Well now, this is clearly not so much Spud Sunday as it is Tuber Tuesday. Sorry to keep yiz all waiting but, in my defence, I offer up two words: Electric Picnic.
The mammoth festival of music, comedy, craft and sheer spirit, which made its annual descent onto the midlands village of Stradbally this past weekend, is one which draws you into another world for three days, where nights last forever, days start slowly, and wellies are de rigeur. Spending the weekend as a judge for the food awards at the event – which prides itself (among other things) on bringing a better standard of festival food to the 30,000+ electric picknickers – might just be the jammiest gig in town. Suffice to say that I didn’t need to be asked twice if I wanted the job and, along with the legend that is John McKenna of the Irish Food Guide, we munched and crunched our way through the best of the festival grub and deliberated over who was dishing up the good stuff. Given the quality, range and value that was on offer, it was a tough job. Really. Whether it was the hearty, seafood-filled Rathmullan coddle from Rathmullan House in Donegal or the sausage and egg breakfast baps from Offaly-based Organic Kitchen or the honeycomb ice cream from Featherbed Farm in Wexford or just about anything from the local ladies of the Stradbally Country Market, there was plenty to please the picnic-going tastebuds.
WJ Kavanagh, Dorset St.
Now here’s something that I couldn’t be more pleased about – the opening of WJ Kavanagh’s on Dorset St., by the people who brought you L. Mulligan Grocer. The Mulligan’s crew have done nothing short of redefine what it means to be an Irish pub with Irish grub and Dublin is a better place because of their endeavours. The new premises is bigger and brighter than L. Mulligan’s and (as co-owner Seáneen describes it) the menu will be lighter to match. There will be lunches, there will be coffee (with the assistance of coffee meisters from 3FE), and jam jar cocktails will join craft beer, whiskeys and whiskies on the drinks list. There will also be afternoons – many I hope – spent in the nook by the fireplace. I’m happy because it’s here and even happier because it’s near.
If it was your mission to design a new signature dish for Ireland, suitable for service in the finest restaurants, then just what would that dish be?
That’s the question being asked of chefs and cooks, professional and amateur alike, in a competition being run as part of the Só Sligo Food Festival. The festival, one of an increasing number of food-centric events to be found gracing the Irish calendar, will see that particular corner of the north west awash with edible possibilities from the 16th to the 20th of this month.
As to the question of the signature dish, well, I don’t suppose a bowl of coleslaw would cut it?
An Irish coleslaw: it's certainly got the national colours going for it