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• Rachel Allen, zero waste talks, Michelin star chefs, bread and butter making workshops, cookoffs, English Market cooking demos and much more

Foodies and culinary enthusiasts, mark your calendars! The highly anticipated Cork on a Fork Festival is set to grace Emmet Place outside the Crawford Art Gallery on Saturday, August 19th, for a day filled with gastronomic wonders and culinary celebrations.

The festival, organized by Cork City Council, has grown substantially since its inception in 2022, offering an even more expansive and diverse program this year. With a plethora of exciting talks, engaging demos, and mouthwatering tastings, the festival promises to cater to all palates and preferences. The best part? All events are free to attend, making it an accessible and enjoyable experience for everyone.

A Celebrity Chef Lineup to Savor

The festival’s centerpiece will be the 100-seat cooking demo marquee, where acclaimed culinary talents will showcase their expertise. Notable names such as celebrity chef Rachel Allen from Ballymaloe Cookery School, zero waste chef Orla McAndrew, William Murray from Currabinny, Pamela Kelly from Farmgate, and representatives from Cork Migrant Centre, among others, will be cooking up a storm and sharing their insights throughout the day.

Thrilling Cook-Offs and Engaging Discussions

One of the festival’s highlights will be the Rebel County mystery box cook-off competition featuring local establishments like The Glass Curtain and Sage, moderated by Irish Examiner food writer Joe McNamee. Attendees can also look forward to a live podcast with esteemed culinary figures such as Michelin Chef Takashi Miyazaki from Ichigo Ichie, Michelin-rated chef Aishling Moore from Goldie, and Claire Condon from Good Day Deli.

A Feast for the Senses

While indulging in the culinary delights, festival-goers can explore the adjacent Cork on a Fork Fest mini-market, dive into healthy eating insights at the HSE stand, and enjoy lively entertainment including face-painting, live music during lunchtime, and giant games with Let’s Play Cork in the afternoon.

The festival’s hub, the Crawford Art Gallery Theatre, will host an array of informative talks and demos. From “The Magic of Milk” interactive presentation with UCC to discussions on Cork Food Culture in Literature, History, and Heritage, attendees will have the chance to deepen their understanding of culinary arts and traditions.

A Gourmet Extravaganza with Community Support

Cork on a Fork Festival would not be possible without the support of Cork City Council, Failte Ireland, Ireland’s Ancient East, and The Wild Atlantic Way. Additionally, local hospitality businesses, organizations such as Pure Cork and Cork Business Association, and partners including Cork Airport and Atlantic Clinical Trials have come together to make this gastronomic celebration a reality.

A Weeklong Culinary Fiesta

Beyond the main event on August 19th, a week of food-related festivities awaits. The festival includes numerous free demos and talks spread across the city, such as the opening symposium ‘Feeding Cork the sustainable and healthy way with Cork Food Policy Forum,’ workshops at The Butter Museum, and cooking demos at the English Market.

For those seeking more in-depth experiences, ticketed demos include the Cork Oyster Shucking Championships at The Metropole, coffee roasting workshops, pizza and cocktail making sessions, sensory cooking classes for children, tutored beer tasting, and various other specialized events.

Embrace the Culinary Magic

Cork on a Fork Festival is not only a celebration of Cork’s vibrant culinary scene but also a platform to promote sustainable and healthy food practices. With an ever-expanding range of events and activities, the festival invites both locals and visitors to immerse themselves in the world of flavors, techniques, and innovations.

As the festival’s popularity soars and events begin to reach capacity, interested individuals are encouraged to make their bookings soon to secure their spots. To explore the complete program and stay updated, visit the festival’s official website, www.corkonaforkfest.ie, or follow @corkonaforkfest on social media.

Notes:

Cork on a Fork Demo Marquee, Sat 19th Aug 

• 9.30am-10.30am: From Farm to Fork – cooking demo with Farmgate
• 10.45am- 11.45am:  Leftover Larder Love – zero waste cookery demo with Orla McAndrew.  
• 12.00pm- 12.45pm: Cooking demo (
• 1pm:  Rachel Allen cooking demo on local food.
• 2pm:  “The Art of Culinary Sustainability”.  A chat with Takashi Miyazaki from Ichigo Ichie, Aishling Moore from Goldie and Claire Condon from Good Day Deli, podcast live for McKenna Guides.
• 3pm: Rebel County Mystery Box Cook-Off
• 4pm: Cooking demo with William Murray, Currabinny 
• 5pm: Pupusas (stuffed tortillas/flatbread) cooking demo and sampling with Cork Migrant Centre.   

Cork on a Fork Live Stage at Crawford Art Gallery Theatre  Friday 18th Aug

• 10am: “Magic of Milk” interactive presentation with Prof Alan Kelly UCC School of Food and Nutritional Sciences.
• 11am:  Cork Food Culture in Literature, History and Heritage Talk.
• 12pm. 1.35pm: Join Guaranteed Irish for an insightful chat with Cork producers – Ballymaloe Foods, St Patrick’s Distillery, West Cork Eggs Ltd., West Cork Biscuit.

• 2pm:  Bertha’s Gin talk and tasting with Justin from Ballyvolane House (almost booked out).
• 3-4pm:  A walk through the supermarket – Food trends and their impact on health and planet with Dr. Aylin Sahin, UCC School of Food and Nutritional Sciences.
• 4pm:  Of Irish and Oysters – a Salty History of Shuckin’Around and Irish Culture (according to Patrick McMurray – Oyster Sommelier & Champion Shucker).

Saturday 19th Aug

• 10am: Cork Food Policy family friendly event.
• 11am:  Cork Food Policy family friendly event.
• 12pm Cork on a Fork – a new Cork perspective.  A panel discussion with leading names in Cork food who are not originally from the city.
• 2pm:  Healthy Eating Puppet Show for primary school kids.
• 3pm:   Tips on improving mood and brain health through a healthy gut.
• 4pm:  Cork Food – a food writers’ perspective: PANEL with Cork’s (and Ireland’s) leading food writer.