There’s a new food festival coming to Dublin

Leslie Ann Horgan

Rejoiceth ye autumn lovers, for the season of baggy clothes and comfort food has finally arrived.

High on the list of foods we cannot get enough of in this pre-hibernation period is soupy, noodly, warming ramen. And so we’re very excited by the news that Northern Ireland’s in-demand ramen maker Bia Rebel is migrating south for a stint in Dublin.

Bia Rebel made a name for itself among the foodie community for its ramen bowls that fuse Japanese tastes with Irish ingredients – think grilled tofu with shiitake and Atlantic sea vegetables, or a ‘fry up’ ramen with black pudding and bacon.

That delicious sounding offering is just one of the exciting new flavours being celebrated in the capital as part of the new Guinness 232°C festival. Curated by food writer Ali Dunworth, Guinness 232°C will challenge a selection of chefs to cook Irish beef, chicken, pork and vegetables over live fire (apparently 232°C is the temperature that Guinness’ barley is roasted at. Who knew?).

Alongside Bia Rebel, Guinness has invited Dublin company Grálinn and Jeremy Cuevas, from Mexican pop-up food La Cocina Cuevas, to do a weekend take-over of three Dublin locations.

The Grálinn crew will be bringing their ‘hyper local’ produce – all grown in Dublin farms – to be cooked over live fire at Bonobo in Smithfield. Bia Rebel will be making their fresh noodles and alternative gyozas at Jam Park in Swords. And Jeremy Cuevos will be dishing out some fiery tacos city centre, at The Bernard Shaw.

To complete the sizzling line up, there will also be tunes from the likes of David Kitt, Sally Cinnamon and Sim Simma during the festival.

Tickets are €10, and include two signature dishes along with a free pint of Guinness or Pure Brew non-alcoholic lager. Pick them up here, and check out the full line-up below.