Donaghadee Festival


Donaghadee Chefs Uncovered
WHEN: Saturday 17th August 2013
WHERE: Lemons Wharf, (Childrens’ play area on the shorefront)
TIME: First Show 11AM
Celebrate Ulster Scots Day and bring home local chefs’ secrets all from the
picturesque shore of Donaghadee.
Bringing the Taste of Ulster open air kitchen to Donaghadee for the first time for a full
day of food preparation demonstrations has already seen chefs from Pier 36, Governor
Rocks and Grace Neills signed up to share their skills, alongside secrets revealed from
Deelicious and Paul Bond.
You can expect to enjoy seafood delights from Pier 36’s Ricky Madden as he will kick
off the showcase at 11am by gutting and preparing fresh fish before your eyes, sharing
his trade secrets along the way.
Ryan Carlin head chef at Grace Neills will be cooking venison stew. Using local produce
and venison he will show you how to prepare the vegetables and how you can slow
cook the venison to get the meat nice and tender.
If you want to learn how to make your own wheaten bread, Donaghadee’s own Paul
Bond will be ‘kneading’ your time at 1.30pm.
Luke Cummins, Governor Rock’s young Donaghadee sous chef will be cooking a
variety of mussel dishes. All the mussels will be from co-owner Kevin McMillen, who
has mussel farms in Strangford Lough. Kevin specialises in rope cultured mussels
suspended from the seabed, which means no ingress of grit or impurities. The mussels
take 3 years to grow from seed in the A grade water of Strangford. Kevin hopes this
will spark a trend in mussel festivals and our heritage beliefs.
This will be followed by Patricia Brocklehurst of Deelicious, who will show us how to
make old time apple pies.
Giving you the chance to take top preparation skills home, all our resident chefs will be
answering any questions you may have while they prepare their meal. Pop by to see a
local chef in action or relax for a day full of food delights and perhaps some sampling.
Recipes and guidelines will be available for you to take home if you see something you
would like to re-create or alternatively book a table at your favoured chefs restaurant
to sample some more of what he or she has to offer.
For full details don’t forget to check online at or follow all
the action on facebook by joining Donaghadee Commerce and Development Group
The full programme is as follows
11.00am Ricky Madden (Pier 36) Fish
12.30pm Ryan Carlin (Grace Neills) Venison stew
1.30pm Paul Bond Wheaten bread
2.30pm Luke Cummins (Gov Rocks) Seafood
3.30pm Patricia Brocklehurst (Deelicious) Apple pies

For more information on the full event please click the link below: