The biggest names in Irish food and arts will gather in Kells, Co Meath from 7th-10th November this year for Samhain Festival of Food and Culture with Sheridans Irish Food Fair, to celebrate Ireland’s rich culinary heritage and vibrant food culture. Throughout four feast-worthy days and three nights of arts, food, storytelling and gathering, the festival will explore our national relationship with food and drinks.
The eclectic and wide-ranging programme includes tastings, demonstrations, and debates covering all aspects of Irish and international food and drinks across the town’s most unique and characterful buildings. The line-up features radio and TV presenter turned who has turned to regenerative farming George Lamb, tea historian Dr Detta Melia, journalist and TV presenter Philip Boucher Hayes, food historian and chef Dr. Mairtin Mac Conimaire, Guinness Archive and Heritage Manager, Eibhlin Colgan, food historian Max Jones, along with Fulbright scholar and drinks expert Susan Boyle, playwright Deirdre Kinahan and Waterboys musician, Steve Wickham.
Culinary broadcaster Ali Dunworth joins sustainability advocate Conor Spacey, with cookery giant Darina Allen, food educator Jacinta Dalton, food critics John and Sally McKenna, mixology expert Oisin Davis. Pastry innovator Graham Herterich aka The Cupcake Bloke, drinks consultant Judith Boyle, and sustainability chef Jess Murphy complete the impressive roster.
The Boyne Valley, recognised as one of the world’s best foodie destinations by National Geographic Traveller, is the birthplace of Samhain Festival. In Irish traditions, it marks the conclusion of the harvest season, when crops have been gathered and stored in preparation for the coming year. Samhain Festival of Food and Culture with Sheridans Irish Food Fair continues this legacy of celebration, feasting from the harvest, and bringing communities together for music and storytelling. An annual favourite, on Saturday 9th, the Samhain Long Table Supperevent will celebrate the best of Ireland’s food and drink producers exploring the theme of ‘Gathering’ with the very best of Irish seasonal fayre telling the stories of the land, soil and sea .
The flagship festival of The Centre for Food Culture, Boyne Valley, Samhain Festival of Food and Culture with Sheridans Irish Food Fair continues to rapidly expand since being launched in 2018 by Discover Boyne Valley Flavours (food and drink producer network). This year 6,000 visitors are expected over the course of the weekend. With this year's inclusion of the long-standing Sheridan’s Irish Food Fair, visitors can sample produce from over 100 local food suppliers from apple brandy, Irish cream liqueur, blue goats’ cheese, Irish charcuterie to artisan chocolates.
“Ireland’s relationship with food and drinks continues to evolve, as we have seen this year with the expansion of hot school dinners; the sober curious cohort driving the launch of non-alcoholic spirits; growing awareness about gut health and an appreciation of the aesthetics of our meals through social media. The urge to reconnect with our food and heritage has never been so strong and this festival tackles that need,” said festival curator, hotelier and Kells Gin producer Olivia Duff. “
“We care where our food comes from, want to support our local farmers and producers with an interest in the old artisan ways. From avoiding phones at the dinner table, to carving out time to gather and share our meals in an increasingly hectic world - Samhain is not only a snapshot of Ireland’s food culture, but an immersive sensory celebration of it through cookery demonstrations, storytelling, cultural performance, workshops, farm visits, masterclasses, tasting events, long table suppers.” said Ella Ryan, Development Manager for Samhain organiser The Centre of Food Culture, Boyne Valley “This year’s programme will showcase, celebrate, share and preserve the many traditions and skills that make up our Irish food and culture to safeguard them for future generations.”