Workshop Registration - ADVANCE ONLINE BOOKINGS NOW CLOSED SEE INFO BELOW

Event Description

PLEASE NOTE THAT ONLINE BOOKINGS ARE NOW CLOSED.

There will be space on the day for some of the workshops, so please ask at the info stand outside the workshops tent! 

 

IRISH FOOD FESTIVAL MAY 26^TH

Workshops 

Sheridans Cheesemongers will host our fourth Irish food festival on Sunday 26^th May, here at our Virginia Road Station headquarters in Co Meath.  A huge array of Ireland’s top food producers will be here to sell, sample and talk about their wonderful foods. The idea of the event is to bring together the people who make the foods and the customers who love it. We will also have free children’s entertainment, live music and traditional fair games.

This year we are also  introducing a new feature – The Brown Bread Tent. With baking, competitions, tastings and ingredients producers.

There is a fee of €5 per car for entry in to the car park; everything else is free including music, kids workshops and entertainment. There is a free online registration systemin place  for workshops The minimal costs allows our visitors  to have a great family day out and spend any money they wish on great Irish food.

 

Note: Its is possible some slight scheduling changes may take place to the below, all those who have registered will receive notification via email well in advance should this occur!

Brown Bread Tent

 DEMO: Baking Traditional Irish Brown Bread - 2 -2.45pm

with Richard Graham Leigh & Maura Sheridan (Kevin & Seamus’s Mammy)

 

Main Workshops Tent

Baking with Kids with Nessa Robins      12.30 – 1.30pm

Nessa Robins of “Nessa’s Family Kitchen Blog” and author of “Apron Strings” will be on hand with a twist on bun making – the kids will get to cook carrot cake buns and top them with cream cheese icing, Nessa will also make smoothies with the kids whilst the buns are baking!

 

Sausage Making with Ed Hick     2 – 2.45pm

Ed Hick, Master Pork Butcher will be on hand to tell us all about the sausage! How he makes his, and how some of the larger companies make theirs. Intrinsic to this workshop will be a hands on demo of how to make sausages. Great workshop for all the family to attend!

 

Irish Cheese and Irish Craft Beers          3 – 3.45 4pm

Kevin Sheridan, along with Eight Degrees Brewery will match up a range of Irish farmhouse cheeses to accompany the fantastic craft Beers from the eight Degrees Brewing Company – making a truly homegrown pairing.

Kevin will give a background on all the cheeses, and how they are made and  Eight Degrees will take sus through the basics of how their beers are brewed, the differences between them, and what makes craft beers and microbrewery produce som different from their mass produced counterparts

 

Future of Fish with Pauric White           4 – 4.45pm

Everything you need to know from what is sustainable fish to how to buy it, to what you can ask your fishmonger to do and then of course –how to cook it!

 

Sausage Taste Test             5.30pm

Hosted by Journalist and RTE TV Ear to the Ground Presenter Ella McSweeney

Following from Ed Hick’s workshop on sausage making and Pauric White’s guided tour on self sufficiency featuring his own piggies – there will be a taste test with all welcome comparing commercial sausages made with high levels of additives  to the real thing!

This will tie in many aspects discussed in the various workshops based on the theme of seeking out and using natural high quality foods, we’ll have sausages on show from many of the butchers who have stalls at the festival as well as an opportunity to taste the sausages made at Ed’s earlier workshop. All the butchers at the festival will drop in: Ed Hick, Jack McCarthy, Castlemine Farm, Jane Russell, Floods, Tom Doherty.

 

Outdoor Guided Trips

Wild Foods & Foraging with Enda McEvoy 1.30pm -  2.15pm

A local walking tour to identify wild foods we can forage and how to use them

 

Self Sufficciency with a trip next door to the Forge with Pauric White 4.55 – 5.30pm

Pauric keeps pigs, grows vegetables, generates electricity and tries to keep the site where he runs his restaurant as productive as is possible