Seaweed forage with Oonagh from Wild Kitchen followed by Chowder & Native Oyster talk and tasting at Linnanes Lobster Bar as part of the Taste the Burren Events.
Join Oonagh from Wild Kitchen and Learn how to identify and harvest sustainably up to 10 varieties of amazing seaweed. The Seaweed forage also includes tasting, drying, storage and cooking methods and recipes. After the foraging trip we will return to Linnanes Lobster Bar in New Quay, for a talk on local native oysters with chowder and oyster tasting for lunch.
This is a unique fully immerse food experience along the Wild Atlantic Way. Participants learn a new sustainable skill and take home seaweed to use and store, followed by a talk by Vincent Graham (international judge) on wild native oysters (traditionally celebrated in September as its the start of the season),demonstration on oyster opening and tasting native oysters served with seafood chowder in Linnane’s Lobster Bar
Bring sun-cream, bag and scissors for harvesting and a camera to make the best of it!