The Menu: Food news with Joe McNamee

All the latest food news with Joe McNamee.

The Menu: Food news with Joe McNamee

Green Earth Organics farm, in Galway, have a 40-acre organic farm and are delighted to be extending their delivery service into Kerry with the help of Rocket Deliveries, offering an organic fruit and vegetable box scheme in the Ring of Kerry and Tralee.

Twelve different zero-waste (no plastic) options include: Popular Fruit and Veg, 100% Irish or a Build your own Box.

The Irish Food Writers Guild is taking nominations for its 2020 Community Food Award to be given to an individual, business or other organisation involved in food that, in the guild’s opinion, is outstanding in the way that it embraces an ethos of social responsibility, and is well managed, transparent, and has a positive relationship with the community in which it operates.

The closing date for entries is October 1. For entry forms, email guild secretary, Caroline Hennessy, at

Clonmel Applefest, September 26 to 29, taking place in one of the great traditional heartlands of Irish apple production, includes a host of apple-related events in and around the town including: The Big Applefest Bake Off, a hunt for the best apple-based dessert in the town; an Apple & Heritage Fair; a Garden of Eden in the heart of Clonmel with health, food and gardening demos, a children’s play area, live entertainment and many craft stands.

Scoff not, non-believers, but The Menu is a big fan of the Schull-based Modern Botany product line and might be tempted to accompany the original acolyte, Mrs Menu, to afternoon tea (12pm-5pm, €35pp) in Cork’s River Lee hotel, with a complimentary and exclusive Modern Botany travel-size gift.

Orso, that bijou little jewel box of a restaurant in the heart of Cork City, has re-applied the slap and updated menus to reflect its growing popularity as a launchpad for nocturnal shenanigans including a new mezze menu ( while Dublin’s Shelbourne has launched a Whiskey Weekend package including two nights B&B, tickets to Roe & Co Distillery, whiskey flight in the Horseshoe Bar and two Shelbourne whiskey bullet glasses to take home (, and remaining in the Big Smoke, the Intercontinental Dublin hotel’s Taste the Island package, includes a gourmet three-course dinner with full B&B and complimentary parking from €137.50pps. (

Limerick’s Copia Green, a restaurant with a substantial commitment to sustainable practices, celebrates one year in business by launching its first dinner menu, available Fridays and Saturdays.

Today's special

For as long as he can remember, one of The Menu’s greatest gustatory pleasures has been the consumption of good yoghurt, so much so, he regularly makes his own, most especially when able to acquire good raw cow’s milk as the base ingredient.

A recent sampling of Velvet Cloud sheep’s yoghurt, however, has forced him into a complete reappraisal of his convictions around this magnificent foodstuff, for it is possessed of both taste and texture which puts some good cow’s milk yoghurt out there very firmly in the ha’penny place and even The Menu’s own normally top-grade homemade concoction seemed somehow ‘lacking’ in comparison, for Velvet Cloud is especially dense, creamy and rich.

It has a roundness and depth of flavour, thoroughly imbued with a delicious yet demure tangy lactic bite, that renders most other yoghurts callow in comparison.

The current breakfast of choice for The Menu and his progeny is a bowl of fresh fruit, nuts, finest local honey and far too many large dollops of Velvet Cloud.

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