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Wildwood Vinegars launches New Limited Edition Four Seasons of Wildwood Gift Box

Competition is Now Closed - Winner is Eleanor Mathews.
(But you can still read on to find out where to purchase some...)


Fionntán Gogarty, of multi award winning Wildwood Vinegars, has just announced the release of a brand new Limited Edition Gift Box. And you can WIN one of them, right here!


The Limited Edition Four Seasons of Wildwood Collection

The beautifully presented Balsamic Vinegars Gift Box is called The Four Seasons of Wildwood Collection and each Balsamic vinegar is flavoured with Fionntán's own foraged ingredients from the four seasons - Spring, Summer, Autumn and Winter. 

The Four Seasons of Wildwood Collection is only available to purchase online through Husseys Farm Shop (click here) Priced at €85 each with Free Delivery in the greater Dublin area and a €10 Delivery Charge outside Dublin. 

The collection is Limited to only 365 sets, each unique box also being hand-numbered by Fionntán. 

The gift set contains 4 Bottles of his internationally celebrated Balsamic Vinegars (none of which have yet been released to retail shops) including previously unreleased flavours and two unique 6-year-old Barrel Aged vinegars. 


Take a look at this super Gift Idea for yourself or someone special!


The four flavoured Balsamic Vinegars in the gift set are:

Wild Elderflower & Wild Rose Petal

Wild Mountain Thyme & Fuchsia Blossom

Oak Barrel Aged 6 Year Old Wild Blackberry 

Oak Barrel Aged 6 Year Old Wild Elderberry & Star Anise 

The presentation box is filled with the dried foraged fruits, herbs, nuts and seeds that are used to create Wildwood Vinegars unique and much-loved flavours! Also included is a packet of dried Bee & Butterfly Seeds that you can sprinkle around your own garden or window box to create your own mini wild flower garden.


WIN a Limited Edition Four Seasons of Wildwood Gift Box!

Fionntán has kindly given me one of these beautiful Gift Sets to offer as a Competition Prize to one very lucky winner!

All you have to do to Enter is SHARE THIS POST to your social media with a comment and the hashtag #WinFourSeasonsOfWildwood

You must use this hashtag to be entered into the competition. 

The Winner will be picked from across all social media channels and will be announced on Monday 30th November 2020.

And don't forget, The Four Seasons of Wildwood Collection is limited to only 365 sets is only available to purchase online through Husseys Farm Shop (click here) Priced at €85 each with Free Delivery in the greater Dublin area and a €10 Delivery Charge outside Dublin.

Get yours now and good luck!

Zack

New Seafood Suppers at Home by Niall Sabongi and Chef Mickael Viljanen

This is the food delivery service that seafood lovers have been waiting for! Seafood Suppers at Home by Niall Sabongi and Chef Mickael Viljanen. A new collaboration brings the best of seafood and shellfish to your door, ready to enjoy. 



Niall Sabongi, of Sustainable Seafood Ireland & Klaw Restaurants, has called in his friend and two Michelin star winning chef, Mickael Viljanen. Together they have devised a weekly menu of delicious dishes that they love, delivered to your door, nationwide.  All the ingredients are prepped and ready to use. Follow the simple instructions to cook and assemble, and dinner is on the table in no time.


Order your Seafood Supper at Home here: https://sustainableseafood.ie/seafood-suppers-at-home/

Making the most of Sabongi’s passion for seafood and unrivalled access to the best of the sea’s bounty , and Chef Viljanen’s culinary creativity, this limited time collaboration is not to be missed.

Each meal will feed to 2 to 4 people, including a dessert to share!  There will be 2 options: 

  • The Midweek offering, priced at €35 
  • The Weekend offering, priced at  €69


Seafood Suppers at Home BOUILLABAISSE

This Friday (6th November), the first dish is a Deluxe Fish Pie, with truffled lobster, turbot and sole, with vin jaune potato (Dublin only trial).

Order your Seafood Supper at Home here: https://sustainableseafood.ie/seafood-suppers-at-home/

The midweek dish the following week is a Monkfish and Crab Curry followed at the weekend by a classic  ‘Bouillabaisse Marseillaise’ with braised fennel, saffron potatoes, rouille, croutes and gruyere. There will also be the option to add starters, desserts, sides, wines etc. The food is quick and easy to heat, plate and serve.

Seafood Suppers at Home MONKFISH CURRY

Order by Tuesday for the Wednesday mid-week meal, and by Wednesday for the Weekend option, delivered Friday. (Nationwide delivery orders from this Sunday 8th November for the following week)

Order your Seafood Supper at Home here: https://sustainableseafood.ie/seafood-suppers-at-home/

“This is an exciting way to showcase how delicious and versatile our seafood and shellfish can be. Since March we’ve opened new fish stalls and taken our Salty Buoy Truck on the road. We’ve met so many new customers and this is a great way to encourage more people to embrace our wonderful seafood and shellfish. This is all about two good friends, cooking up all their favourite seafood dishes that they love and miss,” said Niall. 

Seafood Suppers at Home SEAFOOD PIE

Catch up too on The Salty Buoy Food Truck and Sustainable Seafood Ireland

Niall Sabongi’s food truck, The Salty Buoy, is based at The Red Stables Farmers Market in Clontarf on Saturdays from 11am to 4pm and at Herbert Park Farmers Market on Sundays from 11am – 4pm. When lockdown ends, they are hoping to return to their week day home of Roe & Co Distillery, where you can enjoy their beautiful seafood dishes alongside some gorgeous whiskey cocktails. They have begun to take booking for Christmas outdoor corporate lunches during December, a Covid conscious alternative to traditional corporate Christmas lunches . 

Follow @SaltyBuoyTruck on Instagram and Twitter for updates on locations.

Fresh Fish and Seafood is also available for delivery nationwide via the website https://sustainableseafood.ie/ offering a wide range of white, flat, prime and oily fish, as well as shellfish and smoked fish.  Currently SSI are focusing on only selling 99% Irish seafood.


Each Saturday from 11am to 2pm there is an open door Fish Market at SSI HQ at Willsborough Industrial Estate in Clonshaugh, Dublin 17.

In addition, they run Fish Markets across Dublin at the following locations :

Fridays & Saturdays    9:30 - 2pm         Airfield Estate Farmers Market, Dublin 17

Friday                             10.30am-3pm     The Fumbally Stables, Dublin 8 

Saturday                          10am – 4pm       The Red Stables Farmers Market, St. Anne’s Park, Clontarf

Sunday                             10am – 4pm      Herbert Park Farmers Market, Ballsbridge, Dublin 4 


Keep up to date with the two lads on Social Media:

Instagram: @NiallSabongi  and @mickaelviljanenchef 

Twitter:      @NiallSabongi and @Stove28  

Order your Seafood Supper at Home here: https://sustainableseafood.ie/seafood-suppers-at-home/ 

Éan Bakery, Restaurant and Wine Bar Takes Flight in Galway

Enda McEvoy and Sinead Meacle, the husband and wife team behind Galway’s sustainable Michelin-starred restaurant, Loam, have just opened Éan (meaning 'Bird' in Irish), an innovative new 56-seater bakery, restaurant & wine bar - on Druid Lane in Galway, which occupies the same building as the city’s prestigious Druid Theatre Company.



Due to current Level 5 restrictions, and in the interests of public safety, Éan will initially open for takeaway only with shortened opening hours and a limited menu of artisan bakes and sandwiches. Once restrictions are lifted and it’s safe for diners to sit in the restaurant, the full menu offering at Éan will consist of an array of artisan bakes and pastries created daily by Pastry Chef Lauren Goudeket, of Loam, served alongside seasonally-inspired breakfast available until 11am, lunch and wine bar dinner dishes by Head Chef, Christine Walsh, formerly Sous Chef at Loam, who will produce many of the pickles, ferments and charcuterie that feature on the menu in-house.


Christine Walsh, Head Chef at Éan, in Druid Lane, Galway

Head Chef Christine Walsh said: “I can't think of any other way for me to work with food other than with the seasons and to utilise each product as much as possible in the most sustainable way I can. This will be very evident in Éan’s menus. I just want to make delicious food. Éan is going to be somewhere you can go and either grab some good breads, pastries and coffee, or come a little later in the evening and chill out enjoying nice wines, listen to good music and eat tasty plates of food. Sure, what else would you want?”


Delicious daily baked breads and pastries will include the likes of Pain Au Chocolate, Kouigan Amann, Sourdough Croissants, Sausage Rolls, Cardamom Buns, Morning Buns, Fruit & Savoury Scones, and Seasonal Cakes of the day. There will also be a take away offering of pastries, bakes and naturally leavened sourdough breads.

For breakfast diners can expect to choose from Pain Perdu, caramel, whiskey dates + creme fraîche, Coddled eggs, nduja, romesco + greens, and Crab cake, white miso, watercress + chive, among other dishes.


Chilli miso cauliflower Sambo with black garlic aioli, kimchi & organic leaves

The lunch menu will morph into a wine bar offering (available from 5pm) of small and sharing plates of in-house pickles & charcuterie and grilled vegetables from Leaf & Root Farm in Loughrea, with additional dishes including the likes of Duck liver, gooseberry + toast, Venison tartare, beetroot, shallot + rye, and Potato dumpling, pumpkin, corn + chanterelles, to name but a few. Desserts will include Bostok (brioche brushed with syrup, topped with frangipane and baked in the oven), Apple & Salty Fudge, Lemon Verbena, Blackcurrants & Hyssop. There will also be a daily Cheese Selection.



The drinks menu will offer specialty coffees made using seasonally sourced beans from Barna-based roasters, Calendar Coffee, alongside homemade kombuchas and fresh fruit & vegetable juices. The wine list is made up of organic, biodynamic and natural varieties sourced from small winemakers which has been carefully curated by Loam’s passionate Sommelier, Niall Flynn. Also available will be an ever-changing spirits list and a selection of craft beers.

Check out Éan on social media here: On Twitter, Facebook and Instagram 

Zack


WIN a Shines Seafood Gift Box worth €25!

After decades living and working in Ireland’s largest fishing port, it’s no surprise that it was the Shine family who discovered the potential of Irish line-caught Albacore Tuna. Albacore tuna is more moist and delicate than other species of tuna and contains significantly more Omega-3 fats, which normalise and regulate cholesterol.




It was their love for this uncommonly sold fish that led to the setting up of Shines Seafood, the first to source the fish and sell it in Ireland. The family’s background has always been in fish. 

Ciara Shine’s father, John, worked as a fisherman for 20 years and her mother, Marianne, worked as a fish buyer and in a fish factory. They also ran a fish and chip shop, which Ciara started helping out in from when she was young. Ciara, John and Marianne now run Shines Seafood together.



They recently brought out a new Seafood Gift Box with a selection of 6 different seafood selections and the box is fast becoming one of their biggest selling online sales products. "People are buying them online from our shop for friends and work colleagues" said John. "If the purchase is a gift to be sent to someone other than the buyer, we remove any pricing information on the delivery docket for the client".

The Gift Box contains a selection of six products from our range including Albacore Tuna, Sardines in Tomato Sauce, Yellowfin Tuna,  Sardines in Olive Oil, Tuna Ventresca (the delicate Tuna Belly) and Sardines in Sunflower Oil. The Gift Box can be purchased (priced €25.00) online here at https://shinesseafood.ie/product/shines-gift-selection-box/

BUT...



I have some Gift Packs to Giveaway to 2 Lucky Winners in a simple Competition!

All you have to do is Like Shines Seafood on Facebook here https://www.facebook.com/ShinesSeafood1 


Or Follow Shines Seafood on Twitter https://twitter.com/shinesseafood

here: 

And send them this message      I'd Love to Win a Shines Seafood Giftbox 
(you can simply copy and paste that!!)

The Winner will be announce on Saturday 7th November.

Good Luck!

Zack 

October 24th is Bake Bread For Peace Day

October 24th is the 7th international Bake Bread for Peace Day and you can join in! Bake and Share a picture of your Bread on Saturday October 24th. Get your family and friends to share home-baked bread in the name of world peace and post pictures of your creations on your social media with the hashtag #BakeBreadForPeace  



Bake Bread for Peace Day was born out of a passion for humanity, in 2014, by Breezy Kelly, a Baker and Storyteller from Glenties in Co. Donegal, Ireland. The aim of Bake Bread for Peace Day is to bring people together in a celebration of everything communal and good through one of the most common and basic activities that humanity shares all over the world, Baking Bread. 

Baking bread together as a sign of peaceful intentions is a world-wide costume, common to cultures around the globe and it is the main aim of Bake Bread for Peace to bring the costume into communities and to strengthen it where already present.




Bake Bread For Peace Day has started to become a global movement and an international initiative made up of individuals who wish to bring peace, harmony, neighbourliness and a sense of community to those around them and to the world they live in.

"We are all at a loss for words to describe our sadness about the dis-ease in the world at present and things seem to be going from bad to worse", said Breezy. "The world wide chaos at the moment is so terrible that we try to ignore it, bury our heads in the sand and hope that it will go away, we feel helpless that there seems to be nothing we can do and yet we want to do something."

"Breaking Bread together is a universal sign of peace, it is something we can do together, no blaming, no making anyone right or wrong, just baking and sharing bread to reach out in peace and for peace. Together we can make a difference," she added.


Breezy Kelly, founder of Bake Bread For Peace

Breezy Kelly (aka Breezy Willow) is a native of Glenties in Co. Donegal. She has been involved in promoting the ancient tradition of home-baking for over 20 years. For over a decade she was included in the Heritage in Schools scheme which is run by the Heritage council and the I.N.T.O.

Breezy comes from a background where traditions were very important and it was her realisation that these traditions are fast disappearing that prompted her to launch “Sillybucks”, a project which collects and record stories, songs, recipes and cooking methods of days gone by.

In 2006 she published a collection of traditional recipes, “Bread, Scones, Stories & Songs”, which is now in the process of its 3rd print. In 2013 she was involved in organizing and facilitating ‘Born and Bread’ project, as part of the ‘One Donegal Cultural Diversity Month’.



Breezy came up with the idea for “Bake Bread for Peace” in 2014 and on October 24th of the same year she organized the first “Bake Bread for Peace” day. Working mainly through social-media, she encouraged countless individuals, in Ireland and abroad, to share their wishes for world-Peace and bring their neighbours and communities together through the ancient and Peaceful activity of baking Bread together.

Bake Bread for Peace is not an organization, it does not raise funds, it does not have a CEO, managers, or accountants. It is solely based on people taking the initiative and creating events in their own locality. It is based on communication and creative thinking shared between individuals across the world that have the same aim – to bring people together and share their love for Baking Bread and for Peace.

In previous years Breezy, along with her wee dog Sheila, a bag of bread soda and a tub of Bextartar, has taken to the roads of Ireland, north and south, to share the idea of Bake Bread for Peace. During her journeys she was hosted by various individuals and families and wherever she stayed she organized an evening of baking, songs and stories, encouraging her hosts to invite family and friends and to turn the evening into a celebration of Peace, unity and neighbourliness. This year, due to Covid_19, the event is being organised as an online event.



Breezy says "Think globally – Act locally, Peace begins at home. All that is required is an invitation, and baking ingredients. Together we can create an evening of Bread, Scones, Stories & Songs and most importantly, Peace and neighbourliness".

For More info about "International Bake Bread for Peace Day" and for more pictures, videos and recipes of bread posted by people from all around the world, check out the Facebook Page https://www.facebook.com/bakebreadforpeace and you can also contact Breezy at breezy.willow@hotmail.com. 

So Bake and Share a picture of your Bread on Saturday October 24th and post pictures of your creations on your social media with the hashtag #BakeBreadForPeace  


Zack

Win a Complete Kenwood Kitchen kit out for your school worth €10,000 in the Kenwood Young Baker Competition

Kenwood Ireland in association with the Association of Teachers of Home Economics (ATHE) are calling on students to enter their best bakes for a chance to win a complete Kenwood kitchen kit. And the icing on the cake? Your school’s Home Economics room gets a full kit out too! 



There are two categories in the Kenwood Young Baker competition; Junior (1st-3rd year) and Senior (4th-6th year). You don’t have to be a Home Economics student to enter, perhaps you honed your skills as a home baker during lockdown and you have the right stuff to fold, knead, bake and ice your way to victory. 

So grab your spatula and let’s bake the world a batter place! Opening date for entries is 28th September, closing date is 19th October. Winners announced 2nd November 2020.


The Judges will sift through the entries to crown the Kenwood Young Baker and this year the judges are: 

Chef Patrick Ryan is the face behind the award-winning Firehouse bakery and bread school. A former Corporate Law student, Patrick swapped law books for chef knives. Patrick has secured his place as one of Ireland’s most prolific artisan bakers. 

Susan Coleman, Channel Manager for De'longhi Group in Ireland. Susan is a keen cook and makes great use of all of the Kenwood products. Susan's vision for Kenwood is to look at the next generation of cooks and chefs and help them along the way through education via Kenwood channels and of course through the Kenwood Young Baker competition.

Sinead Keegan, President of ATHE. Sinead is passionate about all things Home Economics and believes that the skills and knowledge the subject equips our young people with is invaluable for their future wellbeing as individuals and the wellbeing of society as a whole. 

The Prize: 

The overall Kenwood Young Baker in Junior and Senior categories will win a Complete Kenwood Kitchen kit out for them and their school worth €10,000. There will also be prizes for the runner up in each category. 

Junior category winner receives Kenwood kMix. Plus wins a kit out for their Home Economics room in school. Wins an online cookery class with Patrick Ryan for the class.

Senior category winner receives Kenwood kMix. Plus wins a kit out for their Home Economics room in school. Wins an online cookery class with Patrick Ryan for the class.

The amazing Kenwood kMix 

How to Enter: 

To enter simply upload your entry at www.kenwoodyoungbaker.com 

Every entry will receive an online certificate. Now Get Baking!

Zack

Chef Network and BIM team up to encourage the use of more Fish and Seafood on Irish Menus

Ireland’s seafood development agency, Bord Iascaigh Mhara (BIM), has teamed up with Chef Network to promote the seafood experience of Taste The Atlantic. Chef Network is a professional community which connects chefs across Ireland.



This particular partnership also aims to showcase the enormous potential for visitor seafood experiences, to promote and encourage the use of local seafood on menus by other chefs/hospitality operators and to encourage the partnership between producers and chefs to deliver this.

The first initiative, which took place this week, was a tour of north Connemara where a group of Chef Network member chefs toured, visited and met with local seafood producers.



Ruth Hegarty, who coordinated the trip on behalf of Chef Network, said: “Working with BIM presents an opportunity for Chef Network to broaden the knowledge of chefs, encourage mutual support between local businesses (producers & restaurants) which is needed now more than ever. This is important networking and peer-learning opportunity for chefs and they jumped at the chance to get together in this safe outdoor environment and to connect with local food producers, which is one of the things chefs are most passionate about.”



The tour which took place on Tuesday 22nd September, had 10 chefs travelling and visiting DK Oyster Farm Letterfrack, followed by a visit Killary Harbour to meet with Tom Doherty of Curraun Fisheries. They then went on to Killary Fjord Shellfish to visit their production of rope mussels, oysters and clams etc. The tour finished with a spectacular seafood lunch overlooking the fjord.

A spokesperson for BIM, Máirtín Walsh, said “We are delighted to be working with Chef Network and some of the most talented chefs in the industry. The passion Irish chefs have for local produce is world-renowned and this partnership allows us to ensure Irish seafood plays a part in the development of menus across the country. By educating chefs and introducing them to our seafood producers gives a deeper understanding of our often misunderstood resource of seafood. Ireland’s food heritage is intrinsically linked to seafood and the Taste The Atlantic initiative gives both the chefs, but also the public in general, an opportunity to experience this.” 



BIM and Chef Network intend, through a series of events, to increase the profile of Irish seafood and increase awareness among Ireland's chefs to encourage more inclusion of it on menus throughout the country. The tours which will take place throughout the country (this first one being in Connemara) is also hoped to increase awareness on the food tourism element of visiting seafood producers by the public in general. 

You can find out more and keep up to date with the latest news by following Chef Network at @ChefNetworkIRL on all social media or visit www.ChefNetwork.ie.


How to make Beetroot Crisps - Step by Step with pictures

Beetroot Crisps are delicious and really easy to make, so here is a step-by-step on how to make them from scratch! It takes a little time to do but the results are really worth it. 


You can use this same method to make crisps out of other similar vegetables like parsnips, carrots, potato or sweet potato and because you use Cornflour to dust them, they are also gluten-free.

First thing to do is put on a pair of food grade gloves because the beetroot juice will be really difficult to get off your hands! 

Cut off the top and the bottom of the beetroot and then cut off the rest of the skin. Now you're ready to go.

How to make Beetroot Crisps.

1. Slice the beetroot with a sharp knife (or a food mandolin) as fine as you can, the thinner the better.


2. Toss the beetroot slices in Cornflour in a bowl. Make sure each one is completely covered.


3. Rub each dusted beetroot slice to press the cornflour into them.


4. Using a pastry brush (or a small new paint brush) rub each beetroot slice to remove as much cornflour as possible. This is the bit that takes the most time but it is important that you clean them off as best you can.


5. Continue cleaning the cornflour off each slice until you have them all done.


6. Fry the beetroot crisps in vegetable oil or rapeseed oil at 170°C (335°F) in a deep fryer (or what ever you use to make your chips in at home) and cook them until they stop bubbling completely. You can also cook them in an Air Fryer for 15 - 20 minutes until completely dry.


7. The crisps will stop bubbling in the oil when they are ready to take out.


8. Spread the cooked beetroot crisps on a dry cloth for 5 minutes to cool and they are now ready to eat!


Remember, you can use the same method to make your own homemade crisps out of all sorts of similar vegetables and there is a great pleasure you get when sharing them with someone and saying that you made them yourself! 

Enjoy your crisps and do share this post if you wish!

Zack

New NeighbourFood Market for Connemara

A new online farmers market will launch this week in Baile na hAbhann in Connemara. Called NeighbourFood, it's a fresh new way to do your weekly shop. Its aim is to create a link between local producers and local people, and it will run every week at An Tulach (Coláiste Chamuis), next door to the Irish-language television channel TG4, which has its headquarters in the village.



NeighbourFood is a really easy way to get the best local produce and at the same time support local producers near you,” says chef Diarmuid Ó Mathúna, who will be running the market. “Each week members can place an order on neighbourfood.ie and then collect a basket full of goodies on the following Wednesday evening.”


A wide range of produce will be available from the An Tulach NeighbourFood market, including delicious leaves and veg from Garraí Glas, award-winning meat from McGeough's butchers and some of Sullivan's Country Grocers famous breads. If you feel like you've earned a treat, The Wine Buff will also be selling their amazing wines.


Chef Diarmuid O Mathuna who is launching the new NeighbourFood Market in Baile na hAbhann, Connemara


There are over 50 NeighbourFood markets across the country now and Diarmuid worked at one of the first: “We saw huge demand for the service from the start. People loved getting such great products so easily and at the same time  knowing that they were putting plenty of money back into the pockets of small local producers.”


NeighbourFood gives 80c out of every €1 spent on the site back to the producers, whereas many large supermarkets give them less than 50c. Because the producers get the orders ahead of time, they can produce what's needed and no more, reducing food waste. There's also a strong focus on seasonal and organic products and packaging is avoided as much as possible. NeighbourFood saw a huge increase in demand during lockdown because it is so well suited to safe COVID 19 practices.



The first step is registering for NeighbourFood, which is completely free. Then each week members have until midnight on Monday to place an order on the site. From then until Wednesday evening the producers will work hard to get everything ready for collection between 4 and 6pm that day. NeighbourFood – An Tulach will host its first collection on Wednesday, 26 August, which means customers need to be registered and have their orders in by midnight, Monday 24 August.


To register visit www.neighbourfood.ie/antulach 

An Dúlamán - Bringing the Magic of the Sea to You for World Gin Day

In a week that begins with World Ocean Day and ends with World Gin Day (this Saturday 13th June 2020) you could treat yourself to one of the world's most unique gins, An Dúlamán Irish Maritime Gin, which is flavoured with five locally harvested seaweed and six other botanicals!


Sliabh Liag Distillers' Gin Distiller, Moira Doherty, has created a spirit as unique as the rugged Donegal coast that inspires it - An Dúlamán. It is produced in a custom built 500 litre hand-hammered copper still, named Meabh (which means "she who intoxicates"), which has a vapour extraction basket for placing the seaweeds and botanicals into, which create the magical flavour.

"The coast around the mighty Sliabh Liag Cliffs hold an extraordinary bounty for local sea foragers like us, who use centuries-old knowledge of harvesting and harnessing the qualities of natural seaweeds," says Moira. "For example, we can only harvest the tiny , shy pepper dulse seaweed that grows in the cracks and crevices of the rocky headlands, when the moon is full and tides are at their lowest."



Due to the delicate nature of the botanicals sourced from the sea, they take an incredibly narrow cut of the distillate which helps mix of flavours shine through at precisely the right levels.

On the palate, there is soft bright juniper, which subsides as the complexity of An Dúlamán is revealed in rich umami, brisk salt and then a buttery oyster smoothness with hints of chestnut. Given time, sweet notes of peach and even Turkish Delight appear!

The unique bottle created by the distillery, is based upon those found along the Donegal coast, after ships of the Spanish Armada were wrecked on the rocks. The Spanish Armada was an enormous 130-ship naval fleet dispatched by Spain in 1588 as part of a planned invasion of England, but which encountered problems from the start and many ran aground along the Irish west coast.

The label of An Dúlamán Santa Ana Gin is an old map showing where the Spanish Armada Ship was wrecked

Last year, the distillery released a new "navy strength" style Gin, called An Dúlamán Santa Ana, Armada Strength Gin,  inspired by one of the many ships of the Spanish Armada, La Duquesa Santa Ana, which ran aground off the Loughros Mór Point, near Ardara.

In this new gin, they take the same seaweed-based spirit distillation and age it in Rioja wine barrels for up to 12 weeks! This adds another layer of flavour and a rose gold colour to the gin. It is then taken down to 57% abv, known also as "navy strength" and bottled into similar iconic bottles, sealing it with a deep red wax, all done by hand.

Though strong in alcohol, An Dúlamán Santa Ana is superbly smooth with a slight natural fruit sweetness adding to the complexity of the maritime flavours!

Celebrate your World Gin Day with An Dúlamán Santa Ana from the Sliabh Liag Distillery

Sliabh Liag Distillery also produces Silkie Irish Whiskey and are currently planning to build another brand new distillery in Ardara, County Donegal. You can purchase An Dúlamán Gin at most good off-licences nationwide and also directly from the Sliabh Liag Distillery website at www.SliabhLiagDistillers.com. Enjoy #WorldGinDay!


Zack 

Aldi to sell over 75 new Irish made products as part of "Grow with Aldi" Supplier Development Programme

45 artisan food & drink producers win a new contract with Aldi, which has to date invested over €1.5million in Irish suppliers since the programme began in 2018.

45 of Ireland’s most innovative Irish food and drink producers have won a new contract to supply Aldi’s 142 stores through its Grow with Aldi Supplier Development Programme. Over 75 exciting Irish-made products will now go on sale nationwide as part of an Aldi Specialbuys event, kicking off on Sunday, 31st May for two weeks only. Aldi is investing €500,000 in the Grow with Aldi programme this year, and to date, has invested over €1.5million with small and medium Irish suppliers since it began in 2018.


A diverse range of products have been selected for 2020, including  Cordials, Artisan Chocolate, Baking Mixes, Piedmontese Beef Sausages, Irish Farmhouse Cheeses and Frozen Pizzas. The new artisan additions will compliment Aldi’s existing portfolio of Irish products. Aldi already works with over 200 Irish suppliers and will sell over €750 million worth of Irish goods this year.

 Developed in partnership with Bord Bia, Grow with Aldi supports small and medium Irish suppliers in listing with a national retailer. Suppliers receive tailored mentoring, workshops from the Aldi Buying Team and Bord Bia technical experts, teaching them the skills to help grow and develop their product, brand and business.



Five of the Grow with Aldi suppliers will then be given a further opportunity, winning a contract for their product to be sold in Aldi’s Irish stores year-round. In 2019, All About Kombucha, Galway (Kombucha), Funky Monkey Foods, Dublin (Curry Mix and Salt & Chilli Mix), Walls Honest Chips, Cork (Chips), Ballyvourney Pudding, Cork (Black and White Pudding), Pizzado Pizza, Co. Down (Fresh Pizza Bases) and Mama Bear Ketchup, Cork (Low Sugar Ketchup) all won a core listing in all 142 stores nationwide.

 Commenting, John Curtin, Aldi Group Buying Director, said:
“Now in its third year, Grow with Aldi has consistently delivered for everyone involved. Small and medium sized Irish suppliers get the opportunity to have their product sold nationally, shoppers get to enjoy the best Irish-made products being created and Aldi gets to work with even more Irish suppliers. With everything that has happened worldwide over the past few months, we couldn’t think of a better time to be supporting Irish suppliers more. These fantastic products that represent the very best of Ireland’s food industry.”

Tara McCarthy, Bord Bia CEO, said:
“As a nation, we love to purchase locally sourced products; recent research from Bord Bia showed that 76% of people use Irish produce where possible and over two thirds of those surveyed agreed that food of Irish origin was worth paying a little more for. Now more than ever this is hugely important, and Grow with Aldi not only helps meet consumer demand for Irish products, but also supports small and medium Irish suppliers as they develop the skills and capabilities their businesses need in the current climate.”

The full list of Irish products is as follows: 

County
Supplier
Product
Price
Antrim
Mezze Magic
Smoked Black Olive Tepenade
€2.49

Mezze Magic
Smoked Sundried Tomato Pesto
€2.49
Armagh
Burren Balsamics
Black Garlic Infused Balsamic Vinegar
€4.49

Burren Balsamics
Blackberry and Thyme Infused Balsamic Vinegar
€4.49

Burren Balsamics
White Balsamic Vinegar
€4.49

Meadow Farm Foods
Orchard Smokehouse Smoked Chicken Wings
€3.49
Cavan
Ice Cream Treats
Yomega3 Greek Style Frozen Yogurts
€4.99
Clare
Inagh Farmhouse Cheese
St. Tola Divine Artisan Goat Cheese
€2.99


Magic Mayan
Vegan Fresh Mint Dark Chocolate
€3.99

Magic Mayan
Vegan Salted Caramel Dark Chocolate
€3.99

Magic Mayan
Vegan Zesty Orange Dark Chocolate
€3.99

Meere’s Pork Products
6 Dinner Sausages
€2.99

Mrs. Doyle’s Tea
Irish Blend Tea
€4.49
Cork
Bó Rua Farm
Original Irish Farm Cheddar
€2.99

De Roiste Foods
Ballyvourney Tomato and Herb Sausages
€1.99

Finders Foods
Rocket Salad Dressing
€2.99

O’Neill’s Irish Atlantic Sea Salt
Aromatic Garlic Sea Salt Flakes
€2.49

O’Neill’s Irish Atlantic Sea Salt
Pure and Natural Sea Salt Flakes
€2.49

Mella’s Irish Butter Fudge
Salted Caramel Irish Butter Fudge
€4.49

Mella’s Irish Butter Fudge
Irish Butter Fudge Selection
€4.49

Saturday Pizzas
Margherita Pizza
€4.99

Saturday Pizzas
Pepperoni Pizza
€4.99

Union Hall Smoked Fish
Smoked Mackerel Pâté
€3.29

Union Hall Smoked Fish
Smoked Salmon Pâté
€3.29
Derry
The Popcorn Company
Blue Raspberry Candy Floss
€1.29

The Popcorn Company
Green Apple Candy Floss
€1.29

The Popcorn Company
Pink Vanilla Candy Floss
€1.29
Down
Hellbent
Coiled South African Sausage (Boerewors)
€3.99
Dublin
Dan & Monstro
Homemade Curry Sauce
€3.49

Dan & Monstro
Homemade Pasta Sauce
€3.49

Mama Nagi’s
Exotic Coconut Cook-in Sauce
€3.29

Mama Nagi’s
Fruity Tomato Cook-in Sauce
€3.29

Mama Nagi’s
Sweet Mango Cook-in Sauce
€3.29

Meltdown
Hot Stuff Sauce
€3.79

Nicky’s Plaice
Oak-Smoked Salmon
€2.99

Safco Fine Foods
Fresh Falafel
€2.49

Safco Fine Foods
Falafel Burger
€3.49

Vada Pow
Croquette Tikka Masala
€3.49

Vada Pow
Mumbai Potato Pie
€3.49
Kildare
Prokulture
Organic Kombucha – Ginger & Lemongrass
€2.99

Prokulture
Organic Kombucha – Wild Berry
€2.99

The Grill Shack
Original Hot Sauce
€3.29
Leitrim
Dromod
Irish Homemade Boxty
€1.99

Jinny’s Bakery
Irish Stout Bread Mix
€3.65
Louth
KooKee
Gluten Free Double Chocolate Cookie Mix
€3.59

KooKee
Gluten Free Spotaí Chocolate Chip Cookie Mix
€3.59
Mayo
Furnace Green
Meat Free Black Pudding
€2.29

Furnace Green
Meat Free White Pudding
€2.29
Meath
Adriatic Taste
Grill Sausage – Extra Hot
€4.99

Adriatic Taste
Grill Sausage – Spicy
€4.99
Monaghan
Hempful
CBD Infusion Health Bar
€2.99

Hempful
Natural Hemp Original Hemp Bar
€2.99

Hempful
Protein Boost Health Bar
€2.99

Kahawa Coffee
Cold Brew Latte
€2.49

Kahawa Coffee
Cold Brew Original
€2.49
Offaly
Biltong Chief
Chilli Beef Biltong
€2.85

Biltong Chief
Traditional Biltong
€2.85

O’Donoghue’s Bakery
Dairy Free Soda Bread
€1.45

Mossfield Organic Farm
Natural Yogurt
€2.29
Tipperary
Blackcastle Farm/Irish Piedmontese Meat Company
6 Irish Gourmet Piedmontese Beef Sausages
€3.99

Lisduff Fine Foods
Cajun Turkey Grills
€2.79

Lisduff Fine Foods
Sage & Onion Turkey Grills
€2.79
Tyrone
Quinns
Hazelnut Gelato
€3.49

Quinns
Vanilla Gelato
€3.49
Wexford
Jimmy’s Kitchen
Potato Cakes in Golden Batter
€3.89

Jimmy’s Kitchen
Potato Cakes in Herb Breadcrumb
€3.89

Naturally Cordial
Wexford Blackcurrant Cordial
€3.99

Naturally Cordial
Lemon and Lime Leaf Cordial
€3.99
Wicklow
Guastalla
Italian Prosciutto
€3.99

Guastalla
Salami Antipasto
€3.99

Porter & Nash
Caramelised Onion & Balsamic Sauce
€3.29

Porter & Nash
Original Gravy
€3.29

Pure Treats
Berry Burst Mini Cake
€2.99

Pure Treats
Lemon Drizzle Mini Cake
€2.99

The Piccolo Pizza Co.
Basil & Garlic Pizza Sauce
€1.99

The Piccolo Pizza Co.
Herb & Spice Pizza Sauce
€1.99

The Piccolo Pizza Co.
Smoky BBQ Pizza Sauce
€1.99

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