Tag Archives: Waterford

Word of Mouth: Inspiration aplenty at the Waterford Harvest Festival

A last minute notion struck my Mam and I to head down to Waterford for the weekend for their annual Harvest Festival, that was in conjunction with Grow it Yourself (GIY) International.

A celebration of food heritage and culture aimed to suit all tastes, the harvest festival has been around since pagan times acting as a way for the community to celebrate the fruits of their labours.

Pairing up with GIY to form GROWfest, the organic and gardening aspect of the festival, it was described as a weekend that would educate “people in the appreciation of good, clean, fair food, showcasing all the gastronomic delights the region has to offer”. A promising statement indeed!

Taking about two hours on the train, I arrived down to the city of Vikings to rain that poured from the heavens and soaked everything in sight. I was so glad to hitch a lift to the hotel off the Mammy!

For the weekend that was, we were booked into the Waterford Marina Hotel tucked away from the bustle of the centre overlooking the River Suir. Nestling into a twin-bedded room that was quiet and clean, we soon freshened up, off-loaded our bags and set sail in search of food.

On recommendation of the hotel receptionist and feeling a bit on the lazy side, we strolled down to the local Thai restaurant Pa Pa where we ordered the perfect comfort food: curry (more on that soon!)

Up early for breakfast and looking forward to the day ahead, we headed down to the hotel restaurant which had a mix of continental and hot food on offer.

Now I’m a sucker for the Irish fry so you can guess what I got.

Though overall a good filler for the morning, I definitely wished that a bit more care went into their eggs. The scrambled completely lacked flavour and were watery, and plastic comes to mind with the fried one. A real shame for such a great food.

Onto the festival itself, and we headed off to the GROWfest, which had a particular focus on growing your own food, cooking it, looking after it and general gardening advice.

Just €10 for the each event in the tent and €47.50 for a weekend pass, we opted to pay per event and headed into where Ella McSweeney was speaking to Joanna Blythman.

For those who don’t know, Joanna is an award-winning investigative food journalist from Scotland who has covered everything from intensive pineapple production to the causes of obesity.

She broadcasts and writes frequently on the “secret food industry” that we’re expected to trust, and it was such a pleasure to hear her share her findings.

Among all of the fascinating things she talked about, one of the biggest things that struck me was when she was talking about “clean” labels and what actually goes into commercial products.

Ella had brought in an unnamed carrot cake that she had bought from a shop, and well, let’s just say a basic carrot cake really only needs to contain six ingredients: sugar, oil, flour, egg, a raising agent and carrots.

Have a listen to this snippet (which by the way isn’t even the start of the list!):

Despite some minor sound issues, Ella McSweeney did a great job and kept the ball rolling!

With a bit of time on our hands to explore the festival in its entirety, Mam and I sauntered around and waded through the crowds.

From sheep shearing and food stalls, to a real outdoor flower bed and historic re-enactments – one of the things that really gets you at the Harvest Festival is actually how family-friendly it is. One honey producer Déise, actually brought in bees and explained the process to curious children and adults alike.


Popping into the tent again for a panel discussion on “hospital food: it’s enough to make you sick”, we got to hear a variety of opinions from experts in the field.

The biggest issue that came up in the discussion was procurement, with the emphasis that hospital food should be of a standard that would speed up and aid recovery, rather than making us feel worse.

Would you believe that a survey of hospital patients in Ireland found 80-85% satisfaction with the quality of food? I was stunned!

Topping off the night and what could possibly be described as my favourite event from the weekend, was the GIY dinner in Momo Restaurant. Treated to fantastic meal using local, fresh produce (with even a few bits and bobs grown in the GIY HQ), it was a dinner that sparked excitement and exhilarated the palate.

With things like cucumber beer, stuffed savoy cabbage, beetroot ice cream and a salad with fresh strawberries, it truly was a feast at €40 a head.

Kicking off our Sunday, while Mam zipped off to the GROWtent, I headed to see Johann and Tom Doorley cook up fresh food in the GROWHQ Kitchen.

With a splash of delightful humour we were shown how to make some great but simple dishes like braised lettuce and peas and fried courgettes in garlic and vinegar. You can definitely tell that they have fun when they’re cooking!

Seeing Holistic grower and horticulturist Fiann Ó Nualláin in action was to be our final event of the weekend, and he shared with us just a snippet of his wealth of knowledge with regards to healing potential of plants (unfortunately we couldn’t stay for the full talk).

Slipping out of the tent and nabbing a falafel roll from the Lebanese food stall, I dashed off to grab my train back to the Big Smoke.

I was surprisingly restrained with the bits and bobs I brought home, the only two things that I forked out on was an exquisite bottle of heather-infused vinegar (€10) from Wild Wood and a wedge of honey comb (€6) from Déise.

All in all, the festival is definitely something that’s worth heading to and I’ll be keeping a note of it in my diary for next year. Apart from a few hiccups, it really is a jam-packed food-fuelled weekend with people that inspire you to take up a shovel and grow it yourself.

Tips for those thinking of heading next year:

  • If it’s on, book a seat at the GIY dinner. It’s fabulous – no more words needed.
  • Bring some toilet tissue when you’re roaming the festival – though there are portaloos, the tissue disappears quite quickly.
  • Might sound obvious, but definitely carry a small umbrella around with you – the chance of rain is always very high.
  • For the producers’ sake, try and have small change if you can and small notes. It can be pretty tough to deal with €50 notes on a stand!
  • The Waterford Marina Hotel is a nice hotel to book into if you’re looking for somewhere that’s quiet – I was only able to hear the bare murmur of music from the bar from where our room was. As I said, the breakfast offerings aren’t perfect but I found their staff to very, very pleasant and accommodating when it came to leaving our car in the carpark (which is very secure) for a few hours after checkout.

Part Eleven: Irish Food and Drink Producers Worth Getting to Know

Celebrating the best of what we grow, create and produce here in Ireland – this ongoing series looks at some of the many things we create here.

Here are five more producers that stood out for me this week:

Chilly Moo

This brand of frozen yoghurt was created by Clare and Joanna who came up with Chilly Moo out of a passion for eating well without sacrificing an ounce of enjoyment.


Gluten free, low GI (because of the natural fruit sugars) and less than 3% fat, these tasty yoghurts are currently available in three flavours, including Mixed Berry – YUM!

Website: http://www.chillymoo.ie/

Elda Wild Irish Venison

Elda Wild Irish Venison was established by Jason Conway in 2012, a native of Waterford. All animals are sourced within a 60 mile radius of their unit and have a full traceability system from field to fork.


Not believing in waste, they try to use as much of the animals as possible, curing the animal hides, using the antlers as handles for walking and shooting sticks, and for the handles of hand made hunting knives. The antlers are also used to make buttons and toggles.

Website: http://www.eldawild.com/

Galway Goat Farm

Producing award-winning goat milk products in North County Galway, this farm started in business in the summer of 2012.


The fresh pasteurised milk is produced, processed and bottled in Galway, from the farms own mixed herd of Anglo Nubian and Sannen goats.

Bottled in 1 litre glass bottles, the milk is seasonal (March to November) because the goats need a break from their long summer  producing their milk and to produce kids!

Website: https://www.facebook.com/pages/The-Galway-Goat-Farm/141233599340808

Sprout & Co

Delicious, clean and fresh juices, Sprout & Co, aim to provide customers with the most nutritionally dense cold pressed juices.


Pure, unprocessed and carefully sourced, their relationship with their vegetable suppliers is of vital importance – giving them the freshest of ingredients.

Website: http://www.sproutfoodco.com/

Kush Organic Seafood

Ireland’s first organic rope mussel producer, Kush Organic Seafood’s food is harvested in the clear, pure waters of Kenmare Bay in Kerry.


In a Special Area of Conservation (designated under the European Union Habitats Directive) they specialise in the export of shellfish globally with particular focus in Europe.

Website: http://www.kush.ie/

(All images sourced via the companies’ websites and Facebook pages)

Waterford microbrewery to become first to sell craft beer in cans

Metalman Brewing Company in Waterford is to become the first microbrewery in the country to sell their craft beer in cans.

“We felt that cans were a better choice in terms of the quality of the finished product, the lower cost of shipping, and easier handling at the brewery versus glass” said co-founder Grainne Walsh in the Irish Independent.

Metalman has just had a canning machine installed by a Canadian company, Cask.


“It completely excludes light and oxygen, both of which can have a deleterious effect on the shelf life of a beer”, she added.

“Light can react with compounds in hops, which will give what’s referred to as a “skunked” flavour in a beer, but a can will eliminate that entirely”.

The new cans are expected to hit Irish shelves in February with Grainne adding that her challenge will be to try “to help change people’s perception about what canned beer can be, and how good it can taste, and how it’s not synonymous with cheap and budget, and that it can be a sophisticated choice”.

Metalman currently produces beers including “Windjammer”, “Moonbeam” and “Sahara”.

(Images via Metalman Brewing Company on Facebook)