2015 calendar

Thank you for the many enquiries for 2015. Weather permitting walks will commence in late Feb or early Mar, dates to be finalised shortly.

All walks are family friendly, small groups, minimum 4adults max 16 and include lunch of wild and local organic produce. Gift vouchers now available, contact me on 0877418536 or email contact@wildfoodmary.com.

 

Christmas baking

It’s a wild and stormy day out,perfect for staying cosy and baking for Christmas. I will be making Christmas cakes, fruit is soaking in Wild Beech Liqueur. I’m making a delicious wheat free cake from ground Hazelnuts, which goes in freezer. It will be soaked in Wild Beech Liqueur before serving maybe with pears or a coffee drizzle.

Then I have some Vodka soaked Damsons to use…. I’m thinking dark chocolate,  truffles or maybe a rich sauce for pouring over good ice cream. Even Damson Vodka ice cream with the damson bits in it!! Better get busy.

Any ideas for recipes very welcome, in cooking, cocktails, hot or cold.

Hi and welcome to WildFoodMary.com!

Hi and welcome to WildFoodMary.com!

My name is Mary Bulfin, I am a forager, chef, and lover of all good food nature has to offer. I collect wild foods, use them fresh and also preserve, make all kinds of treats from delicious elderflower delight to relishes, dried mushrooms, and wonderful liqueurs.

I also give guided foraging walks and workshops to small groups throughout the year. Limited places are available so  book early.

If you fancy going out to forage yourself, check out my what’s in season now page for tips.

Some of you have asked for recipes recently and I am very happy to answer requests and swap ideas.

Also, please feel free to send me photos of species you want identified!

I can be contacted on my mobile at 087 7418536, or by using the form on the contact page.

You can find me on Instagram and Facebook.

Wild Liqueurs

Wild Liqueurs

My Wild Damson Liqueur is ready at last! Warm plummy notes and smooth finish make this a very popular drink.  Made in a batch of 4,000 bottles from the generous wild harvest of 2014, it may be some time before we can make this again as the wild damson plum harvest is unpredictable and elusive.

The trees blossom in April and are at risk to late frosts,  even high winds and rain can hamper pollination and leave us without a crop.

Awarded two gold stars by Great Taste of Britain and Ireland, this is a very special batch.

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My Wild Beech Leaf Liqueur is a one of a kind liqueur made from leaves handpicked in the Irish countryside. Just a little is taken from each tree and then treated according to an old family recipe which has been refined and perfected by Wild Food Mary. The resulting liqueur has burnt toffee aromas and a pleasant smokiness to it, smooth on the tongue with a lingering satisfying finish. Wild Beech Leaf Liqueur has unique flavours and lends itself well to cocktails, or as a shot served with dessert or beside a coffee.

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‘Wild Food Mary vs the World’ cocktail at FIRE Restaurant in the Mansion House, Dublin

Hidden Ireland’s Roundwood House were first to include our liqueurs in their menu. Three of Ireland’s Michelin Star chefs are also using the liqueurs in their restaurants.

I’m proud to bring you my unique liqueurs produced with care and respect for nature.

 

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Available from these retail outlets:

  • Sweeney’s; Glasnevin, Dublin
  • Redmonds; Ranelagh, Dublin
  • McCabes; Blackrock, Dublin
  •  Donnybrook Fair; Moorehampton Rd, Dublin
  •  Celtic Whiskey Shop;Stephen’s Green, Dublin
  •  Bradleys ; North main St., Cork
  •  McCambridges; Shop St, Galway
  •  Harte’s; Kildare
  •  Egan’s Wine Shop; Portlaoise
  •  Hugh Lynch’s, Tullamore
  •  Carry Out; Tullamore
  • Nally’s Centra; Tullamore
  • Super Valu; Birr, Roscrea, Banagher, Moate, Mullingar, Celbridge, Sallins, Maynooth, Clane and Blackrock Dublin.

 

And from these restaurants:

  • Fire; Mansion House, Dublin
  • Chapter One; Parnell Square, Dublin
  • Kai; Galway
  • Loam; Galway
  • Ard Bia; Galway
  • Roundwood House; Co. Laois 

 

Serving Suggestions:

Personally I enjoy the beech liqueur neat, but here are a few variations. Your recipes also very welcome – leave a comment!
WILD BEECH LIQUEUR

  • 1 measure Beech to 4 measures tonic;
  • 1 measure Beech to 2 measures fresh orange juice;
  • 1 measure Beech in your favourite coffee,
  • 1 measure Beech, or to taste in hot chocolate;
  • 1 measure Beech with dash hot water
  • Pour it over homemade ice-cream, or drizzle over a hazelnut or almond cake 😉

 

WILD  DAMSON LIQUEUR

  • Add tonic water or your favourite bubbly to a measure of Wild Damson Liqueur.
  • Straight up over ice
  • With a dash of hot water

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Gifts

How about a gift voucher for a workshop with Wild Food Mary.

Workshops take place throughout the year, midweek and weekends. The day begins with a welcome cuppa and introduction. Then it’s off out a-gathering and identifying plants fungi, berries, herbs. Lunch is of best local organic and foraged foods and guests are welcome to help out. Afternoon is spent swopping recipes and ideas with possibly a second short forage.

Hannah and Lucy discovering wild foods at Roundwood house,

Hannah and Lucy discovering wild foods at Roundwood house,

Transition Year workshop samples

Transition Year workshop samples

Blackberry friands with hazelnut crackle, yummm

Blackberry friands with hazelnut crackle, yummm

Ready at last, Beech Leaf Liqueur

Ready at last, Beech Leaf Liqueur

Vouchers available now in 25 euro and 50 euro or more.To book please email me with value of voucher, your address or address of recipient, then pay by bank transfer or postal order.

Vouchers are valid to end of 2015 and redeemable against workshops and/or Liqueurs etc.Workshop dates posted here in mid January and subject to numbers. Minimum 4 maximum 16 people.

 

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