FOOD & FEASTS
“One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf
Virginia Woolf put it best when she said, ‘One cannot think well, love well, sleep well, if one has not dined well.’ We at All Together Now concur, and we are thrilled to reveal what we have in store for you with our Food & Feasts. We have a host of fantastic food offerings coming your way for the August Bank Holiday weekend. Aside from some truly special dining experiences, we have also drawn from some of the best food producers and suppliers from Ireland and further afield - to bring an exciting array of top quality products and foods which we are really proud to present to our audience.
JUST EAT TOGETHER NOW
We are delighted to bring you Just Eat Together Now , a new dining experience at this year's festival. You and your friends can enjoy an elegant, brunch, lunch or dinner on the front lawn of Curraghmore House across the weekend of the festival. Experience the ultimate in fine festival dining. Elegant table toppings and chic floral arrangements will set the tone, as music fans take a seat and enjoy the freedom of choice and the luxury of silver service. Supporting this year’s mouth-watering line-up of acts, a team of dedicated Just Eat Waiters will be serving up a range of flavours from popular restaurant partners Avo Nice Day, Eddie Rockets, Bear Grillz, Harty Kitchen, Dorain Delep Pizza, C'est Cheese and Shaka Poké, allowing festival goers to relax and enjoy the weekend of entertainment.
TASTE OF WATERFORD
The Taste of Waterford Food Tent is back for 2019! Located in a beautiful tea tent under the trees in the debut Moonage Daydream Arena. The restaurant will be open from 9am - 9 pm serving breakfast/brunch followed by lunch/dinner on a first come first served basis.
** ALL DAY BRUNCH MENU ** Crushed Avocado, Seagull Bakery Sourdough with Free Range Poached Eggs. Yawl Bay Smoked Salmon with Lemon Dressing and Pickled Cucumber Salad. Walsh’s Bakery Breakfast Blaa. O’Flynns Smoked Bacon and Puddings topped with a Free Range soft Egg. O’Reilly’s Handmade Sausage and Dunhill Sauerkraut served in a Walsh’s BLA”gette”. Flahavans Oats Porridge served with Local Summer Berry Compote. Fresh Berry and Natural Yogurt Granola Pots. ** LUNCH/DINNER OPTIONS 1PM – 8PM ** Chili and Ginger Marinated Free Range Chicken Fillet, with Summer Vegetable Slaw and Avocado Mayo. Served with salad or in a Walsh’s Bakery Blaa. Slow Cooked Pulled Pork, Celeriac and Apple Salad, dressed with Helvic Gold Apple Sauce. McGraths of Lismore Spicy Lamb Ribs, Bell Pepper and Spinach Stew and a Garlic Aioli. Braised Beef Cheek, BBQ Dressing, Dunhill Kimchi, Crispy Onions on a Seagull Bakery Sourdough slice and Shucked Hartys Oysters. **PAUL FLYNN SUNDAY BRUNCH 9am - 12 noon** Paul Flynn of The Tannery Dungarvan will be teaming up with Chefs Shane McGrath and Michael Quinn to cook a delicious funky brunch to set you up for your last day of the fabulous All Together Now Festival. These three passionate chefs have devised a mouthwatering new menu, sourcing local produce to suit all taste buds. Brunch will be on a first come first served basis for €20 Menu Blaa'guette, with Chorizo, Free Range Egg and Back Pudding Sweet sweet Potatoes, Spiced Chickpeas, minted yoghurt and sukkah Served with a Bloody or Virgin Mary (locally grown tomatoes)
THEATRE OF FOOD PRESENTS ‘AN EVENING WITH ...’
Each evening in the Theatre of Food we will have a set menu 2 hour dining experience from 7pm until 9pm. You will get to meet and talk to the chef as they cook for you. Each evening is a theme and reflects the ethos of ATN. Advanced booking is essential.
FRIDAY EVENING - KEVIN THORNTON
Friday sees the return of Kevin Thornton for another incredible food journey. Thornton, who has had a brace of Michelin stars to his credit, hosts Food for Life - a three-course meal for 25 guests on the festival's Friday evening. Food For Life is part of All Together Now's sustainable mission. "The idea is green land, clean air and using ingredients that are close" says Thornton.
**MENU** STARTER: Asparagus, Seaweed and Barn egg summer truffle MAIN COURSE: Curraghore Lamb Belly with Berber Spice cooked in hay, with smoked bog oak and wild garlic DESERT: Wexford Strawberries with Chilli Columbian Chocolate
SATURDAY EVENING - KERALA KITCHEN PRESENT A THALI FEAST
A thali gives you a taste of everyday Indian food, served up on a traditional metal thali plate. You will get to try Kerala Kitchen’s all time favourite curries, including roadside bean curry, deadly dal, Kerala coconut chicken and prawn moilee. All served up with rice, raita, kuchumber and freshly-baked naan. Our head chef Bhupal promises to fill the place with the aroma of fresh curry leaves cooking, spices sizzling and sauces simmering! You will see how we blend and grind our spices, make our curries and chef Shoorbeer will demonstrate how we cook our naan in a traditional tandoor oven. This will be as close as you can get to an authentic Indian food experience without having to jump on a plane.
SUNDAY EVENING - SOVA BUTCHER PRESENT A VEGAN FEAST!
**MENU** STARTER: King Oyster Scallops with beurre blanc sauce, dill potato cakes, seaweed caviar MAIN COURSE: Herbs Stuffed Chick-N Roulade Madeira Jus, truffle mashed potato, lemon pepper grilled broccolini and baby asparagus DESERT: Chocolate and Avocado Moussem coconut biscuits, raspberry coulis, candied walnuts
GRUB CIRCUS is a two-day programme of deliciously irreverent culinary chaos, masticatory mayhem and food-filled fun for all ages, taking place in the Theatre of Food and curated and hosted by Food Writer Joe McNamee (Irish Examiner, Sunday Business Post). He is joined by a lineup of star names from the Irish food world, including: Darina Allen (Ballymaloe Cookery School), Paul Flynn (The Tannery), Kevin Thornton, Martin Shanahan (Fishy Fishy), Kevin Aherne (Sage Midleton), Holly Dalton (Gertrude, Dublin), JR Ryall (Ballymaloe House), Enda McEvoy (Loam, Galway), Anna Haugh (Myrtle, London), Oisin Davis (The Virgin Mary Bar, Dublin), Currabinny, GastroGays and Belfast’s Bia Rebel, hailed by Observer food critic Jay Rayner as producers of the very best ramen in Ireland and Britain.
Avo Nice Day
Avo Nice Day is an avocado themed food stall. We serve a variety of pan-fried Sourdough sandwiches (all with avocado of course), with options for vegans, vegetarians and meat eaters alike. We also do deep fried avocado rolls, a definite festival favourite. Avo Nice Day makes sure you can get your favourite veggie bowls, made with spiralized veg, topped with hummus, dressings, sauces and nuts. We also have an organic Kombucha company called ‘All About Kombucha’ which retails across the country. We use a portable tap to serve fresh glasses of Kombucha at all of Avo Nice Days events.All materials we use at the stall are fully compostable so you can eat in peace.
Bia Rebel Ramen
When it comes to Bia Rebel ramen, everything is about flavour. We want to create an eating experience that is comforting, nourishing and at the same time exciting and totally unique. 36 hours. 26 ingredients. A lifetime of knowledge. That’s what went into our first bowl of ramen, and every bowl that we have made since. We see Ireland and Japan as two island nations with so much wonderful produce to choose from. We fuse these two cultures together to create a delicious, addictive bowl of savoury goodness.
Canny Coffees & Top Notch Toasties
Canny Coffees is a family run, fantastically fun coffee trailer owned by a couple of glitter drenched Geordie sisters. We are the mobile coffee unit that will serve with a smile from a beautifully converted horse box. We cater to all dietary requirements and love to show off our rainbow latte art skills at any given opportunity!
Top Notch Toasties is a stall that provides you with all your home comforts but with a side of gourmet. Fantastic food paired with cheeky northern charm always leaves festival goers walking away with a smile on their chops and a taste they will crave until next year. Our aesthetically pleasing and funky stand will be open morning through till morning to provide you with a high quality, gluten free, vegan or vegetarian option for whenever you’re tired of dancing and your tummy starts to rumble.
Cloud Picker Coffee Roasters
Set-up in 2013 in the heart of the Dublin Docklands, Cloud Picker Coffee are speciality coffee roasters seeking out the most exciting coffees on Planet Earth!! Doing so in the most sustainable way possible with a conscious eye on the mark we leave on this amazing place we live. So let's all tread lightly and leave ATN like we found it... beautiful! Let's partay!!!!
Diva Boutique Bakery & Cafe is a small North American inspired artisan bakery located just minutes away from the beach in Cork. Everything is created and baked on site using the best possible ingredients handmade by real people. Listed in the McKennas top 100 places to eat in Ireland. Last year our brownie bar stall was a hit serving our brownies topped with all of our own salted caramel sauce, fudge sauce and marshmallows plus Baldwin’s Irish Ice Cream.
Kerala Kitchen started with one man, a truck and a love of south Indian food. Word spread and festival goers flock for their fresh, healthy and totally delicious fare. You will have a path worn to their brand new trailer for mouth-watering dal and cracking coconut curries! Great for vegan and meat-eaters alike.
Knockalara Farmhouse Cheese
We started to make Knockalara Farmhouse Cheese 30 years ago, on our small farm near Cappoquin Co. Waterford. When Farmers Markets in Dungarvan and Waterford were established, we started to sell, besides our own cheeses, a wide range of the best Irish Farmhouse Cheeses available. At last years ATN we offered a Tapas style cheese plate, which proofed to be very popular. Meet us and check out our offerings at ATN 2019.
Pig ‘n’ Bird are very excited to be back home in the Déise supplying all the hungry ATN festival goers with their signature dishes of ‘Confit Duck Leg & Chimichurri’ and ‘Salt & Pepper Chicken Thighs.’ Both served in a brioche bap, are accompanied with some homemade pickled onions and leafy greens. The dynamic duo of Paddy & Brian will have the ‘Bap Mobile’ stocked full of the freshest local ingredients and are looking forward to seeing some familiar faces
Poké is a traditional Hawaiian dish made up of cubed, marinated and freshly caught sashimi fish. The ‘Poké Bowl’ is a modern twist on this classic - it includes a base of rice, fresh vegetables, tropical fruit and a selection of flavourful toppings that create a healthy, nourishing and super tasty meal. Every day at Shaka Poké we are sourcing, washing, slicing, chopping and spicing to get fresh and delicious ingredients into your bowl. We have a selection of House Favourites to choose from, including both vegetarian and vegan options, or you can Build Your Own Bowl. Whatever you decide, we are sure you will feel the Hawaiian spirit here in Dublin.
The Market Kitchen
The Market Kitchen can be found most Saturdays of the year at Temple Bar Food Market where they round up the freshest and most seasonal produce from market traders to make delicious and simple fare. They bring this very same combination of fresh market produce and seasonality to festival revellers throughout the summer - dishing up anything from pickled fennel toasties and slow roast rose veal cabbage wraps to 'bread end brekkies' and elderflower fizz to wash it all down!
Walsh's Bakehouse is a family owned third-generation bakery, making the Waterford Blaa since 1921. Maintaining the same great taste and unrivalled quality today are brothers Michael and Dermot. Since 1985, they have continued the tradition of great skill, great service and great flavour. The Walsh family are passionate bakers and particularly proud of their Waterford Blaa. A traditional soft white bread roll, this unique bread dates back to the 1700's when the French Huguenots came to Waterford. Receiving Protected Geographical Indication status in 2013, the Blaa continues to be the breakfast bread of choice for the people of Waterford
The Seacow began life as humble fish shack in South East London in 2003. On the back of a meal one evening an idea was conceived. We would take a few of our finest dishes out into the fields of Britain and elevate that great institution, fish and chips.
Since then The Seacow has been around for the start of many great seasons. We have worked at beautiful boutique events and adopted a loyal band of followers eager to be fed good, honest food. We have a range of trailers and vintage vehicles that are designed to look like old English beach huts. They add colour, vibrancy and fun to the events we attend.
The ethos of The Seacow is to try and recreate that coastal fish and chip experience. To this end we source from sustainable, well managed sources of fish.
Poutine is the most popular dish in Canadian cuisine. Poutine is the ultimate comfort food, made from chips, cheese curds, and gravy.
We pride ourselves to always use freshly cut chips, King Edward or Maris Piper. We always cook them twice to get a soft heart and crispy on the outside. Our cheese is freshly made from Irish milk, and our gravy is very tasty, gluten free and suitable for vegetarians. We also always bring different toppings on the menu, pulled pork, smoked bacon, chicken and chorizo...
No surprise why we received an award from the irish time for the best potato dish in Electric Picnic, or catered from the Canadian ambassador and some prestigious pubs or companies likeToday FM, Guinness, CarTrawler, RTE…
BYOC (Bring your own cup!)
The Conscious Cup Campaign encourages individuals to switch to reusable cups. We dispose of over 22,000 takeaway cups and lids each hour in Ireland, that's a phenomenal amount of waste of our planet’s resources for something we use in a few minutes. The Conscious Cup Campaign map and promote Conscious Cafes across Ireland who offer a discount/incentive when you use your reusable cup.
All Together Now are delighted to be part of this initiative where our on-site Conscious Cafes will be rewarding our festival goers for when they choose to reuse their cup.
THANK YOU TO OUR FOOD PARTNERS…