst outside Germany to complement their specially brewed Oktoberfest Beer. In the best Oktoberfest tradition the beer is served in an array of steins in all shapes and sizes. Mescan plan to keep the dancing going all day long with a great mix of live bands and leading European Oktoberfest DJs, Johan und Paul, flown in specially for the event.

Mescan Microbrewery brewing Belgian style beers in Westport, County Mayo,
was set up by 2 former veterinarians, one Belgian and one Irish!

The venue is easily accessed on foot from Westport Town and drivers will be happy to know there’s ample free parking onsite. Gracy’s Bar is a bar and pizza restaurant in converted farm buildings on the Westport House estate.

Irishman Cillian Ó Móráin and Belgian national Bart Adons,
fouders of Mescan Brewery, in their Lederhosen for Oktoberfest West! 

Oktoberfest West is part of the Fáilte Ireland Taste the Island campaign. Full details will be posted on Facebook leading up to the event. No tickets are required and entry is free. Dirndls and lederhosen are optional but they'll definitely help to get you in the mood for the party!

For more details and updates, keep an eye on their social media at
https://www.facebook.com/mescanbrewery/ on Facebook
and https://twitter.com/mescanbrewery on Twitter

zack

Lough Foyle Irish Flat Oyster to be the star of Northern Ireland's only Slow Food Festival

Derry City has been making great strides over the last few years at establishing itself as a ‘food destination’ and a huge effort has gone into creating this year’s extended Slow Food Festival which takes place from  9 – 13 October 2019!

This year, the Lough Foyle Irish Flat Oyster is the star of Northern Ireland's only Slow Food Festival, which is also planning to be their biggest festival to date.

The "Walled City" of Derry has won numerous awards for this event in previous year, including ‘NI Food and Drink Experience of the Year 2018’ from Tourism NI and ‘Best Tourism Event’ at the North West Business Awards.

You can expect the best of local produce over the course of the festival which has been extended to five days from two to allow visiting foodies a greater opportunity to sample the best the North West has to offer, including the exclusive Lough Foyle Irish Flat Oyster.

One of the highlights is the show-stopping Taste of LegenDerry Slow Food Dining Experience. Over the course of the evening, guests will come together at long tables to experience flavours from the shores of Lough Foyle to the foot of the Sperrins, all paired with locally crafted beers. Local producers and suppliers will be on hand to discuss the menu.


The tastes of the North West will be given an Italian twist during ‘Cena di Venti Miglia’ at Nonna’s when antipasti, pizzas and matching beers will be sourced from within 20 miles of the restaurant.

The festival will be the perfect launching pad for Foyster LegenDerry Oyster Stout while a beer masterclass, beer & cheese tour, food tour of Derry and walking tour of Dart Mountain to see the art of craft cheese production all offer unique food experiences.


There will also be demos and masterclasses with television chefs Catherine Fulvio and Jenny Bristow as well as local chefs hosted by Northern Ireland’s Slow Food Director and celebrity chef in her own right, Paula McIntyre, along with street food and the central Harvest Market marquee.

 Chefs Catherine Fulvio, Jenny Bristow and Paula McIntyre will be cooking at Slow Food Derry 2019 

Family events offer children the chance to get on board the slow food movement with a ‘Heart of the Park’ wild cookery experience when ingredients from the garden in St Columb’s Park will be used by kids who then design and cook their own campfire food. Elsewhere, an urban beekeeper will be on hand, as well as loads of other great food and fun!


Visit: www.derrystrabane.com/food for the full programme and booking information.

Food On The Edge Team launch #FOTE2019 Programme

The programme for Food On The Edge 2019 was officially unveiled at a launch event this evening in the Druid Theatre, Galway to coincide with Culture Night 2019.

Opening the first day of talks will be Shinobu Namae (L’Effervescence, Tokyo), with chef Alex Atala (D.O.M, São Paulo) closing the first day. Opening Tuesday’s talks will be Australian chef Ben Shewry (Attica, Melbourne) who will present a ‘Food Story’ titled ‘Shut Up and Listen’, with Alberto Landgraf (Oteque, Rio de Janeiro) closing the event.

Newly announced speaker chef Rosio Sanchéz of Hija de Sanchéz, Copenhagen will speak on Tuesday afternoon, with director and producer of Netflix’s Chef’s Table Brian McGinn speaking on his highly acclaimed and popular series on Tuesday morning.

The main theme for 2019 is ‘Migration’ - looking at how food travels and howthat affects people's perception of food. Speakers discussing this theme include Derry Clarke (l’Ecrivain, Dublin) on ‘Invasive Crops’; Arlene Stein (Terroir Talk, Berlin) on ‘#noborders: Food as a Tool for Diplomacy’; Paul Carroll (Polly, Vladimir) on ‘From Tallaght to Tsar’ and Josh Niland (Saint Peter, Sydney) on ‘Beyond the Fillet’.

Further ‘Conversations’ — a returning theme this year — are on the line-up, and include chefs Darina Allen and Rachel Allen (Ballymaloe Cookery School, Cork) speaking about ‘Irish Food: Past, Present and Our Vision for the Future’ on Monday morning. Chefs Matt Orlando and Kim Wejendorp (AMASS, Copenhagen) will be discussing ‘Responsible Deliciousness’, and British food writer and author Allan Jenkins will also speak on Tuesday afternoon.

Chef chef Tom Brown fromCornerstone, Hackney, London

‘Food Story’ talks on the line-up include chef Tom Brown (Cornerstone, Hackney) on ‘Meanwhile in East London, Lunatics Open a Restaurant’; Leonor Espinosa (LEO and MISIA, Columbia) on ‘Integral Gastronomy Centers: An Alternative Model of Community Development in Columbia’; and Selassie Atadika (Mindunu, Ghana) on ‘This Is Africa’ .

The Masterclasses, which are sponsored by Chef Network, will return again in 2019. They be led by selected speakers including Will Goldfarb - ‘Revisiting Personal Pastry Through a Local Literary Lens’; Matt Orlando, Tiago Falcone and Tom Delaney - ‘The Intersection of Food and Beer’; Sophia Hoffmann - ‘The Seven Seas of Deliciousness - Discovering The Endless Joy of Plant Based Cooking’; and Douglas McMaster - ‘Nu Waste’. These sessions are limited to 50 people and early arrival is recommended.


The FOTE 2019 Programme is available to download here.


Food On The Edge symposium director JP McMahon said, “The topics at this year’s Food On The Edge are diverse and designed to foster conversation and build bridges. This year’s main theme will focus on the issue of migration, as we question the idea of what it means to be local and how people moving from place to place has defined us and shaped our food culture. We will also be looking at themes of waste, social gastronomy, education, and kitchen culture.”

JP McMahon (3rd from left) with the Food On The Edge 2019 Team at the Official Launch

Six people who are working to change the landscape of Irish food were selected as Food On The Edge Ambassadors for 2019. The Ambassadors - Paula Stakelum (Ashford Castle), Chad Byrne (Chef Collab), Annette Sweeney (TU Dublin), Ronan Fox (Mayo General Hospital), Deirdre Doyle (Cool Food School) and Devin O’Sullivan (FEAST) - will take part in a panel discussion on the topic of ‘Moving Food On The Edge Forward into New Realms’ which will be moderated by Mark Anderson (Gather & Gather).

Another panel discussion is ‘Migration and the Nordic Food Movement’ with Bo Bech (Restaurant Geist, København), Nicolai Norregaard (Kadeau, København), and Esben Bang (Maaemo, Oslo) which will be moderated by JP McMahon.

Darina Allen and rachel Allen (pictured here with the late Myrtle Allen) will discuss
"Irish Food: Past, Present and our Vision for the Future"

Food On The Edge delegates will get to experience an Artisan Food Village which will showcase the best of Irish produce from more than 60 top Irish producers.

The venue for Food On The Edge 2019 is the Bailey Allen Hall at the National University of Ireland Galway (NUIG). The masterclasses will take place in the Bank of Ireland Theatre next door. The symposium will be a mix of 15-minute talks, panel discussions and hands-on masterclass sessions. The event will start at 9:00am on both days, with registration opening from 8:00am.

A two-day ticket costs €400, a two-day student tickets costs €350, and group rates are available for groups of 6+, 10+ and 20+. Tickets can be purchased at www.foodontheedge.ie.

Gather & Gather and Fáilte Ireland are principal sponsors for Food On The Edge 2019. San Pellegrino are returning as major sponsors, along with new major sponsors, Galway Bay Brewery.


For more information see www.foodontheedge.ie. Check out @FoodOnTheEdge on social media and follow the official hashtag #FOTE2019 for regular updates.

Roguey Pale Ale to be launched at new Bia Bundoran Festival

A brand new Roguey Pale Ale produced by  Donegal Brewing Company is inspired by the famous bracing 4.5km Roguey Walk which hugs the coastline of Bundoran in south west Donegal. The ale "captures the refreshment you feel as you stroll along this stunning headland" with its breathtaking views of Donegal Bay on the Wild Atlantic Way.

Roguey Pale Ale will be only available exclusively in Bundoran across the festival weekend!

Brendan O’Reilly of Donegal Brewing Company in Ballyshannon, brewers of the Roguey Pale Ale, said, "we’ve been working with Discover Bundoran for the past number of months on a beer that is unique to the town and that we could launch as part of the new Bia Bundoran Food & Drink festival. We’re delighted to have come up with a pale ale named after one of the most famous walks in the county. It will be available as a limited edition for the weekend of Bia Bundoran in various outlets across Bundoran in bottle and on tap."

Roguey Pale Ale is inspired by the famous Roguey Cliff Walk in Bundoran

Organiser of Bia Bundoran, Tourism Officer Shane Smyth added "we are absolutely thrilled to have a new Bundoran beer exclusive to the festival – one that will celebrate the uniqueness of the locality and of course the warm welcome that awaits you here! I’d like to thank Brendan and the team at Donegal Brewing Company for their cooperation in making this happen. There’s lots of different food and drink related events across the weekend and we’re delighted that so many of the food trade in town have come on board for the very first Bia Bundoran.”

Bundoran Tourism Officer, Shane Smyth, with Brendan Reilly of Donegal Brewing Company

Events during Bia Bundoran begin on Friday afternoon, September 20th and run through until Sunday 22nd. Many of the food outlets in Bundoran will be offering special deals and discounts on dishes – with some created especially for the festival. 

All the up to date information can be found on the website www.discoverbundoran.com/bia and you can keep up to date on their facebook page at www.facebook.com/discoverbundoran

Embracing Local at the Abbey Hotel Roscommon on Sunday October 20th

The Abbey Hotel Roscommon will host a unique Taste the Island event in the Abbey Ballroom on Sunday October 20th from 2-5pm.

“EMBRACING LOCAL is an opportunity for the hotel to give all our local artisan food and drink suppliers in the region a unique opportunity to showcase their produce on the day,” explained Geraldine Grealy, the hotel's Marketing Manager.

"We hope to embrace the concept and meet the makers on a local level by inviting local and regional suppliers to showcase their products here on the day at the Abbey. From organic farm producers, Jam and Brown bread makers to bee keepers, egg suppliers to vegetable producers we want to hear from you” added Geraldine.


Admission is free to the public on the day. Visitors can enjoy Cookery demonstrations from our award winning Abbey chefs and sample some canapés and free goodies from suppliers. We will even have free face painting for the little ones.

Meet the Makers and support local producers in Ireland’s Hidden Heartlands.

Exhibitor Stands are only €50. To register Contact Geraldine Grealy on 086 3276584 or email geraldine.grealy@abbeyhotel.ie

Sligo Food Trail to host Nine Course Harvest Feast on Friday 18th October 2019

Sligo Food Trail have just announced that their flagship event, the Harvest Feast, will take place on Friday 18^th October 2019. This significant gastronomic event is part of Taste The Island, the international Fáilte Ireland food tourism initiative. Sligo Food Trail Harvest Feast consists of a sumptuous nine course tasting menu, each specially created by one of Sligo’s top chefs collaborating with artisan producers. 

The gala banquet will take place at the Radisson Blu Hotel & Spa and numbers are strictly limited. MC for the evening will be TV3 celebrity chef Shane Smyth.

Marie Casserly, Chairperson of Sligo Food Trail, said “This is an opportunity to showcase both the enormously talented chefs and also the remarkable artisan producers we have on Sligo Food Trail. The combination is truly electric and we guarantee another outstanding event”.

The combination of award winning chefs and the best of local Sligo produce has proved a real winner over the last few years. Anyone lucky enough to be at the Harvest Feast 2017 was bowled over by the incredibly high standard of dishes presented. And those dishes just kept on coming – nine delicious courses, competing for attention. Harvest Feast 2019 will be equally thrilling for the taste buds.

“It was such a wonderful experience for everyone involved, we just had to do it again. The chefs love the unusual experience of working together and celebrating the wonderful artisan producers on Sligo Food Trail”, said Anthony Gray, of Sligo Food Trail, “We are so proud of all of our achievements and have put Sligo on the world culinary map with hard work and dedication from all involved”.

The Harvest Feast isn’t just an outstanding dining experience, it's an outstanding event on the Sligo social calendar. From the Canapé, Craft Beer and Drinks reception at the beginning of the evening to the live music throughout, this is a glittering affair in every way!

Sligo Food Trail chefs and producers taking part in the Harvest Feast include: 
Alan Fitzmaurice (The Glasshouse), Marcin Szczodrowski (Eala Bhán Restaurant) Yvonne Kathrein (Waterfront Hotel),
Prannie Rhatigan (Irish Seaweed Kitchen), Joe Shannon (Radisson Blu Hotel & Spa), Aisling Kelly (Sligo Oyster Experience)

The chefs involved are a truly outstandingly talented group, many are award winning and all are true ambassadors for food in the northwest. They are keeping the menu a closely guarded secret until the night itself, but we can introduce you to the award winning chefs:

Joe Shannon (Radisson Blu Hotel & Spa) - Well known TV3 personality chef who has cooked for all kinds of personalities including Hillary Clinton.

Marcin Szczodrowski (Eala Bhán Restaurant) - Talented Polish born chef with a penchant for classical French cuisine. Marcin revels in creating culinary masterpieces with top quality ingredients sourced in the northwest.

Alan Fitzmaurice (The Glasshouse) - Chef, chocolatier and dedicated forager who loves to take classical dishes and add his own contemporary twist.

Joe McGlynn (Hooked) - Donegal born Joe is head chef at Anthony Gray’s eclectic Hooked restaurant.

Marc Gallagher (Sligo Wellness Centre) - A leading light on the thriving Sligo organic food scene.

Yvonne Kathrein (Waterfront House Hotel) - Originally from Austria, Yvonne has a passion for seafood, artisan foods and local suppliers which is strongly reflected in her menus.

Chris Friel (Sligo Park Hotel) - For Chris, being a chef is a true vocation and classical training an essential.

Mammy Johnstons, in Strandhill just outside Sligo town, is famous for its homemade Ice Creams

Representing the artisan producer aspect of Sligo Food Trail, courses will also be presented by Neil Byrne (Mammy Johnston’s) and Aisling Kelly (Sligo Oyster Experience at WB’s).

Aisling Kelly of Sligo Oyster Experience

Tickets are only €75 each for this Nine-Course Feast! 

Tickets and can be booked online at www.sligofoodtrail.ie, by contacting Marie Casserly (086 3182529) or calling into these Sligo restaurants: Hooked, Radisson Blu Hotel & Spa, WBs Coffee Shop, Ósta Café & Wine Bar or Sweet Beat. 

A special overnight rate of €109 single and €119 double is available at the Sligo Radisson Blu Hotel & Spa, just quote Sligo Food Trail Harvest Feast when booking!

Zack

Bia Bundoran to showcase food and drink offering in Bundoran, County Donegal

A brand new food & drink festival, Bia Bundoran, is set to take place in the County Donegal seaside town of Bundoran, from Friday September 20^th to Sunday September 22^nd 2019. 

Announced last January as part of the new season for Discover Bundoran, the food & drink festival will celebrate and showcase the wide and varied range of food and drink available in the town. The festival will also form part of the national offering from Failte Ireland’s “Taste The Island” initiative.

Many of the Bundoran food providers will present special offers and discounts on their menus or dishes, while others will host special events across the weekend to highlight the fact that diners need not wander too far in search of tasty cuisine. 

Events include Wine Tasting at Fitzgerald’s Bistro, a Food & Foto Tour whereby participants can learn how to take better photos of their food for social media, a Gin Masterclass with an expert from the Sliabh Liag Distillery, a tour of the Community Garden to learn what grows in Bundoran and a family friendly Foraging talk with Forager Fred.

A Limited Edition Beer, Roguey Pale Ale, (the name is Inspired by the famous bracing walk around the cliffs of Bundoran) has been especially commissioned for the Bia Bundoran event. Made by the Donegal Brewing Company, the ale will have it's official launch at the Official Festival Launch in Madden’s Bridge Bar at 6pm on Friday 20th September. 

Bundoran Tourism Officer Shane Smyth who is coordinating the event said, "There’s a huge demand for food events and it’s been something that has been missing from the Calendar of Events for some time now. We have been delighted with the enthusiasm shown by the various food providers in Bundoran who have embraced the need for this type of event." 

Shane added, "We are blessed with so many food and drink offerings in the town from home grown and home baked goods to specialised coffee shops and quirky cafes that offer a wonderful choice to residents and visitors alike. We look forward to seeing everyone for our first Bia Bundoran weekend this September."

Many of the events require pre-booking and all information can be found on the Bia Bundoran website at www.discoverbundoran.com/bia where a copy of the festival programme can also be downloaded.

See you there!

Zack

Dunnes Stores Simply Better Collection wins ‘Own Label Brand of the Year 2019’

Dunnes Stores Simply Better Collection wins ‘Own Label Brand of the Year’ for Second Year running at the Food & Drink Business Awards 2019!

Dunnes Stores Simply Better Collection was announced best in Ireland for the second year in a row, as the winners of the much coveted ‘Own Label Brand of the Year’ Award at the Food & Drink Business Awards 2019 in City West Hotel on Thursday evening, 5th September. 

Dunnes Stores Simply Better Collection is the premium tier food collection presented under the Dunnes Stores private label. Since it was established in 2013, the brand has received over 340 food awards, the most awards for any Irish food brand. In 2016 the brand won an international Great Taste Golden Fork Award for its Sticky Toffee Pudding, which is produced by the Flaherty family in Kilmessan, Co. Meath.

The ‘Own Label Brand of the Year’ Award at the Food & Drink Business Awards 2019 honour was given in recognition of Simply Better’s commitment to consistently delivering quality products, great food made in the right way, while working in partnership with the best food producers who share the same ethos around quality and provenance, with over 50 of these producers from Ireland.

The Food & Drink Business Awards recognise innovation through excellence, with the very best companies operating in the food and drink sector in Europe. This award, one of the most highly competitive awards on the night, demonstrates the premier position the Simply Better Collection maintains within the industry, as one of the most successful food brands in Ireland, awarded over 340 national and international food awards since it was established in 2013.

At the Gala Awards to receive the prestigious award was Diarmuid Murphy, Brand Manager Simply Better Collection who stated “We are delighted to be receiving the “Own Label Brand of the Year” in Ireland for the second year in a row. We couldn’t achieve this great success without the authentic collaborations and constant new product development between our amazing Food Producers and the Simply Better team. This award is in recognition of these producers as much as it is for the brand and is a testimony to the great products we create together.”

Also present to receive the award was Ireland’s favourite chef and Simply Better Brand Ambassador, Neven Maguire. Neven stated “It has been an amazing evening for Irish Food and the Simply Better Collection. I have been involved with the Simply Better brand for almost four years now and have seen first-hand the time, passion and care that goes into selecting each of the products for this outstanding collection. I am so proud to be part of the Simply Better team and delighted to be here to celebrate this fantastic achievement for the second year in a row. ”

Neven added “ When the Simply Better Collection wins an award it is a joy that is shared with many, as the Simply Better Collection is home to many of Ireland’s best Food Producers who we call our ‘Food Heroes’. It has been a privilege to get to know each one of these amazing producers who help make this collection an award-winning and world class offering”.

All of the Simply Better Collection products are chosen for their provenance, many from small Irish producers, and all with a nod to the past, where food was made in the right way.

The supplier story is absolutely intrinsic to the Simply Better Collection and the provenance of all the products is highlighted through the individual product story on the back of all packaging. Dunnes Stores are proud to tell the story of the supplier, as they are proud to show their partnership with such quality Irish and International crafts people.

For more information on the Dunnes Stores Simply Better Collection visit www.dunnesstores.com  or on social media platforms - @SimplyBetterDS 

Zack