At the root of our message at Up There The Last, we want to support access to true food production methods, that are as close to the natural way as possible. In this performance, you are welcomed to the intertidal zone, as we set up a long table in the sand as the tide goes out, upon which you will dine on examples of food that are completely natural, in keeping with how we would have eaten before food was industrialised, and we broke the connection.

A barrel is dug into the sand and a native oak fire is lit. You will see the production of West Cork Smokeys, a new old technique inspired by coastal fish preservation traditions for hot-smoking fish like gurnard, hake, haddock, or whatever is in abundance and locally landed. This will be served with sea boiled potatoes, traditionally fermented Booley butter, wild greens from the beach you are on, apple mostarda from local apples and served with naturally fermented grape juices from France and Italy.

The great joy of the event comes from knowing exactly how all elements of the meal are produced, with your senses heightened as the smoke rises and swirls with sea smells, as you dine together on a long, lamp-lit table for an unforgettable evening on the water. At the end, we clean down and the tide returns, swallowing up the memory of the night, leaving the beach immaculate.

Bring waterproofs, wellies or walking boots and blankets in case you get chilly! We also take group bookings for this event!