The Burren Slow Food Festival in County Clare is always a weekend to look forward to with great anticipation. The organising committee for the Slow Food Clare convivium are a dedicated lot.
The Burren Slow Food Festival in County Clare is always a weekend to look forward to with great anticipation. The organising committee for the Slow Food Clare convivium are a dedicated lot, who put huge effort in throughout the year, to make sure this designated weekend is always a raging success. This year’s main event takes place on 23rd-24th of May, and promises to be even more enjoyable than events that have gone before!
The theme of this year’s festival is ‘Land and Sea’, which will be the central focus of a cookery demonstration hosted by Michelin Star chefs Derry Clarke of L’Ecrivain, JP Mc Mahon of Aniar in Galway and Ross Lewis of Chapter One. Using local ingredients Burren Beef & Lamb and New Quay Lobsters & Crab, the chefs will highlight the range and quality of local food produce available in the Burren.
“Slow Food is all about finding and enjoying the very best and freshest local food,” said Birgitta Hedin-Curtin, founder member of Slow Food Clare and the Burren Slow Food Festival, and renowned artisan producer of Burren Smokehouse smoked fish products.
Supported by the Burren & Cliffs of Moher Geopark, the highlight of the festival is the weekend gathering in the Lisdoonvarna Pavilion on the weekend 23rd-24th May, with daily food events taking place from May 16th at various locations throughout the Burren.