Food On Board Vendors

A collective of passionate feeders from the four corners of the island meets to share their foods and ideas at Food On Board, a place to relax and escape the madness. Food On Board owes its name to a want for less waste in the world. Each dish is served on a wooden board then washed and reused with all food waste composted on site. The Food on Board stage provided a soundscape for the broad variety of meals on offer with everything from jazz with a Balkan twist to modern Irish folk, Afrobeat and much more.

The Food on Board vendors will include festival favourites Katie Jane Sanderson’s White Masu, Root & Branch coffee roasters, My Goodness, The Market Kitchen, Broughgammon Farm, Sceal Bakery and Julia’s Lobster Truck.

Chan Chan

Led by Michelin Trained & TV chef Kwanghi Chan, ChanChan’s history is as rich as its flavours. Born in Hong Kong but raised in Donegal, Kwanghi spent every day in the aroma in kitchens For over 30 years he has worked as chef, creating revered dishes, and observing the evolution of trends in Asian cuisine within Ireland and Southeast Asia before developing his own brand ChanChan in retail household products, this year In Food On Boards at Body & Soul he will be using his number 1 Spice Bag Seasoning available nationwide to create his own Version of the Spice Bag as an Asain Street-food!

Root & Branch Coffee Roasters

Root & Branch Coffee Roasters was opened on the 1st May 2016 by Ben Craig and Simon Johnston before opening a second outlet, both located in Belfast in 2017. Root & Branch began as a coffee and foodie pop-up in 2012 appearing at local festivals and events and were delighted to be part of Food on Board at Body&Soul last year. Offering their speciality coffee roasted at their Jameson St. location and brewed on site to perfection as a beautiful filter, espresso or flat white while using local milk from collaborator Eimear O’Reilly’s dad farm, which is just a short drive from the festival. Recently the coffee brewers collaborated with Bushmills Whiskey to create a complimentary coffee for their whiskey with the coffee stored in whiskey barrels to impart flavour to the beans. Website
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Root & Branch Coffee Roasters

Root & Branch Coffee Roasters was opened on the 1st May 2016 by Ben Craig and Simon Johnston before opening a second outlet, both located in Belfast in 2017. Root & Branch began as a coffee and foodie pop-up in 2012 appearing at local festivals and events and were delighted to be part of Food on Board at Body&Soul last year. Offering their speciality coffee roasted at their Jameson St. location and brewed on site to perfection as a beautiful filter, espresso or flat white while using local milk from collaborator Eimear O’Reilly’s dad farm, which is just a short drive from the festival. Recently the coffee brewers collaborated with Bushmills Whiskey to create a complimentary coffee for their whiskey with the coffee stored in whiskey barrels to impart flavour to the beans. Website
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White Mausu 

The brain-child, side project from Katie Sanderson is returning to the Food on Board area for Body&Soul 2018. A mismatch of bold strong Asian flavours with influence heavily coming from Japan and Korea.  Serving warm sticky sushi rice with homemade fermented kimchi, miso aubergine, pickles, our famous Peanut Rayu all with a crispy fried egg on top. A rainbow bowl of good tastes and flavours. Website

The Market Kitchen

Having set up shop with their stall on Curved Street serving porridge, granola pots, market platters and sandwiches to order along with a dessert platter for anyone with a sweet tooth, The Market Kitchen caters to all tastes! Using local Irish producers, their aim is to serve food using only ingredients that can be brought in the market directly. The Market Kitchen hope that once people start tasting the food from them that they can go into the square, buy their own ingredients and easily recreate these things for themselves. Website

The Market Kitchen

Having set up shop with their stall on Curved Street serving porridge, granola pots, market platters and sandwiches to order along with a dessert platter for anyone with a sweet tooth, The Market Kitchen caters to all tastes! Using local Irish producers, their aim is to serve food using only ingredients that can be brought in the market directly. The Market Kitchen hope that once people start tasting the food from them that they can go into the square, buy their own ingredients and easily recreate these things for themselves. Website

Cully & Sully

Cully & Sully love food. Growing up in Ireland’s foodie capital, Cork, they ate a lot of good food, Cully (the cook) knows that for good food you need great ingredients. They also love business (well Sully does!). The business of making good, honest and tasty food is what Cully & Sully do best! Website

Scéal Bakery

The idea for Scéal Bakery in the Autumn of 2016 began while the founders, Charlotte and Shane were working as bakers in San Francisco, California. Having met on their first day of college, Scéal began a culmination of seven years of working as chefs turned bakers- collecting ideas, gathering experience, sharing meals and their true desire to feed people food made with love and passion. At Scéal they specialise in sourdough bread and laminated pastries which both take time to make and are freshly baked every day. All of the products are handmade, using a sourdough culture allowing for a long, slow fermentation process. It is well worth the wait though, nothing compares to the aroma, that deep crust and custardy crumb of our sourdough or the smell of Irish butter croissants filling the bakery. Website

Scéal Bakery

The idea for Scéal Bakery in the Autumn of 2016 began while the founders, Charlotte and Shane were working as bakers in San Francisco, California. Having met on their first day of college, Scéal began a culmination of seven years of working as chefs turned bakers- collecting ideas, gathering experience, sharing meals and their true desire to feed people food made with love and passion. At Scéal they specialise in sourdough bread and laminated pastries which both take time to make and are freshly baked every day. All of the products are handmade, using a sourdough culture allowing for a long, slow fermentation process. It is well worth the wait though, nothing compares to the aroma, that deep crust and custardy crumb of our sourdough or the smell of Irish butter croissants filling the bakery. Website

Broughgammon Farm

Broughgammon Farm are obsessed with providing the best quality, tastiest produce fresh from their small farm in Co. Antrim in Northern  Ireland. Setting up farm in 2011, they say that the majority of male goats were being put down at birth. Seeing this as an unnecessary waste, they decided to take these males to rare them for cabrito kid goat meat. Since then they’ve branched out into rearing free-range rose veal and also seasonal wild game. Website

 

Julia’s Lobster Truck

Fresh barbecued lobster, delicious lobster rolls, traditional fish and chips, steamed mussels and clams and amazing shore oysters. Lobster from Burren Seafoods, mussels, clams and oysters from Redbank Food Co. Fish from Gannet. Facebook 

Julia’s Lobster Truck

Fresh barbecued lobster, delicious lobster rolls, traditional fish and chips, steamed mussels and clams and amazing shore oysters. Lobster from Burren Seafoods, mussels, clams and oysters from Redbank Food Co. Fish from Gannet. Facebook 

My Goodness

My Goodness is a Cork City based vegan food company, which specializes in raw, living, probiotic foods. Priding themselves in transforming Ireland’s least favourite resources, rain and cabbages, into delicious fermented goods. My Goodness creates food which is good for the gut, good for the brain and good for the environment. They strive to create a sustainable business model based on mutual respect between the land, the farmers who work it, the folk in the kitchen preparing the food as well as their customers. Website