A flavourful week following a literary feast
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Returning with a fresh and immersive format, Gourmet Galle 2026 – a week of flavour, creativity will take place from January 26 to February 1. The week-long celebration promises visionary chefs, carefully crafted menus, and indulgent experiences that honour the country’s rich culinary heritage.
Scheduled immediately after the Galle Literary Festival (January 22–25), the festival offers food enthusiasts, culture lovers, and travellers the chance to explore the diverse flavours and stories behind Sri Lankan cuisine.
Planned highlights include:
- Signature dinners: Hosted by renowned chefs in extraordinary settings, from candlelit paddy fields and tea estates to clifftop villas and secluded beaches.
- Masterclasses: Intimate sessions where guests enjoy live demonstrations filled with expert techniques, insider secrets and industry insights.
- Farmer’s market: Where local producers, spice growers and makers of artisan products offer tastings, talks and ingredients that showcase
Sri Lanka’s food.
- Culinary experiences: Immersive excursions that explore the origins and processes behind the island’s finest produce, including tea, coconut, spices, arrack, ancient grains, seafood, fruit and foraged greens.
- Cook-off: A thrilling live competition spotlighting rising local culinary talent.
- Pop-up events: A dynamic series of surprise moments, from roaming cocktail bars and beach bonfires to foraged breakfasts and chef collaborations.
Gourmet Galle has attracted some leading culinary figures in the past, including Mark Hix, Tom Parker Bowles, Ixta Belfrage, Ravinder Bhogal, Peter Kuruvita, James Lowe, Mandy Yin, Jeremy Lee, Cynthia Shanmugalingam, Rishi Naleendra, O’ Tama Carey, JR Ryall, Andi Oliver, Darina Allen, Dom Fernando, Paul Flynn, Karan Gokani, and Mr Lyan. The 2026 line-up promises to be just as impressive, with full details to be revealed soon.
For more about Gourmet Galle 2026, subscribe to their newsletter at www.gourmetgalle.com or follow @gourmetgalle.
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