With lots of restrictions been lifted from Covid19, it was nice to get out.

Myself and himself decided to go for dinner to Luvida. Im glad we did. It was delicious.

We were seated at a nice romantic table for 2. The Early Bird was still available and the options suited us. 2 Courses €23 and 3 courses €27.

For starters I wanted the spicy chicken wings but they only had the BBQ flavour available (BBQ would definitely have been too sweet for me). Instead I asked if I could order the King Prawns and Mussels Pil Pil from the A La Carte and pay a supplement, this was no problem. Himself had the BBQ Pork Chunks. Both were delicious.

BBQ Pork Chunks
King Prawns and Mussels Pil Pil

For mains I had the confit of Duck leg, which was served with Puy Lentils and a red cabbage puree and an option of a side. Himself had the Rib eye Steak with all the trimmings. He declared it was delicious.

Confit Duck Leg
Rib Eye Steak

Dessert was Sticky Toffee pudding for himself and an Espresso Martini for me. We had a wonderful evening. If I had to fault anything I would say that the food was a little cold, but other than that the evening was perfect. Will definitely return.

How great is it to live in The Boyne Valley? A valley that oozes natural beauty, with so many talented and creative people. The Boyne Valley is one long list of Ireland’s must sees and whats great about it, is that you dont have to travel all over to visit them, as they are just on our doorstep.

Newgrange, Trim Castle, Monasterboice, Trim, home not only to a castle but is featured in Mel Gibson’s Braveheart. Hill of Tara, former seat of the High Kings of Ireland. ( to name a few) History is one thing, and boy do we have loads of it. But history isnt the only thing you can dip into , The River Boyne is famous for its wild brown Trout. It’s all on the doorstep of Dublin, Belfast and several time-travelling motorways. We are privileged to be living in such an amazing Valley.

I moved to the Boyne Valley 17 years ago and even then it was a thriving  foodie Valley, I have always been intrigued about the local people and where they get their inspiration and talent from. I recon it comes form The Salmon of knowledge.

Running a restaurant is never easy. Food is very important and living in the Boyne Valley makes this a little easier. Amazing producers are just on our door step. Fresh orders arriving daily. Some of the producers we love in Copper and Spices are Whats for Pudding? Burkes Ice Cream, Kerrigan Mushroms, Bru Beer, Dan Kellys Cider, Meade Potato Chips, ( to name a few ) 

We also have great farmers and we source all our Meat from Meath farmers. 

Living in the country ( Boyne Valley )  isn’t all about history, cakes, chutney and cute dogs, we have lots of…. SHOWBIZ

The thriving heritage towns like Drogheda, Navan and Trim have a lively restaurant scene. Home of some amazing multi award-winning Restaurants, Chefs, Hotels and Bars, where you will find local produced food showcased on your plate.

There is great community spirit in the Boyne Valley. I love that fact that I can walk into my neighbours restaurant and borrow milk, or a till roll. I love the way that everyone supports each other. I really like the community spirit. 

Food is big in the Boyne Valley. I have written several blogs about how great the producers are. 
If you have any questions or need a recommendation please don’t hesitate to contact me corrigansays@gmail.com 

Meath Food Safari #BVFood

On the 13th June, The Meath Food Safari took place as part of the Boyne Valley Food Series. A group of over 30 people were driven all around Meath, where we met with 4 local artisan producers, Boyne Valley Blue, Burke’s Ice Cream. The Whole Hoggs and Newgrange Oil. We literally eat and drank our way around Meath.

We met in Slane and our first stop was to Michael Finnegan’s Goat Farm.  I was looking forward to this as I have seen so many great pictures and videos of his Kidd goats. After a little chat about his farm we were treated to some Goats Milk, Cheese and crackers.

Using the milk of their own herd of 300 goats, he produces , unpasteurized semi-hard blue-veined goats cheese, which was launched onto the market in 2010 some of his awards include,  a bronze in the Irish Cheese Awards and a thumping Two Star Gold at the Great Taste Awards.

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Kidd Goat.So cute.

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Blue Cheese and Crackers

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Michael chatting about his goats.

Our next stop was to Burke’s Farm Ice Cream, Makers of the finest Jersey Milk Ice Cream and Sorbets. While Bernie was preparing an Ice Cream with Michael’s Blue Cheese we all got to taste a selection of ice creams and sorbets. We also got to look around the farm. Been lactose intolerant I couldn’t taste the ice cream but my sister did and said it was amazing, I did however taste the Sorbet and it was so fresh. I loved it.

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Jersey Calf

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Enjoying the sun and Ice Cream.

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Bernie and Liz preparing a Blue Cheese and Mix Berry Ice Cream

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Blue Cheese and Mixed Berry Ice Cream

Our next stop was to the Famous Mrs O’s pub, where we were all treated to a drink. I can declare the Guinness is amazing. One of the best pints i’v ever tasted. With a 360 Degree view of Meath it definitely is a must visit.

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Mrs O’s Pub

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Guinness

After a nice relaxing pint it was off to Peter Whelan’s farm where we were to meet his Hogg’s. Peter runs a free range pig farm in Slane County Meath. He keeps an old Irish breed called “The Irish Grazer”. He makes his own sausages,rashers, puddings & chorizo. There is so much more Peter would like to do with his farm, but its difficult to find the time when he works for himself by himself. He relies on his orders from Chefs and regular customers. With such a great product, it would be great to see it available more easily. Website

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The Hoggs

Next on our journey was a visit to Newgrange Oil. John Rodgers was there to meet us and we got a great tour of the factory. He is very passionate about his product and so he should be, its great. I love his oils and have every one of them in my kitchen. When they cold press their rapeseed and camelina they create the finest oil, high in essential fatty acids – omega 3, 6 and 9 and low in saturated fat.

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John talking about his oils and how it all started.

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The factory where the oil is made.

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With such majestic views we got to taste his oils with some great breads. You could sit there all day. But our last and final stop was back to Slane to Boyne’s Pub for a producers BBQ. We got to try Peters Sausgae meat made into a burger, with some of Michaels cheese, More of Bernis ice cream was for dessert.

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wpid-20150613_181613.jpgFrom every Producer we visited its clear to see the passion in their hearts. It’s not just about an income, even though this is very important but they have believes. They had a dream and they all have worked very hard to make their product a success. I for one am very proud to have them on my door step.

The Meat Food Safari was again another great success. One I would like to see happen more than Once a year. Well done to all involved.

Disclaimer: I am an official blogger for the Boyne Valley Food Series 2015. I did not pay for my day. All information is correct and Honest in this blog.

Head to The Boyne Valley this year and Enjoy Food Fit For Kings

On Monday Morning we launched the Boyne Valley Food Series 2015. #BVFood We were joined by John Mckenna Food Guides. It was a windy morning on The Hill, and Michael Finnegans ( Boyne Valley Cheese ) Kidd stole the show.

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Working together tastes good, as local businesses launch the 3rd annual Boyne Valley Food Series at the Hill of Tara

The Hill of Tara, seat of the High Kings of Ireland, was the backdrop today for the launch of the 2015 Boyne Valley Food Series – a fitting setting for this innovative calendar of events throughout Summer and early Autumn weaving the region’s exciting food produce and cooking into its rich heritage.

Chefs, farmers and food producers gathered at the historic site today to celebrate all that this fertile river valley has to offer in terms of food produce and cooking. They were joined by John McKenna, author of the McKenna Food Guides, who launched this year’s programme of events.

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Over 40 unique experience led food events will take place over a 5 month period from May to September across almost 50 venues & locations throughout the Boyne Valley region, which stretches across counties Meath & Louth to the Eastern seaboard. This initiative, supported by Failte Ireland and Meath County Council, brings together almost 50 businesses working to create a food tourism offering based on visitor experience and quirky, authentic events rooted in the unique history and landscape of the area. The series will include foraging, farm walks, beer tastings and tapas trails, but also some more unusual events, such as a Mad Hatter’s Dinner Party, Braveheart Banquet and Gourmet Electric Bike Tour, and no less than 6 festivals.

“We are a group of businesses – restaurants, hoteliers, food producers and visitor attractions – who are passionate about food, keen to celebrate its journey from producer to the table, and to link it to the rich heritage of this region”,

says Chair of the group and Failte Ireland Food Champion Olivia Duff of the Headfort Arms Hotel & Maperath Farm in Co. Meath,

“We have great farm produce and seafood, as well as incredible emerging artisan food producers and talented chefs, but what makes this series so special is the great bunch of like-minded people working together to tell our food story in a way that is fun and engaging”

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There really is something for everyone in this series, including many free and family events and plenty to get your out in the open air – with gourmet cycles and farm walks providing exercise to balance all the indulgence. Some of the highlights across the 5 months include:

  • May offers 2 festivals; the Seafood festival in Kells and the Sheridan Irish Food Festival, as well as a craft beer & food pairing at Bru Brewery and a Dawn Chorus & Artisan Breakfast with Birdwatch Meath and Newgrange Gold farm,
  • In June, there’s a Mad Hatter Dinner Party, Meath Food Safari, a Gourmet & Craft Beer Festival, and a Summer Solstice event
  • July events include Children’s Cookery Camps, a Gourmet Cycle and a 25km Producer Electric Bike Tour, as well as a ‘Dine in the Dark’ dinner, a Barnyard bash and a South American street food festival
  • August kicks off with the Navan Tapas Trail, back by popular demand following its success in 2014, followed by ‘The Boyne Valley Yank hosts a Hoe Down’, foraging on Girley Bog, and a traditional Garden Fete at Slane Castle.

The series will also host a number of events for Heritage week from 22-30 August.

  • Finally September will incorporate no less than 3 festivals; the Sheridans Harvest Festival, the Slane Street Festival and the Slane Food, Film & Music Festival at Rock Farm

Just a taste of the diverse array of events on offer. Renowned dining destinations in the region will also offer special events as part of the series, including ‘Taste of the Estate’ Dinner at Tankardstown House, a ‘Braveheart’ Medieval Banquet at the Stockhouse, Trim and a Heritage Dinner at the Vanilla Pod restaurant in Kells.

Speaking at the launch of this year’s programme of events, food writer John McKenna said;

“This is an inspired idea…the range of events, covering every aspect of food, cooking and artisanship in the region, reveals the rich fabric of its culinary creativity and reflects the seasons as the year unfolds.

Nobody else has ever organised a festival of food in this way, as a series of stand-alone and yet related events with food at the centre of everything, and it’s a great tribute to the Boyne Valley area that they have such a wealth of local food and creativity to offer to locals and visitors as part of the Boyne Valley Food Series”

 

The Boyne Valley is known as the heritage capital of Ireland with the UNESCO World Heritage site Bru Na Boinne recognised as one of the world’s most important prehistoric landscapes. Now the region is rapidly building a food heritage to match, with its farmers, fishermen and new wave of food producers turning out distinctive foods from the area’s fertile, vibrant green landscape and rich coastline, and its chefs inspired by this natural larder and artisan craftsmanship to cook dishes that reflect the wealth of the region’s heritage. The Boyne Valley Food Series, now in its 3rd year, brings all of this together, by offering a calendar of food events which weave through the region, embracing the area’s landscape and natural environment, as well as its built heritage and its more recent history allowing the visitor to really taste the region, to follow its trails, to interact with its rich heritage, to shake the hands that make the food..and to eat like Kings!

Commenting on the Launch of the Boyne Valley Food Series 2015, John Mulcahy, Fáilte Ireland’s Head of Hospitality, said:

As overseas visitor numbers continue to grow, food tourism is becoming a very important component in the visitor experience with the amazing quality and authenticity of our food offering in Ireland. You’ll find some of the best raw ingredients in the world, expertly prepared then served simply and fresh… it’s as if you can really taste the place. I am delighted to see so many food businesses in the Boyne Valley showcasing their food offering in a collaborative way to promote the variety of food related events taking place in their region.”

The events kick-off May Bank Holiday weekend with Blossom walks in the orchards of Boyne Grove Farm, with apple juice & cider tasting with Dan Kelly’s cider, and from there you can munch and taste your way through the months ahead with events every week until the end of September.

So if you are heading to the Boyne Valley Region or just looking for something fun to do make sure you check out Boyne Valley  for the full calendar of events and map.

ENDS

For media queries, please contact Ruth Hegarty 087 7989474 ruth@eggandchicken.ie

After the launch we presented John with a hamper full of products from the Boyne Valley. Unfortunally he didn’t get to bring the kidd goat home.

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