Dr Prannie Rhatigan

Dr Prannie Rhatigan

Dr. Prannie Rhatigan

Irish Seaweed Kitchen

Dr Prannie Rhatigan is a medical doctor with a lifetime experience of harvesting, cooking and gardening organically with sea vegetables. Born and raised in the North West of Ireland where she still lives, she has a lifelong interest in the connections between food and health.

She holds a BA Honours degree in psychology ( NUI Galway), a medical degree, (NUI Cork) and is a qualified General Practitioner.

She has worked on the National Cardiovascular Strategy programme and represented the Irish College of General Practitioners on the National Steering Group for the implementation of “Smoke Free at Work” in Ireland. She was a tutor with the ICGP for many years, training GPs in the skill of Brief Intervention and Motivational Interviewing. An experienced GP she now works mainly in Public Health.

Hailed as “Ireland’s leading seaweed expert” in Food and Wine in June 2012 she has represented Ireland’s finest food abroad on many occasions and has given workshops and lectures on sea vegetables and cooking. She delivered the President’s address to the PSA (Phycological Society of America, Seattle) in 2011 and facilitated a workshop on seaweed cooking with seaweed researchers in the USA. She shared her knowledge and gave a seaweed cookery demo at the Nordic Food Lab in Denmark when it was the research arm of Noma restaurant. She has been featured on many TV and radio programmes both nationally and abroad. Specifically these are BBC Northern Ireland, Nationwide, Live at 3 demo and interview, Arte-50 shades of Green series shown in Europe, Coastal Cooking with Rachel Allen, Canadian network, Canadian Frank Greco Travel Show TGTV, Joseph Rosendo- Travelscope,  guest of Clodagh Mc Kenna on her cookery show.

The “Irish Seaweed Kitchen” published in November 2009 is her first cookbook and has become the ultimate bible for cooking with sea vegetables. The book won a Gourmand Award Ireland for Best First Cookbook 2009. In May 2012 she was awarded Special Acknowledgement for her Outstanding Contribution to Irish Food by Euro-Toques 2012. She is currently working on a second book which will feature seaweed recipes from the Wild Atlantic Way.

In 2014 she showcased Irish seaweed products at the International Society for Applied Phycology, Sydney, Australia and also delivered a lecture and workshop on Vancouver Island, Canada.

She published a pocket laminated Guide to Edible Seaweeds in summer 2014 which contains QR codes for each seaweed and has been described as” like having Prannie on the shore with me.”

In summer 2015 she demonstrated cooking with seaweeds at the 2nd International Summer School, University of Cadiz, Spain in addition to leading walks at the growing number of Seaweed Festivals in Ireland. She was guest speaker and had her recipes featured at the 3rd Roots International Conference, Ohio in Autumn 2015. She has featured Irish seaweed in demos at the Sustainable Edibles hub of Food Matters Live in London 2014 and again in 2015.

Sligo Seaweed Days and the Coney Island Experience are annual summer events as part of the Sligo Food Trail

Her most recent personal work includes exploring the links between genetics, the environment and the benefits of live and fermented foods on enhancing health and well-being. This summer 2017 she launched a “Stay Well Wishes” card containing her own special blend of Irish seaweeds and an educational seaweed poster.

She lives with her husband and daughters on the idyllic coastline of Streedagh, Co Sligo, Ireland.

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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