Tuesday, 18th September 2018
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GIY turns 10 this month and to celebrate we have a stomper of a line-up for Food Matters 2018 at GROW HQ, the home of the GIY movement.

A very special 7 course tasting menu from GROW HQ Head Chef JB Dubois, workshops in apple/cider making and food styling; a Cottage Market collective, kids' fun with RTE Junior's Muireann N Ní Chíobháin, and a behind-the-scenes event with GROW COOK EAT's Mick Kelly and Karen O'Donohoe. The festival, called GIY Food Matters, which is part of Waterford's Harvest weekend features a programme of talks, garden walks, demos workshops as well as a very special ticketed evening event.

The weekend's celebrations kick off on Friday 7th September with the launch of a brand-new Chef Series at HQ called homegrown. Some of Ireland's leading chefs will take over the HQ kitchen and garden in the months ahead including Darina Allen, Enda McEvoy from Loam in Galway, GastroGays and Katie Jane Sanderson from The Fumbally.

On Saturday 8th September from 10am to 1pm, apples take centre stage for Apples 101. A 3-hour APPLEtiser celebrating the humble apple during the height of apple harvest season in Ireland. From 2-4pm on Saturday we will be talking Food Styling and Photography Skills with top experts including Sinead Delahunty from Delalicious, Frances Walsh from The Honest Project, Caroline Hennessy from Bibliocook and Sarah-Kim All our events on Sunday September 9th are free for all the family, but booking is essential. For further information see @ giyireland@Grow_HQ

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Letters to the Editor

  • A Wonderful Harvest

    Even though the weather Gods didn’t exactly play ball over the weekend it doesn’t take away from the fact that this years Waterford Harvest Festival was yet again another wonderful success. It was great to see the streets of the centre of the city so beautifully and thoughtfully decked out. The various food stalls offering tastes from all over were great to wander around. The information and background that each of the stall holders were able to give on the provenance of their food was really interesting an …

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