My Job: The partnerships powering Cork growing food festival

My Job: Niamh Murphy on growing the Cork On a Fork food festival

Niamh Murphy is Festival Manager for Cork On A Fork. Pic: Joleen Cronin

MY JOB

Name: Niamh Murphy

Occupation: Festival manager, Cork On A Fork Fest and MD of ETC the Events Tourism and Communications Agency

Background: A Cork City Council festival run in partnership with Cork hospitality businesses and producers, the festival includes chef demos, workshops, farm visits, market tours and talks by artisan producers.

Cork has long been a ‘farm-to-fork’ destination, leading the modern Irish speciality food movement for decades through a thriving network of artisan producers, supplying the iconic English Market and the restaurants that are a hallmark of the city’s vibrant food scene.

Cork On A Fork Fest, taking place August 13-17, is now firmly established as an economic driver for the city, bringing direct and indirect benefits to the hospitality and tourism sectors. Estimates indicate the festival generates hundreds of thousands of euros in spend through events, accommodation, dining, and shopping.

Last year, 7,500 tickets were sold for various events, and the festival has seen a steadily increasing number of overseas visitors attending. “What began in 2022 as a small pilot to support post-covid recovery in the hospitality and tourism sectors, and showcase the newly-pedestrianised streets and nighttime economy, has quickly evolved into a key fixture on the national food festival calendar,” explains Niamh Murphy.

The Long Table on MacCurtain Street in Cork’s Victorian Quarter was a shared dining event for 400 people which marked the start of the five day long Cork on a Fork food festival.

“The enthusiasm from the public has been immense, and the festival’s reach continues to grow each year — both in terms of the number of events and its appeal to wider audiences, including international visitors. We’ve gone from 30 events in the first year to over 100 planned for 2025, and the feedback shows that people are hungry for unique experiences.”

A city-wide, multi-day food festival involves extensive coordination across venues, suppliers, producers, sponsors, and stakeholders. The need to ensure quality and consistency across more than 100 events runs in tandem with considerations around accessibility, sustainability, affordability, and variety. “Weather is always a wildcard in Ireland, especially for outdoor events, so flexibility is also key. Aligning the schedules of busy chefs, producers, and partners while delivering a diverse and cohesive programme takes months of behind-the-scenes planning.”

The festival is a Cork City Council event managed by tourism officer Elmarie McCarthy and her team who partner with Niamh on the delivery and promotion of the festival. “Like any growing festival, we could always do with more sponsors. Demand and ambition grow every year, so additional funding would help us expand further.”

Niamh adds that partnerships are central to the success of the festival: “This is a truly collaborative celebration of Cork’s food culture, and it simply wouldn’t be possible without the passion, creativity, and commitment of our local chefs, restaurants, producers, hoteliers, and tourism stakeholders. The festival thrives on the strong relationships between those who drive Cork’s dynamic food scene — this fork-to-plate connection is at the heart of everything we do.

“There’s incredible camaraderie, a real buzz in the air, and a shared pride in showcasing what Cork has to offer as the country’s best region for food. As organisers, we see ourselves as facilitators — the programme is very much shaped by the food industry itself.”

While the festival is a Cork City Council initiative, the support of key strategic partners including Fáilte Ireland, Pure Cork, Cork Airport, IHF Cork, Cork Business Association, the Irish Examiner, and RedFM help amplify the message and ensure the festival’s long-term sustainability. Cork’s historic food status been central in promoting the festival internationally.

“Cork’s identity as a food destination dates back centuries. From its history as a 10th-century trading port to its current status as home to over 60% of Ireland’s artisan producers, the city’s food credentials are deep and genuine.”

This authenticity resonates strongly with international audiences who are looking for immersive and meaningful travel experiences, she adds. “Cork on a Fork provides a platform to showcase that story, from Atlantic seafood to spiced beef, artisan cheeses to tripe and drisheen. We’re also actively working with Fáilte Ireland on a Food in Tourism plan and this event will be critical in their aim to position Cork as a
Unesco World Region of Gastronomy. In an uncertain global climate, people are looking for experiences closer to home that are rich in culture and community.

“Cork on a Fork provides just that — a celebration of place, people, and produce. It draws overseas visitors, but it’s just as much about locals reconnecting with their city in new ways and supporting local producers and restaurants. The programme is designed to be inclusive, with free events, family activities, and neighbourhood-based experiences that invite everyone to participate, regardless of background or budget.”

In a crowded schedule where culture and music events across the country compete for potential audiences, the need for annual innovation is key. “One of the festival’s strengths is its evolving programme. While some much-loved events return annually, there is always space for new ideas — whether it’s rooftop culinary tours, meet the producer experiences, immersive foraging walks, chef collaborations, or multi-cultural tastings. People love something new so every year we want to bring new experiences that reflect Cork’s dynamic food scene and cultural diversity. This year we’re seeing even more events focused on sustainability, storytelling, and behind-the-scenes access.”

Always learning and looking outward while staying rooted in Cork’s unique identity is the driver of Cork On A Fork success. “International food festivals — from Waterford to Copenhagen — offer inspiration in terms of structure, innovation, and visitor experience. But what sets Cork On A Fork apart is the authenticity and accessibility of our food here,” she says.

“It’s not about copying, it’s about bringing the best ideas home and interpreting them through a Cork lens. The collaborative energy in this city makes it possible to deliver something very special.” The festival creates a platform to highlight Cork’s rich culinary diversity, from long-standing family-run businesses to new international food influences — bringing together different cultures, spotlighting emerging food trends, and celebrating the chefs and restaurateurs keeping Cork’s food scene innovative and inclusive. Events such as the VQ Shared Table on MacCurtain St count as one of the festival’s more notable attractions. It is added to by the city’s status as a walkable environment and buzzing centre — another factor underpinning its appeal for festival-goers.

“You can stroll from a cooking demo to a pop-up feast, explore the English Market, join a food trail, and finish your evening with live music and late-night bites - all within a short distance. This ease of movement enhances the experience and makes it perfect for immersive, multi-stop itineraries. It’s also great for sustainability and creates a more vibrant, animated city centre.”

• corkonaforkfest.ie