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Highlights From Other Voices Festival, Plus Our Favourite Chowder Recipe

All the best of the festival - plus the chance to try Fish Box Chowder


Other Voices 2019 took place last weekend in Dingle, Co Kerry and by all accounts, it was a great weekend for music lovers, food fans and drinks aficionados alike.

The three-day festival of music, song and story took place in the pubs, cafés and beautiful St James’ Church.

Friday night featured an incredible line-up, with Joy Crookes, Ye Vagabonds, The Murder Capital and more taking to the stage. Saturday night’s line-up was equally as impressive, with spellbinding performances from Whitney, Soak, Editors, and Angie McMahon amongst the performers. Those lucky enough to secure tickets for St James Church enjoyed these intimate performances, while music fans who missed out on tickets could view the gigs by watching live streams that were broadcast to a number of venues around Dingle. 

Boa Morte
Boa Morte

The Dingle Gin Music Trail

Foxy John's was the place to be for invigorating conversation as Andrea Horan, Sinead O’Carroll, Saoirse McHugh, Caelainn Hogan,  Dr Jennifer Cassidy, Susan McKay,  Sara Canning and Conor O’Mahony joined Banter for thought-provoking chats, debates and insights. 

The Dingle Gin Music Trail played host to a dynamic series of gigs at venues across the town throughout the whole weekend. Trail-goers were treated to some memorable performances from the likes of Soda Blonde, Gypsies on the Autobahn, Gemma Bradley, and many many more.

Paul Geaney’s Yard was the location for this year’s IMRO Other Room, an open gig to all Music Trail Wristband Holders. Paul Geaney's Yard was open across the whole weekend with thirst-quenching refreshments courtesy of Dingle Gin and O'Hara's Brewery. Fans enjoyed performances from Anna Mieke, A. Smyth, Kerry singer Junior Brother and noise-pop sextet from Dublin, Thumper, and our fantastic IMRO Open Call Artist Waterford hip-hop artist Alex Gough.

READ MORE:  Delicious Dingle Gin Cocktails


Dingle Dining

There was plenty of delicious grub on offer throughout the weekend thanks to the many gorgeous restaurants and cafés that Dingle is known for. With something on offer to satisfy every craving, attendees could enjoy incredible pub grub, wholesome café treats, Michelin fine dining, fresh bags of chips and more.

One of our favourite Dingle restaurants, Fish Box, was incredibly busy throughout the weekend. Known for its fresh fish, incredible chips and friendly staff, this restaurant saw queues form for its delicious cuisine. One of its top-selling dishes was the signature Fish Box Chowder, which Micheál Flannery kindly shared with us. Want to try out this gorgeous dish? Read on for the delicious recipe.

Fish Box Chowder

Serves 3-4

Preparation time: 25-30 minutes

Cooking time: 20-25 minutes.


  • 1 knob of Kerrygold butter
  • 750ml of Dawn Milk cooking cream
  • 2 large carrots
  • ½ a head of celery
  • 8/9 potatoes (depending on size)
  • ½ a bulb of fennel
  • 1 white onion
  • 1 tablespoon tarragon
  • 1 teaspoon of vegetable bullion or 2 vegetable stock cubes
  • 1 tablespoon dill
  • 1 tablespoon parsley
  • 1 teaspoon cracked black pepper
  • 4 Ashe’s Annascaul smoked bacon rashers
  • 250g of fresh prawns
  • 450g of a medley of fresh whitefish, naturally smoked whitefish and fresh salmon (all cut into cubes)


1. Begin by boiling half of the potatoes. While these are cooking, finely dice all of the vegetables and also dice the smoked bacon rashers.

2. Place the knob of butter into a separate pot and begin by frying off the diced vegetables. Add the smoked bacon rashers and continue to fry.

3. Add the dill, tarragon and cracked black pepper and parsley, mix well and continue to cook.

4. Add 1 tsp of vegetable bullion and keep frying.

5. Add 500ml of water and bring to the boil. Once boiling, add in the fish mix and fish stock and allow for the fish to cook.

6. Drop the temperature to simmering and add in the cooked potatoes and the 750ml of Dawn Milk Cooking Cream. Allow to simmer for 10 to 15 minutes, continue to stir.

7. Once you're happy with the consistency of your seafood chowder, serve up with some freshly chopped parsley sprinkled on top - agus bain taitneamh as!

Other Voices is made possible with the support and partnership of the Department of Culture, Heritage and the Gaeltacht, RTÉ, Kerry County Council, Tourism Ireland, Dingle Distillery, Fáilte Ireland and IMRO.