Taste of the land: menu's all-Irish suppliers
Published 19/05/2011 | 05:00
Food fit for a queen
starters and main courses
Smoked salmon -- Brigitta Hedda-Curtin, Burren Smokehouse, Lisdoonvarna, Co Clare.
Salmon -- Clare Island organic salmon, Clare Island, Co Mayo.
Lemon balm -- Paul Flynn, The Tannery cookery school gardens, Dungarvan, Co Waterford.
Organic cold pressed rapeseed oil -- Kitty Colchester, Drumeen Farms, Co Kilkenny.
Wild watercress, cabbage, carrots, chive flower and garlic leaf -- Denis Healy Farms, Co Wicklow.
Rib of beef -- From a farm in Co Wexford, produced by Kettyle Irish Foods, Drumshaw, Lisnaskea, Co Fermanagh.
Ox cheek and tongue -- M & K Butchers, Rathcoole, Co Dublin
Black pudding -- McCarthys of Kanturk, Kanturk, Co Cork.
Potatoes and spring onions -- McNally family farm, Ring Common, Co Dublin.
Butter, milk, cream and creme fraiche -- Alan and Valerie Kingston, Glenilen Farm, Drimoleague, Co Cork.
Irish apple balsamic vinegar and apples -- David Llewellyn, Llewellyn orchard, Lusk, Co Dublin.
Strawberries -- Pat Clarke, Stamullen, Co Meath.
Milk -- Cleary family, Glenisk, Tullamore, Co Offaly.
Ditty's Irish oatmeal biscuits -- Robert Ditty, Belfast, Co Antrim.
Stoneground wholemeal flour -- Kells wholemeal, Bennettsbridge, Co Kilkenny.
Buttermilk and butter -- Cuinneog Ltd. Balla, Castlebar, Co Mayo.
Produced by David Tiernan in Dunleer, Co Louth.
Hard Comte-style cheese made using raw cow's milk from the Tiernans' own herd of Montbeliarde cows.
Produced by the Grubb Family in Fethard, Co Tipperary.
Semi-soft blue cheese, made using cow's milk from their own and selected neighbouring farms.
Produced by the Steele Family in Milleens on the Beara Peninsula, Co Cork.
Semi-soft, washed rind cheese made in a classic Munster style from pasteurised cow's milk.
Produced by Helen Finnegan in Stoneyford, Co Kilkenny.
Semi-firm goat's milk cheese in the classic French Tomme style.
uWhite soda bread, brown soda bread, sourdough wheaten bread,
uKerrygold salted butter and Glenilen unsalted butter