Cookery demo with family fun
If inclement weather rules out a day on the glorious white sandy beaches, then the entire clan hightails it indoors to avail of the excellent aquatic and leisure facilities with ample opportunity for parents to leave progeny in the capable hands of trained staff and minders. But these days, Kelly’s is beginning to build an equally sterling reputation for its culinary offerings (including a very fine wine cellar) and the spring programme of events reinforces that notion with eminent chefs Paul Flynn (The Tannery, Dungarvan) and Eugene Callaghan and Stephane Rochard (both of the Kelly’s empire) offering a series of demos (February 23-27) ensuring that the hitherto unimaginable combination of family break with adult weekend away is now a reality. www.kellys.ie
If there is a finer way to pass a weekend (February 14-16) than sampling the huge variety of seasonal winter ales, beers and cask ales at the annual Franciscan Well Winter Ale festival, then please do let The Menu know — but leave him finish his beer before interrupting. Some of Ireland’s finest micro-breweries will there along with beer-friendly soakage via BBQ and pizza (available all day), and there’s free entry. www.facebook/franciscan.well
Chef Andrew Rudd is hosting a benefit evening (February 25) for the very excellent Nurture, an affordable counselling service for wellbeing and mental health issues surrounding pregnancy and childbirth. The evening takes place in Rudd’s splendid private venue, Medley, and along with a canapé masterclass, there will be a full wine bar with cocktails and canapés on arrival. www.nurturepnd.org
A one-day cheese making course (February 22) at the home of superlative Knockdrinna Cheese sounds just like the sort of thing Mrs Menu failed to put in The Menu’s stocking last Christmas but there is still time to rescue the marriage if she emails ailish@knockdrinna.com to book a ticket. (Course also includes lunch, tea/coffees, www.knockdrinna.com) And speaking of courses, the wonderful Sarah Baker of the equally wonderful Cloughjordan House and Cookery School recently unveiled a new programme for the coming months with a butchery course from Pat Whelan also available as a B&B package. www.cloughjordanhouse.com
Impossibly light, eternally yielding marshmallow from the aptly named Cloud Confectionery are so gossamer-light, they near enough require anchoring for fear they might actually float away and come in a range of delightfully original and toothsome flavours. On the down side, The Menu, these days, rarely gets a full night’s sleep as he is wont to devour his night long. www.facebook/Cloud-Confectionery
Send Irish food news/events/products to themenu@examiner.ie
Stockists: Next Door Raheen & Sundrive, Bradleys, Galvins, good independents. Brewed by the Five Lamps Brewing Co who are based in the Liberties, the historic location of most of Dublin’s breweries and distilleries thanks to the river Poddle. Brian Fagan has big plans for his brewery which launched in late 2012 and makes Black Pits Porter, Liberty Ale and Five Lamps Lager. Brian is also the man behind the excellent Glendalough Poitín. Honor Bright Ale is named after a local working girl whose murder in 1925 caused a sensation. Copper in colour with malted barley and fruity-floral hop aromas, medium bodied with light hoppy finish. — Leslie Williams
