Food on Board, Ireland’s first circular food court, was created in response to the huge waste generated at festivals. Body & Soul wash and recycle 1,000 wooden boards that are used throughout the weekend, with all food waste composted on site. Through Food On Board, the festival spreads awareness for sustainability and uses its platform to create positive social change, furthering its commitment to becoming a circular-led festival.
Each of the carefully selected food vendors at Body & Soul provide high quality delicious food made with organic and locally sourced ingredients. Just some of the innovative Food On Board highlights include The Phat Cow (Hand made quality beef burgers and home cut skinny fries), Olivia’s Yummy Raw Treats (winner of the Green Trader award 2022 and creator of gluten free, dairy free, sugar free, wheat free and vegan friendly cakes made with love), Mei Mei (bao buns and Taiwaneese food with a twist), What’s the Guac (using fresh and sustainable ingredients to cook up a mexican treat), Fairmental (a truly circular trader, they make bi-products from their bi-products, after fermenting all their own food, which is foraged or locally sourced and always seasonal), Happy Valley Coffee (sustainable and delicious coffee) and My Goodness (probiotic kombucha and kefir mocktails served from a 200 year old renovated pony cart). Another unique addition to the festival is Firsts Tastes Picnics, where you can enjoy a delicious date with a like minded stranger matched just for you!
Passionate feeders from the four corners of Ireland will converge at Food on Board in Ballinlough for a celebration of the magnificence of Irish food and Irish chefs. Craft, dedication and flavour are key – complemented beautifully by the association with a sustainably driven and community-focused programme of talks, workshops, and pop up dining experiences, within its own intimate space, Breaking Bread.
Breaking Bread at Food on Board is Body & Soul Festival’s brand new feasting, workshop and conversation space situated within a bespoke 150 seater dining room, fully kitted out with furniture repurposed from the Allta Winter House. This intimate stage will showcase exciting new culinary concepts and recipes from the festival’s most dedicated vendors, as well as some of Ireland’s most innovative chefs and food enthusiasts.
Aine May Hughes & Ciaran Meade – Sustainability at Body & Soul, Moving towards Circularity
Join Body & Soul with long-term Sustainability Collaborator Native Events, for a conversation around how both have worked together to embrace and recognise the key role that the cultural and creative industry plays in society’s transition towards real sustainability and the circular economy.
Brian Gallagher’s Rise & Shine Comedy Buffet
How do you like your eggs in the morning? If you like them with a laugh, prepare to be entertained by the one and only Brian Gallagher, a truly one-of-a-kind comedian who is quickly making a name for himself as one of the funniest and most unique performers in Ireland today.
Vali Ivancenco of Fairmental: Fermentation Demonstration
Acting as a community space where everyone is welcome, Fairmental Lab & Deli offers customers the opportunity to learn more about fermentation. Exploring the mind/gut connection and the health benefits of fermented foods, Vali will give a fascinating fermentation demo at the Breaking Bread stage.
Caitlin Ruth – Quick Pickle Workshop & Talk
Former head chef of Deasy’s restaurant, Caitlin Ruth has been listed in McKenna’s 100 Best, and awarded the Michelin Bib Gourmand and Munster Local Food Hero. She now has a food truck, Caitlin Ruth Food and will discuss her life in food, love of the seasonal Irish larder and present a Quick Pickle workshop which will be served with her famous brown bread.
Failures in Food: Katie Sanderson & Aisling Rogerson
The Breaking Bread stage will welcome two of Ireland’s most successful and innovative food and taste makers Katie Sanderson (White Mausa) & Aisling Rogerson (The Fumbally) for an honest and inspiring talk about their trials and tribulations in the food world.
Guzzle presents: Feast Over Fire, in collaboration with Tom Arnold and Tom Hayes
For Body & Soul 2023, Guzzle will collaborate with chefs Tom Arnold (‘Brat’, London) and Tom Hayes (‘Oens Have’, Denmark) to showcase the breadth of producers who are feeding the island of Ireland. Menus will be created with as little intervention as possible, serving fresh produce in each course with two different wine pairing options available by Brian O’Connor of Brian’s Wines. Tickets will retail at €65 per person (without wine pairing).
Rudi-Lee McCarthy – “Fulacht”
Rudi-Lee McCarthy will present ‘Fulacht’, his current project that aims to explore Irish food through taste, creative experimentation and travel. The menu will be presented as a tasting menu alongside a culinary discussion about the cooking techniques and cultural context of the used ingredients.
Claire Davey / America Village Apothecary, New Moon Ritual Cocktail
New Moon Magic & Plant Insights is a unique experience and workshop that will offer an immersive opportunity to explore the significance of the New Moon and other celestial events, as well as engage with Celtic and plant cosmology.
Hinterland: Building Sustainable Food Systems through Collective Regeneration
A panel discussion to introduce Hinterland – a new social enterprise from America Village Apothecary, Michelin star chef Enda McEvoy and Fergal McAindir, who’s ultimate goal is community wealth building, increasing circular economic activity, building wealth and resilience in the community, and ensuring access to healthy food for all.
With a truly delectable food offering, Body & Soul has naturally gathered the best in premium drinks partners to go with it all. These include the Hennessy Hip Hop House, serving up the best in cultural expression and creative Hennessy cocktails (try the delicious Body & Soul X Hennessy cocktail ‘Body & Berries’ – Hennessy VS mixed with a selection of seasonal summer berries balanced with fresh lemon juice, a touch of honey and a splash of chilled ginger ale), along with Bulmers Secret Orchard serving Bulmers and Five Lamps, and Hendrick’s Pavilion of the Peculiar serving up pure gins and peculiar performances.
Some events have limited spaces. Pre-book your festival experiences here https://booking.appointy.com/en-US/bodyandsoul2023/bookings/service
For more details on all events see: https://bodyandsoul.ie/ticket-info/food-immersive