WorkShops Info

*Please note the below 2014 timetable is a Sample WorkShop Timetable for Wild&Slow, Ireland.

Wild&Slow2016 WorkShop timetable to be published at a later date once confirmed.

Choose your 3 preferred WorkShops from below, then click on the “Reserve WorkShops” tab above to reserve your place. Please bring your confirmation email with you on the day to The Slow Food Ireland Cabin on the street at Wild&Slow, where your tickets for accessing WorkShops will be issued. Payment is just €10 for any 3 WorkShops per day. Discount for Slow Food Members you just need to bring your card.

WorkShops may be subject to location and time changes, finalised times etc will be available on display daily at The Slow Food Ireland Cabin on the street. Pre-registration does not guarantee entry where numbers are limited at some WorkShops.

WorkShops Saturday 8th November (Sample Timetable – Wild&Slow2016 timetable TBC)

Saturday 8th – 9.30am Glendalough National Park
• 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 participant’s work, with judging on Sunday 9th.

Saturday 8th –12.00pm, WorkShop Area 3, Macreddin Village
• Blackberries and beyond. Ireland has 327,258 km of common Irish grass verges and hedgerows. In this workshop, Evan Doyle, Ed Hick 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.

Saturday 8th –1.00pm WorkShop Area 6, Macreddin Village
• In The Pantry. A guided visit and insight workshop on Macreddin Villages unique Wild Foods Pantry, by Evan Doyle, Tim Daly and Clothilde Walenne. 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 allowing us to work with nature!

Saturday 8th –1.30pm WorkShop Area 1, Macreddin Village
• In The Net. Exploring, wild fish seasonality, its sustainability and our 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 and friends.

Saturday 8th –2.00pm WorkShop Area 3, Macreddin Village
• Black and Blue. And Red all over. Matching game with wines workshop. Noel MacMahon, Febvre Wines with Evan Doyle and Manish Pallewar, serve tastes of Irish Game, accompanied by some of the worlds “gamiest” wines.

Saturday 8th –2.30pm WorkShop Area 2, Macreddin Village
• Yeast is Best. A Fermentation workshop with Jp McMahon, Aniar. Our ancestors knew that capturing wild yeasts was fundamental to preserving wild foods for future use. This workshop unravels the current mystery round this simple process

Saturday 8th –3.00pm WorkShop Area 3, Macreddin Village
• Wild Food Dinner Dissected 1. A workshop with Tim Daly, James Kavanagh and Evan Doyle focusing on eight months of preserving Ireland’s fabulous wild foods from some of our 327,000 Km of Irish hedgerows for tonight’s Annual Wild Foods Dinner.

Saturday 8th –3.30pm WorkShop Area 2, Macreddin Village
• The Low Tide. Enda Conneely, South Aran House, Inishere, just beside Ireland! Enda introduces a workshop on the sustainable harvesting and preserving of our native seaweeds and sea plants and their uses.

Saturday 8th –4.00pm WorkShop Area 3, Macreddin Village
• Wild Food Dinner Dissected 2. A workshop with Ed Hick, Mick Healy and Evan Doyle focusing on Irelands recently lost skills regarding how to break down venison, how to pluck game birds, how to hang and how these will be served at tonight’s Annual Wild Foods Dinner.

Saturday 8th –4.30pm WorkShop Area 1, Macreddin Village
• In The Net. Exploring, wild fish seasonality, its sustainability and our 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 and friends.

Saturday 8th –4.30pm WorkShop Area 2, Macreddin Village
• A Sip on the Wild Side. Oisin Davis, Great Irish Beverages and Sri Pandalla, Macreddin Village mixing and infusing Wild Irish foraged ingredients into seasonal cocktails and how to pair them with food.

WorkShops Sunday 9th November (Sample Timetable – Wild&Slow2016 timetable TBC)

Sunday 9th –12.00pm WorkShop Area 2, Macreddin Village
• Back to the Basics. A workshop where Darina Allen, Ballymaloe, will focus on the traditional methods of preserving as used by our grandparents for pickling, drying, potting, sugar basing or alcohol preserving 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.

Sunday 9th –12.30pm WorkShop Area 3, Macreddin Village
• Holy Smoke. In this workshop, Ed Hick, fourth generation Butcher, 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.

Sunday 9th –1.00pm WorkShop Area 2, Macreddin Village
• A Bird in the Hand. Pheasant, woodcock, widgeon, teal, mallard, woodpigeon, grouse, and the fabulous snipe all discussed and their merits debated by Derry Clarke, L’Ecrivain with Evan Doyle. Pheasant cooked for parallel tasting with wild duck and winter game.

Sunday 9th –1.30pm WorkShop Area 1, Macreddin Village
• In The Net. Exploring, wild fish seasonality, its sustainability and our 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 and friends.

Sunday 9th –1.30pm WorkShop Area 4, Macreddin Village
• To Dye For. Freda O’Dea will demonstrate how to unlock the chromatic glories of the fungal kingdom and the plant world with a talk and practical demonstration on natural dyes/pigments that were used by our ancestors for wool and silk.

Sunday 9th –2.00pm WorkShop Area 2, Macreddin Village
• Furred Game Workshop. Our native game. A tasting of rabbit, hare and venison. Three classic game meats, prepared for evaluation. Ross Lewis, Chapter One, with Evan Doyle leads the attendees through this workshop, highlighting their differences in taste and texture.

Sunday 9th –2.00pm WorkShop Area 3, Macreddin Village
• The Sweetest Thing. An in-depth discussion on our total dependence on the honey bee, production of wild honey and the state of the honeybee not just in Ireland, but internationally. This will be outlined by Willie O’Byrne, member of the Native Irish Honey Bee Society, with tastings of honeys both from home and abroad and an insight into its traditional medicinal properties.

Sunday 9th –2.30pm WorkShop Area 3, Macreddin Village
• I am the pheasant plucker. Game handling master class given by Mick Healy, of Wild Irish Game and Licensed Game Dealer, with Evan Doyle. 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.

Sunday 9th –3.00pm WorkShop Area 2, Macreddin Village
• The Tide Is Out. Sally McKenna, ‘Extreme Greens’ author and journalist together with Gerard Talty, Wild Irish Sea Veg, discuss how to gather, cook and preserve wild seafood’s from the shoreline. An overview of what is there, zones and tidal influences combined with a hands on demonstration

Sunday 9th –3.00pm, WorkShop Area 2 , Macreddin Village
• Much about Mushrooms. Guiding through six months of annual mushroom harvesting, Bill O’Dea, informs the workshop on the Top Ten Irish edible wild mushrooms, when to look for them and most importantly…where to find them.

Sunday 9th –3.30pm WorkShop Area 6, Macreddin Village
• In The Pantry. A guided visit and insight workshop on Macreddin Villages unique Wild Foods Pantry, by Evan Doyle, Tim Daly and Clothilde Walenne. 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 allowing us to “cheat” nature.

Sunday 9th –4.00pm WorkShop Area 1 , Macreddin Village
• In The Net. Exploring, wild fish seasonality, its sustainability and our 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 and friends.

Sunday 9th –4.00pm WorkShop Area 5, Macreddin Village
• Photo-stalking in The National Park. This involved hiking several miles in and around Wicklow, to stalk and photograph the resident wild deer herd and feathered game with photographer, Frank Doyle on Saturday. This is the photo display of participants work with judging.

River Cot Canoe Build by Inistioge Fishermen Mick & Jimmy Murphy

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