Michelin-star chefs provide food for thought in the Burren

Michelin-star chefs provide food for thought in the Burren

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Jamie Simpson from the Culinary Vegetable Institute (CVI) in Ohio, USA at an evening of Demo's, Talks and Dinner with world class chef's Kevin Thornton, Jamie Simpson and Enda McEvoy in the Burren Storehouse in Lisdoonvarna on Friday night. Photograph by Yvonne Vaughan Photography.
Jamie Simpson from the Culinary Vegetable Institute (CVI) in Ohio, USA at an evening of Demo’s, Talks and Dinner with world class chef’s Kevin Thornton, Jamie Simpson and Enda McEvoy in the Burren Storehouse in Lisdoonvarna on Friday night.
Photograph by Yvonne Vaughan Photography.

Three emerging and Michelin-star chefs converged on The Burren Storehouse in Lisdoonvarna, County Clare, on Friday night for an evening of cookery demonstrations, and talks on food philosophy.

60 food enthusiasts and businesses and individuals involved in the catering sector attended the event.

Irish celebrity chef and author Kevin Thornton, Jamie Simpson from the Culinary Vegetable Institute of The Chef’s Garden and Enda McEvoy, the owner of Loam Restaurant in Galway, hosted cookery demonstrations, preparing a special meal for guests, and participating in a questions and answer session with attendees.

Jamie Simpson designs dishes around the seasonal vegetables and herbs on the farm, and he is committed to transforming the produce he uses into creative dishes that evoke thought provoking discussions about food’s potential to inspire. Enda McEvoy, the owner of Loam Restaurant in Galway, has picked up numerous awards and received his first Michelin star in September, after just one year in business.

Jamie and Enda designed and cooked a meal, comprised of local Irish ingredients from the nation’s most inspired food producers as well as vegetables from The Chef’s Garden’s fields in Ohio that was eaten by the 60 attendees.

Towards the end of the meal, Kevin Thornton hosted a Question and Answer session. The owner of Thornton’s Restaurant on Dublin’s St. Stephen’s Green was the first Irish chef to achieve two Michelin stars. His contemporary style of cooking brings out the flavours of local produce. He is also a food writer, teacher and photographer.

John McKenna from John and Sally McKenna’s Guides and well-known advocate for real food was the MC for the evening, which was co-organised by Birgitta Hedin Curtin of The Burren Smokehouse and Jody Eddy, a travel writer, published author and culinary tour organiser. Jody’s most recent book, The Wild Atlantic Way, a cookbook profiling Ireland’s traditional food producers, will be published by Gill & Macmillan later this month.