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Burren Food Fayre

October Bank Holiday Weekend will see the 7th Annual Year of the Burren Food Fayre. The theme for 2018 is #TasteWithoutWaste and it will bring visitors through two alternative Foraging Walks with Oonagh O’Dwyer of Wild Kitchen & Lisa Guinan of Irish Herbal Roots, food stalls and chef demonstrations. It is an opportunity for local producers to showcase their range of local produce from the Burren region to national and international visitors.

The Fayre entry is FREE of charge for all visitors on Sunday with a pre-fayre event taking place at the Storehouse in Lisdoonvarna on Saturday evening with the launch of a new Burren Brewery wild yeast herbal beer, Euphoria.

Each year on the October Bank Holiday weekend The Burren Food Fayre plays a part in the festivities for the Winterage Festival, which is celebrated in the towns and villages of the Burren. This harvest celebration , at the end of the growing season, emphasises the unique way of farming  on the limestone land, culminating in a cattle drive to the uplands.

On Saturday evening, a new beer from the Burren Brewery will officially be launched in the Burren Storehouse,It is called EUPHORIA, and well-known beerista Sorcha Hamilton from the Irish Times as the expert wine writer John Wilson also from the Irish Times will be giving their expert opinions. Euphoria is a unique beer made without the help of hops. Master brewer Peter Curtin went out into the Burren, and collected wild yeast from the air which was then magically combined with six different herbs gathered by herbalist Lisa Guinan. “The Happy Beer” got its name from the mildly euphoric effect it can have on those who drink it. The launch will celebrate the wonderful combination of Burren’s nature, its wild components and man’s ingenuity in using those ingredients to turn them into something else.

On Sunday the 28th of October the Burren Food Fayre will open its doors in the Pavillion in Lisdoonvarna from 12 noon to 5pm, with a range of Burren food producers exhibiting their produce, cooking demos and foodie talks, confirmed chefs to date presenting at the Fayre are Robbie McCauley, Head chef at Gregans Castle, and London based Irish chef Anna Haugh. More chefs will be announced in the coming weeks.

The theme this year is “Taste without waste”. The Fayre is organised by the Conservation and Advocacy group of the Burren Ecotoruism Network, and they are striving to year to not only minimise the waste produced by this event but also to increase awareness on waste reduction. “ This year food demonstrations will focus on preparing fantastic dishes with little or no food waste, we will have a number of upcycling and reuse workshops for adults and children and the Fayre will aim to operate without generating any single use plastic waste. We are also adding a new element to the Burren Food Fayre with the very talented “Wild Antics” playing some alternative jazz tunes in the afternoon that will delight locals and visitors alike ” Says Oonagh O’Dwyer of Wild Kitchen and chair of the organising committee.

The Burren Ecotourism Network welcomes this year Calor BioLPG as their main sponsor.

For further information about the Fayre contact Raquel Noboa on info@burrenecotourism.com


Burren Food Fayre Programme of Events

Saturday 27th October

17.00   The Burren Brewery will be launching an exciting new wild yeast herbal beer called Euphoria at The Burren Storehouse

Sunday 28th October

11.00     Foraging Walks led by Oonagh O’Dwyer Wild Kitchen & Lisa Guinan Irish Herbal Roots

11.00     Children’s’ Upcycling Workshop with Cynthia Cox

12.00     Burren Food Market stallholders open for business

12.45     Official Opening of the Burren Food Fayre – John Wilson – Irish Times Food & Wine writer

13.00     Food demo by David Gouman – Head Chef of the Merriman Hotel – Kinvara

14.00     Food demo by Anna Haugh – London based Irish chef

15.00     Food demo by Robbie McCauley – Head Chef of Gregans Castle Hotel – Ballyvaughan

16.00     Food demo by Niamh Fox – Owner & Chef of Little Fox Restaurant – Ennistymon

1pm David Gouman – Between the Atlantic tides

David will be cooking shellfish from Red Bank Seafood (mussels and clams with samphire) showcasing a type of food that was spurned for years in Ireland due to its associations with being eaten by starving countryfolk during difficult times.  Now these seashore foods are the height of luxury.

Learning to cook at Le Montauriol, Montauban in his native France, David spent time in the Caribbean and Central America before arriving in Ireland.  He is now Head Chef at the Merriman Hotel in Kinvara where he is passionate about Atlantic cuisine and quality local produce.

2pm Anna Haugh – A Taste of Myrtle

Originally from Dublin, Anna Haugh was taught to cook by her Mother.  Although Anna’s training is mainly in modern European leaning towards French technique she has always had an unbreakable connection to Irish food.

After working at L’Ecrivain in Dublin Anna moved to London where she worked for a number of prestigious restaurants including as head chef at Gordon Ramsey’s London House.  She has appeared in three series of BBC’s Royal Recipes and is a regular on Saturday kitchen.  She is currently setting up Myrtle in Chelsea which will be a benchmark for the best for Irish cuisine.  She will use premium Irish producers many of whom are Burren based. At the Burren Food Fayre Anna will give us a taste of the familiar European food with Irish influence and local produce that will feature as the norm at Myrtle.

3pm ROBBIE MCCAULEY From the sea and shore

Having worked in Michelin starred restaurants such as Kilkenny’s Campagne and Edinburgh’s restaurant Number One Robbie McCauley has taken over the kitchen in Gregans Castle Hotel Ballyvaughan.  His cooking is championing local producers and suppliers in a relaxed modern cooking style.

At the Burren Food Fayre Robbie will be doing a dish with monkfish cheeks, local langoustines, foraged seaweeds and homegrown shore vegetables.

4pm NIAMH FOX “The Yearly Marrow-thon

Niamh Fox chef and owner of Little Fox cafe, has been in the thick of it all summer cooking the never ending courgettes supply that has been coming her way. Now that the autumn is setting in the marrows are now rolling in. Niamh will being doing a demonstration at the Burren Food Fayre getting creative using the end of harvest season over grown, unloved vegetables that this time of year brings us.

The Pavillion,
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