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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][2] Slow Food selected it as the exemplar of stone ground Irish oatmeal, which was included in its Ark of Taste in 2011.[3]

History

The mill has been operated continuously by the same family since the 1700s.[4] 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[5] which appears on the package.

Production method

Macroom oatmeal is stone-ground, then kiln-toasted.

Reception

Saveur called it "different from anyone else's in Ireland, full of flavor when simply cooked and immensely satisfying in its grainy texture."[6] Food writer John Thorne said it "may well be the best oatmeal I've ever eaten."[7] Fodor's Ireland mentions Macroom Oatmeal.[8] 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."[9] James Beard 2010 Cookbook of the Year The Country Cooking of Ireland says "(t)he best oatmeal for Stirabout...is Macroom, milled by Donal Creedon in the town of that name in County Cork."[10]

References

  1. Ari Weinzweig. Ireland's Renowned Oatmeal The Atlantic, 19 June 2009, retrieved 1 April 2014^
  2. The Currabinny Cooks: Get your day off to the perfect start www.irishexaminer.com, 2019-07-13, retrieved 2019-07-16^
  3. Macroom Irish Oatmeal Slow Food, retrieved 1 April 2014^
  4. Steve Grant. Sowing Your Wild Oats: Comparing Macroom Oatmeal To Quaker Oats Is Like Comparing Caviar To Hamburgers The Hartford Courant, 5 March 2006, retrieved 1 April 2014^
  5. Mark Hix. Macroom Oatmeal Biscuits The Independent, retrieved 1 April 2014^
  6. Colman Andrews. County Cork: Food Capital Saveur, 12 March 2007, retrieved 1 April 2014^
  7. The Original Macroom Oatmeal Ballymaloe Cookery School, retrieved 1 April 2014^
  8. Fodor's Ireland 2013^
  9. Darina Allen. Wellbeck Abbey Ballymaloe Cooking School, retrieved 1 April 2014^
  10. Colman Andrews. The Country Cooking of Ireland Chronicle Books, 12 December 2012, retrieved 19 May 2015^