Meascán #3
Time for another round up of things that I’ve recently enjoyed. Welcome to Meascán #3. Regardless of whether I paid for something myself, or was gifted something to try as a press sample or press trip, if I share it here, it’s because I liked it.
The Harrison Chambers of Distinction
Disclosure: I stayed at The Harrison as part of a press trip to Northern Ireland, facilitated by Invest Northern Ireland and Food NI with no expectation of review or comment. All opinions are my own.
I’m a sucker for hotels that blend historic style with modern vibes, and quirky boutique hotel The Harrison Chambers of Distinction certainly meets my standards. Owner Melanie Harrison has acquired several Victorian merchants’ residences dating from 1879 on the Malone Road and has created a hotel like no other. There are 16 rooms in total, with plans for more, each uniquely decorated.
The location is ideal for exploring Belfast and beyond. Situated in the leafy Queen’s Quarter, close to Queen’s University Belfast and the Belfast Botanic Gardens, the immediate area is quiet, but a 30 minute walk will have you bang in the middle of town.
Cellar 22
I’ve been to Cellar 22 several times since it opened, and I’ve been constantly pleased by the casual food offering and a very decent wine menu managed by Victor Nedelea. It’s located in the basement level of 22 St Stephen’s Green, formerly the Cliff House, and now also home to Floritz and the smart Townhouse on the Green hotel.
The all-day menu is relatively short, with sandwiches, salads, charcuterie, breads and so forth. If the weather is good, or at least dry, you can sit outside, or snuggle up inside for a cosier atmosphere.
Ballyhoura shiitake bites
Ballyhoura Mushrooms started out in 2011 to supply the best Irish grown and foraged mushrooms to chefs and home cooks. Over the years, their product range has constantly expanded, and now includes vinegars, cep oil, mushroom seasoning dust, pickled mushrooms, mushroom coffee as well as DIY kits to grow your own mushrooms.
Last year, I bought a packet of their Shiitake Bites in the legendary Scally’s SuperValu in Clonakilty, and I was hooked. Each pack contains the equivalent of 150g of fresh shiitake mushrooms, which have been vacuum fried and seasoned simply with either salt or pepper. As a result, they have lower fat than crisps and are a good source of fibre. And they’re also delicious.
Ultra-Processed People
I’ve been hearing a lot lately about Ultra Processed Foods (UPFs), so I picked up a copy of Chris van Tulleken’s Ultra-Processed People when I was last in Hodges Figgis.
Essentially, an UPF is a food item that has been highly processed, and that you are probably not going to be able to recreate in your own kitchen. They typically contain additives such as artificial flavours, emulsifiers, colouring and sweeteners, as well as preservatives to increase their shelf life. Many of the industrial and chemical processes which are used to create these foods are relatively new (e.g. in the last 100 years) and as a result, these foods ‘hack’ our bodies’ natural processes, allegedly causing sickness and damage.
As you may expect, there is strong push back from the manufacturers of these foodstuffs, and scientific research is still in relatively early days. However, the evidence, and indeed our own common sense, does seem to point in a fairly damning direction. Well worth a read if this topic interests you.
Fergal Fingerson Knives
Fingal Ferguson’s knives have developed quite a bit of a cult following, and they sell out very quickly when he drops a batch for sale. I wanted to get one as a present for himself, so I got myself organised and a few hundred Euro later, I had an 8” chef’s knife with poplar burl in my hands.
Each knife comes securely wrapped in thick canvas paper, with an individual drawing from Fingal, detailing the construction of the knife. I’ve even seen some people frame the wrapper, treating it as an art of work in its own right.
It’s a beautiful knife, with lovely balance, but my god, it’s sharp. I rarely, and I mean rarely, cut myself when prepping food, but this knife came dangerously close to taking a few slices in the early days. Maybe it was the move from West Cork to Dublin that p*ssed it off, but we’re good friends now.
If you want to nab one, make sure to sign up for the newsletter, choose your preferred knife when the pre-sale details are announced, and be ready to pounce when the monthly sale goes live.
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