Friday 4th October Doors Open 6.30pm Orchard Lane Food Festival Cookery Demo Marquee Tickets: €20 Available locally (Fitzgerald’s Centra, Garvey’s SuperValu, Morans Garage, O’Flaherty’s Londis, Sheehy’s Spar) Plus: Fantastic Raffle prizes to be won! Overnight Stay with Dinner for 2 in Neven Maguire’s MacNean House Two Night Stay for 2 at the Foyle Hotel by Chef Brian McDermott in Beautiful Donegal Dinner for 4 in Solas  

Cooking Demo: Chocolate and Orange-flavoured french toast Gluten-free Scones Healthy Blueberry and Hazelnut Muffins Granola - An Riasc style Bia Blasta an Riaisc People called me crazy when I gave up my full time, pensionable job to start An Riasc Bed and Breakfast almost 20 years ago now. And crazy I am about high standards of service, high quality  food and a warm and friendly atmosphere. In every single culture of the world, eating food is a social activity. A…

Bia na hÁite – Ár mBia Féin Local | Simple | Healthy Kerry Lamb Meatballs, Cauliflower Cous Cous Salad, Spiced Dressing Bríd Uí Mhathúna Kerry Lamb Meatballs, Cauliflower Cous Cous Salad, Spiced Dressing Rugadh agus tógadh Bríd in Iarthar Chíarraí. Bíonn sí ag Margadh Feirme an Daingin gach Aoine Thosnaigh sí le céim san Eólaíocht agus níorbh fhada go dtreóraigh grá agus suim sa bhia ar aistear difriúil í . Le deich mblíana anuas tá Bríd rannpháirteach i margaí feirmeóra…

Once Upon a Cheese is an Italian cheese makers located in Tralee. Massimiliano Bagaglini is an Italian cheese maker and 4th generation involved in food business with a keen interest in handmade food. He specialized in fresh Italian handmade soft and semi hard cheese. All products are made with fresh high quality local farmer cow's milk. Products include Mozzarella, Ricotta, Cream Cheese, Stracciatella and Caciotta. http://www.onceuponacheese.com/

Cahillane speciality butchers, est. 1946. The Cahillanes are a third generation butchers. Their beef and lamb gives a true taste of the country with a natural food of the highest quality that reflects the care taken in breeding, animal welfare and processing. Having their own farm, abattoir and shop to sell the meat allows the Cahillanes to give people that essential element of trust from verdant pastures to discerning plates.    

Sean Roche - Doyles Restaurant 1 - Chilli & Garlic prawns, 2 - Grilled Oysters, 3 - Seafood Linguine Sean’s cheffing career started 31 years ago. He worked for Pat Moore in the Beginish in Dingle, Michael Clifford in Cork, Gerry Galvin in Drimcong House, Jean Christophe Nevelli in the Four Seasons in London and Ross Lewis in Chapter 1. Seán loves going to San Sebastian in Spain. Seán was formally head chef at Ashes restaurant on Main St. Dingle…

Planting the Seed for Sensational Flavour Combinations Dish: A quick & tasty autumnal plant based dish Ciara Brennan has been a vegetarian for as long as she can remember. Her mother reckons it’s because she saw a dead pheasant on the dinner table when she was very small and since then Ciara did everything she could to eat only plant-based food. Anything that resembled meat on her plate ended up on the floor or in the dog’s mouth! Despite this…