.At the launch of the 2024 Dingle Food Festival were Martin Bealin, Jamie Ó Flannura, Niamh O’Kennedy, from the festival committee with sponsors, front from left, Colm Giles, Dingle Whiskey and Philip Lynch, Cara Credit Union. At back, Trevis Gelason, Bia Dingle, Aled Williams, Bus Eireann, Declan Murphy, Failte Ireland, Jim Garvey, Garveys Supermarket, Mayor of Kerry Breandain MacGearailt, Alan O’Connell, TFI, Kevin o’Connor, Garveys Supermarket, Siun Dowd-O’Connor, Cara Credit Union and Fiona Connolly, Bus Eireann. Photo: Don MacMonagle
THE 2024 Dingle Food Festival has been launched with a wonderful line-up of events and a special emphasis this year on zero waste policy.
The festival is continuing on its mission to be the first Irish “Zero Landfill Waste” festival. Taking place from Friday 4th to Sunday the 6th of October, the festival is expected to attract over 10,000 visitors with 150,000 food tastings on offer.
Once again this year, all festival goers are being encouraged to bring their own bowl. For those who don’t, there will be stainless steel bowls available to rent for two euro (with five euro deposit).
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There will also be festival packs on sale consisting of a bamboo bowl and cutlery set. Taste trail and market outlets will only be serving food onto reusable tableware, with the main aim being to reduce the amount of disposable packaging over the weekend.
Speaking at today’s launch, festival Chairperson Martin Bealin was highlighting the amount of waste festivals generate and the sustainable practices that the Dingle Food Festival are implementing to reduce this. “There will be approximately 150,000 tastings happening over the weekend, so getting rid of the disposable packaging will make a huge impact… it’s a big challenge for the Dingle Food Festival community but one we know will be embraced” he said.
Other sustainable practices over the weekend will be HVO Generators; printed material moving online, with a smaller festival programme being printed; green transport – working with Bus Éireann and The Local Link, providing more bus options to and from the peninsula over the weekend and sustainable practices workshops.
Highlights of this year’s festival include the much loved Taste Trail, where festival goers purchase a book of taste tickets and get to sample food delights throughout the picturesque town.
Numerous Food Masterclasses and workshops will be taking place including Pitmaster Barbeqing from Smokin Soul, Seafood Curing and Smoking with Burren Smokehouse, Sourdough Making, Cake Baking and Wine Tasting and much much more.
Tickets for all masterclass and workshops can be purchased from dinglefood.com where full the line up and event details are also listed.
Together with the Blas na hEireann Irish Food Awards, market stalls, street entertainment, live music and kids activities, there really is something for everyone! Check out www.dinglefood.com
‘SUCCESS comes at a price’ may be a well-worn cliché, but it’s perfectly apt when it comes to the Tralee Magic underage teams’ exploits this season.
The basketball club’s Under 14 and Under 16 girls teams have reached the All Ireland Club Championship and it’s a costly business.
The club has organised a number of fundraising events over past few weeks and the latest is an ‘Air Fryer Evening with Mark Doe’.
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Join Mark for an evening filled with delicious food and insightful tips on air frying. This will be held at Kerins O’Rahillys GAA Club on Tuesday, April 2, from 7.30pm to 9.30pm, where the renowned chef will showcase the wonders of air frying, share his culinary expertise and teach a number of easy recipes.
Tickets are €20 and can be bought from the eventbrite page by clicking here. There’s also a gofundme page for the teams here.
THE Munster winners in the Irish Restaurant Awards were announced last night at the Great Southern Hotel in Killarney.
The winners of categories in each of the six counties were announced and among the award recipients were Mairead McCarthy who won the Employee Excellence Award and while The Oyster Tavern won Best Customer Service Award.
All of those who won in Kerry at county level will now compete for the Regional and All Ireland Titles, which will be announced at the Irish Restaurant Awards on May 20 at the Clayton Hotel, Burlington Road in Dublin.
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The following are the Kerry winners of each category;
• Best Restaurant — Kingdom 1795
• Best Restaurant Manager— Suzi O’Gorman of Kingdom 1795
• Best Chef award — John Drummond of The Gleneagle Hotel
• Best Hotel and Guesthouse — The Falls Restaurant at Sheen Falls Lodge
• Employee Excellence Award — Mairead McCarthy of The Brasserie at Ballygarry Estate Hotel and Spa
• Best Casual Dining — O’Neills The Point Seafood Bar
• Pub of the Year — Murphy’s Bar, Brandon
• Best Gastro Pub — Kingstons Boutique Hotel & Pub
• Best Contemporary Irish Cuisine — Lagom Restaurant Kenmare
• Best Newcomer — Tango Street Food
• Best Wine Experience — The Dining Room at Park Hotel Kenmare
• Best Customer Service — The Oyster Tavern Tralee
• Best Café — Emilie’s
• Best World Cuisine — Mizu Modern Japanese Cuisine
• Best Sustainable Practices — Killarney Park & Ross Hotel Collection
• Innovator of the Year — 10 Bridge Street
• Local Food Hero — Wilma Silvius of Wilma’s Cheese and Farm Shop
.A very busy Square last May during the Tralee Food Festival. Photo by Dermot Crean
TRALEE Food Festival will return for 2024, with May 17th to 19th as the official dates for the festival.
The 2024 edition sees plans to expand the size of the festival, contributing to the revival and sustained growth of the hospitality and food tourism industry in Kerry.
The Tralee Food Festival Committee are extending an invitation to vendors, chefs, existing restaurants and food artisans to become integral contributors to Tralee’s burgeoning culinary landscape.
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In particular, the festival is encouraging participation from existing food businesses, suppliers, producers and restaurants from right across the county in this year’s Festival, with the opportunity to demonstrate or take up a stall at this year’s food festival.
Interested vendors are encouraged to apply early and secure their spots by completing the application form on www.traleefoodfestival.ie
The Tralee Food Festival aims to stand as more than just a great family focused celebration; it is seeking that in particular the hospitality and food tourism sector in Kerry use the festival as a catalyst for their own business growth.
Mary McQuinn speaking on behalf of the festival committee said; “We want the festival to play a key role in supporting food tourism for the entire county, to showcase the integral role that restaurants and food businesses play not only in attracting visitors to Kerry, but also as large employers in the county.”
The Tralee Food Festival Committee invites vendors, chefs, food businesses and culinary artisans to seize this opportunity and be a driving force in shaping Kerry’s vibrant culinary landscape. To find out more go to www.traleefoodfestival.ie
2 tbsp apple sauce
1 small egg, beaten
Sesame seeds
Method
• Preheat the oven to 200C/400F/Gas 6.
• Open the pastry and lay the sheet onto a chopping board. Cut into 3 equal sized lengths.
• Cut the sausages in half, making 10 smaller sausages, and then peel away the skins.
• Place the sausages into a bowl and add the black pudding, blue cheese and apple sauce. Mix until smooth.
• Pipe or spoon the sausage mix along the length of the of the pastry pieces.
• Roll the pastry over the sausage, brushing the join with the beaten egg to seal. Cut the sausage rolls into the size that you would like them.
• Place on a greased baking sheet, sealed-side down, and brush them with the remaining egg. • Sprinkle with a few sesame seeds.
• Cook in the oven for 20- 25 minutes until golden and crispy, and eat as soon as they are cool enough or leave to cool completely on a wire rack.
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Smoked salmon pate on crostini with cucumber and pear
Ingredients
pickle
makes 25-30
For the pate
400g cream cheese 300g smoked salmon
2 tbsp horseradish sauce juice ½ lemon
Freshly ground black pepper Crostini (see recipe)
Pickled pear and cucumber (see recipe)
Method
• For the pate, whizz up the all of the ingredients except the chives, in a food processor until smooth.
• Place in a bowl and chill until needed.
• Plipe the pate onto the crostini and top with the cucumber and pear pickle
For the pickle
2 tablespoons white wine vinegar
1 tablespoon finely chopped fresh dill
3 teaspoons caster sugar
½ cucumber, peeled into ribbons
1 pear, peeled, cut into matchsticks
• Place the vinegar and sugar in a small saucepan and heat gently until the sugar is dissolved.
• Allow to cool. Place the cucumber, dill and pear into a bowl and pour over the pickling liquid. Leave for 30 minutes before using, or place in the fridge.
Crostini
Crostini can be served with so many different toppings.
Have the crostini made in advance and store in an air tight container.
If you like, you can warm the crostini through the oven before serving.
Makes approx 30
1 large baguette olive oil
• Pre-heat the oven to 200c/gas mark 6/400f.
• Slice the baguette into ½ inch slices and place into a bowl.
• Drizzle with some olive oil and toss, so that the bread slices are all evenly covered with the oil.
• Place on a baking sheet and bake in the oven until crisp and golden, but not too hard (approx 6-8 minutes)
• Leave to cool and then store in an air tight container.
Brie and cranberry crostini
Makes 30 pieces
Ingredients
1 large baguette made into crostini (see recipe)
2 brie wedges cut into 30 small pieces
1 small jar of cranberry sauce
• Top each crostini with a piece of brie and then ½ teaspoon of cranberry sauce.
• Place under a hot grill or into a hot oven to slightly warm the brie until it lightly melts.
Leek and celeriac gratin
Serves 6
Ingredients
25g butter
2 leeks, outer layer removed, washed of any grit and sliced into rings
small handful rosemary leaves, roughly chopped
1 bay leaf
300ml double cream
300ml milk
1 celeriac (about 500g), peeled, quartered and thinly sliced
100g cheddar or gruyère, coarsely grated
Method
• Heat the butter in a saucepan. Add the leeks, rosemary and bay leaf, then cover and cook very gently over a medium-low heat for 15-20 mins until the leeks are soft. Pour over the milk and almost all of the cream, then season and bring to the boil. Remove from the heat and leave to cool a little, then removeout the bay leaf.
• Pour a little of the leek mixture into an ovenproof gratin dish. Arrange a layer of celeriac in the dish, then season. Spoon over some more of the leek mixture and scatter with a little cheese. Repeat the process, alternating between layers of the leek mixture, cheese and celeriac slices, then finish with a drizzle of cream and the last of the cheese. Can be prepared up to a day ahead and kept in the fridge.
• Heat oven to 180C/160C fan/gas 4. Bake the gratin for 1 hr-1 hr 15 mins until the top is golden and the celeriac is tender when poked with a knife. If the gratin is browning a little too much, cover the dish in foil. Can be chilled, then reheated in a microwave or oven on a low heat with a drizzle more cream.
Breast of chicken stuffed with cranberries and chestnuts
• To make the stuffing, melt the butter in a saucepan over a medium heat.
• Add the chopped onion, dried herbs, garlic, cranberries and garlic.
• Slowly cook the mix, without colour, until the onions are soft (approx 5-7 minutes).
• When the onions are soft, remove from the heat and mix in the bread crumbs and chestnuts.
• Season with a little salt and pepper and mix in the chopped parsley.
• Make a small pocket in each chicken breast.
• Stuff the pocket with the stuffing and then wrap each chicken breast in the streaky bacon rashers.
• To cook the chicken, pre heat your oven to 200c.
• Place a fryingpan on a high heat.
• Add a little olive oil and then place the chicken breasts in the pan.
• Seal each side of the chicken until they are golden all over.
• Place the chicken in the oven and cook for 20-22 minutes until the chicken is cooked through.
• Remove the chicken from the oven and allow to rest for 3-4 minutes before serving.
Roast carrots with honey and sesame seeds
Serves 6
Ingredients
2kg carrots 4 tbsp honey
Pinch of dried mixed herbs Salt and pepper
4 tbsp of sunflower or olive oil 2 tablespoons balsamic vinegar
2 tbsp sesame seeds
Method
• Preheat the oven to 200c fan.
• Cut the carrots into even sized wedges.
• Place in a roasting tray and drizzle with the olive oil and season with salt and pepper, sprinkle with the dried herbs. Stir to coat the coat with the oil.
• Cook in the oven for 30-35 minutes, stirring occasionally until tender.
• Remove from the oven, drizzle with the honey, sesame seeds and balsamic and return to the oven for 2 minutes.
Cinnamon poached pears with Christmas pudding ice cream
Serves 6
Ingredients
For the pears
500ml of water 200g caster sugar
Zest and juice of 1 lemon 1 cinnamon stick
6 pears, peeled
Method
• Place the lemon juice, zest, sugar, cinnamon and water into a large pan.
• Bring to a gentle simmer until the sugar has dissolved.
• Place the pears in the pan and simmer for 20-25 minutes until soft.
• Remove the pears from the syrup and set aside.
• Increase the heat and let the syrup boil for 8 minutes until it has slightly thickened and reduced by half.
• Strain the syrup over the pears and allow to cool.
For the ice cream
400ml vanilla ice cream
85g Christmas pudding, crumbled into small pieces
2 tbsp brandy
50ml water
• Place the water and brandy in a saucepan and crumb in the Christmas pudding.
• On a medium heat bring the pudding to the boil and cook until mashed up. Remove from the heat and allow to cool.
• Allow the ice cream to soften slightly at room temperature.
• When the pudding is fully coolled beat into the ice cream and place back into the freezer
.Emily Ní Bhriain and Katie Hobbert at the Christmas Cookery Demonstration at Gaelcholáiste Chiarraí on Thursday evening. Photo by Dermot Crean
IT’S that time of year when thoughts turn to festive dining and ideas to serve up tasty treats over the coming weeks.
Well those who attended Gaelcholáiste Chiarraí festive cookery demonstration fundraiser — in support of the school’s student wellbeing initiatives — got exactly that thanks to renowned local chef Mark Doe.
Organised by the Parents Council, Mark showcased his expertise in preparing delicious dishes for the festive period. These included cranberry and chestnut stuffed chicken, prawn cocktail filo cups, Christmas sausage rolls and apple and mincemeat tarts.
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On arrival, attendees will also be treated to festive nibbles prepared by the students, as well as musical performances from some of the students.
All proceeds from ticket sales and donations will directly contribute to Gaelcholáiste Chiarraí’s student wellbeing initiatives, which the Parent Council working in collaboration with the Student Council, hope will provide additional support and resources for the students. Scroll down for photos…
Mark Doe prepares to give a Christmas Cookery Demo at Gaelcholáiste Chiarraí on Thursday evening. Photo by Dermot Crean.Noreen O’Keeffe, Christina Buckley and Eithne McAuliffe at the Christmas Cookery Demonstration at Gaelcholáiste Chiarraí on Thursday evening. Photo by Dermot CreanLinda Uí hAiniféin and Cáit Uí Chonchúir at the Christmas Cookery Demonstration at Gaelcholáiste Chiarraí on Thursday evening. Photo by Dermot Crean.Maura Stack and Majella Barrett at the Christmas Cookery Demonstration at Gaelcholáiste Chiarraí on Thursday evening. Photo by Dermot CreanEmer Griffin and Mairead Ní Chatháin Uí Chonchúir at the Christmas Cookery Demonstration at Gaelcholáiste Chiarraí on Thursday evening. Photo by Dermot Crean.Jerome Quirke and Jason Hobbert at the Christmas Cookery Demonstration at Gaelcholáiste Chiarraí on Thursday evening. Photo by Dermot CreanMary Hayes, Ita O’Donnell and Caroline Hayes at the Christmas Cookery Demonstration at Gaelcholáiste Chiarraí on Thursday evening. Photo by Dermot Crean.Catherine Sheehan, Nicola Crean and Peggy Fitzgerald at the Christmas Cookery Demonstration at Gaelcholáiste Chiarraí on Thursday evening. Photo by Dermot CreanParents Council members Andrea Lyons, Alicia Buckley, Lorraine O’Sullivan, Angela O’Connor and Deborah Tobin at the Christmas Cookery Demonstration at Gaelcholáiste Chiarraí on Thursday evening. Photo by Dermot CreanParents Council members Martina Cashell Lowe and Jacinta Bourk at the Christmas Cookery Demonstration at Gaelcholáiste Chiarraí on Thursday evening. Photo by Dermot Crean
.Bridget Moynihan serving up a full plate at the carvery at Kirby’s Brogue Inn.
TIS the season to be jolly and anyone visiting Kirby’s Brogue Inn over the coming weeks will certainly be full of festive cheer.
The landmark pub at the bottom of Rock Street is renowned for the quality of its food and a recent national award only enhanced that reputation.
Last month the Brogue was recognised as a ‘Knorr Recommended Roast 2024’ venues, becoming one of the first pubs in the country to be recognised with the honour.
The award was given to recognise the achievement of continuously producing delicious roast dishes of such a high standard to customers.
Ciarán O’Leary doing the carving at Kirby’s Brogue Inn.
‘Knorr Recommended Roast’ is a new programme that acknowledges pubs and hotels across the country who are passionate about food and consistently produce the highest quality roasts and carvery dishes.
Kirby’s Brogue Inn had already established a solid reputation for its food having won Great Carvery of the Year Munster on three occasions.
Their carvery is famous, not only for the quality of the food, but also for the plentiful amount meat and vegetables giving excellent value for money to its customers who return time and time again.
This was in evidence earlier this week when we paid a visit to the Brogue at lunchtime and were met with a long line of hungry shoppers and workers on their break queuing for the carvery.
The range of lunchtime dishes served throughout the week includes roast lamb, turkey and ham, roast beef, stuffed loin of pork, beef burgers, lasagnes, cottage pie, curries, fish dishes and much more.
A delicious carver dinner served up at Kirby’s Brogue Inn.
It’s all served up with legendary customer service and efficiency, while there’s plenty space to sit down and enjoy lunch before heading back to work or the Christmas shopping.
Of course the Brogue isn’t just the place to eat lunch! There’s a vast menu for evening meals too making it a wonderful place to meet up over the coming weeks for parties, family get-togethers or just catching up with old friends. Kevin, Fiona and all the team will take good care of you.
To book a table for an evening meal, call 066-7181998.
STEP under the festive arch of The Ashe Hotel into a world of enchantment and celebration this Christmas.
Guided by twinkling lights and the aroma of Christmas in the air you’ll be whisked away to a land of seasonal delights, merriment and cheer.
The venue of choice is Alfie’s Lounge, where guests can revel in the relaxed elegant surroundings, impeccable service and delicious food from our award winning chefs.
Treat yourself to Festive Afternoon Tea at The Ashe Hotel.
The festive dining experience at The Ashe Hotel is a journey through your sweet and savoury festive favourites and is available until the 22nd of December.
After dinner, enjoy live music on Saturday nights throughout December and we’ll be truly getting into the Christmas spirit with a nightly entertainment from the 27th to the 31st December.
Ring in the New Year with us on the 31st of December with a DJ and New Year countdown. Our curated Christmas cocktail menu is available every night, and are sure to have you feeling naughty & nice.
A gift voucher for The Ashe Hotel would make an ideal Christmas present.
Mark the special occasion of Nollaig na mBan, Women’s Christmas, on the 6th of January with us here in Alfie’s Lounge.
Celebrate the women in your life with a night of delicious dining, live music, glamour and camaraderie. Call us now to secure your place on this unforgettable evening.
For those in search for the perfect Christmas gift, The Ashe Hotel offers a range of options for you.
Give the gift of glamour and style with a Christmas Voucher, treating your loved ones to experience the hotel’s contemporary and award-winning accommodation in the heart of Kerry’s capital. The ideal base to explore the wonders of the Kingdom while relaxing in comfort and joy.
Alternatively indulge your friends and family with a Dining Experience or elegant Vintage Afternoon Tea.
Our carefully crafted menus feature locally sourced seasonal ingredients that will live long in the memory. Or let your loved ones choose their own experience with a monetary gift voucher, providing the flexibility to create their own bespoke gift.
This Christmas, The Ashe Hotel Gift Voucher is the perfect gift that combines glamour, style and the spirit of the season. The magic of Christmas never ends when you spend it with your family and friends at The Ashe Hotel.
Purchase The Ashe Hotel Gift Voucher from hotel reception, by phone 066 7106300 or online at www.theashehotel.ie
.Chef Mark Doe with Gaelcholáiste Chiarraí students Seán Óg Ó Chonchubhair and Emily Ní Mhurchú looking forward to the Christmas Cookery Demonstration to be held at Gaelcholáiste Chiarraí on December 14. Photo by Dermot Crean
GAELCHOLÁISTE Chiarraí’s Parent Council are hosting a festive cookery demonstration fundraiser in support of the school’s student wellbeing initiatives.
The evening promises to be a feast for the senses and it’s all in the name of promoting a healthier, happier school community.
Set to take place at 7pm on Thursday, December 14 in Gaelcholáiste Chiarraí, the cookery demonstration will feature renowned local chef Mark Doe showcasing his expertise in preparing delicious dishes for the festive period.
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Mark will be sharing valuable tips and techniques for all to apply in their own kitchens. On arrival, attendees will also be treated to festive nibbles prepared by the students, as well as musical performances from some of the students.
All proceeds from ticket sales and donations will directly contribute to Gaelcholáiste Chiarraí’s student wellbeing initiatives, which the Parent Council working in collaboration with the Student Council, hope will provide additional support and resources for the students.
Lorraine O’Sullivan, chairperson of the Parent Council, said; “We are really looking forward to a fantastic evening with Mark Doe and it’s wonderful to be able to host him in our wonderful new building. We encourage everyone to join us for a night of fun and fundraising for a wonderful cause.”
“We are ever so grateful to all the businesses who have supported us in donating an array of prizes for the raffle,” said Lorraine.
Tickets for the cookery demonstration are available for purchase from the school office (066 7121650) and from members of the Parent Council.
.Chef Mark Doe with Kate Brosnan and Niamh Brosnan of Total Cleaning at the Christmas Cookery Demonstration in aid of Adapt Kerry at the shop at the Horan Centre on Friday morning. Photo by Dermot Crean
ANYONE attending Total Cleaning Kerry’s cookery demo on Friday were literally given food for thought if they were thinking of entertaining at home this festive season.
The free event saw chef Mark Doe of Just Cooking in Firies create some delicious finger foods and dessert recipes such as pork and apple sausage rolls, chicken and cranberry mini-club sandwiches and chocolate fondant to whet the appetites for the season ahead.
The event was held in aid of Adapt Kerry and all proceeds from sales om the day were donated to the local organisation, dedicated to supporting and empowering women and children in need.
There were plenty complimentary teas, coffees and baked treats to enjoy during the event which was well supported. Scroll down for photos…
Niamh and Patricia Freeman at the Christmas Cookery Demonstration in aid of Adapt Kerry at Total Cleaning Kerry at the Horan Centre on Friday morning. Photo by Dermot Crean.Chairperson of Adapt Kerry Susie Cox with Maeve Morrison and Kate Brosnan of Total Cleaning at the Christmas Cookery Demonstration in aid of Adapt Kerry at the Horan Centre on Friday morning. Photo by Dermot CreanGer Madden and Noran Shanahan at the Christmas Cookery Demonstration in aid of Adapt Kerry at Total Cleaning Kerry at the Horan Centre on Friday morning. Photo by Dermot Crean.Anne Kelliher and Kay Gill at the Christmas Cookery Demonstration in aid of Adapt Kerry at Total Cleaning Kerry at the Horan Centre on Friday morning. Photo by Dermot CreanEilish Lyons, Marcella Murphy and Caroline Lynch at the Christmas Cookery Demonstration in aid of Adapt Kerry at Total Cleaning Kerry at the Horan Centre on Friday morning. Photo by Dermot Crean.Eoin Liston with Kate Brosnan, Kitsy Fitzgerald and Aisling Brosnan of Total Cleaning at the Christmas Cookery Demonstration in aid of Adapt Kerry at Total Cleaning Kerry’s shop at the Horan Centre on Friday morning. Photo by Dermot CreanMark Doe giving the Christmas Cookery Demonstration in aid of Adapt Kerry at Total Cleaning Kerry at the Horan Centre on Friday morning. Photo by Dermot Crean.
THE Brogue Inn and Killarney Heights Hotel have been recognised as a ‘Knorr Recommended Roast 2024’ venues.
Kirby’s Brogue Inn, the landmark pub at the bottom of Rock Street is one of the first pubs in the country to be recognised as a ‘Knorr Recommended Roast 2024’ venue. And, one of the first hotels is the Heights Hotel Killarney.
As two of Ireland’s top roast venues, both continuously produce delicious roast dishes and as such, have been awarded for the high standard food served to customers.
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‘Knorr Recommended Roast’ is a new programme that acknowledges pubs and hotels across the country who are passionate about food and consistently produce the highest quality roasts and carvery dishes.
Kirby’s Brogue Inn has established a reputation its carvery having won Great Carvery of the Year Munster on three occasions. Its loyal customer base regularly visits the pub and restaurant for the quality of its food, customer-service and value for money.
“The Brogue Inn in Tralee and Heights Hotel Killarney both have a long-standing reputation as top-quality food destinations and are worthy of being acknowledged as two of Ireland’s first ‘Knorr Recommended Roast’ venues”, said Jim Reeves, Unilever Food Solutions’ Customer Director for Ireland.
Over the coming weeks and months, venues across the country will be mystery dined and, if the standard of their roast and carvery dishes meets and exceeds the standard, they will join both the Brogue and Heights Killarney as Knorr Recommended Roast venues.
.Nancy Keane, Frances Dennis and Anna McCarthy at The Rose Hotel Thanksgiving Dinner on Thursday evening. Photo by Dermot Crean
IT’S now become a tradition enjoyed by ex-pats and locals alike, as The Rose Hotel hosted its annual Thanksgiving event.
The hotel’s owners, Dick and Eibhlín Henggeler, started hosting the event seven years ago, but it had to take a break for a couple of years during the pandemic.
The guests were welcomed with a traditional beverage in the foyer and later made their way to the Lee Suite where they enjoyed a four-course feast.
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The meal, which of course was influenced by American cuisine, featured a salad of poached pear or roast squash and apple soup for starters.
This was followed by roast crown of turkey and turkey leg with all the trimmings including maple glazed carrots, creamed mash potatoes, sweet potatoes, brussels sprouts with bacon, cauliflower mac and cheese and corn bake.
Thanksgiving desserts included pumpkin layer cake and pecan pie with tea or coffee. A feast to savour on a special night. Scroll down for photos…
Debbie Walker, Mary O’Connor, Jane and Eugene Lomasney at The Rose Hotel Thanksgiving Dinner on Thursday evening. Photo by Dermot Crean.Tomás and Denise O’Sullivan at The Rose Hotel Thanksgiving Dinner on Thursday evening. Photo by Dermot CreanEileen Lyons and Tomasina Lyons at The Rose Hotel Thanksgiving Dinner on Thursday evening. Photo by Dermot Crean.Donal O’Neill, Don O’Neill, Anne O’Shea, Maura Fitzgerald and Pascal Guillermie at The Rose Hotel Thanksgiving Dinner on Thursday evening. Photo by Dermot CreanBernard and Clem O’Keeffe at The Rose Hotel Thanksgiving Dinner on Thursday evening. Photo by Dermot Crean.Geraldine Hurley, Tadhg Moriarty and Valerie Kerins at The Rose Hotel Thanksgiving Dinner on Thursday evening. Photo by Dermot CreanAlexandra Huynh and Maxine Swayze at The Rose Hotel Thanksgiving Dinner on Thursday evening. Photo by Dermot Crean.Leah Horan, Michael Canty, Margaret Canty and Eddie Canty at The Rose Hotel Thanksgiving Dinner on Thursday evening. Photo by Dermot CreanChris Moloney, John Herrick, Amanda Herrick and Leah Herrick at The Rose Hotel Thanksgiving Dinner on Thursday evening. Photo by Dermot Crean.Ed Falvey, Richard Hurley, Noreen Falvey, Maria Hurley, Barbara McGovern, Vera Sugrue and Dan McGovern at The Rose Hotel Thanksgiving Dinner on Thursday evening. Photo by Dermot Crean
.Pictured at the awards presentation in the Listowel Arms Hotel were Mairead Moriarty, Veronica O’Connor (Failte Ireland) and Sharon Hoolahan (Failte Ireland). Photo by Domnick Walsh
THE winners of the ‘2023 Best Emerging Artisan Food Awards’- in association with Kerry Local Enterprise Office – were announced last night at the opening event of the 2023 Listowel Food Fair at the Listowel Arms Hotel.
There was a great crowd in the hotel for the event where famed chef and writer Darina Allen was also presented with the prestigious ‘2023 Listowel Food Fair Lifetime Achievement Award’.
The Overall winner of the 2023 ‘Best Emerging Artisan Food Award’ was ÉaLú Foods, Dingle owned by Kallam Moriarty with their Chocolate Bon Bon product.
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There were five categories in the competition this year and the winners in each category are as follows:
Darina Allen was recognised for her significant lifetime contribution to Irish food last night at the opening event of the 2023 Listowel Food Fair. Darina Allen was presented with the prestigious ‘2023 Listowel Food Fair Lifetime Achievement Award’ last night by Festival Chairman Jimmy Deenihan. Photo by Domnick Walsh
OVERALL WINNER — Chocolate Bon Bon from ÉaLú Foods, Dingle, Co. Kerry by Kallam Moriarty.
BAKING & BAKED GOODS — Sourdough Bread from The Cookie Crumble Bakery by Christine Purcell, Listowel, Co. Kerry.
FREE FROM CATEGORY — Miso Sesame Tofu from OTOFU by Méabh Mooney, Kilbrittain, Co.Cork.
OTHER CATEGORY — Chocolate Bon Bon from ÉaLú Foods, Dingle, Co. Kerry by Kallam Moriarty.
DAIRY CATEGORY — Farmhouse Cheese Fenugreek from Bó Rua Farm, Fermoy, Co.Cork by Norma Dineen.
CONDIMENTS CATEGORY — Peach chutney from Trusted Friend by Peter Hinchcliffe.
Speaking on the announcement Listowel Food Fair Chairman, Jimmy Deenihan said: “The Listowel Food Fair is delighted to support the development of local and regional artisan food producers. The awards are recognised, respected and valued by the Irish food industry and are considered a very important platform from which the producers springboard into business.”
Project Co-ordinator for the ‘2023 Best Emerging Artisan Food Competition’, Lisa O’Flaherty said: “We are thrilled to announce the triumphant return of this celebration of culinary excellence in 2023. Our heartfelt gratitude goes to the judges Lisa Fingleton and Derek Nagle, and our dedicated committee, colleagues and sponsors who made this evening possible after a hiatus forced by global challenges.”
The 2023 Listowel Food Fair runs until Monday, November 13. See www.listowelfoodfair.ie for more. Scroll down for photos…
Pictured at the awards presentation were Colette O’Connor and Dina Vyapuri of Listowel Food Fair. Photo Domnick Walsh.Darina Allen with Festival Chairman Jimmy Deenihan and the Listowel Food Fair committee. Photo by Domnick WalshPictured at the awards presentation were Nora Gaire, Mary Kelly and Mary Gaire. Photo by Domnick Walsh.Pictured at the awards presentation were Tina Murphy and Mary O’Halloran both from Listowel. Photo by Domnick WalshPictured at the awards presentation were Mayor of Listowel Aoife Thornton with Sharon Boyle and Sabrina Murphy. Photo by Domnick Walsh.Pictured at the awards presentation were Mary Thea Brosnan and her partner Derek Holden. Photo by Domnick WalshPictured at the awards presentation were Kate Ryan, Jeremy Murphy and Daria Piasezna of Listowel Food Fair.Photo by Domnick Walsh.Winner of the the 2023 Listowel Food Fair Local Food Hero Award was Mary Thea Brosnan. Pictured are Sarah Fitzgerald, Niall Geoghegan of Tipperary Crystal, Mary Thea Brosnan and Festival Chairman Jimmy Deenihan. Photo by Domnick WalshWinner of the 2023 Listowel Food Fair Food Writer & Content Creator of the Year award was Kate Ryan. Pictured are Festival Chariman Jimmy Deenihan with Jeremy Murphy of Listowel Food Fair, Niall Geoghegan of Tipperary Crystal and Kate Ryan. Photo by Domnick Walsh.Winner in the BAKING & BAKED GOODS categroy was Sourdough Bread from The Cookie Crumble Bakery by Christine Purcell, Listowel, Co. Kerry. Pictured are Festival Chariman Jimmy Deenihan, Lisa O’Flaherty and Christine Purcell. Photo by Domnick WalshWinner in the CONDIMENTS CATEGORY was each chutney from Trusted Friend by Peter Hinchcliffe. Pictured are Festival Chariman Jimmy Deenihan, Lisa O’Flaherty and Peter Hinchcliffe. Photo by Domnick Walsh.The winners of the ‘2023 Best Emerging Artisan Food Awards’- In Association with Kerry Local Enterprise Office were announced last night at the opening event of the 2023 Listowel Food Fair. Overall winner of the 2023 ‘Best Emerging Artisan Food Award’ –In Association with Kerry Local Enterprise Office is ÉaLú Foods, Dingle owned by Kallam Moriarty with their Chocolate Bon Bon product. Photo by Domnick WalshPictured are: Darina Allen with Kallam and Cliona Moriarty of EáLú Foods. Photo by Domnick Walsh
CELEBRITY Chef and Food Writer Darina Allen is set to attend the forthcoming 2023 Listowel Food Fair next week.
Darina Allen will be a special guest of the Listowel Food Fair at the ‘Celebratory Awards Banquet’ which will take place on Thursday 9th November 2023 at the Listowel Arms Hotel.
Darina Allen will also be signing copies of her new book ‘The Ballymaloe Bread Book’ at the Listowel Arms Hotel on Thursday 9th November 2023 in association with Woulfe’s Bookshop, Listowel.
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Speaking about the Listowel Food Fair Chairman and former Minister for Agriculture, Food and Forestry Jimmy Deenihan said: “We are looking forward to welcoming Darina Allen as our special guest for the forthcoming Listowel Food Fair. Darina first came to the Listowel Food Fair in the 1990’s when the festival was in its early stages and she has continued to remain a great supporter of Listowel Food Fair.
“This year Ballymaloe Cookery School celebrates its 40 year anniversary. Ballymaloe Cookery School has grown to become one of the most prestigious cookery schools in the world with a far reaching network of students and alumni. We would like to congratulate Darina Allen and the team at Ballymaloe for the significant contribution they have made.”
The 2023 Listowel Food Fair runs from Thursday 9th – Monday 13th November 2023. Information on the 2023 Listowel Food Fair is available at www.listowelfoodfair.ie.Tickets can be purchased at www.eventbrite.ie
.Listowel Food Fair Committee Members John Mangan, Mairead Moriarity, Daria Piaseczna, Sarah Fitzgerald, Catherine Kelly, Dina Vyapuri, Lisa O’Flaherty and Jimmy Dennihan at the launch of the Best Emerging Artisan Food Competition on Friday. Photo John Kelliher
LISTOWEL Food Fair has announced the eagerly anticipated Best Emerging Artisan Food Competition for 2023.
Sponsored by the Local Enterprise Office Kerry, this competition showcases the finest emerging artisan food producers in Ireland
Jimmy Deenihan Listowel Food Fair Committee Chairperson and former Minister for Arts and Heritage launched the competition on Friday.
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Speaking in Listowel today, Jimmy Dennihan said: “The Best Emerging Artisan Food Competition has been a long-standing focal point of the Listowel Food Fair, and we are thrilled to continue this tradition.
“This competition highlights the exceptional talent and dedication of our artisan food producers, who bring innovation and flavour all round Ireland.”
The competition features five distinct categories, providing a platform for artisan food producers to showcase their exceptional creations. The categories include:
• Condiments – Jams, Chutneys, Sauces, and Food Ingredients
• Free-from and Health products
To be eligible, entrants must ensure that their food products are not mass-produced and have been in production for two years or less.
Registration for the competition is entirely free and can be completed by filling out the online form available on the Listowel Food Fair website.
The entry deadline is Friday, November 3, judging date is Tuesday, November 7.
The overall winner of the Best Emerging Artisan Food Competition will receive a grand prize of €1000, while category winners will be awarded €200 each.
All entrants are required to deliver their submissions to the Listowel Arms Hotel by 9 a.m. on Tuesday, November 7th, 2023. This event promises to be a celebration of the rich and diverse culinary talent found in Ireland.
For further information, competition guidelines, and online registration, please visit the Listowel Food Fair website at www.listowelfoodfair.ie
To celebrate the sparkling new addition of Taittinger Champagne to the menu at the Killarney Plaza Hotel & Spa, the team there invite you to join them on Ladies Day, 21st of July at Café du Parc for a glamorous evening full of elegance and summer style.
Experience the true essence of style as you sip and savour Taittinger Champagne, a tribute to the art of living with all the senses of summer engaged.
Open from day to night for pre and post-race day gatherings, enjoy a menu of summer inspired light bites, flights and bespoke cocktails with special guest entertainment from the Havana Club Trio and Nicole Lonergan followed by premium giveaways, all while welcoming Taittinger to a vibrant Café du Parc on Ladies Race Day.
This is a ticketless event. Main entertainment starts from 5.30pm.
.Jane Murphy, Mags O’Sullivan, Amanda Mannix, Declan Dowling, Heather Hartley and Brendan Mannix at the Tralee Chamber Summer Barbecue at The Tankard on Thursday evening. Photo by Dermot Crean
IT’S not exactly barbecue weather these days, but that didn’t stop Tralee Chamber Alliance holding such an event at Kilfenora on Thursday evening.
Luckily, The Tankard’s new covered area with amazing views of Tralee Bay was the perfect location for the 80 guests to enjoy a feast of wonderful meats and salads in comfort, while the wind howled and rain teemed down outside.
“It’s an informal gathering for members of Tralee Chamber Alliance and our strategic partners while also showcasing the beauty of the Spa/Fenit area where we have many members,” said Tralee Chamber Chief Executive, Colette O’Connor. Scroll down for photos…
Suzanne and Mikey Sheehy at the Tralee Chamber Summer Barbecue at The Tankard on Thursday evening. Photo by Dermot Crean.Brid Ní Mhatúna and Stephen Neillings of The Meadowlands Hotel at the Tralee Chamber Summer Barbecue at The Tankard on Thursday evening. Photo by Dermot CreanZaneta Labuz-Czerwien and Piotr Czerwien of Rustic Boowa at the Tralee Chamber Summer Barbecue at The Tankard on Thursday evening. Photo by Dermot Crean.Anne Falvey and Menno Roos of We Do Outsourcing Ltd at the Tralee Chamber Summer Barbecue at The Tankard on Thursday evening. Photo by Dermot CreanPat O’Leary, Tralee Chamber Chief Executive Colette O’Connor, Stephen Stack and Brian Stephenson at the Tralee Chamber Summer Barbecue at The Tankard on Thursday evening. Photo by Dermot Crean.John and Ann-Marie Drummey at the Tralee Chamber Summer Barbecue at The Tankard on Thursday evening. Photo by Dermot CreanSiobhan Kearney, Caroline Lynch and Ada McEntee at the Tralee Chamber Summer Barbecue at The Tankard on Thursday evening. Photo by Dermot Crean.Emer O’Connor of JRI America with Jean Foley and John Hanafin at the Tralee Chamber Summer Barbecue at The Tankard on Thursday evening. Photo by Dermot CreanDavid Scott with Dina Vyapuri of Techfinder and Gerard O’Donoghue of Enercon at the Tralee Chamber Summer Barbecue at The Tankard on Thursday evening. Photo by Dermot Crean.Juan Garcia and Ilze Madne from The Brand Geeks at the Tralee Chamber Summer Barbecue at The Tankard on Thursday evening. Photo by Dermot Crean
This summer, Catch a Birdcage on The Garden Terrace at The Ashe Hotel. The summer birdcage dining experience, is ideal for a Friday evening wind down after work, catch up with the girls or a romantic date night.
There are three themed birdcages to choose from, the Kerry Coast, the Meat Feast or the Cheese Tower. Each birdcage contains three layers of sharing plates, offering the diner a selection of savoury light bites to enjoy.
Each menu has been carefully curated and ingredients specially sourced by Head Chef Alex DeGlorie.
The Kerry Coast Birdcage.
Indulge on locally sourced ingredients such as Dingle Bay Mackerel Pate from the Kerry Coast menu and Tim Jones Beef from the Meat Feast menu and a selection of Farmhouse Irish cheeses from the Cheese Tower menu.
The Cheese Tower Birdcage.
After receiving rave review at Tralee Food Festival the crispy, spicy buttermilk chicken in bao buns has been added to the Meat Feast menu.
While enjoying your Birdcage dining experience sip on a paired glass of wine on the colourful Garden Terrace.
The Meat Feast Birdcage
The Summer Birdcages launch Friday 23rd June, advance booking essential. The Birdcage is available on Friday evenings on The Garden Terrace from 6-8pm.
Each Birdcage serves two people and is paired with one glass of wine per person. €40 per Birdcage experience. To book call 0667106300.
.The Garden Terrace at The Ashe Hotel is a great place to meet friends this summer.
THE sun is shining and the cocktails are sweet on the colourful Garden Terrace at The Ashe Hotel. Enjoy al fresco dining while sipping a cool beverage while you bask in the summer sun.
Saturday night at The Ashe welcomes talented local musician Daithi O’Regan in Alfie’s Bar from 9pm for an evening of live music.
On Sunday night enjoy the beats of Selective Sound at The Ashe’s, Little Brother Roundy’s from 9pm.
The Garden Terrace at The Ashe Hotel is a great place to meet this sunny weekend.
Roundy’s is quirky, quaint, and quintessentially traditional bar with the added twist of funk & fun that makes it a unique spot.
.The Square was a very busy spot last year during the Tralee Food Festival. Photo by Dermot Crean
It’s set to be a fantastic weekend in town with the return of the annual Tralee Food Festival. There’s so much to do on Saturday and Sunday, so let’s look at some highlights (see full programme below)…
Saturday
1. Visit the food stands…
From 10am, explore an array of gourmet food stalls offering an eclectic mix of flavours and culinary delights at the Island of Geese and Town Square.
2. Family fun…
There’s loads of family entertainment especially around the Island of Geese, Dominick Street and The Square. The Kids Zone sees clowns Pots & Pans, a soccer shoot-out, a lego workshop, a gymnastics display and music acts throughout the afternoon.
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3. Take to the Taste Trail…
There’s a host of bars, cafes, restaurants and hotels taking part in the Taste Trail sponsored by Cara Credit Union from 12noon to 4pm.
You can buy tokens for the trail from the Tech Co on Dominic Street. When you buy a bundle of 6 Taste Trail tokens for €20, each token is worth €3 for the local Taste Trail restaurants and bars.
The remaining €2 from each bundle goes towards next year’s food festival to help local businesses and contribute to the growth of a community-based festival in Tralee.
4. Cookery tips…
The Calor Kitchen in The Square will have a host of cookery demonstrations throughout the afternoon from renowned chef Odran Lucey, Kayla Burrows of Love and Frosting, a cake demo from Isabella Lynch and Filipino flavours from Richie Castillo (see programme below for times).
5. Bar fun…
There’s beer tasting in The Blasket from 1pm to 3pm, Molly J’s is having a jazz and pizza event from 3pm to 5pm, take a cocktail masterclass at McCaffreys at 4pm, there’s music in the Square from 8pm with US, Hennessy’s are having a beer and tacos party from 8pm. Enjoy!
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Sunday
6. More delicious stall treats…
Once again there’ll be food stands all over the Island of Geese and the Square from 1oam offering amazing flavours to fill up on.
7. Kids Zone fun…
Like on Saturday, there’s whole host of family entertainment including a soccer shootout, choir recital, food demos, a puppet show and some clowns making an appearance spread out over the Island of Geese and The Square from 12 noon to 4pm.
8. Take the trail again…
Visit businesses around town taking part in the Taste Trail from 12noon to 4pm where you’ll be well fed and watered with your tokens.
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9. Racing with a difference on The Mall…
This should be great fun! The Mayor of Tralee, local gardaí, an Olympic rower, a Kerry Senior Football Manager and others will take part in Office Chair Racing on The Mall from 2pm.
There may be an opportunity for members of the public to take part at their own risk to help support the Kerry Mental Health Association in its mission to promote mental wellbeing.
10. It’s Kerry v Mayo again…this time in the kitchen!
Paschal Sheehy, renowned RTE News Journalist, and broadcaster, along with Maria Walsh MEP, will be taking part in a culinary showdown at 3pm on Sunday, in the Calor Tent located in Tralee Town Square.
The celebrities will be paired with esteemed local chef Massimilian Bagaglini (Max) from the Today Show and Convivium Restaurant and the event will be hosted by Elaine Kinsella of Radio Kerry.
Here’s the full programme of events and taste trail details below…
.Maria Walsh and Paschal Sheehy will participate in a cook-off this Sunday.
THE countdown is on to the Tralee Food Festival this weekend and one of the great attractions is a highly anticipated cook-off event involving two well-known faces.
Paschal Sheehy, renowned RTE News Journalist, and broadcaster, along with Maria Walsh MEP, will be taking part in a culinary showdown at 3pm on Sunday, in the Calor Tent located in Tralee Town Square.
The celebrities will be paired with esteemed local chef Massimilian Bagaglini (Max) from the Today Show and Convivium Restaurant and the event will be hosted by Elaine Kinsella of Radio Kerry.
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This culinary battle is expected to draw large crowds eager to witness the creativity and skill of these esteemed personalities as they compete with the support and guidance of renowned local chefs.
Mary Mc Quinn, Marketing Manager of Tralee Food Festival 2023, shared her excitement about Paschal and Maria’s participation.
“We are delighted to have our celebrity contestants for the cook-off. We can’t wait to witness the culinary battle take place in the Calor Tent, and no doubt it will be great craic, be sure to get there early to grab a seat!” she said.
“We are also thrilled to have Max and Elaine for the cook-off,” said Mary Mc Quinn. “Their connection to the local community, professionalism and energy makes them the perfect choice to ensure everyone enjoys the event.”
To learn more about the Tralee Food Festival 2023 and the cook-off event, visit the festival’s official website at www.traleefoodfestival.com.
.Clowning around at the launch the Tralee Food Festival last month were Deputy Mayor of Tralee Terry O’Brien with organisers Mary McQuinn, John McCarthy and Ken Tobin. Photo by Dermot Crean
THE Tralee Food Festival programme has been released and it promises to be a fantastic weekend on Saturday, May 20 and Sunday, May 21.
From mouth watering food tastings in the town’s restaurants and bars via the Taste Trail, to cooking demonstrations and workshops and a dedicated Kids Zone to Art in the Park – there really is something for everyone to enjoy.
The programme, featuring an extensive lineup of activities, is now live on the official festival website at www.traleefoodfestival.com. (or scroll down to have a look at it below)
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Some of the highlights include…
• Celebrity Cook-Off: Witness renowned celebrities, and amateur cooks, Paschal Sheehy and Maria Walsh MEP, showcase their culinary skills in a fun-filled cook-off competition.
• Gourmet Food Stalls: Explore an array of gourmet food stalls offering an eclectic mix of flavors and culinary delights in the Island of Geese and Town Square.
• Cooking Demonstrations: Learn from the masters as renowned chefs share their secrets and techniques in the Calor Kitchen tent in the town square. Gain valuable insights and take your culinary skills to new heights for free!
• Interactive Workshops: Engage in fun interactive workshops and events in the ‘Food For Soul’ tent in the Island of Geese.
• Live Entertainment: Enjoy live music performances and entertainment throughout the festival, creating a vibrant and lively atmosphere for all attendees to revel in.
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The taste trails will be running from 12 to 4pm each day and offer a taster dish for the great value of €3 per item or 1 taste trail token. (larger taste trail items for 2 tokens/€6, see trail venues below).
There’s also cocktail workshops, whiskey tastings and even a screening of ‘The Big Lebowski’ in association with Tralee Cinema Club.
“We are thrilled to unveil the programme for Tralee Food Festival 2023,” said Mary Mc Quinn, Marketing Manager of Tralee Food Festival.
“This year’s festival promises an extraordinary celebration of food and fun for all ages. We invite everyone to join us for a weekend filled with great food and drink, fun interactive experiences and hopefully a bit of craic!” she added.
.Ken Tobin, Margaret Brick, Mary McQuinn and Gearóid Linnane at the launch of the Tralee Food Festival at McCaffreys Bar on Friday night. Photo by Dermot Crean
THE 2023 Tralee Food Festival was officially launched on Friday evening at the Island of Geese attended by festival sponsors, organisers and some surprise ‘Chefs’ – Pots & Pans, who joined in on the fun.
The Festival will take place on May 20-21 and promises to be a community-led, family-oriented, event for the people of Tralee and the wider community of Kerry.
The festival will showcase the best of Tralee’s culinary scene and provide an opportunity for local businesses to showcase their products and services.
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The festival’s itinerary will incorporate a ‘Flavours of the World’ section, kids zone, workshops, demonstrations, a ‘Celebrity Cook Off’, food trucks, market traders, live music and an amazing ‘Taste & Craft Drinks Food Trail’.
The festival will mainly take place in the Island of Geese, Dominick Street and the Square area.
Following the photoshoot, guests visited McCaffrey’s Bar where guests were treated to a spread of local meats, cheeses, wood-fired made-to-order pizzas and drinks catered by Terra Foods and Wines, Cliffords Cash and Carry, McCaffrey’s Bar and Sean’s Street Pizza to celebrate the official launch of the festival.
John McCarthy with Lucy and Chris McGillycuddy at the launch of the Tralee Food Festival at McCaffreys Bar on Friday night. Photo by Dermot Crean
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The festival’s sponsors showed great support for the event. Gearoid Linnane, CEO of Lee Strand who was in attendance on the evening, said; “Lee Strand is delighted to come on board and support the Tralee Food Festival. Now more than ever it’s important to support local food and drink producers. The weekend promises to be a wonderful celebration of Tralee as a food destination, benefiting our local economy, employment and farmers.”
Ken Murphy, Alan O’Shea and Olivery Hurley at the launch of the Tralee Food Festival at McCaffreys Bar on Friday night. Photo by Dermot Crean
“We are delighted with the support shown by our sponsors and the community for the Tralee Food Festival,” said Mary Mc Quinn, Marketing Manager of TFF.
“It is our goal to showcase the best of what Tralee has to offer from a hospitality, food, and drinks perspective, and we couldn’t have done it without the support of our sponsors we are grateful to them for supporting the festival and having faith in us to provide a high-quality event for the community,” added Mary. “We look forward to welcoming everyone to Tralee and making it a huge success.”
Clowning around at the launch the Tralee Food Festival were Deputy Mayor of Tralee Terry O’Brien with organisers Mary McQuinn, John McCarthy and Ken Tobin. Photo by Dermot Crean
The organisers would like to thank to all of the sponsors: Cara Credit Union, Kerry County Council, Lee Strand, John Lane & Sons, Calor Gas, O’Shea Insurance Brokers, The Brand Geeks, Rural Food Skillnet, Higgins Waste, Mike William’s IT, Garvey’s Super Valu, Total Cleaning Kerry, McCaffrey’s Bar, Terra Foods & Wine and Cliffords Cash & Carry, Yummy Café and John Doughs.
For more information about the Tralee Food Festival, please visit www.traleefoodfestival.com or email us at traleefestival@gmail.com
Organisers and sponsors at the launch of the Tralee Food Festival at the Island Of Geese on Friday evening. Photo by Dermot Crean
.Cara Credit Union CEO Pa Laide (right) with organisers of the Tralee Food Festival Ken Tobin, John McCarthy and Festival Marketing Manager Mary McQuinn at the announcement of Cara Credit Union’s sponsorship of the event. Photo by Dermot Crean
THE Tralee Food Festival has teamed up with Cara Credit Union who have been announced as the official Taste Trail Partner for the event this year.
Taking place on Saturday, May 20 and Sunday, May 21, this year’s festival promises to be another very special attraction for all, with a range of free family entertainment options and nightly activities happening throughout the town.
In addition to the popular Taste Trail, there’s a Craft Crawl showcasing a diverse range of drink offerings available in local bars, free workshops and demonstrations and a ‘flavours of the world’ food market at the Island of Geese.
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The sponsorship of Cara Credit Union will assist with maximising the participation of local restaurants and hospitality businesses and ensure that this year’s Taste Trail will be bigger and better than ever before.
Their support will ensure that visitors will experience a wide range of local food and drink offerings.
“As a community-based credit union, we are committed to supporting local businesses and community initiatives such as this,” said Pa Laide, CEO of Cara Credit Union. “The Tralee Food Festival is a fantastic opportunity to showcase what the community has to offer and we are proud to be a part of it.”
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“We’re thrilled to have Cara Credit Union on board as our Taste Trail Partner,” said Mary Mc Quinn, Marketing Manager for Tralee Food Festival 2023.
“Their support will be invaluable in helping us to create a memorable and successful event. By joining forces with the Tralee Food Festival, Cara Credit Union is making a significant contribution to the local community and demonstrating their commitment to supporting local businesses.
“The partnership between Cara Credit Union and Tralee Food Festival sets a great example for other organisations looking to promote economic growth and support local businesses in the community. This partnership is a win-win for all involved, the committee would like to thank them for their support and welcome them as the festival’s main sponsors. We look forward to working with them to showcase everything that the town and local community has to offer.”
The Taste Trail’s objective is to promote different food and drink offerings from businesses around the town of Tralee.
The hope is that people will take the trail and sample both new products and firm favourites that businesses have carefully curated especially for the experience.
For more information about Tralee Food Festival 2023 and the Taste Trail, restaurants and hospitality businesses are encouraged to visit the festival website www.traleefoodfestival.com
.Scot Ross of Muerte Deli & Sandwich Bar with some of his amazing sandwiches now available at his new venture located in Matt The Butcher’s on Russell Street.
SOMETHING very special is arriving to Matt The Butcher on Russell Street this week with the opening of Muerte Deli and Sandwich Bar.
From this Thursday, April 6, Scot Ross will be making and serving up a range of delicious sandwiches like BLTs, chili dogs, pulled pork wraps, meatball subs and others made to order, with a whole range of salads also available.
Originally from Paisley in Scotland, Scot came to Tralee nearly 20 years ago. He trained to be a chef at the IT Tralee back in 2009 and after qualifying he worked in the West End in Fenit for 10 years.
In the wake of COVID, he founded Muerte BBQ (with the apt tagline “Barbecue To Die For”) and he hasn’t looked back since, serving amazing food for all kinds of private parties — birthdays, anniversaries, Communions, Confirmations, corporate events etc.
Some of the mouthwatering sandwiches now available at Muerte Sandwich and Deli Bar at Matt The Butcher on Russell Street.
What’s so special about Muerte BBQ is Scot’s method of cooking the meat. He takes a joint of pork or beef and cooks it for a minimum of six hours in a smoker over charcoal and wood chunks which results in incredible flavours in the melt-in-the-mouth tender meat.
The meats used in sandwiches and wraps at his new venture in Muerte Sandwich & Deli bar, will come from his smoker and are sure to go down a treat.
Scot will be open Monday to Saturday at Matt The Butcher, so make sure to call in and sample some of his mouthwatering options.
.Roundys is a great spot for cocktails this weekend.
IT’S all happening at The Ashe Hotel this St. Patrick’s Weekend beginning on Friday, March 17.
Enjoy the beats of Selective Sound at The Ashe’s ‘little brother’ Roundy’s from 9pm. Roundy’s is quirky, quaint, and quintessentially traditional bar with the added twist of funk & fun that makes it a unique spot.
Roundy’s mixologists are passionate about cocktails and have specially created St. Patrick’s Day cocktails for you to enjoy!
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Saturday brings the Rossies to town! Meet at the Ashe and be match ready with a meal in Alfie’s Lounge. Enjoy the post-match atmosphere with live music from musician and singer Bryan Murphy from 9pm.
It’s time to celebrate the mums in our lives on Sunday for Mother’s Day. The culinary team at The Ashe have created a delicious menu for you all to enjoy using the best of local ingredients.
Dine in style at Alfie’s this Mother’s Day.
Every mum that dines at The Ashe on Sunday will receive a complimentary token to celebrate the day. Bookings for Mother’s Day is recommended by calling 0667106300.
.The Tankard won Best Customer Service Kerry at the Irish Restaurant Awards last night. Photo: The Tankard Facebook
THE Tankard in Kilfenora was one of the winners in the Munster Regional Finals the 2023 Irish Restaurant Awards which took place in the Strand Hotel, Limerick, last night.
Hundreds people attended the regional events on Wednesday evening, where the top establishments in each county were named. The Tankard won in the Best Customer Service Kerry category (see full list of Kerry winners below).
All of those who won in Kerry at county level will now compete for the Regional and All Ireland Titles, which will be announced at the Irish Restaurant Awards at the Clayton Hotel, Burlington Road, Dublin on May 15.
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The Kerry winners were;
• Best Restaurant — Kerry: Kingdom 1795
• Best Chef — Kerry: Diarmuid Murphy, Hilliard’s
• Best Newcomer — Kerry: Lagom Restaurant
• Best Hotel and Guesthouse Restaurant — Kerry: The Peregrine, Killarney Park Hotel
• Best Restaurant Manager — Kerry: Neil Hynes of Number 35
• Best Customer Service — Kerry: The Tankard
• Best Café – Kerry: Bean and Batch
• Pub of the Year – Kerry: Helen’s Bar
• Best Wine Experience – Kerry: The Falls Restaurant at Sheen Falls Lodge
• Best Gastro Pub – Kerry: O’Carroll’s Cove
• Best World Cuisine — Kerry: Lily House
• Best “Free From” —Kerry: Thyme Out Café & Delicatessen
• Best Local Food Hero – Kerry: Louise Brosnan of Mex Wex
• Best Emerging Irish Cuisine – Kerry: Solas Wine Bar Dingle
• Best Casual Dining – Kerry: CAMOS
• Best Sustainable Practice — Kerry: The Tan Yard at Killarney Plaza Hotel
The Ballygarry Christmas tree lit up for all to see. Photo by Dermot Crean
CHRISTMAS is always a special time of year — even in these difficult times — and a visit to Ballygarry Estate Hotel & Spa only enhances the festive spirit.
The sight that greets you when driving towards the hotel grounds at night is a heart-warming and inviting one, with the spectacular and tasteful Christmas lights illuminating your arrival.
But, of course, visiting the family-owned hotel is a marvellous treat all year round, so why not give the gift of luxury this Christmas with a Ballygarry voucher.
Ballygarry has everything you need this season with a range of vouchers available for dining in the Brasserie or Restaurant 58, pampering in Nádúr Spa or for a luxurious stay.
The Brasserie is open every day from 12.30pm-9pm, so why not pop in for a bite to eat to take a break from the Christmas shopping. The menus feature light bites, steak & seafood options, gourmet sandwiches, hearty and wholesome dishes as well as The Brasserie Burger section.
Meanwhile, Restaurant 58 is open for lunch every Sunday and also on New Year’s Day. This luxurious dining venue makes any occasion special for all who visit.
Festive Afternoon Tea is a sumptuous treat with a delicious selection of sandwiches, scones, pastries and desserts.
Or you could also treat that someone special in your life with a Nádúr Spa gift voucher. They also have a wonderful selection of luxurious gift sets available with something to suit every budget.
Whether you decide to visit over Christmas or are thinking of gifts for loved ones, Ballygarry Estate has that unique personal touch that people love to experience time and time again.
For bookings, vouchers or special gift sets and hampers, call the hotel on 066-7123322 or visit www.ballygarry.com
.Looking forward to the Connect Kerry Ladies Lunch at The Ashe Hotel later this month were, Leah Danforth of Peter Mark Tralee, Margaret Kissane of Connect Publications, stylist Danny Leane, beauty expert Mary O’Donnell and Pamela Prendiville of The Ashe Hotel. Photo by Dermot Crean
LADIES can kick off Christmas in style later this month when the annual Connect Ladies Lunch takes place in Lotties at The Ashe Hotel, Tralee on Sunday, November 27.
Expect some bubbly on arrival, great food, fine wines, style, beauty and hair tips, on what is always a fabulous afternoon and a great idea for a Christmas party or get-together for ladies.
Stylist Danny Leane and Beauty Expert Mary O’Donnell will be on the couch after lunch for a chat and they will showcase some great looks from this season.
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Peter Mark have just launched their new look salon in Tralee, so they will have experts doing hair demos to show how to get that party look, and they have brought along a goodie bag worth €50 for every lady attending.
Looking forward to the Connect Kerry Ladies Lunch at The Ashe Hotel later this month were stylist Danny Leane, Marie Sweeney of Respite Kerry, Margaret Kissane of Connect Publications, Lorraine Gordon and Orla Casey of Respite Kerry. Photo by Dermot Crean
As well as all this, there are some amazing spot prizes for the charity raffle, with the chosen charity partner this year Respite Kerry.
Kerry Respite Care is a social enterprise and registered charity which has developed an excellent reputation supporting older people and people with disabilities or long-term illnesses to continue living in their own homes.
The folks at the Ashe Hotel have pulled out all the stops to ensure that a delicious meal will be served in the cosy surroundings of Lotties.
Tickets are moving quickly so book yours today by calling Margaret Kissane on 086 2408237 for more details.
The Meadowlands Team is excited to welcome festive gatherings in An Móinéar Restaurant, Johnny Frank’s Bar & Lounge, Lios Beag Private dining room, and An Meitheal Ballroom, each with its cosy atmosphere to cater for intimate dinners to larger corporate and club events up to 150 guests.
The chefs have prepared delicious festive lunch & dinner menus, opting for the finest local ingredients in the menu choice.
All dining requirements are catered for, with a vegan menu available on request. For a more casual midweek event or after work get together, enjoy light bites and bar food specials with a festive cocktail.
To keep the party going, DJ entertainment is provided on selected nights throughout December.
On December 23rd, the Meadowlands Hotel invites you to join with family and friends at the “Welcome Home Party” with live entertainment by Mikey D.
For more information, sample menus and reservations, please contact Meadowlands Event Team on 0667180444 or events@meadowlandshotel.com
