We’ll be hitting up the home of sustainable food in Dublin - the Airfield Estate - to show you how to prepare some of the most sustainable foods of all! Booking link coming soon!

What we will discuss during the workshop

• Oysters, mussels and seaweeds as a nutrition source.

• Discussion of ingredients we are using at this workshop, where to find them and what to use in their place.

• Dispelling some myths

• Significance of these foods in the Irish diet historically vs present day

• Flavours to be found while foraging, the beauty of eating seasonally. Including what we can find to forage in the surrounding area.

• Oyster Shucking in depth demonstration and hands-on shucking by adult participants. Oysome will provide protective gloves for participants to wear when shucking.

• Tasting oysters, notes on different flavours to be found.

• Preparing simple accompaniments (e.g., infused oils, infused vinegars, granitas, powders) which preserve your foraged flavours or seasonal foods.

• Together we will arrange and serve oysters with different accompaniments.

• In addition to this we will prepare one dish using Irish mussels and seaweed ice cream.

• Participants will be provided with full, detailed recipes for the workshop as well as a Taste the Atlantic Booklet, which is a pack of recipe cards created by Sarah in collaboration with Ireland’s seafood board, BIM.

NOTE: Participants under 12 years can participate in tasting of seaweeds, cooked oysters, foraged ingredients. They can also assist in selecting which foraged ingredients we will use for cooking.

All shellfish used for the workshops is sourced from SFPA Approved establishments who undergo weekly testing and purify for 42 hours.