Ireland’s longest-running slow food festival returns this Sunday, taking place in the heart of the Burren, County Clare, from 10:30 AM to 4:00 PM.

Hosted at the Pavilion in Lisdoonvarna, this landmark 20th anniversary edition of the Burren Slow Food Festival is organised by Slow Food Clare and hosted by the Burren Ecotourism Network (BEN) and the Burren & Cliffs of Moher UNESCO Global Geopark.

First launched in 2005 by the Slow Food Clare Convivium headed by Birgitta Hedin-Curtin of the Burren Smokehouse, the festival has grown into a highlight of Ireland’s culinary calendar, dedicated to celebrating the ethos of the global slow food movement.

The theme for 2025 is “Taste the Atlantic”, inviting visitors to experience the finest local artisan foods, connect with passionate producers and growers, and enjoy live cookery demonstrations by award-winning chefs.

Councillor Alan O’Callaghan, Cathaoirleach of Clare County Council, said:

“The annual Burren Slow Food Festival offers a unique chance to savour the best of local artisan cuisine, meet the passionate producers, farmers and growers behind it, connect with fellow food enthusiasts, and enjoy live cookery demos by renowned chefs — all set against the stunning backdrop of the Burren. This one-day event celebrates the vibrant food culture of County Clare, highlighting the region’s talented growers, producers, and traders who make the region a truly exceptional culinary destination.”

Timmy Dooley, Minister of State at the Department of Agriculture, Food and the Marine, commented:

“The Burren Slow Food Festival shines a spotlight on County Clare’s rich culinary heritage while championing sustainable, ethically produced food – staying true to the core values of the global slow food movement. It is a must-attend event for food lovers eager to experience an authentic and flavourful slice of Irish culture.”

Attracting Irish Food Ambassadors through the years such as chef Darina Allen and food writers Sally and John McKenna, the festival was run as a virtual event during Covid and has attracted visitors and exhibitors from across Ireland over the years. The event has also produced the widely acclaimed ‘Burren Dinners’ publication, a second edition of which is currently being developed.

On the eve of this year’s festival on Saturday, 10 May, the much-loved Burren Slow Food Banquet will take place at the Burren Storehouse. Head chef Peter Jackson and his team from the Roadside Tavern gastropub will create a three-course dinner with locally produced ingredients.

On Sunday, the cookery demonstration stage features the culinary talents of the award-winning Liam Finnegan and Jonathan Keane of Ashford Castle in Cong, County Mayo.

Visitors can enjoy food-themed talks and oyster tasting sessions hosted by Flaggy Shore Oysters & Doolin fisherman Michael O’Connell and ticketed tasting opportunities of produce supplied by Kelly Oysters and Moyasta Oysters.

Festivalgoers can also explore a vibrant artisan food and farmers market featuring exceptional produce from County Clare and beyond.

A pop-up café by the Burren Display Centre will serve dishes made with local ingredients, adding to the festival’s flavour, while Ryan Fitzpatrick of Wild Catering will be firing up a barbecue with freshly grilled, locally sourced meats.

Wellness will once again form a key part of the festival programme having become an integral part of the itinerary since 2023. There will be yoga for different age groups and levels of mobility, which will be hosted by Limestone Yoga, along with reflexology, sound baths, craniosacral therapy, and acupuncture.

Birgitta Hedin-Curtin of Slow Food Clare stated:

“Reaching our 20th year is a true milestone for the Burren Slow Food Festival. What began as a small celebration of local food has grown into a national showcase of sustainable, artisan produce and the vibrant food culture of County Clare. This year’s theme, ‘Taste the Atlantic,’ reflects not only the incredible bounty of our region but also the spirit of community, sustainability, and culinary excellence that has always defined us.”

“Many of these foods will be sold directly by the producers at the Burren Slow Food Festival. They can tell the story and health benefits of their foods,” she added. “Nowhere is this more evident than in the GEOfood brand, which was launched at the festival in 2022 and now has 12 food producers onboard.”

Jarlath O’Dwyer of the Burren Ecotourism Network (BEN), said:

“The Burren is renowned for its high-quality food and wellness activities. The festival is a showcase for the many businesses in the area that are involved in food production and service.  The Burren is also known for the many wellness activities such as walking, surfing, cycling, seaweed baths and yoga, and this event has moved into the promotion of these activities over the past three years, with the aim of promoting food and wellness together.

“Everybody in the Burren and producers across the wider region are proud of this festival and what it represents,” he explained. “It showcases our local food produce and traditions, chefs, restaurants and shops, supporting the local economy, encourages low food miles, is environmentally sound and promotes health and well-being. Importantly for BEN, it has encouraged businesses to work together over the past 20 years and it is through this spirit of collaboration that we now host Ireland’s longest-running slow food festival.”

According to Carol Gleeson, Manager of the Burren & Cliffs of Moher UNESCO Global Geopark:

“Through our longstanding collaborative working relationship with BEN and Clare County Council, we are proud to support an event that aligns with the Global Sustainable Tourism Council (GSTC) Destination Certification that Clare was recently awarded by EarthCheck. The event also promotes the GEOfood brand, an initiative within UNESCO Global Geoparks, which is perfectly aligned to the Burren and its rich food story, dating back to the 12th century and the Cistercian monks at Corcomroe Abbey who farmed there.  Nowadays the area is renowned for its top-quality food products, boasting two Michelin Star restaurants.

“Promoting Slow Tourism is a key element of the Geopark’s remit and we are proud to support events like The Burren Slow Food Festival, which offers a tourism experience that is fresh, innovative, and aligned with 21st-century travel trends,” added Ms. Gleeson.

The Burren Slow Food Festival takes place ahead of the inaugural Slow Tourism Month in June, an initiative of Tourism Ireland that seeks to promote relaxed, sustainable travel, with a particular focus on car-free tourism.

Alice Mansergh, Chief Executive of Tourism Ireland, said:

“The Burren Slow Food Festival has long been a shining light for promoting slow tourism, encouraging sustainable business practices, and providing an offering for international visitors who are demonstrating an increasing demand for Slow Tourism. The event’s ethos aligns with Tourism Ireland’s focus on sustainably supporting economies, communities and the environment.”

Deirdre O’Shea, Head of Tourism with Clare County Council, said:

“For Clare County Council, this event aligns with one of the key missions of the County Clare Tourism Strategy 2030 — which is to establish Clare as a globally recognised, genuinely sustainable destination. We are delighted to support this event and to help showcase the best elements of food culture in Clare from the local growers, producers and traders that make Clare such a unique and dynamic food destination.”

Visit www.slowfoodclare.com for event and ticketing details.