Wexford food summit at the Ferrycarrig
For anyone involved in the food business or thinking of a start-up, the Wexford Food Summit at the Ferrycarrig Hotel on Friday (March 13) is a must.
A selection of speakers will address the Wexford Food Summit, the theme of this year's event, 'The Small Advantage and the Big Difference for Irish Food Businesses and will discuss how food businesses can maintain the benefits of being small as a competitive advantage while still growing and how businesses can establish their own point of difference and defend it.
The event will run from 9.30 a.m. to 12.30 p.m. and will be followed by a complimentary lunch featuring foods from the members of the Wexford Food Family, specially developed by renowned chef Tony Carty.
Speakers so far that have been confirmed are Eileen Bentley: Small Business Manager, Bord Bia and Liam Griffin, the Griffin Group. A selection of Wexford Food Family members will present case studies, sharing the stories of their successes and challenges - these are Mary O'Hanlon: Tasty Parlour, The Gluten Free Kitchen; Tom and Laura Sinnott: Wexford Home Preserves and Rory Fanning: Slaney Foods International
Presentations will be followed by a panel discussion including speakers, Tom Banville of the Wexford Local Enterprise Office, Neil Murphy of Glanbia and Des Pettitt with further members to be confirmed.
To reserve your place, please email email@example.com . Tickets to the event are €45 each for non-members and €35 for members of the Wexford Food Family. See www.wexfordfoodfamily.com for more information.