Workshops at Wild&Slow2011

The following are some of the great workshops that will be be happening throughout Wild&Slow2011. 

For details on Wild& Slow2011 see HERE

  • Blackberries and beyond
    Ireland has 327,258 km of common Irish grass verges and hedgerows. In this workshop, Evan Doyle and Biddy white Lennon will concentrate on what is available there for free, where to look for it, and when it is best harvested, using the Wild&Slow templates to bring participants through each season.
  • Photo-stalking in The National Park
    This will involve hiking several miles in and around Wicklow, to stalk and photograph the resident wild deer herd and feathered game with photographer, Frank Doyle. Photo competition of participants work, with judging.
  • I am the Pheasant Plucker
    Game handling master class given by Mick Healy, of Wild Irish Game and Licensed Game Dealer. The workshop will centre round the vast variety of wild game that Ireland has to offer. With examples of feathered and furred, the workshop will explain how this precious resource can be harvested with a sustainable approach.
  • Feathered game tasting workshop
    of our native game. 1, 2, 3 week hung pheasant cooked for parallel tasting by Ross Lewis, Chapter One. The main aim of this will be to ascertain the effects of traditional hanging methods, on palatability, textures and taste.I am the Pheasant Plucker
    Furred game tasting workshop
    …of our native game. A tasting of rabbit, hare and venison. Three classic game meats, prepared for evaluation. Derry Clarke, l’Ecrivain, leads the attendees through this workshop, highlighting their differences in taste and texture.
  • In The Net
    A Wild Fish Workshop. Exploring seasonality, sustainability and fisheries management. This workshop will also give an overview of the current Irish fresh and tidal fisheries. Presentation by Mick Murphy, licensed traditional wild salmon, snap-net fisherman.
  • Medicinal Foraging
    Presentation by Herbal medicine academics Freda Wolfe and Clodagh Mulvey, members of the IAMMH (Irish Association of Master Medical Herbalists). This workshop will explore information gathered and used in mainstream medicine and holistic medicine from more than 400 plant species.
  • A Gamekeeper’s Story
    Retired Head Gamekeeper, Keith Wooldridge, from Ballinacor Estate, outlines his lifetime work, with preparations in spring through to winter shoots, emphasis on habitat, and environmental management. This will aim to inform attendees on the multi annual cycles involved with managing an estate.
  • Black and Blue. and Red all over 
    Matching game with wines workshop. Martina Delaney, Sommelier at l’Ecrivain and member Irish Guild of Sommeliers, serves tastes of Irish Game, accompanied by some of the worlds “gamiest” wines.
  • Back to the Basics
    A workshop where Darina Allen, Ballymaloe, will focus in depth on the traditional methods of preserving as used by our grandparents for pickling, drying and potting that gave them tastes of summery fruit in jams well after the trees were bare, cured meats and fish in the darker months, and allowed them have vitamins and minerals while nature slept.
  • The Sweetest Thing
    Three generations of bee keeping, production of wild honey and the state of the honeybee not just in Ireland, but internationally, outlined by Philip McCabe, President of the Apimondia European Commission, with tastings of honeys both from home and abroad and an insight into its traditional medicinal properties.
  • The Low Tide
    Enda Conneely, South Aran House & Fisherman’s Cottage, Inishere, just beside Ireland! Enda introduces a workshop on the sustainable harvesting and preserving of our native seaweeds and seaplants and their uses.
  • In The Pantry
    A guided visit and insight workshop on Macreddin Villages unique Wild Foods Pantry, by Evan Doyle, Tim Daly and Mary Bulfin. An understanding, that keeping what you have foraged is at least as important as collecting it, with tips on how to best keep your harvest into the following season allow us to “cheat” nature.
  • Holy Smoke
    In this workshop, Ed Hick, Hicks Pork Butchers, will outline the principles of curing and smoking. With the focus on wild Irish venison, preserving it by this traditional method and an organoleptic tasting of 3 month dry cured and beech wood smoked Wicklow venison.

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