Burren Slow Food Festival

May 10 2019 - May 12 2019
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Rathbaun, Lisdoonvarna, Clare,

Come to lovely Lisdoonvarna, Co. Clare, for the annual Burren Slow Food Festival and meet food and drinks producers, chefs and writers for a weekend of talks, cookery demonstrations and pop-up dinners exploring the theme of seaweed. Taste the Burren!

A celebration of the wild Atlantic and showcasing one of its edible treasures, seaweed, the Burren Slow Food Festival 2019 weekend sees some of the island’s best culinary talents working with Irish seaweed and sea vegetables in their dishes – chefs as diverse and exciting as the product with which they are working.

The Slow Food Festival features chefs like Takashi Miyazaki from Michelin-starred Ichigo Ichie in Cork, and chef Brian Donnelly from Belfast’s Bia Rebel, who will be in west Clare all weekend creating and serving a brand new Burren ramen inspired by local ingredients. Chefs like Niall Davidson, ex-Nuala in London, who will host his only Irish pop-up dinner ahead of his new restaurant opening in Dublin, Gareth Mullins from Dublin’s Marker Hotel, and Peter Hogan and Jumoke Akintola of the modest but mighty Fish Shop restaurants in Dublin.

Some of Ireland’s finest food and drinks producers will be in attendance over the weekend, hosting tastings and demonstrations of seaweed-based or inspired produce such as Bláth na Mara Seaweed Pesto, An Dúlamán Irish Maritime Gin and Wild Irish Sea Veg from the local Talty Family in Co. Clare.

With fascinating talks exploring all aspects of seaweed, including using it in creative culinary ways, other speakers announced include Jack Crotty from Neighbourhood Foods, Oonagh O’Dwyer from Wild Kitchen Seaweed and Evan Talty who hosts a seaweed foraging walk on the morning of Saturday 11th May.

Two exclusive pop-up restaurant events will take place, inspired by the weekend’s theme, with limited tickets available for each on Eventbrite.ie.

On Friday evening the festival begins with a scenic trip to the smallest of the Aran Islands, Inis Oírr, for a seafood buffet in Tigh Ned’s pub prepared by the Ó Conghaile family, the island’s local lobster and crab fishermen. On Saturday evening Chef Niall Davidson hosts an exclusive pop-up dinner ahead of the unveiling of his new Dublin restaurant, served in the charming surroundings of The Burren Storehouse. On Sunday, Fish Shop’s Jumoke and Peter go west for their first Clare pop-up with an intimate 3-course dinner celebrating the finest catch from that day for just a very limited number of lucky ticket holders.

“The Burren Slow Food Festival gives us a platform to promote the best of the Burren’s produce, now recognised as some of the finest in Ireland and internationally,” says Birgitta Hedin-Curtin, founder member of Slow Food Clare and Chairperson of the Burren Slow Food Festival. “This year our theme is Irish seaweed, and we are encouraging guests to ‘Taste the Atlantic’ by showcasing some of the the best seaweed producers and welcoming some of the biggest and most innovative names in Irish cooking who are doing really interesting things with this versatile product.”

The Burren Slow Food Festival 2019 will be officially opened by John & Sally McKenna on Saturday May 11th at midday in the Pavilion Theatre in Lisdoonvarna.