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27 Nov 2021

Horse and Jockey host second Festive baking evening with Calor

Festive bake-off winners awarded top prizes

Calor Baking

Horse & Jockey resident pastry chef Jacqueline Lanigan Ryan chatting with Caroline Egan from The Horse & Jockey hotel at The Great horse & Jockey Festive Baking competition in association with Calor.

Wednesday's event at the Horse and Jockey was an outstanding success. 

Following the outstanding success of the launch night of The Great Horse & Jockey Festive Baking evening in association with Calor in November, locals in Thurles, Co. Tipperary were invited to return for a second night of festive fun on Wednesday, 7th December 2016.

 Guests were treated to baking demonstrations in the Calor kitchen, as well as inspired dessert recipes and the opportunity to engage with local suppliers and sample home-grown produce were on all offer. Local guests enjoyed mulled wine and mince pies, while judging of The Horse & Jockey Festive Bake-off competition got underway by Maria Moynihan, Journalist of the Year, Farmers Journal and Jacqueline Lanigan Ryan Resident Pastry Chef Horse & Jockey Hotel to select the winning Christmas cake entry.

 Grainne Foley, Peggy O’Brien and Julia Walsh from Thurles pictured at the Great Horse & Jockey Festive Baking evening in association with Calor in Thurles, Co Tipperary.

First prize of The Horse & Jockey Festive Bake-off competition was awarded to Emily Butler, with second and third prize going to Catherine McGrath and Gosha Browne respectively. Prizes included a cooking demo with Jacqueline Lanigan Ryan, Resident Pastry Chef Horse & Jockey Hotel, a Calor mini BBQ and a Russell Hobbs Electric Mixer, to name just a few.

 Sharon Nolan, Marketing Manager, Calor, commented: “At Calor we take pride in connecting with local communities and investing in local initiatives, so needless to say we were delighted to be partnering with a long-time Calor customer, The Horse & Jockey Hotel, on this exciting initiative. We never fail to be impressed by the breadth of local talent and the quality of local produce.”

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