Speakers, Hosts & Guests

  DERRY CLARKE   Derry Clarke, has been Chef and Patron of  l'Ecrivain  for over 25 years. Derry currently works with Miele, showcasing the unique functions of their appliances at cookery demonstrations at various events in Lansdowne Place, Arnotts and indeed in the Miele Experiential Kitchen.  He started his career in The Man Friday in Kinsale under Peter Barry in 1972 and moved to Dublin in 1977. He then spent four years in le Coq Hardi and a further eight years in Bon Appetit before opening his own restaurant in July 1989 with his wife Sallyanne. Derry, and l’Ecrivain have been awarded many accolades over the past eighteen years, such as Best Restaurant and Best Chef Awards since 1999, and Best Chef in Ireland in the Good Eating Guide 2015 and Best Chef in Dublin at the Food & Wine Magazine Awards 2015. l’Ecrivain also has a  Michelin Star  which was first awarded in 2003. Derry and Sallyanne are constantly upgrading and changing everything at  l’Ecrivain  Restaurant to ensure they are offering the very best of food, wine and service at all times.

DERRY CLARKE

Derry Clarke, has been Chef and Patron of l'Ecrivain for over 25 years. Derry currently works with Miele, showcasing the unique functions of their appliances at cookery demonstrations at various events in Lansdowne Place, Arnotts and indeed in the Miele Experiential Kitchen.

He started his career in The Man Friday in Kinsale under Peter Barry in 1972 and moved to Dublin in 1977. He then spent four years in le Coq Hardi and a further eight years in Bon Appetit before opening his own restaurant in July 1989 with his wife Sallyanne. Derry, and l’Ecrivain have been awarded many accolades over the past eighteen years, such as Best Restaurant and Best Chef Awards since 1999, and Best Chef in Ireland in the Good Eating Guide 2015 and Best Chef in Dublin at the Food & Wine Magazine Awards 2015. l’Ecrivain also has a Michelin Star which was first awarded in 2003. Derry and Sallyanne are constantly upgrading and changing everything at l’Ecrivain Restaurant to ensure they are offering the very best of food, wine and service at all times.

  CAROLANNE RUSHE   Chef and Founder of  Sweet Beat Café , 30 year old Carolanne Rushe opened the doors to her café in 2015. She has brought years of global inspiration to the menu at the café in Sligo town where they serve Brunch, Lunch and Takeaway. Carolanne was the 2017 winner of the IBYE Best Young Entrepreneur in Sligo and the café was named in the Irish Time's Best Restaurants under Best Vegetarian.  Recently after years of recipe testing, she is finally bringing her range of plantbased fermented foods to the forefront. On the café menu features Kimchi, Sauerkraut, Kombucha, Water Kefir and Wild Flower Lemonades.  At the Strandhill Food Festival Carolanne will be selling her ferments for attendees to take home as well as serving up some tasty dishes featuring lots of these pickled foods. Carolanne will also carry out a food demo on fermentation where attendees can learn how to make the basics from kombucha and kimchi to learning how to incorporate them into every day life.

CAROLANNE RUSHE

Chef and Founder of Sweet Beat Café, 30 year old Carolanne Rushe opened the doors to her café in 2015. She has brought years of global inspiration to the menu at the café in Sligo town where they serve Brunch, Lunch and Takeaway. Carolanne was the 2017 winner of the IBYE Best Young Entrepreneur in Sligo and the café was named in the Irish Time's Best Restaurants under Best Vegetarian.

Recently after years of recipe testing, she is finally bringing her range of plantbased fermented foods to the forefront. On the café menu features Kimchi, Sauerkraut, Kombucha, Water Kefir and Wild Flower Lemonades.

At the Strandhill Food Festival Carolanne will be selling her ferments for attendees to take home as well as serving up some tasty dishes featuring lots of these pickled foods. Carolanne will also carry out a food demo on fermentation where attendees can learn how to make the basics from kombucha and kimchi to learning how to incorporate them into every day life.


  ETHNA REYNOLDS   Effervescent by nature and infectiously enthusiastic about her love of food and cooking, Ethna Reynolds has poured her personality into  Nook Cafe  in Collooney. No wonder she and Nook have garnered a slew of awards since opening in May 2016.  Ethna is totally committed to quality produce and changes her menu monthly to reflect seasonal availability. She buys from local producers, choosing organic where possible and believes strongly that fresh, quality ingredients are essential. Her philosophy is gaining her a lot of attention: Ethna was chosen as Georgina Campbell Newcomer of the Year 2017 and she has two Best Newcomer awards on the mantelpiece – one from the Sligo Business Awards and the other from the Restaurants Association of Ireland who also selected her as Best Chef in Sligo.

ETHNA REYNOLDS

Effervescent by nature and infectiously enthusiastic about her love of food and cooking, Ethna Reynolds has poured her personality into Nook Cafe in Collooney. No wonder she and Nook have garnered a slew of awards since opening in May 2016.

Ethna is totally committed to quality produce and changes her menu monthly to reflect seasonal availability. She buys from local producers, choosing organic where possible and believes strongly that fresh, quality ingredients are essential. Her philosophy is gaining her a lot of attention: Ethna was chosen as Georgina Campbell Newcomer of the Year 2017 and she has two Best Newcomer awards on the mantelpiece – one from the Sligo Business Awards and the other from the Restaurants Association of Ireland who also selected her as Best Chef in Sligo.

  CATHERINE LEYDEN   Catherine studied for a Diploma in Home Economics and has been working with Odlums since 1974. Over the years, her down to earth style has led to a huge following among Irish bakers.  Catherine’s popularity is none more evident than on her weekly baking feature on Ireland AM. Approx. 75k viewers tune in weekly to watch Catherine showcase her hands on, no fuss, and easy to follow style of baking.  Over the years, Catherine has made regular appearances on TV3, RTE, and a host of national and regional radio stations. Catherine also appeared on the Martha Stewart Show on America’s NBC station to bake some traditional Irish recipes.  Catherine continues to play an integral role within the team by contributing towards the development of the Odlums product range, most recently in relation to the new premium range of Organic, Spelt and Rye flours, as well as the new and improved ‘Bake Your Own’ Breads, Scones and Cake Mixes range.

CATHERINE LEYDEN

Catherine studied for a Diploma in Home Economics and has been
working with Odlums since 1974. Over the years, her down to earth
style has led to a huge following among Irish bakers.

Catherine’s popularity is none more evident than on her weekly baking feature on Ireland AM. Approx. 75k viewers tune in weekly to watch Catherine showcase her hands on, no fuss, and easy to follow style of baking.

Over the years, Catherine has made regular appearances on TV3, RTE, and a host of national and regional radio stations. Catherine also appeared on the Martha Stewart Show on America’s NBC
station to bake some traditional Irish recipes.

Catherine continues to play an integral role within the team by contributing towards the development of the Odlums product range, most recently in relation to the new premium range of Organic, Spelt and Rye flours, as well as the new and improved ‘Bake Your Own’ Breads, Scones and Cake Mixes range.

  GARY O'HANLON   Gary is an Award-Winning Chef, Broadcaster and Columnist. Gary is currently the Culinary Director at Baxter Storey, Ireland. He was previously the Head Chef at Viewmount House since it opened in August 2008. Originally from Ramelton, near Letterkenny, Gary has previously worked at The Olde Post restaurant at Cloverhill, and at the Lobster Pot Restaurant in the Galway Bay Hotel. Prior to returning to Ireland, Gary was head chef at Devlin’s Restaurant and Bar in Boston.  When Gary was Head Chef at Viewmount House, his repertoire of modern classic dishes fused from his knowledge of traditional Irish cooking along with the skills he honed in Boston resulted in the restaurant being ever present in the McKenna Guides Top 100 Places to Stay & Eat since 2009. The icing on the cake came in 2014 when Viewmount House was named "Best Restaurant in Ireland" by Georgina Campbell.

GARY O'HANLON

Gary is an Award-Winning Chef, Broadcaster and Columnist. Gary is currently the Culinary Director at Baxter Storey, Ireland. He was previously the Head Chef at Viewmount House since it opened in August 2008. Originally from Ramelton, near Letterkenny, Gary has previously worked at The Olde Post restaurant at Cloverhill, and at the Lobster Pot Restaurant in the Galway Bay Hotel. Prior to returning to Ireland, Gary was head chef at Devlin’s Restaurant and Bar in Boston.

When Gary was Head Chef at Viewmount House, his repertoire of modern classic dishes fused from his knowledge of traditional Irish cooking along with the skills he honed in Boston resulted in the restaurant being ever present in the McKenna Guides Top 100 Places to Stay & Eat since 2009. The icing on the cake came in 2014 when Viewmount House was named "Best Restaurant in Ireland" by Georgina Campbell.

  PRANNIE RHATIGAN   Prannie Rhatigan is a medical doctor with a lifetime experience of harvesting, cooking and gardening organically with sea vegetables. Born and raised in the North West of Ireland where she still lives, she has a lifelong interest in the connections between food and health.  Hailed as “Ireland’s leading seaweed expert” in Food and Wine in June 2012 she has represented Ireland’s finest food abroad on many occasions and has given workshops and lectures on sea vegetables and cooking.  See  irishseaweedkitchen.ie

PRANNIE RHATIGAN

Prannie Rhatigan is a medical doctor with a lifetime experience of harvesting, cooking and gardening organically with sea vegetables. Born and raised in the North West of Ireland where she still lives, she has a lifelong interest in the connections between food and health.

Hailed as “Ireland’s leading seaweed expert” in Food and Wine in June 2012 she has represented Ireland’s finest food abroad on many occasions and has given workshops and lectures on sea vegetables and cooking.

See irishseaweedkitchen.ie




  THE SAUCEPAN KIDS   Saucepan Kids is an award-winning family food and travel website set up by Debbie Woodward and her family in 2012.  We believe that giving children a passion for, and knowledge about, food is key to them being healthy as children and will benefit them for the rest of their lives. We promote this through encouraging families to cook and learn about food together through recipes, meeting food producers and providing tips as to how we can incorporate food literacy in our everyday lives.  Join Saucepan Kids at Strandhill Food Festival as they demonstrate some simple, healthy and delicious family-friendly recipes that will have you cooking together in the kitchen!  See  saucepankids.com

THE SAUCEPAN KIDS

Saucepan Kids is an award-winning family food and travel website set up by Debbie Woodward and her family in 2012.

We believe that giving children a passion for, and knowledge about, food is key to them being healthy as children and will benefit them for the rest of their lives. We promote this through encouraging families to cook and learn about food together through recipes, meeting food producers and providing tips as to how we can incorporate food literacy in our everyday lives.

Join Saucepan Kids at Strandhill Food Festival as they demonstrate some simple, healthy and delicious family-friendly recipes that will have you cooking together in the kitchen!

See saucepankids.com

  Finn Ní Fhaoláin   Finn is a chef, marine scientist and food writer - her bestselling cookbook Finn’s World was released in 2017. An avid surfer, Finn lives on the wild west coast of Ireland in her adopted home of Bundoran.   Finn is passionate about reducing our dependancy on single use plastics and is an ambassador for an Teagasc’s Clean Coasts. She cooks for yoga and wellness retreats around the country and is a food judge in Ireland and the UK. This year Finn was nominated for Forbes 30 Under 30 Europe and came runner up in Donegal’s Best Young Entrepreneur.  She spent the summer catering, doing food demos and creating the menu for her partner’s new burrito bar Burro Burro in Bundoran and is so excited to host the Food Demo Stage at Strandhill Food Festival! To keep up with Finn on her foodie and oceanic adventures, follow her online at  www.saltwaterstories.me

Finn Ní Fhaoláin

Finn is a chef, marine scientist and food writer - her bestselling cookbook Finn’s World was released in 2017. An avid surfer, Finn lives on the wild west coast of Ireland in her adopted home of Bundoran.

Finn is passionate about reducing our dependancy on single use plastics and is an ambassador for an Teagasc’s Clean Coasts. She cooks for yoga and wellness retreats around the country and is a food judge in Ireland and the UK. This year Finn was nominated for Forbes 30 Under 30 Europe and came runner up in Donegal’s Best Young Entrepreneur.

She spent the summer catering, doing food demos and creating the menu for her partner’s new burrito bar Burro Burro in Bundoran and is so excited to host the Food Demo Stage at Strandhill Food Festival! To keep up with Finn on her foodie and oceanic adventures, follow her online at www.saltwaterstories.me

  GABY WIELAND    Gaby,  together with her husband Hans and their children moved to Ireland in 1985 in search of a more sustainable and simple life. They began growing organic vegetables for the family, baked sourdough bread for a local health food store and founded  Cliffoney Organic Farmhouse Cheeses , producing organic cheeses for over 20 years.  Gaby’s love for herbs and her medical background led to her becoming a Naturopath and Herbalist.  Gaby is the author of  “Neantog Cookbook – Gaby’s favourite recipes" .  Gaby and Hans latest project is  Neantog Kitchen Garden School  at their farm in Cliffoney, where they offer courses and workshops in gardening, healthy cooking, baking, foraging and fermenting. They have organised two Irish Fermentation Festivals at The Organic Centre and travel Ireland and the UK as lecturers.  Gaby's Talk   Your Gut Health starts in the Garden – From Pre-Biotics to Pro-Biotics

GABY WIELAND

Gaby, together with her husband Hans and their children moved to Ireland in 1985 in search of a more sustainable and simple life. They began growing organic vegetables for the family, baked sourdough bread for a local health food store and founded Cliffoney Organic Farmhouse Cheeses, producing organic cheeses for over 20 years.

Gaby’s love for herbs and her medical background led to her becoming a Naturopath and Herbalist.

Gaby is the author of “Neantog Cookbook – Gaby’s favourite recipes".

Gaby and Hans latest project is Neantog Kitchen Garden School at their farm in Cliffoney, where they offer courses and workshops in gardening, healthy cooking, baking, foraging and fermenting. They have organised two Irish Fermentation Festivals at The Organic Centre and travel Ireland and the UK as lecturers.

Gaby's Talk Your Gut Health starts in the Garden – From Pre-Biotics to Pro-Biotics

  MYLES LAMBERTH   Myles is the co owner of the critically acclaimed  Shells Cafe  in Strandhill Co Sligo. He has produced 3 cookbooks and continues to pursue his passion for food in all areas of his life.  A self taught Chef, Myles learnt his skills cooking for guests on open fires while touring across Africa. This is what makes Myles skills so unique - his passion is for flavour and wild cooking. Myles is on a journey of constant learning and loves to share his knowledge.  In the Winter, Myles turns his day time cafe into a spectacular foodie experience bringing supper clubs to the West Coast and pushing himself to create a more fine dining experience using ingredients found in his local area.  He has hosted sustainable food stands at Body & Soul- bringing oysters and home smoked west coast mackerel to the masses. Myles has appeared on Ireland Am and been featured in all national newspapers. If he is not behind the pass in Shells, Myles is cooking for friends, building fires, sharing his passion for food with wild picnics, foraging and of course surfing!

MYLES LAMBERTH

Myles is the co owner of the critically acclaimed Shells Cafe in Strandhill Co Sligo. He has produced 3 cookbooks and continues to pursue his passion for food in all areas of his life.

A self taught Chef, Myles learnt his skills cooking for guests on open fires while touring across Africa. This is what makes Myles skills so unique - his passion is for flavour and wild cooking. Myles is on a journey of constant learning and loves to share his knowledge.

In the Winter, Myles turns his day time cafe into a spectacular foodie experience bringing supper clubs to the West Coast and pushing himself to create a more fine dining experience using ingredients found in his local area.

He has hosted sustainable food stands at Body & Soul- bringing oysters and home smoked west coast mackerel to the masses. Myles has appeared on Ireland Am and been featured in all national newspapers. If he is not behind the pass in Shells, Myles is cooking for friends, building fires, sharing his passion for food with wild picnics, foraging and of course surfing!

  AILEEN COX BLUNDELL   Aileen Cox Blundell is a mother of three and is the creative force behind Baby Led Feeding, the multi-award winning food blog which shares natural and wholesome recipes for babies that the entire family will also love. One meal, one family. Winner of both Best Irish Parenting Blog and Best Irish Food & Drink blog, Baby Led Feeding has become a destination for little foodies all around the world.  Baby Led Feeding is not about depriving children of treats, foods or sauces they love, it is about making healthier choices that taste amazing, getting little ones eating more vegetables in a delicious way and bringing your children on an incredible food adventure.  Aileen’s book The Baby Led Feeding Cookbook was released by Gill Books in March 2017 and instantly became a number one bestseller staying in the top 10 most sold hardback books since it’s release. You can follow her recipes on  www.facebook.com/babyledfeeding  or  www.babyledfeeding.com

AILEEN COX BLUNDELL

Aileen Cox Blundell is a mother of three and is the creative force behind Baby Led Feeding, the multi-award winning food blog which shares natural and wholesome recipes for babies that the entire family will also love. One meal, one family. Winner of both Best Irish Parenting Blog and Best Irish Food & Drink blog, Baby Led Feeding has become a destination for little foodies all around the world.

Baby Led Feeding is not about depriving children of treats, foods or sauces they love, it is about making healthier choices that taste amazing, getting little ones eating more vegetables in a delicious way and bringing your children on an incredible food adventure.

Aileen’s book The Baby Led Feeding Cookbook was released by Gill Books in March 2017 and instantly became a number one bestseller staying in the top 10 most sold hardback books since it’s release. You can follow her recipes on www.facebook.com/babyledfeeding or www.babyledfeeding.com

 An award winning blogger and qualified chef, with a diploma in nutrition, Nicola Halloran is the creator of The Wonky Spatula. She is on a mission to show the world the tasty way to be healthy and is extremely passionate about teaching people how to feed themselves healthy, wholesome and nutritious food, taking them on a journey to a healthier lifestyle.  For two years she followed all of the paleo principles strictly, however, in the last 18 months she have been experimenting with different foods like oats & chickpeas etc, essentially playing around with her diet and she is happy that she has now found that perfect balance.  Nicola describes the most important part of the process as “coming to a point where you’re able to sit back and say, I can and will happily eat like this for the rest of my life.  For me, being happy with the way in which you are eating is the most important part of that sentence. If you are not happy and willing then you haven’t found that freedom yet.”   www.thewonkyspatula.com

An award winning blogger and qualified chef, with a diploma in nutrition, Nicola Halloran is the creator of The Wonky Spatula. She is on a mission to show the world the tasty way to be healthy and is extremely passionate about teaching people how to feed themselves healthy, wholesome and nutritious food, taking them on a journey to a healthier lifestyle.

For two years she followed all of the paleo principles strictly, however, in the last 18 months she have been experimenting with different foods like oats & chickpeas etc, essentially playing around with her diet and she is happy that she has now found that perfect balance.

Nicola describes the most important part of the process as “coming to a point where you’re able to sit back and say, I can and will happily eat like this for the rest of my life.

For me, being happy with the way in which you are eating is the most important part of that sentence. If you are not happy and willing then you haven’t found that freedom yet.”

www.thewonkyspatula.com