Bay Coast Wild Atlantic Way Food Festival

To celebrate County Galway’s designation as a European Region of Gastronomy “The Bay Coast Wild Atlantic Way Food Festival” presents a gastronomic week of food experiences.

8th to 15th April on the Renvyle Peninsula and Killary Fjord. 

A European Region of Gastronomy Event 2018.

These experiences will reflect our local natural resources, our culture and our people.

FESTIVAL PROGRAMME (& below):

MONDAY 9th APRIL

Venue: Renvyle House Hotel
11:30 - 3:30pm:  A Cookery Demonstration featuring local fish and Connemara Lamb with executive chef, author and Eurotoques Commissioner, Tim O’Sullivan.

Preparing and filleting of fish will be presented by the fishmonger, Brendan McCarthy.

Aisling Rock “European Young Chef of the Year” demonstrates her winning dish.  Aisling is a 2nd-year Culinary Arts student at Galway’s International Hotel School.


TUESDAY 10th APRIL

Venue: DK Connemara Oysters, Letterfrack.
10.00am: An organised tour of the local Oyster Farm at Dawros Beg, Letterfrack with the owner, David Keane.

Venue: Renvyle House Hotel
2.00 pm: Tim and oyster farmer, John Ward will demonstrate the opening and shucking of oysters.
Eating Oysters: Cooked and raw with tastings.


WEDNESDAY 11th APRIL

Venue: Killary Fjord
11:00 am: Visit a mussel farm on Killary Fjord (Ireland’s only fjord) followed by a cruise on the fjord, with Killary Boat Tours on the “Connemara Lady”. Gastro lunch will be served during this spectacular sea journey – duration is approximately 1 and half hours.


THURSDAY 12th APRIL

Venue: Renvyle House Hotel 
11.30am: Cookery Demonstration and talk with Tim O’Sullivan and Catherine Nee, local Mussel farmer.  “10 Ways to Cook  Mussels” with tastings.

2.30pm: Departing from Renvyle House. 
A guided walk with the renowned archaeologist, Michael Gibbons, “Along the Wild Atlantic Way”. Michael will tell us about the way of life of different past generations and eras - pointing out some interesting and significant landmarks along the way. 


FRIDAY 13th APRIL

Venue: Kylemore Abbey
11.30am – 3.30pm 
The gastronomy of Kylemore Abbey, past and present, for a celebration of food as part of County Galway’s title of European Region of Gastronomy 2018. Learn all about our unique food heritage with jam making, chocolate tasting, garden tours, bee keeping, butter making, fish smoking, Connemara lamb on a spit and lots more. We will also host some of County Galway’s best food producers with a village market stretching all over the estate.  A fun day for all the senses.

Food Village Experience from 12.00pm to 4.00pm 

A tour of the Victorian Walled Garden with Head Gardener, Anja Gohlke who will be accompanied by John and Sally McKenna. 


SATURDAY 14th APRIL

Venue: Renvyle Beach, Shoreline and Renvyle House.
“A day with John & Sally McKenna”
10.30am to 12 noon: “Foraging the Sea Shore with Sally McKenna”.

12 noon to 3pm: “The Bronze Age Cook In” (an fulacht fia).  A full re-enactment of cooking during the Bronze Age on the grounds of Renvyle House.  Enjoy food tastings from the pre-historic era.

“The Blue Coast Banquet” 
Venue: Renvyle House Hotel
7.00pm:  Prosecco Reception kindly sponsored by J&C Kenny Wines, followed by a 5 course banquet dinner accompanied by ½ bottle of wine per person

Throughout the week there will be evening entertainment at Renvyle House Hotel including live traditional music, drama production, poetry readings and a gastronomy quiz.

 

MIDWEEK FESTIVAL OPTIONS  BOOK HERE or email: info@renvyle.com

WEEKEND FESTIVAL OPTION > BOOK HERE or  email: info@renvyle.com


2 B&B, Welcome reception with hors d'oevres on Friday evening, Saturday's night's 'Blue Coast Banquet', cookery demonstrations

Festival Co-Ordinators
Renvyle House Hotel & Resort, Renvyle, Connemara, Co. Galway, H91 X8Y8, Ireland.
Tel: +353 (0)95 46100  |  Email: info@renvyle.com  |  Website: www.renvyle.com

Festival Partners
John & Sally McKenna, Marty Mussels,  DK Connemara Oysters Ltd., John walsh, Kylemore Abbey & Victorian Walled Gardens, Michael Gibbons,
Wild Atlantic Way, European Region of Gastronomy 2018
 



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