Theatre of Food 2016

The theatre of food is a wonderful oasis in the middle of electric picnic created by John & Sally McKenna

This year I was one of the lucky chefs invited to participate in the festivities on the Friday I took to the stage to demo my carrageen moss dessert while I had a few technical issues with the hob it was great fun with Martin from fishy fishy 

On the Saturday, I took part in a chefs debate alongside Chefs Caitlin, Paul Gearoid and Gary it was great to have so many chefs in one place 

The whole weekend was magic picking up a few gigs here and their but more importantly enjoying the social side of chefs getting together and having some fun but the chats and discussions that went on passing in knowledge and forming lasting friendships will stay with me it's a credit to he vision of John and Sally McKenna that have created this wonderful oasis that is theatre of food truely greatful to have had the opportunity to join the cast this year 

From the green room to the main arena everyone looked out for each over

And the chefs were even dancing on the seats

And on the stage

And serenaded and drummed to by a cookie making legend 

Selfies galore 

And team Cork did Cork proud 

Thank you John & Sally our industry is  truly lucky to have you guys doing what you do

Fqchefess gets out on about to the English Midlands

Every now and then I take a break from FQ HQ and take a break for myself this trip took me to the English Midlands flying on the early morning Aerlingus flight from Cork to Birmingham , getting out and about in the fresh air is all about wind down time when so much time is spent in the kitchen first stop Malvern hills for a fab walk and breath taking views of the Midlands

With this summer weather hasn't been kind so what better things to do than go check out Birmingham City hitting the famous area of the bull ring 

Plenty of places to shop and even more so book shops with large cook book sections , a decision was made to try out the famous Jamie Oliver's , Jamie's Italian 

A nice fun filled atmosphere with good Italian style food and a good way to spend a rainy afternoon the gnocchi and tiramisu were good 

Next culinary trip was in the Cotswolds

to visit Daylesford farm a food enthusiasts dream from food shop to the restaurant to the farm 

Between scenery and food a quick weekend away was thoroughly enjoyable a good place to visit 

Inspired to recreate a dish and adding my own stamp

After sampling possibly one of the best seafood lunches in Roy Brett's Ondine in Edinburgh I have ever had this dish stood out and just had to try and replicat it and add my own twist of course not asking what spices were used the task of recreating it began and here's what I came up with and so it has made it to The Taste on line publication

http://thetaste.ie/wp/seared-scallops-rosscarbery-black-pudding-crispy-shallot-rings-by-kate-lawlor-of-fenns-quay/

Greetings from Cork

Good morning!!! Summer has come to Cork!

Scones a go-go

Last week, we told you all about our scones, which were in the running for Best Scones 2013. This morning, we are traveling up to Dublin with our scones to be part of the Final Judging Event for Goodall's Best Scone Competition 2013. It is very exciting. The precious cargo is joined by some of our house-made jam.

Thank you to everyone who nominated and voted for our scones, earning us a place at today's event. We'll let you know how it goes up in the Big Smoke and if our scones are judged to be the Best! No matter what, we know our customers think they're the best so that's enough for us.

Cider, brandy, liqueurs & lamb roasting on a open fire... It has to be Longueville House

Sunday 21/4 a day when for the first time in a while I didn't have somewhere to go something to do or something to work on yes it was a day off so what to do ? Head off to somewhere where I could relax eat and gather some knowledge on cider making and brandy so with mum we headed to Longueville House Mallow.

Just passed Cork Race Cork you take a right hand turn and then take a left up the avenue that brings you through the estate you'll spot a pheasant or two the gentle giants of trees that line the way to the main house the view over the black water valley is breath taking we open the big door and the hall way is welcoming with the most amazing ceiling we are led into the drawing room where the fire lights and the lamb legs roast on the fire the friendly manager explains that is one of the main courses the room is full of the aroma and gets the taste buds going this room also beautiful .
We were early for our booking which meant it gave us time for coffee and a chat with Aishling O'Callaghan whom with her husband William are longueville house And third generation in this house the history of longueville house is very interesting and worth a read it explains what they are today

In the drawing room you are greeted by a waft of roasting lamb on the open fire this really sets the food craving going we are bought to the dining room where the buffet starters are all laid out the chef takes us through each dish from homemade sausage rolls from their own pigs to succulent lamb spring rolls many salad options terrines & pâtés

The linen the table ware the comfort the food the view I was truly for the first time in a while relaxing after seeing the lamb I decided that would be my main it did not disappoint it was superb after a little break we had dessert again a fabulous selection from brûlée to chocolate cake and a selection of cheeses

The service was superb and nothing i could fault and something I will take from it the experience the day the talk with William & Aishling it is a place where you can switch off from reality and relax

Majorcan wine well worth trying when you visit the island

For several years I have been taking a weeks holidays to Majorca with family to an area north of the island called C'an Pica Fort in the bay of Alcudia , a very relaxed area and a fantastic beach, over the years we have tried to stay with the local style restaurants & discover the Majorcan wines . They are light and fruity but tend to be high in alcohol due to the hot climate but vary from year depending on rain fall etc. in the white wines they use moll, chardonnay and macabeo. The reds are made with calley cabernet and merlot generally. Here are a few snap shots of wines I tried this year all I would recommend.

Majorca also has a tradition of producing vinegars such as balsamic , olive oils, capers (that have healing properties), peppers, aubergienes, tomatoes & almonds are a main crop on the island.

A 2 hour flight from Cork and many places to visit on the island that are tranquil & beautiful. I find this time of the year best to go as it not to hot but still you get your dose of vitamin D for the winter months.

Tip if your in a local restaurant they may have their own brew herbas a liquer made with Lemon grass, camomile, rosemary, lemon balm and fennel truely an experience