Bodytonic chefs at Body & Soul

Bodytonic chefs at Body & Soul

Bodytonic chefs at Body & Soul 600 150 Brewtonic

The countdown is on – just 4 days to go until Body & Soul 2018 kicks off! Preparations are well and truly underway for the Summer solstice festival which takes place in Ballinlough Castle, Co. Westmeath.

Our very own resident head chef, Brianna Turner, will be making her foray into the wonderful world of festivals with her ramen stall – Shhluurp. Brianna is co-owner of this vegetarian & vegan ramen stall with her business partner and friend, Kiri Bishop. Using locally sourced vegetables and home made ferments, Shhluurp was inspired by travels and tastes from across the globe, fusing together locally grown produce with age old traditions. Brianna trained in Ballymaloe Cookery School before working abroad in Blue Hill Farm, New York and Chez Panisse, California.  During her time in California, Brianna spent a summer in Berkeley, interning in the Ramen Shop in Oakland & The Cultured Pickle Shop in Berkeley.


Brianna & Kiri can be found on the Sunday of the festival, dishing up refreshingly light and tasty ramen with a host of homemade fermented accoutrements; and joining her assemble will be fellow Bodytonic chef Hilary Quinn.

This will be the duo’s debut on the scene at Body & Soul, and they will be popping up at various other festivals and events around the country this summer. In the meantime, you can find Brianna on the west coast in Bodytonic’s latest venture – Pot Duggans.