Brooklodge & Macreddin Village welcomes the sixth outing of Wicklow’s Wild & Slow Festival this coming 12 & 13 November. The festival, presented by Slow Food Ireland, celebrates and recognises the very best of Ireland’s food – fresh, local, traditional and wild.
2014’s festival (it’s biennial) saw over 5,000 attendees with nearly 2,000 going through the workshops. This year brings 24 workshops, stalls, dinners and loads more.
With the festival a week away, I caught up with Evan Doyle and Ed Hick on Thursday to find out what’s coming up.
Having opened The BrookLodge Hotel in MacReddin Village (Wicklow) in 1999, Evan runs The Strawberry Tree Restaurant, Ireland’s first (and only) certified organic restaurant in Ireland.
Evan is a member of Eurotoques and has hosted the National Food Forum for the last five years. He has been strongly connected with The Slow Food Movement in Ireland and is a founding member of The South Dublin/Wicklow Convivium. Evan is Chairperson of The Taste Council of Ireland and is a Director of The Organic Trust.
Ed Hick is a fourth generation master pork butcher based in Dun Laoghaire. He’s the man John & Sally McKenna (McKenna’s Guides) call ‘simply Ireland’s best pork butcher’, while he’s also known to many as the man who introduced bacon jam to the masses.
Both exude a deep passion for food, the slow food movement and the education around the same. Listen below to hear us chatting about Slow Food Ireland and more importantly, what’s going to be happening in Wicklow next weekend.
About Slow Food
Slow Food is a non-profit, member-supported organisation that was founded in 1989 to counteract the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
Slow Food Ireland is very active with 14 convivia and over 500 members headed up by Darina Allen of Ballymaloe. The SugarLoaf is one such convivium and as its name suggests is based firmly in the County of Wicklow.