Ballymaloe Festival of Food Podcast – Détails, épisodes et analyse

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Ballymaloe Festival of Food Podcast

Ballymaloe Festival of Food

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Fréquence : 1 épisode/36j. Total Éps: 11

Welcome to the Ballymaloe Festival of Food podcast, celebrating the people, stories and ideas behind Ireland’s premier food festival and the vibrant food culture it inspires.

Hosted each May at The Ballymaloe Grainstore in East Cork, Ireland, the festival gathers some of the most inspiring voices in food for a weekend of conversation, connection and creativity.

Some episodes capture the energy of a live audience at The Ballymaloe Grainstore during the annual festival weekend. Others are thoughtfully recorded throughout the year, as we sit down with chefs, growers, producers, writers and visiting guests who are shaping the wider Ballymaloe community and Ireland’s food landscape.

Together, these conversations carry the spirit of the festival beyond May, creating space for deeper reflection, curiosity and connection.

From food memories and kitchen wisdom to honest discussions about sustainability, storytelling and the future of Irish food, this podcast offers an intimate look at the people and ideas behind one of Ireland’s most cherished food gatherings.

Whether you are a passionate home cook, a food industry professional, or simply someone who loves a good story, pull up a chair. There is a place for you here.

🎧 Learn more at ballymaloegrainstore.com

📱 Follow us on all platforms: @ballymaloegrainstore

Hosted on Acast. See acast.com/privacy for more information.

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Food, Travel and the Stories We Carry with Felicity Cloake

dimanche 19 avril 2026 • Durée 48:10

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 @ballymaloegrainstore

Until next time, let’s keep savouring the stories.

Hosted on Acast. See acast.com/privacy for more information.

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Rethinking “Middle Eastern” Cuisine: Food, Identity and Culture

dimanche 12 avril 2026 • Durée 46:49

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.com

Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstore

Until next time, let’s keep savouring the stories.

Hosted on Acast. See acast.com/privacy for more information.

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Cherie Denham on The Irish Kitchen: Memory, Place and Cooking from the Heart

dimanche 5 avril 2026 • Durée 43:07

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.com

00:00 – Welcome & introduction

Setting the scene for the Ballymaloe Festival of Food podcast

02:00 – Growing up in County Tyrone

A busy kitchen, farming life, early food memories and family influence

05:30 – First sparks of cooking

From brownie badges to learning through observation and instinct

Meet the Makers: Wild About Mushrooms, OGAM Korean and Skillet & Spice

dimanche 29 mars 2026 • Durée 41:40

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 @ballymaloegrainstore

Until next time, let’s keep savouring the stories.

Hosted on Acast. See acast.com/privacy for more information.

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Graham Herterich, the Cupcake Bloke on Irish Food Icons, Nostalgia and Community

lundi 23 mars 2026 • Durée 44:59

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 work
Growing up above a butcher shop, baking with his granny, and how early food memories shaped his path
Training as a chef, working in restaurants, and stepping away in search of a slower, more meaningful way of life
A surprising chapter of his life spent exploring a religious vocation, and what it taught him about care, nourishment and purpose
The evolution of his career from wholesale baking to market stalls, cafés and books
How Bake and Cook came to be, and why traditional Irish recipes paired with modern twists matter to him
Discovering that Irish food is deeply connected to global food cultures, from tagines to meatballs and stews
What Graham is preparing for the Ballymaloe Festival of Food: an afternoon tea inspired by Irish brand icons
Why food nostalgia matters, and how recreating childhood moments (like running your finger down a Mikado) can spark joy

Cooking Up Content: Food Creators, Social Media and Storytelling | Ballymaloe Festival of Food

lundi 16 mars 2026 • Durée 50:47

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 producers

Soup, Friendship & Starting Young: The Cully & Sully Story

lundi 9 mars 2026 • Durée 49:16

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 Chapters

00:00 — 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

“Soil Is the Heart of It All” – Barrie Quinn on Regenerative Farming, Real Food & Community Power

lundi 2 mars 2026 • Durée 46:22

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 work
Why transparency and accuracy matter when speaking about food and chemicals
Raising €55,000 for families in need in his local community
Collaboration with Neven Maguire and the creation of an emergency community fund
Expanding Portnoo Market Garden into natural soaps and sustainable home products
Bringing food, farming and music together at the Ballymaloe Festival of Food

At 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 @ballymaloegrainstore

Until next time, let’s keep savouring the stories.

Hosted on Acast. See for more information.

The Heart of Food: Rachel Allen, Clodagh McKenna, Antony Worrall Thompson, Shivi Ramoutar & Matt Tebbutt in Conversation

lundi 12 mai 2025 • Durée 55:28

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 @ballymaloegrainstore

Until next time, let’s keep savouring the stories.

Hosted on Acast. See acast.com/privacy for more information.

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Darina Allen on Legacy, Learning, and What Really Nourishes Us

lundi 5 mai 2025 • Durée 45:01

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 @ballymaloegrainstore

Until next time, let’s keep savouring the stories.

Hosted on Acast. See acast.com/privacy for more information.

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Ballymaloe Festival of Food Podcast – Détails, épisodes et analyse

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