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Hello and welcome to Taste of Dublin 2025.

We have the pleasure in presenting your Exhibitor Manual for the forthcoming Taste of Dublin 2025. We hope you find this manual a useful tool in assisting you with your preparations for the event this June. We strongly suggest each stand manager and staff member familiarises themselves with the contents of the manual and that access to the online manual is available to your team when onsite at the event

Key Points to Note:

• All builds must be completed by 20:00 on Tuesday 10th of June.

• Wednesday 11th of June is reserved for final dressing and stock deliveries ONLY.

• The public will enter the event through the gate on Merrion Square West

• We will be unable to take deliveries during show or during the changeover between sessions. Please ensure that you have enough stock on site before the first show each day, however, hand deliveries will be permitted

• We have a requirement from our Corporate clients to provide currency that they can distribute to the clients they have invited to the event. This represents about 10% of the overall event attendees with the majority of Corporate clients attending on Thursday and Friday. We plan to facilitate this through the Food & Drink Vouchers, similar to the currency system that we have used in the past. Note, this is only being offered to corporate advance bookings; the general public are not offered the option of buying food & drink vouchers in advance

• If visitors attending the event cannot use the Contactless system at the restaurants and bars (e.g. if they only have cash with them) they will be directed to the Box Office to purchase food & drink vouchers, as all customers had to do in the past. We expect this to be a very small number of the overall attendance. All Exhibitors (i.e. exhibitors, sponsors, restaurants etc.) MUST accept these vouchers

• For more information on this, please visit our Customer Payment Methods and Rules

• There is no gas at this festival - all cooking equipment must be electric

• The EHO have requested that all food and drink vendors including restaurants and bars submit their HSE Acknowledgement Letter, for more information on this see Form 4 (below). This is a legal requirement. Please note that your primary restaurant / business you operate from is the premises registration number required. This should not be registered to Merrion Square

• For more information about your stand, venue access and services please click the buttons to the right of this page

Paperwork and deadlines

The following are a number of important forms that need to be completed. Some are returned to the Taste team and others returned directly to various contractors.

Please pay particular attention to the deadline dates on each form. Compliance with these forms will assist in ensuring a trouble-free build and a successful event.

Sink Units

PLEASE NOTE:
It is the responsibility of all participants to ensure that they adhere to ALL FOOD HYGIENE LEGISLATION.

The following is merely a guideline to these requirements. For further details you should refer to Food Safety Authority of Ireland, Environmental Health Office and Standards for Best Practice in the IS340.

1.       For stands not preparing food a hand sanitizer is sufficient. For example: a wine merchant/beer merchant using disposable glasses can tip unused wine/beer into a bucket and the hand sanitizer will keep hands bacteria free. Along with hand sanitizer we also recommend the use of disposable gloves.

2.       Where coffee and tea are prepared on site using disposable cups a single sink with hot and cold water supply is required. Disposable gloves and hand sanitizer are also recommended.

3.       Where there is preparation of fruit for cocktails a single sink with hot and cold water supply is required for the washing of utensils. This, along with a hand wash should adhere to the requirements of the EHO. We recommend all fruit is prepared off site and brought on site in suitable sealed containers.

4.       Where there is preparation of packaged food for sampling (such as biscuits, chocolates, yogurt…etc) a single sink with hot and cold water supply along with disposable gloves and a hand sanitizer will adhere to the requirements of the EHO. The EHO may increase the requirements for water and waste on a stand, should they consider the preparation of packed foods to be extensive.

5.       Where there is preparation of dairy products or raw meats on site (smoked salmon, cooked ham, cheese) a double sink with hot and cold water is necessary. The double sink facilitates the requirement of a sink for the rinsing of equipment (plates, cutlery, utensils etc) and a separate sink for the thorough washing of same. Hand wash can be performed in either sink, however sinks must always be cleaned and disinfected between uses. This, along with disposable gloves and a hand sanitizer should adhere to the requirements of the EHO.

6.       Where there is cooking of food on site a double sink PLUS a single hand wash sink is required. The double sink facilitates the requirement of a sink for the rinsing of equipment (plates, cutlery, utensils etc) and a separate sink for the thorough washing of same. This, along with disposable gloves and a hand sanitizer should adhere to the requirements of the EHO.

Note: Any place that a hand-wash sink is required, it must always have hot water, soap and paper towels available and ready to use.

Storage

Both dry and cold storage options are available to exhibitors at the event. All storage must be booked in advance. Please note that storage space is limited and should be booked no later than the 19th of May.

Deliveries to Storage will be via Merrion Square East where you will be directed to the Organisers Compound where storage is located. Vehicle access is very limited to this space so please liaise with the Taste Team on load in as we are working to strict load in schedules this year. The onsite forklift is also in high demand on site so please raise if this is needed in advance of arriving on site. We would advise having a trolly to help bring stock in otherwise

Any palleted deliveries for dry storage should be delivered on Friday 6th June between 10:00-13:00 and Saturday 7th June between 10:00-18:00. Pallets that arrive on site must be removed by the Exhibitor, any pallets left in storage on Monday 16th June will be subject to a €80 disposal fee, per pallet.

Dry storage costs €150 per sq metre or per pallet.

Cold storage costs €280 per sq metre equivalent.

A combination of a metre sq of both Dry and Cold Storage is available at a cost of €390.

N.B pallets cannot be dropped into the cold storage fridges, items have to be ‘hand-balled’ into the fridge onto the shelves, a staff member will be present to control and assist with this.

For any queries in relation to storage facilities contact Jordan at operations@equinoxevents.ie