Tastefest Cork

Having just read a blog posting from mutant space on twitter having seen it on a tweet from Ella Mc Sweeney I decided I needed to reply I organised & ran the Springfort Hall restaurant tent @ Tastefest Cork last weekend & agree with some of things the unnamed writer had to say but also feel some of the comments were very unfair even more so considering the writer did not even attend the festival. The prices quoted in the post are correct but what is not mentioned is the online booking discount which was 30-40% off & that thousands of free tickets were distributed in the days leading up to the festival. On the Friday the weather was terrible & the organisers immediately announced that anyone with tickets for Friday could use them Saturday or Sunday. Moving on to the stand fees producers were charged depending on the size & location of there stands I know of a significant number who paid €800 and a few €1500. The percentage break down is also completely wrong the 15 restaurants paid 50% drinks companies 20% & food retailers/small producers 10%. The split between restaurants and the drinks companies was unfair but 10% is not unfair for a producer/retailer considering the invaluable amount of contacts & new distributers that are picked up at events like this. As for the cost of the food at the Springfort Hall Country house hotel stand we charged €3 for a Starter or dessert, €4 for another starter & €6 for a main course all portions were half there normal size for a quarter of the price & prices & value were similar across the board. What I do agree with is the set up yes more cork companies could have been used but I do know the organisers & they are a few young guys doing this for the first time and they did a fine job of it yes they made mistakes and would be the first to admit it but can you blame them for going for an all in one safe company to partner with 1st time out what would we say if they had used local companies and made a mess of it. Here is a few other opinions for your consideration.
http://www.corkbilly.com/2011/06/tastefest-cork-2011.html
http://followthefoodlink.wordpress.com/
The picture shows the dishes Springfort hall did at tastefest

RESTAURANTS AND FOOD IN CORK: TASTEFEST CORK 2011

RESTAURANTS AND FOOD IN CORK: TASTEFEST CORK 2011: "Click to enlarge. TASTEFEST CORK 2011 The sun blazed down as Cork’s inaugural Tastefest finished with a flourish in Fitzgerald’s Park on..."

Dessert at Tastefest Cork Panna Cotta

Panna Cotta i wanted to do carrageen moss pudding but i wasnt 100% with my recipe or how the elderflower would go with the carrageen moss so i stuck with the panna cotta. The Strawberries are from Nick Moseleys Farm in Listarkin, Union Hall in West Cork (the menu says north cork) as i had trouble finding a supplier after my veg mans usual guy packed it in what a pity but i have known Nick since we were kids & his farm is chemical free & produces some of the finest strawberries in ireland hence demand far out weights supply so thanks to Nick for supplying us.

The Elderflower Cordial we made ourselves from flowers collected on the 16 acre farm that surrounds Springfort Hall

Duhallow Feather Blade of Beef, Blackrock Stout Glaze, Saute New Potatoes, Samphire, Gubeen Chorizo, Organic Rapeseed Oil & Poached Free Range Egg. €6 This Dish features Kitty Colchesters Organic Rapeseed Oil which we use in the hotel & stock in our shop in mallows main street, it also features Blackrock stout from the Dungarvan Brewing Company which we stock in the bar at springfort hall along with there other craft beers Copper Coast & Helvic Gold we will also be stocking craft beer from 8degrees brewing in Ballyhoura Michelstown from next week this dish also contains Gubeen Chorizo from Fingal Fergusons renowned Gubeen Smokehouse & the sea vegetable Samphire which i would love to find a local supplier for & Desmond Lysaths Free Range Eggs whose Eggs we use to supplement our own we also buy lamb & Duck Eggs from Desmonds farm a mile from the Hotel.

Black Pudding Starter

Jack McCarthys Black Pudding, Pork Belly from our own pigs Apple Puree & Stonewell Cider Jelly Only €4 @tastefest Cork June 23rd to 26th

TasteFest Cork Ardsallagh Goats Cheese with crispy Toasts

Ardsallagh Goats Cheese on crispy Toasts with a selection of Five Different accompaniments Roast veg Salsa, Tapenade, Pesto, Red Onion Marmalade Roast Tomato Relish & Toasted Walnuts. We will be serving a Half size Portion of this as our first starter at Tastefest Cork June 23rd to 26th €3 ONLY!!!!

Boats Artisans Wild Mushrooms

Found this shaggy ink cap on my lawn 2 days ago don't normally see them till the autumn which will give you an indication of how crap this summer has been so far anyway a giant puffball and a shaggy ink cap in the same week bliss. Myself & the kids ate the puffball with the toonsbridge mozzarella & Gubeen salami I picked up at baltimore wooden boats festival where we met Fingal Ferguson from Gubeen & gig or Gerard from the real olive company a great day out wonderful boats, food & fresh sea air kids loved the copious amounts of cheese Fingal was feeding them hence the big smiles in the photos. In the other photos you have the very rare giant puffball with the kids, the bruschetta we made and Fingal & the boats.

Giant Puff Ball Mushroom

Prepping the mushroom

Giant Puff Ball Mushroom & Kids

Baltimore Wooden Boats