Episode 5 of Beár Bia is live – a podcast celebrating the unison of Irish food & drink. For our first hospitality focused episode, we spent time with Seáneen Sullivan of L. Mulligan grocer, Stoneybatter.
Dee Laffan and Oisin Davis want to showcase and celebrate the pairing of Irish food with Irish drinks through their brand new podcast “Beár Bia.” Translated to English as Food Bar, Beár Bia’s key mission statement is that local foods taste best when enjoyed with local drinks and Ireland is no exception.
Beár Bia can be accessed on Spotify, Apple or wherever you get your podcasts.
Episode 5
Showcasing hospitality heroes within the Irish food & drink scene was something that we always wanted to do on the Beár Bia podcast. All around the 32 counties, there are huge amounts of bar, restaurant and hotel owners who are game changers when it comes to pairing our native culinary offerings. None more so than Seáneen Sullivan from L Mulligan Grocer in Stoneybatter, Dublin.
The famous pub and restaurant has been a firm favourite of locals and visitors alike since they started trading in 2010. And from that moment onwards, Irish food & beverages have been at the forefront of their identity. As exemplified by the first sentence on the homepage of their website, which reads, “We believe that Irish produce is special, and worth celebrating.”
Seáneen and her team were one of the first operators in Ireland to not just host whiskey and beer dinners, but they were also one of the first to have written suggestions of Irish drinks pairings next to their food items on the menu.
We gave Seáneen free reign when it came to the Irish food & drink pairings for the episode. She decided to serve two of her favourite pairings that she has created over the years, the now legendary L Mulligan Scotch Egg made with and paired with two beers from Trouble Brewing, who were the first brewery that they worked with – Ambush and Deoch Na gCloch, the latter is a beer that’s name is linked to Stoneybatter. This was followed by the black pudding toastie paired made with McCarthy’s, Inch House and De Roiste puddings, Ardsallagh Goats Cheese and Blackcurrant Jam, made by Seaneen and made with blackcurrants from her garden, paired with their Irish Kir Royale – Stillgarden Berrissimo and Dan Kelly’s Cider – as an alternative and bonus pairing to this toastie, we also tasted Tipperary Whiskey, a limited edition that had been made for L. Mulligan Grocer.
As stand alone items, these dishes are sublime and as comforting as gastropub food can possibly get! But when paired with Seáneen’s selected beverages, not only do they compliment each other so well but you experience a beautiful representation of Irish food & drinks enjoyed side by side.