In Galway, oysters are no longer simply shucked in seconds to applause: in 2026, they will be enjoyed as ice cream too. The Galway International Oyster & Seafood Festival, a long-standing fixture on Ireland’s west coast, returns from 25 to 27 September 2026 with a programme spread widely across the city and several decidedly surprising new additions.
For its 72nd edition, the festival retains its great classics – Galway Bay oysters, street-side revelry and shucking championships – while expanding its Oyster Trail, producer experiences and new events centred on food and the marine environment.
Oyster ice cream on the streets of Galway
The most unexpected new feature of the 2026 edition
It is likely to be the experience that generates the most talk: Oysome will serve oyster ice cream during the festival. Created by Sarah Browne, it combines the oyster’s umami notes with salted caramel. It may sound unlikely on paper, but it is entirely in keeping with a festival that this year aims to show that Galway’s signature shellfish can move beyond its traditional presentation.
Oysome will also run practical oyster-shucking workshops. Participants will be able to learn two methods, compare the two oyster species farmed in Ireland, and discover the criteria for selecting and serving the product properly.
The Oyster Trail expands across Galway
Restaurants, pubs and bars join the celebrations
The other major development is the 2026 Oyster Trail. Rather than concentrating all the activity in a single venue, the festival spreads across Galway: Eyre Square, the Latin Quarter, the West End, Salthill, the docks and several venues around the county all take part.
Each venue is free to interpret the theme in its own way. Options range from simply shucked oysters made to order to pairings with stout, whiskey, champagne or cocktails. Some go much further: Radisson RED, for example, is offering three “oyster flights” with classic, international or Galway influences, while Rúibín is planning a menu showcasing different Irish oysters with pairings devised by its team.
Another new feature for 2026 comes from Galway Food Tours: a three-hour food walk dedicated to the city’s producers, best places to eat and culinary scene.
The world championship remains the headline spectacle
Competitors from 16 nations expected in the Latin Quarter
The new features do not eclipse one of the festival’s most enjoyable traditions: the oyster-shucking competition. Friday 25 September will be dedicated to the Irish championship, held at An Púcán. The winner will then join the international competitors.
On Saturday 26 September, specialists from 16 nations will take part in the World Oyster Opening Championship. The competition will be held on a stage set up on Cross Street, in the heart of the Latin Quarter, following a flag parade from Eyre Square. Here, opening an oyster becomes a sport of precision: speed, presentation and control of the technique all count.
Estonian competitor Anti Lepik will arrive with a special status after claiming his sixth world title in 2025. Admission to the festival area and the world championship is said to be free.
From oyster farms to Galway’s tables
The festival also offers a chance to understand where the oysters come from
For travellers who prefer to discover the product before tasting it, several experiences will lead beyond the city centre. Visits to producers in the region have been announced, featuring an introduction to oyster farming, a shucking demonstration and a tasting.
An experience with Kelly Oysters, for example, includes a guided tour with a third-generation oyster farmer, followed by a tasting of Galway Bay oysters. Other events offer the chance to discover Connemara oysters and the very practical realities of farming them: Atlantic weather, the environment, shellfish growth and production methods.
This aspect gives the festival an appeal that goes far beyond tasting alone. Oysters are closely bound to Ireland’s western coastline, its coastal communities and an economic activity dependent on water quality.
A Sunday with a greater focus on the ocean
A new family programme centred on sustainable aquaculture
Sunday 27 September will also introduce a new feature: a family programme dedicated to sustainability and responsible aquaculture practices. Talks, guided coastal walks and culinary activities are intended to offer a better understanding of the ecosystem on which the native oyster depends.
The festival has announced the participation of specialist organisations including BIM and Galway Atlantaquaria. Meanwhile, in Roscahill, Brigit’s Garden will host a dinner centred on Connemara’s wild coastline, preceded by a discussion on traditional oyster-harvesting methods.
Why the Galway Oyster Festival is an institution
A history that began with just 34 guests
While the 2026 edition is expanding its range of experiences, the event has a much longer history. The festival was founded in 1954 by Brian Collins, then manager of the Great Southern Hotel, now The Hardiman. The first edition brought together just 34 guests.
More than seven decades later, the Galway International Oyster & Seafood Festival describes itself as the world’s oldest oyster festival. Its timing is no coincidence: late September marks the return of the native oyster season, traditionally running from September to April.
With international competition, lively pubs, coastal producers, contemporary cuisine and the unlikely combination of oyster and salted caramel ice cream, the 2026 edition should once again turn Galway into Ireland’s seafood capital for three days.
