The 2022 Festival Schedule
Saturday 21 May 2022
Farmers Market starting at 11am to 4pm
GEOfood: Connecting People with Place and Food
Join us for the launch of GEOfood; a global brand that promotes food produced in UNESCO Global Geoparks. GEOfood emphasises the connections between local food, food traditions and geological heritage.
Sara Gentilini, inventor of the GEOfood initiative and project manager at MAGMA UNESCO Global Geopark in Norway, will join Deirdre O’Shea, Head of Tourism Clare County Council and Birgitta Hedin-Curtin, Slow Food Clare and the Burren Smokehouse, by video link to officially launch the festival.
Free tastings and talks by local food promoters and by GEOfood producers from the designated UNESCO Global Geopark area will be facilitated by Ireland’s top food journalists John and Sally McKenna and food and wine writer Leslie Williams. This is a wonderful opportunity to learn about the connections between local food, geological heritage and the livelihoods of the people who live in the Geopark.
Sara Gentilini (founder of GEOfood) presents on the origins and global spread of the GEOfood brand followed by Q&A.
Sara is the project manager at MAGMA UNESCO Global Geopark in Norway, she is the inventor of the GEOfood initiative which aims at supporting all food producers and restaurants within UNESCO Global Geoparks around the World. www.geofood.no
Followed by tasting of Flaggy Shore Oysters presented by Mark Graham and Burren Smokehouse Oysters presented by Birgitta Curtin.
Flaggy Shore Oysters is owned and run Conor Graham and Mark Commins, two business partners who also run the popular seafood restaurant, Linnanes Lobster Bar in New Quay. Their delicious oysters are farmed locally, and they carry a unique flavouring from the various nutrients that travel through the underground river systems in the Burren to settle in the shores where the oysters dwell.
Located in Lisdoonvarna, the multi award winning and internationally recognised Burren Smokehouse was founded by Peter and Birgitta Curtin in 1989. Using unique patented smoking methods, the Burren Smokehouse started with the smoking and curing of salmon and later branched out into mackerel, trout and eel. Cheese was also added, and now Oysters from the nearby Flaggy Shore.
Talk by Michael Gleeson on the economic benefits/multiplier effect and opportunities of linking producers with restaurants and retail followed by Q&A by MC.
Michael is an Organic Farmer, and a Rural, Community, Food and Social Enterprise Development Specialist. Originally from West Clare and now based in Co. Kerry, Michael runs a mixed organic farm enterprise where he produces organic produce for direct sale. Michael has over 20 years of experience developing local food initiatives and supporting the specialty/community food sector.
Followed by a tasting of St. Tola’s Goat Cheese presented by Siobhán Ni Gháirbhith and Burren Beetroot Chutney presented by Cathleen Connole of Burren Fine Wine and Food.
St. Tola Irish Goat Cheese is a multi-award-winning and internationally recognised artisan cheese business located near Inagh where they make a delicious range of goat milk cheese which are all produced from 100% Irish goats milk.
Located on the outskirts of the picturesque village of Ballyvaughan Burren Fine Wine and Food is a restaurant and retail outlet set up by the Connole family in 2002. The restaurant specializes in home-made baking, fresh local ingredients and wine imported from France. Cathleen grows her own or sources much of the food she serves from local farmers and traders including Smoked Fish, Cheeses, Cured meats, Artisan Pickles, and Ferments.
Talk by Tom Barry on local traditions, growing your own, food security and the power of local networks followed by Q&A. Tom is a grower of organic fruit and vegetable and lives between Ennistymon and Corofin. He has supplied farmers markets in Kilrush, Ennis and Ennistymon. He is a co-founder and active in a local growers network, organising seed swaps, workshops and practical demonstrations and other traditional growing methods.
Followed by a tasting of Burren Gold Cheese presented by Dave Merrins of Aillwee Farm Shop and Burren Free Range Pork presented by Eva Hegarty.
In 1985, the company behind Aillwee Cave open their Farm shop and started their journey into cheese production by developing Burren Gold Cheese a gouda made with milk from Caherconnell Farm, which is located just 5km away from their Farm shop.
Burren Free Range Pork farm is an award winning eco-friendly, small traditional family farm located near the village of Kilfenora. The farm consists of a small number of cattle, hens, two donkeys and free range, rare breed, Saddleback pigs. The ethos of this eco farm business is to “produce healthy food, in a healthy environment, in a sustainable way”.
Talk by Anne Maher on the multiple benefits of eating local food followed by Q&A by MC.
Anne is a Food Nutritionist and Managing Director of The Urban Co-op in Limerick and has a keen interest in supporting those who feed us and making it readily available for us. She will talk about traditional food cultures and lessons learned from around the world that we can apply to our own local areas to ensure that we are nourished.
Followed by a tasting of Burren Premium Beef presented by Bronagh O’Rourke and Linnalla Ice cream by Brid Fahy.
The O’Rourke family farm is located near the village of Boston. The O’Rourke’s launched their Burren Premium Beef to sell directly to consumers in October 2020. The practices that go into developing this product are steeped in heritage, native traditions, and organic and sustainable procedures.
Linnalla Pure Irish Ice Cream is located in New Quay. Brid and Roger Fahy and their family produce a delicious range of ice-cream flavours which they serve in their café located on the family farm. The ice-cream is produced on their farm with milk and cream from their own herd of shorthorn cows which are a native breed in the Burren.
Talk by Oonagh O’Dwyer of Wild Kitchen on foraging followed by Q&A and a tasting of her Elderflower Champagne. Oonagh then leads a foraging walk in the park at the Pavillion.
Wild Kitchen is a small-scale artisan producer of small batch wild food products that are seasonal and sustainably sourced and grown. Located near Lahinch, they grow an organic range of vegetables, tunnel crops, wild food flowers and plants which are sold at local seasonal markets and Food Fayres.
All of the producers are members of the Burren Ecotourism Network of sustainable tourism businesses (www.burren.ie) and adhere to the Geopark Code of Practice in Sustainable Tourism
7pm Burren Slow Food Banquet, Burren Storehouse
Chef Peter Jackson and his team at the Burren Storehouse will regal our tastebuds with some amazing dishes showcasing the wonderful variety and the exceptional standards of the foods from Co. Clare. 75% of the produce cooked in this 6-course tasting menu will be GEOfood produced in the Burren & Cliffs of Moher Geopark. The menu will feature Waygu, oysters, St. Tola goats cheese, smoked salmon from the Burren and Co. Clare.
As a bonus, when you have completed the booking, you will receive a confirmation email with a 25% discount voucher which you can use for a trip with Doolin Ferry Co.
Tickets can be bought here
Sunday 22 May 2022
Farmers Market from 12pm to 4pm
1pm – Cookery demo & Tasting
The Ukrainian community in Lisdoonvarna will introduce you to the beauty of Ukrainian food in this cookery demo. You will have the opportunity to taste the food afterwards.
2pm – Cookery demo & Tasting
Chef Jess Murphy from KAI restaurant in Galway city and Niamh Fox will cook food inspired by the Ukrainian food culture, using local produce from the Burren area.