Juniour shepherd # 2 and myself left last Sunday to get our stand ready for Food on The Edge, this is a national and international chef and foodie symposium now in its ninth year. It was held in Airfield Dundrum on Monday and Tuesday. Sponsored by our fabulous distributor to restaurants La Rousse Foods, part of the event involves a food village, where food producers set up their display and meet and chat with attendees during the breaks. Its always a lovely event, because you’re not under pressure to sell, your surrounded by fellow food producers so the craic is mighty, and you meet lots of chefs using your products so it’s a time to thank them and hear what they do with Velvet Cloud. Plus there is no shortage of amazing food to try.
Catered by Gather and Gather we all get fed the most delicious lunches, the highlight for me of course was : Lamb Shoulder, Bulgur Wheat, Fermented Tomatillo Salsa Verde, Cavolo Nero, Lamb Jus, Velvet Cloud Sheep’s Yogurt.
Food on the edge is the brainchild of JP McMahon of Michelin Star Aniar and Cava Restaurants in Galway it started in 2014 and has grown to be a hugely successful event.
A few of my personal highlights: Tasting blinis of caviar, Velvet Cloud soft cheese, and gold leaf made by the highly talented Dan of La Rousse Foods !
Having Highbank Orchards Rod and Julie as my neighbours in the food village, I could listen to Rods stories and learnings all day, he is such a gent.
Sharing a laugh with all the other cheese makers: Cashel Blue, Mikes Fancy Cheese, St Tola, Hegarty’s, Kylemore and Dart Mountain. Meeting Brian from Hana Craft Soda, who told me I used to lecture him in UCD a mere 8 years ago making me feel very old !
Meeting Giselle from Cream of The Crop, who I first met six years ago when she was a chef buying Velvet Cloud and who now runs a “Zero Waste” artisan gelato and snack business. Being able to have a delicious premium hand made chocolate from Cocoa Atelier every time you had a tea or coffee (which was often).
It was really good for himself to get away from the farm and from production and meet people - I get to do it all the time because thats my role, but his role means he's a lot more tied to the farm than I am, so he really enjoyed the break.
My body is only recovering now from the week, and when you are out of the office for two days, you have to fit in all the usual jobs into the remaining few days, so apologies for the lack of emails this week. We’re now looking towards the busy cheese season of Christmas, and will announce our Christmas offering soon, hope you all have a lovely Sunday.
