YOUR GUIDE TO THE BEST FOOD AND DRINK TO BE FOUND IN COUNTY KERRY

the

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

kerry foodINSIDE: A DIRECTORY OF 150+ KERRY FOOD PRODUCERS story

3

This publication is free thanks to the support of the Kerry Local Enterprise Office.

thekerry foodstory

6

8-9 Foreword by TJ O’Connor, Head of Section, Hotel, Culinary and Tourism Department, IT Tralee.

10-11 The raw IngredIenTs What makes Kerry food and drink so special.

12-13 The Producers Read how local producers shape the raw materials to turn food and drink into real experiences.

14-15 cookery schools Learn to cook in Kerry using local ingredients.

16-17 FarMers’ MarkeTs and FesTIvals Kerry is home to a wealth of food events where you can take a stroll in the Kerry sunshine, sample the food and drink from the region and bring home something remarkable to cook.

18-19 useFul websITes A page of website links you can use to find out what’s going on in the world of Kerry food.

21-45 cheF recIPes usIng local Produce See the opposite page for recipes from some of Kerry’s top chefs.

46-61 kerry Producer dIrecTory We’ve put together a listing of over 150 local Kerry producers so you know what to buy and where to buy it. Whether you are someone who cooks for fun, a professional chef, or a buyer for a retail outlet, you’ll find lots to choose from.

The story of kerry food

7

22 sIMon regan, The euroPe hoTel and resorT, kIllarney 23 Ring of Kerry Roast Loin of Lamb 24 Apple Parfait with Buttermilk Foam

25 dan browne, IT Tralee 26 Cured Fillet of Quinlan’s Mackerel 27 Carraig Dubh Porter-Braised Beef Ribs

28 PhIlIP braZIl, sheen Falls lodge, kenMare 29 Roast Fillet of Cod with Kush Mussels 30 Apricot Bread and Butter Pudding

31 PaTrIcIa Teahan, carrIg counTry house, kIllorglIn 32 Ballinskelligs Duck with Carrot Purée 33 Skelligs Chocolate Pavé with Strawberry Gel

34 sandra o’connor, The coFFee dock, valenTIa Island 35 Valentia King Scallops and Prawns 36 Buttermilk Panna Cotta 37 noel dennehy, The MoorIngs, PorTMagee 38 O’Connell’s Poached Duck Egg 39 Fillet of Portmagee Pier Hake

40 Theo lynch, allo’s bar, bIsTro and Townhouse, lIsTowel 41 Fenit Bay Crab Meat with Aioli 42 North Kerry Beef Fillet with Parsnips

43 carolIne danaher, The boaTyard resTauranT, dIngle 44 From Pier to Platter Tartlet 45 Roulade of Dover Sole with Salmon

The chef recipes Using the best of local Kerry produce

8

9

from tj o’Connor, Head of SeCtion, Hotel, Culinary and touriSm department

at tHe inStitute of teCHnology, tralee

forewordWelcome 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

10

11

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.

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

12

13

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.

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

scan the Qr code on the right to read more about Taste Kerry and Kerry producers.

tastekerry.com

14

15

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.

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

scan the Qr code on the right to get all the up-to-date information about hotel, culinary

and tourism courses at ittralee.ie

16

17

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.

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

scan the Qr code on the right to get all the up-to-date listings for Farmers’ Markets happening throughout Kerry.

kerryfarmersmarkets.com

18

19

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.

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

20

21

Chef ReCipes

22

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 2010 (BA Culinary Arts)

Favourite local producers Spillane’s Seafood in Fossa who have been supplying the hotel daily with the freshest seafood for over 20 years. Fenit Fruit and Vegetables who provide us with excellent, seasonal fruit and vegetables. Just Desserts who supply us with top quality gluten-free bread and pastry.

Awards 2013 RAI Kerry Chef of the Year

Simon Regan trained in some of the country’s finest 5-star hotels, before moving to Australia and New Zealand along with stints in New York, LA and London. ‘My cooking is a blend of modern and classical cooking’, he says. He can’t choose a favourite dish on their restaurant menu: ‘The Panorama Restaurant in The Europe Hotel and Resort has just launched its new summer menu, so currently all the dishes are as exciting as the next one to cook.’

He loves to cook with local ingredients. ‘Kerry is blessed with some of the best raw materials the country has to offer, from amazing seafood, to exceptional beef, lamb and poultry, along with some of the most innovative and talented artisan food producers you’re likely to find anywhere.’

What’s his best tip for a non-chef who loves to cook? Simon says: ‘If you are passionate about sourcing and cooking with the best 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

23

Serves 4

1kg boned Ring of Kerry lamb shoulder Salt and freshly ground black pepper 20g On the Wild Side Chorizo, finely diced 50g Dingle Goat’s Cheese from The Little Cheese Shop 20g Just Desserts Gluten-Free White Breadcrumbs 50g flatleaf parsley, chopped 100g Just Desserts Gluten-Free White Breadcrumbs 2 knobs of butter 2 tablespoons rapeseed oil 1kg Ring of Kerry fully-trimmed lamb loin Fresh herbs to garnish

1. Preheat the oven to 150C/300F/Gas 2. Season the lamb shoulder and place in the oven. After 2 hours, turn off the oven and leave the shoulder to rest in the oven.

2. Prepare the beignets: mix the chorizo and goat’s cheese together, roll into 15g balls, and roll these in the 20g of gluten-free breadcrumbs. Place in the fridge to firm up.

3. Just before serving, prepare the herb crust for the lamb: blend the parsley, 100g of gluten-free breadcrumbs and 1 knob of butter together. Cook the loin: heat a frying pan to medium heat and add

the rapeseed oil. Season the lamb with salt and pepper and gently place in the pan. Cook on a medium heat for 4 mins on each side, add a knob of butter and remove from the heat. Remove the shoulder from the oven and cut off 4 square pieces. Top each with herb crust and place under a warm grill for 2 mins. Preheat a deep-fat fryer to 170C. Deep-fry the goat’s cheese beignets until golden. Slice the lamb loin in 4 pieces, place each in the centre of the plate, add a piece of shoulder and a goat’s cheese beignet. Finish with the juices left over from cooking the lamb shoulder. Garnish with fresh herbs.

simon regan, the europe hotel and resort, KillarneY

with On the Wild Side Chorizo and Dingle Goat’s Cheese Beignets

ring of kerry roast loin of lamb

24

apple parfait with buttermilk foam

Serves 4

3 Beaufort Free-Range Egg Yolks 50g caster sugar 250ml fresh Ring of Kerry Apple Farm Apple Juice 100ml Lee Strand Cream, whipped 400ml Valentia Island Buttermilk 100ml Lee Strand Cream 50g caster sugar 3 tablespoons vanilla extract 3g agar agar 2 leaves gelatine (soak in cold water until soft just before using) 200ml Lee Strand Cream 50ml Killarney Honey 2oz Skelligs Dark Chocolate 4 tablespoons Valentia Island Guinness Ice Cream 4 brandy snaps (optional)

1. Make the Apple Parfait: whisk the egg yolks and caster sugar in a metal bowl over a pot of simmering water using an electric whisk until you get a batter-like consistency. Mix the apple juice with the egg yolk and sugar mixture. Gently fold in the whipped cream. Pour into small ramekins and freeze.

2. To make the buttermilk foam: combine the buttermilk, second 100ml of cream, caster sugar, 2 tbsps of the vanilla extract and agar agar. Bring to the boil. Squeeze out the gelatine and whisk it into the hot mixture. Remove from the heat and chill until ready to use.

3. Make the chocolate and honey sauce: combine the 200ml cream with the honey, dark chocolate and 1 tbsp vanilla extract in a non-stick saucepan. Place over a gentle heat and stir until everything dissolves. Keep the sauce warm.

4. To serve: remove the parfait from the ramekins onto four plates. Place a neat tablespoon of Guinness ice cream on top. Top with a scoop of buttermilk foam. Finish with a drizzle of honey and chocolate sauce. Serve immediately with a brandy snap.

with Ring of Kerry Apple Juice and Skelligs Chocolate and Killarney Honey sauce

simon regan, the europe hotel and resort, KillarneY

25

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 to cook with Fresh local vegetables. Seasonality is key. And it’s hard to beat our freshly-landed fish.

Favourite dish to cook Spatchcock free-range chicken, preferably on the barbecue in the sunshine.

Favourite local Kerry produce We have some amazing artisan products like Annascaul Black Pudding and Dereenaclaurig Farmhouse Cheese.

Graduated from IT Tralee 2000

Dan Browne grew up helping his father in his butcher’s shop in Listowel, something that has influenced both his teaching and cooking.

Dan loves to cook with secondary cuts of meat and under-used fish, using contemporary cooking methods to deliver exciting results. ‘At Tralee IT, we classically train the students and also employ many techniques such as smoking, pickling, sous-vide and dehydrating to give our students every skill they need to succeed in the ever-evolving culinary world.’

‘Being a chef has brought me all over the world. I’ve worked in restaurants, hotels, event centres, in food product development and as a private chef in countries including Ireland, England, the USA, Australia and Greece.’

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 to give back everything I have learned and to help inspire the next 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

26

cured fillet of quinlan’s mackerel

Serves 4

1 tbsp coriander seeds 50g sugar 50g salt 60ml white wine vinegar Finely grated zest of 1 lemon and 1 lime 4 Quinlan’s Mackerel Fillets, skin on/bones removed 200ml Valentia Farmhouse Dairy Buttermilk 8g horseradish purée 1g Xanthan gum (optional) Salt and black pepper ¼ of a cucumber, thinly sliced 40g Olivier Beaujouan’s Pickled Sea Vegetables 1 radish, very thinly sliced Picked dill and edible flowers

1. Make the cure for the mackerel: grind the coriander seeds finely and mix with the sugar, salt, 50ml white wine vinegar and lemon and lime zest. Pour into a small pan and place the mackerel in it flesh-side down. Cover with cling film and chill for 3 hours.

2. Make the Horseradish Buttermilk: place the buttermilk in a jug blender with the horseradish purée and Xanthan gum (if using). Season with salt and black pepper. Blend for 1 minute.

3. To serve: Rinse the cure off the mackerel with cold running water and pat dry with paper towel, making sure the skin is especially dry. Blowtorch the skin or sear the mackerel, skin-side up, for 30 seconds.

4. To plate: place a spoon of buttermilk purée on a plate and smear with the back of a spoon. Toss the cucumber and sea vegetables together, season with freshly ground black pepper and the last 10ml of white wine vinegar. Place in the centre of the plate with a cured mackerel fillet to one side. Garnish with a slice of radish, picked dill and edible flowers (Manna Organic).

dan BroWne, it tralee

with Olivier Beaujouan Pickled Sea Vegetables and Radishes from Manna Organic

27

carraig dubh porter-braised beef ribs

Serves 4

4 x 6” beef ribs 2 bottles Carraig Dubh Porter Salt and black pepper ½ Fenit Leek, cut in 3” pieces 1 Fenit Onion, cut in 3” pieces 1 Fenit Carrot, cut in 3” pieces 30g tomato purée 1 litre beef stock ½ green part of the leek, washed and thinly sliced 150g spinach, washed and stalks removed 30g Lee Strand Butter 700g Ardfert Potatoes 50g Valentia Island buttermilk 30g Lee Strand Butter 1 finely diced shallot 100g Annascaul Black Pudding 1 teaspoon flat parsley 30g Lee Strand Butter 4 x 80mm puff pastry discs

1. Marinade the beef ribs in the porter for 24 hrs. Pat dry, season with salt and freshly ground black pepper and brown in a hot pan. Place the ribs in a roasting tray with the leek, onion and carrot. Add tomato purée, the marinating liquid and beef stock. Cover with foil. Cook at 160C/320F/Gas 3 for 2½ hours. When the ribs are cooked, strain the cooking liquid and reduce to a thick consistency.

2. In another pan, cook the leek and spinach slowly in 30g of butter until soft (4-5 mins). Blend with 3 tbsp of hot water until smooth. Peel and cook the potatoes until tender, mash, add the spinach and leek purée, buttermilk and the second

30g of butter. Mix well until smooth.

3. Make the pastie: cook the shallot in butter over a low heat to soften. Leave to cool. Finely chop the pudding and add to the shallot. Finely chop the parsley and add it. Mash well with a fork. Chill. Half-fill each pastry disc with the pudding mixture and fold over. Seal the edges with beaten egg and brush with more egg. Bake at 180C/350F/Gas 4 for 8 mins.

4. To serve, place the ribs on the potato purée, drizzle with sauce and slice the black pudding pastie in half. Serve with carrot purée and sprouting broccoli.

dan BroWne, it tralee

with Sean Browne’s Beef Ribs, Beoir Chorca Dhuibhne Porter and Annascaul Black Pudding

28

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 chefs inspire you? Paul Bocuse, The Roux Brothers, Marco Pierre White.

Favourite local Kerry produce I love cooking with Peter O’Sullivan’s Ring of Kerry Lamb and his Famous Sneem Black Pudding. Pat Twomey of Star Seafoods in Kenmare sources only the best local and wild fish and shellfish for Sheen Falls Lodge.

‘I joined Sheen Falls Lodge back in 1999 as a sous chef and was invited back in May 2013 to take on the prestigious position of Head Chef ’, says Philip.

‘I started my career at the Steak House on the North side of Dublin. I immediately knew I had found my vocation and began formal chef training at the Dublin Institute of Technology in Cathal Brugha Street.’ At 24, Philip was sous chef at Tinakilly House before moving back to Dublin to take on the role of sous chef under Michael Martin at the Clarence Hotel.

He moved to the UK and spent two years as Pastry Chef in Gidleigh Park Hotel in Devon under 1 star Michelin chef, Shaun Hill and 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

29

roast fillet of cod with kush mussels

Serves 4 275g fresh breadcrumbs 110g flat-leaf parsley 2 cloves garlic, peeled 1 tablespoon olive oil 15g Dijon mustard Sea salt and white pepper 4 x 180g cod fillet, skin on, scaled and bones removed 1 tablespoon plain flour 4 tablespoons olive oil 30g Lee Strand Butter 3 tablespoons hot fish stock (from a stock cube is fine) 2 lemons, juice only 2 tablespoons double cream 100g Kush Mussels, cooked and shelled 50g chopped fresh chives

1. Make the sea salt crust: whizz the breadcrumbs, parsley and garlic in a food processor. Add the olive oil and Dijon mustard and season to taste. Blend until the mixture resembles a smooth paste, adding a little cold water if you need to. Place the mixture on a large sheet of greaseproof paper, cover with another sheet, and roll out until large enough to cover the four cod portions. Set aside.

2. Coat the cod fillets lightly in the flour. Shake off any excess. Heat a non-stick frying pan; add olive oil, gently place the cod in the pan and cook over medium heat for 1-2 mins on each side or until completely

cooked through. Cut the sea salt crust into 4 pieces – place each piece on a fillet of cod, skin-side up and place under a hot grill until golden.

3. Make the sauce: heat the butter in a small pan, add the fish stock and lemon juice and reduce by half. Add the double cream, heat gently and stir. Fold in the cooked mussels and chives. To serve, spoon some of the colcannon mash into the centre of four warm plates. Place the crusted cod on top and drizzle with warm mussel and chive sauce.

philip BraZil, sheen falls lodge, Kenmare

Serve with colcannon made with Ardfert Potatoes and cabbage from Manna Organic

30

apricot bread and butter pudding

Serves 4

150ml Valentia Island Milk 150ml double cream 1 vanilla pod, split, seeds scraped out Lee Strand Butter, for greasing 1/2 sliced loaf of Harrington’s Bread, each slice buttered 75g dried apricots, diced 75g raisins 3 Beaufort Free-Range Eggs 2 Beaufort Free-Range Egg Yolks 55g caster sugar 85g Lorge Dark Chocolate 150ml double cream 85g Dingle Fudge Kenmare Vanilla Ice Cream

1. Preheat the oven to 150C/300F/Gas 2.

2. Place the milk, cream and vanilla pod and seeds into a saucepan over a low heat and heat until steaming, but not boiling. Remove from the heat and leave to infuse for 10 minutes, then remove the vanilla pod.

3. Grease 4 individual tin foil moulds or ramekins. Arrange the buttered bread slices into the moulds, sprinkling the apricots and raisins between each layer of bread.

4. Whisk the whole eggs, egg yolks and caster sugar together in a bowl, and then

gradually pour over the infused milk mixture, stirring constantly. Pour this custard mixture over the bread and dried fruit and transfer to the oven to bake in a bain marie for 20-30 minutes, or until the custard is set and the bread is golden brown.

5. To make the chocolate sauce: heat the chocolate and cream together in a pan over a low heat, stirring continuously until combined. Add the Dingle Fudge and stir until dissolved. Remove the bread pudding from their moulds, place in the centre of a dessert plate, spoon the chocolate sauce over the pudding and add a quenelle of ice cream. Serve immediately.

philip BraZil, sheen falls lodge, Kenmare

with Warm Chocolate and Dingle Fudge Sauce and Kenmare Ice Cream

31

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 Irish Country House with a modern twist based on the freshest ingredients sourced locally in Kerry Customers’ favourite dish Ring of Kerry quality lamb

Patricia’s favourite dish on her menu The Tasting of Salmon Plate

Graduated from IT Tralee 2001

Patricia started cooking in her sister’s restaurant, The Half Door in Dingle. ‘I knew from that minute it was my passion. I went on to study in Tralee IT in professional cookery.’ ‘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 Johnson & Wales University in Rhode Island’. Patricia then gained work experience in Carrig Country House where she is now head chef. ‘I spent four seasons there, starting as Commis. Then I became sous chef. I left, then returned as Head Chef.’

She loves to cook with Kerry ingredients: ‘Valentia Island Farmhouse Dairy do an excellent variety of produce to cook with, we have Ring of Kerry lamb, Ballinskelligs poultry farm, Sásta sausages and 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

32

ballinskelligs duck

Serves 4 750g Fenit Carrots, peeled and chopped into small chunks 1 tablespoon cumin seeds Salt and black pepper 30g unsalted butter 1 shallot, peeled and sliced 1 carrot, peeled and sliced Olive oil 1 teaspoon brown sugar 3 sprigs of thyme 1 bay leaf 1 teaspoon juniper berries 250ml Dingle Distillery Gin 125ml veal or chicken stock 4 Ballinskelligs Duck Breasts (skin scored with sharp knife) 250g Hall’s Market Garden Spinach 50g unsalted butter

1. Preheat the oven to 180C/350F/Gas 4. Place the carrots and cumin in a saucepan, just cover with water, add a pinch of salt and cook until tender. Drain well, place in a food processor and blend until smooth. Add the butter and season. Keep warm.

2. Place the shallot and carrot in a saucepan with a spoon of olive oil and cook until golden. Add the sugar, thyme, bay leaf, juniper berries and Dingle Gin. Reduce by a third. Add the veal stock and reduce until syrupy. Strain and season. Keep the sauce warm.

3. Place a non-stick pan with an oven-proof handle on high heat and when it is hot, add the duck breasts, skin-side down. Place the pan in the oven. Cook for 6 mins on the skin side. Turn the duck over and cook for a further 4 mins. Remove from the oven and allow to rest (it will be medium-rare).While the duck is resting, wilt the spinach in a saucepan with the butter. Season with salt and black pepper.

4. To serve: slice the duck breast, sit it on a smear of carrot and cumin purée, dot the spinach on the plate, pour the Dingle Gin jus into shot glasses and serve.

patriCia teahan, Carrig CountrY house, Killorglin

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

33

skelligs chocolate paVÉ

Serves 4 For the chocolate sponge: 3 Beaufort Whole Eggs 115g caster sugar 2 tablespoons butter, melted 43g plain flour 20g unsweetened cocoa powder For the chocolate pavé: 150g bitter 70% Skelligs Chocolate 1 Beaufort Whole Egg 3 Beaufort Egg Yolks 40ml water 125g caster sugar 250ml double cream

For the Strawberry Gel: 100g neutra glaze 25g Sliabh Luachra Strawberries, stewed

1. Preheat oven to 180C/350F/Gas 4. Whisk 3 eggs with 115g caster sugar in a stainless steel bowl, over a saucepan containing boiling water (make sure the bowl doesn’t touch the water) for 5 mins. Pour the mixture into a larger bowl. Continue whisking off the heat until doubled. Sieve the flour and cocoa together and fold into the egg mixture. Place into a greased/floured 8 x 4 inch cake tin. Bake for 12-15 mins until done. Remove and allow to cool. Use to line the base of 4 x 5cm x 4cm moulds lined with parchment paper.

2. Make the pavé: melt the chocolate and keep at room temperature. Whisk the whole egg and 3 egg yolks

in a stainless steel bowl placed over a saucepan containing boiling water for 8 mins. Pour the mixture into a bowl and whisk until cool. Put the water and sugar in a saucepan. Heat to 120 degrees, pour into the egg mixture and continue beating slowly, then at full speed for 10-12 mins. Whisk the cream to a soft peak. Fold in the melted chocolate to the egg and sugar mixture. Fold in the cream and pour the mixture over the sponge into the moulds. Flatten the surface and chill to set.

3. Make the strawberry gel: blend the neutra glaze with the strawberries. Unmould the pavés. Serve with ice cream and dots of strawberry gel.

patriCia teahan, Carrig CountrY house, Killorglin

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

34

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 Very simple: I like to use fresh food, locally sourced and preferably from Valentia Island. I don’t do complicated dishes, but I like to highlight the top quality seafood and local produce we have here.

Our most popular dish The locally-caught crab claws.

Just finished the 2nd Year of the Higher Certificate in Culinary Arts in Tralee IT.

‘When the economic downturn came a few years ago, the outdoor adventure business went into decline. Since Valentia is where I want to live, I had to find a way to diversify. I was left with the Watch House on the seafront that was no longer needed as a Dive Centre, so we decided to turn it into a small coffee shop, serving teas, coffees, scones and sandwiches during the summer months, to supplement the Sea Sports Camps and Sailing Courses that we run.

‘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 renovated the building, adding a nice seating balcony outside.

‘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 Programme in IT Tralee and hope to do the 3rd-year degree course. I’ve learned so much during my time there. It has increased my passion for food and appreciation of all that is good in local food.’

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: viss.sandra@gmail.com

35

Valentia king scallops and prawns

Serves 4

1kg potatoes, peeled and cut in quarters 100g Lee Strand Butter (you need enough for the potatoes, to fry the scallops and prawns and to make the sauce) 60ml Valentia Island Whole Milk Salt and freshly ground black pepper 12 large Quinlan’s Langoustine Prawns 12 Valentia King Scallops 40ml dry white wine 4 spring onions, finely sliced 60ml Lee Strand Cream 15g fresh tarragon, chopped finely Chive flowers to decorate

1. Boil the potatoes and mash, adding butter and milk to make them creamy. Season with salt and black pepper.

2. Pat the prawns dry. Heat a knob of butter in a frying pan. Add the prawns and cook over medium to high heat for 2-3 minutes on each side until golden. Transfer to a plate and keep warm. Pat the scallops dry and season. Clean out the frying pan and melt another knob of butter over medium to high heat. Add the scallops and cook for 2-3 mins on each side, depending on size. Transfer to a plate and keep warm. Reserve the juice from the scallops.

3. Place the white wine and spring onions in a small saucepan. Cook over medium heat until well-reduced. Add the cream and simmer for 1-2 minutes. Gradually whisk in 65g of butter. Stir in the scallop juices from the pan. Stir in two thirds of the tarragon. Season the tarragon sauce to taste with salt and black pepper. Stir the rest of the tarragon into the warm mashed potatoes. Divide the mashed potatoes onto four plates, top with scallops and place the prawns on the plate. Drizzle with the tarragon cream sauce, add chive flowers (if you are using them) and serve.

sandra o’Connor, the Coffee doCK, valentia island

with Creamy Lee Strand Mashed Potatoes and Tarragon Cream Sauce

36

buttermilk panna cotta

Serves 4 200ml Lee Strand Cream 100ml Valentia Island Farmhouse Dairy Buttermilk 60g caster sugar 1 vanilla pod, split 2 leaves of gelatine, soaked in tepid water until soft 200ml Lee Strand Cream 30g caster sugar 200g Óilean Dark Chocolate 30g cubed butter 200g Slíeve Luachra Strawberries 25g sugar 2.5g pectin 5g fresh lemon juice 4 scoops Valentia Island Mango and Passionfruit Sorbet

1. Make the panna cotta: Place the cream, buttermilk, caster sugar and vanilla (seeds plus pod) in a non-stick saucepan and slowly bring to the boil, then remove from the heat. Remove the vanilla pod from the mixture and discard. Squeeze the excess water from the gelatine. Add it to the buttermilk mixture, stirring until it dissolves completely. Strain the mixture into a measuring jug and divide it between 4 dariole moulds. Leave to set for at least two hours.

2. For the chocolate sauce: warm the cream and caster

sugar until the sugar dissolves. Melt the chocolate over a pan of gently simmering water. Whisk the melted chocolate into the cream and whisk in the butter.

3. To make the coulis: purée the strawberries in a food processor. Transfer to a saucepan and heat over medium heat. Mix the sugar and pectin together, stir into the strawberry purée and bring to the boil. Strain and stir in the lemon juice. Chill. Unmould the panna cotta onto a plate, add a scoop of sorbet, strawberry coulis and drizzle with chocolate sauce.

sandra o’Connor, the Coffee doCK, valentia island

with Valentia Island Buttermilk, Lee Strand Cream and Óilean Dark Chocolate Sauce

37

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 who loves cooking Keep it simple and don’t use too many ingredients.

Graduated from IT Tralee 2010 when he completed a BA in Culinary Arts

Favourite dish on the menu The Moorings’ hot and cold seafood platter with Daly’s smoked fish, grilled half lobster landed at Portmagee, Skellig crab claws, Dingle Bay prawns and Cromane mussels.

Noel describes his cooking style as modern Irish but you can see the French classical training in every dish he cooks.

He has worked in Nick’s Seafood and Steak Restaurant, Killorglin; the Ross Inn, Rossbeigh and Sheen Falls Lodge but he has made The Moorings his home for the last seven years. He has managed to fit in travel too over his years as a chef, at one stage working at one of Western Australia’s top seafood restaurants, the Red Herring in Fremantle.

Ask Noel to recommend the Kerry produce he likes to cook with and he barely pauses for breath: ‘Cromane black and white pudding and sausages, Glenbeigh Shellfish, Oysters and Mussels, Daly’s Seafood including smoked salmon and mackerel, Valentia Farmhouse Dairy buttermilk and ice cream, Ring of Kerry lamb, John O’Sullivan’s Currow Strawberries....’ That he says is to ‘name just a few’.

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

38

o’connell’s poached duck egg

Serves 4 35g plain flour ½ teaspoon baking powder 35g mashed potato 1 egg, beaten 70ml Daly’s Buttermilk 1 tablespoon olive oil 4 Ashe’s Smoked Streaky Bacon Slices 200g Cromane Black and White Pudding, cubed 4 O’Connell’s Duck Eggs 1 teaspoon white vinegar Baby leaf salad Salt and pepper

1. Make the boxty: sieve the flour and baking powder in a large bowl. Mix in the mashed potato. Add the beaten egg and mix in the buttermilk to form a batter.

2. Heat a large non-stick frying pan, add the olive oil, pour all the batter into the pan, cook for 2 minutes on one side, then turn over and cook for a further 2 minutes on the other side.

3. Grill the bacon and pudding on an oiled baking tray for 3-4 minutes.

4. Poach the duck eggs in rapidly boiling water, to which you have added a teaspoon of vinegar, for 3 minutes. Drain on paper towel. 5. Place the boxty on a warm plate; arrange the bacon and pudding around it. Place the poached egg on top. Season with salt and freshly ground black pepper. Garnish with baby leaf salad. Serve immediately with home-made brown bread.

with Boxty made from Daly’s Buttermilk, Cromane Pudding and Ashe’s Smoked Bacon

noel dennehY, the moorings, portmagee

39

fillet of portmagee pier hake

Serves 4

4 x 200g Portmagee Hake Fillets Sea salt 2 tablespoons olive oil 80g Daly’s Smoked Salmon 3 spring onions 320g hot mashed potato 20 fresh Cromane Mussels 1 tablespoon of butter 1 shallot, finely chopped 1 clove garlic, finely chopped 50ml white wine 100ml cream Juice of ½ lemon 1 tablespoon chives, finely chopped 12 Skellig Crab Claws, cooked

1. Preheat the oven to 180C/350F/Gas 4. Season the hake with sea salt. Heat a tablespoon of olive oil in a non-stick frying pan with an oven-proof handle. Add the hake, skin-side down first, and fry for 1 minute. Turn the fish over gently, then cook for 1 minute more before placing the pan in the oven for five minutes.

2. Slice the smoked salmon and spring onion finely and stir into the hot mashed potato. Keep warm.

3. Sauté the mussels in a tablespoon of butter with the shallot and garlic for 1 minute. Add the white wine and reduce by half. Add the cream and cook for 1 minute. Add the lemon juice and chives and stir. Add the cooked crab claws and cook for 1-2 minutes until heated through.

4. Divide the potato between four warm plates. On each plate, place a fillet of hake with 3 crab claws and 5 mussels. Drizzle any sauce from the pan around the fish and serve immediately.

noel dennehY, the moorings, portmagee

with Daly’s Smoked Salmon, Cromane Mussels and Skellig Crab Claws

40

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 Have patience and enjoy it. Don’t be afraid to try new things and invest in a timer – it will come in handy!

Graduated from IT Tralee 1991

Personal cooking style ‘I like to mix raw and cooked ingredients to enhance flavours and create new dishes.’

Theo is Head Chef at Allo’s Bar, Bistro and Luxury Townhouse, a former pub and one of the earliest bistros in the country, situated in the middle of Listowel town. ‘When I came to Allo’s first, our customers were mainly meat eaters. Now fresh fish is at the top of our menu. My own cooking style is based on light, fresh ingredients using pickling and curing as cooking methods. Spring and Summer are my favourite seasons.

‘For my dishes I chose North Kerry Beef fillet which is sourced from farms around Listowel. It has a wonderful flavour, yet still remains light to eat. I love Fenit Bay crab meat – what can I say except that this is the best catch. They do proper crab. It’s so easy to cook with produce this good.

‘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

41

fenit bay crab meat with aioli

Serves 4

½ garlic clove, peeled 1 free-range Cottage Lane Egg Yolk 1 teaspoon Dijon mustard 600ml extra virgin olive oil Lemon juice Sea salt and black pepper 1 red pepper 1 yellow or orange pepper 2 medium Ardfert Potatoes (cooked, cooled and cubed) 1 cucumber 450g Fenit Bay White Crab Meat 1 red apple, diced 1 sliver of pickled ginger, finely chopped Assorted mixed leaves and edible flower petals

1. Make the aioli first: blend the garlic clove, egg yolk and mustard together in a blender. Slowly drizzle in up to 550ml of olive oil until the mixture thickens. Add the lemon juice and season with salt and black pepper. Set half the mixture aside for the crab meat. Put the rest into a squeezy bottle and chill.

2. Cut the red and yellow/orange peppers into small discs and fry gently in a little olive oil for 10 minutes. Gently sauté the potato cubes in olive oil until crisp.

3. Using a swivel peeler, peel the cucumber into ribbons.

4. Just before plating the dish: mix the crab meat with the apple, pickled ginger and the aioli you have set aside for the crab meat.

5. Using a metal ring, place a tower of crab meat in the middle of the plate. Arrange the cucumber in rolls around the plate with the peppers and potato cubes. Dot the plate with the aioli from the squeezy bottle. Finish with the mixed leaves and flower petals. Drizzle with a little more olive oil and sprinkle with some sea salt crystals. All vegetables, mixed leaves and flowers from Fenit Fruit and Vegetables.

with Ardfert Potatoes and Cottage Lane Free-Range Eggs

theo lYnCh, allo’s Bar, Bistro and restaurant, listoWel

42

north kerry beef fillet

Serves 4 1 large onion, sliced finely 225g butter Salt and freshly ground black pepper 2 medium parsnips, peeled 300ml cold water 300ml milk Drizzle of Killarney Honey 200ml cream 4 slices white bread (crusts removed) Poppy seeds 20g melted butter 8 baby carrots, peeled Knob of butter 4 x 6oz North Kerry beef fillets Nasturtium leaves and chive flowers to garnish

1. Slowly cook the onion in the 225g butter until caramelised. Cool and blend until smooth. Season and chill.

2. Cook the parsnips in water and milk until soft. Drain. Blend with honey and cream until smooth. Season. Place half the mixture in a squeezy bottle. Place the rest in a small saucepan ready to reheat.

3. Sprinkle the bread with poppy seeds, roll them out flat, cut into shapes (see photograph), brush with melted butter and bake at 190C/375F/gas 5 for 6-7 mins. Boil the baby carrots in salted water for 6-8 mins.

4. Heat a heavy frying pan over high heat. Add a knob of butter. Cook each beef fillet to your liking (rare – 2-3 mins on each side, 5-6 mins for medium, 8-10 mins for well-done). Rest on a plate.

5. Reheat the parsnip cream in the saucepan. Place a dollop of warm parsnip cream on each plate. Place a beef fillet on top. Top with onion butter mixture and add a crouton. Squeeze a few dots of cold parsnip cream around the plate. Garnish with nasturtium leaves and chive flowers. Serve with baby carrots.

North Kerry beef from Michael Kennelly

theo lYnCh, allo’s Bar, Bistro and restaurant, listoWel

with Fenit Parsnips and Killarney Honey

43

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 on our menu Taste of Dingle Bay crab. Composed of my crab and prawn tartlet, Dingle Bay crab claws, crabcake and homemade chowder. We serve it with our Beoir Chorca Dhuibhne stout bread.

Caroline is continuing her studies at the IT Tralee and is taking an Honours Degree in Culinary Arts this year.

The Boatyard Restaurant is a family-friendly restaurant on the Wild Atlantic Way with stunning views of Dingle Harbour and Dingle Bay. ‘We specialise in brilliantly-prepared local produce accompanied with delicious local craft beers. We have a fabulous outdoor decking area’, says Caroline, ‘and a bright welcoming conservatory.’

Caroline says that a love for food from ‘pier to platter’ is her driving force and her mission is to show customers the true taste of local fish.

She is passionate about cooking and serving local Kerry produce. ‘My approach this year is to get our customers to eat more local food, 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

44

Serves 4 280g plain flour (sieved) Salt and black pepper 170g Dingle Farmhouse Butter, cubed 55g melted butter Pinch of paprika 140g fresh white crab meat 4 medium prawn tails (peeled) 2 Lispóil Large Eggs 250ml Dingle Farmhouse Cream Pinch of dried dill 20g spring onion, chopped 25g lemon juice 20g Dingle Farmhouse Semi-Hard Cheese, crumbled Pickled Dulse from On The Wild Side Beetroot cubes to garnish

1. Make the pastry: sift the flour and a pinch of salt into a bowl. Rub in the butter to give a texture that resembles fine breadcrumbs. Make a well in the centre and mix in just enough cold water to form a light smooth paste. Wrap in cling film and rest for 30 minutes before use.

2. Preheat the oven to 175C/325F/Gas 3.

3. Grease 4 x 10cm tartlet tins with melted butter. Roll out the pastry to 2mm thick and line the tartlet moulds. Sprinkle a little paprika on the pastry. Blind-bake the pastry for 8 minutes.

4. Place equal amounts of crab meat in the tartlet cases. Place a prawn tail in each tartlet. Whisk the eggs well. Add the cream, dill, spring onion, lemon juice and season with salt and pepper. Divide between the 4 tartlets, keeping the mixture within 3mm of the top of the pastry. Top with the crumbled cheese.

5. Bake for about 25 minutes or until light golden brown and set.

6. Garnish each tartlet with pickled dulse and a beetroot cube.

Caroline danaher, the BoatYard restaurant, dingle

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

45

roulade of doVer sole with salmon

Serves 4

40g Dingle Farmhouse Butter 40g flour 400ml fish stock 75ml Dingle Farmhouse Cream 30g Dingle Farmhouse Black Pepper Cream Cheese 50ml white wine 570g sole fillets, rinsed and patted dry 60g smoked salmon (cut in strips) Micro herbs from O’Connor’s Fruit and Vegetables to garnish

1. Make the sauce: melt the 80g butter in a non-stick saucepan. Add the flour and stir well. Cool slightly, then gradually add 300ml fish stock and beat until smooth. Simmer gently for 20 minutes, add the cream and reduce to a coating consistency. Strain and return to a clean pan. Off the heat, mix the cream cheese into the sauce. Season.

2. Lightly flatten each fish fillet 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

of the 50ml white wine and the last 100ml fish stock until cooked (6-9 mins depending on thickness). Drain well and slice each roulade into 3 pieces. Divide between 4 plates.

3. Drizzle the cream cheese sauce over the fish and decorate with micro herbs. Serve with wilted spinach and creamy mash made with vegetables from O’Connor’s Fruit and Vegetables.

Caroline danaher, the BoatYard restaurant, dingle

with Ted Browne’s Smoked Salmon and Dingle Farmhouse Cream Cheese

46

47

Kerry Producer directory

48

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 friaryrecruitment@eircom.net Manuela Goeb Utterly Nutty Florentines 087 7068984 Cafe and deli The Gatehouse, Ardea, Tuosist, Killarney, Co. Kerry info@utterlynutty.comPaddy Barry Barry’s Bakery 066 7125107

087 2250547Bread and cakes Rock Street, Tralee, Co. Kerry barrysbakery@eircom.net

Helen O’Sullivan O’Sullivan’s Bakery 066 9761127 Bread and bracks IDA Estate, Killorglin, Co. Kerry helen@osullivansbakery.iePat & Josie O’Donnell O’Donnell’s Bakery 066 9761202 Bread, bracks and granola Mill Road, Killorglin, Co. Kerry josieodonnell12@gmail.comJanet Murphy Janet Murphy 087 9923325 Home baking and jam Ballyguin, Brandon, Tralee, Co. Kerry jaycomurphy@eircom.netOrla Gowen Bacus Bakery 087 3185453 Bakery mostly yeast bread Lisnakealwee, Brandon, Co. Kerry orlamgowen@gmail.comJurga Montvydiene Traditional Lithuanian Baking 086 2214616 Cakes for all occasions Co. Kerry mantvyda@gmail.comJerry Harrington Harrington’s Bakery 064 6641014 Bread and bracks Reen, Kenmare, Co. Kerry harringtonsbread@yahoo.ieSam Harrison Cloudberry Bakery 087 0972081 Luxury wedding and occasion

cakes, salted caramel spread, chocolate caramel spread and hazelnut spread

Seaview House, Shanhill East, Castlemaine, Co. Kerry

info@cloudberrybakery.com

David Arranda Petit Delice 087 9903572 Bread and croissants Caherciveen/Killarney, Co. Kerry danyoleary@hotmail.comMandy Trant The Cupcakery/Mandy’s Cakes 087 9920733 Wedding and celebration cakes Listellick, Tralee, Co. Kerry mandytrant@yahoo.ie

Muiris Fenton Cisti Ceann Trá Baking 066 9159888087 6489187

All types of cakes and buns Ventry, Dingle, Co. Kerry

Michelle O’Connor The Lane Cottage 087 7614888 Cakes and breads Duagh, Listowel, Co. KerryGerard McCarthy Larkin’s Bakery 066 9767311 Bakery bread and cakes Main Street, Milltown, Co. Kerry larkinann@hotmail.comBernadette Bohan Bohan Cakes 087 2984717 Novelty cakes Castlegregory, Co. Kerry castlecakes@hotmail.comJane Urquart Westcove Confectionery 066 9475479 Bakery, arts, crafts, tea garden Castlecove, Co. Kerry westcovefarmhouse@oceanfree.netEimir Moriarty Classy Cupcakes 087 7457860 Cakes and cupcakes Ballinknock, Rathanny, Tralee, Co. Kerry eimirmoriarty@gmail.comMary Glynn Mary Glynn Produce 086 8592468 Home baking and jams Ahafona, Ballybunion, Co. Kerry maryglynnproduce@gmail.comCatherine O’Connell Catherine’s Home Baking 066 7147031 Home baking Coolnageragh, Scartaglen, Co. Kerry catherineoconnell1@hotmail.comSelina O’Connor Selina’s Cakes For all Occasions 087 6196676 Novelty cakes, occasion

and wedding cakesTulligmore, Killorglin, Co. Kerry oconnorselina@gmail.com

Theresa Foley Heavenly Baked 087 2756173 Novelty cakes and home baking Tralee, Co. Kerry heavenlybake@gmail.comAudrey Clifford Audrey’s Cakes 087 093 3092 Tray bakes - old fashioned

cakes, ginger breadCaherturrish, Caherciveen, Co. Kerry cliffordaudrey@eircom.net

Mary Sweeney Mary’s Home Baking 066 9769262 Home baking and confectionery and soda bread

Cromane, Killorglin, Co. Kerry

Dan Walsh Dan’s Home Baking 066 7125253 Home baking and confectionery and soda bread

26 Lohercannon, Tralee, Co. Kerry maureenpwalsh51@yahoo.ie

Deirdre Power Cupcakes by Dee 087 4121009 Cupcakes Tralee, Co. Kerry cupcakesbydee@gmail.com

Local Countywide Regional Nationwide Export

49

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 friaryrecruitment@eircom.net Manuela Goeb Utterly Nutty Florentines 087 7068984 Cafe and deli The Gatehouse, Ardea, Tuosist, Killarney, Co. Kerry info@utterlynutty.comPaddy Barry Barry’s Bakery 066 7125107

087 2250547Bread and cakes Rock Street, Tralee, Co. Kerry barrysbakery@eircom.net

Helen O’Sullivan O’Sullivan’s Bakery 066 9761127 Bread and bracks IDA Estate, Killorglin, Co. Kerry helen@osullivansbakery.iePat & Josie O’Donnell O’Donnell’s Bakery 066 9761202 Bread, bracks and granola Mill Road, Killorglin, Co. Kerry josieodonnell12@gmail.comJanet Murphy Janet Murphy 087 9923325 Home baking and jam Ballyguin, Brandon, Tralee, Co. Kerry jaycomurphy@eircom.netOrla Gowen Bacus Bakery 087 3185453 Bakery mostly yeast bread Lisnakealwee, Brandon, Co. Kerry orlamgowen@gmail.comJurga Montvydiene Traditional Lithuanian Baking 086 2214616 Cakes for all occasions Co. Kerry mantvyda@gmail.comJerry Harrington Harrington’s Bakery 064 6641014 Bread and bracks Reen, Kenmare, Co. Kerry harringtonsbread@yahoo.ieSam Harrison Cloudberry Bakery 087 0972081 Luxury wedding and occasion

cakes, salted caramel spread, chocolate caramel spread and hazelnut spread

Seaview House, Shanhill East, Castlemaine, Co. Kerry

info@cloudberrybakery.com

David Arranda Petit Delice 087 9903572 Bread and croissants Caherciveen/Killarney, Co. Kerry danyoleary@hotmail.comMandy Trant The Cupcakery/Mandy’s Cakes 087 9920733 Wedding and celebration cakes Listellick, Tralee, Co. Kerry mandytrant@yahoo.ie

Muiris Fenton Cisti Ceann Trá Baking 066 9159888087 6489187

All types of cakes and buns Ventry, Dingle, Co. Kerry

Michelle O’Connor The Lane Cottage 087 7614888 Cakes and breads Duagh, Listowel, Co. KerryGerard McCarthy Larkin’s Bakery 066 9767311 Bakery bread and cakes Main Street, Milltown, Co. Kerry larkinann@hotmail.comBernadette Bohan Bohan Cakes 087 2984717 Novelty cakes Castlegregory, Co. Kerry castlecakes@hotmail.comJane Urquart Westcove Confectionery 066 9475479 Bakery, arts, crafts, tea garden Castlecove, Co. Kerry westcovefarmhouse@oceanfree.netEimir Moriarty Classy Cupcakes 087 7457860 Cakes and cupcakes Ballinknock, Rathanny, Tralee, Co. Kerry eimirmoriarty@gmail.comMary Glynn Mary Glynn Produce 086 8592468 Home baking and jams Ahafona, Ballybunion, Co. Kerry maryglynnproduce@gmail.comCatherine O’Connell Catherine’s Home Baking 066 7147031 Home baking Coolnageragh, Scartaglen, Co. Kerry catherineoconnell1@hotmail.comSelina O’Connor Selina’s Cakes For all Occasions 087 6196676 Novelty cakes, occasion

and wedding cakesTulligmore, Killorglin, Co. Kerry oconnorselina@gmail.com

Theresa Foley Heavenly Baked 087 2756173 Novelty cakes and home baking Tralee, Co. Kerry heavenlybake@gmail.comAudrey Clifford Audrey’s Cakes 087 093 3092 Tray bakes - old fashioned

cakes, ginger breadCaherturrish, Caherciveen, Co. Kerry cliffordaudrey@eircom.net

Mary Sweeney Mary’s Home Baking 066 9769262 Home baking and confectionery and soda bread

Cromane, Killorglin, Co. Kerry

Dan Walsh Dan’s Home Baking 066 7125253 Home baking and confectionery and soda bread

26 Lohercannon, Tralee, Co. Kerry maureenpwalsh51@yahoo.ie

Deirdre Power Cupcakes by Dee 087 4121009 Cupcakes Tralee, Co. Kerry cupcakesbydee@gmail.com

Direct Sales Retail Sales Wholesale Catering Establishments

50

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 bajzat.importer@gmail.comJessica Clinton Just Desserts 064 6620627 All gluten-free cakes and desserts Old Creamery, Ballyhar, Killarney, Co. Kerry justdessertskillarney@gmail.comDoireann Barrett Gluten Free Kitchen Co. 086 2414349 Gluten-free breads, cafe and deli

and diabetic breadUnit 3, Ivy Terrace, Tralee, Co. Kerry thegfkitchenco@gmail.com

Rose Clifford Clifford’s Bakery 066 9767389 Gluten-free breads and diabetic bread

10 Ballyoughtragh Hts., Milltown, Co. Kerry

Maurice Hannon O’Hannáin Gluten Free Baking 087 6260157 Health and wheat-free bread Courthouse Rd., Listowel, Co. Kerry mauricehannonart@gmail.com

VegetaBles

Honey

Name Business Telephone Speciality Address Email Availability/Distribution

Billy Clifford Whitethorn Farm 064 6641693 Organic vegetables and herbs Killowen, Kenmare, Co. KerryGer Ferriter 087 6783068 Vegetables Castlegregory, Co. Kerry gerferriter@gmail.comAidan O’Connor 087 9711068 Fruit and vegetables Kilshannig, Castlegregory, Co. Kerry jackiebowler@hotmail.comDerek O’Connor O’Connor’s Fruit and Veg 066 9152623

087 7599193Fruit and vegetables Orchard Lane, Dingle, Co. Kerry oconnorsfruitandveg@gmail.com

Willie Parker Fenit Fruit and Veg 087 2505839 Vegetable distributor Fenit, Tralee, Co. Kerry fenitveg@eircom.netAidan Gowran Aidan’s Garden 089 4276341 Organic vegetables and salads Annascaul, Tralee, Co. Kerry aidangowran@gmail.comMáire Ni Chinneide 087 6895693 All types of organic vegetables Baile Dhaith, Bailenagall, Trá-Li, Co. ChiarraíTrish & Steve Hall Hall’s Market Garden 087 6500032 All types of organic vegetables Milltown, Co. Kerry hallsmarketgarden@gmail.comJames McCarthy 087 2710698 All types of organic vegetables Knockaninane, Kilcummen East, Killarney, Co. KerryIan McGregor Gortbrack Organic Farm 066 7137042

087 9246968Organic vegetables, environmental education, biodiversity planning

Gortbrack, Tralee, Co. Kerry gortbrackorg@gmail.com

Mike Randles 086 8191635 Organic farmer Killowen, Kenmare, Co. Kerry mikerandles@yahoo.comNoel Clifford Ardfert Potatoes 086 3818475 Potatoes and vegetables Tralee Road, Ardfert, Co. KerryJohn O’Sullivan Sliabh Luachra Strawberries 066 9763026 Strawberries Currow, Farranfore, Killarney, Co. Kerry

Name Business Telephone Speciality Address Email Availability/Distribution

Pat Curran Sunhill Honey 066 9761446 Honey Sunhill, Killorglin, Co. Kerry marycurran@hotmail.com Pat O’Connor Killarney Honey 064 6632674 Honey Ballycasheen, Killarney, Co. Kerry honeylodge@gaelic.ie

Local Countywide Regional Nationwide Export

51

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 bajzat.importer@gmail.comJessica Clinton Just Desserts 064 6620627 All gluten-free cakes and desserts Old Creamery, Ballyhar, Killarney, Co. Kerry justdessertskillarney@gmail.comDoireann Barrett Gluten Free Kitchen Co. 086 2414349 Gluten-free breads, cafe and deli

and diabetic breadUnit 3, Ivy Terrace, Tralee, Co. Kerry thegfkitchenco@gmail.com

Rose Clifford Clifford’s Bakery 066 9767389 Gluten-free breads and diabetic bread

10 Ballyoughtragh Hts., Milltown, Co. Kerry

Maurice Hannon O’Hannáin Gluten Free Baking 087 6260157 Health and wheat-free bread Courthouse Rd., Listowel, Co. Kerry mauricehannonart@gmail.com

Name Business Telephone Speciality Address Email Availability/Distribution

Billy Clifford Whitethorn Farm 064 6641693 Organic vegetables and herbs Killowen, Kenmare, Co. KerryGer Ferriter 087 6783068 Vegetables Castlegregory, Co. Kerry gerferriter@gmail.comAidan O’Connor 087 9711068 Fruit and vegetables Kilshannig, Castlegregory, Co. Kerry jackiebowler@hotmail.comDerek O’Connor O’Connor’s Fruit and Veg 066 9152623

087 7599193Fruit and vegetables Orchard Lane, Dingle, Co. Kerry oconnorsfruitandveg@gmail.com

Willie Parker Fenit Fruit and Veg 087 2505839 Vegetable distributor Fenit, Tralee, Co. Kerry fenitveg@eircom.netAidan Gowran Aidan’s Garden 089 4276341 Organic vegetables and salads Annascaul, Tralee, Co. Kerry aidangowran@gmail.comMáire Ni Chinneide 087 6895693 All types of organic vegetables Baile Dhaith, Bailenagall, Trá-Li, Co. ChiarraíTrish & Steve Hall Hall’s Market Garden 087 6500032 All types of organic vegetables Milltown, Co. Kerry hallsmarketgarden@gmail.comJames McCarthy 087 2710698 All types of organic vegetables Knockaninane, Kilcummen East, Killarney, Co. KerryIan McGregor Gortbrack Organic Farm 066 7137042

087 9246968Organic vegetables, environmental education, biodiversity planning

Gortbrack, Tralee, Co. Kerry gortbrackorg@gmail.com

Mike Randles 086 8191635 Organic farmer Killowen, Kenmare, Co. Kerry mikerandles@yahoo.comNoel Clifford Ardfert Potatoes 086 3818475 Potatoes and vegetables Tralee Road, Ardfert, Co. KerryJohn O’Sullivan Sliabh Luachra Strawberries 066 9763026 Strawberries Currow, Farranfore, Killarney, Co. Kerry

Name Business Telephone Speciality Address Email Availability/Distribution

Pat Curran Sunhill Honey 066 9761446 Honey Sunhill, Killorglin, Co. Kerry marycurran@hotmail.com Pat O’Connor Killarney Honey 064 6632674 Honey Ballycasheen, Killarney, Co. Kerry honeylodge@gaelic.ie

Direct Sales Retail Sales Wholesale Catering Establishments

52

seafood/fisH

Name Business Telephone Speciality Address Email Availability/Distribution

Noel & Patricia Riordan

Glenbeigh Shellfish 066 9768373 Mussels, cockles, oysters, breaded mussels

Lower Keelnabrack, Glenbeigh, Co. Kerry info@glenbeighshellfish.ie

Cyprien Benoit Kenmare Salmon Co. 064 6641162 Export smoked salmon Kilmurry, Kenmare, Co. Kerry foodie@kenmare-select.comDaniel McCarthy Star Seafoods 064 6642100

064 6641302All types of fish Dauros, Kenmare, Co. Kerry starseafood@eircom.net

Michael Spillane Spillane Seafoods 064 6631320 All fresh seafood Lackabane, Killarney, Co. Kerry info@spillaneseafoods.comBilly Dodd KRD Fisheries 066 9761106 Smoked salmon The Fishery, Killorglin, Co. Kerry krdfish@eircom.netMichael Daly Daly Seafoods 066 9472082 Fresh, frozen and smoked fish Kimego, Caherciveen, Co. Kerry dalysseafoods@iolfree.ieTed Browne De Brun Iasc Teo 066 9151933 Fish processing factory,

salmon crab and prawnsBallinaboula, Dingle, Co. Kerry mail@debrun.ie

John Harrington Kush Shellfish 064 6641714 Mussel producers O’Shea House, New Road, Kenmare, Co. Kerry info@kush.ieBrendan Walsh Spa Seafoods 066 7136901 All types of fish The Spa, Tralee, Co. Kerry spa_seafoods@iolfree.ie Seamus O’Sullivan Portmagee Seafoods 066 9477137 Buy and sell live shellfish and

export to France and SpainPortmagee, Co. Kerry portsf@yahoo.co.uk

Paddy O’Mahony Iasc Ui Mhathuna Teo 066 9151136 Wholesale fish Ballyhea, An Daingean, Co. Chiarraí omathuna@iol.ie Denis O’Shea Tralee Oyster Fishery Society 087 2599237 Produce native European

flat oystersThe Pier, Fenit, Co. Kerry dnsoshea@yahoo.co.uk

Kathleen Griffin Griffin’s Fish Shop 066 7139209 Fish shop, all types of fish College Street, Castlegregory, Co. Kerry griffinkitty@eircom.netJames Sheehy Sheehy’s Fish Shop 087 2361346 Fish shop, all types of fish 5 Station Row, Dingle, Co. Kerry sheehysfishshop@gmail.comMichael O’Catháin Ó’Catháin Iasc Teo Fish Shop 066 9151322 Fish processing The Quay, Dingle, Co. Kerry 2cathainiasc@eircom.netPeadar Houlihan Valentia Island Fisheries

Society066 9476263087 2390015

Scallops Knightstown, Valentia Island, Co. Kerry peadarandeileen@gmail.com

Michael Hennessy 087 7508628 Fisherman The Pier, Dingle, Co. Kerry connorpass@eircom.netDanny O’Sullivan Cromane Seafoods 066 9761563 Mussels, oysters, smoked salmon Cromane, Killorglin, Co. Kerry cromaneseafoods@eircom.netAlex Crowley MFV Emma Louise 087 2843274 White fish, shellfish and

brown crab11 Cois Uisce Reenrusheen, Caherciveen, Co. Kerry

sweetwaters@eircom.net

Edward Moore MFV Misty Dawn 087 2399958 Shellfish Gortadoo, Ballyferriter, Tralee, Co. KerryLabhras Courtney MFV Teresa Mae 086 6678383 Fish, Market Stall, Dingle Dingle, Co. Kerry labhras75@eircom.netLiam Quinlan Quinlan’s Kerry Fish 066 9473131 Fish processor, retailer

and restaurant, all types of fishRenard Point, Cahirciveen, Co. Kerry liam@kerryfish.com

Local Countywide Regional Nationwide Export

53

seafood/fisH

Name Business Telephone Speciality Address Email Availability/Distribution

Noel & Patricia Riordan

Glenbeigh Shellfish 066 9768373 Mussels, cockles, oysters, breaded mussels

Lower Keelnabrack, Glenbeigh, Co. Kerry info@glenbeighshellfish.ie

Cyprien Benoit Kenmare Salmon Co. 064 6641162 Export smoked salmon Kilmurry, Kenmare, Co. Kerry foodie@kenmare-select.comDaniel McCarthy Star Seafoods 064 6642100

064 6641302All types of fish Dauros, Kenmare, Co. Kerry starseafood@eircom.net

Michael Spillane Spillane Seafoods 064 6631320 All fresh seafood Lackabane, Killarney, Co. Kerry info@spillaneseafoods.comBilly Dodd KRD Fisheries 066 9761106 Smoked salmon The Fishery, Killorglin, Co. Kerry krdfish@eircom.netMichael Daly Daly Seafoods 066 9472082 Fresh, frozen and smoked fish Kimego, Caherciveen, Co. Kerry dalysseafoods@iolfree.ieTed Browne De Brun Iasc Teo 066 9151933 Fish processing factory,

salmon crab and prawnsBallinaboula, Dingle, Co. Kerry mail@debrun.ie

John Harrington Kush Shellfish 064 6641714 Mussel producers O’Shea House, New Road, Kenmare, Co. Kerry info@kush.ieBrendan Walsh Spa Seafoods 066 7136901 All types of fish The Spa, Tralee, Co. Kerry spa_seafoods@iolfree.ie Seamus O’Sullivan Portmagee Seafoods 066 9477137 Buy and sell live shellfish and

export to France and SpainPortmagee, Co. Kerry portsf@yahoo.co.uk

Paddy O’Mahony Iasc Ui Mhathuna Teo 066 9151136 Wholesale fish Ballyhea, An Daingean, Co. Chiarraí omathuna@iol.ie Denis O’Shea Tralee Oyster Fishery Society 087 2599237 Produce native European

flat oystersThe Pier, Fenit, Co. Kerry dnsoshea@yahoo.co.uk

Kathleen Griffin Griffin’s Fish Shop 066 7139209 Fish shop, all types of fish College Street, Castlegregory, Co. Kerry griffinkitty@eircom.netJames Sheehy Sheehy’s Fish Shop 087 2361346 Fish shop, all types of fish 5 Station Row, Dingle, Co. Kerry sheehysfishshop@gmail.comMichael O’Catháin Ó’Catháin Iasc Teo Fish Shop 066 9151322 Fish processing The Quay, Dingle, Co. Kerry 2cathainiasc@eircom.netPeadar Houlihan Valentia Island Fisheries

Society066 9476263087 2390015

Scallops Knightstown, Valentia Island, Co. Kerry peadarandeileen@gmail.com

Michael Hennessy 087 7508628 Fisherman The Pier, Dingle, Co. Kerry connorpass@eircom.netDanny O’Sullivan Cromane Seafoods 066 9761563 Mussels, oysters, smoked salmon Cromane, Killorglin, Co. Kerry cromaneseafoods@eircom.netAlex Crowley MFV Emma Louise 087 2843274 White fish, shellfish and

brown crab11 Cois Uisce Reenrusheen, Caherciveen, Co. Kerry

sweetwaters@eircom.net

Edward Moore MFV Misty Dawn 087 2399958 Shellfish Gortadoo, Ballyferriter, Tralee, Co. KerryLabhras Courtney MFV Teresa Mae 086 6678383 Fish, Market Stall, Dingle Dingle, Co. Kerry labhras75@eircom.netLiam Quinlan Quinlan’s Kerry Fish 066 9473131 Fish processor, retailer

and restaurant, all types of fishRenard Point, Cahirciveen, Co. Kerry liam@kerryfish.com

Direct Sales Retail Sales Wholesale Catering Establishments

54

Meat ProduCts

Name Business Telephone Speciality Address Email Availability/Distribution

John Burke M. Burkes 066 9767345 Butcher and abattoir Tralee Road, Castlemaine, Co. KerryJames Curran Curran’s Butchers 066 9472510 Butcher and abattoir 4 West Main Street, Caherciveen, Co. KerryMicheál (Haulie) O’Shea Scariff Meats 066 9474788 Butcher and abattoir Main Street, Waterville, Co. KerryBenny McDonnell McDonnell’s Butchers 066 7133163 Butcher and abattoir Main Street, Ballyheigue, Co. Kerry johnmcdonnell72@hotmail.comTom Kelly Kelly’s Butchers 068 43114 Butcher and abattoir Bridge Street, Ballylongford, Co. KerryTed Hennessy Hennessy’s Butchers 066 7131110 Butcher and abattoir Ballyduff, Co. KerryRoger O’Sullivan O’Sullivan’s Butchers 064 6641534 Butcher and abattoir Bridge Street, Kenmare, Co. KerryOlivier Beaujouan On the Wild Side 087 7922468 Smoked fish, meat, salami, sausage Kilcummin Beg, Castlegregory, Co. Kerry oliverbeaujouan@hotmail.comThomas Ashe Ashe’s Butchers Annascaul 085 1194749 Butcher specialising in pudding,

sausages and rashersAnnascaul, Co. Kerry info@annascaulblackpudding.com

Peter O’Sullivan O’Sullivan’s Sneem Black Pudding

064 6645213 Black pudding, sausages, all meat products

Upper Square, Sneem, Co. Kerry sosullivan@sneemblackpudding.ie

Kieran & Anne Burns Sneem Black Pudding 064 6645139 Butcher shop, black beef, pork, lamb, bacon

North Square, Sneem, Co. Kerry sneemblackpudding.com

Paddy Fenton Dingle Organic Dexter Beef 087 8115883 Organic Dexter beef Ventry, Dingle, Co. Kerry paddyfenton@gmail.comBilly Sweeney Leah’s Gourmet Foods 087 2654111 Black and white pudding,

cheddar cheese, smoked salmonLittor Strand, Asdee, Listowel, Co. Kerry info@leahs.ie

Bríd O’Mahony Pióg Pies 087 7944036 Meat pies: lamb pie, beef and Guinness pie, shepherds pie

Dingle, Co. Kerry bridnimhathuna@hotmail.com

Ann & Harry Perry Skellig Pantry 087 2783585 Patties, smoked fillet of trout Emlaghnamuc, Ballinskelligs, Co. Kerry bia@skelligpantry.ie

John Paul O’Connor Sásta Sausages 087 2025616 Black pudding and sausage, white pudding

Cromane, Killorglin, Co. Kerry infojpoc@gmail.com

Michael Kennelly North Kerry Beef 068 27407 All meat Ballybunion, Co. Kerry kennelly@qualitymeats@live.ieDenis Carroll Ring of Kerry Quality Lamb 087 2225432

1890 252978Process and market lamb Bridge Street, Killorglin, Co. Kerry sales@ringofkerryqualitylamb.ie

Mike & John Ashe Ashe’s Butchers 064 6635773 Beef, bacon and ham Beach Road, Killarney, Co. Kerry www.ashesbutchers.ieJerry Behan Behan Butchers 068 47148 Butchering Lisselton Cross, Lisselton, Co. KerrySean Browne Browne’s Butchers 068 27105 All meat Main Street, Ballybunion, Co. KerryJohn Burke Burke’s Butchers 066 9767345 All meat Milltown, Castlegregory, Co. KerryMike Cahillane Cahillane’s Butchers 066 9761177 All meat Mill Road, Killorglin, Co. Kerry www.cahillanes.comDenis Browne The Meat Centre 087 2122840 Butcher’s shop Main Street, Castleisland, Co. KerryDiarmuid Reidy Reidy’s Butchers 066 7142634 Meat, chicken and lamb Main Street, Castleisland, Co. KerryNoel Maher Maher’s Butchers 064 6671697 All meat College Street, Killarney, Co. Kerry fairhillmarketbutchers@gmail.comBrendan Mahony Mahony’s Butchers 068 22742 All meat The Square, Listowel, Co. KerryPaudie Moriarty Moriarty’s Butchers 066 9151001 All meat Mail Road, Dingle Peninsula, Co. Kerry moriartybutchers@yahoo.ie

Local Countywide Regional Nationwide Export

55

Name Business Telephone Speciality Address Email Availability/Distribution

John Burke M. Burkes 066 9767345 Butcher and abattoir Tralee Road, Castlemaine, Co. KerryJames Curran Curran’s Butchers 066 9472510 Butcher and abattoir 4 West Main Street, Caherciveen, Co. KerryMicheál (Haulie) O’Shea Scariff Meats 066 9474788 Butcher and abattoir Main Street, Waterville, Co. KerryBenny McDonnell McDonnell’s Butchers 066 7133163 Butcher and abattoir Main Street, Ballyheigue, Co. Kerry johnmcdonnell72@hotmail.comTom Kelly Kelly’s Butchers 068 43114 Butcher and abattoir Bridge Street, Ballylongford, Co. KerryTed Hennessy Hennessy’s Butchers 066 7131110 Butcher and abattoir Ballyduff, Co. KerryRoger O’Sullivan O’Sullivan’s Butchers 064 6641534 Butcher and abattoir Bridge Street, Kenmare, Co. KerryOlivier Beaujouan On the Wild Side 087 7922468 Smoked fish, meat, salami, sausage Kilcummin Beg, Castlegregory, Co. Kerry oliverbeaujouan@hotmail.comThomas Ashe Ashe’s Butchers Annascaul 085 1194749 Butcher specialising in pudding,

sausages and rashersAnnascaul, Co. Kerry info@annascaulblackpudding.com

Peter O’Sullivan O’Sullivan’s Sneem Black Pudding

064 6645213 Black pudding, sausages, all meat products

Upper Square, Sneem, Co. Kerry sosullivan@sneemblackpudding.ie

Kieran & Anne Burns Sneem Black Pudding 064 6645139 Butcher shop, black beef, pork, lamb, bacon

North Square, Sneem, Co. Kerry sneemblackpudding.com

Paddy Fenton Dingle Organic Dexter Beef 087 8115883 Organic Dexter beef Ventry, Dingle, Co. Kerry paddyfenton@gmail.comBilly Sweeney Leah’s Gourmet Foods 087 2654111 Black and white pudding,

cheddar cheese, smoked salmonLittor Strand, Asdee, Listowel, Co. Kerry info@leahs.ie

Bríd O’Mahony Pióg Pies 087 7944036 Meat pies: lamb pie, beef and Guinness pie, shepherds pie

Dingle, Co. Kerry bridnimhathuna@hotmail.com

Ann & Harry Perry Skellig Pantry 087 2783585 Patties, smoked fillet of trout Emlaghnamuc, Ballinskelligs, Co. Kerry bia@skelligpantry.ie

John Paul O’Connor Sásta Sausages 087 2025616 Black pudding and sausage, white pudding

Cromane, Killorglin, Co. Kerry infojpoc@gmail.com

Michael Kennelly North Kerry Beef 068 27407 All meat Ballybunion, Co. Kerry kennelly@qualitymeats@live.ieDenis Carroll Ring of Kerry Quality Lamb 087 2225432

1890 252978Process and market lamb Bridge Street, Killorglin, Co. Kerry sales@ringofkerryqualitylamb.ie

Mike & John Ashe Ashe’s Butchers 064 6635773 Beef, bacon and ham Beach Road, Killarney, Co. Kerry www.ashesbutchers.ieJerry Behan Behan Butchers 068 47148 Butchering Lisselton Cross, Lisselton, Co. KerrySean Browne Browne’s Butchers 068 27105 All meat Main Street, Ballybunion, Co. KerryJohn Burke Burke’s Butchers 066 9767345 All meat Milltown, Castlegregory, Co. KerryMike Cahillane Cahillane’s Butchers 066 9761177 All meat Mill Road, Killorglin, Co. Kerry www.cahillanes.comDenis Browne The Meat Centre 087 2122840 Butcher’s shop Main Street, Castleisland, Co. KerryDiarmuid Reidy Reidy’s Butchers 066 7142634 Meat, chicken and lamb Main Street, Castleisland, Co. KerryNoel Maher Maher’s Butchers 064 6671697 All meat College Street, Killarney, Co. Kerry fairhillmarketbutchers@gmail.comBrendan Mahony Mahony’s Butchers 068 22742 All meat The Square, Listowel, Co. KerryPaudie Moriarty Moriarty’s Butchers 066 9151001 All meat Mail Road, Dingle Peninsula, Co. Kerry moriartybutchers@yahoo.ie

Direct Sales Retail Sales Wholesale Catering Establishments

56

Meat ProduCts contd.

dairy ProduCe

Name Business Telephone Speciality Address Email Availability/Distribution

Paudie Randles Craft Butcher 064 6641575 Beef and lamb Main Street, Kenmare, Co. Kerry paudie2006@hotmail.comDavid Power Power’s Butchers 066 7135533 All meat The Village, Abbeydorney, Co. KerrySeamus O’Sullivan Master Butchers 066 7126225 All meat Manor West, Tralee, Co. Kerry www.sulmeat.comDenis Cronin Cronin Butchers 064 6637387 Meat (all beef and lamb

from Co. Kerry)9 High Street, Killarney, Co. Kerry berniecronin@eircom.net

Mike Sheahan Sheahan’s Butchers 066 9472707 All meat Church Street, Caherciveen, Co. Kerry mikeriordan7@hotmail.comEamon Sheahan Sheahan’s Butchers 066 9762121 All meat Iveragh Road, Killorglin, Co. KerryNoel Stack Stack’s Butchers 068 49348 Beef and chicken, all meat The Village, Moyvane, Co. KerryJerome Stack Stack’s Butchers 066 7141135 All meat Main Street, Castleisland, Co. KerryTim Jones Tim Jones’ Butchers 087 9771302 All meat Park Road & Inisfallon Mall, Killarney, Co. Kerry timjonesbutchers.ieEddie Wadding Wadding’s Butchers 066 7192081 All meat Unit 4, Manor Village, Co. KerryJohn Griffin John Griffin Butchers 068 22030 All meat William Street, Listowel, Co. Kerry johngriffin@gmail.comJerry Kennedy Dingle Butcher 066 9152511 Blasket lamb, all meat 8 Orchid Lane, Dingle Peninsula, Co. Kerry info@dinglebutcher.com

Name Business Telephone Speciality Address Email Availability/Distribution

John O’Sullivan Lee Strand 066 7121084 Milk, butter, cheese Ballymullen, Tralee, Co. Kerry info@leestrand.ie Joe & Caroline Daly Valentia Island

Farmhouse Dairy086 8068062 Homemade ice cream,

dairy productsKilbeg, Valentia Island, Co. Kerry valentiaicecream@eircom.net

Sean & Kieran Murphy Murphy’s Ice Cream 066 9152644 Produced using local ingredients where possible

Ballinaboula, Dingle, Co. Kerry dingle@murphysicecream.ie

Denis McMahon Mac’s Ice Cream 064 6635213 Ice cream and restaurant Main Street, Killarney, Co. Kerry info@macsofmainstreet.comEva Grafstrom Dairy Delights Ice Cream 087 6122570 Homemade ice cream Kenmare, Co. Kerry evagrafstrom@yahoo.se Margaret McCarthy Kenmare Ice Cream 087 2493782 Ice cream Henry Street, Kenmare, Co. Kerry kenmareicecream@eircom.netTommy Brick Dingle Farmhouse Milk 087 6483018 Milk and two cheeses Ballydavid, Dingle, Co. Kerry dinglefarmhouse@eircom.netPeter Ireson Knockatee Micro Dairy 064 6684236 Cheese Lehid Upper, Tousist, Killarney, Co. Kerry knockateedairy@gmail.comKate Carmody Béal Organics 086/8239582 Cheese Béal Lodge, Asdee, Co. Kerry cait@eircom.netMaja Binder Dingle Peninsula Cheese 066 7139028 Cheese Kilcummin Beg, Castlegregory, Co. Kerry thelittlecheeseshop@gmail.comJoanna McCarthy McCarthy’s Ice Cream 086 0523089 Ice cream Main Street, Ballybunion, Co. Kerry mccarthyicecream@yahoo.ieHarrie Van der Zanden Derreenaclaurig Cheese 064 6645330 Cheese Derremacia, Sneem, Co. KerryWilma Silvius-O’Connor Wilma’s Killorglin

Farmhouse Cheese087 9787944 Gouda cheese Ardmoniel, Killorglin, Co. Kerry wilmasilvius@eircom.net

Local Countywide Regional Nationwide Export

57

Name Business Telephone Speciality Address Email Availability/Distribution

Paudie Randles Craft Butcher 064 6641575 Beef and lamb Main Street, Kenmare, Co. Kerry paudie2006@hotmail.comDavid Power Power’s Butchers 066 7135533 All meat The Village, Abbeydorney, Co. KerrySeamus O’Sullivan Master Butchers 066 7126225 All meat Manor West, Tralee, Co. Kerry www.sulmeat.comDenis Cronin Cronin Butchers 064 6637387 Meat (all beef and lamb

from Co. Kerry)9 High Street, Killarney, Co. Kerry berniecronin@eircom.net

Mike Sheahan Sheahan’s Butchers 066 9472707 All meat Church Street, Caherciveen, Co. Kerry mikeriordan7@hotmail.comEamon Sheahan Sheahan’s Butchers 066 9762121 All meat Iveragh Road, Killorglin, Co. KerryNoel Stack Stack’s Butchers 068 49348 Beef and chicken, all meat The Village, Moyvane, Co. KerryJerome Stack Stack’s Butchers 066 7141135 All meat Main Street, Castleisland, Co. KerryTim Jones Tim Jones’ Butchers 087 9771302 All meat Park Road & Inisfallon Mall, Killarney, Co. Kerry timjonesbutchers.ieEddie Wadding Wadding’s Butchers 066 7192081 All meat Unit 4, Manor Village, Co. KerryJohn Griffin John Griffin Butchers 068 22030 All meat William Street, Listowel, Co. Kerry johngriffin@gmail.comJerry Kennedy Dingle Butcher 066 9152511 Blasket lamb, all meat 8 Orchid Lane, Dingle Peninsula, Co. Kerry info@dinglebutcher.com

Name Business Telephone Speciality Address Email Availability/Distribution

John O’Sullivan Lee Strand 066 7121084 Milk, butter, cheese Ballymullen, Tralee, Co. Kerry info@leestrand.ie Joe & Caroline Daly Valentia Island

Farmhouse Dairy086 8068062 Homemade ice cream,

dairy productsKilbeg, Valentia Island, Co. Kerry valentiaicecream@eircom.net

Sean & Kieran Murphy Murphy’s Ice Cream 066 9152644 Produced using local ingredients where possible

Ballinaboula, Dingle, Co. Kerry dingle@murphysicecream.ie

Denis McMahon Mac’s Ice Cream 064 6635213 Ice cream and restaurant Main Street, Killarney, Co. Kerry info@macsofmainstreet.comEva Grafstrom Dairy Delights Ice Cream 087 6122570 Homemade ice cream Kenmare, Co. Kerry evagrafstrom@yahoo.se Margaret McCarthy Kenmare Ice Cream 087 2493782 Ice cream Henry Street, Kenmare, Co. Kerry kenmareicecream@eircom.netTommy Brick Dingle Farmhouse Milk 087 6483018 Milk and two cheeses Ballydavid, Dingle, Co. Kerry dinglefarmhouse@eircom.netPeter Ireson Knockatee Micro Dairy 064 6684236 Cheese Lehid Upper, Tousist, Killarney, Co. Kerry knockateedairy@gmail.comKate Carmody Béal Organics 086/8239582 Cheese Béal Lodge, Asdee, Co. Kerry cait@eircom.netMaja Binder Dingle Peninsula Cheese 066 7139028 Cheese Kilcummin Beg, Castlegregory, Co. Kerry thelittlecheeseshop@gmail.comJoanna McCarthy McCarthy’s Ice Cream 086 0523089 Ice cream Main Street, Ballybunion, Co. Kerry mccarthyicecream@yahoo.ieHarrie Van der Zanden Derreenaclaurig Cheese 064 6645330 Cheese Derremacia, Sneem, Co. KerryWilma Silvius-O’Connor Wilma’s Killorglin

Farmhouse Cheese087 9787944 Gouda cheese Ardmoniel, Killorglin, Co. Kerry wilmasilvius@eircom.net

Direct Sales Retail Sales Wholesale Catering Establishments

58

JaMs, PreserVes

CHoColate/fudge/toffee

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 info@hartysfoods.com Tina Healon Kerry Green Fine Foods 085 7407070 Jams, sauces Cleveragh Ind. Estate, Listowel, Co. Kerry tina@kerrygreen.ieRolf Jongbloed Rolf ’s Fine Foods 086 1598671 Jam, chutney and cheese Glenbeigh, Co. Kerry rolf51@live.co.ukRory McCarthy Camo’s 087 3564339

066 9481122Salad dressing, infused oils 24 Church Street, Caherciveen, Co. Kerry mrory50@yahoo.com

Marie Charland Pickled in Dingle/Dingle Fudge 087 2759145 Crepes and chutney Ballylusky, Ballydavid, Co. Kerry marie@dinglehampers.comMichelle O’Sullivan Blúiríní Blasta 083 3974415 Lemon curd, jams, bread mix Knocknahow, Dingle, Co. Kerry bluiriniblasta@gmail.com

Name Business Telephone Speciality Address Email Availability/Distribution

Benoit Lorge Lorge Chocolatier 064 6679994 Chocolates, shop and school Bonane, Kenmare, Co. Kerry info@lorge.ieColette Porter ChoColettes 089 4202707 Chocolates Caherciveen, Co. Kerry chocolettes@gmail.comJohn Harty Fab Fudge 087 360 8691 All flavours of fudge Tralee, Co. Kerry fabfudgeinfo@gmail.comBarbara Linnane Oilean Chocolates 087 6496108 Chocolates The Fishery, Valentia Island, Co. Kerry barlin19@hotmail.comSaorla O’Corráin Dovina Chocolates 086 1936574 Chocolates Baile Na nGall, Co. Chiarraí info@dovina.comEileen & Ray McClure Killarney Toffee 087 7691136 Killarney toffee F4 Business Park, Farranfore, Co. Kerry info@kitchenincubators.comColm Healy Skelligs Chocolates 066 9479119 Chocolates The Glen, Ballinskelligs, Co. Kerry info@skelligschocolate.com

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 griffincolin@hotmail.comPeter Horn Yellow Cottage Poultry 068 45028 Free range chickens and eggs Toor, Duagh, Co. Kerry katiewhitetoes1964@hotmail.co.ukRobert O’Mahoney The Lane Cottage Free Range Eggs 087 7994226 Free range eggs Trieneragh, Duagh, Co. Kerry thelanecottage@gmail.comMary O’Connor Beaufort Free Range Eggs 064 6644475 Eggs Mayo House, Beaufort, Killarney, Co. Kerry patrickoconnor78@hotmail.comBrian Manning Lispóil Free Range Eggs 066 9151239 Eggs Lispole, Co. Kerry brian198205@hotmail.comPaudie O’Connell Ballinskelligs Duck 087 7415790 Duck eggs, chickens and ducks Cremin’s Cross, Ballinskelligs, Co. Kerry meeligoleeneggs@gmail.com

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 info@prestigefoods.ie

Local Countywide Regional Nationwide Export

59

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 info@hartysfoods.com Tina Healon Kerry Green Fine Foods 085 7407070 Jams, sauces Cleveragh Ind. Estate, Listowel, Co. Kerry tina@kerrygreen.ieRolf Jongbloed Rolf ’s Fine Foods 086 1598671 Jam, chutney and cheese Glenbeigh, Co. Kerry rolf51@live.co.ukRory McCarthy Camo’s 087 3564339

066 9481122Salad dressing, infused oils 24 Church Street, Caherciveen, Co. Kerry mrory50@yahoo.com

Marie Charland Pickled in Dingle/Dingle Fudge 087 2759145 Crepes and chutney Ballylusky, Ballydavid, Co. Kerry marie@dinglehampers.comMichelle O’Sullivan Blúiríní Blasta 083 3974415 Lemon curd, jams, bread mix Knocknahow, Dingle, Co. Kerry bluiriniblasta@gmail.com

Name Business Telephone Speciality Address Email Availability/Distribution

Benoit Lorge Lorge Chocolatier 064 6679994 Chocolates, shop and school Bonane, Kenmare, Co. Kerry info@lorge.ieColette Porter ChoColettes 089 4202707 Chocolates Caherciveen, Co. Kerry chocolettes@gmail.comJohn Harty Fab Fudge 087 360 8691 All flavours of fudge Tralee, Co. Kerry fabfudgeinfo@gmail.comBarbara Linnane Oilean Chocolates 087 6496108 Chocolates The Fishery, Valentia Island, Co. Kerry barlin19@hotmail.comSaorla O’Corráin Dovina Chocolates 086 1936574 Chocolates Baile Na nGall, Co. Chiarraí info@dovina.comEileen & Ray McClure Killarney Toffee 087 7691136 Killarney toffee F4 Business Park, Farranfore, Co. Kerry info@kitchenincubators.comColm Healy Skelligs Chocolates 066 9479119 Chocolates The Glen, Ballinskelligs, Co. Kerry info@skelligschocolate.com

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 griffincolin@hotmail.comPeter Horn Yellow Cottage Poultry 068 45028 Free range chickens and eggs Toor, Duagh, Co. Kerry katiewhitetoes1964@hotmail.co.ukRobert O’Mahoney The Lane Cottage Free Range Eggs 087 7994226 Free range eggs Trieneragh, Duagh, Co. Kerry thelanecottage@gmail.comMary O’Connor Beaufort Free Range Eggs 064 6644475 Eggs Mayo House, Beaufort, Killarney, Co. Kerry patrickoconnor78@hotmail.comBrian Manning Lispóil Free Range Eggs 066 9151239 Eggs Lispole, Co. Kerry brian198205@hotmail.comPaudie O’Connell Ballinskelligs Duck 087 7415790 Duck eggs, chickens and ducks Cremin’s Cross, Ballinskelligs, Co. Kerry meeligoleeneggs@gmail.com

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 info@prestigefoods.ie

Direct Sales Retail Sales Wholesale Catering Establishments

60

MisCellaneous retail

drinks

Name Business Telephone Speciality Address Email Availability/Distribution

James Mulchrone Jam 087 9583611 Bakery items, savoury foods Henry Street, Kenmare, Co. Kerry info@jam.ie Pierce Walsh John R’s Delicatessen 068 21249

087 9259674Home bakery and deli 70 Church Street, Listowel, Co. Kerry pwalsh@johnrs.com

Olga Ireson Bridge Street Co-op 064 6679911 Wholefood grocery store Bridge Street, Kenmare, Co. Kerry info@bridgestreetcoop.comJohn O’Leary Wholesome Fayre 064 6626637 Fresh salads, café and

takeawayKenmare Place, Killarney, Co. Kerry food@wholesomefayre.com

Maeve Duff Kingdom Food & Wine Store 066 7118562 Deli and home-cooked foods Oakpark, Tralee, Co. Kerry info@kingdomfood.ie

Name Business Telephone Speciality Address Email Availability/Distribution

Collette Leahy Creans (Dingle Brewing Company)

066 9150743 Lager in keg and can Spa Road, Dingle, Co. Kerry hello@dinglebrewingcompany.com

Mary Ferriter Dingle Distillery 086 8299944 Whiskey, gin and vodka Dingle, Co. Kerry mary@dingledistillery.ieMichael Walsh Kerry Spring 066 9156324 Bottled water Ballyferriter, Dingle, Co. Kerry mwalsh@kerryspring.ieMichael & Sandra O’Dowd Ring of Kerry Apple Farm 087 9874082 Apples and apple juice Ballycrispin, Castlemaine, Co. Kerry mlodowd@hotmail.co.ukPaul O’Loinsigh Beoir Chorca Dhuibhne 087 6822834 Brew ales An Riasc, Baile ’n Fheirtearaigh, Co. Chiarraí brewery@westkerrybrewery.ie

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 shop@mannaorganicstore.ieMary O’Riordan Milltown Organic Store 066 9767869 Organic food, gardening

and health products Castlemaine Rd., Milltown, Co. Kerry marymilltownorganic@gmail.com

Vegetarian

Name Business Telephone Speciality Address Email Availability/Distribution

Guy Hulbert Hulberts Fine Foods 085 7835602 Meat free paté, salad dressings, chutneys, pesto

46 The Anchorage, Tralee, Co. Kerry hulbertfinefoods@gmail.com

Lorna Tyther The Phoenix 066 9766284087 9054334

Pre-prepared organic vegetarian foods

Keel, Castlemaine, Co. Kerry phoenixtyther@hotmail.com

Local Countywide Regional Nationwide Export

61

Name Business Telephone Speciality Address Email Availability/Distribution

James Mulchrone Jam 087 9583611 Bakery items, savoury foods Henry Street, Kenmare, Co. Kerry info@jam.ie Pierce Walsh John R’s Delicatessen 068 21249

087 9259674Home bakery and deli 70 Church Street, Listowel, Co. Kerry pwalsh@johnrs.com

Olga Ireson Bridge Street Co-op 064 6679911 Wholefood grocery store Bridge Street, Kenmare, Co. Kerry info@bridgestreetcoop.comJohn O’Leary Wholesome Fayre 064 6626637 Fresh salads, café and

takeawayKenmare Place, Killarney, Co. Kerry food@wholesomefayre.com

Maeve Duff Kingdom Food & Wine Store 066 7118562 Deli and home-cooked foods Oakpark, Tralee, Co. Kerry info@kingdomfood.ie

Name Business Telephone Speciality Address Email Availability/Distribution

Collette Leahy Creans (Dingle Brewing Company)

066 9150743 Lager in keg and can Spa Road, Dingle, Co. Kerry hello@dinglebrewingcompany.com

Mary Ferriter Dingle Distillery 086 8299944 Whiskey, gin and vodka Dingle, Co. Kerry mary@dingledistillery.ieMichael Walsh Kerry Spring 066 9156324 Bottled water Ballyferriter, Dingle, Co. Kerry mwalsh@kerryspring.ieMichael & Sandra O’Dowd Ring of Kerry Apple Farm 087 9874082 Apples and apple juice Ballycrispin, Castlemaine, Co. Kerry mlodowd@hotmail.co.ukPaul O’Loinsigh Beoir Chorca Dhuibhne 087 6822834 Brew ales An Riasc, Baile ’n Fheirtearaigh, Co. Chiarraí brewery@westkerrybrewery.ie

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 shop@mannaorganicstore.ieMary O’Riordan Milltown Organic Store 066 9767869 Organic food, gardening

and health products Castlemaine Rd., Milltown, Co. Kerry marymilltownorganic@gmail.com

Name Business Telephone Speciality Address Email Availability/Distribution

Guy Hulbert Hulberts Fine Foods 085 7835602 Meat free paté, salad dressings, chutneys, pesto

46 The Anchorage, Tralee, Co. Kerry hulbertfinefoods@gmail.com

Lorna Tyther The Phoenix 066 9766284087 9054334

Pre-prepared organic vegetarian foods

Keel, Castlemaine, Co. Kerry phoenixtyther@hotmail.com

Direct Sales Retail Sales Wholesale Catering Establishments

62

NOTES

63

NOTES

64

65

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

THANKS!

thanKs to all the Producers, chefs, consumers and suPPorters of local food and drinK.

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