Cork on a Fork returns this August with an inspiring programme celebrating the food, drink, people, and stories that make Cork one of Ireland’s most exciting culinary destinations. I’m delighted to be taking part again this year, contributing to both the Food & Tourism Panel Discussion and two live recordings of the Best Possible Taste podcast.
9.30am Friday 14 August – Food & Tourism Panel Discussion: How can Cork redefine itself as Ireland’s Food Capital — and even become a world region of gastronomy?
In 2025, Fáilte Ireland launched an all‑Ireland campaign positioning Ireland as the world’s gourmet capital. This panel explores what that means for Cork: its food heritage, its producers, its culture, and the sustainable, authentic experiences that can shape its future.
I’ll be joining a fantastic line‑up of experts:
- Seamus Heaney (Pure Cork)
- Frances Bonner (Bonner Travel – culinary food tours)
- Claire Nash (CN Cooks Kinsale)
- Sharon Noonan (marketing specialist in creating sustainable food experiences)
- Dr John Mulcahy (former Head of Food Tourism, Fáilte Ireland; independent culinary tourism scholar)
Together, we’ll discuss how everyone — from producers and chefs to policymakers and visitors — can contribute to Cork’s ambitious culinary vision.
Pre‑book your FREE place at THIS LINK
Saturday 15 August: Best Possible Taste Live Recordings
4.00pm – Kinsale Tipples
Celebrate the craft and creativity of Kinsale’s drinks scene with the makers behind Kinsale Mead and Kinsale Spirit Co. We’ll explore the stories, inspiration, and innovation shaping their award‑winning products.
This session will be recorded live for Best Possible Taste, Ireland’s longest‑running food and drink podcast.
Pre‑book your FREE place at THIS LINK
5.00pm – The Cork Wine Story
I will be joined with Fionnuala Harkin of The Wine Shed who will delve into the remarkable global footprint of Cork’s wine families and Barry Walsh from Killahora Orchards will share his company story.
This conversation will also be recorded live for Best Possible Taste.
Pre‑book your FREE place at THIS LINK
