Food File: The weekly food news round-up
Hello Super Miss Sue, Litfest tickets go on sale on Monday, marvellous salmon, young chefs reduce food waste
Super Miss Sue, a seafood restaurant, café bar and takeaway, opened in Drury Street Car Park in Dublin this week
René Redzepi of Noma restaurant in Copenhagen is coming to Litfest. Photograph: Reuters/Christian Charisius
Organic salmon, trout roe, pickled cucumber and dill oil at Aniar restaurant in Galway, from Celebrating Irish Salmon, by Máirín Uí Chomáin. Photograph: Julia Dunin
Super Miss Sue
Super Miss Sue, the seafood venture from serial restaurateur John Farrell, opened its doors this week in a much more luxe incarnation than its Drury Street Car Park address suggests. The ground floor includes Cervi, an Italian fish and chip shop that will open late into the night for takeaways, and a stylish fish bar and cafe overseen by an antique oak and mirror bar fitting imported from the US. The main restaurant and a gin bar are slated to open in the basement later this spring. See supermisssue.com. Another seafood restaurant will join the capital’s dining spots when Mourne Seafood, already established in Belfast and Dundrum, Co Down, opens in the former Ocean Bar at Grand Canal Dock next month.
Tickets go on sale on Monday for the second Ballymaloe Literary Festival of Food and Wine, where the big draws are expected to be Danish chef and author René Redzepi, and author and broadcaster Yotam Ottolenghi with his business partner Sami Tamimi. British food writers Simon Hopkinson, Rowleigh Leigh and Tom Parker-Bowles will be joined by Maggie Beer from Australia and Mexican food expert Diana Kennedy. The Irish culinary world will be represented by Ross Lewis of Chapter One, Paul Flynn of The Tannery and Clodagh McKenna of Clodagh’s Kitchen, among others. There is bound to be high demand for many of the sessions, which range in price from €15-€95, depending on whether they are talks or demos. The online ticket office at litfest.ie will open at 3pm on Monday. Telephone bookings will be taken on 021-4645777 from that time, then daily 10am-5pm.
A new book from Máirín Uí Chomáin brings Irish salmon front stage. The author’s own recipes are interspersed with contributions from the kitchens of all of Ireland’s Michelin-starred restaurants, and there is a historical perspective from Prof Ken Whelan. Celebrating Irish Salmon is published by Artisan House Editions, €20. The image above, by Julia Dunin, is of Aniar restaurant’s salmon with trout roe, pickled cucumber and dill oil.
Waste not, win
To mark 2014 European Year Against Food Waste, the Knorr Young Chef competition has “Wise up on Waste” as its theme. The kitchen staff of the future will be taking a traditional dish and giving it a modern twist, using sustainably sourced ingredients and limiting the amount of waste. It is open to second-year students at catering colleges, training centres and institutes of technology and the winner will receive a culinary trip to Italy, including dinner at Osteria Francescana in Modena, which holds third place in the San Pellegrino world rankings.