Category Archives: Irish Food Tourism Road Trip
It’s not what you put on the plate but what you leave off it that counts. So said chef Paul Flynn to the five bright young things of the Irish restaurant industry who were watching him prepare the foundation for what was going to be a tasting menu of one-pot cooking (see here for details of the meal itself). Paul was quoting a conversation with a Michelin inspector, which may or may not have taken place while Paul was head chef at London’s Michelin-starred Chez Nico and Nico at Ninety early in his own career. Read the rest of this entry
By the time I awoke to sunlight streaming into my beautiful bedroom above The Tannery Cookery School on Wednesday morning, it felt like myself and the five Euro-toques Young Chef finalists I was travelling with had been away for weeks rather than days… Since hitting the road on Sunday, we had met all sorts of great Irish producers, from butchers, bakers and brewers to farmers, cheesemakers and ice-cream producers. Now it was time to meet some of the people who work with Ireland’s world-class fish and shellfish. Read the rest of this entry
What’s your idea of heaven? How being greeted on a watercoloured morning by local wildlife in the form of some self-assured deer, before walking an avenue of birdsong towards heavy Castle gates under a halo of golden springtime foliage. And knowing that behind those doors lies a breakfast of Sally Barnes’s plump kippers or O’Flynn’s sweet juicy bacon (or both, as I insisted on having). Read the rest of this entry
Yesterday had a cyclical feel to it, a sun and the moon of a day. It was focussed on a great sweeping meander in and around Waterford city – but it always came back to the food. Which is quite right for Day One of my Irish Food Trip in the company of five of the country’s best young Euro-toques chefs and Caoimhe Ni Dhuibhinn from Failte Ireland.
After a light breakfast in Waterford Castle’s beautiful consevatory with the sun striping in through the wrought iron windows (when I say light breakfast, I mean a mini-croissant filled with sweet ham and artisan cheese) we headed out with the hotel’s head chef Michael Quinn to meet some local food legends.
It was still glorious by the time we got to our first port of call of our foodie road trip of the sunny South East. So last night I went for a walk before dinner, and took a stroll around the shoreline of ‘The Island’ which Waterford Castle lords it over. The boggy marsh edges of the isle looked stunning in the late Sunday sunshine. So did the water all around us, and the little boats sitting pretty. The gorse was blazing too; and though it’s still a little early for the scent to really lift it put me in mind of last year’s series of posts about gorse and wild garlic. Read the rest of this entry
Five Foods Worth Travelling The Country In Pursuit Of (or, Why I’m Going On Tour Next Week, And Where)
It’s not often you get to pack your wellies and your favourite high heels for the same trip. But tomorrow’s road trip is no ordinary road trip, taking in everything from farm and fishery visits to some of Ireland’s finest dining in the likes of Kilkenny’s Campagne and Dungarvan’s The Tannery. I’m packing my Berocca too, cos I’ll need all my energy for the busy itinerary lined up which involves three and a half action packed days around Waterford and Kilkenny. I’m packing my laptop so I can blog daily about the visits to bakeries and breweries, meetings with fishermen and cheesemakers, tastings of Ireland’s first caviar and one of it’s few PGI status foods, not to mention the likes of a Nose to Tail masterclass with Michael Quinn of Waterford Castle. And I’m bringing my pen and notebook, dictaphone and camera so I can log all the insights into everything from the growing production of oysters and conservation of lobsters to the History of Food in Ireland’s South East. I’ve even downloaded Instagram to my trusty iPhone4 so I can pretty up all my amateur photography and share it with anyone who fancies following the Twitteraction on #IrishFoodTrip. Read the rest of this entry