It starts with a warm aroma wafting from the kitchen, then there's a sizzle, perhaps a whistle of a kettle... Finally, the gentle pat of your full belly. We all of memories from childhood, travel or life milestones that are marked by a meal shared with family, friends or strangers. Come chat with masters of the pen and the blade who capture these memories through stories and recipes.
Guests are:
Shamim de Brún, Emerging Food Writer of the Year 2023: Shamim de Brún is a food and drinks writer whose penchant for divilment has led her to weird, wild and wonderful places. A Dublin-born and bred cork dork, she has worked in service, wine, and whiskey before coming to the world of media. She has completed her WSETs and is a Level 2 Cicerone Beer Sommelier. She has also completed specialist Irish Whiskey courses and has worked in a winery under Róisín Curley. Winner of Emerging Food Writer of the Year 2023 at the Irish Food Writing Awards and part of the team that won Best Social Media, she’s known for her insightful exploration of the intersection between food, identity, and tradition. With a deep-rooted passion for the culinary arts and a keen interest in storytelling, Shamim has carved out a niche for herself as an insightful voice in the Irish food scene.
Jennie Moran, Luncheonette: Jennie Moran is an artist who uses the philosophy, culture, and infrastructure of hospitality to create opportunities for shared connection. She started a nomadic hospitality project called Luncheonette in 2013 which operated as the canteen in the National College of Art and Design in Dublin, and was named Irish Café of the year at the 2019 Food and Wine Awards. In 2022 Luncheonette was invited to Artsadmin in London, to take part in a hospitality themed research residency and consultancy project called Say Yes to Who or What Turns Up. She has completed a Masters in Gastronomy and Food Studies at TUD and has written a book entitled How to Soften Corners about the impact of hospitality in institutions. Her research into practical applications of hospitality has been supported with a bursary from the Arts Council of Ireland. She provides mentorship in holistic hospitality to creative organisations and lectures at NCAD, and other universities
Dr. Anke Klitzing Technical University of Dublin: Dr. Anke Klitzing teaches Food Writing and Media on the MA Gastronomy and Food Studies in TU Dublin and has completted her PhD on Gastrocriticism, where food studies meets literary criticism.
Graham Herterich, The Cupcake Bloke: Having learned to bake with his granny at a very young age he went on to become a classically trained chef who re-established his passion for baking as his career progressed, which ultimately lead him to set up The Cupcake Bloke in 2012 and open his first retail store “The Bakery” in Rialto in 2018. The winner of several Blas na hÉireann Awards and Chef Ireland Awards, Graham is passionate about flavour and quality while bringing an element of fun to his bakes. BAKE by Graham Herterich is his first book. The book focuses on traditional Irish recipes and bakes, with each “Traditional” recipe getting a “Modern” counterpart. And this week he released “COOK”.