Rustic White Baguette

There is just something irresistible about a baguette, especially when it’s fresh out of the oven.

A FEW days break at last and I’m not even tempted to head for the airport. A few days relaxing in West Cork, I am totally chilled and ready for a skite or two, a visit to a farmhouse cheese-maker, fish smoker, basket weaver, chocolatier — I’m fascinated by handmade and artisan skills. In West Cork one is spoiled for choice — there is always something new. It’s where it all began, but the innovation continues.

Recently at the Liss Ard Food Festival I came across Ross McDowell doing biltong — strips of dried Irish beef cured with herbs, spices, brown vinegar, Worcestershire sauce, salt and sugar. Skibbereen Farmers Market every Saturday morning is a particularly vibrant mix of local food, craft, bric a brac and fancy fowl. Look out for Hayley Milthorpe and Janine Murphy who are doing a number of fermented products, tomato sauce, tomato and green pepper relish, sauerkraut and mustard. They have a little stall.