From Sunburst to Goatsbridge -Charlie;s diary

This is a diary kept my my good friend on his first visit to goatsbridge this October. Lets hope we do not loose the majic we have here in Ireland. I think we will always have a lot to offer.
charles has kindly allowed me to publish his first day here.


Sunburst Sally
FRIDAY, OCTOBER 29, 2010
Day 1: International Local Food Tour
Day 1:

Arrived in Dublin, Ireland at 8:30 AM. Passports stamped we are ready to take on the Day. All 7 of us were collected at the Airport by our Gracious Host, Mag Kirwen of Goatsbridge Trout Farm, and her trusted associate Billy. After trying to get into the driver’s side of her van, we make our way towards Thomastown down the N9 Motorway. On our one and half hour Journey to Goatsbridge, the similarities between Sal and Mag are uncanny. Her phone is constantly ringing: she is talking business, taking orders, relaying trout orders to her Husband Ger, making final adjustments for Savour Kilkenny, arranging child care for their four beautiful children and in between she is planning our itinerary.
We arrive at Goatsbridge famished and tired. Mag immediately turns me loose in her kitchen, as this is a Monday, one of her busiest days. I am totally excited about the prospect of cooking some true Irish goodies. I put together a breakfast of Rashers, Sausages, White Pudding, scrambled eggs, bread, tea and coffee. I managed to fill the entire house up with smoke. I'll blame it on Jet Lag.


Energized we headed to take a tour of Jerpoint Abbey. The Abbey is within walking distance of Goatsbridge, but I do not recommend walking. It is beautiful country with Sheep, Cattle, and wild blackberries on the way. But it is also a very busy, narrow two lane road with no sidewalk.



Once we arrive at the Abbey we are saddened to learn that admission is cash only. We have yet to convert anything to cold hard Euros. We are not discouraged because walking around the outside we are in awe of the centuries old stone. We marveled at the engineering of this beautiful structure and took many photographs, and had a little fun too. On the walk back we decided to explore a dirt road and discovered a railroad Bridge that made a nice photo opportunity.


Once back at Goatsbridge, I try unsuccessfully to stay awake. I am enjoying the warm Irish Sunshine that is abundant in Mag and Ger's House. When I awake I learn that I am missing a tour of the farm. I arise with a new found vigor and join the group as they are visiting the new processing facility that is being constructed. Once completed, the new processing facility will provide them the much needed space to meet the increased demand for their Premium Irish Trout.


After the tour, we are treated to a homemade lasagna, good bread and wine. The lasagna was a meatier less saucy version than what I am used too, but it was delicious. 3 plates delicious. With a full belly and content spirit, I head to bed for some much needed sleep.
This is just Day One and I am already in love with the country, the people and the food!

TV comes to town !!

Last week we had a visit from the Nationwide team much to the excitement of my four kids. The day started with the team filming our chaotic morning ritual although the kids were unbelievably cooperative for a change.
Helen McInernie was a pet and we spent at least 6 hours looking at the finer details of our operation here. They say 1 hour of filming translates into 1 minute of air time.
We are looking forward to our 5 minutes of fame tonight on Nationwide at 7 o clock.
As if that wasn’t too much excitement for one week TV3 came yesterday to do a short profile for Bank of Irelands who will show it as part of their involvement in Enterprise week starting Monday. Alas the kids were not needed this week but my seven year old has now decided she will no longer like to be a fish farmer but feels TV is for her!!
Tune in folks.

Around the world in 80 days-We built a factory !

It is all about being in the right place at the right time. We realised a long time ago our fish handling facilities did not meet our new found demand for trout. We had spent a long time looking at the various possibilities to solve this issue and I am glad to say that project was completed on the 11th November 2010.
I was down in Clonakility on a lovely sunny day in early August when the big announcement was made that BIM were funding projects after a long battle with the EU. Unfortunately for 95% of the industry Salmon farmers and business in SAC regions were not eligible for this support.
Our application went in on 20th August and we started the project the following Monday. I have faced many challenges in my life to date: toilet training, first tooth, early school days, adolescence, first kiss, college exams, marriage, mother-in-laws, childbirth, parenting, and now old age! No challenge could compare to the mammoth task ahead.
We had 80 days to complete this building from the day the application went in but would not hear until well into the project if we were to get funding or not. It was a big risk but I knew the Gods were with us as always and we decided to take the risk.
Big thanks to all those who put their shoulder to the wheel .I have to give a special mention to the Foley Construction brothers. They are a family of 5 men and I must say it was like 7 brides for 7 brothers as times. Actually some of them are looking for a bride and I would recommend them highlybecause nothing is a problem and they could turn their hand at anything.
The job is complete and now we must fish on.
Nothing will stop us now!

Tipperary Food Extravaganza

I spent an absolutely fantastic evening g at the Food Extravaganza in Clonmel last week. As you can see from the above panel I was in very good company indeed. The idea was very novel and I think it was a great way to communicate to the outside world the great work being done in Tipperary to promote the local artisan food movement. From my point of view I think it was a good opportunity to meet some of the food producers I have learned to admire over the last few years and I also think it is very important to share ideas and hopefully work closely with them in the future.
Hats off to all involved but make no mistake we in Kilkenny will be back next year for the all Ireland hurling final. They have started on their diet of trout already!!

Bloom brought to you by bord bia

It was another first for Goatsbridge when we participated in Bloom in the Phoenix Park on 27th of May this year. Although sales of my products were important in order to cover the cost of the stand it was’t my primary objective for being there. I could not bring my fresh fish along so I made up lots of smoked trout quiche and pates, products that we hope to bring to market sometime in the New Year.
It was my first time working directly with Bord Bia as they have been given the unenviable job of promoting fish here in Ireland as well as abroad. You may have noticed a new Bord Bia campaign headed by Doaithi O Shea encouraging people to eat more fish .As Martin Shanahan tells us “no skin, no bones ,no problem”.
It was great to meet @icanhascook, @babaduck, @bibliocook, @SHearnesmith ,@smorgasblog @dailyspud and of course the young and dynamic Donal Skeehan. These food bloggers are the new generation of food writers and I just love to dip in and out of their blogs keeping us up to date on the latest food trends. I had to laugh to myself when I realized @dailyspud was a woman so I guess you can say it is always good to put a face to a name. Donal Skeehan is the new up and coming Jamie Oliver and I look forward to watching him make his way to the top. Check out his good mood food blog.
On Monday evening after an exhausting 5 days it was time to make the return journey to Kilkenny. If I am to be honest I did’t have time to miss my family until that moment and I could’t wait to get home expecting a welcoming party at the door.Oh how they must have missed their mother. At 9 o clock I walked up the stairs to say good night only to be welcomed by my youngest with a look of bewilderment and astonishment on her little 4 year old face. She looked at me as she went into the loo for her ritual last minute wee wee and stopped momentarily and said “Hi Mum. Aine (my 7 year old going on 15!!) told me you were dead.” On she walked to do her business and that was that.

Just shows how Bloom,trout,food bloggers,market research ,award wining gardens were insignificant in her life. At least her mother was alive.!!!!

Good Food Ireland

Good Food Ireland is a beacon for all lovers of good food. It is a network of places that make, sell or serve good food. Goatsbridge Trout Farm joined Good food Ireland a number of months ago and attended its first Good food Ireland event on 18th May in Dublin. It was a showcase workshop for the Irish travel trade .I did not have the privilege of meeting the founder Margaret Jeffares till that night and she certainly left a lasting impression.
We arrived well ahead of time for a change because I was travelling with an experienced Good food Ireland member who informed me it was,t the kind of event to be late for. We began to set up our table with our bite size tasters of Thai fish cakes and hot smoked pate canapes. My friend and expert chef Rosanne O Brien came along to help me and she brought her very colorful purple chefs coat which I admired. I had been warned before hand to purchase a Good Food Ireland Apron and shirt so we were all set.
Just as the room was beginning to fill up with the other members I got a tap on the shoulder to be met by the one and only Margaret Jeffares. She looked exactly as I had imagined, dressed in a very smart black and white suit. She had a lovely warm and friendly way about her and introduced herself and welcomed us to what she hoped would be the first of many Good Food Ireland events
. It was only then that the fun started. She basically reorganized our table explaining to both Rosanne and I that the stainless Steele bowls we were using did not represent the ethos of Goatsbridge as a food producer connected to our heritage and the land we were farming. They were replaced with beautiful rustic bowls from the very kind Burlington kitchen staff. Margaret spoke about standards before she striped Roseanne of her purple chefs coat and replaced it with a crisp white coat with the very bold Good Food Ireland crest. That done she wished us well and was on her way to the next newcomer.
Moments later as the room filled up with tour operators from all over the world I looked around the room to see a sea of black, white and green Good food Members working together to highlight the best local and artisan food of our island.It was only then that I truly understand Margaret,s words and the strength of people working together to promote the brand.
She had a good laugh after the event as I bade her farewell and told her she was just like my mother who is always right too.!! What an amazing experience.

Big Sister

Just thought the other day as I sat in a meeting with a number of kilkenny food producers and my 'big sister ' how things never really change. I grew up in a large family and have an older brother who was 2 years older and a sister who was 1 year older. My mother had 7 more kids after me.
Miriam was always the big sister. I remember clearly having to give Miriam a lift down the first flight of stairs to the toilet each night. Louise and I would cross our hands to make a seat and Queen Miriam would climb aboard. She always promised a return trip back but needless to say that never happened.
Miriam is still the big sister as she puts me in my place when I make a ridiculous suggestion during one of our many meetings planning the Kilkenny Food Trail. She had just left her very successful career in journalism to pursue a career as a pr consultant. You may be wondering how on earth we got so much media presence in the last few months and continue to do so. It all boils down to the genius that is Miriam Donohoe, my big sister.
So when you read our spread in the Food and Wine magazine or hear Damien O Riley talking about Goatsbridge on his Saturday morning show think of Miriam Donohoe. She can do it for you too.

MD Media
Miriam Donohoe
miriamdonohoe@gmail.com

Ross Golden Bannon getting to grips with a Goatsbridge trout

It was only a matter of time before the cobbled streets and castle walls of kilkenny merged with the fertile hinterland to put the city on the map as a "foodie" destination. And boy did we have fun. I just love this picture and especially Helen Finnegan,s look of disbelief on her face . I must say Ross was absolutely fantastic and gave a very thought provoking talk. He said the country has much to be proud of and that the trail is not just a celebration of quality local product but "of civic pride and social engagement that will pay dividends far greater than the simple tasty transaction".
The idea is that you can pick up a copy of the food trail guide and map ,and plot a gloriously gluttonous path around the county. Looking forward to seeing you all at Goatsbridge this summer.No excuses.!!

Impress your friends

Some ideas for trout treats
Trout with mayonnaise and ground almonds
Take two Goatsbridge trout fillets, place under a grill, in an oven or simply on an electrically-heated clamshell grill (like a George Foreman Grill). Spread mayonnaise across them, cover with ground almonds, cook until golden brown and serve with a fresh green salad and homemade brown bread.
Guaranteed to impress!!!

Its not all about fish you know.!!

Last week the team at Goatsbridge Trout Farm attended the UK’s Food and Drink trade show at Birmingham’s National Exhibition Centre (NEC)

A number of people in the fish and food marketing areas wondered why we would go to the expense and bother of the trip. We were even advised that we were wasting our time!

Richard Branson tells us to 'Look, Listen and learn’ and if it works for the Virgin group it works for us at Goatsbridge trout. We went there to look, listen and learn. We wanted to get a different perspective on the wider European food industry. We had a plan. We had identified a number of people to talk to and some stands to view and some keynote speaker to listen to.

We listened to the industry speakers, spoke to the people we had targeted and others beside, visited the stands we wanted to and guess what – I have an Idea (of which more later!!)

On another matter – anyone know the identity of this person?

Darina Allen

I think we have a new generation of Celebrity chiefs. None will compare with Darina Allen. She is a champion of local artisan food producers and a woman close to my heart.
I met her for the first time last year at the Harvest Festival in Dungarvan, Co. Waterford.She was busy and did not have time for a chat, much to my disappointment.I gave her 'minder' a packet of smoked trout to give to her later. Two days later I got a hand written letter from Darina thanking me for the" lovely treat" she had on her return home that evening.I could not believe it.! What a lady and she certainly had time for a chat a few months later when she graced us with her presence at my open day here on the farm in Goatsbridge.
Alas she is unable to come to the launch of our 'Taste of Kilkenny ' food trail on April 19th.She will be greatly missed but she will be with us in spirit.!!May she continue to inspire for many years to come.

Men are from Venus,woman are from Mars!!

I love my husband dearly but boy are we different.!!People often ask what is it like to work with your spouse.Fantastic is the usual answer but I always have to clarify that statement.We are very different but this business need both parties on board. Time has thought us to clearly define our roles . Ger looks after operations and I look after everything else.
We meet in the office to discuss ongoing issues and try not to bring them up in bed at 11 o'clock at night.!!!
I know someone who works from home and who walks out her front door every morning , walks to the gate and returned to begin her working day. She does the same at night. Now I hear you say are all my friends so weird but it works for her in the same way I am mammy the minute I walk into my home which is beside my office.
Men are from Venus,Woman are from mars.!!!
One day after a night out my husband stepped out of his trousers and jumped into bed. He reminded me to put air in the right hand tire the following day. I lost my life when I noticed his pants having spent 15 minutes ironing the bloody thing. The following day we happen to be going out again and he wore his wrinkled pants which I refused to re iron. En route Ger exploded as I had failed to put air in the tire that day.Could I understand his frustration. No. We are so different but could I live without him . I dread to think.!!!

Alevins

Did you know that rainbow trout were introduced into the UK from north America and the sea-going version in the USA are called 'steel head'.The Americans were very proud of that fact when we went benchmarking in north Carolina last November.They told me everything good in Europe originated in America.!!!

Anyway to continue our life cycle.The eyed eggs shown in my previous blog have hatched.The time of hatching depends on the water temperature. an enzyme is secreted which softens the eggs shell and allows the alevin to break through.The alevin has retained its yoke sac and we sometimes refere to this as the SWIM-UP stage. We don't feed as the alevin get its nutrients from the sac.I had a family who came for a visit yesterday and they were absolutely in awe.

I took this photograph this morning and it shows 2 alevin. it is quite hard to get a detailed photo and they are approximately 16mm.Another few weeks and they will loose their sac and require food. Very expensive food may I add. i just got word this morning that the food price will increase by €50/tonne which is very bad news indeed. Its a combination of fish meal/fish oil prices but you know what I have heard all the excuses before.Chin up.!!

Rainbow trout lifecycle

Not sure if you can see this image but you can google trout life cycle. We buy our eggs from a specialised hatchery in the USA and Isle of Man. we kept our own brood stock up to a number of years ago but found it much more convenient to buy them in 6-8 times a year as it is better for farm management.We could only strip eggs once a year and our brood stock took up lots of pond space and lost condition after the process . We buy our eggs from Trout lodge who are very active in research and development of the best quality eggs possible in terms of disease resistance etc. we don,t buy the cheapest but we do buy the best.

The eggs come by plane to Heathrow and are transported by road to Dublin.Unfortunately we can no longer clear these eggs in Dublin since before Christmas which is a pain.!!

The eggs are striped from the hens(females) and mixed with the milt of the cocks(males) and fertilise. They hatch at 300degree days i.e.30days at 10degree Celsius .They usually arrive at 240 degree days and will generally hatch 4-5days later depending on the water temperature here. We got these eggs 21st of December and this photo shows them just before they hatched 25th Jan.They are called eyed ova at this stage. Notice 1 egg has hatched. I will take a picture tomorrow to show you the next stage which is the Alevin stage. Isn't it fascinating. Living nature.Please send me any questions you have and feel free to make comments. I have none to date.!!!

Social networking

Started twittering last week. You could spend all your time and it is very addictive. Better limit myself to half an hour a day. you can follow goatsbridge on @ goatsbridge. Also skype us on margaret.kirwan1. I will follow the life cycle of the fish on my blog starting from a 5 day old egg. should be interesting. Just check out our tweets .