Food File: The weekly food news round-up

Thursday suppers at Killruddery, Bewley’s appeals to coffee nerds, food co-op tackles distribution puzzle, and where to eat English Market produce in Cork

Tue, Aug 19, 2014, 11:39

Dinner on the terrace at Killruddery
Growing and rearing your supper and eating it on a terrace overlooking manicured gardens is closer to fantasy than reality for most of us, but we can play along by booking in for dinner under the stars at Killruddery House and Gardens. Thursday suppers on the covered, but otherwise al fresco terrace adjacent to the tea rooms at the Co Wicklow estate have proved so popular that there are now two sittings, 6.30pm and 8.30pm. Chef Seamus Hogan has an extensive larder and kitchen garden to work with, and is serving two courses for €14, or three for €17.50. The Thursday suppers continue until the end of September, and advance reservations are required. Telephone 01-2863405, or email info@killruddery.com

(From Thursday August 28th, prices for Thursday night suppers will increase to €20 for two courses and €25 for three courses.)

 

Single estate coffees from Bewley’s
Bewley’s has gone upmarket with the launch of three single-origin coffees from farms in Panama, Bolivia and Ethiopia. The Palmyra coffee is from Hacienda La Esmeralda in Panama and is described as a breakfast coffee, with “toasted nut and milk chocolate” in the flavour profile. Café Colonial, from a co-operative in Bolivia, is an all-day drink, with “dark chocolate and caramel” flavours. The lightest roast of the three is the Ethiopian Natural Virgacheffe, which has “blueberry and floral notes”. The ground coffee comes stylish tins, €7.99, in Dunnes Stores, Bewley’s Cafes, bewleys.com and some convenience stores.

Power of the Co-op
Getting products on shop shelves is often the biggest challenge facing food start-ups. The seven founding members of the Irish Food Co-op – Carrigbyrne cheeses, Mileeven Fine Foods honey, Killowen youghurts, O’Neill’s bacon, Knockanore cheese, Tastefully Yours chutneys, relishes and sauces and Little Mill brown bread are tackling this by distributing their products from a central warehouse in Piltown. They aim to reduce costs and strengthen their market share by working together in the co-op model. Food producers wanting to join the co-op can contact general manager Eoghan Hegarty at 051-364401. See irishfoodcoop.com

English Market food map
Cork’s English Market is a big attraction for tourists, and while there’s nothing to stop visitors wandering the stalls and soaking up the atmosphere, onward travel plans mean their purchasing power is often restricted. However the excellent Farmgate Café above the market is great place to sample the delicacies displayed, and now pubs, restaurants and cafes across the city are getting in on the act. “Cork’s English Market Food Experience” is a Fáilte Ireland initiative whereby establishments that use ingredients sourced from the market are identified on a map and will display the letters EM beside the market- inspired dishes on their menus. The map is available in the English market and at Cork Airport.

mcdigby@irishtimes.com

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