Georgina Cambell's Jameson Guide, Ireland 2003
"...a superb specilaty starter of Annascaul black pudding.."
The Bridgestone Guide 2003
"..don't miss this at the Charthouse Restaurant, Dingle: Annascaul is one of the very best black puddings you can eat.."
New Zealand's Peta Mathias samples Annascaul Black Pudding for her NZ Top Ten television cookery programme
Celebrity New Zealand chef and author of "How to eat, dance and sing your way around Ireland", filmed an hour long television programme on speciality Irish food producers in July 2003. The programme was transmitted on NZ television on St. Patrick's day 2004. Among those featured on the programme were Myrtle and Darina Allen of Ballymaloe and Denis Cotter of Cafe Paradiso. Annascaul Black Pudding was highly remommended to Peta as an artisan, hand-made Irish specialty food. Peta and her film crew featured the production and cooking of Annascaul Black Pudding.
The Bridgestone Irish Food Guide 2005
"..and buy some of the best, Kerry-style black pudding you will find. Cinnamonony and spicy, dense and quite delicious, this is a relic of past tastes and textures and one of the signature foods of the peninsula. Then head on down to Dingle and order it as a starter in The Charthouse. These Kerry style puddings.. are valuable foods, as they exemplify local culinary characteristics and individualities, and it is vital that they should be respected and protected, and enjoyed".
Sunday Independent LIFE 23 APRIL 2006
Brendan O'Connor, Brendan Bites, "Annascaul pudding made in Kerry by Ashe's is legendary. I've seen men take 20 mile detours to buy it in Kerry on holidays".
National Craft Butcher's of Ireland National Finals 2006
The National Craft Butcher's of Ireland National finals were held in Portlaoise in June. Annascaul Black Pudding, Annascaul White Pudidng and Annascaul Sausages each won Silver in their category at these finals.
National Craft Butcher's of Ireland Munster Finals 2007
The National Craft Butcher's of Ireland Munster Finals 2007 were held in Limerick in March. Annascaul Pudding and Sausages won gold at these finals.
National Craft Butcher's of Ireland National Finals 2007
The National Craft Butcher's of Ireland National Finals 2007 were held on June 7th 2007. Annascaul Black pudding won silver and Annascaul Sausages won Gold at the finals.
The Bridgestone Irish Food Guide 2007
"....and there is no finer pudding made in either Kerry or Ireland today... A superb, extremely rare and precious artisan Irish food."
Sunday Independent LIFE 1 July 2007
"You can't have been in the Kingdom without picking up a slab of the real stuff."
Sunday Business Post, Agenda, Nov 11th, 2007
Annascaul Black Pudding
This curious pudding remains a firm favourite among aficionados. Unlike other black puddings, it is cooked in a cake shape and sliced into squares rather than circles. The texture is smoother and more pate like than the traditional black pudding. The Ashe family have been making it by hand since 1916; Thomas Ashe is the third generation of his family to produce this magical black stuff on the Dingle Peninsula in Kerry.
Clodagh McKenna's Television series, "Fresh from the Farmer's Market", featured Annascaul Black and White Puddings and Sausages on RTE 1 on May 14th, 2008
Clodagh McKenna featured the making and cooking of Annascaul Black and White Puddings and Sausages on "Fresh from the Farmer's Market", on May 14th 2008. Clodagh was very impressed with the level of wholesome, local ingredients used. She particularly applauded the black pudding for being one of the very few black puddings still using fresh blood.
RTE Guide, May 10-16, 2008
"This woman who really knows her food, enthuses about the three or four brave souls producing fresh blood pudding in this country.
Most of the black puddings you get now can be gritty to the taste because they use dried blood. In this opening programme, we see the pudding emerging from the oven to be cut up just like a cake."
The taste is just out of this world.
"...a superb specilaty starter of Annascaul black pudding.."
The Bridgestone Guide 2003
"..don't miss this at the Charthouse Restaurant, Dingle: Annascaul is one of the very best black puddings you can eat.."
New Zealand's Peta Mathias samples Annascaul Black Pudding for her NZ Top Ten television cookery programme
Celebrity New Zealand chef and author of "How to eat, dance and sing your way around Ireland", filmed an hour long television programme on speciality Irish food producers in July 2003. The programme was transmitted on NZ television on St. Patrick's day 2004. Among those featured on the programme were Myrtle and Darina Allen of Ballymaloe and Denis Cotter of Cafe Paradiso. Annascaul Black Pudding was highly remommended to Peta as an artisan, hand-made Irish specialty food. Peta and her film crew featured the production and cooking of Annascaul Black Pudding.
The Bridgestone Irish Food Guide 2005
"..and buy some of the best, Kerry-style black pudding you will find. Cinnamonony and spicy, dense and quite delicious, this is a relic of past tastes and textures and one of the signature foods of the peninsula. Then head on down to Dingle and order it as a starter in The Charthouse. These Kerry style puddings.. are valuable foods, as they exemplify local culinary characteristics and individualities, and it is vital that they should be respected and protected, and enjoyed".
Sunday Independent LIFE 23 APRIL 2006
Brendan O'Connor, Brendan Bites, "Annascaul pudding made in Kerry by Ashe's is legendary. I've seen men take 20 mile detours to buy it in Kerry on holidays".
National Craft Butcher's of Ireland National Finals 2006
The National Craft Butcher's of Ireland National finals were held in Portlaoise in June. Annascaul Black Pudding, Annascaul White Pudidng and Annascaul Sausages each won Silver in their category at these finals.
National Craft Butcher's of Ireland Munster Finals 2007
The National Craft Butcher's of Ireland Munster Finals 2007 were held in Limerick in March. Annascaul Pudding and Sausages won gold at these finals.
National Craft Butcher's of Ireland National Finals 2007
The National Craft Butcher's of Ireland National Finals 2007 were held on June 7th 2007. Annascaul Black pudding won silver and Annascaul Sausages won Gold at the finals.
The Bridgestone Irish Food Guide 2007
"....and there is no finer pudding made in either Kerry or Ireland today... A superb, extremely rare and precious artisan Irish food."
Sunday Independent LIFE 1 July 2007
"You can't have been in the Kingdom without picking up a slab of the real stuff."
Sunday Business Post, Agenda, Nov 11th, 2007
Annascaul Black Pudding
This curious pudding remains a firm favourite among aficionados. Unlike other black puddings, it is cooked in a cake shape and sliced into squares rather than circles. The texture is smoother and more pate like than the traditional black pudding. The Ashe family have been making it by hand since 1916; Thomas Ashe is the third generation of his family to produce this magical black stuff on the Dingle Peninsula in Kerry.
Clodagh McKenna's Television series, "Fresh from the Farmer's Market", featured Annascaul Black and White Puddings and Sausages on RTE 1 on May 14th, 2008
Clodagh McKenna featured the making and cooking of Annascaul Black and White Puddings and Sausages on "Fresh from the Farmer's Market", on May 14th 2008. Clodagh was very impressed with the level of wholesome, local ingredients used. She particularly applauded the black pudding for being one of the very few black puddings still using fresh blood.
RTE Guide, May 10-16, 2008
"This woman who really knows her food, enthuses about the three or four brave souls producing fresh blood pudding in this country.
Most of the black puddings you get now can be gritty to the taste because they use dried blood. In this opening programme, we see the pudding emerging from the oven to be cut up just like a cake."
The taste is just out of this world.