Good Food News Section

The Best of Beef from the Pastures of the South West

2012-05-22T00:00:00+1:00

The Killarney Park Hotel is proud to introduce Dexter Beef Burgers, natural, juicy and full of flavour, to their Garden Bar menu. The organic beef comes from the rare native breed of Dexter cattle which is raised exclusively on the pastures of the South West and is produced locally by the Dingle Dexter Beef Company.

A member of Good Food Ireland since 2010, the hotel’s philosophy is to produce food of the highest quality to their customers while promoting Irish suppliers and farmers. Head Chef, Odran Lucey, joined forces with local founders, Paddy Fenton and Dr Steve Collins when he introduced the Dexter Rib Eye Beef Steaks to The Park Restaurant Menu, now a firm favourite. Both Paddy and Steve are delighted that their Organic Burger will be added ‘The Killarney Park Hotel was the first hotel to promote and support our product and we are delighted with Odran’s commitment again this year. They clearly are an advocate of local artisan food’ said Paddy Fenton.

Odran serves the Dexter Beef Burgers with homemade ketchup, basil mayonnaise and a baby spinach salad in The Garden Bar. Odran went onto explain, ‘we are passionate in supporting Irish and locally sourced produce where possible. Having seen how Paddy farms and where the cattle graze and roam, we are confident in providing tasty succulent dishes which adds to the value and uniqueness of what our customers expect from The Killarney Park Hotel’. He later added that ‘Dexter Beef is unique, has rich marbling, matures slowly and has a wonderful mild gamey flavour’.

Brooks Hotel Jam Recipe Competition

2012-05-22T00:00:00+1:00

@BrooksHotel is offering one of their facebook friends a chance to feature their favourite jam recipe in Brooks Hotel.

Simply let them know how you make the perfect pot of Jam. The person whose recipe gets the most LIKES will win an overnight stay in a Deluxe room at Brooks Hotel and a three course meal in Francesca’s Restaurant. On departure you will receive a complimentary jar of your very own jam prepared by our Executive chefs. So get your friends, family, work colleagues to LIKE your comment!

Spring Kitchen Five Day Course

2012-05-21T00:00:00+1:00

Five Day Course, Mon 21 May to Fri 25 May
10 am til 4.30 pm each day
Faciliated By: Paul Flynn
€595 per person

This is the opportunity to avail of our twice yearly five day course.

A moveable feast of seasonal cooking from the ultimate comfort food to secret sauces, great family cooking and professional tips to make every dinner party and entertaining at home a special occasion, a triumph. Brush up on your knife skills and techniques in our cooking masterclasses and meet some of our favourite producers.

Learn what makes me tick in an intimate and relaxed setting with classes to give you the personal time you need. This is also the first five day course scheduled at a time when our garden will be at its best, so we will be using the best of seasonal produce. Have fun, share the passion with us in the Tannery Cookery School.

Please ask about reduced rates in Tannery Townhouse for course attendees.

For Bookings Please Contact

+353 (0)58 45420 Quote GFI SPRKIT

Or Click Here

One rewrites the recipe for restaurant supremacy

2012-05-17T00:00:00+1:00

Chapter One has once again rewritten the recipe for success, with the fine dining Dublin venue now named best restaurant four years in a row.

The Michelin-starred restaurant — co-owned by Ross Lewis and Martin Corbett — has won the equivalent of the Booker Prize for food seven times.

Since opening 20 years ago on Parnell Square, Chapter One has scooped the Restaurant Association of Ireland’s (RAI’s) top award in 2003, 2006, 2007, 2009, 2010, 2011 and again this year.

RAI chief executive Adrian Cummins said Chapter One continued to be nominated as the best restaurant because of its attention to detail, excellent quality and service, atmosphere and the use of local produce.

Mr Lewis prepared the State dinner for Queen Elizabeth at Dublin Castle last year.

"Chapter One is simply the best in Ireland. It is setting the benchmark for the total dining package for others to follow," said Mr Cummins.

The title of Best Chef in Ireland went to Garret Byrne who, with his partner, Bríd Hannon, opened Champagne in Kilkenny in 2008.

Mr Byrne was head chef in Chapter One when it won a Michelin star in 2007 before opening Champagne, a classy restaurant specialising in modern French-style cuisine.

The best hotel restaurant award went to the Long Room, at The Lodge, Doonbeg, Co Clare — a five star establishment that opened in 2006.

The Long Room offers fantastic views of the Atlantic Ocean as well as the opportunity to enjoy fine cuisine by chef Wade Murphy.

A total of 6,000 nominations were made for Ireland’s favourite restaurants, chefs, gastro pubs, hotel restaurants and local food heroes.

Mr Cummins said the RAI had received a very positive response from the Government to their appeal for help in recruiting around 1,000 apprentice chefs.

"We are hopeful a tax incentive programme will be developed to encourage unemployed people to take up a career as a chef," said Mr Cummins.

"The restaurant business is a bit flat at the moment because of a lack of consumer confidence.

"On the plus side, however, there has never been a better opportunity to dine out because of the deals on offer throughout the country."

Read more: http://www.irishexaminer.com/ireland/chapter-one-rewrites-the-recipe-for-restaurant-supremacy-194025.html#ixzz1v7Uev47T

By Evelyn Ring

Wednesday, May 16, 2012

may be a golden crop for Irish farmers

2012-05-17T00:00:00+1:00

Is there gold in the fields?

Certainly, an increasing number of farmers are turning to a bright yellow flowering crop as a source of income.

That crop is oilseed rape. Known as canola in north America, oilseed rape is increasingly popular as an oil for cooking.

In recent years it had been grown as a biofuel, and it is likely to fetch a high price this year because bad weather is on course to reduce EU output by 600,000 tonnes.

However, the shift to culinary usage has also breathed a new lease of life into what was an out-of-fashion crop option.

In culinary terms it is especially popular in salad dressings and mayonnaise, where its distinctive nutty taste adds depth, texture and complexity.

Rapeseed oil from Derrycama Farm in Co Louth was one of the Irish Food Writers’ Guild 2012 Food Awards winners. They are one of four companies in Ireland producing rapeseed oil for culinary uses, with more coming on the market each year. They are Lakeside in Co Meath, Happy Heart in Co Kilkenny, Derrycama in Co Louth and the Donegal Rapeseed Oil Company.

These four operations represent two distinct styles of rapeseed oil production. Lakeside and Donegal are businesses with several farmer suppliers. Kitty Colchester’s Happy Heart oil is based on a her family’s farm near Urlingford, which has been organic since 1976.

Derrycama is also farm-based, producing 60,000 bottles of the oil each year on their 160 hectares near Castlebellingham, Co Louth.

All four are providing a non-GM alternative to imported North American canola oil. The north west may not be the region that springs to mind for tillage, but east Donegal has for many years grown considerable acreages of crops.

Today the tillage tradition in Co Donegal has led to a new product on retailers’ shelves — Donegal Rapeseed Oil. It is a cold press extra virgin rapeseed oil, which makes for an excellent source of polyunsaturated fats, with beneficial omega fatty acid levels and balance.

Jamie Rankin is one of the farmers who supplies the company with his crop. Speaking to RTE’s Nationwide last year, he said: "We grew rape as a break crop originally, but when you’ve somewhere to sell it, you’ll grow the crop. The rape is planted after winter barley at the end of August. It’s harvested in late July. This is the third year we’ve grown it, it’s going very well, and we will continue to grow it."

Another grower is Liam Robb of Newtowncunningham, Co Donegal. Between contract, share, his own farm and conacre, Robb grows anything up to 1,000 acres of crops each year, primarily winter and spring barley, wheat, oats, and now the oil seed rape. He also grows a small portion of grass for hay and haylage. I spoke to Robb in March of this year about growing the crop.

"We first grew oil seed rape in the 80s, when it was exported to Liverpool for crushing over there. Then it became uneconomical to grow. More recently, it’s become suitable as a crop in rotations and as a cooking oil."

So is the oil seed rape a stand-alone crop, or just a break crop?

"It’s a bit of both. It could be seen as a bit of a high-risk, high-reward crop. The risks are that while it’s easy to grow it can be tricky at harvest time. You may have to cut at a high moisture level, which you don’t want, but you may have to in order to save the crop. Also, if it’s exposed to wind, the pods become brittle’ and in high winds you could lose it. There is a period of around seven days when it’s critical. You wouldn’t want a storm!"

The reward comes from the strong price and the benefits of having a break crop that adds to the fertility of the soil. "Its not a hard crop to grow, and it really is an invaluable break crop, it’s a super soil conditioner.

"You certainly couldn’t put the whole farm into oil seed rape, it’d be like going to the casino and putting your whole house on it! You’d have to do a one to four or one to five rotation. You could plant oil seed rape, winter wheat, winter barley, winter barley, oilseed rape over five years. Even just two years in a row increases the risk of disease for oil seed rape."

Robb finds that because of his location, the crop is less exposed to disease. "We’ve a westerly wind, coming off the Atlantic. Pollen beetle is the only issue, but that is rare enough. Generally, it’s not a problem, whereas they would have to spray as standard down south. So it’s not really an issue up here. Also, the risks are lowering, as better varieties are developed, and it becomes higher yielding."

Currently, the rapeseed crop yields at or over two tonnes per acre.

Castle Ward Breadfest Develops the Ingredients for One Serious Food Extravaganza

2012-05-17T00:00:00+1:00

Northern Ireland’s first International Bread Festival is only weeks away, and staff at Castle Ward are warming the ovens in anticipation of a glorious day of bread making and bread sampling by experts from all over these isles.

The event, a new first in the Ireland calendar, will be held on Jubilee Day, Monday 4 June 2012 and in culinary terms, is simply not to be missed. The National Trust and Down District Council are thrilled with the exciting programme in place showcasing local and world breads for visitors to sample, pull apart, ask about ingredients and simply indulge.

The free festival will celebrate Northern Ireland’s unique bread culture through demonstrations, talks and entertainment, and will also showcase foods from Europe, Asia, The Americas and From These Isles. The site will be amass with breads, a feast for the tummy, eyes and all the senses.

Commenting on the widespread interest in the event, Down District Council’s Event Development Officer, Ann Moreland said: “We are starting to get very excited as we count down the weeks to Breadfest. The event has already secured interest from London-based The Polish Bakery, an award winning bakery specialising in Polish Breads, The Bretzel Bakery from Dublin who will have fabulous Jewish bread on site, and closer to home award winning Ditty’s Bakery, a second generation artisan bakery from Castledawson.

These are just a few artisan bakeries who will be demonstrating their wares and giving talks on the day. The day is really starting to become really mouth-watering!”

At the event a wide selection of foods to accompany breads such as oils, tea, honey and cheese will be available for sale and sampling. In addition to the fantastic local breads each global destination will have a variety of breads and local foods available such as donuts and burgers in “The Americas” and crepes and pizza in “Europe”.

If food isn’t a big feast on the day, then join with Channel 4’s Tom and Henry Herbert – the Fabulous Baker Brothers who will be there for a bake off challenge in the cookery marquee. As well as enjoying seeing these guys in action, visitors can avail of their most recent book and have it signed by the boys on the day! Carolyn Stewart and Julian Simmons from U105 will entertain with their daytime road show which will be transmitted across Castle Ward throughout the day.

Children can celebrate too with a Wallace and Gromit tea party in the Barn and learn the art of animation by booking a space on the Wallace and Gromit model making workshop. They can also take the Hansel and Gretel trail exploring breads “From these Isles” to “The Americas”.

The Bread Festival celebrations will continue into the evening of Monday 4 June. Visitors can relax on the front lawn while listening to the rhythms of smooth jazz with Martello Jazz Band and anticipate the arrival of the Wild Geese parachute sky diving team at 8.00pm. Finbarr Keaveney will entertain everyone with his repertoire from ‘swing’ to ‘opera’.

The evening will end on a high when National Trust at Castle Ward will light a beacon to commemorate the Queen’s Diamond Jubilee joining thousands of people attending beacon lighting events across the British Isles.

During the festival weekend world famous Jazz clarinettist Evan Christopher’s Django a la Creole concert will take place on Sunday 3 June on Castle Ward’s front lawn.

There is also an opportunity to browse three amazing photographic exhibitions which are currently on display in Castle Ward House until 10 June. “About Faces” by Bobby Hanvey, “Royal Presence” and “Faces of the National Trust” by Peter Muhly.

Take the whole family on a new adventure this Jubilee Bank Holiday weekend and enjoy the lively programme of events at Castle Ward’s International Bread Festival on Monday 4 June.

With over 100 events through the Lough Lively Festival don’t forget to pick up a FREE by contacting the Festival Office on 028 4461 2233 or check out the full event listings online by visiting www.visitstrangfordlough.co.uk | www.facebook.com/DownFestivals.

Margaret Jeffares MD Good Food Ireland Speaks at Fiscal Stability Treaty Information Evening

2012-05-17T00:00:00+1:00

Margaret Jeffares Managing Director of Good Food Ireland will speak tonight at an information evening on the Fiscal Stability Treaty 2012 hosted by Fine Gael.

Taking place at Amber Spring Hotel & Health Spa, Gorey Thursday 17th May 2012 .Other guest speakers include Minister for Agriculture, Food & the Marine Mr. Simon Coveney T.D. , Karl Whelan Economist UCD & Jim Power Economist Friends First

Good Food Ireland Advocates a YES Vote

New Website For O'Flynns Sausage Company

2012-05-11T00:00:00+1:00

Here at O'Flynns Gourmet Sausage Company in Cork we've just launched a new website @ http://oflynnsgourmetsausages.ie/ hope you'll head over and check us out - see what we have to offer

Since our Great - Grandfather started making sausages in Cork we’ve been improving and building on old family recipes always using the best locally sourced ingredients from the Munster region. These days we’re able to boast of a wide range of delicious sausages with something for every taste from our traditional breakfast banger to our more adventurous continental spicy Italian sausage. All of our sausages can be picked up at our stand in the famous English Market in Cork City or at our brand new Sausage Grill on Winthrop Street in Cork City where you can sit down and have everything from a succulent sausage sandwich to a plate of delicious homemade Mash and Gravy. Being proud sausage makers from the Peoples Republic of Cork we were thrilled to be awarded The ‘Great Taste Winner’ for our ‘Cork Boi’ sausage. It encapsulates the best of us, our family and Cork City as it came from an old family recipe using Irish Pork and Beef, Cork’s famous Murphy’s Stout, local wild herbs and seasonings. With over thirty varieties to choose from including a wide range of lamb, chicken, beef and also gluten-free sausages, we have a sausage for everyone! So why not give us a call, drop in and get something delicious to eat

Dublin's �19 club sandwich a bargain, says poll

2012-05-10T00:00:00+1:00

A CLUB sandwich will cost you up to €19 in Dublin hotels, but that's a bargain compared to some other capital cities.

An international survey found Ireland came near the bottom of the price league for a hotel staple.

Paris hotels are the priciest in the world for a club sandwich, which usually consists of toast, chicken, bacon, lettuce and mayonnaise.

They charge as much as €40.10 for a club sandwich and the average price is a hefty €25.13, the survey by booking site hotels.com found.

By contrast, the average price in Dublin is €11.82, though you could get one for as little as €6.95 and as much as €19.

Hotels.com priced club sandwiches at 750 hotels in 26 countries worldwide, taking 30 samples in each city split between three, four and five-star premises. They did not name any of the premises surveyed.

Dublin was near the bottom of the price league, with only Singapore, Beijing, Bogota, Buenos Aires, Mexico City and New Delhi cheaper.

Paris, Geneva, Oslo and Tokyo were the priciest at over €20 apiece, while prices in Rome, London, Berlin, New York and Madrid were also dearer than Dublin.

Club sandwiches are one of those dishes that you simply have to put on the menu, said Shelbourne Hotel executive sous-chef Kevin Garrigan.

"People are confident with it they're going to get something substantial, and also that they know what to expect wherever they are in the world," Mr Garrigan said.

"Club sandwiches were always top-selling items in hotel bars all day long and if you took them off the menu people would ask for them anyway," he said.

The Shelbourne Hotel charges €14.95 for its club sandwich, which Mr Garrigan said was reasonable for a five-star hotel.

"We put the work into it, we use maple-cured bacon, and a bloomer bread that's twice baked to stop it going floppy, we poach the chicken sous-vide with herbs so it stays nice and moist, it's freshly made to order, and we serve it with fries," he said.

Alison Couper from hotels.com said that holidaymakers didn't always factor in the everyday cost of items such as food and drink when deciding where to go.

"By providing people with a Club Sandwich Index, it is the perfect way for holidaymakers to assess a destination's real cost," Ms Couper said.

Full article >>>

Chefs sought for Hayfield Manor

2012-05-08T00:00:00+1:00

At Hayfield Manor, we are committed to the selection, growth and development of talented people to meet the high expectations of our guests. Hayfield Manor are currently recruiting for the following positions; Sous Chef - Fine Dining Restaurant The successful candidate will have at least 2 years experience in a 2 rosette standard or 5 star environment. Must have experience of all modern cooking techniques. The successful candidate will be responsible for 70 pax fine dining restaurant, for menu planning and will bring innovative ideas and be self motivated. Will be capable of managing and motivating the team. Please email CV to hrm@hayfieldmanor.ie or post CV to Human Resources Dept, Hayfield Manor Hotel, Perrott Avenue, College Road, Cork City. Commis Chef The successful will have at least 2 years experience in a 5 star environment, and be able to work and co-operate in a fast paced kitchen. Please email CV to hrm@hayfieldmanor.ie or post CV to Human Resources Dept, Hayfield Manor Hotel, Perrott Avenue, College Road, Cork City.

Harveys Point Food and Wine Night

2012-05-03T00:00:00+1:00

Join us for this one-off event: An evening of fine food and wine on Friday 01st June 2012 at Harveys Point

Our resident Chefs have prepared a delicious 5 course tasting menu using the region's finest produce. Orhan our wine sommelier will introduce the wines that compliment each course.

This Event is in association with The Wine Buff Letterkenny.

Guest will enjoy Wine & Canapés in our Drawing room at 7.00pm

Dinner will be served in the Dome Suite at 7.30pm sharp.

Adrian Cullen with entertain guests after dinner with his Dean Martin Tribute.

Menu Price with 125ml (approx) glass of accompanying wine with each course: €59 per person.

Enjoy our Fine Food and Wine Evening more with an Overnight Stay:

We have special room rates for the night of 01st June when booking for our Fine Food and Wine Evening:

Executive Suites Dinner Bed & Breakfast with Wine from €159 per person sharing

Space is very limited so please be sure to book soon.

Telephone; 00353 749722208

Email; stay@harveyspoint.com

Good Food Ireland Regional Conferences and Launch of Survey and Future Strategy

2012-04-30T00:00:00+1:00

Good Food Ireland and Grant Thornton engaged in a collaborative effort to quantify the collective contribution Good Food Ireland and its Approved Providers makes to the Irish economy, ascertain the importance of local food as a driver, analyse business needs and challenges and collate insights around emerging trends.
The Business Insights Survey - Food: The Secret Ingredient to Tourism and Export Growth was launched a seven Good Food Ireland Regional Conferences over the last 2 weeks. Ciara Jackson, Director, Head of Food and Beverage, Grant Thornton presented the findings. Margaret Jeffares, Managing Director, Good Food Ireland thanked Grant Thornton for the Survey and outlined the significance of the findings before presenting the future strategy of Good Food Ireland. She also informed Good Food Ireland Approved Providers of the lucky winner amongst them who was chosen to have 12 months free business mentoring from Grant Thornton.
30 April 2012

Click here for >>>> Grant Thornton Business Insight Survey 2012 -Food: The Secret ingredient to Irish Tourism and Export Growth

The conferences are taking place in:

• Monday April 23rd The Shelbourne Hotel, Dublin
• Tuesday April 24th Mount Juliet, Co Kilkenny
• Wednesday April 25th Hayfield Manor, Cork
• Thursday April 26th The Malton, Killarney
• Monday April 30th Culloden Estate, Holywood, Co Down
• Tuesday May 01st Source, Sligo
• Wednesday May 02nd Connemara Coast Hotel, Co Galway

Press Release
Featured Press Coverage

The Irish Times , Date for your Diary
The Examiner
The Herald
The Irish News

The Irish Independent

The Irish Farmers Journal
As well as a host of regional press and online blogs Cork Billy Blog , The Journal

Featured on Drive Time, Kerry Radio & UCC Radio

Photo Gallery

• Launch Photo Call
• Regional Conference Dublin
• Regional Conference Kilkenny
• Regional Conference Cork
• Regional Conference Killarney
• Regional Conference Down
• Regional Conference Sligo
• Regional Conference Galway

Killarney Park Hotel Celebrating Twenty Years of Warmth Beyond the Smile

2012-04-30T00:00:00+1:00

Afternoon tea is a timeless tradition, which is always in fashion. The Killarney Park 20th Anniversary Commemorative Afternoon Tea is elegantly served on a two tier tea service, and features a delectable array of savoury and sweet delights. Commence with Smoked Salmon, Red Onion and Horseradish Crostini; Parma Ham and Black Fig or the more traditional Egg, Cress and Cucumber sandwiches . . . and to finish, Dark Chocolate and Earl Grey Tartlet, Chocolate and Raspberry Macaroon, original Lemon Meringue Tart and homemade scones with clotted cream! Divine . . . all for only €25 per person or €36 if you add some sparkle with a glass of Champagne. Also, the Killarney Park Hotel will make a donation to Breast Cancer Awareness for every Afternoon Tea purchased during their 20th Anniversary year. Vegetarian and Gluten Free Afternoon Tea also available. (Full afternoon tea menu below)

Developed and owned by the Treacy family, the Killarney Park Hotel has won many hospitality and business accolades over the years, and, established a reputation as one of Ireland’s leading luxury hotels. The Hotel prides itself on its personal and professional service. This commitment to ‘warmth beyond the smile’, has won the long term loyalty of many guests who have returned to the hotel, year after year, from all over world. The 5 star Killarney Park Hotel is centrally situated in the heart of Killarney town approximately 5 minutes walk from the train station and 15 minutes transfer from Kerry Airport. The Hotel has 70 bedrooms and a luxury spa. The Killarney Park Hotel is a Member of ‘The Leading Hotels of the World” and Good Food Ireland.

The Killarney Park Hotel, Town Centre, Killarney, County Kerry
Telephone: 064 6635555. www.killarneyparkhotel.ie

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Killarney Park Hotel, 20th Anniversary Afternoon Tea
Savoury
Smoked Salmon, Red Onion and Horseradish Crostini
Egg, Cress and Cucumber
Parma Ham and Black Fig
Cashel Blue Cheese, Pear and Smoked Duck

Pastries and Cakes
Dark Chocolate and Earl Grey Tartlet
Chocolate and Raspberry Macaroon
Lemon Meringue Tart
Carrot Cake
Lemon Drizzle Cake
Raspberry and Pistachio Financier

Freshly Baked Fruit and Plain Scones
With clotted cream, strawberry preserve and lemon curd: €25.00
Add a Sparkle with a glass of champagne €36.00
Vegetarian and Gluten Free Afternoon also available

Food can be the secret ingredient in driving tourism survey finds

2012-04-25T00:00:00+1:00

By Joe Dermody

Tuesday, April 24, 2012

Food can play an invaluable role in driving Irish tourism, according to a new survey commissioned by Good Food Ireland (GFI), a non-governmental group set up to promote the industry.

Business consultants Grant Thornton conducted the survey for GFI, a group which was set up in 2006 by Wexford farmer Margaret Jeffares to promote Irish B&Bs, hotels, restaurants, pubs, cafes, cookery schools, food producers and farmers’ markets. GFI says its approved providers contribute around €50m to the Irish economy via their purchasing of Irish produce.

The survey found 100% agreement between members that local Irish food should be an integral part of Ireland’s international tourism marketing.

Four out of every five support the view that local Irish food is a strong economic driver for their business, with almost 90% of the opinion that marketing of food tourism is important for sustaining business growth.

GFI managing director Ms Jeffares said: "Food experience has a strategic role to play in positioning tourism and export growth. The findings of the report have reinforced the Good Food Ireland vision around the importance of local food in delivering economic opportunity through authentic experience. Given our current economic situation, I cannot stress enough the importance of buying local, eating local and thinking local when it comes to food and tourism."

Some 92% of respondents to the Food: The secret ingredient to Irish tourism and Export Growth survey also said they had increased their sales and grown awareness via marketing over the last three years.

They said this had created greater markets for farmers, food producers and fishermen and the hospitality sector increased economic growth through the awareness of delivering an authentic Irish food experience.

On the wider economic environment facing food and hospitality businesses, four out of five GFI members said they had met their earnings’ expectations during 2011.

Of those surveyed, 24% are currently exporting, and within that group, 53% have plans to target new markets. A further 17% have plans to export in the future.

Unsurprisingly, access to finance and increased operating and raw material costs, as well as weaker domestic demand, have been highlighted as significant challenges by business owners.

Perhaps surprisingly, almost 70% were unaware they may be entitled to claim Research and Development (R&D) tax credits.

Grant Thornton Ireland’s head of food and beverage, Ciara Jackson, said: "We are excited by the strength of the economic link created where high-quality food produce strengthen brands, which in turn attracts tourists, all of which helps to sustain and grow business.

"Leveraging Irishness is a route to growing earnings. The robust financial performance of Good Food Ireland Approved Providers versus the international data highlights the economic opportunity of this link."

The report aimed to establish the importance of Irish food as an economic driver, analyse business needs and challenges and collate insights on emerging trends in the sector.

We are blessed with wonderful raw foodstuffs

2012-04-25T00:00:00+1:00

Kevin Myers

IT was an average Irish April morning. Hail and rain lashed my car, as if it was a mutineer tied to a mainmast, while a raging inland-sea washed across the N7 near Citywest. On BBC 'Women's Hour', Rachel Allen was urging her listeners to buy Irish butter.

With time to kill, I popped into the Avoca Handweavers craftshop and restaurant, and was soon eating a superb early lunch. Avoca has prospered throughout the recession, simply because its food is always outstanding. And it struck me while I happily feasted there, how very much better things are these days, and how lucky we remain, despite all our stupidity and our greed; and much of this improvement is due to the Allens.

It's 26 years since Myrtle Allen rose at the inaugural meeting in Brussels of European chefs, Eurotoque, and electrified them with her talk of the need to return to basics. Turning to the organising committee, she pointed scornfully at the capsules of condensed milk that had been served with the coffee: "How dare you do this at such a gathering? Have you absolutely NO sense of why we are here?" Translators paled before her wrath: thesauruses were plundered to capture her rage: a broken food-commissioner impaled himself on the nearest Delors. Myrtle's husband Ivan merely smiled serenely.

The almost totally-forgotten Ivan was the founder of the great dynasty: the Allen key. The embodiment of the strong silent male, his forte was growing vegetables. He did so in an era in which most Irish people boiled cabbages for an hour, or turned carrots into an orange pus, and Irish cooking was to cuisine what Joe Stalin was to human rights. Not content with a famine when there was no food, we apparently had to create one when it was plentiful: children with rickets, in a sea of vitamins. So if there is to be a human start-point to the revolution in Irish cuisine, let it be with the modest, stoic Ivan, who knew his onions.

He married the wondrous Myrtle Hill, his great and glorious and irresistible wife (and now widow), who always acknowledged her debt to him. And their son Tim in turn married Darina O'Connell, whose son Isaac married Rachel O'Neill, who became Rachel Allen: and in that Ballymaloe DNA you can see much of the evolution of Irish cooking into what it is today. Let us honour other great women too: the late Maureen Gilletlie, of Hunters' Hotel in Wicklow, Veronica Steele, the pioneer cheesemaker of Cork, who inspired so many of our brilliant Irish cheeses, Phena O'Boyle, who pioneered the campaign for Irish seafood, and Georgina O'Sullivan of Bord Bia, later the culinary dynamo behind the legendary Ballymore Inn.

That electric November morning 26 years ago, Myrtle spoke of the vital need to respect the raw bounty of the Irish countryside. And this is what we actually now do, far more so than we did then. Yes, I know you don't visit this space to hear boundless, gibbering enthusiasm: you come in search of misanthropic spleen and columnar curmudgeonliness. But sometimes, I must reveal the Rebecca of Sunnybrook Farm that is my true inner-self.

Our often ghastly weather is actually extraordinarily good at producing luscious grass, and when that grass is fully grown it is called lamb-cutlets or roast beef, or Cashel Blue or Kerrygold, and these have the beating of any meat or cheese or butter, anywhere.

First-class restaurants have emerged in the most improbable places. The Brown Bear, in Two Mile House in Kildare, offers superb, authentic French cuisine at absurdly low prices. The Cliff House Hotel in Ardmore, Waterford, has a sensationally good restaurant that is easily superior in terms of both food and service -- bear with me here, please, for this is how I choose to spend my money -- to any of the score of Michelin-starred restaurants in which I have eaten in France. And finally, Irish pub food in places like the Lord Bagenal in Leighlinbridge in Carlow is invariably excellent in quality and value.

However, an appallingly ignorant phobia has recently gripped the Irish people. It is a fear of the fat in meat. Get this into your fat head. The fat in meat is not the reason for the epidemic of obesity. We were eating fat in meat when people were healthy and thin. Eating animal fat does not make you obese. No: it's that toxic diet of carbohydrates and sugars -- as in those evilly misleading "low fat" cereals -- which causes obesity. The body converts these into fat, which it lodges in your various bottoms, chins and bellies. The marbling or edging of fat in meat not merely does NOT make you overweight, but adds the essential flavours. You should DEMAND fat in your meat from your butchers, and then lustily devour it, for having made you happy, it will then mostly pass on, undigested.

We are blessed with really wonderful raw foodstuffs in Ireland. Enjoy them, for in that great food, lies just one certain road to recovery.

A YOUNG entrepreneur is having a granola old time after winning a �150,000 advertising campaign for his cereal business.

2012-04-24T00:00:00+1:00

Paddy O’Connell, 28, from Cullahill, Co Laois, is the mastermind behind Paddy O’s Granola which scooped the Bravo Outdoor’s Make Me Famous prize.

Delighted Paddy picked up €150,000 of advertising space on the outdoor advertising company’s formats. plus the print, supplied by Horizon Graphics.

The competition was open to small and medium enterprises, with the judges looking to find the company or brand that would produce the most growth through the competition prize.

Excited Paddy said: “I am the happiest man in the country this morning.

“Winning this prize is going to make an enormous difference to Paddy O’s Granola, catapulting the brand into national consciousness in a way that we could never have achieved organically.

“I am looking forward to working with Bravo to exploit the prize to greatest effect.”

Minister for Small Business, John Perry, announced the winner at a reception in AIB Bankcentre last Tuesday.

He said: “The team at Bravo are to be commended for creating an innovative competition that really captured the imagination of the Irish SME community.

“The Irish SME sector is the backbone of the economy and this government is absolutely committed to the sector. Congratulations to Paddy O’s on this great achievement.”

And the judging panel commented that: “It was a difficult and exhaustive process to whittle down to our winner.

“There were very many brands that deserve the support and would have made excellent winners.

“However, we felt that Paddy O’s case delivered the potential for a great case study on the benefits of advertising and outdoor advertising in particular.

“Paddy has a smashing product with great health benefits and a lifestyle philosophy; he’s coming out with fresh packaging and product extensions in June and has the trade support to make a dramatic impact on sales, particularly now that he’s armed with this great prize.”

Award-winning Bravo Outdoor is Ireland’s largest supplier of outdoor advertising solutions.

It’s sells traditional and digital advertising panels across the bus, rail, roadside and retail environments and won the Media Brand of the Year award in 2011 at the Media Awards.

Bravo’s chief executive James Barry said: “We are thrilled for Paddy and are looking forward to creating a great Irish success story. As an Irish company competing against international companies, we have run this competition to do our bit for the Irish SME sector.

“Our bus, rail, roadside and retail formats are the perfect medium to make the Paddy O’s brand famous.

“With a great product and the oxygen of fame, who knows where they can end up.”

David Sheridan of Commuter Advertising Network, CIE, said: “CIE is delighted that our transport formats will be fundamental to the growth of an Irish brand.

“We believe in the ingenuity and branding capability of Irish businesses and look forward to seeing the benefits that Paddy O’s will accrue from this prize.”

John Irwin, head of strategy and propositions at AIB said: “AIB is delighted to be associated with this event and congratulates Bravo on the concept.

“These are difficult times for SMEs in the current Irish economic context and it is noteworthy that one successful Irish SME is willing to make such a gesture of support for small companies and start-ups.

“The generous prize on offer of ?150,000 of outdoor advertising will make a significant difference.

“We would like to congratulate Paddy O’Connell and his company Paddy O’s Granola on winning the competition and wish Paddy every success into the future.”

Businessman Paddy’s love of food is in the genes as his aunt is renowned chef Darina Allen and his uncle Tom O’Connell owns O’Connell’s restaurant in Donnybrook, Dublin.

He said he fell for the nutritious breakfast cereal while on a J1 summer in Hawaii and it wasn’t long before he had taken over his mother’s kitchen and was selling his granola in bags at Stillorgan farmer’s market.

It helped him build up a loyal base of customers and after a year working in the property industry in Dublin, he decided to take the plunge and set up his own food business.

He said: “There is an enormous amount of work involved.

“It absolutely kills you when you’re just starting out. But the highs are incredibly high.”

And his advice to other budding entrepreneurs is forget your fear and just go for it.

He said: “I stumbled onto something but if you have an idea that you think is worth pursuing then just chase it because it will be worth it in the end.

“I hope to develop Paddy O’Granola next year and we have a yoghurt coming out so this is an exciting time.”

His granola is sourced and made locally in Ireland, has no added sugar or salt and is available in selected Tesco, Dunnes Stores, Super Valu, Superquinn and Spar plus independent stores.

New Research shows food sector pivotal in Irish Tourism and Export Growth

2012-04-23T00:00:00+1:00

Press Release
Monday, April 23rd 2012

New Research shows food sector pivotal in Irish Tourism and Export Growth

A new report Food: The secret ingredient to Irish tourism and Export Growth released today (23rd April) by Good Food Ireland and Grant Thornton, highlights the importance of linking food with tourism to create new market opportunities driving demand for Irish food and the tourism hospitality sector.

Commenting on the results of the survey, Margaret Jeffares Founder and MD of Good Food Ireland said: “Food experience has a strategic role to play in positioning tourism and export growth. The findings of the report have reinforced the Good Food Ireland vision around the importance of local food in delivering economic opportunity through authentic experience. Given our current economic situation, I cannot stress enough the importance of buying local, eating local and thinking local when it comes to food and tourism.”

Amongst the key findings of the report on the importance of linking food with tourism to drive tourism growth and subsequently the demand for Irish food both at home and abroad:

• 100% of Good Food Ireland Approved Providers surveyed agree that local Irish food should be an integral part of Ireland’s international tourism marketing.

• Four out of every five support the view that local Irish food is a strong economic driver for their business, with almost 90% of the opinion that marketing of food tourism is important for sustaining business growth.

• Through increased marketing and awareness of sourcing, 92% of Good Food Ireland Approved Providers have increased their purchasing of Irish food over the last three years: creating greater markets for farmers, food producers and fishermen and delivering for the hospitality sector increased economic growth through the awareness of delivering an authentic Irish food experience.

On the wider economic environment facing food and hospitality businesses in Ireland, the survey yielded some positive results:

• Despite challenging and economic trading conditions, two out of every three Good Food Ireland Approved Providers met earnings expectations in 2011 and 4 out of 5 of them expect growth in 2012.

• Of those surveyed, 24% are currently exporting, and within that group, 53% have plans to target new markets. A further 17% have plans to export in the future.

• Unsurprisingly, access to finance and increased operating and raw material costs, as well as weaker domestic demand, have been highlighted as significant challenges by business owners.

• Almost 70% were unaware that they may be entitled to claim Research and Development (R&D) tax credits

• Good Food Ireland Approved Providers contribute in the region of €50million to the Irish economy through their purchasing of Irish produce.

Ciara Jackson, Head of Food and Beverage with Grant Thornton Ireland, said: We are excited by the strength of the economic link created where high quality food produce strengthen brands, which in turn attracts tourists, all of which helps to sustain and grow business. Leveraging Irishness is a route to growing earnings. The robust financial performance of Good Food Ireland Approved Providers versus the international data highlights the economic opportunity of this link.”
The objective of the report was to establish the importance of Irish food as an economic driver, analyse business needs and challenges and collate insights on emerging trends in the sector. It also reinforces the link between Irish food and tourism. To coincide with the report, Good Food Ireland in association with Grant Thornton is holding a series of Regional Conferences to help food and hospitality businesses expand their customer reach and grow commercial opportunity through Good Food Ireland’s dedicated marketing platforms.

For further press information please contact Deirdre Kehoe, Good Food Ireland
on 086-045 2668 or email dkehoe@goodfoodireland.ie or Patrick Donohoe, Hume Brophy on behalf of Grant Thornton – 086 029 3726

***ENDS***

Notes to Editor:

About Good Food Ireland:
Good Food Ireland is a non-governmental, industry group founded by Margaret Jeffares in November 2006, based on her farm in Co. Wexford. Good Food Ireland identified a major gap in the market linking food with tourism so that food could be marketed as an economic driver for visitors to Ireland, delivering authentic food experiences and thus increasing the market opportunity for Irish food. It set about developing a consumer brand with criteria based around a core commitment to using locally produced food, high product quality and service standards. Through Good Food Ireland, Margaret put in place a strong industry steering group and forged links with key stakeholders including government agencies, media and international tour operators.

Today Good Food Ireland markets over 500 Approved Providers comprising of B&B’s to 5-star hotels, restaurants, pubs, cafes, cookery schools, food shops, food producers and farmers markets. It has also firmly established a strong domestic and international customer base by connecting its Approved Providers with growing consumer demand. In its on-going goal to promote Ireland as a food tourism destination, Good Food Ireland delivers value added service as a food destination resource putting ingredient led Irish cuisine at every point from farm to table on the map. Good Food Ireland is the leading community “for everyone who simply loves good food”. For more information visit www.goodfoodireland.ie

About Grant Thornton Ireland:
Grant Thornton provides assurance, tax and specialist advice to businesses to help them grow. Grant Thornton has significant experience in the food and beverage sector from the farm gate through to processing and retail. Our experience means that we can readily identify the critical issues affecting your business and then quickly provide specific solutions. The firm comprises over 400 partners and staff operating from offices in Dublin, Limerick, Kildare and Galway.

Our global network
Grant Thornton Ireland is a member of one of the world’s leading organisations of independently owned and managed accounting and consulting firms. Whether the business is a large corporation or a dynamic and growing privately held business, we work with businesses and stakeholders to help them achieve their goals with our range of audit, advisory, tax and business consulting services. We want to be known for navigating complexities for dynamic organisations and wherever our clients do business, we will deliver the valuable advice that makes a difference.
We have over 100 member firms around the world providing assurance, tax and advisory services to privately held businesses and public interest entities. Globally we have more than 2,500 partners and 30,000 staff providing clients with distinctive, high quality and personalised service

Images to Accompany Press Release

Food-linked firms expect growth in earnings

2012-04-23T00:00:00+1:00

SOME 80 per cent of food-related businesses expect growth in earnings this year, according to the findings of a report to be released today.

Food: The Secret Ingredient to Irish Tourism and Export Growth also found that two out of three businesses surveyed had achieved their earnings expectations last year, despite the recession.

The report by Good Food Ireland and consultant Grant Thornton includes a survey of Good Food Ireland members.

The all-island group, which has more more than 500 members, represents food businesses such as producers, bed and breakfast establishments, restaurants, hotels, pubs, food shops, cookery schools and farmers’ markets.

Just under 20 per cent of those surveyed expected no growth in earnings this year while more than 50 per cent expected growth of up to 5 per cent.

An optimistic 5 per cent expected growth in earnings of 25 per cent or more this year.

Ciara Jackson, head of food and beverage with Grant Thornton Ireland, said the robust financial performance of Irish business versus the international data highlighted the economic opportunity of the link between high-quality food products and tourism.

Almost one-quarter of those surveyed said they were currently exporting and a further 17 per cent had plans to export.

More than half of those who are exporting said they planned to target new markets in the coming year.

Increased operating costs were singled out as the biggest challenge in running a food-related business. Getting access to long-term finance and dealing with red tape and bureaucracy were also high on the list of challenges. Cost was cited as the main barrier to exporting by more than half of those surveyed.

The research highlighted concerns about the labelling of food.

“There seems to be confusion on both the manufacturer and the consumer’s part as to what is the standard definition of particular terms that are commonly seen on food products,” the report said. “What is natural? What is artisan? Home-made? Hand-cooked? Farm-fresh?”

The misuse of these terms and the requirement for transparency was a clear concern for Good Food Ireland members.

“Providers worry the consumer has no way to tell the difference between the genuine claims and the labels that seem to be little more than enhanced marketing.”

Good Food Ireland’s managing director Margaret Jeffares said the report reinforced the importance of local food in delivering economic opportunity through authentic experience.

“Given our current economic situation, I cannot stress enough the importance of buying local, eating local and thinking local when it comes to food and tourism,” she said.

Not surprisingly, 100 per cent of those surveyed agreed that local Irish food should be an integral part of Ireland’s international tourism marketing.

And nine out of 10 said they had increased their purchasing of Irish food over the last three years.

Good Food Ireland members contribute some €50 million to the Irish economy through their purchase of Irish produce, according to the report. They directly employ almost 6,000 people and had a combined turnover of almost €400 million last year.

The research also found that almost 70 per cent of those surveyed did not know they may be entitled to claim tax credits for research and development work. These tax credits could reduce tax bills by up to 37.5 per cent, according to Grant Thornton.

The report said there were opportunities for improvements in cost control for the 33 per cent who said they didn’t prepare monthly accounts and the 24 per cent who didn’t engage in an annual financial planning process.

“The old adage of ‘if you can’t measure it, then you can’t manage it’ certainly rings true,” it said.

Food sector: key findings

* The biggest challenges facing food-related businesses are: increasing operating costs; getting access to long-term finance; and bureaucracy.

* Four out of five people surveyed expected growth in earnings this year.

* Almost one-quarter of food businesses surveyed exported products and half of those had plans to target new markets.

* More than two-thirds of people surveyed did not know that they could avail of tax credits for research and development work.

* Nine out of 10 people surveyed had increased their spend on Irish produce in the past three years.

Source: Food: the Secret Ingredient to Irish Tourism and Export Growth by Good Food Ireland and Grant Thornton

Article

CLIFDEN A MARKET TOWN CELEBRATING 200 YEARS

2012-04-20T00:00:00+1:00

On Monday, 4th June 2012 we are planning an Artisan Food Market Day in Clifden.

We are inviting food producers to take part in this unique event celebrating 200 years of our market town.

Time: 11a.m. to 4 p.m. (set up from 8.00 a.m.)
Closing date for applications: End of April 2012.
Please contact irene@clifden2012.org or call 087 9017406 for more information.

Visit our website to download an application form www.clifden2012.org
Completed Application Forms to be sent by post, along with fees to:

Irene King Coordinator,
Clifden 2012,
c/o Mannion-Lochrin Accountants
Market Street,
Clifden,
Co. Galway.

We look forward to hearing from you, welcoming you & working with you on the day.

Burren Gold Cheese

2012-04-19T00:00:00+1:00

Cheese making at the Farm Shop at Aillwee Cave, Ballyvaughan, Co. Clare has begun again after the long winter months. Our cheese makers have been busy over the past month getting things ready and we are happy to announce that production has begun again.