Winter Feasts Dee Laffan and Blanca Valencia
Get inspired for winter with co-authors of Blasta Books #5 Soup, editor and food writer Dee Laffan and food writer and cook Blanca Valencia, who will be discussing their favourite soup recipes from their cookbook. The soups they have collected reflect individual cultures, memories and tastes, but they are also a reflection of Irish food today and the people behind it. They will take you on a journey around the globe from the comfort of the communities within Ireland.
This event will be taking place in the Cowshed Theatre in Farmleigh Estate.
Dee Laffan is a food journalist and editor with over 15 years experience. Currently she is food and lifestyle journalist with Irish Country Living in the Farmers Journal. Dee also co-founded a bi-annual food journal in 2022 called Scoop, published by Nine Bean Rows Books, which she is editor-in-chief of. In 2023, Dee co-authored Blasta Book #5 SOUP with her Spice Bags Podcast co-hosts Mei Chin and Blanca Valencia. Dee was formerly editor of Food & Wine Ireland, Easy Food Magazine and Yes Chef Magazine, and Publishing Director of fft, a trade hospitality title. Her passion for Irish food has led her to many roles in the industry: a member of Irish Food Writers’ Guild, chair of Slow Food Dublin, co-host of the Taste Theatre at Taste of Dublin, host of BasteCamp stage at The Big Grill Festival, and a judge of Blas na hÉireann (National Irish Food Awards).
Blanca Valencia was born in Bilbao, Spain and grew up between Central America and Spain. She is a cook, teacher, writer, and speaker that focuses on Spanish food and drinks and loves exploring the links between Spain and Ireland. For four seasons, the co-host of award-winning Spicebags podcast, which explores international food and communities in Ireland and is co-author of Blasta book Soup. Her experience includes working as the test kitchen manager at Books For Cooks in London, completing a stage at elbulli in Spain, and running the cooking school at Alambique in Madrid. Blanca holds a Grand Diplome from London’s Le Cordon Bleu and an MA in Gastronomy and Food Studies from TU Dublin.