Head to Lisdoonvarna from May 10th-12th to enjoy some culinary delights at the 13th annual Burren Slow Food Festival.

This year's festival will bring together food and drinks producers, cooks, eaters and writers for a weekend jam-packed with culinary demonstrations and discussions, as well as pop-up dinners from a range of chefs including Danni Barry from Balloo House, Takashi Miyazaki of Ichigo Ichie, Brian Donnelly from Belfast's Bia Rebel and Gareth Mullins, Euro-Toques General Commissioner.  

The festival is inspired by the Taste the Atlantic seafood journey, which stretches from Erris, Co. Mayo to Connemara and Galway Bay, highlighting the great Irish seaweed we have all around us. Visitors will be able to see a variety of ways that seaweed can be used, before getting to taste the delicious results. 

There are a range of events taking place over the course of the weekend, starting 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, Danni Barry will showcase local in a three-course menu at The Storehouse in Lisdoonvarna. On Sunday afternoon, Euro-Toques Commissioner General Gareth Mullins will cook a late lunch in The Storehouse, showcasing the great food available in the Burren. 

Danni Barry will host a delicious dinner at the Burren Slow Food Festival.

Danni Barry will host a delicious dinner at the Burren Slow Food Festival.

There will be a range of local food and drinks producers showcasing their wares over the weekend, as well as hosting tastings and demonstrations of seaweed-based produce, including Bláth na Mara Seaweed Pesto, An Dúlamán Irish Maritime Gin and Wild Irish Sea Veg from the local Talty Family in Co. Clare.

Speaking about the festival, founder member of Slow Food Clare and Chairperson of the Burren Slow Food Festival, Birgitta Hedin-Curtin commented:

“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. This year our theme is Irish seaweed and we are encouraging guests to ‘Taste the Atlantic’ by showcasing some of 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 and Sally McKenna on Saturday, May 11th at midday in the Pavilion Theatre in Lisdoonvarna. For more information and ticket information, head to the Slow Food Clare website.