Medieval Festival Jameson Centre Midleton Distillery (9/09/15)


Last night saw the official launch of the Midleton Food Festival with a medieval banquet hosted by the festivals main sponsors, the Irish Distillers at the Iconic Jameson Whiskey distillery in Midleton

Guests were treated to many fine whiskeys and talks in the beautiful Jameson conference room by local tourism and funding bodies such as Ring of Cork and SEACAD, including a roll out of a new initiative offering an alternative to the Wild Atlantic Way called the Ancient East.


After a tour of the distillery guests were treated to a fabulous medieval feast sponsored by Irish Distillers, local restaurants and suppliers.

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Starter: (Raymond’s restaurant Midleton). Jameson cured salmon, fennel & watercress, smoked beetroot with horseradish crème fraiche.

Main Course: By Jameson Experience (meat supplied by O’Farrell’s butchers Midleton, veg by The Village Green Grocer).

Medieval feast sharing board of rack of Lamb, organic chicken, wild boar sausages, corn on the cob, cherry tomatoes, beetroot, potatoes in a sack, fries,, grilled mushrooms, a selection of sauces.

Dessert: (Kevin Ahern Sage restaurant). The Black Barrel Midleton Brick using Wilkies of Midleton bean to bar organic chocolate mousse toasted mallow, pastry crisp with Jameson Black Barrel whiskey.

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The Jameson centre is a must see for any visitor to the East Cork area, with a fine architecture, distilling history and of course some of the world’s finest Whiskey. If a food event showcasing local producers, suppliers, restauranteurs, chefs and a Mediaeval theme is added to this solid foundation, then you have a really magical food experience to rival any other banqueting experience in Ireland.

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What I particularly liked was that it was an Irish banquet using products Ireland is famous for, whiskey, Lamb, Pork, Salmon etc. and the Midleton experience head chef and chefs are to be applauded for serving the gathered diners such a feast.

Any visitor to Ireland really needs to consider Midleton as a high priority on their list of must visit and stay places.

10/10 great event, food and drink.


Posted by: A Taste of | September 10, 2015

A Taste of Ireland: Sage Restauarnt goes to Sea Midleton Food festival fringe event.

Sage goes to Sea Sunday 6 September 2015    my-little-153    The summer of 2015 will become memorable thanks to the Midleton food festival. The main event is on Saturday 12th of September with thousands descending on Midleton mainstreet, for what promises to be a great day out.


The second of the festivals fringe events was Sage restaurant goes to Sea and this was simply one of the most memorable evenings I have spent in Cork. Great food, great music, stunning Cork Harbour for scenery and great company. Seeing Cobh twinkle in the distance after the sunset is an image that will stay with me forever. The only disappointment is that I have to wait until next year for this now annual event. Book now for next year because this is the one of the best food experiences in the country at the moment and places are limited to the places on the boat.


Our evening started with glorious sun at Aghada pier, Kevin, Reidin and staff met the guests with beautiful canapes and prosecco, and music. The chicken skin and pate canape blew me away, so flavourful and moreish, this needs put on a menu Kevin, I`ll queue for it!


We all boarded our boat for the evening and were swept off on a cruise around Cork harbour being served food, wine, craft beers and cider, all the time being seranaded by our acoustic duo, which later became a full on sing song with myself included singing a few bars.

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Fabulous night not much else to stay, roll on next years Sage goes to sea.

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Kevin is hosting a special 12 mile producers menu with wine pairings by special guest Tom Doorley on Saturday in Sage restaurant, tickets are soon to be sold out so make sure you book your place for this very special Chef and event! Contact 0214639682 to reserve your place.

I will be showing my films 12 mile

and Beoir (A Tale of Ireland`s Craft Ale)

upstairs in Sage restaurant please do drop by.


The Midleton Food festival opened in style last night with a top rate Fish themed evening delivered from the waters of East Cork and the Celtic sea by Ballycotton Sea Food and the skill of the chefs at The Granary at The Square main Street Midleton. Tonight’s menu was as follows 


Crab Fritters with avocado puree

Seafood chowder

Baked Hake, lentils & Green Beans

Sticky Date Pudding

Choice of wines

Tea & coffee.

my-little-121I was delighted the festival opened in such a fitting way, using Ireland’s greatest resource, (its waters) from a local company based in Midleton, that is employing a considerable amount of local people in the Cork area.

Crab cakes or fritters as the menu suggested, are an absolute favourite of mine not only because they are delicious, but crab for me is an absolute icon of Irish food, being local, abundant, tasty & above all nutritious. We dare I say it have the best crab in the world and I felt I could have eaten a dozen of them.

granary-2Next was an Irish classic a seafood chowder and again it was perfect.

The main course was a fish we have all experienced on holiday as Merlu known here as Hake which is possibly my favourite white fish, why we still serve Cod and Salmon is beyond me when we have abundant supplies of this beautiful fish, prized so highly by the French, Spanish, Basque and Portuguese.


Desert was a particularly great sticky toffee fig creation, I got extra toffee sauce and it kept my sweet tooth very happy.

The evening was an utter success 10/10 and the full restaurant emptied later with well fed contented customers. Bravo to all involved and more of this type of thing please!


When I first arrived in Midleton 10 years ago I found the town was unusual in that it had the feel of a French town, with its many fine restaurants but most importantly it had a fantastic fish shop in Ballycotton seafood..


I`ll be following the festival and updating you with blog posts and and video from the events so please do follow us on twitter @atasteofireland 


&  you tube

for more content like this.

Ardsallagh Goats Ravioli

Ardsallagh Goats Ravioli

The Midleton food festival begins next weekend so to mark this event here is an article using the produce of Midleton area Ardsallagh goats cheese and the pottery of Midleton based ceramacist Susan Herlihy of Crafty hands pottery Studio

Something I really enjoy is visiting a great local produce market when I am lucky enough to get abroad on holiday. And how many times do we hear our friends say how great the food was when on holiday, the markets that they visited, how great the tomatoes taste in France and Italy and why can`t we have that here.

We do have it here in this country, it is all around us, there are world class local producers up and down the island of Ireland, they are most likely to be found in the farmers markets in every part of the country. The Midleton Farmers Market on a Saturday is probably one of the best.

Markets are where you come face to face to the producer him or herself, they are real people with real families and live locally. They need their community to support them so they can continue to produce great local produce. If they are organic you can ask them and make your consumer choice accordingly. We need to support our local producers or they will disappear altogether and with it choice, quality and diversity.


So today I am posting a recipe from some personal work I am doing at the moment as a taster. I am doing the sourcing, the dish design, the cooking, the food styling and the photography.

If you are a chef I`d also like to hear from you if interested in working on a project.

Goats cheese & New Zealand Spinach Ravioli with nastursium seeds in a mint and lemon butter sauce.


Ardsallagh goats cheese a hard smoked one and soft chive cheese

250g Organic pasta flour

Sea salt

2 free range eggs

New Zealand spinach (or normal spinach)

Nastursium seeds (use when still green)

½ a lemon

Handful of mint



 To make the ravioli pasta

250g of Organic pasta flour (bought from Natural choice food store Paul Street Shopping centre Cork City )

2 free range eggs (from my neighbour)

Put eggs and flour with a pinch of sea salt into your food blender and blend until a sand like quality. This is the easiest thing I know, you can use your hands but I used my food blender its simple.

Take this sand like material and knead into a ball. Cover with cling film and rest at room temperature for 30 mins.

Make into pasta sheets using a hand fed pasta machine.

I used the one I bought on sale for around 25 euro from the Cook Shop on Oliver Plunkett Street Cork


 Ravioli filling

Ardsallagh soft chive cheese from Midleton Market on a Saturday.

New Zealand spinach from my garden (this grows like a weed once sown).

1 clove of garlic

Pinch of sea salt

Blended into a smooth paste

To make the ravioli put dollops 2 fingers apart on one side of the pasta sheet, brush water down one side and then fold over the pasta sheet and press out the air around the filling. Dust the ravioli with flour and cut then dust other side with flour (this stops them sticking) and set aside.

Ardsallagh Goats Ravioli

Ardsallagh Goats Ravioli


Start to boil the water with a pinch of sea salt, that will cook the pasta.

In another pan melt a dollop of butter melt and add mint (from the garden, mint grows like a weed and I highly recommend you planting for a really great easy to grow herb), a few spoons of water from the pasta water that’s heating up pinch of sea salt & add a squeeze or two of lemon juice.

When the ravioli is cooked in the water, which is really fast 3-4 minutes add this to the pan with butter, lemon juice and mint. Add the pickled nasursium seeds (this is a recipe in itself, Im not posting for the moment, they are really great very intense nastursium flavour used a s a caper substitute here). Then grate in the hard smoked cheese from Ardsallagh, cook for between 30 to 60 secs covering the pasta in the sauce, the cheese makes the sauce thicken a little.

Then serve on a Crafty hands Midleton pottery plate.

Ardsallagh Goats Ravioli

Ardsallagh Goats Ravioli

All video and photographic content is copyright of Sean Monaghan 2015.

Posted by: A Taste of | February 22, 2015

A Taste of Ireland: Murson Farm at Rathcormac Market Co Sligo

Rathcormac market in County Sligo is fast becoming one of my favourite markets to shop for food. Its location near Drumcliffe under BenBulben’s head makes it a perfect foodie stop for anyone visiting WB Yeats grave. In this post we speak to Courinne of Murson farm who makes an array of good homemade soda breads, Jams, Honey and cake I highly recommend.

See  Murson farm and others from Rathcormac market on our You Tube channel at this link

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Posted by: A Taste of | February 15, 2015

A Taste of Ireland: Master Craft Butcher Frank Murphy Midleton

This post is a celebration of master butcher Frank Murphy. Frank to me represents all that is good about a local expert butcher and why, when a good local butcher is identified he should be treasured and supported. Why do I say this?

As a nation of meat eaters its very important to get access to good meat. A butcher like Frank murphy has a long connection to quality local meat producers. His reputation is based on the quality of his suppliers, a good local butcher is a meat expert and you can trust him. Frank has his own abattoir so you know the meat has been treated in a proper humane way, don`t forget meat must be relaxed at the point of slaughter and small local abattoirs  where the produce has not travelled far are best for this reason. Relaxed meat leads to tender meat. Local butchers are the heart of a food community and again a butcher like Frank can recommend unusual cuts and how to cook them.

If you would like to visit Frank Murphy`s shop it is located on Main Street Midleton Co Cork, this is his facebook page link.

Happy new year all, we  have an interesting year ahead with lots of new interesting stories and content to be posted to our

you tube channel

But the first post of 2015 goes to the West Mayo Brewery

We went to visit Oileán Éadaigh West Mayo Brewery in 2014. We met the founders Iain and Caroline Price in the rural parish of Islandeady, situated between Westport and Castlebar, in County Mayo on their working farm.

The brewery was inspired by their love for craft beer and the desire to provide consumers in County Mayo with a greater choice of quality ales. It was also a means to make the most of their small holding by a farm diversification project that was enjoyable, environmentally friendly and sustainable.

Caroline is originally from Islandeady and has always been involved with farming. They have cattle as well as chickens, and occasionally pigs. Caroline also keeps bees. She has worked for several organisations in the UK, mainly in I.T., and looks after the business side of the brewery in addition to line cleaning duties and assisting in deliveries!

Iain is the brewer. He trained with Brewlab at the University of Sunderland beginning in 2009 and is also a member of the Institute of Brewing and Distilling, completing his IBD Diploma in Brewing (Dipl.Brew) in 2011.

Posted by: A Taste of | August 23, 2014

A Taste of Ireland: 12 Mile a Film by Sean Monaghan


12 Mile from Tall Story media on Vimeo.

If you wish to keep up to date with our video blogs please do subscribe to this blog site (look in the bottom right hand corner of the site for a cross and the word follow and you will receive an email each time we post a piece.

Alternatively and in addition you can subscribe to our you tube channel,

which with the help of a chromecast you can watch on your TV in full wide screen.

Here is 12 mile the film the second in a series of films by myself. I hope you enjoy watching it as much as I enjoyed making it.

I hope the film gets across something that is now very dear to my heart. The importance and the reason to buy locally and where possible, directly from the farmers themselves.

This sentiment  is also echoed in my other film Beoir ‘A Tale of Ireland`s craft Ale’.

I have always been interested in food, but I have my time in Midleton Co Cork to thank for what my mother would call an obsession (as if it is wrong to be passionate about something in your life?).

What is special about Midleton, well there is Ireland’s largest distillery there

The original farmers market ‘The Midleton Farmers Market’ was started at the start of the new century in 2000 and led in no small part by Darina Allen. The importance of this market cannot be understated, it was for me a direct introduction to real Irish food. This is real food,  being sold by real people, who really do make it on their local farms. This is not a fantasy. In Midleton Farmers market you can meet and talk to Jane Murphy of Ardsallagh goats, Dan Ahern beef, chicken & turkey farmer (where I bought my Turkey every year I was in Midleton for Christmas), Martin, Noreen & kids from Woodside farm free range pork, Frank Hederman, Foodie legend Declan Ryan of Arbutus bread, Darina Allen herself, Lucy from Ballyhoura mushrooms, The Lobster man Mike Barrett, and on and on there are so many heavy weights of the Irish artisanal food scene setting up in the Midleton farmers market every Saturday.

Then of course Midleton is now home to Sage restaurant which houses Kevin Ahern the 2014 Munster Chef of the year as decided by the restaurants association of Ireland. Kevin is the star of the 12 Mile the film. Kevin took my interest in local artisinal food and showed me that I can by direct from local farmers, that I didn`t need to go to a market to find them, that I didn`t need to see their products in a shop. Kevin showed me if I looked around me, opened my eyes and became conscious of what produce was right in front of my nose, I could go direct to the farmer and buy the produce. Once you start noticing what’s in the fields around you, you realise we are surrounded by food in Ireland.

For me it also starts with a quick internet search on the Irish organic farmers & growers association website this has names and numbers of Organic farmers and what they grow or raise, it cannot be easier than a phone call and finding out will they sell produce to you direct.

So why buy local? Here are 12 reasons

1)  Locally grown food tastes better. The crops are picked at their peak. Livestock products are processed in nearby facilities and typically the farmer has direct relationship with processors, overseeing quality, this is what you find with a Butcher like Frank Murphy and farmers such as Woodside farm, Dan Ahern, James Stafford.

2) Local food is more nutritious. There are very few miles for the food to travel, the nutrients will not be lost from fresh food. Food imported from far away is older and has travelled on trucks or planes, and sat in warehouses before it gets to you.

3) Smaller local farms offer more diversity. Livestock diversity is also higher where there are many small farms rather than few large farms. James Stafford’s Highland beef is an example of this. There’s a unique kind of assurance that comes from looking a farmer in the eye at farmers’ market or driving by the fields where your food comes from. Local farmers aren’t anonymous and they take their responsibility to the consumer seriously.

4) Buying local food keeps us in touch with the seasons.  By eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.

5) Local food supports real local families. The wholesale prices that farmers get for their products are low, often near the cost of production. Local farmers who sell direct to consumers cut out the middleman and get full retail price for their food this helps local farm families stay on the land.

6) Local food builds community. When you buy direct from a farmer, you’re engaging in a time-honored connection between eater and grower. Knowing farmers gives you insight into the seasons, the land, and your food. In many cases, it gives you access to a place where your children and grandchildren can go to learn about nature and agriculture.

7) Every penny spent locally to a local farmer or business stays in the local economy and in the long run is good for all in the local area.

8) Local food benefits the environment and wildlife. Well-managed farms provide ecosystem services: they conserve fertile soil, protect water sources, and sequester carbon from the atmosphere. The farm environment is a patchwork of fields, meadows, woods, ponds and buildings that provide habitat for wildlife in our communities.

9) Local food is an investment in the future. By supporting local farmers today, you are helping to ensure that there will be farms in your community tomorrow. That is a matter of importance for food security, especially in light of an uncertain energy future and our current reliance on fossil fuels to produce, package, distribute and store food.

10) Local farmers more often than not will tell you how to cook their products, just have a discussion with Noreen of Woodside farm and you will know what I mean.

11) Products such as honey are perceived to have health benefits but really this is only from honey that is produced and bought from the area you live in. Honey consumption therefore should be local honey, for the maximum health benefits.

12) If there is beautiful landscape around you, which we have in Ireland then the food can only be beautiful also, the food we produce is only as good as the land and the soil that produces it.

If you wish to keep up to date with our video blogs please do subscribe to this blog site (look in the bottom right hand corner of the site for a cross and the word follow and you will receive an email each time we post a piece.

Alternatively and in addition you can subscribe to our you tube channel,

which with the help of a chromecast you can watch on your TV in full wide screen.


Posted by: A Taste of | August 7, 2014

A Taste of Ireland: Ardsallagh Goats Cheese

Ardsallagh cheese from Tall Story media on Vimeo.


To celebrate the launch of my new food film ’12 mile’ tomorrow at 12 o’clock here is a sneak peak of the piece on Jane Murphy`s Ardsallagh cheese

A longstanding presence at the Midleton Farmers Market, Ardsallagh hard goats cheese is a semi hard, mature cheese. It develops its famous taste as it matures, from an extremely mild cheese when young, to a distinctive flavour as it ages. The most mature Ardsallagh hard cheese can even be grated for a Parmesan-like  taste. It is available in a range of different sizes, suitable for the individual, restaurant, supermarket or delicatessen.

As Ardsallagh  is a personal favourite cheese of mine it is the cheese shown at the top of this blog site for the last 3 years. Maybe I should change that now?

Anyway if you wish to keep up to date with our video blogs please do subscribe to this blog site (look in the bottom right hand corner of the site for a cross and the word follow and you will receive an email each time we post a piece.

Alternatively and in addition you can subscribe to our you tube channel,

which with the help of a chromecast you can watch on your TV in full wide screen.

Beoir ‘A Tale of Ireland’s Craft Ale’  The full Short film

Beoir: A Tale Of Irish Craft Ale from Tall Story media on Vimeo.


 3 years ago this photographer went to visit Gordon Fallis of Innismacsaint brewery in Co Fermanagh. I was fascinated with a microbrewery opening in the Fermanagh countryside. Until then my only experience of craft beer had been the Franciscan well and Dungarvan brewing company, both novel breweries but novelty nothing more it seemed. Back then I was a Guinness, Smithwicks and Heineken drinker, (that’s all that was on offer wasn’t it?). As always with the meeting with Gordon I was more interested in the producer, his personality and story and how they came about to be doing what they were doing. I have to admit I knew nothing of beers. But Gordon`s story was brilliant and I published a blog post on it.

The intention was also to finally write an all-Ireland version of my book “A Taste of Cork” and Gordon would be in it.

Fast forward 3 years I have just completed completed my second 30 minute short film “12 Mile” see trailer

and my first “Beoir A Tale of Ireland’s craft ale” is posted in this piece. I hope you enjoy this film as much as I enjoyed making it. Beoir the sequel is in production so watch this space.

12 mile the film trailer from Tall Story media on Vimeo.

At first I must admit I was more interested in the story behind the brewers. However, now I am afraid all has changed, the craft beer world that the wonderful Beoir organization opened me up too has taken hold. Like someone discovering a new language or learning to use my eyes and see for the first time, the craft beer world is a world of whole new possibilities and adventure in flavor and variety. You will see from earlier posts I decided to release some of the brewery shorts in a series, this then in effect meant I had become a beer blogger. This led  naturally to the European beer bloggers conference 2014.

 EBBC 2014 (Note: All photos taken with a Samsung phone)

This was quite simply the best conference I have ever attended. Hosted at the Church bar in Dublin it was a conference where you get to meet brewers and beer bloggers and most of all taste new beers.
I didn`t bring my camera as I wanted to experience the conference as a participant rather than as someone documenting it (so apologies for photo quality taken with my phone only).

On arriving I was met by offerings from The Franciscan Well, Galway Hooker, Black Donkey, N17, Bru brewery and others. After some talks and advice on blogging it was off to Guinness for a tour and food. I must admit 3 years ago I would have been very excited at the thought of a trip to Guinness and the promise of free Guinness and food. I felt less excited and it is because things have changed.

 20140627_185959  20140627_190118

Despite being a small percentage of the current market, I now personally desire to taste more flavorful varieties of locally produced beers, I am much more likely now to drink Sarah Roarty`s N17 stouts than that of a major brewer. Moreover there is a building tidal wave among younger drinkers for this kind of product. More than that as I experienced at the conference, these younger more educated/informed beer drinkers certainly communicated that they see the major familiar beers as something to be avoided and they are viewed by your average beer aficionado as bland industrial beers.


But let me now speak of the Charlie in the chocolate factory experience I had at St James’s Gate, after all it was a beer bloggers conference, not a craft beer bloggers conference. Guinness certainly know how to do hospitality. On arrival we were walked through the historic site, which was a strange mix of buildings from a bygone era and modern industrial buildings and the trappings of that, which don`t look out of place on a pharmaceutical plant. The walk took us through a tunnel reminiscent of the London underground, linking the Guinness storehouse to the brewery block and delivered us to the new brewery codenamed Project Phoenix. This very impressive, shiny new & gleaming facility, pics of which I was asked not to post, should be capable of producing tonnes of Guinness for years to come.

After the tour well what can I say, I was brought up in a glass lift to foodie heaven, where we were treated to Oysters, Cheese, Fish & chips, BBQ ribs & Burgers, all paired with a different Guinness product. Personally I found the Oyster and Guinness pairing still a classic and a highlight. There was also a trial pilot Guinness product on offer called Night Porter which the appeared to go down well with the assembled beer experts.

Vaclav Berka

Vaclav Berka

Normally this would be enough to say that was great day, time to put the boots up, and go home, however I found that this was only half the entertainment planned. We were then bused to the no name bar and introduced to Pilsner Urquell’s master brewer Vaclav Berka. Vaclav personally and ceremoniously opened and tapped, several casks of his world famous unfiltered, unpasteurised Pilsner Urquell. A first for this beer drinker, another new world, “cask beer”.

The generosity of the sponsors didn`t end there and lunch the following day at the conference was a very generous BBQ and more cask Pilsner. This is were I left the EBBC as I had other commitments that evening, shame given the riches that were on offer.

Below I have posted the agenda of what was a really fine conference and I must mention the generosity of MolsonCoors returning the conference Stipend in return for blog posts.

Thursday, June 26, 2014
18:45                 Optional Pub Crawl (the #TrailofAle) of Dublin departing from the Main Bar of The Church and led by beer blogger Reuben Gray of The Tale of the Ale.  For details on the crawl please visit the blog post.

Friday, June 27, 2014
12:30                 Registration and Expo (Eat lunch first!) – Tower Bar
14:00                 Conference Opening – Cellar Bar
14:05                 History of Beer in Ireland – Cellar Bar
15:00                 Keg versus Cask and Bottle versus Can – Cellar Bar
16:05                 Panel of Irish Craft Brewers – Cellar Bar
17:00                 Break
17:45 -18:0       Depart The Church for 30-minute walk to Dinner and Tasting at St. James’s Gate hosted by Guinness and Smithwicks
21:00                 Dublin Beer Tour with Pilsner Urquell

Saturday, June 28, 2014
10:00                An Inside Look at the Irish Beer Industry – Cellar Bar
11:00                 Advanced Social Media Strategies for Bloggers – Cellar Bar
12:00                Pilsner Urquell Barbeque – Terrace
14:00                Supercharging your Blogging with – Cellar Bar
15:00                Video on Your Beer Blog – Cellar Bar
16:00                Irish Craft Beer Reception with Beer Ireland – Tower Bar
18:00                Dinner provided by Franciscan Well Brewery with keynote speaker Shane Long – Cellar Bar
20:30                Evening Party with Carlow Brewing Company – Tower Bar

Posted by: A Taste of | June 25, 2014

A Taste of Ireland episode 5: Kinnegar Brewery Co Donegal

Ok folks, in honour of the European beer bloggers conference taking place in Dublin this weekend I offer this blog on Kinnegar brewery, one of my current favourite breweries! Rick Levert was the first brewery I visited when making my short film Beoir “A tale of Ireland`s craft ale.”

There was a good reason to start with Kinnegar, I personally have a soft spot for “the underdog (or brewdog if you like) the small guy” but not only that, Kinnegar brewery is probably situated in one of Ireland`s most scenic spots on its Wild Atlantic way route, as you can see from the timelapse of the famous Fanad head lighthouse and the shots of the beaches etc. Not only that nearby is the party town of Letterkenny, so a visit taking in the beautiful area, the brewery and the nightlife is well worth any tourists time and spending money!

At the time Rick introduced himself as Ireland`s smallest brewer and smallest brewery, amazing given the now omnipresence of Kinnegar throughout the northwest of Ireland and Dublin. Well done Rick and god luck with the giant slaying. The pic below taken in the very fine craft beer bar Furey`s in Sligo (@fureyspub on twitter) shows the David vs Goliath feat that Rick is pulling off at the moment.

David and Goliath


Kinnegar boast an ever changing broad variety of beers, my hope is some of them stay around long enough to become classics.

I am liking the variety but worry is the choice becoming too broad too quickly?

I just was getting used to loving my devils backbone before having a new fling with my new found love Scraggy bay pale ale (on tap in Furey`s Sligo).

Let the punters decide I say as the brand is becoming strong and instantly  recognizable.

The List of Kinnegar Beers

Beer Crests_Limeburner


Limeburner is light, crisp and refreshing, like a summer’s evening with a hoppy accent at the end.
Alc. 4.7% vol.

Beer Crests_Devil's Backbone


Devil’s Backbone is full bodied and full flavoured like a mellow autumnal day with a hint of chocolate thrown in.
Alc. 4.9% vol.

Beer Crests_Scraggy Bay

SCRAGGY BAY  India Pale Ale

Fondly known as “Yellowcap”, Scraggy Bay is a balanced golden ale with a snappy little bite of hops.
Alc. 5.3% vol.

Beer Crests_Rustbucket


Rustbucket is a balance of rye and barley malt. The rye gives it a little spiciness which combines nicely with hops that contribute a citrusy note.
Alc. 5.1% vol.

Beer Crests_Rustbucket


 Yannaroddy is rich in traditional dark roasted malt flavours laced with an exotic streak of coconut.
Alc. 4.8% vol.

Tasting Line-Up




Posted by: A Taste of | May 28, 2014

A Taste of Ireland: Sheridan’s Food Festival 2014

This was the fifth Sheridan’s food festival, however it was my first. One wonders how living in Cork during those last 5 years and interested in food & cheese for the last 10 years,  how I had never heard of the festival before. This year it was thanks to twitter I realized it was on. In fact twitter has now become the main instrument how I, like many people nowadays keep up to date with what’s going on in the world, but more importantly what’s going on with things I’m interested in, so if you are a food producer it’s imperative you are using twitter, to get your message out there.

The video above is a short summary of what I saw at the festival, it sticks mainly to producers I had not met before and was keen to meet. It was a truly great festival and well worth a visit only complaint is that it is only on once a year!

Also at the festival were many legends of food I had previously met, see the previously published articles below

Sally Barnes  Woodcock Smokery see

Jeffa Gill’s Durrus Cheese

Carrigaline Cheese

Corleggy Cheese

If you are interested in food heroes then let me point you in the direction of my food heroes vol 1 charity book which contains photos and some details of 40 of my food heroes from the last few years.

available as a book or a pdf download and e-book.



Posted by: A Taste of | May 23, 2014

A Taste of Ireland: Mescan Brewery, Westport Co Mayo met with Mescan brewing company coincidentally on the eve of St Patricks day 2014 on their brew day, Mescan is a brewery started by Irish and a Belgian vets Cillian and Bart. These guys named their brewery after St Patrick’s (Irelands patron saint) personal brewer Mescan. They also brew their beer at the foot of Ireland’s holy mountain Croagh Patrick.

Music by Sligo based musician Glen Cal

Other videos in this series are
A trailer for our short film Beoir A Tale of Ireland`s craft Ale

The film is receiving good reviews from online Beer magazines and US bloggers See links below
Journey to the Beer Store afforded me my first interview

And Beers of the World Mag gave the article the title
‘There’s more to the Emerald Isle than Guinness’

Other breweries in the video series are
Poker Tree Brewing Company

Donegal Brewing Company

Posted by: A Taste of | April 22, 2014

A Taste of Ireland: The Galway Food Festival 2014

So here is the Galway festival through the eyes of

What a great festival will be back again and again.
If anyone knows the busker please pass me on his name.

Posted by: A Taste of | April 9, 2014

A Taste of Ireland Presents Beoir ‘A Tale of Irelands Craft Ale’

Ok folks, here it is a trailer for Beoir the first film from the Tall Story Media stable, specially produced for

This film will soon be available for screening.

  • So if you are a Restaurant, Pub, venue, a society, a festival  or a beer club that would like to show an Irish made short film about Ireland`s emerging craft beer scene please leave us a comment to arrange a screening.


Beoir, (the Irish word for beer), is a short  film about the emerging Irish craft brewery scene, showcasing The Donegal brewing company, Innishmacsaint brewing company, Mescan brewing company, Kinnegar brewing company and Poker Tree brewing company. These new mainly farmhouse breweries are based on the wonderful green island of Ireland. This film showcases not only  the breweries but the Island of Ireland itself. Listen to the brewers tell their story in their own words and follow them on their journey at the very start of this emerging craft brewing scene in Ireland. From under Irelands holy mountain Croagh Patrick to the lakes of Fermanagh, Beoir is a fascinating and beautifully shot film.

Music by Stray Theories “Even though we sleep”

And Irish band  (formerly Ladydoll: “Genetics”, (Currently Noir Noir).



Donegal Brewing Company sits high on the banks of the Erne in Ballyshannon, Irelands oldest town and hometown of Irish guitar legend Rory Gallagher. Established in 2011 their first beer is now ready for your enjoyment…“A delicious blond style beer, with hints of biscuit, malt and a good balance of hop flavours. No artificial colours or preservatives”

Featuring: Brendan O’Reilly of The Donegal brewing company and Dicey Reilly’s off license, Probably Ireland’s best off license, which is an Aladins cave of craft beers and rare alcohols in general.


We have a some Donegal Brewing Company, Donegal Blonde beer, as seen in the video to giveaway.

The case can only be delivered within the Republic of Ireland or Northern Ireland. The winner will be randomly chosen and notified by email. Giveaway will close at 6pm 10th APRIL.

Subscribers to this post will be in for a chance to taste some poker tree in our Poker Tree Brewing company giveaway, closing date 6pm 30th March.

A Taste of Ireland can also be followed on facebook for more news on great Irish food heroes and giveaways.



EPISODE 2: Donegal Brewing Company Co Donegal

Episode 3: Mescan Brewing Company Co Mayo

Episode 4: Innishmacsaint Brewing Company Co Fermanagh

Episode 5: Kinnegar Brewing Company Rathmullen Co Donegal

Episode 6: West Mayo Brewing Company Co Mayo

Want to be involved, contact us at A taste of Ireland via twitter, facebook or this blog site!

Or we can be reached via the contact page at



Poker Tree Brewery – Brewers series by Tall Story Media from Aidan Monaghan on Vimeo.

A Taste of Ireland has teamed up with Tall Story media to bring you an exciting new series on the blossoming Irish Micro brewery scene. This is the first in our series of films on this subject.

Based in Carrickmore, Darren Nugent founder of Pokertree Brewing Company, tells how he produces his signature range of four ales. These ales are all bottle conditioned and open fermented using traditional techniques.

Produced by Tall Story Media especially for A Taste of

Featuring: Darren Nugent – Poker tree Brewing Company


We have a case of Poker Tree Brewing Company  Ghrian beer, as seen in the video to giveaway.

The case can only be delivered within the Republic of Ireland or Northern Ireland. The winner will be randomly chosen and notified by email. Giveaway will close at 6pm 30th March.

A Taste of Ireland can also be followed on facebook for more news on great Irish food heroes and giveaways.


Oh and by the way tell us what you like about the video!


EPISODE 2: Donegal Brewing Company Co Donegal

Episode 3: Mescan Brewing Company Co Mayo

Episode 4: Innishmacsaint Brewing Company Co Fermanagh

Episode 5: Kinnegar Brewing Company Rathmullen Co Donegal

Episode 6: West Mayo Brewing Company Co Mayo

Want to be involved, contact us at A taste of Ireland via twitter, facebook or this blog site!

Or we can be reached via the contact page at



January God: A short film by A Taste of

January god, Janus Figure Boa Island, County Fermanagh Northern Ireland from Aidan Monaghan on Vimeo.

I have always been fascinated by the Janus figure and Seamus Heaney was moved enough to write his poem January God about it. So here is a short film I have created in tribute to Seamus Heaney and in celebration of Fermanagh’s most famous tourist attraction. The second figure is the Bishop’s stone an equally interesting but less well known stone figure at Killadeas.

Boa Island close to Belleek strangely enough is joined to the mainland via a bridge at either end with a road running through the middle of it, which makes it more convenient for visiting than either White or Devinish Islands on Lower Lough Erne which are all very rich in Celtic spiritual mythology. Follow the signpost for Caldragh Cemetery for here you will find one of the oldest and most famous carved stones in all of Ireland. Known as the Janus Stone which is over 2000 years old and predates Christianity far back into Celtic times. The double sided figure represents the male and female form with a sunken piece in the middle, perhaps for holding antlers and interlacing thought to represent hair, joining them. Nobody knows for certain what its origin or purpose was but it seems highly unlikely that it had anything to do with the Roman God Janus. A more likely suggestion is that it is a representation of the Goddess Babhbha, a Celtic God of war and fertility after which the island is named. Seamus Heaney, our late great poet visited in 2006 and wrote the poem ‘January God’ about it which of course captures the mood and mysticism.


The second stone figure is the Bishop’s Stone at Killadeas

The “Bishop’s Stone” – so-called because of the low relief depiction of a cleric – is 1.05 meters high, o.39 wide and 0.23 thick. Facing the church on the broad side of this stone is a simple depiction of of an elderly ecclesiastic in a short garment, holding a crozier and a bell and wearing pointed slippers. The triangular head with the elongated nose and chin of old age and the hunched back make it easy to imagine the short, halting steps of this cleric. It is blieved to have been carved sometime between the 9th and 12th centuries.  On the narrow edge facing away from the church drive is a grotesque head in relief, and a panel of interlace filling the space below. The head, with the rounded features of youth, stares out with rounded eyes (though it’s left eye is somewhat defaced), well defined nose and slightly open mouth. Along it’s left eye and cheek are striating scars – possibly indicating status or membership in some clan.




Posted by: A Taste of | November 28, 2013

A Taste of Ireland Food Heroes Vol 1 , Charity book

Hi all,

I am pleased to announce I have published a new book with all the proceeds going to Twist Soup Kitchens.

The book, A Taste Food Heroes Vol 1 is a collection of some of the fantastic Irish food producers I have met since I began this blog in 2011.

It is available as hard cover, soft cover, PDF download and ebook depending on your preference. See links and preview below

Ebook available for ~2 euro at

Book available online by clicking on image above.

Book available online by clicking on image above.

About the book

In the words of Glen Hansard, “I’m working on a high hope.”

And this high hope is that this book will raise some awareness of two very important and contradictory facts that exist at the present time on this green island of ours.

Firstly, this island is bursting with some great produce & really fine artisanal food producers, in fact I would go so far to say we have some truly world class food producers here at the edge of Europe. Many of these food heroes went unnoticed and dare I say it, unsupported for many years. Luckily there is now a change occurring. Where the general consciousness is awakening to the fact that top quality food, that was always present on this island, is still right on our doorstep. Many chefs thankfully throughout the country are leading the way on this. Local food, made locally by local people with every penny spent on local produce, helping the local economy. This renewed/traditional food culture may turn out to be our most precious resource in terms of economy and tourism.

Secondly however, on this island at this time, Oliver Williams of Twist soup kitchens is seeing “a marked increase in demand” for food at his soup kitchens. The shocking thing is that the demand is no longer just from the homeless and marginalised in our society. The demand is becoming more and more due to pressures on families, particularly single parents, struggling to pay for schoolbooks and uniforms.

Twist is a donation based enterprise where food is donated by local businesses or time is donated by volunteers in order to provide a soup kitchen service that offers free food for anyone that needs it. It relies on the good will of others to help others.

About Twist and their Mission statement

The greatness of a nation is measured by how well it treats the weakest members of its society, not the strongest. My name is Oliver Williams and I am the founder of the Twist Soup Kitchens Galway, Athlone, Roscommon, Sligo and Tuam. When I was 15 years old I left Galway in times similar to now in terms of recession and high unemployment. I went to England to seek my fortune but found myself on the streets alone and frightened. I was lucky to find a place called centrepoint in Soho where I received a hot meal, a bed, and some good advice that paved the way for me to become firstly a panel beater, then mechanic and eventually a helicopter and airplane pilot.

This experience gave me the inspiration to open up the first soup kitchen in Galway. I have never forgot the feeling of being alone and uncared for by society and the crucial helping hand that was centerpoint. I shudder to think what would have happened to me without that help. The Twist outlets have been a total success and we are now feeding over 1,000 people every week. Twist survives on the kindness and goodwill of the Irish people. What we do is give the more needy members of Irish society a hand up rather than a hand out. We are now setting up a food delivery service to those in need and in particular the new poor that are saddled with debt in this country. I am asking you to look into your heart and help me to help them. I am doing my very best to make sure the forgotten members of our society are no longer alone and uncared for. It could be you some day.

Twist soup kitchens kindly request Irish companies to donate any tight dated food or any overstock of product to this cause.

Posted by: A Taste of | July 26, 2013

A Taste of Ireland Sage Restaurant Midleton 12 mile menu

The last few years I had the privilege of living in Midleton Co Cork and as a consequence I had the good fortune to have dined at Sage restaurant, which I always enjoyed, mainly because it was right up my street. Gourmet quality food without the fuss and pomp added to a relaxed and cool atmosphere. Fast forward those few years and I have had the further  good fortune of working on a photographic food project with Kevin Ahern, chef and owner of Sage restaurant Midleton. The portrait work I performed can be seen on permanent display in the new
re-vamped Sage (The 12 mile producers) . The old Sage can still be seen on a blog post from a while back while we were working on the project

Some of the food photography I was doing is also on the new Sage website.  but more will follow soon.

I shall start publishing some of the photographic and video work from those sessions also so keep tuned to my posts right here on this blog.

So for now some of the Sage 12 mile portraits are below (some are my personal choices, Kevin may have printed and displayed an alternative picture in the restaurant).

pork-1-(3) A-Taste-of-Ireland-Tom-Clancy A-Taste-of-Ireland-Orslard-cottage-carrigtwohill A-Taste-of-Ireland-OFarrels-Midleton A-Taste-of-Ireland-John-Tait-Angus-Beef A-Taste-of-Ireland-Ballyhoura-Mushrooms A-taste-of-Ireland-12-mile-menu-Sage-Midleton-12 A-taste-of-Ireland-12-mile-menu-Sage-Midleton-11 A-taste-of-Ireland-12-mile-menu-Sage-Midleton-9 A-taste-of-Ireland-12-mile-menu-Sage-Midleton-7 A-taste-of-Ireland-12-mile-menu-Sage-Midleton-6 A-taste-of-Ireland-12-mile-menu-Sage-Midleton-5 A-taste-of-Ireland-12-mile-menu-Sage-Midleton-3 A-taste-of-Ireland-12-mile-menu-Sage-Midleton-2 A-taste-of-Ireland-12-mile-menu-Sage-Midleton

Good luck and success to Kevin with the Green room (A tapas bar with a 12 mile theme) newly opened alongside the revamped sage restaurant.

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