James Whelan Butchers: Let Them Eat Tipp…in Dublin!

*  The Tipperary Food Producers are invading Dublin with a once off Pop-up restaurant

Marie Antoinette would approve! Tipperary’s top food producers are to let them eat more than cake when they showcase the best of the county’s traditional, wholesome food at a special pop-up dinner to be known as, “Eat Tipp” in Avoca, Dublin.

The producers will take food lovers on a sumptuous, culinary tour in the wonderful setting of Salt Restaurant (which is part of the Avoca food market in Monkstown). On Tuesday November 13th, they will create a magnificent banquet using only top quality, fresh seasonal Tipperary ingredients.

Chairman of the Tipperary Food Producers, Pat Whelan opened his first James Whelan Butchers shop outside of Tipperary in Avoca, Monkstown one year ago. Such was the national interest in the annual Long Table Dinner, Pat proposed a plan to bring a taste of Tipp to the capital.

“Tipperary Food Producers have been coming together to host an autumn dining event annually since 2007 and we are delighted to be bringing a taste of Tipperary to Dublin this year. As producers we love sharing the very best of our produce and reinforce the importance of supporting local producers to a local, national and even international audience” he said.

Whelan, along with his fellow Tipperary Food Producers, will host the meal to remember, which will include Tipperary produced meats, breads, vegetables, cheese, cakes, condiments and fruit. Gary Gubbins of Red Nose Wine in Clonmel will be on hand to match the best of artisan wines to the artisan foods on offer.

The mouth-watering menu will include:

  • Breads from Hickeys bakery & Mags home baking
  • Crowes Farm pigs cheek pastilla with baba ghanouj, dukkah & red pepper relish
  • Gortnamona goats cheese & Inch House black pudding beignet with an heirloom carrot salad
  • James Whelans dry-aged fillet of beef with Jerusalem artichoke, truffled beans & chervil beurre blanc.
  • The apple farm apple & blackberry crème brûlée
  • Tipperary cheese board with Crossogue quince jelly, oat crackers and walnut and raisin bread from the Tipperary Kitchen.
  • Petit fours from Tipperrary kitchen, The Cookie Jar, Sarah Baker Cookery School & Lough Derg Chocolates

Producers represented at the dinner will include Hickeys Bakery, Crossogue Preserves, Crowe Farm Meats, Cooleeney Cheese, Cloughjordan house, Mags Home Baking, Tipperary Kitchen, Inch House, James Whelan Butchers, Irish Piemontese Beef, Red Nose Wine, Russell Catering, Seymour Organic Farm, The Apple Farm, The Cookie Jar, O’Donnell’s crisps, Lough Derg Chocolates.

This group has being sharing the delights of this culinary events since 2007 when a group of local food producers came together to dine at a long table under the abundant fruit trees in the orchards of the Apple Farm in Cahir one late summer’s evening. From that memorable evening they have entertained and hosted the annual dinner in unusual venues, from an army barracks, Cahir Castle to an historic Harry Potteresque long hall boarding school refectory.
Tipperary food producers now employ 220 people directly, and have a cumulative turnover of €24m.

There will be a limited amount of tickets for sale, price €75. Please contact James Whelan Butchers, Oakville Shopping Centre, Clonmel, Co. Tipperary. Telephone: 052 6182477 or James Whelan Butchers at Avoca Food Market, The Crescent, Monkstown, County Dublin. Telephone: 01 6638924.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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