Looking for something to do this Bank Holiday Weekend? The 7th annual Burren Food Fayre has got a fun-filled line up for the whole family. The theme for this year’s fayre is “Taste Without Waste”.
The Burren Food Fayre will take place on the 28th of October in the Pavillion in Lisdoonvarna from 12.00 – 5.00pm. There will be a range of artisan food producers, cookery demonstrations and food talks from chefs such as Robbie McCauley, head chef at Gregans Castle and London based chef Anna Haugh.
The fayre has been organised by the Conservation and Advocacy group of the Burren Ecotourism Network and will include interesting foraging walks with Lisa Guinan of Irish Herbal Roots and Oonagh O’Dwyer of Wild Kitchen.
Entry to the fayre is completely free of charge on Sunday, and there is a pre-fayre event taking place at the Storehouse in Lisdoonvarna on Saturday evening.
The Burren Brewery will be launching an exciting new wild yeast herbal beer called Euphoria. On hand to sample the beer will be ‘beerista’ Sorcha Hamilton and wine writer John Wilson from the Irish Times.
Master brewer Peter Curtin collected wild yeast from the Burren and mixed them with six various herbs, collected by Lisa Guinan. The beer got its name from the mildly euphoric effect it can have on people who drink it.
Chair of the organising committee Oonagh O’Dwyer spoke ahead of the event saying: “This year, food demonstrations will focus on preparing fantastic dishes with little or no food waste. We will have a number of upcycling and reuse workshops for adults and children and the Fayre will aim to operate without generating any single-use plastic waste.”
Continuing on, Oonagh said: “We are also adding a new element to the Burren Food Fayre with the very talented “Wild Antics” playing some alternative jazz tunes in the afternoon that will delight locals and visitors alike.”
For more information, visit www.burren.ie.