Tipperary Food Producers shine at Cashel–Casalattico showcase
Tipperary food producers showcase the best of county Tipperary at the Cashel–Casalattico Cultural & Business Weekend
The exceptional quality and diversity of County Tipperary's food producers were showcased to an influential international audience at a special Tipperary Food Producers Network Lunch, held on Sunday, July 12, as part of the Cashel–Casalattico Cultural & Business Weekend.
Hosted on the business day of the weekend, the lunch brought together an outstanding selection of Tipperary food producers whose products featured throughout a menu prepared by Barbara Russell Catering.
The event demonstrated the breadth of artisan food production across the county while highlighting the important role local producers play in supporting tourism, hospitality and the regional economy.
The lunch was attended by Nicola Faganello, Italian Ambassador to Ireland; Daniele Sinibaldi, President of ANCI and Mayor of Rieti; Francesco Antonio Di Lucia, Mayor of Casalattico; Gianluca Quadrini, Councillor of Frosinone Province; together with representatives of the Italian Chamber of Commerce, Club Italiano, FIDCA, the Association of Carabinieri in Ireland, business leaders, tourism representatives and members of the local community.
Guests enjoyed a menu showcasing produce from members of the Tipperary Food Producers Network, including James Whelan Butchers, Crowe's Farm, Rívesci, Crossogue Preserves, The Butcher's Daughter, Annie's Organic Farm, Galtee Honey Farm, Cashel Farmhouse Cheesemakers, Cooleeney Farm and Pónaire Coffee Roastery. The lunch also featured locally produced canapés from Martin O'Dwyer Family Butcher, Walsh's Butchers and Paddy O'Dwyer Quality Meats, celebrating Cashel's long-established reputation for quality butchery.
Throughout the lunch, guests were introduced to the stories behind each producer, from fifth-generation family businesses and pioneering farmhouse cheesemakers to award-winning preserve makers, artisan condiment producers and specialist beekeepers. The showcase highlighted not only the quality of the individual products but also the strength and diversity of Tipperary's food sector.
The lunch formed part of the business programme of the Cashel–Casalattico Cultural & Business Weekend, organised by Cashel Chamber of Commerce to strengthen business, tourism and cultural links between Cashel and Italy.
The weekend brought together international political, business and cultural representatives through a programme of music, community events, business networking and tourism promotion. It marked another important step in building lasting relationships between Cashel and Casalattico that will benefit tourism, food producers, enterprise and cultural exchange for years to come.
Speaking on behalf of the Tipperary Food Producers Network, Chair Pat Whelan said:
"Our producers are passionate about quality, provenance and sustainability. Bringing so many of them together on one menu gave our international visitors a genuine taste of Tipperary and demonstrated the strength of our county's food sector. We hope the relationships developed through the Cashel–Casalattico Cultural & Business Weekend will create lasting opportunities for our producers, tourism businesses and the wider local economy."
The following menu was served at the Tipperary Food Producers Network Showcase Lunch, held as part of the business programme of the Cashel–Casalattico Cultural & Business Weekend.
Prepared by Barbara Russell Catering, the lunch showcased the quality, diversity and provenance of produce from members of the Tipperary Food Producers Network, together with locally produced meats from Cashel butchers, offering Irish and Italian guests an authentic taste of County Tipperary.
Guests were welcomed with a selection of handcrafted canapés celebrating the exceptional produce of Cashel. These included seared Irish fillet of beef from Martin O'Dwyer Family Butcher, traditional black pudding bites from Walsh's Butchers, and honey-glazed cocktail sausages from Paddy O'Dwyer Quality Meats.
The showcase lunch featured a traditional carvery centred on two premium Tipperary meats. James Whelan Butchers served roast rib of Irish beef, slow roasted on the bone to enhance its flavour and tenderness, while Crowe's Farm presented honey-glazed smoked ham on the bone, traditionally cured and gently glazed to showcase its distinctive rich flavour. Both meats were accompanied by artisan relishes from Rívesci together with handmade chutneys and relishes from Crossogue Preserves.
Also featured on the menu was a black pudding tartlet from The Butcher's Daughter, a crisp buttery pastry filled with Úna O'Dwyer's traditional black pudding and complemented by Rívesci Red Onion Marmalade and Crossogue Preserves Red Pepper Relish.
The seasonal accompaniments included fresh salad leaves from Annie's Organic Farm served with a Galtee Honey Farm dressing, Irish broccoli with Cashel Blue cheese, roast Irish carrots with Barbara Russell's walnut pesto, Dungarvan new-season baby potatoes with Irish butter, and Irish tomatoes served with Barbara Russell's basil pesto and feta.
Dessert featured Barbara Russell's signature meringue roulade filled with handmade lemon curd from Crossogue Preserves, accompanied by fresh Dungarvan strawberries served with Irish cream.
The meal concluded with an artisan cheese board showcasing cheeses from Cashel Farmhouse Cheesemakers and Cooleeney Farmhouse Cheese, served with Irish savoury biscuits, before guests enjoyed freshly roasted coffee from Pónaire Coffee Roastery.