Events

Street Festival in Galway this Easter

After its inaugural year in 2017, The Westend Street Feast is back – and this year it’s popping up twice.

This year, the festival is taking place in June, with a special Easter Feastival taking place on Monday 22nd April from 11am to 4pm.

The neighbourhood Street Feastival will bring together the award-winning businesses in the Westend area, Kicking off at 11am each day and running until early evening. Last year 5,000 people attended the June Street Festival on the Bank holiday Monday.

Locla businessses have teamed up with Walsh Waste to make this a biodegradable and compostable festival, using eco packaging and take away materials. To take part in the Feastival, vendors have to serve their food/drink offering in biodegradable or compostable materials.

The Street Feast will allow you to sample a taste of restaurants, cafés, bars and more in the area, including Kai Restaurant, Dela Restaurant, John Keoghs The Lockkeeper, An Tobar Nua, Rouge Restaurant, Gourmet Tart, Handsome Burger, and retailers including Bell Book and Candle, Farraghers, Avo Nice Day, All About kombucha and Ernies.

This year the westend summer festival will run all day Monday 3rd June, with a street food showcase at Ravens Terrace each day where businesses, producers and local suppliers will also be showcased.

Ravens Terrace will be closed off to traffic and there will be live music and face painting.

“Each business will be offering a flavour of what they do. The area will be set up as a picnic area and we are inviting Galway to the westend to enjoy all of our amazing food. Each business will have a stall set up selling food and refreshments, there will be live blue grass music and face painting will be happening for all the children,” explained Mags Bohan of Dela Restaurant and the westend Traders association.

Food for Thought - FFT.ie, 59 Merrion Square, Dublin 2, Ireland.

The Official Publication of the Restaurants Association of Ireland

Tel: +353 1 254 9860

Email: fft@fft.ie

Sign Up To Our Newsletter

To Top