The bottle is a murky shade of green, it looks like it’s been hiding in the dark for quite a long time and in truth it has.
Back in 1999 and donning my Holy Communion dress, I was giving a rather special present of bottles of champagne with my name on them.
Sitting in a dark section of my home in Kerry and undisturbed for 15 years, this is the last bottle:
Now, I really had no idea if champagne aged well, so while dusting off the bottle I tweeted our Ballymaloe sommelier, Colm McCan to see what he thought.
@unakavanagh depends on champagne, year,storage (lucky to try ’82 a while ago,amazing; less fizz with age). Hope it will be a lovely bottle!
— Colm McCan (@colmmccan) October 4, 2014
(Looks like it could be safe to drink after all!)
Still unopened, we’re going to keep it for a special occasion, perhaps the end of the course, perhaps the exam results – who knows? It’s going to make an impression whatever the time!
(My collection of cookbooks back at home)
(Vintage Darina Allen and Rory O’Connell)
Waving goodbye to my bed and the cats, I made my way back to Ballymaloe with more energy than I had in a few weeks.
Before hitting Shanagarry we made a lunch pit-stop in Midleton and Sage Restaurant.
I’ve been keeping an eye on Sage for a while now, following the release of their 12 Mile video, showcasing their locally-sourced food.
With an interesting and ambitious menu, I forced myself to check out things that I wouldn’t normally order (full review on site soon).
(Goat’s Cheese gnocchi)
After a relaxing spell at Sage, we made our way through Cork’s winding country roads to the cookery school.
Flipping over Brienne (my lovely cheese) in the dairy, I trudged back to the Coach House with a spring in my step.
Looking forward to getting back in the kitchen and with chef whites freshly laundered, I’m ready to tackle week four.
Even if I make a mess of things, sure haven’t I given it a lash?!
Some of my favourite Irish food people to follow on Twitter:
[…] your face” Day 20: “As long as it’s not my blood, I’m happy” Day 21: Back on the ranch Day 22: “Much ado about mutton” Day 23: “Bred to be grass fed” Day 24: Roll […]