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Gill Meller of River Cottage fame, returns to The Green Barn in Athy For Discover Ireland’s ‘Taste the Island’
November 2 @ 12:30 pm - 10:30 pm
Discover Ireland, Taste the Island
This autumn, Discover Ireland are throwing open the doors to a food and drink celebration throughout the island of Ireland. Taste the Island will showcase the very best of Ireland’s food and drink culture. That means everything from restaurants and local craft food and drink producers to festivals and food trails and everything in between.
Get to the heart of Ireland’s culinary scene by meeting the people behind Ireland’s incredible food and drink. Find out more about the craft and how the soil-to-service journey happens, explore regional specialities or follow on one of many fascinating food trails around the country.
As part of the Taste the Island, Gill Meller will return to The Green Barn at Burtown House in Athy to work with head chef Rodrigo Gonzalez and his team of chefs to cook an amazing day of wood fired food.
Using only the bounty of the gardens, tunnels & hedge groves with our organic Dexter cows from our fields, the day will consist of wood-fired ovens, pits and spits being used to cook an incredible wood-fired feast.
Guests will gather in a special part of the Burtown house gardens for an Autumnal Outdoor cookery demonstration. This will include watching part of the evenings’ feast of local lamb and organic vegetables from the gardens, placed into an earth oven and cooked below the ground for several hours before being unearthed later that evening and brought to the table.
Cooking in the earth is a technique that has been practiced in different ways and by different cultures for many thousands of years. The most famous earth ovens – or pit ovens, as they’re also known – are those of the Māori people of New Zealand. and evolved from an even older Polynesian tradition. Earth ovens, called hāngi, remain a part of Māori culture today; they are a simple and effective way to cook both large and smaller quantities of food. Guests will gather at the earth oven again later on for mulled cider, a fire-based pre-dinner snack and the unearthing of the feast, always an exciting part of the process.
There will be three fire cooking stations, below ground as mentioned, a fire pit above ground and a rustic log fire.
During the afternoon Gill, Rodrigo, and Dermot Carey – head gardener will take guests to the kitchen garden and polytunnels to gather herbs, flowers & veg which the kitchen team will prep in the open plan kitchen, allowing for conversation and interaction between the chefs and our guests.
Dinner, which you will have witnessed being prepared throughout the day will be served at roughly 7pm, family-style on long tables with sharing platters.
This will be an incredible day, not to be missed.
Tickets for this event which are limited, are available via Eventbrite https://bit.ly/2OQTSv2
About Burtown House & The Green Barn
Burtown House, an early Georgian villa, is surrounded by lush flower, vegetable and woodland gardens with beautiful park and farmland walks and home to the incredible Green Barn Organic Restaurant.
The Green Barn is located just inside the front gates of Burtown House, set in the front parkland overlooking our walled kitchen garden. It is easily accessible as a quick lunch stop, or for a more relaxed luncheon style affair or for dinner on Saturday night.
The Green Barn combines large open spaces with high ceilings and expansive wall spaces, with movable panelled partitions to create that perfect space for any size of group.
The restaurant opens out onto an exterior terrace, and again into a series of courtyard spaces that each tell a different story and create a different ambience.
The Green Barn is based on old style Scandinavian barns with a New England twist, combining high ceilings, rustic textures, individual tables settings, giant branches, flowers from the garden and potted vegetables on all the tables.
“It is rare to find one of these houses still in the possession of the descendants of the family that built it. Burtown is one of these treasures, passed down through the generations and still very much a family home”.
About Gill Meller
Gill Meller is a chef, food writer, author, food stylist and cookery teacher who lives and works near the small fishing town of Lyme Regis, in Dorset. Gill has been part of the River Cottage team for 11 years. Working closely with Hugh Fearnley-Whittingstall across the breadth of the business.
Gill regularly teaches at Park farm, the home of River Cottage HQ, a small holding and cookery school producing many of its own ingredients in a simple and respectful way, following an organic model.
Gill focuses on teaching and inspiring people to grow, source and cook food in ways that enhance their lives, increase their well-being, and connect them more closely to natural, sustainable and ethical sources of food. Working at Park farm gives me a sense of pride and a great practical and professional satisfaction.
For Further information
Emily Smith, Melo Marketing
Tel 087 133 4243