THE Kerry Convention Bureau took members on Magical #MeetInKerry Mystery Tour last week and ended up in various places in Tralee.
The KCB’s first members update for 2020 saw members being taken on a tour, for an afternoon of new experiences, meaningful activities, networking and fun.
As well as providing an opportunity for KCB members to catch up with their industry colleagues, they also received an overview of the exciting plans to grow Business Tourism for Kerry in the year ahead.
Continued below…
With representatives from over fifteen member organisations in attendance, the group boarded a bus in Killarney, heading for an unknown destination.
First stop was Ballyseedy Woods in Tralee for an immersive, educational and sustainable hands-on foraging adventure with Noel Keane and Paul Cotter from the Traleeculinarygangsters.com.
It was then on to The Rose Hotel where they took the opportunity to give back to the local community, participating in a Corporate Social Responsibility activity, making 200 sandwiches for the Tralee Soup Kitchen.
The bureau was joined by representatives from industry partners; Sam Johnston from Failte Ireland, John Griffin from Kerry County Council and Arthur McGauran, on behalf of the Society for Incentive Travel Excellence (SITE).
After an official welcome by KCB Manager, Becky Hargrove, the guests were given an update by Sam Johnston in his capacity as Manager, Convention Bureau of Ireland on the exciting plans and industry support programs being put in place by Failte Ireland to grow business tourism in the region.
This was followed by a presentation from Arthur McGauran on the benefits of becoming a member of the SITE Global family. KCB the closed out the afternoon with a recap on the success of 2019, officially launched its Kerry Business Tourism Destination Marketing Roadmap 2020-2023 and outlined key sales and marketing activities planned by the bureau in the coming months.
Showcasing the Rose Hotel’s newest event space, the Rós Buí Terrace, the presentations were accompanied by a delightful array of local dishes, featuring foraged ingredients including the wild garlic picked by the group.