“A melting pot of Irish food from fresh oysters to charcuterie and cheese, bacon and cabbage dumplings to a Michelin-star bowl of coddle.” That’s the promise of Me Auld Flower, an exciting new take on traditional Irish fare that’s set to fuel the city’s Shamrockers as part of this year’s St Patrick’s Festival.
The brainchild of cheffing legend Andy Noonan, the experience springs to life in the old Dublin Fruit and Veg Market, where it brings an eclectic mix of chefs, brewers, distillers, producers, restaurants and makers together under one roof.
There’s also a host of cooking demos and competitions to look forward to, with chefs such as Aishling Moore, Paul Flynn and Holly Dalton lining up to showcase what can be done while working with great Irish produce.
Gwen McGrath and Ken Doherty of Assassination Custard will be judging the Coddle Cook off on Sunday afternoon, while The Snug offers some welcome respite for festival goers looking to chill out and catch up with their pals over a jar or two.
An award-winning selection of world class whiskies, craft beers, and cocktails is also available throughout the weekend.
Thurs Mar 16th – Sun Mar 19th.