ROUNDSTONE, SQUARE MEAL
an immersive, 3 night residency in coastal Connemara
October 23rd to 26th, 2025
$2850 single/$2200 shared
FISH + FARM
Introducing ROUNDSTONE, SQUARE MEAL, a series of craft & culinary-based experiences inspired by the Irish landscape and held at Within the Village in coastal Connemara.
First up in the series is FISH + FARM, a weekend celebrating sustainability and the everlasting meal, featuring guest chefs Abra Berens (Granor Farm, MI; author of Grist, Ruffage, and Pulp) and Aishling Moore (Goldie, Cork; author of Whole Catch).
Both Abra and Aishling have been recognized for their commitment to coaxing extraordinary flavors out of ordinary ingredients. Abra has written 3 cookbooks celebrating products that are not often given the main stage - from grains to fruits and vegetables. In Abra’s vision, these ingredients are every bit as special as other gourmet delicacies. At her renowned restaurant Goldie, Aishling Moore is committed to ocean welfare, practicing whole fish cookery and exclusively working with wild fish and small fishermen. We are so excited to bring these 2 incredibly talented chefs together for ROUNDSTONE, SQUARE MEAL.
Join us on this 3-night all-inclusive retreat! We will explore Connemara’s wild and rugged landscape with a guided hike, and get to spend time with local artisans, designers, and folklorists. Abra and Aishling will share their incredible expertise through collaborative masterclasses. We will finish off the weekend with a meal we cook together using ingredients we foraged and locally caught fish and seafood.
Thinking of traveling to Ireland for this from overseas? Why not stay a few days afterwards in Galway to attend Food on the Edge?
ABOUT ABRA BERENS
Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. She is the author of Ruffage: A Practical Guide to Vegetables, a 2020 Michigan Notable Book winner and James Beard Award nominee, and Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes. Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes.
ABOUT AISHLING MOORE
Aishling Moore is one of Ireland’s most exciting young chefs. Her fish restaurant, Goldie, in Cork’s city centre, has pioneered gill-to-fin cooking in Ireland. By adopting a whole-catch approach, the restaurant allows what’s landed to dictate what’s served.
Goldie opened in late 2019. That same year, Aishling was named Chef of the Year by John and Sally McKenna. Goldie achieved Michelin Bib Gourmand status in 2021 and in 2022 was awarded Best Casual Dining in Ireland 2022 by both Food & Wine Magazine and the Restaurant Association of Ireland. In 2023, Aishling was named the Food & Wine Magazine Young Chef of the Year and also became deputy head of the Euro-Toques Ireland Food Council, an organisation that endeavours to preserve Irish culinary heritage by supporting traditional cooking methods and promoting producers of local and seasonal artisan products.
WHAT’S INCLUDED?
Incredible, responsibly-sourced food, including all breakfasts and most lunches and dinners; private tours with local guides & experts; behind-the-scenes visits with artisanal producers, farmers, & chefs; exclusive access and tastings; hands-on cooking & foraging experiences; guided activities & adventures; Bog & Thunder guides at your disposal for the duration of the trip; unique hotel accommodations.
WHAT’S NOT INCLUDED?
International airfare; transportation to and from trip’s starting point; food & beverage not specifically included in itinerary; hotel incidentals; alcoholic beverages not specifically included in itinerary; personal spending money; gratuity for tour leaders or local guides.