Oh I’ve been very tardy with the blogging this year. But, in my defence, I’ve been very active on Facebook, where I have two pages – oonagheats which mostly features me reviewing restaurants and various foods and MoneyforJambook for new food startups, interesting foods I’ve come across in supermarkets and food producers. I’m on twitter @oonagheats (I love twitter!) and Instagram @oonagheats too though, so if you’re looking for a morsel, then please find me there!
And ofcourse for those of you interested in starting up your own food business but don’t know where to begin, my book Money for Jam is still for sale in bookshops all over the place and from online booksellers – here is the link to the list!
Money for Jam – 2nd edition – The essential guide to starting your own small foot business – Oonagh Monahan – book launch – Oasta Cafe . pic Frances Muldoon.
It’s definitely getting colder these past few days, and now that the clocks have gone back, it’s darker in the evenings. A far cry from sitting outdoors overlooking Lake Como, eating gelato at 10pm as we did this past Summer. I’ve neglected to bring you the fruits of my gelato research tour of Lombardy. Mea culpa (that’s Latin, I know, but it’s close enough!).
We toured around Lombardy, sampling the delight of Lago Iseo, Lago di Garda (again!) and Lago di Como. One thing that we noticed was that they have moved away from using spatula for icecream in a lot of places, which was not well received by our reviewers! Scoops do not cut it!
Italian gelato dates back to the 16th century. Most stories give the credit to Bernardo Buontalenti, a native of Florence, Italy, who delighted the court of Catherina de Medici with his creation. Italians almost certainly introduced gelato to the rest of Europe, with Sicilian born Francesco Procopio dei Coltelli being one of the most influential individuals in the history of gelato – he was one of the first to sell it to the public.
My daughter had heard of Ice N’Roll, a new phenomenon from Thailand apparently, and we watched with interest! Icecream is poured onto a freezing surface and then rolled up with a blade to form icecream roses! Here’s a great video of it in action.
Apart from the wonderful ice cream you get in Italy, there are several artisan producers all over the island of Ireland, such as Tipperary Organic (www.tipperaryorganic.ie) or Baldwin’s (www.baldwinsicecream.com), Linnalla Farmhouse Icecream (www.linnallaicecream.ie) and Fabio’s Italian Ice Cream in Sligo – this is the real deal! There are queues out the door of Fabio’s year round!
In Northern Ireland, Glastry Farm (www.glastryfarm.com) and Morelli’s (www.morellisices.com) are well-known and there is a lovely wee farmhouse ice cream parlour in Irvinestown, Co. Fermanagh, called Tickety-Moo.
If you ever thought about trying your hand this yourself, I’ve a whole chapter dedicated to the art of ice cream making my book Money for Jam!
My new book, Money For Jam – the Essential Guide to Starting Your Own Small Food Business (2nd Edition) was published by Oaktree Press on September 15th and I’m just a little but excited about it (very!!).
So what’s new? The EU labelling legislation all changed over the past two years, so the new book takes account of all those changes including the Allergens information for both packaged and non-packed foods.
I’ve also included information for would-be food producers in Northern Ireland and Scotland too, and there are lots of resources and links to information. The new book has been revised and expanded and it includes new case studies and details on emerging food trends in an easy to read format. If I may say so myself, it is the perfect addition to your book collection or would make a great gift for the aspiring foodie!
Don’t take my word for it though, I’ve got lots of lovely testimonials, including:
This is a great one stop resource for anyone thinking of starting up a food business in Ireland. Full of practical advice, useful contact details and interesting case studies, it’s an investment well spent! Aisling Flanagan, Velvet Cloud
Oonagh is an incredibly driven person who helped to point me in the right direction for my business projects and helped me believe in my products and the potential they had. Her passion, her straight talking manner and can-do attitude are just a few of her many positive attributes. Michael Crowe – Connacht Pale Ale
Oonagh’s breadth of knowledge in all aspects of food production is impressive. What she doesn’t know you could write on the back of a stamp, but she’d know where to find that information. Her energy and enthusiasm for providing knowledge to the semi initiated is huge. Tony McLoughlin – food startup client
I have been working with food producers for over 18 years now, helping them to start up and grow their businesses and I have assisted over 200 food business start-ups ranging from fudge, sausages, bread and cakes to beer and cream liquors, as well as working with many established and developing food businesses, some of whom feature as case studies in the new book. I love their drive and passion as much as I hope you enjoy my book. You can buy it from bookshops or online. Details of where to find it can be found here.
I hope you enjoy it – please get in touch to let me know what you think, thank you!