This year at Sheep 2018: Farm To Fork, the addition of a Food Village celebrating Galway European Region of Gastronomy 2018 satisfied sheep enthusiasts, families and food lovers.
The free event took place in Athenry on Saturday July 7th, 10am to 5pm, and featured cooking demos by Catherine Fulvio, a local food showcase and circus acts.
Programme Coordinator for Galway ERoG, Elaine Donohue, said: “We are very excited to have such a unique showcase taking place in Athenry. Our theme for the year is ‘From the ground up, feeding our future’, so we are encouraging people to get out and learn more about our food industry. It is important not to miss these opportunities to learn and engage at primary level so come along to Sheep 2018 for a family-friendly experience.”
Television cook Catherine Fulvio presented two hour long demonstrations on cooking lamb, while lamb butchery demonstrations also took place at 11am and 3pm.
A local food showcase featured more than 20 producers from Galway and the West of Ireland. The Galway Gastronomy Van was on-site delivering demonstrations and showcases from all of the producers with a full schedule for the day.
Galway 2020’s Project Baa Baa, led by Galway cheesemonger Seamus Sheridan, made its first appearance and official launch at Sheep 2018. Activities and demonstrations included uilleann pipe music, sheep shearing, wool spinning, hand weaving and knitting as well as curing and smoking meats.
The county’s food heritage was showcased with displays by local community groups, the Galway Gastronomy Heritage Project and the Irish Workhouse Centre in Portumna. Craft workshops were led by Loughrea Craft Club and craft maker Melanie Loren who works with straw.
Alongside this year’s Food Village, other attractions included commercial exhibitors, sheep breed competitions and displays, as well as demonstrations of sheepdog training.
Sheep 2018: Farm To Fork was organised by Teagasc in partnership with Galway County Council, Bord Bia, Irish Country Meats and Galway 2020.