The Guinness X Meatopia festival is on its way to Dublin and will showcase what it describes as the “very best of Irish meat,” on July 1 and 2.
The meat festival originated in New York and moved to London in 2013. The Dublin venue is the home of Guinness experimentation at the Open Gate Brewery.
Irish and international live fire chefs will cook the dishes, which will be served up against a backdrop of beer and live music. Festival organisers say the dishes will feature “ethically sourced” meat from a seven-year-old Galloway cow finished on fermented Guinness grain, and aged for 45 days in Kettyle Irish Food’s salt chambers.
It was also promised that Meatopia UK founder Richard H Turner and his team of chefs will create signature dishes not experienced anywhere else.
Other headliner chefs will include Angie Mar of the Beatrice Inn, New York; Selin Kiazim of Oklava, London; Jowett Yu of the intriguingly named Hoo Lee Fook, Hong Kong; London-based Irish grill chef Niall Davidson; and Derek Creagh of Harry’s Restaurant, Donegal, and Harry’s Shack, Portstewart.
All have been tasked with creating exceptional meat dishes cooked over fire and ethically-sourced wood and charcoal.
Beer and food expert Melissa Cole will bring a taste of Meatopia UK’s Craftopia offering to the Open Gate Brewery, curating beers that will be on tap over the weekend. She will be selecting beers from Guinness and from Irish and international independent breweries taking part, and will lead food and beer pairings; tastings; and brewer talks.
The programme includes the Meatopia Cutting Room; butchery demonstrations; and panels with Guinness brewers, the chefs and additional beer and meat experts.
According to the organisers, the Meatopia Festival at Tobacco Dock, London, is a sell-out every year.
Tickets for the Irish event, which is strictly over-18s, are available at: https://www.guinnessopengate.com/meatopia.