Known for it’s local producers of cheese, meat, and dairy, County Cork is a surprising food destination. With over 14,000 farms you can find liquid gold in its’ honey, chard so fresh both you and the plant are watering, and sun & rain ripened blackberries.
What does this mean for your Retreat to Ireland?
It means you’re going to eat really well!
Keep reading to discover who will be cooking for us, some of the farms and companies we’ll be supporting, and get a glimpse of a sample menu with photos that will inspire your head and heart. We know good food is important to you. Read below to get inspired!
This is Liz Kershaw. I met her in a really funny location (ask us if you come on the retreat) and we became instant friends. I’m excited to announce that she’ll be cooking for our retreat this September! Liz has been in the restaurant industry for over 25 years and has a passion for both food and nutrition. Check out her Instagram Account where she chronicles her adventures in baby led weaning with her daughter Ava.
Liz lives along the Wild Atlantic Way on the Sheep’s Head Peninsula. If you get her excited you might get her Cape Code/Boston accent to come out!
This is Simon Kershaw, husband to Liz, and Ava’s father. Simon is a trained Chef and currently works for Gubbeen Farmhouse as a butcher. He’ll be helping Liz during the Retreat in September. It is our sincere hope that Simon will bring his Roccbox, portable pizza oven, and personalize a night of pizzas for us! Simon is Dublin born, loves all things sports, and if you’re lucky, he might teach you a very simple and fun game involving dice:)
In 2018 we’ve decided to up our food connection and buy more locally produced products. Check out some of the places we will be supporting.
Gloun Cross Dairy
Like cream on top? This dairy near Dunmanway bottles their own non-homogenised milk and cream. It’s delicious and makes for really good lattes.
Based near Schull in County Cork, this farm has their own herd of cows and turns their milk into a delicious array of cheeses. The whey is then fed to their pigs and eventually becomes one of their 50 charcuterie products.
Jeffa Gill started Durrus Cheese on the Sheep’s Head Peninsula back in the 1970’s. She began with her own herd of cows, but now buys from local farmers to make her award winning cheeses! Their location on the peninsula is tucked away, by a stream, in an incredibly beautiful spot.
Sample menu coming soon! Until then, here’s a picture of some Irish scones:)