Ireland: A Culinary and Historical Journey
From Yesteryear to Contemporary Times.
June 18 - 29, 2017
An Incredible 11 Day Immersive Food Tour of Ireland that will change your relationship with food.
Taste Ireland's exquisite ingredients, experience its unqiue history, and take a journey through the culture.
Enjoy innovative and inspiring cuisine everyday. Translating the layers of the rich fabric of Ireland, we venture out into the city, villages, markets, restaurants and seashore for an innovative variety of tours and tastings. Including Cork’s renowned English Market, lively local restaurants, farms, seaweed foraging, a sustainable craft beer producer, a trip to Jameson whiskey distillery, a traditional fish smokehouse and much more. We'll end our trip at the internationally acclaimed Ballymaloe Cookery School where you’ll work with the culinary staff to prepare a true garden to table Irish dinner.
Enjoy fascinating lectures on food, history, environmental and policy issues that impact the state of Ireland’s plate today. Join experts dedicated to Ireland’s history, heritage, artisanship and craftsmanship. We will trace food in Ireland from its farm and culinary history through the environmental impact of food production and consumption today.
We provide a perfect mix of scheduled events and meals with the opportunity for you to explore local culture, history and restaurants on your own. A beautifully crafted program promising you dynamic insights into the history of Ireland, its authenticity, its people and its food.
Inclusive 11 nights accommodation in 4-star hotel w/ optional lodging (lower price) at University of Cork. All transfers, scheduled tours, tastings, cooking classes, presentations, all breakfasts, 6 lunches and 3 dinners with award-winning chefs.
"I had the chance to travel with in France in 2007 and learn more on how families eat in France. It forever changed my nutrition view."
-Kindy P., RD
$2795 - $3195 (EARLY- By April 18) $3495 after April 18. $500 Save-A-Space Option
35 (CPE) available to dietitians.