Bram Stoker Festival Serves Up a Taste of Ireland’s Blood-Based Food Traditions

Danny Joyce | Editor

7 hours ago

1 min read

Dublin City Council Bram Stoker Festival returns from Friday 23rd to Monday 26th October, bringing four days and nights of macabre adventures to the city. Among this year’s programme is Blood, Guts & Black Pudding: A Toast to Ireland’s Oldest Food, an event exploring the history of blood in Irish cooking and the traditions at risk of being lost.

Taking place on Monday 26 October, author Kate Ryan, whose book Blood, Guts & Black Pudding was described by Darina Allen as “an incredibly important book” on Ireland’s food culture, will join chef Andrew Rudd to explore the role blood has played in Irish cuisine for centuries. From traditional cooking methods to the familiar breakfast fry, the conversation will look at how this longstanding food tradition has evolved and why it deserves a place on our plates today.

The event will also include a tasting of black pudding from Dublin makers Higgins Butchers, The Brown Pig and FX Buckley’s, celebrating the local producers keeping this part of Ireland’s culinary heritage alive.

Event details

Blood, Guts & Black Pudding: A Toast to Ireland’s Oldest Food