The organisers of the festival will be launching it at the end of March at Niall Sabongi's Klaw Café in Dublin, with members of the press invited to the launch.
The focus of the festival will be on whiskey and oysters, but whilst seafood is one of the main interests of the festival, there are other highlights that will play a role during this weekend for foodies.
Another aspect will be our culinary past with a talk about historical eating and cooking habit of our ancestors by US archaeologist Bill Schindler.
It won’t stop there: the festival will involve Euro-Toques, a community of Chefs & Cooks supporting small and artisan food producers and sourcing the best quality ingredients available locally and in season.
The first highlight will be a dinner trip to Inis Oírr (Inisheer), the smallest of the Aran Islands, on Friday night. And of course we will have our traditional Burren Slow Food Banquet in the Burren Storehouse on Saturday night.
There will also be an Artisan Food Producers' Market with delicacies from all over County Clare and even from Italy!
The organisers of the festival were inspired to take up the seafood theme by the Seafood Trail along the west coast of Ireland which was launched last year by Bord Iascaigh Mhara (BIM). It comprises points of interest for lovers of mussels, smoked salmon, oysters, and other edible marine foods.