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mj_ruffley

@mj_ruffley

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Irish cook and author sharing recipes and experiences.
@fermentersguild member

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𝐌𝐞𝐞𝐭 𝐭𝐡𝐞 𝐂𝐡𝐞𝐟: 𝐌𝐚𝐫𝐭𝐢𝐧 𝐑𝐮𝐟𝐟𝐥𝐞𝐲

Rediscover the age-old art of fermentation with chef Martin Ruffley in Forgotten Skills (Fermentation).

Dr. Martin Ruffley is a multiple award-winning Chef who has travelled the world in his pursuit of culinary excellence. As well as staging at 3 Michelin-star Maaemo Restaurant in Oslo, 2-star Hibiscus Restaurant in London, UK, & the 1-star Ora Restaurant in Helsinki, Martin has inspired many other people to learn how to cook.

Through this cookery demonstration, Martin will explore how simple ingredients, a little patience and traditional techniques can create exciting flavours, preserve seasonal produce and make more of what we have in our kitchens.

Join us at the Cooks n Books Stage for a fresh look at a skills that have been passed down through the generations. You will gain plenty of inspiration to bring back to your own kitchen and try out for yourself!

Book signing will follow the demo in Antonia’s Bookstore next door to the Cooks n Books Stage.

📆 Sunday 8th November
⏰ 3:30pm
📍 Cooks ‘n Books Stage, Eureka House
🎟️Entry included in the Sunday festival pass, tickets available via the link in our bio 🔗
🔎 Discover more events at: foodcultureireland.ie

#SamhainFestivalKells #CentreOfFoodCulture #FoodCultureIreland #CookeryDemo #MeetTheChef #BoyneValleyFlavours #FoodExperience #IrishFood #IrishFoodCelebration #BoyneValley #SamhainFestival #Kells #Meath #IrelandsAncientEast #IrishFoodCulture

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Dunany rye bread trials @aniargalway

24 hour fermentation.

#thisisIrishfood #newirishcuisine #anIrishfoodstory

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A trailblazer in the world of Fermentation, Sandor Ellix Katz is set to inspire from the Food on the Edge stage, you don't want to miss it!

🎟 #linkinbio

#thefutureoffood
#inspiration #FOTE2026MALTA

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📣SPEAKER ANNOUNCEMENT 📣
I came across a recent article that quoted the former Time Magazine foreign correspondent editor, and CEO of Roads & Kingdoms- journalist Nathan Thornburgh, 'Food is a tremendous lens to see the world through; it makes very disparate people seem more vivid and more human on the page.' Nathan is a great addition to the FOTE2026 schedule, you won't want to miss hearing him! #linkinbio for 🎟 OCT 19 & 20
📸 Rory Doyle

#FOTE2026MALTA
#jointheconversation
#FOTEFAMILY

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When in Torino @scannabuecaffe is a must! Wonderful lunch, impeccable service and the most sensational panna cotta ever 🩷#michelinbibgourmand

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Two more first time speakers excited about Food on the Edge, on October 19th & 20th- a familiar face to us in Ireland 🇮🇪 Dubliner Stephen McAllister & Maltese 🇲🇹 local Clint Grech.

#jointheconversation
#fote2026malta
#maltafood
#willyoubethere

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Sandor, Per & Davide share why they are excited to speak at Food on the Edge next month!
Get your 🎟 now!

#linkinbio
#jointheconversation
#willyoubethere

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With two legends of Galway food @mj_ruffley and @littleloucooks for the 25th birthday of @greenearthorganics1

Its important to celebrate food, especially organic food.

#thisisirishfood #newirishcuisine #anIrishfoodstory
#organicfood #Galway

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After a tough week great to catch up with likeminded folk @greenearthorganics1 festival in Galway to recharge with hope and optimism about the food system. Well done Kenneth, Jenny, Simone and all the team. Glamping and beer and I’m there for 2027..

@iampatkane @sambabygiselle @mistereatgalway @happytummyco @mj_ruffley @littleloucooks @darina_allen @beechlawnorganicfarm @jcdal @doughbros

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**REGISTRATION LINK IN BIO**
Test out the RELISH #FoodMemories methodology at #TerraMadre2026 (Turin city centre).

Date: Sept 26, 10:00
Location: Urban Lab – Sala Talk, Piazza Palazzo di Città, 8b
Registration: Free (spaces limited!)

EVENT INFO:
What do you get when you combine Proust’s madeleine with creative journalling? The RELISH Food Memories method!

Join facilitators Sacramento Roselló-Martínez (Georgetown University) and Janita Van Dyk (Durham University) in this participatory and creative workshop harnessing the power of food memories for building culinary connections and heritage. Throughout, we’ll connect our personal experiences to shared recipes, and our individual journeys to more collaborative food futures.

Writing, drawing, and collaging materials will be provided!

@slow_food_events @slowfood_international @SacraRosello @im.jan.ita
#RELISHproject #HorizonEurope #FoodHeritage

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Feeling so proud serving Korean food at the Armada Hotel in Spanish Point—known as the most beautiful spot in West Ireland! Olive is feeling accomplished...😊

Japchae, Dakgalbi, Bulgogi, Kalbi, Bossam, Kimbap, Kimchee, dumplings, Kimchee fried rice and KFC

#spanishpoint
#koreanfoodlovers☺️🍶🍲🍜🍣
#armadahotel
#olivesseoulfoodclaremorris
#foodconsult

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📣📣SPEAKER ANNOUNCEMENTS 📣📣

We are delighted to announce a panel to discuss the RELISH Project “Reframing European gastronomy Legacy through Innovation, Sustainability and Heritage.” this inter-disciplinary research project seeks to understand food culture and practices through culinary recipes.

From the coordinating institution, Durham University, Professor Rosi Song, Chair in Hispanic Studies in the School of Modern Languages and Cultures, and Project Coordinator of RELISH. Also Durham University based, Dr Janita Van Dyk, an anthropologist and post-doctoral research associate with RELISH.

Fundació Alícia is the Barcelona culinary research centre, their goal is to work for a sustainable world while emphasising the value of each territory’s food heritage & gastronomy. From Fundació Alícia
Dr Joan Ribas, a researcher and food anthropologist where he works on
issues of culture, social identity, territory & society related to gastronomy and heritage, and Vinicius Martini-Capovilla, an Innovation and Development Chef focused on culinary innovation, improving eating habits, and promoting agricultural and gastronomic heritage.

TICKETS ⬆️ 🎟 #LINKINBIO
#WILLYOUBETHETHERE

#FOTE2026MALTA
##JOINTHECONVERSATION

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