Be part of the action at Electric Picnic’s Theatre of Food stage as four (un)lucky contestants battle each other on stage. Our hosts will test your tastebuds and question your culinary knowledge in this hilarious gastronomical gameshow.
Be warned though – jeopardy is high as the forfeit for failure is at the end of your fork!
Hosted by Newstalk’s Jonathan McCrea and chef Ivan Varian from The Dalkey Food Company. Experience some of the world’s rarest delicacies, learn about the history and science of food.
You could win a fantastic prize of dinner for two at one of Ireland’s best restaurants and an armful of this season’s best cookbooks with thanks to Gill books!
To enter, simply email firstname.lastname@example.org with the subject line GULP CONTESTANT and send us your age, name and mobile number.
Remember – you must already have an Electric Picnic ticket for Saturday to enter the competition.
Thanks to the following restaurants for their support:
The Cottage Leitrim
Located on the main road into Jamestown Village, Co. Leitrim. The Cottage Restaurant nestles into a scenic quiet spot by the river and Weir, with parking on the road. The traditional half door entrance to the restaurant, leads into a bright, contemporary dining space. Though nestled in a quite location, The Cottage Restaurant is anything but that. With a reputation for excellence, great taste and the friendliest customer service, it’s no wonder that this little gem which is just 5 miles from Carrick on Shannon, is known not just locally or nationally but globally!
Tartare is a new cáfe and wine bar located on lower Dominick Street in Galway’s Westend. By day, it serves the best sourdough sandwiches, soups, organic salads and coffee. By night, it transforms into a hip wine bar focusing on organic, biodynamic and natural wine. The food offering at night changes too, with plates of oysters, Dexter beef, pickled fish and cured meat and artisan cheese boards. Great for a nibble and a glass of wine or something more substantial.
1826 in Adare
The rustic cottage setting and chic country décor, paired with food offering freshness, simplicity and keen pricing to match, make a winning combination. Seasonal local produce is the foundation of Chef Wade Murphy's food philosophy, so menus change on a monthly basis, and there are blackboard specials such as whole sole, braised meats and so on changing daily. Signature dishes include: Warm Chicken Liver salad, with Piccalilli, pickles and Bally greens and Head to Tail Free Range Pork Tasting Plate.
Charlotte Quay in Dublin
The latest venture by Marc and Conor Bereen, of Coppinger Row, the stylish restaurant maintains the standards for great food and a welcoming atmosphere that has made such a success of its city centre sister restaurant.