GFI Members Joining Forces at tourroir!

GFI Members Joining Forces at Tourroir

It was all about collaboration and working together for our inaugural touRRoir conference on food, tourism and culture on Tuesday 1st November. 

 

Delegates were treated to a fine display of local foods for morning snacks, lunch and dinner, throughout an informative day hosted  in the events centre at magnificent Croke Park Stadium. The day started with Tom O’Connell’s homemade scones topped with Glenilen Cream, and jam made with Mr Jeffares homegrown blackcurrants.  

Food at touRRoir

A stunning lunch buffet included Victor O’Sullivan’s Cork produced Bluebell Falls Goats Cheese served  with a tasty relish from the range at Janet’s Country Fayre. But not being one just to follow convention, Victor also teamed up with Paul Lawless of Foods of Athenry, to give us the cheese and dessert course all in one. Peter Ward, of Country Choice treated us to his delicious carved ham on the bone 

Good Food Ireland Showcase

Little discs of Bluebell Falls were topped with  Fields of Athenry’s bite sized gluten and wheat free Chococolate Brownie Cookie Shots. Who says cheese and chocolate don’t go together?

 

Other foods showcased at lunch were the superb pates of On the Pig’s Back, beautiful kale canapes from The Coburg Restaurant at Conrad Dublin, Toonsbridge Dairy’s selection of hand crafted cheeses and seaweed crackers from The Lemon Tree in Donegal

GFI Members Joining Forces at Tourroir

Also a delicious hot casserole from Head Chef Pat McLarnon of Brook’s Hotel, Bretzel Bakery Breads, Beetroot Chocolate Brownies from The Granville Hotel and Glenilen’s range of creamy mousses. Cuinneog Butter was on hand to make the delicious baked breads taste that much better! 

Attendees at touRRoir were also treated to a delightful sample of Burren Smokehouse’s delicious smoked salmon, Ballymaloe Foods Penne Pasta with Ballymaloe Smoked Bacon Sauce, Harnett’s Oils and nourishing yogurts from Killowen Farm, to keep them energised for the afternoon session.  For those with a sweet tooth Seymours Irish Biscuits were on hand along with Ballymaloe House’s selection of Petit Fours along a selection of chocolates from Wilde Irish Chocolates

Ballymaloe House, Petit Fours

At dinner, Good Food Ireland chefs JP McMahon of Aniar, Noel McMeel of Lough Erne Resort and Paul Kelly of The Merrion were joined by Spanish  chef María José San Román of Michelin starred Monastrell in Alicante, to produce a stunning six course Collaborative Gala Dinner. In Season Farm micro vegetables featured in Maria’s beautiful vegetable first course. 

Good Food Ireland Collaborative Dinner

Achill Island Lamb was cooked in Hay by Jp McMahon. Noel McMeel chose Northern Irish eels, crab and salmon as the basis for his fish course. And expert pastry chef Paul Kelly wowed with a stunning dessert of Lemon Yogurt cheesecake with Blackcurrant Gratin and blackcurrant sorbet made with Mr Jeffares Blackcurrants, encased in a glamorous and delicate spun sugar cone.

 
Good Food Ireland Collaborative Dinner

We’d like to say thank you to all our producers and chefs who gave such a good impression of Irish food to conference delegates visiting from home and abroad. Once again, you did us proud! 

 

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