Eat Wexford Guide

The new Eat Wexford Guide is now being distributed to hotels, cafes, restaurants and shops all over Wexford – look out for it!

Thank you to all of our Official Supporters and Members who helped to make this such a wonderful guide to Wexford’s finest foods!

Wexford Food Summit 2018

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.



Bord Bia Food Service Information Sheets

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:

BordBiaTop 10 Producer Tips for Building a Successful Foodservice Business

BordBia2016 Foodservice Infographic

BordBiaFoodservice Press ReleaseNov16



Official Supporters of the Wexford Food Family

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


O’Reilly’s Supervalu

Sugar and Spice


Monart Destination Spa, The Still, Enniscorthy

Pettitt’s Supervalu

The Wilds


Pettitt’s Supervalu

Wells House, Ballyedmond

New Ross

Brandon House Hotel

Dunbrody Famine Ship Hall of Fame Café, New Ross


Molloy’s Supervalu

Ronan’s Full and Plenty Farm Shop

Sinnott’s Centra, Irishtown


Kelly’s Hotel, Rosslare

Murphy’s Supervalu

Tides Gastro Pub

Wild and Native


Button and Spoon

Clayton Whites Hotel

De Lush Café, Wexford Arts Centre, Wexford 

Ferrycarrig Hotel , Wexford

Greenacres, Wexford

Irish National Heritage Park

La Cote

Pettitt’s Supervalu The Quay & St. Aidan’s

Riverbank House Hotel, Wexford

Scallan’s Food Factory Shop

An Seasuir

Talbot Hotel 

Whitford House Hotel

The Yard 


Karoo, Killinick, Co. Wexford

Wallace’s Supervalu, Wellington Bridge

Wexford Food Family Rosslare

Tides Gastro Pub and Wild and Native were presented with their Wexford Food Family Official Supporters certificates on Rosslare strand



Wexford Food Summit 2017

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.

Wexford Food Summit 2016

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 . Tickets to the event are €49 each for non-members and €39 for members of the Wexford Food Family. See for more information.

To become a member of the Wexford Food Family, go to

The Wexford Food Summit is kindly sponsored by the Wexford Local Enterprise Office and Wexford County Council.

Official Supporters of the Wexford Food Family

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:

The Brandon House Hotel, New Ross

D’Lush Café, Wexford

The Ferrycarrig Hotel

Kates Farm Shop, Clonard

Kelly’s Resort Hotel, Rosslare

Pettitt’s Supervalu

Phelim Byrne’s Séasúir, Wexford


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 or on 086 129 4859.









Homemade Fresh Lemonade Punch by Phelim Byrne

Wexford Chef Phelim Byrne

A sunny recipe from Phelim Byrne


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

Rhubarb Charlotte


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 🙂

Rhubarb Charlotte


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.

Baked Fish Parcels


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