So today we took to Kilkenny my ancestral home and as we are visiting Callan I am particularly excited as this is my maternal home which I have never visited. Or first stop was to Keoghs Bakery where traditional baking methods are still employed. Our host Mr Keogh was very informative and expressed he’s concern that Brexit who seriously impact on the business is it was a no deal scenario , as there are no more mills in Ireland all he’s flour is imported and he fears that he may not be able to get flour should a no deal happen. I’m sure this sentiment is shared by many businesses in the country. Mr Keogh spoke of the they various products they bake and spoke in particular about their bread and the water content added, they ass less water then the big national bakers so they yield a better loaf. He also advised that you can add 20% of yesterdays left over bake to todays bake a handy cost saving tip. On a lighter note he told us how in days gone by the local hurling team would dry the team kit in the ovens on days when the weather was to bad to hang outside, or how on Christmas morning he’s dad would open the bakery and most of the local families would bring their Turkeys to him to cook in the oven and when they came back at 1pm to collect them they would all sit around and drink a glass of whisky, a tradition I fear long since gone.
From here we travelled on the Highbank Orchard, a family run business making many products from apples, these include apple cider vinegar , cider, gin and treacle. We were taking on a trip around the orchard and the owner told us how they had gone organic over 20yrs ago which proved a hugh success but also brought about some surprising results. A particular type of fungus started to grow on the tress which also acted as a defence to protect the trees. But even more surprising was that recently some Japanese scientists asked them to stop using manure in a section of the orchard and this the owner was sceptical about as manure puts carbon dioxide back in to the land but he decided to go ahead with the experiment and to everyone’s surprise Clover started to grow in abundance which naturally takes carbon dioxide from the air and puts it in the land, nature again acting in its own mysterious way/
From here we went on to Smithwicks brewery which has been in Kilkenny since 1710 but alas the production of its ales ceased in 2013 and was moved to Dublin. Today the brewery was converted to a visitor center and still employs a significant amount of local talent.
On so to Mount Juliet Hotel , one of Irelands most established luxurious Hotels. Here we enjoyed tea and scones and an informal chat with the head chef after which we were give an exclusive tour of the hotel and its bedrooms. and yes it is indeed luxury but more in the Country House style rather then chic and modern. After the tour we were given access to the kitchen to see the chef and he’s team in action. This is a very well organised kitchen with each chef busy preparing a course for the tasting menu. We were also privileged to the costings and how the chef builds up he’s equipment and crockery over time as the budget allows. Guest here can enjoy a variety of activities from Golf to falconry. All in all a very enjoy visit and a stay here would be highly recommended.
Mikes Foodie 