Saturday 15 December 2018

Food news: Savour Sligo


Sarah Morrissey and The Greenhouse chef, Mickael Viljanen launching the Irish International Fashion and Food Summit. Photo: Naoise Culhane
Sarah Morrissey and The Greenhouse chef, Mickael Viljanen launching the Irish International Fashion and Food Summit. Photo: Naoise Culhane
The Ivy at Dunboyne Castle
James Whelan Butchers. Photo: Paul Sherwood
Katy McGuinness

Katy McGuinness

The inaugural Irish International Fashion & Food Summit takes place in Sligo from November 3-5, and as a tasty incentive the organisers are offering a discount to Weekend magazine readers.

The Food Series part of the summit will take place at The Model arts centre, home of the Niland Collection, and is taking as its theme 'The Future of Irish Food'.

There will be talks and panel discussions designed to educate, inspire and entertain, on topics such as 'Northern Exposure: A Sense of Place in Cooking', featuring chefs from the North discussing the influence of their environment on their cooking style; 'Irish Food, A Healthy Future?' with Denis Cotter from Paradiso in Cork, and 'Everyone's a Critic', a panel discussion where food writers examine the evolution of Irish food and tastes. Other sessions will look at the influence of world cuisine on Irish food, the reimagination of traditional recipes and ingredients in contemporary Irish cooking, and how the reputation of Irish food is perceived abroad.

Speakers include Michelin-starred chefs Clare Smyth (Core in London), Danni Barry (until recently of Eipic in Belfast and soon to open Clenaghans in Aghalee, Co Antrim), Stevie Toman (Ox, Belfast) and Mickael Viljanen (The GreenHouse, Dublin; pictured above, with Sarah Morrissey), alongside Jess Murphy (Kai, Galway), Wade Murphy (1826 Adare, Co Limerick) and Ciaran Sweeney (Forest & Marcy, Dublin), whose restaurants all hold the Bib Gourmand.

Mags Kirwan of Goatsbridge Trout Farm, Co Kilkenny, and Deirdre McGlone of Harvey's Point Hotel in Donegal town will offer their perspectives on the direction of Irish food and speak about their experiences in running successful and rewarding food businesses. Catherine Fulvio will reveal 'Lessons from Italy', while Hans and Gaby Weiland of The Organic Centre, Rossinver, Co Leitrim, will outline how 'To Forage and Ferment'; seaweed expert Dr Prannie Rhattigan's talk is 'The Irish Seaweed Kitchen'.

There will be food tastings, demonstrations and a gala dinner in the Radisson Hotel Sligo on Sunday November 5. Two-day tickets to all food events including food and beverages are €185.

For the full schedule, see and follow Facebook @IIFFS, Instagram @irishiffs and Twitter @IrishIFFS

The Irish International Fashion & Food Summit is offering 20pc off two-day food tickets to all readers. To avail of this offer, simply log on to and enter code 'IndoSat'



The Ivy at Dunboyne Castle

The Ivy at Dunboyne Castle Hotel & Spa, Co Meath, has appointed Jean Michel Chevet as its new executive head chef. Michelin-trained Chevet previously worked at Ballyfin Demesne, Co Laois, and Lough Rynn Castle, Co Leitrim; his food is described as innovative and flavoursome.


James Whelan Butchers. Photo: Paul Sherwood

Butcher supreme Pat Whelan (above) is opening a new shop in the Pavilions Shopping Centre in Swords, Co Dublin, next month. It's his third shop-within-a shop at Dunnes Stores; Sheridans Cheesemongers will be there too. Whelan already has shops in several Avoca outlets and Clonmel, Co Tipperary.



The National Dairy Council is opening a pop-up café on Dublin's South William Street for a week starting November 8. The free café - decked out with cowhide- themed interiors and interactive games - will serve coffee, fruit smoothies, milkshakes and frozen yoghurt.

Weekend Magazine

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Editors Choice

Also in Life