UCC Specialized Food Production Diploma, Spanish Month and Afternoon Tea

UCC’s long-standing diploma in specialist food production is looking for its next batch of students to be a mix of online and in-person courses, with 75% of in-person sessions taking place in Dublin at IMI. It’s a departure for UCC, and paves the way for a hitherto less accessible cohort of small food producers in the Dublin and Leinster area, as well as counties further north. The course is subsidized by the Ministry of Agriculture, Food and Marine at 64%, which means that the cost of the course for the student is €1,000. Over 300 have participated to date and it is aimed at small specialty food producers who want to grow or scale their businesses. Fees include full tuition, all course materials and refreshments. Application deadline, September 23.


Small seeds do…

Seed saving is an integral part of any coordinated strategy to increase our resilience as a food producing nation. The menu will therefore be particularly keen to see the latest from The Meat and Potatoes exhibition at the Crawford Art Gallery, with a continuing program of events, talks and associated workshops, showcasing Seeds are Stories (August 13 ), a seed swap/open mic/workshop in partnership with Irish Seed Savers seed curator Deirdre Morrissey, a family-friendly seed planting and swapping workshop. The picnic at the Gallery (August 14) will be an artistic celebration with a drawing and painting workshop for all ages.


Afternoon tea in the lounge

The menu discerns a relaxed, casual charm about Haddington House in Dún Laoghaire, four restored Victorian townhouses converted into a 45-room independent boutique hotel and counts their afternoon tea at the Parlor all summer long, combining sweet and savory with not a little imagination and creativity, is as refined a way as possible to spend a few hours, especially by opting for the additional bespoke cocktails, the Piper-Heidsieck Brut champagne or the Fritz Muller Muller-Thurgau without alcohol. Parlor Afternoon Tea is served every Saturday and Sunday from 12:30 p.m. to 4 p.m., priced at €50 per person, and includes a glass of champagne.

Haddington House offers a wonderful Sunday afternoon tea throughout the summer


mushroom magic

Menu is an avid mycophagus, a huge fan of all things mushroom, so a Wild Mushroom Research Course (August 14) courtesy of the Biological Center is highly recommended for anyone wanting to learn how to access one of nature’s finest natural riches, not least because of the dangers inherent in picking and eating the wrong kind of mushroom.

It includes an introduction to mushrooms, learning about their culture, identification techniques and advice on mushroom picking. It will be followed by a mushroom hunt.


Spain on a plate

Everyone knows that The Menu definitely loves everything Spanish; place, people and, of course, its food and cuisines. If a body doesn’t have the means or time to head south to Spain, head to Fallon & Byrne’s Food Hall to experience the Spanish month and bring some Iberian sunshine to your plate. You’ll find a host of high-quality Spanish produce and ingredients available throughout August, including Don Gastronom canned fish, Montellano Iberico ham, Marinero anchovies, Olé olives and Manchego cheese. There’s also 20% off retail wines from high-end fincas such as Rioja, Ribera del Duero, Albariño, Rueda and Cava, and nationwide delivery is also available.

Additionally, the store will invite specialist producers to share their expertise with Javier Hernández Hernández of fourth-generation family business Ibéricos Montellano in Salamanca doing a ham carving demonstration (August 23 and 24) and Ervigio Adnan of Premium Fincas in Rioja. will also be on hand for tastings of their portfolio.

A feast of the finest epicurean Spanish dishes is available at Fallon & Byrne for the month of July
A feast of the finest epicurean Spanish dishes is available at Fallon & Byrne for the month of July


Stock the pantry

The Menu is long overdue for a return visit to the utterly wonderful Cliff at Lyons, Kildare’s luxury hotel, and while it’s best known for its splendid two-Michelin-star Aimsir restaurant, The Menu is also particularly keen to experience the recently relocated Garde-manger, bakery and pastry shop within the estate, which reopened in the Trellis building and expanded its offer to increase the variety of its exceptional breads, pastries and breakfasts.



Already a fan of Teresa Roche’s superb Coolfin Farmhouse Cheese, The Menu was hugely thrilled when an epicurean emissary picked up a slice of her Kylemore Farmhouse Cheese from The Menu’s Grub Circus performance space during the All Music Festival. Together Now from last weekend.

The menu days at the festival were long, arduous and never stopped for a moment, so he tended to break his fast only late at night when the day’s work was done and at that he could only bear simple grazing dishes: nuts, olives, ham and cheese, especially Teresa’s thermophilic alpine-style hard Kylemore.

Handcrafted in the foothills of the Slieve Aughty Mountains, County Galway, using premium milk from their grass-fed Pedigree dairy herd, it results in a beautiful natural washed rind cheese that The Menu has sliced ​​into amber-rich slices and eaten without even a cracker, allowing a velvety Pinot Noir to intertwine on the palate with the delicious smooth-textured cheese and its creamy, buttery notes of hazelnut and salted caramel.


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