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info@eastcorkjournal.ie
Thursday, 2nd
August 2018
Midleton and East Cork Gear up for Feast Food and Drink Festival
Continued from front page is largely defined by food
production and food her- itage, and is a celebration and showcase that mixes the old and new, the tradi- tional and the innovative.
Some of the events
scheduled for this year’s Feast Cork are designed to introduce these produc- ers in the most enjoyable way. Whether it’s sampling cheese, seeing behind the scenes in a boutique choc- olate factory, expert-led mushroom foraging or searching for edible sea- weeds by the seashore, Feast Cork promises an up close and personal take from the people who make and produce some of the region’s most distinctive foods.
On Monday, 3rd Sep-
tember, immerse yourself in the tastes, scents, sights and sounds of the Wild At- lantic bounty with Ingenu- ity and the Bounty seafood celebration tasting dinner at The Bayview Hotel in Ballycotton.
Meet the cheese-makers
on Tuesday, September 4th and enjoy over a glass or two of wine, the range of artisan, handmade, natural Ardsallagh Goats’ Cheese made by the Murphy fam- ily. In the evening, indulge in a Ballycotton Feast with Pier 26 celebrating the
local, wild and organic produce that features on the menu of Pier 26 Res- taurant in the beautiful surroundings of their 200 year old Church.
ber 5th
On Wednesday, Septem- , meet Dutch native
Stephen Bender and his wife Michele Cashman, the couple behind Ball- inrostig’s fine gouda-style goats’ cheeses, in their dairy and their permacul- ture-inspired homestead, with a trip to the pub af- terwards. Meet Jameson’s Head Cooper, Ger Buck- ley and Blender, Dave McCabe at the Cooper- age pop-up at Wallis’ Bar, Midleton during the day and in the evening there is lots to do also. Indulge in an evening of exquisite food and culinary insight at Ballymaloe House, en- joy a night at Ferrit & Lee for East Cork Small Plates Night or embark on a cu- linary fish and shellfish adventure in Samphires Social Eating Space at The Garryvoe Hotel.
ber 6th
On Thursday, Septem- deep dive into the
workings of the Jameson Distillery with the Irish Whiskey Academy – Dis- tiller’s Apprentice Tour with a Distiller’s Appren- tice course on the grain to glass production process as well as the heritage of Irish
whiskey and more insights. Ballyvolane House will be hosting Bertha’s Revenge Gin Distillery Tour & Tast- ing followed by a long-ta- ble lunch on the dining terrace. There will be family fun in The Square featuring Mick “The Lob- sterman”, Jack from the Granary Foodstore and Susan from Crafty Hands - try your hand at making a wood-fired pizza or in- dulge in Ireland’s best lob- ster rolls. Enjoy a different perspective in the evening with a Fiesta at Farmgate, who are celebrating 35 years in the community with an informal evening offering a one-off special tasting menu of their most popular dishes over the years. Alternatively, Eat – Drink – Smile in The Pepperstack with a menu delicately influenced by Jameson which you can explore and experience in good company.
7th
Spend the day on Friday, September, at Ballymal-
oe House with the FEAST Irish Distillers Cocktail Workshop followed by lunch. A unique workshop featuring head gardener Mags Coughlan and bar manager Traford Murphy in the Ballymaloe walled garden starting with for- aging for seasonal cocktail ingredients and garnishes, followed by learning tricks
of the mixologist’s trade with Traford in a cocktail making and tasting work- shop. In the evening ex- plore the cocoa bean in the beautiful East Cork coun- tryside in the company of the folks behind delectable artisan chocolates, Rostel- lan Chocolate, or attend an exciting dinner- ‘Straight from the Cask’ - SAGE Long Table Dinner where award winning chef Kevin Aherne will team up with 2017 World Bartender of the Year, Andy Ferreira for an evening of food and drink outside by firelight with a four-course meal and matching Jameson whiskey cocktails.
Go down to the woods
on Saturday September 8th for an exploration of the fungi with Mark Cribbin from award-winning mush- room specialists Ballyhou- ra Mountain Mushrooms. Learn about identifying and using sustainably har- vested seaweed. Then, for- age for some with marine biologist Frances Gallagh- er on Sunday, September 9th
of East, a leisurely Sunday lunch on the last day of the festival in Sage created by Kevin Aherne and guest chef Takashi Miyazaki who has two much-laud- ed Japanese restaurants in Cork city.
Cork is on Saturday Sep- tember 8th
The big day out at Feast , with the street
market, farmers’ market and gardening workshops running all day from Mid- leton Community Garden and GIY, the not-for-profit social enterprise dedicated to supporting people to grow some of their own food at home, school, work or in the community. With an East Cork restaurant tent packed with chef dem- os, and a Future of Food dialogue & lunch in Sage, there’s plenty for people to get their teeth into, and the town will be buzzing.
Kicking events off , and linger over East
on Saturday morning, Jameson Distillery Midle- ton are hosting a special extended tour of the fa- mous distillery for those who want to discover a deeper understanding of Irish whiskey. The tour will take guests across the grounds, with behind the scenes access to the Mi- cro-Distillery, Cooperage, Maturation Warehouse A1 and the Distiller’s Cottage, followed by a tutored tast- ing of the Distillery’s pre- mium range of whiskeys.
Feast Cork believe
that all food festivals are a good thing – that any- thing which gets people into their towns, villages, cities and communities to
eat together, is important. In East Cork and within the 40-minute drive from their home hub in Mid- leton, Feast Cork believe they can make a fair claim to being the food capital of this island. Here, they have producers who have been making delicious dishes with exceptional provenance for longer than most, and with obsessive attention to detail.
From the individual and
small-scale, but crucial producers, farmers, fish- ermen and cooks in the region that add layers of authenticity and history to the community, to the ethos originally created by Myrtle Allen at Ballymal- oe House and Cookery School which has become a global force of nature felt in the best kitchens from Sydney to San Francisco, East Cork resounds with a genuine sense of celebra- tion of the local, the sea- sonal, the real. Feast Cork capitalises on, and magni- fies that shared ethos and those shared values in the most celebratory way.
Jameson Whiskey and
the meteoric rise of Mid- leton Whiskey in the US and world-wide over the last decade, all comes from the historic handsome dis- tillery which the Festival team pass on their way to
work each day in Midleton. Irish Distillers own real connection with the East Cork landscape around them explains their signif- icant support for the festi- val – barley grown by East Cork farmers and East Cork river water are ingre- dients that have helped put their whiskeys on the map and now they, in turn, help raise the profile of the pro- ducers of the entire region through their generous Fes- tival sponsorship.
Feast Cork has grown
from the strong roots put down by the Midleton Food Festival over the past fifteen years, and now this harvest celebration holds its arms out to the wider region, creating new co- ordinates for this vibrant young Festival-coordinates which they hope will shine brighter each year on the Food Festival map of Ire- land – coordinates that are pure Feast Cork. Media sponsors the
East Cork Journal. For the full programme
and details and prices of booking dinners and events, see https://www.
feastcork.ie/
Tel: 021 463 8000 • Email:
info@eastcorkjournal.ie • Web:
www.eastcorkjournal.ie
eastcorkjournal
@eastcorkjournal / #eastcorkjournal
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