Page 59 - Fresh Magazine

fo & travl

Tipperary Kitchen
Brian and Anne Marie Walsh’s story
is a familiar one: when recession
struck, their small village shop in
Holycross, South Tipperary, was no
longer viable on its own and they
needed to diversify. Like so many
entrepreneurial folks in similar
situations, they weighed up their
skills and opportunities and started
a food business, The Tipperary
Kitchen (www.thetipperarykitchen.
ie). Their courage and hard work
are paying off thanks to the quality
of their products, successful selling
in local markets in the early days and
then help from SuperValu’s Food
Academy programme.

TOP TIP
A pretty dessert for spring and early
summer, the sweetness of the meringues
The Tipperary Kitchen’s products are sold in SuperValu stores
and fi ne food shops throughout Ireland (and of course their off sets the natural tartness of the rhubarb,
own shop, Holycross Stores, which is next door to the bakery and thickening the juices with arrowroot
and open Mon-Sun, 8am-8pm). The range includes Marvellous makes a glossy, translucent sauce. Rhubarb
Meringues in a variety of fl avours and their Holycross and orange are a natural partnership, but
Chocolate Biscuit Cake (plain or dark Belgian chocolate) made you could substitute extra water for the
with Tipperary butter, and there are more products on the orange juice if preferred.
way. Favourite walk, view or cultural site? “Holycross Abbey,
of course,” says Anne Marie, “and Farney Castle too, which is
nearby – it’s fantastic.”

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