Vanessa Clarke and the quiet revolution in Irish food
In the bustling world of Irish food, some figures leave a mark that is felt more in memory and practice than in headlines. Vanessa Clarke is one such hidden hero. Her work—from Dublin’s Good Food Store to the sprawling culinary stages at major festivals—helped reshape what Irish audiences expect from food at public events. She connected local producers with curious eaters, championed Irish ingredients, and fostered a culture where sustainability and quality trumped convenience.
The Electric Picnic turning point
Vanessa’s influence reached a national audience through Electric Picnic, where she helped redefine the festival experience. She pushed for fewer processed foods, insisting that chicken be Irish, chips be hand-cut, and packaging be recyclable or biodegradable. What began as a modest courtyard for food traders grew into a culinary theatre—an enterprise that elevated the importance of sustainable, diverse, and delicious offerings at Irish festivals. Vanessa’s leadership at the event, and her broader vision for food courts and theatre of food, laid the groundwork for today’s vibrant, global-inspired Irish festival cuisine.
A career of bold moves and practical wisdom
Beyond the big stages, Vanessa mentored countless chefs and organizers. She was a pragmatist with a gift for crisis management—an ability she described as “attitude in the face of shit happens.” In every challenge, she found a way to keep food creative, inclusive, and up to standard. Her approach combined entrepreneurial rigor with a generosity of spirit, qualities that encouraged others to experiment while staying rooted in Irish food traditions.
From a vintage store to a food-stage legend
The arc of Vanessa’s career stretched back to her early days, when she ran a tiny vintage store with her sister in Cork. Even then, her eye for opportunity and her fearless energy mattered. By the time she guided All Together Now’s edible stage, she was a force who could balance logistics with a sense of culinary adventure—curating a line-up that featured falafel, ideas from the UK’s Pieminister, and chai tents, all while keeping a strict stance against processed food.
A legacy that keeps giving
Her work helped launch movements that outlived her: Theatre of Food, which became a cornerstone of Irish festival culture, and collaborations with esteemed food writers who celebrated Ireland’s evolving food scene. The personal toll of her illness and her decision to continue working to the end only underscored the dedication she brought to every project. Even as friends and colleagues faced the ache of loss, they remembered a practical visionary who could make big things feel possible.
Remembering a hidden hero
Vanessa Clarke’s name may not be at the tip of every tongue, but her impact is everywhere—from the quality of the food at Ireland’s festivals to the careers she helped launch. In a country famous for its food storytelling, she was a quiet author who wrote chapters in kitchens, markets, and marquee tents. Her legacy lives on in the cooks she mentored, the sustainable choices she championed, and the inclusive, adventurous spirit she inspired in Irish food culture.
