Boyne Valley Flavours in partnership with Hinterland Festival Kells are delighted to present Virtual Samhain- Recovery Through Food, a virtual celebration of all things food, taking place on Sunday 8th November from 12pm-5pm.
The event will be live streamed from both Boyne Valley Flavours and Hinterland Festival Kell's Facebook pages and there is no need to pre register.
Following on from the highly successful inaugural Samhain Festival in Kells, County Meath in 2019, this years virtual renewal will continue the theme of celebrating Irish Food & Culture, stoking important discussion and dialogue on food’s role, present, past and future.
Curated and co-directed by Olivia Duff (Headfort Arms, Maperath Farm, Irish Food Champions) and Russell Alford and Patrick Hanlon (GastroGays, Chew The Fat, Boyne Valley Flavours ambassadors), the digital production will draw on the experience of speakers such as Darina Allen, JP McMahon, Jordan Bailey, John and Sally McKenna, Domini Kemp, Padraic Óg Gallagher, and more.
This event is free to all who wish to be part of the audience for Samhain 2020, key talks include:
Darina Allen (Ballymaloe Cookery School), Regina Sexton (University College Cork) and Caroline Hennessy (Irish Food Writers Guild) will delve into the past and present of food, pondering ‘Plagues, Pandemics and Potato Blights’ –– we’ve endured landscape-shifting hardship before as a people, and come through wiser, though leaner, and more informed of how to approach a future of food. What can we learn from our past in paddling through this unprecedented pandemic?
2020 could arguably go down in the annals as ‘The Great Pivot’, where industry has had to fight, diversify and unexpectedly evolve in order to survive –– few others in a more precarious position and pivoting like those in hospitality. Chef-restaurateurs Jordan Bailey (Aimsir**) Padraic Óg Gallagher (The Boxty House) and Séaneen Sullivan (L. Mulligan Grocer) will be led by writers and Chew The Fat podcast hosts Russell Alford and Patrick Hanlon in a conversation about grit, survival and enterprising to stay in business.
John and Sally McKenna, in conversation with author and columnist Aoife Carrigy, will present ‘Milk’, their newest book detailing and celebrates Ireland’s pedigree as the finest dairy producer on earth, through a unique collection of recipe, history and culture.
Food For Recovery: Chef-restaurateur Domini Kemp will discuss the pivotal role food plays in the wider healthcare industry with Paula Mee (Consultant Dietician) and Joyce Timmins (Marymount Care Centre, former Exec. Chef Rotunda Hospital).
Rory O’Connell (Ballymaloe Cookery School) will host a Smoked Black Pudding cooking demonstration in celebration of the second annual National Black Pudding Day using The Smokin’ Butcher Hugh Maguire’s famous Smoked Black Pudding.
Finally, Olivia Duff will lead a panel discussion on the day’s theme and tagline ‘Recovery Through Food’ with an esteemed panel including JP McMahon (ANIAR, Food on the Edge), Jacinta Dalton (GMIT, Irish Food Champions) and Mark McGowan (President, Restaurants Association of Ireland, Scholar’s Townhouse Hotel).
The producers of the Boyne Valley and beyond will be showcased throughout the day in self-shot snippets, including Hugh Maguire (The Smokin’ Butcher, celebrating the second annual National Black Pudding Day), Kevin Sheridan of Sheridan’s Cheese, Maria Flynn of Ballymakenny Farm, Eoin Sharkey of Maperath Farm, Michael Finnegan of Boyne Valley Farmhouse Cheese, John McDonnell of Shalvanstown Biodynamic Farm, Keith Coleman and Aisling McHugh of Rock Farm Slane/Slane Castle, Ruairi Browne and Laura McMenamy of Great Northern Larder and more…
Audiences are encouraged to watch along from 12-5pm on Sunday 8th November as the event is live-streamed on Facebook (HinterlandFestivalKells; BoyneValleyFlavours pages) and interact on social media using #Samhain2020. This event is 100% free and registration isn’t required and a schedule will be released in the coming days.
A huge thank you to Discover Boyne Valley for supporting this event.