Dursey Island (Irish: Oileán Baoi (Island of the Bull in Viking Norse)) is one of the few inhabited islands that lie off the southwest coast of Ireland. It is situated at the western tip of the Beara Peninsula in the west of County Cork. Dursey Island is 6.5 km long and 1.5 km wide. The island is separated from the mainland by a narrow stretch of water called the Dursey Sound which has a very strong tidal race, with a reef of rocks in the centre of the channel which is submerged at high tides. This peaceful island, with only a handful of semi-permanent residents, is connected to the mainland by Ireland’s only cable car.

The island, historically, was made up of 3 villages or ‘townlands’. These are Ballynacallagh, Kilmichael, and Tilickafinna respectively from east to west on the island. Quite a few of the buildings that comprised these villages can still be seen today.

If you are visiting Dursey Island why not stay in Brook Lane Hotel Kenmare www.brooklanehotel.com and have dinner in No35 restaurant kenmare www.no35kenmare.com

The post Dursey Island first appeared on Number35.

Dermot Brennan, owner of the boutique Brook Lane Hotel, Casey’s Bar & Restaurant and No 35 Restaurant in Kenmare, Co Kerry, has won Champion of Ireland 2016 for Best Pork Sausage at the prestigious Fins Goustiers European Championships.

The awards, which are held annually in Normandy, France, is the European Championships for certain meat products, namely sausages and white puddings. Held annually in Alençon, Normandy, France, they are widely regarded as one of the most prestigious awards for processed pork products. The purpose of the awards is to promote these meat products and uphold the standards of production. The awards are only open to artisan butchers who produce their own products. Sixteen products from Ireland competed for the title and the competing sausages were judged on three criteria – appearance, seasoning and taste.

Dermot’s award winning sausages contain 100% pork from his own pigs, use natural casings, and have naturally occurring salt and iodine. They can be found on the menus at Casey’s Restaurant in Brook Lane Hotel and in dishes such as the pork tasting plate with apple ketchup, cider jus and crackling in No 35 restaurant.

David Beresford, Le Grand Prevost of Commanderie des Fins Goustiers du Duche d’Alencon, said, “The standard of entries in the competition for the pork sausage was extremely high. Dermot Brennan did exceptionally well to achieve the award of Champion of Ireland in this category, beating some previous holders of the title who were also competing and some of the best butchers in Ireland.”

Dermot, who owns and runs the hotel and restaurants with his wife Una, began breeding rare-breed, pedigree saddleback outdoor pigs five years ago on twenty acres of land one kilometre from the hotel.

Speaking after the win, Dermot said, “The unique environment where our pigs live gives the meat its distinctive and very special flavour. We are situated two kilometres from the Atlantic ocean which gives our pork its unique flavour from the salt coming in off Kenmare Bay. The high salt levels and iodine-rich content of these plants and grasses that our pigs feed on make the muscle cells in the flesh retain more moisture so the meat is juicier and melt-in-the-mouth tender, a taste that has been largely forgotten in today’s mass produced pork.”

The pigs that produce the free-range pork are born outside and spend their entire lives in the fresh air, with freedom to roam in large paddocks and root around in the soil. They have shelter when they need it in the form of large straw bedded mobile huts, and they grow at a much slower, more natural rate.

Dermot also produces his own chorizo sausage, pork burgers, hams and dry-cured bacon. Most of the produce for the family-run hotel and restaurants is sourced locally, and the Brennans, who have three young children, also keep their own hens which supply their businesses with farm fresh eggs.

You can find more information

No 35 at www.no35kenmare.com.

The post No35 wins European food award first appeared on Number35.

And some video evidence has been unearthed from YouTube in which renowned tourism expert Rick Steves states why he likes Kenmare the best of all of the towns in Co. Kerry:

“The eternal beauty of the Irish landscape is most breath-taking with a sweep around the Ring of Kerry. And a great jumping-off point for this tour is Kenmare, with its cozy feel and close proximity to the peninsula. “

…before then taking us on a whistle-stop tour of the county which showcases the sheer beauty of all of Kerry!

So what do you think? Yep, we know that you already think Kenmare is best town in all of Co. Kerry & let’s face it, the best in all of Ireland too!

For family celebrations, birthdays or anniversary celebrations view our hugely popular group menu at No. 35 Kenmare Restaurant

The post Is Kenmare the top tourist town of Kerry? first appeared on Number35.

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Here’s a little taster of the what awaits you at Killarney Races:

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Tuesday & Wednesday evenings feature great Racing with first race on both evenings off at 5.30p.m. approx..
Killarney’s Ladies Day is the highlight of the July Festival, and is one of the most prestigious Ladies Day on the Racing Calendar. The first race on Thursday card is off at approx.. 2pm however early attendance is advisable given the popularity of the day.

FOR PRE OR AFTER RACE MEALS VISIT NO35 Restaurant Kenmare

The post Killarney’s July Racing Festival first appeared on Number35.

“Gin, Whiskey and Cider were among the tipples highlighted in a drinks series at Merry’s Pub in Dungarvan as part of the West Waterford Food Festival. Simon Tyrrell spoke on Craft Cider on Saturday and gave us an idea of the challenges, both natural (weather, terroir) and regulatory (punitive duty), facing the new wave of producers.

Simon, a winemaker in the Rhone, makes Craigie’s Cider in County Wicklow, where his partners are Angus Craigie, Ralf Högger, Emma Tyrrell and Alan Garrioch.  Sourcing good apples can be a problem;  Simon is convinced that Ireland produces some of the best apples in the world “but difficult to find”.

Dabinett and Michelin are perhaps the best known cider apples in Ireland. Simon works a lot with Dabinett. “It looks awful, gnarled, small. The flesh is woody and it has tannins.” But these tannins give structure and also help the cider age and eventually helps the interaction between cider and food.

Cider makers only get one chance a year to get it right – a major difference with the making of beer! “We only make vintage cider, “ he said, as he introduced us to Craigie’s Dalliance 2012. “No blends from different years. Cider should taste different from year to year.” Cider looks to express the best qualities of the fruit, show where the nuances lie.

The apples used in 2012 were from the Cappoquin Estate. Elstar is a favourite with Simon: “the finest eating apple” accounts for fifty per cent of the blend. The varieties, the other is Falstaff, were fermented separately “because they ripened separately” and are then allowed sit on the lees for 15 months.

“You have pear and apple like flavours and a natural freshness. The PH, at 2.9, is very low and this helps protect the emerging cider”.

Next up for tasting was the Dalliance 2013 and there were differences, some down to the weather which was better for this one. June and July were very good months and September was above average.

“This is a different drinking experience. It is drier, has a less complex flavour profile but not the concentration of the 2012. Might get there but not sure!”

If the Dalliance illustrated the effect of the weather, the next cider, the Ballyhook Flyer, showed the way soil can impact on the cider. The Flyer is their “principal” cider and is made from 80% Dabinett (availability of this type is increasing) and also some Katy (desert) and Bramley. As he talked  us through the Flyer 2012, we could see that the “dry” sensation is more prominent than in the Dalliance. “Because the PH is higher.”

An extra orchard, near Carrick on Suir, was used for Dabinett in 2013. Here, a slight change in the soil type gave the cider more body, more tannin, and Simon is thinking of using barrel aging in future vintages of the Flyer to “help polish the tannins”. The aromas at this stage are less expressive. It has some of same characteristics as the 2012 but the style is “more gripping” because of the new source for the Dabinett.”

So if you are after a unique cider taste experience be sure to sample our Craigies Cider range when you visit No.35 Kenmare and our carefully selected menu ingredients will combine effortlessly with the authentic and vintage blends from this ever-popular Irish cider producer.

The post Craigies Cider – From Wicklow’s Orchards To Kenmare’s Tables first appeared on Number35.

Here is some information I stumbled upon while browsing the internet. At No.35, We serve

monkfish as one of our daily specials. Its a delicious meaty fish and is very easy to cook.

Monkfish is the English name of a number of types of fish in the northwest Atlantic, most notably the species of the anglerfish genus Lophius and the angelshark genus Squatina. The term is also occasionally used for a European sea monster more often called a sea monk.

Monkfish is the most common English name for the genus Lophius in the northwest Atlantic but goosefish^[1] is used as the equivalent term on the eastern coast of North America. Lophius has three long filaments sprouting from the middle of the head; these are the detached and modified three first spines of the anterior dorsal fin. As in most anglerfish species, the longest filament is the first (illicium), which terminates in an irregular growth of flesh, the esca. This modified fin ray is movable in all directions. This esca is used as a lure to attract other fishes, which monkfish then typically swallow whole. Experiments have shown, however, that whether the prey has been attracted to the lure or not is not strictly relevant, as the action of the jaws is an automatic reflex triggered by contact with the esca.

It grows to a length of more than 1.5 m (5 ft); specimens of 1 m (3 ft) are common. The largest recorded specimen caught weighed 99.4 kg (219 lbs).^[2]

Two species, Lophius piscatorius and Lophius budegassa, are found in north-western Europe and referred to as monkfish, with L. piscatorius by far the most common species around the British Isles and of major fishery interest. Under UK Labelling Regulations, the phrase “monkfish” is only permitted for Lophiodes caulinaris, Lophius americanus, Lophius budegassa and Lophius piscatorius.^[3]

In Europe and North America, the texture of the tail meat of fish of the genus Lophius, is sometimes compared to lobster tail and has been alluded to as the “poor man’s lobster,”^[4] although today it commands prices equivalent to, and in some cases exceeding, lobster and other marine delicacies.^[5] According to Seafood Watch, monkfish consumption raises sustainability concerns due to past overfishing and damage to the seafloor habitat resulting from the use of trawlers and gillnets to catch this fish.^[6]

A second group of fish also known as monkfish are members of the genus Squatina, in the angel shark family Squatinidae. These are of somewhat similar shape to the anglerfish, but completely unrelated; as they are elasmobranchs. These fish are only of minor significance for human consumption, though they are endangered because they are caught as bycatch by trawlers.

Why not check out our monkfish dishes at No. 35, one of the finest seafood Kenmare restaurants?

The post The Monkfish first appeared on Number35.

FORGET the days when lettuce consisted of a few limp green leaves at the side of the plate. Down in Kenmare, organic farmer Billy Clifford of Whitethorn Farm is serving up eight different varieties of salad for a customer base which includes two of the county’s most exclusive hotels.

Among the varieties of greens grown on the farm at Killowen is the exotic-sounding Japanese mizuna. Herbs such as basil, coriander and parsley are produced in lavish quantities also for the town’s restaurants.

A UCC arts graduate, Billy originally began to experiment with self-sufficiency on the home farm. About eight or nine years ago, he went totally over to organic methods and began to offer vegetables for sale.

He now uses one and a half acres intensively for vegetables and raises some suckler cows. Ever before organic farming became popular, his interest in the concept grew out of a general concern for the environment and theway farming was going.

By the time he came to grow vegetables commercially, he had already eliminated fertilisers completely from the farm. One of his very first customers was local restaurateur Maura Foley, then based at the Lime Treeand now running the equally successful Packie’s of Henry Street in Kenmare.

The Kenmare wholefood shop, The Pantry, was one of his significant customersin the early days also and still continues to be. The `big names’ on his customer list include Sheen Falls Hotel and the Kenmare Park Hotel along with other top Kenmare restaurants.

Everything is propagated in polythenetunnels on the farm and the crops include early potatoes, carrots, lettuce andherbs. Courgettes, cucumber, cherry tomatoes and basil are also grown inthe tunnels.

“Half of the outside area is under lettuce,’’ Billy said. “Anything we’reasked for we’ll grow.’’

Some of the more exotic varieties grown at Whitethorn Farm have included cantalopes and cape gooseberries though Billy jokes that he doesn’t want to be asked for thegooseberries again.

Acres of lettuce conjures up visions of a snail’s paradise, especially since slug pellets are banned. How does he keep the slugs at bay?

Having written at length about the topic in a specialist magazine, Billy hesitates at the thought of being long-winded. He explained that outdoors the margins are strimmed tightly while the tunnelsare `patrolled’ between 10pm and midnight to hand-pick the slugs.

“I don’t have to do it as much as before,’’ he said. “I can remember one night when a friend and myself killed 1,000 slugs. You get verygood at it.’’

Billy supplies both Brook Lane Hotel and No.35 with fresh organic produce. At No35, We believe in supporting local producers. Billy’s farm is located outside Kenmare. This reduces the travel time of the vegetable and ensures that they are always fresh.

Billy is a member of the Irish Organic Farmers and Growers’ Association. He is helped in the business by his wife, Wilhelmina, his son, Robin, andhis sister, Catherine.

Wilhelmina grew a lot of dried flowers at one stage but the market becamesaturated.

The market for organic vegetablesis growing in Kenmare in response to the customer base createdby the quality hotels and restaurants and the cosmopolitan population the town and the surrounding area.

“The demand is growing all the time,’’ Billy said. “Another guy started doing salads the year before last. There are two of us at it now.’’

The Cliffords are practically self-sufficient from a food point of view because as well as growing their own vegetables, they kill their own cattle.

The post Billy Clifford – Supplier of Organic Vegetables. first appeared on Number35.

The Rooster has a distinctive coloured skin. It’s dark pink or red as opposed to the more common tan or brown coloured skin of many other varieties. Once you peel it however, the Rooster’s flesh is a yellow colour like any other potato. It’s often mistaken for the Desiree potato because it’s pretty similar in colour and appearance. You can tell them apart because the Rooster has a deeper coloured red skin and has deeper set eyes or indentations on the skin.

Roosters are very versatile potatoes. They can be boiled, mashed, chipped, roasted, steamed and baked. Which ever way you decide to cook the potato you can be sure that they will taste delicious.

Roast Potatoes.

You can roast Roosters in the oven. You can par boil them in a saucepan of water for 10-15 minutes first, then drain the potatoes and then place them on a baking tray. Coat each potato generously with some olive oil and roast them in a hot oven at 220°c/425°F/Gas Mark 7 for approximately 45 minutes (turning frequently) until golden brown all over. Once cooked the roast potatoes will have a gorgeous golden crispy coating and a hot fluffy inside. Really delicious and floury.

Mashed Potatoes.

If you really like beautiful light, fluffy potatoes then Roosters are the potatoes to mash. Use some black pepper and low fat milk if you’re watching your weight or trying to cut down on salt.

Baked Potatoes.

If you choose to oven bake pick out potatoes which are similar in size and lightly scrub and wash them to remove any dirt before you place them in the oven. Place the potatoes in a pre heated oven at 220°C/425°F/Gas Mark 7 for 1 hour 30 minutes.

Nutrition

Rich in carbohydrates, Rooster potatoes are a fantastic fuel for our working bodies. Unadulterated and unprocessed, they are one of the best and most delicious sources of starchy energy in our diets. Roosters also contain some protein, little or no fat and have almost twice the amount of fibre as the same amount of brown rice. They are also a source of potassium, important for a healthy blood pressure and contribute a significant amount of vitamin C, a powerful antioxidant and important for immune health.

The post Rooster Potatoes first appeared on Number35.

Check out the Great review that Famous American Food Writer and Chef John Shields. John visited West Cork and South Kerry. He ate at number 35 and recommended us on his blog.

The post John Shields Review of Ireland Published in Baltimore Sun Newspaper, USA first appeared on Number35.

Introduction

The Hereford breed was established over two and a half centuries ago in the English County from which it has gained its name.  It has become one of the best known cattle breeds across the world. Herefords are the breed of choice in all the major beef production countries north and south of the equator. First introduced into Ireland in 1775, the Hereford was recognised as an animal with the temperament, quality and performance to suit both Irish farming conditions and tastes. The breed has had a major influence on Irish cattle production since its introduction.

For more history click here >>

Breed characteristics and qualities

The Hereford female has established herself as a superior mother cow with the capacity to meet producers demands for productivity and efficiency. The modern Hereford sire is well muscled with good size and volume with strong feet and legs and is built to withstand the rigours of tough breeding seasons. Herefords are valued for their excellent meat, early maturity and ease of calving.  New opportunities now exist for them in the era of sustainable farming where ease of management in close harmony with the environment is a major consideration.

Key characteristics:

1.  Excellent meat quality

2.  Early maturity and high performance on forage based diets

3.  Adaptability – Herefords thrive in a wide variety of environmental conditions

4.  Excellent temperament

5.  Easy calving ability

6.  Good fertility

7.  Longevity

Irish Herefords generally have a deep rich red body with a white face, crest, underside, socks and brush to tail.  The cattle are hardy, adaptable and suitable for intensive or extensive farming systems.  Hereford are also known for their high libido, early puberty, fertility, ease of calving and excellent mothering abilities.  They are very suitable for crossing with dairy and beef suckler dams.

Increasingly Irish Hereford bulls are used as terminal sires on continental cross cows in commercial beef herds to provide earlier maturity and improve beef eating quality. Beef farmers rate the Hereford cross dam high for its qualities of hardiness, docility, milking ability and ease of management. The Irish Hereford’s ability to colour mark its offspring with the distinctive white head is much valued by breeders.

The Hereford standard – judging a Hereford animal >>

Meat Eating Quality

The development of the Irish Hereford Prime brand has led to the identification of a major demand for beef of high eating quality. The marbling ability of the breed together with the texture and tenderness of Hereford beef have combined with the animals inherent docility to ensure a superior quality eating experience every time. The brand has won a number of prestigious awards for excellence and is available through a major Irish multiple, high-end independent retailers and all good restaurants. Irish Hereford Prime also supplies an expanding number of prestigious contracts in the European market.

As environmental and sustainability issues come to the fore there has been renewed interest in the Hereford breed with its early maturity and ability to finish more economically at lower weights.  Herefords can provide the consumer with excellent meat produced in a system that benefits the animal and environment.  The Hereford represents quality over quantity and it offers an opportunity for Irish and European farmers to increase margins at the premium end of the market.

The post Hereford Irish Beef first appeared on Number35.