IRELAND’S CULINARY HEARTLAND
A deeply local food tour with Chef Joseph VanWagner
AUGUST 13 - 21, 2026
$9500
JOIN ANN ARBOR CHEF JOSEPH VANWAGNER ON THIS EXCLUSIVE SMALL GROUP GUIDED CULINARY TOUR OF COUNTY CORK, IRELAND
LIMITED TO JUST 12 GUESTS
Join us as we go behind the scenes in County Cork, Ireland’s gastronomic capital region. Accompanied by acclaimed chef Joseph VanWagner, we’ll spend a week in some of the places in Ireland meet some of the country’s artisan legends as well as Cork’s emerging culinary superstars. A balance of food history, outdoor adventures, and culinary delight, this chef-led culinary tour will begin at the legendary Ballymaloe House Hotel, in East Cork before heading to the wilds of West Cork, where we’ll rest in our own little haven on a private island retreat. This is the Irish landscape of postcards: fresh air, dairy farms, grazing sheep, and rolling green hills.
Together with our co-host chef Joe, we’ll go behind the scenes in the lush Irish countryside, indulge in countryside culinary experiences, and then follow the produce from the farms into the best tables in the big city. We’ll have a truly farm-to-table experience as we get to know top chefs and the farmers that supply them.
ABOUT CHEF JOSEPH VANWAGNER
Joe’s culinary roots reach back to the shores of Southwest Michigan’s fruit belt, where he grew up fishing, hunting, and exploring its many beaches and farms. During his adolescence Joe also spent time washing dishes, picking fruit at his friends’ blueberry farms, and even cooking food in some of the local diners. His passion for food and service deepened while studying Hospitality Business at Michigan State University, leading him into fine dining management and ultimately inspiring a full-time culinary career beginning in 2009. He has worked in some of the best kitchens across the U.S. and Europe, including Restaurant A.T. in Paris, Daniel in NYC, and The Dixboro Project in Ann Arbor. Drawing from these experiences, Joe now leads the team at Echelon Kitchen & Bar in Ann Arbor, where his goal is to showcase Michigan’s natural bounty through creative and modern techniques and to develop a progressive culinary touchstone for Metro Detroit and Michigan for years to come.
WHO THIS TRIP IS FOR
For lovers of traditional foodways, County Cork is in many ways the center of Ireland. Possibly nowhere else in Ireland are so many artisan cheesemakers, fish smokers, sausage makers, and more working in such close connection to the land. If you want to eat amazing food in a beautiful wild setting, and learn directly from some of Ireland’s most skilled and experienced artisans, this is the tour for you. We’ll have the opportunity to visit private workshops, dine at a Michelin starred restaurant, and have some of the country’s best chefs host exclusive off-site meals for us.
You’ll travel with Bog & Thunder and acclaimed chef, Joseph VanWagner (Echelon Kitchen & Bar, Ann Arbor) on an intimate, bespoke culinary adventure to explore the Irish countryside and sample the best ingredients alongside legendary artisans. This is a once-in-a-lifetime opportunity to experience the bounty of Ireland from the perspective of its best chefs and artisans.
SAMPLE IRELAND TOUR ITINERARY
DAY 1
Our trip begins with a happy hour in Galway, where we’ll gather with our fellow travelers and celebrate the start of our trip over a round of pints. After a bit of the black stuff, we’ll take our merriment with us to our first destination, the celebrated Ballymaloe House Hotel. Long considered the heart of Irish cuisine, Ballymaloe is known for its commitment to local food and its internationally renowned cookery school. Our dinner this evening will be in the dining room at Ballymaloe House.
DAY 2
We’ll meet one of Ireland’s best chefs at the docks in Ballycotton after breakfast on our first full day. Together, we’ll meet fishermen and see how Aishling decides what she’ll purchase to serve on her sustainable seafood restaurant later that night. Afterwards, we’ll head to Cork city where we’ll visit a farmers market, learn about the history of butter, and enjoy traditional Irish food with a modern twist for lunch. After some free time for sightseeing and shopping, we’ll meet again for an early dinner to enjoy the seafood we chose earlier.
DAY 3
Let’s hope for a bit of sunshine today, because we are spending some time outside in some of the most gorgeous Irish gardens you’ll ever see. First, we’ll head to a castle garden tour, then we’ll visit a local historical house for a bit of sport, followed by a long table luncheon in a walled garden. On our way back to Ballymaloe, we’ll stop at the cookery school to see their organic gardens, before heading back to the hotel for some rest and relaxation. We’ll reconvene for a leisurely dinner at Ballymaloe House again this evening.
DAY 4
After a fond farewell to our first hotel, we’re heading into the wilds of West Cork. We’ll spend a good part of the day on the beach learning how to hot smoke wild fish outdoors using gathered materials. Picture it: trad music, foraged foods, storytelling—today will be a highlight of the trip. Afterwards, we’ll check into our second and last accommodations: a private island estate just for us! After some time to get settled, we’ll head to a nearby pub for some live music, pints, and incredible pizza.
DAY 5
We’ll begin the day with a walking tour which focuses on the local stories etched into the landscape —tales of Gaelic chieftains, Vikings, Normans, and even pirates, each leaving their mark in the toponyms of this historic stretch of coastline. After a gorgeous stroll, we will enjoy a picnic lunch by the bay featuring local meat, cheese, and seafood. The rest of the afternoon is free for you to enjoy on our island. Tonight, we’ll enjoy a family style meal at our accommodation.
DAY 6
For today’s outing we will forage from land to sea on a deep, enriching and immersive experience guided by a local herbalist and a seaweed forager. With forage and craft, we delve deeper into the knowledge of creating herbal remedies and creating seaweed ink. For lunch, we will immerse our tastebuds with the unique flavors gathered from the land and sea, cooking what we forage over the open fire. Later, we’ll enjoy another family style meal on the island for dinner, followed by another trip highlight: an evening bioluminescent kayaking experience by moonlight.
DAY 7
This morning, we’ll visit a local cheesemaker; one of three West Cork women responsible for the resurgence of Irish farmhouse cheese in the 1970s. After a tasting and a picnic lunch, we’ll return to our island. This afternoon, we’ll be joined by some very special guest chefs who will join Chef Joe for a special evening meal cooked outdoors. Roll up your sleeves and join our chefs for an impromptu cooking class, or enjoy some downtime on the island before dinner.
DAY 8
After our late night, we’ll have some time to sleep in or enjoy a dip in the indoor pool on the estate. Later, we’ll gather for some lessons in both traditional Irish crafts and a deeply local, outdoor community sport. To close out our tour, we’ll gather for an unforgettable meal at one of our favorite Michelin starred restaurants in Ireland.
The itinerary above is the current plan, and things may change. We will make every effort to provide the tours and experiences that are described. However, the nature of the places we’ll be visiting — not typical tourist destinations — means that things can change at the last minute.
ACCOMMODATION
We’ll stay at two of the most gorgeous Irish country estates over the course of our 8 night tour. Ballymaloe House Hotel is the premier Irish foodie haven and home to the famed Ballymaloe Cookery School. We’ll start our journey here, before heading to West Cork, Ireland’s artisan capital. We’ll use the Inish Beg Estate, located on a private island, as our home base as we explore this fantastic region.
