Burren Bites: A Culinary Adventure in Cavan

I missed Burren Bites last year, so I was determined to make it this time. There was a moment on Sunday morning when I questioned that decision. The rain was absolutely lashing down, there were floods on the roads, and I was wondering what exactly possessed me to leave the house.

I’m very glad I did.

It’s actually difficult to explain just how good Burren Bites is. I knew it was a food trail. What I didn’t realise was just how much food was involved, and that every stop would showcase producers, chefs and businesses from Cavan and Fermanagh.

I went on my own (Billy No Mates as usual) and I’ll admit I was a little worried that I’d feel out of place. I needn’t have worried. Everyone was so friendly and welcoming that within minutes I felt completely at ease.

The event takes place in Cavan Burren Park, part of the Cuilcagh Lakelands Geopark, just outside Blacklion. If you’ve never visited before, put it on your list. The park is free to visit and it’s one of the most interesting landscapes in Ireland. The limestone plateau was formed around 340 million years ago when this area was covered by a tropical sea, and today you’ll find prehistoric tombs, ancient field systems, glacial boulders and evidence of thousands of years of human settlement all within the park. It’s one of Ireland’s finest prehistoric landscapes and well worth exploring even when there isn’t food involved.

This year’s Burren Bites menu was curated by Tully Mill Restaurant chef John Roche, who is also a member of the Regenerative Tourism Business Network.

The tour began in the visitor centre where we were welcomed by the Cuilcagh Lakelands team, and introduced to Mario from Tully Mill Restaurant and immediately handed food. My kind of event.

There were mini Yorkshire puddings with beef from Tully Mill, sushi from Sushi Mania, bruschetta topped with tomatoes, Corleggy cheese served with crackers, Joe the Baker sourdough with Tully Mill’s chilli ketchup, and Mushrooms and Love mushroom crisps.

Everything was gorgeous.

To drink, we could choose between a wild nettle drink from Mary-Ellen’s Meadow or Scotts Irish Cider. As I was driving, the nettle drink won and it was surprisingly delicious.

While we ate, we listened to beautiful music from Laytha and were welcomed by Geopark Ambassador Stephen, who would guide us throughout the day.

As we made our way through the park, Stephen shared stories about the landscape and we met some of the food producers along the route.

Our first stop was Drummully Boxty.They had created a pizza using boxty as the base, topped with Tully Mill ketchup, Corleggy Cavan-bert cheese and sausage from The Curly Pigs.

It was lovely hearing the stories behind both Drummully Boxty and Corleggy Cheese. Both businesses were founded in the 1980s and are still going strong today. Corleggy also offers cheese-making classes, which sounds like a great experience for anyone looking for something a little different.

Then it was onwards through another shower of rain to our next stop at Finn Lough. I’ve never actually stayed at Finn Lough, but I’ve admired it from afar for years. Lucy has stayed in one of their bubble domes and I’ve heard wonderful things about the spa too.

We heard about the ethos behind the business and their commitment to creating experiences that help people switch off and reconnect with nature.

Head Chef Kristin, who many will recognise from Great British Menu, served delicate pani puri filled with beetroot and topped with whipped Corleggy cheese.

Kristin also spoke about Finn Lough’s sustainability initiatives. One example that stuck with me was their partnership with The Boatyard Distillery. Once the distillery has finished producing its award-winning gin, the leftover lemons aren’t discarded. Instead, they make their way across Lough Erne to Finn Lough where they’re transformed into botanical lemonades, natural sodas, desserts and more. All the flavour. None of the waste.

Speaking of The Boatyard Distillery, that was our next stop. The non-drivers enjoyed a gin cocktail while I was very happy with my mocktail. If you’d like to learn more about the distillery, they offer tours and are also featured on the Enniskillen Taste Experience Tour.

There was live music here too, although by this stage the rain was absolutely hammering down and poor Stephen had a challenge trying to tell us about the surrounding landscape over the sound of it.

At this point I genuinely thought we were finished. I was wrong.

As we headed towards the limekiln, I could hear music and spotted another gathering ahead.

There was more food. Not just a little food either. A full main course! Tully Mill Restaurant served pork shoulder, pork belly, salmon, potatoes, vegetables and an apple cider sauce. Those not driving enjoyed Leann Éadrom West Cavan Pale Ale while I stuck with water.

Thankfully the weather finally decided to cooperate and the sun came out while we ate. Sitting in the Burren enjoying great food while learning about the area’s history was a pretty special experience.

Stephen told us about the Calf House portal tomb, one of the park’s best-known monuments. It’s quite something to stand beside a structure that has been there for thousands of years while eating food produced a few miles down the road.

After our main course, we continued along the boardwalk. And then came my favourite stop. Cake – of course! And these were beautiful cakes created by Café Nua in Belturbet.

Anyone who knows me knows that cake is always going to get my attention, and these did not disappoint. I chose the Biscoff cheesecake, although I was very tempted by several of the other options. In fact, I think a road trip to Belturbet may now be required.

Just when I thought I couldn’t possibly eat another thing, there was one final stop.

We made our way back to the visitor centre for tea or coffee and ice cream. I chose the salted caramel ice cream, which was delicious, although by this stage I was defeated and couldn’t quite finish it all. Mental note for next year: wear elasticated trousers.

So that was my experience of Burren Bites.

Hands down, it is one of the best foodie events I’ve ever attended. The food was exceptional, the producers were passionate about what they do, the setting was stunning, and despite the weather doing its best to test our commitment, the atmosphere never dipped.

What I particularly loved was that it wasn’t just about eating. It was an opportunity to meet the people behind the food, hear their stories, learn about the landscape, and discover businesses that I might not otherwise have come across.

A huge well done to everyone involved in organising the event and to all the producers, chefs, musicians and guides who made it such a memorable day. There was a surprise at the end when we were given a goodie bag, containing Aine Handmade Chocolate, cake from LillyAnnes, Drumreilly Boxty, and more.

And just to be clear, this isn’t a sponsored post. I paid for my ticket and would happily do so again.

If you’re lucky enough to get a ticket next year, go hungry, and wear elasticated trousers – and waterproof clothes if it’s anything like today!