Meascán #4
Time for another round up of things that I’ve recently enjoyed. Welcome to Meascán #4. 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.
Scally’s SuperValu, Clonakilty
It’s well know that SuperValu is a strong supporter of Irish produce including the Food Academy Programme, which helps small Irish businesses to get their products onto shelves. In addition, each local SuperValu stocks products directly from their immediate area, which means that no two SuperValus are quite the same.
But there is a king amongst the SuperValus. Behold the magnificence of Scally’s SuperValu in Clonakilty, Co Cork, which has been in business for 40 years.
This is a god tier supermarket. No trip to West Cork is complete without a stop at Scally’s to marvel and drool at their incredible range of local, Irish and international products. I literally get giddy at the thought of a trip to Scally’s. You’ll leave poorer, but a lot happier.
Ciara’s Pantry Piquant Chilli Jelly
Ciara O’Dowd is the woman behind Ciara’s Pantry, a range of jams, chutneys, relishes and dressings made in Gorey, Co Wexford. She sources ingredients locally, and all items are handmade.
I’ve tasted my way over the years through a lot of Ciara’s products, and they’re all excellent. But even so, I cannot resist her Piquant Chilli Jelly, a sweet chilli jam that is fantastic with cheese, burgers and sandwiches. Ciara’s products are stocked mainly in shops around Waterford and Wexford, so I always buy a few jars at a time when I find it.
Spice Village Rialto
A while back, a post on Instagram caught my eye. The Spice Village Indian restaurant in nearby Rialto was promoting a South Indian buffet lunch. Available Saturdays and Sundays, this Kerala influenced menu costs an excellent €19.99 per head (the price does increase for special feast day versions).
On the day we visited, the dining room was full of families and individuals who were clearly enjoying a taste of home. We tried everything on the menu, including Chilli 65 (a starter of deep fried chicken with curry leaves and chilli), fish curry, beef stew, prawn and mango curry, freshly cooked appam and much more. The manager really looked after us, helping us understand every dish.
So if you're looking to go past the ‘standard’ Indian dishes and try something new, give the South Indian buffet at Spice Village Rialto a go.
Old Spot cookbook
Disclosure: I received a press copy of the new Old Spot Cookbook courtesy of The Old Spot, Nine Bean Rows and Food PR with no expectation of review or comment. All opinions are my own.
I bumped into food and wine writer Aoife Carrigy many months ago, who told me that she was working on a cook book project with Dublin gastropub The Old Spot celebrate their 10th birthday. I was curious as to what the book would be like, what could The Old Spot bring to a crowded and busy cookbook market.
When the press copy landed in my postbox, I got my answer.
First and foremost, the book is a beautiful and warm tribute to the staff of The Old Spot, the very face of the business to its customers. The hugely talented photographer Ruth Calder-Potts has done an amazing job capturing the staff portraits which just ooze warm and hospitality.
Secondly, Aoife has done sterling work in setting head chef’s Mark Ahessy’s recipes down on paper. They are accessible, and absolutely perfect for the cold winter months ahead when we could all do with that extra bit of comfort.
BrookLodge & Macreddin Village
Disclosure: I was a guest of BrookLodge & Macreddin Village and Host & Co with no expectation of review or comment. All opinions are my own.
I didn’t know how much I needed to relax until I found myself relaxing with a G&T in the comfortable leather armchairs at BrookLodge. It’s an oasis of peace in the Wicklow countryside, and we even saw a doe and her fawn cross the lawn right in front of the bar window.
Several points that make BrookLodge perfect for a little break away.
First, it’s about an hour from Dublin in good traffic.
Second, it’s very dog-friendly. Clara simply loved it.
Thirdly, the food here is all about wild and organic ingredients, with a very detailed listing of all producers and suppliers.
And finally, there are hens who have the run of the place.
