Create a pastry for Shelbourne’s new afternoon tea menu
The Lord Mayor’s Lounge at the Shelbourne Hotel in Dublin is currently undergoing refurbishment. Designer Guy Oliver, who has worked at 10 Downing Street and Claridges Hotel in London, is overseeing the project.
As home to one of the city’s biggest afternoon teas, the menu is also being revamped and a irish time reader will win the opportunity to have their Shelbourne-inspired pastry recreated in the hotel kitchen and served to them, along with five friends, when the hall reopens in mid-April.
For a chance to win Afternoon Tea for Six, take a photo of a pastry or mini-cake you’ve designed and made yourself, and submit it, along with the recipe , to firstname.lastname@example.org, by March 19.
The winner will be invited to visit the hotel kitchen, where Executive Chef Garry Hughes will put the finishing touches on the recipe and its presentation. It will also be photographed for reproduction in the Irish Times Magazine. At a later date, the winner will return to The Shelbourne to enjoy the full afternoon tea service, including their personal pastry, in the company of five friends.
The winning design must take inspiration from the hotel, its history or its decor, including the butter yellow, gold and ivory colors of the new lounge. Terms and conditions apply, and for full details see shelbournedining.ie.
Next Saturday, March 17, Honest2Goodness Market in Glasnevin, Dublin is going green, with green prosecco cocktails, green soup, green cakes and stallholders encouraging customers to order as Gaeilge. The music will be provided by the local branch of Comhaltas Ceoltóirí. A regular at the market, Dil Wickremasinghe will record customers and producers talking about what the market means to them, to her Change trigger Podcast.
Sophie van Dijk spent three years as a fresh produce buyer for Tesco, sourcing chilled ready meals such as ready meals, soups and sandwiches. So when she came up with her own idea for an innovative food product, she knew what would appeal to consumers.
Dollop Ghee is butter – Irish of course – that has been clarified and simmered so that the milk solids acquire a toasty flavor that remains when strained. It is mainly used in Indian cuisine and, according to van Dijk, a “spoonful of ghee is also delicious mixed with rice, cooked vegetables or even porridge”. It has a high smoke point and an intense taste, more buttery than buttery.
“When we were little there was always a pot of ghee in our kitchen press because my sister’s cello teacher, Aisling Drury Byrne, was a big fan of that stuff,” says the UCD business graduate .
“Years later, traveling to India with UCD Volunteers Oversees one summer, I rediscovered this fabulous ingredient and started experimenting with making and cooking it in non-traditional ways.”
Her moment of enlightenment came when she took the 12-week course at Ballymaloe Cookery School in 2017, after leaving the retail industry.
“An Indian woman on the course raves about ghee made with Irish butter. It was obvious. Irish dairy products are the best in the world: fantastic quality butter makes fantastic ghee.
She now makes it with unsalted Irish butter in Dundalk, Co Louth and sells it in 200ml tubs (€6). Resellers include independent grocery stores and delicatessens.
“We launched in January this year and are currently in 15 grocery, delicatessen and butcher shops between Co Louth and Dublin and have recently found a distributor to start supplying more independent retailers across the country, as well as developing a catering offer. ” For resellers, see dollop.ie.
Just for moms
Looking for a last minute idea for Mother’s Day? Moms having lunch or dinner at the Cliff Townhouse tomorrow will receive a ticket to the Irish fashion radicals exhibition at the nearby Little Museum of Dublin. These must be booked in advance and used the following day, so the hotel will book the museum visit for dinner when booking lunch or dinner, depending on their preferred time and location. museum availability. Lunch or dinner, with tea or coffee, is €49 per person.