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10.30am – 11am |
Ballyvolane House |
Gillie talk on how to catch a salmon and Chef demo on how to make Gravadlax |
Ballyvolane House is an historic Irish country house of extraordinary warmth, style, authenticity and comfort that provides luxury accommodation as well as fantastic slow food using ingredients that are home-grown and home-reared, with salmon fishing available on the river Blackwater. Located in the North Cork countryside, it is only 20 minutes from Midleton. |
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11.30am – 12 noon |
Ballycotton Seafood |
Fabulous fish feast! |
Ballycotton Seafood Ltd. is one of Ireland’s leading fish processing companies. It was established over twenty years ago by Richard Walsh, who recognised the quality of the fresh fish being landed on his door step at Ballycotton pier. It was from here that their business grew, and they now supply domestic customers from their retail outlets and also export from their state of the art processing plant. At Ballycotton Seafood , the owners pride themselves by owning their own fishing fleet, which they can rely on for fresh fish landed on a daily basis. |
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1.pm – 2pm |
Sheila Kelly – Bord Bia |
Local meat – Pork, Lamb, Beef, |
Sheila Kelly, Bord Bia’s Food Advisor, will be demonstrating seasonal, tasty and nutritious dishes that all the family and friends will enjoy – fun to make and great to eat. With the abundance of local fresh produce available, everyone will be tempted to add a little sparkle and zest to their cooking. |
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2.30pm – 3.30pm |
Helena Crowley Hayes and Arun Kapil |
Bake Over– Cork come dine with me dessert – will it work this time? |
Helena Crowley Hayes appeared on the Cork ‘Come dine with me’ . Green Saffron is an award winning, Eurotoques affiliated, family business, based in Midleton importing the highest grade, freshest whole spices direct from farms in India in small frequent shipments. Green Saffron grinds spices each week into fresh, fragrant, bespoke and proprietary blends; blends of an extreme aromatic nature. |
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4.00pm – 5.00pm |
Pat Shortt and Mike Hanrahan |
D’Unbelievable Burgers – a how to? With song and music |
In Pat Shortt’s kitchen we use locally sourced seasonal products to produce homemade soups, chowders, stews, casseroles, hot pots, beef burgers, roasts, fish, chicken dishes and traditional Irish desserts. Using locally sourced products ensures that our food is fresh, sustainable and of the highest quality. |
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11am – 11.45am |
Gary O’Donovan |
Matching wines to the food being prepared in food demo area |
O’ Donovans Off Licences have 16 outlets around Cork city and county and renowned as “The Cork Wine Merchants “, they link Cork with the International wine World. Over 1000 wines are listed from all regions including all grape varieties. They pride themselves on finding the best fruit from the best producers in the best areas. |
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12noon – 12.45pm |
Dungarvan Brewing Company |
Matching beers to the food being prepared in food demo area |
Dungarvan Brewing Company based in Westgate Industrial Park is one of Ireland’s only self-bottling brewers. Founded in 2010, the company is the brainchild of two brothers-in-law Cormac O'Dwyer and Tom Dalton. Having spent years experimenting with brewing for family and friends the guys set up the brewery along with their wives Jen and Claire. Dungarvan Brewing Company offers the Irish beer drinker a greater choice in craft beers, with an emphasis on quality, craft and tradition. The three main brews, Copper Coast red ale, Helvick Gold blonde ale and Black Rock stout, are bottle conditioned, a traditional method of bottling. |
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1pm - 2pm |
Jameson |
Whiskey Master blender - Introducing new exclusive blend |
| On the banks of the Dungourney River, The Old Distillery, Midleton stands. It is a distillery steeped in history, set on 15 acres; this visitor attraction is both a cultural and educational experience. Greeting over 150,000 visitors a year, the Jameson Experience continues to attract a global tourism market. | ||
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