Kildare-based Chef, Caomhán de Brí, is taking a fresh new approach to street food with his nomadic food trailer, The Salt Project. Travelling from coast-to-coast, he has been popping up in scenic locations all over the country offering an Irish-inspired plant-focused street food dining experience that hasn’t been seen on these shores before.
Caomhán has worked in professional kitchens for over a decade, including a year in London in Gordon Ramsay’s Michelin-starred restaurant, Maze, and five years as Head Development Chef for catering firm, ISS, in Dublin. He’s a graduate of TU Dublin’s new ‘Botanical Cuisine’ course – the first ‘farm to plate’ culinary degree programme of its kind in Europe – of which highly regarded Irish Chef & Restaurateur, JP McMahon, is a Patron. This new-found knowledge is reflected in Caomhán’s menus.
Caomhán will be cooking three recipes featuring local ingredients and foraged flora from right here in Kilkenny. This áitiúil cookery demo promises something unique and special.
This demo is kindly sponsored by West of Dingle Sea Salt.
Unrefined and naturally pure, West of Dingle Sea Salt are changing the game in salt with their wild and wonderful sea salt flavours! Run by Brian and Marie, a married couple, based in Ireland’s most westerly peninsula in Dingle. Shaped by the community and the landscape around them. They have revived old hand harvesting traditions to produce something new, contemporary and downright special!