Exact time of demo to be confirmed.

One of our missions at Oysome is to help consumers to understand how to eat sustainably. Low-trophic aquaculture is already a significant part of our coastal economies, although around 90% of this product is exported to markets where it is highly sought after. The aim of Oysome is to educate and enable consumers to select, shuck and savour Irish oysters. Sarah uses her knowledge of seasonal food and foraged flavours – gained from her First-Class Honours degree in Botanical Cuisine - to demonstrate how simple flavour-forward accompaniments can be prepared at home. Participants are taken through a step-by-step process on how to shuck perfect oysters every time.

 Oysome demos are based upon local- sourced slow foods. As an example, a demo taking place in Cork city could include oysters from Haven Shellfish or Rossmore oysters, produce sourced from Cork Rooftop Farm, products from artisan producers operating in the city, as well as ingredients foraged from parks in the city such as the Ballybrack woods in Douglas. The aim of using these ingredients is to demonstrate the feasibility of preparing slow food at home which maximises nutritional benefit and supports local economies; all while protecting the environment.