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Taste of Dublin

With the end of summer and the beginning of autumn comes a change in scenery, and a change in our food palettes to accommodate the soon-to-be festive season.

Despite the cold weather, one of the best things about the winter has to be the food. Gourmet meals, culinary masterclasses and a cosy setting are all on the menu of Taste of Dublin's new event.

The festive edition is set to run from November 28 to December 1 in the RDS, and is modelled on a similar winter food festival in London. 


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The winter version of Taste of Dublin will have fewer sessions (six over four days) but will feature huge indoor square footage and a comfortable experience.

While 32,000 flocked to the Iveagh Gardens in June, 18,000 attendees are expected over the festive four days. What does this mean? More room to manoeuvre around and get the best views of masterclasses.

Entertainment, food and more will be housed inside the RDS, Merrion Road, for the perfect way to kick off the holiday season.

From November 28 until December 1, 2019, get inspired in time for Christmas.

Fifteen of Ireland’s top restaurants and food experiences will be present in this winter wonderland, ready to serve up a selection of over 50 dishes for audience members.

A packed line up of cooking demos, drinks masterclasses and live entertainment are all in the works, with 30 top chefs warming up the kitchen.

Taste of Dublin's summer festival has taken place in the capital for the last 14 years, and is now building on the hype and success just in time for the cold weather. Food is the perfect warm-up, we say.

Inspired by Tesco Finest, we can't wait to sit in on the beautiful baking shows, food and drink sampling with Ireland's top brands and enjoy the live musical entertainment.

Indulge yourself in all things food and book your tickets for Taste of Dublin: Festive Edition online here before they sell out. 

Dont worry: We won't be judgemental like Ginny Weasley if you eat your way through the RDS:

harry potter eating GIF


Taste of Dublin is back with a bang, and starting from tomorrow you'll be introduced to some of the best and highest quality food in town.

Taking place in Iveagh Gardens from Thursday, June 13 until Sunday, June 16 (AKA Father's Day, bring him back some goodies); It's a three day immersion in Dublin's nourishing  and delicious tastes.

Organisers are describing this year's event as celebrating "the chefs that are taking culinary risks, fusing Irish and international cuisine and creating revolutionary Irish menus". Yes please.

What are we most excited for, you ask? Without a doubt it's got to be foodie Anna Barnett's collaboration with Ketel One Botanical vodka. 


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Anna is the London-based author of Eat the Week and The Reluctant Vegetarian, and also does stylist work because she's just that cool.

Obsessed with all things tasty, Anna is delighted to be working with Ketel One Botanical this year at Taste of Dublin.

Ketel One is a family-made vodka brand which makes the spirit with no artificial flavours and distilled with botanicals and infused with natural fruit essences.

Anna currently writes for The Evening Standard in her spare time, when she's not running her own website. How does she find the time?

Thankfully, she's curated a stunning menu of canapés to complement Ketel One's three different Botanical Spritz flavours; Grapefruit & Rose, Cucumber & Mint and Peach & Orange Blossom.

We've chosen three of our favourite recipes for you to gorge over, but why not join the other 32,000 people expected to attend the Taste of Dublin over the four days? 

1. Peach and marmalade galettes with whipped lemon cream

Works best withKetel One Botanical Peach & Orange Blossom Spritz

Cooking time: 12 – 15 minutes

Preparation time: 10 minutes

Feeds: 6-8

Ingredients: Pre-rolled shortcrust pastry cut into 5cm rounds, one whisked egg, 3 sprigs of oregano with leaves picked and roughly chopped, sprinkle of sea salt flakes, 3 tbsp of marmalade jam, one tin of peaches in syrup cut into thin segments.

Lemon cream: 200ml of double cream, whipped until thick, zest of one lemon, one heaped tbsp of icing sugar.

Instructions: Preheat oven to 180 degrees Celsius. For the pastry, lightly flour a work surface or roll out pastry onto parchment paper. Scatter over chopped or whole oregano leaves and gently roll into the pastry. Turn the pastry over so oregano leaves are on outside and roll into rounds.

Spoon one-quarter of a teaspoon of marmalade onto middle of each round, add finely sliced peaches on top, and turn up the edges. Transfer onto baking tray, gently brush with eggwash and place in oven for 12-15 mins.

Allow to cool on rack. Pipe or spoon the lemon cream onto the tarts after whipping the cream and folding in the icing sugar and zest.

2. Bruschetta with grapefruit, charred red peppers, garlic and mint

Best served with: Ketel One Botanical Grapefruit & Rose Spritz

Preparation time: 15 – 20 minutes

Cooking time: 10 minutes

Resting time: 15 minutes

Feeds: 6 – 8

Ingredients: One French style loaf thinly sliced diagonally, two cloves of garlic to rub bread with, three red peppers, two grapefruits with skins removed and cut into segments, two cloves of garlic finely diced, generous sprinkle of sea salt flakes, one tsp of freshly ground black pepper, four sprigs of mint, generous drizzle of extra virgin olive oil.

Instructions: Begin by prepping the peppers. Place them directly over a gas flame, charred until the skin turns black and blistered. Turn the peppers until they're entirely black, then transfer to a bowl and cover for 20 minutes before peeling off the charred skins. Next, finely slice the peppers by removing any pith. Be sure to retain their juices as this is packed with flavour and can be used by drizzle.

For the bruschetta, heat a griddle pan until almost smoking then in batches char your slices of bread on both sides until you can get those great, dark stripes. You can also grill or toast the bread if you don't have a griddle pan. Cut the garlic cloves in half and rub into the charred breads.

Prep all remaining ingredients. Combine with the red peppers then arrange the bruschettas on your platters, just before serving spoons the mixture generously onto the breads and finish with a drizzle of extra virgin olive oil or the juice retained from red peppers.

3. Irish salmon toasts with lovage mayonnaise and mint and pea shoot topping

Best served with: Ketel One Botanical Cucumber & Mint 

Preparation time: 15 – 20 minutes

Cooking Time: 5 – 10 minutes

Feeds: 6- 8

Ingredients: Irish soda bread, 200-300g good quality smoked salmon, drizzle of extra virgin olive oil, zest of half a lemon, ground black pepper, 3-4 tbsp cress/pea shoots/radish tops to garnish

Lovage mayonnaise: 150g mayonnaise, 5-6 sprigs of lovage, several turns of black pepper, one-quarter tsp lemon zest, extra virgin olive oil

Instructions: Heat a griddle pan until almost smoking, then char your slices of bread on both sides until you get great, dark stripes.

For the lovage mayonnaise, combine the leaves, mayonnaise, seasoning and zest and blitz until combined. Cut salmon into even stripes.

To serve simply add a generous dollop of lovage mayonnaise to the charred bread, add on the smoked salmon and finish with drizzle of oil, a pinch of cress and lemon zest.

Anyone who attends the masterclasses in Ketel One Kitchen at Taste of Dublin will sample Anna's gorgeous canapés on Thursday and Friday, and meet the woman herself.


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Anna will co-host the cocktail masterclasses with world class bartenders while offering tips to her guests. 

Anna commented:

"I hope that everyone is as excited about tasting the canapé pairings as I was about making them and that they’re inspired to create them over the summer, when they’re entertaining at home."

Tickets for the Taste of Dublin are priced from €15, on sale online now.

Feature image: Instagram/@tastedublin


Heading to Taste of Dublin this coming week?

Well, you may want to enrol yourself in an enticing scholastic experience – Gin School. 

Fever-Tree is inviting Taste attendees to book a spot at its Gin School where experts will immerse a class of six students on the history of gin.

Picture Andres Poveda

The forty minute sessions sound completely dreamy, as participants get a juniper-enriched education along with the opportunity to graduate with four gin samples to their name. 

The gins on hand will be Tanqueray 10, Mór, Bloom and Opihr. 

Unlike most educational institutions, Fever-Tree is offering it's courses completely free of charge.

As well as getting to sample the four delicious gins, students will learn about the importance of choosing the right tonic. 

Expect to leave with a Fever-Tree goodie bag and an imaginary diploma of gin connoisseur-ship.  

Free places in the Fever-Tree Gin School can be booked daily, on a first-come, first-served basis, at the Fever-Tree stand.

Taste of Dublin starts at Dublin's Iveagh Gardens from June 14-17. Happy drinking!


The 2018 edition of Taste of Dublin will start in less than a week and after discovering the tempting menus, we have one more reason to get excited about the deadly food and drink event. 

For the first time ever, the World Class Bartender of the Year Competition will be taking place in front of a live audience at Taste of Dublin 2018. This global competition brings together the best bars, the most talented bartenders and the most outstanding spirits from around the world.

You will be able to witness Ireland’s top three finalists, Barney O’Kane from One Goose Entry in Belfast, Alan Petrovic of Urchin in Dublin, and Carl D’Alton of Cask in Cork, as they go head to head in a series of challenges throughout the weekend at in Dublin's Iveagh Gardens.

You can get to know our finalists and see what inspires them in their everyday lives in this short video:

These industry pioneers will be tested on all aspects of the craft of bartending, where they'll be asked to demonstrate their skill, passion, innovation, creativity and ambition in a series of live challenges and masterclasses, culminating in the ultimate showdown on Sunday, 17th June.

The crowned winner on the night will have the honour to represent Ireland at the World Class Global Finals in Berlin this coming October.

For more information on World Class, the masterclass schedule, and to purchase tickets, go to www.tasteofdublin.ie


Taste of Dublin is back next week and we are getting really excited about trying some delicious food and enjoying the fun atmosphere of the beautiful Iveagh Gardens. 

To whet our appetite even more, the menus for the event have just been announced. Starting from this year's theme – the ‘Food Lover’s Playground' – restaurants have been working on tasty and artistic takes on the playful theme.

Suesey Street’s has come up with the ‘Suesey Cornetto’, made of organic smoked salmon mousse, thyme cone, beetroot cured salmon and pickled beetroot, as well as an enticing and mysterious ‘Pic ‘n’ Mix dessert.

We definitely won't miss the entirely pink menu from Jaipur, created in homage to the Indian women’s rights activists who have made big changes. That should get quite a few likes on the 'gram!

Gin lovers will be tempted to try King Sitric’s gunpowder G&T with grapefruit oysters, while Banyi Sushi will serve Dragon Uramaki – deep fried breaded jumbo prawns, cucumber, avocado, capelin roe and wasabi mayo.

Trendy new opening Glover’s Alley will also be a Daily Special restaurant on Sunday the 17th with offerings such as aged beef tartare, button mushroom, hazelnut, chive.

The Exchequer will offer some fun-inspired desserts, such as Beetroot and Chocolate Cones, a sweet combination of beetroot semifreddo, chocolate mousse and ginger granola.  

With the fabulous weather we have been enjoying, you might be tempted to follow one of the masterclasses in barbecuing.

The Big Green Egg Barbecue Outdoor Cooking Area will show a higher level of outdoor cooking with dishes like slow cooked brisket of Lambay beef, bbq beetroot and potato chive, summer chopped salad, charred horseradish dressing cooked on the stylish ceramic egg-shaped barbecue.

To get even more of a flavour of everything on offer at this year’s Taste of Dublin and to purchase tickets on sale from €15, go to www.tasteofdublin.ie


Fancy trying some real tasty food and meeting your culinary idols? Look no further.  

With 25 amazing chefs in attendance, 20 top restaurants offering some of their signature food and a total of 120 masterclasses, Taste of Dublin 2018 is back and it already sounds like an unmissable event for Irish foodies!

In a mission to rewards creativity, risk taking, diversity and novelty in food, this year's edition will be held once again at the Iveagh Gardens, Dublin 2, and taking place from the 14th to the 17th of June. 


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The theme for this year has just been revealed and it is… the ‘Food Lover’s Playground’ – where food lovers come to play!

Expect to enjoy a cocktail on the top floor of a wooden tram, to learn handy hacks to impress friends and family at your next dinner party in only 20 minutes, or to get to try an entire menu composed of food in various shades of pink. Can you think of something more Instagrammable? We can't. 

Among the big names in attendance this year, festival goers will get a chance to hear Winner of the Great British Bake Off Candice Brown, share her winning baking secrets. 

James Kavanagh, Chef Adrian Martin, pastry chef Aoife Noonan of Glovers Alley, Ed Cooney of the Merrion Hotel, Kevin Dundon of Dunbrody House, Rachel Allen of Ballymaloe, or cookbook author Sharon Hearne-Smith are also announced to get on the biggest ever demo stage to cook their best recipes.

For the first time, the World Class Bartender of the Year Competition will bring its Irish final to Taste of Dublin with the winner being crowned live at The Iveagh Gardens on Sunday the 17th.

Tickets are already on sale from €15 at www.tasteofdublin.ie.


Tate of Dublin is just around the corner, and we're getting pretty excited for the foodie festival.

There are a few ways to get prepped and ready for the bountiful banquet, and like any festival, there are some specific tips and tricks to help you make the most of the experience. 


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1. Plan ahead

Visit the website and plan the day as there is so much to do and see with all the demos, master classes and new Food for Thought.

2. Create your own foodie checklist

Check out the menus on offer from each restaurant ahead of time to curate the perfect gourmet checklist. 

There are over 20 restaurants to choose from, so it’s good to come with a plan on what you want to sample.

3. Check out the live musical entertainment line up

There is plenty more than food on offer at Taste of Dublin. 

Entertainment will be on the main stage from noon on Thursday to close on Sunday evening, and keeping the buzz alive are bands such Spring Break and Smash Hits.


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4. Remember the weather

Taste of Dublin is primarily an outdoor event, and the forecast is good – so don’t forget the sun cream.

5. Swap your cash for florins

Taste of Dublin has its own currency, so be sure to exchange euro for Florins.

Visit one of the Florin banks dotted around the venue (or use one of the many roving Florin sellers) to buy your currency.

One Euro equates to one Florin.


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'We are really excited about this year’s Taste of Dublin and the amazing line up we have planned,” said Taste of Dublin Managing Director Avril Bannerton. 

'Never before have we had so much cooking talent at Taste.' 

'There will be more than 30 world class chefs participating in this year’s event. We’re really looking forward to seeing all the intriguing dishes and exciting demonstrations they will be unveiling over the next four days.'

There are still a few tickets left for the amazing event, which you can get here



So, Barry's Tea have just launched their very own cocktail range, and it's kind of amazing.

The ''tea-inspired cocktails'' were created by mixologist, Conor Myers, for the Barry's cocktail bar at this year's Taste of Dublin festival.

There are three recipes on offer and to be honest, they all sound delicious. 

  • Golden Dew – Barry’s Gold Blend, Tullamore D.E.W. Whiskey, ginger & Irish honey cordial, lime & ginger ale.

  • Berry Fizz – Barry’s Very Berry Tea, Hendrick’s Gin, cranberry juice, Irish elderflower cordial, fresh lemon & soda water.

  • Green Tea Mojito – Barry’s Natural Green Tea, Skyy vodka, basil syrup, fresh mint, lime & soda water.

These babies are only around from June 15 – June 18, so make sure to pop down to the Taste of Dublin festival to get your hands on one.


There is nothing better than heading out for brunch with the girls every Sunday, or sharing dinner and drinks with your partner, but all that fanciful feasting can add up.

A new survey has revealed how much the average Irish person spends eating outside the home every month, and it tots up to a grand total of about €100.00.

Around 55 per cent of people spend over €100.00 to eat out each month, while only 7% spend less than €50.00.

The survey by Taste of Dublin also showed that almost four out of ten of us eat out at least once a week.

Irish women are also more likely to eat out weekly, with 40 per cent of us paying the brunch bill once a week, when compared with Irish men.

The lads were just behind us in the polls however, with 35 per cent enjoying a meal out each week.


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Only 8 per cent of frugal foodies eat out less than once per month or rarely. 

The survey also portrayed  the importance of bar and restaurant reviews to food fans, who make sure to look up public opinion of a venue before sinking their teeth in.  

84 per cent of people say they are more likely to head to a well-received restaurant, with only 3 per cent saying they don’t read reviews. 


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'Most of us are spending over €100 each month eating out, which reflects the demand for tables we are seeing in Irish restaurants and matches the anecdotal stories we are hearing from our expert chefs and restaurants,' said Taste of Dublin Managing Director Avril Bannerton.

Now we're hungry…


Love takeaways, but cheat day is oh-so far away?

You could be in luck, as Ireland's next big health trend combines the convenience of takeout with the health benefits of nutritious ingredients. 

'Fakeaways’ are set to be the next big food trend according to more than one out of every two food fans in this country. 


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A total of 54 per cent of participants in a new Taste of Dublin survey think that fakeaways are about to be huge, and we couldn't agree more. 

After all, how could combining hearty, wholesome food with the quick and easy method utilised by takeaway restaurants be a bad thing?

'This makes a lot of sense considering how health conscious Irish people are becoming and how careful more of us are about what we are eating,' said Taste of Dublin Managing Director Avril Bannerton.

'We still want to try new things, but we want to try food that won’t just be healthy for our bodies but will also taste good,' she said, citing Taste of Dublin as the ideal location to try a menagerie of new food experiences.  

Ireland is clearly becoming more in tune with their nutrition, with the survey also revealing that nine out of ten Irish people consider themselves to be a foodie.

'It should come as no surprise that so many Irish people consider themselves to be ‘foodies’ considering the strong interest we have in cuisine in this country and the many great restaurants, chefs and food resources which are available to Irish audiences,' said Avril. 

'Food is a big topic and being knowledgeable about food has become a badge of honour to many Irish people.'

We are SO ready to indulge in delicious fakeaways while knowing that they're actually good for our bodies. 


Taste of Dublin is back after it drew massive crowds last year for the amazing selction of quality food and drink vendors.

The food festival encourages attendees to create their own personalised taste experience by trying a little something from each vendor. 

The event returns to the Iveagh Gardens from June 15 to 18, spread over the four days.


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The participating restaurants and vendors will offer up a selection of their signature dishes, and there will also be live music and cooking demonstrations from celebrity cvhefs.

If you really want an indulgent experience, you can hit up the luxurious Tattinger champagne tent to relax with a glass of bubbly. 

Or, you can wander through the gorgeous gardens in pursuit of some of Dublin's most high quality taste experiences. 


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Tickets are currently on sale for the event, with standard tickets only €17.50.

There are also VIP and Corporate packages available.

We're getting excited just thinking about it! 

Feature image: Instagram / Taste of Dublin 2017


Our summer calendar is already filling up fast with plans for festivals, weddings and barbecues (yes, we're being highly optimistic about the weather), but one weekend we're keeping free is June 16 – 19.

Taste Of Dublin returns to the Iveagh Gardens for four days this summer, and it looks set to be quite the event.

Like last year, the gates will be open until 10.30pm on the Thursday, Friday and Saturday, so you can really soak up the last of the sun's rays while trying food from some of the capital's best restaurants. Plus, there are heaps of new hands-on demos and masterclasses on offer this year, like O'Briens' Wines tasting sessions.

This year's festival theme is 'Homecoming,' so expect lots of seriously tasty Irish food. 

There'll be live cooking demos…
Nevin Maguire, Kevin Dundon, Richard Corrigan and Kevin Thornton will all be cooking up a storm, as well as Anna Haugh, a former head chef for Gordon Ramsay; plus Cathal Armstrong who has cooked for Barack Obama among other big names.

…And you can get tips from the experts for FREE
If you're not content with sitting back and watching the masters at work, book yourself in to one of the free Electrolux Chefs Secrets masterclasses – interactive cookery demos where you'll get the chance to try your own hand at making each dish.

Plus, you can try a wine masterclass
For the 11th year running, O'Briens Wines will partner with the Taste Of Dublin crew – and this year they'll be offering wine tasting courses as well as selling drinks as usual.

Or just kick back with some bubbly
While normal ticket prices start at €15, you can nab a VIP ticket from €35, entitling you to fast track entry, access to the Champagne Taittinger VIP Suite, plus a complimentary glass of Champagne Taittinger or complimentary Taste Brew beer.

Here's all the ticket info
Advance tickets are currently on sale for €15 – €25 depending on the day and time slot, while VIP tickets run from €35 – €54. Tickets will also be available on the door each day. Child tickets are €12.50,  or €14 on the door, though under tens go free. You can book online here.