Deity to Hag. Women, Butter, Folklore, and the Image of Limited Good

Reference Number: FL6802-115141319

Postgraduate Diploma in Irish Food Culture - 2019 - 2021

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Deity to Hag. Women, Butter, Folklore, and the Image of Limited Good

Reference Number: FL6802-115141319

This essay was written for assessment in the Food, Festival and Folklore module of the Postgraduate Diploma in Irish Food Culture. It was submitted on 4th May, 2021.

Question: “Irish folklore, legends and popular beliefs often reveal something of the traditional Gaelic society’s relationship with and understanding of the natural world.” Discuss and illustrate the veracity of this statement, incorporating some examples from the National Folklore Commission, include a food element or food elements as relevant.

The importance of milk and butter in Ireland has been recorded throughout time and can be fully understood when viewed through the lens of two important days in the Irish calendar of customs: St Brigid’s Day and May Day, or Bealtaine. The early medieval Corpus Iuris Hibernici (Binchy, 1978) records milk and milk products as forms of tithe, land rents, punishments, and remediations, and dictating what milk and milk products should be appropriately used as hospitality depending on a visitors’ rank and standing. These legal tracts underpin the individual and communal importance of milk, its value and esteem, suggesting an inherent knowledge of the nutritional importance of milk in its various forms with the most nutritious of highest value and reserved for those of high status.

The 12th Century Aislinge Meic Con Glinne (Meyer, 1982) makes several references to desirable ‘white meats’ and demonstrates how five hundred years after the creation of the Corpus Iuris Hibernici the importance of milk was evident in the everyday diet of the Irish. Lucas, (1960), wrote how: “Milk constituted virtually the sole food of the ordinary people during the summer,” that cows were kept for their milk, that milk was considered “food for guests” and that a cow would only be killed for meat once deemed too old to yield anymore milk. Milk was an important and valuable source of food in medieval Ireland, something that has persisted to the present time. Those who eked out an existence from subsistence farming knew as much, and that: “The prosperity of the coming year hung on May Day.” (O’Gealbhán, 2021).

Much depended on acquiring milk in sufficient quantity, also its quality for making good butter (Lysaght, 1994). Dairying work, calving, milking, and butter making fell to the women of the farm, a likely extrapolation of the legend of St Brigid. St Brigid, (also Bríg, Brighid, Bríd, Bridget and Bride), one of Ireland’s three patron saints, is an influential figure in pagan and Christian lore whose feast day occurs on 1st February, marking the first day of spring in Irish custom, also known as St Bridgit’s Day, Imbolc or Oímelg in ancient Irish, a word that literally translates as ‘lactation’. O hOgáin (2006) says:
“St. Brigid has always been regarded as the special patroness of farm animals and crops […] portrayed as having the power to multiply such things as butter, bacon, and milk […]”

In Irish folklore, tangible boundaries play an important role in separating the intangible boundaries between worlds. O hOgáin goes onto say accounts from Medieval hagiographies “detail that Brigid was born as her mother brought milk into the druid’s house at sunrise – the mother had one foot outside the threshold and the other foot ‘neither without or within.’” The inclusion of the detail around sunrise speaks to the folklore belief that magic was at its most potent on the eve of a feast day expounding belief that boundaries, and events that happen near boundaries, are powerful. A third boundary is in play in this account: that between the inner world and the outer world, experienced as childbirth. This trinity of boundaries reinforce a portrayal of Brigid as a woman of power, supernatural or otherwise. The trinity appears again as the three patron saints of Ireland, Patrick, Brigid and Colmcille. O hOgáin provides further examples where boundaries and trinities are associated with St Brigid:
“Foremost among the customs was that of the Cros Bhride (Bridhid’s Cross), […] in Ulster a simple three-legged type was sometimes used for cow byres. Equally prevalent was the custom of leaving a piece of cloth outdoors from sunset to sunrise on the eve of the feast in the belief that the saint would touch it and thus confer on it protective and curative properties. […] A more general practice was to include the residue from the making of Brigid’s Crosses in new spancels for the cows, so as to protect them during the ensuring year.”

St Brigid is such a key figure in Irish folklore to the extent Christianity could not supplant her, (O hOgáin, 2006) instead, realising Brigid as a saint of importance in day-to-day life of the rural peasantry and enfolding that into Christian teaching. This straddling of belief systems re-emerges at Bealtaine and illustrates how the link between Brigid and Bealtaine creates a continuum in what was a pivotal time of year in terms of survivalism while blurring the boundaries of how to celebrate deities and customs: the festival of St Brigid is religious whereas the festival of Bealtaine is pagan. Both are associated with nature in as much as they are markers of significance in the seasonal calendar, it is the May Day festival of Bealtaine where symbolism, beliefs, and connections with nature and preternatural peak and are heavily associated with the feminine: in symbolism of fertility and abundance, but also witchcraft, charm setters, Bean Feasa; coinciding when milk is at its richest and butter making, the engine room of the domestic economy, is in earnest. Such depictions of women and their influence on the natural world are two sides of the same coin and can be interpreted either as locating women in positions of power or highlighting their precarious position in traditional Irish society.

Folklore is plentiful around Bealtaine accentuating a vernacular anxiety in anticipation of prosperity or failure based on the ability of women to make plentiful and good butter. Given the significance of butter to the rural Irish in actuality (the difference between full bellies and not) and the link between dairying and beliefs (both pagan and Christian), it is unsurprising that a complex system of customs, beliefs and superstitions to protect butter and milk ‘profits’ from theft during the festival of May, (Lysaght, 1994), developed “as a way to explain the inexplicable,” (Mac Néill et al, 1977), and which pervade in Ireland until 1940’s, only waning with “the coming of the creameries [which] put an end to the fear of butter-stealing […] In their time, nevertheless these things must have been the cause of grief and of terror to many, and their passing away is nothing but a blessing,” (Danaher, 1964).

St Brigid, Bealtaine, and Sympathetic Magic
St Brigid’s Day marks the beginning of spring and Bealtaine marks the beginning of summer, (Danaher, 1959) both connected to the importance of dairying to the rural (peasant) classes. Superstitions are heightened at Bealtaine, a fretfulness about protection at a liminal time when the veil between this world and the other world is at its thinnest and things of value become vulnerable to malevolent magic. This is in contrast with Samhain when liminal time also occurs but is associated with welcoming beings and visitations from the other world.

The folklore, beliefs, and customs prevalent at St Brigid’s Day and Bealtaine differ but are not mutually exclusive. The belief in the employment of sympathetic magic is widespread at Bealtaine, especially in relation to butter protections, stealing and remedy. Frazer, (1925), identifies two branches of sympathetic magic: Homeopathic (like for like) and Contagious Magic (continuous effect) and says: “the laws of sympathetic magic are not limited to human action but are universal in application.” This can be seen in some of the protective measures employed during Bealtaine to prevent butter stealing. Taking a lit coal from the fire; placing yellow blooms at boundary places; tying the butter churn with rowan branches; skimming May morning dew, water from the surface of a well or streams and rivers; or driving an iron nail into the bottom of the butter churn – all of which are human actions. Driving cattle over embers or “between two fires”; smoke escaping from the chimney, or the motif of the changeling hare suckling from a cow’s udder, could all be universal application where other aspects of nature are employed: the elements, other creatures of the natural world, etc. (Danaher, 1964; Lysaght, 1994; O’Gealbhan, 2021; National Folklore Collection).

“Magic is always considered art, not a science” (Frazer, 1925), that “the principles of association are excellent in themselves, and indeed absolutely essential to the working of the human mind.” Magic is pre-science and reiterates O’Neill’s statement that it provided a framework for viewing and understanding the world at a time when the inexplicable and science were strangers to each other. At Bealtaine, all thoughts are occupied by butter making and the magic, malevolent or benevolent, that might be performed in either the protection of the butter profits or the stealing of them. Lysaght (1994) notes that the “profit thief was invariably believed to be a woman,” and as women were responsible for butter making and that good quality butter could produce sufficient income for the year ahead, Lysaght also suggests that this pressure to provide may have given rise to the notion of The Butter Thief:

“Since milk and butter production were the responsibility of the women of the community, and since they no doubt wished to be as successful as possible in this vital undertaking, they were, of course, in competitions with each other.”
Lysaght goes on to state that women farmers or any woman who was alone, independently, or otherwise, and in some way “socially unsupported” were also viewed with suspicion. By Bealtaine, women have transgressed from being associated with a goddess figure of abundance and miracles, to an association with malevolent charms and spells capable of thievery; from a persona of captivating beauty to one of an old hag possessed of magic. O’Catháin (1975) goes further and states: “even a little special or occult knowledge, whether for good or evil, perhaps, even an innocent expertise in the medicinal use of herbs, for example, was sufficient to set any woman apart and qualify her as a ‘cailleach’ or a ‘máistreas’…” When much depends on butter, the status of women in society is on shaky ground, and this is emphasised further in the benign consequences of men in relation to butter stealing: men ‘accidentally’ steal the butter seemingly without understanding the effect of their actions or incantations; and whereas women must employ sympathetic magic to make good their thievery, men simply return what is considered excess to their share of the butter profits.

The National Folklore Collection of Ireland holds 13,767 mentions of butter in the transcripts of the Manuscript Collections, and includes accounts of customs, beliefs, stories and superstitions of butter thefts, sympathetic magic applied, and the differences between women and men in relation to butter stealing. Even the material culture used in milking, skimming and butter making is catalogued such is their importance in the domestic economy, but also because of their vulnerability to sympathetic magic.

Danaher (1964) noted that milk, butter, and cream all remained vulnerable until taken to market. The use of salt in butter was a popular method of protection especially when butter left the house; yet salt is an excellent preserver, something that would have been well known in the context of meat and fish curing for winter stores. Use of salt in butter is an excellent example of where the act has a basis in what we now understand as science, but at the time adding salt to butter was used to promote good luck – a preservative, nevertheless. Butter was seen as particularly vulnerable to the actions of hags but also “the Good People”, (Danaher, 1959) or fairies, and various counter charms could be employed to protect butter from their malevolent ways. The use of hot iron in milk when butter wouldn’t come is another example where pre-scientific thinking was deployed in the eradication of spells cast by the wee people, but that could now be explained by the cream being too cold to churn into butter. The belief here is that fairies are vulnerable to iron, one of several protections often cited in the NFC transcripts used against the malevolent magic of fairies, including: fire, salt, running water, and faith (Lysaght, 1994). Other protections are tying red ribbons; use of hawthorn or rowan twigs, wearing one’s clothes inside out, or keeping herbs or yellow flowers in a pocket.

Appendix 1 details a few short examples from the NFC of the use of such items in the protection of cows, butter makers and butter churns. A theme that reoccurs is a belief that butter could be taken, stolen off the milk or the churn; and reinforces the connection between supernatural beings, especially fairies, and abduction (O hOgáin, 2006), or that butter profit could be stolen by an act of sympathetic magic, with or without incantation, such as skimming dew from grass on May Day morning with a rag or a stolen spancel. An incantation combined with a reddened iron coulter was thought highly effective in the return of stolen butter profit:
Come butter, come,
Come butter, come,
Peter stands at the gate
Waiting for a buttered cake,
Come butter, come.

And if the milk has lost its good qualities by means of incantations,
it immediately turns to excellent butter. (Crofton Croker, 1824)

The Image of the Limited Good
Folklore beliefs and customs associated with butter have a close connection to the theory of “limited good” in peasant communities, as documented by Foster (1965):

“Peasants view their […] total environment exists in finite quantity and are always in short supply, as far as the peasant is concerned. […] There is no way directly within peasant power to increase the available quantities.”

In a small community, there is an expectation that each person will have a share of the total amount of butter produced relevant to their position (e.g. number of cows). Should one person suddenly lose the ability to make butter while another suddenly is able to produce more than usual, it upsets the perception of a proportionate share in a limited good – e.g. butter. Foster argues that such communities are closed, therefore any perceived gain at the expense of another’s loss is easily deduced and blame levelled accordingly. The notion of Limited Good “is seen as […] the supreme threat to community stability, and all cultural forms must conspire to discourage changes in the status quo.” When much depends on butter, and women in a closed community are solely responsible for that industry, the competitiveness that Lysaght (1994) identifies between women is intensified; and in the knowledge vacuum created by pre-science, the use of magic and supernature to explain the inexplicable, as O’Neill (1977) puts it, supports belief in malevolent magic and the use of counter charms to undo its effects, thus justifying a belief in butter stealing. Furthermore, a reinforcement that magic ‘happens’ with respect duly accorded to the observation of the folklore, charms and belief structures associated with it.

The Church’s acquiescence to assimilate the cult of St Brigid in its teachings finds itself involved in religious exorcism of pagan spells and fairies, with those afflicted mixing religious and pagan lore and beliefs in banishment of wickedness and malevolence:

Folklore, as it pertains to butter stealing, becomes a self-fulfilling prophecy of sorts; and speaks to the societal pressure of women in their role as mistresses of an important facet of the domestic economy. It demonstrates how well women in traditional Gaelic society understood the importance of the dairying season – not only for the survival of the family, but also as it pertains to her position in society. Women did not possess such privileges as ownership and status and their position was precarious as a result, therefore it is possible that use of folklore beliefs were deployed as a tool to shift focus away from any perceived inability to provide. The start of dairying season is full of promise, enhanced by the deity status of St Brigid; but come Bealtaine, the milking woman needs to be successful in her endeavours, less she be deigned useless at best; a hag at worst.

Word Count: 2731

Appendix 1: Excerpts from the National Folklore Collection (NFC) referencing folklore, customs, beliefs and superstitions around butter making, butter stealing, accidental butter stealing, charms and counter charms, and material culture.

A. Examples of Charms and Spells

A.1 NFCS 0208: 142; Denis Flynn, Inchinarihen, Co. Cork. Collector: Denis Flynn, Barrlinn National School, Co Cork, 1938. Teacher: Máire Ní Chruadhlaoich. https://www.duchas.ie/en/cbes/4921577?pageNum=142
Piseog’s Connected with May Day
Long ago people’s butter used to be “taken” from them, that means some bad minded neighbour used to put bad eggs or something in the dairy. Some people used to go to the priest to pray for them so that they might get their butter back. This is a piseog connected with May Day, “that if you make butter on May Day and if you keep some of the butter in the house for the year, nobody could steal your butter from you. Many people here made it their business to make butter on May Day and they carefully preserved it for the year. Then nobody would have the power to “carry” the butter.

A.2 NFCS 0094: 285; Charles Daly, Belcarra, Castlebar, Co Mayo. Collector: Charles A. Daly, Belcarra (Buachaillí), National School, Co Mayo. Teacher: Seosamh Ó Heireamhóin. https://www.duchas.ie/en/cbes/4427830?pageNum=285
Taking the Butter off the Milk
Long ago if you went into a house and a churning to be going on you should put a coal under it and a grain of salt into it, and if you did not that person would never have a bit of butter out of it. It happened that a red haired woman went into this house, while a woman was churning and took all the butter on her. For months she had no butter until at last one day a priest, having come into the house, and she told him of how she had been churning for months and never got a bit of butter. He told her to go to the red haired woman and tell her she was down and out and would she kindly spare a bit of butter. She having done as he had commanded her and she always had enough of butter from that day forth.

A.3 NFCS 0123: 183; Rose A Henegan, Tumgesh, Co Mayo. Collector: Rose A Henegan, Tomghéis National School, Co Mayo. Teacher: M. Ó Casaide. https://www.duchas.ie/en/cbes/4427956/4360952/4465345
Butter Making – A story – Superstition
There was once a woman on the border of our village, who was supposed to be on the pastures on a May morning before the sun got up and before any smoke came out of any of the chimneys, to pick a certain herb and to skim the well where people went for water to make their butter. It was said that she sold a great amount of butter each week, from one cow and some people said that she used to say “the butter of the village for me”.
Rose A Henegan.

B. Examples of Sympathetic Magic employed in Butter Stealing

B.1 NFCS 0050: 159-160; Michael Kelly, Reyrawer, Co Galway. Collector: Eileen, Réidh Reamhar National School, Co Galway. Teacher: Seán A. Mac Fhloinn. https://www.duchas.ie/en/cbes/4583308/4578397
Biddy Early and the Butter
If Biddy Early came into a house and the people churning she would take the butter from them. One time there was an old woman out in Clare. She had the finest “bawn” of cows you could lay eyes on and during one week not a bit of butter would come in the churn if she was churning till morning. Nothing but froth and an awful smell out of it. There was a calf after dying on the woman’s neighbour. Biddy Early had the dead calf dug up and buried in the woman’s land. While the dead calf was in the land she couldn’t get any bit of the butter. She told the priest about Biddy Early and he hunted her out of the place. From that time Biddy Early lived near Feakle and before that she lived near Lough Grainne.
Biddy Early used often go begging house to house. One day, there were three men coming home form digging potatoes with their spades on their shoulders. They met Biddy Early and as she passed them by, one of them saw a briar stuck to her shirt and trailing after her. He took down his spade, cut off the end of the briar and pure new milk ran out of the briar. That night the spade was stolen from him and he said it was Biddy Early stole it.

B.2 NFCS 0637: 153; Cappoquin, Co Waterford. Collector: N/A. Teacher: An tSiúr M. Teresita, Clochar na Trócaire, Ceapach Chuinn. https://www.duchas.ie/en/cbes/4428096?pageNum=153
Butter-Making
My mother always put a spark of fire under the churn or into it, to keep away evil.
The Co. Kerry spailpíns used to come here to dig the potatoes. Five or six were there and the day came very wet, and they were all inside. The mother said they could make the butter, and if they were not at it yet, they couldn’t get it all to turn. One of the men said “I’ll soon find out who is taking it. He reddened the sock of a plough and started beating it with a sledge and it started to blaze so much that they all ran out, they thought he was bringing the devil out of it, and what did they see but a woman walking down the road who had been sick for a long time. I saw her myself. After that they made the butter. I believe myself that the evil spirits were handed down from generation to generation. They can do these things.

B.3 NFCS 1026: 220-221; Mrs Mac Grory (30), Ballymunterhiggin, Co. Donegal. Collector: N/A. Teacher: Eibhlis Ní Mhathghamhna, Loughill National School, Co Donegal. https://www.duchas.ie/en/cbes/4428250/4388407
Getting Back Stolen Butter
James Loughlin was coming from town one morning at three o’clock. As he was passing along a lonesome road he saw two girls in a field throwing a ball or yarn from one to the other. He stood and watched and soon the ball of yarn was thrown over the ditch and he caught it. He brought it home and threw it up on the “hure” [?] over the fire. Sometime afterwards James get a hole in his stocking and his wife had no yarn to mend it. James thought of the yarn on the “hure” and got up to take it down. When he found it, it was covered with butter. The two girls were supposed to be stealing the butter from cows which were in the field. and get a horse shoe made. The iron must only be heated once. Take it home and when you start churning again put it under the churn. During the churning moans and cries will be heard outside and the butter will be given back. The shoe is supposed to burn the person who stole the milk ad she repents and gives it back.

B.4 NFCS 1026: 128; Mrs F Miller (30), Ballyshannon, Co Donegal. Collector: N/A, Loughill National School, Co Donegal. Teacher: Eibhlis Ní Mhathghamhna. https://www.duchas.ie/en/cbes/4428250/4388407?pageNum=128
Butter Stolen Off the Churn
Butter is sometimes stolen off the churn. When this happens a person churns for hours and hours and still no butter appears. To get the butter back procure a box of pins and place them beside the fire. Close the door and do not open it no matter what knocks or noises are heard outside. Then continue churning. Many knocks will be heard and many cries and moans. Before long the butter will appear as usual. Out of the box by the fire the pins will have disappeared and drops of blood will be seen on the doorstep. These pins are supposed to stick in the person who has stolen the bitter and this person is supposed to repent and give it back. Only special people will have this power of bringing back the butter. The person is usually a woman. The above is a description of what she tells one to do in a case of stolen butter.

B.4 NFCS 0147: 40; Ballna, Co Mayo. Collector: N/A, Béal Átha ‘n Fheadha, Co Mayo. Teacher: D. P. Ó Cearbhaill. https://www.duchas.ie/en/cbes/4428053?pageNum=040
This entry is unusual in that the butter is stolen by a man, but it is unclear if the act was accidental, or the appearance of butter thereafter expected or a surprise.
Taking Away the Butter
A man went into a house where the churning was going on, and took a lighted sod to bring to the bog. The woman continued the churning but got no butter. The man when leaving the bog threw the coal in a bog hole and when the man returned to the bog next morning the quenched coal and they woman’s butter were side by side in the bog hole.

C. Examples of Accidental Stealing of Butter by Men

C.1 NFCS 0190: 19-20; William Clancy, Aghanlish, Co Leitrim. Collector: Pádraig Ó Gallchobhair, Ahanlish National School, Co Leitrim. Teacher: Pádraig Ó Gallchobhair. https://www.duchas.ie/en/cbes/4602723/4598452/4626435
Taking the Butter on a May Morning
Clancy was profound believer in charms spells superstitious practices. He lived in the downland of Drumcashel in his early days. It was a thickly populated townland and the Clancy family resident was in the centre of what was almost a village. One may day morning he was return from a wake just as the morning was breaking. As he approached the cluster houses he observed an old woman of the place who was looked upon almost as a witch traveling swiftly from house to house. From the eve of each house she pulled a few straws and not ceasing till she had finished every house and pulled a few straws from each. By the time she had a finished she had a fairly good sized bunch of wisps in her hand which bunch she on reaching her house stuck into the thatch just over her own door and then went in closing and bolting the door when inside. the “master” waited for some time till he felt she had retired to bed then he noiselessly crept up to the door of the woman’s house and extracted the bundle of straws she had stuck in and got away as noiselessly as he came. When he reached his own home he stuck the wisps into the eve of his own house and went to bed.
Next day his mother started to churn. After a time she found it impossible to work the “dash” in the churn. She removed the lid to see what was the matter and to her surprise found the churn packed with butter. This she removed and re-started the churning to find the same thing repeated. She continued taking butter from the churn till every available vessel in the house was filled. Soon the news spread of the neighbours churning for hours without a trace of butter appearing on the milk. When the “Master” returned from school and heard of the wonder he took the magic wisps from their hiding place and returned some to each house visited by the witch woman. He also made his mother share the butter amongst the victims. After that things went on normally.

C.2 Accidental Butter Stealing, Use of Incantation, Religious Interception
NFCS 0409: 107-110; Mrs Mary Kirby (72), Kilcarra Beg, Co Kerry. Collector: Bridie Flaherty, Dromclough (C.), Co Kerry. Teacher: N/A. https://www.duchas.ie/en/cbes/4613725/4613155/4643643
How People Through Witchery Stole Butter
About fifty years ago a young student lived near Rathea. This time he was home for the Easter holidays, and it happened that he was invited to a friends house to a party.
He was coming home when the sun was rising on May morning. He was coming through a field and he was passing the boundary going into his own farm. He saw an old woman up on the ditch between two white thorn bushes with a reaping hook in her hand.
Every time the wind would blow she would slash the hook towards his neighbour’s cows, and said “half of your butter to me.” The student was surprised, and every time she said “half of your butter to me”. he used say and “the other half to me.” When the sun rose she went home and he went home too.
The next time his mother was making butter at home she couldn’t stir the barrel it was so packed. She was surprised, and wondered where she got all the butter. The student heard her talk about the butter, and said “Mother such a thing” telling her about the woman.
The next day they went to the woman whom the butter was carried from. She had no butter. They told her what happened, and the Student said he was only codding. Then they went and told the priest and the old woman was found out and beaten, and the woman got back her butter again.
That Student was a priest for a long time in America, but now he is dead. His name was Father O’Leary native of Rathea Listowel Co. Kerry.

C.3 Accidental Butter Stealing, Use of Incantation, Religious Interception
NFCS 0228: 76; Thomas Brady, Ballyduffy, Co Longford. Collector: N/A, Druim Bréan Lios National School, Drumbreanlis, Co Leitrim. Teacher: Eibhlín Nic Ghuidhir. https://www.duchas.ie/en/cbes/4658459?pageNum=076
Beliefs Concerning Taking of Butter by Witchcraft
A boy named Masterson living in the townland of Enaghan near Arva was minding cows in Cordonaghy (a town land also near Arva) about sixty years ago. He saw a woman come to a well, take off all her clothes and go into the well. She started to teem the water out of the well with a trencher while saying “the whole of it to me”. The boy not understanding that she meant any harm said “the half of it to me”. When he went home his mother churned and found out that she got as much butter from the churning as she would in the ordinary course of events have got from twenty churnings. She told the priest and he said the boy was not accountable since he meant no harm and he blessed the well that the woman was in.
A lot of people in the town land of Cordanaghy failed to get butter from their milk for some time before this but got it after the well was blessed.
In the town land of Fahora lived a family named “Smith” 50 years ago.
They could not get butter from their milk for a considerable time. They were told by someone to milk a cow belonging to all their neighbours in turn and when they’d mix the milk of a cow belonging to the person who practised the witchcraft with the milk of their own cows they’d get back the butter. They milked several cows but without effect until they milked the cow belonging to a man named McNaboe. When McNaboe’s cows milk was mixed with that of their own cows and churned they got a copious supply of butter. They had no hesitation then in saying that the McNaboe family practised witchcraft and made the story public. The McNaboes denied they were guilty and came and took an oath at Moyne Chapel that they were innocent.

References & Bibliography

References
Figure 1. Lysaght, P., (1994) ‘Women, Milk and Magic and the Boundary Festival of May’ in Long, L., eds. Food and Folklore Reader, 1st edition, Bloomsbury Academic.

Bibliography
Binchy, D. A., ed. (1978) Corpus Iuris Hibernici, 1st edn, Dublin Institute for Advanced Studies.
Danaher, K., (1964), Irish Customs and Beliefs, Mercier Press.
Danaher, K. (1959) ‘The Quarter Days in Irish Tradition’, Journal of Scandinavian Folklore, Vol. 15, pp 47-55.
Foster, G. M., (1965) ‘Peasant Society and the Image of Limited Good’, American Anthropologist, Vol. 67, No. 2, pp. 293-315.
Frazer, J. G., (1900), The Golden Bough A Study in Magic and Religion, abridged edition (1994), Macmillan & Co.
Lysaght, P., (1994) ‘Women, Milk and Magic and the Boundary Festival of May’ in Long, L., eds. Food and Folklore Reader, 1st edition, Bloomsbury Academic.
Lucas, A. T., (1960) “Irish Food Before The Potato”, in Gwerin: A Half-Yearly Journal of Folk Life, 3:2, 8-43.
Meyer, K., (1982), Aislinge Meic Conglinne, The Vision of MacConglinne, a Middle-Irish wonder tale, 1st edition, David Nutt London.
O’Catháin, S., O’Flanagan, P., (1975), The Living Landscape Kilgalligan, Erris, County Mayo, 1st edn, Comhairle Bhéaloideas Éireann An Coláiste Ollscoile, Dublin.
Ó hEochaidh, S., Mac Néill, M., Ó Catháin, S., eds (1977) Fairy Legends from Donegal (Síscéalta ó Thír Chonaill), 1st edn, Dublin, Comhairle Bhéaloideas Éireann.
O’Gealbhán, C., (13th April, 2021) Lecture Presentation.
O hOgáin, D., (2006) The Lore of Ireland, An Encyclopaedia of Myth, Legend and Romance, The Boydell Press.
The National Folklore Collection – multiple entries, refer to Appendix 1.
Crofton Croker, T., (1798), Researches in the south of Ireland illustrative of the scenery, architectural remains, and the manners and superstitions of the peasantry, with an appendix containing a private narrative of the rebellion of 1798; introduction by Kevin Danaher, Irish University Press, 1969, [online] , available: https://celt.ucc.ie/published/E820000-001.html

Irish Food Culture – Portfolio of Work

Postgraduate Diploma in Irish Food Culture – 2019 – 2021

In 2019, I returned to third level education for the first time in nearly 20 years to study for a Postgraduate Diploma in Irish Food Culture at University College Cork.

In this category of The Flavour Files, I am publishing for the first time my research work, essays, and presentations completed as part of the assessments for the Postgraduate Diploma in Irish Food Culture. I hope to use my work to create a foundation for further writing on Irish food culture and its many facets and faces via long-form blog posts that are more in depth, spark conversation or challenge. Often times, this kind of food writing does not appear inside mainstream media publications or outside academic institutions, and I believe that it should be accessible and that this is where the true worth of food writing lies.

The Postgraduate Diploma in Irish Food Culture is the only course of its kind in Ireland. It is delivered by the Adult Continuing Education department of University College Cork, and the Programme Manager is Regina Sexton, Ireland’s leading Culinary Historian.

I was part of the first cohort of students to complete this course. I graduated in November 2021 with a First Class Honours. This is my work; I hope you find it interesting, engaging and informative.

The Postgraduate Diploma in Irish Food Culture is equivalent in standing to a Masters degree.

All my work is original. The work contained in this category can be referred to in other mediums and platforms, but must be respected as original work authored by Kate Ryan of Flavour.ie. Each entry in this category will be given a unique reference which must be included in any future work, academic or otherwise.

Graduation Day at UCC for Postgraduate Diploma in Irish Food Culture

Bushmills Causeway Collection

I was invited to attend a virtual launch of the second release of two whiskeys from Bushmills Distillery, the oldest Irish whiskey distillery in the world. Read all about the 2011 Sauternes Cask and 1995 Marsala Cask releases here…

Following the launch of The Causeway Collection to worldwide acclaim last year, Bushmills® Irish Whiskey is set to make waves again with its new series of exclusive and elusive Causeway Collection releases for 2021.

The ground-breaking Causeway Collection is a selection of extremely rare and unique aged and cask finished Irish single malt whiskeys from The Old Bushmills Distillery – the world’s oldest licensed whiskey distillery.

This year’s collection features twelve new releases to be launched worldwide across 8 markets, and includes two bottlings exclusively released for the island of Ireland, the 2011 Sauternes Cask, a first for Bushmills Irish Whiskey, and a 1995 Marsala Cask aged in rare Marsala casks for an unprecedented 15 years.

The 2011 Sauternes Cask was first aged for over seven years in oloroso sherry butts and bourbon barrels and then in rare Sauternes wine casks for two years. The French casks that have housed this sweet white wine from the Sauternais region of Bordeaux bring an abundance of delicate summer fruit flavours and fresh grapes.

The 1995 Marsala Cask has matured for over 10 years in oloroso sherry butts and bourbon barrels, before being aged in rare Marsala casks sourced from the island of Sicily for 15 years. Having been soaked deeply into the oak grain, this dark sweet Italian wine imparts succulent spiced fruit notes and a brown sugar sweetness.

A stone’s throw from the distillery, the Giant’s Causeway has been a source of inspiration to Bushmills’ master distillers for centuries. An elemental and enigmatic place of wonder, legend and geology, it extraordinary hexagonal basalt columns, shaped over millennia, form a unique interlocking series of steps found nowhere else in the world. Like the columns, Bushmills Causeway Collection is forged in salt-laden air and mineral-rich water. It is the legacy of giants before and giants to come, with each layer building on the last.

Colum Egan, Bushmills Master Distiller, said: “All the whiskeys used in The Causeway Collection have been expertly crafted and cared for in a unique whiskey-making tradition passed from generation to generation for more than 400 years here at The Old Bushmills Distillery.”

“The Causeway Collection celebrates our extremely rare and unique cask finishes, our passion for single malts and honours our rich heritage. It’s a privilege to work with such rare liquid, these special cask-finished whiskeys really are our greatest treasures.”

“Both the 2011 Sauternes Cask and the 1995 Marsala Casks are sensational whiskeys that stand with the best of Irish single malts, giants in their own right. We are delighted to bring these exclusive releases to our fans across the island of Ireland.”

To celebrate this special release, Bushmills Irish Whiskey has collaborated with three renowned Irish artists to craft a short film that brings together words, music and images to reflect the home of the Causeway Collection. Irish spoken word artist, Stephen James Smith, has used his poetry to bring to life the story of Bushmills accompanied by photography from Ruth Medjber and music by Kormac.

The film, inspired by the heritage and craft of Bushmills Irish Whiskey, celebrates connections between people, the whiskey and the land, as well as the creative connections that happen when we come together.

These rare whiskeys will be on sale online from 4pm on 23rd September and also via select specialist retailers from 24th September.
Only limited bottles of the 2011 Sauternes Cask are available, bottled at 56.3% ABV, non chill-filtered and priced at €110/£95 for 700ml.
Only limited bottles of the 1995 Masala Cask are available, bottled at 57.8% ABV, non chill-filtered and priced at €410/£380 for 700ml.

https://bushmills.com/intl/

2011 SAUTERNES CASK TASTING NOTES
• NOSE: Delicate aromas of fresh white wine that deepen into ripe peaches and apricots with a hint of vanilla sweetness
• TASTE: Our signature Bushmills sweet and spicy flavours give way to layers of vanilla and honey, followed by hints of citrus and toffee apple
• FINISH: A long and warming summer fruits finish

1995 MARSALA CASK TASTING NOTES
• NOSE: Full-bodied with an intriguing aroma of dried fruit, spices and charred wood notes
• TASTE: This triple wood aged malt has a deep rich honey character with spiced fruit undertones and pleasing notes of sweet nuts derived from oloroso sherry casks. The Marsala wine cask imparts notes of caramelised brown sugar with hints of char and roasted black coffee to create a perfectly balanced single malt whiskey
• FINISH: Complex flavours linger on the palate in a long finish with hints of warming ginger

Bushmills by Stephen James Smith

Someday you should walk the causeway route along Runkerry beach and follow the River Bush beside the train tracks adorned with blackberries, buttercups and dandelions which lead into Bushmills village.

People that know better than me say about 50 millions years ago a volcanic fissure eruption formed around 40,000 interlocking basalt columns. However, I like to think it’s just as easy to believe the old myth where the Irish hunter Finn McCool built these hexagonal steps creating a link to Scotland.

Time might move on, but a singular path leads us here. To a fertile valley where an underlying geology of basalt makes the water hard, but it’s not hard to see how life can be idyllic here and why the waters flow with Atlantic salmon and brown trout.

It’s time to cast aside aspersions and immerse yourself in what connects us all. Are we not all tributaries of the same old river? So if a place makes a people, and people make traditions, it’s the intergenerational family values distilled into the water from St Columb’s Rill that creates this elixir.

Honouring heritage is more than the malting of barley, it’s more than ancient copper kettle pots with their swanny necks, it’s having the resilience and confidence to have faith in what you do, rarity should be held dearly.

Here, it’s the hands of 3rd and 4th generation Coopers that hold things together, who risk splinter and hammer blow to bung a barrel. With a touch they understand the swirls in the grain of a white oak. Amongst all the iron hoops and mild steel, there is something more solid that solders these kin to this atelier.

You know this is just part of our story
The first raising of a glass toasting the Angel’s share
You know it’s people and new encounters that makes us dare.
You know it’s in following the river we can find the path of least resistance
It’s in meeting each other halfway we learn to shorten the greatest distance.
Someday that journey you promised to make will start today.

Listen to Stephen recite his stirring poem here: https://www.youtube.com/watch?v=oBMq2UEg71s

Artists Biographies

Stephen James Smith – Poet
Stephen James Smith is a Dublin poet and playwright central to the rise of the vibrant spoken word scene in Ireland today. To date, his poetry videos have amassed over 1 million views online. Stephen has performed his poetry at high profile events and festivals around the world. His work has been translated into Irish, Spanish, Slovenian, Polish, Dutch and Italian.

Ruth Medjber – Photographer
Dublin-born and globally based Ruth Medjber has regularly contributed to Hot Press, NME, Rolling Stone, Kerrang! and Classic Rock. Medjber’s portfolio includes portraits of Grace Jones, Hozier, Metallica and the Foo fighters. Most recently, she documented Arcade of fire on their tour of the UK and Europe, as well as covering the Glastonbury Festival for the BBC. Her book “Twilight Together” was nominated for the Irish Book Award.

Kormac – Composer
Championed by everyone from Annie Mac to DJ Yoda, Kormac started out as out as a hip-hop scratch DJ and MPC beat-maker. He has matured into an artist who brings a totally unique approach to his art, twisting samples and meticulous recordings of acoustic instruments into something entirely unique. His last album was nominated for the Meteor Choice Music prize. He is currently writing the soundtracks for two multi-episodic TV series and recording his next album Equivalent Exchange with The Irish Chamber Orchestra and guests.

3 Great Outdoor Dining Experiences for the Weekend!

Heading to Cork city this weekend and looking for something new to sink your teeth into?

With so many great outdoor dining options in the city, included the much-lauded Prince’s Street transformation and Marina Market, you might be looking to try something else this weekend. I’ve been taking opportunities to pop up to the city as often as possible these last few weeks, and with this weeks announcement by the Government that indoor dining is pushed back for the foreseeable, dining alfresco and getting weather hardened is just what we’ll have to do to support local hospitality businesses and enjoy the kitchen efforts of some of the city’s gifted chefs.

So, without prejudice, here are my top tips for dining out this weekend. Keep an eye out in The Echo a new four part series on alfresco dining and drinking this summer from mid-July every Wednesday.

Market Lane / Elbow Lane / Goldie Fish & Ale – Oliver Plunket Street

While Cork’s Princess Street’s gains from pedestrianisation have been well documented, many traders on the inner city’s Oliver Plunkett Street also regard the move by Cork City Council as a ‘life saver’.

Market Lane Outdoor Dining on Oliver Plunkett Street

Tracey Sweeney, co-owner of the Market Lane Group, which operates three restaurants on the street says “With the addition of permanent outdoor seating along the spine of Oliver Plunkett Street we’ve been able to regain 30% of the covers we had pre-covid, albeit when the weather is accommodating. This not only helps us recover as a business, but creates new, exciting opportunities, particularly for smaller traders on the street, that simply didn’t exist before. It really helps us future proof our businesses, as we think that the move to outdoor dining is becoming more and more important to cater to.”

Cocktail O’Clock at Market Lane, Oliver Plunkett Street

As well as its mothership, Market Lane Restaurant, the group has Goldie and Elbow Lane restaurants on Oliver Plunkett Street. Pedestrianisation has allowed the group to establish covered, outdoor seating areas outside the restaurants. In addition, due to the support of non-hospitality businesses, restaurants have been able to use the foothpaths and loading bays outside other shops on the street when they are closed for business, which has been invaluable.
Lisa Grainger of the up-market Olori boutique, one such business, feels that the efforts made by hospitality operators to jazz up the area really adds to the ‘city experience’ and creates a huge buzz on the street. “This ultimately benefits everyone,” she says.

“This generosity has also bound us together as a neighbourhood” continues Sweeney, “which uniquely consists of mostly independently-owned businesses. There is a palpable sense of hope and enthusiasm amongst traders that with enhanced pedestrianisation, Oliver Plunkett St will continue to be a real destination for locals and tourists alike. This is a huge bonus for the inner city.”

This enthusiasm has been heightened by the recent announcement that Cork City Council have gone out to tender for the development of the adjoining Beasley Street, one of the few fully cobbled streets left in Cork city. Plans for the quarter now include a music and literary stage, food trucks and stalls, vegetable and herb plots, and much more.

The Castle Cafe at Blackrock Castle Observatory is also part of the Market Lane Group and have utilised the courtyard dominated by the castle tower to create a very special space that a little bit of sanctuary away from the hurley burley of life!

The Castle Cafe outdoor dining at Blackrock Castle Observatory

Harley’s StrEAT, near Mary Elmes Bridge

Rossmore Oysters two ways

The range of pop up food trucks appearing on this little side street in front of Mary Elme’s Bridge is growing every week. Right now, there is Bev’s and Brews for coffee and cocktails, Taco Rebels for the ultimate food on the go, Cork Sultan Delight serving up flatbreads with everything on, and Cool Wok who promise to “Wok You” with their pan-Asian offering of noodle and rice dishes.

There is also Birdsong in the City, a new pop up over-the-fire-cooking venture from The Glass Curtain and chef-proprietor Brian Murray. Provenance of ingredients is key here, so expect sustainable fish, grass fed and free range meats, seasonal veg, inventive cocktails, and the best ice cream sandwiches known to man.

This pop up was only supposed to run for two weeks, but with indoor dining pushed back on the never-never, expect Birdsong in the City to be hanging out on Harley’s StrEAT for the next while. So no excuse to not check it out. My advice? Come early, come hungry, and eat the menu!

There’s also some pretty funky merch for sale by Hairy Baby Tees too!

The Terrace @ L’Attitude 51

All the wine…! Just some of the incredible wine offering at L’Atitude 51

Two for the price of one – experiences, that is, when you visit L’Atitude 51 on Union Quay, and now you can come for the wine and stay for the wine thanks to the little Terrace outside the shop overlooking Cork’s River Lee. Make use of the extensive knowledge proprietor Bev Matthews has of their 200+ bottles of wine available to buy to take home, or by the bottle or glass sat in the sunshine Leeside watching the world go by!

This is Cork’s best Cave a Manger experience by far, and great to see it rising again literally from the ashes. Also serving West Cork Coffee too.

It’s time to Shine!

Shines Seafood recently donated 1,000 tins of their new product: Tinned Winter Mackerel, to the charity Inner City Help the Homeless in Dublin.

Shines Winter Mackerel Packs and Albacore Tuna

Shines Seafood from Killybegs in Donegal have launched a new range of tinned winter mackerel products. Winter Mackerel is three times higher in Omega 3 fatty acids that Summer Mackerel providing a valuable source of nutrition.

The new tinned mackerel line comes in three delicious varieties: Brine, Sunflower Oil and Tomato Sauce.

Shines is a family business, and in 2020 was the recipient of a Food Award from the Irish Food Writers’ Guild for their Wild Irish Tuna, a product that stands out on the supermarket shelves for their distinctive jars.

Company founder, John Shine, said: “We had so many requests from supermarkets looking for another product to go alongside our tuna and sardines, that we decided to launch the mackerel.”

To mark the launch, Shines have donated 1,000 tins to the homeless charity, Inner City Helping Homeless, based in Dublin.

“It’s been a tough time for everyone” said company director, John Shine. “We wanted to give something back and this charity helps 45,000 people.”

 “We are so grateful to Shine’s Seafood for their kind donation of 1,000 tins of non-perishable items to support our ongoing food distribution programme” said Head of Communications and Fundraising Brian McLoughlin.

“ICHH distributed over 2,000 food hampers to families in emergency accommodation or living in food poverty in 2020 and it is estimated that 680,000 people, including 200,000, live under the food poverty line in Ireland.

“Our food distribution programme is growing year on year and we couldn’t do it without the support of companies like Shine’s Seafood.”

Shine’s products are available in SuperValu, Dunnes and independent stores across the country, as well as via their online shop which also stocks gift packs and hampers too. Shine’s products are sold across Ireland and are also exported to the UK, Singapore and Korea. They are also sold extensively across Europe on the Amazon Germany website.

Shines Seafood

www.shinesseafood.ie

FUN FISHY FACTS FROM SHINES SEAFOOD!

143 V Café’s Tips for a Delicious Veganuary!

I recently asked 143 V Café for top tips for Vegan lunch on the go for an article. Proprietor Lauren Marples came back with some – and a whole lot more. What couldn’t be used in the article now has a home here!

143 V Café opened in 2017, a diminutive and unfussy space serving scratch made vegan dishes for breakfast, brunch and lunch; coffee, fruit and veg juices as well as sinfully delicious sweet treats too.

It’s location on the Lower Glanmire Road, is just outside of the bubbling hub of the city centre in Cork, but the brisk 10 minute walk there is worth it, as these reviews by The McKenna’s and Joe McNamee for the Irish Examiner attest.

L-R: Lauren, sister Edel, mum Eileen, outside 143 V Café, Cork

When I asked Lauren for her top tips for Vegan Lunches On The Go, she kindly sent back far more information than I could fit into the article I was compiling for The Echo (due to be published on 18th January 2021). But such was the value of the information provided, it felt wrong to just cast it aside as a mere casualty of the cutting room floor in my edit, so I asked Lauren if I could share her information here instead – and she agreed.

Before we launch into this, which includes a weekly menu plan and a recipe for a delicious Vegan Chili Burrito Bowl, show 143 V Café some love by liking them on Facebook and Instagram. Just take a look at the grid for 143 V Café’s IG feed:

Lauren also wanted me to let you know that, if you are starting to get sick of the sight of your own kitchen during Lockdown 3, then help is at hand! A three-course vegan meal is available to order and collect for takeaway for the month of January. Check out the Menu below, then call them up to order on (021) 241 4204.

Veganuary 3-Course Menu for Takeaway in January by 143 V Café

Over to you Lauren…

Hi everyone, I’m Lauren Marples, owner of 143 V Cafe in Cork.

I am now celebrating 5 years since I became vegan. Some benefits I have noticed in that time have been an increase in my energy levels, I no longer feel bloated after I eat, I no longer suffer from PMS, and my muscle recovery time is so much faster after exercise – just to name a few! I have become in tune with my body because I am more conscious about what I eat. I’ve never enjoyed cooking as much as I have since going vegan as I have infinite opportunities to be creative and experiment with my meals.

Happy Veganuary and Happy Plant-based Cooking!

Week Lunch Plan

Planning ahead for lunchtime is essential to eat well on a plant-based diet – and especially during a lockdown when your usual lunchtime vegan eateries are not open or you find yourself once more working from home. Here are my tips for getting prepared for lunchtimes with some easy to make and make-ahead dishes that transport well if you are on the move, or perfect for lunchtime al-desko dining!

  • Monday: Burrito Bowl or Wrap
  • Tuesday: Tofu “Steak” Sandwich and Soup
  • Wednesday: Noodle Stir-Fry
  • Thursday: Sundried Tomato Pesto Pasta
  • Friday: Chickpea Curry and Rice

Snack ideas to be brought every day:

  • Celery or Carrots Sticks + Hummus,
  • Fruit,
  • Vegan Yoghurt,
  • Nuts,
  • Vegan Protein Bars,
  • Energy Balls,
  • Chia Pudding,
  • Overnight Oats

Recipe for Chili Sin Carne for your Burrito Bowl:

This recipe allows for easily increasing the quantity of ingredients to scale up for batch cooking. Store in air tight containers in the fridge for up to 3 days, or freeze.

Chili Sin Carne Burrito Bowl, by 143 V Café. Photo Credit: Lauren Marples.

Ingredients:

  • 2 Onions Diced
  • 1 Red/Yellow Pepper Diced
  • 1 Large Carrot Diced
  • 3 Cloves of garlic Chopped Finely
  • 1 tin sweetcorn
  • 1 tin of your favourite beans (kidney or adzuki or black beans) or a mixture
  • 2 tins chopped tomatoes or 500ml passata or 10 fresh tomatoes
  • 1 chili
  • 2 tsp smoked paprika
  • 1/2 cup of Soy Mince TVP (Organic + Non GMO)
  • Season with salt and pepper

Method:

  • In a large saucepan, sautée the onions. Add the garlic, peppers, and carrots.
  • Add the tomatoes, chili, sweetcorn and beans. Bring to the boil and let simmer.
  • Add the soy mince, smoked paprika and season with salt and pepper to taste. Allow to simmer for 10 minutes.
  • Enjoy in a wrap, or with rice and guacamole and don’t forget your favourite vegan cheese.

Huge thanks to Lauren for this guest blog post, and a happy Veganuary!

Veganuary Vino!

Looking for some excellent quality Vegan-friendly wines this Veganuary? Fionnuala Harkin from Wines Direct and the wonderful Wine Shed gives her top picks for vino-loving vegans this January…

Fionnuala is a woman of many talents when it comes to wine! Not only is she a wine merchant for the wonderful Wines Direct, she is also a wine consultant for the hospitality industry, a WSET course instructor and also founder of the brilliant Wine Shed West Cork.

She has an immaculate palate, and her wine knowledge is immense! Back in the time before the C-word, Fionnuala established Wine Shed – a boutique gathering of people who love wine, great company, delicious nibbly bits and wanted to wrap all of that up as an excuse to learn more about wine. I attended, I think, three of the events and they were always brilliant. Since we found ourselves in Covid-restricted times, when such jovial gatherings are on hold until some hopeful point in the future, Fionnuala took to her @wineshedwestcork Instagram account to give a regular Wine O’Clock virtual tasting on new and interesting wines. It kept the Wine Shed community going, and also brought her knowledge to a whole new audience. One day, the gatherings will commence again, but in the meantime, I encourage you heartily to follow Fionnuala and @wineshedwestcork.

Fionnuala Harkin of Wines Direct & Wine Shed (photo credit: @thadytraphoto)

Of course, it’s January, and that means it’s also Veganuary – a time when we are encouraged to try and up our quotient of plant-based foods or go completely Vegan for one month as a way to raise awareness of the movement. Even though I am a carnivore, after the Christmas excesses, Veganuary seems a good idea as a way of getting used to eating in a normal, and healthy, way again!

It is not widely known that wine is not always guaranteed Vegan, and in fact it may not always say it on the label either. This is where having a connection with a local wine merchant, like Fionnuala, comes in fierce handy – they will know which wines are and are not Vegan friendly.

So I asked Fionnuala if she could share with me her recommendations for excellent quality January wines for Veganuary. And note that excellent quality doesn’t translate automatically as ‘pricey’ and there are wines here for every budget.

All these wines are available to order online at www.winesdirect.ie for delivery direct to your door. And if you would like a little extra advice, you can contact Fionnuala either by DM to @wineshedwestcork or by email to fharkin@winesdirect.ie

Wines Direct have about 150 excellent vegan wines available – but here is a small selection that Fionnuala really rates! Price per bottle in brackets, and links to the correct Wines Direct page are included too.

In the ‘natural, unfiltered, for the more adventurous drinker’ category, Fionnuala recommends:

Cheers!

Hard Milkshakes

These milkshakes are strictly for adults only. If, like me, you loved the Cocktail at Home craze of this Covid Year, you’ll adore Hard Milkshakes. Just don’t let the kids near them…

A few years ago, I found myself in London by myself for one night. I was going to be spending a couple of days there with my Dad, but he wasn’t due to arrive up on the train until the following day. I was in a part of London I wasn’t very familiar with, it was winter, very dark, cold and wet. I needed entertainment, but I didn’t want to stray too far.

I opened up Google Maps to see what I could find. I saw some quite wonderful reviews for a two-screen cinema just a short walk from the hotel that seemed to be my idea of heaven: a great little movie theatre doing rave burgers (by all accounts), and with an interior that looked as though the entire place was licked in soft velvet in tones of mustard yellow, scarlet red and teal.

I grabbed my handbag and went out into the night. While I waited for the movie to start (I think it was Hamburger Hill – I do love a war movie), I ordered the burger with indecent amounts of blue cheese and French fries. At the bottom of the menu, I spied something called “Hard Milkshakes”… Obviously, I ordered one, and then ordered another one to take into the screen with me. Needless to say, I don’t remember much about the movie, except there was a line that could have won Cringiest Movie Line Ever and that the main actor did a lot of rope pulling and had very sore hands by the end of it.

The Hard Milkshake however…well, that has stayed with me ever since; and seeing as this Christmas is all about throwing out the rule book, I figured why stay tame with dainty little cocktails when you can unleash your inner punk and go all out brassy with a hard milkshake – or three…

I have two tips for this: Firstly, just stick with vanilla ice cream. You wanna taste the booze, so confusing the whole thing with fancy flavoured ice cream will cool the mood significantly. Secondly, use whatever booze you like – I mean you could even use stout if you wanted, and it would be rather festive! I like dark rum (especially a spiced dark rum), vodka, cherry brandy or something like a port cask aged whiskey.

Are you gasping? What am I at? Taking a beautifully crafted cask aged whiskey and firing it into a Milkshake? Yes, yes I have told you to do that. Now shut up and make one, and then you can come back and apologise to me properly.

Hard Milkshake – definitely not for kids…

Ingredients

  • Large handful of ice cubes
  • 150ml good quality vanilla ice cream (softened)
  • 60ml whole milk
  • 50ml of booze
  • Whipped Cream and garnishes (thick chocolate, cherries, crumbled cookie pieces etc – frankly, the trashier looking the better!)

Method

Combine everything except the whipped cream and garnishes in a blender and blitz on a high speed until smooth.

Decant into a glass vessel of some kind (you could go completely rouge an pop it an old jam jar for instance), top with whipped cream and garnishes, land in a paper straw and flounce about the place drinking your Hard Milkshake completely in love with Christmas!

Black Pudding Truffles

Rich Black Pudding combined with Irish Black Butter was a mad experiment that turned out delicious. Good for snaffling down with a glass of festive porter. A proper canape!

Irish Black Butter isn’t butter at all, but an old Irish tradition that goes back hundreds of years to a time when Armagh was known as The Orchard of Ireland. It’s made of apples, a thick rich spiced conserve that is Ireland’s answer to quince jelly!

Irish Black Butter is made from Armagh Bramley Apples (an EU PGI protected variety of apple), cider, brandy and spices. It’s versatile, good as a savoury or sweet accompaniment with cheese and meats, as a glaze, spread on bread or even mixed into natural yogurt!

It’s a taste I find I need to get accustomed to, and because of that I often look at it in my fridge pleading with me to find something to do with it that I find tasty and interesting!

I received a #gifted box of traditional pork products from O’Herlihy’s in Ballincollig, a family business about to celebrate its 60th year in business in 2021. They do porky products that have a distinct nostalgic quality to them (their sandwich ham has a fabulous texture and taste you don’t often get in packed ham anymore, and they also do sliced corned beef the likes of which I haven’t seen since I was a kid!).

In amongst all the porkie goodies was a chub of their family recipe black pudding. Made from pork, oatmeal and a gentle peel of spices, its a little smoother than other black puddings that frequent this house, which happens to make it very good for molding!

So I had the idea to pair O’Herlihy’s Black Pudding from Co Cork with Irish Black Butter from Co Antrim and made these glorious little Black Pudding Truffles – an absolutely divine combination of flavours, you must try these!

There are a little fiddly to make, so take your time; and chilling the truffles well before crumbing and frying them is essential if you don’t want them to fall apart in the fryer! Do try them, you’ll be so surprised how good they are!

Black Pudding Truffles

Ingredients

  • 300g chub of O’Herlihy’s Black Pudding
  • 3 tbsp of Irish Black Butter conserve
  • Panko breadcrumbs
  • Oil for frying

Method

  • Into a bowl, crumble in the black pudding and gradually massage it into a softer, more malleable paste.
  • Take about 1 tablespoon sized amount of the black pudding into your hands and gradually press and form into a ball. Repeat until finished.
  • Take each ball and, forming a cup shape with one hand, press the ball out to create a small bowl shape. Turn and shape keeping the meat all together. Take the time to do this, thinning and lengthening the walls of the ‘cup’ to create a space to drop in the Black Butter paste.
  • Using a spoon or a piping bag if you have one, put in about a 1/4 teaspoon of Black Butter into the dip.
  • Then start to close the sides of the cup over the conserve to reform the black pudding into a ball again. Set aside and repeat until they are all done. It is a messy job!
  • Chill the formed truffles in the fridge for at least 30 minutes.
  • Heat the oil in a deep-sided saucepan pan or a deep fat fryer to a medium high heat. Coat the Black Pudding Truffles in panko breadcrumbs (or whatever breadcrumbs you have to hand) and drop carefully into the hot oil to quickly deep fry. When the breadcrumbs are golden brown, gently take them out of the oil and drain on a piece of kitchen paper.

Plate up and enjoy!

Apple & Caraway Seed Cake

While researching for old Christmas cake recipes for an article, I came across lots of mentions of a Caraway Seed Cake that no-one seems to make anymore…

So I asked around, and it turns out those who remember it from their childhood never used to like it because of the caraway seeds. One person told me they used to fastidiously pluck out every single seed before they would eat it.

Now, to some this kinda feedback might dissuade you from the desire to taste such a thing. But if you’re me, and I am, then this simply yells *challenge* – after all, how bad could it be?

I happen to love the flavour of caraway seeds which puts me at an obvious advantage to those who don’t. I’m sure when this cake was the height of popularity in Cork, it was considered sophisticated for its use of such spices. Cork being a major trading hub for all kinds of foods coming into Ireland from near and far thanks to the international butter trade, to be so extravagant as to put such exoticisms into a tea cake is a display of Total Notions for which you only truly get away with at Christmas time!

Caraway seeds are used a lot in German cookery. It is often mixed with sauerkraut and used as a topping on a bratwurst along with hot mustard. It is also combined with apples for a very traditional Bavarian accompaniment to roast Goose. It is also used to flavour breads, biscuits and cookies, so it is versatile for use in both sweet and savoury dishes. I love it!

But to pull the Irish Caraway Seed Cake out of purgatory and turn it into something altogether more indulgent, I took inspiration from apples to really elevate this tea cake into something much more indulgent and festive!

And here’s how you do it…

Apple and Caraway Seed Cake

Ingredients

  • 180g soft unsalted butter
  • 150g white caster sugar
  • 3 medium eggs
  • 225g all purpose flour
  • 3 tsp baking powder
  • 3/4 tbsp whole caraway seeds, toasted
  • 4 tsbp / 50ml of apple liqueur (I used Kilahora Orchards Pomm’O)
  • 150g fresh apple puree
  • Royal icing sugar and either a dash more apple brandy or apple juice
  • Chocolate covered apple sticks to decorate (I like Lismore Food Co)

Method

To make the apple puree, peel, core and quarter 4 – 6 apples in a saucepan with a dash of water. Cover and cook until broken down into pulp. Spoon out into a bowl, set aside and allow to cool. Any puree you don’t use for the cake will be lovely used for breakfast in porridge or with yogurt.

  • Set the oven temperature to 170 degrees Celsius, fan.
  • In a dry frying pan over a medium high heat, toast the caraway seeds lightly then place into a small bowl to cool.
  • Grease a cake tin, either a 20cm circular spring form or a 1lb loaf tin.
  • Put the butter and sugar into a large bowl, and beat together until light and fluffy. Using an electric whisk of some kind makes this even easier!
  • Add the eggs one by one and whisk each one in until fully combined.
  • Sift the flour and baking powder into the same bowl. Add half the amount of caraway seeds and fold the mixture together.
  • Then add the apple liqueur and the apple puree. Beat together to form a light batter.
  • Pour into the cake/loaf tin, and bake in the oven for 1 hour, checking at 50 minutes. Test with a skewer, if it comes out clean the cake is cooked.
  • Take out the oven and allow to cool completely.
  • Mix up some royal icing with either the apple liqueur or apple juice to a consistency you like. I like mine not too thick, more like a frosting. Pour over and let drizzle down the sides of the cake a little.
  • Garnish the cake with the remaining caraway seeds and chocolate dipped apple sticks.

Cut a generous slice, and, leaving all the seeds in situ, devour with a freshly brewed pot of tea, or even a snifter of apple brandy. Enjoy…

*MEGA-POST* Xmas Gift Guide 2021

Need some helpful advice on what foodie gifts are out there this year? Check this out! More will be added regularly so visit often for an ogle!

Every year, I’m asked to compile a few Christmas Gift Guides for the various publications I write for, but I am always pressed for space and although I try my best its impossible to get everyone into these guides. Add to that most of them have a very fine Cork focus means that any ideas emanating from outside the Rebel County don’t get a look in – and that is a big shame.

So for the first time ever, I’m putting together a Christmas Gift Guide that will cover everything I love or has caught my eye and want to give a shout out too. Most things will have a foodie slant in some way, (one or two that don’t), and I will add to this over the coming weeks as more and more products launch their own Christmas gifting ideas.

So browse away! Scroll through the headings if you’re looking for something in particular, or ogle everything as you plan your gifting for this year.

Two things to note: please support local and Irish made this year – lord knows they need your support. Secondly, none of these links are affiliates or sponsored – these are things that honest to god I either have bought myself, sampled along the way or big fans of personally making this list about as unbiased and independent as you can get!

Happy browsing… it’s beginning to look a lot like Christmas!

HAMPERS

I’ve always been a fan of hampers, and earlier on this year I predicted that Hampers would be the standout gifting option for Christmas 2020. I have been proved right, with some really amazing hampers curated by some of the best in the business and available for ordering online for delivery, or pre-order for collection.

The Glass Curtain – Festive Tote Bags, €90, €120 & €140 https://www.theglasscurtain.ie/#new-page-section

The Glass Curtain Deck the Halls Tote Hamper

The Glass Curtain have just celebrated their first year in business – I bet chef proprietor Brian Murray didn’t see what was coming down the line when he opened last year! Let’s hope 2021 is a little more plain sailing for him and his team!

Open for dining in as restrictions allow and bossing it to the max with their At Home service when they can’t, they have now also just released a range of three Christmas tote hampers for pre-order and collection on the 23rd and 24th December. Stuffed full with gastronomic delights and a bottle of champagne to get the festivities going, this is guaranteed to put a smile on your face because the cooking has been done for you – and all with the Glass Curtain’s signature flair and heady flavours!

Choose from The Cool Yule for €90, The Jolly Holly Vegetarian for €120, or the all-out Deck the Halls for €140 (picture above).

Sample contents for Deck the Halls are:

  • Bottle of Piper-Heidsieck, Cuvée Brut, NV, Champagne
  • Venison & Black Truffle hand-raised Pie & Pickled Walnut Relish
  • Milk Buns & Chicken Schmaltz
  • Duck Liver Paté & Mulled Wine Jelly
  • House Cured Salmon Pastrami & Herbed Crème Fraîche
  • Ballylisk triple cream Brie
  • Aged Ballinsrostig Gouda
  • Rye Crispbreads*
  • Beetroot Relish
  • Chocolate Chip Cookies & Salted Caramel Sauce
  • Popcorn: Caramel Crunch / White Chocolate & Macadamia Nuts / Dark Chocolate & Chilli Mince Pies
  • Mulled Wine Spice Bag* to be immersed in 750ml of red wine (not the best in the house), warmed over the stove with 100g of sugar, 2 slices of orange and lemon, and a dash of brandy.

Sounds heavenly doesn’t it?! Pre-order online at the website.

Sligo Food Trail Christmas Hampers, €65 – €150 www.sligofoodtrail.ie

Sligo Food Trail Deluxe Christmas Hamper

Brand new from Sligo Food Trail are two fabulous Christmas hampers, The Deluxe Sligo Food Trail Hamper and The Taste of Sligo Food Trail Hamper, showcasing the very best from the north west. It’s like a tasting tour around the county, a combination of delicious tastes and flavours with sweets, savouries and more besides.

As the old adage says “there’s eating and drinking in it”. In fact, there’s reading in the Deluxe Sligo Food Hamper too – with a copy of seaweed queen Prannie Rhatigan’s “Irish Seaweed Christmas Kitchen”. Most of the goodies will be enjoyed immediately, but the elegant Lough Gill Brewery beer glass, the charming Sligo Oyster Experience candle, a Yeats print from WB’s Coffee House and the book will all find permanent use in your home. A reminder to buy again next year perhaps?

Sweet treats include handmade chocolates by award winning chef Alan Fitzmaurice of the Glasshouse Hotel alongside sweets from Mammy Johnston’s better known for their world beating ice creams and sorbets.

The ruby-coloured ‘Christmas Cordial’ comes from the lovely folks at Murson’s Farm as does local Apple Juice, chutney and preserve. Along with aromatic coffee from Carrow Coffee and handmade Granola from WB’s, that’s Christmas breakfast done and dusted. A Christmas Pudding from The Gourmet Parlour and some craft beer from Lough Gill Brewery complete the festive hamper.

Toonsbridge Dairy Cheese & Crackers Hamper, €27 https://www.therealoliveco.com/collections/food-boxes

Cheese and Crackers Hamper from Toonsbridge Dairy

For Toonsbridge Dairy, 2020 was the year they opened a branch far far away from their West Cork based – in Dublin! Both shops, as well as their perennial stall at the English Market, have been flying with provisions as well as online sales, so no surprise that they are also offering a variety of hampers for online purchase available for collection at either their original Toonsbridge shop near Macroom, or their Dublin site; as well as some items available for nationwide delivery.

I’m particularly taken with their cheese and cracker hamper, if only for the Hay-Smoked Scamorza – one of my favourite cheeses from this dairy!

Scroll down to the Sweet Treats section for another little surprise from the dairy that you should beat a path down the road for…

The Little Blas Box from Blas na hEireann, Dingle, Co Kerry www.irishfoodawards.com/blas-box

The Blas na hEireann Blas Box

The large Blas Box may have already sold out, but the Blas team have put together their Little Blas Box available to order from their website.

The Little Blas Box features a little treat of coffee and handmade chocolates from 2 of this year’s Gold Award winners. The little parcel of treats includes Velo Coffee from Cork and Clotilde’s Handmade Boozy Truffles from Co. Sligo. The little Blas Box is €20 which includes postage to anywhere in Ireland. The perfect stocking filler!

Burren Smokehouse – Co Clare www.burrensmokehouse.com

The Burren Breakfast

The renowned Burren Smokehouse in Lisdoonvarna, Co Clare has the perfect selection of hampers to gift a taste of Ireland this Christmas with prices starting from €50.00. 

The “Burren Basket” and the “Burren Breakfast Basket” were launched earlier this year in response to the adverse effects of the pandemic on visits from tourists and feature a selection of products from the region as a result of collaboration between members of the Burren Food Trail.   

The Burren Basket comes in two sizes and includes smoked salmon from the Burren Smokehouse, St Tola Irish Goat Cheese, gouda from Aillwee Cave, black and white pudding from Market House and beetroot chutney from Burren Fine Wine & Food.   

The Burren Breakfast consists of a brown soda bread mix and granola from Stonecutters’ Kitchen in the Cliffs of Moher, Burren Whiskey Marmalade from Burren Fine Wine & Food, Burren Gold Gouda with Garlic and Nettle from Aillwee Cave,  Burren Cold Smoked Irish Organic Salmon and Burren Hot Smoked Irish Organic Salmon with Honey, Lemon and Pepper from the Burren Smokehouse. 

Christmas Shoppers can also create their own personalised hamper from a selection of products in the online shop and for the ultimate gift, the Luxury Hamper by the Burren Smokehouse showcases a multitude of products from the Burren and the Wild Atlantic Way along with a bottle of champagne, Galway Crystal champagne flutes, a bottle of JJ Corey “The Banner Blend” Whiskey from Co Clare and Galway Crystal whiskey tumblers. 

Gifts can be delivered to every corner of Ireland and beyond.  A number of items may be shipped to non EU counties including USA and Japan.

Wildwood Vinegars Limited Edition Gift Box, Co Mayo via www.husseysfarm.com

Wildwood Vinegars Limited Edition Gift Box

Fionntán Gogarty of Wildwood Vinegars has produced a truly exquisite seasonally-inspired gift box for the Christmas market. Just 365 individually numbered Wildwood Four Season Collection gift boxes have been made; one for each day of the year. Within it, nestling amongst seeds, spices and lichens are four special edition barrel-aged Balsamics, each the essence of its season:

  • Wild Elderflower and Wild Rose Petal for Spring
  • Wild Mountain Thyme and Wild Fuchsia Blossom for Summer
  • Wild Blackberry for Autumn (aged for 6 years)
  • Wild Elderberry with Star Anise for Winter (aged for 6 years)

The gift box itself is beautifully presented, and is in itself a voyage of discovery, featuring inside a sheet entitled ‘The Seasons at Wildwood’ with a thoughtful exploration of each seasonal offering accompanied by a relevant quote. This also explains the Wildwood ethos – recycling Italian glass bottles, sustainable Portuguese cork and offsetting carbon used in foraging and delivery through seven acres of fields reserved for birds and a forest of 30,000 trees. Also included is a pack of wild bee and butterfly seeds encouraging each recipient to continue the cycle in their locality.

The Wildwood Vinegars Four Season Collection gift box costs €80 and is available exclusively available through www.husseysfarm.com for delivery nationwide. Fionntán Gogarty can be contacted at info@wildwoodvinegars.com

Caitlin Ruth Food, Timoleague, Co Cork www.instagram.com/caitlinruthfood

Caitlin Ruth Food Hampers: The Hot Box & Christmas Eve Box

Could this be the hamper we’ve all been waiting for?

This time last year, those of us who frequented Deasy’s Restaurant just outside Clonakilty in West Cork to dine on Ciatlin’s exquisite food were heartbroken to hear she would be leaving the kitchen behind and embarking on a new adventure. But on more than one occasion this year, Caitlin saved many of us with her incredible food as she struck out on her own! Firstly with her Meal and Cocktail Kits through Neighbourfood, virtual cookery classes and then, as restrictions lifted, popping up with her new food truck serving up incredible food as well as a sell out four week residency at Levis’s in Ballydehob.

Now, to get us all through the Christmas, she has literally handcrafted two different hamper offerings. A Hot Box full of steamy hot chili delights using every one, it seems, of Jonathan Doig’s organically grown West Cork chillies and made for gifting to the hot sauce lover in your life. The other, a Christmas Eve Box, Caitlin promises to fill with as much lovely stuff as she possibly can so you don’t have to do any cooking on Christmas Eve! Simply unpack, heat a few things, and lay out a feast for you and whoever you can be with this Christmas Eve and relax with them instead of worrying about cooking! Comes with a choice of a bottle of red or white wine.

Be quick to order, there are only 100 each of the boxes available and I’ve already got my order in! Order direct from Caitlin via her Instagram page, or these items will also be for pre-order via Timoleague and Lisavaird Neighbourfood markets.

Diva Boutique Bakery’s F*ck Covid Hamper, Co Cork https://www.divaboutiquebakery.com/shop

Diva Boutique Bakery F*ck Covid Hamper

This Christmas hamper has a special bottle of wine that will put a smile on anyone’s face! 

With it’s F**K Covid label the Antolini Moropio Amarone, from Pier Paulo Antolini is elegant, rich and full bodied- with balancing acidity & soft tannins. Paired with gorgeous cheeses that includes, Stilton, Durrus & Irish cheddar, Ditty’s oat cakes, a selection of delicious Spanish charcuterie, Diva fig & cranberry chutney & spiced nuts.  This hamper can easily serve four as a pre-dinner treat or a generous cheese & charcuterie board for two.

Skellig Six18 Gin & Truffles Hamper, Co Kerry https://skelligsix18distillery.ie/shop/

Skellig Six18 Gin and Truffles Hamper

I visited the Skellig Six18 distillery back in September on our staycation, tasted the gin and was blown away by the quality of this new Irish gin, distilled on the Skellig Coast in County Kerry.

With a total of ten botanicals, the defining aromatics of Skellig Six18 Gin include locally foraged Yarrow, fresh Douglas Fir needles and Birch sap, delivering a herbaceous Gin with citrus and pink grapefruit notes. The perfect aperitif.

Their neighbours further along the coastline, Skellig Chocolates, have joined forces with Skellig Six18 for this Hamper collaboration, who have fused Skellig Six18 gin and pink grapefruit in a delicious Skellig Chocolate truffle.

  • 1x Skellig Six18 Pot Still Gin 70cl, 43.4% Alc. Vol
  • 1x Box of 10 Skelligs Dark Chocolate Gin Truffles
  • 2x Poacher’s Irish Classic Tonic Water 200ml

Ballyvolane House Hampers, Co Cork https://shop.ballyvolanehouse.ie/

Ballyvolane House – Great Outdoors Hamper

Ballyvolane House have compiled three gorgeous hampers with either their house-distilled Bertha’s Revenge Gin or seasonal Sloe Gin as the centrepoint. Choose from The Great Indoors, The Great Outdoors or House Favourites.

The Great Outdoors Hamper caught my eye, and is the perfect gift for the adventurous type who loves to explore nature and the wild along with a cheeky tipple!

  • Award winning Bertha’s Revenge sloe gin 50cl (distilled at Ballyvolane House)
  • Opinel 8.5cm pocket knife
  • Stanley green hipflask
  • “Wild Food” Foraging Book by Biddy White Lennon and Evan Doyle
  • Mini Herd immunity Bertha’s sanitiser (50ml)
  • Handwritten Personalised Message

Restaurant Chestnut Roots Larder Box & Pop Up Shop https://www.restaurantchestnutwestcork.ie/

Restaurant Chestnut Roots Larder Box

The Roots Larder Box is a curated larder collection of preserves, pickles and ferments inspired by Chef Proprietor, Rob Krawczyk’s, culinary heritage. These are core root ingredients that Rob uses in his every cooking, and puts a little bit of Michelin-starred Restaurant Chestnut into your everyday cooking at home too!

The Scullery Christmas Gift Set, Co Tipperary https://www.thescullery.ie/shop/wrapped-up-for-christmas/

The Scullery Christmas Gift Set

A beautiful range of products from Florrie Purcell dazzle and shine with the tastes and aromas of a traditional Irish Christmas! The Scullery’s Christmas Gift Set includes:

380g1 x Luxury Handmade Christmas Pudding – Small 380g
140g1x Luxury Brandy Butter
190g1 x Cranberry Sauce
190g1 x Florrie’s Ham Glaze
190g1 x Mulled Christmas Chutney
320g1 x Relish of your choice

Normally, Florrie would be busy out and about selling her delicious goodies at festive fayres, which means every order really counts for her this year!

Lismore Food Company, Hamper Collections, Co Waterford https://thelismorefoodcompany.com/

Lismore Food Company Hamper Collection

The Lismore Food Company family history in fine food and drink stretches back some 200 years as grocers, bakers and wine and spirit merchants in both Cork city and Lismore, Co. Waterford. They are proud to continue this fine tradition of delivering excellence and sharing their passion for deliciousness and visual splendour with you. 

Hands down, probably some of the most beautifully packaged hampers I’ve seen this year. Prices start from €30 to €120 and include Vegan and GF options, all packed with their luxury sweet and savoury treats.

Rebel Chilli Hamper, Co Cork https://shop.rebelchilli.com/

Rebel Chilli Hamper

A selection of all your favourite Rebel Chilli sauces. The perfect gift for the heat lover in your life, and includes:

  • Red Sweet Chilli with Lemongrass & Ginger
  • Green Sweet Chilli with Lemongrass and Ginger
  • Jalapeno and Raspberry Jelly
  • Hot Habanero Relish
  • Chillionaire
  • Barrel Aged Hot Sauce
  • Korean BBQ

Nash19 Christmas Hampers, Co Cork www.nash19.com

Nash19 Christmas Hamper

Clare Nash curates one of Cork’s best loved selection of hampers, and are the end result of a whole years’ worth of research, tasting and testing to ensure only the best goes into their incredible hampers. Everything, including the packaging, can be either used or eaten and will always include a book selected by Claire and a number of exquisite fine wines and spirits. Prices start from €160 all the way up to the show stopper at just shy of €500.

Green Dot Design Shop, Gift Boxes and Care Packages, Co Cork www.greendotdeignshop.com

Customisable Gift Boxes from Green Dot Design Shop

Situated in the heart of Clonakilty’s Creative Quarter, Lisa Tongue’s design shop draws on the best of Cork’s makers in art and food to offer customisable gift boxes starting from as little and €2.90 – set your own budget and choose what to go into the gift box. Nationwide delivery available, or click and collect.

Sage 2G0 Bespoke Hampers, Co Cork https://sage.tablepath.com/sage-2go#/bespoke-food-hampers_4939

Sage 2gO Bespoke Hampers

Kevin Aherne is Cork’s Renaissance Man! Having taken the decision to put down the tweezers and turn his Midleton restaurant into a casual neighbourhood eatery, Covid hit and so he created Sage 2gO, a click and collect takeout service and provisions store of locally made and produced foods and drinks as well as a weekly changing selection of heat and eat at home dishes.

Keeping up with this new found fleet footedness comes Sage 2gO Bespoke Hampers for the Christmas season! Choose from a selection of curated hampers ranging in price from €60-200, as well as a range of wine hampers and even the nicest presented Bag O’Cans for the beer lover in your life! The one thing Kevin didn’t pivot away from in 2020 is his 12-Mile ethos, so you can be sure that everything is as local as it can possibly be!

The Roughty Foodie, at the English Market Cork City

Roughty Foodie Cork Hampers

A treasure trove of wonderful things to eat, The Roughty Foodie has been offering Self-Care Hampers since Lockdown 1, and are no strangers to putting together a generously filled hamper – even if you’re one of those running around at 4pm on Christmas Eve looking for a last minute gift! Made up to order, or pre-made up to slip away with, there’s plenty to choose from and always fantastic value for money!

Michael Twomey Butchers, Meat Hampers, Co Cork, www.mtwomeybutchers.ie

Michael Twomey Butchers Hampers

A meat hamper might not be the first kind of hamper that springs to mind, but this will be the perfect gift for a committed carnivore, someone who loves nothing more than to BBQ in the middle of winter or adores a cooked breakfast. On a practical note, this could also be a great gift to give to a friend or family member who might be struggling a bit with grocery shopping in this Covid year, either getting out to the shops or finding it hard to afford a really good quality piece of meat this Christmas.

A lovely range of hampers from the small Breakfast Cracker Hamper at €19.95 to the all-out King of the Castle Hamper at €185 (see above), with lots of options in between to suit any number of budgets!

Twomey’s have outlets in Macroom, Bantry and Bandon as well as an online order and delivery service direct from their website.

Fused by Fiona Uyema – Japanese Inspired Christmas Hampers https://fusedbyfionauyema.com/shop/

Fused by Fiona Uyema Christmas Hampers

Festive hampers from Fiona Uyema, Ireland’s Japanese cookery-at-home specialist! Centered around products from her successful Fused by Fiona Uyema range, she has curated a variety of fun hampers for sweet and savoury tastes. At the moment, buy direct from her online shop and get 10% off all orders for delivery to ROI and NI.

URRU Culinary Store, Bandon, Co Cork www.urru.ie

Ruth Healy, proprietor of Urru Culinary Store in Bandon, the gateway to West Cork, knows a thing or to about what it takes to put together a great hamper! Such is the trust I place in Ruth means I can just phone up, give a budget, pay and collect without ever having to worry about a thing!

Ruth is always happy to help with those nervous with still heading into shops, so orders can be placed via phone, email or online at www.urru.ie. Delicious things, always!

***

COURSES & TOURS

Food tourism took a battering this year, but what has been heartening is how cookery schools and food tour guides found ways to move what they do online. They’ll be back in person just as soon as they can, and they have offerings for that, but there are online and socially distant offerings too, and you’ll find information about that here too!

Éalú Experiences, Online Food Experiences with the Experts! www.ealuexperiences.com

Éalú Experiences provides online tutorials and gifts with leading Irish chefs and experts

Éalú Experiences is a curated collection of gift experiences including exclusive video masterclasses from the very best of Irish experts, handpicked Irish products and recipes for memorable moments. Whether it is for your friends or family, an Éalú Experience is the perfect gift and way to celebrate and connect this Christmas and all-year round.

Each gift box is a one-off collaboration, featuring recipes, ingredients, cocktail kits, and other delights from renowned stars and includes a video masterclass with the relevant expert, easily accessed by a QR code and link for you to watch and enjoy at a time of your choosing. 

A sample of the selection of experiences on offer include:

  • For the Perfect Night In: Classic Wine & Cheese with Brigid O’Hora: Enjoy a delicious selection of Irish cheeses Brigid’s introductory masterclass offers a little bit of wine intrigue in a fun yet informative way. Her enjoyable format is designed to offer some empowering tips and tricks, enabling you to make more informed choices on your own personal wine journey.
  • For the Family: Family Baking Masterclass with Kevin Dundon: Have some fun in the kitchen and enjoy this gift box with Kevin demonstrating how to make his family-favourite, Rainbow Cake. Then have some light-hearted fun with our Monopoly Deal Card Game, while enjoying our mix of classic treats for the whole family (you can even choose to add a bottle of wine for the adults!).
  • For the Chocaholic: Chocolate Lovers’ Experience with Paul Kelly of The Merrion Hotel: Bring your chocolate fantasies to life with this themed gift box with a video masterclass from Paul Kelly, Executive Pastry Chef of The Merrion, Dublin. One of Ireland’s best pastry chefs, Paul will demonstrate how you can create your own indulgent Chocolate Fondant and Toffee Popcorn dessert at home. Plus, in the second video masterclass in this gift box, mixologist Federico Riezzo will create the perfect Baileys Christmas Cocktails to enjoy while you watch!

Other experiences include The Irish Coffee and Macaroons Experience from Dublin’s Michelin-starred Chapter One, Chocolate Lovers’ Experience with Paul Kelly of The Merrion Hotel and Tacos & Gin Cocktails with Virtual Chef Erica Drum and Mixologist Federico Riezzo.

Éalú Experiences gift boxes can be delivered to yours or your loved one’s home address across Ireland and abroad. Prices from €42.35.

Galtee Honey Farm – Beekeeping and Honey Tasting Experience, €30 (adults), €20 (children) www.galteehoney.com

Bee Keeping and Honey Tasting Experience with Galtee Honey Farm

A day learning the basics of Bee Keeping is such fun! I went on one myself a few years ago in Cork and I still have fond memories of it and fervent dreams of one day being a bee keeper myself – if only there were more hours in the day!

On the edge of an ancient woodland in the shade of the Galtee Mountains, a visit to this honey farm, famous for producing excellent quality honey flavoured with wild botanicals the bees feed upon, as well as their handmade bees wax candles, you can indulge in day learning all about the fascinating honey bee!

Dates available June 12th, June 26th, July 10th. Please make a note when ordering your preferred date and time and the farm will contact you to confirm the date. Group size is a maximum of 8 and the experience lasts for up to 2 hours.
Put on a beesuit, open a hive and see the bees up close! Taste 6 honeys (3 rare ones not for sale), sample a glass of Mead (optional) and learn about
History & Heritage of Beekeeping; Honey; Beeswax; Propolis; Pollen; The Life of Honey Bees and Biodiversity.

To book your experience, visit the website and navigate to the shop, browse all the amazing products! Here you will find half day and full day Experiences to purchase for yourself, and if buying as a gift, let them know and they will ship out to you a gift-wrapped voucher!

Picado Mexican – Virtual Kitchen, Dublin & Nationwide https://www.picadomexican.com/pages/classes

Learn to make Tamales and more like a pro with Picado Mexican Kitchen

The wonderful, effervescent and talented Lily Ramirez Foran has just launched her new Virtual Kitchen offering a series of Live Cooking Demonstrations, Online Masterclasses and, when it is safe to do so once more, In Person Classes too!

Getting a spot on one of Lily’s small in-person classes has been a challenge that I have not yet overcome, so to hear that Lily has spent this year designing and creating new online content to reach more people means that now I can book in from the comfort of my own kitchen and learn from Dublin’s mistress of Mexican cookery!

Lily says: “Let us bring the warmth and conviviality of Mexican food directly to your home anywhere in the world. Whether you want to master your tortilla making skills, or to add a few traditional Mexican home cooked recipes to your repertoire, our virtual kitchen is ready for you any time! So join us for one of our scheduled live cooking classes, or for one of our Masterclass experiences on demand.

I says: “YES!”

This is all still very new so Lily will be uploading content and scheduling classes over time. In the meantime though, consider purchasing a Masterclass voucher worth €85 which can be used towards any of the Masterclasses when they go live. I can’t wait for this – it’s going to be great!

Ballymaloe Cookery School – Online, Co Cork https://www.ballymaloecookeryschool.online/why-sign-up

Ballymaloe Cookery School Online

During this Covid Year, Ballymaloe Cookery School unveiled their virtual school! Running paid for courses as well as free to view livestreamed demonstrations, to debates and more, all the while working on a catalogue of video content from foraging walks in the gardens with Darina, to talks with the gardeners, fireside chats with renowned chefs, as well as wine tasting, cheese making, bread school and all of those cookery demonstrations usually held in person at the school.

It’s an impressive collection of materials and they all now make up The Ballymaloe Cookery School – Online. Membership is €100 per month of €500 for the year, and if you are a past student of the cookery school, you’ll get an extra €100 off the annual membership cost. It’s brilliant, and I sincerely hope this lands into my Christmas stocking this year!

Galway Food Tours Guide Book, Co Galway https://galwayfoodtours.com/shopgft/

Galway Food Tours Guide Book

Sheena and Gosia will be back giving their well-loved tours just as soon as restrictions are lifted (and you can buy a voucher in advance of that), but in the gap between, the duo worked to create their tours in book form – a great idea!

The Galway Food Tours Guide Book brings together over 40 of Sheena and Gosia’s personal suppliers as well as most loved parts of the city.

This keepsake pocketbook reveals what they particularly love about Galway, its people and the great places to eat, drink superb wines and creamy pints; attend small, independent cultural events and share the simple pleasures in life.

Of course, there is the inside track on where to visit, eat and drink but also vouchers and discounts in their collaborative partner’s locations too. It’s all Galway really!

Woodcock Smokery – The Keep, Co Cork www.woodcocksmokery.com

Wild Fish Masterclasses at The Keep with Sally Barnes (photo: Max Jones @uptherethelast)

In 2019, Sally Barnes, founder of Woodcock Smokery and a master of her craft, set to work developing a new workshop space on the site of her famous smokery, called The Keep. The scene was set for a great year of interactive learning experiences; booking were looking sweet – it looked like the gamble would pay off. But then – Covid. Instead, 2020 has seen Sally and her small team work tirelessly to preserve the bounty from ocean and river and find new routes to market for her incredible fish – embracing online sales and delivery.

Sally has come out of this even more resilient, and is even more ready to say Adios to 2020 and welcome people to The Keep in 2021 for her workshops. Book now, and receive a 5% discount on selected course fees when using the Discount Code ‘KEEPTHEFIREBURNING’ at Checkout. Courses are due to commence again from March 2021.

Kinsale Food Tours, Co Cork www.kinsalefoodtours.com

Taste the Town – with Kinsale Food Tours

Suzanne Burns took her Kinsale Food Tour and recreated it as an activity for small groups of friends or family, a seaside picnic and foraging tour and even a Dine At Home version where tastes of the tour would be delivered to you at home! These options are all ready to go for when restrictions linger longer, as well as returning to the traditional format as soon as possible!

Contact via the website to inquire about all of these options, and be ready for when Suzanne is ready to once more take groups around with her in the beautiful town of Kinsale!

Kinsale Mead – Online Mead Talk & Tasting, Co Cork www.kinsalemeadco.ie

Kinsale Mead – Online Mead Talk & Tasting

Spend a fun hour exploring mead and honey through Irish legends, tales and history, sample a selection of our Irish Meads and learn about some delicious food pairings and easy to make mead cocktails for autumn and winter as we guide you through tasting four delicious mead samples.

Take your seat in the comfort of your own home and join Kate & Denis Dempsey, Ireland’s leading Mead-makers, on Zoom, live from the meadery.

New courses are posted up in the Mead Shop online – note there is a Book By date fo each course to allow time for your mead tasting kit to get sent out to you. This is a brilliant way to get-together for friends and family too, to contact the Meadery to see about booking a private group event just for you too!

The Tasting Kit includes:

  • 4 x 50ml Mead miniature sample bottles: Atlantic Dry Mead, Wild Red Mead and Hazy Summer Mead as well as our limited edition Merlot Barrel Aged Wild Red Mead
  • 1 meadery exclusive Kinsale Mead Co. tasting glass
  • 1 tasting card
  • 5% discount on your next purchase from our online shop.
  • Guided tasting with Mead Makers, Kate & Denis, live on Zoom.

A new online adventure sampling and talking about all things mead online. Ask a friend or two to join in as well with their own tasting kit, and Kate & Denis will even send out suggested easy-to-prepare snacks to pair with each mead, savoury and sweet.

A great way to get together while staying apart.

Irish School of Cheese – Academy of Cheese, Level 1 Online Course https://academyofcheese.org/courses/irish-school-of-cheese/

Irish School of Cheese – Academy of Cheese

The Irish School of Cheese, Academy of Cheese, Level 1 online course is suitable for anyone who loves cheese!  Previous delegates include cheese lovers from around the World, chefs, sommeliers, hospitality industry and foodservice specialists, café and delicatessen owners.  All are welcome.

The course is a great way to brighten up an evening in the comfort of your own home or direct to your pc no matter where you are. Learn about the world of 25 of the World’s most iconic cheeses on a date that suits you, perhaps even join up with friends. The course is structured in a fun way to include group exercises, videos, slide presentation, group discussions and lots of cheese tasting.

The course fee includes:

  • Three 2.5 hours session over three weeks delivered over Zoom by Avril Molloy;
  • 11 cheeses delivered to your door (Republic of Ireland only) if you choose the ‘including cheese’ option in the course booking;
  • Delegates who choose the ‘without cheese’ course will be sent a list of the cheeses they will need;
  • The Academy of Cheese Delegate pack, including their book of 25 Level 1 cheeses and Academy branded tasting notes, tasting wheel and Standard Approach to Tasting sheets;
  • One year’s access to the Academy of Cheese website including the Cheese Library containing 100’s of cheeses;
  • Personal login to the Academy’s online study tool the ‘Learning Road’ which tracks your progress through the syllabus;
  • Access to the Level 1 online exam of 30 multiple choice questions in 30 minutes;
  • Upon successful passing of the exam, you will receive a frame-able certificate and pin badge;
  • A maximum of 10 people per course.

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COFFEE SUBSCRIPTIONS

Cork has become well known for its independent coffee houses, and the past five years have seen the independent coffee roasters follow on producing simply brilliant coffee. Each roastery has its own approach, style, ethos and methodology meaning that no two coffee subscriptions will never be alike! We’ve been subscribers to an artisan coffee roaster for over two years now and we haven’t looked back! There’s just no better was to appreciate you morning Cuppa Joe! Here are my pick of the best roasters from Cork. Check them out, but also check out whose roasting coffee in your area and see what they are doing too!

West Cork Coffee, Innishannon www.westcorkcoffee.ie

Huge fan of Tony’s coffee, his selection process and roasting methods. Drinking West Cork Coffee is an education in a cup. Hugely enjoyable.

Subscriptions from €38. Choose duration and grind.

Stone Valley Roasters, Clonakilty www.stonevalleyroasters.com

John and Tom are the musicians and coffee roasters extraordinaire. Fantastic lads roasted great coffee. They’ve just expanded their operation too, so now’s a great time to hook into what these guys are doing.

6 and 12 month subscriptions priced at €75 and €150 respectively.

SOMA Coffee Co, Cork City www.somacoffeecompany.ie

Where I gravitate to whenever I’m in Cork City, and I can’t deny that I have serious Grá for this coffee house. The coffee is designed to be strong enough to keep the fire going inside – perfect for when the workload is heavy!

3, 6 and 12 month subscriptions available priced at €40, 80 and 160. Order online, roasted and posted to your door.

Velo Coffee Roasters, Cork City www.velocoffee.ie

The success story of Velo coming from a cafe in the city centre in 2017 to supplying a major multiple retailer on a nationwide basis gives you some small sense of the achievement of founder Rob Horgan!

A variety of subscription packages available from €10.50 – €28.50. Order online, delivered to your door ensuring you never run out of coffee again!

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SWEET THINGS

Chocolate, sweets and cakes – whether an adult or a child, they bring out the happy in a big way.

Toonsbridge Dairy, Cannoli Boxes (Collection Cork and Dublin only) www.therealoliveco.com

Toonsbridge Cannoli Boxes

The things I would do for Cannoli… whipped and sweetened mascarpone cheese flavoured with chocolate, pistachios and candied citrus – a divine little mouthful, sinful and utterly worth every bite!

Toonsbridge Dairy is selling boxes of their handmade Cannoli from their stall at The English Market, Cork and their Dublin branch too. Too delicate for delivery, collection only applies. Rumours abound of a permanent Cannoli stand at the English Market for the month of December. Yum…

5 filled cannoli presented in a gift box, €17.50.

Wildberry Bakery, Brownie Box, Co Cork www.wildberrybakery.com

Wildberry Bakery Rose and Pistachio Brownie Box

Luxury baked treats and indulgent cake slices, handmade to order and 100% Gluten Free! Wildberry Bakery is a multiple award winning GF bakery with indulgent treats that are just gorgeous – whether you’re GF or not! Earlier this year the bakery began taking orders on a delicious range of brownies. 15 tasty treats in each box with flavours such as Pistachio and Rose (above), Salted Caramel, Peanut Butter, Chocolate Orange and more!

Order before Friday for next week nationwide delivery.

Diva Boutique Bakery – Christmas Cookie Gift Box www.divaboutiquebakery.com

Diva’s Christmas Cookie Gift Box

Making a second appearance in this Mega Post is Diva Boutique Bakery with their Christmas Cookie Gift Box – perfect gift for someone…or make that someone you and enjoy a beautiful buttery selection of handmade cookies and cakes!

Order online for delivery or collection from under the Hatch in Ballinspittle! €30.

Arcane Chocolate Christmas Tress and Jewels www.arcanechocolate.com

Marrying exquisite flavours with artistry and craftsmanship, Arcane Chocolate’s whimsical Christmas collection should be on every chocolate lover’s list this year. Created by Dublin-based Belgian chocolatier, Erik Van der Veken, each piece is handmade and decorated using the finest techniques and ingredients.

Arcane Chocolate Trees

Chocolate Christmas Trees
Handmade in 70% dark couverture or 38% milk couverture, these magnificent limited edition chocolate Christmas trees are the ultimate centrepiece for your festive table this year. Individually decorated with caramelised hazelnuts, honey-roasted pecans, Iranian pistachios, goji berries and dried cranberries, each bejewelled chocolate tree is designed to be devoured. Stands 18cm tall on an 18 cm wide base. €59.

Arcane Christmas Jewels

Christmas Jewels
The perfect stocking filler for chocolate connoisseurs, each box comprises 9 handmade and hand painted Christmas chocolates, each filled with an exquisite festive centre. Flavours include rich Black Forest with Kirsch and Wildwood balsamic reduction; Irish Cream, with silky white chocolate ganache and bourbon vanilla; Mulled Wine with Chianti ganache and Irish honey; Marrakech, a zesty mandarin caramel with Moroccan spiced ganache; and Salted Caramel, Arcane’s signature filling with Irish butter and Tahitian vanilla. €16.50.

Arcane Chocolate Christmas Trees (550g) cost €59 each available online at www.arcanechocolate.com for local pick-up (Dublin only).
Arcane Chocolate’s Christmas Jewels gift boxes cost €16.50 and are available from The Butler’s Pantry, Cliff at Lyons, Fallon & Byrne and Forest Avenue Green Grocers and Arnotts, Dublin 1.

Exploding Tree – Fairtrade Chocolate, Handmade from the bean. www.explodingtree.com

Exploding Tree Selection Box

There’s always plenty to choose from Exploding Tree’s online shop: the truffles, fruit and nut mendiants, gift bundles of chocolate bars and The Experimenters Kit which is a great way to explore all the other ways you can cook with and eat chocolate. There is also a Chocolate Subscription – there isn’t much moe exciting that the prospect of chocolate dropping through the letterbox every month.

But I also love the Chocolate Selection box, and that’s what I want to showcase here! The Exploding Tree Selection Box contains 8 x 25g bars and a tasting card. The perfect gift for a craft chocolate lover, perhaps paired with a bottle of craft whiskey or a nice bottle of red? Choose from:

  • Mix with Milk – contains : Salt & Seaweed, 100% Pure, Dark Orange, Creamy Oat, Garden Mint, Eighty Eight%, Goats’ Milk, Irish Milk
  • Darker & Dairy-Free – contains: Salt & Seaweed, 100% Pure, Dark Orange, Creamy Oat, Garden Mint, Eighty Eight%, Chai & Chilli, Coffee + Cocoa

All items are available at the Exploding Tree online shop.

Shandon Sweets / Linehans www.shandonsweets.com

Shandon Sweets Goodie Bags and Old Fashioned Sweets

Shandon Sweets is a traditional Irish, multi-award winning Sweet Factory and shop located in the famous Shandon Quarter of Cork City. Sweets have been made at this site by the Linehan family since 1929. Their sweets are handmade, using traditional methods & original machinery, dating back to the early 1900’s. The process hasn’t changed much over the years and to this day everything is still made by hand.

​The famous sweet shop is open Monday – Friday and some Saturdays too (check social media for seasonal opening times) for anyone that needs to fulfill a lifelong dream of being a kid in a candy shop! Goodie bags and sweetie hampers are available from the Shandon shop, and a new webshop is currently in process for local collection initially, but deliveries to follow!

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DRINKS

I firmly believe Cocktails were the saviour of 2020! Cocktail parties on zoom and new craft cocktail mixers keeping us in expertly blended cocktails without any of the faff – just shake and serve. I don’t know about you, but I’m definitely keeping this going over Christmas…and beyond! But of course, it’s not just about the cocktails – there’s also craft beer and spirits to consider too!

MONK Batched Cocktail Gift Boxes – www.franwellshop.com

MONK Batched Cocktail Gift Sets

The cocktail bar over the Franciscan Well was flying high before 2020 kicked it in the balls, however with the ever innovative and creative Kate Clancy keeping the engines fired and moving forward, was it ever a surprise that they are now selling Cocktail gift boxes online! A choice of four different batched cocktail flavours (Espresso Martini, Pornstar Martini, Sex on the Beach and Old Fashioned) in a variety of different gift boxes are just the thing for the cocktail lover in your life. Jut shake and serve! But if beer is not your thing, don’t dispair! Craft beer gift boxes are also available, as well as growlers too.

Citywide delivery via Deliveroo and Nationwide by courier too.

Foxglove Cocktails, “Host with the Most” Craft Cocktail Mixers Kits www.instagram.com/foxglovecocktails

Foxglove Cocktails Host with the Most Craft Cocktail Mixers Kit

Host with the Most this Christmas with the ‘Love Foxglove’ Christmas range!
‘Boxed Love x Foxglove’ cocktail mixer gift box contains 3 mixers, 3 garnishes and a recipe card so everyone can become a bartender this Christmas!

🍇Blackberry + Ginger (candied ginger garnish included)
🍊Grapefruit + Rosemary Sour (dried lemon wheels included)
🍎Spiced Apple + Cinnamon (dried apple chips included)

All 3 mixers can be paired with vodka, gin, whiskey or sparkling water. We have changed our packaging slightly for this box, so they will last 8-10 weeks, before opening.

‘Boxed Love x Foxglove’ €20

Also available is their ‘Mulled wHyne’ Mulled Wine Mix, perfect for entertaining with each jar suitable for 2 bottles of wine! Just combine the dry mix with 2 bottles of wine over the stove, and wait for that incredible Christmas aroma to engulf your home!

‘Mulled wHyne’ Mulled Wine Mix €6

All packs are available from Foxglove at Mahon Point Market, or DM them via their Instagram Page and collect your order for Collection Friday afternoons on Lancaster Quay in Cork City.

Eight Degrees Brewing – Beer & Coffee Gift Pack www.eightdegrees.ie

Eight Degrees Brewing Beer and Coffee Gift Pack

The Mitchelstown brewery are partnering with Mitchelstown Roastery Badger & Dodo for this years Beer and Coffee Gift Pack, featuring beers from the breweries recent Munro series.

Contains 2 x 440ml cans of IRISH MUNRO Series releases: The Black Road Campfire Porter + Fort of the Fianna Belgian IPA + 1 x 250g bag of Badger & Dodo Blackwater Blend coffee (ground) in a branded box.

Priced €14.95 and available from the online shop.

The Shelbourne Cork, Whiskey Boxes https://www.theshelbournecork.ie/the-perfect-gift

The Shelbourne Whiskey Gift Boxes (The Curator’s Choice, pictured)

The Shelbourne Bar, Cork, Whiskey Gift boxes are the perfect way to enjoy premium Irish Whiskey in the comfort of your own home. Each bottle is accompanied by individual tasting notes, enhancing the delicate tastes and complexity of each whiskey. Each box also includes a QR code, allowing the recipient to download a video in which they are guided through the tasting experience of each of the whiskeys by one of our whiskey experts.

They are also a fantastic way to sample a Premium Irish Whiskey without purchasing a full bottle. Not everyone wants to buy a full bottle of Redbreast 21 or Bushmills 16 but would relish the chance to try it, and The Shelbourne are proud to afford that opportunity to their customers.

Prices start from €45 for the Rebel Intentions Gift Box, €50 for the Dream of Whiskey Gift Box, €60 for the Shelbourne Collection Gift Box and €70 for the Curator’s Choice Gift Box.

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BOOKS

There certainly isn’t the usual bevvy of cookery books that we would usually have this time of year, but there are some really interesting titles out all the same, some about cooking, some not, but all perfect for delving into during the long winter nights!

More than ever, your local bookshop needs your support. While stores are closed for browsing, many have developed online stores or are offering Click & Collect or over-the-phone ordering services. Making that extra bit of effort this year means more to them than ever.

Milk, John and Sally McKenna (Estragon Press, €17.99) www.guides.ie/books

MILK – John and Sally McKenna

The McKenna’s are Ireland’s most respected and lauded food writers. Their latest book, simply titled, MILK, is an in depth look at Ireland’s most culturally important food stuff, including commentary from dairy scientist Dr Alan Kelly, and food historian Regina Sexton both from UCC, a number of industry bodies and nutritionists. It explores the Irish dairy industry paradox as the leading supplier of milk and dairy products globally while maintaining and protecting the supply chain of Ireland’s Grand Crú with its network of small, independent, family farms. The book comes complete with a comprehensive, and delicious sounding, selection of delicious recipes from the great and good of Ireland’s restaurant scene.

The Joy of Food: A Celebration of Good Things to Eat, Rory O’Connell (Gill, €24.99)

The Joy of Food – Rory O’Connell

O’Connell’s third book is a celebration of great ingredients and the joy that comes from cooking food and sharing food with others: a mixture of recipes, stories and shared memories. However, what I adore about this book are the beautiful illustrations drawn by Rory. That’s when you realise all the illustrations that grace the menus, event posters and brochures at Ballymaloe all come from his skill as an artist.

Trisha’s Transformation, Trisha Lewis (Gill, €19.99)

Trisha’s Transformation – Trish Lewis

This book follows the incredible weight loss journey of one of Cork’s most colourful chefs, Trisha Lewis of Jacob on the Mall. Her journey to achieving an eight-stone weight loss was spurred by her lifelong struggle with weight and the emotional rollercoaster that came with it. The book is a collection of delicious recipes as well as tips for maintaining a healthy lifestyle and diet.

Midweek Meals, Neven Maguire (Gill, €22.99)

Neven Maguire’s Midweek Meals

There’s a lot to be said about the timeliness of Neven’s latest book. Stuck in the kitchen mid-lockdown, sometimes just looking at the cooker can make you want to scream! But Neven’s book of Midweek Meals puts the spark back into your meal planning, or lack of, by giving you a nudge in the right direction whether you have the luxury of time (Low and Slow), think you have absolutely nothing in for dinner (Cupboard’s Bare), are in a rush to get something on the table (One-Pan Suppers), or just grabbing something quick on the way home (Supermarket Sweep). And with Neven’s approachable style and family-friendly focus on flavour, simplicity and time it will become your right-hand man in the kitchen as quick as the kids can say: What’s for dinner?

Vegan Cooking for Everyone, David and Stephen Flynn (Penguin Ireland, €20)

Vegan Cooking for Everyone – David and Stephen Flynn

David and Stephen’s latest vegan cookery book positions itself as the go-to vegan bible for every kind of kitchen! Whether thinking of going vegan, already vegan but looking for new inspiration, or just someone who wants to cook more plant-based foods, this new book is a timely release as we head into the festive period so you can be on the front foot for cooking for vegan friends and family.

Cook, Eat, Repeat, Nigella Lawson (Chatto & Windus, £26)

Eat Cook Repeat – Nigella Lawson

Nigella’s latest offering rides effortlessly on the wave of the growing popularity for food memoir with recipes. Personal essays on everything from anchovy’s (“the bacon of the sea”), to a rapturous shout out for brown food – the kind of food that brings instant comfort to the eater. Her voluptuous prose is joined at the hip to recipes you simply just want to cook. And with the inevitable pairing of a new TV show to go with the book, we are invited to live all these expressions of food love vicariously from the comfort of our sofa, too.

Entangled Life: How Fungi Make Our Worlds, Change Our Minds and Shape Our Futures, Merlin Sheldrake, (Bodley Head, €20)

Entangled Life – Merlin Sheldrake

If you have read Peter Wohlleben’s phenomenal book, The Hidden Life of Trees, then you may be somewhat prepared for the jaw-dropping revelations of a life form that we are only really starting to understand: fungi. Entangled Life is the kind of book that will leave you looking at the world around you in a completely different way as it explores an entire biology that exists out of view. Mushrooms are the fruiting bodies of fungi, but their underground mycorrhizal networks can stretch for miles in multiple and interconnecting directions in what is blithely referred to as the Wood Wide Web. This book is essential in understanding the intricate biology that makes up our wild and wooded places.

A Taste of the Mizen, The Townhouse (self-publish, €10 + P&P)

Taste of Mizen – O’Donovan’s Townhouse

This caught my eye in my newsfeed, and really wanted to let you know about it too. Owner Aislinn O’Driscoll of The Townhouse Gastropub in Schull, West Cork, came across an old copy of a cookbook she compiled 20 years ago with schoolfriends Eoin Kelleher, Lorraine McCarthy, Emer Griffin, Derek Cotter, Daniel Hurley and Brian Goggin for their Transition Year project titled “A Taste of the Mizen.” Aislinn is producing a limited-edition reprint of the booklet with all the proceeds going to West Cork Underwater Search and Rescue. A total of 45 recipes are included: all 30 original recipes and 15 new from the Gastropubs repertoire.  The book can be purchased direct from The Townhouse, call (028) 28692 to order a copy.

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CRAFT & KITCHENALIA

I don’t know about you, but I am a sucker for beautiful things for my kitchen and dining rooms! I’m a value driven kinda gal, so if something can look beautiful but be useful and endlessly practical too, then I am all in! Ireland is a treasure trove of craftspeople and artists, and even though this post really IS mega, I still can’t fit everyone in, so I am drawing on the work of those who grace my own home and whose work I absolutely adore!

Sarah McKenna Ceramics, Dundalk, Co Louth – Impressed ceramic ware www.sarahmckenna.ie

Sarah McKenna – Ceramic Plates, Impressed Collection

Sarah’s work is beautiful, thoughtful and heavily influenced by nostalgia. I adore her Impressed Collection of ceramic plates, bowls, cups, platters and cheeseboards. Sarah has collected wallpapers and created moulds from them then impressed into a flat piece of clay. The triangular plates are ergonomically designed to sit in your hand easily. Available in a variety of sizes, colours and patterns across the whole range, and importantly, made to be used!

HEWN, Enistymon, Co Clare www.hewn.ie

HEWN, hand carved spoons and more

Eamonn O’Sullivan forages the wood, seasons the wood then hand carves beautifully finished spoons, scoops, butter knives and butter paddles using nothing more than an axe and a knife. The results of his craft are incredible, and meant to be used – in fact their maleability improve with use. Eamonn released a collection of items for sale via his online shop every month, but be quick – he work is in high demand and items sell out quickly – especially this time of year.

Alternatively if you’re thinking of learning how to carve your own spoons, check out his workshops (we’ve done one and they are great fun!), either in person once restrictions permit again, but he has also been operating courses and workshops online too.

Knives & Knifemakers – Ireland-wide

Hand Forged Knives

A well made knife can make a huge difference in the kitchen. They are, after all, the most valuable tool you can have. Ireland has a cohort of genius knife makers and they are well worth the investment.

The image above are hand made knives that I am lucky to call my own. From left to right: HEWN Butterknife, Colla Forge cheese knife and chefs knife, Fingal Ferguson chefs knife and Rory Connor bread knife.

Other knife makers of note are: Dunn Bladeworks and Sam Gleeson (This is What I Do). Quality craftmanship, each with their own signature style, flair and engineering. Take your time choosing the right one for you, and it’ll be your kitchen companion for life!

Anne Harrington Rees – Textile Artist, West Cork www.anneharringtonreesdesigns.ie

AHR Designs – Fucshia Tea Towels

Anne Harrington Rees’ bold botanical designs have been gaining much attention this year in the big glossy interiors’ magazines. And while most of us could only hope to have the kind of cathedral-like interior space for one of her spectacular wall hangings, her creative design can be enjoyed around the table with her range of table runners and tea towels.

Table Runners €75, Tea Towels €14

Wild Rose Basketry, West Cork & West Limerick www.wildrosebasketry.ie

Wild Rose Basketry, products and workshops

Wicker work has never been more popular and chic; and as foraging is here to stay, a hand-made wicker basket is the ultimate accessory. As well as being beautiful, sturdy and made to last, it is an eco-friendly way of carrying produce gleaned from foraging or the weekly farmers market visit. Wild Rose Basketry takes commissions for handmade baskets (note a lead time of 4-6 weeks is required), and, as restrictions permit, founder, Rosemary Kavanagh, hosts basket making workshops in West Cork and West Limerick in groups or on a one to one basis.

Baskets: price depends on type and size of basket. Courses: from €50 – €95 pp, one-on-one tuition €140.

Dunbeacon Pottery, Durrus, Co Cork www.dunbeaconpottery.com

Dunbeacon Pottery Butter Dish (in green and blue)

Now that butter is no longer a crime against humanity, butter dishes became the surprise must-have kitchen accessory of the year! The simple and elegant design of the butter dish from Dunbeacon Pottery in Durrus is on my wish list this year, but why stop there? Plates, cups, jugs and more in the soft washed tones of Dunbeacon-ware are all beautiful too.

Butter Dish €30.

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OTHER THINGS I LOVE!

For Gardeners & Wanna-Be GIY-ers: Brown Envelope Seeds www.brownenvelopeseeds.com

Brown Envelope Seeds Gift Boxes

One of only two organic seed savers and farmers in Ireland, Brown Envelope Seeds are 100% organic, with loads of interesting heritage varieties all of which have great rates of germination and produce delicious produce from your garden!

These are gifts that grow. Gift boxes contain selections of seeds in robust cardboard boxes attractively labeled and tied up with string, and their Fair Trade Organic T-Shirts are hard wearing and allegedly make you weed faster!

The Designer of Things – Lighthouses of Ireland Calendar 2021 via Etsy: https://www.etsy.com/ie/shop/TheDesignerOfThings

The Designer of Things, Lighthouses of Ireland 2021 Calendar

Bert, AKA The Designer of Things, is a graphic designer of immense talent (he also did a brilliant job on my rebranding last year and this website too!). His has a bit of a mini obsession with Lighthouses and has produced a range of reinterpretations of lighthouse designs from around Ireland. For 2021, he has collected his favourites into 28-page illustrated wall calendar: Lighthouses of Ireland 2021 calendar, available from his Etsy shop.

Each month displays a different lighthouse with a daily space to write you events in and a blank space for notes at the bottom of each page.

Features the following lighthouses:

January: Fastnet, Co Cork
February:St. John’s Point, Co Down
March: Poolbeg, Co Dublin
April: Hook Head, Co Wexford
May: Galley Head, Co Cork
Old Head of Kinsale, Co Cork
Loop Head, Co Clare
North Bull, Co Dublin
Ballycotton, Co Cork
Tuskar Rock, Co Wexford
Valentia Island, Co Kerry
Mutton Island, Co Galway

Badly Made Books, Cork City www.badlymadebooks.com

Badly Made Books

As you can imagine, as a writer, I get through a LOT of notebooks, so I know a good one when I see – and feel one. I love Badly Made Books, producers of handmade recycled paper notebooks, journals & planners. All books are made with a minimum of 70% post-consumer waste materials.

Badly Made Books … are rubbish! They use recycled materials, risograph printing and hand-operated, “used machines in combination with our unique binding method to create lay flat recycled books for various uses.” Quality notebooks, be in no doubt about it!​

Two Green Shoots, Glengarriff, Co Cork – Virtual Gardening Session www.twogreenshoots.com/product/virtual-garden-advice-session

Virtual Gardening Advice Session with Two Green Shoots

I love everything that Two Green Shoots do, from their open days to tours of their wonderfully creative and edible Garden of Reimagination, to their Feast Escapes. But, what about gifting someone a Virtual Gardening Advice Session with head gardener Adam Carveth. With years of horticultural knowledge and experience behind him with the RHS in the UK, and as head gardener at Bantry House & Gardens too, there’s nothing Adam can figure out for you and your garden during this session!

Not sure when best to prune a particular shrub, what that plant is in the corner of the garden or how to care for it, what soil you have and what things to grow in it?? Then this session is for you!

Solve specific garden problems, get your questions answered as well as tips, tricks and practical advice. Suitable for beginners or more experienced gardeners. €65.

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CHARITIES

The pennies may be stretched this time of year, but if you can spare a few euro, please consider donating to any or all of our favourite charities that we support every year and as often as we can!

Cork Penny Dinners, Cork City www.corkpennydinners.ie/untitled-2/untitled-copy

Cork Penny Dinners

Cork Penny Dinners is a warm dry place in the heart of Cork City with a welcoming atmosphere. The premises is open to all 7 days a week all year round, No questions are asked, no judgements are made.

Cork Penny Dinners is currently serving up to 2000 freshly made meals per week at our premises compared to approximately 150 or less per week prior to the recession. All their services are free of charge to those that need them. Their friendly volunteers ensure that their service users are well looked after on a daily basis. Their door is always open, they never judge, they serve serve.

West Cork Animal Welfare, Owenahincha, Co Cork www.westcorkanimals.com

West Cork Animal Welfare Group

Words cannot even describe the incredible work the volunteers at West Cork Animal Welfare do. Its heartbreaking work and often times, thanks to their commitment to the rehabilitation and rehoming of forgotten, neglected and desperately ill animals, find loving homes for dogs and cats so they can look forward to a second chance at a good life.

Both of our dogs, Maisie who passed away two years ago, and Buddy who is still with us thank goodness, both came from WCAWG, so this is cause very close to mine and Mr Flavour’s heart.

There are many ways to donate: a lump sum; a text donation of €2 to 50300, or purchase one of the gorgeous calendars or packs of Christmas cards featuring the happy smiling faces of many of the successful animals rehomed and living it up big time with their new families!

Simon Communities – Nationwide www.simon.ie

Support the Simon Communities

The Simon Communities support over 16,700 men, women and children each year. We are a network of independent Communities based in Cork, Dublin, Dundalk, Galway, the Midlands, the Mid West, the North West and the South East, responding to local needs and supported by a National Office in the areas of policy, research, communications and best practice. To support or find out more about your local Simon Community please donate online to your local area.

West Cork Women Against Violence Project, Co Cork www.westcorkwomensproject.ie

West Cork Women Against Violence Project

This Covid year has seen the incidences of domestic violence rocket, and in a cruel twist of fate, restrictions often mean that outreach services cannot be provided face to face to those who need them. I’ve been fortunate to not have experienced domestic violence, but I have known and know plenty of women and men who have not been so lucky. Services such as West Cork Women Against Violence Project are needed now more than ever. This project recognises that domestic violence can affect men as well as women and children. Their work supports anyone who needs it and is a free service.

Irish Cancer Society – Nationwide www.cancer.ie

Irish Cancer Society

Over the past 5 years, I have lost too many dear family members to cancer. Irish Cancer Society is a community of patients, survivors, volunteers, supporters, health and social care professionals and researchers. Together they are transforming the experiences and outcomes of people affected by cancer through our advocacy, support services and research.

Spooky Punch with Blueberry Eyeballs!

This is one from the archives that I had almost forgotten about, but it’s so hugely fun to look at and easy to make, I’ve decided to recycle it for the blog! If nothing else, it’ll make you giggle like a kid, plus it tastes pretty good too.

And of course there is always the option to ‘Go Hard’ with this by adding it a decent amount of vodka, but maybe wait until the kids have had their share first before doing that!

For an extra bit of fun, serve it in one of those old-fashioned champagne saucers!

Spooky Punch & Blueberry Eyeballs

Ingredients (makes enough for about 15 servings):

  • 1 ltr of Cranberry juice
  • ½ ltr of Apple juice
  • 150ml of Grenadine syrup
  • Juice of 1 lime
  • Handful of blueberries

Method:

  • Get a couple of disposable gloves (food grade, not the Marigolds!), fill with water and tie off at the end. Place in the freezer.
  • In an ice cube tray place a blueberry in each compartment, fill with boiled and cooled water and place in the freezer.
  • In a large transparent bowl, place in the juices and syrup and mix together. Decorate around the base of the bowl with spooky fairy lights.
  • When the water filled gloves and blueberry ice cubes are frozen solid, pop them out and place in the bowl.
  • Hey presto Spooky Punch with Ghostly Hands and Blueberry Eyeballs!

Mwahahahahaaa!

This recipe was featured along side two others (Mini Toffee Apples and Goulish Fruits) in the Autumn 2017 edition of West Fork Magazine with the Southern Star:

West Fork Magazine, Autumn 2017

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