Aoife Carrigy
speaker
73 appearances
1 recordings
1 series
first heard Jun 2026
last heard 22 Jun
Aoife Carrigy’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Jun 2026 with 1.
Appearances
I think there's a growing appreciation and there has been over the last kind of 20, 30 years.
And that's part of what makes our food scene so exciting is that we as Irish people, we've kind of fallen in love with food.
We've, you know, become gastronomes.
And so, yeah, I think I think that there is a really strong connection.
And I think that there can be more awareness of like just how hard these guys work and just how important it is to kind of to support them because they only exist with our support.
Where, in fact, even just the basics, the good quality basics cost more and more money.
So and but you you know, you get the benefit when you when you eat really good food, you get the benefit of of paying that good money for that good food.
Yeah, there's lamb, there's Connemara Hill lamb, for example.
We don't actually have as much because our food tends not to have been so regional because of our food history.
And our producers tend to be more, it's more about individual producers who drive something.
But yeah, we do have a number of them.
What did you bring with you there now, Aoife?
I see two lovely things in front of you.
I brought a couple of examples of just things that just for me, I always have in my kitchen and bring a little magic when I want it.
So, for example, this first thing I'm going to give it to you to smell, Clare.
It's Ballyhora mountain mushrooms from down in Cork.
And they are foragers of wild mushrooms and then producers of mushrooms as well.
And this, I think, is umami powder, it seems.
Yeah.
So it's dried mushrooms, porcini mushrooms.
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