CRACILY & Ballyvolane are partaking in the Feast Food Festival with a storytelling event celebrating “Our East Cork Food Rebels.” By definition, a rebel spirit (and Cork is famous for them!) is willing to take risks and hold true to their passions and beliefs.
The East Cork and Midleton region has a long established food history from the land to the sea, which in true Cork style has been fiercely protected, promoted and maintained by a fabulous group of dedicated artisan food producers. At this event we will hear some of the human stories behind their important work.

Speakers:

Rory O’Connell:

Synonymous with the East Cork food scene, Rory is also a global epicurean superstar. The recipient of too many international food and writing awards to fit in this paragraph and most recently, the 2023 Hall of Fame Award from Food & Wine, Rory’s impact on the Irish food scene is firmly in all of our beloved consciousness. His crucial culinary imprint, in being a co-founder in Ballymaloe Cookery School, ensures these wonderful traditions and skills will continue to flourish and shine a light here in East Cork. A food rebel indeed.

Mary Sharpe (Irish Gourmet Butter)

Irish Gourmet Butter was set up in 2017 by Billy and Mary Sharpe on the Dunhill Ecopark, Dunhill, Co. Waterford. Butter making is in the genes as Mary’s grandmother was an All-Ireland butter making champion in 1936/37 and she went on to lecture in Dairy Science in Maynooth. The idea of producing butter came from a conversation with their daughter Bronagh, and with the support of the family, Irish Gourmet Butter was formed.

Christopher Braganza (The Spice Genie):

Chris landed in our national consciousness in 2022 when we won the RTE’s “Battle of the Food Truck’s”. Middletons secret was out! Combining his Indian food heritage, Chris originally hails from Goa, whilst actively promoting East Cork ingredients and supporting multiple farmers and butchers in blending their prime ingredients with his Indian recipes. Chris has spent time in the famed Cliff House perfecting and continuing his culinary training and demonstrates energy and versatility that assures us his food rebel status is secured!

Barry Fitzgerald (Fitzgeralds Butchers, Fermoy):

Barry, and his brother Kieran, are running the sort of butchers that dreams are made of. The absolute “farm to fork” experience, along with expertise butchery skills, this is an enterprise with such style and determination that puts Fermoy on the map. Rare cuts and bovine expertise as standard along with their own grass-fed beef cattle processes in their own abattoir. Hugely informed experts on the butchery trade, and associated business nuances, the Fitzgerald family are generational producers and fierce protectors of localised food production in an era of supermarket domination. Bravo.

Accomodation is available in the house or in the great outdoors (Ballyvolane glamping) via www.ballyvolanehouse.ie.
(Accomodation is available via www.ballyvolanehouse.ie)
€65.00 per person to include a Bertha’s Revenge Gin & Tonic (B&T) on arrival, a 2-course casual fork supper, storytelling from Craicly Stories followed by a distillery tour at Ballyvolane House.