Old ways and new doors

O’Donoghue’s refurb

O’Donoghue Public House in Killarney has been the spot for friendly get-togethers, family celebrations and a song or two over the years. Now the family-owned pub has just reopened its doors after an extensive restoration. With a new look, the pub has still managed to hold on to its rich heritage. Visitors will be able to explore the new menu that reflects high-quality Irish cuisine with an emphasis on local produce. Still on the menu is Mai’s trifle in honour of Mai O’Donoghue who served the dessert to many generations of the family at every festive season. Featuring local artists’ work on the walls and the original bar counter that was hand carved by an O’Donoghue family member, the pub honours Killarney and its own family members. For a good night filled with trad music, food and drinks, the merriment of the festive season is ready to begin.

New addition

Limited edition whiskey

Whiskey lovers, take note! Jameson is launching a limited edition of its triple-distilled Black Barrel whiskey this November. This whiskey has rich, smooth flavours with dialled-up spicy notes and aromas of butterscotch, toffee and fudge. A sip of the Jameson Black Barrel Proof will promise a taste sensation and finish on the palate with a hint of vanilla. The deep flavour experience is due to the whiskey being matured in a combination of American oak, sherry casks and double-charred ex-bourbon barrels. Master distiller Kevin O’Gorman from Irish Distillers says: “Like every family, Jameson is made up of individual characters with their own distinct personalities”.

Jameson Black Barrel Proof can be purchased at jamesonwhiskey.com or in selected Irish outlets

More info can be found at odonoghuekillarney.com

A culinary journey

Food reimagined

Six by Nico gives us an overview of 'The Chipper' menu.

Six by Nico is opening its doors in Dublin and is ready to wow food lovers. The chef, Nico Simeone, will introduce a pioneering revolving culinary hub, a concept which he has applied to cities like Glasgow, London and Manchester. The idea is that Nico and his team will reinvent the wheel with a new six-course tasting menu every six weeks. Inspiration for the menu are places, memories and ideas. Guests can expect flavours from Middle Eastern markets and Americas’s Route 66 reimagined on a plate. The first tasting menu started on 30 November under the theme “The Chipper” and revolves around one of Ireland’s favourite meals: fish and chips! What better way to tap into familiar and distant cultures than through food!

Bookings can be made at sixbynico.ie

Going green

SuperValu goes sustainable

Stephen McCormack of McCormack Family Farms which will be growing the new products for SuperValu.

As the first retailer in Ireland, SuperValu is launching its sales on Irish hydroponically grown products. Hydroponics is the process of growing plants without using soil, instead nutrients are fed directly to the plants. With the elimination of soil, the growing of the plants can be moved indoors, allowing Irish farmers to grow these foods year-round. This way, food is produced more sustainably as food miles and time between farm to shelves is reduced. The products will be grown in Meath by McCormack Family Farms.

SuperValu managing director Ian Allen says: “We’re delighted to be able to offer customers locally grown options where previously products would have to be transported from countries in warmer climates when they’re out of season.”

Included in SuperValu’s Signature Taste lines are an Italian Style Microgreen Mix, Microgreen SuperMix and Growing Pea shoots. While the microgreens are packed and ready to eat, the growing pea shoots are sold as a living product. This means customers are buying the growing plant and can cut off as many peas as they want, while allowing the plant to keep on growing.

Now available in stores nationwide.

Match made in food heaven

Chef and butcher cookbook

When a chef and a butcher sit down to write a book, it must mean that you’ll be getting all the ins and outs of cooking. And for Mains is written by award-winning chef Gareth (Gaz) Smith and fourth-generation butcher Rick Higgins. The book features 63 recipes, including seafood and meat dishes as well as salads and sides. It also has stories from the Irish food scene. Rick will advise readers on things such as which cuts of meat to buy or how to French trim a rack of lamb. Skills such as the reverse sear or how to cook a perfect steak are also provided in the book by Gaz.

Books cost €40 and can be bought in store at Michael’s Mount Merrion, Little Mikes and Higgins Family Butcher or online at www.andformains.ie

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