Rachel Allen To Take Part In Cork On A Fork Festival

By Robert McHugh
Rachel Allen To Take Part In Cork On A Fork Festival

Celebrity chef Rachel Allen, from Ballymaloe Cookery School, has announced that she will be collaborating with Isaacs Restaurant, on MacCurtain Street, for a pop-up dinner on Sunday 18 August, as part of the Cork on a Fork Festival.

Allen is a well-known chef, author and television personality, with numerous cookbooks and TV shows to her name.

She has garnered acclaim for her approachable cooking style and commitment to using fresh, local ingredients.

Best Of Cork

The famous chef will be crafting a menu that highlights produce from Ballymaloe’s organic farm, and fish and shellfish from Ballycotton Bay.

The dinner will feature a fusion of locally sourced ingredients, to showcase the best of what Cork has to offer.


‘Stunning Seafood’

“I am thrilled to be part of the Cork on a Fork Festival and to join forces with Isaacs Restaurant for this special dinner,” said Allen.

“It’s a fantastic opportunity to celebrate the wonderful produce we have at Ballymaloe and the stunning seafood from Ballycotton Bay. I can’t wait to share these dishes with everyone.”

Annual Celebration

The Cork on a Fork Festival is an annual celebration of Cork’s rich food culture, featuring a variety of events that highlight the city’s culinary talent and local produce.

The festival takes place over five days, from 14 to 18 August, when visitors and locals alike can enjoy food, events, talks, cooking demos, and festival fun.


Tickets for this pop-up dinner, which takes place at 6.30pm on Sunday 18 August, are priced at €100 and can be booked directly with Isaacs Restaurant or on its website, isaacsrestaurant.ie.


Spaces for this exclusive pop-up dinner are limited, and early booking is highly recommended, to avoid disappointment.

‘Culinary Excellence’

“We are excited to host Rachel Allen,” said Phil Ryan, manager of Isaacs Restaurant.

“This collaboration epitomises the spirit of the Cork on a Fork Festival – celebrating local produce and culinary excellence.”