All roads lead to Tipperary, for Ireland’s newest food festival, Totally Tipperary. This innovative and exciting food event will be held within the historic grounds of Cloughjordan House on the 25th June 2011.
Totally Tipperary is open to everyone. Food Producers, Food writers, Food bloggers and Food lovers are converging to taste the best of what Tipperary has to offer. As well as eating and drinking, there will also be an opportunity to learn about food and where it comes from. Growing, cooking and making food will all feature prominently at this very innovative food festival.
Tastings, talks, tours, cookery, production demonstrations and a host of delectable food stalls are to be savoured at Totally Tipperary. There will also be children’s and evening entertainment which will engage both the mind and body at Totally Tipperary. All manner of tents, yurts and marquees will fill the open garden spaces within this historic old house.
Kindly supported by Bosch, FBD, Bord Bia and the Sarah Baker Cookery School, Totally Tipperary will draw on the combined expertise of the following to provide a foodie event of epic proportions. The Tipperary Food Producers, a passionate and visionary group of some of Tipperary’s finest artisan food producers; GIY (who empower people to ‘Grow it Yourself’); Greenworks, who run reskilling courses in the green economy, including food, the Cloughjordan Festival itself and Cultivate, through their Convergence event.
RTE’s Ella McSweeney (Ear to the Ground; Homegrown) and Bobby Kerr (Dragon’s Den) will be on hand to facilitate debate and demonstrations, while the Seomra Blog Bia will add a globally interactive and innovative dimension.
Seomra Blog Bia will feature cookery demonstrations from both worldwide food bloggers and chefs as they engage the visitor on how to use the best of local, seasonal, sustainable and fresh foods. This will include Kristin of Dinner du Jour (one of the founders of the #inishfood phenomenon ), Joanna of Smörgåsblog and Yvonne of Hey Pesto.
With the very generous help of Bord Bia, a number of French Michelin Star chefs, including Maurice Alexis, chef from the Elysee Palace in Paris, will attend as part of a nationwide tour. This will add enormously to the international flavor of the event and provide visitors with a unique view of Tipperary produce being used as the main ingredients in the creation of stunning dishes by some of the world’s most eminent chefs.
The festival will embrace all manner of modern media and will be broadcast live online through a variety of platforms: Photos, Videos, Audio sound bites will be posted, blogged and tweeted about live on the day to the world.
The Sarah Baker Cookery School will be running hourly cookery classes for children during the day in a dedicated marquee. This will allow parents to relax and enjoy the more sophisticated offerings in the main cookery tent. The Tipperary Food Producers will include products from Hickeys Bakery, The Apple Farm, Cashel Blue cheese, Red Nose Wine, Inch House, Crowe’s Farm and a host of other passionate Tipperary businesses.
Totally Tipperary will have a very practical and hands on dimension. Pat Whelan, of the highly respected James Whelan Butchers in Clonmel will run a dedicated meat tent; GIY – Grow it Yourself – will get down and dirty with how to grow some of your own food, whilst many of the demos will revolve around not just handy hints on cooking but on making some core foods yourself – including your own dairy products like butter and cheese. Imen McDonnell will host aModern Farmhouse Butter Making demonstration as she has previously done with Ella McSweeney and Glenilen Farm for GIY Ireland’s Butter Live and at the InishFood Festival, from 3-5pm.
The Meat Tent
11.30am T.J. Crowe and Pat Whelan – butchering your own pork and lamb
T.J. and Pat will give a comprehensive demonstration on how to butcher and prepare your own pork and lamb. This is a very informative session which went down very well at last year’s GIY conference in the Guinness Storehouse in Dublin.
3pm Nora Egan and Una O’Dwyer – black pudding and sausage making
Nora and Una will give a demonstration on how to make your own black pudding and sausages.
The Seomra Bia Blog
11am Sarah Baker from Sarah Baker’s Cookery School
12pm Kristin Jensen from Edible Ireland and Dinner du Jour and Barbara Russell
1pm Nessa Robins from Nessa’s Family Kitchen
2pm Joanna Schaffalitzky from Smorgasblog
3pm Yvonne Carty from Hey Pesto
4pm Maurice Alexis from the Elysee Palace, Didier Coupeau and Mr Joel Reynaud
The Cloughjordan Community Farm – The Milk Tent
The Cloughjordan Community Farm will show people some of the practical steps involved in setting up a farm where the producer and consumer work together as part of a community. They will also do tours of their farm and host Raw: A milk party, which will show people how to make the most of milk. The Cloughjordan Ecovillage will also be on hand to do tours and talks on this most innovative project, which just happens to be next door to the festivities.
All Day – Play Connect 4 Resilience with the Cloughjordan Ecovillage
All Day – Irish Seed Savers Association will have a selection of seeds at there exhibit and will be outlining how we might protect, conserve & utilise Irish plant genetic resources including rare heritage seeds, grains, vegetables & fruit.
1pm Making Mozzarella Cheese with Bruce Darrell
2pm Making Ricotta and Paneer Cheeses with Tamara Macginty
3pm Making Butter with Imen McDonnell
4.30pm Brewing Craft Beer with Chris Gambatese
The Cultivate Tent
Bringing together ideas and people for a brighter rural future.
Talks, Discussions and Music
11.30 Catching the Green Wave
Exploring the potential of green jobs and livelihoods in the county with Ben Whelan from Cultivate’s Green Works programme and representatives from the emerging Tipperary Green Business Network.
12.00 Musical Interlude
12.30 Growing it Ourselves
Sarah Fleming of GIY (Grow It Yourself) Ireland will discuss the potential of more people growing more food with former Minister for Food and Horticulture, Trevor Sargent, now of trevorskitchengarden.ie, andAine Neville of GIY Lucan and Wexford.
13.00 Musical Interlude
13.15 The Business Opportunities of Organic, Artisan and Local Food
Dr. Ollie Moore (agr-food columnist of the Irish Examiner) hosts a discussion with RTE Dragon Bobby Kerr, Stiofan Nutty (organic business consultant) and Peter Ward local food advocate and owner of Country Choice, on the potential of developing new food enterprises and livelihoods in rural Ireland.
14.00 The Raw Milk Discussion
As the government prepare to ban the sale of raw milk RTE’s Ella McSweeny leads a discussion on the risks and benefits of raw milk. Joining Ella will be Trevor Sargent, renowned cheese monger Seamus Sheridan, Mimi Pearson from the Cloughjordan Community Farm and others from the food sector.
15.00 The Ecovillage Story
A short presentation on the project by Davie Philip and other ecovillage residents followed by a tour of the houses, allotments, solar park and the community farm.
15.30 Musical Interlude
16.00 The Potential of Community Supported Agriculture
Ella McSweeny, RTE, Stan Nangle, Wexford Organic Centre, Tamara MacGinty, CCF, and Pat Malone, CCF discuss the opportunities of farming supported by the community.
17.00 Bubba Shakespeare
A short performance by the rapper from Nenagh Co.Tipperary who sings in Irish
The days events will develop into a night of celebration with an Asado – an Argentinian-style BBQ brought to you with 100% Irish and 100% Tipperary produce. Music and Entertainment will be brought to you on the evening by The Boudoir Sessions (Electric Picnic, Body and Soul Festival) who will swing and sway, charm and disarm the crowd with sounds from the 1920s, 30s, 40s and 50s – boogie woogie, swing, calypso, mento, rockabilly and bluegrass.
They will be accompanied for the evening time soirée by Kaledescape, an arts co-operative that will provide a full sensory and interactive experience including Europe’s largest Kaleidoscopes, a giant flower garden and The Invisible Band.
Sunday 26th June
14.00 Networking for Resilience
Cultivate Living and Learning, Transition Ireland and Northern Ireland and FEASTA host this session to explore how best to pool resources and work collaboratively to develop resilient communities.
16.00 An Ecumenical Gathering
Professor Peadar Kirby (University of Limerick) hosts an event bringing together different faith communities to explore approaches to cultivating resilience and hope in these turbulent times.
Be sure to join us at Totally Tipperary on 25th June in Cloughjordan House, Tipperary for a food festival that will allow you to indulge your senses in all that is Tipperary.
For more information see www.cloughjordanfestival.com Follow @Totallytipp on Twitter or ring Peter Baker on 087 2515694
The Tipperary Food Producers is a group of some of the finest food businesses in the county. The following will be in attendance at Totally Tipperary:
James Whelan Butchers
Una O’Dwyers Traditional Sausages
Karmine Apple Juice
Red Nose Wine
Hickeys Craft Bakery
Cashel Blue Cheese
The Cookie Jar
Holycross Good Food
Mags’ home baking
Tipperary Organic Ice Cream
Boulaban Ice cream
Sarah Baker Cookery School
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers
Tags: James Whelan Butchers, Pat Whelan, TFPN, Totally Tipperary