Every week we bring you a bite-sized digest of the week's newest products, announcements, initiatives and more...
20 April 2018 | 0
Kelly’s Butchers launches new Kelly’s Breakfast Pack
Not long after winning the the Georgina Campbell Irish Breakfast Awards in the Meat Category, Kelly’s Butchers has launched its All Day Breakfast Pack aimed at smaller households. Containing two mini Kelly’s Puddings (one black and one white) and six Kelly’s Breakfast Pork Sausages, it’s “breakfast in a box”. The handy new pack was launched by Georgina Campbell, food writer and President of the Irish Food Writers Guild. Kelly’s is a family business of 80 years, currently run by Sean Kelly, his brother Seamus and two sons Cormac and Kenneth. Daughter Shauna runs Kelly’s Kitchen Café next door, which includes the famous Kelly’s breakfast.
New Mediterranean-infused Irish pot still gin launched
Another craft Irish gin has hit the market, and has already generated interest from the international market, signifying the potential in Ireland’s burgeoning industry. Míl Gin is distilled with “fragrant Mederranean botanicals”, and has launches planned for the UK, Europe, the USA, Japan and more in the coming months. Míl Gin was created by the Pearse Lyons Distillery, based in the refurbished St. James Church in Dublin’s Liberties, and was inspired by the historic links between this site and the Camino de Santiago in North-West Spain.
Dublin Student Takes National Student Chef Prize
Jade Ainscough, representing Institute of Technology Tallaght, has been crowned the Knorr Student Chef of the Year 2018, after an intense two hour cook off that took place in Dundalk Institute of Technology. Ainscough successfully saw off of six other young chefs to claim the top prize with her two dishes. The theme of the 2018 competition was a ‘Contemporary Take on Traditional Pub Dishes’, celebrating Ireland’s first Michelin starred pub, the Wild Honey Inn in County Clare. Ainscough impressed the judges with a starter of ‘Grilled purple broccoli in harissa butter, mixed radish salad, millet croquette and parmesan shavings’, followed by a ‘Fillet of seabass, spring vegetable stew, blanket of white wine jelly and coral crisp’ for the main course.
Henry Donnelly appointed new Distiller at Midleton’s Micro Distillery
Irish Distillers has appointed Henry Donnelly as the new distiller of the Micro Distillery at the Midleton Distillery in Co. Cork. As part of his new role, Donnelly will be responsible for the day-to-day operations of the Micro Distillery in Midleton, and working closely with master distiller Brian Nation on the production of innovative and experimental new whiskeys to add to the existing Irish Distillers portfolio.