The Jillian Bolger Column in Georgina Campbell’s Ireland.
The Rise and Rise of the G&T
People rarely order a whiskey without specifying the distiller and, if they really know their stuff, the year. Imagine a world where we all ordered gin by name and knew as much about our favourite type as we do our favourite kind of wine.
Really looking forward to this event. Promises to be a fantastic night all in support or a very deserving cause.
Cooking for Cancer is taking place on Monday 3rd of April in Ballyvolane House, Castlelyons, Co Cork.
An all-star line up of chefs will prepare a five course banquet, with all proceeds going to Breakthrough Cancer Research.
Tickets cost €120, which includes wine. This is an evening not to be missed…
We are delighted Bertha was awarded the ‘Irish Drink Award’ at the prestigious ‘Irish Food Writers’ Guild Awards 2017’ at Restaurant Patrick Gilbaud in Dublin on Thursday, 09 March 2017.
We are absolutely delighted to have received this award and we would like to thank the members of the Irish Food Writers’ Guild for their support. We have been celebrating!
Chuffed-to-bits with this one. Thank you very much Hotpress Magazine!
In a rapidly evolving marketplace for food and drink, the ability to communicate an authentic and engaging brand story is a powerful component of any business’ growth strategy. Provenance and transparency are key for food businesses wishing to create an emotional engagement with today’s more conscious consumers.
Join Taste Cork to explore the topic at the MacDonald Kinsale Hotel & Spa from 9am - 1pm on Tuesday, 7th March 2017 and hear from the guest speakers.
Image Interiors and Living Magazine March/April 2017 is now on the shelves. Orla Kiely shares here favourite spaces and inspirations. Ballyvolane House is one of her favourite escapes. Thank you so much Orla!
Delighted our recipe for Gravlax cured with Bertha’s Revenge Gin was shared by Good Food Ireland. We serve this up to our guests at Ballyvolane House throughout the year. The fragrant spices and citrus notes in the gin work brilliantly with the salmon. It takes three days to cure properly. Serve with dill-mustard sauce and cucumber pickle.
Irelands current tipple of choice is being produced by the glassfull all over the isle. But what exactly is giving Irish gin and it’s makers the edge on the market. Jo Linehan investigates.
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