'Food for Thought’ will host an outdoors farmers' market at the North Campus from 10am to 3pm. We can consider ourselves fortunate to have some incredible passionate food producers making great food from our locality, at the market you will have an opportunity to meet some of these producers and buy their products.
This market will be open to all students and all members of the public to come and enjoy the atmosphere and the food. You can expect to find some delicious choices for your lunch and you will have plenty of choice of ingredients to take home to savour later.
Location: Hotel, Culinary and Tourism Building, Room J116
Admission Free: Places limited to 110 and is on a first come first served basis and no booking required
Room: Hotel, Culinary and Tourism Building, Room J116
10am - Mark Doe owner of Just Cooking in Firies presents Fab fish for entertaining using the best of Kerry seafood.
Just Cooking was founded by Mark & Bernie Doe who are professionals in the Food Industry, each with over 20 years’ experience. Their passion for Fine Food and the joy of sharing that knowledge is the driving force behind Just Cooking.
Mark has spent over twenty years working in some of Europe's finest Hotels and Restaurants. He is also a co-founder of The apprentice chef project that runs within Munster secondary schools. Website: www.justcooking.ie
11.30am ‘Finding and Cooking with Wild plants and seaweeds’, With Darach O Murchú.
If you are interested in foraging and don’t know where to start, well this is for you. Darach who is an experienced forager will share his passion and knowledge of ingredients that are available from both our shores and from the land. He will provide you with some information on what to look for and then will use seaweeds and wild plants to create some dishes to show you how to introduce them to your cooking.
1.00pm John Desmond presents a master class in the Art of the classical sweet soufflés.John isCo-Owner of the Island Cottage restaurant and cookery school on Heir Island in West Cork. John trained as a chef in the Ritz Hotel and the famous 3 Michelin star Taillevent restaurant in Paris, as well as working with Albert Roux at ‘La Gavroche’ in London.
2.30pm Louise Brosnan – Star of “ O Cuisine” on TG4 presentsTradfeast- Being inspired by local ingredients and produce, making the traditional, contemporary.
Gach samhradh rachadh Louise ag obair i mbialainn áitiúla agus is as sin gur bheartaigh sí gairm mar chócaire a rogh- nú sa todhcaí. Nuair a bhí an scoil críochnaithe aici chuaigh sí chun staidéir san roinn lónadóireacht in Institiúid Teicne- olaíochta Trá Lí.
Starter Dish - Pan seared Scallops, caramelised onion, black pudding crumble, wild garlic, Apple Crisp.
Main Course Dish - Slow cooked Rump of Kerry Lamb, smoked celeriac purée, glazed carrots, mint jelly, orange reduction, and pomegranate.