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"Cad atá ar súil agat ?" - What are you doing?



September 2014
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A Taste of Lough Derg Tipperary

Tipperary Fayre

A Taste of Lough Derg, Tipperary

Food producers and restaurant owners surrounding Lough Derg have joined forces in an effort to promote the region as a food tourism destination. ‘A Taste of Lough Derg 2014′, a pilot initiative for 2014, features 13 separate food events taking place in villages and towns along the shores of Lough Derg in counties Clare, Galway and Tipperary.

Commencing this week and continuing through mid-September, the series includes;  Sunday Picnic at the lake in Killaloe,  Butcher Masterclass in Terryglass, Farm Walk and Cheese Tasting in Portumna, BBQ Garden Party and talent show in Garrykennedy and Chocolate Making and Tasting in Tuamgraney and Newtown. The series will also highlights the excellent country and farmers markets around Lough Derg.

The initiative is one of the recommendations of the Roadmap for Lough Derg, which was launched in conjunction with the Lough Derg Marketing Strategy Group (LDMSG) and Fáilte Ireland in March 2014.  The strategy has identified a number of areas to focus on over the period of the plan in order to achieve the vision for Lough Derg which is to develop it as a key destination for superb water based activities combined with a range of very high quality walking, cycling, heritage, culture and food experiences that will entice the domestic and international visitors to stay longer.

 “One of our objectives early on was to establish an initiative that showcased the local food sector, something that has not previously been done in a coordinated fashion,” explained Joe MacGrath, Chairperson of the LDMSG.

He added: “The local food tourism sector is fortunate to be served by a number of high quality artisan food producers and established chef-led restaurants. ‘A Taste of Lough Derg’ brings these various elements together as a method of promoting Lough Derg as a destination for food and illustrating the food produce in the area. As well as being aimed at attracting new visitors to the region, we hope this series will also inform people in the surrounding area of the quality food providers and suppliers that exist on their own doorstep.”

The participating stakeholders from around Lough Derg include Brookfield Farm, Tuscany Bistro, The Derg Inn, Lough Derg Chocolates, Sunny Meadow Farm, Good and Green, The Wooden Spoon, Larkin’s Bar & Restaurant, Killeen Farmhouse Cheese, Irish Seed Savers, Wilde Irish Chocolates, and Paddy’s Bar & Riverrun House & Cottages.

Áine Mc Carthy, Tourism Marketing Coordinator for Lough Derg commented: “The development of a new food tourism initiative is one of the objectives of the Roadmap for Lough Derg which seeks to enhance the overall visitor experience around Lough Derg and to establish an identity that is unique to this region. We are delighted to partner with local businesses to develop this initiative and further enhance the Lakelands ‘Lough Derg’ experience.”

‘A Taste of Lough Derg’ includes ‘Walk, See & Taste’ on Sunny Meadow Farm with a BBQ and Killeen Cheese Tastings, Portumna (Sun 13th Jul); ‘Taste & Make’ at Wilde Irish Chocolates Real Working Chocolate Factory, Tuamgraney (Thu 17th Jul); Pizza Picnic, Riverrun House & Cottages (Sun 20th Jul); Chocolate Demonstration and Tastings, Lough Derg Chocolates, Newtown (Fri 25th Jul); Tuscany Bistro World Cup of Forrestal Wines & Feast of Local Produce, Ballina (Thu 31st Jul); Scariff Harbour Festival 2014 feat. cooking demo with Chef Adrian Martin (Sat 2nd Aug); Farm walk on Brookfield Farm All Ireland Permaculture Gathering feat. workshops, foraging, wild swimming, Coolbawn (8th-10th Aug); ‘Meet the Producer’ organised through Paddy’s Bar, Terryglass (Tue 12th Aug); ‘Making the most of it – 50+ foods from an Irish garden’ at Good and Green, Annacarriga (Fri 15th Aug); Larkin’s BBQ Garden Party & Talent Show, Garrykennedy (Sun 24th Aug); A Celebration of Tipperary Beef and Lamb feat. Master Butcher demo & craft beer tasting, The Derg Inn, Terryglass (Sat 6th Sept); ‘Apple Week’ at Irish Seed Savers, Scarriff (11th-14th Sept); and ‘Sunday Picnics at the Lake’ with The Wooden Spoon Killaloe (Sun 14th Sept).

A nominal charge applies to some events while others are free. Pre-booking is recommended.

For complete details on each event, visit

Expressions Of Interest Sought For Thurles Café

A business opportunity to run The Source Café here in Thurles

The Source

The Source

An opportunity for a ‘Catering Provider’ wishing to establish a new enterprise in an already existing catering environment is currently being advertised by The Source Café here in Cathedral Street, Thurles, Co Tipperary.

The Source Café is inviting expressions of interest to reach them not later than Monday 23rd of June at 5.00pm.

Further information and application details are available by clicking HERE.

Interested parties should submit an expression of interest while responding to current Catering Requirements, Objectives and  Guidelines including a one year business plan and financial projections.

The deadline for all applications is as already stated (5.00pm Monday 23rd June, 2014) and Interviews will take place on Thursday 26th June 2014.

Applications should be submitted by registered post addressed to; Director, The Source Arts Centre, Cathedral Street, Thurles, Co Tipperary. Please write ‘The Source Café 2014 Expression of Interest’ on the top left hand corner of your sealed envelope.

For further information feel free to telephone 0504-90340.

Food Safety Authority Issue Allergen Alert

fsaiIreland’s Food Safety Authority has issued an allergen warning regarding varieties of Slimfast Meal Bars which may have been packed labelled incorrectly and are now subject to a recall by Unilever.

Quality checks have revealed that some bars had been packed in incorrect boxes, thus the allergen information on the boxes, regarding ingredients such as peanuts – wheat – oats and gluten, may not match product description. This could be a health hazard for persons subject to food allergies or food intolerance.

Consumers and product retailers are advised to check the writing on the product wrapper which describes the product content to ensure that same matches the description on the outer carton.

In newspapers today Unilever have published a safety notice urging people who find any mismatch in product description to contact their care line on 1850 419172 and are warning consumers with an allergy to peanuts or gluten, to not eat the bars suspected.

The products named include: Slimfast 4 x Chocolate Crunch Flavour Meal Bar (240g); Slimfast 4 x Chocolate Peanut Flavour Meal Bar (224g); and Slimfast 4 x Summer Berry Flavour Meal Bar (240g).

As many as 4% of children and 8% of adults could have a food allergy.

Mitchel House Restaurant Publish Christmas 2013 Menu

Mitchel House Restaurant, fronting onto Mitchel Street here in Thurles, have just published their Early Bird & Group Set Menu’s for Christmas 2013.  (Note: Excellent car parking facilities with entrance from St.Mary’s Lane, Thurles.)


Christmas 2013 Early Bird Menu

Sweet Rose of Ogen Melon, with a Baby Fruit Ratatouille, Raspberry Coulis, Mint & Ginger Sorbet.
Chicken Liver & Cognac Pate Red Pepper & Onion Jam, Redcurrant Jelly, Crisp Melba Toast.
Crispy Spring Roll of Braised Ham Hock & Smoked Turkey, Baby Leaf Salad, Cranberry & Chilli Mayo.
Warm Salad of Clonakilty Black Pudding, served with Sweet Apple, Caramilised Red Onion, & New Potatoes , Garlic & Herb Dressing.
Cream of Fresh Country Vegetable Soup with a Chive Cream.

Main Courses
Baked Fillet of Irish Salmon, with Creamed Leeks & Scallions, Saffron & White Wine Cream, Crisp fried Leek
Grilled Prime Sirloin Steak, Warm Parcel of Onion & Mushroom, Green Pepper Sauce, Champ Potato. (€6 Supplement will apply.)
Mitchel House Fish & Chips, Fillet of Cod in a Crisp Batter, with Pea Puree, Home Cut Chips & Tartare Sauce
Traditional Turkey & Ham, with Port Wine & Cranberry Sauce, Roast Gravy, Crisp Game Chips.
Sauté Breast of Chicken, Stuffed with Cooleeney Camambert & Sliced Prosciutto, Smoked Bacon & Mushroom Cream Sauce.
Roasted Crisp Vegetable Parcel, toasted Pine Nuts & Swiss Cheese, Herb & Tomato Broth.

Mitchel House Christmas Dessert Plate.
Traditional Christmas Pudding, With whiskey Cream Anglaise.
(2 Courses €19.95 or 3 Courses €23.95.)

Christmas 2013 Group Set Menu

Warm Tart of Cashel Blue & Gorgonzola Cheese, with a Pear & Walnut Salad, Orange & Coriander Dressing.
Chicken Liver & Cognac Pate,Red Pepper & Onion Jam, Redcurrant Jelly, Crisp MelbaToast.
Roast Field Mushroom, stuffed with Garlic Butter, Spinach & Mushroom Duxelle, Herb & Citrus Salad, Garlic Dressing.
Warm Marinated Beef Salad, with Rocket & Parmesan, Honey Mustard Dressing.
Cream of Fresh Country Vegetable Soup with Chive Cream.

Main Courses
Honey Crusted Fillet of Irish Salmon, with Creamed Leeks & Scallions, Saffron & White Wine Cream, Crisp fried Leek.
Grilled Prime Sirloin Steak, Warm Parcel of Onion & Mushroom, Green Pepper Sauce, Champ Potato. (€6 Supplement will apply.)
Braised Shank of Irish Lamb, with Sweet Honey Roasted Vegetables, Dijon Mustard & Rosemary Jus.
Roulade of Pork Fillet with Apricots, with Slow Roasted Pork Belly, Black Pudding & Apple Mille Feuille, Pear & Apple Puree, Honey & Soya Syrup.
Sauté Breast of Chicken, stuffed with Cooleeney Camambert & Sliced Prosciutto, Smoked Bacon & Mushroom Cream Sauce.
Roasted Crisp Vegetable Parcel, toasted Pine Nuts & Swiss Cheese, Herb & Tomato Broth.

Mitchel House Christmas Dessert Plate.
Traditional Christmas Pudding, With whiskey Cream Anglaise.
(Group Set Menu cost €29.95.)

So give them a call now on Tel: 0504-90776 and let them take care of your party needs this Christmas.

Enhanced Redundancy For Dawn Fresh Food Workers

dawn-ffThe Labour Court has recommended that over 100 workers, who were set to lose their jobs at Dawn Fresh Foods Ltd in Fethard, Co Tipperary on October 25th next, will now be paid aggregate lump sums totalling €52,000, as part of an enhanced redundancy deal.

The Parent Company had opted to shut down the food processing plant in late July last.  Previously it had  produced chilled and frozen ready-made meals for the Irish and UK markets, but claimed that due to increasing costs of raw materials, energy, and unfavourable currency exchange rates etc., their market had declined.

The food giant has been in dispute with SIPTU over redundancy terms for the workers which in turn led to a hearing by the Labour Court.

Now as part of an enhanced redundancy deal for these workers, the Labour Court is also recommending that same be paid an additional one week’s service for each year on top of their statutory redundancy. The €52,000 in ex-gratia payments is made up of €500 to each employee.

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