Wiccle Site News

McCambridge's: Blogs / New great tasting Irish Whiskeys

2013-04-11T10:49:19-04:00

We have some new stock of great Irish Whiskeys from small and large distillaries. Irish Whiskey is currently experiencing a big surge in popularity. The range of fine quality whiskeys coming to market has increased hugely. Some of the ones we think are worth trying(and all available in McCambridge's) –

Connemara Turf Mor is the second of Connemara's limited edition Small Batch Collection, and has been created using very heavily peated malt, with a phenol level of over 50ppm. A very pleasant, very peaty young whiskey.

Powers ‘John Lane’ single pot still whiskey - an attempt to recreate the earthier old Powers Pot Still style. Named after the address of the original Powers Distillery where a two of the giant old pot stills rest. It is entirely composed of pure pot still whiskeys from the Midleton distillery, which have been aged for between 12 and 14 years. This seems to be fast becoming a favourite premium Irish whiskey.

Jack Teeling, after helping to complete the aquistion of his family owned Cooley distillery by US company Jim Beam, has set up a new company called Teeling. Teeling Whiskey is a combination of malt and grain whiskey, with a higher than normal composition of first fill bourbon barrels and a higher than usual ratio of malt to grain. it's described as quite a spicy whiskey with an extra sweet and smooth characteristic due to the influence of rum casks. We also have Teeling Hybrid which is the premium version. The first bottlings has just been released.

Celtic Cask Dó 2001 single malt comes from the Celtic Whiskey Shop in Dublin. The whiskey from Cooley was initially aged for 10 years in a second fill bourbon cask from Heaven Hill distillery. In October 2011, this cask was emptied to fill an Ànima Negra Mallorcan red wine cask and independently bottled by Celtic Whiskey Shop. The taste is described as dry with lots of peat smoke, with more dried fruits and hint of oak at the end.

If you are interested in learning more about Irish whiskeys I can recommend an excellent independent blog called Liquid Irish.

McCambridge's: Blogs / New Home Chef ingredients to become a molecular gastronomist!

2013-03-22T11:59:21-04:00

Blog by Heather Flaherty, Head Chef.

Recently I attended a workshop on Molecular Gastronomy at UCC developed by the Food Science department at UCC. One of the most interesting speakers of the day was Quico Sosa of Sosa Ingredients in Spain, whose products we have recently added to our grocery department at McCambridge’s.

Quico explained that the company has developed products based on the philosophy of flavour profiling and food pairing. He works closely with the Food Pairing organization to develop flavour profiles (or flavour essences). Sosa uses the flavour profiles to create user friendly products that can be introduced into dishes to create a modern twist on an old classic or even to invent a new dish all together. They are simple to use and highlight flavours and textures in your every day recipes without having the background in science or technology needed for Molecular Gastronomy. (For more information on food pairing - check out the web site www.foodpairing.com.)

In other words, Sosa has taken the daunting practice (even for professionals!) of Molecular Gastronomy to create modern ingredients for home chefs to use with ease. Products such as Ginger Salt, Freeze Dried Yoghurt, Popping Candy & Orange Sugar add very elementary flavour and texture profiles to your dish with minimal effort and maximum result.

For example, in McCambridge’s we make a lovely Clementine Jelly Petit Four using Clementine Puree, sugar and pectin. The result is a distinct jelly texture with a very sweet orange flavour; now toss those jellies in some Sosa Home Chef Orange Sugar and the intensity of the orange flavour is magnified without sacrificing sweetness or texture. This is true of a wide range of the Sosa products which enhance and improve flavours and textures to take a dish from great to wow!

For the more ambitious home chefs, Sosa provides the Home Chef range of ingredients necessary to experiment with molecular techniques to make foams, spheres, egg-less meringues, gels, sorbets, and heat stable mousses & jelly’s to recreate Michelin star dining at home. The Sosa website is full of recipes, videos and ideas on how to use the products- from the simple “add ins” to the complicated “Michelin inspired.”

McCambridge’s have a wide range of the Sosa home chef products available in store, some of which we are currently experimenting with in order to further educate and inspire ourselves and our customers! Call in to see the range and talk to our Chefs.

Here I am with Quico Sosa...

*Products are also available for shipping nationwide

McCambridge's: Blogs / Easy lamb tagine and roast loin of bacon

2013-01-24T10:15:09-05:00

Loin of Bacon with Plum Sauce

1½ kg loin of bacon, trimmed
2 carrots peeled and chopped
1 onion chopped
1 bay leaf

Sauce

125mls hoisin sauce
60mls Chinese rice wine vinegar
60mls soy sauce
60g brown sugar
1 teaspn Chinese 5 spice powder
5 plums stoned and quartered

To serve – cabbage and mash potato

Place the joint in a large saucepan and cover with cold water. Add the carrots onion and bay leaf. Bring to the boil, then simmer gently for 20mins per ½ kg.

Put the hoisin sauce, rice wine vinegar, soya sauce, sugar and 5 spice powder in a small saucepan over a medium heat. Bring to the boil stirring occasionally then reduce to simmer for a few minutes until it becomes syrupy. Take off the head and leave aside to finish later.

Set the oven to 200C(400F). Take the joint from the saucepan (reserving some of the cooking liquid) and transfer to a roasting pan. Score the fat and brush on some of the sauce. Place the plums around the joint and 100mls of the cooking liquid.

Roast in the oven for 30 mins. Then remove and allow the bacon to rest while you finish the sauce.

Add the plums and liquid from the roasting pan to the saucepan with the remaining sauce and bring to the boil, stirring gently so you don’t break up the plums.

Slice the bacon and serve with some sauce, sauteed cabbage and mashed potatoes.

Beef Tagine – a simplified verison of traditional Moroccan tagine – works with beef or lamb.

1kg well trimmed shoulder/chuck beef or shoulder of lamb, cubed (ask your butcher to do)
1 tablspn ground ginger
1 teaspn ground black pepper
1 teaspn ground cinnamon
1 tablspn turmeric
1 ½ tablespn paprika
½ teaspn chilli powder
1-2 tablespn olive oil
2 lg onions diced
3 cloves garlic chopped
100g dried apricots, chopped
50g sultanas or raisins
250ml tomato juice
125ml beef or lamb stock
1 tablespn honey
Juice ½ lemon
Salt to taste

Preheat the oven to 180C(350F)

Place the meat in a large bowl. Mix the spices together and coat meat with spices.

Heat ½ the oil in a large pan and brown the onionis well and place in a flameproof casserole dish. Brown the meat in the remaining oil (do this in batches to get the meat a good colour). Transfer to the casserole with the onions. Add all the remaining ingredients. Stir well and bring to the boil on a medium heat. Then put the casserole in the oven for 1 ½ hours approx. Serve with rice or couscous.

McCambridge's: News / Galway Advertiser Article on McCambridge's Food & Wine Fair 2012

2012-12-04T07:03:59-05:00

Galway Advertiser Article on our Christmas Food and Wine Fair on 22nd November 2012.

McCambridge’s food and wine bonanza showcases a feast of indigenous suppliers - according to Sinead Farrell of the Galway Advertiser. A lovely article all about our fair. Just click on the link above for full article.

McCambridge's: Blogs / More recipes from the Food and Wine Fair - Green Saffron

2012-11-27T12:37:52-05:00

Chicken Madras

(Tamil Style)

Serves 4-6 People

Ingredients

55g or 2oz ghee, clarified butter or 3 good tblsp veg oil

500g or 1lb onions

2tspn sugar

6 fat clovers garlic, crushed

60g or 2 fat inches ginger, grated

1 ptk Greeen Saffron Madras Spice Mix

1kg or 2 lbs chichen thigh meat, cut into good chunks

1 tin tomatoes, chopped

1 tin coconut milk

2 tspn heaped of Green Saffron garam masala spice mix(optional but recommended)

A good handful fresh coriander finely chopped stalks and all

Juice of ½ fresh lime

How to make your meal:

1 Melt the ghee in a large casserole dish or heavy bottomed saucepan, then add the onions, sugar and fry on a medium heat until they’re a good golden brown colour

2. Add the garlic, ginger and Green Saffron Madras Sauce Mix. Stir around for a couple of minutes to evenly coat all ingredients

3 add the tomatoes and coconut milk to the pan and cook for 5 minutes.

4. Turn up the heat, add the chopped chicken and stir around briefly to coat all ingredients

5 Then turn the heat down to a simmer and allow to gently bubble for about 20 to 25 minutes or until the chicken is cooked and the sauce has reduced to the thickness you want.

6 Turn off the heat, squeeze in the lime juice, throw in the fresh coriander, the Green Saffron Garam Masala, stir around to combine all the flavours and serve…simple!

Mustard, Lemon spiced Rice

Serves 4 hungry people

Ingredients:

2 cups, 480g Green Saffron Indian Aged Basmati Rice washed thoroughly in cold water and drained

4 cups cold water, 960ml

1 tsp turmeric powder

4 tablespoons rapeseed or sunflower oil

1 tblspn generous black mustard seeds

1 tsp finely chopped red chilli

Small handful curry leaves, dried or fresh(optional if you can find them)

A pinch of salt

Juice of 4 lemons

How to cook beautifully fluffy rice:

Tip the washed, drained rice into a thick bottomed large saucepan or casserole
Then pour the cold water(or cold stock) into the pan, add the turmeric, give it a quick but gentle stir, place on the hob and bring to a rapid boil
As son as water boils turn down the heat to a gentle simmer and half cover the pan with a lid.
When all the water has gone your basmati rice is cooked!
Take off the lid, fluff gently with a fork and set aside.
Next in a thick bottomed sauté or fry pan, heat the oil on a medium heat, add the mustard seeds and fry gently for only 30 seconds.
Straight away, add the curry leaves. Toss around to combine all the seeds oil and leaves together
Add roughly half the lemon juice, swirl the pan around then take off the heat and pour over the cooked rice
Very gently stir in the spicy lemony juice through the rice. Add the remaining lemon juice, the chopped chilli and stir again to combine all the flavours, set aside or serve straight away.

Smoked Banana Riata

Ingredients:

200ml or 6 fl oz natural, plain organic yogurt

100ml crème fraiche

1 banana diced

2 tblsp freshly chopped mint

Lime Zest, a little. Just a rub or two on a microplane

1 tblsp of ghee or sunflower oil

6 cloves

How to make Riata

Method:

Combine the first five ingredients in a mixing bowl and set aside in your fridge
In a small saucepan heat the ghee(or oil) on high heat to smoking point
Remove pan from the heart, add the cloves and let them crackle, smoke and splutter for a moment, then pour spices and ghee into the yogurt mixture
Pop in your fridge for a least 15 minutes before serving

McCambridge's: Blogs / Heathers alternative Christmas Turkey

2012-11-23T10:47:34-05:00

Heathers Alternative Christmas Turkey.

Turkey Legs Stuffed with Orange & Cranberry Stuffing &

Turkey Crown in Citrus Tarragon Brine

Turkey Brine

6 Ltr water
350 g salt
200 g sugar
1 bunch fresh tarragon
1 bunch fresh parsley
4 bay leaf
2 head of garlic, halved horizontally
1 large or 2 small onions, sliced
4 tbsp black peppercorns
1 lemon, halved
2 oranges, halved

Cranberry & Orange Stuffing

1 loaf of fresh white bread cut into cubes
150 g butter
1 onion
200 g fresh cranberries
Zest of 1 orange
250 ml chicken or vegetable stock
2 tbsp dried sage or 1 tbsp fresh
1 tbsp salt
1 tsp pepper

3 Days Before:

Combine all the brine ingredients in a pot large enough to hold the turkey crown, squeeze the lemon & oranges into the brine before throwing the halves in. Place over a high heat and bring the brine to the boil, stirring to make sure that all of the salt and sugar has dissolved. Remove from the heat and cool at room temperature overnight.

2 Days Before:

Remove the legs from the Turkey (see notes below)

Add the turkey crown to the brine and place a plate over top with a weight on it to submerge the turkey in the brine. Place the brine with turkey into the fridge or a very cool place for 24 hours.

Day Before:

Remove the turkey from the brine and rinse under cold water. Pat the skin dry and leave it uncovered in the fridge overnight or up to 24 hours. Make the stuffing and de-bone the turkey legs (see notes below). Stuff them and roll them, tying them tightly with butcher’s string. Refrigerate overnight.

On the Day:

Preheat the oven to 220° C. Stuff the turkey crown with the remaining stuffing and oil the breasts (the turkey does not need to be seasoned because of the brine). Roast the turkey crown, breast side down for 30 minutes, reduce temperature to 160° C and continue to roast until the turkey reaches an internal temperature of 65° C or see roasting times below. Turn the crown so that the skin is up and ready to crisp Turn the temperature back up to 220 ° C for the last 30 minutes of cooking.

Add the turkey legs to the roasting tin about half way through the cooking time or when the crown has reached 35°C.

If the turkey skin is becoming too dark, cover with aluminium foil to deflect the direct heat and prevent the skin from burning. Once cooked, let the turkey rest, covered with foil, for at least 15 minutes before carving.

Wine Pairings:

Red:Chateau Calon Montagne Saint- Emilion
White: Domaine Collet Chablis Premier Cru Vallions

Oven Ready Size	Starting Temperature	Roasting Temperature	Browning Temperature
	220°C/ Gas 7	160°C/ Gas 3	220°C/ Gas 7
3.5-5 kg	30 minutes	2 1/2 - 3 hours	about 30 minutes
5.4 kg	40 minutes	3 - 3 1/2 hours	about 30 minutes
6.75 - 9kg	40 minutes	3 1/2 - 4 1/2 hours	about 30 minutes

Removing the Turkey Legs from the Bird

Grab the leg with your left hand (if right handed) and pull away from the body of the bird. Start slicing the skin that connects the leg to the body, as close to the body as possible. Once the skin is loose, bring the bird to the edge of the counter with the leg on the outside. Use the leverage of the countertop to disconnect the hip joint by firmly holding the leg at the thigh and pulling it towards the floor while holding on to the body on the table. Once the joint has been removed from the socket, use your knife to cut through the flesh around the joint and remove the leg from the body. Repeat with the other leg.

Removing the bones from the Turkey Legs

Place the leg skin side down on your chopping board. Starting with the thigh, slice through the meat until you hit the bone. Guide your knife along the bone on either side to release it from the meat then slide your knife under the top of the bone and slice under the bone towards yourself to remove the flesh. Once the bone is loose, pull it away from the flesh and cut through the joint at the top of the drumstick to remove the bone. Repeat the process with the bone in the drumstick, leaving the bone attached at the ankle joint. Once the bone is loose, but still attached at the ankle, pull the bone up and away from the flesh and use your knife to slide under the sinew that is attached to the ankle. The tension from the bone should help you remove the sinew with ease. Don’t worry too much about removing flesh with the sinew, it’s inevitable. Once the sinew is free from the flesh, cut the bone off the leg, set aside the meat (keep the bone for stock!) and repeat with the other leg.

McCambridge's: Blogs / McCambridge's Christmas Hamper Brochure

2012-11-15T09:29:42-05:00

At last, at last, the latest and greatest McCambridge’s Christmas Hamper Brochure is on the shelves and on the website. This has been in the works since last June believe it or not. It starts with working with great Irish suppliers to identify lots of good food and drink to include, to getting samples, to final decisions on what to put into each hamper. Then the photos have to get taken, (which is always a tough day or two ) I then sit down with our excellent printers and we trash out the layout and design(Castle Print- Amanda and Caroline, thanks) and then we finally get it on the counter and in the post for our customers! We hope you like the gold and glitter theme this year.

It is available to pick up in the shop. I have posted out loads already but if you would like one just send me your address to retail@mccambridges.com and I can send you a copy. All the hampers and wine gift packs are also here on the website to have a good look at, and we will have hampers for sale on the shop floor next week.

Christmas quote - I’m dreaming of a white Christmas… but don’t worry if the white runs out I’ll always drink red!

McCambridge's: News / McCambridge's Food and Wine Fair 2012

2012-11-14T08:04:41-05:00

Press Release: 5^th November 2012

Delectable Tastes at McCambridge’s Food & Wine Fair 2012

McCambridge’s of Shop Street will host their ninth annual Food & Wine Fair on Thursday 22^nd November at the Salthill Hotel from 6pm to 10pm. The proceeds of all tickets sold will go directly to local Galway schools Dominican College, St Mary’s College, Galway Educate Together, Scoil Iognáid, Gael Scoil Mhic Amhlaigh and Children’s Cancer Charity for the West, Hand in Hand. Tickets are available from McCambridge’s, all five schools, Hand in Hand or available on the night at €15.

This year McCambridge’s Food & Wine Fair will host over 40 award-winning gourmet, artisan food and wine producers in this unique Christmas setting of delicious food and wine tastings. Visitors to the strictly over-18 event can sample and savour an array of mouth-watering products during the course of the evening. There will even be a McCambridge’s Pop-Up Shop to purchase ambient products and a 15% discount on all wine orders on the night.

Last year’s hugely popular cookery demonstrations will make a welcome return again this year. Máire Dufficy from Bord Bia will host a cookery demonstration and Arun Kapil from Green Saffron the Spice Specialists will host a demonstration from his range of natural spices, sauces and seeds. McCambridge’s Head Chef, Heather Flaherty will be showing us a few modern twists on traditional favourites, while Ronan Byrne from The Friendly Farmer will be talking all things turkeys.

Commenting on this year’s Food and Wine Fair, McCambridge’s Director, Natalie McCambridge commented, “We are delighted to once again be able to host up to 40 of Ireland’s finest food and wine producers gathered here in Galway and hope our incredibly loyal customers enjoy the evening. Our producers are really looking forward to meeting visitors face-to-face to sample their produce and our customers will get to meet these producers who range from cheese and wine specialists to natural confectionerys, based locally and from around the country. We are also pleased that all proceeds from ticket sales will go directly to five local schools and our charity of choice, Hand in Hand who provide invaluable practical support to families in the West of Ireland whose lives have been affected by childhood cancer.”

Artisan and gourmet food producers attending the event for the first time include Kileen Farmhouse Cheese from East Galway, producers of goats and cow’s milk and category winners of the Irish Cheese Awards, World Cheese Awards and British Cheese Awards 2011. Kilbeggan Organic Foods, producers of organic porridge oatlets and whole jumbo oats from the Ballard Family Farm. Dairy producers Glenilen Farm of Drimoleague, County Cork whose mouth-watering wholesome products include cheesecakes, yoghurts, mousses, panna cotta and lemon posset and Pigs on the Green – Free Range Pork from Tullamore, Co. Offaly will provide tastings of their scrumptious 80% pork sausages.

Cratloe Hills Sheep’s Cheese a family-run business in Co. Clare produces handmade mild and mature sheep’s cheese with no artificial additives, flavours or preservatives. Kylemore Abbey will provide tastings of their delicious homemade Mince Meat, Cranberry Sauce, Ham Glaze, Christmas Pudding, Homemade Jams, and Brandy Butter, while O’Connaill Chocolate will provide tastings of their exquisite homemade chocolate and who also make McCambridge’s chocolate. Solaris Botanicals source Organic Specialty Teas from the finest whole leaf teas, which are hand-picked to ensure high anti-oxidant content. The organic range incudes Chocolate Chai, King of Pu-Erh and the award-winning Earl Grey.

Burren Smokehouse will offer tastings of their finest Burren Smoked Irish Wild Salmon, Smoked Trout and Smoked Mackeral. G’s Jams, gourmet jams from Abbeyleix in Co. Laois combine the very best quality fruit and natural ingredients with no artificial colouring or preservatives giving it a very distinctive homemade taste. Toon’s Bridge Mozzarella make mozzarella taste so good from an old dairy at Toonsbridge near Macroom that even the Italians are raving about it.

Making a welcome return to the Food & Wine Fair once again this year are Galway Cupcakery, Le Petit Delice, The Friendly Farmer, Ponaire Coffee, Spanish Point Sea Veg and Green Saffron. Wine tasting will come from El Commandente Wine Company, Searsons Wine Company, Tindal Wines, Dirk Flake Organic Wines and Mackenway Wines, and tasty craft beers from Galway Hooker and O’ Haras.

McCambridge’s have introduced many new features to their store including their newly opened Upstairs at McCambridge’s restaurant offering bright and airy casual dining coupled with great food and a selection of wines, which are available to buy in the shop downstairs. There is also the hugely popular hot food Deli and Sandwich bar downstairs where customers can enjoy lunch al fresco while watching the world go by on Shop Street. McCambridge’s also provide gourmet food and wine hampers specially tailored for every order no matter what the occasion and a delivery service throughout Ireland.

Food & Wine Fair tickets are available at €15 and can be bought from McCambrige’s and all five schools or contact Jennifer Carpenter, Hand in Hand on 091 799759. For further information contact Natalie McCambridge on 091 562259.

Further PRESS Details

Gwen O’Sullivan Communications
T: +353 87 6601592
E: gwencommunications@gmail.com

Founded in 1925 McCambridge’s of Galway is a family owned Deli and Fine Foods Shop located in the heart of Galway city centre. The company has been selling gourmet food, wine and hampers since 1925 specialising in supplying only the best products sourced both locally and internationally.

The company provides Gift Hampers filled with delicious foods and wines and can be tailored to suit customer requirements, no matter what the occasion and provide a hamper delivery service throughout Ireland. Food and Wine hampers can be purchased instore at McCambridge’s or online at www.mccambridges.com

McCambridge’s wines and fine food are brought to customers from many of the leading confectioners, butchers, bakers and cooks of Galway and Ireland, as well as from all across the world. The company is committed to offering the best foods, made of the finest ingredients by suppliers of their choice.

Upstairs at McCambridge’s is a new restaurant providing casual dining coupled with tasty food and wines. Using the very best of ingredients, many of which are available to buy in the shop. The restaurant offers breakfast and lunch six days a week, with an all day brunch menu on Sundays and evening dinners from Thursday through to Saturday. For table reservations phone 091 562259.

The store also offers a a hot food Deli and Sandwich bar and customers can also enjoy eating al fresco while watching the world go by on Shop Street over a coffee.

McCambridge's: News / Book Launch at McCambridges

2012-11-13T10:56:39-05:00

Book Launch at McCambridges's

On Tuesday November 27th at 7pm, poet and artist Amit Mediratta will launch his 12th collection of writings, New York City Fragments and Aphorisms, upstairs at McCambridge's. The launch night will feature a full reception, co-sponsored by McCambridge's and Amit Mediratta Publications (the company that manages the artist's creative vision). Psychedelic attire is encouraged, to allow for an atmosphere of co-creation! There will be a turntable playing music from the 1960s, and a speech by Prof. Sean Ryder, Chair of English at NUI Galway. For more information, see www.amit-mediratta.com and facebook.com/amedirattapublications.

McCambridge's: Store / Chestnut(Crann Cno Capall) Hamper

2012-11-12T16:33:42-05:00

Chestnut(Crann Cnó Capall) €35 inc. V.A.T

Terramater Vineyard Reserve Chardonnay 75cl
Butlers Irish Chocolates 160g
Mileeven Irish Whiskey Fruitcake 400g
Border Viennese Whirls Biscuits 150g
Christmas Candy Canes x2
Follain Cranberry Sauce 240g

Presented in a wicker basket with cello and bow.

McCambridge's: Store / Gluten Free Gift Basket

2012-11-12T16:24:28-05:00

Gluten Free Gift Basket €65 inc. Vat

Paso De Sol Cabernet Sauvignon 75cl
Foods of Athenry Gluten Free Fruit Cake 450g
Green Saffron Gluten Free Christmas Pudding 1lb
Traditional Cheese Irish Vintage Cheddar 200g
Gourmet Gluten & Wheat Free crackers 110g
Aine Gluten Free Irish Chocolates 160g
Cocoa Bean Irish Chocolate 5 bar selection
Baker Sisters Gourmet Jam 227g

McCambridge's: Store / Alder (Fearnog) Hamper

2012-11-12T16:04:52-05:00

Alder(Fearnóg) Hamper €95 inc. VAT (mixed rates apply)

Terramater Vineyard Reserve Merlot 75cl
Paso De Sol Sauvignon Blanc 75cl
Paso De Sol Cabernet Sauvignon 75cl
Gallaghers Irish Chocolates 165g
McCambridge's Pralines 150g
Pandora Mint Handmade lollipop 55g
Tea Time Express Luxury Fruit Cake 400g
Traditional Cheese Irish Vintage Cheddar 200g
Follain Orange Marmalade with Whiskey 227g
Dittys Irish Oatcakes 150g
McCambridge's Onion Marmalade 305g
Desobry Finest Biscuits Tin 400g
McCambridge's Costa Rica Coffee 125g
Aine Hot Chocolate Swirl 40g
Seymours Irish Biscuits 160g
DP Connolly Boiled Sweets Jar
Traditional Mulled Wine Spices

McCambridge's: Store / Wine Chocs and Preserve

2012-11-12T12:24:15-05:00

Wine, Chocs and Preserve €25 inc. V.A.T

Paso De Sol Merlot or Chardonnay 75cl
Butlers Jameson Irish Whiskey Truffles 125g
G's Gourmet Jam 340g

Presented in a wicker basket with cello and bow

McCambridge's: Store / Wine and Chocs old

2012-11-12T12:17:34-05:00

Wine & Chocs €22 inc. V.A.T

Paso De Sol Merlot or Chardonnay 75cl*
Butlers Irish Chocolates 160g

Presented in a wicker basket with cello wrap and bow.

* Please let us know when ordering whether you prefer white or red wine(or just go with pot luck!)

McCambridge's: Store / Jameson 12yr old Basket

2012-11-12T12:11:38-05:00

Jameson 12yr Old Basket €62 inc. VAT 23%

Jameson 12 Year Old Whiskey 70cl
Skelligs Whiskey Crème Truffles 120g
Jameson Hip Flask

Presented in a wicker basket with cello and a bow

McCambridge's: Store / Fine Wines Gourmet Hamper

2012-11-09T09:08:07-05:00

Fine Wines Gourmet Hamper €138 inc V.A.T.

Chateau Calon Mont St Emillion Grand Cru 75cl
Montmains Premier Cru Chablis 75cl
Foods of Athenry Fruit Cake 450g
Lorge Chocolatier Irish Handmade Chocolates 10 choc
Regale Delice Gift Box Irish Cookies 250g
Janet's Fayre Cranberry Sauce 180g
Skelligs Award Winning Truffle Collection 200g
Wooden Spoon Raspberries with Rum 300g
Carrigaline Irish Farmhouse Cheese 150g
Irish Carrigaline Cheese Biscuits 150g
Builin Blasta Cranberry & Tarragon Dressing 220ml

Presented in a wicker basket with ribbon

* please note there is limited availability of this hamper

McCambridge's: Blogs / Galway Food Shops - Paradise for Foodies

2012-10-06T09:00:29-04:00

A quick blog today with a bit of a plug. We are reccommended on a good travel site about Ireland - www.irelands-hidden-gems.com. Susan Byron who is based in Clare has great content and pictures. For where to go and what to do it is worth a look. Galway is described as a paradise for foodies - and we totally agree..

McCambridge's: News / McCambridge's and Galway in the New York Times

2012-09-07T05:31:19-04:00

http://travel.nytimes.com/2012/09/09/travel/36-hours-in-galway-ireland.html?smid=fb-share&_r=0

McCambridge's: Gallery / Upstairs, back wall and window

2012-08-21T08:58:16-04:00

McCambridge's: Gallery / Desserts galore in Upstairs at McCambridge's

2012-08-16T09:12:15-04:00

McCambridge's: Gallery / Food and Wine Fair 2011, glass in hand

2012-08-16T09:09:51-04:00

McCambridge's: Gallery / Table for Eight

2012-08-16T09:06:19-04:00

McCambridge's: Store / Wine (Red) and Chocs Hamper

2012-08-16T08:48:19-04:00

Wine(Red) and Chocs €24 inc VAT 23%

Paso De Sol Cabernet Sauvignon 75cl
Butlers Irish Chocolates 125g

Presented in a wicker basket with cello and bow

McCambridge's: Blogs / Upstairs at McCambridge's

2012-08-09T11:45:45-04:00

Upstairs at McCambridges

Our new restaurant we are delighted to say it really busy and we are getting loads of lovely comments about the food and the décor. Many people have asked about the décor and furniture so here is a bit more information on our set-up. Our architect/interior designer was Stephen Walton. He was a great find, lives and works locally, and had already done some amazing designs including Kai Restaurant on Sea Road. Check out his Facebook page for some great photos of our transformation, and more information on his work.

Our beautiful oak and ash tables are the other thing many people ask about. These were designed by Stephen and made by Caimin Coyne whose company Woodbofin is based in Roscahill, Co Galway. He custom makes great wooden furniture and lots of other things including currachs!

The bench seats and shelving were all designed specifically for the space and are made of solid oak. It was decided as part of the design to leave exposed the existing structural steel frame that was installed in the 90`s and which is holding up the building.

Steve loves to use recycled materials in his designs. He sourced the bottom of our bar from a salvage yard in Dublin. The bar was part of the set from the movie ‘Titanic’! The ceramic chimney pots which are now our lamp shades over the bar (and a great talking point) came from the same yard. The metal industrial lights were salvaged from an old warehouse. Many of our light fittings are recycled, including a number of light shades which are the original lights from St Nicholas’s church down the road. The old Dillon’s clock on the wall was commissioned by our grandfather George in the 50’s. The fire place is an original timber surround from the late 1800`s. Some of the chairs are old "chapel chairs" from an old church(you can see the slot at the back where your prayer book was kept)

Local ceramicist Judy Greene made all our cutlery holders and milk jugs and the tweed used to cover our bench seats and some of our chairs came from small Donegal family business of Molloy & Sons Weaving Ltd in Donegal. We designed the bread bags (much commented on) and a local seamstress made them for us.

Our beautiful wine cave at the top of the stairs(and the stairs itself) were designed by Stephen and built by hand by EJ Deacy Contractors. They also made our rustic dessert table/trolly (lots of people asking about that too). Deacy Contractors carried out all of our renovations.

McCambridge's: News / Great review for our new restaurant from Georgina Campbell

2012-08-08T05:10:44-04:00

A great reveiw by Georgina Campbell on her excellet website.

http://www.ireland-guide.com//establishment/upstairs_at_mccambridges.10513.html

McCambridge's: Blogs / Cheese please

2012-05-29T07:59:59-04:00

Cheese Please..

When the weather gets warmer I do think cheese – easy, versatile and great with a salad. I picked up a book lately called ‘the little book of cheese tips’, which has lots of hints on serving cheese. Here are a few to be getting on with…

Take you cheese out of the fridge at least two hours before you serve it – it allows the milk fats to soften and release the flavours. Do try; it really makes a difference to the taste

A little and often – when cheese buying. You will eat them within a few days and they will stay fresh, and then start again! You can buy as small a piece as you want from the cheese counter. You will also be more inclined to try new ones.

Serve the cheese board before or after dessert? Southern European style is before sweet dessert – so you can finish off your red wine from dinner – my preferred way I must say. Northern Europe and the USA tend to serve at the end after dessert, I guess to nibble on over time while chatting.

But – makes a great simple starter for any meal too. Try a slice of our aged Pecorino (Italian hard cheese made from sheep’s milk) served with a ripe juicy pear & nothing else (well maybe a glass of white wine)..

Or a lovely tapas dish – along similar lines serve a piece of Coolattin Irish Cheddar (a raw cow’s milk mature cheese made in Wicklow) with a cube of quince jelly (known as membrillo in Spain) with a glass of oloroso sherry. We have a ½ bottle of Lustau Oloroso for €13.50. Sherry is not just for your granny, oloroso is a dry sherry but richer than fino and goes really well with cheese.

McCambridge's: Store / Easter Egg Basket

2012-03-30T09:47:01-04:00

Easter Egg Basket €42

McCambridge's Easter Egg Large
Butlers Irish Chocolates 125g
Santa Chiara Prosecco 75cl
Happy Easter Milk Chocolate 100g

McCambridge's: Links / Wiccle CMS

2012-02-29T06:01:58-05:00

McCambridge's: Links / Six Degrees Marketing

2012-02-29T05:58:54-05:00

We are an innovative design and marketing company who specialise in Small and Medium-sized businesses. Our work includes: Web Design, Digital Media, SEO, Marketing, Advertising, Branding, Social Media, Training and Graphic Design

McCambridge's: Blogs / Stevia - natural low calorie sweetner

2012-02-20T07:01:00-05:00

New to the shop is a product produced by Whole Earth Sweetener called Pure Via. It is a new natural sweetener containing stevia plant extract. It is very low calorie, just 2 calories per spoonful. I did get a few queries about availability of Stevia last year, but it was only approved for use in food in Europe in November 2011.

Stevia comes from the stevia plant often called sweet leaf or sugar leaf, which is most widely grown in South America. It has been used there as a sweetener for hundreds of years and has been used in Japan in particular for 30 years or more. Apparently approval has been slow to come for general use in Europe because of its use in traditional medicine as a treatment for diabetes and to reduce blood pressure. However studies have shown little effect on blood sugar levels or blood sugars so it has been given approval for the use in general foods.

Dried stevia is really sweet (300 times sweeter than sugar) so Pur Via is produced by mixing stevia with a bulking agent to reduce sweetness and make it easier to use. It can be used in hot drinks, sprinkled over fruit or cereal as well as for cooking and baking.

I am not a big sugar person, but I tried it in natural yogurt. It is more of a powder than crystals, and the sweetness is a bit slower to develop in the mouth. But it certainly took the bitter edge off the yogurt and it doesn’t leave any aftertaste. If you like your tea sweet this will certainly work, and keep you skinny!

McCambridge's: News / Bridgestone Guide 2012 - recommends McCambridge's

2012-02-06T05:29:28-05:00

We are delighted to be once again included in the Bridgestone guide to Irish Restaurants. The highlighted link will bring you to the Bridgestone website where you can read the recommendation.

www.bestofbridgestone.com/recommendations/mccambridges-galway

McCambridge's: Blogs / Connaught/Ulster Off-licence of year 2011

2012-01-13T08:08:20-05:00

I am going to blow our trumpet a bit here… We have just been awarded the Noffla off-licence of the year 2011 for Connaught/Ulster. We are delighted with the award; see Eoin’s grinning face in the photo. If you haven’t heard of it, Noffla is the National Off-licence Association which represents independent off-licences all around the country. The association does lots of things, but one of their big initiatives is their annual awards. For the competition we undergo two rounds of judging, based on overall appearance, hygiene, product range, customer service and product knowledge, and a final blind tasting of 8 wines. Eoin was our blind taster this year and did a great job.

I am so pleased that we have got the thumbs up on what we are working to achieve. Customer service and product knowledge are two of our corner stone’s in the shop, and we are constantly working on improving both. Roll on next year’s awards where we will be aspiring to be National off-licence of the year.

McCambridge's: News / Galway Advertiser Article 1st December 2011

2011-12-06T05:05:04-05:00

McCambridges food and wine fair displays the goodies that are available on our own doorstep

Galway Advertiser, December 01, 2011.

By Meghann Scully

Last Thursday the Salthill Hotel was a taste for the senses as McCambridge’s on Shop Street celebrated its eighth annual Food and Wine Fair. Proceeds raised on the evening all went to a local charity and national schools. The function room was a myriad of tasty treats, heart warming snacks, award winning artisan produce, sweet delicacies and rich wines from some 40 award winning food and wine producers, many of whome are from the immediate Galway area.

McCambridges was first established in 1925 by George Mc Cambridge who fled Belfast from the Black and tans. After working in Powells at the Four Corners for some time, George began leasing a building and selling products. That business grew from strength to strength and soon became one of Galway’s most prestigious food and wine stores.

As the business was handed down through the generations it saw great changes. It once had a pub which eventually led to Galway’s first off-licence. It began importing wine from France in 1969 and continues to do so today. The family business is now run by George’s grandchildren — Eoin is the managing director while Natalie runs the off-licence, Norma is the project manager.

They annually succumb to the desire to share their wonderful goods with their customers by holding a food and wine fair. Now in its eighth year running, the fair celebrates local, national and international products and has established itself as one of Galway’s most highly esteemed social events.

The atmosphere in the hotel reflected that of a Christmas party with the joyful buzz of people chatting and tasting food. Upon entry traditional musicians set the scene of a fun filled social evening. Attendees were given the chance of winning one of McCambridge’s renowned Christmas hampers filled with home-made goodies before entering the festive room.

Although the night began the Christmas season it also highlighted a very worthy charity ‘Hand in Hand’ Children’s cancer charity for the west. ‘Hand in Hand’ is a non profit organisation that provides support to families in the west of Ireland who are affected by childhood cancer. This amazing charity provides support to families and siblings with a sick child, cleaning and laundry services, as well as meal deliveries. The service gives families that precious time to tend to their sick son or daughter.

Aside from providing much needed funds to ‘Hand in Hand’, the night also supported local national schools which sold tickets. Schools such as Dominican College, St. Mary's College, Galway Educate Together, Scoil Iognáid, Gael Scoil Mhic Amhlaigh, and Coláiste Iognaid were the lucky sellers of the tasty food and wine fair tickets.

Although the event was for over 18s, it was a warm, friendly, environment for parents and families to come and socialise, with some of the finest home-made foods and wines, illustrating perfectly the range and choice that is available locally, negating the need for people to leave Galway to find food to satisfy even the most demanding of palates.

The producers all had warm welcomes and were delighted to have the public taste their hand crafted delicacies. By 6.30 the room was filled as people tasted the foods and wines and chatted to suppliers.

Among the stall holders were Irish cheese makers, farmers, cake bakers and even the French made an appearance with the finest pastries. There was a stand with a variety of cupcakes that varied from sweet to savoury. Some products on display were first produced in the 1800s.

There were nine wine exhibitors and 54 wines to sample. The aroma from the white wines was bursting with fruity flavours and the reds contained a rich full body. The fair has been hugely beneficial economically to suppliers and producers as one wine producer said “we did it three years ago and there was a noticeable effect and were hoping for that again”.

In a room adjacent to the hall the Christmas kick starter continued with a cookery demonstration. Máire Duff from Bord Bia took to the demo kitchen where she prepared and cooked a leg of lamb. The seasoned lamb with berry sauce was wafting around the room and the turkey alternative set the taste buds tingling. Gerry Talty from Spanish sea vegetables provided sea spaghetti which was cooked for the onlookers. Arun Kapil from Green Saffron cooked a turkey curry using the finest Indian spices. He showed how you can make an exciting St Stephen’s Day meal with the leftover turkey.

A kitchen demonstration also took place on the night with Ronan Reynolds from the award winning Ard Bia in Nimmo’s taking to the counter. Ard Bia make a range of tasty pumpkin seed bread, home-made fruity jams, along with many more tasty and nutritious treats.

Mc Cambridge’s had a pop up shop set up in the Salthill Hotel on the night displaying and selling some of its most famous and popular items.

Although the night was filled with exquisite and rich treats it also had healthy options. There was a vast array of sugar free fruit juices and granola cereals that are brilliant lunch box fillers, along with free-range turkeys and organic salmon.

All the treats, meats and wines were offered to the huge crowd and producers even gave a discount on their products for that night. Customers could choose the treats they wished to buy and arrange them into a hamper for collection another time.

The night was a huge success not only for the McCambridge family but also for the smaller producers and suppliers throughout the region. Some described the fair as “a way to get the produce to people and convince them to buy it ” through tastings of their delicacies. The night gave the newer producers a chance to make their mark on potential customers. Leaving the event one we were filled with Christmas cheer and excitment for the season ahead. Once again, the McCambridges were local heroes.

McCambridge's: Store / Champagne & Chocolates

2011-11-18T08:01:14-05:00

Champagne & Chocolates €48

Comte de Noiran N.V. Champagne 75cl
Our house champagne is light and fresh with lots of fruit in the flavour, perfect for a celebration.

Butlers Irish Chocolates 125g

Presented in a wicker basket, wrapped in cello, with a bow.

McCambridge's: Blogs / McCambridge's Christmas Hamper Brochure

2011-11-17T04:38:12-05:00

If you have been into the shop you hopefully will have spotted the latest and greatest McCambridge’s Christmas Hamper Brochure (finally…) Again lots of chasing around this year to get it all together. It starts with working with great Irish suppliers to identify lots of good food and drink to include, to getting samples, to final decisions on what to put into each hamper, to taking the (bloody) photographs, to getting it all to the excellent printer(Castle Print and Amanda, thanks) and to finally getting it on the counter and in the post for our customers!

It is available to pick up in the shop. Just send me your address to retail@mccambridges.com and I can send you a copy. All the hampers and wine gift packs are also here on the website to have a good look at, and we will have hampers for sale on the shop floor next week.

Roll on Christmas…..

McCambridge's: News / McCambridge's Food and Wine Fair 2011 Press Release

2011-11-09T09:15:52-05:00

Press Release: 24^th October 2011

McCambridge’s 2011 Food & Wine Fair to Raise Money for Children’s Cancer Charity

McCambridge’s of Shop Street will host their eight annual Food and Wine Fair on Thursday 24^th November 2011 at the Salthill Hotel from 6pm to 10pm. The proceeds of all tickets sold will go directly to local Galway schools Dominican College, St Mary’s College, Galway Educate Together, Scoil Iognáid, Gael Scoil Mhic Amhlaigh, Coláiste Iognáid and Children’s Cancer Charity for the West, Hand in Hand. Tickets are available from McCambridge’s, all six schools, Hand in Hand or available at the door on the night at €15.

This year McCambridge’s Food and Wine Fair will host over 40 award-winning gourmet, artisan food and wine producers in this unique setting, which is heralded by many as the beginning of the festive season. The over-18 event allows visitors avail of the opportunity to taste a variety of delicious products during the course of the evening. There will also be a Pop-Up Shop to purchase products on the night.

A highlight this year is the introduction of several cookery demonstrations to satisfy all taste buds. Máire Duffy from Bord Bia will host a cookery demonstration as will award-winning chef Ronan Reynolds from Ard Bia at Nimmos. Gerry Talty from Spanish Point Sea Veg will provide harvested quality Sea Vegetables from the beautiful shorelines of the Burren and Arun Kapil from Green Saffron the Spice Specialists invites visitors to sample a delightful range of natural spices, sauces and seeds.

Commenting on this year’s Food and Wine Fair, McCambridge’s Director, Natalie McCambridge commented, “We are delighed to have increased the number of our gourmet food producers to over 40 tasting and information stands this year. Our producers are really looking forward to meeting visitors face-to-face to sample their produce and our customers will get the opportunity to meet these producers ranging from cheese and wine specialists to natural confectionerys, based locally and from around the country. We are also delighted that all proceeds from ticket sales will go directly to six local schools and our charity of choice, Hand in Hand who provide invaluable practical support to families in the West of Ireland whose lives have been affected by childhood cancer.”

Artisan and gourmet food producers attending the event for the first time include Cooleeney Farm cheese producers from Thurles; Carraig na Breac Traditional Kiln Smokehouse from Co. Leitrim; Kingfisher Tea from Wexford, importers and blenders of gourmet loose leaf teas to suit every taste while Gingergirl will provide recipes on food that is local, seasonal and simple. For tasty treats don’t miss Sam Cookie’s Christmas cakes, cookie bites and meringues; Pandora Bell’s natural confectionery of handmade lollipops, nougat and salted butter caramels and Mella’s award-winning Butter Fudge. Other delcious foods include chutneys, paté, salmon, bread, chocolates, cakes, puddings and preserves along with world famous wines and coffees.

Making a welcome return to the Food and Wine Fair are The Friendly Farmer, a producer of pasture reared chickens, ducks, bronze turkeys and geece; McGeough’s Artisan Butcher from Oughterard and The Galway Cupcakery, producers and suppliers of handcraft cupcakes in Moycullen.

In recent years McCambridge’s have introduced many new features to their store including a hot food Deli and Sandwich bar and customers can enjoy lunch al fresco while watching the world go by on Shop Street over a coffee and cake. Gourmet food and wine hampers are a speciality of McCambridge’s tailored for every order no matter what the occasion and a delivery service throughout Ireland. The store has also introduced a new service where parents can place a weekly food allowance for their children to enjoy healthy and wholesome foods from McCambridge’s during their school lunch break.

Food and Wine Fair tickets are available at €15 and can be bought from McCambrige’s, Shop Street and all six schools. Or contact Jennifer Carpenter, Hand in Hand on 091 799759. For further information on the Food and Wine Fair visit www.mccambridges.com

Further PRESS Details

Gwen O’Sullivan

Publicity Manager

McCambridge’s Food & Wine Fair 2011

T: +353 87 6601592

E: gwencommunications@gmail.com

EDITORS NOTES:

Today the store offers a a hot food Deli and Sandwich bar and customers can also enjoy eating al fresco while people watching on Shop Street over a coffee. McCambridge’s have also introduced a new service where parents can place a weekly food allowance for their children to enjoy healthy and wholesome foods from McCambridge’s during their school lunch break.

McCambridge's: News / Irish Times, Sat 13th August 'Shop Street'

2011-08-15T05:18:30-04:00

Let's talk Shop (Street)

DAVIN O'DWYER

‘YOU ALWAYS get a good reaction from people around the country when you say you’re from Galway. Everybody likes the place as soon as they come here.” Newsagent Paul O’Brien is trying to pin down what people find so attractive about the city and what makes many of the locals so fiercely loyal to the place. “Galway itself is a great brand,” he concludes.

Galwegians, both native and adoptive, often talk about the city’s unique character, the laid-back, slightly bohemian atmosphere that’s not readily found in other Irish cities or towns. Nowhere is that character more palpable than on the streets that run from Eyre Square down to the Spanish Arch. The area is a consistently lively mix of buskers, venerable family-run retailers, multinational chains, face painters, human statues, outdoor sippers of coffee and pints, sign holders, charity collectors, and even some determined shoppers, laden with bags.

“It’s so bohemian now, I call it the San Francisco of Ireland, because you have every race and culture in it,” says James Kelly, a Co Kerry poet who sells his books of verse on main streets and busy squares across the country. “Shop Street is special, whereas, in Dublin, Temple Bar didn’t quite work the way it was meant to as a cultural area.”

While many people describe the northern, retail-heavy stretch as Shop Street and the southern, entertainment-focused stretch as Quay Street, the area is in fact five streets, from north to south: Williamsgate Street, leading off Eyre Square; William Street, where the pedestrianised zone begins (and where Paul O’Brien’s neat, magazine-lined shop can be found); Shop Street itself, a surprisingly short block starting at Lynch’s Castle; High Street; and finally Quay Street, filled with restaurants and pubs, perpetually abuzz.

Less than 30 years ago Quay Street had as many derelict buildings as functioning businesses, and its dramatic revitalisation is just one example of how much the city has changed. These streets are the soul of Galway, which has a particularly compact centre even for a city of 75,000 people. They have changed radically as the city has developed into one of the most vibrant urban centres in Ireland.

From the pedestrianisation of the central thoroughfare in the late 1990s to the more recent creation of a self-styled Latin Quarter, these streets have been subject to a continual, and largely successful, process of renewal. Yet it’s a process that many locals are concerned about, as they see international brands such as Tommy Hilfiger and Boots take their place alongside, or instead of, family-run businesses.

“Since I came back to Galway 30 years ago the only businesses that haven’t changed on the street have been us, Griffin’s Bakery, Brennans shoes, McCambridge’s, and probably the bank,” says Anthony Ryan of the well-known clothes shop towards the end of Shop Street, by Buttermilk Lane. Ryan is one of the names most closely associated with the street, Anthony’s grandfather having founded the business at the same location in 1909. “All of us who are still here, we work hard at our businesses. It gives Galway a bit of uniqueness, and it’s not bland like so many other streets that you see.”

Of course, Shop Street has not survived the recession unscathed (the giant liquidation sign in the window of Zhivago’s music store attests to that), and businesses have reason to be thankful for the visitors that reliably turn up for the festivals. Paul Faller, the fourth generation of his family to run Faller’s jewellery store on Williamsgate Street, which has been operating for 132 years, is chairman of the Galway City Business Association and is realistic about the recession’s effect.

“Galway people are always very good to Galway businesses, but many of the family-run businesses are dependent on the fact that they own their premises, that they’re not under the rent pressure you find on Grafton Street,” he says. “As for the multinationals coming in, there is a risk of homogenisation, but if we don’t have them people will go elsewhere. It’s about getting a good mix, because we can’t be relying on sentimentality.”

A LOT OF people cite the closure of Kenny’s Bookshop and Art Gallery a few years ago as a watershed moment in the area’s recent history. It was an event that prompted greater recognition of the importance of family businesses and their role in preserving Shop Street’s identity.

“We don’t have customers; we have clients. That’s what makes us different from the multiples,” says Ryan, with unmistakable professional pride. “I often say to the staff: ‘You’re part salespeople, part counsellors, part psychologists.’ They’re dealing with people all the time; it takes a lot of skill. Some people come in to shop, some come in because it’s their routine, sometimes they come in because they want a chat, they might be lonely.”

While the pedestrianisation of 1998 benefited Ryan’s business, due to hugely increased footfall on a street that had become known for its traffic congestion, across the street the food emporium McCambridge’s struggled to reposition itself.

“It cost us millions over the years, changed our direction totally,” says Eoin McCambridge, managing director of the company. “We’ve gone from being a family grocer to being more a specialist delicatessen, with a sandwich bar and coffee bar. For a volume-driven business such as ours, it was very challenging.”

McCambridge’s is very much a family enterprise, with Eoin’s sisters Norma and Nathalie also involved and their father Pat still a genial presence in the shop. The business’s change of focus has been a remarkable success, and it has been helped significantly by outdoor seating, a byproduct of pedestrianisation and the smoking ban. “The chairs and tables outside have been brilliant for us. They really have introduced a whole new kind of aspect,” says Eoin McCambridge. “The face of the business is now on the street, rather than behind the doors. It’s great for people-watching too.”

The arrival of outdoor seating at cafes such as Griffin’s and pubs such as Garavans and Taaffes has fundamentally altered the character of the area, turning a busy thoroughfare into something more like a continental boulevard. Surprisingly, though, the city council was initially reluctant to allow outdoor seating.

“It was quite difficult to get permission,” says Mairtín Lally, who has run Taaffes for 24 years. “The council said it would clog up the street, but we pointed out we’re at one of the widest points here, so we got a licence. We keep the seats out year-round, and it’s very important to us. On a Saturday or a Sunday there, people can sit outside and take in the whole thing passing by. We have music twice a day, seven days a week, all year round. That works: people walking past can hear the session and come in. It started with just a few musicians playing tunes.

“Some of the musicians that started with us 24 years ago are still here, which is great.”

Lively sessions also run in nearby pubs, such as Tig Cóilí across the street, reinforcing the sense that Galway’s status as capital of the west and gateway to Connemara brings with it cultural advantages that contribute to the city’s character. Part of the authenticity of that character lies in a continuing bilingual presence: behind the bar in Taaffes a sign reads, as Bearla, “Irish spoken, English understood”.

Another keeper of the traditional-music flame is Colm Powell of The Four Corners, a landmark store founded by his father in 1918 on the corner of William Street and Abbeygate Street, across from the medieval Lynch’s Castle. Powell is one of the last people living on the street, and still works behind the counter in his refreshingly old-fashioned music shop, with CDs, musical instruments and art-and-craft supplies piled high. He relates the history of 20th-century Galway in the irreverent fashion of someone who has seen it all from his stand at the heart of it, watching as the city grew from a small town in the commercial shadow of Limerick to the tourist destination and industrial centre it has become today.

“The town is changing all the time, but what’s in town still is speciality,” he says. “We’re selling an awful lot of violins, because someone out in the shopping centre won’t sell violins. Or pipes. But if I’m selling all the pipes, it’s partly because it’s a dying trade. But there’s enough left to die with. It’s the same with several things: we’re the last of the Mohicans left in them.”

Between the durable red walls of Powell’s store and the immutable limestone of Lynch’s Castle is a more temporary commercial activity: young men holding signs for businesses off the main thoroughfare. They joke among themselves, but only one is happy to talk about his work and what he sees on the street. Albert Comamala came to Galway from Girona, Spain, five months ago, and he says he is enjoying it.

“I think Ireland is a good place for work, much better than Spain,” he says. “I do every day with just Sundays off, part-time, just 24 hours a week. Other guys spend more time here.” His accent is a great blend of Iberian and the west of Ireland, but he says: “I don’t have many friends from Galway. For me, it’s difficult to know Irish people. Sometimes you know them, but to keep in touch is difficult. There’s a big wall, I don’t know if it’s the language, but when I pass this wall, it’s good, there’s a good relationship.”

A few feet away James Fleming is sitting by the door to the bank in Lynch’s Castle. Dressed in silver and resting on a large grey throne, he is an almost static recreation of the Pádraic Ó Conaire statue that graced Eyre Square before it was moved to Galway City Museum. But once a coin is dropped into his bowl, Fleming’s Ó Conaire bursts into life, spinning a plate and opening an umbrella.

“There’s a lot of the same people performing on the streets, and the people are still as generous as they ever were, considering the tough times,” Fleming says. “There’s generally always a good atmosphere on Shop Street. Pedestrianisation has made it really, it’s now like a river of people that flows to the sea.”

THERE IS A sense that the street has evolved into a kind of outdoor theatre with an ever-changing cast of performers and passersby. By the colourful facade of what was once Una Taaffe’s famous drapery shop on William Street, an exhilarating flamenco beat comes from a stylish trio of musicians, entertaining a large crowd. The city’s Latin connections might be overstated – there’s only so much impact a 15th-century visit from Columbus can have on a place – but the sounds of the band, Sarumba, are a natural fit for the street on a sunny day.

“I was brought here by the fairies,” says the band’s Italian guitarist, Vincenzo Donnarumma, with a broad smile. “I came myself because I was interested in Irish music and read the fairy tales and legends, and so I thought I’d come to Ireland. When I arrived I heard Galway was good for art, so I came to Galway. I’ve been here ever since, 12 years now. I love it, love the people – so welcoming.”

Donnarumma is far from alone in finding himself snared by Galway’s ambience. The weekend crafts market on Church Lane, tucked beside St Nicholas’s Church, is a haven for creative souls.

“I’m from New York,” says jeweller Maura O’Laoghaire, her accent a convincing Galwegian with a slight Five Boroughs twang. “I’ve been in Galway for 20 years. I first came over for the arts festival. I arrived and I was standing outside the Quays pub and I saw the Macnas parade come down the street, and I was hooked. I think people get stuck here, those types of people.”

Is the city’s artistic reputation overstated? “I do think the place lives up to its cultural reputation,” she says, “but you have to be looking after it, you need to keep it cultivated. Otherwise it withers.”

Anthony Ryan, for one, believes that “the way the city has embraced the arts has been very important. A lot of the strong artistic things that happened in the city came from people I was in college with, Ollie Jennings and Pádraic Breathnach with the arts festival, Garry Hynes with Druid. They’ve made a lasting contribution to the city. A lot of people have followed on from the work they’ve done.”

Druid has recently returned to its home just off Quay Street, but some locals feel that the area is at risk of becoming a tourist-only zone, a miniature Temple Bar selling an ersatz version of Galway. While establishments such as Neachtain’s pub and McDonagh’s fish restaurant are central to the city’s identity, the revelry tends to be a magnet for visitors, and many Galwegians have come to prefer the pubs and venues on Dominick Street across the river.

There is also a concern that Galway has developed into an overly boozy town that is perhaps more fun than is good for it. One friend describes Galway as a “graveyard of ambition”, and many students and artists have felt the inertia that often sets in here. When just hanging out can seem like a cultural pastime, motivation can be in short supply.

There are tentative plans for the city to look forward by turning to face the sea. The Volvo Ocean Race in 2009 emphasised the importance of the city’s coastal location, and ambitious plans for a port capable of welcoming cruise ships and an inner marina could revitalise underused parts of the city centre.

An occasional addition to the street in recent weeks, directly opposite Ryan’s shopfront, is a table with flyers for the presidential campaign of Michael D Higgins, and Higgins and his wife Sabina have been seen shaking hands and accepting the goodwill of passersby. It says much about Galway’s sensibility that it should choose as its political representative for so many years an academic and a poet, a defiantly cultured and untypical politician.

“I keep worrying that we’ll lose the buzz that we seem to have in Galway. We have to watch it because we don’t really know what it is,” says Eoin McCambridge, the sound of the street’s music and chat audible in his office above the shop. “I think some people take it for granted. Nobody seems to know where it comes from. It’s almost a magical thing; it just exists.”

McCambridge's: Blogs / Fresh Lemonade

2011-08-05T06:25:32-04:00

Ok so summer has been looking a bit dodgy, with sunshine a bit lacking, but at least the rain is warmer! Sun or no sun I love fresh lemonade for summer time supping. This is a great recipe, easy, cheap, very lemony and not too sweet. Its great poured over ice with a sprig of mint, or use it to make summer cocktails. We make this at home all the time and it will last in the fridge for a couple of days (never lasts that long in our house). If you buy regular lemons they are usually covered with a thin layer of wax to help preserve them in storage. These need to be scrubbed under a hot tap to get rid of the wax before you use them. Most organic lemons are un-waxed.

All you need is

750ml water
4 lemons, un-waxed
Caster Sugar 100g
Ice to serve

Fill up the kettle and boil.

Peel off all the yellow zest from the lemons in wide strips using a potato peeler. If there is a lot of white pith still on the zest, scrape off the worst of it. Put all the zest is a big heat proof jug (a glass one works best, don't use a plastic picnic one, the heat may crack it and the acid from the lemon eats into it). Add the sugar and then pour in 750ml of boiling water. Stir with a wooden spoon until the sugar has completely dissolved. At this stage you can put the jug to one side for an hour or two till completely cool. If you are in a terrible hurry continue on but it won't be as lemony...

When the lemonade is cold fish out all the zest. Cut your peeled lemons in half and squeeze out the juice from them. Add the juice to the jug. You can strain everything through a sieve if you don't like bits or the odd pip. To serve half fill a glass with ice and pour in lemonade. If you like top up with some sparkling water for a light fizz. If you have any fresh mint roughly chop up some and add with the ice.

This lemonade is a great mixer for a cocktail. Use crushed ice, add a shot of good vodka like Smirnoff Black Label or Finlandia and mint leaves, and top up with lemonade. Add a straw and a cocktail parasol (€1.95 for pack of 12) and you are away.

If making lemonade for cocktails you could add a few sprigs of rosemary to the lemon zest above. The rosemary tinted infusion makes a very grown up lemonade that works really well with the vodka. You can add a sprig of rosemary to each glass when serving.

McCambridge's: Blogs / Calling all cup-cake makers and cake bakers...

2011-07-22T10:24:17-04:00

Calling all cup-cake makers and cake bakers....

We have just started stocking all kinds of edible decorations for all you bakers out there. Baking has made a major resurgence and we found that lots of people were asking us to stock a bigger range. We will be expanding on the range over the next few months. There is stuff I have never heard of! A pot of edible glue will stick your own creations to the cake or to icing - great for sugared flowers etc. Sugar art pens with edible ink can be used to write to your heart's content on any icing. Food colouring pastes are great for cupcake icing - use a little or bit more depending how deep you want the colour. Friend Katy, super cupcake baker, recommends them, says they do a much better job than the liquid food colours. Then there are lots of sugar flowers, sugar happy birthday plaques with balloons or pirates, edible glitter and balls, edible stars and more. We would love to get some feedback from you bakers on what other things would be worth stocking - so have a chat if you are in the shop, or post a comment on the website or on Facebook and we will do our best to source.

McCambridge's: Store / Picnic Hamper Basket

2011-06-23T05:51:57-04:00

Picnic Hamper Basket €48 inc VAT (mixed rates apply)

Paso de Sol Sauvignon Blanc 75cl

San Pellegrino Sparkling Water 75cl

Salad Selection

Cold meat & pate selection

2 fresh half baguettes

2 handmade crisps 40g

2 French pastries

McCambridge's Milk Chocolate Bar 100g

Presented in a hand-woven re-useable shopping bag, with plastic cutlery, glasses and plates.

* Please note this hamper is only suitable for LOCAL delivery (Galway City). Nationwide delivery is via courier and is not suitable for fresh produce.

Picnic hampers can be customised to your requirement, please call or email us for details.

McCambridge's: Blogs / Gift ideas for Fathers Day, June 19th 2011

2011-06-10T09:17:10-04:00

Father's Day is upon us again. Sunday June 19^th is when all Dads should be made a fuss of this year. I find getting a gift for father, father-in-law or husband(on behalf of lazy kids) to be way more difficult than Mothers gifts so I put together a list of possibilities, from simple gifts for the cash strapped to something a bit more extravagant.

Hampers are always a good option. We can make up any kind of hamper in the shop, or you can put together your own. (We have a Jameson 12 yr old Hamper basket for €63). To do your own look out for a suitable container like a basket, box, bucket, and jug, pot... the list is endless. Check out the 2 euro shops, TK Maxx, or even the back of your garage or shed. A ceramic flower pot hand painted by kids or a simple cardboard shoe box covered in bright paper (the funnier the better) work really well. My crew once did one covered with bright pink Barbie paper!

For the cash strapped buy a really bad cheap mug with something silly on it (I saw a Donny Osmond mug the other day) half fill with shredded bright paper (lots of people have those desk-top shredders at home, just use on to those, and shred some shiny magazine pages) and pop in a really nice bar of good chocolate like Valrhona, or one of the Butlers Irish Chocolate bars.

Pick a theme for the hamper - suggestions are barbeque, favourite sports team, fishing, golf, music, gardening, Bear Grylis survival, cooking etc. Then pick some items to put in. A mixture of something from the theme and some food and drink to match really works. A few examples are; Barbeque - set of good cooking thongs, a funny apron, couple of bottles of interesting beers (men do need their beer while barbecuing) and some good barbecue sauce like Cottage Delight Jamaican Jerk or Wild Appetite Smoking Barbeque sauce. Even better buy a plain white apron and some fabric paint and get the kids to paint the apron, or buy t-shirt transfer paper in Easons and design a transfer for the apron on the pc. Or just get our Beers of the World hamper....

Sports team - now that our super Connaught Rugby squad will be in the Heineken Cup next season go with a Connaught rugby baseball hat or scarf or shirt and add some bottles of Heineken, and depending of whether they like sweet or savoury, either some Irish cheese and chutney, or some Skelligs Whiskey Crème truffles, Pandora Bell salted butter caramels or a bag of Butlers Irish Toffee.

Duffys on Mainguard St have loads of fishing tackle; combine with a good bottle of gusty red wine like Tobele Valpolicella Ripasso or Chateau Doyac Haut-Medoc.

Other suggestions - we have lots of good (and different) Irish Whiskeys like Writers Tears pot still whiskey, Knappogue Castle 12 year old, Green Spot Irish Whiskey and Middleton Very Rare, varying in price from €25 to €149. Also lots of Scotches including two with great names (and good flavour) - Pigs Nose and Sheep Dip! There is an amazing Calvados (apple brandy) called Pomme Pisorriere which has a whole apple inside the bottle for €63. Go with Irish cheese, patchwork pate or Parma ham for savoury, or Dittys Shortbread, Mella's Fudge or Kylemore Abbey jams for sweet.

Finally if you are really stuck and you can suffer it for a whole day, set up his comfy chair in the TV room, give him total control of the remote, a comfy cushion, a few of his favourite magazines, a little table beside him for his favourite drink and a bell for him to ring whenever he needs something. But be warned it may lead to gnashing of teeth and unrepeatable language.

McCambridge's: Blogs / Strawberry Season

2011-06-03T08:18:49-04:00

Summer seems to be coming at last! This sunny weather is ripening my sister's strawberries at a great rate. She grows them in poly tunnels in Furbo, west of the city in her walled in garden, a stones' throw away from the sea. There are no air miles on these guys and they are freshly picked every day. We will have lots on sale over the bank holiday weekend, and as our regulars know they have a wonderful flavour.

To celebrate we are running a competition to win a summer hamper of our home-grown strawberries, a bottle of sparkling prosecco, Glenelin clotted cream and Dittys yummy shortbread. All we want you to do is send in your strawberry recipes or your favourite way to serve them and the one we like the best will be deemed the winner! Please send your entries to competition@mccambridges.com along with your name, address and telephone number, closing date is Wednesday 15th June, winner will be notified Friday 17th, just a note to remember because the prize contains delicious fresh strawberries it will have to be collected in the shop.

I like mine simple. My sisters ones are so sweet they need very little sugar or none at all. I slice mine up, sprinkle a very little caster sugar on, and drizzle over a little Cointreau. It's really important to serve at room temperature, the flavours are so better when not too cold. Serve with a dollop of whipped cream or a scoop of Murphy's Vanilla Ice-cream....

McCambridge's: Blogs / Ponaire at the Milk Market

2011-05-16T09:59:23-04:00

I am just back from a weekend in Limerick. I was participating in a rowing tour, which included coming through Ardnacrusha lock in a tour rowing boat and rowing a total of 20 odd miles from Lough Derg right into the heart of Limerick. A great adventure was had, but I couldn't leave Limerick without visiting the Milk Market and Ponaire's Roastery and Coffee Bar.

Tommy and Jennifer Ryan started up Ponaire Roastery in 2006 when they returned to Ireland after living in the USA for many years. They produce wonderful coffee from the finest grade beans. Nothing is added to the green beans they import except heat! The picture shows Jennifer checking a batch of beans at the roaster based in Annacotty, Co Limerick. Last June they opened a new coffee bar in Limerick Milk Market. The market has been re-developed, with a central courtyard covered with what I would describe as a circus style permanent canvas roof (I am sure there is a more technical name!) to create an all-weather space. There are permanent pavilion style units at the centre of the courtyard, one of which is Ponaire's Coffee Bar, open space for market stalls, and further shop units in the building surrounding the courtyard. Have a look at www.milkmarketlimerick.ie. It is open Friday to Sunday and well worth a visit. Excellent coffee was consumed, and there was a bit of excitement when Paul O'Connell was spotted at one of the tables.

When we opened our coffee bar two years ago we decided to use Ponaire's coffee as our coffee of choice. Customers have been delighted with the quality and flavour of the coffee and we now sell a wide range of their coffees, both beans and ground. Tommy and Jennifer have become good friends of McCambridge's and we wish them well with the new extension to their business.

McCambridge's: Blogs / Double Chocolate Brownies

2011-04-26T10:02:06-04:00

You might be overdosed on chocolate by now, but a favourite chocolate dessert in our house is chocolate brownies. You could use some of that excess Easter egg chocolate if it is not all scoffed. These are really easy to make and taste great (don't even think about calories....). They are a great gluten free option, because you use only a small amount of flour and there is really no difference in taste when gluten free flour is used.

The recipe is from the River Cottage Family Cook Book, which I would highly recommend as a starter cook book for anyone, not just families. Hugh Fernley-Whittingstall and Fizz Carr's' book explains so well about basic ingredients, how they work together, and how to make a great range of basic foods. But they are not afraid to get kids making bread from scratch, or jam, or marshmallows. They explain things like how to use yeast and gelatine, how to boil sugar for jam and how to clean and prepare a squid. The brownie recipe page in our book is almost unreadable at this stage, with splashes of chocolate, grease etc proving its popularity in our house!

Double Chocolate Brownies

70% dark chocolate 250g (McCambridge's 250g block 70% chocolate works perfectly)
Unsalted butter 200g (regular butter will work too...)
Caster sugar 200g
3 eggs
Plain flour or gluten free flour 125g
Cocoa powder 50g
Chopped walnuts or hazelnuts 100g (optional)

Baking tin approx 20 x 30 cm and at least 2cm deep
Preheat oven to 160 deg C

Break up the chocolate and chop up the butter into a mixing bowl. Sit the bowel on a saucepan of simmering hot water (make sure bowel doesn't touch water) and melt chocolate and butter.

In a second bowl whisk together eggs and sugar (I use an electric whisk) until smooth and creamy. Add the melted chocolate and butter, mixing thoroughly.

Sift in the flour and cocoa powder and mix. Add the nuts if using(I love them in, the kids love them out, guess who usually wins...).
Line the baking tin with tin foil and pour the mixture into the tin. Bake for 20 -25mins - don't overcook! Better squishy than solid.

Leave to cool and cut into squares

Completely yummy warm with good vanilla ice-cream (try Murphy's) or a dollop of whipped cream.

Store in an air-tight box or tin. They are even fudgier the next day.....

McCambridge's: Blogs / A natural isotonic drink

2011-04-12T10:56:57-04:00

I have a son who is sports mad, and is on the go constantly from pitch to pitch. He is always looking for sports drinks and isotonic drinks, which I am reluctant to buy because of the high sugar content, and the high level of artificial colours, flavouring etc. I have been on the lookout for something more natural, which will still give him the energy burst he needs.

In London recently I was in Whole Foods Market (great food shop, with a branch in Soho, if you happen to be visiting) and the drinks fridge there was full of coconut water. I did a bit of research and found out the following....

Coconut water is the liquid from young unripe coconuts before the flesh begins to form. Coconut water has long been revered as a health drink. It is loaded with the five essential electrolytes that athletes need-- including sodium, potassium, magnesium, calcium and phosphorous.

It's also naturally fat free. And one 11 oz serving has double the potassium of a banana and 15 times the amount of potassium that the top selling sports drink- about 700mg of potassium. The electrolytes help keep the body cool, boost poor circulation, and replenish the fluids you lose during exercise. It is known to also aid in the detoxification process while boosting your immune system.

It is cholesterol free and can soothe an upset stomach and help promote weight loss. On a side note, it is also known as a great hangover cure due to the fact that it re-hydrates so well. There are no added artificial sweeteners or added refined sugar of any kind.

Sounds great! We have been able to source VitaCoco coconut water in 330ml cartons. There is a plain version and an acai and pomegranate version. I find it refreshing and tasty, but you do need to like the taste of coconut. It retails at 2 Euros, and is in the fridge in the middle of the shop with the juices. Any feedback appreciated, now to convince my son that it is so much nicer than the artificial sports drinks.......

McCambridge's: Blogs / Irish Fashion Innovation Awards 2011

2011-04-06T05:54:29-04:00

I headed off to the Radisson last night with friend Bernie in tow to the Fashion Innovation Awards 2011. It was hosted by Patricia McCrossan from Galway Now and Limerick Now magazines. We sipped our own Paso de Sol Cabernet Sauvignon and Chardonnay in the foyer as we oogled at some great outfits. We had great seats(thanks Patricia) and really enjoyed the vast range of clothes, jewellery and accessories being shown. I was delighted to see Stephanie Grace Foy showing some of her collection. She was earmarked as 'one to watch' and we loved her elegant draping pieces. Picture shows one of her dresses. Stephanie is friend to eldest daughter and hails from Barna.

There were 4 awards being competed for- Student fashion Award, Accessories Award, Jewellry Award and Fashion award. Una Burke won highlight of the show, the fashion award, for her amazing leather pieces. Not exactly for parading down Shop Street of a Saturday, but fab concept. Lady Gaga has commissioned pieces from her - that should give you some idea of the style.

We both loved Ruth Duignans collection. She uses Irish fabrics like tweed and linen to create really different and beautiful clothes. We also gave the thumbs up to Yvonne Beale for her beautiful and unusual jewellery pieces, incorporating hand crafted crochet.

It is marvellous to see events like this in Galway. We really have some great people bringing such a range of different shows to the city, so dump the slippers and head out to support the array of things going on Galway.

McCambridge's: Blogs / Terramater Wines Visit

2011-03-31T08:51:14-04:00

Catherine Wevar Zencovich from Terramater Wines in Chile visited us last week. Catherine is the European Manager for Terramater. She has visited us before and it was great to see her again. Eoin's (just 5 this week) daughter was delighted to meet her, but informed me that 'she talks weird!'

On her current tour she has come from London, spent a few days with us, and took off to Dusseldorf last Thursday to spend a few days at Prowein, one of the biggest wine trade shows in Europe, promoting Terramater Wines.

She led a very informative tasting in the shop on Thursday - we tasted some of the range from the value Paso de Sol to the highly rated Altum Cabernet Sauvignon. The Paso range at €7.50 a bottle came out really well. The wines are all produced from single vineyard grapes, are simple, flavoursome and perfect for drinking on their own or with food. They are still coming through as great value every day (or at least every week) wines.

We all loved the Altum Cabernet Sauvignon (€17.50). It's really well balanced, classically structured and full bodied. Terramater is very much based on the French style of making wines. Their wine maker Paulo was classically trained in Bordeaux, and it shows with the wines. All casks are made of French oak (no American wood in sight). We are still so excited about these wines. The value across the range is excellent, with similar French wines retailing at 30-40% more. It is wonderful to see a small family run company doing so well on the world market.

I asked Catherine about the effects of the earthquake last year on their production. Fortunately they had very little disruption. One old building on the edge of one of the vineyards was damaged, but none of their wine production was affected. The country is getting back to normal, and seems to be on the up.

Finally we are waiting for their new Pinot Noir, which is on the high seas at the moment. This wine has been produced at their new vineyard in Leyden Valley on the coast of Chile. The climate here is cooler and this pinot is very much in the new world style. It's fruity and fresh with minerals coming thru. This will be a great on for fish eaters who like their red wines. We should have it in 3-4 weeks and it will be around the €11.50 mark

McCambridge's: Blogs / St Patricks Day - down under

2011-03-20T08:28:23-04:00

Check this out.....

St Patrick's Day Flashmob, Sydney.

There were a few funny comments on it, including 'I think it was 44 british people' and 'there was a big fight afterwards'.

McCambridge's: Blogs / St Patrick's Day

2011-03-16T07:47:29-04:00

Inish Turk Beg Maiden Voyage Irish single malt whiskey -

The picture(not the greatest)is of one of our windows displaying the whiskey.

This is a new whiskey produced on Inish Turk Island. Inish Turk is an private island in Clew Bay, Co. Mayo which also produces excellent smoked salmon. They have just released this whiskey(2,888 1litre bottles I am told). The packaging is fab - it is in a hand blown bottle in the shape of a mooring buoy, and Luke, our whiskey expert, tells me it is an excellent whiskey. He describes it as smooth, warm and complex. For those who like to know more, it is a single malt whiskey that has been aged in poitin barrels on the island, and the price is €155. We have a bottle hidden away in the shop and Luke would be very happy to give anyone a taste before they buy. It would make a really nice present for a whiskey drinker.

McCambridge's: Blogs / Spelt - what is it..........

2011-03-01T11:20:00-05:00

We get lots of queries about spelt flour and products made with spelt.

Spelt is an alternative to wheat. Although it's not completely gluten-free (so not celiac friendly) it is much lower in gluten than wheat. It is richer in protein and many vitamins than wheat and a lot of people find it easier to digest. It's got an interesting nutty flavour too. You can get white and wholemeal spelt flour for baking, and there are a lot more products made from spelt now on the market. I have done some baking with spelt but haven't tried making bread with it. I am told that it works well but recipes can need a bit of tweaking because of the reduced gluten. I used it for pancake batter and it was perfect for that.

An Irish company Spelt for Health have a new range of cookies which taste great and are made from spelt flour, which we are trying out in the shop. They are a nice size for a treat, without overindulging and cost 55c. Try one with lunch next time you are in the shop...

English Mum (who writes a great food blog) has a good recipe using spelt for a pizza base at http://englishmum.com/spelt-flour-pizzas-with-honey-tomato-sauce.html