Ballymaloe Festival of Food Podcast

In this episode of the Ballymaloe Festival of Food podcast, we chat with award-winning food writer and journalist Felicity Cloake about the deeper stories behind what we eat.From cycling across America in search of its food identity to discovering how dishes can open up conversations around history, culture and belonging, Felicity shares how food becomes a powerful way of understanding the world.They explore the idea of whether “American cuisine” really exists, the beauty of slow travel, and the unexpected connections that happen when you sit down to eat in a new place. Along the way, there are stories of pies, Amish communities, fusion food and the moments that challenge our assumptions.The conversation also turns to cooking, with Felicity sharing her thoughts on ingredients versus method, drawn from her well-known Guardian column, and to creativity, as Bree chats with her about her debut novel The Underdog and the joy of moving into fiction.A warm, curious and wide-ranging conversation that captures the spirit of the Ballymaloe Festival of Food.

What do we really mean when we say “Middle Eastern food”?In this live panel recorded at the Grainstore during the 2025 Ballymaloe Festival of Food, the conversation goes far beyond the plate. Through personal stories and lived experience, the speakers explore identity, culture, and the importance of acknowledging the origins of food.Featuring Anna Patrowicz, sommelier and expert in Palestinian wines; Noor Murad, Bahraini chef and cookbook author known for her work with Ottolenghi; Fadi Kattan, a leading voice in modern Palestinian cuisine; and Russ Parsons, longtime food writer and former food editor of the LA Times, who moderates the discussion.This is a thoughtful, honest, and at times powerful conversation that reflects the depth and complexity behind the foods we often group under one label.Recorded live at the Ballymaloe Festival of Food in East Cork, Ireland.The Ballymaloe Festival of Food returns May 15th to 17th 2026. Find out more at ballymaloefestivaloffood.com

We’re really looking forward to welcoming Cherie Denham to this year’s Ballymaloe Festival of Food, and in this episode we sit down with her ahead of May to talk about the story behind The Irish Kitchen.Cherie is the cook and writer behind the recipes in the book, working alongside photographer and publisher Andrew Montgomery. Originally from County Tyrone, she trained in cookery in the UK, went on to teach at Leiths School of Food and Wine, and has worked for years as a private cook and cookery demonstrator. Her approach to food is rooted in tradition, simplicity and a deep connection to Irish ingredients and hospitality.The Irish Kitchen is no ordinary cookbook. Every recipe was developed and cooked by Cherie herself, while every photograph was shot on location across Ireland. Together, she and Andrew set out to create something honest and grounded. No studio, no shortcuts, just real kitchens, real weather and a shared commitment to telling the story of Irish food through both recipe and image.In this conversation, we talk about growing up around food in Northern Ireland, the memories and people that shaped her cooking, and the unexpected journey that began with a single Instagram comment and led to two beautiful books.We also explore confidence, imposter syndrome, and what it really takes to bring a project like this to life.It’s warm, honest and full of brilliant storytelling, and we can’t wait to welcome Cherie to Ballymaloe this May.Find out more about the festival at ballymaloefestivaloffood.com00:00 – Welcome & introduction Setting the scene for the Ballymaloe Festival of Food podcast02:00 – Growing up in County Tyrone A busy kitchen, farming life, early food memories and family influence05:30 – First sparks of cooking From brownie badges to learning through observation and instinct07:00 – The Instagram moment How a single comment led to a creative partnership with Andrew Montgomery10:00 – Making a cookbook together Cooking every recipe, building trust and pushing for perfection13:00 – No twee: capturing real Ireland Why authenticity mattered more than polished perfection17:30 – Behind the scenes of the shoot Storms, agas, camping stoves and cooking in unexpected places23:30 – Two years on the road The scale of the project and what it really took to complete26:00 – Confidence and imposter syndrome Finding her voice and learning to trust her own experience29:00 – Training, mentors and early career Leiths School, learning from the best and discovering food culture34:00 – Ballymaloe Festival of Food What Cherie is planning to cook and why live demos matter38:00 – Food, family and coming full circle Returning to Ballymaloe and the emotional connection to place

In this Ballymaloe Festival of Food podcast episode, three Irish food producers come together for a round-table discussion on building a food business in Ireland.Featuring Elaine Walsh of Wild About Mushrooms (@wild_about_mushrooms), Jay Choi of OGAM Korean (@ogamkorean), and Karen Rotherham of Skillet & Spice (@skillet_and_spice), this episode explores the stories behind their brands and the journey from idea to product.Topics covered include food entrepreneurship in Ireland, product development, sourcing ingredients, flavour creation, packaging, scaling production, selling at markets and festivals, and connecting with customers. The conversation also touches on sustainability, the challenges facing small producers, and the importance of community within the Irish food industry.From functional mushroom products and Korean sauces to seasoning blends for everyday cooking, this episode offers practical insight and inspiration for anyone interested in Irish food, small food businesses, and the people behind the products.All three producers will be part of this year’s Ballymaloe Festival of Food, making this a timely introduction to their work and stories.

In this episode of the Ballymaloe Festival of Food podcast, our hosts Joleen Cronin and Bree Allen sit down with chef, baker, author and café owner Graham Herterich, also known as The Cupcake Bloke.Ahead of this year’s Ballymaloe Festival of Food, Graham talks about the thinking behind his playful afternoon tea inspired by Irish brand icons, from Tayto and Clonakilty Black Pudding to Mikados and soda bread, and how food memories shape the way we eat today.The conversation moves through Graham’s journey from growing up above a butcher shop to training as a chef, stepping away from restaurant life, writing Bake and Cook, opening Ernie’s at the Shackleton Centre in Athy, and finding meaning through food, family and community.This is a generous, funny and deeply human conversation about Irish food culture, nostalgia, producers, chosen family, and why embracing what we already have matters more than ever.In this episode:Graham explains what he really does beyond the label “The Cupcake Bloke” and why creativity sits at the centre of his workGrowing up above a butcher shop, baking with his granny, and how early food memories shaped his pathTraining as a chef, working in restaurants, and stepping away in search of a slower, more meaningful way of lifeA surprising chapter of his life spent exploring a religious vocation, and what it taught him about care, nourishment and purposeThe evolution of his career from wholesale baking to market stalls, cafés and booksHow Bake and Cook came to be, and why traditional Irish recipes paired with modern twists matter to himDiscovering that Irish food is deeply connected to global food cultures, from tagines to meatballs and stewsWhat Graham is preparing for the Ballymaloe Festival of Food: an afternoon tea inspired by Irish brand iconsWhy food nostalgia matters, and how recreating childhood moments (like running your finger down a Mikado) can spark joyHis love of soda bread, everyday food and cooking what makes people happy rather than chasing trendsWhy the Ballymaloe Festival of Food feels like coming home, and how festivals support producers and communityThe importance of “foodie family”, chosen family and shared support within the food worldOpening Ernie’s at the Shackleton Centre in Athy, and why it feels like a homecomingRunning a family business with his sister and niece, and the comfort of trust in hospitalityHonest reflections on illness, care, gut health and the role good food plays in difficult timesGraham’s hopes for the future of Irish food and why we need to lose the shame around our own food cultureComfort food confessions, solo dining favourites and where he loves to eat when he’s off duty

How do food creators build audiences of thousands, or even millions, online?A live panel from the Ballymaloe Festival of Food exploring social media, storytelling, farming and the realities of creating food content today.Recorded live at the Ballymaloe Festival of Food 2025, this lively panel discussion brings together chefs, growers, writers and storytellers who are shaping the way we talk about food online.Hosted by Reverend Richard Coles, the conversation features New Zealand chef and viral cooking creator Daniel Rankin, Tuscany-based cook and author Amber Guinness, and Donegal grower and food advocate Barrie Quinn of Portnoo Market Garden. Together they explore what it really means to create food content today, from building communities online to navigating algorithms, criticism and the pressures of constantly producing new content.The conversation moves from kitchens to gardens, from viral videos to food security, and offers a thoughtful look at how storytelling can reconnect people with where their food comes from.In this episode:• How lockdown accelerated the rise of food creators online• The power of storytelling in building loyal audiences• Creating viral cooking videos and short-form food content• The reality of social media algorithms and audience growth• Why food origin, farming and supply chains matter• Handling criticism and negativity online• Balancing private life with a public platform• How social media can reconnect consumers with farmers and producersThanks for listening to the Ballymaloe Festival of Food podcast.Each year in May, the festival brings together chefs, farmers, producers and food lovers for a weekend of conversations, demonstrations and great food at the Ballymaloe Grainstore in East Cork, Ireland.To find out more about the festival and upcoming events visit:ballymaloefestivaloffood.com