So what started out as a few bloggers going to visit Harry's restaurant, became about 60 foodies, producers, farmers and chefs descending on the Inishowen Peninsula. It was a packed 2 days (it would have been 3 had the weather not failed us!) Filled with demos, tastings, lunches, dinners, coffees, drinks and the tasting of fresh blood!
The man that no one will argue was the driving force behind the weekend was Donal Doherty of Harry's restaurant. He made everyone equally welcome and seemed justifiably excited in the shared enthusiasm of everyone there for this ethos and ideas of how we should eat.
The atmosphere and tone of the weekend was unbridled enthusiasm and positivity, which in recent times is like a refreshing jump in the cold Atlantic - yeouch! The occasion made you feel like you would look back at this weekend in the years to come and say - yes I was there! The simple and very straight forward fact is that we have such a rich and fantastic island here - we should eat as much that comes from it's soils for a multitude of reasons. Supporting our farmers, keeping money on our shores, keeping carbon emissions down, freshness, this list could go on and on. Donal used the term locavorism, a term he really takes seriously in the running of his restaurant, using meat and produce from his closest neighbors.
On a more personal level, recently I have become slightly disillusioned with the blog. A point that arrives in each bloggers life where you think "Do you know what I don't think anyone reads this?" A little down at heel I got myself all the way up to Donegal. Now re-inspired by a wealth of local producers and farmers, who all seemed keen and interested in the bloggers and the work that we do. Donal during his introduction to the walled garden community project, he said that bloggers were responsible for spreading the word. The weekend told me no don't give up, what you do is important to people outside the blogging community.
Now to do a quick pictorial run through of the weekend - get ready to drool!
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| Men of the moment - Donal of Harry's and Darren Bradley - self named Pizza Guy |
After a quick welcome speech from the lovely Kirsten and Caroline of the Irish Food Bloggers Association and the blogs Dinner Du Jour and Bibliocook. It was the turn of Colin & Seanin from L. Mulligans Grocer in Stoneybatter. He introduced 3 Irish brewed and produced beers. Dungarvan Brewery's Helwick Gold, a lovely crisp beer ideal for serving with fish and chicken. A second beer that escapes me now. Thirdly was Dark Arts from Trouble Brewing Company, a truly beautiful porter, it maybe in the running for my new favourite beer.
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| Colin from L Mulligans Grocer loves his beer |
Then it was away down a candle lit drive to Linsfort Castle B&B for storytelling and songs. A great range of stories told from Inishowen natives. The highlight of which had to be Bertie (88?) a true performer and he made me cry.
In the room next door a stew was bubbling on the stove, of venison and Dexter beef, prepared by Raymond Moran the head Chef at Harry's. It was truly tasty. In the following room a table was groaning under a weigh of cakes and a wheel of the creamy goodness that is Durrus cheese and Glebe Brethan cheese too.
Off to bed, breakfast the next morning was prepared by the welcoming Mary at Westbrook B&B.
The day at Harry's was kicked off by the lovely Juan of Coffee Angel, he was using Bailies Coffee Beans in a multitude of different ways to produce a range of coffees.
Harrys' own butcher butchers one quarter of beef every week, so when it's gone it's off the menu! They have their own hanging room where they hang all their meat. Surprisingly little waste as seen here in this bin!
Then it was over the the enigmatic Ed Hick to demonstrate Pork Curing. We all got stuck in and I have alovely piece curing away in my fridge. I also got talking to the pigs producer of Wishing Well Farm, who told me this was his first pig. I'll be reporting back on my piece when it's ready to go.
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| Fluffy Blood |
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| Pudding Ingredients |
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| Ed Hick gets down to business |
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| Jack Mc Carthy - you can't hide behind that pudding! |
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| Theatrical Shots of the Puddings |
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| McCarthy of Kanturk Award Winning Pudding |
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| The Happy Butchers! |
Lunch was slow cooked the brisket, rib, pot roast & shoulder from Marshall farms very first dexter 5mins from Harry's
After lunch we were treated to raw milk latte, which was Divine. Then it was onto butter making with Imen from I married an Irish farmer. Great demo and so easy to do - you just need some good elbow grease. I think I've learnt the secret to Imens great photos - it's all her pretty accessories!
Then a tour of the walled garden that Donal along with the help of are setting up as a community garden.
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| Pretty Lichen is bad for the fruit trees |
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| A Man with a Vision! |
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| Whippet on the Wall |
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| Curious Horsie |
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| Selection of pates and toasted brioche |
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| Butter we made earlier |
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| Breaded Langoustine, Salt Cod and Greencastle Scampi |
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| Pollack with Thai Spices, seaweed crisp and sweet pepper sauce |
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| Beef Shin Ravioli with horseradish Sauce on wild garlic |
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| Venison Carpaccio, Mc Carthys pistahio, mint and chocolate black pudding & Venison Confit with Hazelnut Crust |
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| Football Special Panna Cotta, Buttermilk Ice-cream & deconstructed cheesecake with Yeats Country Cream Cheese |
The only thing left to do is thank everyone from my fellow bloggers to the farmers and producers who all gave so generously of their time. Thanks to the lovely Joanna of Smorgasblog for the lift. To Catherine at the Runcible Spoon and the hilarious Aoife of I Can Has Cook for their good company. A big thank you to Caroline and Kirstin of the IFBA. An finally the man who I've mentioned about 20 times in the post - Donal Doherty for sharing his passion and showing us how things can be done when you really believe in the quality of our amazing local produce!
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