It was a challenging event but local university students pulled it off by cooking up a meal fit for the kingdom!

Second Year students of the Bachelor of Arts (BA) in Food Business Innovation at the Munster Technological University Kerry Campus hosted ‘Kerry’s Best Pop Up’ at 10 Bridge Street in Killorglin.

Under the guidance of their lecturer Dan Browne, and in collaboration with 10 Bridge Street’s chef Craig Lynch, they created a four course tasting menu.

The pop-up concept forms an integral part of the student's programme module 'Innovation in Food Production Service'.

Using the best of ingredients grown, or produced in Kerry, the menu highlighted the amazing produce of the Kingdom and the creativity of MTU’s students past and present, as Craig the executive chef is also a past graduate of MTU.

Local producer's ingredients that featured on the menu were Annascaul Black Pudding, Fenit Vegetables, Eve’s Leaves, Poppadum Farms, Dingle Goats Cheese, Dingle Ale, Maharees Carrots, Cahillane's Beef, Simply Devine Preserves.

The BA in Food Business Innovation is an innovative programme at the MTU Kerry Campus and was developed to address the needs of an ever-changing food industry.

One of the key elements of this programme is to be cutting edge bringing the learning to life and industry relevant.

Events like this give the students first hand exposure to real life working experiences. This event brought the students to the Firies Food Hub where they carried out the preparation for the event and then to 10 Bridge Street where 70 guests enjoyed a meal fit for the Kingdom.

Chef and lecturer Dan Browne who mentored the students was very proud of how the students managed the task that was set for them saying.

“The students were really enthusiastic and excited by the experience and learnt so much from it. I would like to thank Cliodhna Foley, Craig Lynch and the entire team at Number 10 Bridge Street for making this possible. Here's to the first of many Pop Ups so watch this space. The food industry has so much to offer and is ever changing and the BA in Food Business Innovation programme intends to ensure that its graduates are at the cutting edge and ready for whatever comes their way."