Taking the 'self' out of 'self sufficiency'

WIT Head Chef Carmel Murphy has worked with local food suppliers to put together the seasonal lunch menu for the GIY Launch.  The menu includes:

• Waterford Bacon served with Champ and Parsley Sauce from Flynns of Gracedieu or
• Seafood Plate of Mussels Scallops, Shrimp in shell and Smoked Salmon from Dunmore East or
• Blackwater Herb Sausage produced in Dungarvan by family butcher, served with Mashed Potatoes

Main courses will be served with local farm fresh vegetables. 

Desserts will include

• Early Autumn Fruit Salad with Sweet Geranium Leaves from Tom Malone’s Fruit Farm or
• Traditional organic Apple and Blackberry Crumble. 

Teas and coffees will be served after lunch and accompanied by delicious chocolates sponsored by Gallweys of Waterford.

Important Note:

Please note that consumption of food not purchased in WIT is strictly prohibited in the auditorium, breakout sessions and campus canteen.  Seating in the college lobby is limited.  The college canteen and shops will not be open on the day of the conference.