Chef Colin Fassnidge is teaming up with Sydney venue The Doss House to celebrate all things Guinness and oysters for one weekend this August.
The festival is the brainchild of Doss House Owner Ciara Doran, Fassnidge, and Fishtales’ John Susman, and will see different food activations held across The Doss House’s sandstone courtyards including an East 33 oyster station, a pig on a spit, and a stall with colannon (mashed potato) turnovers and beef and Guinness pies.
There will be plenty of drinks options in form of pop-up bars from Drumshanbo, Basil Hayden, Glenglassaugh, Slane Irish Whiskey, Benriach Whisky, and Guinness.
“Although the concept of pairing oysters with Guinness might be new to many people, I have no doubt when they taste the salty brine of an oyster alongside a creamy Guinness they’ll be converted,” says Doran.
“I’m Irish and both my bars The Doss House and Frank Mac’s have Irish influences in them, so this festival feels like an authentic celebration of my Irish heritage.”
The free event is open to the public and will also see ticketed events run across the weekend including a one-hour gin distillery experience at Frank Mac’s and a Glenglassaugh tasting with Fassnidge, where guests will be one of the first in the country to sample A Spirit Re-Awakened.
The Guinness & Oyster Festival will run from midday until 9pm on 26 and 27 August.
