Seamus explains his personal and political food philosophy

Sheridan’s Food Festival 2011 – Workshops

Dexter Beef

David Couper has long been an advocate for the Dexter breed, and will give us some background information on the cattle.Steve Collins and Paddy Fenton from the Dexter Beef Co. will be supplying the meat. Billie O’Shea from Fairy House Cookery School will demonstrate both slow cooking methods of using cheaper cuts as well as some quick and easy stir fry / barbecue cookery.

Lamb Shoulder with Pauric White

Pauric will use lamb from local Meath Butcher Jim Ryan who rears and slaughters his own Lamb.

Black Pudding with Ed Hick, Tom Doherty and Jack

McCarthy

These master butchers will show you how proper traditional Irish fresh blood pudding is made and discuss the different methods and ingredients they employ to make their product unique. This will be combined with a tasting of the different styles of pudding from each butcher.

Rack of Lamb with Gary O’Hanlon

Gary O’Hanlon of Viewmount House in Longford demonstrates one if his signature Rack of Lamb dishes.

Boxty with Louis Peppard

Boxty is a traditional Irish potato pancake / griddle bread. Louis Peppard from Lilliput Loaf Co. Will tell us about the history of this very traditional Irish food, and show us how to make it.

Wild Foods with Enda McEvoy

Chef Enda McEvoy has recently returned to Ireland after a Stage in the acclaimed ‘Noma’ Restaurant in Copenhagen. Enda previously worked with Sheridans in both the Dock’s Restaurant and before that; creating recipes for us. Enda is passionate about using the resources we all have available to us growing wild and will talk us through the types of foods and herbs to look out for throughout Ireland, as well as specifically in the area local to Meath, in the hedgerows and forests. Preservation of these is a key topic, and we’ll get a chance to taste lots of different wild foods.

In The Papers: