Thousands of visitors are set to descend on Wexford this weekend for the sixth annual Wexford food and Wine Festival which gets underway from today. Festivalgoers will enjoy the very best food that Southeast has to offer throughout the weekend until May 25.
The festival has a fun filled menu with over 50 events celebrating the county’s superb and thriving food scene. Highlights include an evening of ‘Sea Shanty’ and fish at Greenacres Gallery. Peter Caviston, Fishmonger of Glasthule and the Dublin Male voice choir ‘Brook Singers’ join forces for an evening celebrating Seafood.
On Saturday, May 24 guided foraging takes off at 9.45am from The Raven in Curracloe with the excursion guided by the Blackstairs Eco Trails. If you’d rather hear about foraging then join cook and author of ‘Wild Food’ and judge of ‘The Great Irish Bake-Off’ Biddy White Lennon who will discuss ‘Foraging for Fun’, where and when to forage for wild food in spring and early summer.
If it’s the food you are planning to enjoy on Saturday evening you can’t go wrong by heading to Wexford Boat Club for a Festival Hog roast and BBQ or take in the highlight of the Food Festival at the open air Food Producers Market at Selskar Square and South Main Street in the heart of Wexford town, where a host an outdoor food producers featuring local, regional and Welsh artisan produce will be on offer. 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. This market will also be open on Sunday, May 25.
If you’d rather get involved in the cooking process head to the Irish National Heritage Park where visitors have the opportunity to experience an ancient cooking method used by our ancestors using a Fulacht Fiadh. Dating back to the early Christian age skinned animals were wrapped in straw and placed into a pit of boiling water which had been heated using rocks from a fire. It has been discovered that this ancient cooking method is very similar to that of our modern ovens – 20 minutes to the pound and 20 minutes over! Visitors will have the opportunity to taste meat cooked in this traditional method.
Topping off the festival is a good helping of Craft Beer, at the ‘Irish Craft Beer & Food Matching’ with Cuilan Loughnane of White Gypsy Brewery and Warren Gillen of Cistín Eile Restaurant. Cuilan is one of the early pioneers of Irish brewing and has built up a great reputation for his quality beers, recently bottling for the restaurant trade. Many of the same principals can be seen in at Cistín Eile. Warren too prides himself on sourcing his ingredients from local artisan producers and has also built up a reputation nationwide for his contemporary Irish food. This event is a must for anyone who appreciates high quality food and beer using locally sourced ingredients.
A series of GIY workshops, Composting workshops and Beekeeping workshops will also be available through out the weekend.
If it’s the Wine in the title you’re after then hear to Greenacres Restaurant who will host some key sommeliers for the festival weekend. Philipe Germain from Chateau de la Roulerie vineyard whose origins date back to the 11th century, Bertrard from Domaine Deshaires of Pouilly Fuisse and Pascual Toso Tasting and Frank Kinneen The Vineyard, Galway will all be on hand to share their expect wine knowledge.
For further details on the festival weekend see http://www.visitwexford.ie