St Patrick’s Festival: A History of Irish Food With Tadgh Byrne


Posted 2 months ago in Food & Drink Features

DDF 2021 – Desktop

Spare a thought for organisers of St Patrick’s Festival who last year opened and closed the iconic festival all on the same day, following that announcement from The Taoiseach in Washington.

This year, it’s all change as the festival takes place online from March 12–17th, complete with St. Patrick’s Festival TV (SPF TV), a dedicated TV channel to help facilitate members of the Irish diaspora to tune in and watch from all around the world.

As ever there’s a packed programme of events, with a variety of strands including music, comedy, sounds, storytelling and more, all certain to offer something to appeal to most interests. From a food perspective, we’re particularly looking forward to catching a specially commissioned five part mini-series exploring Ireland’s rich history through the medium of food.

Guided by curious chef and Food Studies graduate Tadgh Byrne, A History of Irish Food journeys from wild food to modern Irish cuisine, tracing Ireland’s culinary history from prehistoric times to the present day. Along the way, the series explores how our past has affected the way we eat today, while also shining a light on a range of people doing some very interesting and innovative things around food in 2021.

Produced by The Reelists, the series sees the Wicklow based chef visit some iconic historic locations around Ireland sampling plenty of delicious food, while checking in with a range of guests including historians, food scientists, foragers, chefs and farmers.

Full programme schedule, days and times will be available from early March, and viewers can stream the events live as they broadcast or watch them back on the website Player.

St Patrick’s Festival takes place online from March 12–17th.

For more see St Patrick’s Festival.

NEWSLETTER

The key to the city. Straight to your inbox. Sign up for our newsletter.

SEARCH

Advertisement

NEWSLETTER

The key to the city. Straight to your inbox. Sign up for our newsletter.