New resource for food & drinks producers selling on line!

Good morning everyone,

Spring is Sprung and its a lovely day here. I hope it is where you are too, though I’m afraid we’re not able to go out too far to enjoy it. I’ve been thinking a lot over the past few days about how I might be able to help my food and drinks clients and others during these difficult times. I know there is a lot of information coming at us, it can be overwhelming. I’m not sure I can take another online seminar just now to be honest!

Resilience is a trait that I think we all need in spades, especially now. Rearranging our lives, our routines, our work, trying not to lose clients, trying to show agility, compromise, accommodation, its all a bit exhausting.

I wanted to do something practical, something useful and tangible, not more talking, and not just sending out more information as there’s a lot of noise already! So, I’ve set up a new page here on Oonagheats.com where you’ll find a list of food and drink producers around the country who are now selling online. So many have lost their routes to market over the past few weeks and this is just a little helping hand (I hope) to try and get the word out there.

So if you are a food or drinks producer who has had to move to online sales since farmers’ markets and many retail shops are now closed, or your distribution channels have stopped, please get in touch so I can include you. All I need is your business name, website shop link and the county you’re in.

You can email me on moneyforjambook@gmail.com

Hang in there, this too shall pass.

Oonagh x

Ten Top Tips for Starting Your Own Small Food Business – new course!

Hi everyone!

Just very quickly, having just finished training a great group of early stage food producers in Mayo in November and another group in Leitrim in January & February on the Food Starter programme from Bord Bia, I’m delighted now to bring you my new, very special, one day course which will be held in the Neantóg Kitchen Garden School, hosted by the fantastic Gaby & Hans Wieland.

So if you’ve ever wondered what’s involved, who to talk to, where to start, then take just one day to check out the potential for your food business by coming on this new course!

March 30th, Saturday: Top 10 Tips for starting your own small food business
**Guest Lecturer Series**

with Oonagh Monahan from 10:00am – 4:00pm, €100 per person
A unique opportunity to learn from one of Ireland’s leading small business mentors, in a small intimate setting. Get all your questions answered about the what where when and how to set up your own small food business, including the latest in legislation and registration requirements. Case studies will highlight the challenges and satisfaction of small food production.

I hope to see you there!

Oonagh

Dreaming of Italian Gelato!

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!