The Magic of Fermentation. 2

It was too good to not repeat. Mid January we held the Magic of Fermentation and it was really popular and enjoyed by around 80 people.

So we are bringing 3 great food producers and 1 great nutritional therapist back to explore some more of the magic.

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Mostly its liquid this time. We have Gerry Scullion, the King of Kefir alongside Adrian Hyde from Holo Organic (Kombucha) and then a man more known for his vegan chef’ing in Cornucopia James Burke. He is with us on this evening as he is launching a new food business making Tempeh initially and then branching out to other fermented foods….

Providing some observations on how fermentation helps our health will be Jemma Kehoe who was previously with us for the Fats evening in November.

Fermentation 2 crop

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See you on the 16th 🙂

Keith and Julie

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Oats, ABG (Anything but gruel) – Sat 3rd March – CANCELLED DUE TO thebeastfromtheeast

Took the decision this evening (27th) to not risk people having issues or accidents trying to get to Highbank on Saturday to the event. 


Next up we visit our breakfast and swerve rapidly to avoid what would be the traditional Irish fry up ;-). You can buy tickets here or read some more…

Oats, porridge, gruel (maybe not so much). A traditional grain which, if you are anything like me, gets consumed with a lack of imagination. So this evening we are joined by one previous guest and 3 new to use to explore the world of oats past, present and future.

Thats Saturday 3rd March at 6.30pm in Highbank Organic Orchard.

Jemma Kehoe, Nutritional Therapist will set the scene by exploring the benefits of this wonderful grain in our diets.

Kevin Scully, The Merry Mill is next with his story of how himself and his family moved from being farmers of oats to now growing and milling organically on their farm.

Maria Betts, Maria Lucia Bakes will share her journey from business woman and coach to being the founder of this granola business based in Dublin.

Finally John Flahavan, great-great-great-grandchild of the founder of Flahavan’s, will share a little on their heritage, their work with farmers around Ireland and how they are now using oats as the basis for a wide range of products.

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Tickets available here.

See you on the night and be sure to explore the range of Highbank Organic Orchard products including the new fermented organic apple vinegar and the balsamic variant – both available to refill into your own container.

Keith (Biabeag) and Julie (Highbank Organic Orchard)

 

The Magic of Fermented Foods

Venue: Highbank Orchards & Distillery

Date: Saturday 13th January 2018
Time: 6.30pm for 2 hours

Tickets: €9. CLICK HERE

 

This evening is all about fermentation. “Fermentation is the process in which a substance breaks down into a simpler substance. Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating beer, wine, bread, kimchi, yogurt and other foods.

Fermentation comes from the Latin word fermentare, meaning “to leaven.”

Our three producers & one nutritional therapist are:

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– Joe Fitzmaurice, Riot Rye bakery on sourdough breads and the starters which power them
– Rod Calder Potts (the other half of our host Julie) on the journey of apples into vinegar
– Hayley Milthorpe, The Cultured Food Co.
– Eleanor Duggan (The Little Green Grocer)

We kick off at 18.30 and finish 2 hours later…..there will be tastings :-).

The evening will explore the reasons why food producers use fermentation, their stories and passions and will also look at the positive impacts of those foods on our health.

Tickets: €9. CLICK HERE

Real Bread Celebration with Andrew Whitley (@breadmatters) – 2nd December 2015, Dublin

When we kicked off Real Bread Ireland in January this year (2015) in Highbank Organic Orchards in Kilkenny we were 6 bakers and 2 supporters with a shared vision of how things could and would be better.

We are at 42 members now with a hell of a lot of support and good wishes from all across Ireland and that deserves a small celebration 🙂

So on Wednesday 2nd in Dublin we are having an open house in The Bernard Shaw on 11 Richmond Street South, Dublin sponsored by Bretzel Bakery who are also celebrating the 15 year of William Bretzel’s custodianship of the bakery.

There will be a supply of real breads from bakers around Ireland and a chance to listen to a chat on where Real Bread is at in Ireland and UK with a discussion being run by William from Bretzel:

The perspectives will be interesting.

Especially great to have Andrew Whitley with us. He founded Village Bakery in 1976 and the Real Bread Campaign 7 years ago. He has written a number of books on baking and for bakers alone is a true legend!

Details on the event on Facebook here.

/keith

 

2010 to 2015 – Then and now

For many years my passion for food lay dormant as other aspects of my life took priority. Then in 2010 I took my experience of running Bizcamp style events and working with Mags (Goatsbridge) and Ken (anygivenfood) kicked off a series of foodcamp one day events alongside Savour Kilkenny.

In January 2013 those events spawned the Biabeag series of evenings of which there have been 11 in total which have been so much fun to do. Mostly with Julie and Rod in Highbank (thank you for encouraging and supporting me both of you) and also with Cooks Academy and Sally in Theatre of Food and in October 3 during Savour Kilkenny.

The first Biabeag event featured 3 bakers and from that came Real Bread Ireland which launched in January 2015.

Because all of this is a hobby (very enjoyable but unpaid) and because running events brings a stress of its own to get attendees in for the food producers who give their time I now need to refocus so the three Biabeag events over 2015 Savour are the last ones I will do in this way.

That focus for the next while is helping any way I can to achieve the vision of having a good craft real bread baker in every provincial town in Ireland.

I believe the demand and circumstances are here to support that in the same way that every county has at least one craft brewery with amazing support from consumers. All it can be is good for us.

Thanks to every food producer who gave their time during the series – your passion for great food done properly is such a pleasure to be around and it was my privilege to share time with each of you:

  • Joe Fitzmaurice, Riot Rye
  • Josephine Plettenburg, Speltbaker
  • Declan Ryan, Arbutus
  • Siobhan Ni Ghairbhith, St Tola
  • Tom Burgess – Coolattin Cheddar
  • Helen Finnegan – Knockdrinna Cheese
  • Brock Lewin, Badger And Dodo
  • Jennifer Ryan, Ponaire
  • Ferg Brown, Roasted Brown
  • Karen Keane, Bean and Goose
  • Mary Teehan, Truffle Fairy
  • Alyssa Jade McDonald, Blyss Chocolate
  • Thibault (Tibo) Peigne, Tartine
  • William Despard, Bretzel
  • Eoin Cluskey, Firehouse Bakery
  • Patrick Ryan, Firehouse Bakery
  • Ed Hicks (Hicks Traditional Pork Butchers)
  • Peter Reynier, Wicklow Wolf
  •  Julie Calder Potts, Highbank Orchard
  • Sarah Richards, Seagull Bakery
  • Tom Jones, Sea of Vitality
  • Nichola Beresford, Muldoon Whiskey

/keith

The Baker, The Forager and the Distiller. Sunday 25th October, Butler House

The last of the 3 also leaves us slightly skewed 5:4 female to male across the evenings.

This one is the 2nd that is led by a baker (my Real Bread Ireland activities influencing me a wee bit 🙂 and her breads form the core of the product collaborations and tastings for this evening. Tickets from this link.

Sarah Richards, Seagull Bakery, Tramore

Sarah has possibly the smallest commercial bakery in Ireland (matching Highbank’s claim to have the smallest legal distillery) and in that tiny space she is constantly creating new varieties of loaves. She also has a passion for exploring older varieties of grains for her baking.

I met Sarah at the Real Bread Ireland launch in Jan 2014 and we have been in regular contact since because of that network.

Tom Jones, Sea of Vitality

Tom has a passion for seaweed and really enjoys experimenting with how it can be re-introduced into every day cooking in Ireland. His is a recent business, set up with Ria his wife, and he is still in the mode of constantly exploring and discovery.

While the wild sea vegetables around their native coastline in Dungarvan are bountiful he also spends time on the Atlantic coast in the West so that he can source the best our oceans have to offer us.

We met at a Taste Ireland event in Wicklow and I had the pleasure of watching him for an hour during the West Waterford Festival of Food earlier this year where he gave a talk in Nude Food. Thats the middle photo below.

Nichola Beresford, Muldoon Whiskey

Nicola I have never met before and her product (a whiskey liquor) is the only one of the vegan ones across the series that I have never tasted. And as with her fellow producers in this evenings session Muldoon is only in production a couple of years.

Based on an old recipe unearthed in 2005 this liquor carries hints of toffee and hazelnuts and its going to be really interesting to see how it is used here!

Thats it. Details and tickets from this link.

Keith

Bread, Beer and Butch. Saturday 24th October, Butler House

Obviously that would be meat at the end but I liked the alliteration :-). Also it suits Ed Hicks.

We had a warm up for this during Sally McKenna’s Theatre of Food this year (pic below) and it was a lot of fun. Our lead here is Patrick Ryan, DoughMaster at Firehouse Bakery and the whole collaboration style event was his idea. You can buy tickets here.

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Based on the endless conversations between himself, Peter and Ed around how they could use each others products and ingredients in their own creations but never actually having a reason to bring that.

So you the audience are the reason now and they will bring along a variety of products for you to try.

Patrick Ryan, Firehouse Bakery #AsSeenOnTV

Patrick is the founder of Firehouse Bakery in Wicklow and spends a lot of his time driving between that part of the world and Heir Island in West Cork where he gives bakery classes. He is also (I noticed for the first time in the last 2 weeks, I don’t watch TV) a TV Celebrity Baker.

Apart from a number of gold Blas ns hEireann awards Firehouse also won the Georgina Campbell’s Natural Food Award in 2015.

I got to meet Patrick for the first time in late 2013 when we were putting together the kick off team for Real Bread Ireland and we’ve been working closely together on that since.

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I hope the other two in this evenings session don’t get all tongue tied by his fame 😉

Pete Rainier, Wicklow Wolf

Pete makes this intro difficult. Because he pretty much doesn’t exist on the internet (its true, try Googling him).

He does have a Linkedin profile and came from Colorado to work with Wicklow Wolf. He could be the 1st Mudlogging Geologist that I have ever met and that might explain why he spends time caving with Ed.

I met him for the first time during Electric Picnic when he turned up instead of Quincey.

Ed Hicks, Hicks and Co Butchers

So this is Butch. Ed is a third generation butcher and also responsible for Bacon Jam (see the photo below).

He is active in Slow Food and responsible for a number of record breaking pasta making sessions. As with many of the craft producers during these sessions he gives workshops where he teaches the skills that he has inherited to others to ensure they are passed from generation to generation.

I first met Ed a couple of years ago at a Taste Council event in Wicklow where my intro was via Liz Maybury who did the brand and label design for the Bacon Jam.

Event details and tickets here.

Keith