VoxPro Urban Garden Festival
The festival will take place on Sunday, August 26, with a theme of, “self-sufficiency in smaller urban spaces”. There will be something for everyone among the activities held in the grounds of Voxpro’s HQ in Mahon, Cork – which will be open to the public. The variety of talks, demonstrations, entertainment and shopping offers a bumper crop for urban garden lovers, seasoned experts, late bloomers, families and foodies.
Some of the highlights of the first annual Voxpro Urban Garden Festival include:
In the main tent, our passionate speakers are set to do talks and demonstrations to include, growing fruit and veg in containers; starting out with pigs; greening up the grey; the buzz about bees and beekeeping; and starting a smallholding from scratch – 1 pig, 2 ducks, 4 sheep and 2 alpacas!
Rachel Allen will show you how to cook up a “farm to fork feast” from the Voxpro garden. Glean some master gardening advice from Olive Ryan of Dripsey Farm Fresh Veg, Darragh Stone of Blarney Castle & Gardens, Mags Coughlin and Melissa O’Neill from Ballymaloe House in the Green Lounge. Meet Fergal Smith of Moy Hill Community Farm, the Mayo man who gave up travelling as a professional surfer to farm in Ireland to help the planet. He has paddled into some of the world’s largest waves, but it’s the tiny seeds he’s growing at home that he hopes will be his legacy.
Susan Turner, head gardener of Ballymaloe will share her vast experience on vertical and container gardens. Edible adventures abound with foraging walks led by medicinal herbalist John Vaughan. Family-friendly events include a Wild Boar Viking Reenactment, face painting and there will be swing boats, a vintage carousel and live animals (including some irresistible alpacas) on the day. There will be a profusion of sustainable shopping opportunities, with stall holders purveying plants, garden accessories, seeds, medicinal herbs and local market hero’s serving up delicious food and much, much more.
Féila Feola – Meat Fish Smoke & Fire
Féila Feola – Meat Fish Smoke & Fire … part of A Taste of West Cork Food Festival 2018!
A trio of masterclasses in a day with
Head Chef Decky Walsh of Holy Smoke |
Master Butcher Ger O’Callaghan of Drinagh Co-Op |
Fishmonger Clayton Dooley of The Fish Station
Sunday 9th September 2018, 2pm-8pm
Drinagh Co-Op/EuroSpar, Market Street, Skibbereen, West Cork
This year, we have taken our much loved Smoke & Fire Masterclass and turned it on its head! We are going bigger and better with a bigger venue, three Masterclasses in one, exclusive Hang Fire BBQ demo, craft beer, whiskey, our incredible Feast from the Fire and a micro-market showcasing all the amazing producers we will be working with on the day!
flavour.ie and Drinagh Co-Op are proud to present Féila Feola – Meat | Fish | Smoke & Fire in association with Drinagh Co-Op, Holy Smoke, The Fish Station, West Cork Brewing Company and West Cork Distillers. This event combines three immersive Masterclasses in smoke & fire cookery, meat preparation and fish filleting.
Smoke & Fire Masterclass by Decky Walsh: Chef Walsh is one of Ireland’s foremost Pitmasters, expert in cooking Low ‘n’ Slow over Smoke & Fire and Head Chef of Cork’s hugely popular BBQ restaurant Holy Smoke. Decky will demonstrate the best ways to cook the meats and fish prepared throughout the day using six different methods of cooking over fire, including the first ever demonstration of Hang Fire BBQ to ever come to West Cork.
Meat Preparation Masterclass by Ger O’Callaghan, Craft Master Butcher: Ger is a talented Craft Master Butcher, and was one of the youngest to ever be awarded this prestigious qualification by the Association of Craft Butchers Ireland at the age of 21. Ger’s Masterclass is an exploration of the wide variety of meat cuts available from Beef, Pork and Lamb, including those less well known, to expand your knowledge of what is available from your butcher and how to prepare it at home.
Fish Filleting Masterclass by Clayton Dooley, Fishmonger: Clayton is a fishmonger with years of experience in the trade, surely there isn’t a fish he hasn’t filleted or a shellfish he hasn’t shucked over the years! Clayton’s Masterclass will demonstrate fish filleting and shellfish shucking using beautifully seasonal fresh fish caught locally. Get to grips with how to fillet fish at home and learn about sustainable fish.
Experience all of that plus our amazing Feast from the Fire…
Our Feast from the Fire is something to behold. Eat in the most relaxed way possible the best food possible straight from the furnace. Decky Walsh has created a menu that will turn even the most polite person into a bona fide caveman! Course after course of melt in the mouth meats, hot from the coals fish, a whole bunch of sides plus dessert. Sheer delectation…
Craft Beer pairing from West Cork Brewing Company & Craft Spirits tastings from West Cork Distillers.
We are delighted to partner with West Cork Brewing Company from Baltimore and West Cork Distillers in Skibbereen. Every course from our Feast from the Fire will be paired and matched with one of West Cork Brewing’s hand crafted beers and a selection of spirits from West Cork Distillers, including their multi-award winning whiskey. We will also be showing how to cook with beer and spirits for the ultimate in food/drink heaven!
At Féila Feola we have invited producers showcased on our menu to our Micro Market. Ticket holders will be able to meet the people behind some of West Cork’s most loved artisan brands, sample their produce and talk to them about their own food story, helping you to trace the story of our food from their farm to your fork!
Tickets are €70pp and include:
• Three Masterclasses: Meat Preparation, Fish Filleting, Smoke & Fire;
• A finger licking Feast from the Fire that includes Beef, Lamb, Pork, Chicken, Fish, all sides, dessert, tea and coffee;
• All paired beers and spirits;
• Producers Micro-Market.
This Masterclass will combine basic and advanced skills in both meat preparation and smoke & fire cookery styles. Learn, Taste, Feast!
When: Sunday 9th September, 2-8pm
Where: Drinagh Co-Op/Spar, Market Street, Skibbereen, West Cork
Tickets: €70pp purchase online www.flavour.ie/taste
Wild Fermentation Workshop
Join food scientist and nutritionist April Danann for an informative workshop on professional fermentation techniques. Discover the basics of home fermentation – for the novice and experienced fermenter. Enjoy fabulous fermented foods, learn how to get your own gut health working for you – all about microbes!
April will discuss sourdough bread, ginger bugs, kombucha, apple cider vinegars, sauerkraut and prepare a meal based on fermented foods. Lots to taste, to talk about and learn on this very popular workshop. Price includes a sourdough starter, notes, tastes, refreshments and lunch.
Cost: €85 per person – tickets are available here: https://www.aprildanann.com/wild-fermentation-gut-health-1/
Cork Cheese Week
The inaugural Cork Cheese Week will take place throughout Cork at a number of participating venues culminating on Saturday 29th and Sunday 30th with a weekend of celebrating all things cheese at the Cork Airport Hotel.
From Monday 24th of September there will be a number of participating restaurants across Cork who will be featuring a special cheese dish (starter, main course or dessert) to celebrate Cork Cheese Week.
On Friday 28th September, Olivo Restaurant at the Cork Airport Hotel will host the inaugural Cork Cheese Dinner, where each course will feature Irish cheese and each course will be paired with its perfect match in wine. Tickets for the Cork Cheese Dinner are very limited and will go on sale soon.
On Saturday 29th and Sunday 30th the Cork Airport Hotel will host the cheese producers from 11am to 5.30pm where you can come and sample cheeses and purchase from your favourite suppliers. During the aforementioned times, there will be live cookery demonstrations highlighting the use of dairy produce, workshops and talks about the cheese and dairy industry.
Click here to book your tickets today.
Autumn Foraging Talk, Taste & Walk
Autumn is probably the most bountiful of seasons for foraging with lots of fruit and berries available ahead of the leaner winter season. We will start off indoors and discuss the health, safety and sustainability of foraging. Jim will cover many foraged foods available in the autumn. There will be demonstrations, tastings and recipes of autumn foraged foods.
Learn to identify and use many plants that grow all around us in fields, woods and hedgerows. Use these plants as food and medicine with Jim who has many years’ experience of using them. Get out into the great outdoors and see the bounty that surrounds us all. Please dress appropriately in boots and rain gear. Call us with any questions on 051 584422.
Cork Food Harvest Festival
The Cork Food Policy Council are delighted to announce the Cork Food Harvest Festival October 20th and 21st 2018.
This festival celebrates the wealth of community food and growing initiatives across Cork with a host of free events, tours, workshops, talks, demonstrations and tastings around the city and county on the Saturday. On the Sunday, the groups will come together to share in a day of celebration in Fitzgerald’s Park.