Fenn's Quay: Chef du Jour

Fenn's Quay is one of my favourite lunch places in Cork City with a very talented chef. The menu changes regularly and goes with the seasons and Kate is a big supporter of local producers.

Kate had the fabulous idea of inviting amateur cooks to her kitchen - and the first Chef Du Jour took place last night. I was very honoured being asked by Kate to be one of the judges on the first night. My fellow judges were Billy Lyons and Evin O'Keeffe. Chef of the night was Paul Callaghan, a foodie from Co. Clare. We learned that Paul is a plasterer by trade but believe me, you wouldn't have guessed from the menu.

The night was designed as a set menu, with a cocktail at arrival and a bottle of wine during the meal. The menu was a four-course meal solely created by Paul.

We started the evening off with an amouse bouche of stuffed cherry tomatoes with Ardsallagh Goats cheese, basil pesto and a sea salt cracker. The balance between the goats cheese and the pesto was just perfect and a pretty plate of food to set the mood for the following courses.

The starter was a plate of mussels cooked with bacon and Stonewell Cider. I am not the biggest fan of mussels (I like them baked rather than cooked) but the fragrant sauce made well up for it. He used cream for the sauce which divided the judges (I love cream sauces). The cider could have been a bit more present and I thought the bacon took a bit away from the delicate flavour of the sauce.

The main course was Rosscarbery pork belly with potato & horseradish puree, braised red cabbage with the mulled red wine jus. The crowning of this dish was the crackling. It was superb - as crackling should be. It was cut in small strips and placed on top of the meat. the meat itself was a bit too fatty for me but the meat underneath was juicy. The puree was more of a mash and a bit lumpy but that didn't take away from the perfect balance of potato and horseradish. The red cabbage was finely shredded (I never have the patience of being so precise) and he braised it just enough so that the texture and colour was still perfect. Red cabbage for me is always a Christmas thing and therefore would have liked more spice in it (I cook mine with redcurrant jelly and cinnamon) but his version showed the best of the cabbage. The red wine jus wasn't strained but the flavour was rich and went so well with the mash.

But the highlight was the trio of desserts - what a revelation. Professional chefs can take a page out of Paul's book. Desserts are really Paul's strong point and he deserved the full 5-Star rating for the white chocolate cheese cake alone. The crumbly base was buttery without being soaked in it. The filling was so smooth and creamy and well balanced with the cheese and the white chocolate - I was green with envy. No lumps, no cracking of the top - the best cheese cake I have eaten in a long time if not ever. The mixed berry crumble came in a little ramekin dish (mine was square which looked extremely pretty) wasn't too sweet or sour - a perfect autumn/winter dish. The crumble had toasted flaked almonds in it which gave the crumble a lovely texture. A dollop of dark chocolate on the bottom of the dish was a nice surprise. The tower of meringue was constructed by small strips of meringue. If you ever made meringue yourself, you know how hard it is to make biggish pieces - but these small pieces were soft and chewy - just as I like my meringue. It was topped with strawberries and vanilla cream. This plate of desserts left everyone smiling.

Billy, Evin and myself then took our time to discuss the entire menu (as I said, for this plate of dessert we would have given him 5 stars) and we agreed on 3.5 stars. Well deserved and I think we haven't seen the last of Paul - at least I hope we do see more.

Tonight is the second night of the Chef du Jour and Jeni Pim from Co. Waterford will be taking over the reign in the kitchen. Make sure to book a table - it is such an enjoyable evening.

Foodie News

September is always a great month for foodies. Harvest time is bringing along the most delicious foods from autumn vegetables to game. The latest Food & Wine has a great spread of game recipes. The following events are also taking place:

Young Chef Competition by Euro-Toque - started already but make sure to follow it on facebook. Wonderful talent can be discovered there.

The Chef-Factor has also started again (deadline is 26th November). Make sure to send in your entry if you want to be in for a chance to win a 3-month cookery course in Ballymaloe

Octoberfest in Dublin takes place from 22nd Sept. to 9th October in Dublin's IFSC. The event is free so well worth a visit (tables for 10 can be booked for €260). Check out the website for more details.

Galway City will come alive as thousands of people travel from the four corners of the world to enjoy the remarkable oyster festival , including the International Oyster Opening Championship from 23rd to 25th September.

Will post more details as soon as I come across them

Denis Cotter - For the Love of Food

Denis Cotter's latest cookbook is finally available. It's called 'For the Love of Food' and the love here not only includes the food and cooking but also his new girlfriend. I personally believe that Denis Cotter is one of the most creative cooks and his book doesn't disappoint. His message that he is trying to bring across is 'Share the food with people you love'.

I can't wait to try some of the recipes - Lucy's breakfast sausages (Lucy is Ultan Walsh partner and an amazing cook in her own rights), cauliflower soup with hazelnut gougeres and beetroot risotto with lemon-fennel oil, goat's cheese and broad beans - so watch this space for updates on the recipes.

The book is divided into breakfast (or brunch), salads (as always very interesting), risotto (obviously my favourite chapter), soup (some strange combination here), mash (more interesting than you might think), all wrapped up (just one springroll here), bowls (nope, not only soups but one bowl meals), oven (a type of pizza called farinata and more) and sweetness (would have wished for more recipes in this chapter)....

His previous books have a different feel to it but nevertheless, it is Denis Cotter through and through....he was never really keen on desserts (not sure if he doesn't like cooking for eating desserts) but he has included a few and I think I am going to try Lavender set Custard with honey and berries.....watch this space...

happy cooking

Celebrate Thai New Year in Skibbereen

Elephant Island is a Thai restaurant recently opened in Skibbereen by Marc and Saifon Phonchot. They offer authentic Thai cuisine focused on using the best local ingredients.
They are celebrating the upcoming Thai New year by hosting a festival weekend from Friday 15th till Sunday 17th of April. In honour of the festival they have four new dishes on the menu using the best local produce and offering these new additions at half price for the duration of the weekend. Highlights include:

Crispy Quail egg dumplings using fresh Quail eggs from Brendan Ross in Dunmanway and
Seared Schull Scallops with glass noodles, ginger and corriander served Thai style.

You can make a reservation by calling the restaurant on (028) 23876. Will have to go soon.

Want to start your own food business????

Always wanted to start your own food business but don't know how and where to start? Dr Angela Sheehan might be the answer you need. UCC is starting 'Start your own Food Business' courses - the first one starting 19th April. Subjects covered are Food Legislation, How to produce food safely, How to market your food product and how to write your business plan. This course will also give you a great opportunity to network with like minded people. Dr Angela Sheehan also runs the very successful 'Food Production' Courses which has seen very successful people emerging from it. Please contact Angela on a.sheehan@ucc.ie for more information. The course costs €260 but some free places for the unemployed might be available.

Cork Sugar Craft Show

Cork Sugarcraft Association is organising another Sugarcraft Show in the Radison in Little Island. It will run from 2nd of April to 3rd and includes suppliers, shows, competitions and workshops. Make sure you get in early as it fills up pretty quickly (I go every year and have to fight my way to the stalls). the workshops and demonstrations are worth going to and the displays are out of this world.

You will met specialists, experts and like minded sugarcrafters. You can gather new ideas and stock up on items and ingredients.

Pay their website a visit for more information - also, if you want to enter your masterpiece, you will have to download an entry form. Good advise - book the demonstrations ahead of the event - all possible via their website.

Joanna Blythman was in Town

Joanna Blythman is a Scottish investigative food journalist, writer and commentator on food chain, covering subject as salmon farming, supermarkets, intensive pineapple production and the causes of obesity. She has won several awards for her books which highlight the power supermarkets have these days, what our children eat and how to avoid GM foods.

Cork Free Choice Consumer Group invited Joanna over to the Crawford Gallery to talk about 'What's in our Food' and if I wasn't already convinced that processed food is total rubbish - I would be now. I actually started to refuse processed food and ready-made meals because they taste simply horrendous and I do like my flavour. I never thought about the health side of things and what it can do to our body. Joanna read out some of the ingredients in processed food and most of them were first of all non-pronounceable and secondly I have never heard of. So that was a bit frightening especially because I consider myself a bit of a fountain of knowledge when it comes to food.

Anyhow, Joanna was a bit nervous when she gave her speech (mostly supported by her notes) but when it came to the Q&A's she was in her element, being able to answer them all. Obviously her knowledge is based on the UK laws and regulations but since they are not too different from ours, we were able to learn a lot more.

Darina Allen and her brother Rory were under the listeners and you could see by their approving nods that they totally agreed with Joanna's informative evening.

Kitty, from Nano Nagle Centre in Mallow was also attending and we had a lovely chat about her upcoming new TV show where people are shown how to create a vegetable garden. Kitty was on of the 'Helping Angels' of Richard Corrigan for his City Farm project in Blackpool a while back. So watch this space for further updates on this project.

If you want to learn more about the 'stuff' that is in our food, make sure you read one of Joanna's books (available on Amazon) or follow one of the links below:

http://www.food-info.net/uk/ingredientlist.htm
http://nutrition.about.com/od/askyournutritionist/f/processedfoods.htm
http://www.ukfoodguide.net/enumeric.htm

Restaurant Awards

There are a few restaurants and food awards available and Santa Rita/LIFE Magazine's award is now in its 3rd year. To nominate a restaurant/chef/food producer you will have to by the Sunday Independent to get the nomination form from the LIFE magazine (you also get a voucher for 20% off from participating restaurants). Only members of the restaurant association are able to vote online so you will have to buy the newspaper.

The nomination period for The Irish Restaurant Awards 2011 opened Sunday 6th February. You still have until the 25th February to get your nomination in. Don't miss your chance to nominate , the second week's nomination form will be published in the Sunday Independent on the 13th, 20th February 2011.

This year’s event will recognize achievement and excellence in the Restaurant and Hospitality Industry throughout the Island of Ireland in 22 categories. The awards celebrate all aspects of the Industry from Chefs and Restaurants to Food Producers, Local Food Heroes and Cookery Schools. It is a detailed and thorough process whereby nominated Restaurants face rigorous scrutiny from the Consumer, Regional Judges, a Mystery Guest Visitor and finally the National Awards Academy.

County winners are announced at a number of Regional Events in the run up to the Main Event on the 25th May in the Burlington Hotel Dublin. Guests at the main event are treated to a five course menu prepared by the winning Chefs in each of the five regions from the year before. Tockets for the events can be booked here

FRENCH GOURMET FOOD: STOCK LIQUIDATION

French Gourmet Food Ltd, Ireland’s specialists in fine French food, are relocating abroad. As a result, they are liquidating their Dublin-held stock of fine French gourmet products at massively reduced rates. Stock includes foie gras, terrines & patés, truffle products, flavoured oils, duck confit, cassoulet and other traditional French dishes, biscuits & crackers, fine French chocolates (Michel Cluizel) etc... Full details of stock including visuals, product descriptions, ingredient lists & recipes can be found on www.frenchgourmetfood.ie. The prices indicated on the website are discounted RRP’s.

All their stock items are reduced to clear below cost price! Purchase the entirety of the stock and receive 3kg of Breton Salted Butter Caramels for sampling, completely free!

Stock is immediately available and can be picked up from the Dublin 13 premises at no extra cost or they can arrange to get it delivered to you at an extra cost.

Please register your interest or forward your orders by email to: hello@frenchgourmetfood.ie, or contact them on 01 68 128 79.

Let me know what you purchased and what you were cooking with it ....

Cork Food Forum in Mallow

The North Cork County & City Enterprise Board is holding a CORK FOOD FORUM offering an opportunity for the Cork food sector to network, exchange information and make contacts. In addition, a panel of distinguished speakers will cover a range of food topics of interest that will be of benefit to SME food companies during these challenging times.

The CORK FOOD FORUM is aimed at SME food companies, food distributors, food retailers, areas of operation in the Irish food industry. It will show what business opportunities are out there for smaller food producers. So, if you ever thought of entering the world of food production - this is the event for you.

The event takes place in the Hibernian Hotel in Mallow tomorrow, 2nd February at 7:30. Entry is free.

The NCEB website is unfortunately not updated (they still have Batt O'Keeffe as Minister for Trade and Enterprise listed) so I was not able to get much information.

Food & Wine Christmas Food Show

Last Sunday was the last day of the 3 day long Christmas Show put together by Food & Wine Magazine at the RDS so I thought this is the last chance and off into the car (thanks God for a lovely gentleman who drove all the way through that bad weather).

Anyway, we made it in one piece although slightly delayed which resulted in a lesser entrance fee :-). The Show took place in the main hall of the RDS and some of the stalls had absolutely nothing to do with food, cooking or anything (Redman Designs, Minty Cards, Venture Photography to name only a few) but that of course didn't stop me to enjoy myself nevertheless.

I fell in love with a cooker at the show....oh my God....Drumms had a cooker on display that took my breath away. I was even brave enough to ask for the price (only€10K) and let me tell you, I had dreams about this cooker ever since.

Anyhow, lets talk about some of the things that were new to me.....the Dungarvan Brewing Company had a stall at the show and although I don't really like beer that much - there was this amazing beer called Copper Coast Red Ale - wow...is the only way to describe it. It was fresh and earthy at the same time - these guys know how to make seriously good beer. Check their website for stockists - The Abbot Ale House, Bradley in Northmain Street in Cork have it.

Of course, wine wasn't missing at the show either... a couple of wine merchants had their best on display so I went with my little glass and tasted my way around. One wine stood out a mile....'Club Privado Baron de Ley', a Rioja with rich vanilla flavour combined with a bit of ripe fruit. A smooth finish that lasts quite a bit. You can buy the wine from enowine (€11.50 or €124 for 12).

Another stand tickled my fancy - French Gourmet Food Ltd. had a lovely range of French food like truffles (preserved in a jar), Truffle infused olive oil (not the cheap stuff), goose fat etc etc etc. They don't have a shop but do online service only.

Jamie Oliver wasn't missing (at least his stall wasn't)... If you are a fan of Jamie Oliver - why not throw a Jamie Oliver Party????? Nope, he willnot come and say pukka but you can have a Jamie at Home Party like the good old Tupperware parties... The rep for Ireland is Elaine Noble and parties can be held anywhere in Ireland. You can contact her jahireland@gmail.com

Most interesting and completely new to me was Caveman Super Foods - who producing high protein beef snacks. The meat is gradually dehydrated and sold in bags of 100g up to 1kg. I forced Terence to try it (I am a veggie as you all know) and he actually liked it (to be honest, it looks a bit like dog treats). But it is supposed to be a very good high protein snack suitable for athletes.



Marks & Spencer and Harvey Nichols had big stalls as well with their Christmas ware....if you like a bit of luxury, pay them a visit, you won't be disappointed but make sure your credit card is handy....

There were of course loads more to see and taste but too much to write it all down. Was I impressed???? No. Was I entertained??? Definitely. Did I learn new things??? Not really. Will I go again???? Yeap cause I love it :-)

Happy Birthday...

...to On the Pigs Back.... the Douglas Cafe is 1 year old and Isabelle Sheridan celebrated in style and invited her faithful customers and friends to join her and she combined her celebration with the launch of a new exhibition of the artist Valerie Walsh Jolley.

True to her style, Isabelle offered an amazing buffet and wonderful wine. I was too busy chatting away to John Grey and his beautiful wife Ellen - whom I haven't seen in 5 years so I didn't pay the attention to the food it actually deserved.

For the Christmas season, On the Pigs Back is offering a selection of hampers starting from €20. A luxury Gourmet hamper can be purchased for €120 - inn case you want to spoil that special someone.

But it doesn't end here - for the whole month of December, Isabelle is offering Late Friday's. So if you are doing your late night shopping why not pop in to the cafe and have a glass of wine or two. You will get served finger food and tapas with purchase of wine and bubbles.

December 7th, will see Timmy - The Brit McCarthy returning with his fantastic set dancing classes. The class costs only €8 per person.

December 8th - Cheese & Wine Tasting with Gary O'Donovan, €10 per person

December 14th - Timmy's Set Dancing followed by a Christmas Party for the dancers, €20

December 15th - Pig's Back Santa is coming to give foodie presents t the children, introduce healthy and fun food to kids for Christmas. Tickets €20, includes a gift given by Santa and tasting plates for kids and adults

Contact the team for bookings or more information on 021 - 461 78 32

On the Pigs Back, Unit 26, St. Patrick's Woollen Mills, Douglas, Cork

New Restaurant in Cork

Electric is opening today in South Mall (the former bank building - forgot which bank)... not sure what type of food they are serving, but I am going to find out soon. So watch this space.... or let me know if you have been there and what you thought of it....

You can follow them on facebook.

Good Food Ireland Gift Voucher

Press release

27.10.10

Good Food Ireland Launches Christmas Gift Vouchers – The Perfect Gift for Food Lovers!

Good Food Ireland, Ireland’s only All-Ireland food tourism group, are delighted to announce the launch of their Christmas gift vouchers. These unique vouchers can be used at over 260 Good Food Ireland members throughout Ireland for accommodation, cookery courses or meals out in one of the many Good Food Ireland recommended places around the country.

Select from the fabulous range of Good Food Ireland 5 star hotels, restaurants, cookery schools, cafes, pubs and shops this festive season and experience the very best in Irish cuisine and hospitality.

Whether you are looking for a relaxing spa weekend, or dinner in a famous Irish eatery, a Good Food Ireland gift voucher is the perfect gift this Christmas. Spoil the one you love or simply say thank you with a thoughtful treat or break away this season.

A gift voucher from Good Food Ireland is the ideal gift for anyone who simply loves good Irish food!

Gift vouchers are available from 50 euro +. These vouchers will be available for purchase on the Good Food Ireland website and also by contacting the main head office. Log onto www.goodfoodireland.ie for further information.

Kenmare - Foodie Town Part 2

We spent the night in Davitts B&B (I would call it a boutique hotel) and woke up after a great night sleep and still with a silly smile on our faces from the food we had the night before. I actually wanted to dismantle the bed and take it home with me. It was wonderfully comfy. Anyway, we headed down for breakfast, which was good (just the chef must have been in love as the scrambled eggs and mushroom were oversalted).

At the cafe opening the night before we met one of the women who volunteered at the Bridge Street Co-op Whole Food shop. So we decided to pay the shop a visit. It is a paradise for bakers and cooks alike. The usual suspects of organic and vegan stuff was there (could never warm to the vegan style) but what makes this shop so special is that they have loose flour - unbleached strong flour, self raising, plain, spelt, rye. Rice is loose, pulses, nuts and seeds, herbs and spices and dried fruit. I will definitely pay them a visit when I start my Christmas baking again. They are a non-profit organisation and can offer low prices. A great shop well worth a visit when you are in Kenmare.

And it was again time for lunch - it is amazing how time flies when you have fun. We planned to pay the Kenmare Park Hotel a visit. A jewel in the middle of town. When you enter the hotel and look across the gardens you can forget that you are in a town. Kenmare Park Hotel is member of the Blue Book Ireland and rightfully so. You feel that you left all behind and that time stands still (actually we completely forgot time). We were greeted by the Manager, Rory (completely missed his surname) who remembered Dianne from a previous visit and lead us to the lounge where we ordered our 3 course lunch and I went into heaven again. The food, the service and the surroundings were simply amazing. Bar Manager John Moriarty (who works at the hotel for the last 24 years - wow) looked after us and we enjoyed his attention. He knows the menu in and out, he is very knowledgeable about the history of the building and he is well travelled and had lots of little stories.

You are asking about the food????? Let the photos speak for themselves:

Kenmare - Foodie Town Part 1

I can call myself quite lucky that I have foodie friends and that they are always up for some good foodie destinations. So Dianne and myself headed off to Kenmare last week and spent 2 wonderful days there. The main reason for the trip was that Manuela Goeb has opened her new bakery/cafe called the Breadcrumb Cafe in New Road in Kenmare. She operated her bakery shop since 2004 but was brave (or mad) enough to expand into a cafe. The colours of the cafe are fresh and vibrant. If you meet Manuela, you will see that the colours match her personality perfectly. Originally from Germany, she started her career as a nurse before learning the proper craft of bakery. Her focus is on the German way of baking - and let me tell you that German breads (next to French of course) are the best in the world. She also offers patisserie and cakes as well as light vegetarian lunches with no processed food in sight. Everything is made fresh on the premises. Her ware can also be bought at the farmers markets in Milltown and Dingle. I wish her all the success she deserves. When I am in Kenmare next time I will make sure to pay her a visit again.

When we said goodbye to Manuela, we decided to pay Packies a visit. Whenever I was in Kenmare before it was only during the day and this restaurant only opens in the evening. So this time there was no excuse. What a great decision. The menu had its focus on fresh fish and lamb and chicken. There was no red meat on the menu. It was hard to decide on the food as we wanted to try everything - but although the waitresses were very very patient with us, it was time to make up our mind. Dianne ordered the lobster salad with citrus salad. The lobster was perfectly cooked and came easily out of the shell, the leaves of the salad were crisp and fresh. The dish was served with homemade mayonnaise which will put Hellman's out of business. I went for the three cheese tartlet which was served with a lovely organic leaf salad. The pastry of the tart was a tiny bit overcooked and burned on the edges but the mixture of cheeses was just mind blowing. For mains I had the Dover Sole with baby prawns and brandy sauce - I proposed to the chef then and there (problem was that I said it to one of the waitresses who is engaged to the chef - ups). The best - and I mean the BEST - Dover Sole I have ever eaten. I asked it to be filleted and the chef done a great job. The fish was cooked on the bone, filleted and put back together with the prawns as a filling. The sauce was not overpowering but matched the fish perfectly. Dianne opted for Fillet of Cod with chili and rosemary olive oil. The fish was flaky, perfectly cooked and the oil was again not overpowering. We both stopped talking for a long while. The Pinot Grigio 2009 Garganega Venezie (€19.50) was a great partner for this amazing food. Champ and honey roasted vegetables perfected the meal.

For dessert we had Creme Brulee and Iced Coffee Parfait - Any French chef would have sold it in any Michelin starred restaurant. A nice glass of Prosecco ended an evening that we actually didn't want to end at all. We had a nice chat with chef Martin Hallissey who is not only a great chef but a nice fella as well. The food showed that here is a chef that shows respect for the produce he is using and lets the ingredients do the talking rather than changing its structure and naturally beauty.

Foodie News

There are some interesting events coming up....

04 April

As part of the Easter Racing Weekend, Mallow is hosting a Food and Craft Fair from 10am - 1.30pm: entertainment including Stilt Walkers/Clowns, Lungi the Travelling Puppeteer, The Hakuna Matata Aerobic Performers and the fabulous Mobile Farm. Contact Claire Ryan on
022 53257 or Roisin Lucey on 087 0554382 for more info.

16 - 18 April

Dungarvan is the place to be when the famous Waterford Food Festival is showing the best of local produce. Chefs like Neven Maguire, Derry Clarke and Paul Flynn show their talent and there is lots of fun to get through. Only problem is....what to do first ;-)

22 April

Something for your senses - head to Dublins Westin Hotel to experience a new way of eating. Blind Food Tasting is the new highlight at the Westin. Throughout the evening diners are blindfolded and have no prior knowledge of the dishes or beverages on the menu. Your host will guide you through the courses giving a small hint of what's soon to hit your palette. Book your place here - tickets costs €60.

Now I have to decide where to go - the hardship of choice

Deirdre in Dragon's Den

Congratulations to Deirdre Collins, founder of Dee's Eat Well Be Happy, managed to do the do what many before her didn't. She convinced not only 1 Dragon but 3 to make her an offer for her veggie burger business. She appeared last week on Dragon's Den and she was a knockout. Not only did she look the part but she was the best prepared contestant I have seen in a long time on any Dragon's Den show. She was not only smart and clever but also a tough cookie when it came to negotiating a best deal for her. She accepted Niall O'Farrell's offer after she 'handled' him down to 22.5% share of her business. She is planning to extend the number of sales but also add new products to her line. Way to go Deirdre.

When Deirdre Collins spotted a gap in the fast food market, she came up with a plan to Stores outlets around the country. The burgers, which contained oats, millet, seeds and a variety of herbs and spices, proved a huge hit with the health-conscious women in her office where she worked as a legal secretary, so Collins decided to try them out at a farmers’ market in fill it by giving people the choice to take the healthy option. A native of Co Clare, Collins had a long-standing interest in food and went on to study food science at University College Cork. It was a move that paid off for the 32-year-old former legal secretary, who has just secured a contract to sell her product in 40 DunnesSkibbereen.

The veggie burgers were proving very popular with mothers of children with dairy and wheat allergies, who were at their wits’ end trying to find products in the shops that were dairy or wheat-free while also nutritious and tasty to eat.

Initially, when she went to look for support in starting up her business, she was asked, “Who would eat a burger without meat?” Luckily, she says, her local Enterprise Board was convinced it was a fantastic idea and gave her the help she needed.

Through the board, Collins did an advanced food development programme and learned all about branding, marketing, how to price your product and, importantly, financial planning. Last year, she was granted 50 per cent funding from the South Cork Enterprise Board for capital equipment and she rented a dedicated food unit through Cork County Council’s economic development section.

In March 2008, Collins left her job as a conveyancing legal secretary to devote all of her time to her fledgling business. At this stage, she was selling her burgers at farmers’ markets, agricultural shows and music festivals around the country, but every cent she made was being ploughed back into her overheads. So she set up a catering stall, selling healthy fast food cooked on the spot, which helped bring in cash to drive things forward.

At a retail exposition in the RDS Dublin in 2007, she had compiled a list of about 20 local stores that indicated that they would be willing to take an order once she was ready to go.

Her Dee’s Omega Burger contains a blend of wholegrains, fresh Irish vegetables and super seeds and is 100 per cent organic, vegetarian and gluten-free. She has also developed a spicy bean burger made with aduki beans for her customers who like their food with a bit of a kick.

She got her product into Supervalu through the approved local supplier route, which strengthened her position with the banks and bigger distributors.

In October, she made her first delivery to Dunnes Stores, which was a huge coup for her, and she is also working on the recipe for an organic pinto bean and mushroom burger for the Eddie Rocket’s restaurant chain.

Good Food Ireland Week

A Good Food Ireland Showcase featuring member restaurants, hotels, cookery schools, food shops and food producers will come together to serve guests the best of local Irish food.

To celebrate St Valentine’s Good Food Ireland members in Cork City and County have come together for Good Food Ireland Week Cork from Monday, February 8th to Friday February 12th 2010. Over 30 restaurants, hotels, country houses, cafes and pubs will offer the public a Good Food Ireland Producer Plate and Glass of Wine for €15.00 and/or 3 nights Accommodation for the Price of 2.

“The aim of the week is to showcase the best quality Irish food places in Cork and to highlight Good Food Ireland members’ commitment to local community in their prioritising of local food and in supporting local farmers, food producers and fishermen” says Margaret Jeffares Managing Director Good Food Ireland.

Good Food Ireland is a club of the best quality restaurants, hotels, country houses, B&Bs, farmhouses, cookery schools, food shops and food producers committed to local food, good practice and sustainable ethics. It has almost 250 members all over the island of Ireland. Members are independently assessed to ensure that they meet the brand criteria. Good Food Ireland operates as a not for profit organisation and its vision is to grow Ireland as a food tourism destination and make its members the number 1 choice for food lovers.

Good Food Ireland promotes the link between the food producer and the hospitality sector so as to steer the 9 million visitors to this country to places that are committed to using local food. Cuisine and food produce satisfies new traveller demands for hands-on, interactive experiences. Good Food Ireland promotes the people behind the food from the chef to the cheese maker and highlights the cultural relationship between a country, its people and its food.