Ballymaloe Festival of Food Podcast

In this episode of the Ballymaloe Festival of Food podcast, we sit down with Rory O’Connell, co-founder of the Ballymaloe Cookery School, for a wide-ranging and reflective conversation.

What unfolds is a conversation that goes far beyond food. Beginning in the gardens at Ballymaloe, we talk about seasonality and the joy of ingredients like sea kale, before moving into Rory’s early life growing up in rural Ireland, and the deep influence of family, food and community on his path.

We explore his way of seeing the world, from a lifelong appreciation of beauty, art and detail, to the importance of noticing things, whether in food, objects or everyday life.

Travel is a thread throughout, with reflections on places like Morocco, Cambodia and Thailand, and how those experiences have shaped his understanding of food and culture.

We also touch on working within a family dynamic, the values that have stayed with him over time, and his approach to teaching, sharing knowledge and working with people.

This is a gentle, thoughtful conversation about food, place, creativity and the small, deliberate details that shape a life.

In this episode:
Seasonality and the joy of ingredients
Growing up in rural Ireland and early influences
Beauty, detail and a way of seeing the world
Travel, taste and cultural influence
Family, values and working with others
Teaching, knowledge and what matters now

The Ballymaloe Festival of Food takes place this year from 15-17 May 2026. Find out more and plan your visit at ballymaloefestivaloffood.com
Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstore

Until next time, let’s keep savouring the stories.
Hosted on Acast. See acast.com/privacy for more information.

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.

Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstore

Until next time, let’s keep savouring the stories.
Hosted on Acast. See acast.com/privacy for more information.

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
Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstore

Until next time, let’s keep savouring the stories.
Hosted on Acast. See acast.com/privacy for more information.

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.com

00:00 – Welcome & introduction
Setting the scene for the Ballymaloe Festival of Food podcast
02:00 – Growing up in County Tyrone
A busy kitchen, farming life, early food memories and family influence
05:30 – First sparks of cooking
From brownie badges to learning through observation and instinct
07:00 – The Instagram moment
How a single comment led to a creative partnership with Andrew Montgomery
10:00 – Making a cookbook together
Cooking every recipe, building trust and pushing for perfection
13:00 – No twee: capturing real Ireland
Why authenticity mattered more than polished perfection
17:30 – Behind the scenes of the shoot
Storms, agas, camping stoves and cooking in unexpected places
23:30 – Two years on the road
The scale of the project and what it really took to complete
26:00 – Confidence and imposter syndrome
Finding her voice and learning to trust her own experience
29:00 – Training, mentors and early career
Leiths School, learning from the best and discovering food culture
34:00 – Ballymaloe Festival of Food
What Cherie is planning to cook and why live demos matter
38:00 – Food, family and coming full circle
Returning to Ballymaloe and the emotional connection to place
Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstore

Until next time, let’s keep savouring the stories.
Hosted on Acast. See acast.com/privacy for more information.

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.
Thanks for listening to the Ballymaloe Festival of Food Podcast. You can find out more at ballymaloegrainstore.com and follow us on all platforms @ballymaloegrainstore

Until next time, let’s keep savouring the stories.
Hosted on Acast. See acast.com/privacy for more information.