By Grace Hanna
The award-winning Galway International Oyster and Seafood Festival is celebrating its 70th birthday with a packed schedule.
The festival kicks off on Friday, 27 September at 7pm with live music, a chance to lift the Irish Oyster Opening Cup and an introduction to the years competitors.
Saturday, 28 September is the main day of the festival where competitors from all over the world compete in the hope of being named World Oyster Opening Champion.
The festival rounds up on Sunday, 29 September with Féile Bia na Mara, a free event filled with live demonstrations, environmental talks and cooking workshops.
According to Maria Moynihan Lee, managing director of the festival, “The event has had accolades from the international food and travel media for many years.”
“What a way to kick off our 70th anniversary year,” said Maria after winning Best Irish Festival at the 2024 Irish Hospitality Awards and the Irish Travel Trade network.
“It is a credit to the founders and custodians of the festival over the past 70 years.”
Shucking it up
One of this year’s exhibitors is chef Sarah De Brun, founder of Oysome which offers oyster tasting experiences and shucking workshops.
Oysome is centered around celebrating Irish oysters and enhancing them with balanced and seasonal produce.
“I try to choose my oysters from different bays across the country as this can show people the different flavours and how diverse Irish oysters actually are,” she said.
This year, Sarah is taking a break from her usual shucking and instead will be found serving both oyster and seaweed ice cream in the main tent.
Aquaculture in Ireland
According to Sarah, the future of Ireland’s food sector could be supported by the seafood industry.
“As a nation I wish we were eating more oysters and mussels,” she said.
“Last weekend, at Taste of Kildare, I gave around 60 people their first oyster, and 90 per cent of them had a good experience.”
“Obviously you will always have people who don’t like them and that’s ok, but even the fact there is now more opportunity is a way forward,” she added.
Sarah also said that even getting people to try oysters is “the big thing”.
“Irish people are becoming more open minded when it comes to trying them and I think that’s a great thing.”
International Attention
For Sarah, the Festival brings a higher level of attention to Irish Oysters.
“The international reach the festival has every year is incredible and rightly so.”
“Irish oysters are some of the best in the world and the fact we can put Irish Oysters here on the map is fantastic,” she said.
Sunday is the day the oyster enthusiast is looking forward to the most.
“It’s a great weekend for Galway, most things are free to go to with excellent workshops from a number of well-known chefs.”
“It also allows the general public to interact with oysters in a less intimidating way.”
For more information on this year’s festival see: Galwayoysterfestival.com