Is there an Irish cuisine?

  • Sat 19 Mar
  • Times
    All Ages

    Supported by

    Is there an Irish cuisine?

    Is there an Irish cuisine - is it all about our farming?

    Irish Food Writers at St Patricks Festival, Saturday 19th March

    As momentum and excitement gathers for this year’s St Patrick’s Festival in Dublin after two years of online events, the festival promises to be one of the best yet.

    Every year we celebrate what it means to be truly Irish, in Ireland and across the world through a global tribe of 80 million people who claim Irish Ancestry.

    The Irish Food Writers Awards together with the National Dairy Council will host an event at the St Patricks Day festival titled “Is there an Irish cuisine?”’

    An impressive panel will debate this question, asking - does Ireland now express itself through food and cuisine. Most of this is down to having a unique larder of ingredients produced by farmers and food producers from our mild climate which is well suited to produce food sustainably.

    The panel: Food writer Joe McNamee writes for The Examiner, Eater and several international titles. In 2021 he won the Irish Food Writing Awards Restaurant Writing award judged by Tom Parker Bowles and Xanthe Clay.

    Jess Murphy is a chef, food writer and owner of Kai restaurant in Galway. Kai has been awarded a Green Star from the Michelin guide for sustainable practices. Jess is passionate about Irish food and farmers, seasonal food and adding value to simple ingredients. She is a fan of Irish dairy in terms of quality and sustainability, particularly in comparison to in her home country New Zealand.

    Farmer Louise Crowley from Limerick milks a dairy herd and has won several awards for her work including Best Emerging Farmer and Queen of the Land as well as appearing in NDC’s marketing campaign From the Ground Up. She is a popular promoter of women in farming and gender equality on social platforms. Louise uses sustainable on farm practices such as low emission slurry spreading, milk recording and grass measuring to reduce emissions, feed and energy use on the farm.

    Chef Damien Grey from Liath restaurant in Blackrock Dublin which was recently awarded two stars by the Michelin guide. Having come to Ireland form Australia he is particularly proud of having achieved two stars for Liath as Ireland has "something incredibly special to offer right now. We have farmers and producers that really care about their product. It's unique, it really is".

    Ireland is all about our food producers and farming, but have we arrived at the point of having a national cuisine?

    The discussion will be chaired by broadcaster Suzanne Campbell and is sponsored by the National Dairy Council.

    • Suzanne Campbell

      Author, journalist and broadcaster Suzanne Campbell writes on food and farming issues for Irish newspapers as well as reporting for RTE radio and television. Suzanne is former producer of the RTE television series Ear To The Ground and won the international Farming Journalist Of The Year broadcast award.  

      She is co-author of the critically acclaimed book “Basketcase - What’s Happening To Ireland’s Food?” She has written two documentaries for RTE Television. 

    • Paul O'Connor

      Paul O’Connor works in many areas across the hospitality industry. He is a hotel critic who has traveled widely in Ireland and abroad. He has worked on marketing and social media for many in the food sector.  

      Paul has participated as a judge in many hospitality awards including the Great Taste Awards, the Hotel and Catering Awards and has through his work with the Irish Asian community advised the Government of Nepal on the food sector and he has successfully lead Asian food awards in Ireland.