2016 Download here Dingle Winners of Foodie Town


Cookery Demos 2016 / Taispeántais Cócaireachta 2016

 

Saturday 1 October from 12:00 and Sunday 2 October from 12:00 @ Benners Hotel, Main Street,

Dingle

Cookery Demos will take place on Saturday and Sunday at 12:00, 13:00, 14:00 and 15:00.

We have a fantastic line up of chefs this year again and it is sure to be a wonderful fun filled and

entertaining two days of cookery demonstrations!

Demos are free of charge – however the wonderful charity Hope Guatemala will have collection buckets at

the door and all donations will be very gratefully received.

Line up

Saturday 1 October

12:00 Neven Maguire

13:00 Merrilees Parker

14:00 Jess Murphy

15:00 Jean-Marie Vaireaux

Sunday 2 October

12:00 Takashi Miyazaki

13:00 Lizzy Lyons

14:00 Phil Brazil

15:00 Michel LeBorgne

  • Neven Maguire
    Saturday 1 October @ 12:00
    McNean House and Restaurant, Blacklion, Co. Cavan

    Neven Maguire, is Head Chef/Owner of MacNean House & Restaurant in Blacklion, Co. Cavan. Neven took over MacNean House & Restaurant from his parents in 2001 and it is now one of Ireland’s top restaurants and luxury guest houses. Having trained and then tutored in professional cooking, Neven went on to work at some the world’s top restaurants including Arzac, San Sebastian, Spain (3 Michelin Stars) and Restaurant Léa Linster, Luxembourg (2 Michelin Stars) before taking over as Owner/Head Chef of MacNean House & Restaurant in 2001. Fulfilling a long-held dream, Neven officially opened his ‘Neven Maguire Cookery School’ alongside his restaurant late 2013. The state-of-the-art cookery school features a range of exciting cookery classes for all skill levels, the popular Parent and Child courses and tours of Neven’s extensive vegetable and herb collection. Perfect for home cooks to aspiring chefs, all classes are presented by Neven and class sizes are kept small for a ‘hands-on’ experience. In addition to the school, Neven has also launched his exclusive ‘Chef’s Table with Neven’ dining experience. Neven has recently been awarded The Restaurants Association of Ireland’s ‘Mike Butt Award’ in honour of his contribution to the tourism industry. This prestigious award is presented annually at the RAI’s Presidential Dinner to those who have positively affected and contributed greatly to tourism in Ireland. Neven received the award for his dedication to promoting Irish food across the world.

  • Merrilees Parker
    Saturday 1 October @ 13:00
    Pink, pinkfood.co.uk

    Merrilees started her career working at the renowned Eagle, Farringdon Road, in the City of London and then at The Lansdowne in London’s Primrose Hill. She then worked closely with Antony Worrall Thompson as a key figure in his events catering company, Wiz Events. Running the food offer for him at London Fashion Week for many years as well as opening The Greyhound Pub for him. She went on to set up PINK with Bernadette. Pink is a modern London catering company which champions the best of British food. Pink now has 5 sites. Guards Polo Club in Windsor Great Park, The renowned music venue Cecil Sharp House in Primrose Hill, The Rifles Club in Mayfair, The Walker Ground a fantastic sporting venue with cricket, rugby, squash and tennis and their most recently acquired site is Lauderdale House which is undergoing a £2.5 million refurbishment and opens fully towards the end of the year. Merrilees is also a seasoned television presenter and has traveled the world for her series Planet Food and this has had been a huge inspiration in her style of cooking. Her most recent project was “Foodistan” filmed in Delhi for NDTV with a viewing audience of 40 million. Merrilees has always been interested in healthy food but now as a mother of two Children India (4) and Rex (2) she is now taking a huge interest in Children’s nutrition.

  • Jess Murphy
    Saturday 1 October @ 14:00
    Kai Restaurant, Galway

    Jess Murphy Owner and Head Chef at Kai Café and Restaurant on Sea Road Galway From New Zealand, Jess Murphy along with her husband Dave opened Kai Cafe + Restaurant on Sea Road five years ago. The philosophy at Kai Café and Restaurant is very simple, head chef Jessica sources fresh, organic produce from local suppliers to create daily menus bursting with flavour, texture and colour. All menus change on a daily basis dependent on what is fresh and in stock from local suppliers.

    We are located on Sea Road in Galway and anyone who knows the west (the area is known as the west to Galwegians) just knows that there is a very special energy and atmosphere to the place. Kai’s atmosphere reflects Sea Road and the west community but also our locals, farmers, cheese makers and artists in the west are all carried through in every element in Kai.

  • Jean-Marie Vaireaux
    Saturday 1 October @ 15:00
    Out of the Blue, Dingle

    Jean Marie Vaireaux is from Lyon where he worked as a chef for 20 years. Jean Marie came to Dingle 18 years ago, a place he now calls home. He has worked in some great restaurants in the area, mainly The Waterside, The Skipper in Ventry, Global Village and Doyles of Dingle. Jean Marie has been working in Out Of The Blue for the past 8 years.

  • Takashi Miyazaki 2 October @ 12:00
    Miyazaki, Evergreen Street, Cork

    A native of Fukuoka Japan, Owner and head chef at Miyazaki in Cork, Takashi uses real Japanese elements in his food.
    Takashi's 20 years Japanese cooking experience includes catering for heads of state and celebrities, and holding number of Head Chef positions’ in both Japan and Ireland. Takashi was named "Chef of the Year 2015" by John and Sally of The McKenna's Guide. He is an advocate for Japanese cooking here in Ireland and his aim for Miyazaki is simple..."There are so many types of Japanese food. It is like a treasure box. I want people to enjoy the real flavours of Japan."

  • Lizzy Lyons
    Sunday 2 October @ 13:00
    Lizzy’s Little Kitchen, Listowel and Ballybunion.

    Lizzy’s love of food started at a young age watching her mother, aunt and neighbours baking and cooking. She studied hotel management in Cork Institute of Technology and after graduating moved to London and worked in the hospitality sector on Food and Beverage Management. The last job she held in London was working for Universal Music running there in house cafes where she gained so much exposure to healthy eating, emerging food trends and street food. Lizzy moved home to Ireland and began selling soups, chowders and hot dishes at the farmers market. Lizzy opened a pop up café in Ballybunion in summer 2015 and in June of 2017 opened the flag ship cafe in William Street, Listowel. Lizzy likes to cook a little differently with her ethos based on hearty healthy feel good food...whilst making it affordable.

  • Philip Brazil
    Sunday 2 October @ 14:00
    Sheen Falls Lodge, Kenmare, Co. Kerry

    Born and raised Dublin Philip developed his love of fresh seafood at a tender age. Philip immediately knew he’d found his calling and began his formal training at the Dublin Institute of Technology. From here he rose to Sous Chef at Tinakilly House, Co. Kildare and then to the prestigious role of Sous Chef under Michael Martin at The Clarence Hotel. A move to the UK further increased his repertoire, spending two years as Pastry Commie in Gidley Park Hotel in Chagford, Devon, under one-star Michelin chef Shaun Hill, and a short spell with two-star Michelin chef, Michael Caines.


    Returning to his Emerald Isle roots, he is now heading up the highly revered kitchen at Sheen Falls Lodge. Philip’s natural flair, international travels and continued professional development are reflected in his creative menus – fusing together different cuisines and cultures with south west Ireland’s freshest produce.
  • Michel LeBorgne
    Sunday 2 October @ 15:00
    Consulting Chef, Charlottesville, Virginia, USA

    Founder of the New England Culinary Institute (NECI) in Montpelier, Vermont, USA and former Executive Chef of Yale University; Chef Michel LeBorgne has been awarded the French Ordre du Mérite Agricole for his service to the country, is an esteemed member of the Maitre de Cuisiniers de France, named French Master Chef of the year in 1996 and authored the memoir No Crying In the Kitchen. Chef LeBorgne has cooked for presidents and royalty, heads of state, the culinary and theater elite. He was instrumental in changing the education model for chefs in America and is revered in the culinary world.

Map of Dingle with landmarks


design by buchanan solutions and Compucara