Category: Do

Sargent: restaurants are farmers’ ambassadors 0

Sargent: restaurants are farmers’ ambassadors

Speaking at yesterday’s Good Food Ireland Awards, Minister for Food and Horticulture Trevor Sargent made the point that restaurants and hotels are ambassadors for Irish farmers. This is something which can be simply ignored, taken for granted – or, more proactively, celebrated, with those in the hospitality industry becoming directly involved with the producers.

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Rachel’s return to RTÉ

Rachel Allen

I’m loving the new RTÉ player. We don’t have a television at the cottage but at least I can check out the latest food series, normally at the same time as feeding Little Missy! While she chews and hums her happy way through dinners of mashed avocado and beetroot or potato and courgette, I’ve watched Corrigan’s City Farm, most of Fresh from the Sea (note to self: remember to check player before programme is deleted) and am working my way through Trish’s French Country Kitchen.

Organic award for Sowan’s Gluten Free bread 2

Organic award for Sowan’s Gluten Free bread

Sowans Organics produce baking mixes. But not just any old kind of mix, but a thoughtful and well-flavoured blend of organic ingredients, from breads and pancakes to ginger cake and brownies. Spelt flour features strongly: Super Spelt Bread is a great favourite around here, I loved the spelt pancakes and the spelt brownies didn’t last too long in this house.

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Stop press: Julie & Julia screening at The Big Scream!

Meryl Streep in Julie & Julia

I’ve only managed to go to the cinema twice since Little Missy arrived on the scene, an enormous drop off when compared with the four or five films a week I might go to see when I reviewed films for the RTÉ entertainment website. I used to go see those films during the day, and for free. That was a Very Good Thing – even if the films were bad, and some were really, truly horrendous.

Irish pork at the Mitchelstown Food Festival 7

Irish pork at the Mitchelstown Food Festival

A mixture of stories and demonstrations around the theme of Irish pork made up the afternoon workshop at the Mitchelstown Food Festival on Friday. Carol O’Brien spoke about her pig farming family’s experiences of the dioxin scare and how this incentivised them to become involved with the setting up of Truly Irish. A national cooperative, Truly Irish represents pig producers from the entire island and products – rashers, sausages and ham – sold under the brand will be sourced in Ireland. Truly Irish will be officially launched at the Mitchelstown Food Festival producers’ market on Sunday and the products are available from Superquinn, Centra and SuperValu outlets around the country.