
‘A great person' – Daniel Wiffen pays heartfelt tribute to Irish swimming champ who died after Cork half-marathon
DANIEL Wiffen has added his personal tribute to the countless paid to Ellen Cassidy after she died at the Cork City half-marathon.
Ellen, 24, passed away
Advertisement
3
Her death has triggered sadness across the Irish swimming community
Credit: @daniel.wiffen
3
The double Olympic medallist described her as a 'great person'
3
Her family have confirmed her funeral will be held on Thursday
Credit: rip.ie
In addition to being a runner, her primary sport was swimming.
She was previously the co-captain of University College Cork's swim team and had represented Ireland at the European Youth Olympics as well as the European Junior Championships.
The college graduate was a member of University College Cork's Emerging Talent programme.
Due to her being such an accomplished swimmer, it's evident she and
Advertisement
Read More On Irish Sport
Reacting to her untimely death, he shared a Swim Ireland memorial post about her and added his own words of sorrow.
He solemnly wrote: "Such sad news, Ellen was such a great person. My thoughts are with her family."
His fellow Paris Games medallist Mona McSharry
Ellen's grieving family have confirmed that
Advertisement
Most read in Other Sports
In a heartbreaking funeral notice, they said: "We are devastated to announce the tragic and sudden death of Ellen Cassidy on 1st June, 2025. A beautiful and amazing young lady.
Ellen will be "forever loved and truly missed" by her mum, Vi, her dad, Tom, her sister, Mary, her brother, Charlie and her boyfriend, Rob.
Watch RTE panel's ecstatic reaction to Mona McSharry nabbing bronze medal at Paris Olympics RTE 2
She will also be missed by her "beloved grandparents", Joan, Billy, Tom and the late Noreen.
Ellen will repose in her home on Wednesday from 5pm to 7pm.
Advertisement
Requiem Mass will be held at 2pm on Thursday in The Church of the Annunciation at Blackpool in
The family has asked all ladies who are attending the funeral to wear "their most colourful outfit" and bring a flower if they wish to do so.
She has been remembered as "a true ray of sunshine" and "a genuine girl" in heartbreaking tributes that have been pouring in.
UCC TRIBUTE
Her old college issued a statement that touched on how "Ellen was so much more than just a swimmer".
Advertisement
It read: "It is with heavy hearts that we share the devastating news of the sudden passing of our dear friend, teammate and former co-captain Ellen Cassidy, who tragically passed away on Sunday.
"Ellen was so much more than just a swimmer, she was the heart of it.
"From her early days as treasurer to her her time leading as co-captain, Ellen brought unmatched energy, dedication and care to everything she did.
"She was the kind of person who showed up for every set, every teammate, every moment and she made it better by just being there.
Advertisement
"Anyone who knew Ellen will remember the way she lit up a pool deck.
"She had the brightest smile, the warmest hello and the effortless way of making everyone feel seen and valued.
"She never let anyone feel like a stranger, she learned your name, asked how you were, and really meant it.
"Ellen graduated from UCC in 2024, leaving behind a legacy of kindness, commitment and genuine love for this team and everyone in it.
Advertisement
"As co-captain she brought us together, celebrated our wins big and small, and made sure that no one ever felt alone.
"Our thoughts and sympathies are with Ellen's family, her many friends, and everyone lucky enough to have known her.
"Her absence is felt deeply, but her spirit will always be a part of this team.
"We love you Ellen, thank you for everything. You will always be with us, in every practice, every race, every laugh on deck and in our hearts. Rest in peace, Ellen Cassidy."
Advertisement
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Irish Examiner
5 hours ago
- Irish Examiner
Air India Flight 182: Cork photographer recalls taking iconic image of 1985 bombing tragedy
One of the most poignant photographs ever printed on the front page of this publication was that of the lines of dead bodies in the temporary morgue set up in Cork for the victims of Air India flight 182. A bomb placed on board the flight by militants exploded off the Kerry/West Cork coast on June 23, 1985, with the plane plunging into the Atlantic. Forty years on, photographer Denis Minihane can still recall second by second the lead-up to snapping that iconic photograph, which also showed a group of medics gathered in the background of the image. Now retired after spending 47 years as a press photographer, the then 26-year-old snapper had been looking forward to a busy afternoon shooting sports photos in Thurles for two Munster hurling games. HISTORY HUB If you are interested in this article then no doubt you will enjoy exploring the various history collections and content in our history hub. Check it out HERE and happy reading But when news broke of the horror air disaster off the west Cork coast, Denis' day took a different turn. He was not to know it as he returned from Thurles to the offices of the Cork Examiner on Academy Street in Cork city centre but his image would become synonymous with the tragedy unfolding in the sea off West Cork. Denis's image from the temporary mortuary set up in the then Cork Regional Hospital was syndicated across the world, and was featured in the New York magazine, Life, which was very influential at the time. Former Irish Examiner photographer Denis Minihane's picture of the remains of victims from the Air India Flight 182 air disaster on June 23, 1985, in a temporary morgue at Cork Regional Hospital (now Cork University Hospital). The world exclusive photograph taken through a window was published in newspapers and magazines all over the world including LIFE magazine and won a news picture of the year award the following year. Photo: Denis Minihane Looking back, the Skibbereen-born photographer said: 'It was the most significant photograph I took in my career really. Sadly it was one of a disaster. Such is life.' Denis retired last year and recalls entering the photographic trade after seeing his father Michael work as a photographer with the then Cork Examiner. After his Leaving Certificate, Denis entered the dark room in the Cork Examiner in October 1976, not knowing that one of the most iconic images of Irish press photography history would his. He recalls: 'On the morning of the 23rd of June 1985, I was marked to go to Thurles to cover two Munster hurling championship games and the 11 o'clock news came on on RTÉ Radio 1 and it said that Air India flight 182 had gone down off the Irish coast. "So we came back to Cork and parked the car and came into the office and it was rather difficult to get into the photographic department because it was packed with photographers who had arrived in Cork from different countries around the world.' He says of himself that he was just a 'young fella' at the time, aged 26. Forty years on, photographer Denis Minihane can still recall second by second the lead-up to snapping that iconic photograph. Picture: Chani Anderson He continues: 'I went out and attended the press conference (at the Regional Hospital) and there was a huge gathering of photographers and camera crews at it. I managed, through enquiries, to find out where the remains of the people taken from the wreckage were being kept and it was a temporary morgue that was set up in the gymnasium. "I got as far as the door and I obviously was not able to get any further so I went around the back of the building and I could see that there was a very high window. "But it was just down to my level so I could just about see in and didn't know if I could get a photograph or not because there was a very high thick net curtain, full length, inside the window, down on to the window sill. "So I could barely see into the room. I was by the window for quite a while and it was getting late in the evening. It must have been 10.30pm, may be 10.30/11 o'clock at night and I saw someone coming towards the window with a ladder and I move, I step back around the side of the building. I thought I had been seen but obviously I hadn't because what it was was that somebody had gone up and opened the window to let some air in to the building. Seeing his chance, Denis decided to have another attempt at seeing into the mortuary and recalls: 'That's how I had a gap of maybe two inches to get the photograph through and I managed to get a few frames.' But even then, he didn't know if his attempt was successful, in a time when photography took more patience than today. He explains: 'In those days, you had to come back to the office and process so I didn't know whether I had a photograph or not and it was a nervous seven or eight minutes developing the film – an anxious wait. Anxious also because it was also an upsetting scene that I had seen. It was a poignant scene.' He recalls seeing the images develop and night editor Liam Moher writing the caption for his now famous image, which included the words 'world exclusive picture'. He says: 'I just didn't understand the significance of it I suppose. It was over my head. I had done what I had done because it was my job and he had asked me to go and do it but I didn't realise how significant the picture was going to be in the following days and years afterwards.' He is mindful of the pain and suffering of the families and friends of those who were lost in the Air India disaster. He continues: Looking back at the photograph now, it evokes memories of that awfully sad day and my heart still goes out to the families and friends of all those people who died so tragically in that awful disaster when the bomb exploded off the Irish coast. The flight was due to stop over in London's Heathrow before travelling to India for stops in Delhi and Mumbai. Passengers were primarily from Canada, but others on board came from India and Britain, as well as other countries. More than 80 of them were children. Two men accused of murder and conspiracy relating to the crash were found not guilty in March 2005. It was alleged that the bombing was plotted by Sikh extremists in Canada as revenge on India for its storming of Sikhism's Golden Temple in Amritsar in 1984. Read More A selection of images chosen by the Irish Examiner picture desk


Irish Examiner
5 hours ago
- Irish Examiner
Cosmetic procedure legislation has been 'just sitting on somebody's desk' for eight years, medic says
Stalled legislation around regulating cosmetic procedures like botox and fillers is "just sitting on somebody's desk" for eight years with "no impetus to push it forward" until a death occurs, a leading medical practitioner has warned. A decision is expected from the Government shortly about recommencing drafting of legislation to regulate such cosmetic procedures. It comes amid concern at the lack of regulation in the area, amid high-profile cases in the UK about botox and other procedures in recent weeks. The Patient Safety (Licensing) Bill was approved by the then government in December 2017 and subsequently underwent pre-legislative scrutiny. It was then referred to the Office of the Attorney General for drafting. However, it has not progressed since then. Currently, botox is supposed to be only available through prescription, under the administration of qualified doctors and dentists. However, it is arriving into Ireland regularly, as seizures conducted by the Health Products Regulatory Authority (HPRA) show. Last year, some 1,709 units of fake or illegal products claiming to contain botulinum toxin were seized, compared with just 26 in 2020. Unlike botox, dermal filler is not yet subjected to stringent regulations, meaning that people can be administered it in unsafe settings and environments. Botox survey This week's Irish Examiner Women's Health Report shows that a growing number of women – particularly those under 34 – feel positive towards cosmetic treatments and plastic surgery procedures including brow lifts, 'nose jobs', and breast augmentation. Just over a tenth (12%) of the 1,078 women interviewed for the IPSOS B&A survey conducted over a two-week period had undergone a procedure involving botox or fillers. Of those who had undergone botox or anti-wrinkle injections, 82% would consider doing it again. Almost half who underwent either of these two procedures admitted to having done them for a confidence boost. Similarly, 47% of those who had lip fillers or injections also said they done it for confidence. Just 50% said they had done the latter for anti-aging purposes – compared with 66% who said they had done botox or anti-wrinkle injections for anti-aging reasons. Dublin-based aesthetic medical practitioner Dr Eithne Brenner said regulation in Ireland is slow. 'I think it (legislation) has just been sitting on somebody's desk and there is no impetus to push it forward. Until we get something shocking like an Irish death, I don't think we are going to get enough change. We are behind in terms of legislation and we really need it.' A statement from the Department of Health said: 'A decision is now being sought from the Government to recommence drafting of the Patient Safety (Licensing) Bill. A memo for Government will be considered at Cabinet shortly.' Last week in the UK, 14 people from County Durham and Darlington experienced "adverse reactions" including eye drooping and double vision following "botulinum toxin" injections. Of those, 10 people had required treatment. Read More Register of approved practitioners offering botox and fillers to be established


Irish Examiner
5 hours ago
- Irish Examiner
Darina Allen: It's time to give gooseberries and elderflowers their kitchen spotlight
Quick, the 'catch it if you can' gooseberry and elderflower season is here, but it'll be gone in a flash. I'm sure you've noticed the fluffy white blossoms on the elder trees, not just in the hedgerows around the countryside, but there are plenty in the cities too. Elder is one of our native Irish trees. The flowers have a musky smell which isn't exactly enticing, so some think it's reminiscent of cat urine. But don't let that put you off, both the flavour and aroma are transformed to a wonderfully muscat richness during cooking. Furthermore, the combination of green gooseberry and elderflowers is a marriage made in heaven. Nature has cleverly arranged for the gooseberry and elderflower to be in season at the same time. Wonder who first discovered the combination? I first read about this magical combo of flavours in the late Jane Grigson's Good Things, one of my most treasured cookbooks, the fourth edition has just been republished by Grub Street, bang on time for the gooseberry season. Jane devoted a whole chapter in Good Things to gooseberries. I was thrilled when it landed on my desk a few weeks ago, it brought childhood memories flooding back of picking the green gooseberries off the prickly branches with the promise of gooseberry pie for supper. Something I am perfectly happy to do because the reward is so delicious. However, a few years ago, one of the gardeners showed me how to strip the berries from the bush without getting scratched, so here's the tip: cup your hand over the leaves on the branch close to the main stem, then pull your hand firmly towards you. The leaves cover the thorns, protecting your hands. Otherwise, you'll need to wear a leather glove to protect your hand from the spikes, a much slower method. You'll need to top and tail each gooseberry before cooking. A zen activity provided you're not in a hurry – lean into it and enjoy. At present, gooseberries are hard and green, the recent rain helped them to swell on the bushes, but they are still super tart. They will soften and ripen to a rich red colour later in the summer. Certainly not for nibbling raw but perfect for tarts, compotes, crumbles, jellies, fools and fritters. By the way, gooseberries freeze brilliantly. Just fill them into strong Ziploc plastic bags, they won't adhere to each other and are easy to top and tail while frozen. For best results, use within 6 months. Gooseberries are also super nutritious Elderflowers too, are not just a pretty flower, they have many essential vitamins, including vitamins E, B1, B2, and B3 complex and a little vitamin C. They're known for their anti-inflammatory, antibacterial and antioxidant properties. All very important. Later in the year, elderberries have a whole other set of nutrients and a much higher vitamin C content to help protect against winter colds and flu. The substantial amount of fibre helps to prevent constipation but they're not around until autumn so let's enjoy the elderflowers and gooseberries while they last. Roast Pork with Crackling and Green Gooseberry Sauce recipe by:Darina Allen You will need to order the joint ahead to ensure that the rind is still on – no rind means no crackling! Servings 8 Course Main Ingredients For the pork: 2.25kg loin of organic free-range pork with the skin rind intact coarse salt or Maldon sea salt 2 tbsp chopped herbs (parsley, thyme, chives, marjoram, savoury, perhaps very little sage or rosemary) salt and freshly ground pepper For the sauce: 275g fresh green gooseberries stock syrup to cover - 110ml water, 75g sugar – 175ml approximately a knob of butter (optional) Method For the pork: Preheat the oven to 190°C/Gas Mark 5. Score the skin at 5mm intervals running with the grain – let your butcher do this if possible because the skin, particularly of free-range pork, can be quite tough. This is to give you really good crackling and make it easier to carve later. Dry brine the pork. Put the pork skin-side down on a chopping board, season well with crunchy sea salt and black pepper and sprinkle with freshly chopped herbs. Allow to dry brine for several hours or overnight. Dab off with kitchen paper. Roll the joint tightly and secure with a slipknot, then repeat at the other end of the loin. Work your way towards the centre, tying the joint at about 4cm intervals. Sprinkle some salt over the rind and roast the joint on a wire rack in a roasting tin. Allow 25-28 minutes per 450g. Baste here and there with the rendered pork fat. While the meat is in the oven, follow the recipe to make the gooseberry sauce. Just before the end of the cooking time, remove the pork to another roasting tin. Increase the oven temperature to 230°C/Gas Mark 8 and return the joint to the oven to further crisp the crackling. When the joint is cooked the juices should run clear. Put the pork onto a hot carving dish and leave it to rest for 10-15 minutes in a low oven before carving. Serve two slices of pork per person with some gooseberry sauce and garnish with rocket. Rustic roast potatoes and a seasonal green salad would also be great. For the sauce: Dissolve the sugar in the water and boil together for 2 minutes. Store in a covered jar in the refrigerator until needed. Top and tail the gooseberries, put into a stainless steel saucepan, barely cover with stock syrup, bring to the boil and simmer until the fruit bursts. Taste. Stir in a small knob of butter if you like but it is very good without it. JR Ryall's Green Gooseberry Tartlets recipe by:Darina Allen This is a terrific recipe to have up your sleeve. These tartlets are ideal to serve after a simple lunch or even a formal dinner. Servings 30 Course Dessert Ingredients 1 quantity Cream Pastry (see below), chilled flour, for dusting 700g green gooseberries, topped and tailed 220-290g caster sugar softly whipped cream, to serve For the pastry: 110g plain flour 110g cold salted butter, cut into 5mm cubes 150ml cold fresh cream Method For the pastry: Place the flour into the bowl of an electric mixer fitted with the paddle attachment and then add the butter. With the mixer on low speed, rub the butter into the flour. Keep an eye on the mixture as it is being worked by the paddle. If overworked, the mixture will form a shortbread-like ball! Before this happens, when the butter and flour are on the cusp of coming together, pour in all of the cold cream and continue to mix on a low speed until a smooth pastry forms, about 1 minute. Wrap the pastry with baking paper and place in the refrigerator to chill overnight. Always roll cream pastry straight from the fridge. If the pastry comes to room temperature it will be too soft to handle! For tartlets: Place the cold pastry on a generously floured work surface. Sprinkle flour over the top and roll to a thickness of 3mm, using a rolling pin. Cut the pastry into disks using a 7.5cm round cutter. Transfer the disks of pastry to a shallow, flat-bottom bun (muffin) pan, lining each well with a circle. Place the lined pan in the refrigerator to rest for 15 minutes. Shake excess flour from the pastry scraps, gather them together, wrap in baking paper and place in the refrigerator. The scraps can be re-rolled again when they are properly chilled and used to make another batch of tartlets. Cut the gooseberries in half and arrange them cut side up on top of the pastry. It takes 7-8 halves to fill each tartlet depending on the size of the berries. Sprinkle a scant teaspoon of the sugar over the berries in each tartlet and bake straight away for about 20 minutes, until the sugar begins to caramelise and the pastry is a deep golden colour. While the tartlets are baking, line a heatproof tray with parchment paper and sprinkle a thin layer of sugar over the paper. Remove the tartlets from the oven and transfer them from the bun pan to the sugared baking paper while still hot. Arrange on a pretty plate and serve warm with softly whipped cream. From Ballymaloe Desserts by JR Ryall published by Phaidon Elderflower Fritters recipe by:Darina Allen These are super easy to make, very crispy and once you've tasted one, you won't be able to stop! Serve these straight away with delicious elderflower cream. Servings 4 Preparation Time 10 mins Cooking Time 10 mins Total Time 20 mins Course Dessert Ingredients For the fritters: 110g plain flour pinch of salt 1 organic egg 150ml lukewarm water 8-12 elderflower heads caster sugar sunflower oil for frying For the cream: 300ml cream 1-2 tablespoons elderflower cordial Method Sieve the flour and salt into a bowl. Make a well in the centre and drop in the egg. Using a whisk, bring in the flour gradually from the edges, slowly adding in the water at the same time. Heat the oil in a deep-fat fryer to 180°C. Hold the flowers by the stalks and dip into the batter (add a little more water or milk if the batter is too thick). Fry until golden brown in the hot oil. Drain on kitchen paper, toss in caster sugar and serve immediately with elderflower cream. For the cream: To make simply add the elderflower cordial to the cream and whisk lightly. This should be very softly whipped. Seasonal Journal Common Knowledge – Introductory to Fermentation on June 28 This one-day course takes place at the Common Knowledge Centre in Kilfenora, Co. Clare. Enter the realm of plant and fungi-based knowledge to explore the ecology of microbes, engage in discussions on how to reduce food waste, incorporate food medicine, decolonise our food-ways, as well as take home new skills and ferments to steward and share. How to preserve and transform fresh vegetables How ferments play a role in a healthy gut biome and nutrition The science behind fermentation The diverse cultural practices and lifeways that inform contemporary fermentation — to give you a foundation rooted in historical, cultural, and practical methods.