Slow Food Ireland

Good, Clean & Fair

Connecting People Through Food
Slow Food Ireland brings together the communities of like-minded people who champion the ethos of good, clean and fair food in Ireland.  Hosting regular events, highlighting food businesses and producers who honour these values, supporting food and community initiatives and celebrating great Irish food with our members and the public.

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What we do

Slow Food is a global grassroots organization that envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet.
A non-profit member-supported association, Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and to encourage people to be aware about the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
Slow Food believes that everyone has a fundamental right to the pleasure of quality food and consequently the responsibility to protect the heritage of biodiversity, culture and knowledge that make this pleasure possible.
Slow Food has over 100,000 members joined in 1,500 communities – worldwide, as well as a network of 2,000 Terra Madre food communities who practice small-scale and sustainable production of quality foods. Thanks to its projects and activities, Slow Food involves millions of people in 150 countries.

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To see more, check out the Blog page or Recipes page.

Annual Dinner at Gill & Hock

Annual Dinner at Gill & Hock

The Garden Convivium held their annual dinner at Gill & Hock at Baker's Corner on Tuesday 11 February 2020.  The dinner was also held to celebrate 30 years of Slow Food.  Stephen Caviston and his team produced a truly memorable meal for us.  We started with a...

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The Modern Stone Age Kitchen

The Modern Stone Age Kitchen

Thank you Dr Bill Schindler for such an interesting and thought provoking talk. Bill is the director of the Eastern Shore Food Lab, an Associate Professor of Anthropology and Archaeology at Washington College in Chestertown, Maryland and the co-star of both the...

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Moules Marinière

Moules Marinière

Moules Marinière Unlike other solid ingredients, mussels are measured by volume rather than weight. A normal serving would be 1/2 litre mussels per person. This is a cheap and satisfying dish. 2 l mussels1 onion (finely chopped)4 tbsps white wine50 g butter1 tsp...

Mary’s Buckeye Fudge

Mary’s Buckeye Fudge

Mary’s Buckeye Fudge “My Mom grew up on a donkey farm in Pickaway County, Ohio, and Buckeye balls are reminiscent of her Thanksgiving on the farm. These are somewhat more elegant” 225 g butter800 g castor sugar1 small can evaporated milk200 ml water¼ tsp vanilla...

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Join a network of a million activists across more than 150 countries.
Support more than 10,000 projects protecting biodiversity.
Defend Good, Clean and Fair food for all.

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