The final event in the Boyne Valley Food Series was hosted on Saturday 26th September by The Glyde Inn & Linn Duachaill Restaurant, Annagassan, Co. Louth.

A special event for a few reasons, the Judges for Foodie Towns of Ireland were attending as part of their inspection trip of the Boyne Valley, and the regional heat for the All Ireland Chowder Cook-off was taking place.

The weather could not have been better and most of the stalls were outside overlooking the glorious expanse of Annagassan Beach.  My dual role on the day consisted of judging the Chowder Competition, and covering the event for the Boyne Valley Food Series.  It was difficult to resist tasting samples of what was on offer, but I was saving myself until the Chowder Competition had ended.

A good turn-out of wonderful Producers and visitors, combined with great weather helped to make the event a huge success.

Finnegan’s Farm Vegetables, Bellingham Blue Cheese, Viv’s Krackin’ Sauces,

Hosts, Linn Duachaill Restaurant, Dunany Flour Products, Lannléire Honey and Honeycomb Derrycamma Rapeseed Oils, Koo Kee Cookie Mixes, Blast & Wilde Flavoured Butters, Burkes Farm Ice Cream, Dan Kelly’s Cider and Cider Vinegar

Kamal Kainth – Chutney Indian Snacks and Catering,  Oriel Sea Salt, Orin Cupcakes and Flowers, Brehon Brewhouse Beers

Barry Johns Sausages, Daisy’s Pantry Jams, Chutneys and Irish Whiskey Tea Loaves, Cecilie’s Handmade Irish Truffles, Daisy’s Pantry Jams and Chutneys.   Caroline McDonnell, owner of Daisy’s Pantry very kindly gave me three samples of her products to take home and try.

Coole Swan Liqueur, What’s for Pudding Desserts, Tom & Ollie Olive Stall

Ms. Tara Walker, Owner and Tutor, East Coast Cookery School, gave a cookery demonstration, and later held a hands-on class for children.

The Chowder Competition was closely fought and challenging to adjudicate.  My fellow-Judge, Ms. Brid O’Neill and I took quite some time to deliberate as each one was so different, but packed with flavour and flair. The quality of the ingredients used in each one shone through.

The Chefs from (T) Linn Duachaill Restaurant, (M) The Eastern Seaboard Bar & Grill, Drogheda, and (B) Monasterboice Inn produced three superb Chowders.

Sadly, only one Chowder could be sent forward, and that was Chef Balazs Budai’s dish from Linn Duachaill Restaurant.  I wish him the best of luck at the All Ireland Finals in Kinsale in April 2016.

That’s all from the Boyne Valley Food Series for this year.  I’ve enjoyed my visits, met great people, and tasted wonderful food.  I look forward to seeing what the coming year brings.