From Surplus to Specular: FoodCloud partner with West Waterford Festival of Food

On Saturday April 27th FoodCloud had the honour of hosting a very special dinner as part of the West Waterford Festival of Food which ran from the 26th to the 28th of April. The event held at the Town Hall Theatre in Dungarvan, was hosted by FoodCloud  and saw top Chef Tom Walsh creating an incredible five course tasting menu using surplus food from FoodCloud’s warehouse in Dublin, reminding guests of the significance food has. FoodCloud’s COO Emma Walsh also spoke about sustainable eating and how to reduce food waste in the home.

The tables at the Town Hall Theatre beautifully set and ready for the guests to arrive to sample the five course menu.

FoodCloud highlighted the countdown to the event on social media by sharing a series of posts themed “Surplus to Spectacular” showcasing some of the ingredients chosen to be used in the 5 course tasting menu. Amongst the ingredients were broken chocolate bunnies, granola, lamb’s liver and fresh bread.

An image from the “surplus to spectacular” campaign posted on social media in the run up to the event.

The finished menu included courses such as ravioli of black pudding, celeriac and apple cappuccino, seared lamb’s liver with cassoulet of mixed beans, chorizo and basil, paprika chicken as well as chocolate pots with granola crumb for dessert.

A snapshot of some of the delicious items on offer at FoodCloud’s event at the Festival of Food


The event was a success with many people who attended stating how they viewed food waste differently after seeing the spectacular five course meal made from it. They also noted that they would now implement changes to their household habits in order to reduce their own food waste.

FoodCloud would like to extend our gratitude to Tom Walsh and his team for all their hard work and to the West Waterford Food Festival for the opportunity to showcase how we work, while also  giving those in attendance an insight into the delicious food that can be created from surplus food

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