Feast Cork – Farm-to-Fork 2026
Feast Cork 2026: dinner on the farm
We’re doing it again.
Last year we opened the gates for Feast Cork, sat everyone down between the tunnels and the market garden, and cooked a dinner out of whatever the farm handed us that morning. It went better than we could have hoped. So we’re back for a second year, and this time we know exactly what we’re doing.
Saturday 5th September, 5pm to 8pm. €70 per person.
The evening
You’ll arrive to a glass of prosecco and a wander through the growing areas, where we’ll show you what’s in the ground, what’s just come out of it, and what’s about to be on your plate. Then we sit down and eat together.
Gary and Winnie are back in the kitchen, doing their magic with what we’ve harvested that day. Wine, beer and soft drinks are included and served with the meal.
What’s shaping up
There’s still no set final menu, and that’s still the point and dependent on the harvest that week. But here’s the shape of it as things stand.
On the table when you sit down
Bowls of green salad, and farm crudités cut hours before service. Beetroot hummus, muhammara, a burnt onion dip and a herby green goddess sour cream. Smoky aubergine moutabal, vegetable crisps, radishes, sedum leaves and plenty of good bread.
Then, served family style
A shoulder of pork, rubbed with fennel, chilli and garlic and roasted slowly until it falls apart. Grumpy Bakers rolls and apple sauce alongside.
With it: kale salad, Gujarati green beans, a Greek style salad, roasted beetroot salad, courgette with mint and chilli, pickled aubergine, pickled cucumbers, and bowls of hot potatoes lifted that morning.
The details will shift between now and September, because the harvest decides and we follow. Tomatoes, peppers and aubergines from the polytunnel, courgettes, leeks, shallots, celery and beans from the market garden, apples and blackberries from the hedgerows. Whatever’s at its best on the day is what you’ll be eating.
Before you come
Let us know in advance if you have any dietary requirements and we’ll look after you.
Tickets are limited and last year’s sold out. If you fancy an honest farm to fork evening, a bit of Midleton’s food culture and a long table full of people eating well, come join us.
