Ray Cullen Chair Artisan Food Hub. Waterford Viking Triangle Waterford Viking Triangle is a major addition to Ireland’s South East regional tourism offering.

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Presentation transcript:

Ray Cullen Chair Artisan Food Hub

Waterford Viking Triangle Waterford Viking Triangle is a major addition to Ireland’s South East regional tourism offering. Its unique position at the heart of Waterford, Ireland’s oldest city, offers visitors a focus for exploring the architecture, trades, commercial, religious and cultural impacts of this 1000-year-old Viking settlement.

The Vision To create a sustainable Artisan Food Hub for budding and existing producers working side by side in support of each other in a designated permanent market place, with sustainable job creation supported through education and community involvement.

Concept A continental approach to the Farmers Market A commercial space A culinary theatre Traditional kitchen showcase A tourism attraction Education/ A starting point

A continental approach to the Farmers Market Ireland is not blessed with all year round weather To provide a city central space within the Viking Triangle for artisan food producers to showcase and market their products Open air and covered market space

Commercial Space Opportunity to provide commercial space at very attractive prices to new and existing food producers and craft designers Short term rental Opportunity for emerging small commercial business

A Culinary Theatre Cookery demonstrations Opportunities for community organisations Showcase space for artisan food producers Commercial opportunity Tourism attraction

Traditional Kitchen Three double units (shop window) Artisan food producers Working space Visitor attraction

Tourism Attraction Place for visitors to go Footfall within the Viking Triangle Link to local business Promotion of Artisan Food Products Something different Complement existing attractions

Artisan Food Development with Business New programme Offered under springboard Level 8 programme Must have level 7 or equivalent qualification/experience Interview 20 places

Modules Marketing Entrepreneurship Consumer Behaviour Business Management Fundamentals of Culinary Skills Food Safety and Technology Food Costing and Budgets Nutrition and Scientific Principles Development of Culinary Skills Food Energy and Sustainable practices in Culinary Arts Communications and dealing with the public

Thank You

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