About this Event
There’s far more to black pudding than the humble morning fry. Join food writer Kate Ryan, Hugh Maguire of The Smokin’ Butcher and host James Gabriel Martin for a lively conversation and tasting exploring one of Ireland’s most distinctive foods.
Drawing on Kate’s book, we'll discover the family recipes, community traditions and craft behind Irish black pudding, and ask what’s changing (and what we risk losing) as the way we make it evolves. Hugh will share his own story of traditional butchery, and how the age-old craft of smoking brings another layer of flavour to this much-loved food.
Along the way, we'll taste Hugh’s traditional and smoked black puddings, both made with fresh pork blood, and discover how smoke transforms their flavour. Compare notes, share your memories and see which one you prefer!
Guests will enjoy a Valentia Island Vermouth & Tonic on arrival and discover how its botanical flavours pair with the rich, smoky character of Hugh’s black pudding. Taking inspiration from the Spanish tradition of enjoying morcilla (traditional Spanish blood sausage) with vermouth, this pairing brings together two Irish producers united by careful craftsmanship, showing how a traditional ingredient or recipe can find a fresh place at the table.
Expect lots of chats and stories, and perhaps gain a fresh appreciation for an Irish food with plenty of history that also has a lot more to offer in the future.
This event is part of the Samhain Festival 2026 programme at the Red Chapel, kindly sponsored this year by .
*Please note that due to the format of this event, we are unable to accommodate individual dietary requirements.
Event venue & nearby stays
The Red Chapel, Kells, Ireland
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