This is a subscriber-only article
Back in my granny’s day, there was no such thing as organic food – it was just called “food.”
Today, organic feels a bit like a sexy status symbol, with new certified organic food products appearing on supermarket shelves all the time. Bord Bia puts on the National Organic Awards every two years to recognise the best of the best among the organic food producing community.
They just announced their roster of 2024 award winners and some names might be familiar to regular Irish Country Living and Irish Country Magazine readers, including Garryhinch Exotic Mushrooms, the Urban Co-op in Limerick, Burren Smokehouse Organic Smoked Salmon and Green Earth Organics. The awards were presented at the (very posh) Bord Bia Global Hub in Dublin.
Congrats to Joe and Dolores Gorman of Garryhinch Wood Exotic Mushrooms, winner of the Best New and Innovative Irish Organic Product.
In all my days in hospitality, I have never felt the need to protest – this is what it has come to, though, as the Government’s decision to keep the VAT rate at 13.5% for hospitality left business owners shocked at the proposed 2025 budget.
On 15 October, SME operators and hospitality professionals took to the streets to protest, but it remains to be seen if the right people were listening. According to one rural hospitality business owner, the ones they most wanted the message to reach were not in attendance.
“Our local TDs are very much behind us,” the business owner says. “But the Taoiseach, Paschal Donohoe – the people who needed to hear it didn’t show up, which was disappointing. The march was well supported, it was great to have the Vintners’ Federation of Ireland on board and the Irish Hairdressers Federation, it was very much like ‘We are all in this together.’
“If they don’t do something about this soon, they are going to feel it in the ballot boxes when the election is called.”
Another agri-food business owner says the march gave a feeling of inspiration.
“It reinforced why I am so happy to work in this industry and supply such hard working, dedicated people,” they say. “There were people there who have never protested before in their life, because they just put their heads down and work hard, but they are really struggling with too many things coming at them at the same time.”
I know some Irish diners are iffy when it comes to oysters, but Ireland produces some of the best oysters in the world. As we start to gear up for (yes, I’m going to say it) – Christmas – you should consider giving them a go. The season for Irish oysters runs from September to April, and it is a real treat to try them at this time of year.
The best part is, many Irish oyster producers can ship those tasty morsels directly to your house, complete with shucking knife and easy-to-follow directions on preparation and storage. It’s a bit of fun and by no means rocket science (sure if I can shuck, anyone can shuck).
If you are fully “anti-shucking” but still want to enjoy some oysters, Sligo Oyster Experience has launched a new line of pickled oysters made with their own variety from their farm in Sligo Bay. Pickled oysters are a real delicacy and perfect for grazing boards. While you’re at it, pick up some local trout caviar and serve both with blinis, sour cream and chives.
Check out sligooysterexperience.ie
It’s almost time for the Good Food Ireland awards at The K Club in Co Kildare. The awards ceremony will be a “high profile, five star dinner showcasing a wealth of Ireland’s fantastic produce.” Taking place on 11 November, the awards recognise Good Food Ireland members who prioritise sourcing local in their hospitality, retail and food offerings.
I’m just wondering if my invite got lost. I may be bit of a culchie, but I promise I can hold my own during a five star dinner. Jokes aside, these awards are great for showcasing the range of businesses which truly support their local communities and food producers. Members of Good Food Ireland are inspected once a year to ensure they stick to the high standards set.
This year, finalists include The Apple Farm in Co Tipperary, Praline Pastry and Chocolate Shop in Co Cork, Connemara Smokehouse in Co Galway and Kelly’s Hotel and Resort in Co Wexford.
Last year’s Good Food Ireland Lifetime Achievement Award went to Declan Rice from Arbutus Bread in Co Cork.
Check out goodfoodireland.ie
If you were at the Ballymaloe Food Festival this past May, you might have caught A Scoop & a Yarn taking place. I thought it was one of the nicest parts of the festival. Scoop is a bi-annual magazine which celebrates meaningful and diverse food stories.
A Scoop & a Yarn takes this concept to food events all around the country; bringing up well-known names in Irish food to share their stories, but also encouraging those in the audience to share.
It’s a lovely, intimate experience and if you are planning on going to the Samhain Festival in Co Meath (9-10 November), you will catch the A Scoop & a Yarn gang at The Keltic Bar in The Headfort Arms Hotel. On Saturday, find them from 5-7pm with Max Jones, JP McMahon and Máirtín Mac Con Iomaire. On Sunday, from 2-4pm with Oisín Davis. Entry is free (and so is sharing).
Follow @scoopfoodmag on Instagram
SHARING OPTIONS: