The seventh annual Burren Slow Food Festival takes place in Lisdoonvarna, Co. Clare, this weekend (17-19 May).
This year’s special guest is UK-based Irish Chef Richard Corrigan, who is actively involved in the Slow Food Movement in the UK and has created the ‘Lost and Forgotten’ list of ingredients. Richard champions domestic farmers and growers that are helping to ensure we don’t lose these important parts of our heritage.
The Slow Food dinner will be hosted by Aidan McGrath and Kate Sweeney at The Wild Honey Inn in Lisdoonvarna on Saturday 18th May, where Chef Corrigan will join Aidan and his team in preparing a special dinner using locally sourced produce.
The Festival will provide an opportunity for members of the public to sample the season’s first Burren Smoked Irish Wild Salmon in the Burren Smokehouse and taste local beer from the Roadside Tavern’s microbrewery.
There will be food sampling of many other local artisan foods, a chance to meet local producers and growers, engage with fellow foodies, and enjoy cookery demonstrations from well-known chefs including JP McMahon of Michelin Star restaurant Aniar; Jess Murphy, Kai Restaurant, Galway; Evan Doyle, Brooklodge Hotel, Macreedin Village; Peter Jackson, Hotel Doolin; John Sheedy, Sheedy’s, Lisdoonvarna; and Euro-toques Commission General and Doonbeg Lodge’s Executive Chef, Wade Murphy.
Other festival events include the Burren Food Forum with John and Sally McKenna, Seaweed foraging with Ger Talty, and the Historical Food Walk with local guide Tony Kirby.
For more details on the Burren Slow Food Festival visit www.slowfoodclare.ie
This year’s special guest is UK-based Irish Chef Richard Corrigan, who is actively involved in the Slow Food Movement in the UK and has created the ‘Lost and Forgotten’ list of ingredients. Richard champions domestic farmers and growers that are helping to ensure we don’t lose these important parts of our heritage.
The Slow Food dinner will be hosted by Aidan McGrath and Kate Sweeney at The Wild Honey Inn in Lisdoonvarna on Saturday 18th May, where Chef Corrigan will join Aidan and his team in preparing a special dinner using locally sourced produce.
The Festival will provide an opportunity for members of the public to sample the season’s first Burren Smoked Irish Wild Salmon in the Burren Smokehouse and taste local beer from the Roadside Tavern’s microbrewery.
There will be food sampling of many other local artisan foods, a chance to meet local producers and growers, engage with fellow foodies, and enjoy cookery demonstrations from well-known chefs including JP McMahon of Michelin Star restaurant Aniar; Jess Murphy, Kai Restaurant, Galway; Evan Doyle, Brooklodge Hotel, Macreedin Village; Peter Jackson, Hotel Doolin; John Sheedy, Sheedy’s, Lisdoonvarna; and Euro-toques Commission General and Doonbeg Lodge’s Executive Chef, Wade Murphy.
Other festival events include the Burren Food Forum with John and Sally McKenna, Seaweed foraging with Ger Talty, and the Historical Food Walk with local guide Tony Kirby.
For more details on the Burren Slow Food Festival visit www.slowfoodclare.ie
