Learn how to be sustainably Irish at this foodie festival

    Launching the West Waterford Festival of Food programme, taking place from 16 – 19 April is Paul Flynn, chef and owner of The Tannery Restaurant, Dungarvan, along with (l-r) Cece Curnow (4); Lily Harris (4) and Alfie Curnow (5). PHOTO: Patrick Browne

    What does it mean to be sustainably Irish?

    This is this year’s theme for one of Ireland’s biggest foodie festivals West Waterford Festival of Food.

    “Sustainability is a big focus for us, and we want to shine a light on being Sustainably Irish,” says Festival Director, Gemma Tipton.

    The festival takes place from 16 to 19 April, and over 35 000 visitors are expected to attend the 13th annual event.

    Brand new 2020 highlights include the rediscovery of the art of table talk through canapés by Jess Murphy of Kai Galway, a Moroccan party with the team at Mezze, a picnic river cruise, and a Gatsby-inspired feast marking 100 years since prohibition.

    “Waterford’s culinary reputation has soared in recent years, especially having been named Foodie Destinations winner last year,” Tipton says. “Our festival is a showcase of the food from this region, shining a spotlight on West Waterford producers, chefs, suppliers, growers and brewers.”

    Festivalgoers can look forward to a FoodCloud feast made with surplus food from zero waste chef Conor Spacy at The 2 Sisters Restaurant, as well as the Great House Dinner with renowned chef Eunice Power at Woodhouse Estate in Stradbally.

    The three-day foodie paradise will also welcome old favourites like afternoon tea by Judit McNally, Waterford Way Tapas Trail and Supper Theatre at Dungarvan Mart.

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