Blood, Guts & Black Pudding

Blood, Guts & Black Pudding

About the event

Blood. The Irish have been dining on it for centuries and they love it.

It has sustained warriors in epic battles, staved off hunger and was offered as protection from bad luck. It’s been drawn from living animals and caught from dead ones, stuffed into guts and boiled, or stirred into bloody porridges over turf fires.

Mostly we know it as a moody melange of blood and guts that completes the breakfast fry. But blood is one of our oldest foods, from a time when the Irish diet was one of milky, oaty, salty things, celebrated for the many ways it is cooked, eaten and enjoyed. Yet, this is a food in danger of disappearing forever and so we must also ask what else is lost when the blood is gone.

Blood, Guts & Black Pudding has been described by Darina Allen as “an incredibly important book” about Ireland’s traditional food culture. Kate Ryan, author of Blood, Guts & Black Pudding, will be in conversation with chef Andrew Rudd, exploring why we should fall in love with puddings all over again, before a tasting of black pudding from various blood pudding makers still going strong in Dublin.

Huge thanks to Higgins Butchers, The Brown Pig and FX Buckley’s for supplying black pudding to taste at this event!

Good to know

  • Location: Medley, Unit 7, Old Irish Times Building, Fleet Street, Dublin, 2
  • Doors: 1.30pm
  • Age Suitability: 18+
  • Accessibility: This event have ISL interpretation. The interpreters will be Alvean Jones and Bernadette Ferguson. This venue is wheelchair accessible.
  • Warnings: Talk includes descriptions and images of animal blood collection.

Event type

LecturesPanel DiscussionHalloween Storytelling

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