Darina Allen: Three recipe highlights from the Ballymaloe Festival of Food
We had the best weekend a few weeks ago at the Ballymaloe Festival of Food. There was so much going on that it's taken until now to fully process the talks, demonstrations, dinners, wine tastings and artisan producer stalls.
We were so grateful to the many sponsors including Kerrygold who proudly headline sponsored the event. I've always been a butter fan. As you may know, I was dubbed 'The Butter Queen of Ireland' long before the Simply Delicious series, when the low fat mania was in full swing (hope you know you were duped!).
I remember getting a letter from a viewer during my Simply Delicious series accusing me of having no sense of responsibility — didn't I know that butter and fat were detrimental to people's health suggesting that I recommend marge and low fat instead. I don't think so…
Needless to say, I stuck to my guns, butter is a truly natural product, the fat of our land. Whereas olive oil is the fat of the Mediterranean, also a super healthy nourishing product.
But when I say butter, I mean real butter, that comes in a pound block, I don't think much of the plethora of spreads. If you want spreadable butter, leave it out of the fridge overnight in the time-honoured way!
One of the many fun events of the Ballymaloe Festival of Food was the Kerrygold Butter Disco, where we handed out little jars of cream to a bunch of eager butter makers.
We shook the jars while we danced to the funky music played by the DJ. Within a few minutes the cream had thickened, then a ball of butter separated from the buttermilk in the jars. Everyone was super excited and amazed — most folks know that butter comes from cream but have no idea how thetransformation occurs — pure magic!
Chefs, food writers and activists came from all over these islands and from as far away as New Zealand. Many spoke on the 'Change We Must' stage. They came to cook, share and wax lyrical about the lunches, dinners, chats, exchanging of ideas…
Richard Hart, legendary baker and Henrietta Lovell, the Rare Tea Lady, did an afternoon tea with tea pairings in a marquee in the Walled Garden and the sun shone. Other chefs shared their experience and recipes in the Grainstore Cookery Demonstrations.
Because of space constraints, I can only share three highlights with you but all the recipes are on grainstore.com. Try Jay Rayner's Crispy Duck Salad, Romy Gill's Butter Chicken (Murg Makhani) and Amber Guinness's Pistachio Panna Cotta – enjoy!
Romy Gill's Butter Chicken (Murg Makhani)
recipe by:Romy Gill
There are so many recipes for butter chicken. This is my take. With its silky smooth, gently spiced tomato, cashew and cream gravy, it's a comforting, warming dish that feels decadent.
Servings
4
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hours 5 mins
Course
Main
Ingredients 750g skinless, boneless chicken (thighs and breasts), cut into bite-size pieces
For the marinade
10g ginger root, peeled and grated (shredded)
3 large garlic cloves, peeled and grated (shredded)
2 tsp tandoori masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1 tsp salt
2 tbsp yogurt
Juice of ½ lemon
30ml sunflower oil
For the sauce
500g tomatoes
50g butter
20g ginger root, peeled and grated (shredded)
6 large garlic cloves, peeled and grated (shredded)
1 tsp tomato purée (paste)
1 tsp tandoori masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tsp salt
1 tsp sugar
30g ground cashew nuts
30ml cream
6-8 green cardamom seeds, crushed
2 tsp dried fenugreek leaf
your choice of Indian flatbreads or rice, to serve
Method
To make the marinade, mix all of the marinade ingredients together in a large bowl. Prick the chicken pieces with a fork to allow the marinade to penetrate the meat.
Add the chicken to the bowl and stir well to coat thoroughly. Cover the bowl and set aside in the fridge to marinate for at least a couple of hours.
When ready to cook, preheat the oven to 180°C/Gas Mark 4.
Spread the marinated chicken out on a baking tray and cook in the hot oven for 15 minutes.
While the chicken is cooking, make the sauce. If the chicken finishes cooking before you have finished making the sauce, switch the oven off after the 15 minutes and leave the meat to rest in the oven.
Blanch the tomatoes in a bowl of boiling water for a few minutes, then remove their skins. Cut into quarters and remove the seeds, then roughly chop and place in a food processor. Blitz to a smooth purée.
Heat the butter in a saucepan over a medium heat. Once the butter has melted, add the ginger and garlic and cook for 1 minute. Add the puréed fresh tomatoes as well as the tomato purée and cook for 8-10 minutes until the tomatoes are cooked through, stirring regularly to avoid them sticking and burning.
Add all the spices, chilli powder, salt and sugar, mix well and cook for a further 2 minutes until emulsified.
Lower the heat, then add the ground cashew nuts and cream, and stir well.
Add 500-600ml of water – the quantity you choose to add depends on how runny you want the sauce to be.
Bring the mixture to a boil, and when it starts bubbling, add the chicken, lower the heat and cook for a further 8-10 minutes.
Sprinkle over the cardamom seeds and dried fenugreek leaves. Stir and leave to rest for at least 10 minutes before serving with rice or any Indian flatbread.
Jay Rayner's Crispy Duck Salad
recipe by:Jay Rayner
A while after I'd come up with my version of this joyous salad, I found Hix's original recipe online. It is what you'd expect of a diligent restaurant chef. My version cuts out about two hours of work
Servings
4
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Course
Starter
Ingredients 2 confit duck legs
4 tbsp hoisin sauce
For the salad
100g watercress or rocket, stalks trimmed (You can also add fresh coriander if you fancy)
6 large radishes, sliced
4 spring onions, trimmed andsliced into batons
1 tbsp sesame seeds
For the salad dressing
2 tbsp olive oil
1 ½ tbsp sherry vinegar (White wine vinegar is a good alternative)
1 tsp sesame oil
sea salt
Method
Gently toast the sesame seeds in a dry cast-iron frying pan, over a medium heat. Keep watch.
They burn easily. When most of them are lightly golden brown, remove to a bowl, add a pinch of table salt, and set aside. Wipe down the pan to remove any stray sesame seeds that are hanging about. They don't taste at all nice when burnt.
Separate out the duck legs and place them skin side down in the frying pan over the lowest heat. Do not add any oil. They'll produce more than enough fat of their own.
Turn every five minutes or so, as they start to colour. After about 10 or 15 minutes, take the pan off the heat. Using a fork and a sharp knife you should be able to pull the meat away from the bone.
Break it up into smaller pieces, with the skin down. Put back onto the heat. Use a spatula to continue breaking up the meat into smaller pieces.
Attend to any pieces of skin that come away from the meat. They may look a bit fatty but gently increase the heat and it will crisp up but do keep an eye on it all, so it doesn't burn.
Once crisped, remove the leg bones and keep them as a chef's perk.
Stand by the stove, chewing off the last bits of meat while no one else is watching. You've earned it.
When the duck is broken up and crisped, take the pan off the heat. Put the ingredients for the salad dressing in the bottom of a bowl, including a good pinch of sea salt. Pile the leaves and sliced radishes on the top and then toss and turn to coat in the dressing using your hands or, if you're a little uptight, salad servers.
Portion out onto four plates or flat bowls. Put the hoisin sauce in thebottom of a mixing bowl. Add the duck and mix to coat every piece completely.
Top each portion of the salad with a quarter of the duck. Sprinkle on the toasted sesame seeds and decorate with the batons of spring onion
Amber Guinness's Pistachio Panna Cotta
recipe by:Amber Guinness
Mixing pistachio cream with panna cotta is an indulgent twist on a classic, bringing a nutty sweetness to the cream as well as acting as a second setting agent, meaning you need less gelatine.
Servings
4
Preparation Time
3 hours 0 mins
Cooking Time
20 mins
Total Time
3 hours 20 mins
Course
Dessert
Ingredients 2 x 2g gelatine leaves
400ml double cream
30g caster sugar
1 vanilla pod, split and seeds scraped
80g pistachio cream
handful of unsalted pistachios, roughly chopped
handful of raspberries (optional)
Method
To make the panna cotta, using scissors, cut the gelatine sheets into a small bowl and cover with cold water. Leave to soak for 15 minutes or as instructed on the packet.
Meanwhile, pour the cream into a medium saucepan and add the sugar, vanilla seeds and pod. Place over a medium heat and gently warm until it almost comes to the boil, then switch off immediately.
Squeeze any excess liquid out of the soaked gelatine and stir into the hot cream until it has completely dissolved.
Remove the vanilla pod, then transfer to a large bowl and mix in the pistachio cream until smooth.
Divide the panna cotta evenly among four cocktail glasses, then chill in the fridge for at least 3 hours or, better still, overnight. When you're ready to serve, top each panna cotta with a teaspoon of roughly chopped pistachios and, if you like, a few raspberries. Serve directly from the glass.
Dynamic Vegetarian Cooking Demonstration, June 18
Vegetarian cooking becomes increasingly exciting and innovative. So, whatever the reason whether you, yourself or family members are vegetarian or are reducing meat for health or ecological reasons, or want to entertain vegetarian guests in style, after three hours you will come away with a host of brilliant ideas and mouth-watering recipes. Also enjoy a walk through the kitchen garden and organic farm at Ballymaloe Cookery School.
ballymaloecookeryschool.ie
Congratulations to Cork chefs
Local Enterprise Office South Cork FoodProducers award winners (also sponsored the Ballymaloe Festival of Food and following awards). Congratulations to:
Chefs Choice: Roaring Water Sea Vegetables — roaringwaterseavegetable.ie
Public Choice Winners: Mushrooms and Love — mushroomsandlove.ie
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Irish Examiner
6 days ago
- Irish Examiner
Darina Allen: Three recipe highlights from the Ballymaloe Festival of Food
We had the best weekend a few weeks ago at the Ballymaloe Festival of Food. There was so much going on that it's taken until now to fully process the talks, demonstrations, dinners, wine tastings and artisan producer stalls. We were so grateful to the many sponsors including Kerrygold who proudly headline sponsored the event. I've always been a butter fan. As you may know, I was dubbed 'The Butter Queen of Ireland' long before the Simply Delicious series, when the low fat mania was in full swing (hope you know you were duped!). I remember getting a letter from a viewer during my Simply Delicious series accusing me of having no sense of responsibility — didn't I know that butter and fat were detrimental to people's health suggesting that I recommend marge and low fat instead. I don't think so… Needless to say, I stuck to my guns, butter is a truly natural product, the fat of our land. Whereas olive oil is the fat of the Mediterranean, also a super healthy nourishing product. But when I say butter, I mean real butter, that comes in a pound block, I don't think much of the plethora of spreads. If you want spreadable butter, leave it out of the fridge overnight in the time-honoured way! One of the many fun events of the Ballymaloe Festival of Food was the Kerrygold Butter Disco, where we handed out little jars of cream to a bunch of eager butter makers. We shook the jars while we danced to the funky music played by the DJ. Within a few minutes the cream had thickened, then a ball of butter separated from the buttermilk in the jars. Everyone was super excited and amazed — most folks know that butter comes from cream but have no idea how thetransformation occurs — pure magic! Chefs, food writers and activists came from all over these islands and from as far away as New Zealand. Many spoke on the 'Change We Must' stage. They came to cook, share and wax lyrical about the lunches, dinners, chats, exchanging of ideas… Richard Hart, legendary baker and Henrietta Lovell, the Rare Tea Lady, did an afternoon tea with tea pairings in a marquee in the Walled Garden and the sun shone. Other chefs shared their experience and recipes in the Grainstore Cookery Demonstrations. Because of space constraints, I can only share three highlights with you but all the recipes are on Try Jay Rayner's Crispy Duck Salad, Romy Gill's Butter Chicken (Murg Makhani) and Amber Guinness's Pistachio Panna Cotta – enjoy! Romy Gill's Butter Chicken (Murg Makhani) recipe by:Romy Gill There are so many recipes for butter chicken. This is my take. With its silky smooth, gently spiced tomato, cashew and cream gravy, it's a comforting, warming dish that feels decadent. Servings 4 Preparation Time 15 mins Cooking Time 50 mins Total Time 1 hours 5 mins Course Main Ingredients 750g skinless, boneless chicken (thighs and breasts), cut into bite-size pieces For the marinade 10g ginger root, peeled and grated (shredded) 3 large garlic cloves, peeled and grated (shredded) 2 tsp tandoori masala 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground black pepper 1 tsp salt 2 tbsp yogurt Juice of ½ lemon 30ml sunflower oil For the sauce 500g tomatoes 50g butter 20g ginger root, peeled and grated (shredded) 6 large garlic cloves, peeled and grated (shredded) 1 tsp tomato purée (paste) 1 tsp tandoori masala 1 tsp ground cumin 1 tsp ground coriander 1 tsp chilli powder 1 tsp salt 1 tsp sugar 30g ground cashew nuts 30ml cream 6-8 green cardamom seeds, crushed 2 tsp dried fenugreek leaf your choice of Indian flatbreads or rice, to serve Method To make the marinade, mix all of the marinade ingredients together in a large bowl. Prick the chicken pieces with a fork to allow the marinade to penetrate the meat. Add the chicken to the bowl and stir well to coat thoroughly. Cover the bowl and set aside in the fridge to marinate for at least a couple of hours. When ready to cook, preheat the oven to 180°C/Gas Mark 4. Spread the marinated chicken out on a baking tray and cook in the hot oven for 15 minutes. While the chicken is cooking, make the sauce. If the chicken finishes cooking before you have finished making the sauce, switch the oven off after the 15 minutes and leave the meat to rest in the oven. Blanch the tomatoes in a bowl of boiling water for a few minutes, then remove their skins. Cut into quarters and remove the seeds, then roughly chop and place in a food processor. Blitz to a smooth purée. Heat the butter in a saucepan over a medium heat. Once the butter has melted, add the ginger and garlic and cook for 1 minute. Add the puréed fresh tomatoes as well as the tomato purée and cook for 8-10 minutes until the tomatoes are cooked through, stirring regularly to avoid them sticking and burning. Add all the spices, chilli powder, salt and sugar, mix well and cook for a further 2 minutes until emulsified. Lower the heat, then add the ground cashew nuts and cream, and stir well. Add 500-600ml of water – the quantity you choose to add depends on how runny you want the sauce to be. Bring the mixture to a boil, and when it starts bubbling, add the chicken, lower the heat and cook for a further 8-10 minutes. Sprinkle over the cardamom seeds and dried fenugreek leaves. Stir and leave to rest for at least 10 minutes before serving with rice or any Indian flatbread. Jay Rayner's Crispy Duck Salad recipe by:Jay Rayner A while after I'd come up with my version of this joyous salad, I found Hix's original recipe online. It is what you'd expect of a diligent restaurant chef. My version cuts out about two hours of work Servings 4 Preparation Time 15 mins Cooking Time 25 mins Total Time 40 mins Course Starter Ingredients 2 confit duck legs 4 tbsp hoisin sauce For the salad 100g watercress or rocket, stalks trimmed (You can also add fresh coriander if you fancy) 6 large radishes, sliced 4 spring onions, trimmed andsliced into batons 1 tbsp sesame seeds For the salad dressing 2 tbsp olive oil 1 ½ tbsp sherry vinegar (White wine vinegar is a good alternative) 1 tsp sesame oil sea salt Method Gently toast the sesame seeds in a dry cast-iron frying pan, over a medium heat. Keep watch. They burn easily. When most of them are lightly golden brown, remove to a bowl, add a pinch of table salt, and set aside. Wipe down the pan to remove any stray sesame seeds that are hanging about. They don't taste at all nice when burnt. Separate out the duck legs and place them skin side down in the frying pan over the lowest heat. Do not add any oil. They'll produce more than enough fat of their own. Turn every five minutes or so, as they start to colour. After about 10 or 15 minutes, take the pan off the heat. Using a fork and a sharp knife you should be able to pull the meat away from the bone. Break it up into smaller pieces, with the skin down. Put back onto the heat. Use a spatula to continue breaking up the meat into smaller pieces. Attend to any pieces of skin that come away from the meat. They may look a bit fatty but gently increase the heat and it will crisp up but do keep an eye on it all, so it doesn't burn. Once crisped, remove the leg bones and keep them as a chef's perk. Stand by the stove, chewing off the last bits of meat while no one else is watching. You've earned it. When the duck is broken up and crisped, take the pan off the heat. Put the ingredients for the salad dressing in the bottom of a bowl, including a good pinch of sea salt. Pile the leaves and sliced radishes on the top and then toss and turn to coat in the dressing using your hands or, if you're a little uptight, salad servers. Portion out onto four plates or flat bowls. Put the hoisin sauce in thebottom of a mixing bowl. Add the duck and mix to coat every piece completely. Top each portion of the salad with a quarter of the duck. Sprinkle on the toasted sesame seeds and decorate with the batons of spring onion Amber Guinness's Pistachio Panna Cotta recipe by:Amber Guinness Mixing pistachio cream with panna cotta is an indulgent twist on a classic, bringing a nutty sweetness to the cream as well as acting as a second setting agent, meaning you need less gelatine. Servings 4 Preparation Time 3 hours 0 mins Cooking Time 20 mins Total Time 3 hours 20 mins Course Dessert Ingredients 2 x 2g gelatine leaves 400ml double cream 30g caster sugar 1 vanilla pod, split and seeds scraped 80g pistachio cream handful of unsalted pistachios, roughly chopped handful of raspberries (optional) Method To make the panna cotta, using scissors, cut the gelatine sheets into a small bowl and cover with cold water. Leave to soak for 15 minutes or as instructed on the packet. Meanwhile, pour the cream into a medium saucepan and add the sugar, vanilla seeds and pod. Place over a medium heat and gently warm until it almost comes to the boil, then switch off immediately. Squeeze any excess liquid out of the soaked gelatine and stir into the hot cream until it has completely dissolved. Remove the vanilla pod, then transfer to a large bowl and mix in the pistachio cream until smooth. Divide the panna cotta evenly among four cocktail glasses, then chill in the fridge for at least 3 hours or, better still, overnight. When you're ready to serve, top each panna cotta with a teaspoon of roughly chopped pistachios and, if you like, a few raspberries. Serve directly from the glass. Dynamic Vegetarian Cooking Demonstration, June 18 Vegetarian cooking becomes increasingly exciting and innovative. So, whatever the reason whether you, yourself or family members are vegetarian or are reducing meat for health or ecological reasons, or want to entertain vegetarian guests in style, after three hours you will come away with a host of brilliant ideas and mouth-watering recipes. Also enjoy a walk through the kitchen garden and organic farm at Ballymaloe Cookery School. Congratulations to Cork chefs Local Enterprise Office South Cork FoodProducers award winners (also sponsored the Ballymaloe Festival of Food and following awards). Congratulations to: Chefs Choice: Roaring Water Sea Vegetables — Public Choice Winners: Mushrooms and Love —
The Irish Sun
30-05-2025
- The Irish Sun
‘Stunning job' – Gardening-mad Peter O'Mahony blown away by Dublin Bloom Festival as it opens to visitors
GREEN-FINGERED Peter O'Mahony has given Dublin's ongoing Bloom Festival the thumbs up by hailing organisers for doing a "stunning job" with it. The annual gardening showpiece opened to the public yesterday and will remain open daily from 9am-6pm until Monday. 4 O'Mahony will be retiring from rugby once Munster's run in the URC play-offs comes to a close Credit: @peteomahony 4 He recommended anyone with a passion for gardening to head out to Phoenix Park over the long weekend Credit: @peteomahony 4 Wife Jessica has also come onboard in promoting Kerrygold's involvement in it 4 Anyone who follows Peter on Instagram knows he definitely walks the walk when it comes to gardening The retiring rugby veteran and wife Jessica The 35-year-old hailed: "It was a pleasure for myself and Jess to launch the 'Nature Wrapped in Gold' garden at Bloom this year. They've done a stunning job." In a follow-up Instagram snap he added: "If you can make Bloom this weekend you'll get some brilliant gardening ideas and tips as well as have a great day out." This Kerrygold debut deepens the brand's celebration of Irish farming, sustainability, and simple everyday pleasures. Read More On Irish Sport The golden theme of the garden reflects the precious habitat that supports diverse wildlife, and evokes the rolling pastures of the Golden Vale. The 'Nature Wrapped in Gold' garden was designed by Ailish Drake and Conor Hourigan, founders of award-winning architecture and landscape design practice Drake Hourigan Architects. The Kerrygold garden holds a special place in Ailish's heart, as she grew up on a dairy farm in the heart of the Golden Vale where her brother Liam continues to farm today. Enclosed within a golden-flecked boundary wall with a verdant green undulating strip, the garden is reminiscent of Kerrygold's deep connection to Irish farming. Most read in Rugby Union The garden provides shelter for native wildlife with its habitat tower made from Douglas fir, which invites birds, bees, butterflies, moths and bats to inhabit the garden. Featuring a mix of pollinator-friendly native and non-native perennials and grasses to encourage biodiversity and plant reproduction. 'Jack Crowley he's coming for you' jokes Peter O'Mahony's wife Jess as son practices his rugby skills Many of the plants were grown by the designers themselves in County Limerick, grounding the project in authentic Irish soil. In creating a show garden at this year's Bord Bia Bloom, Kerrygold is expressing its brand purpose. That is to inspire moments of simple pleasure along life's journey by celebrating the natural Irish landscape, rich biodiversity, and the grass-fed roots that have shaped the quality and character of its dairy from the very beginning. In addition to the garden, Kerrygold will also be giving away 60,000 samples of its famous butter and cream cheese offering visitors a true taste of its grass-fed goodness. As a keen gardener himself, Peter said: 'As someone who loves their garden at home, it's a pleasure to see what Kerrygold and the design team have created for their garden at Bord Bia Bloom. "I particularly love the habitat tower, inviting birds, bees and bats to the space. It's given me loads of ideas to crack on with.' Jessica gave a nod to the iconic butter yellow of Kerrygold butter, with her choice of outfit from Irish designer Aoife McNamara. The look is from Aoife's SS25 collection, Otherland, inspired by the mythical dreamscape of Tír na nÒg. She hailed: "I love working with Irish designers who share the same passion for Irish culture and sustainability that I have. "As butter yellow is the colour of the season I could think of no better pairing than Kerrygold and Aoife McNamara to honour the Nature Wrapped in Gold garden at Bord Bia Bloom this year.'
The Irish Sun
28-05-2025
- The Irish Sun
‘It's given me loads of ideas' – Retiring Peter O'Mahony lands new gig as Munster hero eyes up post-rugby life
PETER O'Mahony may not be retired quite yet, but he's already landed a new gig that's "given me loads of ideas to crack on with". He and wife Jessica have come onboard with Kerrygold's increased involvement in this year's Bord Bia Bloom Festival from May 29-June 2. 8 The couple are supporting Kerrygold's increased presence at this year's Bloom Festival 8 Peter is well-known for having green fingers 8 Spouse Jessica looked radiant in spring colours 8 The 35-year-old played his last home game on May 16 and is now embarking on a road URC play-off run For the first time ever, Kerrygold will host a 'Nature Wrapped in Gold' show garden at this year's edition. This debut deepens the brand's celebration of Irish farming, sustainability, and simple everyday pleasures. The golden theme of the garden reflects the precious habitat that supports diverse wildlife, and evokes the rolling pastures of the Golden Vale. The 'Nature Wrapped in Gold' garden was designed by Ailish Drake and Conor Hourigan, founders of award-winning architecture and landscape design practice Drake Hourigan Architects. Read More On Irish Sport The Kerrygold garden holds a special place in Ailish's heart, as she grew up on a dairy farm in the heart of the Golden Vale where her brother Liam continues to farm today. Enclosed within a golden-flecked boundary wall with a verdant green undulating strip, the garden is reminiscent of Kerrygold's deep connection to Irish farming. The garden provides shelter for native wildlife with its habitat tower made from Douglas fir, which invites birds, bees, butterflies, moths and bats to inhabit the garden. Featuring a mix of pollinator-friendly native and non-native perennials and grasses to encourage biodiversity and plant reproduction. Most read in Rugby Union Many of the plants were grown by the designers themselves in County Limerick, grounding the project in authentic Irish soil. In creating a show garden at this year's Bord Bia Bloom, Kerrygold is expressing its brand purpose. 'Jack Crowley he's coming for you' jokes Peter O'Mahony's wife Jess as son practices his rugby skills That is to inspire moments of simple pleasure along life's journey by celebrating the natural Irish landscape, rich biodiversity, and the grass-fed roots that have shaped the quality and character of its dairy from the very beginning. In addition to the garden, Kerrygold will also be giving away 60,000 samples of its famous butter and cream cheese offering visitors a true taste of its grass-fed goodness. Rugby legend Peter and wife Jessica were on hand to launch the Nature Wrapped in Gold Kerrygold garden at Bord Bia Bloom. As a keen gardener himself, Peter said: 'As someone who loves their garden at home, it's a pleasure to see what Kerrygold and the design team have created for their garden at Bord Bia Bloom. "I particularly love the habitat tower, inviting birds, bees and bats to the space. It's given me loads of ideas to crack on with.' 8 Savouring the beautiful surroundings provided by Kerrygold 8 Jessica wore a gorgeous outfit by Irish designer Aoife McNamara 8 We particularly love her garden-themed straw hat 8 Peter developed 'a load of ideas' for his own garden from the day out Jessica gave a nod to the iconic butter yellow of Kerrygold butter, with her choice of outfit from Irish designer Aoife McNamara. The look is from Aoife's SS25 collection, Otherland, inspired by the mythical dreamscape of Tír na nÒg. She hailed: "I love working with Irish designers who share the same passion for Irish culture and sustainability that I have. "As butter yellow is the colour of the season I could think of no better pairing than Kerrygold and Aoife McNamara to honour the Nature Wrapped in Gold garden at Bord Bia Bloom this year.' On the concept of the garden, Lynne Andrews from Ornua, owner of the Kerrygold brand outlined: 'The 'Nature Wrapped in Gold' garden brings to life everything Kerrygold stands for - natural goodness, Irish pride and the simple pleasure of food made with care. "Rooted in our grass-fed heritage, it's a golden celebration of the land that inspires us every day.' Kerrygold's connection to golden pastures and Irish farming will be encapsulated in this 'Nature Wrapped in Gold' concept garden.
