As Culinary students in is important for us to be aware not just alone where food is sourced but to be actual knowledgeable of the foods and ingredients we use.
In today modern world customers seek information of the products they consume, the provenance of the products and the stories behind them, the modern consumer and customer are all to aware of environment issues and the effects that today will have on tomorrow.
So with this on October 5th 2018 we took to out first filed trip which concentrated in the Clare area as this is a rich source of micro food producers.
Our first stop was at St Tolas Goats Cheese farm, here we were treated to a full farm experience after a brief talk on the history of the farm , their products and their mission.
The Products from St Tolas are very much in demand and grace-the plates of some of the finest establishments in London from Harrods to The Savoy Hotel. St Tolas produce four main products but also cater to seasonality such as Christmas where they produce a Cranberry Variety. St Tolas are also very aware of the importance of maintaining animal welfare with bedding changed very day, fresh fodder and a good breed variety with four breeds living harmoniously together. The goats look happy and relaxed, were will cleaned and milked twice a day with each milking taking 2.5 minutes per goat.
From St Tolas we travelled on to Wild Irish Sea Weed a small micro company run by the Talty Family off the cost of Clare. Here products are produce from Sea Weed to cater to the food industry and the cosmetic industry. Sea weed is harvested from the sea rather the the shore line which ensures a cleaner more organic product. As the demand for Sea Weed grows globally this company is responding with a variety of products including a range of Skin Care Products. Wild Irish Sea Weed is another micro cottage industry making a valuable contribution to both the nation and International Markets.
From here we travelled to Moyhill Farm which is located at Lackamore Co Clare. Now when you don’t come from a framing background this might seem from the outset a little daunting but this actually turned in to one of my greatest experiences. Here they are not just famers but they are also conservationist with a deep connection to the land. Basically their ethos is to keep the land and nature in harmony which they manage to do at a vey skill full level. The farm is managed by Fergal Smith who explained to us in detail the importance of keeping the land in balance and how we should all be striving to live in harmony with the land and all inhabitants of the planet. This farm is a community farm where volunteers can come for a period of time to work and just get away from it all. They also provide a weekly vegetable basket where they can supply you with a basket of in season fruit and vegetables for a nominal price depending on the size of the basket.
I found Moy Hill very inspirational and taking with me a lot of food for thought, I can highly recommend a visit here if you should happen to be in the vicinity.
Mikes Foodie 