Bloom may be the biggest gardening festival of the year but, as it’s run by Bord Bia, you’re always guaranteed a stellar line-up of food demos, talks and the freshest of summer tastes. It’s become tradition now for annual Bloom-goers to wander the pathways of the Phoenix Park with a brimming bowl of strawberries and cream in hand. That is, of course, after you’ve queued for 20 minutes at the Country Choice stand, where Peter Ward is serving delicious Tipperary Hereford beef in buns with all the trimmings.

Bloom always secures the top names in the Bord Bia Quality Kitchen. In fact, it doesn’t matter what day you decide to visit, as there is always a chef to impress. Expect to see Neven Maguire, Catherine Fulvio, Paul Flynn, Oliver Dunne, Rory O’Connell, JP McMahon and Roz Purcell all take to the stage. New chefs added to the timetable include Gary O’Hanlon from TV3’s The Restaurant and Adrian Martin, the young chef considered the “one to watch”.

To really immerse yourself in all things food, the GIY Zone will have some really interesting talks taking place throughout the weekend with food writers, chefs, nutritionists and healthcare experts all taking to the stage.

Of course, it’s summer, which means BBQ’s are being dusted off too. The BBQ Bliss area will have the guys from Sahara BBQs giving top tips for making your garden party a success and, while you’re there, you can enjoy Irish steaks and burgers as well as Indian delicacies from award-winning Kinara restaurant.

If you’re a gardener and a foodie, you can enjoy the best of both worlds. One of the show gardens, the jewel in Bord Bia’s Bloom show crown, will tell the story of the journey from tide to table of the fish and seafood that surround and inhabit this island.

The Sustainable Seafood Garden, designed by Andrew Christopher Dunne and sponsored by Bord Iascaigh Mhara (BIM)) will highlight the sustainable and ecological practices employed to protect this valuable resource.

Win tickets

Always a great weekend, we have 20 tickers to give away, 10 sets of two, so you and a friend can enjoy the event. To win, answer this question: Bloom takes place in the Phoenix Park. Who is the famous resident of the park?

Send your answer, along with your name, address and telephone number to Bloom Competition, Irish Country Living, Irish Farm Centre, Bluebell, Dublin 12 or enter on www.farmersjournal.ie/competitions. Closing date for entries is 25 May. CL

>> Tasty food news

Free From Awards

Last week on our consumer page, coeliac disease was the focus, specifically the improvement in options for consumers, both in supermarkets and restaurants. It was coeliac awareness week, and part of that was the announcement of the Free From Awards, a celebration of the foods that excelled in taste for those with dietary needs.

So who came out on top? Product of the year was awarded to Rosie & Jim for their gluten-free chicken ball. Tasty breaded chicken of any kind was just a dream for coeliacs a few years ago, but this family owned business operating in Dublin changed things for the better and now offer consumers everything from chicken Kievs to goujons and burgers.

Product range of the year was awarded to Tesco Free From, for the second time, in recognition of their extensive range of free-from foods across so many categories, which are widely available as well as being affordable – very important for families who have to meet a dietary need.

Beer is also a product that coeliacs traditionally had to forgo. However, innovation trophies were presented to 9 White Deer for their gluten-free draft stout and their gluten-free draft Pilsner. Based in Ballyvourney in Co Cork, this is a brand we are seeing more of on supermarket shelves – and hopefully in more pubs – giving people even more options on a night out. Nu Lyfe Blendies also received an innovation award for their Purple Rain Smoothie, as did Sing Li Foods for their gluten-free stout and sauce marinade range.

While coeliac products in general are becoming more mainstream, due to consumer demand, the awards are also helping to expand ranges. Product of the year winner 2016, Rule of Crumb, was listed in over 450 Sainsbury’s stores with their gluten-free profiteroles. Perhaps Rosie & Jim will see the same success.

Meet the chef

Winner of the European Young Chef of 2017, 21-year-old Aisling Cook is fusing studies at GMIT with starters at Dromoland Castle.

“Early summer: it’s one of the best times of year for cooking. Everything is starting to flourish and, after a long winter, it’s fantastic to see the berries bursting with colour. Asparagus and beetroot are now all in season, perfect for light summer salads. I know so many chefs say it, but you really can’t beat cooking seasonal, local ingredients.

“In Dromoland Castle, I work on the team that prepares the starters. One of my favourite starters to prepare at the moment is the St Tola Goats Cheese Mousse. It’s a starter that has a lot of detail, especially in the presentation, and it is really satisfying sending such a beautiful dish out to diners. The Roast Quail Salad has three or four elements, so it is very simple but really elegant. One of the most popular starters that we serve at the moment is the Clarinbridge Rock Oysters, as well as the Burren Smoked Mackerel. The Irish have definitely expanded their taste buds in recent years, especially when it comes to oysters; they are becoming far more comfortable with the dish.

“In my own home in Gort, Co Galway, I am still working on them. My family are quite traditional when it comes to dinners, my father in particular is a big fan of the meat and two veg but recently, I made pan-fried duck with plum sauce and he loved it. I am determined they will continue on this culinary journey.

“I’m going to do this by following on from what I learned in Spain, when I was competing for the European Young Chef. It was all about innovating a traditional dish. It was an amazing experience to head to Barcelona and cook with seven other chefs from across Europe. We had two hours to perfect our dish, eight of us in a small kitchen – but it has definitely prepared me for a career in a high-pressure environment.”