Ballymaloe Festival of Food Podcast

In this episode of the Ballymaloe Festival of Food podcast, we sit down with food writer and industry insider Joe Warwick for a candid conversation about the reality of restaurant culture today.From his early involvement in The World's 50 Best Restaurants to his work on Where Chefs Eat, Joe brings a unique perspective on how the global food scene has evolved and how it’s presented to the world.Together, they explore the gap between perception and reality in the restaurant industry, unpacking the influence of rankings, the idea of restaurants as a “game”, and whether global food culture is becoming increasingly homogenised.The conversation also touches on media narratives, including the recent controversy surrounding Noma, and what it reveals about how stories in the food world are shaped and consumed.They also delve into the role of criticism in food writing, asking whether we’ve lost the space for honest reviews in favour of promotion.This is an open, thoughtful and at times challenging conversation about what’s real, what’s constructed, and what might be getting lost in the way we talk about food.

In this episode of the Ballymaloe Festival of Food podcast, we sit down with Rory O’Connell, co-founder of the Ballymaloe Cookery School, for a wide-ranging and reflective conversation.What unfolds is a conversation that goes far beyond food. Beginning in the gardens at Ballymaloe, we talk about seasonality and the joy of ingredients like sea kale, before moving into Rory’s early life growing up in rural Ireland, and the deep influence of family, food and community on his path.We explore his way of seeing the world, from a lifelong appreciation of beauty, art and detail, to the importance of noticing things, whether in food, objects or everyday life.Travel is a thread throughout, with reflections on places like Morocco, Cambodia and Thailand, and how those experiences have shaped his understanding of food and culture.We also touch on working within a family dynamic, the values that have stayed with him over time, and his approach to teaching, sharing knowledge and working with people.This is a gentle, thoughtful conversation about food, place, creativity and the small, deliberate details that shape a life.In this episode:Seasonality and the joy of ingredientsGrowing up in rural Ireland and early influencesBeauty, detail and a way of seeing the worldTravel, taste and cultural influenceFamily, values and working with othersTeaching, knowledge and what matters nowThe Ballymaloe Festival of Food takes place this year from 15-17 May 2026. Find out more and plan your visit at ballymaloefestivaloffood.comThanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstoreUntil next time, let’s keep savouring the stories. Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Ballymaloe Festival of Food podcast, we chat with award-winning food writer and journalist Felicity Cloake about the deeper stories behind what we eat.From cycling across America in search of its food identity to discovering how dishes can open up conversations around history, culture and belonging, Felicity shares how food becomes a powerful way of understanding the world.They explore the idea of whether “American cuisine” really exists, the beauty of slow travel, and the unexpected connections that happen when you sit down to eat in a new place. Along the way, there are stories of pies, Amish communities, fusion food and the moments that challenge our assumptions.The conversation also turns to cooking, with Felicity sharing her thoughts on ingredients versus method, drawn from her well-known Guardian column, and to creativity, as Bree chats with her about her debut novel The Underdog and the joy of moving into fiction.A warm, curious and wide-ranging conversation that captures the spirit of the Ballymaloe Festival of Food.Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstoreUntil next time, let’s keep savouring the stories. Hosted on Acast. See acast.com/privacy for more information.

What do we really mean when we say “Middle Eastern food”?In this live panel recorded at the Grainstore during the 2025 Ballymaloe Festival of Food, the conversation goes far beyond the plate. Through personal stories and lived experience, the speakers explore identity, culture, and the importance of acknowledging the origins of food.Featuring Anna Patrowicz, sommelier and expert in Palestinian wines; Noor Murad, Bahraini chef and cookbook author known for her work with Ottolenghi; Fadi Kattan, a leading voice in modern Palestinian cuisine; and Russ Parsons, longtime food writer and former food editor of the LA Times, who moderates the discussion.This is a thoughtful, honest, and at times powerful conversation that reflects the depth and complexity behind the foods we often group under one label.Recorded live at the Ballymaloe Festival of Food in East Cork, Ireland.The Ballymaloe Festival of Food returns May 15th to 17th 2026. Find out more at ballymaloefestivaloffood.comThanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstoreUntil next time, let’s keep savouring the stories. Hosted on Acast. See acast.com/privacy for more information.

We’re really looking forward to welcoming Cherie Denham to this year’s Ballymaloe Festival of Food, and in this episode we sit down with her ahead of May to talk about the story behind The Irish Kitchen.Cherie is the cook and writer behind the recipes in the book, working alongside photographer and publisher Andrew Montgomery. Originally from County Tyrone, she trained in cookery in the UK, went on to teach at Leiths School of Food and Wine, and has worked for years as a private cook and cookery demonstrator. Her approach to food is rooted in tradition, simplicity and a deep connection to Irish ingredients and hospitality.The Irish Kitchen is no ordinary cookbook. Every recipe was developed and cooked by Cherie herself, while every photograph was shot on location across Ireland. Together, she and Andrew set out to create something honest and grounded. No studio, no shortcuts, just real kitchens, real weather and a shared commitment to telling the story of Irish food through both recipe and image.In this conversation, we talk about growing up around food in Northern Ireland, the memories and people that shaped her cooking, and the unexpected journey that began with a single Instagram comment and led to two beautiful books.We also explore confidence, imposter syndrome, and what it really takes to bring a project like this to life.It’s warm, honest and full of brilliant storytelling, and we can’t wait to welcome Cherie to Ballymaloe this May.Find out more about the festival at ballymaloefestivaloffood.com00:00 – Welcome & introduction Setting the scene for the Ballymaloe Festival of Food podcast02:00 – Growing up in County Tyrone A busy kitchen, farming life, early food memories and family influence05:30 – First sparks of cooking From brownie badges to learning through observation and instinct07:00 – The Instagram moment How a single comment led to a creative partnership with Andrew Montgomery10:00 – Making a cookbook together Cooking every recipe, building trust and pushing for perfection13:00 – No twee: capturing real Ireland Why authenticity mattered more than polished perfection17:30 – Behind the scenes of the shoot Storms, agas, camping stoves and cooking in unexpected places23:30 – Two years on the road The scale of the project and what it really took to complete26:00 – Confidence and imposter syndrome Finding her voice and learning to trust her own experience29:00 – Training, mentors and early career Leiths School, learning from the best and discovering food culture34:00 – Ballymaloe Festival of Food What Cherie is planning to cook and why live demos matter38:00 – Food, family and coming full circle Returning to Ballymaloe and the emotional connection to placeThanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstoreUntil next time, let’s keep savouring the stories. Hosted on Acast. See acast.com/privacy for more information.

In this Ballymaloe Festival of Food podcast episode, three Irish food producers come together for a round-table discussion on building a food business in Ireland.Featuring Elaine Walsh of Wild About Mushrooms (@wild_about_mushrooms), Jay Choi of OGAM Korean (@ogamkorean), and Karen Rotherham of Skillet & Spice (@skillet_and_spice), this episode explores the stories behind their brands and the journey from idea to product.Topics covered include food entrepreneurship in Ireland, product development, sourcing ingredients, flavour creation, packaging, scaling production, selling at markets and festivals, and connecting with customers. The conversation also touches on sustainability, the challenges facing small producers, and the importance of community within the Irish food industry.From functional mushroom products and Korean sauces to seasoning blends for everyday cooking, this episode offers practical insight and inspiration for anyone interested in Irish food, small food businesses, and the people behind the products.All three producers will be part of this year’s Ballymaloe Festival of Food, making this a timely introduction to their work and stories.Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstoreUntil next time, let’s keep savouring the stories. Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Ballymaloe Festival of Food podcast, our hosts Joleen Cronin and Bree Allen sit down with chef, baker, author and café owner Graham Herterich, also known as The Cupcake Bloke.Ahead of this year’s Ballymaloe Festival of Food, Graham talks about the thinking behind his playful afternoon tea inspired by Irish brand icons, from Tayto and Clonakilty Black Pudding to Mikados and soda bread, and how food memories shape the way we eat today.The conversation moves through Graham’s journey from growing up above a butcher shop to training as a chef, stepping away from restaurant life, writing Bake and Cook, opening Ernie’s at the Shackleton Centre in Athy, and finding meaning through food, family and community.This is a generous, funny and deeply human conversation about Irish food culture, nostalgia, producers, chosen family, and why embracing what we already have matters more than ever.In this episode:Graham explains what he really does beyond the label “The Cupcake Bloke” and why creativity sits at the centre of his workGrowing up above a butcher shop, baking with his granny, and how early food memories shaped his pathTraining as a chef, working in restaurants, and stepping away in search of a slower, more meaningful way of lifeA surprising chapter of his life spent exploring a religious vocation, and what it taught him about care, nourishment and purposeThe evolution of his career from wholesale baking to market stalls, cafés and booksHow Bake and Cook came to be, and why traditional Irish recipes paired with modern twists matter to himDiscovering that Irish food is deeply connected to global food cultures, from tagines to meatballs and stewsWhat Graham is preparing for the Ballymaloe Festival of Food: an afternoon tea inspired by Irish brand iconsWhy food nostalgia matters, and how recreating childhood moments (like running your finger down a Mikado) can spark joyHis love of soda bread, everyday food and cooking what makes people happy rather than chasing trendsWhy the Ballymaloe Festival of Food feels like coming home, and how festivals support producers and communityThe importance of “foodie family”, chosen family and shared support within the food worldOpening Ernie’s at the Shackleton Centre in Athy, and why it feels like a homecomingRunning a family business with his sister and niece, and the comfort of trust in hospitalityHonest reflections on illness, care, gut health and the role good food plays in difficult timesGraham’s hopes for the future of Irish food and why we need to lose the shame around our own food cultureComfort food confessions, solo dining favourites and where he loves to eat when he’s off dutyThanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstoreUntil next time, let’s keep savouring the stories. Hosted on Acast. See acast.com/privacy for more information.

How do food creators build audiences of thousands, or even millions, online?A live panel from the Ballymaloe Festival of Food exploring social media, storytelling, farming and the realities of creating food content today.Recorded live at the Ballymaloe Festival of Food 2025, this lively panel discussion brings together chefs, growers, writers and storytellers who are shaping the way we talk about food online.Hosted by Reverend Richard Coles, the conversation features New Zealand chef and viral cooking creator Daniel Rankin, Tuscany-based cook and author Amber Guinness, and Donegal grower and food advocate Barrie Quinn of Portnoo Market Garden. Together they explore what it really means to create food content today, from building communities online to navigating algorithms, criticism and the pressures of constantly producing new content.The conversation moves from kitchens to gardens, from viral videos to food security, and offers a thoughtful look at how storytelling can reconnect people with where their food comes from.In this episode:• How lockdown accelerated the rise of food creators online• The power of storytelling in building loyal audiences• Creating viral cooking videos and short-form food content• The reality of social media algorithms and audience growth• Why food origin, farming and supply chains matter• Handling criticism and negativity online• Balancing private life with a public platform• How social media can reconnect consumers with farmers and producersThanks for listening to the Ballymaloe Festival of Food podcast.Each year in May, the festival brings together chefs, farmers, producers and food lovers for a weekend of conversations, demonstrations and great food at the Ballymaloe Grainstore in East Cork, Ireland.To find out more about the festival and upcoming events visit:ballymaloefestivaloffood.comThanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstoreUntil next time, let’s keep savouring the stories. Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Ballymaloe Festival of Food Podcast, we visit the Cully & Sully team at their offices in Ford’s old head office building in Cork.Cullen “Cully” Allen and Colum “Sully” O’Sullivan started their business in the early 2000s with little more than a good idea, a €100,000 loan, and a belief that honest food could find its place on supermarket shelves. What began with handmade pies soon grew into one of Ireland’s most recognisable soup brands, now selling a soup every 1.4 seconds across Ireland and the UK.In a warm and candid conversation with our hosts Bree Allen, organiser of the Ballymaloe Festival of Food (and Cully’s wife), alongside Joleen Cronin, photographer and long-time collaborator with Cully & Sully and the Ballymaloe food community, the pair reflect on friendship, naivety in business, learning finance and branding from scratch, the decision to sell the company in 2012, and the journey that followed.The episode also captures a moment of transition as Cully steps away from the company after more than two decades.Along the way they share insights for new food producers, thoughts on the future of Irish food, and the long-standing connection between their story and the Ballymaloe Festival of Food.It’s a conversation about creativity, resilience, and why sometimes the best way to start a business is simply to begin.Podcast Chapters00:00 — Welcome to Ford’s old head office in Cork 02:00 — The early days: starting a business at 27 04:30 — Pies, soup and the first €100,000 loan 07:00 — Building the Cully & Sully brand 10:00 — Creativity meets business: how the partnership worked 14:00 — Asking for advice and learning from mentors 18:00 — Building a team and company culture 22:00 — Scaling the business and outsourcing production 25:00 — Why they sold the company in 2012 30:00 — Running the business after the sale 33:00 — Cully stepping away from the company 36:00 — Advice for new food producers 41:00 — What excites them about Irish food today 46:00 — The soup question: one soup for the rest of your lifeThanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstoreUntil next time, let’s keep savouring the stories. Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Ballymaloe Festival of Food podcast, hosts Bree Allen and Joleen Cronin are joined by Barrie Quinn of Portnoo Market Garden in Donegal.Barrie is widely known for his passionate and articulate voice on soil health, regenerative agriculture, and nutrient-dense food. But as this conversation reveals, his work goes far beyond growing vegetables.From transforming a generational family farm into a thriving market garden, to building an online community of over a million people, Barrie speaks candidly about the realities of small-scale farming, the responsibility of having a public platform, and why education is the key to fixing our broken food system.He shares his powerful belief that soil is the foundation of human health, challenges the dominance of imported food in Ireland, and explains why regenerative agriculture is not a trend, but a necessity.The episode also explores:How social media became a force for good in his workWhy transparency and accuracy matter when speaking about food and chemicalsRaising €55,000 for families in need in his local communityCollaboration with Neven Maguire and the creation of an emergency community fundExpanding Portnoo Market Garden into natural soaps and sustainable home productsBringing food, farming and music together at the Ballymaloe Festival of FoodAt its heart, this is a conversation about responsibility — to the soil, to our children, and to each other.Barrie leaves us with one simple but powerful message: educate the next generation about what food really means.Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstoreUntil next time, let’s keep savouring the stories. Hosted on Acast. See acast.com/privacy for more information.

In this episode of Ballymaloe Festival of Food podcast, we bring you a vibrant, emotional and wildly entertaining conversation recorded live at our 2024 event.Hosted by Matt Tebbutt, this very special session features culinary icons Rachel Allen, Clodagh McKenna, Antony Worrall Thompson and Shivi Ramoutar. From belly laughs to heartfelt reflections, the panel explores everything from their earliest food memories and kitchen mishaps, to dancing, tattoos, Caribbean comfort food, restaurant romances, and what they’d want for their very last meal.This is a joyful, unscripted celebration of food and life and the perfect introduction to what this podcast is all about: connection, creativity, and the delicious stories that bring us together.Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstoreUntil next time, let’s keep savouring the stories. Hosted on Acast. See acast.com/privacy for more information.

In the very first episode of the Ballymaloe Festival of Food Podcast, we sit down with Irish food icon Darina Allen — founder of Ballymaloe Cookery School, passionate teacher, sustainability advocate, and fierce protector of Ireland’s culinary heritage.It's a warm, honest, and deeply human conversation from how to win someone’s heart with a loaf of soda bread, to the power of simple food memories. We talk about what keeps Darina going after decades at the heart of Ballymaloe… and why she still lights up every time a student learns how to make a proper loaf of bread. As a grandmother, Darina sees food as a thread that binds generations and a way to pass on not just recipes, but a way of life. So we ask… What traditions are worth holding onto? What’s lighting her up right now? And how can we reconnect with real food in a world that’s moving too fast?This episode is full of passion, play, and purpose and it’s the perfect way to begin our journey through the stories that shape the Ballymaloe Festival of Food.Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstoreUntil next time, let’s keep savouring the stories. Hosted on Acast. See acast.com/privacy for more information.

Welcome to the Ballymaloe Festival of Food Podcast — the official audio companion to one of Ireland’s most cherished food gatherings.In this short trailer, co-hosts Bree Allen (festival organiser) and Joleen Cronin introduce the podcast and share what listeners can expect from the series — from thought-provoking conversations and live panel moments to the laughter, insight and inspiration that flow so naturally at Ballymaloe.Each year, the festival brings together chefs, farmers, producers, writers and food lovers to celebrate the journey of exceptional cuisine — and this podcast captures those stories, straight from the Grainstore.📍 Recorded live at Ballymaloe House and the Grainstore 🎙️ Hosted by Bree Allen & Joleen Cronin 🌱 Featuring chefs, producers and storytellers from Ireland and beyond 🌐 Learn more at ballymaloegrainstore.com 📱 Follow @ballymaloegrainstore on all platformsPull up a chair. Let’s savour every story — together.Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstoreUntil next time, let’s keep savouring the stories. Hosted on Acast. See acast.com/privacy for more information.