FUMBALLY CHRISTMAS MARKET 2019

IRISH CRAFT AND DESIGN & LOCAL FOOD PRODUCERS 
December 13 / 14 / 15 2019

Friday 1pm – 8pm
Saturday 10am – 6pm
Sunday 10am – 6pm

20 independent Irish businesses over two floors of The Fumbally Stables throughout the three days
…. AND ten more stalls in The Fumbally Café on Sunday 15th

*Please note, the Fumbally Stables is a very old building and not wheelchair accessible unfortunately. Also, if you are planning on coming with children please be aware that the building is not totally suitable to buggies as the main bulk of stalls will be upstairs . We’re very sorry if this puts you out in any way, but the building is old and full of character and not without its quirks. Sunday in The Café is wheelchair accesible.

STALLS IN THE FUMBALLY STABLES FRI.SAT.SUN

FOOD STALLS DOWNSTAIRS // CRAFT & DESIGN UPSTAIRS

Fumbally Ferments – kimchi, preserved lemons, miso bomb, sauerkraut and other gut loving goodness from the Fumbally… along with Harry’s Nut Butter

White Mausu – peanut rayu, cashew crunch and other must-have condiments
www.whitemausu.com

Scéal Bakery – puddings, mince pies, preserves, sourdough starter kits, fresh bread and pastries
www.scealbakery.com

Lilliput Stores – cheese, salami, antipasti, ceramics
www.liliputtradingco.ie

Elmhurst Cottage Farm (Saturday only)
https://www.facebook.com/ElmhurstCottageFarm/

Milkwood Farm – Green Vegetable Seeds, Gardening and planting books, gift sets (Sunday Only)
www.greenvegetableseeds.com

Nobó – vegan chocolate made in Cork
www.nobo.ie

Emily Robyn Archer – nature inspired Prints
www.emilyrobynarcher.com

Trashbag – handmade bags and textiles

Molloy & Sons – Donegal Tweed blankets
www.molloyandsons.com

Grown – Eco Friendly Clothing
www.grown.ie

Doni Doni – Bogolan mud cloth and accessories from Mali
https://www.facebook.com/DoniDoniIreland

Brenda Kearney – Ceramics
www.fairlandcollective.com

Liadain Aiken – Knitwear
www.liadainaiken.com

Tjikko Floral – dried flower wreaths and bouquets (Friday only)
www.tjikkofloral.com

SUNDAY IN THE FUMBALLY CAFE

Kirk Modern – Retro Furniture 
www.kirkmodern.com

Solas Project – Hand turned wood
www.solasproject.com

Peggie McKeon – Art

Laura & Sally Caulwell – prints & preserves
www.sallycaulwell.com

Sharon Greene – Art & Second Hand gifts
www.queensofneon.com

New But Old Collectibles – preloved gems
https://www.facebook.com/Newbutoldcollectibles/

Kiki Na – one of a kind jewellery
www.kikinaart.com

Tom Campbell – art, art, art
www.tomcampbellart.com

Seaneadaí – Vintage Irish made tailoring, knitwear and pottery
www.instagram.com/seaneadai

more info see www.thefumballystables.ie

EAT:ITH 2018 workshops // events // talks

 

 

through
SEPTEMBER AND OCTOBER

 

the EAT : ITH food series will be back in The Fumbally Stables
for a full month of workshops, events, talks, dinners, markets and music gigs.

 

check out

 

www.eat-ith.com

 

for the full programme of events

 

MINIMAL INTERVENTION

 

As a starting point….all our wines in the cafe these days are as minimal intervention as possible.

 

…what does that mean?

 

Well, You might hear us calling them ‘Naturalwines.

Surely all wines are natural?

Actually, no. 

 

Did you know that up to 50 additives can be put into a bottle of wine during the fermentation process and only one needs to be mentioned on the label – sulphites.

So when we talk about natural or minimal intervention wines, really what this means is that as little as possible is done to the grapes both in the vineyard and once they have been picked.

Minimal intervention wines try to leave the grapes alone as much as possible to allow their natural characteristics come through. This is why Naturals can sometimes be a bit ‘funky’ and unpredictable. And thats fine by us.
The farmers that grow these grapes would have an almost exclusive organic and biodynamic approach to their cultivation and their vineyards yet very few will have official certification.

 

Natural wine is a movement.

Not a new one, but a revivalist one.

 

This is how wine was made before you ever had the option to make it otherwise. Before chemicals and additives and gleaming stainless steel technology were a possibility. There have always been winemakers who continued to make wine in this way, even with the arrival of all these new distractions. And there have always been restaurants who have championed these vignerons.  But in the last decade there has been a phenomenal resurgence and steering back towards these principles. From both the winemakers and the merchants. The revival began with young Parisians but is now making itself felt in every wine producing and importing country in the world.

Theres a lot to be said about all this and a lot of people saying things. If you wanna read up a bit more, this article is a pretty good start.

 

 

Our wine list at the cafe is short.

But offers a range of styles and approaches within this minimal intervention bracket.

*we now offer half glasses with our daily lunch menus

 

 

 

Natural wines are more of a philosophy than a classification.

They are environmentally aware, not too rigid, sometimes unpredictable and will always be a true representation of where they come from.

And the people who make them and drink them embody this.

 

 

GUEST COFFEE – THE COFFEE COLLECTIVE

 

We always have two different coffees in our hoppers – our house roaster and our guest.

3FE have been our house roasters for coming on five years now and our guests rotate every few months between Irish and International roasters. Our guest coffee at the moment is The Coffee Collective from Copenhagen.

 

 

You may remember that we collaborated with them on an event in The Autumn Series a couple of years ago – Samuli Marila stayed with us in The Stables for a few days and spoke about TCC’s approach towards roasting, direct trade and determining flavour profiles. We met Samuli during the World Barista Champs in 2016 where it seemed like the entire Coffee Collective staff had been sent over to Dublin. We saw them quite a bit in the cafe , turns out they love what we do…and we love what they do.

 

 

The Jaegersborggade cafe and roasters

 

 On a trip to Copenhagen in 2014 we visited their shop on Jaegersborggade for the first time. A tiny counter-less room where you literally walked into the coffee machine off the street. Their attention to detail was impeccable even in that tiny, tiny space. It made us look at our own set-up and how we were blessed with space, but still didn’t always manage to deliver the consistency that we wanted with our coffee. Nowadays with a volumetric machine, puq tamper and our choice of grinders, we have a bit more time to focus on the finer details. Which is why for the first time Ali, our barista, has put on a Kalita pour-over for one of their exceptional coffees – the Bolivian ‘Finca Alasitas Caturra’. Bolivian coffees have seen an interesting trajectory in the past number of decades but unfortunately all trends are pointing to a serious decline and possible end to their production in coming years.
You can find out more about this particular coffee here and about Bolivian coffees in general here

 

 

The Coffee Collective are one of the most well respected roasters and cafes on the international coffee scene with a dedication to sustainability and direct trade that is second to none. They’ve essentially written the manual on it.
Constantly innovating and expanding their company they have many more strings to their bow than just their bags of coffee, which you can read about in the short magazine that they produce KAFFE – we still have a few copies in the cafe that you should grab before they go.

 

 

We will have The Coffee Collective as our guest roaster for the next few months so have a taste of whats on filter and on espresso at the moment, and ask us any questions that you may have. We are currently one of the only people in Ireland serving their coffee, so its a special one.

EAT : ITH

The Autumn Series at The Fumbally Stables is no more…..
welcome to

 

EAT:ITH is a series of workshops, events and talks surrounding food culture in Ireland with collaborations from some of the country’s most passionate producers, chefs, farmers, sommeliers, baristas, food writers and activists.

www.eat-ith.com

is now live with full event listings and programme details

DINNER
EAT : ITH : CEOIL
The Gut
Natural Wines
Coffee talk
Ayurvedic yoga lunch
Sourdough Bread
Food & Cancer
A Debate
A Film
A trip to the West of Ireland

…..

and loads, loads more

Tamworth pigs – rearing, butchering, eating

We’ve never felt nervous about cooking meat before. But I have a jitter in my belly about our dinner next week on Wednesday May 31st because we will be cooking some really special meat.

All meat should be special though, right?

Absolutely.

Meat was once a living, breathing thing, a lot of the time with a personality and intelligence. But unfortunately we don’t see or care about this MOST of the time. And this simply comes down to the fact that we have no connection to the animal or where it has come from. We don’t see it in its living state and only associate with it moving from a plastic wrapping to an oven or grill.

The pork that we will be cooking on Wednesday comes from pigs that we have had a very close relationship with for the last six months, and the nervousness comes from a worry about not doing it justice. We are welcoming these new feelings very enthusiastically as they may lead us to eat less meat in general. These rare bread tamworth pigs have spent the last eight months on ten acres of oak forest in Westmeath and we can wholeheartedly say that they are incredibly happy pigs. As we have been there feeding them, finding them in the woods and giving them ear rubs in the sun.

Tamworths are very sociable pigs with a healthy dose of curiosity, which means they are constantly finding holes in the fence and inventive ways to escape and explore the neighbours fields. A lot of hassle but very likeable. They don’t gain weight as quick as commercially bred pigs and generally have a far leaner meat which is renowned for being exceptionally flavourful.

 

 

 

We have from time to time brought them down leftover bread and cakes from the cafe and have gotten to know them, their habits and their quirks.

Having this connection changes everything. It changes how you want to treat the meat, who you want to share it with and how to essentially do the right thing with it. What is the right thing? Probably not eating meat in the first place, some might say. And I wouldn’t be totally in disagreement with them. But if we are going to eat meat, it should be in this way. Being connected to the full lifespan of the animal and using every last piece of the meat sparingly once it has been killed. Having the direct connection to the farmer we have the opportunity to buy full carcass and to do our own butchering.

Aside from the porchetta dinner we will be doing some of our own curing and sausage making and including the remaining cuts into our daily specials in the cafe. Everything will be used. Head, trotters, offal….nothing will go to waste. You can see the menu for the Porchetta dinner here, and we will also be selling slices of the meat on the night for take home, as they would traditionally do in Tuscany.

 

 

Nose to tail is a term that everyone is familiar with these days, and if anyone wants to avail of the opportunity to be a part of this cycle then please get in touch with Manchán directly here. He still has some allocation of meat available for this years pigs. And may also be interested in taking bookings for the next brood coming up after the summer. The pigs are fully registered and Bord Bia approved.

THE NELKEN LINE

 

 

AUTUMN SERIES 2016

 

The Autumn Series is the perfect representation of why we set up The Fumbally Stables.

To engage people in different aspects of food, community and health. But also to have a bit of craic while doing it.

 

 

 

We haven’t set this up with sack loads of cash as an end goal.
We don’t have any big name sponsors feeding into it.
We are doing it because we feel that it is important.
And because we are still learning from all the speakers and teachers around us, at the same time as passing on the knowledge to you guys.

 

Here are some of the things that will be happening over the coming months:

 

  • Natural fermentation wine tasting with Shane Murphy, upstairs in the loft. A small group, 10 bottles to taste, some wine and cheese and some jazz on the record player.
  • Discussing the links between our diet during cancer treatment with Domini Kemp and Patricia Daly. A free event that will no doubt be both informative and passionate.
  • The honey bee – our greatest ally in nature. This introductory talk with Sinead Finn is for the budding beekeeper, a taster of what to expect when taking the leap into the hive, and also a greater understanding of the wild bee, how important they are and how we can help them along.
  • Angus Denoon will be back to show you how to cook an Indian (Bengali) Feast. After the morning’s workshop you invite 2 of your friends to the dinner party, which is cooked by the group. Angus embodies every colour and flavour of India in his very being.

 

 

  • Spend a day with The Coffee Collective from Denmark – Talks, Cupping, tasting and lunch included in the day.
  • Learn about nature’s medicine cabinet with a Herbs and Health talk with April Dannan
  • The biggest treat in the bunch though, is a dinner collaboration from Katie Sanderson and Takashi Miyazaki. A unique night of food pairings….. two of Ireland’s most genuinely passionate and creative chefs. They will be coming up with dishes together over the next couple of months which will be paired with a number of teas, sake and wine.
    Ichie-go Ichi-e  is a beautiful Japanese proverb that means a moment specific to the people and the place, a meeting that time cannot recreate.

 

 

You can see the rest of the programme for the Series and ticket information here:

http://thefumballystables.ie/education/2016-autumn-series/

 

 

 

APPLES

 

Its a bumper crop for apples in Ireland this year. They are early, abundant and so, so delicious. A few of us took the chance to go down to Westmeath last weekend for the first of the season harvest and some home-brew cider making.

 

 

 

Apples are one of the few fruit that grow incredibly well in our climate, but yet represent such a small percentage of the agricultural market (about 2%). We have the potential to be totally self sufficient and could even make a name for ourselves in the international market for our apples. We just need more farmers to turn away from the cows and towards the orchard.

 

 

Rashel

 

This day one month ago we lost a dear friend.

We saw her fight and brave the swift advance of a very aggressive and determined cancer. One that in the end she so honourably accepted and with such strength let go to. She was up against it those last few months and never once complained or barked or winced. So much so that there are few who really know what she endured. She simply kept on smiling. Continuing to emanate a rare light that we were all drawn to.  We still are.

We feel privileged to have been there in those days. We feel honoured to have gotten to be a part of a life that was at such a beautiful moment of self discovery.

Rashel, you blossomed in the years you spent with us here. Did we ever tell you how special you were to be around? How great it was to be able to watch you really becoming the person you wanted to be. To celebrate everything you worked so hard to achieve.

And now that time is passing, life will still be beautiful and good without you, as you would want it to be. But its not the same. Thats for sure.

We love you.