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Tag: a catch up with

  • A catch up with The Beer Market

    A catch up with The Beer Market

    The Beer Market was the first dedicated beer-only bar in Ireland. Up to 90% of the beer on tap is not available anywhere else in Ireland and they pride themselves on that fact.

    I caught up with Damian Breslim, from The Beer Market, to find out a little bit more about what they do.

    Tell me a little bit about The Beer Market?

    “The Beer Market is part of the Galway Bay Brewery Company, and we are one of their nine bars that they have in total.” (Others include Against The Grain on Wexford Street, and The Brew Dock, in the IFSC).

    “When we started off here, we had the idea that we would sell all twenty of our craft beers, while rotating the kegs every time one ran out. We didn’t want to do any other drinks, just beer, beer, beer!

    “However in the last couple of months, we’ve changed that slightly to suit a range of other people and we’ve since added wine. We used to just sell pies from The Pie Man in Temple Bar too, but now we’re open at 12 for lunch.”

    When did you guys open?

    “We opened our doors late last April.”

    Who drinks in The Beer Market?

    “I really couldn’t pinpoint just one demographic that drinks in The Beer Market, it’s a very mixed bag; from students, to professionals, to locals, and after work crowds.”

    Do you run any events or theme nights?

    “Not at the minute, although we do have tasting nights where people can come in, talk us through how much they’d like to spend, and we guide them through the different beers we have, where they come from, the brewing process etc.

    “As I said, we currently stock twenty beers, eight of which are from Galway Bay, while the others include a mixture of Belgian, German, American, English and so on.”

    Are there any future plans for The Beer Market?

    “Well, we’ve recently opened our kitchen, so that’s pretty much our biggest change. We’ll wait and see how that goes before we make any more plans.”

    To find out more about The Beer Market, you can find them on Facebook or you can log onto their website.

  • A catch up with Pan Cooke

    A catch up with Pan Cooke

    Pan Cooke is a 25-year-old freelance artist working and living in South Dublin. The City’s Laura Larkin nabbed five minutes with the busy painter to chat about how a strange twist of fate caused him to stumble onto his new career.

    Robin Williams re

    Can you introduce people, briefly, to your work?

    At the moment I’m doing black and white portrait paintings which are my main thing at the minute. I also do street art stickers, but that’s more of a promotional tool rather than being my main job. My main outlet is Instagram – people contact me through that. Pretty much all of the paintings I do are commissions, except for the odd ones I do for myself which I’ll usually sell too.

    Is Instagram something of a new frontier for artists?

    It is. I don’ have to worry about setting up a shop or anything like that. I can pretty much do everything from my phone and I still get a steady stream of commissions. I don’t even have to do a website. It’s a brilliant tool for artists, for promotion and for selling.

    You do have a show once a year?

    Coming up to Christmas we do a show that is kind of like a pop-up shop. A friend of mine works closely with the Irish rep for Billabong clothing so we sell that clothing and do an art show. We did it for one night last year, but this time it ran for a week.

    How did you get into art?

    It grew organically for me. I did business in college but I was always messing around with art. I was doing the street art paste-ups and when the Robin Williams thing happened, it was a huge thing. I had the portrait done before he died and a good few people heard about me through that so that gave me a platform. I was then able to move into painting and use the audience from that. I just built from there I suppose.

    The Robin Williams poster, which coincided with his death, was a real turning point for you, how did you find the attention?

    It was kind of strange because the main thing about that was that I had a huge poster [of Robin Williams] and I had it ready to go that night. It was about midnight when I heard that he died and I went straight out to get it up. The image came up so quickly. I then recycled that image a bit, if people were going away during the summer I sent packets of stickers to them. I got a lot of pictures of them going up all over the world – in Asia and Australia.

    What’s next for you and your business?

    I don’t know how sustainable it will be, I’m hoping to grow it more and more. At the moment it’s kind of happening naturally without me having to plan it out. If it keeps going at the rate it is and I can build up, I’m hoping to move away from the portraits eventually and branch out into more ‘artsy’ stuff using the audience I’ve built so far. The goal is to move into experimental art but I think that’s a while down the road anyway.

    Do you feel pressure to have a clear plan?

    There’s a bit of pressure because you’re not working five days a week with set hours. There can be some weeks where I’m inundated with commissions and sometimes I don’t have any. It’s quite episodic, rather than a secure job but if you’re doing something you love you have to take that risk. Now is the best time for me to go for it anyway.

    You can find Pan Cooke on Instagram at therealpan.

     

  • A catch up with Conor Flynn from A Slice of Home

    A catch up with Conor Flynn from A Slice of Home

    A Slice of Home is a new website started by Conor Flynn to deliver Irish products to all the homesick Irish living abroad, specialising in Tayto, Cadbury chocolate, and tea bags.

    The City caught up with Conor to talk about the site and its future.

    Why did you set up A Slice of Home in the first place?

    “To be honest the amount of people I saw on my Facebook and Twitter feed just saying they miss Tayto, they miss Cadbury, they miss Lyons and Barry’s Tea and they couldn’t get it anywhere. A lot of places in Australia and Canada have Irish shops, but because of price gouging it’s really expensive to get anything. You’re looking at upwards of €10 for a packet of tea bags, so I figured, why not take the hassle out of everybody looking for the stuff and then everybody’s mammies and daddies having to go to the shop, pack it up and send it.”

    Do you have many friends abroad?

    “Yeah I have a good few, that’s what spurred me on to do it. For one or two of my friends I said, ‘Sure look send me the cash and I’ll do it for you’, then I had a couple more asking me about it so I ended up putting it online where there seems to be a decent amount of demand for it.”

    How long has the website been going?

    “We’re live coming on two weeks now. We had a lot of publicity in the first week. In the first few days we had a real big uptick in orders but now it’s steadying out at an average amount of orders a day.”

    What’s your most popular order at the moment?

    “Tayto cheese and onion hands down. Second is Cadbury Dairy Milk, we do seven packs of Dairy Milks and a few of them end up filling most of the boxes.”

    What are your future plans for the website?

    “We are kind of small scale at the moment and I just got a bit of a deal from An Post so I can start offering slightly more reasonable postage rates, but the main one would be to scale it up so I can get someone in Canada that I can send everything to in bulk and they can post it out from there for much cheaper to everybody else.”

    ASliceofHome
    I know its early days but how are you finding people’s reception to the website?

    “People seem to like it… I’ve been flooded with other ideas to put on the site, from vinegar to a Penneys goody bags. Countless women have asked me to put together some kind of Penneys goody bag to send to them in Canada and Australia. People have been fairly positive and they are coming in with more ideas and that is really what I want.”

    What kind of products are you hoping to introduce in the future?

    “It’s really the case of whatever the demand is we are more than happy to get a request for somebody and throw it in the box no hassle. Obviously we can’t send bread and other foods, I mean SuperValu sausages were a huge one people wanted, but it’s a non-runner.”

    Last question, Lyons or Barry’s?

    “Barry’s”

    For more information about A Slice of Home, you can visit their website, Facebook and Twitter.

  • A catch up with Fresh Cuts Clothing

    A catch up with Fresh Cuts Clothing

    Developing a start up in Ireland can be challenging to say the least. High production costs and a saturated market can leave a company struggling to stay afloat.

    Fresh Cuts Clothing is a fashion lifestyle brand based in Dublin that designs eco-friendly clothes and active apparel. While still in its infancy, having only launched in December last year, the company has already taken part in a national charity campaign and have just released their newest range.

    We spoke with Steven Murphy, founder of Fresh Cuts, about the company’s origins, social responsibility and their plans for 2016.

    First off, how did Fresh Cuts Clothing come about?
    A lot of it came from being unhappy in my previous job and wanting something more exciting and fulfilling in my life. This and the fact I live in t-shirts and hoodies was basically where it started. I had no experience in any of it, but thankfully it’s come a long way since then – or so I hope!

    How do you differentiate yourselves from other clothing companies within the market?
    I like to describe the company as an athleisure wear brand. At the end of the day it is casual clothing that people wear every day and feel comfortable in. I don’t see it on the catwalks of Paris Fashion Week any time soon, but in saying that it does have some great qualities that differentiate it from other clothing companies within the market.

    Our Fresh Designs line are limited edition pieces that are printed on a run of 100. You know buying that t-shirt or jumper that there is only 99 others printed. All these items are screen print, labelled and designed here in Dublin. Our Eco-Cuts line is simple in design, but superior in fabric. We source top of the line fabrics and processes to create that unmissable feel of our hoodies and jumpers. This, coupled with the fact that they are ethically produced under fair working conditions [makes] for a very guilt free purchase!

    Have you faced many challenges as a relatively new start up?
    The company is pretty much a one man band at the minute. Working from a spare room I do everything from website development to sewing labels. As with all start-ups there is always challenges. Time and money has been a huge factor for me so far as I’ve been working by myself.

    My plan was always to start off small and grow naturally. I didn’t have the resources to do it any other way and it’s working out so far. The industry itself is very tough and competing with global brands was always going to be a challenge, but what’s life without a few challenges? It makes it all the more sweet when you succeed.

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    One of Fresh Cut’s main slogans is ‘Designed by you – For you’. Why did you decide to outsource the majority of your designs?
    This was really to build on the commitment of limited edition pieces. Along with wanting to showcase Irish based designers and illustrators, I wanted to have a constant flow of new designs available to the public. I see the brand growing to the size where new designs aren’t available for long once they go online.

    In order to have constant access to new designs I had to open up this facility to work with new designers when this growth is achieved. With most of our designs being done in house at the moment, this is really something that will be built on in the future and something that could potentially be very exciting for the collaborations we come up with.

    As a company, you seem to put a strong emphasis on social change and responsibility through the production of your clothes. Is this something that Fresh Cuts feels very strongly about?
    It’s something I feel strongly about and definitely something I think we should all at least think about! Some clothes now are just becoming disposable, you buy them and throw them out after two washes. It’s great to get a t-shirt for €3, but you need to ask yourself at what cost was this made. I put a lot of effort into the fabrics and the process in which the clothing is made and where I source our products. At the end of the day, some people will appreciate this and some won’t unfortunately.

    How would you describe Fresh Cut’s latest range?
    The line has grown considerably since it launched last Christmas. From the first run of limited edition tee’s to the introduction of the Eco-Cuts range, I still try to keep things simple and in tune with the brand.

    With our new line I really think it’s the quality of the garments that stands out. The materials and processes used to make them make for an incredible feel. This coupled with our exciting designs and unique colours makes for a really exciting line that shouldn’t be missed. It’s something you won’t find any other Irish brand offering at the moment.

    fcc_outdoor_jm_v1Recently you joined forces with the National Centre for Youth Mental Health, Headstrong. Do you plan on working with other charities in the future?
    Yes, 100%. I think if you are in a position to help out in some way, big or small, you should. We had a great response from the Headstrong campaign and raised over €1000 for the charity along with some vital awareness regarding mental health in Ireland.

    I had plans to do one more before the year was out, but as mentioned in the challenges I faced, time and money got in the way of this. I put my own money into the charity tees and it does put a bit of a financial strain on the business, so I wasn’t able to get it worked out before Christmas. However come the new year I hope to do another one for an equally worthy cause that I would be passionate about.

    What can we expect from Fresh Cuts over the next few months?
    Having just launched the new line it is full steam ahead until Christmas. Along with our online store, I have a big presence on the Dublin Market scene. I pop up in various markets throughout the city, but you can catch me in The Designer Mart in Cows Lane every Saturday, Smithfield Market Fair and I will be trading in the I Believe in Christmas market in the IFSC from the 26th November right up until the 23rd of December.

    Early next year I am hoping to get a permanent location in town and am currently working out the details on this, so fingers crossed. This will be the next big step for the company and I see it as a huge move forward with the business.

    For more information about Fresh Cuts Clothing, you can visit their website, Facebook and Twitter.

  • A catch up with the World Young Chef of the Year, Mark Moriarty

    A catch up with the World Young Chef of the Year, Mark Moriarty

    Mark Moriarty is one of the busiest men in Ireland at the moment. After winning the title of World Young Chef of the Year, it has been all systems go for the young over-achiever and last weekend was certainly no exception.

    Moriarty served as one of the main attractions at the brand new four day food festival – Taste City Fusion – and created a four-course Medieval Banquet in Christchurch Cathedral, cleverly coining the phrase ‘peasant chic’ for the event.

    At just 23 years of age Moriarty has a CV that would be envied by some of the most esteemed and experienced chefs in Ireland. From working as a chef-de-partie at the Michelin star Greenhouse restaurant to winning the ‘Euro-Toques Young Chef of the Year’ at just 21 and going on to win the ‘San Pellegrino World Young Chef of the Year’, he’s definitely a force to be reckoned with.

    Thankfully, Moriarty was able to take time out of his hectic schedule to talk to The City. During our catch up, he revealed how he came to terms with giving up his dreams of working in a cockpit for working in a kitchen and how he has tried to remain humble and down to earth despite his extraordinary success.

     Where did your love of food stem from?

    “It all started when I was a kid and I used to go fishing with my dad in Co. Kerry. He had a small boat, so we used to fish for lobster and mackerel, that’s when I first realised food was something I was really interested in. I then started watching Hugh Fearnley Whittingstall’s River Cottage series religiously and after that my interest in food continued to develop and I started reading and watching as much about food as I could.”

    When did you first decide you were going to be a chef?

    “When I was in fourth year I was really interested in home economics and my teacher at the time told me I should write to some restaurants and ask for work experience. So, with his advice, I took it upon myself to hand write ten letters to the restaurants I deemed to be the best in Ireland at the time. This endeavor resulted in me completing two weeks of work experience in Kevin Thornton and Neven Maguire’s restaurants and after that I was hooked.”

    Could you ever see yourself doing something else?

    “I think if I was to ever do something else it would always have to be food related. I just love the buzz of working in a kitchen too much to ever give it up. However, the first thing I ever wanted to be was a pilot, but that ended when I was about thirteen or fourteen once I realised my real passion lay with food.”

    What made you decide to enter the competitive side of the culinary world?

    “I wasn’t the best at sports in school, so once I discovered I was good at cooking I knew it’d bring out my competitive side and let me excel at something I enjoy. When you enter a competition on your own it’s a totally different ball game to working in a restaurant for a chef, because when you’re working for someone you always know that it’s going to come back to the head chef if there are any major problems, whereas when you enter one of these competitions independently it’s just your neck on the line. Although it’s really scary, it’s also really thrilling.”

    Describe in just three words how it felt being named ‘San Pellegrino World Young Chef of the Year’.

    “Proud, satisfied and fearful.”

    You’re an advocate for Irish food at home and abroad, do you think Irish food has gotten the international recognition it deserves?

    “No, I don’t think it has, but the last two years have suggested that the next five years are going to be very big for Irish food. The past year we have had the World Young Chef award, the Michelin guide handed out four new stars to Irish restaurants and the Food on the Edge symposium that took place in Galway. So, I think now that our culinary talents can be seen on a world stage we will finally start getting the recognition we deserve.”

    Dublin city has an abundance of excellent, high quality restaurants, what would be your three favourite food spots?

    “The Greenhouse, 777 on George’s Street and Forest Avenue.”

    Do you think events like ‘Taste of Dublin’ and ‘Taste City Fusion’ will help showcase the talent and quality that Irish cuisine has to offer?

    “Yes, definitely, these events make food very accessible to the general public as well as the ‘foodie’. The events vary in price so you can still make the most out of the festivals without breaking the bank. I’d love to see these events expand around the country over the next few years.”

    Finally, what advice would you give to any budding young chefs who want to mirror your achievements?

    “Focus, believe and achieve. It’s also really important to have a good balance, especially if working as a chef is going to be sustainable in the future. I made sure not to miss out on all the things I wanted to do while I was working. I went to Thailand and on a J1, so as well as doing crazy hours in work, I always made sure there was a balance and I always had something to look forward to.”

     

    Photo: www.electricpicnic.ie