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An opportunity to Meet Dianne Jacob - author of Will Write for Food

Local Champion of GIY Kilkenny and a food writer herself, Dorcas Barry, is organizing an amazing couple of days for Food Bloggers and Writers in Ireland with a 2 day Food Writing Workshop with Dianne Jacob from the USA.  The workshops are on Friday 21st & Saturday 22nd September 2012 at Brook Lodge Hotel, Macreddin, Co Wicklow.


Dianne's book, Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More is a very popular reference book for food writers and food bloggers. It has won two international awards from the Cordon D'Or and the Gourmand World Cookbook Awards.

Dianne coaches writers at all levels, whether for blogging, freelancing or writing books. She also edits books for publishers and individuals and is a published author and freelance writer. She judges books and journalism for the James Beard Foundation and the International Association of Culinary Professionals. She has a Bachelor of Arts in Journalism with honours from California State University, Northridge and an AA degree in Journalism with honours from Langara College, Vancouver, Canada. 

Dianne Jacob, author of Will Write for Food
Before becoming self-employed, Dianne was an executive newspaper, magazine and book editor in Canada and the US. Dianneʼs blog can be found at http://www.diannej.com/blog.

Details of the Food Writing Workshops are:

Friday, 21 September 2012
2 – 5.00pm 6 half-hour slots available with Dianne Jacob for one-to-one coaching on starting a food blog, writing a cookbook, or food writing in general.
5.30pm Visit to Gold River organic farm with Evan Doyle from BrookLodge.
7.30pm Bubbly reception followed by the Big Table Dinner Experience at The Strawberry Tree restaurant. This is a very special event created by BrookLodge, where the food is served in the style of a feast. The rule of the table requires that everyone serves each other from a fantastic range of dishes made only from locally supplied artisan organic food. A highly interactive and memorable experience!


Saturday, 22 September 2012
10.00am – 5.00pm A one-day class and workshop for the food obsessed who love to write, an open event for bloggers, food writers and anyone with an interest in communicating about food. The event will be structured as follows:
9.30am Food writing technique and writing exercises. Learn what makes the top food writers successful and stretch your skills and creativity. There will be a short break for tea/coffee.
1.00pm Spit roast lunch in the apple orchard at Macreddin and networking.
2.30 – 5.00pm Recipe writing, cookbook publishing and how to engage your readers as a food blogger.

Costs
All events over the two days can be attended independently. 

One-to-one coaching with Dianne which must be pre-booked - €40.00 per half-hour session
All-day workshop including spit roast lunch - €75.00 per person
Visit to Gold River organic farm - No charge

Long Table Dinner with wine & bubbly reception - €70.00 per person
Bed & breakfast at BrookLodge Hotel - €62.50 per person sharing (single supplement €25.00)

For bookings: Contact Dorcas Barry on 086 806 1383 or dorcasbarry@gmail.com

Kindly Supported by

Contact BrookLodge Hotel on 0402 36444 for accommodation bookings (quote Irish Food Bloggers to 
avail of special rate).

zack.

Hedgerow Blackberry & Apple Jam

"You ate the first one and it's flesh was sweet
Like thickened wine: summer's blood was in it
Leaving stains upon the tongue
And a lust for picking..."
-from "Blackberry-Picking" by Seamus Heaney


Blackberry Time Again!


Autumn comes and the Blackberries ripen just in time for the back-to-school children. One of my favourite memories as a child is picking blackberries down country roads with my cousins, so that my Aunty Nora could make some of her famous and delicious Blackberry & Apple Jam.

We would never pick them just after it had rained, always checked them for worms and always ate as many as we picked!


There are many recipes and methods for making jams with blackberries and this is my favourite. The fruit is cooked without sugar at the start and then sieved to remove the seeds as they can be quite hard and get stuck in your teeth!

The sugar is added later in the cooking as the amount of sugar in any jam recipe is determined by the weight of the fruit. Removing the seeds will reduced the weight of the fruit by 40% therefore less sugar is required.


The apple helps to increase the pectin content giving this jam a better 'setting' quality, as well as adding more flavour & bulk.

Always sterilise your jam jars before use. You can do this easily by putting them in the microwave on full power for 3 minutes.

My Ingredients:
2kg Blackberries
500g large cooking Apples
2 whole cloves
150ml water
Juice & zest of 1 Lemon
1.5 kg granulated sugar

My Method:
1. Peel, core and roughly chop the apples. Pull the stalks out of the blackberries.
2. Put the apple, blackberries, lemon juice, cloves & water into a large heavy-based pot and bring to the boil.
3. Turn down the heat and simmer for 10 minutes stirring ocassionally with a wooden spoon. The fruit should be smooth and soft.
4. Pour the cooked fruit into a sieve and rub it through with the back of the spoon into a clean pot. Discard the seeds & cloves.
5. Add the sugar, stir it in well and simmer the jam for another 20 minutes.
6. To test the setting properties of the jam put 1/2 teaspoon of it on a cold saucer and push the end of the spoon through it. If it sets and leaves a gap then it is now ready. If it falls back on itself, give it another 5 minutes cooking and test it again.
7. Pour your hot jam into the warm sterilised jars. (I put the glass jars in the microwave for 3 minutes to sterilise them.) Cover with a greaseproof paper disk and close the lid tight while it is still hot. Turn the jars upside-down once and then upright again - this helps in the sterilisation of the lid and also helps create the vacuum that will make the jam keep longer.

Leave the jams in a cool place until cold.


Delicious with homemade soda bread and My soda bread recipe is here.

UPDATE!
This September I went picking Blackberries with my daughter and found millions of them (well, nearly) That post is here: Picking Blackberries & my Blackberry Madeira Pie Recipe and my Blackberry Ice Cream is Here!

Enjoy! 


zack

Full List & Links to the Winners of the 2012 FOOD&WINE Magazine Restaurant of the Year Awards


The winners of the 12th Annual FOOD&WINE Magazine / Louis Latour Restaurant of the Year Awards were announced at a gala luncheon at the Dublin Convention Centre on Sunday, 19 August.


Chapter One, in Dublin, swept the boards with a total of six awards including Chef of the Year for Ross Lewis and the coveted Restaurant of the Year title. Chapter One previously scooped the Restaurant of the Year Award in 2009 and 2010. Located on Dublin's northside, Chapter One Restaurant opened in February 1992 with co-proprietors Ross Lewis and Martin Corbett.


Speaking about the win, Ross Golden-Bannon, editor of The Food & Wine Magazine, said: "Chapter One has swept the boards this year with six Food&Wine Magazine Maison Louis Latour Restaurant of the Year awards and deservedly so. They continually deliver quality Irish food, served to the highest standards in a restaurant that exudes style and class while making patrons feel at home."

A delighted Ross Lewis who also picked up the Chef of the Year Award

The full list of Food & Wine Magazine Award winners for 2012 is as follows:

The Restaurant of the Year Chapter One, Dublin 1

Best Ulster Restaurant

MacNean House & Restaurant, Co Cavan

Best Munster Restaurant

O'Brien Chop House, Co Waterford

Best Leinster Restaurant

Campagne, Kilkenny City

Best Connacht Restaurant

Aniar, Galway City

Best Dublin Restaurant

Chapter One, Dublin 1

Best Wine Experience

Ely Bar and Brasserie, Dublin

Best Sommelier

Ed Jolliffe, Chapter One, Dublin 1

Best Casual Dining

A Caviston, Co Wicklow

Best Service

Chapter One, Dublin 1

Ethnic & World Cuisine

Ananda, Dublin 1

Best Style

Moy House, Co Clare

Readers' Choice

Woodstock Café, Dublin 7

Hall of Fame

Asheesh Dewan, Jaipur Restaurant
Hall of Fame
Aidan & Joan MacManus, King Sitric Restaurant & Townhouse, Co Dublin

The Chef of the Year

Ross Lewis, Chapter One, Dublin 1

Best Ulster Chef

Neven Maguire, MacNean House, Co Cavan

Best Munster Chef

Paul Flynn, The Tannery, Co Waterford

Best Leinster Chef

Garrett Byrne, Campagne, Kilkenny City

Best Connacht Chef

Seamus Commons, La Fougère, Co Mayo

Best Dublin Chef

Ross Lewis, Chapter One, Dublin 1

The complete shortlist of nominees for the awards can be seen HERE

zack

Details of A Taste of Donegal Food Festival 2012 & Win 2 Weekend Passes!

A Taste of Donegal Food Festival will take place from Friday 24th to Sunday 26th August 2012 in Donegal Town. This event is a three day celebration of Great Food, Drink and Lifestyle Products. 

Celebrity Chef appearances, Tutored Wine Classes by Wine Experts, Food and Drink Exhibitors with Tastings and Music and Much More! 

Over 30,000 people attended the 2011 Festival so it should be a great weekend of Food & Fun!


This years Festival has once again gathered together the top Restaurants, Hotels, Food, Drink and Life Style Product providers to the beautiful Tented Village on the Pier area of the town, with a backdrop of the Bluestack Mountains and Donegal Bay. Over the course of the weekend you can taste and purchase some of the finest food and drink that this region has to offer.


During the festival there will be tutored wine and beer tasting, along with food demonstrations. Special features will be the Master Classes by Celebrity Chefs Martin AndersonKevin Dundon, Joe Shannon, Neven Maguire, Gary O’ HanlonCatherine Fulvio, Anthony Armstrong and Brian McDermott.


A Taste of Donegal Food Festival is held on Donegal Pier, Quay St, Donegal Town. The large tented village hosts exhibitor stands, demonstration areas and entertainments sections. There are over 100 stands exhibiting the festival sharing the best of Donegal & Irish food products and food tastings.

The Festival opens its doors on Friday 24th of August at 4.00pm and the official opening will take place at 7.00pm performed by Michael Tunney CEO of Donegal Enterprise Board. The MC for the opening will be TV3′s and Donegal’s very own Mr Noel Cunningham, with music by the singing chef Eugene Ginty and the first demonstrastion will follow with Donegal Celebrity Chef Gary O Hanlon. At the end of the evening there will be a spectacular Fire Works Display over the waters of Donegal Bay to finish off the day.

Layout of the Tented Village at the Pier in Donegal Town with over 100 exhibitors!
A Passion To Inspire Chefs Competition will take place, with restaurants and hotel kitchens from all over the Northwest taking part, under the watchful eye of Anthony Armtrong a locally based chef who judges for the World Association of Chefs Society, Sir Peter Griffths M.B.E. and Mr BobMc Donald,  both judges from the Master Chefs of Great Britain association. 

Chariman of the Food Festival Committee, local artisan butcher Ernan McGettigan, said "This chef's competition has attracted entries from Sligo, Leitrim, Cavan, and Donegal which highlights the level of prestige attached to winning this coveted Award. The committee would like to thank both Peter and Bob for taking time out there busy schedules to travel over from the UK. With the help of Anthony they are helping us to create a Chef's Cooking Competition of the very highest standard."

Smugglers Creek Restaurant - Best Stand winner at the 2011 Donegal Food Festival
The organisers have included two Exhibitor Competitions this year. One for the Most Attractive Stand (judged by Donegal County Enterprise Board) and one for the Best Product of the Festival (judged by Bord Bía, the Associated Craft Butchers Of Ireland and L.Y.I.T. Killybegs). "I want to thank the judges for helping us with these competitions and wish every participant the best of luck," said Ernan.

Some of the crowds at the 2011 Donegal Food Festival
Program of Events for the Taste of Donegal Weekend

Friday 24th August 2012
4.00pm Festival Opens - Food / Drink Exhibitors selling produce with tastings.
7.00pm Official Opening By Michael Tunney CEO of Donegal Enterprise Board.
Music by the singing Chef Eugene Ginty. M.C. for the evening, TV3’s Mr Noel Cunningham.
8.00pm Cookery Demonstration By Celebrity Chef Gary O’Hanlon, Viewmount House & RTE’s The Restaurant.
9.15pm Beer Tasting With Newstalk’s Dean Mc Guinness in Association with Dicey Reilly’s.
10.20pm Fireworks Display- Short fireworks display over Donegal Bay by Pains Fireworks.

Saturday 25th August 2012
11.00am Festival Opens
12.00am Masterclass Siansplan
1.00pm Cookery Demonstration By Community Chef Brian Mc Dermot.
2.00pm Cookery Demonstration By Celebrity Chef Neven Maguire, McNean House.
3.15pm Wine Tasting By Dicey Reilly’s.
4.00pm Cookery Demonstration By Celebrity Chef Kevin Dundon Sponsored by Kavanagh’s Supervalu.
5.00pm Cookery Demonstration by Local Award Winning Chef Anthony Armstrong.
6.00pm Cookery Demonstration By Martin Anderson, Crest Catering.

Sunday 26th August 2012
11.00am Festival Opens
12.00am Cookery Demonstration By Máire Dui cy, An Bord Bia.
1.15pm Wine Appreciation Tasting By Richard Finney, The Wine Buff
2.00pm Cookery Demonstration By Chef Catherine Fulvio, Ballyknocken House Cookery School.
2.00pm Entertainment By Barbershop Quartet Behind Bars.
3.00pm Cookery Demonstration By Celebrity Chef Neven Maguire, McNean House.
4.00pm Cookery Demonstration By Celebrity Chef TV3 & Radisson Blue Hotel’s Joe Shannon.
5.00pm Competition Winners Announcements & Presentations will take place.
6.00pm Final Cookery Demonstration By Local Award Winning Chef Anthony Armstrong.


Dress Up as a Chef for the Taste of Donegal "Whacky Cooks Ball"
The Grand Finale of “A Taste of Donegal Food Festival” will give all foodies out there a chance to dress up as their favourite chef/cooks and dance the night away in the main marquee at Ireland's very first “WACKY COOKS BALL” with a prize for the most imaginative chef/cook on the night!

WIN 2 WEEKEND PASSES TO A TASTE OF DONEGAL 2012

I have 2 Weekend Passes for the Donegal Food Festival to give away. Simply click the LIKE button here for the Taste of Donegal Facebook page and leave your name at the bottom of this post to be in for a chance to win! For WordPress users (or if you've Liked it already) just leave a comment on this post.


The winner will be announced on Thursday 23rd August so make sure I can contact you! Ticket winners will have their name on the gate at the Food Festival.

You can download local Donegal Town man John Ward's FREE Donegal Food Trail Phone App HERE: http://www.everytrail.com/guide/donegal-town-food-guide
and it will guide you around the Best of South Donegal's Local Food Shops & Restaurants.

I'll be at the Festival myself over the weekend helping Martin from Cassidy's Electrical to demo Induction Cookers on Stand 58. So call over and say hello!
Zack.

Tickets Now Available for Celtic Cook Off 2012

The Line-up of Chefs has been confirmed and Tickets for the 2012 Celtic Cook Off on Wednesday 12th September at the West Cork Hotel are now on sale!

The event is a a light-hearted atmosphere that does not lose sight of the basic principles of the Taste of West Cork Festival. It shall again be hosted by John McKenna, who as Master of Ceremonies for the evening, will conduct the event, talk to the Chefs regarding cooking methods, ingredients and techniques, and interact with the audience and judges.

Wednesday 12th September - Venue: West Cork Hotel 

The Celtic Cook Off is held as part of the A Taste of West Cork Food Festival and has proved very popular with the paying public, the local food producers, Fáilte Ireland, the media and all the Chefs involved. 

The basis of the Cook Off is to create a fun and informative Cooking Show that showcases the best of West Cork produce cooked simply yet with each Chef’s own interpretation and ideas.

The Celtic Nations Flag

The 2012 event has attracted another galaxy of top chefs from the Celtic regions to take part in what is becoming one of the landmark culinary events of the year.

The top celebrity chefs from the Celtic regions taking part are:  

Scotland: Edinburgh born, Tony Singh has established himself as a leading force on the Scottish restaurant scene as co-founder of Oloroso, the highly acclaimed bar and restaurant in the heart of Scotland’s dynamic capital city.


Brittany: Stephane Delourme has worked at The Seafood Restaurant in Padstow for over a decade. He joined Rick and Jill Stein as head chef at their flagship establishment when he moved to Cornwall in 1998.

Isle of Man: David "Butch"  Buttery, one-time owner of Tanroagan now has a business installing restaurant kitchens; he also cooks for exhibitions and private functions as well as being chef and recipe consultant for the Manx Organic Network and Island Seafoods.

Ireland: Gary O’Hanlon set up VM @ Viewmount House in Co. Longford in 2008. A beautiful Georgian Manor house once owned by Lord Longford with the Restaurant in the converted stables. Awards since then include Georgina Campbell’s "Sunday Lunch of the Year" 2012

WalesShaun Hill, the Michelin Star Chef is to Cook for Wales in 2012 Celtic Cook Off  Shaun Hill runs The Walnut Tree Inn in Abergavenny, where the menu is an eclectic mix, based on personal taste and sound cooking techniques, rather than any particular country's cuisine.  

Cornwall: Jack Stein of The Seafood Restaurant, one-time sous chef at the restaurant now has a tournant role across the whole company and is currently the Head of Development, leading the introduction of a development kitchen for the business, where new recipes and ingredients will be tested.
Chefs at the 2011 Celtic Cook Off

Earlybird Tickets are €15 each including glass of wine at the end to toast the winner, but please note, tickets from 10th September will be €20. Seating is limited so book early to avoid disappointment!

For more details see: http://www.atasteofwestcork.com/

Tickets for 2012 Celtic Cook Off are available from The West Cork Hotel, Cork. 
Telephone: +353 28 21277

Zack.

Irish Winners of 3-Stars at UK Great Taste Awards 2012

A Spreadable Goats’ Cheese from Donegal, a handmade rhubarb & ginger jam made by G’s Gourmet Jams of Abbeyleix and a reduced salt smoked rack of bacon made by Oliver Carty of Roscommon are three foods produced in Ireland that have been named among the best-tasting Irish foods in UK Great Taste Awards 2012.


The UK Great Taste Award scheme has become known for launching little-known artisan producers into the big time of the fine food world, whilst occasionally discovering the odd mainstream surprise!

Great Taste is the biggest independent benchmarking scheme for local, regional and speciality foods in Britain. Over 350 professional foodies are brought together each year to take part in 45 days of judging, deciding which foods deserve one-star, two-star or the ultimate three-star awards.


To achieve a 3-star grading at the Great Taste Awards involves "at least 25 experts unanimously agreeing that the product tastes divine" - that's a lot of people to persuade, so well done to all those who  achieved the 3-Star Awards!


3-Stars in IRELAND
Smoked Rack of Bacon – Oliver Carty Ltd, County Roscommon, Ireland
A reduced-salt smoked rack of bacon.

Yeats Country Spreadable Goats’ Cheese – Green Pastures (Donegal), Lifford, Ireland

G’s Gourmet Rhubarb & Ginger Jam – G's Gourmet Jams (Abbey Farm Foods), County Laois, Ireland.
Rhubarb and ginger jam, handmade made using rhubarb.

Java Beans Robert Roberts Ltd. 00 353 1404 7300

Wild Hot-smoked Albacore Tuna Woodcock Smokery 00 353 28 36232

Connacht Gold Softer Butter Connacht Gold 00 353 71 911 0900 / 00 353 71 918 6500 John

3-Stars in NORTHERN IRELAND

Dry-Aged Marrow Butter – Kettyle Irish Foods, County Fermanagh, Northern Ireland
A butter with bone marrow, blended with a mix of sea salt and cracked black pepper.

Hand-Made Corned Beef – McCartney's of Moira Ltd, County Antrim, Northern Ireland
Dry-aged beef (heels of silverside) is slow cooked with pork trotters for 14 hours, then shredded, with all fat removed. Natural juices are added back before pressing.

Hand-Made Sweet Corned Pork – McCartney's of Moira Ltd, County Antrim, Northern Ireland
Shoulder pork is dry cured, slow cooked with pork trotters for 12 hours, then shredded, with all the fat removed. Natural juices are added back before pressing.

Moyallon Guanciale – Hannan Meats Ltd, Old, Moira, County Antrim, Northern Ireland

Thompson's Titanic Tea Bags Punjana Ltd. 02890 450631

Rib Eye Steak Cloughbane Farm Shop 028 8775 8246

Each of the top 50 food and drink products was chosen from the 123 entries awarded a coveted three-star gold from 8,807 products judged in the 2012 Great Taste scheme run by the Guild of Fine Food. Ranging from beers to brownies, saffron to smoked rack of bacon and mincemeat to marmalade, many reflect the return to more traditional foods but with a modern twist.


For Full Results of All 3-Stars, 2-Stars & 1-Star Great Taste Award Winners in Ireland See: http://www.greattasteawards.co.uk/

FOOD&WINE MAGAZINE / LOUIS LATOUR Restaurant of the Year Awards 2012 SHORTLIST

The judging is over and the votes are cast. 
The winners of the 12th Annual FOOD&WINE Magazine / Louis Latour Restaurant of the Year Awards will be announced at a gala luncheon at the Dublin Convention Centre on Sunday, 19 August 2012.

Now in its twelfth year and considered the most prestigious and authoritative culinary event in the Irish calendar, the awards recognise and reward Ireland’s best restaurants and chefs.

The best restaurant and best chef from each province will receive Regional Awards before the final announcement of the overall Restaurant of the Year and Chef of the Year is made.
Other award categories include Best Sommelier, Best Service, Best Ethnic & World Cuisine and Best Wine Experience.

Ross Golden-Bannon, Editor of FOOD&WINE Magazine
pictured with Kerri Judge, Marketing Manager, Febvre & Company for Louis Latour
Ross Golden-Bannon, FOOD&WINE Magazine editor said: “The obvious stars are still there, but there are some exciting new talents doing radical things with our food culture and traditions. Our new category of casual dining reflects the dramatic rise in the fortunes of the bistro. The past twelve months have seen the food sector face challenging business conditions and yet chefs and restaurateurs have not just responded with better value, they’ve responded with astonishing creativity that celebrates Irish produce.”

Restaurant of the Year Awards 2012 Shortlist
Top ten listed in alphabetical order for each category. Placing to be announced on Sunday August 19. (where there are more than ten shortlisted there is a joint-placing).
Best Restaurant – Ulster

·         Balloo House, Co Down

·         Catalina Restaurant (Lough Erne) Co Fermanagh

·         Cayenne, Belfast

·         Deane's, Belfast

·         Harry’s Bar & Restaurant, Co Donegal

·         James Street South, Belfast

·         MacNean House, Co Cavan

·         Potted Hen, Belfast

·         Rayanne House, Holywood, Co Down

·         The Boat House, Bangor, Co Down


Best Restaurant – Munster

·         Gregans Castle, Co Clare

·         Les Gourmandises, Co Cork

·         Munster Room at Waterford Castle, Co Waterford

·         O'Brien Chop House, Lismore, Co Waterford

·         Park Hotel Kenmare, Co Kerry

·         The Cliff House Hotel Restaurant, Co Waterford

·         Global Village, Dingle, Co Kerry

·         The Old Convent, Co Tipperary

·         The Tannery, Co Waterford

·         Treyvaud's Restaurant, Co Kerry

·         Wild Honey Inn, Co Clare


Best Restaurant – Leinster

·         A. Caviston, Greystones, Co Wicklow

·         Aldridge Lodge, Co Wexford

·         Alexis, Dun Laoghaire, Co Dublin

·         Campagne, Co Kilkenny

·         Chakra by Jaipur, Co Wicklow

·         Gordon Ramsay at Powerscourt, Co Wicklow

·         Greenacres, Co Wexford

·         The Ballymore Inn, Co Kildare

·         The Lady Helen Restaurant at Mount Juliet, Co Kilkenny

·         Viewmount House, Co Longford


Best Restaurant – Connacht

·         Aniar, Galway City

·         Ballynahinch Castle Hotel Connemara, Co Galway

·         Cava Tapas Bar, Galway City

·         Gigis at the G Hotel, Co Galway

·         Kai Restaurant, Co Galway

·         La Fougere, Knockranny House Hotel & Spa, Westport, Co Mayo

·         Nephin Restaurant, Mulranny Park Hotel, Co Mayo

·         Renvyle House Hotel, Co Galway

·         Source, Co Sligo

·         West Restaurant @ Twelve Hotel, Co Galway


Best Restaurant – Dublin

·         Ananda

·         Chapter One

·         Dax Restaurant

·         l'Ecrivain

·         Locks Brasserie

·         Pearl Brasserie

·         Pichet

·         Restaurant Patrick Guilbaud

·         The Greenhouse

·         The Winding Stair

·         Thornton's


Best Chef – Ulster
·         Brian McCann, Shu Restaurant, Belfast
·         Conor McClelland, Rayanne House, Co Down
·         Danny Millar, Balloo House, Co Down
·         David Magaeen, Restaurant Victoria,  Belfast
·         Joery Castel, The Boat House, Co Down
·         Neven Maguire, McNean House & Restaurant, Co Cavan
·         Niall McKenna, James Street South, Belfast
·         Kevin Crossan, Nuremore Hotel Restaurant, Co Monaghan
·         Raymond Mornan, Harry's, Co Donegal
·         Simon Toye, Deane's Restaurant, Belfast
Best Chef – Munster
·         Aidan McGrath, Wild Honey Inn, Co Clare
·         Bruce Mulcahy, Park Hotel Kenmare, Co Kerry
·         David Hurley, Gregans Castle, Co Clare
·         Dermot Gannon, The Old Convent, Co Tipperary
·         Martijn Kajuiter, Cliff House Hotel Restaurant, Co Waterford 
·         Martin Bealin, Global Village, Dingle, Co Kerry
·         Michael Quinn, Waterford Castle, Co Waterford
·         Paul Flynn, The Tannery, Co Waterford
·         Robbie Krawczyk, O'Brien Chop House, Co Waterford
·         William O'Callaghan, Longueville House, Co Cork
Best Chef – Leinster
·         Aidan MacManus, King Sitric Fish Restaurant, Co Dublin
·         Alan O'Reilly, Alexis, Dun Laoghaire, Co Dublin
·         Billy Whitty, Aldridge Lodge, Co Wexford
·         Fred Cordonnier, Ballyfin, Co Laois
·         Garrett Byrne, Campagne, Kilkenny City
·         Gary O'Hanlon, Viewmount House, Co Longford
·         Lalit Kumar, Chakra by Jaipur, Greystones, Co Wicklow
·         Maria Rafferty, Zuni, Co Kilkenny
·         Peter Byrne, Gordon Ramsay at Powerscourt, Co Wicklow
·         Tim Daly, Strawberry Tree, Co Wicklow
Best Chef  - Connacht
·         Enda McEvoy, Aniar, Galway City
·         Jessica Murphy, Kai, Galway City
·         Jonathan Keane, Lisloughrey Lodge, Co Mayo
·         JP McMahon, Cava, Galway City
·         Martin O'Donnell, West @The Twelve, Co Galway
·         Miriam Harte, Source, Co Sligo
·         Ollie O'Regan, Nephin Restaurant, Mulranny Park, Co Mayo
·         Seamus Commons, La Fougere, Co Mayo
·         Tim O'Sullivan, Renvyle House Hotel, Co Galway
·         Xin Sun, Ballynahinch Castle Hotel Connemara, Co Galway
Best Chef – Dublin
·         Conor Dempsey, Dax Restaurant
·         Derry Clarke, l'Ecrivain
·         Graham Neville, Restaurant Forty-One
·         Guillaume Le Brun, Restaurant Patrick Guilbaud
·         Kevin Thornton, Thornton's Restaurant
·         Marc Bodie, Pearl Brasserie
·         Mickael Viljanen, The Greenhouse
·         Rory Carville, Locks Brasserie
·         Ross Lewis, Chapter One
·         Sunil Ghai, Ananda

National Shortlist
Best Wine Experience (sponsored by Castello Banfi)
·         Chapter One, Dublin 1
·         Dax, Dublin 2
·         Ely Bar and Brasserie, Dublin 2
·         Fallon & Byrne, Dublin 2
·         Greenacres, Co Wexford
·         Kelly's Hotel, Co Wexford
·         Pearl Brasserie, Dublin 2
·         San Lorenzo, Dublin 2
·         The Winding Stair, Dublin 1
·         Thornton's, Dublin 2
Best Sommelier (sponsored by Champagne Deutz)
·         Anke Hartmann, The Cliff Town House, Dublin 2
·         Damian Corr, The Cellar, Dublin 2
·         Ed Jolliffe, Chapter One, Dublin 1
·         Ian Brosnan, Ely Wine Bar, Dublin 2
·         Lorraine Harmon, The Greenhouse, Dublin 2
·         Martina Delaney, l'Ecrivain, Dublin 2
·         Nick Faujours, La Fougere, Co Mayo
·         Olivier Meisonnave, Dax, Dublin 2
·         Pierre Marie Faure, Patrick Guilbaud, Dublin 2
·         Soizic Kiely, Les Gourmandises, Co Cork
Best Casual Dining (sponsored by Fleur du Cap)
·         A Caviston, Greystones, Co Wicklow
·         777, Dublin 2
·         Dillinger's, Ranelagh
·         Eastern Seaboard, Drogheda
·         Farmgate Restaurant, Co Cork
·         Harry's, Co Donegal
·         Junior's, Dublin 4
·         L. Mulligan Grocer, Stoneybatter
·         Moloughney's, Clontarf
·         Nash 19, Co Cork
·         Terra Madre, Dublin 1
Best Service (sponsored by Bodegas Valdemar)
·         Ananda, Dublin 14
·         Brabazon, Tankardstown House, Co Meath
·         Chapter One, Dublin 1
·         Dax Restaurant, Dublin 2
·         l'Ecrivain, Dublin 2
·         La Fougere, Co Mayo
·         Locks Brasserie, Dublin 2
·         O'Brien Chop House, Lismore, Co Waterford
·         Park Hotel Kenmare, Co Kerry
·         Restaurant Patrick Guilbaud, Dublin 2
Ethnic & World Cuisine (sponsored by d’Arenberg)
·         Ananda, Dublin 14
·         777, Dublin 2
·         Chakra by Jaipur, Greystones, Co Wicklow
·         China Sichuan, Dublin 14
·         M&L Sichuan, Dublin
·         Michie Sushi, Ranelagh
·         Monty's of Kathmandu, Dublin 2
·         Rasam, Glasthule, Co Dublin
·         Saba, Dublin 2
·         The Ganges, Holywood, Co Down

The 2012 FOOD&WINE Magazine Restaurant of the Year Awards welcomes new sponsor Febvre & Company with renowned Burgundian producer, Maison Louis Latour as title sponsor and other fine wineries in the Febvre portfolio sponsoring individual awards.

Maison Louis Latour, was founded in 1797 and has become a natural custodian of an ancient tradition.  Authentic to its roots, it has always remained a point of honour to remain independent and family-owned and is now run by Louis Fabrice Latour who represents the eleventh generation since the founding generation.  Their wines are celebrated around the world for the elegance and balance that have always been a hallmark of the vinification practice of Maison Louis Latour.

FOOD&WINE Magazine is Ireland’s only dedicated food and drink glossy magazine. Monthly recipes, wine-tastings and restaurant reviews are interspersed with cookery trends, family recipes, weekend breaks and gourmet travel news.



TICKETS FOR THE EVENT 
The format for the awards ceremony is as follows:

Ø  Champagne Reception on arrival
Ø  Exquisite five-course lunch with matching wines from Febvre
Ø  Followed by Awards ceremony
Ø  Fabulous raffle prizes
Ø  Spot Prizes on each table
Ø  Gourmet Goody bags for each guest
Tickets are €120 per person (inclusive for club card members)
To secure your places  please contact Sarah on: 01 240 5387 or email scurrey@Harmonia.ie


Good Luck to all those Shortlisted. It's guaranteed to be a great night out!
Zack

UPDATE! The Full List & Links to all the Winners can be seen HERE

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The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.

It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.

“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”

Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.

Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.IrishFoodTours.ie

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