PRESERVE THE SEASONS: A Masterclass on Preserving Wild & Cultivated Seasonal Food | GALWAY

When:  Sep 10, 2019 from 6:30 PM to 9:00 PM (IE)

PRESERVE THE SEASONS: A Masterclass on Preserving Wild & Cultivated Seasonal Food.


JP McMahon | Preserve the Seasons | Galway

(*Please Note: You must be logged into your Chef Network account to register for this event)

Michelin starred Aniar restaurant in Galway is based on the terroir of the west of Ireland. Aniar means ‘from the West’ and its menus reflect “the distinct and various foodstuffs of our particular landscape, through our farms, the wildlands and the shores around us. The natural course of the seasons will dictate our ever-changing menu”.

Chef-Proprietor JP McMahon and his team achieve this by not only using the best local produce in season, but also by using a wide range of preserving techniques to capture the essence of the seasons and use them throughout the year to add texture, flavour and seasoning to their dishes.

This masterclass led by JP McMahon will cover a wide range of preserving techniques for wild herbs and seaweeds, seasonal vegetables as well as meat and fish.


Themes/Topics/Techniques covered:

  • Preserving
  • Smoking
  • Curing
  • Brining
  • Pickling
  • Fermentation
  • Koji
  • Garum
  • Wild Food
  • Seaweed
  • Vegetables
  • Fish
  • Meat
  • Game


What will be covered:

  1. Discussion and demonstration of smoking, curing, brining, pickling and fermentation
  2. Introduction to koji and garum techniques
  3. Samples of fresh & dried seaweeds as well as some Aniar in house preserved foods
  4. Monitoring and documenting of these processes.

The following recipes will be demonstrated alongside discussion on the processes and alternatives:
  • Hay Smoked Chicken
  • Cured Salmon – Jp will also talk through the process of curing game and pork neck.
  • Brined Ox Tongue
  • Pickled Elderflower (subject to availability)
  • Fermented Vegetables – Seasonal


What will you learn:

Students will learn about the techniques and processes of preservation, what ingredients are suitable for each technique and how to document the process, particularly with HACCP.


Structure/Format of the Workshop:

This is demo-style but highly interactive. You will have the opportunity to see, touch, taste & smell a range of products and the workshop will include a demonstration of techniques used in their production.
JP will explain each technique in detail and follow with the recipe to be demonstrated.

Questions and interaction welcome as each area is covered, there will be an opportunity to taste and smell the examples and the recipes demonstrated.

There will be time allowed for general Q&A at the end.
It is recommended to bring a notebook and pen to take notes at this event.



JP McMahon is a Galway, Ireland-based chef, restaurateur, author, food educator and food thought leader. He is Culinary Director of the award-winning EATGalway Restaurant Group, which comprises Aniar Restaurant, Cava Bodega and Tartare Café + Wine Bar. Aniar Restaurant has been awarded a Michelin star every year since 2013, and Tartare Café + Wine Bar received a Michelin Guide Bib Gourmand Award for 2019. JP also runs Aniar Boutique Cookery School. JP is the Symposium Director for Food On The Edge, the much talked about, two-day, global food convention that has taken place annually in Galway city, Ireland, since 2015.

As one of Ireland’s foremost food leaders, JP is a prominent advocate for local food and food sustainability both in Ireland and internationally. His philosophy is to produce world-class, contemporary Irish food with wild, seasonal, sustainable West of Ireland ingredients, alongside locally grown and locally produced ingredients, for his restaurants. This ethos is also to the fore in his cookery teaching in Aniar Boutique Cookery School. Among JP’s signature ingredients are foraged seaweed, local oysters, seasonal sea urchins, and local, seasonal truffles.

The Restaurant Association of Ireland awarded JP All-Ireland Local Food Hero for 2016.

COST: €45


BOOKING: Online booking is required. Book and pay using the online registration facility. Payment by Debit/Credit card. The system will generate a receipt which will be emailed to you. Your place is not reserved until payment is received.
CANCELLATION: Cancellation is required by Tue 3rd September in order to receive a full refund. Cancel online or email

Hosted in partnership with

Musgrave_2.jpgThis workshop will be hosted in Musgrave MarketPlace Ballymun.
Musgrave MarketPlace is the only 100% Irish owned national wholesale supplier to foodservice, retail and SME businesses across Ireland.

The Ballymun Food Emporium boasts state-of-the-art facilities including a specialist meat counter with bespoke butchery service, cheesemonger, fresh fish counter and a Food Theatre, making it the ideal location for this event. You can learn more about Musgrave MarketPlace by visiting


Musgrave Marketplace Galway
Tuam Rd
Galway, H91 ND30

Pricing Information

Registration Price
All Registrants €45.00