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Rockwell Hotel and Catering School Re-Union on Sunday 20th Oct 2019

The ROCKWELL HOTEL AND CATERING SCHOOL, which had a major influence on traditional cooking and service in the hospitality sector of Ireland is holding a re-union for past students on Sunday 20th Oct 2019 in the Clayton Silver Springs Hotel, in Cork city.


Rockwell Hotel School was world renowned for training and turned out some of Ireland’s best chefs and waiters, many of whom work in top restaurants around the world today. It began in 1958 under the auspices of Bord Failte Eireann and was run by Mr. Jimmy Kelly. Well-known past pupils include Martin Shanahan, TV chef and proprietor of Fishy Fishy in Kinsale Cork, Eugene McSweeney, a well-known industry consultant who resides in Kilkenny, Ed Cooney, Executive Chef at the 5* Merrion Hotel, Steven McNally, Deputy CEO at the Dalata Hotel Group and President of the Irish Hotels Federation.


Noel Cunningham, Media personality and General Manager at Harvey’s Point, Paul Carty, MD at Diageo and Chair of Irish Tourism Confederation (ITIC). Two famous waiters include, Sean Davoren, lately seen on the James Cordon late late show also head Butler at the Savoy hotel in London who also trains the Queens butlers and Michael Lynch, who has been in Claridge’s hotel since '78, and also starred in the BBC production of " Inside Claridge’s" in 2012.


Mr. Pat Cronin, who was one of the first students and the last Manager of the Catering School after being at the helm for almost 15 years, said, “Rockwell had a major influence on traditional cooking and service over its 25 year history the hotel and catering industry in Ireland, and it’s legacy is still lives on as past pupils continue to make a major impact on the National and global Hospitality business. It is a sadder place without the Rockwell student”.

Pat added, “This year’s get-together will be the best yet and we expect in excess of 180 past pupils. Everyone is assured of a great night with excellent food exceeding expectations of those working in the industry.”


Former pupils will be travelling from all over Ireland and further afield for the event – one chef Padraig Molloy is even coming in from Antarctica. The evening, which is in aid of local charity, will commence with mass at 7pm in the hotel, followed by a drink’s reception, 4 course dinner and music to follow.

The organisers also looking for more old photos or memorabilia of Rockwell, as one of their famous past students, Mr. Rory Morahan, the Druid Chef, is putting together a collection for all to see on the night. If you have memorabilia, would like more details on the event, or you would just like to reconnect with old Rockwell friends, see the Rockwell Hotel School Facebook page, or contact rockwellhotelschool@gmail.com.



The Clayton Sliver Springs Hotel, Set in sylvan terraced grounds just 11km from Cork Airport.situated on N8 just 3Km from cork city .With over 100 guest rooms, superb cuisine, versatile conference facilities.
Exceptional service at Clayton Hotel Silver Springs has everything you need to make your stay as comfortable & enjoyable as possible. info.silversprings@claytonhotels.com, Tel: 021-450753


Mescan Brewery announces Oktoberfest West Saturday October 5th 2019, 1 pm till closing time

There’s no need to go to Munich this year to experience the fun of Oktoberfest. Instead try Oktoberfest West in Westport with Mescan Brewery!

Enjoy the best of beer, bratwurst and Bavariana in Gracy's Bar, at Westport House, on Saturday 5th October. This is the fourth incarnation of the popular festival which combines craft beer, music and food in an ideal setting.



It’s a confident declaration by the artisan brewing company, particularly in the face of both Dublin and Cork cancelling their Oktoberfest events.


Mescan Brewery are teaming up with local chefs to bring festival goers the best bratwurst outside Germany to complement their specially brewed Oktoberfest Beer. In the best Oktoberfest tradition the beer is served in an array of steins in all shapes and sizes. Mescan plan to keep the dancing going all day long with a great mix of live bands and leading European Oktoberfest DJs, Johan und Paul, flown in specially for the event.

Mescan Microbrewery brewing Belgian style beers in Westport, County Mayo,
was set up by 2 former veterinarians, one Belgian and one Irish!

The venue is easily accessed on foot from Westport Town and drivers will be happy to know there’s ample free parking onsite. Gracy’s Bar is a bar and pizza restaurant in converted farm buildings on the Westport House estate.

Irishman Cillian Ó Móráin and Belgian national Bart Adons,
fouders of Mescan Brewery, in their Lederhosen for Oktoberfest West! 

Oktoberfest West is part of the Fáilte Ireland Taste the Island campaign. Full details will be posted on Facebook leading up to the event. No tickets are required and entry is free. Dirndls and lederhosen are optional but they'll definitely help to get you in the mood for the party!

For more details and updates, keep an eye on their social media at
https://www.facebook.com/mescanbrewery/ on Facebook
and https://twitter.com/mescanbrewery on Twitter

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Lough Foyle Irish Flat Oyster to be the star of Northern Ireland's only Slow Food Festival

Derry City has been making great strides over the last few years at establishing itself as a ‘food destination’ and a huge effort has gone into creating this year’s extended Slow Food Festival which takes place from  9 – 13 October 2019!



This year, the Lough Foyle Irish Flat Oyster is the star of Northern Ireland's only Slow Food Festival, which is also planning to be their biggest festival to date.

The "Walled City" of Derry has won numerous awards for this event in previous year, including ‘NI Food and Drink Experience of the Year 2018’ from Tourism NI and ‘Best Tourism Event’ at the North West Business Awards.

You can expect the best of local produce over the course of the festival which has been extended to five days from two to allow visiting foodies a greater opportunity to sample the best the North West has to offer, including the exclusive Lough Foyle Irish Flat Oyster.




One of the highlights is the show-stopping Taste of LegenDerry Slow Food Dining Experience. Over the course of the evening, guests will come together at long tables to experience flavours from the shores of Lough Foyle to the foot of the Sperrins, all paired with locally crafted beers. Local producers and suppliers will be on hand to discuss the menu.


The tastes of the North West will be given an Italian twist during ‘Cena di Venti Miglia’ at Nonna’s when antipasti, pizzas and matching beers will be sourced from within 20 miles of the restaurant.




The festival will be the perfect launching pad for Foyster LegenDerry Oyster Stout while a beer masterclass, beer & cheese tour, food tour of Derry and walking tour of Dart Mountain to see the art of craft cheese production all offer unique food experiences.


There will also be demos and masterclasses with television chefs Catherine Fulvio and Jenny Bristow as well as local chefs hosted by Northern Ireland’s Slow Food Director and celebrity chef in her own right, Paula McIntyre, along with street food and the central Harvest Market marquee.


 Chefs Catherine Fulvio, Jenny Bristow and Paula McIntyre will be cooking at Slow Food Derry 2019 

Family events offer children the chance to get on board the slow food movement with a ‘Heart of the Park’ wild cookery experience when ingredients from the garden in St Columb’s Park will be used by kids who then design and cook their own campfire food. Elsewhere, an urban beekeeper will be on hand, as well as loads of other great food and fun!


Visit: www.derrystrabane.com/food for the full programme and booking information.

Food On The Edge Team launch #FOTE2019 Programme

The programme for Food On The Edge 2019 was officially unveiled at a launch event this evening in the Druid Theatre, Galway to coincide with Culture Night 2019.


Opening the first day of talks will be Shinobu Namae (L’Effervescence, Tokyo), with chef Alex Atala (D.O.M, São Paulo) closing the first day. Opening Tuesday’s talks will be Australian chef Ben Shewry (Attica, Melbourne) who will present a ‘Food Story’ titled ‘Shut Up and Listen’, with Alberto Landgraf (Oteque, Rio de Janeiro) closing the event.

Newly announced speaker chef Rosio Sanchéz of Hija de Sanchéz, Copenhagen will speak on Tuesday afternoon, with director and producer of Netflix’s Chef’s Table Brian McGinn speaking on his highly acclaimed and popular series on Tuesday morning.


The main theme for 2019 is ‘Migration’ - looking at how food travels and howthat affects people's perception of food. Speakers discussing this theme include Derry Clarke (l’Ecrivain, Dublin) on ‘Invasive Crops’; Arlene Stein (Terroir Talk, Berlin) on ‘#noborders: Food as a Tool for Diplomacy’; Paul Carroll (Polly, Vladimir) on ‘From Tallaght to Tsar’ and Josh Niland (Saint Peter, Sydney) on ‘Beyond the Fillet’.

Further ‘Conversations’ — a returning theme this year — are on the line-up, and include chefs Darina Allen and Rachel Allen (Ballymaloe Cookery School, Cork) speaking about ‘Irish Food: Past, Present and Our Vision for the Future’ on Monday morning. Chefs Matt Orlando and Kim Wejendorp (AMASS, Copenhagen) will be discussing ‘Responsible Deliciousness’, and British food writer and author Allan Jenkins will also speak on Tuesday afternoon.

Chef chef Tom Brown fromCornerstone, Hackney, London

‘Food Story’ talks on the line-up include chef Tom Brown (Cornerstone, Hackney) on ‘Meanwhile in East London, Lunatics Open a Restaurant’; Leonor Espinosa (LEO and MISIA, Columbia) on ‘Integral Gastronomy Centers: An Alternative Model of Community Development in Columbia’; and Selassie Atadika (Mindunu, Ghana) on ‘This Is Africa’ .

The Masterclasses, which are sponsored by Chef Network, will return again in 2019. They be led by selected speakers including Will Goldfarb - ‘Revisiting Personal Pastry Through a Local Literary Lens’; Matt Orlando, Tiago Falcone and Tom Delaney - ‘The Intersection of Food and Beer’; Sophia Hoffmann - ‘The Seven Seas of Deliciousness - Discovering The Endless Joy of Plant Based Cooking’; and Douglas McMaster - ‘Nu Waste’. These sessions are limited to 50 people and early arrival is recommended.


The FOTE 2019 Programme is available to download here.


Food On The Edge symposium director JP McMahon said, “The topics at this year’s Food On The Edge are diverse and designed to foster conversation and build bridges. This year’s main theme will focus on the issue of migration, as we question the idea of what it means to be local and how people moving from place to place has defined us and shaped our food culture. We will also be looking at themes of waste, social gastronomy, education, and kitchen culture.”

JP McMahon (3rd from left) with the Food On The Edge 2019 Team at the Official Launch

Six people who are working to change the landscape of Irish food were selected as Food On The Edge Ambassadors for 2019. The Ambassadors - Paula Stakelum (Ashford Castle), Chad Byrne (Chef Collab), Annette Sweeney (TU Dublin), Ronan Fox (Mayo General Hospital), Deirdre Doyle (Cool Food School) and Devin O’Sullivan (FEAST) - will take part in a panel discussion on the topic of ‘Moving Food On The Edge Forward into New Realms’ which will be moderated by Mark Anderson (Gather & Gather).

Another panel discussion is ‘Migration and the Nordic Food Movement’ with Bo Bech (Restaurant Geist, København), Nicolai Norregaard (Kadeau, København), and Esben Bang (Maaemo, Oslo) which will be moderated by JP McMahon.

Darina Allen and rachel Allen (pictured here with the late Myrtle Allen) will discuss
"Irish Food: Past, Present and our Vision for the Future"

Food On The Edge delegates will get to experience an Artisan Food Village which will showcase the best of Irish produce from more than 60 top Irish producers.

The venue for Food On The Edge 2019 is the Bailey Allen Hall at the National University of Ireland Galway (NUIG). The masterclasses will take place in the Bank of Ireland Theatre next door. The symposium will be a mix of 15-minute talks, panel discussions and hands-on masterclass sessions. The event will start at 9:00am on both days, with registration opening from 8:00am.

A two-day ticket costs €400, a two-day student tickets costs €350, and group rates are available for groups of 6+, 10+ and 20+. Tickets can be purchased at www.foodontheedge.ie.


Gather & Gather and Fáilte Ireland are principal sponsors for Food On The Edge 2019. San Pellegrino are returning as major sponsors, along with new major sponsors, Galway Bay Brewery.


For more information see www.foodontheedge.ie. Check out @FoodOnTheEdge on social media and follow the official hashtag #FOTE2019 for regular updates.

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