The new Eat Wexford Guide is now being distributed to hotels, cafes, restaurants and shops all over Wexford – look out for it!
The fifth annual Wexford Food Summit took place in the Riverside Park Hotel in Enniscorthy on Wednesday 21st February. Feedback from the large number of attendees from food businesses across the county was overwhelmingly positive.
Speakers included Minister Paul Kehoe, Tom Banville of the Local Enterprise Office, Stephanie Moe of Bord Bia, Colm Neville of Visit Wexford and the Riverside Park Hotel and Julie Sinnamon, CEO of Enterprise Ireland. Andrea Molloy of Clever Man Beer, Trudie Power of Trudie’s Kitchen and Alan Kelly from Danone Nutricia shared the stories of their businesses.
The theme of the seminar was “Making Innovation a Key Ingredient in Your Business” and there were plenty of examples of innovation amongst the companies in the room.
The food served on the day was a real highlight. We had a fabulous breakfast spread of Wexford foods and an amazing Wexford brunch, all using ingredients made by the Wexford Food Family.
The event was sponsored by Wexford Local Enterprise Office with supporting sponsorship from Wrights Insurance Brokers and Bank of Ireland Enniscorthy.
Maureen Gahan, Food Service Specialist with Bord Bia, came to our September Wexford Food Family Network and Learn Meeting to share her expertise and insights.
Her contribution was extremely informative and useful. Please click below to view and download handouts from the evening:
An Official Supporter of the Wexford Food Family is a shop, café, hotel or restaurant that has been nominated by at least 6 of our members for restaurants and 10 for retailers as going out of its way to support Wexford food producers.
We encourage everyone to support these businesses, as they are working hard to support others. It makes a huge difference to our economy, not to mention giving visitors as well as residents the very best experience of Wexford.
Please note that the status of Official Supporter needs to be reviewed on an annual basis to ensure the ongoing adherence to local stocking policies.
Our current list of Wexford Food Family Official Supporters
Sinnott’s Centra, Irishtown
The Wexford Food Family, the not for profit network of food producers established in 2011 to promote Wexford as a food brand locally, nationally and internationally, is delighted to announce the fourth annual Wexford Food Summit.
Scheduled for Wednesday 1st March in the Brandon House Hotel, the theme of this year’s Wexford Food Summit is “Ingredients for Sustainable Success.”
The event will run from 08:30 til 12:30pm and be followed by a showcase buffet lunch featuring foods from the members of the Wexford Food Family, specially developed by renowned chef Emmet Maher.
Confirmed speakers so far include Mairead Lavery, editor of Country Living magazine and Artie Clifford, founder and chairperson of Blas na hEireann
A selection of Wexford Food Family members will present case studies, sharing the stories of their successes and challenges including Leigh Kelly of Zaeire Artisan Chocolates and Barbara Sutton of The Bakehouse
Presentations will be followed by a panel discussion including speakers, Tom Banville of the Wexford Local Enterprise Office and Neil Murphy of Glanbia.
This event will be extremely useful to anyone involved in the food business or thinking about starting up a food business. There will be a presentation made to the Wexford Food Champion 2017 at the event and an overview of the Wexford Food Family 2020 Wexford Food Focus strategy document will be presented.
To reserve your place, please email email@example.com . Tickets to the event are €49 each for non-members and €39 for members of the Wexford Food Family. See www.wexfordfoodfamily.com for more information.
To become a member of the Wexford Food Family, go to www.wexfordfoodfamily.com/become-a-member/
The Wexford Food Summit is kindly sponsored by the Wexford Local Enterprise Office and Wexford County Council.
Seven Wexford businesses have been awarded the status of Official Supporter of the Wexford Food Family in recognition of their support for Wexford food producers in the food retail and hospitality industries.
The seven Official Supporters of the Wexford Food Family 2014 are:
Neil Murphy, chair of the Wexford Food Family commented
“We are delighted to be able to give recognition to these wonderful establishments who go out of their way to support Wexford food producers. They know how important it is to maintain a sustainable food industry in the county and they realise the strength of demand amongst customers and visitors to Wexford for locally sourced foods”
In order to achieve the status of Official Supporter of the Wexford Food Family, each business must be nominated by a minimum of six members of the Wexford Food Family (Wexford Food Producers Network).
All recipients will also be able to use the Official Supporter of the Wexford Food Family logo on their marketing material for the year. It is hoped that this will help to communicate their passion for local foods to their customers and be of benefit to their businesses.
For more information on the Wexford Food Family, Paula Ronan can be contacted at firstname.lastname@example.org or on 086 129 4859.
1 cup caster sugar
1 cup water
Juice of 6 lemons
4 cups sparkling water
2 cups ice cubes
Fresh berries if you wish or berry couilis
- Make a simple syrup from the one cup of sugar and the one cup of water by boiling until it reach’s a syrup
- Allow to cool
- Add the juice of the lemons which should be around half a cup and then top up with the sparkling water
- To serve add berries or juice to your own taste & ice
Avocado, mango and spring onion salad with lime and coriander
1 avocado 1 peach or plum ½ mango 6-7 mint leaves 2 spring onions sliced Salt and pepper Juice of ½ a lemon and ½ a lime Drizzle of olive oil
- Mix all the ingredients together and season to taste, keep airtight – can be made one day in advance
Renowned chef Eugene O’Callaghan was very good to help us out recently at the Feast of Wexford. Here are the recipes for the dishes he demonstrated at the event – we hope you enjoy making them yourselves – please do let us know how you get on 🙂
8 slices white bread crust removed
100g Crumbs (brioche)
50g Melted clarified butter
500g Rhubarb in 1inch dice
100g Brown sugar
¼ teasp gr. Cinnamon
½ teasp gr. Ginger
¼ teasp gr. Nutmeg
1 orange zested
2 tbsp golden syrup
1 tbsp orange juice
- Butter insides with clarified butter and dust with cinnamon sugar
- Line sides only with buttered thin slices of white bread.
- Season the crumbs with spices and sugar allowing 1/5 weight sugar to rhubarb
- Layer the charlotte using 3 layers of crumbs and 2 of rhubarb.
- Gently warm the orange juice & golden syrup before pouring over top and bake at 180 degrees for approx 25 mins or until crispy on outside.
- Serve with orange anglaise.
Eugene O’Callaghan shares a delicious fish recipe
Baked Fish Parcels
4 evenly sized fillets of fish (pin & boned)
4 sheets greaseproof
4 sheets of foil
Butter, lemon juice, salt & pepper
The seasoning can take many routes:
- Lime & Parsley
- Ginger & lemongrass
- Chilli & coriander
- Lemon & basil