The Strawberry Tree Restaurant, BrookLodge Awarded Bord Bia’s Just Ask! Restaurant of the Month, October 2012

 

1st October, 2012:  The Strawberry Tree, BrookLodge Hotel, Macreddin, Co Wicklow has been awarded Bord Bia’s Just Ask! Restaurant of the Month for October as a result of its commitment to sourcing ingredients locally.  As Ireland’s only certified organic restaurant, its menus are dictated by the availability of mainly local ingredients in their natural season. The underlying philosophy is all about paying homage to the producers of their foods. 

Proprietor Evan Doyle’s genuine and deeply-rooted passion for supporting local suppliers and showcasing organic and wild foods in season goes back decades, to his original Strawberry Tree Restaurant in Killarney which was established on that basis. The menu is simple, allowing for the personal introduction of the food and suppliers.

Evan Doyle said, “A menu is only as good as its ingredients and the main ingredient at the Strawberry Tree is our suppliers. We include a full listing of all of our organic producers on the menu, each of whom takes tremendous pride in their trade of supplying world class produce to our restaurant”.  

Organic beef, lamb and pork is supplied by The Good Herdsman, Co Tipperary; Mark Winterbotham, Co Wicklow and Alan Pierce, Co. Wicklow and Organic Chickens from Margaret McDonnell in Co Kildare.  Organic and wild fish are sourced out of Wicklow harbour, Dunmore East harbour and Clare Island.  The Farms of Denis Healy and Golden River, Co. Wicklow supply organic fruit and vegetables and organic flowers and herbs are grown in the Macreddin Herb Garden.  Organic dairy products are supplied by Ralph Haslam of Mossfield Farm, Co. Offaly; Oisin Farmhouse, Co. Limerick; St Tola, Co. Clare and Butlers organic Farm Eggs, Co. Carlow.

*Georgina Campbell said, “The team at The Strawberry Tree share Evan’s passion for the particular when it comes to menu development, growing foods and foraging in the locality, cooking it simply, but stylishly and serving it with pride.”

Just Ask! is a Bord Bia campaign which aims to encourage consumers to look for information on where their food comes from when eating out and encourages chef’s to provide the information on their menus. According to recent research from Bord Bia, 81% of Irish diners believe it’s important that restaurants use local produce with 72% deeming it important that the origin of meat is listed on the menu.

*As part of Bord Bia’s Just Ask! programme, restaurants listed on Georgina Campbell’s ireland-guide.com website are invited to submit copies of their menus and sourcing statements.  On a monthly basis, a Just Ask! winner is chosen by Georgina Campbell in agreement with Bord Bia. In addition, an overall Just Ask! annual award winner is selected as part of the Georgina Campbell Awards which take place during October.

To get involved in Just Ask! or to find out more, see www.bordbia.ie. With so many great value restaurants right on your doorstep, eating out is still on the menu!

For more information on The Strawberry Tree visit http://www.brooklodge.com/foodanddrink/strawberrytree.asp

ENDS

For further information contact:

Gemma Gilligan, FTI Consulting, 01-6633612 / 087-9156639

Aoife Kelly, FTI Consulting, 01-6633630 / 086-8167085

Global Village, Dingle, Co Kerry Awarded Bord Bia’s Just Ask! Restaurant of the Month, September 2012

5th Sep 2012

September, 2012: Global Village, Dingle, Co Kerry has been awarded Bord Bia’s Just Ask! Restaurant of the Month for September. Since opening in 1997, Martin Bealin and Nuala Cassidy’s long-established restaurant in Dingle Town has become a champion supporter of local produce, with fresh fish coming from inshore local fishermen, meat from Dingle farmers who operate sustainable farming policies and seasonal vegetables are grown in the Global Village’s very own chemical free garden which is run using biodynamic principles.

Commenting on the win, Proprietor Martin Bealin said “Our ethos is about showcasing the best of local foods.”. We include details of all of our suppliers on our restaurant blackboard, naming the farms from where our beef and lamb come from on any given day. We also include an introduction to our valued suppliers on our menus”.

Beef and lamb are sourced and butchered by John and Michael Ashe of Annascaul and seafood is supplied by Richard Sheehy (Ventry), Glenbeigh Shellfish and O’Cathain Iasc Teo. Vegetables are grown in the restaurant’s own garden in Ventry, or sourced from Kingdom Fresh, Dingle. Lispole Egg Farm supply free range eggs and Dingle Farmhouse Milk of Baile na nGall supply milk. Only Irish cheeses sourced from “The Little Cheese Shop” in Dingle are used, including Maja Binder’s own Dingle Peninsula cheese.

Georgina Campbell said, “Everything about Global Village is a delight, especially the local provenance and seasonality which is its raison d’etre. Any food lover attending the Dingle Food Festival (Thu 4th – Sun 7th October 2012) should have a visit here high on the list of treats to look forward to over what is sure to be a very pleasurable weekend.”

Just Ask! is a Bord Bia campaign which aims to encourage consumers to look for information on where their food comes from when eating out and encourages chef’s to provide the information on their menus. According to recent research from Bord Bia, 81% of Irish diners believe it’s important that restaurants use local produce with 72% deeming it important that the origin of meat is listed on the menu.

As part of Bord Bia’s Just Ask! programme, restaurants listed on Georgina Campbell’s ireland-guide.com website are invited to submit copies of their menus and sourcing statements. On a monthly basis, a Just Ask! winner is chosen by Georgina Campbell in agreement with Bord Bia. In addition, an overall Just Ask! annual award winner is selected as part of the Georgina Campbell Awards which take place during October.

To get involved in Just Ask! or to find out more, see http://www.bordbia.ie. With so many great value restaurants right on your doorstep, eating out is still on the menu!

For more information on Global Village visit http://www.globalvillagedingle.com

EatGalway Awarded Bord Bia’s Just Ask! Restaurant of the Month, June 2012

7th Jun 2012

June, 2012:  EatGalway has been awarded Bord Bia’s Just Ask! Restaurant of the Month for June.  This is the first time that the award goes not to a restaurant, but to a group of establishments, all based in Galway city, as a result of their dedication to sourcing ingredients locally.

Cava, Galway’s only Spanish restaurant, was opened in 2008 by husband and wife team Jp McMahon and Drigin Gaffey.  Cava was soon followed by the terroir-based restaurant Aniar(2011) and subsequently by Eat @ Massimo (2011).  The trio sits under the EatGalway banner with the mantra. “Three restaurants, One philosophy: Good Food, Local Suppliers and Artisan Produce”.

“We are committed to showcasing local and speciality Irish foods, albeit with international interpretation,” comments Proprietor Jp McMahon.  “Around fifteen respected suppliers are listed on our menus.  With Aniar and Eat everything is sourced locally, and I mean everything, from our herbs to our mushrooms to our beef”.

The Allen family’s Casltemine Farm in Co. Roscommon supplies free range pork, lamb and grass fed beef.  Irish pork, lamb and beef are also supplied by Collearan’s Butchers of Galway and Morgan Maguire Meats in Ballinasloe.  The Friendly Farmer (Ronan Byrne) of Athenry supplies free range chicken and livers, while locally sourced fresh fish is supplied by both Moycullen Seafoods and Gannet Fishmongers in Galway. “95% of the fish we use in all three our restaurants is local”, says Jp.  At least half a dozen suppliers of vegetables and salad leaves are listed, including Green Earth Organics and Dirk and Hella Flake of Kinvara.  Milk comes from Arrabawn Dairies, Tipperary and apple juice from the Apple Farm at Cahir. Smoked salmon, mackerel and tuna all come from Connemara Smokehouse of Co. Galway.

On Thursday 14th Cava will host “Galway Tweet up”, the event aims to bring like minded food people together through twitter and gives them an opportunity to meet and discuss all things food face to face. To celebrate the event Jp McMahon is preparing a special five course menu from starter to dessert, each course will include Ronan Byrne of The Friendly Farmers pasture chicken. The menu will speak of tradition, innovation and of using local food to the highest standards of culinary art.

Georgina Campbell said, “The supplier list to the EatGalway kitchens reads like an artisan producers’ Who’s Who of the West of Ireland – what it means to the local economy is extraordinary.”

Just Ask! is a Bord Bia campaign which aims to encourage consumers to look for information on where their food comes from when eating out and encourages chef’s to provide the information on their menus. According to recent research from Bord Bia, 81% of Irish diners believe it’s important that restaurants use local produce with 72% deeming it important that the origin of meat is listed on the menu.

As part of Bord Bia’s Just Ask! programme, restaurants listed on Georgina Campbell’s ireland-guide.com website are invited to submit copies of their menus and sourcing statements.  On a monthly basis, a Just Ask! winner is chosen by Georgina Campbell in agreement with Bord Bia. In addition, an overall Just Ask! annual award winner is selected as part of the Georgina Campbell Awards which take place during October.

To get involved in Just Ask! or to find out more, see www.bordbia.ie. With so many great value restaurants right on your doorstep, eating out is still on the menu!

For more information on EatGalway visit www.eatgalway.ie

New Euro-toques Member, Thyme Restaurant Athlone, is Just Ask Restaurant of the month for May

9th May 2012

Thyme Restaurant in Athlone is the Bord Bia Just Ask Restaurant of the Month for May. Headed up by recently joined Euro-toques chef John Coffey, the kitchen at Thyme is awash with outstanding local ingredients which John goes to great lengths to seek out.

“We are trying to promote the great produce we have on our doorstep as much as possible and really see the benefits. Bacon, eggs and butter, vegetables and chicken come from Athlone suppliers Paul Lawlor, Paddy Halligan and Seamus Fagan, respectively.  Additional supplies of vegetables and chicken come from Beechlawn Organic Farm, Ballinasloe, and ‘The  Friendlly Farmer’ (Ronan Byrne) of Athenry.  Free range Tamworth pork is sourced from Fergus Dunne of Tullamore, and Castlemine Farm in Co Roscommon also supplies pork, black pudding, lamb and all of the beef except sirloin, which comes from Brendan Coyle of Bellurgan Meats, Dundalk.  Fish is landed at Kilmore Quay and the main supplier is Atlantis Seafood, Wexford.”

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Anyone who sends us an updated menu for the website will have it included for consideration for a Just Ask award – Don’t delay, that award could be only one click away!

VM @ Viewmount House: Another Euro-toques Just Ask Restaurant of the Month Winner

2nd Feb 2012

VM Restaurant at Viewmount House in Longford is the Bord Bia Just Ask Restaurant of the Month for February. Headed up by Euro-toques chef Gary O’Hanlon, the kitchen at Viewmount House is awash with outstanding local ingredients which Gary goes to great lengths to seek out.

“Our menus show “VM’s” dedication to sourcing locally produced foods and we use them to name-check all of our suppliers.  Meat suppliers include Thornhill duck from Cavan, Wild Irish Game from Longford and Co. Wicklow, dry aged beef from Donald Russell, Co. Longford and rare breed pork from Jana Reinhaart.  Kettyle Meats, Fermanagh supply us with their ‘free to roam’ chickens.  Seafood suppliers include Albatross of Killybegs, Co. Donegal and John Rogan of Rathowen, Co. Westmeath who supplies us with organic smoked fish.  Free range eggs are supplied by O’Halleran’s of Kenagh, Co. Longford and fruit and vegetables are supplied by Shanley’s of Longford Town and by Viewmount’s own gardens.”

Gary follows in the footsteps of several other Euro-toques chefs who won Just Ask Restaurant of the Month in 2011, The most recent ones being Richard Luckey of Tankardstown House, Slane, Co. Meath (October 2011), Eamonn O’Reilly, The Box Tree, Stepaside (August 2011), Richy Virahsawmy of Richy’s Bistro in Clonakilty (July 2011).

For more info or a list of past winners, go to:

http://www.bordbia.ie/aboutfood/eatout/Pages/JustAskRestaurantoftheMonth.aspx

Think you deserve to be highlighted for your support of local Irish food producers? Email us your current menu toinfo@euro-toques.ie and we will submit it for consideration – as well as updating it on your Euro-toques web profile.

Jacques French Bistro – Awarded Bord Bia’s ‘Just Ask!’ Restaurant of the Month for March 2011

Wexford Restaurant, Jacques French Bistro, Awarded Bord Bia’s Just Ask! Restaurant of the Month, March 2011

‘An Irish Day for an Irish Product’ – Jacques French Bistro celebrates St. Patrick’s Day with a French twist

Wexford Restaurant, Jacques French Bistro at Greenacres, has been awarded Bord Bia’s Just Ask! Restaurant of the Month for March.  Restaurant owner and Euro-toques chef, Jacques Carrera who hails from Avignon in France, has demonstrated a commitment to provide information on where food products come on his menus and to source the finest fresh local produce available for his French cuisine.

Further showing their commitment to local produce, Jacques French Bistro is hosting a unique “Irish Day for an Irish Product” event to coincide with the St Patricks Day Festival and Sky Fest in Wexford. Throughout the three day event, diners are invited to celebrate local food and enjoy a menu of Ballyhack oysters and steamed mussels Mariniere, Grilled Wexford Lamb, Farmhouse Irish Cheeses, Jacques French Crepes made with Featherbread Farm Ice Cream and Ballycross farm juice while enjoying Wexford’s sky fest celebration’s from the comfort of a French style gazebo.

Just Ask! is a Bord Bia campaign which aims to encourage consumers to look for information on where their food comes from when eating out and encourages chef’s to provide the information on their menus. According to recent research from Bord Bia, 81% of Irish diners believe it’s important that restaurants use local produce with 72% deeming it important that the origin of meat is listed on the menu.

Commenting on his win Jacques Carrera said, ‘While some typically French products may be necessary for the authenticity of the cuisine, we are fully committed where possible to sourcing all our products locally – from our local butcher Noel and Richie Doyle; Ballycross Apples of Bridgetown; Wexford Potato supplier, John Fortune and Anna Zuegal of Killinick who supplies us with organic vegetables; we have several local cheese makers; to Featherbread Farm Ice Cream which goes perfectly with our French crepes!’

Georgina Campbell congratulated Jacques French Bistro on becoming the Just Ask! Restaurant of the Month for March adding, ‘As more Irish Chef’s take pride in introducing customers to the foods of their locality, it is especially gratifying to find chefs who have chosen to make Ireland their home expressing the same confidence- while also bringing their own cuisine to the Irish people.  Jacques Bistro is known for the simple rustic cooking of Provence – and for Jacques Carrera’s commitment to seeking out the very best of fresh local Irish produce for his traditional French cuisine”.

As part of Bord Bia’s Just Ask! programme, restaurants listed on Georgina Campbell’s ireland-guide.com website are invited to submit copies of their menus and sourcing statements.  On a monthly basis, a Just Ask! winner is chosen by Georgina Campbell in agreement with Bord Bia. In addition, an overall Just Ask!annual award winner is selected as part of the Georgina Campbell Awards which take place during October.

To get involved in Just Ask! or to find out more, see www.bordbia.ie. With so many great value restaurants right on your doorstep, eating out is still on the menu!

For more information on Jacques French Bistro’s ‘An Irish day for an Irish product’ celebration visithttp://www.greenacres.ie.

Galway Restaurant, Oscars Seafood Bistro, Awarded Bord Bia’s Just Ask! Restaurant of the Month, February 2011

Galway restaurant, Oscar’s Seafood Bistro, has been awarded Bord Bia’s Just Ask! Restaurant of the month for February. This Euro-toques restaurant, which was set up by husband and wife Michael O’Meara and Sinead Hughes in 2000, is located just a couple of minutes walk away from the bustle of Galway’s Spanish arch area. The Just Ask! award recognises the restaurant for its dedication to sourcing food from local suppliers and ensuring this information is passed on to customers on their menu.

Oscars Seafood Bistro menu is brimming with dishes containing the best of local ingredients, ranging from starters such as Clare Island salmon tartare; crispy potato skins ‘Oscar’s style’ using Collerans of Galway bacon and Killeen Cheese made near Portumna in Galway – to mains like roast chump of Connemara lamb; free range Irish chicken stuffed with local goats cheese, Mc Geough’s air dried ham and fresh fish sourced from Gannet Fish Mongers.

Just Ask! is a Bord Bia campaign which aims to encourage consumers to look for information on where their food is coming from when eating out and encourages chef’s to provide the information on their menus. According to recent research from Bord Bia, 81% of Irish diners believe it’s important that restaurants use local produce with 72% deeming it important that the origin of meat is listed on the menu.

Michael O’Meara, head chef and proprietor of Oscar’s Seafood Bistro was thrilled to be recognised for his commitment to local producers and said, “Since opening in 2000, we have always aimed to source everything locally and support outstanding local products including Killeen Cheese and the multi award winning Clare Island Organic Salmon. I also regularly visit the Moycullen and Galway farmers’ markets to take advantage of the best possible seasonal ingredients and Gannet Fish Mongers who are involved with all the Galway markets as well as being completely dedicated to local fishermen. We hold full records on all our meat sourcing – the free range chicken can originate from different farms in order to obtain a consistent supply but they will always be Irish.’

Commenting on Oscar’s Seafood Bistro, Georgina Campbell said, ‘Michael O’Meara’s personality and wide-ranging interests add a lot to the pleasure of a visit to Oscars, which is a friendly place where good service goes hand-in-hand with exciting food and an inventive interior.  Oscar’s Seafood Bistro has earned a loyal following of diners who love his originality and verve – and who appreciate that the adventurous cooking is always based on the best of ingredients all sourced locally.’

As part of Bord Bia’s Just Ask! programme, restaurants listed on Georgina Campbell’s ireland-guide.com website are invited to submit copies of their menus and sourcing statements.  On a monthly basis, a Just Ask! winner is chosen by Georgina Campbell in agreement with Bord Bia. In addition, an overall Just Ask!annual award winner is selected as part of the Georgina Campbell Awards which take place during October.

To get involved in Just Ask! or to find out more, see www.bordbia.ie. With so many great value restaurants right on your doorstep, eating out is still on the menu!