The Eight Days – Eight Nights Land Tour will start in Dublin and end in Cork. The group will spend two nights in central Dublin at Brooks Hotel off Grafton Street, near Trinity College; two nights in Co. Wicklow at Tinakilly Country House; one night at Cashel Palace in Co. Tipperary; and three nights at Acton’s Hotel in Kinsale, Co. Cork.  Many informative culinary and fun activities are planned for the group, that you cannot do individually.  Sponsorships have come from several Irish Government Groups:- Bord Bia -The Irish Food Board;  BIM - The Irish Fisheries Board;  IDB - The Irish Dairy Board; Kerrygold; Baileys Irish Cream; Irish Distillers; Cashel Blue Cheese; Molaga Honey Farm; Brooks Hotel;  Acton’s Hotel and Cordon d’ Or – Gold Ribbon Inc. Today, it is extremely expensive to visit Ireland, but the costs of this very specialized and unique goodwill tour are considerably reduced thanks to the many Sponsorships. The Land Tour will cost US $1999.00 pps - (per person sharing a room). This includes Eight full Irish breakfasts - a feast to behold!  Eight lunches and Seven dinners;  hotel accommodations;  and all scheduled activities/entry fees. Excellent value, which you cannot beat! The price does not include air travel to and from Ireland. The Land Tour starts in Dublin on Friday morning, 29 September at 10 30 AM. If some folk wish to arrive the day before, or stay a few extra days in Ireland after the tour is over, special arrangements can be made. Travel will be in a comfortable coach, and a Culinary Guide will be present throughout the tour. All flights into Ireland from the US/Canada arrive early morning. Frequent flights come in daily from London and Continental Europe. If you are interested, please e-mail your Name, Phone Numbers, E-mail Address and other Contact Information to:  cordondor@aol.com  or nmekinney@aol.com   Below are ‘Highlights’ from the trip, so you can make definite plans to join us on the trip of a lifetime…with wonderful food, drink, culinary experiences and great camaraderie in a beautiful country.  Guests/Spouses are very welcome on the tour. If they wish to do some optional activities at times during the tour, like a game of golf, they can let us know ahead of time, and they can arrange it.

•  Friday,_September_29:  Bord Bia, the Irish Food Board, will host a day in Dublin. In the morning, there will be food demonstrations of traditional Irish foods, and a workshop on making Irish Soda Bread. Members of the Irish Food Writers Guild (journalists and authors) will join us for a delicious lunch at Bord Bia. After lunch there will be a talk on the evolution of the Irish Cheese industry, with a presentation and tastings. In the evening, a 'Welcome to Ireland Black Velvet & Canapes' Reception hosted by Brooks Hotel will precede an excellent dinner.

•  Saturday,_September_30   Visit the very popular open-air Saturday Natural Food Fair in Temple Bar, where a wide variety of organic foods and freshest produce from land and sea are on display. Sample many delicacies. Take a brief tour of the Guinness Brewery, and learn to pull a pint, followed by lunch and a complimentary glass of the famous “Mother’s Milk”.  Early afternoon, a drive tour takes you through the famous Georgian Squares of Dublin, en route to visit the Airfield Trust Kitchen Museum. Relax later, or maybe visit Trinity College, to see the magnificent illustrated 5th Century Book of Kells.  Evening free to make plans for dinner at one of Dublin’s excellent restaurants.

•  Sunday,_October_1   Depart from Dublin  9.00 – 9.15 AM for Co. Wexford  via  Co. Wicklow – known as the Gardens of Ireland.  A brief stop en route at Glendalough - great photo opportunity; then onto Marfield House for a delicious seafood lunch, as the guests of BIM – Bord Iascaigh Mhara, the Irish Fisheries Board. After lunch, visit a Fisheries facility (Mussels/Oysters). Later, check into Tinakilly Country House in Co. Wicklow, former home of Captain Robert Halpin, Commander of the Ship,‘The Great Eastern’, which laid the first telegraph cable linking Europe and America. Enjoy an evening Buffet at Tinakilly.

•  Monday,_October_2   Spend the morning at Ballyknocken Cookery School, owned by Ireland’s rising Culinary Star, Catherine Fulvio. Have fun participating in a ‘hands-on’ cooking session, followed by lunch. Later, visit Wicklow Fine Foods, Winner of the 2004 Gold Medal in the UK Fine Foods Guild Awards.  They produce homemade chocolates, special confectionery, chocolate spreads and biscuits (cookies) – Taste their delicious products with an afternoon ‘Cuppa’ (tea).   Dinner will be at Hunters Hotel, a rambling old Coaching Inn (1720).

•  Tuesday,_October_3   Baileys will host a day at ‘The Orchard Centre’, the farm known as their “vineyards”. There will be a presentation and guided tour of the milk production that provides the cream for the famous Baileys Irish Cream liqueur, followed by lunch.  Leave Co. Wicklow by mid- afternoon, and head south to Co.Tipperary, where you will break the journey in Cashel. Check into Cashel Palace, a former Bishop’s residence in the shadows of the majestic ruins of the Rock of Cashel – great photo opportunity. Legend has it that St. Patrick plucked the famous Shamrock there, and used it to explain the Trinity. Relax, or work up a good appetite with a walk up to see the famous Rock before dinner.

•  Wednesday,_October_4  Depart at 9 30 AM, to ‘tour and taste’ Ireland’s famous Cashel Blue Cheese. At 11 30 AM, the coach will head south through scenic rural Ireland to SeaStar in Curraglass, Co. Cork. SeaStar has produced Ireland’s famous Smoked Salmon for 50 years, and a variety of smoked fish – crab, kippers etc. SeaStar has arranged a tour of their production facilities, followed by a seafood buffet lunch, (their Chowder is delicious) before we move on to the very picturesque ancient seaside historical town of Kinsale in Co. Cork. After you check into Actons Hotel, relax, or explore the delightful small town, known for many years as the Gourmet Capital of Ireland. The energetic among the group might prefer to walk up the hill to Scilly and see the famous 16th Century Fort, overlooking the magnificent Kinsale harbor scenery. In the evening, a “Progressive Dinner” is arranged by the Kinsale Good Food Circle.  Start off with a Cocktail and Canapes at The Spaniard, a famous 200 year old Pub, followed by the Hors d’ Oeuvres and Entrée Courses at Man Friday restaurant. Later, Acton’s will host a Desserts and Coffee/Tea Party.   

•  Thursday,_October_5:   Depart at 8 30 AM for an early visit to Molaga Honey, owned by the Collins family for over 100 years. Then, head for the town of Cobh, east of Cork city, (pronounced Cove) and the Heritage Museum. Previously called Queenstown, it is the Port where thousands of emigrants left Ireland in the infamous ‘Coffin Ships’ to find a better life in the New World during the famine era. It was also the last port of call for the ill-fated Titanic. Afterwards, drive to nearby Midleton, where we will be the guests of Irish Distillers for a tour of the distillery and tastings of their famous drinks, including Jamesons Irish Whiskey. Enjoy a traditional Irish lunch at the Distillery.  In the afternoon, head to Ballymaloe Cookery School.  Darina Allen has arranged a guided tour of the school and its very attractive potager kitchen vegetable garden, followed by afternoon tea and Ireland’s famous BarmBrack.  Return to Kinsale.  In the evening, head to nearby Tracton for dinner at the famous Irish pub - The Overdraft. Experience the fun of Irish Pub life in the old-world establishment with roaring fires, plenty of atmosphere, and a bar counter that originally was the bank counter in a Victorian bank. Regina Sexton, Irish Food Historian, who had a successful TV series on the History of Irish Food, will join us for the evening at The Overdraft. She will give us a short pre-dinner presentation on the History of Irish Food, while we relax and have a drink prior to the meal.

•  Friday,_October_6   Depart 9 AM for Cork City and an interesting morning as guests of the Irish Dairy Board -IDB and Kerrygold.  Enjoy a fascinating glimpse into history at the only Butter Museum in the World.  Mid morning, the group will be dropped at the famous 18th Century English Market in Cork City center. You are free to explore the market, and see the many organic and artisan foods. The market is famous for its incredible display of many fresh foods, especially Irish meats, sausages and similar products. At 12 noon, lunch at The Farm Gate, over looking the English Market has been arranged by the IDB/Kerrygold. Leave Cork City at 2 PM for nearby Blarney Castle (5 miles). You can climb to the top of the Castle and kiss the Blarney Stone, or relax in the grounds and visit the Wishing Well. Afterwards, visit Blarney Woollen Mills, where you can purchase Irish gifts to take home to family and friends.  Return to Kinsale.  Attend the Annual Food Festival Opening Ceremonies and Champagne Reception at 6 30 PM.  Join in the revelry, meet the local dignitaries and the ‘locals’. Then, head out to try another excellent restaurant in town. After dinner, you’re on your own to pack and have an early night. Or, there are options for the energetic folk. Join the weird and wacky walking ‘Ghost Tour of Kinsale’, and hear historical stories of yesteryear; Go to the late night Festival Club for musical entertainment; Have a farewell drink with friends.  

•  Saturday,_October_7  The Culinary Tour ends after an early breakfast. ** Transfers to Cork and Shannon Airports by coach after breakfast are included into the tour costs. Those who plan to fly to London, Continental Europe and further a field will be dropped off at Cork Airport.  USA and Canadian travelers will be taken onto Shannon Airport (approximately 1½ hours drive from Cork City).  Transatlantic flights usually leave after midday/early afternoon.  Bon Voyage!

          Web:  www.cordondorcuisine.com     www.goldribboncookery.com      Tel. No: 727 347 2437


The Itinerary activities are subject to changes, sometimes beyond our control. You will be notified if it happens, and other events will be included. 


Bord Bia, The Irish Food Board Testimonial sent to Noreen - October 2002

'Thanks especially for those complimentary remarks about what Bord Bia has achieved to date. We cannot claim full credit. A lot of people - not least your good self, who pioneered the whole movement - and some brilliant chefs and food writers have contributed so much towards the changes in the Irish food scene.'

Jay Warren, of Warren Tours, who runs an established tour company out of PA,  was asked by Noreen in 2005, to assist with the mechanics of the Culinary Tour of Ireland. Jay has organized accommodations, coach travel and other aspects of the tour. His credibility is excellent, and he does several tours to Ireland for different organizations, including one he did not too long ago, for the American Diabetes Association. Noreen will also accompany the participants on the Irish Culinary Tour.



Noreen Kinney


Cordon d' Or - Gold Ribbon Inc

Pioneer - New Irish Cuisine (1960)


BIO: Noreen Kinney, encouraged by world famous Chef Paul Bocuse and the Troigrois brothers in France, introduced La Nouvelle Cuisine into Ireland in 1973. She pioneered the New Irish Cuisine Movement in the 1960s, 1970s and early 1980s, and organized 'Culinary Tours' throughout the Emerald Isle, to show folk what they could do with the wonderful fresh food on their doorstep. She introduced national and international cuisine from across the globe into Ireland, to show what other countries did with the same ingredients. Noreen's work on the Irish culinary scene was sponsored by Waterford Crystal, Le Creuset, Sunbeam Industries, Beamish & Crawford, Gilbeys (formerly Baileys Irish Cream parent company), Zonta International, Carrigaline Potteries, Tupperware, Cashs (formerly Harrods group), Irish Linen Mills, Irish Vintners Cutlery and others. In the early 1970s, Noreen created a dish 'Blarney Salmon' celebrating Ireland's entry into the EEC - European Economic Community. In the mid 1970s, she created the 'Jewel Box' , the first dessert to use Baileys Irish Cream. Mercier Press published her cookbooks. The Examiner Newspaper Group commissioned her for six years, to fill a double page weekly, with articles on numerous topics of interest, including the new Irish cuisine. Another commission for the 'Social & Personal' magazine, assigned three/four pages monthly to Noreen, to cover many events, and write articles on the new cuisine. In 1996, Noreen received the accolade 'Culinary Ambassador for Ireland'. Currently, Noreen judges chef/restaurant contests in the Tampa Bay area in Florida; and the Cordon d' Or - Gold Ribbon Cookbooks and Culinary Arts International Annual Awards. She is also involved in monitoring Senior Dining Sites in the Tampa Bay area, for an organization Neighborly Care Network. The Program is funded by the Federal Government.


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