Ballymaloe Festival of Food 2026 — immersive dining experiences and expert workshops for 3rd edition this May

Ballymaloe Festival of Food 2026 — immersive dining experiences and expert workshops for 3rd edition this May

Head Gardener Mags Coughlan speaking to her group on the garden tour.
Ballymaloe seems to get superb weather for the festival!

Following two years of sold-out success, the Ballymaloe Festival of Food returns from Friday 15th to Sunday 17th May 2026, transforming the historic east Cork estate into a world-class culinary playground. Two of the festival’s most anticipated programme elements annually are an ambitious series of immersive dining experiences, and a deep-dive schedule of hands-on workshops. These highlights join a weekend of cooking demonstrations, panel talks, and producer showcases, all celebrating the journey of exceptional cuisine from soil and sea to plate.

The 2026 dining programme builds connections from London’s cutting-edge food scene to the rugged beauty of the Wild Atlantic Way. In the Woodshed Kitchen, Ballymaloe Cookery School alumni Beth O’Brien and George Williams return to their roots from London to host The Fat Badger pop-up. The duo, celebrated for their farm-to-glass ethos and creative, produce-driven menus, will bring the spirited energy of their Notting Hill restaurant to the festival. Also cooking in the Woodshed is Michelin-starred chef Robbie McCauley of Homestead Cottage, who travels from Co. Clare to present a pop-up dinner that showcases his obsession with the local larder and refined, terroir-led cooking.

Helen Goh
Baker & Author

The international influence continues with London culinary heavyweight Ed Wilson, who brings the soul of his acclaimed Columbia Road restaurant, Brawn, to the festival for a residency that feels right at home in the east Cork countryside. 

For those looking for a communal, long table atmosphere, Barrie Quinn of Portnoo Market Garden leads a Farm to Fork dining event in the Garden Marquee, focusing on the hyper-seasonal link between the Ballymaloe gardens and the plate. The weekend’s dining is further enlivened by the incomparable Janet Liu of Janet’s Dumplings, who hosts a vibrant Dim Sum brunch and workshop, blending her modern take on traditional Chinese flavours with a high-energy festival atmosphere.

The 2026 workshop series offers a chance to learn directly from the industry’s most respected artisans across the festival venues. Preservation and craft take the lead as Fingal Ferguson of Gubbeen and Barry Tyner  host ‘Nose in the Trough’ charcuterie and pate tasting and talk, while Birgitta Hedin-Curtin of Burren Smokehouse leads hosts a workshop on cooking with seaweed. Sweet craft is also well represented, with Frank Keane of Koko Kinsale sharing his chocolate truffle secrets, and Natalie Keane of Bean & Goose providing expert insights into the world of bean-to-bar hot chocolate.

Liquid education remains a core focus, featuring a Martini masterclass from Boatyard Gin’s Ciaran Shannon and a curated wine and cheese pairing with Kevin Sheridan and Enrico Fantasia. For those looking to refine their everyday habits, Maria Walsh leads ‘Food Fermentation’ sessions exploring the healing power of ingredients with very special guest Bosco helping out, and Karen O’Donoghue of The Happy Tummy Co. introduces the functional benefits of food soaking for digestive health. From sourcing and styling vintage table wear with Peach Vintage and Juniper Lane to the Chai Crews guide to the perfect cup of chai, the programme is designed to equip food lovers with both traditional skills and modern expertise.

At Ballymaloe House, guests can look forward to a special dinner on Friday evening from Australian-born, internationally acclaimed chef James Henry of Le Doyenné. Set within the historic grounds of the Château de Saint-Vrain, Le Doyenné is a restaurant, guesthouse and working farm. James’ cooking is guided by a commitment to regenerative agricultural practices, with heirloom vegetables — grown on the estate using time-honoured methods — forming the foundation of his seasonal menus. On Sunday, cook, writer and MasterChef winner Thomasina Miers will host a vibrant Mexican lunch. Drawing inspiration from her travels and her renowned UK restaurant group, Wahaca, Thomasina will serve bold, flavour-driven dishes that celebrate the spirit and richness of Mexican cuisine.

The Drinks Theatre, always a popular halt

The third Ballymaloe Festival of Food remains a celebration of sustainability, seasonality, and community. Beyond the dining and workshops, the weekend features live music and the famous producer showcases that have made the festival a staple of the Irish food calendar.  You can also explore the Ballymaloe Festival of Food’s YouTube channel with a range of recorded cookery demonstrations, alongside the Ballymaloe Festival of Food Podcast which is now live on Spotify, sharing stories, recipes and conversations from the festival community.

Tickets, workshops, dining experiences and packages are on sale now. For the full speaker programme and to book, visit www.ballymaloefestivaloffood.com