The new ‘Bovine Menu’ at Bon Appétit’s La Brasserie

29 Feb

The ‘Bovine Menu’ at Bon Appétit’s La Brasserie

bovine menu at Bon AppetitCarnivores will have cause to celebrate with the launch of a bespoke Bovine Menu at La Brasserie, the bistro at Michelin starred Bon Appétit in Malahide. Bookings are now being taken for the Bovine Menu, which will be available alongside La Brasserie’s regular menu every evening from Tuesday, 13th March. For what he describes as a ‘Beef Bible’, Chef Oliver Dunne has sought out and sourced the very finest cuts of beef from the most flavourful rare breeds of cattle and made them available with comprehensive notes on breeds, types of cut, ageing, marbling, cooking temperatures and tasting notes. Each fortnight the menu will offer up to 12 different cuts of a selected breed, beginning with Aberdeen Angus (Rare Breed) and working on through Longhorn, Hereford, Dexter and Irish Moiled over the following weeks.

An excellent relationship with renowned butcher Maurice Kettyle of Kettyle Irish Foods means that the menu is very keenly priced. From the launch fortnight Aberdeen Angus (Rare Breed) selection, prices range from €19.95 for a Feather Blade or a 60 days aged Rib Eye and up to €45.00 for a 450g Porterhouse (T-bone) aged 31 days. Included is one of 13 different sauces such as Duck Fat Hollandaise, Burnt Lemon, Pistachio Butter, Langoustine Butter, Bernaise and Cognac Mustard Cream. And with a choice of 16 varied side dishes such as Crispy Onions (€2.95), Bone Marrow Fritters (€5.50), Tempura of Pickles & Mushrooms (€4.50), Port Roasted Shallots (€3.95), Foie Gras Parfait (€7.00) and Buttered Artichoke Hearts (€3.95), this is an eating experience that doesn’t require deep pockets.

Such is Oliver’s enthusiasm for this new Bovine Menu that he is offering one very special dish at cost so that as many customers as possible can experience it. For just €49.95 diners can indulge in a 225g Grade 5 Wagyu Sirloin, considered the most delicious beef on earth. The anticipated demand for this opportunity means that it will enjoy a permanent place on the Bovine Menu and diners are urged to book in advance if intending to order in large quantities.

“It’s ironic, but in order to save rare beef breeds from extinction, we need to eat them” said Oliver Dunne. “To honour the animal, we will select, store and serve the meat to the very best standard possible. This could mean carefully controlled dry aging for up to 60 days if we feel that it will enhance the eating experience. Our beef bible will also serve to give the diner the background and ethos of what we are offering so that, together with tasting notes, they can make an informed selection.” A member of the Bon Appétit team will visit suppliers to personally choose the best cuts available, based on criteria such as marbling before adding them to the Bon Appétit collection, for careful storage, preparation and additional dry aging if considered appropriate.

This rare dining experience is the result of intensive research by Oliver Dunne, from his base at Bon Appétit, which is unique in Dublin as it offers three distinct restaurant spaces and styles within its Georgian townhouse home on the coast at Malahide.

Since taking over Bon Appétit in 2006, Oliver Dunne’s love of food, self-taught techniques and sheer enthusiasm have seen him develop Bon Appétit’s offering beyond all recognition. Once just a restaurant, Bon Appétit is now best described as a brand that encompasses a Michelin starred restaurant, a brasserie, a wine & tapas bar and a centre for learning, through sought after masterclasses. Le Restaurant, La Brasserie and Le Bon Vin allow the flexibility to offer excellent entertaining at every level and the space to create a wide range of themed events, host weddings and offer private dining.

La Brasserie on the lower ground floor level is a laid back family friendly bistro. Stylish polished wood tables, comfortable chairs, plush leather booths and the warm chocolate toned décor combine to create a welcoming atmosphere. Open from 6pm ‘til late from Tuesday to Saturday with a well priced, seasonal menu, La Brasserie is the perfect choice for a relaxed get together with family or friends, with a 3 course meal priced just €30.00. Particularly popular with local families is the Sunday Lunch, served from midday to 8pm, offering incredible value at €23.95 for three courses for the adults, while children eat for free!

Bite size food and full on glamour sums up Le Bon Vin on the ground floor, where tapas and tipples are on the menu. Glittering chandeliers reflecting in vintage mirrors and a sumptuous burgundy and gold palette make the most of the high ceiling Georgian rooms, with cocktail style seating throughout. When you’re in the mood for something light, it’s the perfect way to sample the best of Bon Appétit! As a definite antidote to midweek blues, on Wednesdays and Thursdays from 6pm to midnight. all cocktails are just €5, or choose any two tapas plates and enjoy with a glass of wine for just €19.95.

The star in the firmament of Bon Appétit is Le Restaurant on the top floor. As you would expect of a Michelin starred restaurant, the décor is luxurious, with silk lined walls, carefully selected artwork and cream tones throughout, creating the perfect backdrop for the food. Here Oliver Dunne’s creativity is given full expression through his preferred medium of the Tasting Menu, which compliment the A La Carte and the Menu Prestige. But however sensational the food, and perfect the service, Oliver ensures that a warm welcome begins a relaxed and leisurely experience for diners. Le Restaurant offers Tasting Nights every Wednesday with 6 Courses for €45.00, perfect following an aperitif in Le Bon Vin!

Bon Appétit, James Terrace, Malahide, Co Dublin. www.BonAppetit.ie T: 01 8450314. T: @bonappetit

THE MENU

Jacobs Ladder aka short ribs
Aged 14 days
(The American Dream)
These cuts are highly popular in the USA and make great tasting, juicy, big braised ribs.
9oz /250g €18.00

Feather Blade
Aged 18 days
(The Inquisitive Foodie)
Richly flavoured and well-marbled. This is the “inquisitive foodie’s steak”. From the shoulder blade it packs a lot of flavour. Beware, the more it cooks, the more it toughens!
8oz /225g €18.50

Rump Cap
Aged 40 days
(The Real Steak Man’s Steak)
Comes from the upper cap on the backside and is full of flavour. Best served rare to medium.
9oz / 250g €19.50

Ribeye
Aged 60 days
(The Trendy Boy)
The trendy steak eater’s steak! This cut comes from the fore rib. It is marbled with a central piece of fat and because of this it’s very, very tasty.
6oz/9oz 180g/250g €19.95 / €24.00

Popeseye
(The Butcher’s Secret)
Aged 31 days
These beautiful small cuts of meat pack an amazing flavour and represent great value. Best served rare or medium rare.
2 x 4oz/125g p/p €22.50

Braised Shin
(The Comfort Eater)
Aged 16 days
From the top of the back legs, with lean muscles and lots of cometive tissue, makes this ideal for braising. Marinating in Cabernet Sauvignon for 48 hours makes this the perfect comfort cut!
8oz / 225g €19.95

Wing Rib
(The Well Hung!)
Aged 40 days
An excellent cut from the sirloin roasted on the bone. It’s well-marbled and has a good depth of flavour. We hang it longer to intensify its beefy aroma.
13oz /375g on bone €37.00

Fillet
(The Ladies Steak)
Aged 21 days
This lightly used muscle is extremely tender and has no fat. The downside is it doesn’t pack a great beefy flavour.
7oz / 200g €28.00

Sirloin
(The City Boy)
Aged 40 days
From the middle back of the cattle. This cut has a good size and plenty of marbling. It’s an expensive cut but is incredibly tender and juicy!
11oz / 300g €32.00

Pointend
(the 2-in-1)
Aged 35 days
A cut from the thin end of the rump which joins the sirloin. It has all the flavour of the rump with the tenderness of the sirloin.
21oz / 600g (For 2) €49.00

Porterhouse aka the T-bone
(Mr. T)
Aged 31 days
From the lower middle, these cuts are part sirloin, part fillet. Adored by Americans and a difficult steak to cook as the fillet and sirloin cooks at different rates. But we have cracked it. Perfect it every time!
16oz / 450g €45.00

Wagyu Sirloin
(The Big Spender)
Aged 40 days
The most delicious beef on earth. Wagyu “Kobe Style” beef is an extremely expensive, uber luxurious product. Each cattle has a unique passport with origin identity and marbling quality. Here at La Brasserie we use beef with a sashi grade (marbling) grade 5/6 and are happy to sell it at cost price as we believe everyone should try Kobe at least once in their life! Pre-order for large quantities.
8oz / 225g €49.95
Sauces
One Per Portion | Additional Sauces €1.50

Duck Fat Hollandaise
Peppercorn
Pommery Mustard
Béarnaise
Cognac Mustard Cream
Mushroom Ketchup
Burnt Lemon
Roasted Garlic Butter
Café de Paris Butter
Blue Cheese Butter
Truffle Butter
Pistachio Butter
Langoustine Butter

Accompaniments

Buttered Artichoke Hearts €3.95
Beef Tomato & Feta Salad €4.95
Port Roasted Shallots €3.95
Lyonnaise Onions €2.95
Creamed Spinach with Gruyere €4.50
Tempura of Pickles & Mushrooms €4.50
Buttered Carrots with Tarragon €3.96
Broccoli Hollandaise €3.95
Foie Gras Parfait €7.00
Bone Marrow Fritters €5.50
Creamed Mash €3.95
Crispy Beef & Onion Gravy Mash €5.50
Crispy Onions €2.95
Polenta Chips €3.95
Hand Cut Chips €3.95
French Fries €3.50

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Press Release: Malahide Castle & Gardens Redevelopment

6 Feb

PRESS RELEASE – 3rd February 2012 - Major Tourism Jobs and Investment Boost for North Dublin

February 2012: Mayor of Fingal Councillor Gerry McGuire and Minister for Transport, Tourism and Sport, Mr. Leo Varadkar T.D. today officially marked the start of the new €10 million Malahide Castle and Gardens Redevelopment Project, with a stone plaque unveiling and tree planting ceremony. The ceremony symbolised the beginning of construction works, and anticipated future growth in visitor numbers to the Castle, Gardens and parkland.

This €10million Redevelopment Project is jointly funded by Fingal County Council (€6.25million) and Failte Ireland (€3.75million) and is currently the council’s largest investment project, and one of the largest tourism investment initiatives in the country. Up to 100 jobs are supported in the construction phase. When open, an additional 80 jobs will be provided, and a new operator for the tourism facilities which will be appointed shortly which will provide further employment opportunities in the near future. The new-look Malahide Castle and Gardens will be re-opened to the public in June 2012, and visitors may look forward to enhanced tourist facilities including a new Castle Tour, the unique Walled Talbot Botanical Gardens, Extensive Parkland and Playground. Avoca will be operating the café and retail offerings on site.

Speaking at the ceremony, Fingal County Manager Mr. David O’Connor said “Today shows that local authorities can lead large tourism development projects and be a catalyst for economic development and job creation. Innovative use of publicly owned land and buildings can bring a huge economic dividend to local areas and provide significant value for money to the taxpayer.” He added “Creating employment opportunities and economic activity in Fingal is the number one priority, and a new and better Malahide Castle and Gardens will be the result of action taken by the County Council to meet that need.”

Minister for Transport, Tourism & Sport Leo Varadkar said: “This is a great development which will significantly enhance the existing tourism facilities in Malahide Castle & Gardens, and which is expected to attract 250,000 visitors per year. I very much welcome the job creation aspect. I understand it includes 100 jobs during the construction phase, and an additional 80 jobs at Avoca which will run the café and retail services. A new operator for the tourism facilities will provide further job opportunities. This Government will continue to support capital investment in tourism in order to create jobs, remain competitive and attract more visitors from overseas.”

Mayor of Fingal, Cllr. Gerry McGuire said “The new ‘Malahide Castle & Gardens’ will cater for in excess of a quarter of a million visitors to the Demesne each year, both overseas and Irish tourists, as well as many locals from Malahide and surrounding areas who avail of this marvellous heritage facility on their doorstep.

The Mayor added “This project has the potential to be an inspiring success in difficult times. Once it’s opened we expect demand for what’s on offer to be very high, reflecting the very attractive location and the state-of-the-art facilities that will be available. At an extremely challenging time for all our citizens, 100 jobs are already being supported during the construction phase and a similar number of jobs will be supported once the Castle and Gardens re-open for business.”

The Mayor thanked all those present for their support in getting this project underway and gave particular mention to the interdepartmental project team from Fingal County Council. He also thanked Failte Ireland for the funding they are providing to the redevelopment, and the Minister for his support for this project, and finally thanked the local community for embracing the redevelopment and for supporting a project that the community in Malahide can be justifiably proud of.

Florence White, Communications Officer 087 414 1580 / 01 890 5998
Ann Murphy, Asst. Communications Officer 087 990 8470 / 01 870 4453
Nick Miller, Press Adviser to Minister Varadkar 086 6992080

Editors Notes:

  • A €10 million investment is being made in this Redevelopment Project, with Fingal County Council investing €6.25million, and Failte Ireland investing €3.75 million.
  • Malahide Castle and Gardens is due to be relaunched in June 2012. The Construction phase will be completed in April and the fit-out phase will finish in May.
  • Up to 100 jobs will be supported in the construction of the facilities. An additional 80 jobs are to be provided by AVOCA who will run the café and retail offerings on site. A new operator for the tourism facilities will provide further employment opportunities in the near future.
  • Malahide Castle & Gardens will cater for in excess of a quarter of a million visitors who visit the Demesne each year.
  • Trips to Ireland for the first eleven months of 2011 were up by 6.8 % compared to the corresponding period in 2010. There were 6,001,100 overseas visits to Ireland during the eleven-month period. Construction Works
  • Malahide Castle and Gardens is set in over 250 acres of parkland close to the seaside town of Malahide. During refurbishment works the grounds of the wider Demesne continue to remain open to the general public. All the other facilities including pitches, Cricket Pavillion, the pitch & putt course, the childrens playground, and the extensive 270 acres of regional parkland and are all still accessible and will remain so throughout the works. Significant progress has been made on construction works over the past few months, assisted by the mild weather conditions this winter.
  • The installation of extensive underground service ducts is complete and the contractors are busy reinstating the road surfaces which were excavated to facilitate this phase of the project. As part of these works an underground rainwater harvesting tank has been installed 2 meters below ground in the old Coach Park. This tank, which is equivalent in size to a tennis court, will provide irrigation for the botanical gardens.
  • The old buildings have been stripped out and re-slating in salvaged natural slate has commenced. Foundations have also been laid for the new-build element of the project and construction of the steel superstructure began within the last few weeks.
  • Repairs and fit-out works within the castle building itself are scheduled to begin this month and the anticipated completion date for the entire project is June 2012.
  • Ground works began last Summer (2011)

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The Canada Connection of the Talbots of Malahide Castle

1 Feb

This article originally appeared on the now defunct www.malahidecastle.com website, author unknown.

Colonel Thomas Talbot, 1771 – 1853

In the mid-late 1700s, the Baroness Talbot (nee Margaret O’Reilly, wife of Col. Richard Talbot) had a large number of children, several imprinting their mark on history. Her son Lord Richard Wogan Talbot, became Second Baron of Malahide, Ireland. Her daughter Gabriella Talbot became Countess of the Austrian Empire. Her son Sir John Talbot, G.C.B., joined the King’s Navy and rose to the rank of Admiral of the Red. (He spent 63 years in the UK Navy and saw action on 14 different warships). Another son, Col. William Talbot, was granted vast acres of land in Fingal, Tasmania (near Australia) in 1822. He built an estate called Malahide there in 1827-8 and produced high-quality Tasmanian Malahide wool. Finally, her fourth son, Colonel Thomas Talbot, is a well-known figure in Ontario, Canada. (See photo) He supervised and ruled, with an iron hand, the settlement of 29 townships stretching along the North shore of Lake Erie, in the early 1800s. One township is still called Malahide today.

Portrait of Colonel Thomas Talbot, attributed to J. B. Wandesford, Collection of McIntosh Gallery, the University of Western Ontario

Colonel Thomas Talbot (1771 -1853) was born at Malahide Castle near Dublin. He received a commission in the army as ensign before he was 12 years old, and was appointed at age 16 to aid his relative, Lord Lieutenant of Ireland. He saw active service in Holland and at Gibraltar. He emigrated to Canada in 1791, at age 20, and became personal secretary to John Graves Simcoe, Lieutenant-Governor of Upper Canada. After returning to England, Talbot convinced the government to allow him to implement a land settlement scheme along the shore of Lake Erie. He chose property in Elgin County and in adjoining townships – Dunwich and Aldborough – when his petition for 5,000 acres was granted in 1803. It was on May 21, 1803 that he landed at a spot since called Port Talbot, where he built a large log-house named “Malahide”, after his ancestral home. (See photo) Here he entertained many distinguished visitors from home and abroad. At this home he used his well-known “audience window” to interview applicants for land grants. Nearby he added a saw mill, a cooper shop, a blacksmith shop and a poultry house, along with a barn. When settlers began to arrive in 1809, Talbot added a gristmill as well. The house at Malahide, Ontario was demolished in 1997, generating much outcry from heritage conservators.

Talbot House

Here Thomas Talbot ruled as a “benevolent dictator”, erratic & eccentric. His compatriots described him as gruff, disrespectful of religion, indifferent to politics, a heavy-drinker and a Yankee-hater. Talbot granted strips of land to people of his choosing, a group that rarely included Americans, liberals or anyone insufficiently respectful. He was infamous for registering settlers’ names on the local settlement map in pencil – and if displeased, was alleged to have erased their entry! For every settler he placed on 50 acres of land, Talbot received an additional 200 acres for himself. One of the conditions attached to the free grant of land was the right to purchase an additional 150 acres (at $3 each) and the promise of a road in front of each farm within 3.5 years. Settlers were required to build a small house, and to clear and farm 10 acres of land. By 1820 all of the land originally allotted to Talbot had been settled. From 1814 to 1837 he settled 50,000 people on 650,000 acres in the Thames River area.

By the late 1820s Colonel Thomas Talbot had organised the construction of a 300-mile-long road linking the Detroit River and Lake Ontario, known as the Talbot Trail. Talbot’s insistence on provision of good roads, the maintenance of the roads by the settlers, and the removal of Crown and clergy reserves from main roads, quickly resulted in the Talbot Settlement becoming the most prosperous part of the province.

In 1823, Talbot decided to name Port Stanley after his friend Baron Edward George Stanley, 14th Earl of Derby, whose son, Frederick Arthur Stanley, became Canada’s Governor General and donated the hockey trophy which still bears his name. Talbot himself gave his name to Talbotville (a community in Southwold, Ontario) and the city of St. Thomas, Ontario, as well as Colonel Talbot Road and Talbot Street in both London and St. Thomas. Eventually, however, Talbot began to make political demands on the settlers, after which his power was reduced by the provincial government. Talbot’s abuse of power was a contributing factor in the Upper Canada Rebellion of 1837. In spite of his large holdings, Talbot also ran into financial difficulties over the years. Talbot died at age 82 in 1853, in the home of his servant, George Macbeth, at London, Ontario. Talbot never married and he had no heirs, so what remained of his property (valued at £50,000), he left to MacBeth. Thomas Talbot is buried in the cemetery of St. Peters Anglican Church near Tyrconnell, Ontario in Elgin County, overlooking his beloved Lake Erie. The “Old Jail” in London, Ontario is an impressive landmark that was designed to resemble Malahide Castle in Ireland. It is now a museum.

References:

www.malahidecastle.com

Tom O’Shea, The Talbots & Malahide Castle, Scan Graphics, 1992, via www.malahideheritage.com 

Emily Poynton Weaver, The Story of the Counties of Ontario (Toronto: Bell & Cockburn: 1913), via http://en.wikipedia.org/wiki/Thomas_Talbot_(Upper_Canada) [Author died more than 70 years ago – public domain image]

Charles J. Humber, Allegiance: the Ontario Story (Mississauga, Ontario: Heirloom Pub.: 1991), via http://en.wikipedia.org/wiki/Thomas_Talbot_(Upper_Canada)

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Malahide Castle & Gardens Redevelopment Update

20 Jan

For further information on the project and what it means to the Castle visit: http://www.enjoymalahide.com/home/malahide-castle/

Significant progress has been made on construction works in Malahide Castle over the past few months, assisted by the mild weather conditions this winter.

The installation of extensive underground service ducts is now almost complete and the contractors are currently busy reinstating the road surfaces which were excavated to facilitate this phase of the project.  As part of these works an underground rainwater harvesting tank has been installed 2 meters below ground in the old Coach Park.  This tank, which is equivalent in size to a tennis court, will provide irrigation for the botanical gardens.

The old buildings have been stripped out and re-slating in salvaged natural slate has commenced.  Foundations have also been laid for the new-build element of the project and construction of the steel superstructure will begin within the next few weeks.

Repairs and fit-out works within the castle building itself are scheduled to begin in February and the anticipated completion date for the entire project is June 2012.

Up to 100 jobs will be supported in the construction of the facilities.  An additional 80 jobs are to be provided by AVOCA Handweavers who will run the café and retail offerings on site.  A new operator for the tourism facilities will provide further employment opportunities in the near future.

Follow the progress of the project online at www.facebook.com/MalahideCastleAndGardens

New website coming soon: www.malahidecastleandgardens.ie

Malahide Cricket Club Development Overview

16 Jan

By Andrew Mcleod in Cricket on 16th Jan 2012 6:00

This article appeared in Pitchcare Magazine Issue 40 – December / January 2011 / 2012.

Complete article: http://www.pitchcare.com/magazine/icc-developing-cricket-in-ireland-and-romania.html

Malahide CC, Ireland

Project Overview:

Part of a 700,000 euros project at Malahide Cricket Club in North Dublin to create the Republic of Ireland’s only international-standard cricket ground and the ‘home of Irish cricket’. Once complete, Malahide will become the only international ground for any sport in the North Dublin area, and it is envisaged the project will help inject some 1.5m euros into the future economy as it attracts international fixtures and teams such as Australia, England and Pakistan travelling to play at the new facility.
TTS was recommended to lead the the grounds design and construction by the ICC, which acted in an advisory role, whilst funding for the project included a substantial grant from the Irish government.

Progress:

Malahide WorkInProgressAt the time of writing, the last feature of the first phase, which involved the construction of an 11-pitch international standard square in the outfield of Malahide CC’s existing ground, had been completed in autumn 2009. July 2011 saw the start of the second phase of the project, which covered outfield works including grading, the installation of primary and secondary drainage systems and ducting for the cabling that will be required for TV coverage of international matches.

The construction of the One Day International Ground is now complete in its ‘growing in’ phase. There remains some final grading and tidying works to be completed when the weather improves, with Malahide CC aiming to start using the ground for the 2012 season.

Project specific challenges

One of the main issues at Malahide has been its rather beautiful location. Set within the historic surrounds of the Malahide Demesne Regional Park, the project has been subject to a standing archaeological watch which resulted in numerous delays during the earth moving stages of the project. The fact that the club wanted to continue play in and around the areas being worked on also meant that timescales were longer than would usually apply.

During phase two of the project, there were also some last-minute changes to outfield design due to changing requirements from Fingal County Council.

On our most recent visit to site, we witnessed the new drainage system being tested – and coping admirably – as the Dublin area experienced 100mm of rain in four hours!

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Green Village: Ard Na Mara residents meeting

8 Jan

The Green Village Malahide are facilitating a meeting for Ard Na Mara Residents in Malahide.

  • Are you interested in keeping your energy bills down?
  • Are you interested in keeping your home warm and comfortable?
  • Are you confused by the array of options available to improve the energy efficiency of your home and don’t know where to begin?

They will discuss the typical energy issues for an Ard Na Mara home and demonstrate the possible energy savings. You will also learn about the typical costs and the likely payback period for any investment you make in improving the energy efficiency of your home.

The guest speaker on the night will be Michael Hanratty from the EU Tabula project.

Before the January meeting, local Green Village volunteers will be calling door to door to let you know more about the meeting and answer any questions you may have!

When: Tuesday, January 24th, 2012 @ 6:30 pm

Where: Malahide Public Library (upstairs)

For more information visit: http://thegreenvillage.ie/

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Low Rock Malahide: Christmas & New Year’s Day Swim Advice

23 Dec

Main information supplied by LoneSwimmer of www.loneswimmer.com

With Christmas coming, many of us who would never consider getting in cold water will be thinking of a Christmas or New Year’s Day dip down at Low Rock in Malahide. People will be down at Low Rock from as early as 7am, but the main body of people will descend on the beach on Christmas morning at around 10am.

Its a great tradition that will really leave you feeling great. You’ll find people of all ages, from the very young to the very old and everyone in between. While it may seem a little daunting, there really isn’t much to it, and you are guaranteed to enjoy it, and remember, the temperature of the water varies very little from summer time to winter time. So its more the cold air than the water that you need to prepare for. With that in mind, we thought some advice wouldn’t be wasted.

PLAN & OBSERVE:

  • If you don’t usually do this, your most important pre-swim action to make sure you know where to exit the water safely. Do not rely on the wisdom of crowds. Many of the people near you will know nothing.
  • Watch the water before you get it. Regardless of the amount of people in it, if the water is breaking or surging more than about 3 feet, on steps, rocks or a ladder, the exit will be difficult, dangerous or impossible.
  • If you have been drinking heavily the night before, don’t do it. Alcohol seriously impairs the body’s ability to deal with cold. The same applies if you haven’t slept the night before.
  • Put your togs on *before* you go to the sea. You will spend less time getting cold before you swim.
  • Make sure you have: a swim hat (silicone or neoprene preferably). If you only have latex, wear a few hats; a towel; goggles. And plenty of warm clothes for afterwards. Including a hat and gloves. Warm clothes is many light layers rather than a few heavy ones.
  • Bring sandals or deck shoes.
  • Bring something to stand on while changing. A spare towel, a piece of cardboard, a car mat.
  • Forget grease. It does nothing for cold protection and you won’t in long enough to worry about chafing. If you are in that long, you need none of my advice.
  • Neoprene (wetsuit) gloves and booties will significantly reduce the discomfort if you are not used to it.

BEFORE THE SWIM:

  • Take the clothes on your lower body off first. Keep your torso & body warm for longer.
  • Change as close to the water as you safely can. You want to reduce the time exposed before and after swimming.
  • Wear the sandals as close to the edge as you can. The ground will be colder than the sea. Cold = numb = lacerations = lots of blood.
  • DO NOT STAND AROUND TALKING once you are changed. Get to the water.
  • IT”S NORMAL TO BE NERVOUS. Your body is adapted to avoid cold. Just be positive. Accept the increased heart rate. Tell yourself you are a swimming god.
  • It’s not a competition. Depending on your location there may be lots of people who don’t know what they are doing in the water that day. There could be up to 30 people near you. Stay clear and watch everything. Move carefully.
  • SPLASH WATER on your face before immersion. This indicates to your body extreme cold is coming (by which I include temperatures of up to 12C/55F). It will allow your heart rate to settle quicker.
  • Just as you get in..tell yourself it’s warm It doesn’t matter if you hear the sound of certain external body parts rapidly shrinking.
  • Cold is about attitude. Tell yourself it’s actually better than you thought. Hell, it’s almost warm. I was worried about this?
  • DO NOT DIVE IN. Just don’t do it. I don’t care how tough you think you are. Unless you are a very experienced cold water swimmer this is a dumb thing to do. It causes heart attacks and rock impacts. But don’t stand there trying to get in either. Walk in to your waist. Splash the water. Then off you go. No more than 1 minute getting immersed.

DURING THE SWIM:

  • Without experience it is difficult to get the face into cold water. This is normal.
  • Cold stimulates the gasp reflex through increased heart rate. It makes breathing difficult. This is also normal.
  • STAY CALM.
  • Change your breathing pattern to head above water or breathing every stroke or 2nd stroke.
  • Without experience expect your heart rate to take many minutes to settle.
  • DO NOT STOP IN THE WATER
  • HAVE A GREAT TIME. Feel like a hero. Do 10 metres. Or 20 or 50 or 500. It won’t kill you.

EXIT:

  • Watch your exit. Be careful. It is at this point most lacerations occur on the feet, legs and hands.
  • Get your sandals on and get to your clothes.
  • If the temperature is below 10C, expect sharp pain in your face, hands and especially feet. Your skin will be tingling all over your body. You will go from pain to numbness. There is no in-between.

AFTER SWIM:

  • AFTER-DROP is dangerous. You have only a few minutes before its onset. After-drop is the body temperature dropping after you exit the water. It’s not a problem if you are only in a couple of minutes though unless it’s less than 5C (40F).
  • DO NOT VIGOROUSLY TOWEL YOURSELF.
  • Dry the torso first. Dress the torso.
  • Then put on a hat.
  • Then the lower body.
  • Then have your chat, your hot chocolate or soup.

FEEL GREAT, job well done!

Go home and stuff yourself, secure in the knowledge you are hard-core.

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