Sunday, 18th August '24

Cork on a Fork Food Market


11.00am - 5.30pm, Sunday 18th August, Emmet Place (outside Crawford)

Get a taste of Cork's incredible produce and local businesses at the Cork on a Fork Food Market. There will also be live music and family fun during the day. A Cork City Council event, sponsored by Fáilte Ireland, Ireland's Ancient East and the Wild Atlantic Way.

Cork on a Fork Cooking Demo Marquee & Cork Food Market


11.00am-5.30pm, Sunday 18th August, Festival Marquee, Emmet Place

A 100-seat Festival Cooking Demo Marquee and Festival Market will take place on Emmet Place (outside Crawford rt Gallery/ the Cork Opera House) all day with a host of exciting talks, demos and tastings. The events are MCd by Irish Examiner food writer Joe McNamee and food writer Kate Ryan from A Cork City Council event, sponsored by Fáilte Ireland, Ireland's Ancient East and the Wild Atlantic Way.

11am:  I Soiled My Plants! With CUSP, My Goodness and Green Cities for Health

12pm:  More Than Curry with Meeran Manzoor (Rare 1784)

2pm:  Cork on a…Stick! – Cork Chef Cook-Off with a twist!  

3pm:  A Michelin Mash with Chestnut and Ichigo Ichie  

 FREE.  No need to book but limited spaces.  See the Festival Marquee tab for full details.

Cork's Food Culture Walking Tour


1.30pm, Sunday 18th August, Cork City

Join University College Cork's food and culinary historian, Regina Sexton, for a city food culture walking tour of Cork City. The tour will highlight the importance of food in shaping the city's social, economic and cultural profile through time. Starting at the Old English Market on the Grand Parade, the tour will trace Cork's food and culinary history from the medieval period through to the present day. We will walk the different eras putting substance to the claim that Cork is the Real Food Capital of Ireland. The tour will run to c. 2 hours and will cover the Grand Parade; the North Main Street; Corn Market Street; Shandon Street and the Butter Market and St. Patrick's Street. Please bring weather appropriate clothing and comfortable walking shoes. And please note this tour does not include food tastings.

Price: €22.00.  Book here.

Eat With The Seasons - Mindful Eating Talk & Food Tasting Event


2.00pm-3.30pm, Sunday 18th August, Hideout Café and Art Galley on Wellington Road

Get a taste of mindful eating and discover how it can transform your approach to food. Enjoy a delicious autumn season food tasting experience at the Hideout Café and Art Gallery on Wellington Road, Cork City, which boasts stunning views of the city! Cathy Fitzgibbon aka The Culinary Celt will give insights into Mindful Eating and offer Sustainable Living Tips from a food perspective, to help our local natural environment and improve our wellbeing. Event Highlights: Culinary Adventure: Indulge your senses with a variety of food tastings, crafted to provide a delightful autumn season eating experience. Food Exploration: This event this event is designed for anyone who appreciates the benefits of good food and wants to explore the concept of mindful eating as a non-diet approach to food. Mindful Eating Insights: Learn how to embrace a seasonal eating approach using her CELT Mindful Eating Matrix, CELT Mindful Eating Model & Culinary Compass Tool, and integrate these practices into your busy day-to-day lifestyle. Get ready to savour local flavours and discover new favourites. Mark your calendars and embark on a Mindful Eating journey... Cork style!

Price: €30.  Book here.

Food Future Feast

3.00pm, Sunday 18th August, The Metropole Hotel

Zero waste chef Orla McAndrew and Group Executive Chef at Trigon Hotels Alex Petit have come together to inspire the next generation of Cork’s chefs. Students aged 16-23 are invited to submit creative recipe ideas from a list of future food ingredients provided, along with a photo of their dish. Five of the most promising chefs will be selected to take part in the dinner. Chosen chefs will receive mentorship from two of Corks most sustainably minded chefs including farm visits and foraging expeditions, and they will be given guidance and help in refining their dish at scale for a dinner with 100 people at the Metropole Hotel. Each chef will have the opportunity to introduce their dish on the night. Cork’s Food Future Dinner aims to inspire the next generation of Cork’s climate conscious chefs and encourage young people into the hospitality industry.

The Competition: 

  1. Chefs are invited to submit one recipe or multiple recipes that could be used in the dinner – we will select people under the following categories: canapes on arrival, starter course, soup/sorbet, main course, dessert/ cheese board.
  2. Chefs must feature some of the following food future ingredients in their menu; Tomatoes, Beetroot, Berries, Crab, Lobster, Langoustine, Mackerel, Corn, New potatoes, Broad beans, Runner beans, Peas, Courgettes, Aubergines, Marrows, Lettuce, Garden herbs, Edible flowers.
  3. Find a list of local producers here. 
  4. A zero waste approach will be looked on favourably.
  5. A picture should be attached for each recipe submitted.
  6. Chefs must explain in one paragraph what Cork’s future of food means to you and how you applied this to your dish.

Please submit to no later than 1 July 2024, referencing Cork’s Food Future Dinner in the subject line.

SOLD OUT: An evening with Ryan O’Sullivan at The River Lee 


7.00pm, Sunday 18th August, The River Lee Hotel

Enjoy a 6-course tasting menu curated by US Hell’s Kitchen winner Ryan O’Sullivan, who previously worked at The River Lee alongside Executive Head Chef Paul Lane. Enjoy an evening of delicious dishes, paired perfectly with wines chosen by The Doyle Collection Group Sommelier, Phillip Dunne. Ryan will guide guests through each course while also sharing his experience on Hell’s Kitchen. Also includes a Welcome Drink on The Terrace at The River Club in partnership with Peroni.

Price: €95.  Book here.  SOLD OUT