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Cloncannon Biofarm has Organically Raised Irish Pork For Sale!

Cloncannon Biofarm is located on the beautiful western slopes of the Devils’ Bit Mountains in Tipperary. Sean O' Farrell, who runs Cloncannon Bio Farm at Moneygall, Roscrea, Co Tipperary, says they are committed to the principles of organic food production and strive to enhance the natural habitats on the farm. They keep bees, organic free range chickens, organic beef, organic pigs and they grow vegetables and soft fruits.

The farm opened to the public in 2013 and it runs regular educational food tours for groups such as Schools, Active Retirement Groups, Macra na Feirme, Women in Farming, Farmer Groups, Youth Development groups etc.

Right now, Sean, who is a committee member of Tipperary Green Business Network and is certified through the Irish Organic Farmers and Growers Association, I.O.F.G.A., (Organic Licence No. 4925) has 20 Organically Raised Pigs ready to sell from the farm! They are currently enjoying an a la carte menu in the farm's garden area!

As pigs are usually around 25/26 weeks old when ready to eat, Sean is now looking for customers for these organic pigs. The pigs weigh in at around 90kg each with a butchered meat weight of around 65kg each of delicious organic Pork, for your customers to enjoy!

Any smart restauranteur, chef or home lover of great food should jump at this chance to fill the freezer with certified organic pork for the season ahead!

This is a great opportunity to get your hands on some super tasty Organic Irish Pork direct from a certified organic farm. Contact Sean O'Farrell on 0879227957 today and secure your order now!


Step Up To The Plate - Workshop for Publicans in the Northwest on 3rd May 2018

Although the tourism trade in the north west of Ireland is booming, there are still many pubs within the industry who feel under siege from a decline in alcohol sales and a drop off in pub use by millennials. In response to this, one-day workshop has been planned for Thursday, May 3rd in the LYIT Tourism College, Killybegs, to help publicans Step Up To The Plate!

The addition of simple tasty food offerings can help rejuvenate your public house and the use of modern social media can help bring your business a whole new customer base that is looking for more than just a pint.

Organiser, Mary McGettigan from the Taste of Donegal, said “We are only too aware that with tourism figures rising, publicans have a golden opportunity to seize the moment and diversify by offering low cost tapa style food, complimented with wines, craft beers and barista style coffees.”

Fellow organiser, Hugh O’Donnell, a well-known publican and chef said “The time has come for publicans to take the step into providing light, easy to assemble plates of food, aimed at daytime tourists looking for an authentic local food experience. It’s a very lucrative market and pubs are ideally located to take advantage of this gap in the market.”

Publicans attending the workshop will be shown a range of easy to prepare dishes by top chef, Peter Campbell, formerly of Cafe Bang and the Village Tavern. Recipes will be emailed to all participants.

There will be a simultaneous wine tasting and food pairing by Wine Direct and a demonstration on producing a barista quality coffee, using an automated coffee machine, by Clint Walsh from Johnsons Coffee. 

After lunch, the focus will switch to creating and managing a digital footprint for the pub business. Participants will be offered a custom-made website, built on a mobile phone platform with an eCommerce facility, presented by Craig Murray, Dublin, winner of 2017 Huffington post online marketing award.
To ensure the website is fully used and managed, top media guru, Michael Gallagher from Maud Communications will create and manage your social media pages, link and manage your website content for a very reasonable weekly fee, exclusively on offer to course participants.  

Included in this package is an innovative new app that allows anyone globally to buy their family and friends a drink in your pub. An ideal way to make pubs relevant for birthdays and celebrations. 
“The day starts early at 9.30am, but we guarantee that by afternoon those attending will go home with an action plan to increase sales and gross profit,” added Hugh O'Donnell.

The organisers are inviting publicans from all over the northwest to attend this important workshop. Bookings are by
texting "Request To Attend Workshop" with your name and contact number to 087 7975704.
A fee is €50 per participant is payable on the day at registration. 

Contacts:  Hugh O’Donnell 0877975704 or Mary McGettigan 0871777140


Chef Swap at Aniar, Galway, to continue through 2018

The very successful "Chef Swap at Aniar" programme continues into and throughout 2018 and will see more acclaimed international and Irish guest chefs collaborating with Chef/Owner JP McMahon in his Michelin-starred Aniar Restaurant in Galway, Ireland, on different weekend dates throughout 2018.

Chef Christophe Dufau of Michelin star Les Bacchanales restaurant, Vence, France
is coming to Aniar, in Galway, on the 15th and 16th June

Danni Barry, formerly of Michelin star Deanes Eipic, Belfast, and now leading the kitchen at Clenaghans Restaurant, Craigavon, was on the 9th and 10th February; Amanda Cohen of cutting-edge New York City vegetable restaurant Dirt Candy was on the 6th and 7th April; Christophe Dufau of Michelin star Les Bacchanales restaurant, Vence, France is coming on the 15th and 16th June; and rising Russian star Stanislav Pesotskiy of Björn, a new Nordic restaurant in Moscow, will be cooking at Aniar on the 16th and 17th November. Gunnar Karl Gíslason from Michelin star, new Nordic Restaurant Dill in Reykjavík, Iceland is also due to join JP in the Aniar kitchen in 2018 at a date to be confirmed.

ChefSwap at Aniar Galway features Danni Barry, Stanislav Pesotskiy and Amanda Cohen among others

JP McMahon said, "Chef Swap is a wonderful way of visiting chefs to learn more about the produce we have here in Ireland. As part of the experience, I travel with each chef to visit local producers and experience how the produce is harvested. On the other hand, for the team in Aniar and our guests, it gives us an insight into each chef’s unique way of cooking and every time is a surprise. Many chefs bring signature dishes to their menu while challenging themselves to use Irish ingredients. Feedback, both from our guests who book dinner and from the visiting chefs, has been overwhelmingly positive so it’s exciting to extend the programme into 2018.”

The Chef Swap at Aniar programme, which started in 2017, has innovation, education and the strengthening of Irish food at its centre.

In 2017, Aniar welcomed guest chefs Ross Lewis of Chapter One, Dublin; Sasu Laukkonen, now of Ora, Helsinki; Nathan Outlaw of Outlaw’s at the Capital, London, and Outlaw’s Fish Kitchen, Port Isaac; Syrco Bakker of Pure C, The Netherlands; Alexandre Silva of LOCO, Lisbon; Benoit Dewitte of Restaurant Benoit Dewitte, Ghent; Daniel Burns of Luksus-Tørst, Brooklyn; and Adam Reid of The French, Manchester.

The 2018 Chef Swap at Aniar programme kicked off in February 2018 and each of the Chef Swap at Aniar dinner menus follow the same menu format as the regular Aniar tasting menus - 6 courses at 65 euro, 8 courses at 85 euro, or 10 courses at 110 euro.

For more information and reservations see, or phone +353 (0)91 535947.

Follow Chef Swap at Aniar on Twitter - #ChefSwap | @chef_swap


Taste the Atlantic at this year's Burren Slow Food Festival in May

The 2018 Burren Slow Food Festival, which takes place from Friday 11th to Sunday 13th May 2018, was officially launched in Dublin’s Klaw Seafood Café this week, by festival chairperson Birgitta Hedin Curtin, in collaboration with BIM and Failte Ireland Food Champion, Niall Sabongi. This is the 14th year of the festival which takes place in Co Clare and this year's theme is Taste the Atlantic – A Seafood Journey.

Birgitta Curtin, of the Burren Smokehouse, opened the launch saying, “As chairperson of the 2018 Burren Slow Food Festival, it is always an exciting process to engage with partners across Ireland and beyond to curate an interesting and invigorating programme which is aimed at attracting visitors to the beautiful Burren as well as piquing the interest of our local community." She added, "There is something for everyone from individuals to families and young and old and we look forward to welcoming you to Co Clare.”

“BIM’s Taste the Atlantic Seafood Trail developed in partnership with Failte Ireland is designed to celebrate our many dedicated seafood producers on the Wild Atlantic Way and to educate people on how Irish seafood is caught and farmed," said Richard Donnelly from BIM. "As a Taste the Atlantic producer and ambassador, Birgitta Hedin Curtin of the Burren Smokehouse produces exceptional Irish organic salmon products and understands the importance of supporting Irish seafood.  Clare is a region renowned for its shellfish farming with €79 million worth of oysters and mussels produced last year. This event is all about embracing and promoting Irish food and we are delighted to see seafood producers at the heart of the festival this year.”

PJ Hartnett (Failte Ireland), Niall Sabongi (Klaw), Sarah (9) Melissa O Connell (6), Birgitta Hedin Curtin (Chairperson of the Burren Slow Food Festival) and Richard Donnelly (BIM) at the launch of the 2018 Burren Slow Food Festival

Taste the Atlantic - a Seafood Journey’ was initially launched by BIM in partnership with Failte Ireland as a pilot on the ‘Bay Coast’ of the Wild Atlantic Way in 2015. Due to the success of the initiative, the trail was extended along the full Wild Atlantic Way route last year. The objective of Taste the Atlantic is to showcase 21 dedicated seafood producers and educate visitors along the route as to how Irish seafood is caught and farmed. All the dedicated seafood producers on the trail offer visitors an authentic food experience incorporating tours, talks and tastings of Ireland’s delicious oysters, mussels, salmon and more novel species including abalone at source.

In addition to the seafood supper, regular festival favourites return, namely the food and craft market and cookery demonstrations by renowned chefs including seafood aficionado Niall Sabongi and award winning cookbook author Trevis Gleason, who will also host a thirst quenching whiskey workshop.

Other highlights are an interactive talk with Kevin Thornton, who is regarded as one of Ireland's best chefs and the great philosopher of Irish food.  There will also be a presentation by archaeologist Dr Bill Schindler, UCD visiting assistant professor, which will delve into our culinary past and cooking habits.  The annual Burren Slow Food Banquet will take place in the Burren Storehouse in Lisdoonvarna and is one of the fastest selling events. 

Visit for up to date programme details and to buy tickets on line
and Follow their online Social media at:
Twitter: @slowfoodclare & #tastetheburren


Roast Leg of Irish Lamb with Fresh Mint Sauce, Roasted Vegetables and Champ Potatoes

Easter Sunday was always a big occasion in our house when I was growing up as Lent was finally over and we hadn't eaten a sweet thing for the last 40 days! The smell of a roasting spring lamb with garlic is one of those meals that can take your mind back to your childhood and make your mouth water at the thought of it!

The history of the Easter Sunday roast Lamb goes back to the biblical Passover of the Jewish people. A sacrificial lamb was roasted and eaten with unleavened bread and herbs in the hope that the angel of God would "pass over" their home and bring no harm. Christians often refer to Jesus as The Lamb of God and as religions merged, lamb became the traditional meat for Easter Sunday.

Roast Leg of Irish Lamb with Fresh Mint Sauce, Roasted vegetables and Champ Potatoes

1 Leg of Lamb - off the bone and rolled (2kg / 4lb weight will feed around 8 people)
6 cloves of fresh Garlic
1 bunch of Rosemary
50g Butter
Freshly ground Pepper & Sea Salt

Pre-heat the oven to 180°C. Place the Leg of Lamb on a roasting tray.

Score the leg of lamb with a sharp knife making 1/2" deep incisions and push the garlic cloves and sprigs of rosemary into the cuts in the meat. Rub the butter all over the leg and sprinkle liberally with freshly ground pepper and seasalt.

Cook the lamb for about 1 hour 20 minutes and spoon the juices over the meat every half hour. 20 minutes per pound will give you a lovely pink medium-cooked meat - but adjust the timing to how you like your own meat cooked.

Transfer the lamb to another tray and cover it with a clean dish cloth, to rest for 10 minutes, before you cut it. This allows all the muscle to relax and keeps the meat really juicy and tender.

Roast Gravy
To make the gravy, place the roasting tray on top of the stove over a moderate heat, use a scraper to lift all the tasty residues off the bottom of the tray and let the juices caramelise a little for about 1 minute. Spoon off any excess fat and add a pint of cold water. Bring this to the boil and let it reduce down by half. Strain the meat juices into a small pan.

Thicken the gravy with a simple roux. This is made by pouring 2 tbls of olive oil into a cup and adding 2 tbls flour and stirring this together into a paste. Whisk a little of this roux into your hot juices. It will thicken immediately. Let it cook out for another minute. You can add a drop of Browning, if you wish.

Fresh Mint Sauce
50g  finely chopped fresh Mint
2 tablespoons white Sugar
2 tablespoons Vinegar
75ml Water
3 tbsp freshly squeezed Lemon juice

Combine the water, sugar, vinegar & lemon juice in a small pot and bring back to the boil. Cook for 1 minute until the liquid thickens slightly and then add the chopped mint. Turn off the heat and pour it into a serving jug and refrigerate until required.

Roasted Vegetables
1 lb Each of carrots, parsnips & white turnip, peeled and chopped into 1" chunks
2 red onions, peeled and cut into eight
Olive oil
Sea Salt and freshly-ground black Pepper

Put the vegetables in a large bowl and drizzle with olive oil and a little Honey. Season with seasalt and pepper and toss about to coat them. Transfer them to a roasting tin and spread out into a single layer. Cook for about 30 minutes until cooked.

Champ Potatoes
Add some chopped scallions, salt, a little white pepper and some butter to your mashed potatoes to make Champ Potatoes to serve with your Roast Lamb.

Enjoy & Happy Easter!

The Irish Food Guide is...

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The Irish Food Guide Blog 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

The Wild Atlantic Way is the world's Longest Coastal Route