A new event co-hosted by the Wexford Food Producers Network and The Food Studio at GreentechHQ – In Association with Wexford County Council & Local Enterprise Office Wexford, entitled the ‘Business of Wexford Food’ launched its first edition last Thursday 7th May 2026, aimed at supporting Wexford’s Food & Drinks producers, tourism & hospitality and agri-food sectors. While targeting existing Wexford food producers of all sizes, the ‘Business of Wexford Food’ engaged with new and emerging food producers, food business owners, chefs, restaurateurs, hoteliers, and the agri-food sector.
Wexford’s Food & Drinks producers, tourism and hospitality and agri-food sectors face major problems from soaring input/labour costs, retailer margin squeeze, food security threats (climate, supply chain), and fierce competition, alongside needing tech investment for new EU rules (plastics, traceability) and digital skills, while consumer spending habits shift due to menu price inflation, straining producers, hospitality, and farmers, threatening national food self-sufficiency despite strong exports.To address some of these issues, the ‘Business of Wexford Food’ presented a series of speakers to address key issues facing these sectors. They shared their experience, knowledge and expertise, focusing on important areas such as sustainability, innovation, local food systems and technology.
Ian Mernagh. Chief Executive Officer at GreentechHQ in his welcome address highlighted the importance of collaboration across the South East of Ireland, which he pointed out will support the development and growth for sectors within the region, where the production of food and drinks are a key contributor to future success.An Cathaoirleach, Wexford County Council Cllr Joe Sullivan spoke on the importance of Wexford’s Food & Drinks sector as a key contributor to the local economy. An Cathaoirleach, Cllr Joe Sullivan said that Wexford is a major agricultural hub, contributing significantly to national production, directly supporting local employment, predominantly in County Wexford’s rural and coastal communities, who continue to maintain and preserve the long standing agricultural and food producing traditions of the Model County.
Michael Murphy, Executive Business Coach, Agri Food Consultant, former Interim CEO of Bord Bia and Honorary President of the Wexford Food Producers Network, presented the new member led strategy – Scaling Wexford Food and Drink – Driving Operational Growth and Brand Recognition 2026–2028’ on behalf of the Wexford Food Producers Network.A key focus in the strategy is contributing to Wexford’s economic well being particularly in terms of Wexford’s tourism and hospitality sectors in key areas such as experience and identity.These will be achieved through engagement with Fáilte Ireland and Visit Wexford through the new DEDP Plan for County Wexford. Attracting future generations to establish food production businesses in County Wexford and the positioning of County Wexford as an attractive option for prospective employees are also key features of the new strategy.
Ciarán MacGann, AIB’s Head of Manufacturing, Food & Fishing delivered a detailed presentation focusing on supporting SMEs with key strategies on financial solutions to drive growth and success. A strong advocate for sustainable finance, Ciarán has served as the Sustainability Champion for Business Banking at AIB.
Tracie Daly, Food Business Coach and award-winning entrepreneur delivered an engaging presentation on bespoke food business models, empowering food business owners to transform and grow their enterprises. Tracie then invited Felix Oster, Mor Taste to the stage to discuss his journey as an artisan food producer and the challenges he has faced in developing his jam preserve business.Tracie is also a regular on Ireland’s national food festival circuit, appearing on stage at leading events such as the Waterford Festival of Food, Ballymaloe Festival of Food, Sligo Food Festival and Savour Kilkenny. Tracie works with Darina Allen and Rory O’Connell at Ballymaloe Country House & Cookery School and with their Ballymaloe Foods brand.
A new Diploma in Speciality and Artisan Food Enterprises at University College Cork was launched on the night by Alison Walsh, Food Industry Training Unit Manager at University College Cork. This new Level 7 University Diploma, delivered by UCC’s Food Industry Training Unit, was highlighted as a strategic education and capability‐building pillar for the region’s rapidly growing artisan and speciality food sector.
A ‘Meet & Mingle’ was then hosted in The Food Studio at GreentechHQ where a delicious display of Wexford’s finest artisan foods awaited attendees, including savoury sandwiches and wraps from Trudies Kitchen, mojitos made by Grainne Kenneally Quirke, Elderberry Farm Produce, handmade chocolates by Earth Food, Daeng’s Delicious Crackers, yoghurts and cream cheese from Killowen Farm, handmade artisan crackers from Isle of Crackers and new season Wexford Strawberries from Greenhill Fruit Farm.
Special recognition was made on the night to Tom and Laura Sinnott and the team at Wexford Home Preserves who recently won ‘GOLD’ at the World Marmalade Awards in Penrith, Cumbria, UK for their ‘Handmade Lemon & Lime Marmalade’.
Greentech HQ is Ireland’s first Sustainability Innovation hub, founded in 2022 and is based in Enniscorthy, Co Wexford, Ireland. It acts as an Incubation Hub (with office and event spaces) for local and inward investment businesses by providing a range of programmes, mentoring and support services. GreentechHQ’s big focus is on being a collaborative centre of excellence for businesses working on products, services and solutions in creating a sustainable future that conserves the earth’s natural resources and provides a sustainable future for generations ahead.
The Food Studio at GreentechHQ was launched in 2025 and was established as a collaborative space for food entrepreneurs, producers, and innovators across the Southeast, with the aim of supporting sustainable food production, promoting Southeast regional excellence, and fostering opportunities for innovation, food marketing, testing, and collaboration. The Food Studio has been co-funded by a LEADER grant through Wexford Local Development and serves as a platform for promoting the region’s food producers while opening the door to innovation kitchens, testing labs, and export opportunities. It also plays a role in supporting education and mentoring for emerging food businesses.
GreentechHQ currently hosts the Business Advantage & Sustainability South East (B.A.S.S.E) Scheme, which is a comprehensive multi-year support programme designed to empower ambitious SMEs in Ireland’s South East. The BASSE Scheme programme represents a strategic initiative to drive sustainable growth, innovation, and economic development among regional businesses. GreenTechHQ is co-funded by the Government of Ireland and the European Union through the ERDF Southern, Eastern & Midland Regional Programme 2021-2027.
The Wexford Food Producers Network provides a centralised member led and member representative organisation with a core remit to promote and support the business of Wexford food. The organisation has approximately fifty members who are Wexford based Micro Enterprises, SME’s and large companies. Their continued aim is to support Wexford Food and Drink producers, to build a sustainable food industry and to contribute significantly to the Irish economy on a local, regional and national level.
The Wexford Food Producers Network is recognised and supported by Wexford County Council, Wexford Local Enterprise Office and Wexford Local Development.