Lewis, whose Chapter One restaurant on Dublin’s Parnell Square is one the country’s popular restaurants, and fellow Michelin-star chefs, Derry Clarke of L’Ecrivain and JP Mc Mahon of Aniar in Galway will highlight the range and quality of local food produce available in the Burren during a series of cookery demonstrations at the Lisdoonvarna Pavilion Theatre on May 23rd and 24th.
The theme of this year’s extended festival from May 16th to 24th is ‘Land and Sea’. Supported by the Burren & Cliffs of Moher Geopark and featuring members of The Burren Food Trail and The Burren Adventure, the 9th annual festival will feature 35 food events ranging from workshops and demonstrations to food sampling and foraging walks throughout the Burren.
Other highlights of the week include a talk by Sally and John McKenna of McKennas’ Guides (formerly The Bridgestone Guide), a Food Producers Forum, a guided walk outlining the history of family farming in the Burren, a Wild Food Foraging Walk, a Farmers Market, a Food History Lunch focusing on the history of food preservation in Ireland, and a family Grow It Yourself (GIY) Demonstration and workshop. Meanwhile, food producers will open their doors to the public in daily events from May 16th to May 22nd.
With many of the week’s events taking place at the Lisdoonvarna Pavilion Theatre, the Festival Programme also features events at other Burren locations such as Tubber, the Cliffs of Moher, Ballyvaughan, Inagh, Doolin, Aillwee Cave and Fanore.
Other festival participants include Richard Donnelly of Bord Iascaigh Mhara (BIM), organic gardener and food writer Kitty Scully, local award winning chefs John Sheedy and Aidan McGrath, Lamb Producer Donal Monaghan, Erik Robson from the Ely Restaurant Group, Craft Butcher Neil Hawes, Oonagh O’Dwyer from Wild Kitchen, Kasia Connolly of Hazel Mountain Chocolates, Master Brewer Peter Curtin and Thomas Galvin of Moyasta Oysters.
Visit http://www.slowfoodclare.com of Facebook (slowfoodclare) for more on the Burren Slow Food Week Festival 2015.