27 - 30 June 2024
A unique country market in the picturesque village of Clonmellon. Soak up the atmosphere and meet over 30 Artisan Food Producers and Crafters.
Lily Ramirez-Foran, founder of Picado Mexican grocer and cookery school & a regular on the Today Show & Ireland AM
Blasta Books #1: Tacos Russell Alford and Patrick Hanlon, aka the GastroGays, multi award winning food and travel writers.
Blasta Books #2: Hot Fat Eoin Cluskey, founder and owner of Bread 41, a specialist bakery and fermented food specialist eater. Jess Murphy proprietor of multi award winning restaurant Kai in Galway & high profile ambassador to UN Refugee Agency.
Blasta Books #3: The United Nations of Cookies.
Enjoy a glass of Prosecco on arrival, followed by a delicious Boyne Valley Flavours menu including Doherty's Black pudding on sourdough with Sheridan's onion marmalade, Kerrigans flat mushroom & Boyne Valley Blue Cheese just one of the dishes on the menu! All while listening to local musicians - the perfect Sunday Brunch.
The former residence of the Chapman family with links to T.E. Lawrence and Sir Walter Raleigh, the Sangines Krause family have for the last 15 years sympathetically returned the castle and farm to former glory and beyond with the incredible vision of creating a sustainable demesne. Enjoy a leisurely estate walk and observe the Game park producing Killua Castle Venison in season.
A butcher and a chef walk into a bar … and Dublin food history is made. And for Mains is the brainchild of Gareth Smith and Rick Higgins, a chef and a butcher with a passion for food and an even bigger passion for life. This book was born out of a desire to share their knowledge, stories and recipes with the people who they know love all the same things that they do. Gaz and Rick have been firm friends and business partners ever since Gaz first sourced Rick’s steaks for his Dublin restaurant, Michael’s. Over the years they have made many a deal over a coin toss and come up with many a curveball for the restaurant over pints (cows’ lips, anyone?). In this, their first cookbook, they combine the recipes for meat feasts, seafood classics and a few of those curveballs that Gaz is renowned for with stories of the food scene in Ireland, from the inside scoop on Irish beef to the reality of crab fishing in the Irish Sea. Join Gaz and Rick with writer Nicola Brady and Patrick Hanlon and Russell Alford AKA Gastrogays as moderators as they chat about their new book and how it came to be.
Jess Murphy, a high profile ambassador to UN Refugee Agency in conversation with Niamh McDonnell about Niamh’s project with a Mosney Direct Provision Centre group of ladies, exploring food fermentation from the perspective of their individual cultural cuisines. They are joined by the group and also by former DPC President Lye Ogunsanya, Co-Founder of House of Aki-na, CEO of Dídean (non-profit alternative for current direct provision). The conversation shares insights into how the project has linked food fermentation, an ancient tradition of preserving food, to the idea of hospitality and sustainability in Ireland’s pre-historical Fifth Province (Midhe); how this has created a lens through which the group could positively reflect on their cultures of food production and preservation in relation to the concerns about food and shelter, characterising today’s multicultural Ireland, against the backdrop of global environmental breakdown. With this food for thought, the audience are offered tastings of ferments produced in a workshop with the group at Rock Farm Slane, from vegetables grown on site.
The project is a co-operation between Niamh McDonnell, Fifth Province Projects, and House of Aki-na.
Immerse yourself into the food producing culture of the Boyne Valley with a visit to the historical Martry Mill, which has been grinding grain since 1641. The Miller himself James Tallon will give a fascinating insight into the culture of milling in Ireland with an opportunity to ‘mill and fill’ your own bag of stone ground flour. Following the tour take a short drive to the historic Teltown House, enjoy delicious Brunch including hot beverage of choice, smoked salmon on traditional brown bread using Martry whole meal flour, followed by a sweet treat. Also learn the fascinating history attached to Teltown House from proprietor Renee Clarke.
Teltown House Eircode C15 X302
Join local historian Chris Murphy for a walk around the spiritual sites of Kells on a journey to the otherworldly side of our history; from the Prehistoric sun worshipers, harvest festivals and human sacrifices, to Christian martyrs and holy wars, all of which have left their indelible mark upon our ancient landscape and local psyche. Unrivalled in heritage terms, the Boyne and Blackwater Valleys of north Meath boast an average of four prehistoric settlement and ceremonial sites for every square kilometre surveyed. At the heart of it all, known by many names across the ages, Kells itself was settled by some of Ireland’s first farmers 5,000 years ago.
In that great expanse of time since, the soils of Kells have become the eternal resting place for over 200 generations, some with links as far away as Scandinavia and the Black Sea, and many with their own culture and belief systems.
Starts at Kells Garda Station.
RTE journalist and presenter Philip Boucher-Hayes chairs a discussion between activists, scientists, journalists and agriculturalists about how we chart a way forward. Panellists will include:
Thomas Duffy, Vice President of the European Council of young Farmers.
Oisín Coughlan, Director of Friends of the Earth Ireland.
Lily Ramirez-Foran is the founder of Ireland’s Mexican boutique grocer and cookery school, Picado Mexican and she’s also the author behind the popular Mexican Food blog ‘A Mexican Cook’. She is also well known for her regular appearances on the Today Show & Ireland AM. In this session Lily wants you to experience the magic of tortillas!
Mexicans have been making and eating Corn Tortillas for over 3500 years. Join us to learn how to make one of the simplest forms of flat bread in the world and hear the fascinating history around this simple and nutritious stable of Mexican cuisine.
Join us for a unique sensory journey into the sound of food! This fun, interactive food workshop will get your kids thinking about food in a whole new way!
Deirdre Doyle, owner of the award winning The Cool Food School, is a health coach, GMIT hotel graduate and mum of 3. She is passionate about creating a better food environment for her children and yours through her fun, interactive approach to food education.
Prior to Covid, she was bringing her innovative workshops to schools and events around the country like Taste of Dublin, Bloom and Savour Kilkenny.
What happens when an ordinary family, living just south of the Arctic Circle, bans all grocery store food from their house for one year? Add three skeptical teenagers, one reluctant husband, no salt, no caffeine, no sugar and -40° temperatures.
First We Eat celebrates the ingenuity, resourcefulness & knowledge of Northern Canadians and our relationship to the land through the food that we hunt, fish, gather, grow and raise in the North.
