Social Diary: Guinness x Meatopia Launch

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Returning for its third year, GUINNESS X MEATOPIA transformed the Guinness Open Gate Brewery, home to all beer innovation and experimentation at St. James’s Gate into a festival devoted to beer, food, fire, and music. It celebrated some of the most adventurous live-fire chefs from around the world, working alongside the innovative team of Guinness brewers, using the best ingredients Ireland has to offer.

There was a twist this year! The chefs and brewers challenged each other to create unique brews and dishes to pair with each other. The chefs from home and away came together with the Guinness brewers, confident in their differences, collaborative in their approach.

Local seasonal ingredients took centre stage and featured in the signature dishes and beers unique to this festival weekend only. The one-off beers, include a Guinness Maritime Stout which was paired with Tony Davidson’s seafood creation, according to the brewers it’s “like a fresh sea breeze”, a Guinness Jerk Spiced Brown Ale made with molasses and spices like cinnamon paprika was paired with David K Thomas’s dish and a Guinness Singaporean Pilsner, a classic Pilsner with a Singaporean twist – a unique blend of tea from Malcolm Lee’s restaurant, Candlenut. In true Meatopia style, all dishes will used the very best quality, ethically-sourced Irish meat grilled or smoked over sustainable wood and charcoal.

Kate Whelan, LJ Hyland and Elizebeth Quinn pictured at GUINNESS X MEATOPIA at the Guinness Open Gate Brewery

GUINNESS X MEATOPIA is an unflinching look at the dedication and passion it takes to be the best in the craft of brewing and live fire cooking.

WHO: Dominating the grills at this year’s festival were live fire chefs Kwame Onwuachi, owner of the Philly Wing Fry franchise in Washington, D.C; Tony Davidson, head chef behind seafood restaurant, Fisk in Downing’s, Donegal; Sean Hunter, new head chef at the Guinness Open Gate Brewery; David Thomas, US chef behind downtown Baltimore’s Ida B’s Table, where the focus is on sustainably and locally sourced products; Anna Haugh, Dublin born head chef behind recently-opened Myrtle Restaurant in London; Malcolm Lee, head chef of Candlenut restaurant in Singapore, which specialises in Peranakan heritage cuisine with a modern approach and became the first of its kind to receive the acclaimed Michelin star in 2016, and again in 2017 and 2018; Gráinne O’Keefe, head chef at Clanbrassil House restaurant in Dublin 8; Will Bowlby, head chef of London’s Kricket restaurant and James Cochran, head chef behind 12:51 on Islington’s Upper Street in London, where Kentish produce from James’ hometown take centre stage

The Meatopia Cutting Room Stage was on fire last year and this year saw its welcome return. Festival-goers can chat with and learn from the most passionate connoisseurs from the worlds of beer, food, fire and flavour. Highlights included Chef Anna Haugh discussing the rise of modern Irish cuisine and chef David Thomas discussed the modern evolution of Soul Food. Meanwhile award-winning beer writer Melissa Cole took to the stage to address the new wave of low alcohol beers and how brewers are managing to pack flavour into the brews.

As day turned to night, there was an eclectic programme of live music and entertainment. After a couple of glorious performances at last year’s GUINNESS X MEATOPIA, Reverend Vince Anderson and the Love Choir took to the stage again this year.

The rest of the line-up also included New Orleans Swamp Donkeys, who specialise in “Traditional Jass” also known as Hot Jazz and Early Jazz, OJO, an instrumental 4 piece band from Dublin, Yankari, who aspire to advance the original Afrobeat genre by incorporating contemporary sounds, such as, jazz, funk, dance, rock-and-roll whilst keeping the traditional groove elements of Afrobeat, plus Niall Byrne, the music enthusiast at the helm of the most-read Irish music blog

WHERE: Guinness Open Gate Brewery, Dublin 8.

GUINNESS X MEATOPIA is a strictly over 18s event.

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