Slow Food, Westmeath

Here in Westmeath we have set up a local convivium of the Slow Food movement, last Saturday was our inaugural event.
A Hunter's Luncheon for 17 people.
We decided we wanted to keep the first event small and intimate so that a) we could handle it and b) we could meet local food producers in a relaxed and informal way.
The Lunch took place here in Coolure House, thanks to John and Una (both commitee members) for providing the picturesque venue.

John did an incredible job of setting the table

 

Each place setting had an individual Menu.

The Menu was designed by us with the intention of using as much local and seasonal produce as possible.

MENU

John Rogans Smoked Trout

Therese Gilsenan's Inny Eel Pate

Baby Leaves

Helen James' Crusty Bread

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Wild Pheasant Consomme

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Butter wrapped Greg Potterton Venison

Red Cabbage with Orange and Juniper

Mary Kelly's Moonshine Cheese Gratin of Potatoes

Helen Kelly's Elderberry Jelly

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Local Cheese Plate

Morag's Oatcakes

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Kilbeggan Whiskey and local Honey homemade Ice Cream

Helen Kelly's Mincepies

We cooked everything ourselves,

I made Bread

Other members brought their homemede Oatcakes, Mince pies and Elderberry jelly but most of lunch was cooked (by us) in the Kitchen at Coolure

Including the MOST delicious Consomme, now I wouldn't have thought Consomme to be the most exciting thing in the world but in Una's hands this was pure clear golden nectar.

The taste was so delicate and complex. It was made using a method where you add eggwhite to the broth which clarifies it and then the whole concoction is strained through muslin cloths and I can tell you it was purely sublime.

The Venison was cooked for 12 hours...............

 The fire was Lit

 

Candles were Lit

Conversation and good wines flowed.

Wines were carefully selected and provided by Winesdirect, and Paddy the owner gave a very eloquent history to each one as it was served.

The ethos of Slow Food is about Local, Seasonal food and knowing where your food has come from. Personally getting involved for me, is about that, but also about meeting local people who are interested in food, bringing us all together and becoming involved in my community.

We will be hosting more events throughout the year and are planning some exciting adventures on a larger scale.

To find out more about Slow Food you can go to the website or if you are in Ireland the irish website

To find out more about the local producers we used click on the links in the MENU.

All photographs by Helen James