Web Summit Concluded with Dinner in Ballymaloe

Web Summit Concluded with Dinner in Ballymaloe

The 2014 Web Summit in Dublin concluded with a dinner at Ballymaloe Grainstore and Ballymaloe House for the F.ounders Group, an assembly of 280 international technology leaders, on Friday 7 November.

The evening was designed to encourage the flow of conversation and ideas. It began with a reception in Ballymaloe Grainstore where canapes served included Irish Native Oysters, Black sole Sushi, Chinese Duck Soup, Parsnip & Beetroot Crisps, Crab Wontons and Pork Yuk Sung washed down with Cremant d'Alsace.

After Web Summit founder Paddy Cosgrove's brief speech, influential tech blogger Robert Scobler announced that Ireland's flat oysters were the best in the world.

The atmosphere was lively, warm and informal as guests from the top tier of the tech world mingled with celebrities such as actor Adrian Grenier. The Gainstore was dressed in autumnal decor with candelabras, leaves, pumpkins and a giant spinning paper plane tornado suspended from the ceiling made by Yvonne Woods.

Cocktails served were inspired by ingredients foraged or from Ballymaloe's walled garden such as Moonshine Fizz Poitín, Crab Apple, Sweet Geranium Shrub & Prosecco ; Roast Chestnut Infused Jameson Black Barrel, Secret Syrup, Bitters, Vermouth, Local Honey and Blackberries; and a Rosemary and Dillisk Lemonade.

The assembled were then led along a path lit by wood fire braziers to the front door of Ballymaloe House. Inside guests mingled and ate, circulating among the different rooms.

The canape menu included Celeriac & Hazelnut Soup in Espresso Cups; Ballymaloe Pork Spinach & Herb Terrine; Lobster Vol au Vent; Smoked Mackerel Pâté; Hot Smoked fish with Dill; and Ballycotton Shrimps. Main courses were Grilled Haunch of Venison with Gratin Dauphinois, Curly Kale & Horseradish Sauce; Ballycotton Fish with Salsa Verde; Traditional Roast Duck with Sage & Onion stuffing, Red Cabbage & Bramley Apple Sauce; Braised Farro with Roast Squash, Knockalara Ewe’s Cheese & Parsley Pesto.

Irish Farmhouse cheese and desserts including Carrageen Moss Pudding with Irish Whiskey Sauce; Ballymaloe Triffle; and homemade Ice Cream with Pedro Ximénez concluded the feast.

A selection of wines were served including Organic and Biodynamic, Orange and Volcanic.

Music was provided by Zoe conway, John McIntyre and Frankie Lane and coffee was served by the Golden Bean Coffee Roastery.

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