Airfield Master Baker
Shane Smith has nearly 20 years' experience working in some of Ireland's most celebrated kitchens. His work in Overends Kitchen showcases the local ingredients most of which are grown at Airfield Estate.
Handmade Irish Artisan raw milk cheeses made from cow, goat & sheep milk. Choose from various hard & soft cheeses. All made with vegetarian rennet.
The Sea Gardener
Marie will take you through the process of foraging the tastiest varieties of seaweed and incorporating them into your cooking, to enjoy the distinctive taste and health benefits.
Geraldine is an expert forager who spends her days up in the Wicklow mountains gathering seasonal piece to be used in Glendalough Botanical Gins.
Dough Making for Kids
Olivia Goodwillie has always been passionate about showing children where food comes from. This demonstration will focus on bread making and how you can do this at home with the kids.
Preserves using native, seasonal and wild ingredients. Multi award winner, Local Food Hero, Wild about creating a delicious range of seasonal foods from produce grown on our organic permaculture farm, Co. Wexford.
The Vegan Queen
Vegan cheese making demonstration from one of Ireland's top vegan food producers. She is known for showcasing vegan food to festival goes all across the country and at private events with her food trucks.
Mindi will demonstrate her selection of authentic Indian chill pastes and sauces.
Fiid Vegan Meals
Fiid brings together nature's best vegetables, legumes and spices, crafts them into truly crave worthy plant based meals and serves them in the single most convenient way possible.
3 Leaves Blackrock
3 Leaves is a unique Indian casual dining room, situated in the heart of Blackrock Market in south county Dublin. This friendly restaurant is run by passionate husband and wife team Chef Santosh and Milie. The couple wants to “change the perception of Indian cuisine as a hot and sweating meal” and make it an enjoyable experience for everyone.
Don't Just Eat ...Cook! is Jacques Brennan's mantra - He believes that when we cook, we do more than simply prepare a meal. He has more than 50 years of experience at the kitchen counter, has fed many mouths and continues to do so. Jacques is the author of the cooking manual, HUNGRY SOUL - How to Cook / 100% vegan. A book written for people who need to cook and to help young adults feed themselves.
Festival of Food
7th & 8th September