Taste Wexford showcase for breakfast industry at Johnstown Castle puts local food on the menu
At the Taste Wexford Breakfast Industry Showcase with Georgina Campbell in Johnstown Castle on Wednesday morning were Pauline Power (Killowen Farm), Tom Bermingham (Wexford Local Developement), Georgina Campbell, Seáneen Sullivan (Chef), Anthony O'Toole (Chef) and Lorraine O'Dwyer (Gallavanting.ie).
At the Taste Wexford Breakfast Industry Showcase with Georgina Campbell in Johnstown Castle on Wednesday morning were Billy Byrne (Wexford County Council, Trudie Power (Trudies Kitchen), Paul Finnegan (Ashtown Park Hotel), Georgina Campbell, Jean O'Connell (Taste of Wexford) and Cllr Maura Bell (Mayor, Borough District of Wexford).
At the Taste Wexford Breakfast Industry Showcase with Georgina Campbell in Johnstown Castle on Wednesday morning were Angela Devitt (Crown Quarter), Aisling Goggan (Jackford Gin), Regina Prendergast (Jackford Gin) and Tony Carty (Crown Quarter)
At the Taste Wexford Breakfast Industry Showcase with Georgina Campbell in Johnstown Castle on Wednesday morning were Lorraine O'Dwyer (Gallavanting.ie), Mchael Wildes (Tara Hill Honey) and Lisa Meyler (Meylers Fish Market)
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Taste Wexford hosted a showcase event on the theme of the Irish breakfast at Johnstown Castle with the support of Visit Wexford and Wexford Local Development through the Leader Programme.
The event with Georgina Campbell and over 50 guests was geared towards the breakfast industry and was held on the theme of “Why serving a good regional breakfast makes economic sense for your hospitality business.”
Taste Wexford highlighted the delicious Wexford produce that is available to create that most important meal of the day. “It can be a terrific Unique Selling Point for anyone in hospitality and, being that last meal that B&B guest enjoy before paying their bill, it will sweeten the departure process and send people off in great form, eager to spread the word about their wonderful experience. People get to hear about a good breakfast and they head straight for it””, said Georgina Campbell, founder of Ireland’s leading hospitality guide.
The event was organised for County Wexford’s food and hospitality establishments including business owners, chefs, cooks and front-of-house managers at bed and breakfasts, cafes and hotels, and was also attended by Wexford producers.
It offered an insight into why serving a high-quality regional Irish breakfast with produce from County Wexford can pay dividends to your business.
“When it comes to preparing a local breakfast, simple is best. Have your chef choose and work with local ingredients, treat them with respect and inspire your guests with the passion of what you do. It’s about offering ‘a sense of place’ and our warm Irish hospitality”, Georgina advised.
Those in attendance also heard from Ali Honour, executive chef of the Imperial Hotel in Cork city, Anthony O’ Toole, an international food and travel adviser, Seáneen Sullivan, culinary director of L Mulligan Grocer in Dublin and Sharon Noon, a tourism and hospitality marketing consultant while Trudie Power, chair of Wexford Food Family and Paul Finnegan, chair of Visit Wexford also joined the panel discussion.
The number of people who turned up for the event shows the appetite of Wexford’s tourism industry and food producers to work together to promote the county’s food and drink and develop new food tourism experiences for visitors.
Taste Wexford is a food tourism initiative which aims to protect and champion growers farmers, beekeepers, food and craft producers, chefs, cooks, grocers, butchers, bakers, drinks merchants, storytellers, tour guides and hospitality providers who strive to bring people together through culinary experiences.