Birgitta Curtin, of the Burren Smokehouse, opened the launch saying, “As chairperson 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." She added, "There is something for everyone from individuals to families and young and old and we look forward to welcoming you to Co Clare.”
“BIM’s Taste the Atlantic Seafood Trail developed in partnership with Failte Ireland is designed to celebrate our many dedicated seafood producers on the Wild Atlantic Way and to educate people on how Irish seafood is caught and farmed," said Richard Donnelly from BIM. "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 €79 million 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.”
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| PJ Hartnett (Failte Ireland), Niall Sabongi (Klaw), Sarah (9) Melissa O Connell (6), Birgitta Hedin Curtin (Chairperson of the Burren Slow Food Festival) and Richard Donnelly (BIM) at the launch of the 2018 Burren Slow Food Festival |
‘Taste the Atlantic - a Seafood Journey’ was initially launched by BIM in partnership with Failte Ireland as a pilot on the ‘Bay Coast’ of the Wild Atlantic Way in 2015. Due to the success of the initiative, the trail was extended along the full Wild Atlantic Way route last year. The objective of Taste the Atlantic is to showcase 21 dedicated seafood producers and educate visitors along the route as to how Irish seafood is caught and farmed. All the dedicated seafood producers on the trail offer visitors an authentic food experience incorporating tours, talks and tastings of Ireland’s delicious oysters, mussels, salmon and more novel species including abalone at source.
In addition to the seafood supper, regular festival favourites return, namely the food and craft market and cookery demonstrations by renowned chefs including seafood aficionado Niall Sabongi and award winning cookbook author Trevis Gleason, who will also host a thirst quenching whiskey workshop.
Other highlights are an interactive talk with Kevin Thornton, who is regarded as one of Ireland's best chefs and the great philosopher of Irish food. There will also be a presentation by archaeologist Dr Bill Schindler, UCD visiting assistant professor, which will delve into our culinary past and cooking habits. The annual Burren Slow Food Banquet will take place in the Burren Storehouse in Lisdoonvarna and is one of the fastest selling events.
Visit www.slowfoodclare.com for up to date programme details and to buy tickets on line
and Follow their online Social media at:
Facebook: www.facebook.com/slowfoodclare
Twitter: @slowfoodclare & #tastetheburren
Zack
