The Wild World of Inish Turk Beg Comes to Donnybrook FairBy Inish Turk Beg Ventures, PRNE
Sunday, October 31, 2010
DUBLIN, November 1, 2010 - Inish Turk Beg, a contemporary Irish brand that encompasses
Food, a Vividly Lived lifestyle and Whiskey, will be making its debut on the
Irish food scene at Donnybrook Fair in Dublin.
The partnership with this long established Food Hall, which
shares a passion and devotion to food, will be the first time that Inish Turk
Beg products are available to purchase in Ireland.
Taking inspiration from its wild surroundings, as well as the
bounty available off its coastal waters, Inish Turk Beg will be launching a
selection of artisan smoked fish, including mackerel, salmon and tuna.
Inish Turk Beg's fish is either caught or farmed off the
pristine and Class A1 waters off the Atlantic West coast of Ireland. It is
smoked using a unique combination of Beechwood and island seaweed. Details of
the collection are listed below.
Inish Turk Beg's Organic Salmon is selected from the
sustainable resources of one of the world's most remote salmon farms in Clew
Bay. Certified by the Irish Organic Farmers and Growers Association, fish are
reared in class A1 Atlantic waters, grown to maturity in a low stock density
environment and fed only natural ingredients. The collection includes
Beechwood Cold-Smoked (with a beautiful, subtle taste), Honey-Roast
Hot-Smoked (with a glorious taste mixing roasted salmon with gentle, organic
honey) and Gravadlax (which is cured with Irish Whiskey). Prices start from
EUR8.50 for 100g.
Inish Turk Beg's Wild Tuna is line-caught Albercore. The
Beechwood Cold Smoked Tuna has a delicious firm flesh and delicately
smoke-cured flavour. EUR16.99 for 100g.
Inish Turk Beg's Wild Mackerel is caught off the Atlantic West
coast of Ireland where it runs wild and free. Bones are removed by the
delicate technique of 'pin-boning' to make sure only the most generous,
wholesome and succulent fillets are served. Both Pepper Smoked and Smoked
Mackerel are available (offering all the richness and full flavour of the
fish, with the delicate counterpoints of smoked and pepper). EUR7.99 for
For images, samples or further information, please visit
www.inishturkbeg.com or contact Andre Dang, +44(0)208-704-4956,
For images, samples or further information, please visit www.inishturkbeg.com or contact Andre Dang, +44(0)208-704-4956, mobile +44(0)781-251-6914, andre at inishturkbeg.com.
Tags: Dublin, Inish Turk Beg Ventures, ireland, November 1