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:

Screenshot 2017-12-23 10.58.06

– 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

Advertisements

Biabeag Online update – now up 67 online sources of great Irish food products

I’ve put up another 8 online stores today – all websites based in Ireland and run by small to medium businesses where you can buy Irish artisan food products online. The full listing is also on a single page and I’ve reproduced below.

Enjoy browsing and shopping – either in this online stores or in your local independent food shop.

/Keith

Food Producers

3fe

Abernethy Butter Company

AlgAran Seaweed

Badger & Dodo

BeeActiv

Big Red Kitchen

Burren Smokehouse

Castlemine Farm

Chocolate Garden

Comeragh Mountain Lamb

Chez Emily

Connemara Smokehouse

Crowe Farm

Delicious Bakery

Diva Bakery

Donegal Rapeseed Oil

Duncannon Smokehouse

Eight Degrees

Foods of Athenry

Goatsbridge Trout Farm

Good Food Ireland

Green Saffron

Griffins Bakery

Herterich Artisan Meats

Highbank Organic Orchards

Irish Piedmontese Beef

Iswari Superfoods

James Whelan Butchers

Kerry Fish

Kettlyle Irish Foods

Kingfisher Tea

Kinvara Smoked Salmon

Knockdrinna

Leaves Pure Food

Maria Lucia Bakes

McCarthy’s of Kanturk

McGeough’s Artisan Butcher

Mileeven Honey

Natashas Living Food

Newgrange Gold

Ponaire

Real Italian Foodies

Rebel Chilli

Roscommon Chocolate Company

Seagull Bakery

Seymours Biscuits

Sprout & Co

Stript Snacks

The Apple Farm

The Cookie Jar

The Truffle Fairy

Ummera

Wild Irish Sea Veg

Wyldsson Elite Nutrition

Pure Online

Absolutely Organic

biabox

Bite To Savour

Indie Fude

Made to Savour

Manna Organic Store

Plant Goodness

Offline and Online

Ardkeen Quality Food Store

Bradley off-Licence

My Mexican Shop

O’Briens Wine

Sheridans Cheesemongers

Food Producer Business – Starter Kit

This is a round up of a couple of different things I have referred to across different accounts and media. Aimed at anyone who is considering starting a business but especially a food product one in Kilkenny.

Farmers Markets:

You will want to test your product on real people. Farmers markets are the most popular and best way of doing this. Kilkenny has one every Thursday on the Parade outside the Castle. Here is Josephine, Spelt Bakers stall there:

Screenshot 2015-01-03 16.14.22

Food Production:

With initial production likely to be in your kitchen at home (unless you have very specific requirements) after a while you will hopefully need to produce in higher volumes. There is a commercial kitchen available to rent in Kilkenny

Further details:

  • 6 ring industrial gas hob / oven
  • Industrial fridge
  • industrial glass washer
  • Upright stainless steel deepfreeze
  • Double drainer sink and separate hand washing sink
  • PVC clad walls throughout
  • Industrial wall sockets and tiled floor with stainless steel gullies
  • Electricity and gas supply metered

For more information contact Kevin Mahon on +353 (86) 828 6863

1941431_771898982821109_1803206213_o

Office space:

Not an problem initially but occasionally you might want to find a space to do your marketing and admin in. The newly launched (available from mid January) shared work space New Work Junction offers an affordable and professional working environment.

Screenshot 2015-01-03 16.22.47

Commercial Focus:

With a multiplicity of startup programs around 2013 saw the beginning of one that has gained a great reputation. The Food Academy is run by Bord Bia and the local Enterprise Offices with the Support of Musgraves. Right now I can’t find an up to date website for it but check this Fingal LEO link for some info and contact your local LEO office.

Food Academy Start Logo

Keith

Biabeag – WordPress generated 2014 in review

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog. Decided to include it as a blog post 🙂

Some of the stats are kinda interesting.

K

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 20,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 7 sold-out performances for that many people to see it.

Click here to see the complete report.

Highbank Orchards Christmas Food and Craft Fair 2014

banner

This Highbank Orchards Christmas Food & Craft Fair 13th and 14th December (Saturday and Sunday) promises to be a two day Christmas Extravaganza for all the family. It starts at 11am each day and finishes at dusk 🙂

At 12.00 Saturday 13th December Highbank Orchard will cut the ribbon to open Ireland’s smallest distillery and they will have for sale the first bottles of Highbank Orchard Spirit amidst a celebration of over 30 local food and craft stalls with hot and cold food, hot apple juice, Glasrai & Goodies hampers and toys – Christmas shopping made easy.

Still

There is are also

  • Christmas trees,
  • puppet shows by Miriam Lambert,
  • Mid Winter Mini beast hunts with Monica,
  • Orchard Train rides
  • Ann Neary & Edward Hayden’s ‘Stress Free Christmas Cooking’ accompanied by Breda McDonald making butter.
  • Of course there will be an occasional appearance of Santa 🙂

There is no entrance charge but it is recommended to prebook the events listed below as places are limited.

Ann Neary/Edward Hayden Present : Stress free Christmas Cooking

Anne Neary (Ryeland Cookery School) & Edward Hayden (TV3 celebrity chef) appear in our Cooking Pit. Pre booking essential.

Edward-Anne-1024x682

Image thanks to http://greensideup.ie

Miriam Lambert Puppeteer presents: Goldilocks and The Three Bears – ‘imagine a story come to life’

Suitable for families. Only €5.00 per head with prebooking essential to avoid disappointment.

resized Goldilocks

Midwinter mystery adventure with Monica Fleming

Discover what our native wildlife is getting up to in the depths of winter mini-beast quest, pond dipping, winter tree identification, build an animal hide.

Last years mini beast tours fascinated the younger children particularly; they could be seen enthusiastically shaking autumn leaves from trees to see what insects might be hiding there.

These adventures run from 2pm to 3.30 each day Saturday and Sunday.

Pre booking essential – click here to get your tickets now.

Libellule1

Ballaghtobin Real Christmas Trees

These are Nordman non-shed trees direct from the growers and each tree is over 9 years old. They are netted for easy transport. You can buy one online here and collect on the day.

Thanks to @badgeranddodo @ponaire @roastedbrown for a great Meet The Roasters

Saturday evening was really enjoyable – between 55 and 60 people heard 3 passionate roasters talk about their businesses, their stories and what makes it work for them.

Some quick notes and video below – but first a couple of photos from the full set that Ken McGuire took on the night.

Jennifer Ryan, Ponaire

Jennifer opened and her main focus was on the work she has done on getting her supplies of beans certified. Interestingly, and this lead to discussion with the audience and also her fellow roasters, she found the Fairtrade certification to be extremely bureaucratic (17 page form not only for each bean but each size of packaging for the same bean from the same source). What was also revealing (and this was also said by Ferg) is that the premium paid in each case is not passed onto the consumer.

So more work and less margin. But she is adamant that it is so important to her personally and she also believes in it as a core brand value for Ponaire.

She also spoke about something that she does which is to buy the entire crop from either a small holding completely or a given area of it. All helping to build up the connection back to the grower.

Ferg Brown, Roasted Brown

This is a quiet man on the press and blog side so the majority of what he had to share on the night was new to me. He is “only” in business for a couple of years in his current location (having started off as a mobile coffee stand (#streetfood) and after an initial rocky start he bought from Brock for a while and learned loads from him!

When he moved into Curved Street he initially sourced from Hasbean and then, via a roasting course in the UK, came across someone who was about to invest in a roaster (Notes Roastery in London) and they came to a con-acre arrangement! So every 2 weeks Ferg goes to the UK and roasts half a tonne (this is from memory, I take zero responsibility for its accuracy) of coffee and bags it. They share the fun of sourcing green beans together from a Norwegian based direct trade supplier – Nordic Approach and he again learns loads from his roasting partners.

Ferg is growing the business slowly and does not yet want the pressure that his own roastery in Dublin will bring in terms of the volume required for payback on the investment. He expands by waiting for new business to come in (mostly from new cafes/coffee shops that are opening). As he puts it Dublin is too small to be poaching business off other roasters – it is not a game he wants to play.

He also wants to build up relations with one or two coffee farmers directly and to be able to visit them and work with them to develop and grow both businesses simultaneously.

Brock Lewin, Badger and Dodo

Brock got the chance to coffee-geek out a little as the last speaker and you could tell how much he enjoys it. He is the largest of the 3 with 150 trade customers and plans for his own place in Galway which is opening in October.

So he shared a little of his back story (with a sidebar on the strong coffee culture in Melbourne), and then spoke about the growth of his business and how he has changed and adopted to that growth. Stuff like being a judge in the Barista championship had to be stopped (because of time pressure) but the importance of Barista’s in the chain is carried through in the business through his insistence on his customers having fully trained barista’s on staff with training from Vin being provided as part of that.

On the geeky side of coffee brewing you will need to watch the video – wayyy too much detail to include here and if I got it wrong there is a chance he would hunt me down :-).

Thank you’s

Thanks to Jennifer, Brock and Ferg for coming to Highbank and sharing their passions. Thanks to the audience who came along (including a couple who travelled from Northern Ireland! They worked it into a visit to friends in Callan). And thanks to Ken for his pics and video and to our hosts Julie and Rod in Highbank Organic Orchards for the unseen work they put in each time to set the stage for this events.

Improvements for next time

A couple of things that will be done to improve the next one – Meet the Chocolatiers and Chocolate Maker. We will start at 18.30 and not 18.00 to give people a chance to finish off Saturday commitments and get in on time. And I will work harder to ensure that the sharing by the panel is opened up to questions and interaction with the floor 🙂

Comments and feedback welcome as always.

Keith

Great @slowfoodhq video that explains Slow Food Movement clearly in under 2 minutes

This is worth a quick watch – really clearly communicated and executed by the team in Italy.

Slow Food South East will be briefly explained and introduced at Meet The Roasters on Saturday and we will have membership forms and be there to answer questions. Inbetween coffee imbibing 🙂

keith