Download a pdf of our Workshops & Brown Bread Tent Schedule Irish Food Fest 2014
If you have any queries on the workshops or booking process please contact email@example.com
11:30am – 12:30pm Ed Hick – Kids Sausage Making Demo. THIS EVENT IS NOW SOLD OUT – SORRY
Ed Hick – third generation master pork butcher shows kids what makes a sausage and lets them get hands on in the preparation of their own sausages!
Click here to book tickets, Free!
1:00pm – 2:00pm Sally McKenna’s Greens
Sally will talk us through the wonders of algae and their weird and wonderful uses.The tides and planets that affect their growth and the science involved! She’ll also demonstrate uses in cooking.
2:30pm – 3:30pm Cheese Making with Quinlan Steele of Milleens Cheese
Quinlan will show us start to finish how a simple curd cheese is made, but will also speak about other cheeses and what the differences are in the cheese making process, we’ll taste some different examples as we go too!
4:00pm – 5:00pm John McKenna hosts a “Food Soapbox” FREE EVENT – BOOK HERE.
5 speakers will each get five minutes to present their vision of Irish food. John McKenna will then host a discussion on issues raised by Kevin Sheridan, Aoife Carrigy – Journalist and Blogger, Sally Barnes – Woodcock Smokery, Quinlan Steele – Milleens Cheese, Ruth Hegarty – Eurotoques Ireland, Joe Macken of Jo’Burger, Crackbird & Bear.
Click here to book tickets, €0 FREE
1.15pm Enda McEvoy’s Wild Foods & Foraging Walking Tour. THIS EVENT IS NOW SOLD OUT – SORRY.
Enda returns to us again for what has always proved to be our most popular workshops, Enda will take a group on a guided walk of the surrounding area to look at foods we can forage, and discuss generally the use of wild foods.
Chefs Workshop Tent:
12:00pm – 1:00pm Evan Doyle, Preserving Wild Foods through the seasons.
Co-owner of the critically acclaimed Brooklodge Hotel at Macreddin Village, Co. Wicklow. Evan will take us through the seasons, looking at what to forage and how to preserve the foods we can find.
1:30pm – 2:30pm Arun Kapil, Green Saffron Spices – Cookery Demo
Arun Kapil, master blender of spices will show us how to cook real Indian foods and take us on a journey through the world of spice. He’ll also speak about and cook up his AAA grade basmatic Rice and we’ll taste the difference with a more commercial counterpart.
3:00pm – 4:00pm Ross Lewis, Chapter One – Cookery Demo
Ross will be cooking some of his signature dishes from his Michelin-starred restaurant and talking about the importance of the provenance of ingedients used.
Our new neighbour, twice Michelin-starred chef Richard Corrigan will be showcasing dishes which reflects the style and ethos of the food he will offer at his Virginia Park Lodge, which will be reminiscent of his acclaimed London Restaurants.