TASTE THE SUCCESS
RESTAURANTS AND CAFES URGED TO ‘SHOUT ABOUT’ WEXFORD PRODUCTS ON MENUS, WRITES DAVID LOOBY
MAJOR players in the Irish food industry attended a food summit in New Ross on Wednesday.
Organised by Wexford Food Family, the event at the Brandon House Hotel focussed on the important role food plays within the county’s economy, employing thousands of people from farmers, to fishermen, to producers and restaurant and hotel staff.
Among the 63 people in attendance were representatives from Bank of Ireland, Wexford Local Enterprise Office, Glanbia and the Irish Exporter’s Association. The Wexford Food Family is a not for profit network of food producers which was established in 2011 by Neil Murphy of Glanbia and Wexford Creamery, and Paula Ronan, to promote Wexford as a food brand locally, nationally and internationally. It has 46 members.
Mairead Lavery, editor of Country Living magazine spoke to the audience on the theme ‘Ingredients for Sustainable Success’, while Artie Clifford, founder and chairperson of Blas na hEireann, told Wexford Food Family members about the awards which take place later this year,
Wexford Food Family members Leigh Kelly of Zaeire Artisan Chocolates and Barbara Sutton of The Bakehouse
shared stories of their successes and challenges, while Tom Banville of the Wexford Local Enterprise Office and Neil Murphy of Glanbia spoke about the vitally important role the food industry plays in the county.
Mr Murphy said: ‘Everyone knows Wexford Cheddar. It has been a flagship product and Wexford farmers are very proud of it.’
He outlined the history of Wexford Creamery and of how Glanbia has secured the future of the business ands spoke about how the company promotes the county throughout the world, spreading the Wexford name, while associating it with a quality product. Wexford Cheddar is sold in Germany, Holland, the USA, Canada, the UK and Japan. He said the business has developed significantly in recent years following major investment.
‘Our capacity has increased from 20,000 tonnes of cheese to 40,000 tonnes. 20 per cent of Glanbia’s milk is going into Wexford Creamery.’
He said the Japanese market opening came about through Kilmore seafood company Sofrimar who sell shellfish to Japanese customers. He said: ‘Wexford Food Family has the potential to be massive,’ calling on Wexford producers to shout about their products, especially when they win awards.
Mr Clifford said producers and people across the county need to have more pride in the food and products the county has to offer as this will boost business. He said by supporting one another Wexford food producers will benefit from domestic and international custom, and urged the 46 producers in Wexford Food Family to shout about their Blas na hEireann accreditation.
‘You all know that you are making wonderful products but you need to look at your products in depth and you need to be critical about them. Ask customers what they want and need.’
He spoke of the importance of the local media in making people aware of their products and praised Molloy’s Supervalu in New Ross and Full & Plenty farm shop, both in New Ross, for stocking so many locally produced products. Ms Ronan said: ‘ The more retailers who stock local the better it is fo all of us and we will become known as a foodie destination.’
She said Wexford Food Family is working with the Local Enterprise Office and with James Burke from Wexford County Council on developing a Vision for 2020 Food Strategy. ‘We have achieved a lot with very little over the past six years. One of the main benefits of the family is peer-to-peer learning,’ she said, adding that a more structured management process is needed.
She said the organisation needs to communicate its objectives better and measure its success. ‘I lived abroad for a long time and when I returned I saw what an absolutely fantastic food offering we have, from having the best climate, soil and the best farming practices in Ireland. We produce fantastic food but we don’t have enough pride in it.’
She said Wexford Food Family members are in constant communication about their real life experiences in business. Looking ahead, Ms Ronan said Wexford Food Family is looking to strengthen its calendar of activities, saying food trails could be created to introduce people to growers, producers and then bring them to a cafe or hotel to eat food made from the produce.
Ms Ronan said the more hotels and restaurants highlight the provenance of local food the better. ‘Wexford Food Family is reaching a tipping point where we have proven ourselves in very difficult circumstances,’ she said, adding that the organisation needs to grow. She thanked Tom Banville of Wexford’s Local Enterprise Office and Margaret Murphy, New Ross Bank of Ireland branch manager for the bank’s support. Chairman of Wexford IFA James Kehoe said: ‘Many farmers need to get more invested in this for our own survival.’ He said a soft Brexit is vital for County Wexford’s farmers, adding that farmers need the Common Agricultural Policy (CAP) funding to be maintained to survive. Mr Murphy said 2017 is the third year a Wexford Food Family Champion prize has been handed out. He said this year’s winner provides a peaceful haven offering top class accommodation and excellent local food, before presenting the award to Bill Kelly of Kelly’s Hotel in Rosslare Strand. ‘ This business spans three centuries and is a fourth generation Wexford business dating back to 1893 which has first class service served with a friendly smile and some of County Wexford’s finest food.’ Mr Kelly said: ‘I am really honoured to accept this on behalf of our team at Kelly’s. People talk about buying local but when you think about it it’s so obvious. We had Jack Harpur delivering to Kelly’s Hotel in the 1980s. Back then buying local was all we could do and we have tried to keep that ethos in Kelly’s over the years. It’s something that is natural and it’s something we should all be doing. Now it’s so easy to get deliveries from one supplier but we need to ensure we know where the food is coming from. Most of you producers produce the best of prod- ucts that compete with the very best products around the world.’
Food consultant and chef Anthony O’Toole from Gorey said he was chosen by Failte Ireland to be a food champion in 2016. Mr O’Toole said Wexford products like O’Neill’s bacon and Wexford Home Preserves jam are very popular in Dublin and nationally, adding that they get people across the country talking about Wexford food. An IFA respresentative said: ‘Increasingly we are seeing a story selling food and it’s wonderful to see more and more people telling that story. We should work together.’
Tom Bermingham, project promoter of the Leader programme, said €1m is being invested into the food industry in the county through the Leader programme.
Mr Bermingham said €15m is being rolled out nationally for the food industry, adding that he is hopeful that Wexford Food Family will access some of this funding, along with other food industries in the county over the next four years. Mr Murphy said Wexford Food Family producers create over one billion euro in revenue each year, adding that 1,800 people are involved in the food industry, not counting 2,500 farmers and people employed in cafes, restaurants, hotels, supermarkets etc. ‘We have to ensure that the Wexford food eco-system grows and reaches its full potential,’ he said.
The owner of Tides gastro pub restaurant in Rosslare Strand said they use many Wexford products in their dishes and asked if a Wexford Food Family sticker can be displayed in the pub. Ms Ronan said any cafe or restaurant which uses or sells six or more products can display the sticker. Afterwards the gathering enjoyed a showcase buffet lunch featuring foods from the members of the Wexford Food Family, specially developed by chef Emmet Maher.