Inch House Country House Hotel and Restaurant Thurles

Christmas party Time again!

Inch House — Tue, 25 Oct 2011 16:49:15 +0000

Come to Inch House and enjoy a wonderful evening with mulled wine on arrival, a sumptuos 5 course evening meal followed by live entertainment in our drawing room.

Christmas Party Nights

21^st & 22^nd December 2011

Mulled Wine on arrival

Appetiser

Cream of Vegetable Soup

Fruit Sorbet

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Starters:

Smoked Chicken Salad

Smoked Chicken Salad with diced vegetables & served with Balsamic dressing

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

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

“Mrs. Black Pudding” visits O’Connells Restaurant Donnybrook!

Inch House — Mon, 06 Jun 2011 16:27:56 +0000

Mrs. Mary Ryan, or Granny as she generally goes by, visited Tom O’ Connells restaurant recently with her siser Mrs. Josephine Murray. They enjoyed a wonderful meal thanks to Tom & his team. The chefs just had to meet “Mrs. Black Pudding” themselves to compliment her on her recipe that is selling extremely well for them on her menu. Our Inch House Traditional Black pudding is available at the following shops around the country. http://www.inchhouse.ie/where-can-i-buy-inch-house-traditional-black-pudding/

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

All roads lead to Tipperary!!25th June 2011

Inch House — Mon, 30 May 2011 14:21:22 +0000

Totally Tipperary 25th-26th June 2011

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

Totally Tipperary Food Festival 25th June 2011

Inch House — Mon, 30 May 2011 14:15:06 +0000

Saturday 25th June 2011 | 10.00 – 18.00 | Cloughjordan House, Cloughjordan | €8

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 Black Pudding Wins Bronze

Inch House — Mon, 30 May 2011 13:58:51 +0000

Inch House Black Pudding Wins Bronze

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

Sinead’s Cakes & Catering

Inch House — Tue, 22 Mar 2011 17:34:12 +0000

Sinead Egan operates from the kitchens at Inch House, she is a fully qualified chef with a B.A. in Culinary Arts from The Dublin Institute of Technology.

The ultimate goal of Sinead’s Catering is to make your very special event one that will be remembered by you and your guests.

She can provide specially tailored catering packages for you , for small to medium sized events & parties.

Sinead also specializes in Birthday, Celebration & Anniversary cakes as well as tailor made Wedding cakes.

For more information menus & pricing please contact Sinead on 087 0971550 or Inch House on 0504 51348

Nora’s Nutty Guinness Bread!

Inch House — Tue, 22 Mar 2011 17:12:09 +0000

A hearty sweet & nutty bread that goes down a treat with our customers in Inch House.Beautiful with fresh creamery butter and a savory starter like our Inch House Traditional Black Pudding salad or home-made soup.
12 oz Selfraising Flour
1/2 pint Guinness
2 oz Pinhead oatmeal
1 Egg
1/4 pint Milk
poppy seeds
4oz mixed nuts e.g. Hazelnuts, walnuts chopped almonds
2oz sultanas
1tsp Second Nature Happy Heart Oil
1 dst sp Brown Sugar
1/2 tsp Cinamon
Mix all the dry ingredients by hand in a mixing bowl.Add the Second Nature happy heart oil and mix it through.
Add your Guinness, egg and enough milk to make the mix into a dropping consistency.
Grease a 2lb loaf tin and add in your mixture. Topp with poppy seeds.Place in the oven for 40 minutes at 160c in a fan oven

Inch House Wins best Hotel Restuarant in Tipperary 2011

Inch House — Tue, 22 Mar 2011 16:52:57 +0000

The restaurant association of Ireland held their Munster Regional Finals last night the 21st March 2011 at Cork city Hall. A huge gathering of nominees, critics and food enthusiasts enjoyed a festive atmosphere with great wine and food being served to all the guests.Inch House was one of the lucky winners on the night taking home the best Hotel restaurant for Tipperary 2011 as their prize. The awards are sponsored by Pallas Foods and the Life magazine in the Sunday Independent. Each premises receives a visit from a mystery guest and receives a score which is them compared with competitors. The premises with the highest score is deemed the winner. For a full list of all the regional winner in Munster please follow this link http://www.rai.ie/news-munster-awards-announced–irish-restaurant-awards-24.html.

The nest step is on to the finals where we will be up against the best in Ireland. Fingers crossed and watch this space!

TIPPERARY FOOD PRODUCERS

Inch House — Thu, 17 Feb 2011 15:56:18 +0000

TIPPERARY FOOD PRODUCERS

Tuesday 01 February 2011

A really nice bunch of people gathered together to meet me and show me their produce at Nora and John Egan’s fine Georgian Mansion, Inch House Country House and Restaurant, just outside Thurles in Co. Tipperary, which not only has a lovely restaurant but accommodation as well – great four poster beds! I was really interested in meeting these particular producers because two years ago they banded together to form the Tipperary Food Producers which collectively, they agree, is the best thing they ever did. It has given them all the opportunity not only to make new friends, both business wise and socially, and whereas before they might have been slightly isolated in their own little worlds, now they have each other to compare notes on marketing, packaging, distribution, and in all of these things!Nora, a former nurse and mother of seven children, runs the house and restaurant with their daughter, Mairin, whilst John and their son, Joe, run the farm. In recent times the Egans have diversified with an enterprising artisan venture producing black pudding divised from an old recipe of Nora’s 90 year old mother, Mary Ryan, who is delighted with the success of the pudding. Known as Nora Egan’s Inch House Black Pudding it has been going down a treat and is now being featured on many restaurant menus. The pudding is cooked in a terrine and sold in log shapes, or you can have a vacuum pack quarter log. It is not a heavy black pudding, which is nice, and there is also a coeliac version available. Nora is now working on a white pudding so watch this space. Nora is also doing a lovely range of conserves and dressings – love the orange sauce and the plum sauce – great with the black pud!

Pat Whelan of James Whelan Butchers, Clonmel, is a butcher and producer of Aberdeen Angus, Hereford and Wagyu beef, but Pat is no ordinary butcher and producer, it might now be best to describe him as an author with his new book ‘An Irish Butcher Shop’, a broadcaster with a lovely speaking voice, and he is certainly a great P.R. man for not only his own business but for Tipperary and its food producers. Indeed a master of the media and social media, you may have heard him on the Pat Kenny Show and he is a relentless Twitterer. In 1999 Pat took over the family business, which has been running for forty years, whilst the breeding and farming end has been practiced for 5 generations. The challenge for him was to grow demand for products and secondary cuts of meat so in 2003 he set up a website – which is now a really good website with recipes and video demos on cooking and preparing meats. You can order your meat online and it will be delivered generally next day. Whelan says “local sustainable economies can be the catalyst to actually lift us out of the doom and gloom.” Bord Bia, he says, took some of the food people to the U.K. a couple of years ago and whilst individual names and brands didn’t strike a chord once they mentioned “Tipperary” everyone was humming “ it’s a long way to Tipperary” and he realised there was massive potential in this. He got on to the Enterprise Board in 2008 and they had a dinner in Cahir Castle, all the produce, of course ,being from Tipperary and so it started. “We sat them down with jugs of cider, put a piper on the castle walls, and it was a great success.” Everyone’s business are a different in scale and character, they may be diverse but everyone has the same objective, to grow and sustain their businesses. The meitheal system of supporting one another is very important and the biggest market is the parish you are in and the 50 parishes around you, says Whelan, quoting the old poser of “how do you eat an elephant – one bite at a time.” Whelan methinks will eat a lot of elephants and we will see a lot more of him.

Another butcher and meat producers worth checking out is Crowe’s Farm in Dundrum, Co. Tipperary, who produce a wide range of artisan lamb, pork and bacon, free from artifical flavours additives and colours. They do great dry cure joints of pork, ham and bacon, which are now widely available and you will see them too featuring in many restaurants. They also do courses such as sausage making ‘Pig in a Day” and “Organic Pig.”

We’ve had a love affair with goat’s cheese in Ireland in the past number of years since its first fledgling appearance. I remember when it was something really exotic in a little log or crottin from France but now we can really show the French some serious competition when it comes to cheeses. In this regard, Breda Maher and her family have been winning awards all round them for their fabulous Cooleeney cheeses. The four generations of Mahers in Cooleeney at Thurles have built their herd to its present day standard, with the first award for quality milk noted in their 1905 records. The awards continue today with gold and silver medals at the 2010 Great Taste Awards in the U.K. and many many more. Their Gortnamona goat’s cheese is absolutely fabulous and you literally can do so many things with it – I love it. Dunbarra is made using pasteurised cows milk and available in three varieties, natural, pepper, and garlic but they have lots of cheese for the home market and for export.

Hickey’s Bakery and Café is another fourth generation business located in Clonmel having been founded in 1901 and it falls to the delightful Nuala Hickey to run this iconic bakery nowadays. Hickey’s produce wonderful crusty artisan breads and cakes which have people driving for miles to stock up but let me tell you whatever you do buy the Barmbrack….I’ve never had anything like it, it is the best ever. Another lovely bakery business is Tipperary Kitchen based at Holycross. Here Annemarie & Brian Walsh use traditional recipes for their nutty wholemeal brown soda bread, produced by hand, using rich golden Tipperary butter and locally milled wholemeal flour. Try their cheese and onion yeast bread or wonderful meringues. In Nenagh then there is Mags and Patrick Bergin with their ‘Mags Home Baking’ making lovely wholemeal brown bread, soda bread, scones and wonderful fresh fruit tarts. All of their breads and pastries are handmade in small batches using the best of natural wholesome ingredients with no additives or preservatives. So truly homemade. Also falling within the bakery arena is American born Cate McCarthy of The Cookie Jar at Clonmel who bakes her homemade cookies, cakes, brownies and bars, using the best of locally sourced ingredients and supplies them to shops and cafes. Giant cookies are her signature produce – chocolate chip, oatmeal raisin, nutty buddies…. Her Boston Brownies are moist and scrumptious and she also does snazzy raspberry streusels.

My mother grew up on a farm in Kilkenny where the orchard was a very big feature – she and her siblings couldn’t live without apples – baked, tart, apple and custard – you name it I got it! However, the Apple Farm at Moorstown, Cahir, is a different kettle of fish. This is really serious stuff. The Traas family moved from Holland to Ireland in the 60’s to grow fruit as, although they had been fruit growing in Holland since the 1800’s it was difficult to find new land for fruit growing there. They are still growing fruit on 40 acres and selling the produce. Con Traas told me they grow 60 varieties of apple on the farm and have about 15 varieties available from their farm shop depending on when they ripen. They grow four varieties of strawberries, three of raspberry, four of cherry, three types of plums and two of pears. They make wonderful juices and some fab sparkling juices also. They also have a small camping and caravan park in summer which is 3 star….what a nice ambiance to be in.

Fancy some delicious icecream, well then try Boulaban Farm Icecream from Roscrea. Michael and Kate Cantwell decided to diversify with wonderful milk from their pedigree Holstein/Fresian herd producing now an imaginative lovely range of icecreams including strawberry, rum and raisin, hazelnut, toffee with toffee pieces, fruit of the forest, and honeycomb icecream – now that is delicious. They also do wonderful sorbets which they supply to restaurants including Inch House – think of orange and basil – apple with Calvados – yum – they will make up any flavours you want.

Sarah Browne, not Gordon’s Missus, is a lovely person who says she and her family love food. I think you have to love food to produce really good food otherwise you just miss out on the flavours and quality. Along with her husband, Michael, their company is making delicious soups under the Browne’s Soups range with a wide variety of flavours including broccoli and cheddar soup, carrot and coriander, cream of tomato, Thai style soup, a shrimp bisque and a New England clam chowder. She also makes fresh pasta sauces and condiments including the ever popular sweet chilli sauce, Southern style Barbeque sauce and a range of mayonnaises. They started out in 2003 and are now supplying many of the big named Supermarkets. They have recently introduced new packs for their brand featuring the family. Sarah says “having moved back to Tipperary, being outnumbered by our four children, setting up a food business and now employing 10 people, we are really proud of what we have achieved so far, and we’re not finished yet!” They have also received no less than 6 Great Taste Awards. Fab.

Crossogue Preserves is a family run company based on the family farm at Ballycahill, Co. Tipperary, where Veronica Molloy and her family now make over 85 varieties of jams, marmalades, chutneys, curds and jellies. Incredible is’nt it – I didn’t even know there were that many varieties!

Onwards and upwards for the Tipperary Food Producers – check them all out on www.tipperaryfoodproducers.com

www.lucindaosullivan.com

Where can I buy Inch House Traditional Black Pudding?

Inch House — Wed, 13 Oct 2010 16:40:36 +0000

Special thanks to Roger Overall of Roger Overall Photography for allowing us to use the image above.

Where can I buy Inch House Traditional Black Pudding?

* Ardkeen Stores, Ardkeen, Co. Waterford.

* Avoca Handweavers, Foodhall, Rathcoole, Co. Dublin

* Avoca Handweavers, Foodhall, Kilmacanogue, Co. Wicklow

* Butlers Centra, Dundrum, Co. Tipperary

* Crowe’s farm shop, Dundrum, Co. Tipperary

* Cavistons, 59 Glasthule Road, Sandycove, Co Dublin

* Claffey’s Family Butcher,Main Street,Templemore, Co.Tipperary

* Country Choice, Nenagh, Co Tipperary

* Dunes Butcher, Donnybrook, Dublin 4

* Donnybrook Fair, Morehampton Road, Donnybrook, Dublin 4

* Donnybrook Fair restaurant, Morehampton Road, Donnybrook, Dublin 4

* Donnybrook Fair, Greystones, Co. Wicklow

* Ely Wine Bar, Hanover Quay, Dublin 2

* Ely Wine Bar, Ely Place, Dublin 2

* Nicholas English’s Butcher, Newport Co. Tipperary

Bolgers Butchers, Rialto, Dublin 8

* Frances Feighery’s Butcher, Portlaoise, Co Laois

* Hayes’ Butcher, Urlingford, Co. Kilkenny

* Kiely’s Foodstore, Moyne, Thurles, Co. Tipperary

* Limerick Milk Market, Limerick

* Mortons, 15-16 Dunville avenue, Ranelagh, Dublin 6

* McCormack’s Store, Kilcommon Cross Thurles, Co. Tipperary

* Nolan’s Supermarket, 49 Vernon Avenue, Clontarf, Co. Dublin

* O’ Connell’s Restaurant, C/o Maddigans Pub, Donnybrook, Dublin 4

* O’ Dwyer’s Butcher (Paddy), Cashel, Co. Tipperary

* O’ Reilly’s Butcher, (Premier Meats) Thurles, Co. Tipperary

* Peppermill Restaurant Nenagh, Co Tipperary

* O’Sullivan’s, The Granery, Midleton, Co Cork

* Quirke’s Butcher, Nenagh, Co. Tipperary

* Noel Ryan’s Public House, Parnell Street, Thurles, Co Tipperary

* Ryan’s Store, Upperchurch, Thurles, Co. Tipperary

* Shannahan’s Food Store, Borrisoleigh, Thurles, Co. Tipperary

* Sheridan’s Cheesemongers, 14-16 Churchyard Street, Galway

* Supervalu, Cahir, Co. Tipperary

* Supervalu, Glanmire, Co. Cork

* Supervalu Birr, Co. Offaly

* Supervalu Roscrea, Co. Tipperary

* Supervalu Portumna, Co. Galway

* The Tipperary Kitchen, Holycross, Thurles, Co Tipperary

* James Whelan’s Butcher Oakville Shopping Centre, Clonmel, Co. Tipperary