Slow Food Gatherings and Food Writing Workshop – Events coming up

A couple that might be of interest to you.

Dalkey Creates: Food Writing Workshop: 18th & 19th October

October sees the kick off of an inaugural writing festival for Dalkey from Thursday 16th– Sunday 19th October 2014. Of relevance to people who enjoy food is the workshop being run by Aoife Carrigy.


Aoife is Secretary of the Irish Food Writers’ Guild, and an experienced editor, food writer and freelance journalist. She is a regular contributor to FOOD & WINE Magazine, The Irish Independent, The Sunday Times and The Irish Times, and was employed as a local editor for the Zagat guide to Dublin restaurants.

In Dalkey Aoife is presenting a food writing workshop with a strong practical focus and designed to appeal to writers of all levels of experience. Spread over two morning sessions to allow for hands-on workshopping of written material, this unique event will include a Q&A session with entrepreneurial restaurateur Rachel Clancy, a skills-based demonstration from head chef, Hadi Fahes, and a convivial three-course lunch designed to get your creative juices flowing.

For more information download this PDF Dalkey Creates Press Release_Food Writing Workshop details

To book click here.

RiotRye – Sourdough and Introduction to Baking: starting October 18th

For anyone who wants to learn the wonders of home baking and #realbread check out Joe Fitzmaurice and his Saturday courses starting in 2 weeks time.


Slow Food Northern Ireland – Learn “Sourdough Bread”: Saturday 11th October

For those of you closer to the North this is a one day bread course by David Semple.

Booking details and info underneath (interesting to note that the oven pictured as well as some of the breads, are RiotRye‘s!)

Microsoft Word - Sourdough Bread Workshop V1.docx

Wild And Slow: 8th & 9th November

This annual Slow Food event, held in Wicklow each year, celebrates everything that is good about Irish food: fresh, local, traditional and wild. With over 20 speakers and workshops and 5,000 people attending last year this is a great one to go to.



Meet The Cheese Makers – April 5th @ 6pm

Next up is cheese. Obviously a strange one for me as I haven’t tasted cheese since 1990 but it is the food I miss the most 🙂

Date: Saturday 5th April 2014
Time: 6pm (sharp’ish) for 2 hours or thereabouts.

Venue: Highbank Orchard – You will also be able to sample and buy from the wonderful range of Highbank Ciders – Proper, Medieval and Drivers.

Map showing entrance to Highbank –

Link to buy tickets (only €5 to join us)


Meet The Cheese Makers Biabeag

From right to left:

Siobhan Ni Ghairbhith – St Tola: Irish Organic Goat Cheese, Co Clare
Siobhan’s approach to cheese is probably best captured in this piece from the McKennas “The cheeses can seem to taste entirely elemental, for Ms ni Ghairbhith uses organic methods, and doesn’t pasteurise her milk.”

Tom Burgess – Coolattin Cheddar: Mature Raw Milk Cheddar, Co Wicklow
Tom’s Mature Raw Milk Cheddar is a  a gourmet experience of aroma, texture & full flavour which develops slowly from sweet fruit to a full nutty note.


Helen Finnegan – Knockdrinna Cheese: Mature Raw Milk Cheddar, Co Kilkenny
Helen is a local hero and most recently her Knockdrinna Gold semi-hard goats cheese at the 2013 British Cheese Awards where it was named ‘Best Modern British’.


[Thanks to Aoife, TheDailySpud for permission to use her shot of Helen]

What happens on the night?
We will get to hear from each of our guests who will share their stories and passion for cheese with you, the audience, driving the questions and discussions. While we talk we will get to taste some samples of their award winning cheeses while their makers explain the subtle tastes of each one.

The makers will also have cheeses available to buy downstairs while you are enjoying the Highbank juices and ciders.

Curious about what the evening might be like? We had Meet The Bakers on 25th January



Its €5 to join us. Click here to book.

If you want to be sent an email when events are scheduled click here