Number 21 on wine

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November foraging

If you are going foraging in November here is a few of the wild edibles you can find

By the coast seabeat one of my favourites a little toughter this time of year but loads available treat it like a soft cabbage

 

Sea lettuce is just wonderful and very delicate flavour only warm it up gently

 

Samphire the asparagus of the sea and treat it like asparagus

. Sea Astra has a unique flavour profile and is rarely used but should be

Oyster leaf is the big one in terms of flavour it is harder to find than the other smaller but packs a punch of flavour. Reveried by chefs for it culinary uses

 

Forage well leave noyhing behind you and never pull a plant out of the ground cut it so it regrows

 

Noel

 

Diarmuid talks a new season new goals

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Its been a thoroughly successful enjoyable rewarding season not alone for me but the moorings dungarvan and the south east as a whole #greenwayphenomon Latest tourism figures indicate a growth of 53% in visitors The greenway has outstripped all forecasts ( no previous figuers #firstyear) however month on month from its inception the numbers on the greenway have now exceeded .5million users. Dungarvan is No1 worldwide on Air b&b with a massive growth of 5451% (that figure is not a misprint) The Moorings is nominated in Two Catgories this coming Tuesday in the Mansion House Best Irish Pub and Best in Service in Irish Pub Global Gala Awards. We are in 3 Catagories in Chamber of Commerce South East my favourite Best in Social Media. I hear you ask why are you saying this big deal. Ive worked very closely with for me a whole new team of people. Chefs; very young Floor operators Barmen Met reps built relationships with our guests demanded and sought repeat business and put structure and procedures into place. Ive implemented SOP’s We remain Second Only to Paul Flynn @ the tannery while along being on the floor servicing the mass’s In peak season we were catering for 600 ppl a day. Low season 400 plus the parties weddings and alot more in the nature of this business ie a food imporium by day becomes a drinking haven at night. Ive realy got stuck in with the chefs and developed menus introduced flavours to desserts added cocktail and gin menus but more Importantly earned my stripes with the boss’s The Quinn family who have handed over the reigns not alone to the moorings but their property in Waterford. The job of a front house operator is all inclusive Its a role that requires knowledge yes but I always find flexibility like a barley stem blowing in the breeze the capacity to listen and observe are the true skills of an operator. The dis-arming charm plus empathy also help 😉 We here are all gangsters but different types and individual gangsters. Keep doing what we are doing We are a unique Industry.. #shootemupboys 🕵