The second annual Strandhill Food Festival has been announced, and is set to take place on Saturday 6th and Sunday 7th October 2018 at Sligo Airport.
Presented by the team behind the successful Strandhill People’s
Market, the festival will showcase the best of local and emerging food
vendors, as well as attracting some of Ireland’s leading food producers
and suppliers to the Northwest.
Last Year; the Festival welcomed over 3,000 visitors;
in 2018 the organisers are aiming to attract up to 5000 visitors across
the weekend. The event also now moves to two days this year.
This year’s festival includes a full day of demonstrations from local
chefs, food bloggers and cookbook authors including Michelin star chef,
TV broadcaster and author Derry Clarke and award winning chef, radio
and TV broadcaster Gary O’Hanlon. They will be joined by seaweed guru
and cookbook author Prannie Rhatigan (Irish Seaweed Kitchen), cafe owner
and chef, Carolanne Rushe (Sweet Beat Cafe), wild herb and foraging
expert, Gaby Wieland (The Organic Centre and Neantóg Farm), and Myles
Lamberth from Shells Café, with many more to be announced.
Some of Ireland's most loved street food vendors will also be in
attendance including Shake Poke, Kimcimera, Pacheco Venezuelan Street
Food and The Market Kitchen, as well as stalls from local cafes such as
Pudding Row, Nook and Shells Cafe, and regular Strandhill People’s
Market stalwarts Blacksheep Bakery, Sweet Beat Cafe, The Sushi Sisters,
Driftwood Coffee Cart, La Cabana, Joy Kitchen and more.
This year’s event is supported by Bank of Ireland. Tara Rodgers, Head
of Bank of Ireland for the Northwest, commented: “We are absolutely
delighted to support Strandhill Food Festival which enjoyed great
success last year and we hope to see even more people support such a
fantastic food festival for the second year running.”
Allan Mulrooney, Festival co-ordinator, commented: “We are excited to
announce the return of the Strandhill Food Festival for a second year.
We had such a strong response to the Festival in 2017, and it's such a
great way to wrap up another successful summer season here in