vipp flower-styling event

scroll down for german translation

the danish label vipp (we already told you about it here) invited us and 13 other bloggers from europe to a flower-styling workshop in copenhagen. the whole shop was turned into a flower scenery, where ever you looked at - flowers were everywhere! it was so beautiful!! 

first jette egelund, the owner of vipp, told us the whole story about vipp.  it was very touching and interesting to listen to her (you can see her on photo 3)  and if you want to know more about vipp we really suggest you to watch this video.

then the talented florist louise moestrup showed us how to work with flowers. we learned to make a flower ball and other floral decorations. after that, we styled a vipp bathroom and a vipp kitchen with flowers together in groups. thanks again to 'that nordic feeling' and 'la maison d' anna g'. was so fun to work with you ladies! the photographer anders hviid took pictures of our styling (picture 2, 4 and 6 are photographed by him) and now you can vote for your favourite picture at the vipp instagram account.

in the end of the day we decorated a big dinner table with all the lovely flower decorations we had made earlier and then had a fantastic dinner! thanks again to vipp, it was a great day!

das dänische label vipp (wir haben euch bereits in diesem post keramik von vipp vorgestellt) hat uns und 13 andere blogger aus ganz europa zu einem flower-styling event nach kopenhagen eingeladen.

der ganze vipp-shop war in eine wunderschöne blumen-szenerie verwandelt, egal wo man nur hinsah - über all waren blumen!

als erstes hat uns jette egelund, die inhaberin von vipp, in die geschichte des unternehmens einblicken lassen. es war sehr berührend und interessant ihr zu zuhören (ihr könnt sie auf dem 3. foto sehen)  und wer jetzt mehr über vipp erfahren möchte, dem empfehlen wir sehr dieses video zu schauen.

im anschluss hat uns die talentierte floristin louise moestrup gezeigt wie man mit blumen arbeitet. wir haben gelernt einen bluemenball zu stecken und noch andere blumenarrangements gestaltet. zusammen in gruppen, haben wir dann ein vipp badezimmer und eine vipp küche mit blumen dekoriert. vielen dank an der stelle noch einmal an 'that nordic feeling' und 'la maison d' anna g'! es war toll mit euch beiden zu arbeiten!! der fotograf anders hviid hat unsere stylings dann fotografiert (bild 2, 4 und 6) und nun könnt ihr auf dem vipp instagram account für euer liebstes bild voten. 

am ende des tages haben wir mit all unseren schönen blumengestecken einen großen esstisch dekoriert um zum abschluss gemeinsam ein tolles dinner genossen. vielen dank an vipp, es war ein grandioser tag!

cucumber-ginger drink

we just came back from copenhagen last week (we were at the vipp flower styling event, you can read more about it soon!) and immediatly left berlin again, this time to visit family on the country side.

the weather was perfect and we were just sitting outside, enjoying the sun, drinking this great "summer-refresher" and reading one of our favorite magazines, gather journal. if you have any chance to buy it, go for it! it`s a little bit different to all the food magazine everyone is used too, a bit more arty.

anyway, for hot summer days this cucumber-ginger drink is just perfect and so easy to make. give it a try.

recipe 

ginger syrup (we discovered it in an organic supermarket)

cucumber

water (with or without gas - as you prefer)

ice cubes

add ice cubes to a glas (the more the better) and a few cucumber pieces, then pour a bit ginger syrup on top and fill up with water. stir the mix with a spoon, so the syrup can dissolve in the water.

letzte woche sind wir gerade aus unserem geliebten kopenhagen wiedergekommen ( wir waren dort beim vipp flowerstyling event, im nächsten post gibt`s mehr davon zu sehen) und haben einen tag später berlin schon wieder den rücken gekehrt. wir haben familie auf dem land besucht und dort bei schönstem sommerwetter den ganzen tag im garten verbracht, diesen leckeren gurken-ingwer-drink geschlürft und in einem unserer liebsten magazine, gather journal, umhergeblättert. falls es euch mal in die hände fällt, unbedingt einen blick reinwerfen!! das gather-journal hat einen ganz anderen stil, als den den man von den meisten food-magazinen so gewöhnt ist.

wie auch immer: unser neuer lieblingsdrink ist jedenfalls sehr erfrischend an heißen tagen, aber überzeugt euch selbst!

rezept

ingwersirup (haben wir im bio-supermarkt entdeckt)

gurke

wasser (mit oder ohne sprudel - wie du`s magst)

eiswürfel

einfach eiswürfel (je mehr desto besser) in ein glas geben, ein paar gurkenstücke dazwischen stecken, ein bisschen ingwersirup darüber gießen und anschliessend mit wasser auffüllen. mit einem löffel umrühren, sodass sich der sirup etwas im wasser auflöst.

glutenfree swiss roll with berries & white chocolate

everyone who follows us on instagram might have already noticed that we have some new ceramics...we were so happy when the danish label vipp sent us two of there beautiful brunch-sets.

we were already fascinated by there pure and functional design  since a long time and today we would like to show you a few pieces. on the pictures you can see the plate with the typical vipp-shape and also a cup from vipp.

in the beginning vipp got famous with their pedal bin, which is a design classic now and is also part of the architecture and design collection in MoMa. step by step they designed more products for kitchen and bathroom and now there is even a kitchen made by vipp. if you want to know more about the history of that charming danish family company, you should watch this video.

the glutenfree swiss roll, which nora baked on the weekend, was very delicious. first i was sceptic if it´s possible to have that typical fluffy consistence of the dough with a glutenfree flour, but it really worked well. we already baked it twice now and can assure, that even without cream it tastes really good. so everyone who can`t tolerate cow milk: just leave the cream! 

we used white chocolate for the first time cause we read a couple of times that white chocolate is tolerated with a histamine intolerance. do you have any experiences with that?

ingredients (for 1 roll with ca. 10 pieces)

dough

60g rice flour

45g starch (corn flour)

1,5 tsp tartan baking powder

3 eggs

90g sugar

1 dash of salt

filling

100g blackberry jam

500ml whipping cream

2 pkt whipping cream stabilizer

1-2el sugar

decoration

fresh berries (blackberries, redcurrants, cherries)

white chocolate (for shaves, we bought vegan chocolate made from rice milk)

icing sugar

preheat oven to 190degrees (top/bottom heat). for the dough beat the eggs with the sugar and salt for 8min. mix rice flour, corn flour and tartar baking powder in a separate small bowl and sift this mix in 3 portions one by one to the egg-sugar-mix and fold in gently with a whisk. cover a baking sheet completely with baking paper, pour the dough on it and spread the dough with an angled spatula (or similar) evenly to all sides and corners. bake the dough 10min and turn the dough upside down on a clean kitchen towl sprinkled with 1-2tbsp of sugar. take off the baking paper carefully or if needed use a cooking-brush to dampen the paper a bit and remove then. now roll the dough together with the kitchen towl and leave to cool down. in the meantime shave off chocolate from the white chocolate with a long straight knife. when the dough is cooled down, start whip the whipping cream with the sugar and whipping stabilizer. roll up the dough, coat the dough first with a thin layer of jam, then a thicker layer of whipping cream and roll up everything gently (leave a 3cm stripe of dough without cream, otherwise the cream might oozes out, when you roll it up). take the rest of the whipping cream, put it in a decorating bag (or as we did: airtight bag), cut off the tip at one side and spread the whipping cream decoratively on the roll. sprinkle chocolate shaves on the top and leave the roll at least 1hour in the fridge. for serving garnish fresh berries and icing sugar on top.

german translation

wer uns auf instagram folgt, hat sicherlich schon gesehen, dass unsere "keramik-sammlung" zuwachs erhalten hat...als wir vom dänischen label vipp ein paket mit zwei ihrer brunch-sets im postkasten hatten, haben wir uns riesig gefreut!

das dänische familienunternehmen hat uns mit seinem klaren und funktionalem design schon länger fasziniert und so wollen wir euch im heutigen post auch gleich etwas von der keramik zeigen.

die teller mit ihrer vipp-eigenen form sowie auch der schön geschwungene becher den ihr auf den fotos sehen könnt, sind jeweils von vipp. mehr werden wir euch sicherlich bald zeigen.

bekannt geworden ist vipp eigentlich mit dem mittlerweise als designklassiker geltendem treteimer, jetzt gibt es jedoch auch schon eine küche, küchen- sowie baduntensilien. wer noch mehr und genaueres über die geschichte von diesem charmanten familienunternehmen wissen möchte, der sollte sich dieses video anschauen.

die glutenfreie biskuitrolle, die nora am wochenende gebacken hat, war übrigens sehr lecker! ich war etwas skeptisch, ob sich diese schön luftige, leichte konsitenz, die man von einer biskuitrolle erwartet auch mit glutenfreiem mehl herstellen lässt...aber é voila, es hat tatsächlich funktioniert. wir haben die rolle mittlerweile schon zwei mal gebacken und können allen, die keine kuhmilch vertragen versichern, dass sie auch ohne sahne sehr gut schmeckt. 

wir haben hier zum ersten mal seit langem weiße schokolade verwendet, da wir jetzt schon öfter gelesen haben, dass diese (im gegensatz zur dunklen) bei einer histaminintoleranz verträglich ist. habt ihr damit schon erfahrungen gesammelt?

glutenfreie biskuitrolle mit beeren & schlagsahne

zutaten (für 1 rolle für mit 10 stück)

teig

60g reismehl (o.ä.)

45g speisestärke

1,5 tl weinsteinbackpulver

3 eier

90g zucker

1 prise salz

füllung

100g brombeermarmelade

500ml schlagsahne

2 pck. sahnesteif

1-2 el zucker

deko

frische beeren (brombeeren, johannisbeeren, kirschen)

weisse schokolade (für raspeln, wir haben vegane schokolade aus reismilch verwendet)

puderzucker

ofen auf 190grad ober-/unterhitze erwärmen. die eier mit dem zucker und einer prise salz 8min lang aufschlagen bis die konsistenz schön schaumig ist. in einer separaten schüssel mehl, speisestärke und weinsteinbackpulver miteinander mischen und anschliessend in 3portionen nacheinander zu der eimasse sieben und mit einem rührbesen manuell vorsichtig unter die eiermasse heben bis ein glatter teig enstanden ist. ein backblech komplett mit backpapier auslegen und den teig daraufgiessen und mit einer winkelpalette o.ä. den teig gleichmäßig in alle richtungen und ecken verteilen. den teig 10min bei 190grad backen und dann auf ein sauberes geschirrtuch stürzen, welches vorher mit 1-2tl zucker bestreut wurde. backpapier vorsichtig abziehen oder bei bedarf mit einem pinsel mit etwas wasser befeuchten und dann abziehen. teig mitsamt dem geschirrtuch aufrollen und auskühlen lassen. währenddessen mit einem langen gerade messer schokoraspeln von der weissen schokolade abschaben. wenn der teig abgekühlt ist, die schlagsahne mit dem zucker und dem sahnesteif aufschlagen. die teigrolle aufrollen, zuerst mit einer dünnen schicht marmelade, dann mit einer dickeren schicht schlagsahne betreichen und vorsichtig mit den händen aufrollen (schlagsahne nur 3cm vor den teigränder bestreichen, sonst quillt sie beim aufrollen wieder raus). die restliche sahne in eine spritztüte (o. frischhaltebeutel) füllen, spitze abschneiden und sahne gleichmäßig auf der rolle verteilen, schokoladenraspeln darüber streuen. für min. 1 stunde in den kühlschrank zum kühlen. zum servieren mit frischen beeren und puderzucker garnieren.

simple glutenfree cake with blueberries

as you might have noticed we have a little addiction for blueberries! they just taste so good and are so healthy and you can even eat them when you are histamine-intolerant.

so nora made this glutenfree blueberry cake last weekend. a very simple one but it tasted very good!

we photographed it on our white frama plate - which you already know - but we just can´t get enough of it :)

ingredients (for a springform pan 18-20cm ø)

125g rice flour

125g cane sugar

80g butter (or margarine)

1 egg + 1 egg yolk

1 tsp tartar baking powder

1 dash of salt

1 handful frozen blueberries

1 small bowl fresh blueberries

icing sugar

preheat oven to 160degrees top/bottom-heat. for the dough mix first sugar and butter, stir in the egg and eggyolk. at last sift rice flour and tartar baking powder to the mass with a dash of salt and mix again. cover the springform bottom with baking paper. fold a handful frozen berries in the dough and spread the dough in the springform pan. bake the cake at 160degrees for ca. 45-50min until the top and the sides starts to turn brown. leave the cake outside to cool down and take away the springform pan and baking paper after 10min (put the cake on the oven-grid outside, so air can circulate from all sides). wash the fresh berries. prepare some icing by mixing icing sugar with a few drops of milk and spread the icing on the cake using a tablespoon. place quickly the blueberries on top. 

for serving you can dust some icing sugar on top of the cake pieces.

german translation
vielleicht habt ihr mittlerweile bemerkt, dass wir einfach nicht genug von blaubeeren bekommen können. sie schmecken nicht nur hervorragend, sie sind auch noch sehr gesund und werden vor allem bei einer histaminintoleranz meist sehr gut vertragen.

also hat nora letztes wochenende diesen, zwar sehr simplen, aber dennoch äußerst schmackhaften blaubeerkuchen gebacken.

fotografiert haben wir ihn auf unserem liebsten weißen frama teller, den ihr mittlerweile sicher schon gut kennt, von dem wir aber einfach nicht genug bekommen können :)

zutaten (für eine 18-20cm - springform)

125g reismehl (o.ä.)

125g rohrzucker

80g butter (o. margarine)

1ei + 1eigelb

1tl weinsteinbackpulver

1 prise salz

1 handvoll tiefkühlblaubeeren

1 schälchen frische blaubeeren

puderzucker 

ofen auf 160grad ober-/unterhitze vorheizen. für den teig zunächst zucker und butter miteinander vermengen, ei unterrühren, dann das reismehl, salz und backpulver dazusieben. den boden der springform mit backpapier auslegen. unter den teig eine handvoll gefrorene blaubeeren geben und den teig in der springform verteilen. Bei 160grad für ca. 45-50min in den backofen, bis die oberseite anfängt braun zu werden. abkühlen lassen für 10min, aus der springform nehmen und auf einem gitter weiter abkühlen lassen. blaubeeren waschen. etwas puderzucker in ein schälchen geben und mit ein paar tropfen milch cremig verrühren und den zuckerguss mit einem löffel auf der torte verteilen und gleich blaubeeren darüberstreuen und evt. leicht andrücken. evt. zum servieren etwas puderzucker drüberstreuen.

Sligo to get a Michelin Star Restaurant (for a Day)

There is something for everybody at this years’ Food Festival in Sligo. It starts on Wednesday 11th June and continues until Sunday 15th June with things happening all over the county! In Sligo town, the Só Sligo Food Trail has over 30 tapas sized house specialities available for €5 each!

Urban Foraging to Seaweed Walks, Fermentation and Cheese Making workshops as well as many demonstrations and talks by local and celebrity chefs and experts including Rachel Allen, Jp McMahon, Prannie Rhatigan, Silke Croppe and many more!

Galway chef JP McMahon will be bringing a pop up version of his Michelin Star winning ANIAR Restaurant to The Model in Sligo on the Friday night of the food festival!

For one night only, Sligo diners will be able to experience the exceptional cuisine of the award winning Galway based Aniar Restaurant. Só Sligo has invited chef and co-founder of Aniar, JP McMahon, to run a pop up restaurant at The Model on Yeat’s Day, Friday June 13th.

Described as a terroir based restaurant – a word which is usually associated with wine-making – the combination of factors, including soil, climate, and environment, that gives a wine its distinctive character. In the case of Aniar, terroir is used to describe the way in which the food comes from the specific place that is the west of Ireland, revealing the distinct and various food stuffs that dictate Aniar’s ever-changing and evolving menu.

A Lamb Dish from Aniar

Owned and operated by JP McMahon and Drigín Gaffey; the team who brought Cava Spanish Restaurant and Tapas Bar and EAT Gastro pub to Galway, Aniar is the only Michelin Star restaurant in the West of Ireland.

Beef Flank Dish from Aniar

At the 2012 Good Food Ireland Award ceremony in the Shelbourne Hotel in Dublin, Aniar was awarded the Supreme Award for “the business that most strongly reflects the Good Food Ireland experience”. Aniar was also awarded Best Regional Newcomer and Overall Newcomer of the Year for their commitment to showcases Irish produce and upholding the philosophy of Good Food Ireland.

Don’t miss this opportunity to dine Aniar style. Tickets are limited so early booking is highly recommended and tickets can be booked by CLICKING HERE

For further info on the SoSligo Food Festival see www.sosligo.ie or contact sosligo14@gmail.com

Zack

Winners of the Euro-Toques Ireland Food Awards 2014

The very best of Irish produce has today been recognised and celebrated at the EirGrid Euro-Toques Food Awards 2014 at the Residence Club on Stephen’s Green in Dublin at a reception hosted by Ear to The Ground presenter, Ella McSweeney.

With Irish cuisine currently enjoying excellent international recognition, five food producers were recognised at the 18th annual awards for their outstanding produce and methods and were presented with a coveted Euro-Toques Award.

Euro-toques, was established in Brussels in 1986 by the top chefs in the Europe with the aim of forming a network of chefs committed to quality local food sourcing and to be a voice for the industry to protect Europe’s traditional foods and culinary heritage. Ireland's Myrtle Allen of Ballymaloe House was one of the founding members and went on to found Euro-toques Ireland the same year.

The Euro-toques Food Awards have been in existence since 1996. Their purpose is for Euro-toques chefs to identify the very best food being produced in Ireland for the benefit of fellow chefs and consumers, and above all the producers themselves, who are often very small operators. In doing this they seek to highlight foods and production methods that may be in danger of being lost and to promote people who were producing food of the very highest quality and, above all, the best taste. 

Producers are nominated by Euro-Toques member chefs who use their produce on their menu. The Euro-toques Food Council made up of 8 chefs from across Ireland carry out tastings, investigations and visits before choosing 5 winners each year. The awards have been sponsored by EirGrid since 2010.

The prestigious awards honour enterprise, innovation and the preservation of traditional methods behind the fine produce that is celebrated and enjoyed by top restaurants in Ireland and abroad.

The Euro-Toques Ireland Food Council, together with the Euro-Toques Commissioner General Wade Murphy chef/proprietor of acclaimed 1826 Adare restaurant in Adare, Co. Limerick, selected the winners following a nationwide process that involved Ireland’s 160 Euro-Toques chefs nominating producers. Central to the selection criteria was taste, production methods, preservation of traditional methods and provenance.

At the Awards ceremony Wade said: “All five winners are true champions of Irish produce and deserved recipients of these coveted awards. The exceptional standard of nominations considered by the panel demonstrates the passion and expertise within the industry that makes Irish produce famous around the world.”

“All of these winners have been innovative in preserving traditional techniques and bringing their products to market, ensuring that quality traditional farming and produce does not just survive, but it thrives.”

Euro-Toques Commissioner General, Irish Chef Wade Murphy

"What is special about all of today’s award recipients is that they channelled their passion for traditional produce into thriving artisan, and above all, local businesses. Ireland is a nation of great producers and great food and the survival of the traditional techniques and skills, handed down from generation to generation are very much alive with these award winners, albeit with an innovative twist."

The common underlying theme for this year award recipients is the rural nature of their produce, the care and attention towards our precious heritage and an in-depth knowledge of the raw materials, resulting in these five products which are rare gems in the Irish culinary scene.

The five recipients of Euro-toques Food Awards 2014 are:

Toby Simmonds and Johnny Lynch Toonsbridge Dairy

Toby Simmonds and Johnny Lynch from Toonsbridge Dairy have been making celebrated Mozzarella at their dairy farm in Macroom, County Cork since 2011, using traditional techniques learned in Italy to make delicious mozzarella from their herd of specialty Prince of Lombardia Buffalo. www.therealoliveco.com Twitter @ToonsBridgeCafe

Ed Hick of J. Hick & Sons, Dun Laoghaire

Ed Hick of J Hick & Sons is renowned for his curing and smoking techniques. He is a champion of innovation and tradition, particularly in his production of his much vaulted cured and smoked Irish wild venison, which is celebrated at restaurants throughout Ireland. His shop is situated in Dun Laoghaire and they attend Temple Bar Food Market every Saturday. www.hicks.ie Twitter @edhick

Lucy Deegan and Mark Cribben of Ballyhoura Mountain Mushrooms

With a background in food science Lucy Deegan and Mark Cribben of Ballyhoura Mountain Mushrooms are celebrated growers of specialty mushrooms popular for their taste and texture and famed for their scientific methods to produce a unique natural microclimate in Ballyhoura, County Cork to deliver their award-winning Shitake and Marinated Oyster mushrooms bursting with flavour and texture. www.ballyhouramushrooms.ie Twitter @irishshiitake

Marjorie and Kieran O’Malley of Achill Island Sea Salt

New on the scene, Marjorie and Kieran O’Malley of Achill Island Sea Salt, have been producing the finest hand-harvested sea salt since 2013 at Achill Island Sea Salt. Their passion to deliver a pure, natural, product that celebrates traditional techniques, coupled with the famed texture, flavour and appearance quality of their artisan sea salt has proven a hit with consumers and critics alike. www.achillislandseasalt.ie Twitter @achillseasalt

Mick Healy of Wild Irish Game Ltd.

Mick Healy of Wild Irish Game Ltd in County Wicklow is Ireland’s only Department of Agriculture approved processor of wild game including pheasant, venison, rabbit, quail, guinea foul, grouse, pigeon and duck and his customer list reads like a guide to Ireland’s top restaurants. www.wildirishgame.ie Twitter @WildIrishGame

All of today’s award recipients have chosen the path of directly marketing their produce, which has ensured the viability of their businesses and has given them a vital direct link to the restaurant kitchens! Euro-Toques chefs cherish the direct link with the producers and their kitchen door is always open to those who constantly inspire their menu. 

Irish food producers with this calibre of dedication to their craft are vitally important as they encourage others to also concentrate on top quality. Thus begins a new Irish Food Legacy. Congratulations to them all!

Zack

Donegal Rapeseed Oil re-brands with Neven Maguire and casts an eye to International Markets

Established in 2009, Donegal Rapeseed Oil uses seed grown on small farms throughout Donegal, Derry and Tyrone. The seed is cold pressed, filtered, bottled and labelled at a pressing facility near Castlederg, Co. Tyrone - making it a truly local product. Donegal Rapeseed Oil is cementing its success and continuing to develop the business with a total re-brand.

With sales of Donegal Rapeseed Oil increasing substantially year by year, the company’s Managing Director, Austin Duignan decided that now was the time to take stock and develop a clear brand and image that merits the award winning high quality product, which would sell not only in Ireland, but looking to the future, further afield.

"We have had to work hard over the past number of years to educate the consumer on the incredible benefits of using local Rapeseed Oil over the more established options such as imported Olive Oil" said Austin. "We are now getting to the stage where many people, having realised the fantastic health benefits, and sampled the great taste are making the switch."

"As with any product however, there are variants in both quality and taste within the Rapeseed Oil market itself, and as Donegal Rapeseed Oil is an award winning premium quality oil with a unique taste as a result of the quality of the Donegal soil, we want to ensure that our product visual and branding is distinctive and reflects the quality and flavour of the product, as well as the beautiful part of the country from which it takes its name" Austin added. "We have accumulated a loyal following, and a reputation for excellence and amazing taste, therefore we want to make it as easy as possible for our current and future customers to find us on the shop shelf”. 

Donegal Rapeseed Oil has the lowest saturated fat content of any other oil on the market. It only has 6% saturated fat content compared to most olive oils at 14% and sunflower oil at 10%. It is high in omega 3, 6, and 9, all believed to have a profoundly positive effect on heart health, reduction of strokes, and rheumatoid arthritis. The oil is also a rich source of vitamin E, and can help lower cholesterol.

Indeed the product has gained a reputation as being the oil of choice with an ever growing number of consumers and it is now stored in over 300 stores nationwide including Supervalu and local grocers. It has also gained the seal of approval from some of Ireland’s most revered chefs including award winning celebrity chef Neven Maguire who has used the product for a number of years;

“I don’t cook with anything else, it has a fantastic nutty taste and it’s great for salads and marinades,” Neven said recently “When you cook with it, it doesn’t smoke like vegetable or other oils, it gives a great even heat. It really is a fantastic local product, and I’d highly recommend it to everyone.”

The company have also recently extended their product line with flavoured Donegal Rapeseed Oil in Lemon, Chilli and Garlic and the premium gold range oils in Curry, Fennel and Porcini Mushroom flavours. 

With the new look Donegal Rapeseed Oil on the shelves, Austin Duignan, his team and his marketing manager Thomas Hughes, have ambitions to expand and extend the customer base and grow the business further. “Until recently our focus has been solely concentrated on the Irish market, north and south - there is still room for continued growth in the home market, as more and more people are finding out about Rapeseed Oil, however, we have started to look at the prospect of entering new markets."

They have attended food expos in the UK, are taking part in programmes working towards launching the product in Germany market and they have received great interest from the US and Canada. 

The future prospects for this small food company from the northwest of Ireland is exciting and the new branding will ensure Donegal Rapeseed Oil will shine out from any store or supermarket shelf – wherever it may be in the world.

For more see www.DonegalRapeseedOilCo.com

Zack