If you are getting married and would like to speak with us about having your special day at Inch House, please contact Mairin at  0504 51348 or email mairin@inchhouse.ie

http://www.tripadvisor.ie/Hotel_Review-g319786-d314676-Reviews-Inch_House-Thurles_County_Tipperary.html

http://nenaghgal.blogspot.com:80/2012/05/nenaghgal-goes-to-inch-house.html

Christmas Party Nights

21^st & 22^nd December 2011

Mulled Wine on arrival

Appetiser

Cream of Vegetable Soup

or

Fruit Sorbet

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Starters:

Smoked Chicken Salad

Smoked Chicken Salad with diced vegetables & served with Balsamic dressing

Or

Inch House Black Pudding Tartlet

Short crust pastry filled with Inch House red onion marmalade, Inch House Black Pudding, & topped with Gortnamona Goats cheese from Cooleeney Farm

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Main Course:

Entrecote Steak 8oz

Sirloin Steak cooked to your liking & served with a mushroom & whiskey cream sauce

Or

Fillets of Seabass 

Grilled fillets of Seabass stuffed with ratatouille & complimented with a Citrus Beurre Blanc

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Christmas  Dessert Menu:

Mince Pies with Whiskey cream

Christmas pudding with Brandy anglaise & vanilla ice-cream

Christmas Chocolate log with fresh cream & chocolate sauce

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Tea or Coffee

 €45.00 with entertainment included

Pick it up & try it and of course let us know how you get on.

All roads lead to Tipperary, for Ireland’s newest food festival, Totally Tipperary. This innovative and exciting food event will be held within the historic grounds of Cloughjordan House on the 25th June 2011.

Totally Tipperary is open to everyone. Food Producers, Food writers, Food bloggers and Food lovers are converging to taste the best of what Tipperary has to offer. As well as eating and drinking, there will also be an opportunity to learn about food and where it comes from. Growing, cooking and making food will all feature prominently at this very innovative food festival.

Tastings, talks, tours, cookery, production demonstrations and a host of delectable food stalls are to be savoured at Totally Tipperary. There will also be children’s and evening entertainment which will engage both the mind and body at Totally Tipperary. All manner of tents, yurts and marquees will fill the open garden spaces within this historic old house.

Kindly supported by Bosch, FBD, Bord Bia and the Sarah Baker Cookery School, Totally Tipperary will draw on the combined expertise of the following to provide a foodie event of epic proportions. The Tipperary Food Producers, a passionate and visionary group of some of Tipperary’s finest artisan food producers; GIY (who empower people to ‘Grow it Yourself’); Greenworks, who run reskilling courses in the green economy, including food, the Cloughjordan Festival itself and Cultivate, through their Convergence event.

RTE’s Ella McSweeney (Ear to the Ground; Homegrown) and Bobby Kerr (Dragon’s Den) will be on hand to facilitate debate and demonstrations, while the Seomra Blog Bia will add a globally interactive and innovative dimension.

Seomra Blog Bia will feature cookery demonstrations from both worldwide food bloggers and chefs as they engage the visitor on how to use the best of local, seasonal, sustainable and fresh foods. This will include Kristin of Dinner du Jour (one of the founders of the #inishfood phenomenon ); David of Kitchen 72; Joanna of Smörgåsblog and Yvonne of Hey Pesto.

With the very generous help of Bord Bia, a number of French Michelin Star chefs, including Maurice Alexis, chef from the Elysee Palace in Paris, will attend as part of a nationwide tour. This will add enormously to the international flavor of the event and provide visitors with a unique view of Tipperary produce being used as the main ingredients in the creation of stunning dishes by some of the world’s most eminent chefs.

The festival will embrace all manner of modern media and will be broadcast live online through a variety of platforms: Photos, Videos, Audio sound bites will be posted, blogged and tweeted about live on the day to the world.

The Sarah Baker Cookery School will be running hourly cookery classes for children during the day in a dedicated marquee. This will allow parents to relax and enjoy the more sophisticated offerings in the main cookery tent. The Tipperary Food Producers will include products from Hickeys Bakery, The Apple Farm, Cashel Blue cheese, Red Nose Wine, Inch House, Crowe’s Farm and a host of other passionate Tipperary businesses.

Totally Tipperary will have a very practical and hands on dimension. Pat Whelan, of the highly respected James Whelan Butchers in Clonmel will run a dedicated meat tent; GIY – Grow it Yourself – will get down and dirty with how to grow some of your own food, whilst many of the demos will revolve around not just handy hints on cooking but on making some core foods yourself – including your own dairy products like butter and cheese.

The Cloughjordan Community Farm will show people some of the practical steps involved in setting up a farm where the producer and consumer work together as part of a community. They will also do tours of their farm and host Raw: A milk party, which will show people how to make the most of milk. The Cloughjordan Ecovillage will also be on hand to do tours and talks on this most innovative project, which just happens to be next door to the festivities.

The days events will develop into a night of celebration with an Asado – an Argentinian-style BBQ brought to you with 100% Irish and 100% Tipperary produce. Music and Entertainment will be brought to you on the evening by The Boudoir Sessions (Electric Picnic, Body and Soul Festival) who will swing and sway, charm and disarm the crowd with sounds from the 1920s, 30s, 40s and 50s – boogie woogie, swing, calypso, mento, rockabilly and bluegrass.

They will be accompanied for the evening time soirée by Kaledescape, an arts co-operative that will provide a full sensory and interactive experience including Europe’s largest Kaleidoscopes, a giant flower garden and The Invisible Band.

Be sure to join us at Totally Tipperary on 25th June in Cloughjordan House, Tipperary for a food festival that will allow you to indulge your senses in all that is Tipperary.

For more see:www.cloughjordanfestival.com follow @totallytipp on twitter or ring Peter Baker on 087 2515694

The Tipperary Food Producers is a group of some of the finest food businesses in the county. The following will be in attendance at Totally Tipperary:

James Whelan Butchers
Crowe’s Farm
Una O’Dwyers Traditional Sausages
Seymour Organic
Inch House
Con Traas
Brownes
Karmine Apple Juice
Ponaire Coffee
Red Nose Wine
Hickeys Craft Bakery
Crossogue Preserves
The Scullery
Cashel Blue Cheese
Cooleeney Cheese
The Cookie Jar
Holycross Good Food
Mags’ home baking
Tipperary Organic Ice Cream
Boulaban Ice cream
Sarah Baker Cookery School

A celebration of local food and culture being held within the historic grounds of Cloughjordan House. This innovative and exciting food event is open to everyone. Food producers, food writers, food bloggers and food lovers will be converging to taste the best of what Tipperary has to offer.  RTE’s Ella McSweeney (Ear to the Ground; Homegrown) and Bobby Kerr (Dragon’s Den) will be on hand to facilitate debate and discussions, while the Seomra Bia Blog will feature cookery demonstrations from both worldwide food bloggers and chefs (including 10 French Michellin-star chefs) as they engage the visitor on how to use the best of local, seasonal, sustainable and fresh foods.

Click on read more for schedule…

The Cultivate Tent
Bringing together ideas and people for a brighter rural future.
Talks, Discussions and Music

11.30 Catching the Green Wave
Exploring the potential of green jobs and livelihoods in the county with Ben Whelan from Cultivate’s Green Works programme and representatives from the emerging Tipperary Green Business Network.

12.30 Growing it Ourselves
Sarah Fleming of GIY (Grow It Yourself) Ireland will discuss the potential of more people growing more food with former Minister for Food and Horticulture, Trevor Sargent, now of trevorskitchengarden.ie, and Aine Neville of GIY Lucan and Wexford.

13.15 The Business Opportunities of Organic, Artisan and Local Food
Dr. Ollie Moore (agr-food columnist of the Irish Examiner) hosts a discussion with RTE Dragon Bobby Kerr, Stiofan Nutty (organic business consultant), Ralph Haslam of Mossfield Cheese (maker of the product of the year at the National Organic Awards 2010) and other local food advocates, on the potential of developing new food enterprises and livelihoods in rural Ireland.

14.00 The Raw Milk Discussion
As the government prepare to ban the sale of raw milk, RTE’s Ella McSweeney leads a discussion on the risks and benefits of raw milk. Joining Ella will be Trevor Sargent, renowned cheese monger Seamus Sheridan, Mimi Pearson from the Cloughjordan Community Farm and others from the food sector.

15.00 The Ecovillage Story
A short presentation on The Village by Davie Philip and other ecovillage residents followed by a tour of the houses, allotments, solar park and the community farm.

16.00 The Potential of Community Supported Agriculture
Ella McSweeny, RTE, Stan Nangle, Wexford Organic Centre, Tamara MacGinty, CCF, and Pat Malone, CCF discuss the opportunities of farming supported by the community.

17.00 Bubba Shakespeare
A short performance by the rapper from Nenagh Co.Tipperary, who sings in Irish.

18.00 Close … but don’t miss The Asado Party starting at 20.00!

Saturday 25th June 2011 | 20.00 – Late | Cloughjordan House, Cloughjordan | Food and Dance Ticket €20

Argentinian-style BBQ brought to you with 100% Irish and 100% Tipperary produce. Music and Entertainment will be brought to you on the evening by The Boudoir Sessions (Electric Picnic, Body and Soul Festival) who will swing and sway, charm and disarm the crowd with sounds from the 1920s, 30s, 40s and 50s – boogie woogie, swing, calypso, mento, rockabilly and bluegrass. They will be accompanied for the evening time soirée by Kaledescape, an arts co-operative that will provide a full sensory and interactive experience including Europe’s largest Kaleidoscopes, a giant flower garden and The Invisible Band.

 Inch House Traditional Black Pudding has won a bronze medal at the Concours International du Meilleur Boudin 2011 in Mortagne-au-Perche, France. We are thrilled to have taken part in this prestigious competition where our Hand-made Blood pudding stood out from our competitors to win Bronze. The Competition takes entries from around the world and the judging is done on blind taste alone and presentation in this small French town north of Paris.

www.inchhouse.ie/blackpudding

www.boudin-mortagne.com

 John & Nora Egan Collecting their prize from the knights of the Boudin