One of our favourite parts of creating an event like Gather in the Forest happens long before the cooking starts.
It means getting out on the road.
Visiting producers. Collecting ingredients. Talking about what's growing well, what has just been harvested and what is particularly good right now.
And sometimes that journey takes us a little further afield.In the days before Gather in the Forest, we travelled to the English Market in Cork, one of Ireland’s great food destinations, to collect our Toonsbridge dairy burrata and Gubbeen chorizo from The Real Olive Co.
Both products originate from farms in West Cork and both fit beautifully with the Galty Valley ethos — proper food, made by people who care deeply about what they produce.
While much of our menu is inspired by the extraordinary producers around Ballyhoura and the Golden Vale, we also love working with a small number of producers from outside the region whose values mirror our own.
We like to think of them as friends of Galty Valley.
They complement, rather than compete with, the magnificent produce we are fortunate enough to source locally, and together they allow us to build menus that feel both proudly rooted in our region and connected to the wider Irish food community.
A Menu Rooted in the Soil
When guests took their seats, we wanted the food to break the ice instantly. We designed our opening courses to be passed around, sparking conversation and shared smiles:
• To Start: Vibrant Open Hearth Organic Farm tomatoes tossed with red onion, garlic and balsamic, paired with rich Toonsbridge burrata , A smoky Gubbeen chorizo (our beloved Friends of Galty Valley from West Cork). Buratta Salad With roasted plums and hazelnuts, drizzled with a unique chorizo hot honey.
• The Comforts: Crispy Parmesan-crusted chicken fritti with our signature basil mayo, followed by warm, comforting tomato soup and fresh focaccia.
For the main event, we served the ultimate comfort plate: Hanleys beef, slow-roasted until meltingly tender and smothered in a rich sauce made from Eight Degrees Bojanter Stout and mustard. It was flanked by cloud-like Kerrygold buttery mash, Drumroe honey-glazed vegetables, sautéed Swiss chard, and our signature Galty Valley fries.
And for the grand finale? A choice between a decadent Blackberry Forest Gateau or a bright, zesty Traas Apple Farm raspberry and lemon tiramisu.
When the Lights Came Up
There is a beautiful friction that happens right when day turns to night. As the last glimpses of daylight slipped through the branches, the fairy lights flickered to life. The trees turned to dark silhouettes, and the long wooden table took on a life of its own.
From our mobile kitchen inside the Galty Valley truck just a short distance away, we watched plates move down the line, heard the roar of laughter, and listened to the unmistakable hum of people truly enjoying themselves.
The hours of driving, the endless phone calls, the late-night prep, and the heavy lifting—in that exact moment, it all felt completely worth it.
My Kitchen, Your Place
Our motto has always been My Kitchen, Your Place. Usually, "your place" is a beautifully styled wedding venue, a lively corporate hall, or a cozy family dining room. But every now and then, "your place" turns out to be a secret, star lit or sun-dappled corner of the Ballyhoura forest.
We want to extend a massive thank you to Ballyhoura Farm Escape, 8 degrees Brewing, our incredible network of local suppliers, and every single guest who sat with us under the trees. You didn't just show up for dinner; you helped us create a moment we won't soon forget.
Until the next adventure,
The Galty Valley Catering Team
