Saturday 3 December 2016

Showcasing the best of Irish food

Published 24/09/2013 | 05:32

Chef Derry Clarke and junior chef Sophia Crawford and the launch of Dublin Airport’s Irish Food Festival.
Chef Derry Clarke and junior chef Sophia Crawford and the launch of Dublin Airport’s Irish Food Festival.

DUBLIN Airport is to showcase the best in Irish food by hosting a major Irish Food Festival in late September and early October.

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The festival, which will be hosted by The Loop at Dublin Airport, will feature tastings, cookery demonstrations, guest appearances by well-known chefs, new festival menus, and other events and activities.

The week long festival runs from Friday, September 27 until Friday, October 4.

Throughout the week, outlets at Dublin Airport such as, Wrights Foodcourt, The Oak, The Chocolate Lounge, The Slaney, The Harvest Market, The Flaming Stone, The Garden Terrace, Jump Juice and Alcock & Brown, will all be running an Irish special of the week, with all the ingredients used guaranteed Irish.

Dublin Airport has 27 food and beverage outlets, catering for an average of 34,000 people every day, said Bill Twomey, Head of Food Services at The Loop.

'There is a really strong offering of freshly prepared Irish ingredients available every day at Dublin Airport, so we decided to have an Irish Food Festival to showcase the very best of what's on offer to our customers,' he said.

On Tuesday, October 1, chef, Derry Clarke, will be cooking live on TV3's Ireland AM in association with the festival and he will also be at Dublin Airport the following day for a demonstration onsite at the festival kitchen in Terminal 2. The opening day of the festival will showcase products from suppliers, such as Sheridans Irish Cheeses, Butlers Chocolates, Milleens Irish Cheese, Áine's Homemade Chocolates, O'Keeffe's Bakery from Cork, and Dungarvan Craft Beer.

There will also be cookery demonstrations from SSP executive chef Leslie Slye preparing customer favourites from the Slaney Bar and chef Clement Pavid who will prepare some of his specially-designed dishes for the Garden Terrace.

Fingal Independent

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