Catherine Fulvio

Catherin Fulvio headshot

Catherine Fulvio

TV Chef & Author

Catherine Fulvio is one of Ireland’s most celebrated female chefs, and is third generation at Ballyknocken House & Cookery School in Co. Wicklow where she and her team host internationally themed-cookery classes as well as showcasing the best of Irish recipes and produce to visitors.

Her Irish blood and her Italian heart is a winning combination and she has firmly established herself as a familiar face on TV screens both at home and abroad.  Her second series of Tastes Like Home will air this Autumn and she is food writer for the RTE Guide and author of six cookbooks, including cookbook of the year 2012, Eat Like an Italian, her most recent cookbook, Taste of Home, is her most personal and is Catherine’s food story from Ballyknocken House & Cookery School.

Born and raised on a working farm, Catherine has an inherent knowledge and understanding of food and cherishes the land and its produce.  She is an ardent supporter of fresh local produce.  Catherine says “growing up on a working farm you learn not only how food is produced but how to get it to the table, and you don’t even realise you are learning. We grew all our own food; had our own hens; had turkeys for Christmas. We were dairy farmers so we had all our own milk, butter and cream; we had pigs and lambs, everything.”

Then she met my husband and the Italian appreciation for food kicked in.  Italians are great believers in fresh, local produce, which is exactly what Catherine is about.  She realised Ireland and Italy have an awful lot in common, maybe different produce but the same ethos.

“There are two main reasons for supporting local produce, one is the closer you are to the source of your ingredients the fresher and better the ingredients are going to be, secondly it is about keeping it local means nurturing locally owned businesses which use local resources – it’s about being self-sufficient wherever possible.”

Catherine’s ethos is eat well be well and she loves combining modern Irish food with farm-to-fork principles taking traditional Irish recipes and giving them her own twist, often Italian, to reflect the abundance of ingredients available on her doorstep.

She is delighted to be part of the inaugural Irish International Fashion & Food Summit which takes place in Sligo on the 3rd & 4th  November 2017. Catherine will be speaking on Saturday 4th November.

For more information on Ballyknocken House & Cookery School log onto www.ballyknocken.ie

All Food Sessions

Registration

Venue:The Model

09:00 AM - 09:20 AM

Opening Address

Moderator: Aoife Carrigy

Venue:The Model

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9:20 AM - 9:30 AM

The Future of Irish Food – A View from out Foreign

With Mickael Viljanen  (Greenhouse) Phillippe Farineau (Ashford) Stefan Matz

Venue: The Model

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9:30 AM - 10:15 AM

Coffee

10:15 AM - 10:45 AM

Growing Up with Food

With Clare Smyth

Venue: The Model

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10:45 AM - 11:30 AM

The Business of Producing Greatness

Venue: The Model

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11:30 AM - 12.00 PM

Northern Exposure – The sense of place in cooking

Stephen Toman, Clare Smyth, Danni Barry, Noel McMeel

Venue: The Model

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12:00 PM - 12:45 PM

Lunch – Best of Sligo Produce

Food Symposium Delegates Menu – Click Here to download

12:45 PM - 1:30 PM

Modern Tradition – Back to the Future

By Ciaran Sweeney – Forest & Marcy

Venue: The Model

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1:30 PM - 2:00 PM

The Production of Greatness

With Mags Kirwan

Venue: The Model

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2:30 PM - 03:00 PM

Coffee Break

03:00 PM - 03:30 PM

Business and Pleasure

by Elaine & Wade Murphy – Adare 1826

Venue: The Model

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03:30 PM - 04:00 PM

To Forage & Ferment

by Hans & Gaby Weiland – Organic Centre/Neantog

Venue: The Model

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04:00 PM - 04:30 PM

Closing Address & Q&A

Moderator: Aoife Carrigy

04:30 PM

Registration

Venue:The Model

09:00 AM - 09:15 AM

Opening Address

Moderator: Aoife Carrigy

Venue:The Model

09:15 AM - 09:30 AM

Irish Seaweed Kitchen

by Prannie Rhattigan – Irish Seaweed Kitchen

Venue: The Model

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09:30 AM - 10:15 AM

Slow Food Panel

by Dee Laffan, Aishling Stone & TBC

Venue:The Model

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10:15 AM - 11:00 AM

Coffee Break – day 2

11:00 AM - 11:30 AM

Commercial Tradition

by Padraig Og Gallagher – Boxty House 

Venue: The Model

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11:30 AM - 12:00 PM

Everyone’s a Critic – Evolution of the Irish Experience (Interactive)

by  Dee LaffanErnie Whalley

Venue: The Model

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12:00 PM - 01:00 PM

Lovely Sligo Lunch

Food Symposium Delegates Menu – Click Here to download

01:00 PM - 01:45 PM

What The Irish Ate Before Spuds

by Máirtín Mac Coniomaire

Venue: The Model

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01:45 PM - 02:15 PM

Vegetables (or plant food) in the future of Irish food

By Dennis Cotter – Café Paradiso

Venue: The Model

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02:15 PM - 02:45 PM

Coffee

02:45 PM - 03:15 PM

Lessons from Italy

by Catherine Fulvio

Venue: The Model

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03:15 PM - 04:00 PM

The Importance Of Food In Hospitality Success – A Retrospective

by Deirdre McGlone – Harvey’s Point

Venue: The Model

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04:00 PM - 04:30 PM

Closing Address

04:15 PM - 05:00 PM
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