Macroom Oatmeal

Macroom Oatmeal is a traditional stone-ground Irish oatmeal produced in Macroom, County Cork, Ireland, at Walton's Mill, the last surviving stone mill in Ireland.[1] It was taken aboard Slow Food's Ark of Taste in 2011,[2] one of only seven Irish foods ever selected for the ark.

History

The mill has been operated continuously by the same family since the 1700s.[3] Donal Creedon, great-great-great-great-grandson of founder Richard Walton, now operates the mill. Michelin star-winning chef Myrtle Allen developed the Macroom Biscuit recipe[4] which appears on the package.

Reviews

Saveur Magazine called it "different from anyone else's in Ireland, full of flavor when simply cooked and immensely satisfying in its grainy texture."[5] Food writer John Thorne said it "may well be the best oatmeal I've ever eaten."[6] Fodor's Ireland mentions Macroom Oatmeal.[7] Darina Allen of Ballymaloe House, where Macroom Oatmeal is served for breakfast, said that Macroom Oatmeal has "a cult following both at home and abroad."[8]

References

  1. ↑ Weinzweig, Ari. "Ireland's Renowned Oatmeal". The Atlantic. Retrieved 1 April 2014.
  2. ↑ "Macroom Irish Oatmeal". Slow Food. Retrieved 1 April 2014.
  3. ↑ Grant, Steve. "Sowing Your Wild Oats: Comparing Macroom Oatmeal To Quaker Oats Is Like Comparing Caviar To Hamburgers". The Hartford Courant. Retrieved 1 April 2014.
  4. ↑ Hix, Mark. "Macroom Oatmeal Biscuits". The Independent. Retrieved 1 April 2014.
  5. ↑ Andrews, Colman. "County Cork: Food Capital". Saveur. Retrieved 1 April 2014.
  6. ↑ "The Original Macroom Oatmeal". Ballymaloe Cookery School. Retrieved 1 April 2014.
  7. ↑ Fodor's Ireland. 2013. p. 350. ISBN 978-0876371244.
  8. ↑ Allen, Darina. "Wellbeck Abbey". Ballymaloe Cooking School. Retrieved 1 April 2014.