Posts Tagged ‘farmers market’

Hi Ivan, Here is an update on the relocation of Clonakilty Market. Contact me if you have any questions.
Thanks for your support

Clonakilty Market
Every Friday (rain or shine)
(9am – 2pm)

As of Friday, 23 Oct 2009 Clonakilty Market, which has become a pleasant weekly feature of Clonakilty town life, will temporarily relocate to an area a short distance from where they have been trading since April 2009. The laneway, Recorders Alley, which connects Pearse Street to the Kent Street car park will be the temporary location for the Friday market.
The move follows the request by the council after a vote in August that traders vacate the Credit Union carpark. Since then the traders have investigated four possible temporary locations for the market. A lot of goodwill was expressed to rehouse the market and following meetings between Tommy O’Donovan of O’Donovans Hotel and market traders it was agreed that the proposed location would be most suitable.
Following the unanimous August vote which voted in favour a finding a suitable permantent location for the market, councillors and town officials will now proceed with their investigations. The current council fully supports the market and Mayor Anthony McDermott has stated publically that it is something that he would like to have fully resolved within the tenure of his mayorship. It is hoped that the process might take shorter than the 12 months as outlined by Town Hall officials at that meeting.

The market has enjoyed great success and public support since trading began in April. A wide range of goods on offer include locally grown organic produce, plants, flowers, oven baked pizzas, cheeses, breads, baking goods, dressings, meats, olives and much more. All vendors provide high quality foods, much of it organic, that have been grown, produced or sourced by small producers across the country. All are registered with the governing health agencies and the market currently provides employment for 30 people. Some of the fare on offer include:

Fruit & Vegetables
Mediterranean Fare
Gluten-free products
Fresh Flowers
Soups and Relishes
Local artisan produce
Chutneys and Pickles
Coffee and Teas
Smoked Fish
Thai Grill
and more

If you are interested in trading at the market please contact Gerald Kelleher at 087-6775600. All traders must be registered with their governing bodies. Spaces are now quite limited but the Market will operate a waiting list so please make contact if interested.

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This news just in from Alison Wickham at Sustainable Clonakilty:

Hi everyone
It is the Council’s intention to request the Gardai to prevent next Friday’s Clonakilty Market taking place. Should this happen it may many months again before this facility is returned to the town.

People, as individuals, may wish to turn up at the Credit Union car park early on Friday to show their interest in the market continuing,

All the best,


Alison Wickham

Secretary, Sustclon Ltd

E: sustainableclon@gmail.com W: www.sustainableclon.com

Ph 023 883 5241

If you have a chance to vote in the local elections in June in Clonakilty town please use your opportunity to question the candidates about where they stand on the market issue.

See also: http://bakingemporiumltd.wordpress.com/2009/04/04/baking-emporium-ltd-clonakilty-market/

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Hi Ivan,

Meeting to be hosted by the committee of Clonakilty Market, invited local business people, and invited local resident speakers to discuss and address the current situation in regards to the proposed outdoor food market in Clonakilty. Meeting to be chaired by Mick Hanly, Chairman of Clonakilty Tourism board.


All are welcome.

Tuesday, March 10th, 2009
Public Meeting
8 p.m.
Emmett Hotel, Clonakilty


Gerald Kelleher

Chairman, Clonakilty Food Market

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This in from Cionnaith O Suilleabhain:
A Cháirde,
FYI below is the text of the motion submitted to Clonakilty Town Council for next Tuesdays Council Meeting agenda. It was agreed at the public meeting last week that this would be circulated as soon as it has been sent in to place on the agenda
The motion was co-signed by Cllrs. Robert Walsh, Paul Hayes, Anthony McDermott and myself, and the remaining five councillors will be contacted today (Tuesday) inviting them to avail of the option (if they wish) to go into the Town Hall to also sign it before 5.00pm which is the deadline for submission of motions.


“That this council amends it’s Casual Trading byelaws to designate the “Credit Union Car Park” for the purposes of Casual Trading under the Casual Trading Act of 1995″


Also, as per the public meeting last week, a deputation of three people who support the market idea, has been arranged. They will be received at the start of the council meeting (7.00pm sharp). As per Standing Orders, two of the three will be given a maximum of 5 minutes each to address the council on why it should allow the market to be held and in the location that’s being suggested. After they have spoken, they will be thanked by the Mayor, and the council may discuss what has been said, but will not be allowed interact with the speakers, or the speakers will not be allowed to make any further comments.

(The Mayor may use his discretion to be a bit more flexible in relation to how rigidly he wishes to implement the Standing Orders – e.g. he may invite the third member of the deputation to also speak, and may not “blow the whistle” when the 5 minutes are up for each speaker)


The motion will then be discussed later as part of the agenda which is where things will be won or lost.


Important that those who are interested make every effort to attend the council meeting. You must be in the chamber and seated by 7.00pm and cannot interrupt the proceedings. Numbers might be curtailed if Health and Safety or Fire regulations are in danger of being breached, so first in first served, so to speak.


Those who favour the market should at this stage be working to influence the other councillors not mentioned above to either vote for the motion, or abstain. To be successful we only need a majority of one vote.

There are nine councillors. Four have signed the motion and therefore will be voting Yes. The remaining five could vote NO to defeat the proposal or if some abstained, to still allow a majority of one carry it.

The Mayor would only use his casting vote if there’s a tie (as happened in March).


Feel free to forward this to interested parties and individuals.


Meanwhile, the issue got an airing on TG4 Nuacht last Friday. Click on this link and go to 18.00 minutes on the programme (just after the ads!!)







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Just back from visiting the new Clonakilty Market at the Spillers Lane Car Park. It seems to have gone well, no major conflict. The traders had their names recorded by the town clerk but no more than that. A good crowd came along to shop and have a nose and Darina Allen gave a strong message of support for both markets. She told me that she has also invited the town councillors to visit Ballymaloe and Midleton to see how the market is working their and talk to their counterparts in the Midleton Town Council.
Following the successful launch of the market, the traders have decided to suspend it for the time being pending a public meeting. The meeting will be held on Tuesday August 19 at 8pm in O’Donovan’s Hotel. The meeting is hosted by the committee of the proposed market with invited speakers. All are welcome.
Here are my photos:

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Iain Flynn of McBride & Flynn, Kinsale

Iain Flynn of McBride & Flynn, Kinsale

Through all the great years of the Good Food Circle in Kinsale it had always puzzled us at Fuchsia why the area remained a blank on our maps of food producers. The gourmet capital of Ireland heaved with culinary talent and energy but you wouldn’t find the name Kinsale in your fridge or cupboard. Gladly in the last 2 years this anomaly has really begun to rectify itself and the key catalyst has been the Tuesday farmers market. This week I met with Iain Flynn of McBride and Flynn, an enterprise that draws together the strengths of the town, pairing the culinary flair of chef Paul McBride with Iain’s skills, appetite for work and determination to succeed.




The business started with jams and chutneys, which the pair produced on their days off from Acton’s Hotel where Paul had taken Iain on an as an apprentice. Their plan was to sell from the hotel and a few local shops but then the farmers market opened in 2006 – “We said we’d come down and try it out for a laugh. And we were there on the first day and doing fine with our preserves, but we looked at each other and said we’re both chefs, we’re good at cooking for people let’s do more and use our skills.” So to their stall they added pates, dressings, quiches and meals, like beef stroganoff, chicken a la king, pepper beef and Thai curry. The range changes over time in response to feedback and requests from their customers. “I love the feedback at the market; once you build up a relationship with people they are comfortable being really honest. It’s also great to see people sitting down to enjoy our food, which they can do at the Kinsale and Blackrock markets. When you sell to shops the only feedback you get is how many are on the shelf at the end of the week.”


The markets have also been important for Iain in sourcing produce. “We try our utmost to use local produce. I buy most of our vegetables from guys at the markets, they know what’s good and I know where it has come from. It also puts a bit of pressure on me because I want to get the best out of their ingredients and do justice to the work they’ve put into growing them. As chefs we’re part of a chain not the sole creators. We buy our beef from O’Connells at the Lough, they really look after their meat, no shortcuts like electronic tenderizing. It’s hung for 21 days and you can taste and see the difference, when you cook it, it doesn’t shrink to half its size.”


Iain is now working full time in the business and Paul McBride comes in on his days off. Iain’s passion for culinary learning and discovery is something he says has rubbed off from Paul, who describes his own involvement at the markets as more enjoyable golf. For Paul to have retained the enthusiasm of the hobbyist after decades in commercial kitchens shows a true calling. With this ethos their business will never be about making a quick buck, a motivation that Iain feels has let down most of the local restaurant scene. Iain also has an intuitive understanding of real food from his home life and is not impressed by showiness. “My mother and sister are great cooks and love cooking at home.” In fact, Iain has persuaded his mother to supply their stall with her brown bread, wonderfully enriched with treacle, eggs and oatmeal.


Working alone in food preparation can be a lonely business, starting at 6am and sticking to a demanding schedule. So Iain is looking forward to his chance to do some live cooking at the Eat Sherkin festival on the first weekend in July.


“It will be fun, as a chef I haven’t cooked live in a while and I know I’ll get a buzz working beside Diane Curtin, she’s such a bundle of energy. We’ll be cooking mackerel landed in the morning and serving them with salad leaves picked around the island, then someone else is bringing their strawberries which we’ll make into a strawberry fool”. The whole event sounds fantastic, there’s no where quite like Sherkin to generate a festive atmosphere. You can read below what Diane Curtin has sent me about the festival weekend and in the meantime take the opportunity to visit Kinsale farmers market which is a bright light in the project to reinvent Ireland’s gourmet capital.

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Sonia Bower of Sonia's Inner Pickle, Lissavaird

Sonia Bower of Sonia's Inner Pickle, Lissavaird

Having shirked the bad weather for the last 2 months I finally got back to Bandon Farmers Market last week and was delighted to find Sonia Bower had returned. Sonia, who is based in Glandore makes a range of sweet, spicy, oil based roasted vegetable pickles that she sells as Sonia’s Inner Pickle. She has been out of action with serious illness for most of the last two years but will be back in full swing by May, and for now McBride and Flynn are selling her products from their stall. Sonia is a market person to the core, her business is very personal to her and the relationships she has developed with the other traders and her customers at the markets make up an essential ingredient in her life. “I have always been a market person, before I came to Ireland I had a business selling leggings at a street market.” Sonia tells me, “I have three great loves in life – humanity, business and food. For our regular customers, coming to a market is a sociable thing, they’re not just shopping, they stop to have a chat and they have a more personal relationship with the stallholder, who is usually also the person who made the food”.





Readers of this column will know that my starting point is a belief that growing, producing and selling food is fundamentally important to rural areas. West Cork is the envy of much of the rest of Ireland for the wealth of producers we have and we continue to see new enterprises emerge. Farmers markets are the most important breeding ground for new food businesses in West Cork. All of the new businesses that have joined the Fuchsia Brand in the last 5 years have begun by selling at a local market and most, like Sonia’s Inner Pickle continue to do so. Sonia explains that “feedback from customers helps you to understand the basics of how your product works”.


Sonia’s product is unique, what she describes as Jamaican oil pickle is her own fusion of taste ideas invented pretty much from scratch. “I imagine myself having a Jamaican aunt way back who had these recipes and although I never met her or tasted them, somehow I was meant to pickle.” These are not an authentic documented food, but Sonia tells me that people from Portugal to Brazil recognise the pickling process she uses and the flavours she achieves. Oil pickles are particularly popular in tropical climates, where it’s too warm to make fermented pickles reliably, as well as in Mediterranean countries where there is an abundance of food oils. Unlike fermented or acidified pickles, which rely on chemical processes to prevent spoilage, oil pickles simply involve submerging foods in plain or flavoured oils in order to deprive them of oxygen. The oil is heated slightly to help infuse the flavours of the spices, garlic, chillies and other ingredients. Pickling in oil takes a few weeks because oil doesn’t penetrate food membranes as easily as vinegar or salt does.


Sonia moved to West Cork 10 years ago and had her idea for a few years before she approached Giana Ferguson at Gubbeen Farmhouse for advice. She tells me that there is something in West Cork that allowed her to find her calling – “people here give you the space to be who you are, West Cork lets you be an individual and it’s only when you have this that you can really be creative.” And despite the fact that selling food at markets appears to be a recent phenomenon, Sonia is clear that what she does is part of the area’s tradition and heritage – “If you go to Bantry market on a Friday, you can really feel that it has been going on for hundreds of years. Yes, food selling died back for a while, I think because markets were associated with transience and that was socially shunned. But in trading if you don’t have the money to buy a shop on the main street then moving around is a valid option. We need to understand that people who make their living this way have also invested in their businesses and are settled at it.”


In the last few years farmers markets have become very fashionable, thanks to a new interest in local, authentic food. In a blog entry this week John McKenna reports on a magazine interview with Keira Knightley, the apple in England’s eye, in which to the question “So we won’t see you up partying till dawn then?”, she responds  “I’d fall asleep first!… In fact, I’d rather go to a London farmers’ market than go to a club. It’s the thing that makes me most happy!”  In Ireland, opinion leaders like Darina Allen and Clodagh McKenna have done a lot to champion the markets. And yet according to Sonia, the core of people who shop weekly at a market is still small, “The weekly shoppers are the people that keep it going, we need people like that who come out and spend their money. For me it is really important that I return their loyalty by getting out there week after week even through the cold months. Sometimes I think people don’t realise the number of internationally acclaimed producers that are out there selling on the street at markets around Cork, there is no where else in the country you’d get anything like that concentration of quality”.


Since starting her business she has found tremendous support in West Cork, and wanted to particularly mention Lisavaird Co-op for their understanding and support through the last 2 years when she has been unable to work. “It’s kind of a hard life, setting up your stall 3 or 4 days a week, you’re out there and exposed. But there is a great family ethos among the traders and we couldn’t do it if we didn’t support each other”.

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