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Last year's Event 2010:
In short it was a phenomenal success, beyond all our hopes. It was a day of family fun and celebration that brought together over forty of the best artisan food producers from around Ireland and was supported by well over three thousand enthusiastic food lovers.
Families wandered from stall to stall chatting to the producers and tasting the magnificent array of Irish made foods. As well as the producer stalls there were packed workshops, cookery demonstrations, live music and kid’s entertainment. Many people travelled from all over Ireland to visit the fair, these foodie pilgrims were joined by a massive turnout from the local communities of Meath and the surrounding counties. Many visitors and food producers commented on the spirit of the event demonstrated by all aspects of the day being free for both producers and visitors, including parking, workshops, children’s entertainment, producer stalls etc.
All of the producers continued in this spirit by offering great value and great generosity in their sampling
Breda Maher from Cooleeney Cheese said, "Just to get so many wonderful food people together was amazing. All of us producers felt so much a part of the whole fair, and the Sheridans staff were fantastic. All of the locals attending the festival are so pleased to have Sheridans as part of their community, and feel lucky to have this facility on their doorstep."
Jack McCarthy from McCarthy’s Meats in Kanturk said, "It was just fantastic; we were so delighted to be involved in such an amazing event. Great to see an event like this in Meath and the main thing was that there was a lot of fun had."
Patrick Rooney from Derrycamma Farm said, "...it was a huge success. The level of interest and sales that we generated for the Derrycamma Farm Rapeseed Oil was amazing."
This Year’s Line Up... We are delighted to have so many of Ireland’s best and most loved producers in attendance. Confirmed Exhibitors...
Aine’s Chocolate’s, Alex’s Pate, Aruna Sauce Co., Bia Blasta, Billie O'Shea, Burkes Farm Ice Cream, Burren Smokehouse, Castlemine Farm, Cathys Spelt for Health, Carrigbyrne farmhouse cheese, Coffee Angel, Con Traas Apple Farm, Cookies of Character, Coolea Farmhouse Cheese, Cooleeney Cheese, Crepes in the City, David Llewellyn Apples Farm, Doherty Butchers, Durrus Farmhouse Cheese, Fermoy Natural Cheese, Flying Baby Cake Company, Forge Restaurant, Glyde Farm Produce, Hicks Butchers, J & L Grubb Ltd., Jack McCarthy Meats, Janet's Country Fayre, Kerr’s Kitchen, Kilbeg Dairy Delights, Kilbeg Dairy Delights, Killeen Farmhouse Cheese, Kingfisher tea, Knockdrinna Farmhouse Cheese, Lilliput Foods, Little Irish Apple Co, Man of Aran Fudge, Martin Sawiki Breads, Mella’s Fudge, Mic's Chilli, Milleens Cheese, Olivia’s Chocolates, On The Pigs Back, Pollock’s Pickles, Poulet Bonne Femme, Richard Hogan Fruit and Veg, Rogan’s Smokehouse, Ryan's Farm Butchers, Tiernan Family Farm, Triskel Cheese, Yvonne Dowds Eggs
Workshops... Our works shops have been kindly sponsored by ‘The Taste Council’
RTE ‘Ear to the Ground’ presenter Ella McSweeney will be hosting the workshops.
Workshop tent will be located to the rear of the main producer’s Marquee
Boxty Making with Louis Peppard - 11.30am
Boxty is a traditional Irish potato pancake / griddle bread. Louis Peppard from Lilliput Loaf Co. Will tell us about the history of this very traditional Irish food, and show us how to make it.
Irish Wild Foods with Enda McEvoy - 12.30am
Chef Enda McEvoy has recently returned to Ireland after a Stage in the acclaimed ‘Noma’ Restaurant in Copenhagen. Enda previously worked with Sheridans in both the Dock’s Restaurant and before that; creating recipes for us. Enda is passionate about using the resources we all have available to us growing wild and will talk us through the types of foods and herbs to look out for throughout Ireland, as well as specifically in the area local to Meath, in the hedgerows and forests. Preservation of these is a key topic, and we’ll get a chance to taste lots of different wild foods.
Irish Black Pudding with Ed Hick, Jack McCarthy and Tom Doherty - 1.30pm
These master butchers will show you how proper traditional Irish fresh blood pudding is made and discuss the different methods and ingredients they employ to make their product unique. This will be combined with a tasting of the different styles of pudding from each butcher.
Raw Milk: Milk, Butter & Cheese - 2.30pm
A background on raw (unpasteurised) milk. We will taste and talk about, Milk, Butter and cheese. With a demo of butter making from David Tiernan, using raw cream from his own herd of Montbeliardes. Raw milk tasting and a selection of raw milk cheeses including David’s Glebe Brethan.
Cooking Irish Lamb with Pauric White of the Forge Restaurant - 3.30pm
Pauric will use lamb from local Meath Butcher Jim Ryan who rears and slaughters his own Lamb.
Pauric will then take us through the different cuts of lamb and their uses as well as demonstrating a couple of his favourite lamb dishes, with some tasters for the audience.
Dexter Beef with David Couper and Billie O'Shea - 4.30pm
David Couper has long been an advocate for the Dexter breed, and will give us some background information on the cattle.Steve Collins and Paddy Fenton from the Dexter Beef Co. will be supplying the meat.
Billie O’Shea from Fairy House Cookery School will demonstrate both slow cooking methods of using cheaper cuts as well as some quick and easy stir fry / barbecue cookery.
Kid’s Workshops: Pizza’s From Scratch!
When we say from scratch we mean it!
We will have 2 workshops, one incorporating cheese making and briefly, how to make a basic Tomato sauce. The next on bread making, as well as how to make a simple pizza base.
Kid’s workshop will be held upstairs in our office building, opposite the main marquee. Places are very limited, so please book to avoid disappointment!
Cheese for Kids with Elisabeth Ryan and Quinlan Steele 12pm
All the children will learn about how cheese is made, the animal’s milk used and about basic cheese types. We’ll also taste some cheese from the different animals and styles.
The children will get to take part in some hands on cheese making with Quinlan Steele who makes Milleens cheese.
They’ll each end up with their own little cheese to take home.
We’ll also start a big pot of tomato sauce using all Irish ingredients sourced from around the market...
Bread Making with Pauric White from The Forge Restaurant 2pm
At the second workshop, Pauric White from the Forge will teach them how to make bread, and all the kids will go away with their own little dough ball.
The tomato sauce will have been bubbling away long enough at this stage too, so we’ll fill a jar for everyone to take home.
So – that’s dinner taken care of DIY Pizza kit for later on!
Places are limited for the workshops. Please Contact Elisabeth Ryan:
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
or phone 046 924 5110 to reserve your free place!
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The event will be held on the grounds of Sheridans Cheesemongers’ warehouse and offices in the townland of Pottlereagh on the Meath Cavan border. The site was formerly the Virginia road railway station. Sheridans received the Ellison award from An Taisce for their work in renovating and conserving the old railway store. This large stone building now houses a retail shop displaying Sheridan’s famous selection of quality cheeses, foods and wines. The buildings are set in beautiful Meath Countryside.
Directions
How to Find Us - Google map:
Coming from M50 / Dublin:
Take the N3 through Navan and Kells, pass through Carnaross village take the next left (after about 5 minutes), take a right at the cross roads and we are on the right.
Coming from Cavan / Virginia:
Take the N3 through Virginia after about 8 minutes take the right at Whitegate Cross, signed Edenburt. Take a right at the cross roads and we are on the right.
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