One little piggy went to the market! Hope to see you there…

Ted, Ivan (wildsidecatering) and Carmel join forces to create “where the wild things arrrr café”. For an evening celebrating spring, food and the big wild ocean. A seven course pirates banquet from the seven corners of the seven sea’s. Bring your hook and knife, arrrrr…

Menu will probabally include: Salty butter, periwinkles, knacke brod, Amaretto sour, Crab Wonton, Ceviche, Pickled Herring, South Pacific coconut fish, Crustasia Consume, Hot buttered lobster, Scandi brulee… It will blow your mind!

Bookings through the good things cafe.

Wildside-Catering meets Rachel Allen from Pride Web Design on Vimeo.

Myself and Ivan cook up a storm in a field & have a quick chat with Rachel Allen.

Here’s the kind of bloke Ted Berner of Wildside Catering is: when the Slow Food crew were cooking at the electric Picnic 2009, they not only spit-roasted their hogs, they also built a three-chamber wood-burning oven, on site, on the back of an old agricultural trailer. Tehy used cement flagstones, red bricks and wet sand. The pizzas were awsome, and the Slow Food/Wildside Crew got one of the rare Bridgestone Guide Electric Picnic vendor’s award. So, if you are having that big party/celebration, you need Mr Berner to come along, spit roast that hog, and maybe even build another pizza oven. Wildside is what every well dressed party needs to go with a bang!

The Bridgestone Guide

Queens go Wildside! from Baz Egan on Vimeo.

In June 2011 we created a magical six course fine dining feast at the body & soul festival in together with the Queens of Neon.

“sparks of genius at candlelit dinner”
Clonakilty by candle light

20 Feb 2011- Ross Golden-Bannon – Sunday Business Post

Coddle is a dish that is as synonymous with Dublin as Molly Malone and the methadone clinic on Pearse Street. If you start fucking with one of our dishes on our home turf, you better be able to deliver the goods. Thankfully for the guests and indeed for the chef Ted Berner, it was amazing. He has been kind enough to share his sublime recipe with me. Many thanks fella!

Review From the Rock Cookbook
Rock Cookbook Blog

Why? Well, ever had bacon and rosemary infused 12-year-old Jameson Special Reserve? No, nor had I, and certainly not after a meal that featured the stalwarts of a carnivore’s fry (bacon, sausages and puddings black and white) throughout each of its four courses. Without giving all the surprises away, I can reveal to you that Clonakilty bacon praline is a killer combo with a dark chocolate tart and vanilla ice cream. Indeed, all the food from Ted Berner (of Wildside Catering) and Gareth Granville was beautifully delivered. So much so that we Dubs won’t take offense to their markedly elegant take on ‘Clonakilty Coddle’ which managed to politely infer that foodies from the People’s Republic of Cork could teach Jackeens a thing or two about elevating peasant food to something of great panache and style. (Imagine!)

Review From Holy Mackerel Blog
Holy Mackerel Blog

Here’s the review of the restaurant from Hot-Press:

The venue reflects the ease of the beautiful surrounds of Ballymaloe with the farm, gardens and house at it’s door step.There are endless options to suit every occasion.

For conferences:

Be it tea / Coffee and fresh scones with jams and honey in the morning. A selection of baked biscuits at 11 o’clock break.
Then a light lunch starting with a seasonal soup followed by Gubbeen glazed ham, Fresh garden salads and vegetables, Selection of Irish farmhouse cheeses and home made breads and chutneys.

Or

A more elaborate lunch, with caramelized pear and crozier blue salad , Traditional roast chicken with thyme stuffing followed by a slice of chocolate tart and ice cream and to end Coffee and petit fours.
Prices start at €35 / person.

Evening food:

Have the Grainstore transferred into a restaurant dressed up with garden flowers and candle lit tables. Greeted with bubbles and a selection of canapés. Then seated for a 4 course dinner with delicious produce from the local area. Or let us cook a 6 course taster menu with accompanying wine to go with each course.

Perhaps you would prefer a simpler option, Have a main-course like a Thai green curry followed by a selection of desserts like chocolate mousse, cardamom cream and seasonal fruit jelly’s.

Have us put on a Farmers market inside the Grainstore. Lots of different stalls on the outside perimeter of the room serving steak sandwiches, Kebabs, Olive stall stuff, Crêpes, ice cream and the best hand-roasted espresso coffee you have ever had. People would help themselves to food and take a seat at tables in the middle of the room and also upstairs.

Please contact Ted on 086 868 1863 or ted@wildsidecatering.ie and let him know what kind of ideas you have.

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