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Feirmeoir, Bia agus Chef!

Left to right: Martin Bealin and Trevis Gleason (Bia Dingle), and Louise Brosnan (Mex West).

Left to right: Isobel Farrelly (Airfield Estate), Prof. Maeve Henchion (Teagasc), John O’Toole (Airfield Estate), Dr. Jennifer Attard (CircBio, MTU Kerry), Janine Kennedy (Irish Farmers Journal) and David Barry (CircBio, MTU Kerry).

As part of the agroBRIDGES project, CircBio (MTU Kerry) and Teagasc organised a local food cooking competition in Airfield Estate.

We invited highly talented chefs to compete in preparing a taster dish each, made from seasonal local produce from selected small Irish farms. Throughout the event, journalist Janine Kennedy interviewed the local produces who provided fresh ingredients for the dishes.

Guests were able to watch the chefs as they prepared their local food creations and were served one of each dish. Along with three expert judges, the guests then scored the dishes to decide on the winning Irish dish!

Chefs and their local dish:

Martin Bealin (Bia Dingle) and Louise Brosnan (Mex West): Lamb pithivier with oyster mushrooms and kale, lamb and smoked mushroom broth.

Isobel Farrelly (Airfield Estate): Jersey beef, grey oyster mushroom and celeraic lasagne with Airfield brassica, kale salad and horseradish emulsion.

Paddy Arnold (Revolution Farm & Kitchen): Smoked oyster mushroom arancini with spring salsa verde.

Local food producers:

Surya Davies – Airfield Estate

Paddy Arnold – Revolution Farm & Kitchen

Thomas and Claire O’Connor – Manna Organic Farm

Justina Gavin – Drumanilra Organic Farm and Honestly Kitchens

Trevis Gleason – Bia Dingle


Noel Keane – Banditos Streetfood

Dónall Flanagan – Teagasc Horticulture

Janine Kennedy – Irish Farmers Journal

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