NewsGeneral news from Bertha’s byre and the Ginsmiths within.
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!
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.
Berthas Revenge gin hails from Ballyvolane House, a well established and beautiful country house in Co .Cork. The gin is the lovechild of two friends, Anthony Jackson, and Justin Green. Anthony, with a history of farming, then into the wine business, and Justin venturing from dairy farming into the hospitality sector, you can start to make sense of how the base spirits innovative ingredient came about- Whey alcohol. An intriguing and slightly bewildering thing to hear of a gin made from milk, but it works brilliantly.
Cork Young Entrepreneurs Networking Event organised by the Local Enterprise Office South Cork will be held on Friday, 3rd February 2017 at Ballyvolane House. Justin Green will talk about the story behind Bertha’s Revenge Gin, a recent entrant to the craft gin scene and making a big splash, and how they have grown sales to date.
Cork-based entrepreneur Pat Lynch will give a presentation on the night with some valuable insights into how to successfully maximise sales.
Huge thanks to Patrick Hanlon and Russell James Alford AKA the GastroGays for including Bertha in this article in the Irish Post in London.
“NOTHING against a pint of the iconic ‘black stuff’, but Ireland’s drink game goes way beyond stout.
Across the Emerald Isle, the craft beer and small batch spirit distillery business is booming.
Not just selling locally (and selling out) but lots of which are becoming increasingly popular and available overseas.
Here’s our suggestions to wet your whistle…”