21st June

Seafood takes centre stage at 2018 slow food festival

Stretching from Erris in Co Mayo through Connemara and to Galway Bay, a seafood experience ‘Taste the Atlantic – A Seafood Journey developed by BIM and Fáilte Ireland to showcase how Irish seafood is caught and farmed, is the theme of the fourteenth Burren Slow Food Festival in Co Clare, May 11-13.

2018 Burren slowfood festival

Sarah (9) and Melissa (6) O’Connor help to launch the 2018 Burren Slow Food festival  

Speaking at the festival launch in Klaw Seafood Café, Dublin, chairperson Birgitta Hedin Curtin described the programme, which includes a ferry ride from Doolin and a seafood supper on Inis Oírr, 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.”

Celebrating seafood producers

Richard Donnelly, BIM, said the seafood trail was designed to celebrate the many dedicated seafood producers on the Wild Atlantic Way.

“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 €79m 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.”

Festival events also include a food and craft market and cookery demonstration by seafood chef Niall Sabongi and cookbook author Trevis Gleason who will also host a whiskey workshop. Other highlights are an interactive talk with chef and food philosopher Kevin Thornton and a presentation by archaeologist Dr Bill Schindler on Ireland’s culinary past and cooking habits.

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