Member News

BJA5Bausch + Lomb Waterford has been presented with an award by Junior Achievement for 20 years of outstanding contribution by employees to the organisation which introduces school children to the world of work. A special plaque to commemorate the event was unveiled in the entrance hall to the plant in a ceremony attended by many of the 170 employees who have taken part in the programme so far.

Helen Halpin, who co-ordinates the programme for Junior Achievement, said that while 170 individual employees visited classes, many employees took part on more than one occasion. She estimated that almost 7,000 students have participated in the programmes delivered by Bausch + Lomb volunteers in 16 primary and eight secondary schools in the city. In addition, an estimated 2,500 students have been hosted on visits to the manufacturing facility.

Mark Hennessy, Bausch + Lomb Site Lead, said: “We were the first company outside of Dublin to partner with Junior Achievement and it is a remarkable achievement that this partnership has endured for the last 20 years.

“Junior Achievement is one of the most important programmes that we support every year and I know from speaking with our employees who have volunteered over the years that they have benefited as much, if not more than the children themselves.

“The programme only works with the support of all the volunteers and on behalf of Bausch + Lomb, I want to personally thank all those who take part for your continued involvement and support,” he added.

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Molloys Lamb Prune Tagine

Lamb and Prune Tagine

INGREDIENTS

  • 1 tBSP OLIVE OIL (13G)
  • 1KG DICED lAMB
  • SALT & PEPPER (3G)
  • 2 ONIONS CHOPPED (300G)
  • 4 GARLIC CLOVES (12G)
  • 5CM KNOB OF GINGER, PEELED AND CHOPPED (20G)
  • 1 TBSP HARISSA (18G)
  • 2 TSP GROUND CUMMIN (GG)
  • 1 TSP GROUND CINNAMON (2G)
  • 1 TSP FENNEL SEEDS (2G)
  • 1 LITRE CHICKEN STOCK
  • 4-6 LARGE RIPE TOMATOES, ROUGHLY CHOPPED
  • 200G PRUNES
  • 100G GREEN OLIVES, STONED
  • 100G SHELLED PISTACHIOS
  • 20G CORIANDER CHOPPED

PREPARATION

Heat the olive oil in a large heavy based saucepan and brown the lamb well on all sides. Season generously. When you’ve got a good colour on the meat, after about 5 minutes of stirring and browning on a relative high heat, add the onions, garlic and ginger and cook out for another 2 minutes, until the onions start to soften and carmelise. Add the harissa and spices and mix really well. Cook for another 3 or 4 minutes so that the spices and harissa coat the meat.

Add the stock, cover with lid, turn down the heat and simmer for at least 1 hour, stirring occasionally to make sure nothing is burning at the bottom of the pan. At this stage you can let cool and leave in the fridge overnight and cook the following day, which allows the flavours to develop further but you can continue in one go. Add the tomatoes, prunes, olives and pistachios and cook, uncovered for another hour. At this stage it should have reduced to a nice consistency and the flavours should be really good. The bottom line is that the lamb need to cook for 2 hours in total which can be done in one go or split over 2 days. Garnish with the coriander and serve with rice. Yum !

Let's Nutrify! - Jemma's tips

Lamb is such a favourite of mine, both because of the delicious sweet taste but also because I know how nourishing it is. Rich in easy to digest iron, b vitamins and zinc, lamb makes the perfect winter boost if the energy levels are flagging. Lamb is also a relatively wild meat, outdoor reared and feeding naturally year round on the grasses and plants that they've always eaten.  Owing to this, lamb is rich in omega 3's and also in conjugated linoleic acid (CLA) which has been linked with lower body mass and seems to help with weight management. The ginger, fennel seeds, and prunes contained in this recipe make it rich in antioxidants, easy to digest and a wonderful source of soluble fibre. So if you would traditionally have found that red meat slows down your digestion, you'll be pleasantly surprised by this dish! This dish freezes really well so be sure to make plenty and store some for those cold, dark nights! Serve it with some roasted root veggies or roasted cauliflower."

Super fuel recipe with fantastic flavour, well worth the effort, see nutri info below:

Per portion:

Carbs : 26g

Protein : 56.6g

Fat : 33.4g

Fibre : 10.5g

Calories : 625

Butchers wife tip.

This tagine is ideal for a large group, this recipe serves 6 people, and is great with some rice and roasted veggies. The harissa gives it heat with body rather than outright fire, but feel free to add more if you like it.

rum award 1

Waterford drinks company wins Gold on global stage for Spike Island Spiced Rum

Spike Island Spiced Rum, produced by Waterford Company Anchor Spirits Ireland Limited, was lauded with a Gold Medal at the recent Global Rum & Cachaca Masters held in London. The Global Rum & Cachaca Masters is organised by The Spirits Business in the UK. There were twenty five finalists in the Spiced Rum category and Spike Island took one of just six Gold medals awarded. Strictly blind taste tested, the Rum Masters is considered one of the most sought after accolades on the rum awards’ calendar. This year’s judging panel included Spirits Buyers for Harvey Nichols and Head Bartenders from some of London’s most prestigious bars including The Rum Kitchen and Belmeis among others.

Timmy Ryan of Anchor Spirits said, “To get a Gold Medal at this level for a small batch product like ours is just fantastic. As the awards are blind taste tested it is also a testament to our spice blend. It took so much work to get Spike Island Spiced Rum right, and this is a lovely reward for that effort.  Being recognised for great taste and quality in an International competition is always something to celebrate.”

Spike Island Spiced Rum takes its name from the famous prison island in Cork Harbour. Before the island was purchased by the British Government in 1779, the dark ruggedness of the Spike Island shoreline was a favourite hiding place for smugglers. Like the original smuggled rum of the 18th century, the base rum for Spike Island Spiced Rum is made in one of the world’s finest distilleries on the island of Barbados. It is imported to Ireland where a special spice blend developed by Anchor Spirits and fresh Irish spring water are added by hand and carefully blended over a number of months to achieve the perfect marriage of rum and spice. Orange, cinnamon and vanilla are some of the first notes on the nose when a bottle is opened.

Spike Island holds two other international awards, most notably an international Outstanding Silver Medal from the 2017 IWSC awards.   

Anchor Spirits Ireland Limited also owns the multi-award winning brands, Thin Gin and Muldoon Irish Whiskey Liqueur. The head office for Anchor Spirits Ireland Limited is housed in one of Ireland’s most historic buildings, 33 The Mall in Waterford City, where the Irish Tricolour was flown for the first time by Thomas Francis Meagher in 1848.

For further information contact:

Susan,

This email address is being protected from spambots. You need JavaScript enabled to view it.

051-858579

Waterford Castle 1

Spring on the Island at Waterford Castle Hotel & Golf Resort  

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