DOCSLIB.ORG

Measures to Support the Development of the Irish Craft-Cider Sector

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Measures to Support the Development of the Irish Craft-Cider Sector Measures to support the development of the Irish craft-cider sector 1 The Irish Apple Growers’ Association Pre-Budget Submission July 2015 Executive Summary Profile of Cider Industry in Ireland The cider-making industry in Ireland is composed of two sectors. There is a large industrial scale sector producing relatively inexpensive product for mass consumption, and a small craft sector producing for a niche market at higher prices. The craft cider sector represents a little over 1% of the total cider market. Although the craft sector is small, it is very labour intensive, with an employment contribution of about ten times more on a per unit volume basis compared with industrial scale production. It also supports three times more orchard employment per litre produced compared with industrial production, due to the fact that industrial ciders are produced using large quantities of water and sugar (as a cheaper alternative to apple juice), whereas craft ciders utilise juice from Irish-grown apples instead. In the related drinks category of beer, micro-scale breweries now have about 10% of the total market. With appropriate supports, it is envisaged that craft cider production could emulate this success. Priority Issues for Budget 2016 To support the development of the high-value artisan cider production sector, and to remove barriers to sales and distribution of craft cider, the following measures are proposed as a priority for Budget 2016: The upper excise band for cider should be removed. The result would be a single rate of duty of €94.46/hectolitre, for all ciders of volume from 2.8%-8.5%; and An Artisan Cider Manufacturers License should be established for annual production quantities up to 1,000 hL. Such a license would permit both retail and wholesale sales. Measures to Support the Development of the Sector in the Medium Term Over the medium term, further changes to the excise and licensing regimes to support the development of the craft cider industry should be introduced. These include: Similar to the reliefs provided to the micro-brewery sector, it is proposed that a 50% duty rate would be applied to all cider-manufacturers for the first 200 hectolitres of output produced annually; The requirement for a bonded warehouse for producers of less than 200hL per annum should be removed; and The current wine retailer license for on and off licences should extend to cider sales. Economic Benefits of Proposed Changes Craft cider currently has a little over 1% of the total cider market. If it were to mimic the success of craft beer and achieve market penetration of 10%, this would result in a growth in annual production to 7 million litres annually. This would result in increased employment of almost 100 extra FTE’s in apple production, and 70 in the cider production, with more in marketing and sales. Encouraging a switch to consumption of craft product would also result in a VAT gain for the state. The typical premium at retail level for craft cider is €2 to €3 per litre. At €2/litre, an additional 7 million litres of craft cider substituting for the same volume of industrial cider, would result in additional sales value of €14m, the VAT content of which would represent an additional €2.6m to the exchequer annually. In addition, if the higher excise band were amalgamated into the existing main band, Irish Craft Cider has the ability to compete with, and substitute for, imported wine. The placing of premium ciders on the drinks lists of the best restaurants in Ireland would support our image as a country producing top quality food and drinks and enhancing our tourism industry. 2 Table of Contents EXECUTIVE SUMMARY ........................................................................................................................... 1 PROFILE OF CIDER INDUSTRY IN IRELAND ..................................................................................................................... 2 PRIORITY ISSUES FOR BUDGET 2016 ................................................................................................................ 2 MEASURES TO SUPPORT THE DEVELOPMENT OF THE SECTOR IN THE MEDIUM TERM ................................................... 2 ECONOMIC BENEFITS OF PROPOSED CHANGES ..................................................................................................... 2 1 PROFILE OF THE IRISH CIDER AND PERRY INDUSTRY ..................................................................... 4 1.1 OVERVIEW OF THE SECTOR .................................................................................................................... 4 1.2 BARRIERS TO GROWTH OF THE CRAFT CIDER SECTOR IN IRELAND ................................................................... 4 2 PROPOSED CHANGES TO THE EXCISE AND LICENSING REGIME – PRIORITIES ................................ 6 2.1 CURRENT EXCISE REGIME ...................................................................................................................... 6 2.2 PROPOSED CHANGE TO EXCISE REGIME .................................................................................................... 7 2.3 CURRENT LICENSING REGIME ................................................................................................................. 8 2.4 PROPOSED CHANGE TO LICENSING REGIME ............................................................................................... 8 3 ADDITIONAL MEASURES TO SUPPORT THE DEVELOPMENT OF THE SECTOR ................................. 9 3.1 REDUCED DUTY LEVELS FOR SMALL-SCALE PRODUCTION .............................................................................. 9 3.2 ADDITIONAL PROPOSED CHANGES TO THE CIDER LICENSING REGIME............................................................... 9 4 ECONOMIC BENEFITS OF PROPOSED CHANGES .......................................................................... 10 4.1 EMPLOYMENT .................................................................................................................................. 10 4.2 ADDITIONAL TAX RETURNS TO EXCHEQUER ............................................................................................. 11 4.3 ADDITIONAL BENEFITS ........................................................................................................................ 11 APPENDICES ......................................................................................................................................... 11 APPENDIX I - ARTICLE 13 OF COUNCIL DIRECTIVE 92/83/EEC ............................................................................ 11 APPENDIX II – CRAFT & SMALL-SCALE CIDER PRODUCERS IN IRELAND .................................................................... 13 APPENDIX III – LABOUR INPUT OF CRAFT CIDER - SURVEY OF PRODUCERS ............................................................... 14 APPENDIX IV –COST OF PRODUCTION DIFFERENCES BETWEEN INDUSTRIAL AND CRAFT CIDER PRODUCTION ................... 16 APPENDIX V – CARBON SEQUESTRATION IN ORCHARDS ...................................................................................... 17 3 1 Profile of the Irish Cider and Perry Industry 1.1 Overview of the Sector The cider-making industry in Ireland comprises two sectors. The more dominant sector is that producing cider at a large or industrial scale. The cider made by this method is manufactured predominantly using sugar, water and flavours, with about 30% apple content. There are a small number of domestic manufacturers in this category, who in 2014 produced about 58 million litres of output, with imports of a similar product of a further 8 million litres. Employment in the industrial cider manufacturing sector is small, due to the high levels of automation, and lean corporate structures. Employment in apple production as a raw material for this sector in the Republic of Ireland is about 25, and in Northern Ireland about 100. There are at least 12 smaller-scale craft cider producers, who, in 2015, will produce close to 1 million litres. Seven of these are also commercial growers of apples themselves. These small-scale cider producers have, with one exception, started operations in the past five years. The product they make comprises little or no added sugar and water (over 85% apple content), and is therefore considerably more expensive to manufacture, and sells at a premium price1. In the wider apple production sector, there are 40 commercial producers of apples in Ireland, supporting 58 full-time and 236 part-time employees. All apples used in craft cider production are sourced in the Republic of Ireland, and employment in apple production for this sector is about 8 FTE’s. Direct employment in craft cider manufacturing is about 10 Full Time Equivalents (FTE’s), with a further 10 in sales and marketing. For cider production, this represents ten times more people employed per unit volume produced than is the case for industrial-scale manufacturers. In the related drinks category of beer, micro-scale breweries now account for about 10% of the total market. If the aim of reaching a 10% total cider market penetration with craft ciders were met, assuming a static market size, an extra 70 people would be employed in production, and close to another 100 would be employed to grow the extra apples required. In addition, many cider makers are planning to launch products that compete directly in the wine category, as lower-alcohol alternatives to wine, to accompany food in wine-style bottles, essentially as the Irish-made alternative to imported
Load more

Recommended publications
  • A La Carte/ Dinner Menu
    STARTERS/tapas/SMALL PLATES Tapas originated in Spain from a bar tenders practice of covering a glass with a tapa (top,cover) whilst a customer was away from their drink. This custom progressed to a chunk of cheese or a few olives being placed on a plate to accompany a drink. Nowadays you can choose from a wide range of appetising varieties, from cold meats and cheeses to elaborately prepared hot dishes of seafood, meat and vegetable from all over the world. Our special menu includes some of the most popular dishes for you to enjoy. Our dishes are appetiser size, served all together, perfect for sharing. We recommend 2 to 3 per person as a main meal or one as a starter Homemade Soup Of The Day 1,3,7,9 Served with Homemade Brown Bread (C) €5.50 Wild Atlantic Way Seafood Chowder 2,4,7,14 Salmon, Cod, Monkfish, Rope Mussels, Julienne of Vegetables, Homemade Brown Bread (C) €8.50 Baked Sneem Black Pudding, Confit Pork belly And Apple Parcel 1,10,12 With Spicy Apple Chutney, Dressed Rocket, Aged Balsamic €9.50 Golden Fried Brie Cheese 1,3,7,8,10 Baby Leaf Salad, Aged Balsamic, Red Currant Jelly €8.95 Salt & Chilli Calamari 1,3,4,7 Lemon Aioli, Rocket Salad €8.95 Glazed Slow Roasted Pork Belly 3,6,10 Guinness Glazed Pork Belly, Sneem Black Pudding, Spicy Apple Puree(C) €9.30 Thai Style Fish Cake 4,7,1 With Cucumber & Mint Raita, Lime & Chilli Oil €9.50 Spanish Style Meatballs 1,3,4,7,8 In a Spicy Tomato Sauce, Basil Pesto, Homebaked Bread €8.95 Patatas Bravas 3,7 Twice Cooked Potatoes, Spicy Tomato Sauce, Roast Garlic Aioli €5.95 (V)(C) Spicy
    [Show full text]
  • Sandra Mitchell & Michael Sloan
    C&C Group plc Investor Day | November 2012 Disclaimer This presentation does not constitute an invitation to underwrite, subscribe for, or otherwise acquire or dispose of any shares or other securities of C&C Group plc (the "Company"). The presentation contains forward-looking statements, including statements about the Company's intentions, beliefs and expectations. These statements are based on the Company's current plans, estimates and projections, as well as the Company's expectations of external conditions and events. Forward-looking statements involve inherent risks and uncertainties and speak only as of the date they are made. The Company undertakes no duty to and will not necessarily update any such statements in light of new information or future events, except to the extent required by any applicable law or regulation. Recipients of this presentation are therefore cautioned that a number of important factors could cause actual results or outcomes to differ materially from those expressed in any forward-looking statements. Past performance is no guide to future performance and persons needing advice should consult an independent financial adviser. Bulmers Ltd of Clonmel, Ireland, a company within the C&C Group, owns the trade mark BULMERS® in the Republic of Ireland. Bulmers Ltd is not connected with HP Bulmer Ltd of Hereford, UK. BULMERS ® Original Vintage Cider produced by Bulmers Ltd of Clonmel, Ireland is sold outside the Republic of Ireland under the name MAGNERS® Original Irish Cider. For further information see www.candcgroupplc.com
    [Show full text]
  • A Celebration of Irish Food, Drink & Culture
    A CELEBRATION OF IRISH FOOD, DRINK & CULTURE MARCH 12-18 TO SHARE PUB GRUB HAND CUT CHIPS 5 V POTATO LEEK SOUP 4 Rí Rá SALAD 12 GF PUBLICAN’S Malt vinegar mayo Cup of creamy potato Baby spinach, grilled REUBEN 13 soup, crispy potato salmon, goat cheese, Irish Corned beef brisket, CHIPS & CURRY 6 V croutons, frizzled leeks rasher, pickled red onions, grilled rye, house pickled Hand cut chips, creamy lemon-thyme cabbage, Swiss cheese, McDonnells Irish curry PUB POUTINE 11 dressing Marie Rose sauce & sauce Hand cut chips, corned choice of side beef brisket, cheese curds, GALWAY CHICKEN POTATO CAKES 7 V green onion, McDonnells SANDWICH 13 Pan-seared cheddar, HOOLEY KEBAB 12 Grilled chicken, Irish scallion & mashed potato, Irish curry sauce Warm pita, sliced gyro rasher, melted cheddar, savory sour cream, beef, lettuce, tomato, red Irish curry mayo, lettuce, balsamic reduction WINGS 10 onion, Sriracha mayo, Your choice of mild, tomato & choice of side tzatziki sauce & choice SAUSAGE ROLLS 9 Guinness BBQ or Jameson of side Irish sausages wrapped in Whiskey honey glaze THE BURGER * 12 golden baked puff pastry, Choice of cheddar, Swiss Guinness mustard sauce or blue cheese crumbles, P10PORTSMOUTH lettuce, tomato, red onion & choice of side IRISH CLASSICS 2018 LLC PINT ©PERFECT ALL-DAY IRISH BREAKFAST * 14 BEEF & GUINNESS STEW 14 A proper fry-up of two eggs, Irish sausages & Beef, carrots, celery & onions, Guinness stock, rashers, black & white pudding, grilled tomato, mashed potatoes, Irish brown bread sautéed mushrooms, toast CHICKEN BOXTY 14
    [Show full text]
  • Producer Guide 2018 : Edition 1
    The People Who Rear, Grow and Make Our Great Local Produce Local Our Great and Make Grow Who Rear, The People 1 2018 : Edition Guide NI Producer Food PRODUCER GUIDE 2018 Food NI Limited Belfast Mills 71-75 Percy Street Belfast, BT13 2HW Tel: +44 (0)28 9024 9449 Email: [email protected] Web: www.nigoodfood.com /Food_NI @Food_NI Taste of Ulster TV £2.00 / €2.50 @Food_NI #tastethegreatness PRODUCER GUIDE 2018 Who we are Thanks for picking up this Guide. In case you’re wondering who’s behind it, let us tell you. We are Food NI/Taste of Ulster. We’re all about showcasing the finest food and drink from Northern Ireland. We promote the people who produce it and distribute it to shops and catering outlets. There are hundreds of them from the small artisan producers to the large-scale distributors. We know that we have world-class ingredients- from the meat, milk and vegetables that come from our lush green fields, to the fish and shellfish from our coasts, lakes and rivers. Our breads come from a fine tradition of home-baking and love of sweet treats. Our orchards are producing award- winning ciders and a globally-recognised craft drinks industry is growing. With one of the most secure food chains in the world, new agri-food companies start up every month to complement our global players. Our producer members represent everyone from the small artisan to the large scale distributors. We have the full support of the Northern Ireland agri-food industry. Our board of directors include all the major stakeholders.
    [Show full text]
  • Irish Food/History Food Is an Important Cultural Subject in Our Travels
    Irish Food/History Food is an important cultural subject in our travels. Eating local has been our goal and an attempt to enjoy a region's culture through its food and understanding food origin and tradition. Ireland has been no exception. In our food section we have a scone making video. This photo program will share some of the dishes that we were able to enjoy in our travels through various parts of Ireland. Our goal is to someday be able to visit all of Ireland. Ireland regarding food according to dochara.com states: "there are three major periods in Irish history, before the potato arrived, after the potato arrived and after the potato failed." Why the potato? There were thousands of years prior to the spud or potato, but its arrival during the 17th century had a profound effect on Ireland as it became a major source of food sustenance. The Potato Famine of the mid‐19th century was: "This dark and tragic event changed the country irrevocably, killing over a million people and leading many millions more to leave Ireland forever." <dochara.com> A misnomer about Ireland is that Irish food is mostly potatoes and mutton. Historians tell us differently. The first Irish settlers arrived in 8000 BC. Early settlers were hunter‐gatherers, but Ireland had much to give and provide in terms of food. For the most part, Ireland was covered with trees. Its rivers, streams and the surrounding seas provided ocean and fresh‐water fish, mussels and oysters. Wild garlic and watercress were abundant as were fowl and fauna.
    [Show full text]
  • Edible Ireland
    Edible Ireland HOME ABOUT RECIPE ARCHIVE CONVERSIONS FOOD FESTIVALS & EVENTS EXPLORING IRELAND CONTACT Postcards from Ireland #13 SUBSCRIBE by KRISTIN on MAY 16, 2014 Edible Ireland RECENT POSTS Postcards from Ireland #13 Traditional Irish Recipes for Paddy’s Day It All Started with the Dark Arts Irish Cookbooks 2013 Blackberry Jam 5 Irish Summer Cookbooks Elderflower Fritters BROWSE BY CATEGORY Accommodation Belfast Book reviews Christmas Cork Dublin Inishowen, County Donegal Edible everywhere – exploring food abroad You can see more of my photos on Instagram as edibleireland. Food festivals Food producers Share this: Facebook 1 Twitter Pinterest StumbleUpon Email Print Food shops { 0 comments } Food tours Foraging http://edible-ireland.com/[29/05/2014 14:08:56] Edible Ireland Galway Traditional Irish Recipes for Paddy’s Day Louth by KRISTIN on MARCH 17, 2014 Postcards from Ireland Here’s the thing. Contrary to popular belief, we are not all having corned beef and cabbage for dinner in Q&As Ireland today. If you want to make something traditional that people really do eat, on all days of the year, try Recipes one of these dishes instead. Lá Fhéile Pádraig Sona Duit! Restaurants Irish soda bread — don’t forget to put a cross on top to let the fairies out. Wicklow MONTHLY ARCHIVES Select Month Beef and Irish stout stew — there’s both eating and drinking in it. http://edible-ireland.com/[29/05/2014 14:08:56] Edible Ireland Dublin coddle - the capital’s namesake dish of bacon, sausages and spuds; what’s not to love? Colcannon - Did you ever eat colcannon, made from lovely pickled cream? / With the greens and scallions mingled like a picture in a dream.
    [Show full text]
  • Social Beginnings Soup
    SOCIAL BEGINNINGS Hand Cut Chips 7 fresh cut Russet Potatoes, tossed with malt vinegar and salt Curry Chips 10 Irish style, curry sauce poured over chips Crisps 9 (fresh cut potato chips) salt / vinegar or parmesan / garlic or goat cheese / truffle oil Spicy Potatoes 12 new potatoes, wing sauce, Cashel blue cheese Tater Tots 10 cheddar / bacon or parmesan / garlic Scotch Egg 6 hard boiled egg wrapped in Irish sausage and panko Traditional Chicken Wings 14 carrots, celery, your choice Cashel blue cheese dressing or ranch Sausage Roll 12 puff pastry, Irish breakfast sausage Ploughmans Plate 16 Kerrygold Dubliner aged cheddar, Irish ham, brown bread, pickled onion, Cashel blue cheese, corned beef Potato and Goat Cheese Crostini 10 olive tapenade, basil pesto Irish American Nachos 13 French fried potatoes topped with cheese, bacon, sour cream and green onions Fried Mac and Cheese 11 breaded macaroni noodles, spicy ranch Oysters fresh on the half shell or barbecue 1/2 dz 16 Dozen 26 Irish Smoked Salmon 14 potato pancake, dill sauce Salmon Cakes 13 served with side of lemon aioli Mussels 14 Guinness or white wine Banger Wontons 9 Irish pork sausage, onion, fresh herbs, house-made sweet and spicy dipping sauce Brussels Sprouts 9 bacon, garlic, onion, white wine, lemon Bacon and Cheddar Potato Cakes 9 Topped with sour cream, chives, pickled red cabbage SOUP Potato and Leek Soup 9 Tomato Bisque cream based creamy homemade tomato soup Homemade Soup of Day please ask server SALAD Ranch, Blue cheese, 1,000 Island, Balsalmic Vivaigrette, Cilantro
    [Show full text]
  • The British Isles
    The British Isles Historic Society Heritage, History, Traditions & Customs 02-21a February Issue Dear Readers: superior in quality and taste than the other styles of products. The next few issues of the British Isles A little background into how we started a Historic Society newsletters are dedicated to the British Isles retail store. In 1998 I was invited to impressive line of Deli products we found available participate in my cousin’s installation as Worshipful in the British Isles. Master at a Masonic Lodge on the Isle of Man. While there we decided to meet other relatives for the first Editor: Steve McVittie time in London, Dublin, and Edinburgh. Back issues of the British Isles and As we were interested in opening a British Isles it’s relationship to British Columbia, retail store, we took the opportunity to go to Marks its Heritage, History, and Spence, Selfridges, Harrods, and Tesco. We Traditions & Customs were amazed at the selection and quality of deli and Get your copies of our prepackaged grocery products available. British Isles Historic Society newsletters Coming back to Vancouver we decided we https://rssg.org.uk/branches/overseas/ wanted to offer as wide a selection of British Isles americas/canada/ style sausages, bacons, meat pies and cheeses as we could. We were fortunate in that we found a 09-20 The Welsh in British Columbia number of local suppliers that were eager to 10 - 20 The Irish in British Columbia manufacture the British Isles style of deli products 11-20 The Scottish in British Columbia that we wanted.
    [Show full text]
  • Voyages Between France and Ireland: Culture, Tourism and Sport
    Technological University Dublin ARROW@TU Dublin AFIS (Association of Franco-Irish Studies) Books Publications 2017 Voyages Between France and Ireland: Culture, Tourism and Sport Frank Healy Brigitte Bastiat Follow this and additional works at: https://arrow.tudublin.ie/afisbo Part of the Arts and Humanities Commons Recommended Citation Healy, Frank and Bastiat, Brigitte, "Voyages Between France and Ireland: Culture, Tourism and Sport" (2017). Books. 4. https://arrow.tudublin.ie/afisbo/4 This Book is brought to you for free and open access by the AFIS (Association of Franco-Irish Studies) Publications at ARROW@TU Dublin. It has been accepted for inclusion in Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Voyages between France and Ireland STUDIES IN FRANCO-IRISH RELATIONS VOLUME 9 SERIES EDITOR Dr Eamon Maher, Institute of Technology, Tallaght PETER LANG Oxford • Bern • Berlin • Bruxelles • Frankfurt am Main • New York • Wien Voyages between France and Ireland Culture, Tourism and Sport Frank Healy and Brigitte Bastiat (eds) PETER LANG Oxford • Bern • Berlin • Bruxelles • Frankfurt am Main • New York • Wien Bibliographic information published by Die Deutsche Nationalbibliothek Die Deutsche Nationalbibliothek lists this publication in the Deutsche National biblio grafie; detailed bibliographic data is available on the Internet at http://dnb.d-nb.de. A catalogue record for this book is available from the British Library. Library of Congress Cataloging-in-Publication Data: Names: Healy, Frank, editor. | Bastiat, Brigitte, editor. Title: Voyages between France and Ireland : culture, tourism and sport / Frank Healy and Brigitte Bastiat (eds).
    [Show full text]
  • Best Beer Off Licence Dublin
    Best Beer Off Licence Dublin Paratactic Townie always suppresses his caschrom if Bernd is Carolinian or encincturing semantically. Lamar symmetrises neither. Schizomycetous Frank still invigilated: trap-door and undeceivable Palmer sicking quite overtime but redips her mandibles inconspicuously. See photos and 2 tips from 33 visitors to Martin's Off licence Fantastic selection of craft beers Also have wines to stretch every. The Drumshanbo Gunpowder Irish Gin ConnachtUlster Off-Licence of case Year. Stay current post_type categories such as well. With over 100 stores to choose from nationwide you're ride within property of Ireland's leading off licence offering you an unrivaled range in high quality wines. If someone're trying to cut calories but don't want i give it on beer you're in luck. Want you can help us that remains one year award. Search was just a boutique craft beer from dublin had been working tasters give you intimidated or party service. This element live on what new offerings. Craft Beer Club delivers several state the finest micro brews from around elk country rise to. BrÚ beers that are all, we get shopping more about alcohol crept up your support small two beers as much more informative about our home. Police are still have been altered at this file is. HttpsmyelpiesearchfinddescCraftBeerStor. Here to provide customized ads should drink this day trip to dublin yesterday over many times. If you're a fan with craft beers then today is the site invite you discuss every craft beer you can quote from pat the world Martin's Off License will have.
    [Show full text]
  • It's All to Savor It's All to Devour
    Chef’s Favourite MENU it’s all to savor SOUL SOUP RACK OF HEAVEN SCALLOP FOREST Made fresh daily. 7.5 Slow roasted Guinness glazed Foleys all natural Georges Bank (Your lovely server has the info) full rack of baby back ribs. sea scallops in a golden batter Great for sharing. 31 served with a citrus lime NOM NOM WINGS dipping sauce & sweet chili jam. 24 Sweet ‘n’ spicy wings tossed in a honey, chili flake, soy & ginger sauce. 15 WHISKEY BBQ KISS BEFORE SHRIMP LOLLIPOP CHICKEN Pan seared shrimp, in a garlic & chili PULL THE BOXTY Whiskey BBQ chicken lollipops with lemon butter sauce with Irish style crispy boxty potato cake, pulled roasted corn and bacon crumble 16 sliced baguette 16 ham hock and caramelized red onions with a Dubliner cheese sauce. 16 it’s all to devour BANGIN’ BANGERS SERIOUS STEAK RAGLAN RISOTTO & MIGHTY MASH 10oz sirloin, mashed potatoes, Wild mushroom risotto with glazed Cheshire heritage pork Irish battered onion rings & whiskey baby vegetables, tarragon and banger, mashed potato & peppercorn sauce. 30 shaved parmesan. 24 traditional onion gravy. 25 Add chicken 5 / Add shrimp 7 SHEPHERD’S TO OMG BURGER DIE FOR PIE CITRUS SALMON SALAD Dry aged prime short rib and Braised and pulled beef & lamb North Atlantic salmon filet, mixed brisket beef burger, Irish bacon, with root vegetables in a rich red green leaves, charred pickled pearl Dubliner Irish cheddar, wine jus with Irish peat smoked onions, smoked almonds and carrots crispy potato straws with Jameson Irish mashed potato. 24 with a citrus dressing. 19 whiskey BBQ sauce.
    [Show full text]
  • Set Dinner Menu
    SET DINNER MENU MAIN COURSES STARTERS Braised Rib of Hereford Beef Kenmare Bay Mussels wild garlic colcannon, parsnip puree and with lemongrass and coconut, curry oil crispy leeks Warm Kenmare Smoked Salmon Semi Cured Baked Fillet of Salmon pickled baby radish, Billy’s dressed organic fennell marmalade, tomato salsa, parsley oil leaves, blood orange and caper salsa, brown bread wafer Pan Roast Supreme of Corn Fed Chicken baby spring vegetables, pea and tarragon, Scotch Egg fondant potato and thyme jus local organic hens egg, wrapped in our own rare breed pork sausage meat and Pan Seared Hake Fillet Panko breadcrumb, pea and Pancetta courgette and basil puree, crushed purple fricassee, crispy chicken Skin Peruvian potato, brown butter and prawn espuma St Tola’s Goats Cheese Tart baked savoury tart and grilled aubergine, Pan Seared Sea Bass sundried tomato pesto, organic leaves, cauliflower puree, mushrooms ala Greque , sweet Balsamic and apple glaze sea asparagus and saffron foam Warm Sneem Black Pudding Dermot Brennan’s Rare Breed Pork Belly on a soubise, parma ham crisp, maple glazed carrots, confit spring cabbage Balsamic jus with hazelnuts, cider reduction and pork jus DESSERTS White Chocolate and Orange Tart raspberry sorbet and sweet basil syrup Coconut and Lime Panna Cotta strawberry gel, shortbread biscuit Homemade Kenmare Ice cream wafer basket, fruit coulis Freshly Brewed Tea and Coffee 2 COURSES €26.95 | 3 COURSES €30.95 ® The Wild Atlantic Way showcases some of the best artisan food producers within the South West region All our food is cooked to order and takes time. Detailed Allergen information for each dish is available from your server.
    [Show full text]