The October Bank Holiday weekend has always been a great one for food and food events. For me it’s the last big weekend push, a chance to indulge in new tastes and flavours before hitting into the shorter evenings and nights on the run into Christmas.
While Kilkenny is getting set for the 10th annual Savour Kilkenny Food Festival, the folks in Lisdoonvarna, Co. Clare, are getting ready for the fifth edition of the Burren Food Fayre as part of the Burren Winterage Festival.
The Burren Winterage Weekend is a community-led initiative that is coordinated by the landscape charity, the Burrenbeo Trust, and is supported by local groups, businesses, and the community.
Kicking off at lunchtime on Saturday 29 October, the food element of this year’s programme brings with it artisan food workshops and food demonstrations including
- Smoking fish at home (Birgitta Curtin of the Burren Smokehouse),
- Make Paneer in 3 easy steps (Sinead Garvey, The Irish Cheese Queen),
- Making the best of your Burren Beef and Lamb (Burren craft butcher, Neil Hawes),
- Kombucha (Valerie O’Connor, Cook and Food Writer, Photographer and Author of ‘Bread on the Table’),
- Combining vinegar and foods for wellbeing (Lisa Guinan, Herbalist) and
- Nature Connection – wild roots, nuts, and berries (Ceribhuil Ni Fhionghusa).
On Sunday 30th you can look forward to cookery demonstrations and competitions including the Burren Culinaire, pitting ‘up and coming’ chefs against each other in ‘educational cookery demonstrations’.
Foraging walks, food stalls at The Pavilion and more fill out the day, the Fayre opening its doors for midday with around 1,500 expected over the course of the afternoon.
The cookery demonstrations start at 1pm with Chef Matthew Luca “Everyone Loves an Italian” making fresh pasta and fillings, including pulled pork from Burren Free Range Pork.
You can find the full programme here and if you’re interested in workshops on either days, you can contact Oonagh on 087-6877890.