This is the 14th year of the festival which takes place from Friday 11 May to Sunday 13 May in Co Clare with the theme “Taste the Atlantic – A Seafood Journey” taking centre stage.
Highlighting a selection of events on the eclectic programme which includes a ferry ride from Doolin to indulge in a seafood supper on the smallest Aran Island, Inis Oírr, Birgitta Hedin Curtin described this year’s festival as “boutique and busy.”
“As chair of the 2018 Burren Slow Food Festival, it is always an exciting process to engage with partners across Ireland and beyond to curate an interesting and invigorating programme which is aimed at attracting visitors to the beautiful Burren as well as piquing the interest of our local community. There is something for everyone from individuals to families and young and old and we look forward to welcoming you to Co Clare.”
Richard Donnelly from BIM said, “BIM’s Taste the Atlantic seafood trail developed in partnership with Failte Ireland is designed to celebrate our many dedicated seafood producers on the Wild Atlantic Way and to educate people on how Irish seafood is caught and farmed. As a Taste the Atlantic producer and ambassador, Birgitta Hedin Curtin of the Burren Smokehouse produces exceptional Irish organic salmon products and understands the importance of supporting Irish seafood. Clare is a region renowned for its shellfish farming with €79 million worth of oysters and mussels produced last year. This event is all about embracing and promoting Irish food and we are delighted to see seafood producers at the heart of the festival this year’
In addition to the seafood supper, regular festival favourites return. The farmers’ market provides a platform to showcase artisan food and craft producers including many Burren Food Trail members. Cookery demonstrations will be plentiful with renowned chefs seafood aficionado Niall Sabongi and award winning cookbook author Trevis Gleason, who will also host a thirst quenching whiskey workshop. Other highlights are an interactive talk with Kevin Thornton, who is regarded as one of Ireland’s best chefs and the great philosopher of Irish food and a presentation by archaeologist Dr Bill Schindler, UCD visiting assistant professor, which will delve into our culinary past and cooking habits. The annual Burren Slow Food Banquet will take place in the Burren Storehouse in Lisdoonvarna and is one of the fastest selling events.
Visit www.slowfoodclare.com for full programme details and to buy tickets on line.
BIM’s Richard Donnelly and Festival Chair Birgitta Hedin Curtin at the launch of the Burren Slow Food Festival at Dublin’s Klaw Seafood Café