In­ter­na­tional award for Dun­dalk restau­ra­teur

The Argus - - NEWS - Der­mot Bren­nan who is orig­i­nally from the Ardee Road.

A Dun­dalk man has been awarded the pres­ti­gious Cham­pion of Ireland 2016 award for Best Pork Sausage at the world renowned Fins Goustiers Euro­pean Cham­pi­onships.

Der­mot Bren­nan, who is orig­i­nally from the Ardee Road, is the owner of the bou­tique Brook Lane Ho­tel, Casey’s Bar and Restau­rant and No 35 Restau­rant in Ken­mare, Co Kerry.

A past pupil of the Marist school, he moved to Kerry some years ago, and has since be­come a top restau­ra­teur.

Der­mot’s award win­ning sausages con­tain 100% pork from his own pigs, use nat­u­ral cas­ings, and have nat­u­rally oc­cur­ring salt and io­dine.

They can be found on the menus at Casey’s Restau­rant in Brook Lane Ho­tel and in dishes such as the pork tast­ing plate with ap­ple ketchup, cider jus and crack­ling in No 35 restau­rant.

Der­mot, who owns and runs the ho­tel and restau­rants with his wife Una, be­gan breed­ing rare-breed, pedi­gree sad­dle­back out­door pigs five years ago on twenty acres of land one kilo­me­tre from the ho­tel.

Speak­ing af­ter the win, Der­mot said, ‘ The unique en­vi­ron­ment where our pigs live gives the meat its dis­tinc­tive and very spe­cial flavour.

We are sit­u­ated two kilo­me­tres from the At­lantic ocean which gives our pork its unique flavour from the salt com­ing in off Ken­mare Bay. The high salt lev­els and io­dine-rich con­tent of these plants and grasses that our pigs feed on make the mus­cle cells in the flesh re­tain more mois­ture so the meat is juicier and meltin-the-mouth ten­der, a taste that has been largely for­got­ten in to­day’s mass pro­duced pork.’

The pigs that pro­duce the free-range pork are born out­side and spend their en­tire lives in the fresh air, with free­dom to roam in large pad­docks and root around in the soil. They have shel­ter when they need it in the form of large straw bed­ded mo­bile huts, and they grow at a much slower, more nat­u­ral rate.’

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