It was all fire and fun at GUINNESS X MEATOPIA 2018 last weekend. The residency took over the Open Gate Brewery at St.James’s Gate from 6th – 8th July.
Over three days the top barbecue chefs and pit masters grilled up culinary delights over sustainable wood and charcoal, from melt in the mouth pork to seafood feasts.
It was a weekend of food, fire, beer and music with the sun shining down on guests giving it a true BBQ vibe. On the main stage a host of interesting cookery demos and discussions were also held.
Irish chef Niall Davidson served up succulent pork belly with Meadow Sweet honey and pickled apple. England native Dan Doherty served up a grilled lamb chop, served perfectly pink with a crisp exterior.
Jonathon Sawyer grilled up an Italian inspired dish of “Nonna’s Sunday Supper” – beef shank braciola with veal breast slow cooked for 24 hours served with ricotta cavatelli, tendon salsa verda and suet.
Winner of the Great British Menu 2017 Pip Lacey dished up lamb belly ribs with fresh tomato salsa with rosemary and thyme.
New York based chef Esther Choi brought her Koren BBQ influence to GUINNESS X MEATOPIA creating a flavourful beef dish served with spicy kimchi.
Galway’s Michelin star Aniar saw Killian Crowley grilling a seafood feast of fresh mussels, kelp and oyster cooked over flames.
It was a truly international affair with chefs worldwide creating smokey dishes to eager foodies to the back drop of the latest music from brass beats to ukulele mash ups.
The team at Open Gate Brewery are constantly creating new and exciting beers, they strive to explore new recipes and reinvent old classics.
For more information on GUINNESS X MEATOPIA log on here.