This meal features researched recipes and methods that exist through traditional means of food preservation by the coast which you will be part of, such as cold smoked haddock, hand-made raw butter, home-made cider from local apples, traditional hot smoked white fish, hand-raked fresh cockles and other treasures of the coastline. All food is specifically selected and foraged/gathered/hunted and preserved specifically for this event passing from the sea, directly to the table.

These are some of the recipes collected from the Up There The Last recipe archives.

The wine is natural, the cider is delicious and home made, the water is from a well.

GOOD WEATHER - We will dig a barrel smoker into the sand at a West Cork beach, and lay the table and benches in the intertidal zone. Absolutely beautiful.

BAD WEATHER - We will cosy in together at the Booley and sit around the long table for a beautiful fire-lit feast. Bring an instrument!

WHO IS THIS FOR

This is a dining event for anyone wishing to connect with authenticity in food. To forget hairnets and clipboards, to develop the true understanding of what it meant and can still mean to preserve your own food as part of a coastal community. It is all about our desire to offer a complete dining experience that is directly connected to your immediate surroundings, linking us to fascinating traditional processes that we once used to preserve the landscape into food.

This is for appreciators of food heritage and tradition, those who want to at once breathe the ocean’s breeze and the scent of native hard-wood burning, offering a rare and honest connection to authentic food, where you see all parts of the process.

This is for those who enjoy outdoor dining, social gatherings around authentic food, and delicious wine.

THE FEAST

18:00 ARRIVE AT LOCATION

Arrive at the beach / Booley for a welcome aperitivo

18:30 - 19:30 OBSERVE THE METHODS WITH A DRINK

This is a perfect time to walk around the beach / Booley grounds to see various traditional methods in preparation for dinner. You will see the cold smoked fish coming to rest in the traditional barrel, as well as the steamy smoke coming from your dinner being made in a traditional West Cork “Smokie” pit.

19:30 - 22:00 LET’S EAT!

We kick off with an aperitivo of home-made cider from local apples and hot cockles round the fire

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MENU

These are some of the dishes we feature, so expect a delicious meal along these lines

Cold-Smoked Haddock, sorrel, walnut oil and fermented wild garlic

Wild Salmon, how Mickey the fish likes it

Whole Traharta crab boiled in seawater from where it was hand-dived

Traditional fishing village “Smokie”, potatoes, booley butter, wild sea greens and buttermilk*

Raw Booley butter, bread and anchovy

Raw hand-dived Scallop, dripping and preserved apple

Strawberries and ripened cream

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*This is the star of the event, and will be a certainty.