Organiser’s of the fifth annual Wexford Festival of Food have announced the programme event for the five-day food festival, which will take place at venues across the medieval town from May 22 to 26.
Visitors are in for a treat as an ‘A La Carte’ menu of foodie options are on offer from ancient cooking methods of medieval Wexford to samples of the very best of South East produce to a Wine Goose Chase and Singing Chef.
Commenting at the programme launch Gary Johnston Chair of the Wexford Food Festival said, “We are delighted to unveil our biggest programme to date for the Wexford Food Festival, it is a not to be missed weekend in Wexford and we have some really great treats on offer this year. There is wine tasting with the brilliant Susan Boyle, a Singing Chef and the giant Producers Market which is always very popular, this year it takes place on both Saturday and Sunday of the festival.”
Opening the festival on May 22 a unique event ‘From a Fast to a Feast’ takes place at The Ferrycarrig Hotel, Rev. Arthur Minion and Fr. Jim Fegan mentored by renowned chef Phelim Byrne and the singing chef Tony Carty will go head to head in the kitchen and offer festivalgoers some heavenly delights.
Celebrity Chef Martin Shanahan will be right at home on Thursday evening at Rosslare Strand where he will showcase his love of cooking fish at the seaside Kelly’s Resort Hotel.
On Friday evening festivalgoers can enjoy a ‘Wine Goose Chase’ – a wine tasting comedy show by Susan Boyle. According to festival chairperson Gary Johnston, “Susan loves wine; and what’s more she knows what she’s drinking and talking about. She’s got 2,000 years of Irish wine history to back her up! This one-woman theatrical performance fuses interactive wine tasting with storytelling in a fantastically fun way.”
Also on Friday evening Greenacres Chef Richie Trappe will host a cookery masterclass.
Wexford-Welsh connections are celebrated on May 25 and 26 with an enormous ‘Local Wexfordian and Welsh Producers Market’. The very best of artisan food produce from both sides of the Irish sea will provide a grazing mile across the centre of Wexford town. Food producers and growers will display fresh produce ranging from breads, cakes, ice cream, seasonal fruit including Wexford’s famed strawberries, eggs, cheese, meat and much more! To add to the festival atmosphere a tasty side helping of family entertainment will also be provided.
Harking back to a medieval era the Irish National Heritage Park in Wexford offers a ‘Fulacht Fiadh’ experience on Saturday and Sunday with a memorable feast for the eyes and taste buds. This age-old style of cooking used by our ancestors, as far back as the early Christian age between 500 BC and 1169 AD, is where skinned animals were wrapped in straw and placed into a pit of boiling water, which had been heated using rocks from a fire. Visitors will have the opportunity to taste meat cooked in this traditional method at the Heritage Park.
Continuing on the medieval theme Mary White (Blackstairs Eco Trails) will host “Find It, Pick, Cook It Eat” on Saturday 25th May 11am at the Raven point where foraging skills will be honed to provide participants with free, nutritious and tasty meals for wild food enthusiasts.
On Saturday evening the ‘Singing Chef’ Tony Carty and his band ‘Blackjack’ will take to the stage at Wexford Arts Centre for a night of entertainment with songs made famous by Frank Sinatra, Bobby Darrin and Dean Martin.
A mile long Wexford Food & Wine Festival Restaurant Trail will take in a host of critically acclaimed restaurants throughout Wexford town to suit every pocket and taste. A host of Fringe events are also on offer throughout the festival weekend, from street entertainment to pub bands.
For tickets and further information on the festival visit http://www.wexfordfoodfestival.ie