Food Glorious Food…

Unique and quirky Siopa Gan Ainm –Shop With No Name – is located on the Coal Quay at number 3 Cornmarket St, Cork city. This farm shop and café is open from Wednesday to Saturday. It serves wholesome, honest-to-goodness local food. The shop sells fresh-farm vegetables, meats, free-range eggs, cheese, milk, jams and honey as well as being used in their dishes for breakfast, brunch, lunch and ‘high tea’. This is where I go when I need to go to the city. The chef starts the day by offering breakfast; there is something for everyone, whether you are in the mood for a hearty breakfast or a light bite of French pastries such as croissants. Drop in for your mid-morning coffee and scone. Lunchtime offers a daily dish-of-the-day alongside the usual menu. Pop in for afternoon tea with a slice homemade tart topped up with freshly whipped cream or a slice of cake; there is a great selection of ‘leaf’ teas. Here you will find all local produce, menus cater for vegetarians too. I usually enjoy the ‘veggie breakfast’ if I’m having an early lunch and I’m fortunate enough that it’s still being served at that time of the day – the best poached eggs, just as I prefer them otherwise my choice leans towards the ‘veggie toastie’.

Siopa Gan Ainm

There is a homely feel to the place. The owner and staff are friendly. Be aware that waiting times can be (but not always) a little long but please bear with them. Staff members are overseas students who want to improve their English. Once your plate is placed in front of you, you will not be sorry for the wait. Whether it’s the homemade soup or grilled sandwiches, the food is always tasty. The seating is colourful; tables are placed somewhat haphazardly as the place is small. Regulars have no problem sharing their table if needs be as it can get very busy; they enjoy a good banter. There is always someone to chat to; however, there are newspapers and books if you prefer to read. During the winter months there is a wood fire burning which brings a cosy atmosphere to the place. I enjoy having lunch there when I’m in town and usually indulge in some home baking afterwards. Drop in for a look and perhaps you’ll stop for a bite…

The shop is associated with the weekly Saturday Framers’ Market, also located on the Coal Quay. From 9 am stalls are erected; home-grown vegetables, homemade breads, goats’ milk and cheese, locally-grown apples, and plants and flowers. So much to choose from… during the summer season locals are delighted by the presence of Irish-grown summer fruits – strawberries, raspberries, blueberries – scrumptious. And, to top all that, pots of homemade jams are arranged alongside the wonderful-tasting fruits. We are fortunate enough to be an island nation and, therefore, fresh fish is easily available. All these family-run businesses are an inherent part of Cork’s cityscape.   

Food for Thought: Food as an Important Part of Our Cultural Identity

There are many ‘things’ that connect people to their sense of identity. Personally, I think food establishes a strong link to identity as it is part of one’s culture. If you ask any French or Italian person they will wholeheartedly agree. Food is where memories are made; smells floating in the air, sizzling and chopping sounds, touch of different produce, sight of a delightful plate, and finally the taste… need I say more! Well, as a matter of fact I will…  

When I travel it is not just about escaping the often damp and wet Irish weather, but rather exploring new places and the people that bring meaning to these very places. For me food is an integral part of the voyage. I am passionate about food as it is part of our identity. I appreciate the awakening of my taste buds with new flavours and sharing such sensorial experiences with others, especially my husband who is also passionate about food.

So next time you decide to indulge in a trip to Paris, endeavour to sip your espresso at a ‘real’ Parisian cafe rather than at one of the globally standardised coffee shops! In Italy, bite into an authentic pizza – Margherita is basic but best! – the typical Neapolitan pizza. If you enjoy a great feed of fresh fish especially cod then off to Portugal where they prepare cod in a thousand ways.

Embrace the local culinary identity. Travelling is an adventure that should encompass the taste buds so bring the experience into your plate.

But let’s not forget we have great quality produce in Ireland and especially here in Cork! Both city and county have interesting food markets where local excellence is a trade mark. Yet, despite these resources, Ireland is not recognised for its culinary identity; and consequently, we, Irish, tend to belittle the food distinctiveness of our country. However have you ever asked yourself why we export so much of our produce; why so many foreigners appreciate our Milleens Cheese, produced in Eyeries, West Cork, or Union Hall Smoked Fish, or Clonakilty Black pudding, or our dairy products such as our best butter produced from grass-fed cows… the list is endless. I’m not talking about intensive farming; I’m encouraging you to think about local food at its best. We are fortunate enough to have a rich natural food resource on our doorstep, that is, seafood. Seafood was appreciated by our ancestors, by coastal and inland dwellers alike and would have been a regular part of their diet.  So next time someone makes a comment about our lack of culinary identity, think about our salted ling traditionally eaten on Christmas Eve or our infamous Bacon & Cabbage, and all the new ways in which we can use our local quality produce to embrace traditional food with a contemporary twist. Our senses of identity are created and shaped through our engagement in practices that connect us to particular places. So what are ye waiting for? Go shopping, get your pots and pans out and start experimenting…

I’ve attached a link to an article in the Irish Times; enjoy the read: https://www.irishtimes.com/life-and-style/food-and-drink/bastille-day-the-french-mostly-know-nothing-about-irish-food-and-cooking-1.3946642