It is important for people to realising the efforts made by farmers in raising animals slowly - particularly when raised organically - as part of the growing slow food movement,

That is according to Brónagh O'Rourke of the Burren Ecotourism Network (BEN) and owner, with her husband, Cathal, of Burren Premium Beef and Burren Farm Experience.

Speaking ahead of Ireland's longest running slow food festival, which returns tomorrow (Sunday, May 11) and is taking place in the heart of the Burren, in Lisdoonvarna, Co. Clare, from 10:30a.m. to 4:00p.m, O'Rourke said that animal welfare and the environment are among the issues that are being taken into account by many consumers.

O'Rourke said: "We changed our farming system to go fully organic two years ago, with about 100 Hereford and Angus cattle, and sell directly to consumers and some restaurants. The Slow Food Festival puts the spotlight on people who are doing things properly."

Hosted at the Pavilion in Lisdoonvarna, this landmark 20th anniversary edition of the Burren Slow Food Festival is organised by Slow Food Clare and hosted by BEN and the Burren and Cliffs of Moher UNESCO Global Geopark.

First launched in 2005 by the Slow Food Clare Convivium headed by Birgitta Hedin-Curtin of the Burren Smokehouse, the festival has grown into a highlight of Ireland’s culinary calendar, dedicated to celebrating the ethos of the global slow food movement.

The theme for 2025 is 'Taste the Atlantic', inviting visitors to experience local artisan foods, connect with producers and growers, and attend live cookery demonstrations by award-winning chefs.

Cllr Alan O’Callaghan, cathaoirleach of Clare Co Council, said that the festival offers a chance to savour the best of local artisan cuisine; meet the passionate producers, farmers and growers behind it; connect with fellow food enthusiasts; and enjoy live cookery demos by renowned chefs, all set against the stunning backdrop of the Burren.

Cllr O’Callaghan said: "This one-day event celebrates the vibrant food culture of Co. Clare, highlighting the region’s talented growers, producers, and traders who make the region a truly exceptional culinary destination.”

Minister of State at the Department of Agriculture, Food and the Marine, Timmy Dooley, who is also a Fianna Fáil TD for Co. Clare, said that the festival shines a spotlight on the county's rich culinary heritage while championing sustainable, ethically produced food, staying true to the core values of the global slow food movement.

Minister Dooley said: "It is a must-attend event for food lovers eager to experience an authentic and flavourful slice of Irish culture."

Attracting Irish food ambassadors through the years such as chef Darina Allen and food writers Sally and John McKenna, the festival was run as a virtual event during Covid and has attracted visitors and exhibitors from across Ireland over the years.

The event has also produced the ‘Burren Dinners’ publication, a second edition of which is currently being developed.

Tonight (Saturday, May 10), the Burren Slow Food Banquet will take place at the Burren Storehouse, where head chef Peter Jackson and his team from the Roadside Tavern gastropub will create a three-course dinner with locally produced ingredients.

This Sunday, the cookery demonstration stage will feature the culinary talents of the award-winning Liam Finnegan and Jonathan Keane of Ashford Castle in Cong, Co. Mayo.

Visitors can attend food-themed talks and oyster-tasting sessions hosted by Flaggy Shore Oysters and Doolin fisherman, Michael O’Connell.

There are also ticketed opportunities to taste produce supplied by Kelly Oysters and Moyasta Oysters.

Festival goers can also explore a vibrant artisan food and farmers' market featuring produce from Co Clare and beyond.

A pop-up café by the Burren Display Centre will serve dishes made with local ingredients while Ryan Fitzpatrick of Wild Catering will fire up a barbecue with locally sourced meats.

Wellness will once again form a key part of the festival programme having become an integral part of the itinerary since 2023.

There will be yoga for different age groups and levels of mobility, which will be hosted by Limestone Yoga, along with reflexology, sound baths, craniosacral therapy, and acupuncture.

Birgitta Hedin-Curtin of Slow Food Clare said that reaching its 20th year is a true milestone for the Burren Slow Food Festival.

She said: "What began as a small celebration of local food has grown into a national showcase of sustainable, artisan produce and the vibrant food culture of Co Clare.

"This year’s theme, ‘Taste the Atlantic,’ reflects not only the incredible bounty of our region but also the spirit of community, sustainability, and culinary excellence that has always defined us."

“Many of these foods will be sold directly by the producers at the festival. They can tell the story and health benefits of their foods.”

“Nowhere is this more evident than in the GEOfood brand, which was launched at the festival in 2022 and now has 12 food producers onboard,” Hedin-Curtin said.

Jarlath O’Dwyer of BEN said that the festival is a showcase for the many businesses in the area involved in food production and service.

O'Dwyer said: "The Burren is also known for the many wellness activities such as walking, surfing, cycling, seaweed baths and yoga, and this event has moved into the promotion of these activities over the past three years, with the aim of promoting food and wellness together.

“It showcases our local food produce and traditions, chefs, restaurants and shops, supporting the local economy, encouraging low food miles, is environmentally sound and promotes health and wellbeing," O'Dwyer added.

Carol Gleeson, manager of the Burren and Cliffs of Moher UNESCO Global Geopark said that, through their longstanding collaborative working relationship with BEN and Clare County Council, they are proud to support an event that aligns with the Global Sustainable Tourism Council (GSTC) destination certification that Co. Clare was recently awarded by EarthCheck.

Gleeson noted: "The event also promotes the GEOfood brand, an initiative within UNESCO Global Geoparks, which is perfectly aligned to the Burren and its rich food story, dating back to the 12th century and the Cistercian monks at Corcomroe Abbey who farmed there.

“Promoting slow tourism is a key element of the Geopark’s remit and we are proud to support events like The Burren Slow Food Festival, which offers a tourism experience that is fresh, innovative, and aligned with 21st century travel trends,” Gleeson said.

The festival takes place ahead of the inaugural slow tourism month in June, an initiative of Tourism Ireland that seeks to promote relaxed sustainable travel, with a focus on car-free tourism.

Alice Mansergh, chief executive of Tourism Ireland, said that the Burren Slow Food Festival has long been a shining light for promoting slow tourism, encouraging sustainable business practices, and providing an offering for international visitors who are demonstrating an increasing demand for slow tourism.

Mansergh said: "The event’s ethos aligns with Tourism Ireland’s focus on sustainably supporting economies, communities and the environment."

Deirdre O’Shea, head of tourism with Clare County Council, said that the event aligns with one of the key missions of the Co. Clare tourism strategy 2030 which is to establish the county as a globally recognised genuinely sustainable destination.

O'Shea stated: "We are delighted to support this event and to help showcase the best elements of food culture in Clare from the local growers, producers and traders that make Clare such a dynamic food destination.”