Just one week to go until Easter’s most hotly anticipated gathering, the Galway Food Festival 2016, taking place over the Easter Bank holiday weekend from Thursday 24th to Monday the 28th March.
The theme for this year’s festival runs in tandem with Ireland’s 1916 Centenary Commemoration Programme, as Galway and Ireland’s most accomplished chefs will continue to revolutionise the West of Ireland’s food scene, taking a step back in time to rediscover 100 Years of Irish Food.
This year’s exciting festival will be opened by Michelin Star Chef Ross Lewis of Dublin’s Chapter One Restaurant on the eve of the Festival, Thursday 24th March. Ross will begin the culinary journey of rediscovering Ireland’s history of food, taking a step back in time with his ‘Tale from an Irish Food Story’, the first of the live cooking demonstrations of the weekend at the Global Food Village on Friday 25th March at 11am.
Some of Ireland’s best chefs will continue the exploration of traditional Irish techniques and recipes passed down from many generations on Good Friday, with Michelle Crehan Kavanagh of the Kitchen Café, Galway incorporating the traditional Irish ingredient Buttermilk into home cooking at 12pm, Martin Bealin of Dingle’s award winning Global Food Village at 1pm, followed by Wade Murphy of Munster’s best restaurant 1826 Adare presenting ‘Using Traditional Techniques in the Modern Home’ at 2pm. Gavin Mc Donagh of Brioche Dublin will then present his twist on Irish Favourites with ‘Modern Classics from Brioche Dublin’ at 3pm. Paul McDonald of Bastion Kinsale follows suit at 4pm exploring Ireland’s diverse culinary advancements over the last 100 years with ‘The Leg in the Egg all things Duck’.
Chefs will continue to hurtle through the decades from 1916 in the Festival Village at Spanish Arch on Saturday the 26th March, moving towards the present day to the decades of the 90’s and noughties. Highlights will include demonstrations with JP Mc Mahon, chairperson of Galway Food Festival 2016 presenting the beauty of cooking with traditional Irish Lamb at 1pm, followed by a delightful sensory journey for 80’s music fans with Head Chef of The King’s Head Galway Brendan Keane’s exciting demonstration ‘Noshtalgia Classics from the 1980’s’ at 3pm. A must for music loving foodies, this sound bite menu will match food with classic hits from the 80’s. Joe Flaherty of Brasserie on the Corner will satisfy the sweet tooth cravings with his Sweet Moments of the 90’s directly after at 4pm.
Our nation’s traditional culinary treasures will be celebrated on Easter Sunday, with the Twelve Hotel presenting an innovative exploration of the age old techniques of ‘Cooking with Seaweed’ at 12pm. Alan Mc Ardle, award winning head chef at the Glenlo Abbey Hotel Galway will marry old and new Irish fare at 1pm with his ‘Traditional Irish cuisine with a Contemporary Twist’ demonstration. David O’Donnell, head chef of the Ardilaun Hotel will follow suit, with an exploration of ‘A Taste of Aran’ at 2pm, exhibiting Connemara and the West of Ireland’s most treasured ingredients. Ultan Cooke, head chef at Ballynahich Castle will present his ‘Pike Quenelles and Langoustine Sauce’ Demonstration at 4pm on Sunday, which will demonstrate the rich history of the pike, freshly caught from the river of the castle estate over many decades.
To demonstrate Ireland’s culturally diverse and constantly evolving food movement, a series of exciting demonstrations from international food cultures will interweave with the 100 Years of Irish Food Theme, which will include Cava Bodega’s Good Friday Tapas Feast at 5pm, ‘A Taste of Spain’, Il Viccolo’s Italian ‘Chichetti at Home’ on Saturday the 26th at 12pm, followed by Wa Café’s Japanase demonstration ‘Cooking with Sake’ on Saturday the 26th at 5pm. On Easter Sunday at 11am, Kai presents ‘Kai Brunch Classics with the Ultimate Kai Bruch Cocktail’, and at 3pm the House Hotel’s Kevin Hynes’ ‘Simple Cheats on how to Prepare Fabulous Party Food’. The final demonstration of the Food Festival on Easter Sunday will once again highlight Ireland’s gourmand diversity of the present day, with Polish Chef Bardo Ladnie’s ‘Then and Now, Producing Cheese Curds’ at 5pm.