This small, speciality tour company offers taste trails through the rich heartland of South West Cork, the Lee River Valley. You can meet the producers, drop in on farms and artisan craftspeople and visit some of the most historic and beautiful heritage and cultural sites of Cork.
If you are looking for a small farmer’s market in gorgeous countryside and very much rooted in the local community, Killavullen in the Blackwater River Valley offers something a little different. Hosted twice-a-month in the grounds of the Historic Nano Nagle Birthplace, it’s a very local market that prides itself on being welcoming, relaxed and very kid-friendly. You’ll have time to chat with the stall-holders and producers, sample their best and stroll the grounds.
Ballymaloe House could be seen as the spiritual home for Cork’s food culture, with the Allen family providing several generations of great cooks, teachers, writers and innovators. A classic Irish Country house is at the centre of a restaurant, cookery school, organic farm, regular festivals and so much more.
Chef Takeshi has Miyazaki on Barrack Street, serving up stunning Japanese street-food from a tiny take-out kitchen (there are a small number of seats along one counter). Miyazaki’s has won a number of national awards, including Ireland’s Best Asian Take-Out 2017. This small but mighty kitchen has been reviewed in international journals and Takeshi’s take on classic Japanese dishes now draws people from all over Ireland and beyond to his door.
Take a trip out West to Heir Island, travel by boat across the bay to the Firehouse School and enjoy a one-day course in bread baking in this magical setting. An award winning, unforgettable experience on a tiny island set in the wild grandeur of Roaring Water Bay. You’ll return on the late evening ferry with a bag of your own freshly baked bread from one of the most magical spots on the Wild Atlantic Way.
The Laughing Oyster Seaweed Company sustainably harvest, dry and prepare a variety of Irish seaweeds using traditional means gathered from the pristine Irish waters of Bere Island, West Cork for you to enjoy.
Ballymaloe House has been at the centre of Cork’s food culture for decades, with a cookery school that has won international acclaim. The famous old country house in East Cork runs regular early morning Pastry & Bread Making Courses. But be ready for an early start – dough mixing begins at 7am!
Herbalist and forager Vivienne Campbell regularly does foraging walks from May through to October – they take place across Munster but Vivienne is a frequent visitor to Cork. For more details visit her website.