The Menu: Applefest

Fresh talent

The discovery of new culinary talent is always close to the top of The Menu’s agenda, for these young chefs are the future of our burgeoning Irish cuisine. If those same chefs come with the Eurotoques imprimatur, then The Menu is happier still for the Irish chapter of this European-wide organisation of chefs was co-founded by the great Myrtle Allen, an endorsement indeed. Closing date (Sept 23) is fast approaching for this year’s Eurotoques Young Chef of the Year, theme being ‘Food Memories: Your Interpretation’ and is open to all young chefs, aged 18-26. 2012 winner Ciarán Elliot is a Chef de Partie in Patrick Guilbaud’s while 2011 winner Kamil Dubanik had been a kitchen porter just three years before when the head chef noticed his potential — mind you, when the head chef is Seamus Commons of Knockranny House Hotel, you’re onto a winner from the off! www.youngchef.ie

Fruity festival

The Menu has just got off the phone from his broker having cornered the market in Bramleys for one of the great food gatherings of the year, Applefest (Sept 21-22). Held on the marvellous Con Traas’s apple farm in Cahir, it features an All-Ireland Slow Food Apple Tart Competition that should draw battalions of ICA women from all over the island. But that’s not all: there will be a BBQ including Irish-style tapas, a spit roast and dessert washed down with copious amounts of cider from the 13 craft-cider producers. And while there may be cider aplenty including competitions for commercial and amateur producers alike, this family-friendly festival has all sorts of apple-related shenanigans, food stalls, workshops and music. www.slowfoodireland.com/festivals

Food course

Still some places available on the UCC Food Industry Training Unit Diploma in Speciality Food Production (starting Oct 8), currently taking final applications for this course in the small food enterprise sector. It is ideal for those thinking of starting a speciality food business or those already involved in this sector including producers, retailers, culinary specialists, buyers, food designers and journalists. Part-funded by the Department of Agriculture, there are 20 bursaries available for those, like The Menu, long of pocket and short of hand. www.ucc.ie/en/fitu/courses/specialityfood/

Today’s special

Some years back, while manning a farmer’s market stall retailing his own fine wares, The Menu first encountered Old Millbank Smokehouse Smoked Salmon at a neighbouring stall and ever after was a convert. In a land hosting some of the finest fish smokers on the planet, Old Millbank’s light can oft-times remain some distance under the bushel but if it is a suggestion of smoke, a sweet, melting mouthful of organic Clare Island salmon you’re after, then Geraldine Bass deserves her place up there in the pantheon alongside the other fabulous ‘fumeurs’. www.oldmillbanksmokehouse.com