The Global Kitchen at Savour Kilkenny

Kilkenny LEADER Partnership is partnering with the Kilkenny Integration Forum to bring the Global Kitchen to Savour Kilkenny for the first time this year.

The aim of this element of the festival is to share with you the journeys of food from Sudan, Serbia, The Lebanon, Iran and India into kitchens in Kilkenny.  Our Global Kitchen contributors will be in in conversation with local people and will share recipes, stories of the traditions to which particular dishes are attached and demonstrate how to make one or two of these also. Francis Walsh from ‘The Honest Project’ has been a great help with the development of the international demonstration’s. Francis will be joining us too for the weekend.

So, please come along and join us in the biggest kitchen in Kilkenny on the plaza this weekend.

Butchers Craft

Two Kilkenny butchers will talk to Martin Rafter (KLP) and Sharon Phelan (Food Enthusiast and owner of the The Salon in Thomastown), about their craft, share with you some of their specialities and discuss where the craft butcher is now in a changed food and economic environment. You can hear our butchers talk at 2.30pm on Sunday in the Global kitchen on the plaza.

Patrick Mullins


Patrick is the second generation of the Mullins family to work out of the family business in Friary Street in Kilkenny. Mullins Butchers was established in the 1970’s by Michael Mullins who operated the business with his brother Pat through the 70’s, 80’s and 1990’s. A firm fixture in the food scene in Kilkenny over 40 years Patrick will have a few tales to tell and a few tips to share.


George Navratil – Breagagh Valley Artisan Meats


George is a more recent addition to the food scene in Kilkenny. Originally from and trained in the craft of butchering in the Czech Republic. George arrived in Kilkenny in March 2002 to work in a meat factory and progressing on to Mullins Butchers in 2004.He established Breagagh Valley Artisan Meats in 2013 producing artisan smoked sausages. George will relocate his business to a larger premises soon. George will talk to us about his training in the Czech Republic, his experiences working in the industry here and the process of setting up an artisan food business.