Word of Mouth: Escape with a Day of Fabulous Food Trails

This week I was delighted to be invited on a Fabulous Food Trail (FFT) in Dublin city.

Our guide for the day was Eveleen Coyle, founder and lead guide at FFT and a Dublin-native herself.

Winner of the Irish Tourism Industry Awards 2015, I was excited to head on the food tour, despite the drizzling rain. As Alfred Wainwright once said, “there’s no such thing as bad weather, only unsuitable clothing!”

A small group of just four, with two more Irish people and a French woman (they can take up to 14 people on a tour), we set off on a looped walk, starting up and around Harcourt Street area.

I’m not going to give away all of Eveleen’s wonderful secrets and tidbits, but here are the places we stopped off and some snapshots of what we tasted (and drank!).

We visited cafés and food halls, chocolatiers, cheesemongers, a pub and other speciality shops. Meeting people who have traded for generations as well as more modern producers, we were brought right up-to-date with the new Irish dining table.

Sister Sadie

Sister café to the wonderful Brother Hubbard, this was a regular spot of mine when I lived in Rathmines. We got to taste their delicious Turkish Eggs Menemen (which my other half has claimed previously are the best eggs he ever had).

eggs-menemen-sister-sadie

The Swan

This was my favourite stop of the day and great example of a hidden gem. So many times have I passed this pub and never wandered in. It’s one the last Victorian pubs left in Dublin (there are 12), and has so much brilliant history to it. From old school bar taps, to pay booths and match strikers, this pub has more to offer than just booze! We warmed our cockles with a 12-year-old tipple of Powers.

barman-dave-at-the-swan

Listons

Listons is an essential pit stop for locals in the Camden Street and Portobello area. A delicatessen, wine shop and food hall, there’s a bit of everything to be found! What I particularly liked is that they only stock products that they love. We got to taste one of their amazing potato rostis (seriously hard to get a good one these days), and apparently people go mad for their sausage rolls.

potato-rosti-at-listons

Evergreen

Like Listons, this speciality shop knows where its stuff is coming from. When you walk in immediately you’re hit with the smells of fruit. We sampled their Green Goblin juice with cavolo nero, which made me instantly feel that bit healthier.

juices-at-evergreens

Fallon & Byrne

If you haven’t ever been to Fallon & Byrne’s food hall, then you must. Located in the city centre, it’s a haven for food lovers that are looking for random ingredients – escargot, anyone? We got to taste a delightful Gubbeen salami which was so delicate but yet bouncing with flavour.

eveleen-with-salami-at-fallon-and-byrne

Sheridans Cheesemongers

Well, what can I say about Sheridans that I haven’t said a million times before? The shop never ceases to amaze me and we got to taste some of their fabulous cheeses like Milleens, Cáis na Tíre, Crozier Blue (which controversially I prefer than Cashel), and Époisses. They’re real experts in their field and I was delighted to visit them on this food tour.

leo-at-sheridans-cheesemongers

The Pepper Pot

Located in the Powerscourt Centre, this café was absolutely bursting with energy despite its small space. We got to taste their ham and cream cheese bagel which was quite good.

bagel-at-the-pepper-pot

Cocoa Atelier

When it comes to sea salt flavoured chocolates, I’m an absolute fiend and when I tasted Cocoa Atelier’s, I fell in love. I’ve had so many chocolates consistently disappoint me, so it’s great to finally find one that rocks. Also, if you’re ever in there, you’ve got to try their mango and passion fruit ice cream.

chocolates-at-cocoa-atelier

Klaw

Temple Bar doesn’t really scream “great food”, but Klaw is one of those exceptions. It doesn’t do good seafood, it does great seafood, and we got to taste their salmon which is completely unlike the slimy packets you’d get in a supermarket.

smoked-salmon-at-klaw

Our final stop was Klaw, and by then we had had a great variety of samplers to savour. Taking about two and half hours, it was a definitely a unique way to spend an afternoon.

Was there anything I didn’t like?

Honestly, no. Though I had been to many of the places we visited before, I still experienced something new, between tasting different food to hearing about the businesses. Eveleen also didn’t leave us hanging in between stops. As well as knowing her stuff about food, she also gave us a great breakdown of the neighbourhoods we visited.

Tours cost €55, which may sound a bit expensive but believe me, you get a lot out of this tour. Consider that we went to nine different places! Prices include everything from tastings (which are delicious), the booking fee, taxes and insurance. I also loved that we got a free bottle of water on our tour to bring around with us.

Prices include everything from tastings (which are delicious), to the booking fee, taxes, and insurance. I also loved that we got a free bottle of water on our tour to bring around with us.

For die-hard Dublin foodies, you would have definitely heard about most of the places that are on this tour but what’s great is that you can finally get to meet some of the people behind the food, as well as the history that goes along with it. They also give you a full list of where you visited and other recommended places to check out after the tour, and they interchange their stops, so this list is simply a flavour of what you could get!

This is a recommended tour for both tourists visiting Ireland, and indeed Dubliners who want to expand their knowledge on the delights that the city has to offer.

You can find out more about the Fabulous Food Trails here. They also run tours in Kilkenny and Cork, as well as a coffee tour and fashion tour for the fashionistas out there!

I was invited as a guest on this food trail. Many thanks to Eveleen for a great day and Catherine for organising. 

Day Four: Farewell to #AFairLand

The spread was laid out in front of us. Soup, dips, sauces, salads, sweet treats and more, it was a feast for the eyes. Saddened that it was my last day but enthusiastic about the new recipes I’d come away with, I was amazed at how fast the day flew.

Today my fellow Food School students and I were to do most of the work in the kitchen. We were the assemblers, the choppers, and the servers, working with the A Fair Land team to get everything out on time. It sounds like a lot of hard work but really, thanks to a large amount of prep done the day before, it was more like a smooth transition.

With the regular kitchen trio around to help and keep us on track, we busied ourselves with separate tasks with a firm eye on the clock.

I was in charge of Onigiri-inspired rice balls with a nori sauce, so to begin I toasted them all off in a pan to get lovely and crispy. The rice balls were made with sushi rice, and shaped by hand the day before. They were then rolled in sesame seeds and I fried them very simply in a large pan with a little sunflower and sesame oil.

nori-sauce-for-sushi-balls
The rather curious nori topping. Almost looks like bubbling tar (tastes nothing like that though).

The topping was key. Made using sheets of nori (seaweed), that were cooked into a paste and then seasoned with soy sauce, sake, and mirin, I topped the toasted rice balls individually and laid them out to serve. They were quite delicious if I do say so myself and had a really lovely contrast in texture with the crispy sesame seeds, soft rice centre, and gooey nori. Oh, just thinking of them has my mouth watering!

sushi-balls-with-nori-assembled
My onigiri balls!

We loaded up the mobile vendors with their goods and continued to crack on.

More of the mobile vendor food: almond cookies, buttery shortbreads... Yum.
More of the mobile vendor food: almond cookies, buttery shortbreads… Yum.

Onto the tahini dressing that was used for the pearl barley, beetroot, and courgette salad, I made a mixture of tahini, Greek yogurt, lemon juice, sea salt, and water. It’s a really gorgeous and simple dressing that’s perfect for enhancing meals.

At 1pm, and like clockwork, we headed out to serve our 30 diners. The tables were beautifully decorated with flower arrangements from Adam and there was a good community spirit to be felt.

When we finished at 2pm, it was then time for the team to relax and eat.

With a delicious spread of welcome leftovers and something new with a cucumber salad, we tucked into a fabulous lunch (completely phone-free I might add).

A tasty, homemade and healthy lunch with plenty of laughter – what more could you want?

deep-fried-courgette-flowers
If I could eat these deep-fried courgette flowers with sugar everyday, I would. Seriously. They’re AMAZING!

So how was the whole experience overall?

While I personally didn’t learn new techniques (only because I’ve already trained in food), I did learn a lot of new recipes and also very much enjoyed working as a team. It was certainly miles more enjoyable than just watching a demo.

I also loved being able to see IMMA from a different angle, and experience first-hand the passion that goes into such a large scale project. The vision became clearer to me as the days went on.

It’s a worthwhile experience, and if you have four days that you can spare over the next few weeks and if there’s space, I’d highly recommend it.

Many thanks to Adam, Brenda, Francesca and Niamh for being so welcoming and supportive during the four days. It was a pleasure working with them!

A Fair Land will be hosting more lunches over the next few weeks, and you can book in online here – contact them too if you have a particular interest in taking part in the Food School.

I was invited as a guest to take part in the Food School. This is a sponsored post.

Day Three #AFairLand: All is fair in love and courgettes

I dreamt about courgettes last night. They were marching, yes, marching, through the gates of IMMA and plonking themselves down on the courtyard with their bellies to the sky. It was so bizarre that I actually managed to wake myself up.

Ready for another day at Food School, this morning I headed in with courgettes firmly ingrained on the brain.

What’s lovely, though, is that despite this new obsession with courgettes, I feel like I’m connecting more with the team every day.

In the beginning, it was all about trying to understand what A Fair Land was all about, but even after just a few days, I think I have got a good feel for it.

Apart from the lunch, we were working on, we also moved into the curious world of flower arranging. Sounds random, doesn’t it? Well, actually there is a link.

flowers-to-be-arranged

To Grizedale, this project is such a communal experience but it’s also an artistic one. So what can enhance the dining experience apart from the gourd-shaped bowls, handmade spoons, mugs and

So what can enhance the dining experience apart from the gourd-shaped bowls, handmade spoons, mugs and benches? Flowers! Straight from IMMA’s own grounds, the arrangements themselves can be talking points for our diners, complementing the surrounding ceramics. This simple creativity is just one of the many that I’ve enjoyed over the past few days.

Straight from IMMA’s own grounds, the arrangements themselves are talking points for our diners, complementing the surrounding ceramics. This simple creativity is just one of the many things that I’ve enjoyed over the past few days.

adam-with-flower-arrangements

Another aspect that I love is how you get to see the ins-and-outs of how a museum exhibit works. Obviously, we’re not seeing all the nitty gritty bits, but the fact that we’re the ones serving lunch means that we’ve to be on the ball with things like presentation and timing.

Everything went smoother today too, we prepped, assembled, set and served diners with much more confidence. It’s a learning curve for sure, but a fun one nonetheless.

creating-vendor-food

Since we make everything onsite, we also get to see a bit of how IMMA’s residency program works and where artists stay.

IMMA’s residency provides opportunities for artists, curators, critical writers and art professionals to research and develop their practices. It supports both emerging and established professionals, working in any medium by application or invitation, and is open to Irish and international applicants.

Residents live and work at IMMA, which in turn offers the artists opportunities to meet with the public, art professionals, and the local community.

They live in converted coach houses adjacent to the main Museum building and there are eight studios available on site.

There is a communal house called the Flanker Building (that’s the one we worked in), which has five bedrooms, two kitchens, two bathrooms and can facilitate live-in wheelchair access. Find out more about it here!

dining-out-in-IMMA

After lunch, I zipped out to a talk by the Sweet Water foundation, Grizedale Arts’ collaborators.

Based in Chicago, this foundation is transforming the city by turning waste into a community resource.

If you have time, I’d recommend you check out co-founder and director of Sweet Water Foundation, Emmanuel Pratt’s lecture below.

assembling-mobile-food

Tomorrow is my last day at the Food School, but I have had a fabulous time with the A Fair Land team.

Like anything, there’s always a risk that you won’t get on with certain people or that personalities will clash, but that hasn’t been the case at all. Everyone has been incredibly personable and friendly, and everyone works as a team.

I was invited as a guest to take part in the Food School. This is a sponsored post.

Day Two: #AFairLand Alive and Kicking at IMMA

Day two at A Fair Land began in earnest. The courtyard has yet to fully transform due to technicalities but it’s a definite work-in-progress.

But first, let me talk a bit about the project’s creators: Grizedale Arts.

Based on the historic site of Lawson Park farm in the Lake District in the UK, their site still runs as a productive farm house, with a multifaceted programme of events, projects, residencies and community activity taking place there.

freshly-harvested-courgettes

With an aim to develop contemporary art in new directions (especially with an emphasis on food, value for art and resourcefulness), they are trying to work beyond the Romantic and Individualist frameworks that have dominated art history.

What I loved hearing about was how they really wanted to involve the local community in their projects, something that I find some artists do not do or simply don’t think about.

crackers-with-pickle

For Grizedale Arts, it’s about bringing projects to a wider audience, concentrating on the process itself rather than the finished product. This to me is a brilliant approach to contemporary art.

The arts organisation worked with three main groups to make A Fair Land happen. The first group is from the Creative Villages of Leytron in Switzerland, that worked on the straw bale Glut Garden. Second, was Coniston that worked on the house building and signage and finally, Sweetwater Foundation from Chicago, a project that is building a new system for a new way of living.

So what was going on today? Well, it was all about serving up and creating food. Kitted out in rather fetching aprons we put together nibbles for mobile vendors who would be selling delightful crackers with courgette pickle and carrot drip.

a-fair-land-food-vendors

But why grow courgettes? Why choose them over other vegetables? As proven by their innovations for this particular project: they’re so versatile.

Three core questions lie at the heart of the project: is it useful? Is it desirable? Is it achievable? They also needed to show that this was a product that people could easily use with simple resources.

What Grizedale Arts needed was a food that would easily create a glut so that they had mountains to work with. The fact that they’re continuing to grow in bales of straw is further proof at how manageable they are to grow and maintain as a vegetable.

With all this in mind, I happily continued work as part of the A Fair Land Food School team, prepping dishes for the public who were coming in for lunch.

carrots-getting-read-for-roasting
Carrots and garlic ready for roasting!

Lunch is a three-course affair on communal tables to spark conversation between diners. Food is served at 1pm and there are 20 minutes between courses so whether you’re finished or not, after 20 minutes the food is going to go!

Diners use the same bowl for each course, spoons are made of clay or you can use chopsticks if you’re feeling particularly adventurous.

Booked online, people arrive at IMMA, head to reception and get a cushion for their seat – this is the official ticket for the lunch and people without a cushion will be politely asked to leave or if they simply forgot to collect it, they may do so then.

Also in the courtyard where the meal’s taking place are the mobile vendors and craft makers that the public could partake in. It’s very much a DIY day out.

serving-food-and-prep

Brenda, Francesca and Niamh of the A Fair Land kitchen team brought us through the recipes during the day and were very patient with us.

Even though I wasn’t doing any major cooking and more prep, it still brought back my fond memories of Ballymaloe [link]. I have such a love for food and seeing the courgettes growing reminds me both of the three-month course and my home in Kerry with our very own fruit and veg in the garden.

Day three is tomorrow. Will I tire of courgettes? Who knows? But I know that they’re on the dinner table tonight!

For those interested in A Fair Land, you can find out more on the IMMA website here.

I was invited to be a guest at the Food School. This is a sponsored post.

Day One: Courgettes aplenty at IMMA’s #AFairLand Food School

From Friday 12th – Sun 28th August, the Irish Museum of Modern Art (IMMA) is hosting a very intriguing collaboration with Grizedale Arts, with courgettes as their star.

That’s right: courgettes.

Titled A Fair Land, the project looks at how humans’ inherent creativity can be used to develop a system for living, using the simplest of resources.

At a brief glance, the project has eight parts to it ranging from fitness and cooking demos to arts and crafts and a courgette-based lunch.

When I was first briefed about this project, I have to admit I was both amused and sceptical. I mean, how could a three-week courgette-fuelled art installation work? Well today, I found out!

As part of A Fair Land, IMMA is also running a Food School. Working with the main team, people will learn more about the project itself, how the courgettes are grown, harvested and cooked for the special lunch that’s available each day.

Suitable for people of all ages, it’s free to attend, however, you must be available for a full week of sessions (four days). Next week they’re aiming specifically at teens. I was lucky enough to be given a spot on this week’s course!

Working with a 1916 brief and with an aim to rework the residency program at IMMA, Grizedale Arts has come up with this fascinating concept that has vegetables at its core and heart.

Outside-imma-courtyard

No, your eyes aren’t deceiving you, those are in fact courgettes growing in the centre of IMMA’s courtyard! Using bales of straw, the courgettes were grown and then transplanted into the bales to continue growing. First, the bales need to be fermented, a process that takes 10 days.

The bales need to be small and then are enhanced with a nitrogen-rich fertiliser. The temperature rises to about 130 degrees Fahrenheit, creating steam and the bales continue to ferment. Perfect growing material!

Adam-with-courgettes

Our coordinator for the day was Grizedale Art’s director, Adam Sutherland, who has worked with food since he was a young boy (he grew up on a farm, and was often assigned to the vegetable patch).

He showed us around and gave us a real feel for what A Fair Land was about. Ultimately, it really highlights how people have the ability to create from the most basic of amenities – even if you don’t think you have the skills for it.

gourd-shaped-bowls
Gourd-shaped bowls used for lunch
Coins-used-for-a-fair-land-currency
The button currency that will be used for A Fair Land

Today was to be a pilot day for IMMA and all the staff. Due to a few setbacks, three of us on the Food School course were acting as very willing guinea pigs for the day. The project is open to the public tomorrow.

IMMA’s courtyard will be transformed into a Village where visitors will be able to partake in making everything from bowls to aprons but will also see the harvesting and cooking of crops.

After walking through each aspect of the project, we harvested courgette flowers and brought them back to the kitchen for the team to cook.

Box of courgette flowers

Laying out the table for a communal feast, the smells were just astounding. As willing tasters, we had a magnificent lunch, utilising the magic ingredient: courgettes!

Courgette-and-coconut-soup-with-sri-lankan-spices
Courgette and coconut soup with Sri-Lankan spices
pearl-barley-with-roasted-beetroot
Pearl Barley with roasted beetroot and courgettes
stuffed-courgette-flowers
Stuffed courgette flowers with a courgette, yogurt dip

On Sunday, the two other Food School ladies, Ann and Rachel, and I will be cooking the food for the public.

I’m exhilarated to start day two of the Food School, and so far I’m loving every single moment.

Tickets for the lunch at IMMA cost €10 for three courses and it’s a really great, communal experience. You can book tickets for the lunch here. This is a family-friendly project.

This is a sponsored post.

Word of Mouth: Good value but nothing new at the Old Jameson Distillery

John Jameson first set up shop in the Bow Street distillery in Smithfield, back in 1780. These days, the old distillery offers guided tours and tasting experiences for those who grace its doorsteps.

Just 30 minutes down the road from us, yesterday on a whim, Mr POH and I decided to finally head along to the Jameson Distillery.

Both of us are a fan of the whiskey (in fact it’s my drink of choice on a night out) and we were excited about the prospect of seeing how it all came to be.

Kicking off at 4pm, we loved the modern look the building had, which kept the feeling of the distillery but still felt fresh.


Our tour guide Bill oozed enthusiasm as he greeted us and guided us through the making of whiskey, and how the Jameson blend was made from start to finish.


Did you know that 2% of Jameson produced gets evaporated for the angel’s share when it’s aging? This mightn’t sound like a lot but it’s actually 33,000 bottles a day!


It felt like we were whizzing through the whole thing (or that there wasn’t enough information to go around) and the fact that we could hear a tour bell going off every 15 minutes and a tour behind us, it was somewhat off-putting.


For the final stage of the tour, we were given the opportunity to taste three different drinks for comparison: scotch (Black Label Johnnie Walker), whiskey (Jameson) and American whiskey (Jack Daniels). This was a welcome break from simply following a guide around but you could tell that this was what most people were here for.


In the end, we actually felt quite sorry for Bill because his audience wasn’t as receptive as I’m sure he hoped.

We were smiling and nodding away at what he was saying but he had to pull reactions from many others and a lot of people kept whispering in the background – something we think isn’t really fair on the tour guide.

The nitty gritty:

If you know a bit about whiskey already then you mightn’t get too much out if this tour, however it is excellent value at €14.40 (normally €16, with a 10% discount when booked online). With that price you get to taste three whiskeys, as well as have a free drink at the end of the tour.

We also don’t believe that this tour is really suited for children. They allow children in (obviously they don’t get to taste), but there’s nothing really for them to do – they can’t taste, they can’t really get the tasting cert at the end, and they just get a soft drink after the tour. Hanging around for 45 minutes listening to guide might not be very appealing for them.

That being said, as I mentioned, if you’re someone who knows nothing about whiskey it’s good value with all the booze being added in. We also loved getting our whiskey tasting certificate. Our guide Bill was great but definitely had the enthusiasm to be in a tour experience that was longer and more interactive.

We did enjoy it, and were happy that we did it, but it’s definitely a once-off.

Tours run approximately every 15 minutes from April – October and every 25 minutes from November to March. You can book online and save 10% on adult admission.

Read my Guinness Storehouse review here and my Smithwicks Experience review here.

Top 15 Networking Tips for Introverts

Networking isn’t easy. It can take up a lot of your time and it’s hard to keep pitching over and over again. As introverts, it can also be a grueling process.

I’m a naturally introverted person, which for me means that networking and heading to events can sap a colossal amount of energy out of me. Not only that, but I can be an absolute nervous wreck before and during the event.

“What if say something stupid? What if I make a fool out of myself?”

I’m here to tell you, that it genuinely does get easier.

Over the years, I’ve learned a few tricks to help me get along. While I’m in no means an expert, I feel far more confident now about attending events on my own.

Practice your pitch

And practice it out loud. Write out a short pitch and become familiar with the key words that describe your blog or business. Five years ago, journalist Áine Kerr asked me while I was writing an article, “Now how would you describe that to a friend?” I haven’t forgotten that advice since. Keep it simple.

Do some networking even before the event

Has the event a page on social media? Are they using a specific hashtag? Check them out! I’ve found that these can be so useful to get a flavour of the attendees and you can even interact with people before the event has begun. You’ll feel far more comfortable with a person you’ve had an online conversation with when you meet them in person.

Have a goal

Tease out why you are attending. Who do you hope to meet? How many people do you hope to connect with? It’s important to set little goals for yourself – it keeps you on the right track too.

Get there early

It’s far more intimidating to head into a room where groups of people have already established conversations across the room. By being early, you can even set the trend and people may start to surround you.

Eye contact with a firm handshake

Eye contact and a firm but brief handshake is always welcome.  Who wants to handle a dead fish? It sounds so basic, but the amount of people I’ve met who don’t bother looking at you is crazy. It can also come across as rude, and people may think you’re not interested in what they’re saying at all. I certainly know that I’m very put off when the person I’m talking to is scanning the room behind my head (When I’m nervous, my eyes tend to go everywhere, so I usually take a deep breath before I decide introduce myself to someone).

Listen first, then pitch

If you think about it this way, the person who starts talking is actually at a disadvantage because they’re only being half listened to (Their counterpart is usually practising their own pitch in their head). By speaking second, this means that you can still listen and get a breather while the person you’re talking to will be more focused when conversation turns to you. Hat tip to The Muse for this one.

Try and ignore that negative inner voice

“Why would they want to talk to me? What if I mess up?” Believe me when I say that I have learned from fluffing up but it’s never as major as we imagine it to be. Despite what you may think, you need to believe that you have something to offer. Sometimes people don’t want to talk and they’ll move on – that’s ok! It can be difficult but try not to take it personally. Understand that they’re here to network too and you just mightn’t be a fit.

Wear an icebreaker!

If you have a statement piece or something quirky that you can wear, this can be a fantastic icebreaker (Yes, I do own a Pikachu watch). Not only can you have a bit of a joke about it, but it’s something that you’re familiar with and can ease you into conversation.

Remember, you don’t have to talk to everyone.

This was one of the biggest mistakes I used to make. You may feel like this is your only shot at connecting with people but honestly, it’s not. Try to connect with a handful of people and they’ll remember you far more than that person you just spent two seconds with.

Don’t hang with friends all night

While it’s nice to see people that you know, if they’re already aware of your pitch, there’s no need to stay with them all night. Of course that doesn’t mean you shouldn’t be friendly but remind yourself of the little goals you set yourself.

 

Physically move

It’s tempting to just stay at a table and not budge. The trick I’ve found, is to move to different groups with a smile and depending on the event, simply ask how they’re doing. “Hi! My name is Úna-Minh”, isn’t a pitch or a sale but it’s a simple introduction that has got me moving. It’s very hard to mess up your own name! “Have you been to this before?” is also a really handy line.

Don’t overdo it with your business cards

While it’s a nice feeling to hand over your business card, it’s good to be selective about who you’re handing them out to. Oftentimes people throw cards in the bin, so make sure you take to the time out to make an impression before you hand the card out. That being said, keep your cards handy where they are within reach and you won’t have to go fumbling in your bag. A card case will keep them free from smudges too.

Have a drink

Don’t be afraid to take a glass of wine if you’re looking to settle your nerves but don’t overdo it – especially if you’re around people you’ve never met before. I always keep a bottle of water in my bag, to keep me hydrated and alert (plus even the motion of taking out a bottle to take a sip, gives me a few seconds to collect my thoughts!).

Step out if you’re feeling overwhelmed

As introverts, it’s natural to position ourselves near an exit for a quick getaway. It’s absolutely ok to go outside or to the bathroom for a quick breather. Take five or ten minutes for yourself. It’s better to go to a safe space and take time to gather your thoughts, rather than be flustered amongst people.

Follow up!

Don’t worry, this doesn’t necessary mean a lunch or a coffee (but it’s certainly worth it if the person really struck you and could help in the future). Simply dropping them an email or a tweet shows that you’ve made an effort to reach out and what’s even better is if you can add in some information that was personal to your conversation.

Points about people

They like to talk about themselves and are often flattered when you’re interested in them. The majority will also reciprocate if you’re showing them sincere interest, are maintaining eye contact, and come across as totally genuine.

Eating, drinking and a good wallop of geekiness.

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