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Announcing the arrival of Irish Trout Caviar

Posted on March 7, 2012 by in News

Today is a great day for us here at Goatsbridge Trout Farm as we’ve announced the arrival of Ireland’s first caviar… made from trout. A long time in the making, it’s already won plaudits from the Russians, producers of the world’s best. Twitter has been alight this morning with talk of our Irish Trout Caviar, as well as the radio and papers. While it’s a busy day for us here, take a read below of our news currently doing the rounds. We’ll be back soon to let you know how it’s all going!

Here’s the Irish Times article today, the photo above is by Dylan Vaughan and here’s the official release…

Launch of Ireland’s first caviar

A Kilkenny couple has launched Ireland’s first caviar – and it has already won plaudits from the Russians, producers of the world’s best.

The trout caviar has been developed by Ger and Mags Kirwan of Goatsbridge Trout Farm in Thomastown, and will be available in Irish restaurants over the coming weeks

Caviar is processed, salted fish roe or eggs and is regarded as a luxury food delicacy and ancient gourmet treat. There are several types with the best-known form of caviar coming from sturgeon. But trout caviar has grown in global popularity in recent years.

“Trout caviar is good enough to eat off the spoon. It has large, golden-orange beads and a subtle flavour with a nice ‘pop’ when you bite into it. We are thrilled to be the first making it in Ireland and believe it represents the sort of innovation required in the food industry here. We have been very heartened by the response from the restaurant and food sector here so far,” says Mags Kirwan of Goatsbridge.

The caviar received the thumbs up from Russian buyers at the recent Bord Bia food showcase buyers event in Dublin. “That is the ultimate accolade for us. We weren’t sure how the Russian visitors would respond to the Irish-made caviar but the samples went down a treat with them and this has given us confidence that we can achieve strong export sales as well,” she said.

Mags and Ger Kirwan who have been running Goatsbridge Trout farm for 20 years first got the idea to develop Irelands first Trout Caviar on a visit to Sunburst Trout farm in North Carolina in the USA in 2010. Goatsbridge was started 50 years ago by Ger Kirwan’s parents, Rita and Padraig Kirwan, and is today one of the few commercial, independent trout farms in Ireland.

“We had been planning to launch a range of trout products on the Irish market and were very taken with the story of Sunburst which was making its name in the United States using their delicious trout caviar to highlight the fantastic high quality products they were producing” said Mags Kirwan. “We had a lot of similarities with Sunburst in terms of our business structure and the fact that the water flow through our farm was just like their farm in North Carolina.”

Ten months later the Sunburst Trout Farm development chef came to Ireland to help Goatsbridge harvest their trout roe, and a sample of caviar was produced in the laboratories of Teagasc in Ashtown with the help of John Fagan, a food technologist with BIM adopting the French method of taking eggs from maturing hens. “

While Irish people do not have a tradition of eating caviar, the Kirwans are hoping to change this with their new product. Many foreign nationals living here realise its nutritional value and it is very much part of their cuisine.

The Kirwans are at the very early stage of production and the Caviar will not be available in shops until the end of the year. Meanwhile this week it is being distributed to Irish restaurants across the country for tastings and feedback.

Goatsbridge is also developing smoked trout products which will be coming on stream nationally in the coming weeks. Currently Goatsbridge fresh trout is available across the country including completely boneless trout fillet which is proving very popular with young mothers for their kids as a way of introducing them to fish without the fear of fish bones putting them off for life.

Goatsbridge on Nationwide

Posted on December 7, 2011 by in News

In November 2010, the Nationwide TV crew visited Goatsbridge Trout Farm for a day for a feature on our trout farming operations here in Kilkenny. You can read about their visit here. Watch the above video for a look at what happened on the day and a further insight into the running of things here at Goatsbridge Trout Farm.

Goatsbridge History in Video

Posted on November 15, 2011 by in News

If you ever wanted to know more about Goatsbridge Trout Farm and how it all began here in Kilkeny then settle in for few minutes and watch the above video, going right back to the founding of the farm all the way to our present day business.

Introducing Goatsbridge Premium Irish Trout

Posted on October 27, 2011 by in News

Hi there,

I’m Mag from Goatsbridge Premium Irish Trout. On this blog I’m going to share all the news we have as we develop our fantastic products. It’s also a place for you to catch up on food related events that we are taking part in, hear about other artisan food producers and join us on the journey as we strive to make the world more aware of our heavenly tasting products. 

We are also going to share lots of trout related recipes so no excuses for not cooking!

Enjoy.

From Sunburst to Goatsbridge – Charlie’s diary

Posted on November 30, 2010 by in News

Goatsbridge Farm Layout

This is a diary kept my my good friend on his first visit to goatsbridge this October. Lets hope we do not lose the magic we have here in Ireland. I think we will always have a lot to offer.
Charles has kindly allowed me to publish his first day here.

Sunburst Sally
FRIDAY, OCTOBER 29, 2010
Day 1: International Local Food Tour

Arrived in Dublin, Ireland at 8:30 AM. Passports stamped we are ready to take on the Day. All 7 of us were collected at the Airport by our Gracious Host, Mag Kirwen of Goatsbridge Trout Farm, and her trusted associate Billy. After trying to get into the driver’s side of her van, we make our way towards Thomastown down the N9 Motorway. On our one and half hour Journey to Goatsbridge, the similarities between Sal and Mag are uncanny. Her phone is constantly ringing: she is talking business, taking orders, relaying trout orders to her Husband Ger, making final adjustments for Savour Kilkenny, arranging child care for their four beautiful children and in between she is planning our itinerary.

We arrive at Goatsbridge famished and tired. Mag immediately turns me loose in her kitchen, as this is a Monday, one of her busiest days. I am totally excited about the prospect of cooking some true Irish goodies. I put together a breakfast of Rashers, Sausages, White Pudding, scrambled eggs, bread, tea and coffee. I managed to fill the entire house up with smoke. I’ll blame it on Jet Lag.

Energized we headed to take a tour of Jerpoint Abbey. The Abbey is within walking distance of Goatsbridge, but I do not recommend walking. It is beautiful country with Sheep, Cattle, and wild blackberries on the way. But it is also a very busy, narrow two lane road with no sidewalk.

Processing Fish by the Grace of God

Once we arrive at the Abbey we are saddened to learn that admission is cash only. We have yet to convert anything to cold hard Euros. We are not discouraged because walking around the outside we are in awe of the centuries old stone. We marveled at the engineering of this beautiful structure and took many photographs, and had a little fun too. On the walk back we decided to explore a dirt road and discovered a railroad Bridge that made a nice photo opportunity.

Once back at Goatsbridge, I try unsuccessfully to stay awake. I am enjoying the warm Irish Sunshine that is abundant in Mag and Ger’s House. When I awake I learn that I am missing a tour of the farm. I arise with a new found vigor and join the group as they are visiting the new processing facility that is being constructed. Once completed, the new processing facility will provide them the much needed space to meet the increased demand for their Premium Irish Trout.

After the tour, we are treated to a homemade lasagna, good bread and wine. The lasagna was a meatier less saucy version than what I am used too, but it was delicious. 3 plates delicious. With a full belly and content spirit, I head to bed for some much needed sleep.
This is just Day One and I am already in love with the country, the people and the food!

TV comes to town!

Posted on November 19, 2010 by in News

Last week we had a visit from the Nationwide team much to the excitement of my four kids. The day started with the team filming our chaotic morning ritual although the kids were unbelievably cooperative for a change.

Nationwide at Goatsbridge Trout Farm

Helen McInernie was a pet and we spent at least 6 hours looking at the finer details of our operation here. They say 1 hour of filming translates into 1 minute of air time.

Nationwide at Goatsbridge Trout Farm

We are looking forward to our 5 minutes of fame tonight on Nationwide at 7 o clock.

Nationwide at Goatsbridge Trout Farm

As if that wasn’t too much excitement for one week TV3 came yesterday to do a short profile for Bank of Irelands who will show it as part of their involvement in Enterprise week starting Monday. Alas the kids were not needed this week but my seven year old has now decided she will no longer like to be a fish farmer but feels TV is for her!!

Tune in folks.

Around the world in 80 days – We built a factory!

Posted on November 11, 2010 by in News

Goatsbridge Factory 1
It is all about being in the right place at the right time. We realised a long time ago our fish handling facilities did not meet our new found demand for trout. We had spent a long time looking at the various possibilities to solve this issue and I am glad to say that project was completed on the 11th November 2010.

Goatsbridge Factory 2

I was down in Clonakility on a lovely sunny day in early August when the big announcement was made that BIM were funding projects after a long battle with the EU. Unfortunately for 95% of the industry Salmon farmers and business in SAC regions were not eligible for this support.

Goatsbridge Factory 3

Our application went in on 20th August and we started the project the following Monday. I have faced many challenges in my life to date: toilet training, first tooth, early school days, adolescence, first kiss, college exams, marriage, mother-in-laws, childbirth, parenting, and now old age! No challenge could compare to the mammoth task ahead.

Goatsbridge Factory 4

We had 80 days to complete this building from the day the application went in but would not hear until well into the project if we were to get funding or not. It was a big risk but I knew the Gods were with us as always and we decided to take the risk.

Goatsbridge Factory 5

Big thanks to all those who put their shoulder to the wheel .I have to give a special mention to the Foley Construction brothers. They are a family of 5 men and I must say it was like 7 brides for 7 brothers as times. Actually some of them are looking for a bride and I would recommend them highlybecause nothing is a problem and they could turn their hand at anything.

Goatsbridge Factory 6

The job is complete and now we must fish on.

Nothing will stop us now!

Twitter Panel

Posted on November 7, 2010 by in News

Twitter Panel

I spent an absolutely fantastic evening g at the Food Extravaganza in Clonmel last week. As you can see from the above panel I was in very good company indeed. The idea was very novel and I think it was a great way to communicate to the outside world the great work being done in Tipperary to promote the local artisan food movement. From my point of view I think it was a good opportunity to meet some of the food producers I have learned to admire over the last few years and I also think it is very important to share ideas and hopefully work closely with them in the future.

Hats off to all involved but make no mistake we in Kilkenny will be back next year for the all Ireland hurling final. They have started on their diet of trout already!!

Bloom

Posted on June 18, 2010 by in News

It was another first for Goatsbridge when we participated in Bloom in the Phoenix Park on 27th of May this year. Although sales of my products were important in order to cover the cost of the stand it was’t my primary objective for being there. I could not bring my fresh fish along so I made up lots of smoked trout quiche and pates, products that we hope to bring to market sometime in the New Year.

It was my first time working directly with Bord Bia as they have been given the unenviable job of promoting fish here in Ireland as well as abroad. You may have noticed a new Bord Bia campaign headed by Doaithi O Shea encouraging people to eat more fish .As Martin Shanahan tells us “no skin, no bones ,no problem”.

It was great to meet @icanhascook, @babaduck, @bibliocook, @SHearnesmith ,@smorgasblog @dailyspud and of course the young and dynamic Donal Skeehan. These food bloggers are the new generation of food writers and I just love to dip in and out of their blogs keeping us up to date on the latest food trends. I had to laugh to myself when I realized @dailyspud was a woman so I guess you can say it is always good to put a face to a name. Donal Skeehan is the new up and coming Jamie Oliver and I look forward to watching him make his way to the top. Check out his good mood food blog.
On Monday evening after an exhausting 5 days it was time to make the return journey to Kilkenny. If I am to be honest I did’t have time to miss my family until that moment and I could’t wait to get home expecting a welcoming party at the door.Oh how they must have missed their mother. At 9 o clock I walked up the stairs to say good night only to be welcomed by my youngest with a look of bewilderment and astonishment on her little 4 year old face. She looked at me as she went into the loo for her ritual last minute wee wee and stopped momentarily and said “Hi Mum. Aine (my 7 year old going on 15!!) told me you were dead.” On she walked to do her business and that was that.

Just shows how Bloom,trout,food bloggers,market research ,award wining gardens were insignificant in her life. At least her mother was alive.!!!!

Good Food Ireland

Posted on May 30, 2010 by in News

Good Food Ireland is a beacon for all lovers of good food. It is a network of places that make, sell or serve good food. Goatsbridge Trout Farm joined Good food Ireland a number of months ago and attended its first Good food Ireland event on 18th May in Dublin. It was a showcase workshop for the Irish travel trade .I did not have the privilege of meeting the founder Margaret Jeffares till that night and she certainly left a lasting impression.

We arrived well ahead of time for a change because I was travelling with an experienced Good food Ireland member who informed me it was,t the kind of event to be late for. We began to set up our table with our bite size tasters of Thai fish cakes and hot smoked pate canapes. My friend and expert chef Rosanne O Brien came along to help me and she brought her very colorful purple chefs coat which I admired. I had been warned before hand to purchase a Good Food Ireland Apron and shirt so we were all set.

Just as the room was beginning to fill up with the other members I got a tap on the shoulder to be met by the one and only Margaret Jeffares. She looked exactly as I had imagined, dressed in a very smart black and white suit. She had a lovely warm and friendly way about her and introduced herself and welcomed us to what she hoped would be the first of many Good Food Ireland events
. It was only then that the fun started. She basically reorganized our table explaining to both Rosanne and I that the stainless Steele bowls we were using did not represent the ethos of Goatsbridge as a food producer connected to our heritage and the land we were farming. They were replaced with beautiful rustic bowls from the very kind Burlington kitchen staff. Margaret spoke about standards before she striped Roseanne of her purple chefs coat and replaced it with a crisp white coat with the very bold Good Food Ireland crest. That done she wished us well and was on her way to the next newcomer.

Moments later as the room filled up with tour operators from all over the world I looked around the room to see a sea of black, white and green Good food Members working together to highlight the best local and artisan food of our island.It was only then that I truly understand Margaret,s words and the strength of people working together to promote the brand.
She had a good laugh after the event as I bade her farewell and told her she was just like my mother who is always right too.!! What an amazing experience.