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At the book launch of the ‘Kerry Food Story’ in the IT Tralee were Chef’s Dan Brown and T.J O’Connor. Photo by Gavin O’Connor
A NEW Kerry food book with recipes from chefs all trained at the IT Tralee was launched in the college on Thursday.
The 68-page book and directory, which will be given out free of charge to food businesses and chefs, contains a listing of over 150 local Kerry food and drink producers and includes specially-created recipes by eight of the top chefs in Kerry using local produce.
“We want to give a strong and vibrant message that Kerry is open for business in relation to food and drink, and that we have some of the best producers not just in Ireland, but in the world,” said TJ O’Connor, Head of the Culinary and Tourism Department at IT Tralee.
At the launch there was some artisans showcasing their products. One of them, Melanie Harty used to work in the restaurant business, but began producing her own brand of jelly in 2009.
“What’s great about the book is it’s a combination of all of us, the chefs, the restaurants and the producers,” Melanie said.
“It’s pulling us together, so the chefs might get to know our products a bit better,” she added.
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Guy Hulbert is originally from London, but moved to Tralee with his wife nine years ago. He used to work with the County Council. Last year Guy started Hulbert’s Fine Foods which sells meat free pate’s, chutneys and relish.
“I saw a gap in the market and thought maybe there was a place for vegetarian or meat free pates,” said Guy.
“It’s gone much better than I expected, I started selling at farmers markets, did taste-tests and got the product out there to the public,” he said.
John Thorthon traveled the world for 20 years as an engineer, but returned to settle down in Ballyheigue. John started ‘Irish Bio Salt’ which produces low sodium salt mixed with Irish seaweed. The product is not on the shelves yet, but will be sold through Super Valu in October.
“The poor quality of food when you’re travelling had an impact on my health, so I thought by adding some kelp from Ballyheigue to the salt, I would bring up the nutrients in the food,” said John.
“Basically the low sodium salt is the carrier for the beneficial product which is the seaweed,” John said.
“I started adding it to my children’s food and they would never notice, but the effect was it would bring up the nutritional qualities of the food straight away,” said John.
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At the book launch of the ‘Kerry Food Story’ in the IT Tralee were, from left: John Murray, John Harty, Martina Canty and Rolf Jongbloed. Photo by Gavin O’Connor.
Meleinie Harty of Harty’s Food at the book launch of the Kerry Food Story in the IT Tralee. Photo by Gavin O’Connor
John Thorthon of Irish Bio Salt, at the book launch of the Kerry Food Story in the IT Tralee. Photo by Gavin O’Connor
Guy Hulbert of Hulberts Fine Foods at the book launch of the Kerry Food Story in the IT Tralee. Photo by Gavin O’Connor
