Kerry Food INSIDE: a DIRECTORY of 150+ KERRY FOOD PRODUCERS Story

YOUR GUIDE TO THE BEST FOOD AND DRINK TO BE FOUND IN COUNTY KERRY thekerry food INSIDE: A DIRECTORY OF 150+ KERRY FOOD PRODUCERS story

16 RECIPES FROM TOP KERRY CHEFS USING LOCAL PRODUCE FARMERS’ MARKETS AND FESTIVALS : LEARN TO COOK IN KERRY

3 This publication is free thanks to the support of the Kerry Local Enterprise Office. thekerry food story The story of Kerry Food

8-9 Foreword 14-15 Cookery 21-45 Chef Recipes by TJ O’Connor, Head of Schools using local PRODUCE Section, Hotel, Culinary Learn to cook in Kerry See the opposite page and Tourism Department, using local ingredients. for recipes from some IT Tralee. of Kerry’s top chefs. 16-17 FARMERS’ 10-11 The Raw Markets and Festivals 46-61 KERry producer Ingredients Kerry is home to a wealth Directory What makes Kerry food of food events where you We’ve put together a listing and drink so special. can take a stroll in the Kerry of over 150 local Kerry sunshine, sample the food producers so you know 12-13 The Producers and drink from the region what to buy and where to Read how local producers and bring home something buy it. Whether you are shape the raw materials to remarkable to cook. someone who cooks for turn food and drink into fun, a professional chef, real experiences. 18-19 Useful Websites or a buyer for a retail A page of website links you outlet, you’ll find lots can use to find out what’s to choose from. going on in the world of Kerry food.

6 The chef recipes Using the best of local Kerry produce

22 SIMON REGAN, THE EUROPE HOTEL 34 Sandra O’Connor, The Coffee AND RESORT, KILLARNEY Dock, Valentia Island 23 Ring of Kerry Roast Loin of Lamb 35 Valentia King Scallops and Prawns 24 Apple Parfait with Buttermilk Foam 36 Buttermilk Panna Cotta

25 DAN BROWNE, IT TRALEE 37 Noel Dennehy, 26 Cured Fillet of Quinlan’s Mackerel The Moorings, Portmagee 27 Carraig Dubh Porter-Braised Beef Ribs 38 O’Connell’s Poached Duck Egg 39 Fillet of Portmagee Pier Hake 28 PHILIP BRAZIL, SHEEN FALLS LODGE, KENMARE 40 THEO LYNCH, ALLO’S BAR, 29 Roast Fillet of Cod with Kush Mussels BISTRO AND TOWNHOUSE, LISTOWEL 30 Apricot Bread and Butter Pudding 41 Fenit Bay Crab Meat with Aioli 42 North Kerry Beef Fillet with Parsnips 31 PATRICIA TEAHAN, CARRIG COUNTRY HOUSE, KILLORGLIN 43 caroline danaher, 32 Ballinskelligs Duck with Carrot Purée the boatyard restaurant, dingle 33 Skelligs Chocolate Pavé with 44 From Pier to Platter Tartlet Strawberry Gel 45 Roulade of Dover Sole with Salmon

7 8 from tj O’Connor, Head of Section, Hotel, Culinary and Tourism Department at the Institute of Technology, Tralee

foreword

Welcome to the Kerry Food Story, our way of showcasing some of the remarkable food and drink that Kerry produces. We hope this publication contributes to strengthening the links between everyone who creates, cooks, eats and drinks in Kerry and beyond. 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.

We asked eight of the finest chefs from all corners of Kerry to produce a series of dishes using predominantly Kerry produce. I hope you will agree that the dishes created for this publication would stand proud on any local, regional, national and international stage. We want to inspire other chefs and food enthusiasts within our county and outside of it to use Kerry produce on their menus, which in turn will tell the story that is Kerry food.

The Kerry Food Story would not be complete without the acknowledgement of all the other stakeholders which make our food such a success. There are many organisations that support food development within the county from producer groups like Taste Kerry and the Kingdom Food Network to those who run and support regular food markets and festivals.

We should also recognise the Institute of Technology in Tralee (all the chefs in this book are alumni) and the many cookery schools and programmes which provide education for chefs, producers and food enthusiasts in County Kerry. They raise the profile of Kerry food, ensuring that we add skill and talent to the mix. We could not have produced this book and its recipes without our chefs, the Kerry Local Enterprise Office, the food producers and of course you, our readers.

I am very proud to be a Kerryman. And as a chef and educationalist I could not think of a better place in the world to be than in Kerry. But there is no point being the best at anything if you don’t tell anyone about it. So here it is: the Kerry Food Story. Enjoy.

Bain sult as an scéal,

TJ O’Connor

9 10 COOKING WITH THE BEST OF KERRY

Kerry has a veritable larder of world-class ingredients on its doorstep. From the beef of north kerry to mountain lamb, ripe red strawberries to an abundance of fresh-grown vegetables and the best seafood that the Atlantic coastline has to offer.

the raw ingredients

The story of Kerry food starts with its people, with the producers who create the ingredients and finished products that we buy in our shops, eat in our restaurants and hotels, discover in our farmers’ markets and that other producers turn into other food and drink to sell.

It is brought to life at its best by our chefs, many of whom have trained locally at the IT Tralee; some have come from other parts of Ireland or further afield to work in the food and drink industry in Kerry, attracted by having some of the finest ingredients in the world on their doorstep. From the world cheese award-winning Kate Carmody at Béal Organic who creates her organic cheese with milk from her Friesian herd to hand-made ice cream in every assortment of flavour made by the Murphy brothers in Murphy’s Ice Cream in Dingle; from North Kerry Beef to Ring of Kerry Lamb; from duck from Ballinskelligs to King Scallops from Valentia Island; from Dingle Gin from Dingle Distillery to organic smoked salmon from Kenmare Select, every corner of the county is abundant with a raw material that is turned into good things to eat and drink.

As a people we want – and need – to celebrate our own food; it is part of our culture, it gives momentum to our everyday lives. It is a living breathing part of the fabric of the landscape for visitors who want to eat a good meal with home-grown and produced ingredients.

Good ingredients are at the heart of good cooking. Every chef knows this intuitively as does every mother who wants to put a good meal on the table. Every diner at a restaurant, every visitor who sees the difference between one land mass and another when they travel ‘gets’ it. Without the best ingredients you just cannot live the best life.

What unites all the producers listed in the back of this book is an understanding of the terroir of Kerry, that indescribable mix of land and sea, rock and mountain, grass and wilderness that nourishes everything that grows here and differentiates it.

Throughout this book with the help of some of the top chefs in Kerry, you will find this produce, and ways to help it find its way on to your plate, no matter where you are in the world.

Local or global, Kerry produce stands tall with the best in the world.

11 12 the people who make it happen

producers are the backbone of the story of kerry food. their sheer skill, determination, energy anD entrepreneurism is what, quite literally, gets good food and drink on the table.

The Producers

The wealth of food producers in Kerry is second-to-none. When you run your eye across the directory listings in the back of this book, one thing is immediately clear: the sheer variety and range of individuals and companies who get up each morning to create something and who put their heart and soul into it.

On pages 21 to 45 you’ll see how 8 of the top chefs in Kerry interpret those products and how they make them sing in their dishes. At play is osmosis, that wonderfully scientific theory where a little bit of this ends up sitting on a plate with a little bit of that.

See how Dingle Gin captures the imagination of Patricia Teahan in her dessert recipe on page 33 and ends up next to a dish that showcases Ballinskelligs Duck and Fenit Carrots.

Olivier Beaujouan pickles foraged sea vegetables and almost by cross-pollination, it makes its way into Maja Binder’s cheese. His pickled vegetables positively glow with pride as an element in Dan Browne’s recipe for Cured Fillet of Quinlan’s Mackerel on page 26.

At Daly’s Seafoods, they sell fresh mussels and oysters from Cromane and the finest Dingle Bay prawns so that visitors can find them on the menu to get a real taste from the fresh waters of Kerry.

Fudge-maker John Harty of Fab Fudge makes rainbow-coloured fudge using local Lee Strand milk which he sells at markets and which travels to the annual Bloom Festival to be eaten by Dubliners on a day out.

Each producer has their own style, their own way of doing business. And everyone of them wants to excel and bring you joy on the plate.

Scan the QR code on the right to read more about Taste Kerry and Kerry producers. tastekerry.com

13 14 learn to cook in kerry

you have a great choice of places to learn how to cook in kerry. from an evening class to a full-time professional chef’s course, each one is a repository of knowledge on how to cook local and eat locaL.

cookery schools

IT Tralee’s Hotel, Culinary and Tourism Department offers a range of world-class third-level graduate courses in Culinary Arts for people who wish to pursue a career in a professional kitchen. All the chefs featured in this book are alumni. ittralee.ie

Professional chef Mark Doe of Just Cooking offers a full range of courses from Entertaining at Home, Fish Cookery, Square Meals for the Family to the more decadent How to Make Afternoon Tea, BBQ Cooking and Delicious Home Baking. Read more at justcooking.ie

Kerry ETB runs adult education courses across the county. Courses include Home Cooking Using Natural Ingredients; Baking Pastries and Bread; Sugar Craft and Cake Decorating. kerryetb.ie/adulteducation

Lorge in Kenmare will teach you everything about chocolate from tempering and moulding it to making truffles and ganache. Children and family-friendly workshops along with Beginners and Advanced Chocolate Courses. lorge.ie

Michelle O’Connor runs courses in baking and cake decorating at The Lane Cottage Bakery School in Duagh. facebook.com/TheLaneCottageBakerySchool

The Phoenix Restaurant in Castlemaine run vegetarian cookery courses when they have enough demand. thephoenixrestaurant.ie

Wholesome Fayre in Killarney run cookery courses from time to time. They post details of upcoming courses at wholesomefayre.com.

The Dingle Cookery School is opening shortly and will offer courses using Irish ingredients, especially those from the Dingle Peninsula. Their website is coming soon at dinglecookeryschool.com.

Scan the QR code on the right to get all the up-to-date information about hotel, culinary and tourism courses at ittralee.ie

15 16 farmers’ markets and festivals

farmers’ markets and food festivals are a great place to find all the vivacity and life that goes with the best food and drink. luckily there are lots to choose from across the width and breadth of the county.

farmers’ markets and festivals

There are so many benefits to Farmers’ Markets for both producers and buyers. They offer both large and small suppliers a route to market where they can sell at a better price because overheads are lower; they can meet their buyers and get honest feedback and they can see a pattern and know quickly if one thing sells better than another. There is more choice on offer too: a producer can grow a new variety of a fruit or vegetable in a small quantity to see if customers like it. The benefits for buyers are huge: access to the grower or producer where they can ask questions about the process of production; a chance to try new things without having to commit to purchase; a way of engaging with food and drink in an entertaining way and parents can bring their children to see where what they eat actually comes from.

You’ll find up-to-date information on all the farmers’ market activity in County Kerry at kerryfarmersmarkets.com along with details of markets in Kenmare, Dingle, Listowel, Milltown, Tralee, Castleisland, Caherdaniel, Killorglin, Killarney, Blennerville, Glenbeigh and Castlegregory and any other market that pops up!

If you would like to become a market stallholder, you will find information on kerryfarmersmarkets.com (or scan the QR code below). Courses are held from time to time and you can meet other stallholders and hear their experiences.

You’ll also find that Kerry is the best place for a food festival. The Dingle Peninsula Food Festival happens in October (dinglefood.com) and this year join in the celebrations of Dingle being awarded ‘Foodie Town of the Year’. Also the Listowel food fair is in November (listowelfoodfair.ie) and it’s one of Ireland’s oldest food festivals. The Flavour of Killorglin is now in its 3rd year and happens in September (flavourofkillorglin.com). There is also the Kenmare Food Carnival, Ballylongford Oyster Festival, Féile na Phráta Dingle and the Valentia Island Scallop Festival and more – gokerry.ie has all the details.

Scan the QR code on the right to get all the up-to-date listings for Farmers’ Markets happening throughout Kerry. kerryfarmersmarkets.com

17 18 your guide to the kerry web

Here is a list of information sources that may be useful if you are interested in learning more about how food and drink are produced in kerry.

useful Kerry websites

tastekerry.com Taste Kerry is the driving force behind the promotion of all aspects of the food industry in Kerry, including producers, providers and tourism. The website also covers the activities of the Kingdom Food Network, a group of like-minded people with a passion for telling the world about the local produce of Kerry.

kerryfarmersmarkets.com gives details of farmers’ markets throughout Co. Kerry.

irishfoodawards.com The official website for the Blas na hÉireann national food producer awards based in Kerry.

bordbia.ie is a useful resource for anyone interested in local producers.

gortbrackorganicfarm.com Gortbrack Organic Farm is an award-winning, innovative centre for Environmental Education, Local Organic Food Training and Development, Eco Landscaping and Cabin Accommodation. kik.ie Kitchen Incubators Kerry specialises in assisting existing and emerging food ventures to set up, providing business support, services and kitchen resources. Based in Farranfore, Co Kerry, they have kitchen equipment and kitchen spaces for rent by the hour.

localenterprise.ie/kerry is a first-stop shop to provide support and services to start, grow and develop micro-business in Kerry.

transitionkerry.org Transition Kerry is part of a local, national and international initiative to get local communities to think about making themselves more resilient, in response to climate change and economic change.

southkerry.ie The South Kerry Development Partnership is a community-led local development company established to promote rural development in the South Kerry area.

nekd.ie North and East Kerry Development, the Local Action Group for North, East and West Kerry works to improve the quality of life in rural areas and encourage diversification of the rural economy.

19 20 Chef Recipes

21 simon regan, the europe hotel and resort

SIMON REGAN WORKS IN ONE OF THE FINEST HOTELS AND RESORTS, NOT JUST IN KERRY, BUT IN europe. his food takes inspiration from the colours of the landscape as well as from local ingredients. ‘I’m always learning’, he says. ‘that’s why i’m currently taking a masters in culinary arts at tralee it’.

Graduated from IT Tralee Simon Regan trained in some of the country’s finest 5-star hotels, 2010 (BA Culinary Arts) before moving to Australia and New Zealand along with stints in Favourite local producers New York, LA and London. ‘My cooking is a blend of modern and Spillane’s Seafood in Fossa classical cooking’, he says. He can’t choose a favourite dish on their who have been supplying the restaurant menu: ‘The Panorama Restaurant in The Europe Hotel hotel daily with the freshest and Resort has just launched its new summer menu, so currently seafood for over 20 years. all the dishes are as exciting as the next one to cook.’ Fenit Fruit and Vegetables who provide us with He loves to cook with local ingredients. ‘Kerry is blessed with some excellent, seasonal fruit of the best raw materials the country has to offer, from amazing and vegetables. Just Desserts seafood, to exceptional beef, lamb and poultry, along with some who supply us with top quality gluten-free bread of the most innovative and talented artisan food producers you’re and pastry. likely to find anywhere.’

Awards What’s his best tip for a non-chef who loves to cook? Simon says: 2013 RAI Kerry Chef ‘If you are passionate about sourcing and cooking with the best of the Year local seasonal ingredients, then it’s only a matter of cooking it simply, seasoning correctly and constantly tasting your food. Follow these few basic guidelines and you will find that you won’t go too far wrong.’

THE EUROPE HOTEL AND RESORT

A magnificent 5-star resort hotel overlooking the Lakes of Killarney with a luxury lakeshore spa, a state-of-art conference and events centre and excellent restaurant and private dining options. Winner of Best Overall Hotel in Ireland, National Hospitality Awards 2013 and Best Hotel Restaurant in Kerry for The Panorama Restaurant, Irish Restaurant Awards 2014. theeurope.com Tel: 064 667 1300

22 SIMON REGAN, THE EUROPE HOTEL AND RESORT, KILLARNEY

ring of kerry roast loin of lamb with On the Wild Side Chorizo and Dingle Goat’s Cheese Beignets

Serves 4 1. Preheat the oven to the rapeseed oil. Season the 150C/300F/Gas 2. Season the lamb with salt and pepper and 1kg boned Ring of Kerry lamb shoulder and place in the gently place in the pan. Cook lamb shoulder oven. After 2 hours, turn off the on a medium heat for 4 mins Salt and freshly ground oven and leave the shoulder to on each side, add a knob of black pepper rest in the oven. butter and remove from the 20g On the Wild Side Chorizo, heat. Remove the shoulder finely diced 2. Prepare the beignets: mix from the oven and cut off 50g Dingle Goat’s Cheese the chorizo and goat’s cheese 4 square pieces. Top each with from The Little Cheese Shop together, roll into 15g balls, and herb crust and place under a 20g Just Desserts Gluten-Free roll these in the 20g of gluten- warm grill for 2 mins. Preheat White Breadcrumbs free breadcrumbs. Place in the a deep-fat fryer to 170C. 50g flatleaf parsley, chopped fridge to firm up. Deep-fry the goat’s cheese 100g Just Desserts Gluten-Free beignets until golden. Slice White Breadcrumbs 3. Just before serving, prepare the lamb loin in 4 pieces, place 2 knobs of butter the herb crust for the lamb: each in the centre of the plate, 2 tablespoons rapeseed oil blend the parsley, 100g of add a piece of shoulder and 1kg Ring of Kerry gluten-free breadcrumbs and a goat’s cheese beignet. Finish fully-trimmed lamb loin 1 knob of butter together. with the juices left over from Fresh herbs to garnish Cook the loin: heat a frying cooking the lamb shoulder. pan to medium heat and add Garnish with fresh herbs.

23 SIMON REGAN, THE EUROPE HOTEL AND RESORT, KILLARNEY

apple parfait with buttermilk foam with Ring of Kerry Apple Juice and Skelligs Chocolate and Killarney Honey sauce

Serves 4 1. Make the Apple Parfait: 3. Make the chocolate and whisk the egg yolks and caster honey sauce: combine the 3 Beaufort Free-Range sugar in a metal bowl over a 200ml cream with the honey, Egg Yolks pot of simmering water using dark chocolate and 1 tbsp 50g caster sugar an electric whisk until you get a vanilla extract in a non-stick 250ml fresh Ring of Kerry batter-like consistency. Mix the saucepan. Place over a gentle Apple Farm Apple Juice apple juice with the egg yolk heat and stir until everything 100ml Lee Strand Cream, and sugar mixture. Gently fold dissolves. Keep the sauce warm. whipped in the whipped cream. Pour 400ml Valentia Island into small ramekins and freeze. 4. To serve: remove the parfait Buttermilk from the ramekins onto four 100ml Lee Strand Cream 2. To make the buttermilk plates. Place a neat tablespoon 50g caster sugar foam: combine the buttermilk, of Guinness ice cream on top. 3 tablespoons vanilla extract second 100ml of cream, caster Top with a scoop of buttermilk 3g agar agar sugar, 2 tbsps of the vanilla foam. Finish with a drizzle of 2 leaves gelatine (soak in extract and agar agar. Bring honey and chocolate sauce. cold water until soft just to the boil. Squeeze out the Serve immediately with a before using) gelatine and whisk it into the brandy snap. 200ml Lee Strand Cream hot mixture. Remove from 50ml Killarney Honey the heat and chill until ready 2oz Skelligs Dark Chocolate to use. 4 tablespoons Valentia Island Guinness Ice Cream 4 brandy snaps (optional) 24 DAN BROWNE, IT TRALEE

DAN IS A LECTURER IN CULINARY ARTS AT THE IT TRALEE FOR THE LAST 4 YEARS. HE IS CURRENTLY COMPLETING A MASTER’S DEGREE IN CULINARY ARTS MANAGEMENT AT TRALEE IT. HE TRAINS THE IT TRALEE CULINARY COMPETITION TEAM WHO WON GOLD AT THIS YEAR’S NATIONAL COMPETITION.

Favourite Kerry ingredients Dan Browne grew up helping his father in his butcher’s shop to cook with Fresh local vegetables. in Listowel, something that has influenced both his teaching Seasonality is key. and cooking. And it’s hard to beat our freshly-landed fish. Dan loves to cook with secondary cuts of meat and under-used fish, using contemporary cooking methods to deliver exciting results. Favourite dish to cook ‘At Tralee IT, we classically train the students and also employ many Spatchcock free-range techniques such as smoking, pickling, sous-vide and dehydrating to chicken, preferably on the give our students every skill they need to succeed in the ever-evolving barbecue in the sunshine. culinary world.’ Favourite local Kerry produce ‘Being a chef has brought me all over the world. I’ve worked in We have some amazing restaurants, hotels, event centres, in food product development and artisan products like as a private chef in countries including Ireland, England, the USA, Annascaul Black Pudding Australia and Greece.’ and Dereenaclaurig Farmhouse Cheese. He says he was lucky to get a fantastic training in the IT Tralee and sees his life as a chef as both exciting and exhilarating. ‘My goal is Graduated from IT Tralee to give back everything I have learned and to help inspire the next 2000 generation of chefs.’

IT TRALEE – department of Hotel, Culinary and Tourism

The Hotel, Culinary and Tourism Department incorporates the 3 facets of the worldwide tourism industry: Culinary, Hospitality and Tourism. The team has international industry experience combined with academic expertise to ensure students receive a grounded education in their specialist field. Facilities include 5 Kitchens, Training Restaurant and Bar, Demo Kitchen, Resource Rooms and Training Reception. ittralee.ie Tel: 066 7191665

25 cured fillet of quinlan’s mackerel with Olivier Beaujouan Pickled Sea Vegetables and Radishes from Manna Organic

DAN browne, IT TRALEE

Serves 4 1. Make the cure for the 3. To serve: Rinse the cure off mackerel: grind the coriander the mackerel with cold running 1 tbsp coriander seeds seeds finely and mix with the water and pat dry with paper 50g sugar sugar, salt, 50ml white wine towel, making sure the skin is 50g salt vinegar and lemon and lime especially dry. Blowtorch the 60ml white wine vinegar zest. Pour into a small pan and skin or sear the mackerel, Finely grated zest of 1 lemon place the mackerel in it flesh- skin-side up, for 30 seconds. and 1 lime side down. Cover with cling 4 Quinlan’s Mackerel Fillets, film and chill for 3 hours. 4. To plate: place a spoon of skin on/bones removed buttermilk purée on a plate and 200ml Valentia Farmhouse 2. Make the Horseradish smear with the back of a spoon. Dairy Buttermilk Buttermilk: place the Toss the cucumber and sea 8g horseradish purée buttermilk in a jug blender vegetables together, season 1g Xanthan gum (optional) with the horseradish purée and with freshly ground black Salt and black pepper Xanthan gum (if using). Season pepper and the last 10ml of ¼ of a cucumber, thinly sliced with salt and black pepper. white wine vinegar. Place in 40g Olivier Beaujouan’s Blend for 1 minute. the centre of the plate with a Pickled Sea Vegetables cured mackerel fillet to one 1 radish, very thinly sliced side. Garnish with a slice of Picked dill and edible flowers radish, picked dill and edible flowers (Manna Organic).

26 DAN browne, IT TRALEE

carrAig dubh porter-braised beef ribs with Sean Browne’s Beef Ribs, Beoir Chorca Dhuibhne Porter and Annascaul Black Pudding

Serves 4 1. Marinade the beef ribs in 30g of butter. Mix well until the porter for 24 hrs. Pat dry, smooth. 4 x 6” beef ribs season with salt and freshly 2 bottles Carraig Dubh Porter ground black pepper and 3. Make the pastie: cook the Salt and black pepper brown in a hot pan. Place the shallot in butter over a low heat ½ Fenit Leek, cut in 3” pieces ribs in a roasting tray with the to soften. Leave to cool. Finely 1 Fenit Onion, cut in 3” pieces leek, onion and carrot. Add chop the pudding and add to 1 Fenit Carrot, cut in 3” pieces tomato purée, the marinating the shallot. Finely chop the 30g tomato purée liquid and beef stock. Cover parsley and add it. Mash well 1 litre beef stock with foil. Cook at 160C/320F/ with a fork. Chill. Half-fill each ½ green part of the leek, Gas 3 for 2½ hours. When pastry disc with the pudding washed and thinly sliced the ribs are cooked, strain the mixture and fold over. Seal 150g spinach, washed and cooking liquid and reduce to the edges with beaten egg and stalks removed a thick consistency. brush with more egg. Bake at 30g Lee Strand Butter 180C/350F/Gas 4 for 8 mins. 700g Ardfert Potatoes 2. In another pan, cook the 50g Valentia Island buttermilk leek and spinach slowly in 30g 4. To serve, place the ribs 30g Lee Strand Butter of butter until soft (4-5 mins). on the potato purée, drizzle 1 finely diced shallot Blend with 3 tbsp of hot water with sauce and slice the 100g Annascaul Black Pudding until smooth. Peel and cook black pudding pastie in half. 1 teaspoon flat parsley the potatoes until tender, mash, Serve with carrot purée and 30g Lee Strand Butter add the spinach and leek purée, sprouting broccoli. 4 x 80mm puff pastry discs buttermilk and the second

27 PHILIP BRAZIL, sheen falls lodge, kenmare

philip brazil found his love for food at a young age. ‘I’m originally from Dublin and I developed a love of fresh seafood during weekly shopping trips with my mother to Howth to purchase that morning’s catch’, he says. he has never looked back.

Which great classic ‘I joined Sheen Falls Lodge back in 1999 as a sous chef and was chefs inspire you? Paul Bocuse, invited back in May 2013 to take on the prestigious position The Roux Brothers, of Head Chef’, says Philip. Marco Pierre White. ‘I started my career at the Steak House on the North side of Dublin. Favourite local I immediately knew I had found my vocation and began formal Kerry produce chef training at the Dublin Institute of Technology in Cathal Brugha I love cooking with Peter Street.’ At 24, Philip was sous chef at Tinakilly House before moving O’Sullivan’s Ring of Kerry back to Dublin to take on the role of sous chef under Michael Martin Lamb and his Famous Sneem at the Clarence Hotel. Black Pudding. Pat Twomey of Star Seafoods in Kenmare sources only the best local He moved to the UK and spent two years as Pastry Chef in Gidleigh and wild fish and shellfish Park Hotel in Devon under 1 star Michelin chef, Shaun Hill and for Sheen Falls Lodge. then spent a short spell with Michael Caines (a 2 Michelin Star chef) before returning to Ireland.

In addition to heading up the kitchen at Sheen Falls Lodge, he is studying for a Masters in Culinary Arts Management at IT Tralee which he intends to complete in early 2015.

sheen falls lodge, KENMARE

Sheen Falls Lodge is a 5 star hotel with 66 rooms and suites. It is featured in Travel & Leisure Magazine’s Top 500 Hotels in the World and is ranked as the second highest-rated hotel in Ireland. It has been voted No 53 in the 2012 Top 100 World’s Best Hotel and No 4 in the Top European Resorts by the readers of Travel & Leisure Magazine. sheenfallslodge.ie Tel: 064 6641600

28 Philip brazil, sheen falls lodge, kenmare

roast fillet of cod with kush mussels Serve with colcannon made with Ardfert Potatoes and cabbage from Manna Organic

Serves 4 1. Make the sea salt crust: cooked through. Cut the sea whizz the breadcrumbs, salt crust into 4 pieces – place 275g fresh breadcrumbs parsley and garlic in a food each piece on a fillet of cod, 110g flat-leaf parsley processor. Add the olive oil and skin-side up and place under 2 cloves garlic, peeled Dijon mustard and season to a hot grill until golden. 1 tablespoon olive oil taste. Blend until the mixture 15g Dijon mustard resembles a smooth paste, 3. Make the sauce: heat the Sea salt and white pepper adding a little cold water if butter in a small pan, add the 4 x 180g cod fillet, skin on, you need to. Place the mixture fish stock and lemon juice and scaled and bones removed on a large sheet of greaseproof reduce by half. Add the double 1 tablespoon plain flour paper, cover with another sheet, cream, heat gently and stir. 4 tablespoons olive oil and roll out until large enough Fold in the cooked mussels 30g Lee Strand Butter to cover the four cod portions. and chives. To serve, spoon 3 tablespoons hot fish stock Set aside. some of the colcannon mash (from a stock cube is fine) into the centre of four warm 2 lemons, juice only 2. Coat the cod fillets lightly plates. Place the crusted cod 2 tablespoons double cream in the flour. Shake off any on top and drizzle with warm 100g Kush Mussels, excess. Heat a non-stick frying mussel and chive sauce. cooked and shelled pan; add olive oil, gently place 50g chopped fresh chives the cod in the pan and cook over medium heat for 1-2 mins on each side or until completely

29 APRICOT BREAD and butter PUDDING with Warm Chocolate and Dingle Fudge Sauce and Kenmare Ice Cream

PHILIP BRAZIL, SHEEN FALLS lodge, KENMARE

Serves 4 1. Preheat the oven to gradually pour over the 150C/300F/Gas 2. infused milk mixture, stirring 150ml Valentia Island Milk constantly. Pour this custard 150ml double cream 2. Place the milk, cream and mixture over the bread and 1 vanilla pod, split, seeds vanilla pod and seeds into a dried fruit and transfer to the scraped out saucepan over a low heat and oven to bake in a bain marie Lee Strand Butter, for greasing heat until steaming, but not for 20-30 minutes, or until the 1/2 sliced loaf of Harrington’s boiling. Remove from the custard is set and the bread is Bread, each slice buttered heat and leave to infuse for golden brown. 75g dried apricots, diced 10 minutes, then remove 75g raisins the vanilla pod. 5. To make the chocolate sauce: 3 Beaufort Free-Range Eggs heat the chocolate and cream 2 Beaufort Free-Range 3. Grease 4 individual tin foil together in a pan over a low Egg Yolks moulds or ramekins. Arrange heat, stirring continuously until 55g caster sugar the buttered bread slices into combined. Add the Dingle 85g Lorge Dark Chocolate the moulds, sprinkling the Fudge and stir until dissolved. 150ml double cream apricots and raisins between Remove the bread pudding 85g Dingle Fudge each layer of bread. from their moulds, place in the Kenmare Vanilla Ice Cream centre of a dessert plate, spoon 4. Whisk the whole eggs, the chocolate sauce over the egg yolks and caster sugar pudding and add a quenelle of together in a bowl, and then ice cream. Serve immediately.

30 PATRICIA TEAHAN, carrig COUNTRY house, killorglin

patricia is head chef at carrig country house on the Ring of Kerry overlooking the majestic Kerry mountains. patricia uses the best local farm and garden produce and an abundance of fresh fish from the nearby Atlantic in her cooking.

Cooking style Patricia started cooking in her sister’s restaurant, The Half Door Irish Country House with in Dingle. ‘I knew from that minute it was my passion. I went on a modern twist based on the to study in Tralee IT in professional cookery.’ freshest ingredients sourced locally in Kerry ‘My first year in college I received the Student of the Year award and in my second year I was chosen to do a 3 month scholarship at Customers’ favourite dish Johnson & Wales University in Rhode Island’. Patricia then gained Ring of Kerry quality lamb work experience in Carrig Country House where she is now head chef. ‘I spent four seasons there, starting as Commis. Then I became Patricia’s favourite dish sous chef. I left, then returned as Head Chef.’ on her menu The Tasting of Salmon Plate She loves to cook with Kerry ingredients: ‘Valentia Island Farmhouse Dairy do an excellent variety of produce to cook with, we have Graduated from IT Tralee Ring of Kerry lamb, Ballinskelligs poultry farm, Sásta sausages and 2001 puddings and Noel Riordan’s Glenbeigh shellfish. We are spoilt for choice in Kerry.’

Awards: Moreau Chablis Fish Dish Award AA Rosette for Culinary Excellence

carrig country house

Carrig Country House is the perfect elegant hideaway in County Kerry and offers exceptional peace and tranquillity. It has 16 beautifully-appointed bedrooms, elegant drawing rooms in which to relax and, of course, the multiple award-winning Lakeside Restaurant, overlooking Caragh Lake, where Patricia Teahan is head chef. carrighouse.com Tel: 066 976 9100

31 Ballinskelligs DUCK with Fenit Carrot and Cumin Purée, Spinach Parcels and Dingle Gin Jus

Patricia teAhan, carrig country house, killorglin

Serves 4 1. Preheat the oven to 3. Place a non-stick pan with 180C/350F/Gas 4. Place an oven-proof handle on high 750g Fenit Carrots, peeled and the carrots and cumin in heat and when it is hot, add the chopped into small chunks a saucepan, just cover with duck breasts, skin-side down. 1 tablespoon cumin seeds water, add a pinch of salt and Place the pan in the oven. Cook Salt and black pepper cook until tender. Drain well, for 6 mins on the skin side. 30g unsalted butter place in a food processor and Turn the duck over and cook 1 shallot, peeled and sliced blend until smooth. Add the for a further 4 mins. Remove 1 carrot, peeled and sliced butter and season. Keep warm. from the oven and allow to Olive oil rest (it will be medium-rare). 1 teaspoon brown sugar 2. Place the shallot and carrot While the duck is resting, wilt 3 sprigs of thyme in a saucepan with a spoon of the spinach in a saucepan with 1 bay leaf olive oil and cook until golden. the butter. Season with salt 1 teaspoon juniper berries Add the sugar, thyme, bay leaf, and black pepper. 250ml Dingle Distillery Gin juniper berries and Dingle Gin. 125ml veal or chicken stock Reduce by a third. Add the veal 4. To serve: slice the duck 4 Ballinskelligs Duck Breasts stock and reduce until syrupy. breast, sit it on a smear of (skin scored with sharp knife) Strain and season. Keep the carrot and cumin purée, dot 250g Hall’s Market Garden sauce warm. the spinach on the plate, pour Spinach the Dingle Gin jus into shot 50g unsalted butter glasses and serve.

32 Patricia teAhan, carrig country house, killorglin

SKELLIGS CHOCOLATE PAVÉ with Sliabh Luachra Strawberry Gel – serve with Valentia Island Farmhouse Ice Cream

Serves 4 1. Preheat oven to 180C/350F/ in a stainless steel bowl placed Gas 4. Whisk 3 eggs with over a saucepan containing For the chocolate sponge: 115g caster sugar in a stainless boiling water for 8 mins. Pour 3 Beaufort Whole Eggs steel bowl, over a saucepan the mixture into a bowl and 115g caster sugar containing boiling water (make whisk until cool. Put the water 2 tablespoons butter, melted sure the bowl doesn’t touch and sugar in a saucepan. Heat 43g plain flour the water) for 5 mins. Pour to 120 degrees, pour into the 20g unsweetened cocoa powder the mixture into a larger bowl. egg mixture and continue Continue whisking off the heat beating slowly, then at full For the chocolate pavé: until doubled. Sieve the flour speed for 10-12 mins. Whisk 150g bitter 70% Skelligs and cocoa together and fold the cream to a soft peak. Fold Chocolate into the egg mixture. Place into in the melted chocolate to the 1 Beaufort Whole Egg a greased/floured 8 x 4 inch egg and sugar mixture. Fold 3 Beaufort Egg Yolks cake tin. Bake for 12-15 mins in the cream and pour the 40ml water until done. Remove and allow mixture over the sponge into 125g caster sugar to cool. Use to line the base of the moulds. Flatten the surface 250ml double cream 4 x 5cm x 4cm moulds lined and chill to set. with parchment paper. For the Strawberry Gel: 3. Make the strawberry gel: 100g neutra glaze 2. Make the pavé: melt blend the neutra glaze with 25g Sliabh Luachra the chocolate and keep at the strawberries. Unmould Strawberries, stewed room temperature. Whisk the pavés. Serve with ice cream the whole egg and 3 egg yolks and dots of strawberry gel.

33 sandra O’Connor, the coffEe dock, valentia island

Sandra is a ‘latecomer’ to the business of being a chef. Having run her own outdoor adventure business on valentia island for 20 years, she has now turned the watch house into a delightful seaside-themed café. her story is inspiring for anyone who wants to become a chef.

My cooking style ‘When the economic downturn came a few years ago, the outdoor Very simple: I like to use adventure business went into decline. Since Valentia is where I want fresh food, locally sourced to live, I had to find a way to diversify. I was left with the Watch and preferably from House on the seafront that was no longer needed as a Dive Centre, Valentia Island. I don’t do so we decided to turn it into a small coffee shop, serving teas, coffees, complicated dishes, but I like scones and sandwiches during the summer months, to supplement to highlight the top quality the Sea Sports Camps and Sailing Courses that we run. seafood and local produce we have here. ‘I always had a passion for baking, which I inherited from my mother, and used to bake cakes for friends and family all the time. So we Our most popular dish renovated the building, adding a nice seating balcony outside. The locally-caught crab claws. ‘After two years, I thought I had better go and get some training so we could expand our menu. I’ve completed the 2-year Culinary Arts Just finished the 2nd Year Programme in IT Tralee and hope to do the 3rd-year degree course. of the Higher Certificate I’ve learned so much during my time there. It has increased my in Culinary Arts in passion for food and appreciation of all that is good in local food.’ Tralee IT.

the coffee dock, valentia island

Situated on the seafront at Knightstown on Valentia Island, The Coffee Dock serves a menu based on fresh local seafood and a selection of home baking. They are open from May to September. You need to email Sandra to make a booking. email: [email protected]

34 SANDRA O’CONNOR, THE COFFEE DOCK, VALENTIA island

valentia KING scallops and prawns with Creamy Lee Strand Mashed Potatoes and Tarragon Cream Sauce

Serves 4 1. Boil the potatoes and mash, 3. Place the white wine and adding butter and milk to make spring onions in a small 1kg potatoes, peeled and them creamy. Season with salt saucepan. Cook over medium cut in quarters and black pepper. heat until well-reduced. 100g Lee Strand Butter Add the cream and simmer (you need enough for the 2. Pat the prawns dry. Heat a for 1-2 minutes. Gradually potatoes, to fry the scallops and knob of butter in a frying pan. whisk in 65g of butter. Stir prawns and to make the sauce) Add the prawns and cook over in the scallop juices from the 60ml Valentia Island medium to high heat for 2-3 pan. Stir in two thirds of the Whole Milk minutes on each side until tarragon. Season the tarragon Salt and freshly ground black golden. Transfer to a plate and sauce to taste with salt and pepper keep warm. Pat the scallops black pepper. Stir the rest of the 12 large Quinlan’s Langoustine dry and season. Clean out the tarragon into the warm mashed Prawns frying pan and melt another potatoes. Divide the mashed 12 Valentia King Scallops knob of butter over medium to potatoes onto four plates, top 40ml dry white wine high heat. Add the scallops and with scallops and place the 4 spring onions, finely sliced cook for 2-3 mins on each side, prawns on the plate. Drizzle 60ml Lee Strand Cream depending on size. Transfer to with the tarragon cream sauce, 15g fresh tarragon, a plate and keep warm. Reserve add chive flowers (if you are chopped finely the juice from the scallops. using them) and serve. Chive flowers to decorate

35 BUTTERMILK Panna cotta with Valentia Island Buttermilk, Lee Strand Cream and Óilean Dark Chocolate Sauce

SANDRA O’CONNOR, THE COFFEE DOCK, VALENTIA island

Serves 4 1. Make the panna cotta: sugar until the sugar dissolves. Place the cream, buttermilk, Melt the chocolate over a pan 200ml Lee Strand Cream caster sugar and vanilla (seeds of gently simmering water. 100ml Valentia Island plus pod) in a non-stick Whisk the melted chocolate Farmhouse Dairy Buttermilk saucepan and slowly bring to into the cream and whisk 60g caster sugar the boil, then remove from the in the butter. 1 vanilla pod, split heat. Remove the vanilla pod 2 leaves of gelatine, soaked in from the mixture and discard. 3. To make the coulis: purée tepid water until soft Squeeze the excess water the strawberries in a food 200ml Lee Strand Cream from the gelatine. Add it to processor. Transfer to a 30g caster sugar the buttermilk mixture, stirring saucepan and heat over 200g Óilean Dark Chocolate until it dissolves completely. medium heat. Mix the sugar 30g cubed butter Strain the mixture into a and pectin together, stir into 200g Slíeve Luachra measuring jug and divide the strawberry purée and Strawberries it between 4 dariole moulds. bring to the boil. Strain and 25g sugar Leave to set for at least stir in the lemon juice. Chill. 2.5g pectin two hours. Unmould the panna cotta onto 5g fresh lemon juice a plate, add a scoop of sorbet, 4 scoops Valentia Island Mango 2. For the chocolate sauce: strawberry coulis and drizzle and Passionfruit Sorbet warm the cream and caster with chocolate sauce.

36 noel dennehy, the moorings, portmagee

noel has worked in two michelin-starred restaurants during his career as a chef. his calmness and experience as a chef stands him in good stead – the moorings is one of the most popular restaurants in the area and was awarded KERRY’s best gastro pub in 2013.

Best tip for a non-chef Noel describes his cooking style as modern Irish but you who loves cooking can see the French classical training in every dish he cooks. Keep it simple and don’t use too many ingredients. He has worked in Nick’s Seafood and Steak Restaurant, Killorglin; the Ross Inn, Rossbeigh and Sheen Falls Lodge but he has made Graduated from The Moorings his home for the last seven years. He has managed IT Tralee to fit in travel too over his years as a chef, at one stage working at 2010 when he completed one of Western Australia’s top seafood restaurants, the Red Herring a BA in Culinary Arts in Fremantle. Favourite dish on the menu The Moorings’ hot and Ask Noel to recommend the Kerry produce he likes to cook with and cold seafood platter with he barely pauses for breath: ‘Cromane black and white pudding and Daly’s smoked fish, grilled sausages, Glenbeigh Shellfish, Oysters and Mussels, Daly’s Seafood half lobster landed at including smoked salmon and mackerel, Valentia Farmhouse Dairy Portmagee, Skellig crab buttermilk and ice cream, Ring of Kerry lamb, John O’Sullivan’s claws, Dingle Bay prawns Currow Strawberries....’ That he says is to ‘name just a few’. and Cromane mussels. Awards: The Moorings is recommended in Georgina Campbell’s Ireland Guide 2014.

the moorings, portmagee

An award-winning restaurant and guesthouse, The Moorings is in South Kerry. Perfect if you are stopping off along the Wild Atlantic Way, hoping to visit the Skellig Islands, looking to experience Irish traditions first-hand at one of our local festivals or music sessions or just looking for peace and seclusion. moorings.ie Tel: 066 9477108

37 O’connell’s POACHED duck egg with Boxty made from Daly’s Buttermilk, Cromane Pudding and Ashe’s Smoked Bacon

NOEL dennehy, the moorings, portmagee

Serves 4 1. Make the boxty: sieve the 4. Poach the duck eggs in flour and baking powder in a rapidly boiling water, to which 35g plain flour large bowl. Mix in the mashed you have added a teaspoon ½ teaspoon baking powder potato. Add the beaten egg of vinegar, for 3 minutes. 35g mashed potato and mix in the buttermilk to Drain on paper towel. 1 egg, beaten form a batter. 70ml Daly’s Buttermilk 5. Place the boxty on a warm 1 tablespoon olive oil 2. Heat a large non-stick frying plate; arrange the bacon and 4 Ashe’s Smoked Streaky pan, add the olive oil, pour all pudding around it. Place Bacon Slices the batter into the pan, cook the poached egg on top. 200g Cromane Black and for 2 minutes on one side, Season with salt and freshly White Pudding, cubed then turn over and cook for ground black pepper. Garnish 4 O’Connell’s Duck Eggs a further 2 minutes on the with baby leaf salad. Serve 1 teaspoon white vinegar other side. immediately with home-made Baby leaf salad brown bread. Salt and pepper 3. Grill the bacon and pudding on an oiled baking tray for 3-4 minutes.

38 NOEL dennehy, the moorings, portmagee

fillet of portmagee pier hake with Daly’s Smoked Salmon, Cromane Mussels and Skellig Crab Claws

Serves 4 1. Preheat the oven to 3. Sauté the mussels in a 180C/350F/Gas 4. Season tablespoon of butter with 4 x 200g Portmagee the hake with sea salt. Heat a the shallot and garlic for Hake Fillets tablespoon of olive oil in a non- 1 minute. Add the white wine Sea salt stick frying pan with an oven- and reduce by half. Add the 2 tablespoons olive oil proof handle. Add the hake, cream and cook for 1 minute. 80g Daly’s Smoked Salmon skin-side down first, and fry Add the lemon juice and chives 3 spring onions for 1 minute. Turn the fish over and stir. Add the cooked crab 320g hot mashed potato gently, then cook for 1 minute claws and cook for 1-2 minutes 20 fresh Cromane Mussels more before placing the pan until heated through. 1 tablespoon of butter in the oven for five minutes. 1 shallot, finely chopped 4. Divide the potato between 1 clove garlic, finely chopped 2. Slice the smoked salmon four warm plates. On each 50ml white wine and spring onion finely and plate, place a fillet of hake with 100ml cream stir into the hot mashed potato. 3 crab claws and 5 mussels. Juice of ½ lemon Keep warm. Drizzle any sauce from the 1 tablespoon chives, pan around the fish and serve finely chopped immediately. 12 Skellig Crab Claws, cooked

39 theo LYNCH, allo’s bar, bistro and townhouse

theo trained in Switzerland, Guernsey and Dingle. he first joined the team at allo’s in 1995 where he is now head chef. named best chef in kerry in 2014 by the restaurant association in IRELAND, allo’s is included in the michelin pub guide 2014.

Tips for the home cook Theo is Head Chef at Allo’s Bar, Bistro and Luxury Townhouse, a Have patience and enjoy it. Don’t be afraid to try former pub and one of the earliest bistros in the country, situated new things and invest in in the middle of Listowel town. ‘When I came to Allo’s first, our a timer – it will come customers were mainly meat eaters. Now fresh fish is at the top of in handy! our menu. My own cooking style is based on light, fresh ingredients using pickling and curing as cooking methods. Spring and Summer Graduated from are my favourite seasons. IT Tralee 1991 ‘For my dishes I chose North Kerry Beef fillet which is sourced from farms around Listowel. It has a wonderful flavour, yet still remains Personal cooking style light to eat. I love Fenit Bay crab meat – what can I say except that this ‘I like to mix raw and is the best catch. They do proper crab. It’s so easy to cook with produce cooked ingredients to this good. enhance flavours and create new dishes.’ ‘I have never tired of creating new dishes throughout my career. How could you with such an abundance of excellent produce readily available in Kerry. When customers eat here, they want to experience Kerry. As a chef it is my pleasure to provide that experience for them.’

Allo’s Bar, Bistro and Townhouse

Armel Whyte and Helen Mullane own and run Allo’s, formerly Sheehy’s Pub. They subsequently bought the building next door and added luxury guest rooms. One of Ireland’s earliest bistros, they have gone from strength to strength. Their success is based on using local Irish produce, cooking everything to order, an in-house bakery and friendly staff. allosbarbistro-townhouse.com Tel: 068 22880

40 theo LYNCH, ALLo’s bar, bistro and restaurant, listowel

fenit bay crab meat WITH Aioli with Ardfert Potatoes and Cottage Lane Free-Range Eggs

Serves 4 1. Make the aioli first: blend 4. Just before plating the dish: the garlic clove, egg yolk and mix the crab meat with the ½ garlic clove, peeled mustard together in a blender. apple, pickled ginger and the 1 free-range Cottage Lane Slowly drizzle in up to 550ml aioli you have set aside for Egg Yolk of olive oil until the mixture the crab meat. 1 teaspoon Dijon mustard thickens. Add the lemon juice 600ml extra virgin olive oil and season with salt and black 5. Using a metal ring, place Lemon juice pepper. Set half the mixture a tower of crab meat in the Sea salt and black pepper aside for the crab meat. Put middle of the plate. Arrange 1 red pepper the rest into a squeezy bottle the cucumber in rolls around 1 yellow or orange pepper and chill. the plate with the peppers 2 medium Ardfert Potatoes and potato cubes. Dot the (cooked, cooled and cubed) 2. Cut the red and yellow/ plate with the aioli from the 1 cucumber orange peppers into small discs squeezy bottle. Finish with the 450g Fenit Bay White and fry gently in a little olive mixed leaves and flower petals. Crab Meat oil for 10 minutes. Gently sauté Drizzle with a little more olive 1 red apple, diced the potato cubes in olive oil oil and sprinkle with some sea 1 sliver of pickled ginger, until crisp. salt crystals. finely chopped Assorted mixed leaves 3. Using a swivel peeler, peel All vegetables, mixed leaves and edible flower petals the cucumber into ribbons. and flowers from Fenit Fruit and Vegetables.

41 theo LYNCH, ALLo’s bar, bistro and restaurant, listowel

north kerry beef fillet with Fenit Parsnips and Killarney Honey

Serves 4 1. Slowly cook the onion in the 4. Heat a heavy frying pan over 225g butter until caramelised. high heat. Add a knob of butter. 1 large onion, sliced finely Cool and blend until smooth. Cook each beef fillet to your 225g butter Season and chill. liking (rare – 2-3 mins on each Salt and freshly ground side, 5-6 mins for medium, black pepper 2. Cook the parsnips in water 8-10 mins for well-done). 2 medium parsnips, peeled and milk until soft. Drain. Rest on a plate. 300ml cold water Blend with honey and cream 300ml milk until smooth. Season. Place 5. Reheat the parsnip cream Drizzle of Killarney Honey half the mixture in a squeezy in the saucepan. Place a dollop 200ml cream bottle. Place the rest in a small of warm parsnip cream on each 4 slices white bread saucepan ready to reheat. plate. Place a beef fillet on top. (crusts removed) Top with onion butter mixture Poppy seeds 3. Sprinkle the bread with and add a crouton. Squeeze a 20g melted butter poppy seeds, roll them out few dots of cold parsnip cream 8 baby carrots, peeled flat, cut into shapes (see around the plate. Garnish Knob of butter photograph), brush with with nasturtium leaves and 4 x 6oz North Kerry beef fillets melted butter and bake at chive flowers. Serve with Nasturtium leaves and chive 190C/375F/gas 5 for 6-7 mins. baby carrots. flowers to garnish Boil the baby carrots in salted water for 6-8 mins. North Kerry beef from Michael Kennelly

42 caroline danaher, the boatyard restauranT, DINGLE

The Boatyard restaurant in dingle is testimony to the passion of chef Caroline danaher. her Love for food shines through onto the plate, helped only by the bright dingle light. The Restaurant is located across from the marina on the beautiful Dingle Peninsula, Corca Dhuibhne.

My favourite dish The Boatyard Restaurant is a family-friendly restaurant on on our menu Taste of Dingle Bay crab. the Wild Atlantic Way with stunning views of Dingle Harbour Composed of my crab and Dingle Bay. ‘We specialise in brilliantly-prepared local produce and prawn tartlet, Dingle accompanied with delicious local craft beers. We have a fabulous Bay crab claws, crabcake outdoor decking area’, says Caroline, ‘and a bright welcoming and homemade chowder. conservatory.’ We serve it with our Beoir Chorca Dhuibhne Caroline says that a love for food from ‘pier to platter’ is her driving stout bread. force and her mission is to show customers the true taste of local fish.

Caroline is continuing her She is passionate about cooking and serving local Kerry produce. studies at the IT Tralee and is taking an Honours Degree ‘My approach this year is to get our customers to eat more local food, in Culinary Arts this year. which in turn helps me to support local producers.’

She is currently studying a Degree in Culinary Arts at Tralee IT. ‘Starting any business is no easy task’, she says, ‘and becoming a food entrepreneur is a special challenge!’

Awards: 2014 Best Casual Dining Restaurant in Kerry

the boatyard restaurant, dingle

The Boatyard Restaurant in Dingle serves the very best of fresh Dingle and Kerry produce. Their fish comes straight off the local fishing boats and meat and vegetables come from local farmers in the area. They have a fully licensed bar and it is an ideal place to experience the glow of a Dingle Peninsula sunset as it casts its last rays over the harbour. theboatyardrestaurant.ie Tel: 066 915 0920

43 from pier to platter tartlet with Mike Hennessy’s Dingle Bay Crab, Sheehy’s Prawns and Dingle Farmhouse Butter

CAROLINE DANAHER, THE BOATYARD RESTAURANT, DINGLE

Serves 4 1. Make the pastry: sift the 4. Place equal amounts of flour and a pinch of salt into crab meat in the tartlet cases. 280g plain flour (sieved) a bowl. Rub in the butter to Place a prawn tail in each Salt and black pepper give a texture that resembles tartlet. Whisk the eggs well. 170g Dingle Farmhouse Butter, fine breadcrumbs. Make a well Add the cream, dill, spring cubed in the centre and mix in just onion, lemon juice and season 55g melted butter enough cold water to form with salt and pepper. Divide Pinch of paprika a light smooth paste. Wrap between the 4 tartlets, keeping 140g fresh white crab meat in cling film and rest for 30 the mixture within 3mm of the 4 medium prawn tails (peeled) minutes before use. top of the pastry. Top with the 2 Lispóil Large Eggs crumbled cheese. 250ml Dingle Farmhouse 2. Preheat the oven Cream to 175C/325F/Gas 3. 5. Bake for about 25 minutes Pinch of dried dill or until light golden brown 20g spring onion, chopped 3. Grease 4 x 10cm tartlet and set. 25g lemon juice tins with melted butter. Roll 20g Dingle Farmhouse out the pastry to 2mm thick 6. Garnish each tartlet Semi-Hard Cheese, crumbled and line the tartlet moulds. with pickled dulse and Pickled Dulse from Sprinkle a little paprika on a beetroot cube. On The Wild Side the pastry. Blind-bake the Beetroot cubes to garnish pastry for 8 minutes.

44 CAROLINE DANAHER, THE BOATYARD RESTAURANT, DINGLE

roulade of DOVER SOLE WITH SALMON with Ted Browne’s Smoked Salmon and Dingle Farmhouse Cream Cheese

Serves 4 1. Make the sauce: melt the of the 50ml white wine and 80g butter in a non-stick the last 100ml fish stock until 40g Dingle Farmhouse Butter saucepan. Add the flour and cooked (6-9 mins depending 40g flour stir well. Cool slightly, then on thickness). Drain well and 400ml fish stock gradually add 300ml fish stock slice each roulade into 3 pieces. 75ml Dingle Farmhouse Cream and beat until smooth. Simmer Divide between 4 plates. 30g Dingle Farmhouse Black gently for 20 minutes, add the Pepper Cream Cheese cream and reduce to a coating 3. Drizzle the cream cheese 50ml white wine consistency. Strain and return sauce over the fish and decorate 570g sole fillets, rinsed and to a clean pan. Off the heat, with micro herbs. Serve with patted dry mix the cream cheese into the wilted spinach and creamy 60g smoked salmon sauce. Season. mash made with vegetables (cut in strips) from O’Connor’s Fruit and Micro herbs from O’Connor’s 2. Lightly flatten each fish fillet Vegetables. Fruit and Vegetables to garnish and place skin-side uppermost on a plate. Season with salt and pepper, spread one strip of smoked salmon on each fillet and roll them up from the thin end. Poach in a mixture

45 46 Kerry Producer Directory

47 Local Countywide Regional Nationwide Export

Confectionery/Baking

Name Business Telephone Speciality Address Email Availability/ Distribution Jack & Celine Healy Jack’s Bakery 066 9761132 Cakes, buns and bread Lower Bridge Street, Killorglin, Co. Kerry [email protected] Manuela Goeb Utterly Nutty Florentines 087 7068984 Cafe and deli The Gatehouse, Ardea, Tuosist, Killarney, Co. Kerry [email protected] Paddy Barry Barry’s Bakery 066 7125107 Bread and cakes Rock Street, Tralee, Co. Kerry [email protected] 087 2250547 Helen O’Sullivan O’Sullivan’s Bakery 066 9761127 Bread and bracks IDA Estate, Killorglin, Co. Kerry [email protected] Pat & Josie O’Donnell O’Donnell’s Bakery 066 9761202 Bread, bracks and granola Mill Road, Killorglin, Co. Kerry [email protected] Janet Murphy Janet Murphy 087 9923325 Home baking and jam Ballyguin, Brandon, Tralee, Co. Kerry [email protected] Orla Gowen Bacus Bakery 087 3185453 Bakery mostly yeast bread Lisnakealwee, Brandon, Co. Kerry [email protected] Jurga Montvydiene Traditional Lithuanian Baking 086 2214616 Cakes for all occasions Co. Kerry [email protected] Jerry Harrington Harrington’s Bakery 064 6641014 Bread and bracks Reen, Kenmare, Co. Kerry [email protected] Sam Harrison Cloudberry Bakery 087 0972081 Luxury wedding and occasion Seaview House, Shanhill East, [email protected] cakes, salted caramel spread, Castlemaine, Co. Kerry chocolate caramel spread and hazelnut spread David Arranda Petit Delice 087 9903572 Bread and croissants Caherciveen/Killarney, Co. Kerry [email protected] Mandy Trant The Cupcakery/Mandy’s Cakes 087 9920733 Wedding and celebration cakes Listellick, Tralee, Co. Kerry [email protected]

Muiris Fenton Cisti Ceann Trá Baking 066 9159888 All types of cakes and buns Ventry, Dingle, Co. Kerry 087 6489187 Michelle O’Connor The Lane Cottage 087 7614888 Cakes and breads Duagh, Listowel, Co. Kerry Gerard McCarthy Larkin’s Bakery 066 9767311 Bakery bread and cakes Main Street, Milltown, Co. Kerry [email protected] Bernadette Bohan Bohan Cakes 087 2984717 Novelty cakes Castlegregory, Co. Kerry [email protected] Jane Urquart Westcove Confectionery 066 9475479 Bakery, arts, crafts, tea garden Castlecove, Co. Kerry [email protected] Eimir Moriarty Classy Cupcakes 087 7457860 Cakes and cupcakes Ballinknock, Rathanny, Tralee, Co. Kerry [email protected] Mary Glynn Mary Glynn Produce 086 8592468 Home baking and jams Ahafona, Ballybunion, Co. Kerry [email protected] Catherine O’Connell Catherine’s Home Baking 066 7147031 Home baking Coolnageragh, Scartaglen, Co. Kerry [email protected] Selina O’Connor Selina’s Cakes For all Occasions 087 6196676 Novelty cakes, occasion Tulligmore, Killorglin, Co. Kerry [email protected] and wedding cakes Theresa Foley Heavenly Baked 087 2756173 Novelty cakes and home baking Tralee, Co. Kerry [email protected] Audrey Clifford Audrey’s Cakes 087 093 3092 Tray bakes - old fashioned Caherturrish, Caherciveen, Co. Kerry [email protected] cakes, ginger bread Mary Sweeney Mary’s Home Baking 066 9769262 Home baking and confectionery Cromane, Killorglin, Co. Kerry and soda bread Dan Walsh Dan’s Home Baking 066 7125253 Home baking and confectionery 26 Lohercannon, Tralee, Co. Kerry [email protected] and soda bread Deirdre Power Cupcakes by Dee 087 4121009 Cupcakes Tralee, Co. Kerry [email protected]

48 Direct Sales Retail Sales Wholesale Catering Establishments

49 Local Countywide Regional Nationwide Export

Gluten-free Baking

Name Business Telephone Speciality Address Email Availability/ Distribution Ildiko Bajzat Wellness Baking 086 1230843 Fibre bread and assorted cakes Enterprise Centre Listowel, Listowel, Co. Kerry [email protected] Jessica Clinton Just Desserts 064 6620627 All gluten-free cakes and desserts Old Creamery, Ballyhar, Killarney, Co. Kerry [email protected] Doireann Barrett Gluten Free Kitchen Co. 086 2414349 Gluten-free breads, cafe and deli Unit 3, Ivy Terrace, Tralee, Co. Kerry [email protected] and diabetic bread Rose Clifford Clifford’s Bakery 066 9767389 Gluten-free breads and 10 Ballyoughtragh Hts., Milltown, Co. Kerry diabetic bread Maurice Hannon O’Hannáin Gluten Free Baking 087 6260157 Health and wheat-free bread Courthouse Rd., Listowel, Co. Kerry [email protected]

Vegetables

Name Business Telephone Speciality Address Email Availability/ Distribution Billy Clifford Whitethorn Farm 064 6641693 Organic vegetables and herbs Killowen, Kenmare, Co. Kerry Ger Ferriter 087 6783068 Vegetables Castlegregory, Co. Kerry [email protected] Aidan O’Connor 087 9711068 Fruit and vegetables Kilshannig, Castlegregory, Co. Kerry [email protected] Derek O’Connor O’Connor’s Fruit and Veg 066 9152623 Fruit and vegetables Orchard Lane, Dingle, Co. Kerry [email protected] 087 7599193 Willie Parker Fenit Fruit and Veg 087 2505839 Vegetable distributor Fenit, Tralee, Co. Kerry [email protected] Aidan Gowran Aidan’s Garden 089 4276341 Organic vegetables and salads Annascaul, Tralee, Co. Kerry [email protected] Máire Ni Chinneide 087 6895693 All types of organic vegetables Baile Dhaith, Bailenagall, Trá-Li, Co. Chiarraí Trish & Steve Hall Hall’s Market Garden 087 6500032 All types of organic vegetables Milltown, Co. Kerry [email protected] James McCarthy 087 2710698 All types of organic vegetables Knockaninane, Kilcummen East, Killarney, Co. Kerry Ian McGregor Gortbrack Organic Farm 066 7137042 Organic vegetables, environmental Gortbrack, Tralee, Co. Kerry [email protected] 087 9246968 education, biodiversity planning Mike Randles 086 8191635 Organic farmer Killowen, Kenmare, Co. Kerry [email protected] Noel Clifford Ardfert Potatoes 086 3818475 Potatoes and vegetables Tralee Road, Ardfert, Co. Kerry John O’Sullivan Sliabh Luachra Strawberries 066 9763026 Strawberries Currow, Farranfore, Killarney, Co. Kerry

Honey

Name Business Telephone Speciality Address Email Availability/ Distribution Pat Curran Sunhill Honey 066 9761446 Honey Sunhill, Killorglin, Co. Kerry [email protected] Pat O’Connor Killarney Honey 064 6632674 Honey Ballycasheen, Killarney, Co. Kerry [email protected]

50 Direct Sales Retail Sales Wholesale Catering Establishments

51 Local Countywide Regional Nationwide Export

Seafood/Fish

Name Business Telephone Speciality Address Email Availability/ Distribution Noel & Patricia Glenbeigh Shellfish 066 9768373 Mussels, cockles, oysters, Lower Keelnabrack, Glenbeigh, Co. Kerry [email protected] Riordan breaded mussels Cyprien Benoit Kenmare Salmon Co. 064 6641162 Export smoked salmon Kilmurry, Kenmare, Co. Kerry [email protected] Daniel McCarthy Star Seafoods 064 6642100 All types of fish Dauros, Kenmare, Co. Kerry [email protected] 064 6641302 Michael Spillane Spillane Seafoods 064 6631320 All fresh seafood Lackabane, Killarney, Co. Kerry [email protected] Billy Dodd KRD Fisheries 066 9761106 Smoked salmon The Fishery, Killorglin, Co. Kerry [email protected] Michael Daly Daly Seafoods 066 9472082 Fresh, frozen and smoked fish Kimego, Caherciveen, Co. Kerry [email protected] Ted Browne De Brun Iasc Teo 066 9151933 Fish processing factory, Ballinaboula, Dingle, Co. Kerry [email protected] salmon crab and prawns John Harrington Kush Shellfish 064 6641714 Mussel producers O’Shea House, New Road, Kenmare, Co. Kerry [email protected] Brendan Walsh Spa Seafoods 066 7136901 All types of fish The Spa, Tralee, Co. Kerry [email protected] Seamus O’Sullivan Portmagee Seafoods 066 9477137 Buy and sell live shellfish and Portmagee, Co. Kerry [email protected] export to France and Spain Paddy O’Mahony Iasc Ui Mhathuna Teo 066 9151136 Wholesale fish Ballyhea, An Daingean, Co. Chiarraí [email protected] Denis O’Shea Tralee Oyster Fishery Society 087 2599237 Produce native European The Pier, Fenit, Co. Kerry [email protected] flat oysters Kathleen Griffin Griffin’s Fish Shop 066 7139209 Fish shop, all types of fish College Street, Castlegregory, Co. Kerry [email protected] James Sheehy Sheehy’s Fish Shop 087 2361346 Fish shop, all types of fish 5 Station Row, Dingle, Co. Kerry [email protected] Michael O’Catháin Ó’Catháin Iasc Teo Fish Shop 066 9151322 Fish processing The Quay, Dingle, Co. Kerry [email protected] Peadar Houlihan Valentia Island Fisheries 066 9476263 Scallops Knightstown, Valentia Island, Co. Kerry [email protected] Society 087 2390015 Michael Hennessy 087 7508628 Fisherman The Pier, Dingle, Co. Kerry [email protected] Danny O’Sullivan Cromane Seafoods 066 9761563 Mussels, oysters, smoked salmon Cromane, Killorglin, Co. Kerry [email protected] Alex Crowley MFV Emma Louise 087 2843274 White fish, shellfish and 11 Cois Uisce Reenrusheen, Caherciveen, [email protected] brown crab Co. Kerry Edward Moore MFV Misty Dawn 087 2399958 Shellfish Gortadoo, Ballyferriter, Tralee, Co. Kerry Labhras Courtney MFV Teresa Mae 086 6678383 Fish, Market Stall, Dingle Dingle, Co. Kerry [email protected] Liam Quinlan Quinlan’s Kerry Fish 066 9473131 Fish processor, retailer Renard Point, Cahirciveen, Co. Kerry [email protected] and restaurant, all types of fish

52 Direct Sales Retail Sales Wholesale Catering Establishments

Seafood/Fish

53 Local Countywide Regional Nationwide Export

Meat Products

Name Business Telephone Speciality Address Email Availability/ Distribution John Burke M. Burkes 066 9767345 Butcher and abattoir Tralee Road, Castlemaine, Co. Kerry James Curran Curran’s Butchers 066 9472510 Butcher and abattoir 4 West Main Street, Caherciveen, Co. Kerry Micheál (Haulie) O’Shea Scariff Meats 066 9474788 Butcher and abattoir Main Street, Waterville, Co. Kerry Benny McDonnell McDonnell’s Butchers 066 7133163 Butcher and abattoir Main Street, Ballyheigue, Co. Kerry [email protected] Tom Kelly Kelly’s Butchers 068 43114 Butcher and abattoir Bridge Street, Ballylongford, Co. Kerry Ted Hennessy Hennessy’s Butchers 066 7131110 Butcher and abattoir Ballyduff, Co. Kerry Roger O’Sullivan O’Sullivan’s Butchers 064 6641534 Butcher and abattoir Bridge Street, Kenmare, Co. Kerry Olivier Beaujouan On the Wild Side 087 7922468 Smoked fish, meat, salami, sausage Kilcummin Beg, Castlegregory, Co. Kerry [email protected] Thomas Ashe Ashe’s Butchers Annascaul 085 1194749 Butcher specialising in pudding, Annascaul, Co. Kerry [email protected] sausages and rashers Peter O’Sullivan O’Sullivan’s Sneem 064 6645213 Black pudding, sausages, Upper Square, Sneem, Co. Kerry [email protected] Black Pudding all meat products Kieran & Anne Burns Sneem Black Pudding 064 6645139 Butcher shop, black beef, North Square, Sneem, Co. Kerry sneemblackpudding.com pork, lamb, bacon Paddy Fenton Dingle Organic Dexter Beef 087 8115883 Organic Dexter beef Ventry, Dingle, Co. Kerry [email protected] Billy Sweeney Leah’s Gourmet Foods 087 2654111 Black and white pudding, Littor Strand, Asdee, Listowel, Co. Kerry [email protected] cheddar cheese, smoked salmon Bríd O’Mahony Pióg Pies 087 7944036 Meat pies: lamb pie, beef and Dingle, Co. Kerry [email protected] Guinness pie, shepherds pie Ann & Harry Perry Skellig Pantry 087 2783585 Patties, smoked fillet of trout Emlaghnamuc, Ballinskelligs, Co. Kerry [email protected]

John Paul O’Connor Sásta Sausages 087 2025616 Black pudding and sausage, Cromane, Killorglin, Co. Kerry [email protected] white pudding Michael Kennelly North Kerry Beef 068 27407 All meat Ballybunion, Co. Kerry kennelly@[email protected] Denis Carroll Ring of Kerry Quality Lamb 087 2225432 Process and market lamb Bridge Street, Killorglin, Co. Kerry [email protected] 1890 252978 Mike & John Ashe Ashe’s Butchers 064 6635773 Beef, bacon and ham Beach Road, Killarney, Co. Kerry www.ashesbutchers.ie Jerry Behan Behan Butchers 068 47148 Butchering Lisselton Cross, Lisselton, Co. Kerry Sean Browne Browne’s Butchers 068 27105 All meat Main Street, Ballybunion, Co. Kerry John Burke Burke’s Butchers 066 9767345 All meat Milltown, Castlegregory, Co. Kerry Mike Cahillane Cahillane’s Butchers 066 9761177 All meat Mill Road, Killorglin, Co. Kerry www.cahillanes.com Denis Browne The Meat Centre 087 2122840 Butcher’s shop Main Street, Castleisland, Co. Kerry Diarmuid Reidy Reidy’s Butchers 066 7142634 Meat, chicken and lamb Main Street, Castleisland, Co. Kerry Noel Maher Maher’s Butchers 064 6671697 All meat College Street, Killarney, Co. Kerry [email protected] Brendan Mahony Mahony’s Butchers 068 22742 All meat The Square, Listowel, Co. Kerry Paudie Moriarty Moriarty’s Butchers 066 9151001 All meat Mail Road, Dingle Peninsula, Co. Kerry [email protected]

54 Direct Sales Retail Sales Wholesale Catering Establishments

55 Local Countywide Regional Nationwide Export

Meat Products contd.

Name Business Telephone Speciality Address Email Availability/ Distribution Paudie Randles Craft Butcher 064 6641575 Beef and lamb Main Street, Kenmare, Co. Kerry [email protected] David Power Power’s Butchers 066 7135533 All meat The Village, Abbeydorney, Co. Kerry Seamus O’Sullivan Master Butchers 066 7126225 All meat Manor West, Tralee, Co. Kerry www.sulmeat.com Denis Cronin Cronin Butchers 064 6637387 Meat (all beef and lamb 9 High Street, Killarney, Co. Kerry [email protected] from Co. Kerry) Mike Sheahan Sheahan’s Butchers 066 9472707 All meat Church Street, Caherciveen, Co. Kerry [email protected] Eamon Sheahan Sheahan’s Butchers 066 9762121 All meat Iveragh Road, Killorglin, Co. Kerry Noel Stack Stack’s Butchers 068 49348 Beef and chicken, all meat The Village, Moyvane, Co. Kerry Jerome Stack Stack’s Butchers 066 7141135 All meat Main Street, Castleisland, Co. Kerry Tim Jones Tim Jones’ Butchers 087 9771302 All meat Park Road & Inisfallon Mall, Killarney, Co. Kerry timjonesbutchers.ie Eddie Wadding Wadding’s Butchers 066 7192081 All meat Unit 4, Manor Village, Co. Kerry John Griffin John Griffin Butchers 068 22030 All meat William Street, Listowel, Co. Kerry [email protected] Jerry Kennedy Dingle Butcher 066 9152511 Blasket lamb, all meat 8 Orchid Lane, Dingle Peninsula, Co. Kerry [email protected]

Dairy Produce

Name Business Telephone Speciality Address Email Availability/ Distribution John O’Sullivan Lee Strand 066 7121084 Milk, butter, cheese Ballymullen, Tralee, Co. Kerry [email protected] Joe & Caroline Daly Valentia Island 086 8068062 Homemade ice cream, Kilbeg, Valentia Island, Co. Kerry [email protected] Farmhouse Dairy dairy products Sean & Kieran Murphy Murphy’s Ice Cream 066 9152644 Produced using local Ballinaboula, Dingle, Co. Kerry [email protected] ingredients where possible Denis McMahon Mac’s Ice Cream 064 6635213 Ice cream and restaurant Main Street, Killarney, Co. Kerry [email protected] Eva Grafstrom Dairy Delights Ice Cream 087 6122570 Homemade ice cream Kenmare, Co. Kerry [email protected] Margaret McCarthy Kenmare Ice Cream 087 2493782 Ice cream Henry Street, Kenmare, Co. Kerry [email protected] Tommy Brick Dingle Farmhouse Milk 087 6483018 Milk and two cheeses Ballydavid, Dingle, Co. Kerry [email protected] Peter Ireson Knockatee Micro Dairy 064 6684236 Cheese Lehid Upper, Tousist, Killarney, Co. Kerry [email protected] Kate Carmody Béal Organics 086/8239582 Cheese Béal Lodge, Asdee, Co. Kerry [email protected] Maja Binder Dingle Peninsula Cheese 066 7139028 Cheese Kilcummin Beg, Castlegregory, Co. Kerry [email protected] Joanna McCarthy McCarthy’s Ice Cream 086 0523089 Ice cream Main Street, Ballybunion, Co. Kerry [email protected] Harrie Van der Zanden Derreenaclaurig Cheese 064 6645330 Cheese Derremacia, Sneem, Co. Kerry Wilma Silvius-O’Connor Wilma’s Killorglin 087 9787944 Gouda cheese Ardmoniel, Killorglin, Co. Kerry [email protected] Farmhouse Cheese

56 Direct Sales Retail Sales Wholesale Catering Establishments

57 Local Countywide Regional Nationwide Export

Poultry & Eggs

Name Business Telephone Speciality Address Email Availability/ Distribution Joan & Joe Griffin Forest Farm Free Range Eggs 066 9474444 Poultry and eggs Derrianna, Dromid, Co. Kerry [email protected] Peter Horn Yellow Cottage Poultry 068 45028 Free range chickens and eggs Toor, Duagh, Co. Kerry [email protected] Robert O’Mahoney The Lane Cottage Free Range Eggs 087 7994226 Free range eggs Trieneragh, Duagh, Co. Kerry [email protected] Mary O’Connor Beaufort Free Range Eggs 064 6644475 Eggs Mayo House, Beaufort, Killarney, Co. Kerry [email protected] Brian Manning Lispóil Free Range Eggs 066 9151239 Eggs Lispole, Co. Kerry [email protected] Paudie O’Connell Ballinskelligs Duck 087 7415790 Duck eggs, chickens and ducks Cremin’s Cross, Ballinskelligs, Co. Kerry [email protected]

Jams, Preserves

Name Business Telephone Speciality Address Email Availability/ Distribution Melanie Harty Harty’s 087 3258539 A range of savoury jellies 2 Canal Place, Tralee, Co. Kerry [email protected] Tina Healon Kerry Green Fine Foods 085 7407070 Jams, sauces Cleveragh Ind. Estate, Listowel, Co. Kerry [email protected] Rolf Jongbloed Rolf’s Fine Foods 086 1598671 Jam, chutney and cheese Glenbeigh, Co. Kerry [email protected] Rory McCarthy Camo’s 087 3564339 Salad dressing, infused oils 24 Church Street, Caherciveen, Co. Kerry [email protected] 066 9481122 Marie Charland Pickled in Dingle/Dingle Fudge 087 2759145 Crepes and chutney Ballylusky, Ballydavid, Co. Kerry [email protected] Michelle O’Sullivan Blúiríní Blasta 083 3974415 Lemon curd, jams, bread mix Knocknahow, Dingle, Co. Kerry [email protected]

Chocolate/Fudge/Toffee

Name Business Telephone Speciality Address Email Availability/ Distribution Benoit Lorge Lorge Chocolatier 064 6679994 Chocolates, shop and school Bonane, Kenmare, Co. Kerry [email protected] Colette Porter ChoColettes 089 4202707 Chocolates Caherciveen, Co. Kerry [email protected] John Harty Fab Fudge 087 360 8691 All flavours of fudge Tralee, Co. Kerry [email protected] Barbara Linnane Oilean Chocolates 087 6496108 Chocolates The Fishery, Valentia Island, Co. Kerry [email protected] Saorla O’Corráin Dovina Chocolates 086 1936574 Chocolates Baile Na nGall, Co. Chiarraí [email protected] Eileen & Ray McClure Killarney Toffee 087 7691136 Killarney toffee F4 Business Park, Farranfore, Co. Kerry [email protected] Colm Healy Skelligs Chocolates 066 9479119 Chocolates The Glen, Ballinskelligs, Co. Kerry [email protected]

Prepared Foods

Name Business Telephone Speciality Address Email Availability/ Distribution John O’Connor Prestige Foods 068 23544 Cheesecakes, ready-made dinners Cleveragh Indstl Estate, Listowel, Co. Kerry [email protected]

58 Direct Sales Retail Sales Wholesale Catering Establishments

59 Local Countywide Regional Nationwide Export

Organic Produce

Name Business Telephone Speciality Address Email Availability/ Distribution Thomas & Claire O’Connor Manna Organic Store 066 7125699 Organic food, vegetables, meat Gleann na Gealt Camp, Tralee, Co. Kerry [email protected] Mary O’Riordan Milltown Organic Store 066 9767869 Organic food, gardening Castlemaine Rd., Milltown, Co. Kerry [email protected] and health products

Miscellaneous retail

Name Business Telephone Speciality Address Email Availability/ Distribution James Mulchrone Jam 087 9583611 Bakery items, savoury foods Henry Street, Kenmare, Co. Kerry [email protected] Pierce Walsh John R’s Delicatessen 068 21249 Home bakery and deli 70 Church Street, Listowel, Co. Kerry [email protected] 087 9259674 Olga Ireson Bridge Street Co-op 064 6679911 Wholefood grocery store Bridge Street, Kenmare, Co. Kerry [email protected] John O’Leary Wholesome Fayre 064 6626637 Fresh salads, café and Kenmare Place, Killarney, Co. Kerry [email protected] takeaway Maeve Duff Kingdom Food & Wine Store 066 7118562 Deli and home-cooked foods Oakpark, Tralee, Co. Kerry [email protected]

Drinks

Name Business Telephone Speciality Address Email Availability/ Distribution Collette Leahy Creans (Dingle Brewing 066 9150743 Lager in keg and can Spa Road, Dingle, Co. Kerry [email protected] Company) Mary Ferriter Dingle Distillery 086 8299944 Whiskey, gin and vodka Dingle, Co. Kerry [email protected] Michael Walsh Kerry Spring 066 9156324 Bottled water Ballyferriter, Dingle, Co. Kerry [email protected] Michael & Sandra O’Dowd Ring of Kerry Apple Farm 087 9874082 Apples and apple juice Ballycrispin, Castlemaine, Co. Kerry [email protected] Paul O’Loinsigh Beoir Chorca Dhuibhne 087 6822834 Brew ales An Riasc, Baile ’n Fheirtearaigh, Co. Chiarraí [email protected]

Vegetarian

Name Business Telephone Speciality Address Email Availability/ Distribution Guy Hulbert Hulberts Fine Foods 085 7835602 Meat free paté, salad 46 The Anchorage, Tralee, Co. Kerry [email protected] dressings, chutneys, pesto Lorna Tyther The Phoenix 066 9766284 Pre-prepared organic Keel, Castlemaine, Co. Kerry [email protected] 087 9054334 vegetarian foods

60 Direct Sales Retail Sales Wholesale Catering Establishments

61 NOTES

62 NOTES

63 64 THANKS!

Thanks to all the producers, chefs, consumers and supporters of local food and drink.

Cover Photographs: Duck Eggs from O’Connell’s Poultry Farm, Ballinskelligs (also page 16) Oysters from Cromane (also page 14) Sean Browne’s Shin of Beef (also page 10) Fudge from Fab Fudge (also page 12) Strawberries from Sliabh Luachra (also page 16) Buttermilk from Valentia Island Farmhouse Dairy Dark Ale from Beoir Chorca Dhuibhne Cupcake by Selina’s Cakes For all Occasions (also page 16) Pot of Chargrilled Pepper Jelly from Harty’s Pepper Jelly (also page 12)

Page 8 Leg of Ring of Kerry Lamb (also page 16)

Page 12 Sásta black pudding Skelligs Chocolate

Page 14 Chive flowers from Valentia Island Carrots from Fenit

Page 18 Dingle Peninsula cheese from Maja Binder Photo on page 18 by Chris May

Back page image: see chef Dan Browne’s recipe on page 26

Design and editorial by annekennedyagency.com All food and drink photographs by Anne Kennedy/annekennedyagency.com

65 66

YOUR INDISPENSABLE GUIDE TO SOURCING, BUYING AND COOKING THE FINEST OF KERRY INGREDIENTS

Kerry produce is recognised as some of the best in the world. This guide introduces you to the producers who create the food and drink – and to the top local chefs who cook with it.

THIS PUBLICATION IS FREE THANKS TO THE SUPPORT OF THE KERRY LOCAL ENTERPRISE OFFICE