The Celtic Kitchen comes to Groove 2016!
Join Chefs Rory Morahan and Paul Kelly
along with gourmet food suppliers, Peter Caviston and Ed Hick
for Ireland’s most unique festival food experience!
The Celtic Kitchen is a brand new take on the festival food experience and will be taking place at Groove 2016 which runs on July 2nd and 3rd 2016 at the stunning location of Kilruddery House, Co Wicklow.
Nestled at the foot of the Sugarloaf, Kilruddery House is the perfect location for a festival of great music and fantastic food. Paying homage to Ireland’s Ancient East trail, Groove 2016 welcomes the Celtic Kitchen, specially curated for Groove by Chef Rory Morahan and his team.
Using traditional cooking techniques with the very best of local Wicklow produce from Killruddery and beyond, this will be a culinary theatre of food. Chefs will be demonstrating cooking methods passed down from our Celtic Ancestors of the Ancient East. Highlights include:
Celtic Culinary Stage – well known chefs including Paul Kelly (The Merrion Hotel/Great Irish Bake Off) and Rory Morahan (Irish Culture Through Food) along with food connoisseurs Peter Caviston (Cavistons Food Emporium) and Ed Hick (Hick’s Pork Butchers) will be on hand to showcase all that is great about Irish food. They will bring together the culinary story of a connective style of cooking.
Demonstration of a Fulachta Fiadh – Celebrating Ireland’s Ancient East, Chef Rory Monahan will re-create a Fulachta Fiadha, the style of cooking created by our ancestors which uses scorching hot rocks to heat a water pool where meat joints are cooked and wrapped in hay then flavoured with local garden herbs and vegetables.
Meat & Eat Street Kitchen – After watching demonstrations and whetting the appetite it’s time to enjoy the food prepared by top chefs! The Meet and Eat Street Kitchen will be available all day. A selection of some of the delicious foods available will include:
- FULUCHTA FIADHA LAMB OR VENISON
Slow cooked lamb or venison on Cavistons festival bread, spiced apple chutney and Wicklow garden salad.
- ANCIENT EAST SALMON OF KNOWLEDGE
Hot smoked salmon on Cavistons festival bread topped with cucumber relish and Wicklow garden salad.
- BBQ BUTTERMILK GLENDALOUGH LAMB
Glendalough buttermilk BBQ lamb set on a rosemary garlic roll with juniper glaze and Wicklow garden salad.
- HICK’S JUMBO SAUSAGES WITH GUINNESS MARMALADE
Flavoured with herbs and served on Cavistons festival bread with Guinness marmalade
- JOYCEAN AFTERNOON TEA
Sugarloaf mountain scones with honey clotted cream, Joyce sandwich selection and pastries.
With a stunning array of food to accompany a weekend of the best of Irish and international music talent, where else would you want to be on July 2nd and 3rd!
