Irish National Brown Bread Baking Competition Sponsored by Aldi, Launches for 2019

And there's up to €15,000 on offer for the overall winner!

Aldi are once again sponsoring The National Brown Bread Baking Competition, in association with the National Ploughing Association (NPA) and the Irish Countrywomen’s Association (ICA).

 Relaunched five years ago by the NPA, the event has proven to be a huge success, with entries from each one of the 26 counties. NPA MD Anna May Mc Hugh and ICA President Josephine Helly were joined today by Sile Seoige (MC of the competition), Emma Ferguson (2018 winner) and Eileen Brennan (NPA) to announce details of this year’s competition.

The National Brown Bread Baking competition is open to both members and non-members of the ICA, and baking enthusiasts have the opportunity to earn some serious 'dough', with a share of the profits from the sale of their winning loaf once it goes on sale in Aldi*.

NPA Managing Director Anna May McHugh said “Given the huge popularity and success of the National Brown Bread Baking competition at Ploughing over the past four years, we are once again delighted to be renewing our partnership with Aldi and the ICA.  It is wonderful to see the long and great tradition of baking in Ireland alive and well at Ploughing.  The total attendance figures for the 2018 National Championships  came to over 240,000 and this year’s event in the new location of Ballintrane, Fenagh, Co. Carlow looks set to be bigger and better than ever.”

The 2018 Aldi Brown Bread Baking Competition Winner, Emma Ferguson from County Meath

Once again this year, entering the competition will be easier than ever, and Aldi is encouraging any bakers over the age of 16 to take part to be in with a chance of seeing their bread on shelves nationwide.

ALDI HEATS

Keen bakers can enter via the Aldi heats by dropping their bread off at the following locations on the following dates:

• Aldi Ireland Head Office, Newbridge Road, Naas, Co. Kildare (12^th June 2019 from 10.30am – 1pm)
• Aldi Regional Office, Limerick Road, Mitchelstown, Co. Cork (12^th June 2019 from 10.30am – 1pm)
• Aldi Store, New Town Centre, Oranmore, Co. Galway (19^th June from 10.30am – 1pm)
• Aldi Store, Wexford Retail Park, Clonard Little, Wexford (19^th June from 10.30am – 1pm)

All entries must be clearly marked with the bakers Name, Address and contact number.

Group Buying Director, John Curtin said, "At Aldi, we are a proud supporter of Irish suppliers so we are delighted to sponsor The National Brown Bread Baking Competition again, celebrating something as quintessentially Irish as brown bread. ‘Emma’s Brown Bread’ has proven a hit with our customers, and we hope the winner this year will achieve the same success with their brown bread. Now, we are making it easier than ever for people to enter with our regional drop off points, and so we hope to see keen bakers getting involved. At Aldi, we sell a range of great value baking essentials in our 137 stores nationwide so consumers can stock their pantries and make home baked goods all year round.”

ICA HEATS

ICA members can participate in the competition through local Guilds, with heats taking place nationwide and regional finals taking place at An Grianán, ICA Adult Education Centre on July 18^th

Speaking at the launch, Josephine Helly, President of the ICA said, “Our members are once again delighted to be taking part in the National Brown Bread Baking Competition to find the best Brown Bread baker in Ireland.  There has been huge interest and the winner will be generously rewarded.”

NATIONAL FINALS

The four finalists selected from the Aldi bread drops, along with the four finalists selected through the ICA will compete at the National Finals. The National Finals will be held from 17^th – 19^th September at the Aldi Marquee during the 2019 National Ploughing Championships in Ballintrane, Fenagh, Co. Carlow.

If you think you have the recipe for success, log onto www.aldi.ie/brown-bread-competition or www.ica.ie for information on how to enter and further details about the county finals.

* The winner’s brown bread will also be stocked in all Aldi Stores in Ireland for twelve months and they will receive a share of the profits, which could reach €15,000 for the year.

Also keep an eye on hashtags #AldiPloughing and #Ploughing19 on all social media platforms!

Zack

Taste The Island - A Celebration of Food and Drink All Over Ireland

“We know that our food and drink experiences are world class, now we want the World to know too.”

Taste the Island, an All-Island Celebration of the amazing food and drink produced here in Ireland will showcase Northern Ireland & the Republic of Ireland's Food & Drink, together for the first time, from September to November 2019.

This new initiative has been developed in response to growing global interest in food and drink by Fáilte Ireland, in collaboration with Tourism Ireland, Tourism Northern Ireland and a range of stakeholders. 

Tourism Ireland is the organisation responsible for promoting Northern Ireland and the whole island of Ireland overseas, as a leading holiday destination.

The extensive programme running all over Ireland, for three months, will help create an international awareness and renewed appreciation at home and abroad of the strength and richness of Ireland’s cuisine today. 

This is an excellent opportunity to internationally market the modern food offerings that are available here on the island of Ireland and to finally purge the perception abroad that the only food people eat in Ireland is bacon and cabbage, breakfast fries and potatoes!

The aim of the Taste The Island program of events is to provide visitors with access to authentic food and drink experiences, high quality local ingredients and world class Irish food and drink produce and further develop the Irish Food Tourism experiences available around the whole island. (see also IrishFoodTours.ie)

Workshops are currently being rolled out throughout the country, from Donegal to Limerick and from Athlone to Dingle, to inform the local food and drink industry about this exciting initiative for food and drink providers. The workshops have been organised for the industry to learn more and provide them with the opportunity to shape the development of a programme of events and experiences for 2019.

Martina Kerr Bromley, Fáilte Ireland’s Head of Enterprise Development, said, “We are urging people in the food and drink industry throughout Ireland to get involved and participate in our upcoming workshops in your area.  The programme of events for ‘Taste the Island’, will include visits to food producers, distillers and brewers; food trails, food festivals, participation in traditional skills, opportunities to forage, traditional pubs, small-town cafés, restaurants, city bistros and Michelin-starred experiences."

Tracey Coughlan, Fáilte Ireland’s Food Strategy Manager, added, “We’ve done the research and know that in order to respond to the rapid growth in travel today and increasing visitor expectations around food and drink, an initiative of scale is required to maximise our full potential in all areas. The international competition is intense, if we want to ensure that the tourism industry capitalises fully, this initiative will have to grow on a sustained annual basis.”

Businesses and event organisers are invited to come along to the workshops to hear more details on how tourism can play a role in their business.

Taste the Island Workshop details for the Republic of Ireland are as follows:

Attendance at all Taste The Island Workshops is FREE but you must register in advance. Registration is via the Failte Ireland Trade Portal (Click Here)  Simply sign in with your FI account details or sign up if you do not have an account - its very easy.

Taste the Island Workshop details for Northern Ireland are as follows:

Tourism Northern Ireland is truly excited to announce their involvement in Taste the Island - A Celebration of Ireland’s Food and Drink.

2019 will be the first of a three-year commitment, delivered in conjunction with their partners at Tourism Ireland and Failte Ireland. The timing of the 8 week programme will build on the success of the 2016 Year of Food and Drink and coincides as they celebrate Northern Ireland winning ‘Best Food Destination’ at the International Travel and Tourism Awards 2018/19.

The all island celebration will provide to visitors, both domestic and international, compelling reasons to visit Northern Ireland through the promotion of festivals and events, high quality local produce and authentic food and drink experiences.  Taste the Island aims to enhance our food and drink reputation by showcasing our high quality produce and experiences, as well as assisting in seasonal extension and regional distribution. 

Tourism NI is inviting businesses, networks and individuals interested in providing tourists with a food or drink experience to attend workshops in their local area to find out how they can get involved in ‘Taste the Island’.  


Information sessions will inform the sector about this exciting food and drink initiative.  These workshops have been organised to help the industry to learn more and provide them with the opportunity to shape the development of a programme of events and experiences for 2019 and beyond.

Northern Ireland #TasteTheIsland Workshop details are as follows:

Thursday 30th May 11:00-13:15 - Clandeboye Lodge Hotel, Bangor

Friday 31st May 14:00-16:15 – The Hill of the O’Neill & Ranfurly House, Dungannon

Monday 3rd June 14:00-16:15 - Bishops Gate Hotel, Derry/Londonderry

To register your attendance at one of the information sessions, go to the Northern Ireland #TasteTheIsland Registration Page HERE and register the amount of Delegate places you want, then click Continue to Registration Details to select the session you wish to attend.

If you have a food business or a tourism business that could have a food element attached to it I would highly recommend that you attend your nearest Taste The Island Workshop and take advantage of this amazing opportunity. 

Can you imagine the international marketing kudos that the Island of Ireland will benefit from by showing that Northern Ireland and the Republic of Ireland are working together to showcase our amazing food and tourism product. 

I'm personally so delighted to see this All-Ireland Celebration of All of Ireland’s Food and Drink and the excellent collaboration that is going to really help the island of Ireland to change the perception of our Irish Food away from being though of as only Potatoes, Bacon & Cabbage, Stew or the Ulster Fry! 

I'm also very proud of the people in Failte Ireland, TourismNI and Tourism Ireland for working together to promote our amazing Irish Food, from all over the island of Ireland!

Keep an eye on hashtag #TasteTheIsland all social media channels for more news and info.

Happy Days and Taste The Island!
Zack

Ireland to Host the International World Steak Challenge 2019

The International World Steak Challenge is back bigger than ever for 2019 and it's being held in Ireland!

Global Meat News has launched its annual global challenge to find the world’s best steak and this year the competition moves out of London to take place in Dublin, while the robust expert and consumer judging process and Awards announcement is extended across two days.

The change of location to Ireland follows the confirmation of Bord Bia, the Irish Food Board, as official host partner for the 2019 challenge.

Now in its fifth year, the World Steak Challenge is designed to benchmark the quality of beef production against international competitors. The World Steak Challenge enables steak producers and suppliers to test the quality of their steak production against all international competitors. It will also provide an opportunity for entrants to engage with consumers to celebrate the joy and benefits of eating steak as part of a healthy balanced diet and highlight the quality and standards of steak production around the globe.

Gold, Silver and Bronze medals will be awarded to rib eye, fillet steak and sirloins. But from the winners in each of those categories, only one steak will achieve the prestigious status of World’s Best Steak 2019. 

This year, the competition judging takes place on July 9 and July 10 and will be hosted by the multi award-winning FIRE Restaurant and Lounge. The awards ceremony itself is on July 10 in the Round Room of the Mansion House, the official residence of the Lord Mayor.

Global Meat News deputy editor Aidan Fortune said: “This is the fifth year of the World Steak Challenge and it’s an opportunity to take the event on the road. This year’s event will be hosted at Fire, a prestigious restaurant venue in the heart of Dublin, and offer a study tour of food in the field with official host partner Bord Bia. The 2019 event is shaping up to be the biggest World Steak Challenge ever.”

Entries in last year’s World Steak Challenge were received from a record 22 countries spanning four continents and featured 35 different breeds of cattle.

Farmer, Atria Finland from Finland, who won Best Grass-Fed and Best Sirloin in 2018.

The 2018 champion was a grass-fed Ayrshire produced by JN Meat International of Denmark. The steak, which was reared by Atria Finland in Finland, won Best Grass Fed and Best Sirloin in the annual challenge.

In total, an expert panel of 33 judges awarded 45 gold medals, 37 silver and 54 bronze medals.

In previous years, the supreme championship title has gone to ABP Poland, the Polish division of ABP Food Group (2017) and the Australian cattle ranch Jack’s Creek, entered by Albers GMBH which has won twice (2016 and 2015).

The 2019 categories are:

• World’s Best Steak
• World’s Best Steak Producer

• World’s Best Rib Eye Steak
• World’s Best Fillet Steak
• World’s Best Sirloin Steak

• World’s Best Grass-fed Steak
• World’s Best Grain-fed Steak

The closing date for entries in this year’s competition is Monday, May 13 and you can register your entry here at www.worldsteakchallenge.com/enter

Will a superb Irish Ribeye Steak take the title in this year's World Steak Challenge 2019?

The World Steak Challenge is presented by William Reed Business Media, the company behind the acclaimed World’s 50 Best Restaurants awards and The International Wine Challenge.

You can Follow the competition on Social Media on hashtag #WSteakChallenge 

and on Twitter at @WSteakChallenge

Zack

Kelly's Butchers Vegetarian White Pudding

Kelly’s Butchers, in Newport, County Mayo, are well known for their award winning black and white puddings and for their sausages.

They recently launched two new products - Kelly’s Vegetarian High Protein Pudding and Kelly’s Hazlett. Both products were prize winners at the Blás na hÉireann Irish Food Awards.

Why would a butcher make a vegetarian breakfast pudding? "It’s simple really," says Master Butcher Sean Kelly, "Our customers kept asking for it!"

Kelly’s Vegetarian High Protein Pudding

A cooked breakfast is a tasty treat and a great start to the day. However the vegetarian breakfast plate has looked a little empty in the pudding department, but now Kelly’s Butchers have the answer – the delicious Kelly’s Vegetarian High Protein Pudding.

Kelly’s have used their years of practice to create a clever combination of spices with a soya base which gives a great texture and an exceptional flavour experience. No wonder it was a Silver Award Winner at the Blás na hÉireann Irish Food Awards!

Kelly’s Vegetarian High Protein Pudding is available in 280g pack (known as chubbs in the trade) which is exactly the same size as Kelly’s traditional Black and White Puddings.

Kelly’s Hazlett 

It’s been quite a while since I tasted "Hazlett", an old-fashioned traditional pork meatloaf. Kelly’s Butchers are always on the lookout for something different and have decided to reintroduce this family recipe. Fresh leeks, fresh carrots and a secret blend of spices have put a modern extra bite into this old favourite.

Hazlett was traditionally used as a sandwich filling, or cut into chunks and served in a salad or with pickles and cheese or you can cut it thick and grill or fry it like a pudding. It's also packaged in 280g chubbs.

Kelly’s Vegetarian High Protein Pudding and Kelly’s Hazlett are available in Kelly’s Butchers Shop, Newport, Co. Mayo and via the website along with many other products that can be purchased online at www.kellysbutchers.com.

re-posted 14/1/2019
Zack

The Wine Goose Chase comes to Portnoo, County Donegal, This Saturday for One Night Only!

The Wine Goose Chase is a one woman wine theatre show, performed by Susan Boyle, a native of Kildare and it is being performed this Saturday, October 13, 2018 at 7:00pm, in the Dawros Bay House in Portnoo, County Donegal.

This amazing hour-long one-woman theatrical performance fuses interactive wine-tasting with storytelling, in the warm intimate setting of the Dawros Bay House, a stone’s throw from the Santa Ana Duguesa wreck, from the Spanish Armada. Wine & Drinks consultant, artist and historian,  Susan Boyle, will take you on a journey of the best know wines and spirits in the world, that all have an Irish Heritage!

Susan Boyle loves wine! What’s more she knows what she’s drinking and talking about and she’s got 2,000 years of Irish wine history to back her up! So, sit back, let her pour you a glass while she takes you on a trip with the tenacious Irish people who transformed the wine world and didn’t let coming from a grape-free land stop them!

Joe Molloy and family, who own and run the Dawros Bay House, are providing a delicious and specially adapted Wild Atlantic Tapas Menu, to coincide with the theme of the evening. (The show costs only €20 and the option of the food is separate).

Audience members will have the opportunity to put their senses to use and hopefully leave with a new insight to the Spanish Armada and a drink that has been part of Ireland’s history or much longer than we might think - Wine. (You get to taste almost all the wines that Susan's stories are based on!!)

Susan has a BA in Drama and Theatre Studies from Trinity College Dublin and is an Irvine scholarship recipient to the University of California. She continued her drama studies at the University of London Royal Holloway where she gained an MA in Performance Studies. She has been attending professional wine tastings for the past 15 years, has studied up to advanced level with WSET (The International Wine & Spirit Education Trust) and also works as a freelance wine and drinks consultant! Susan is also one of Failte Ireland's Food Champions.

Susan Boyle takes you on the journey of the best know wines and spirits in the world, that have an Irish Heritage

The event is being hosted by the Ardara GAP Heritage and History Group, which aims to research, develop and promote the cultural and built heritage of Ardara and the surrounding areas of south-west Donegal. They are committed to the promotion of existing facilities, expansion and development of areas of geological, geographical, historical, archaeological, and heritage importance etc. in addition to areas of wildlife, natural biodiversity and other areas where themed events can be showcased.

The mission of the Ardara GAP Heritage and History Group is to increase awareness and enjoyment of the potential of this area and to foster educational research and development as part of an integrated approach to cultural heritage. They are also one of the five voluntary community groups to be selected by The Heritage Council's 'Adopt a Monument' scheme for the island fortress of Doon Fort.

(A wee taster of on of Susan's performances of The Wine Goose Chase)

Tickets can be bought securely online from EventBrite for only €20 CLICK HERE TO BUY

I've seen this wonderful show performed by Susan and I guarantee You Will Love it! Places Are Limited places and pre-booking is essential, so Get Your Ticket Now!

See ya there on Saturday!
Zack.

Donegal Signature Dish event hosted by Donegal County Council a massive success!

Over 70 guests were treated to a wonderful display of Donegal food on Tuesday night when chefs from all around County Donegal came together in Harvey’s Point Hotel to cook a ten-course dinner that showcased the very best of Donegal food and produce. 

The Donegal Signature Dish event was hosted by Donegal County Council in association with Donegal Tourism.

Donegal Chefs who took part in the Donegal Signature Dish event in Harvey’s Point Hotel:
Standing L/R: Brian McDermott, Guest host and MC - Paul Brady, Castle Grove Country House Hotel - Marco Letterese, The Olde Castle Bar & Restaurant - Gary McPeake, McGrory’s Hotel - Christopher Molloy,The Lemon Tree Restaurant - Brian McMonagle, Arnolds Hotel - Ian Orr, Browns on the Green - Karl Murtagh Silver Tassie Hotel & Spa.
Sitting L/R: Kamal Rai, McGrory’s Hotel - Anthony Armstrong, Nesbitt Arms Hotel - Colin McKee, Harvey’s Point Hotel - Joe O’Hora, Benny & Co Coffee Bar & Restaurant - Chris McMenamin, Harvey’s Point.

The mouth watering dishes were prepared by some of Donegal’s most talented chefs using local produce from local suppliers. Guests, including high profile food writers and bloggers, where blown away by the high standard at what was the first ever Donegal Signature Dish event.

Master of Ceremonies here at the @donegalcouncil @govisitdonegal #DonegalFood Signature Dishes event was the very excellent and professional Mr @ChefBrianMcD

Chef Brian McDermot, well known for his promotion of Donegal food (and the owner of the Foyle Hotel in Moville), was the host for the evening and the chefs who cooked their dishes on the night and represented their establishments were:

• Chef Gary McPeake - McGrory’s Hotel, Culdaff
• Chef Christopher Molloy - Lemon Tree Restaurant, Letterkenny
• Chef Anthony Armstrong – Nesbitt Arms Hotel, Ardara
• Chefs Chris McMenamin and Colin McKee – Harvey’s Point Hotel, Donegal Town
• Chef Paul Brady – Castle Grove Country House, Letterkenny
• Chef Marco Letterese – The Olde Castle Bar, Donegal Town
• Chef Ian Orr – Browns on the Green, Letterkenny
• Chef Brian McMonagle – Arnolds Hotel, Dunfanaghy
• Chef Karl Murtagh – The Silver Tassie Hotel & Spa, Letterkenny
• Chefs Joe & Brenda O’Hora – Benny & Co, Ballybofey

Among the invited guests was Irish celebrity chef, television personality, author and owner of Dunbrody House Kitchens and Cookery School, Kevin Dundon - Assistant Editor with National Geographic Traveller Food, Farida Zeynalova - Chairperson of the Irish Food Writers' Guild, freelance journalist, author, restaurant critic and HolyMackerel.ie, food blogger Aoife Carrigy -  Fáilte Ireland Food Ambassador, Irish Food Guide Blogger and Donegal Chef, Zack Gallagher (me!) - Michelin trained chef, founder of ChanChan and ambassador with Bord Bia Shanghai, Kwanghi Chan - representative of the Restaurant Association of Ireland, Sean Redmond and representing Fáilte Ireland, Máire Áine Gardiner among others. Representatives of the Donegal Food & Hospitality sector were also invited.

Greencastle smoked haddock and @ballyholeyfarm Leek Chowder from @gazmcpeake from @McGrorysCuldaff

Autumn @ballyholeyfarm Beetroot Salad by @Chrismolloy_ from @Lemontree_lk

King Scallops with @AnDulaman Gin, Basil & Cream by Chef Anthony Armstrong from @ArmsNesbitt

It was lovely to meet up with Farida Zeynalova, National Geographic Traveller and Aoife Carrigy, Irish Food Writers' Guild

Held in the new Garden Suite at Harvey's Point, the event started with a canapés and drinks reception during which guests had a chance to sample a selection of locally produced drinks including craft beers, gin and whiskey compliments of Bog Hopper Brewery from Muff, Donegal Brewing Company from Ballyshannon, Kinnegar Brewing from Letterkenny, Old Mill Brewing Company from Convoy and Sliabh Liag Distillery from Carrick.

The service by the @harveyspoint waiting team was simply precision in motion!

Donegal Beef Cheeks with pickled Oyster, Seaweed Crisp, Smoked Celeriac, Oyster emulsion and @DonegalMicros Leaves by Chefs @chrismcmenamin2 and @chefcolinmc from @HarveysPoint

Garden Tomato & Basil Pressed Terrine with courgette relish, mascarpone by @Paul_Br4dy from @Castlegrovehse

The full service dinner consisted of 10 different dishes from around the county cooked on the night, which was a real feast for the palette, as well as the eyes! Each tasting dish had to fulfill two criteria, they had to consist of Donegal produce and be available on each establishment’s menu either currently or on a seasonal basis. The dishes were chosen by the organising committee in a selection process earlier this year.

Donegal Seafood Sharing Platter by @MarcoLetterese from @oldecastlebar

Turf Smoked Donegal Lamb, Boxtie Potato, Toasted Oatmeal, @SilkieWhiskey jus from @ian034 from @brownsongreen

Rib Eye Steak, Crab Claws, Prawns, Garlic from @briandock1 from @ArnoldsHotel

Cllr Seamus O’Domhnaill, Cathaoirleach of Donegal County Council, who hosted the event, said, "We have outstanding, creative chefs in Donegal who utilise the delicious, locally grown foods produced by farmers and marine producers to prepare new dishes of cuisine that highlight our heritage and culture. We must tell a renewed story about Donegal food and drink experience, focusing on quality, authenticity, innovation and value for money and this is why we are here this evening".

Donegal @AnDulaman Gin infused Carrageen Moss Pudding by @karlosmurt from The Silver Tassie

Bitter Chocolate Torte with Autumn Poached Blackberries and Honeycomb
by Brenda and @joe73ohora from Benny & Co

Barney Mc Laughlin from Donegal Tourism thanked "the committee, the chefs who submitted their dishes, the guest host Chef Brian McDermott, table hosts, suppliers, Harvey’s Point staff and management and all the guests for their attendance and paid a special tribute to the chefs who took on a challenging task of cooking and serving their dishes," making it a very memorable evening for all attending.

The Donegal Signature Dish event was brought together to showcase Donegal Food and to encourage chefs around the county to be more proactive in the use of locally sourced food produce. 

It certainly has worked as already more chefs around county Donegal are already planning more Donegal Signature Dish events in more locations around the county! We all really look forward to much more super delicious Donegal Food!

Zack