The Transition Town Kinsale ‘50 Mile Meal’ Award is given to dishes made from produce which has been sourced within 50 miles of Kinsale.

There was a wonderful array of ’50 mile Meals’ at the Mad Hatter’s Taste of Kinsale on Saturday 13th October:  A big ‘Thank you’ to Gav Martell who had the difficult but enjoyable job of adjudicating them.

 The Winners

Pearse O’Sullivan of Toddies @ the Bulman prepared the ‘Most Exquisite’ 50 Mile Meal:

Locally caught fish, battered with Bulman Red Ale and served with seaweed tartere and  Toonsbridge Buffalo mozzarella, Mr. Whitaker’s runner beans and raspberry vinaigrette

Toonsbrige Mozarella – Macroom

Mr Whiataker – Kinsale

Bulman Red Ale – Franciscan Well, Cork

Olivier Queva of Max’s Wine Bar received the Transition Town Kinsale Special Commendation for his 50 Mile dishes:

Sauté Irish squid with Gubeen, chorizo, thyme and lemon verbena

Gubeen & chorizo – Schull West Cork

Squid – Matt O’Connell Seafood

Herbs – Max’s herb garden

Gav made special mention to the delicious venison stew and mushroom stroganoff served by the Blue Haven chefs

We would also like to commend:

Jim Edward’s steak & oyster pie in Beamish Stout.

And Daniel Horgan of Man Friday’s for his scallops served with gazpacho and apple julienne: lucky for the punters he took an expert along when collecting his watercress at The Glen, Kinsale as it can be mistaken for a very toxic plant!