[Review] Bunsen Burger, Wexford Street, Dublin 2




Sometimes all you want is a good juicy burger. Unfortunately that's not something we get readily in Ireland. Order a burger in any generic bar and odds are it will arrive dry and overcooked with all the flavour profile of sawdust.  You end up wondering if the chef has ever tasted one of his creations, because there really isn't any other explanation for the existence of these bricks. 

Then there are several "gourmet" burger joints which do a great job of making creative burgers with loads of flavours. But in the case of most, when you peel away the toppings and chipotle sauce, the patty itself isn't often great.  Believe it or not, Eddie Rocket's often gets my vote as a venue with a great burger as they don't mess too much with their burgers, and produce a pretty decent end result. 

New joint Bunsen Burger believes that it's time to take burgers back to basics. Owner Tom Gleeson missed the great burgers he'd enjoyed in New York, and wanted to recreate the simple, perfect hamburger here in Dublin. The menu at Bunsen literally fits on a business card-sized menu, with just two options: hamburger or cheeseburger. The patties are made from Black Aberdeen Angus which is ground fresh daily and served on a custom variation of an Amish bread roll. 

The Bunsen menu

First impressions are suitably cool - the Bunsen logo, a nicely stylised letter B, is branded on the fries holder, the burger wrapper and the paper liner which covers our lightweight aluminum trays. The fries are thin cut and crispy, while the burger looks tall in its wrapper.

Fries

The burger

Unwrapping the burger reveals the soft Amish roll, which looks light and fluffy. The crumb nature of the patty shows that it is clearly made with ground mince, which hasn't been over processed or handled.  Melted cheese, mustard and ketchup ooze from the edges. When I pick it up, the juices immediately start to run over my hands, onto the paper, while the roll compresses nicely in my grip. 

The burger is juicy, juicy, juicy, cooked to light pink in the middle. Every bite has pickle or onion, mustard or ketchup to complement the meat. The patties aren't actually very big, so the burger disappears in a few mouthfuls. I like this as it means that you don't fall into a meat coma after eating. 

The burger, unwrapped

Halfway there

There's no doubting that this is a damn fine burger. Somehow it reminds me of eating chip van burgers as a child huddled against the rain at summer agricultural shows (Ireland, eh?), or crowding around in the gang after a teenage disco. It reminds me of how good and simple a burger can be. 

One negative. We eat at lunchtime and the total for two cheeseburgers (€7.45), one fries (€2.95), one coke (€1.95) and one sparkling water (€2.50) comes to a total of €22.30. It just felt a tad too dear, especially with the small portion size of fries. 

But I must admit that I did enjoy the burger. I enjoyed it so much that while eating, I wished it would turn into a never-ending burger, along the lines of Willy Wonka's Everlasting Gobstopper. Sadly that didn't happen, which means that another visit to Bunsen is required. 

Bunsen Burger, 36 Wexford Street, Dublin 2
Tel: +353 (0)1 552 5408
URL: www.bunsen.ie
Twitter: @BunsenDublin

[Review] Vila Joya, Galé, Portugal




When we booked our special holiday lunch at two star Vila Joya, it was listed as No 42 in the World's Best 50 Restaurants. That seemed very promising, but things got even better shortly before our departure when the latest rankings were issued. Vila Joya had moved up the table to No 37.  Now the anticipation levels were even higher.

The day's menu

We arrived a little early, about 30 minutes in fact, as we didn't want to be late. (Typical Irish eh?) After gaining access through the gated entrance, we found ourselves in the peaceful grounds of the Vila Joya hotel. We were taken through to the bar area, which opens out onto the sunlit terrace. With time to spare, we ordered some cocktails, a Negroni for me and a whiskey sour for him. Preparation was well underway for the lunchtime service with the waiting staff doing many different things all at once. The serving staff were attired in snowy white uniforms, including what I could only describe as Hammer Pants. A little googling later revealed that this was probably a variation of Portuguese traditional dress and not a tribute to the master of "U Can't Touch This".

My Negroni in its offset glass

In due course the maître d' started to bring the parties outside to their tables on the terrace. The view from here is incredibly beautiful with landscaped shaded gardens falling away from the terrace, down to a picturesque little beach and the stunning green blue sea beyond. White canvas parasols shade each table, protecting diners from the sun. If it gets a little too breezy on the terrace, blankets are provided to keep you snug. I'd say that it would be equally gorgeous here at nighttime, with burners illuminating the terrace, and the sound of sea below.

Our terrace table

Lunch at Vila Joya costs €110 per person, with a Portugese wine pairing adding €72 per person. The menu lists four courses for that price, but rest assured that plenty "surprise" courses are provided throughout the meal. Chef Dieter Koschina combines local produce with his northern European background and has impressively held two Michelin stars since 1999. Before visiting, I was very intrigued to see how an Austrian chef would incorporate Portuguese influences. Read on for details....

The menu itself was short and simple...

Atlantic lobster, cauliflower, caviar

***

Monkfish, capers, artichokes

***

Duo of beef, spinach  pepperpolenta

***

Apple, hazlenut, honey

Surprise starter Number 1 featured a crisp roll with avocado puree, a sour cream "oyster" with caviar, light crisp discs with small octopus tentacle and caipirinha spheres. Careful removal of the crisp roll from the pincer-like holder was required, and the smooth creamy filling tasted like the darkest, greenest essence of avocado. Lifting the spoon holding the sour cream sphere and letting it slip down really did reproduce the feeling of eating an oyster, followed by the salty pops of caviar. The delicate crisps reminded me of extremely gourmet prawn crackers, and the caipirinha bombs exploded open in your mouth, releasing a not-too-sweet lime experience.

Surprise starter Number 1

Surprise starter Number 1

Surprise starter Number 2 arrived with another pincer contraption holding a cone of steak tartare, a beetroot macaron atop a little slate cube, some parmesan sandwiches and little rolls of crispy fried pata negra.  The steak tartare was meatily chewy all in a delicate cone, but we were both blown away by the sweet, smoky, saltiness of the beetroot macaron which was sandwiched with an eel filling. I would have happily paid €110 for a tray of those delicious little flavourbombs. Moving on, the parmesan crisp sandwiches with a smooth cheese filling were calming after the rich flavours of the first two components, with the parmesan flavour still showing through. Little crispy cigarillo shapes of pata negra finished off a wonderful starter of salty, meaty flavours. 

Surprise starter Number 2

Surprise starter Number 2

Surprise starter Number 3 was all about seafood. Once again, delicate crisps were in evidence, flavoured with gentle spice and topped with little brown shrimp. Sweet razor clams were served in their shells contrasting with sharp, tangy yuzu citrus and decorated with beautiful edible flowers. The final dish featured salmon, rolled in a little pancake, accompanied by cucumber.

Surprise starter Number 3

After this extravaganza of tasting delights, it was time to start the meal proper. First up was a stunningly beautiful dish of Atlantic lobster, cauliflower and caviar. Ravioli filled with celery and served in intense bisque was truly sublime, even for a celery-hater such as myself. All the rawness and bitterness of celery had been removed, leaving a smooth, creamy flavour that was the best part of celery. 

Lobster, cauliflower and caviar

Closeups of lobster, cauliflower and caviar

Monkfish with capers and artichokes featured a perfectly cooked piece of this magnificent fish, topped with peeled, cooked artichokes, tiny gnocchi, deep fried fresh capers and red pepper. A rich meaty jus provided colour and taste contrast, while the artichokes allowed the sweet meatiness of the monkfish to shine through.

Monkfish with capers and artichokes

Our meat course featured a duo of beef (steak and cheek) with spinach and pepperpolenta. Beautifully pink and seared beef, wilted spinach and a perfectly small amount of peppered polenta came in one dish, while another plate held a carmelised, glutinous piece of beef cheek atop the classic partner of creamed celeriac. 

Duo of beef

Main courses done, it was time to wait for the dessert. But of course, there was another surprise course. A reconstructed coconut with coconut ice-cream coated in a dark chocolate shell was visually clever and tasted well, but the accompanying banana ice-cream, pineapple & passionfruit were somewhat lacklustre.  Finally dessert proper arrived. Listed as apple, hazelnut and honey, it was both light and crisp, yet smooth and creamy.

Pre-dessert surprise

Apple, hazelnut and honey

A final surprise came with in the shape of a little dessert bowl of coffee and caramel flavours, accompanied by a glass of viscous, sweet Moscatel de Setúbal 1998 with citrus and nutty flavours. An utterly divine glass on which to finish a meal.

Final "surprise" dessert

I had planned on ordering coffee so that I could continue the gluttony with petit fours. But before I could order, a slate of bonbons was delivered to the table. However, at this stage I had consumed several glasses of fine wine, in the afternoon sunshine, so I decided coffee could be a judicious move anyway.

Petit Fours at Vila Joya

Overall, this was an educational dining experience. The real oohs and aahs had come early in the meal as we worked our way through the three surprise starters but overall, we had absolutely enjoyed every dish. My single negative comment about our visit came with the arrival of our bill, where the unexceptional cocktails were listed as €19.50 each.  Even at a two star restaurant, that is gouging. In comparison, the very next day we dined at the very fancy 5 star Bela Vista hotel where pre-dinner cocktails cost €9. 

But food, while extremely important, isn't everything at a Michelin restaurant. Throughout our leisurely lunch, we observed that everything at Vila Joya was precise and correct, from the waiter etiquette right through to the food presentation. Vila Joya is a great illustration of what is required to be a true fine dining establishment. And it's nice to see that even with this high level of service, the restaurant is still relaxed enough to allow pet dogs on the terrace during service. 

Ultimately, the very best way to judge a restaurant is your likeliness to return and long lengthy lunches on sunlit terraces are hard to forget. Memories are made of this. 

Vila Joya, Praia da Galé, 8201-917-Albufiera, Portugal

Tel: +353 289 591 795

URL: www.vilajoya.com

Twitter: @VilaJoya

[Travel] A Sunny Weekend in Cork




An old joke starts with "What's the only good thing to come out of Cork?" The punchline of course, is the road to Dublin, but trust me when I say that there are many good reasons to flip this joke on its head and take a trip to this small city which has buckets of attitude. Dowtcha Boy!

We were staying at the Clarion Hotel Cork, which has taken excellent care of me in the past and is a great base for a visit to the city. As usual, it was raining in Cork and despite the short distance, we grabbed a taxi to our destination, the Cornstore Restaurant. On the drive down, we had already decided to order the Chateaubriand for 2 people but it was not available on that particular night, having been replaced by ribeye on the bone for two people. The ribeye arrived thickly sliced, perfectly cooked and served with our requested Béarnaise sauce and chunky Jenga-style chips. Add in a well-mixed Negroni cocktail, and it was as good a Friday night as you could ask for.

A welcoming treat at the Clarion Hotel

Next morning was beautifully bright and clear, albeit chilly, and we walked from the Clarion to Fenns Quay Restaurant. We used to live just around the corner, and my old dentist Dr. Fenn has his surgery across the street from Fenns Quay. I never knew if Dr. Fenn was connected to Fenns Quay, although I often thought to ask. (Perhaps a reader might know something).

Cork Courthouse looking magnificent in the morning sunshine

Fenns Quay does Brunch only on Saturday only and it is very much worth making the effort to visit. A veritable mountain of freshly-baked scones and pastries tempted me with their wheat-laden evilness as we read the short menu. Home made baked beans with chorizo (€6.00) were hearty and warming while his pancakes with bacon were fluffy and light (€6.00). Two mimosas with freshly squeezed orange juice helped get the day off to the right kind of start. Chef Kate Lawlor even poked her head out from the kitchen to say hello.

Brunch at Fenn's Quay: homemade baked bean with chorizo and pancakes with bacon

Suitably fortified, we headed off into the English Market for a stroll. This had the dual effect of both delighting us, and making us miserable that there is no such equivalent in Dublin. The visit of Queen Elizabeth II to the English Market is noted in photographs throughout, surely making her the most famous visitor ever to this historic market. It was good to see that several new cafes had opened since we moved to Dublin, and some of the food stalls have had a facelift.

Everywhere we looked, there was something tasty and delicious on view. Macarons from Cafe Anraith, garlic olives from the Real Olive Company, tripe from one of the many traditional butchers, fragrant coffee from Coffee Central, ripe cheeses and fresh pasta at Iago or trays of take-away pizza slices at On The Pigs Back.

I have so many memories linked to the English Market. I first bought Chinese ingredients and spices at Mr. Bells. Himself cooked his very first meal for me using ingredients purchased from Iago and other shops in the market.  As a student on a budget, I cooked curries and stews using cheap cuts of beef from whichever butcher had the best price on the day. 

As always, Kay O'Connell's fish stall made me smile. A large whole monkfish was on display, causing squeals from younger kids. A Japanese tourist (complete with camera) was snapping pictures of the fishmongers at work as they cleaned, descaled and filleted fish under the ever-running taps.  Just down from O'Connell's, tasty samples of smoked fish were on offer from the excellent Hederman's Smoke House, based in nearby Cobh.

The English Market: Hederman's smoked fish, O'Connell's fishmongers, the Roughty foodstall, Healy's bakery and Cafe Anraith

Meet Mr. Monkfish at O'Connells Fishmongers

An alternative view of Mr. Tayto at the Market Lane entrance

After some more strolling around Cork, we broke for lunch and headed to the very slick new Fish Bar at Electric Cork. An excellent seafood lunch here put us in a very good mood indeed. Then it was time for me to cross back through the city over to North Main Street, where Bradley's Off-Licence and Foodstore is located. This Cork institute is currently run by Michael Creedon, a 4th generation family member. A firm wine-lover, Michael has developed a significant craft beer selection from Ireland and all over the world. At last count, 300 varieties were in stock, but I'm sure that number is already outdated.  I picked up several bottles of stout for himself, as well as some Irish hopped beers for a friend before heading back to the hotel.

 A portion of the extensive craft beer collection at Bradley's, North Main Street

By now, the sun was steadily shining in Cork and I stopped in at Idaho Cafe, which is owned and ran by husband and wife team Richard and Mairead Jacob. A former greasy spoon, the Idaho has been lovingly transformed by this dynamic pair into a cosy cafe, always packed with delicious baked treats. This impromptu pitstop came on the foot of a Twitter invitation from Richard, and was a welcome chance to put down my bags and enjoy a glass of light Beaujolais, accompanied by some wonderful macarons from Treat Petite (strawberry & balsamic, greedily followed by peanut butter).

Idaho Cafe in the sunshine; a perfect strawberry and balsamic vinegar macaron

The rest of my weekend was spent with family, but that's not a bad thing as Cork is significantly quieter on a Sunday. If you do find yourself in Cork and you require brunch on a Sunday, then Evin from 40 Shades of Life has a good listing on her blog, although I don't see the Castle Cafe at Blackrock Observatory on the list. I really would have liked to fit in a trip to Fota Wildlife Park, which is full of both childhood and adult memories, but that will have to wait for another day.

[Review] Tani Sushi, Terenure Road North, Dublin 6W




Watching a skilled sushi chef at work is a real pleasure. The careful cutting of fish into precise sashimi slices, the ritual assembly of maki and nigiri along with the smooth practised motion of dipping the knife into water before letting the drops run down the blade. It's a peaceful, nearly spiritual experience. Dublin has several really good sushi restaurants, but you can always do with another venue, particularly when it is close to home and not in the heart of town.

Tani Sushi is a newly-opened Japanese restaurant in the heart of Terenure Village. It used to be occupied by Spoon Cafe, but has now been stripped out and redone with Japanese touches. The interior is simple with light wooden floors and tables, with Japanese wall hangings and a little bamboo screen. It's possibly too sparse as the room feels slightly bleak. Each table is simply set with glazed dipping bowls (mine was a vibrant azure blue), chopsticks and adorable egg-shaped toothpick holders that rock back and forth at the slightest touch. 

The menu lists starters, sushi in many varieties, along with cooked dishes such as cha han and teppan noodles. Everything is very keenly priced and I find myself dithering over different dishes, which is a good sign. We are visiting at Saturday lunchtime, but the restaurant is strangely empty with only a handful of people dining. Perhaps it was due to the bank holiday weekend exodus from Dublin. 

The cutest toothpick holder

The interior at Tani Sushi

My dengaku starter consisted of pieces of silky tofu, aubergine and mushroom, all coated in the lightest, flakiest batter and topped with a delicious homemade miso glaze. Seaweed salad was bright, nearly luminescent, green, with a slightly gelatinous texture, coated in a sesame dressing and served with mixed leaves. 

Dengaku (Miso glazed tofu, aubergine & mushroom)

Seaweed salad

His tuna set plate consisted of nigiri, thick sashimi slices, maki and fat ura maki rolls. With sushi, the devil is always in the details, and I loved the little leaf-shaped lump of wasabi paste, complete with vein-pattern. I am a fan of the American approach to sushi rolls and I had to order the Kani roll, a mix of soft shell crab, avocado, roe and crab meat. It came rolled extra wide, with crab legs  protruding from the final piece. If you haven't tried soft shell crabs before now, then you really should. The gentle crispiness is a lovely contrast to the smooth firm rice in sushi.

Tuna plate of sashimi, nigiri, maki and ura maki

The loveliest portion of wasabi ever

Kani roll - soft shell crab, avocado & crab

Overall, we really really liked Tani Sushi. Our server was lovely, even going back to the chef with a question from me about the dengaku. Ultimately, it's all about the fish, and we could not fault the sushi. There are lunch specials, including bento boxes, on offer during the week, but the regular pricing is good value where sushi is concerned.

Tani Sushi's internet presence is non-existent, but they do offer take-out on Just-Eat, and for the first time ever, I find myself tempted by home delivery sushi. Hopefully, the sparse interior will not deter punters, as this is a welcome addition to dining in Dublin 6W.

Tani Sushi, 93 Terenure Road North, Dublin 6W
URL: Tani Sushi on Just Eat

[Review] Electric Fish Bar, South Mall, Cork




I remember visiting ACC Bank on Cork's South Mall as a child, in tow at my mother's side. I was gradually beginning to cotton onto the fact that my mother was some kind of extreme saver (and couponer too, way before it was cool). For my mother, it's a case of neither a borrower nor a lender be, but instead be a saver. She did try to instill this worthy habit in me by signing me up for a Henry Hippo saving account in Ulster Bank which came with a suitably cool money box. It was a decent effort on her part, but you can only go so far with me.

Little did I know then what I know now. Over the space of 20 years,  I would acquire several novelty money boxes, proceed to spend my childhood savings in college and start my career, all while Ireland's banks would crest and crash. ACC has long been gone from their premises on the South Mall, which have been occupied by bar and restaurant Electric for several years.

For my first blog post about Electric, we dined outside on the upstairs terrace. That terrace is now closed up and remodeled into the beautiful Fish Bar. This dining room is a sharp, slick affair. Crisp blue glassware and stunningly white wall tiles cause the room to sing with light, but all attention is drawn to the open kitchen area.  It's all thoroughly modern Millie, but still reminds me of a long ago holiday eating tapas in ancient San Sebastian bars (thankfully sans napkins wadded on the floor).

The open kitchen area in the Fish Bar

Sharp touches - copper napkin rings, bone-handled knives and the iconic menu

We ordered a selection of small plates to start, perfect for sharing amongst friends. Ceviche, or a Peruvian dish of marinated raw fish, was light but substantial, served alongside sweet plantain chips (€8.00).  I would have preferred it to be sharper, but a squeeze of lemon fixed that nicely for me. A half dozen oysters were silky smooth, and while he likes his oysters au natural, I definitely appreciated the sharply sweet mignonette dressing (€10.00). Seared tuna was beautifully cooked, and had us running our fingers over the plate to get every last drop of the wonderful sesame ginger dressing (€9.00).

Our fishy delights were accompanied by two dirty martinis (€8.50). Some cocktail purists pooh-pooh the addition of olive brine to the martini, but I'm big fan of how the oily gin is transformed by the salty brine. It really is one of the best cocktails, and I've always thought that it suits me pretty well. Turns out that it also suits seafood pretty fine too.

Ceviche with cracked pink pepper and plantain crisps

Half dozen fresh oysters

Seared tuna with sesame ginger dressing

We decided to get in the mood for our upcoming Portugese holiday by ordering the whole grilled sea bream, which came with herb pesto and roasted cherry tomatoes (€16.00). Perfectly cooked, the flesh came away from the bones with little persuasion and was sublime when dipped in the cooking juices. I particularly liked the charred lemon, but I would have preferred to see the gills removed from the fish. 

Over the last few years, I've felt that the dining scene in Cork has fallen behind the vitality and pace of Dublin. Yes, there are some really good restaurants in Cork, but it's also felt a little staid at times. The Fish Bar is fresh like a brisk sea breeze, and a celebration of all things fishy.  The construction of the menu means that dishes can be shared easily between groups, or hoarded jealously by the gluttons amongst us. Word of warning, the Fish Bar does not take reservations, so get in early to get your seat.

Electric, 41 South Mall, Cork
Tel: +353 (0)21 4222 990
URL: www.electriccork.com
Twitter: @ElectricCork

[Listing] Ben & Jerrys Core Tour comes to Dublin




Those lovely folk at Ben & Jerry's keep coming up with new flavours. Even more importantly, they like to give away ice-cream samples. Read on for details of the Ben & Jerrys Core Tour, which hits two locations in Dublin this May.

2013 welcomed the launch of two euphoric new Ben & Jerry's Core flavouts, Peanut Butter Me Up and Blondie Brownie. In keeping with Ben & Jerry's ethos of "If it's not fun, why do it?", fans will get the chance to experience the new flavours in the most delicious surroundings as the Core Tour returns to Dublin with two events; the first on May 9th in Dundrum Town Centre between 4pm-8pm and the second on May 11th in Barnardo Square, Dame Street between 2pm-6pm.

Bringing peace, love and ice cream to flavour fans across Dublin, the Core Crusader van will be parked up alongside a brand spanking new Ben & Jerry's Barn area, where fans can enjoy their chosen scoop of either Peanut Butter Me Up, Blondie Brownie, Karamel Sutra or Dough-ble Whammy, while chilling on hay bales, enjoying the sunshine and listening to top tunes from some of Ireland's best up-and-coming bands. And to  remember the core-tastic experience, fans can pose for their own Ben & Jerry's photo, which will be printed to take home as a momento.

The Core flavours combine not one, but two Fairtrade flavours in a tub, with an udderly amazing core sauce running through the centre. Peanut Butter Me Up combines peanut and vanilla flavoured ice creams with chocolately covered peanut buttercups wrapped around a sumptuous raspberry jam core. Blondie Brownie boasts a soft salted caramel core, surrounded by chunks of blondie and chocolate brownie pieces, nestled in vanilla and chocolate ice creams.

It's one free scoop of ice cream per flavour fan, until stocks last, and there are only so many of our lovely fans we can fit into the barn. So, remember to get down there early. Explore the Core Tour at www.facebook.com/BenandJerrysIreland or www.benjerry.ie/flavours/cores or @BenandJerrysIRL.

Terms and conditions apply, got to www.benjerry.ie/flavours/cores for  full details. When you've picked your locations, there's a link through to the full T&Cs.

[Listing] Glenisk Pop-Up Store




Irish firm Glenisk has just opened a pop-up store on Dawson Street in Dublin. Named Glenisk Upfront & Personal, the store will remain open for 10 weeks, demonstrating the versatility of Glenisk organic yogurt, through a series of creative flavour combinations, both sweet and savory. 

Glenisk Upfront & Personal is managed by Christine Jordan, who has spent three months developing recipes for the store. The dishes feature many leading Irish food producers, including Goatsbridge Smoked Trout and Burren Smokehouse Organic Salmon, while also embracing global food themes. In addition to the smoked fish, savoury options include carrot, beetroot & apple salad with orange harissa dressing; Greek salad and Mexican bean & avocado combinations. Each savoury dish is served with rosemary & olive oil crostini, baked especially for Glenisk by the Paris Bakery on Moore Street.

Irish smoked salmon 

Sweet treats include Greek style natural yogurt with dark chocolate, orange, pistachio & honey; Turkish figs in spiced syrup with toasted almonds; fresh fruit, granola & honey; and banana, caramel and milk chocolate. The store will also offer a wide selection of delicious cheesecakes and smoothies, prepared with Glenisk organic yogurt and crème fraiche.

Dark chocolate, orange and honey

Glenisk MD Vincent Cleary comments "Glenisk celebrated 25 years in business last year; our fantastic growth in recent years has been achieved largely through embracing new ideas and developing new products. As we embark on the next 25 years, our Upfront & Personal store hopefully demonstrates our ongoing commitment to innovation. We're delighted to have the opportunity to meet our customers in person and share our ideas; and we look forward to welcoming them into the store to hear their views. We can promise them a brand new approach to enjoying yogurt and the best of Irish ingredients."

The recipes will be updated each day and Glenisk hopes that customers will share their own suggestions for flavour combinations. Savoury yogurt dishes and smoothies are priced at €3.50, while sweet dishes and cheesecakes will cost €3.00. Glenisk's range of organic yogurt, fresh milk, cream cheese and crème fraiche will be available in the store, along with the brand's goats milk and goats yogurt. 

Glenisk Upfront & Personal will also host a selection of foodie events, cookery demonstrations and supper clubs. To find out more information, visit www.glenisk.com, connect at Glenisk's Facebook page, or follow on Twitter @glenisk for daily updates.