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 一期一会 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/

 

 

 

 

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.

 

 

At the beginning of September we started a farm programme with Finlough – one of our organic suppliers in Co. Roscommon.

Every week we send down one of our chefs who spends a few days learning about the soil, weeding, how to trim plants properly,  how to weed properly, how to harvest correctly, how to get the most flavour out of your food before it even gets to the kitchen and how much back breaking work goes in to weeding. Weeding is really very important you know.

For a lot of us who work in kitchens we think we are connected to the food we are preparing, but really we have no clue until spending a few days working the land. Its the farmers who should be getting most of the credit for whats on your plate.

 

 

Finlough is a small family and friends run operation, owned by Finn Murray of the Hopsack in Rathmines – an absolute gem of a man, who instantly understood what we wanted to do when we proposed the exchange. The acreage of the farm is mainly given over to suckling cattle (also organic) with only a small amount dedicated to horticulture, just six tunnels with a huge focus on soil quality and well rotated veg. Christine and Ted look after this side of things. They’re brilliant. They also have a gorgeous little cottage on the land that they rent out to anyone looking for some real Irish countryside seclusion.

This is hopefully a programme that we will continue to roll out with all our staff….not just the chefs. Its a win-win scenario for everyone involved, the farm, the fumbally and the person who gets to spend a week learning the lay of the land.

 

 

 

 

 

 

 

SignA is the culmination of a few years of creative input from Stefano Schiavocampo & Massi Galli, with Rossa Cassidy and Brian O’Shea pulled in for live shows.

Stefano has been working with us for over 7 years, since we were selling Pizzella and steak sandwiches at festivals to when we opened The Fumbally three years ago. He is one of the many artists and musicians that have worked with us over the years.

The opportunity arose last year for us to help them out with the production of their album which we very gladly did. We financed the pressing of the vinyl and the first 90 copies sold will go back to paying off this cost. The second 90 sold goes to the band and the remaining 70 will go into a pot for future similar commissions. (perhaps a second press if demand is there….)

 

 

 

 

 

The launch of this EP took place in The Stables last week.

You can buy the vinyl direct from us at the café or a digital download from their website www.signamusic.com

 

 

We are looking for someone to join the kitchen team in January.

As our kitchen doesn’t follow the traditional head chef – sous chef structure you should be capable of ALL aspects of the kitchen. From creation of dishes and flavour pairing to prep systems, fridge management, stock & ordering and connecting with customers (its an open kitchen!!). Knowledge of fermentation processes and  specialised preservation techniques would also work in your favour.

Please get in touch if you think you are up for it.