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Step Up To The Plate - Workshop for Publicans in the Northwest on 3rd May 2018

Although the tourism trade in the north west of Ireland is booming, there are still many pubs within the industry who feel under siege from a decline in alcohol sales and a drop off in pub use by millennials. In response to this, one-day workshop has been planned for Thursday, May 3rd in the LYIT Tourism College, Killybegs, to help publicans Step Up To The Plate!


The addition of simple tasty food offerings can help rejuvenate your public house and the use of modern social media can help bring your business a whole new customer base that is looking for more than just a pint.

Organiser, Mary McGettigan from the Taste of Donegal, said “We are only too aware that with tourism figures rising, publicans have a golden opportunity to seize the moment and diversify by offering low cost tapa style food, complimented with wines, craft beers and barista style coffees.”

Fellow organiser, Hugh O’Donnell, a well-known publican and chef said “The time has come for publicans to take the step into providing light, easy to assemble plates of food, aimed at daytime tourists looking for an authentic local food experience. It’s a very lucrative market and pubs are ideally located to take advantage of this gap in the market.”



Publicans attending the workshop will be shown a range of easy to prepare dishes by top chef, Peter Campbell, formerly of Cafe Bang and the Village Tavern. Recipes will be emailed to all participants.

There will be a simultaneous wine tasting and food pairing by Wine Direct and a demonstration on producing a barista quality coffee, using an automated coffee machine, by Clint Walsh from Johnsons Coffee. 




After lunch, the focus will switch to creating and managing a digital footprint for the pub business. Participants will be offered a custom-made website, built on a mobile phone platform with an eCommerce facility, presented by Craig Murray, Dublin, winner of 2017 Huffington post online marketing award.
To ensure the website is fully used and managed, top media guru, Michael Gallagher from Maud Communications will create and manage your social media pages, link and manage your website content for a very reasonable weekly fee, exclusively on offer to course participants.  


Included in this package is an innovative new app that allows anyone globally to buy their family and friends a drink in your pub. An ideal way to make pubs relevant for birthdays and celebrations. 
“The day starts early at 9.30am, but we guarantee that by afternoon those attending will go home with an action plan to increase sales and gross profit,” added Hugh O'Donnell.

The organisers are inviting publicans from all over the northwest to attend this important workshop. Bookings are by
texting "Request To Attend Workshop" with your name and contact number to 087 7975704.
A fee is €50 per participant is payable on the day at registration. 

Contacts:  Hugh O’Donnell 0877975704 or Mary McGettigan 0871777140

Zack

Chef Swap at Aniar, Galway, to continue through 2018

The very successful "Chef Swap at Aniar" programme continues into and throughout 2018 and will see more acclaimed international and Irish guest chefs collaborating with Chef/Owner JP McMahon in his Michelin-starred Aniar Restaurant in Galway, Ireland, on different weekend dates throughout 2018.

Chef Christophe Dufau of Michelin star Les Bacchanales restaurant, Vence, France
is coming to Aniar, in Galway, on the 15th and 16th June

Danni Barry, formerly of Michelin star Deanes Eipic, Belfast, and now leading the kitchen at Clenaghans Restaurant, Craigavon, was on the 9th and 10th February; Amanda Cohen of cutting-edge New York City vegetable restaurant Dirt Candy was on the 6th and 7th April; Christophe Dufau of Michelin star Les Bacchanales restaurant, Vence, France is coming on the 15th and 16th June; and rising Russian star Stanislav Pesotskiy of Björn, a new Nordic restaurant in Moscow, will be cooking at Aniar on the 16th and 17th November. Gunnar Karl Gíslason from Michelin star, new Nordic Restaurant Dill in Reykjavík, Iceland is also due to join JP in the Aniar kitchen in 2018 at a date to be confirmed.

ChefSwap at Aniar Galway features Danni Barry, Stanislav Pesotskiy and Amanda Cohen among others

JP McMahon said, "Chef Swap is a wonderful way of visiting chefs to learn more about the produce we have here in Ireland. As part of the experience, I travel with each chef to visit local producers and experience how the produce is harvested. On the other hand, for the team in Aniar and our guests, it gives us an insight into each chef’s unique way of cooking and every time is a surprise. Many chefs bring signature dishes to their menu while challenging themselves to use Irish ingredients. Feedback, both from our guests who book dinner and from the visiting chefs, has been overwhelmingly positive so it’s exciting to extend the programme into 2018.”



The Chef Swap at Aniar programme, which started in 2017, has innovation, education and the strengthening of Irish food at its centre.

In 2017, Aniar welcomed guest chefs Ross Lewis of Chapter One, Dublin; Sasu Laukkonen, now of Ora, Helsinki; Nathan Outlaw of Outlaw’s at the Capital, London, and Outlaw’s Fish Kitchen, Port Isaac; Syrco Bakker of Pure C, The Netherlands; Alexandre Silva of LOCO, Lisbon; Benoit Dewitte of Restaurant Benoit Dewitte, Ghent; Daniel Burns of Luksus-Tørst, Brooklyn; and Adam Reid of The French, Manchester.

The 2018 Chef Swap at Aniar programme kicked off in February 2018 and each of the Chef Swap at Aniar dinner menus follow the same menu format as the regular Aniar tasting menus - 6 courses at 65 euro, 8 courses at 85 euro, or 10 courses at 110 euro.

For more information and reservations see www.aniarrestaurant.ie, or phone +353 (0)91 535947.

Follow Chef Swap at Aniar on Twitter - #ChefSwap | @chef_swap

Zack

Buy your own Organically Raised Pigs Today!

Cloncannon Biofarm is located on the beautiful western slopes of the Devils’ Bit Mountains in Tipperary. Sean O' Farrell, who runs Cloncannon Bio Farm at Moneygall, Roscrea, Co Tipperary, says they are committed to the principles of organic food production and strive to enhance the natural habitats on the farm. They keep bees, organic free range chickens, organic beef, organic pigs and they grow vegetables and soft fruits.



The farm opened to the public in 2013 and it runs regular educational food tours for groups such as Schools, Active Retirement Groups, Macra na Feirme, Women in Farming, Farmer Groups, Youth Development groups etc.



Right now Sean, who is a committee member of Tipperary Green Business Network and is certified through the Irish Organic Farmers and Growers Association, I.O.F.G.A., (Organic Licence No. 4925) has 20 Organically Raised Pigs ready to sell from the farm! There are 10 (18 week old) pigs and 10 (15 week old) pigs For Sale, which are currently enjoying an a la carte menu in the farm's garden area!

As pigs are usually around 25/26 weeks old when ready to eat, Sean is now looking for customers for these organic pigs. He will keep them on the farm until they are ready to be picked up or you can make arrangments to collect them and finish then yourself. Any smart restauranteur should jump at this chance to fill the freezer with certified organic pork for the season ahead!

This is a great opportunity to get your hands on some super tasty Organic Irish Pork direct from a certified organic farm. Contact Sean O'Farrell on 0879227957 today and secure your order now!

Zack

Taste the Atlantic at this year's Burren Slow Food Festival in May

The 2018 Burren Slow Food Festival, which takes place from Friday 11th to Sunday 13th May 2018, was officially launched in Dublin’s Klaw Seafood Café this week, by festival chairperson Birgitta Hedin Curtin, in collaboration with BIM and Failte Ireland Food Champion, Niall Sabongi. This is the 14th year of the festival which takes place in Co Clare and this year's theme is Taste the Atlantic – A Seafood Journey.



Birgitta Curtin, of the Burren Smokehouse, opened the launch saying, “As chairperson of the 2018 Burren Slow Food Festival, it is always an exciting process to engage with partners across Ireland and beyond to curate an interesting and invigorating programme which is aimed at attracting visitors to the beautiful Burren as well as piquing the interest of our local community." She added, "There is something for everyone from individuals to families and young and old and we look forward to welcoming you to Co Clare.”


“BIM’s Taste the Atlantic Seafood Trail developed in partnership with Failte Ireland is designed to celebrate our many dedicated seafood producers on the Wild Atlantic Way and to educate people on how Irish seafood is caught and farmed," said Richard Donnelly from BIM. "As a Taste the Atlantic producer and ambassador, Birgitta Hedin Curtin of the Burren Smokehouse produces exceptional Irish organic salmon products and understands the importance of supporting Irish seafood.  Clare is a region renowned for its shellfish farming with €79 million worth of oysters and mussels produced last year. This event is all about embracing and promoting Irish food and we are delighted to see seafood producers at the heart of the festival this year.”


PJ Hartnett (Failte Ireland), Niall Sabongi (Klaw), Sarah (9) Melissa O Connell (6), Birgitta Hedin Curtin (Chairperson of the Burren Slow Food Festival) and Richard Donnelly (BIM) at the launch of the 2018 Burren Slow Food Festival

Taste the Atlantic - a Seafood Journey’ was initially launched by BIM in partnership with Failte Ireland as a pilot on the ‘Bay Coast’ of the Wild Atlantic Way in 2015. Due to the success of the initiative, the trail was extended along the full Wild Atlantic Way route last year. The objective of Taste the Atlantic is to showcase 21 dedicated seafood producers and educate visitors along the route as to how Irish seafood is caught and farmed. All the dedicated seafood producers on the trail offer visitors an authentic food experience incorporating tours, talks and tastings of Ireland’s delicious oysters, mussels, salmon and more novel species including abalone at source.


In addition to the seafood supper, regular festival favourites return, namely the food and craft market and cookery demonstrations by renowned chefs including seafood aficionado Niall Sabongi and award winning cookbook author Trevis Gleason, who will also host a thirst quenching whiskey workshop.



Other highlights are an interactive talk with Kevin Thornton, who is regarded as one of Ireland's best chefs and the great philosopher of Irish food.  There will also be a presentation by archaeologist Dr Bill Schindler, UCD visiting assistant professor, which will delve into our culinary past and cooking habits.  The annual Burren Slow Food Banquet will take place in the Burren Storehouse in Lisdoonvarna and is one of the fastest selling events. 


Visit www.slowfoodclare.com for up to date programme details and to buy tickets on line
and Follow their online Social media at:
Facebook: www.facebook.com/slowfoodclare
Twitter: @slowfoodclare & #tastetheburren


Zack

Roast Leg of Irish Lamb with Fresh Mint Sauce, Roasted Vegetables and Champ Potatoes

Easter Sunday was always a big occasion in our house when I was growing up as Lent was finally over and we hadn't eaten a sweet thing for the last 40 days! The smell of a roasting spring lamb with garlic is one of those meals that can take your mind back to your childhood and make your mouth water at the thought of it!


The history of the Easter Sunday roast Lamb goes back to the biblical Passover of the Jewish people. A sacrificial lamb was roasted and eaten with unleavened bread and herbs in the hope that the angel of God would "pass over" their home and bring no harm. Christians often refer to Jesus as The Lamb of God and as religions merged, lamb became the traditional meat for Easter Sunday.


Roast Leg of Irish Lamb with Fresh Mint Sauce, Roasted vegetables and Champ Potatoes

1 Leg of Lamb - off the bone and rolled (2kg / 4lb weight will feed around 8 people)
6 cloves of fresh Garlic
1 bunch of Rosemary
50g Butter
Freshly ground Pepper & Sea Salt

Pre-heat the oven to 180°C. Place the Leg of Lamb on a roasting tray.

Score the leg of lamb with a sharp knife making 1/2" deep incisions and push the garlic cloves and sprigs of rosemary into the cuts in the meat. Rub the butter all over the leg and sprinkle liberally with freshly ground pepper and seasalt.

Cook the lamb for about 1 hour 20 minutes and spoon the juices over the meat every half hour. 20 minutes per pound will give you a lovely pink medium-cooked meat - but adjust the timing to how you like your own meat cooked.

Transfer the lamb to another tray and cover it with a clean dish cloth, to rest for 10 minutes, before you cut it. This allows all the muscle to relax and keeps the meat really juicy and tender.


Roast Gravy
To make the gravy, place the roasting tray on top of the stove over a moderate heat, use a scraper to lift all the tasty residues off the bottom of the tray and let the juices caramelise a little for about 1 minute. Spoon off any excess fat and add a pint of cold water. Bring this to the boil and let it reduce down by half. Strain the meat juices into a small pan.

Thicken the gravy with a simple roux. This is made by pouring 2 tbls of olive oil into a cup and adding 2 tbls flour and stirring this together into a paste. Whisk a little of this roux into your hot juices. It will thicken immediately. Let it cook out for another minute. You can add a drop of Browning, if you wish.



Fresh Mint Sauce
50g  finely chopped fresh Mint
2 tablespoons white Sugar
2 tablespoons Vinegar
75ml Water
3 tbsp freshly squeezed Lemon juice

Combine the water, sugar, vinegar & lemon juice in a small pot and bring back to the boil. Cook for 1 minute until the liquid thickens slightly and then add the chopped mint. Turn off the heat and pour it into a serving jug and refrigerate until required.


Roasted Vegetables
1 lb Each of carrots, parsnips & white turnip, peeled and chopped into 1" chunks
2 red onions, peeled and cut into eight
Olive oil
Honey
Sea Salt and freshly-ground black Pepper

Put the vegetables in a large bowl and drizzle with olive oil and a little Honey. Season with seasalt and pepper and toss about to coat them. Transfer them to a roasting tin and spread out into a single layer. Cook for about 30 minutes until cooked.


Champ Potatoes
Add some chopped scallions, salt, a little white pepper and some butter to your mashed potatoes to make Champ Potatoes to serve with your Roast Lamb.


Enjoy & Happy Easter!
Zack

WIN a signed copy of "Donegal Table - Delicious Everyday Cooking" by Chef Brian McDermott

This Wednesday, 7th March 2018, sees the Official Launch of a fabulous new Irish Cookbook!

"Donegal Table - Delicious Everyday Cooking", written by Chef Brian McDermott and published by O'Brien Press, brings together a collection of real Irish family recipes that is sure to inspire a whole new generation of modern home cooks.

"Donegal Table - Delicious Everyday Cooking" by Chef Brian McDermott

Brian McDermott, from Moville in County Donegal, is one of the most sought-after Irish chefs on the national food festival circuit in Ireland, as the guiding hand that acts as Master of Ceremonies at the biggest Food Festivals in the country, including Taste of Dublin, Taste of Cavan, Taste of Donegal. He is the National Dairy Council's official chef demonstrator at events such as Bloom in the Park, the National Ploughing Championships and many more.

Chef Brian McDermott launches his new Cook Book on Wednesday 7th March

After working as a chef for over twenty five years in the hospitality industry, Brian decided to make a career change and is now recognised in foodie circles here as "the most versatile chef in Ireland". Brian is a regular guest chef on RTE and BBC television and radio. He also runs a very successful cookery school in Moville and works as a food consultant with some of the biggest food companies on the island of Ireland!

Donegal Lamb and Barley Hotpot from Donegal Table

Brian believes that tasty, healthy food based around local produce is something every family should be able to make and enjoy. In this new cook book "Donegal Table", Brian shares his own passion for real food made by real people and includes classic recipes along with modern versions of old favourites. The book is a collection of achievable, affordable and accessible recipes. There’s something for everyone to try.

Pan fried Hake with buttered Leeks and Poached Egg

Brian's home county of Donegal is renowned for the quality of its amazing seafood and local produce. Those superb local ingredients are what inspire Brian every day and are perfectly showcased in the recipes in "Donegal Table". There are seperate sections in the book on Cooking Seafood, One Pot Wonders, Baking and Breads, traditional Potato dishes, Desserts and a special one on Kids Meals.

Brian's Pear and Almond Tart from his new Cookbook

Brian tells the story behind every dish, takes you through his basic Store Cupboard requirements and explains how to capitalise on wonderful produce available from your own local butcher. There is even a section in the book entitled Cooking & Craic, were Chef Brian shows the reader how to create some of the most amazing sharing and party food like Whiskey-Glazed Chicken Wings, Porky Pies and Racks of Ribs to Die for!



With a wonderful and personal Foreword by Chef Neven Maguire from McNean House & Restaurant and superb food photography from Zita & Rob at A Fox in the Kitchen, this new Irish Cook Book really is a must for anyone who loves real Irish food!

Brian McDermott is a true gentleman, a great chef, a real professional and he's good craic too! I look forward to joining him and his family and friends to celebrate the launch  of his new cook book, Donegal Table, this Wednesday 7th March, at the Redcastle Hotel, in Inishowen, County Donegal.

To help celebrate the launch, we have a competition to win a signed copy of Chef Brian McDermott's new cookbook, "Donegal Table - Delicious Everyday Cooking", right here on the Irish Food Guide blog!

To Enter simply Like Brian McDermott's Facebook Page and leave him a quick message
(www.facebook.com/chebrianmcdermott)


or Follow Brian McDermott on Twitter and send him a quick tweet!


You can even do both to double your chances of winning Brian's new cookbook!

The Winner will be announced next Friday 9th March on our social media so follow the Irish Food Guide too to keep up to date with even more Irish Food News.

Brian's new Cookbook is also available to buy, priced €19.99 + delivery,
at www.obrien.ie/brian-mcdermotts-donegal-table

So get your copy of Donegal Table and Get Cooking!

Zack

A Very Fast Soda Bread Pizza!

Pizza really is simply a cheese and tomato sandwich on crispy flat bread but it is something that every one loves and is a perfect sharing food for a great meal with all the family, no matter what time of year! 

Pizza is so easy to make but some people are put off by the thought of getting the yeast, proving the dough and all that. So here is a simple soda bread dough that you can make in five minutes and the cooking of the pizza then takes another 15 minutes! This is based on a traditional Irish Soda Scone Bread (with a wee twist) and it works perfectly every time. 

As a traditional pizza oven reaches much higher temperatures, make sure you have your oven pre-heated to 200ºC before you put it in and don't open the door during the cooking or you lose all your heat and the pizza base will not be crispy.


My ingredients:
For the dough -makes two 10” pizzas
800g plain white flour
½ tspn baking powder
A few twists of ground black pepper
A few twists of ground sea salt
½ tspn mixed Herbs
½ tspn finely chopped garlic
2 tbls olive or rapeseed oil
400ml cold water (approx)

You can buy Pizza Trays in any hardware or discount shop.

My Method:
Heat your oven to 200ºC.
  1. Put all the dry ingredients into a large bowl and stir with a whisk to mix well. Add the oil and stir.
  2. Now add ¾ of the cold water and with your hand pull the mix into a dough. Add a little more water if you need to. When the dough comes together in the centre dust it with a little flour and turn it out onto your table.
  3. Cut in half and roll out into two thin circles the size of your pizza trays. Place the circles on the trays and push it our to the edge to help create a thicker crust.
For the topping
1x jar of Tomato Bolognaise Sauce or similar (or make your own sauce)
Thinly sliced peppers, Salami, onions, olives, bacon or any other topping of your choice
Chopped fresh Basil
150g grated Mozzarella cheese
Grated Irish Cheddar or Goats cheese (optional)

My Method:
Spread the sauce on the pizza base. Place your sliced meats, vegetables & herbs on top and finish with the grated mozzarella and other cheeses. Pop into the hot oven for 15 minutes (dont open the door until 15 minutes is up) and serve immediately.

Experiment with toppings like prawns and cheese sauce, potato slices and chorizo, vegetables of all kinds (sliced very thin), bacon and blue cheese or anything else you like!

Zack

Valentines Food Tour on 14th February in Galway City

The annual Homage to Love, Valentines Day, is close at hand and the inevitable “what are your plans" is sure to be asked!

If you’re single, the options are either hiding away or going out on the town! In a long-term relationship, well then its "how do you re-invent the wheel this year"? In a new relationship… it’s time to impress!

If you happen to be all of the above on February 14th this year, then there is the answer for you, in Galway City!



Galway Food Tours, the culinary walking tour of Galway by Sheena Dignam and Gosia Letowska is answering all the above love dilemmas with a special Valentines inspired Food Tour.

Join Galway Food Tours on Wednesday 14th February for a fun food tour in Galway’s Westend.

“We will introduce you to our own take on Valentine's night for the foot loose, those in a relationship and those in-between people, who all love to eat, drink and be sociable," said cupid wannabe herself Sheena. "You never know what could happen as we stroll around these streets!“

(The pizza mightn't look exactly like this!)

The tour will take in Galway’s Westend including the award winning Dela Restaurant, John Keoghs The Lockkeeper, On The Crust Bucket pizza bus and Massimo Gastro Pub.

“At each stop, the food tour is treated to a flavour of just what each place offers as well as a little tipple, " explained Gosia. "Each location has a story to tell and this is the beauty of the tour, you get to experience the inside track on all these brilliant food and drinks haunts in Galway’s Westend. As well as great food and drinks, we'll also be playing some fun Valentines games and the night will be all about just enjoying yourself.”



The tour will take place from 6:30pm on Wednesday 14th February and is priced at €55 per person and as places are limited, booking is essential.

Call Sheena Dignam on 086-7332885 or book on www.galwayfoodtours.com

You can Like Galway Food Tours on Facebook to keep up to date with upcoming events
by Clicking the Like Button Here:




Enjoy!

Zack

The Minister for Health must engage with the Irish Craft Drinks & Tourism Industry before the Public Health (Alcohol) Bill becomes Law

Visitors to Irish Whiskey Distillery & Visitor Centres are up by a quarter in just two years proving “Irish whiskey tourism is a hot trend right now and an increasingly important part of Ireland’s tourism offer”. Currently there are 12 distillery visitor centres open on the island of Ireland, with plans to open at least 10 more in coming years.

However, the proposed Public Health (Alcohol) Bill may be a major threat to this growth and this threat applies to the further tourism development of all Visitor Centres and Tours to Irish Whiskey, Gin, Beer, Cider, Spirits, Liqueurs and Wine producers premises.



The number of visitors to Irish whiskey distillery visitor centres reached 814,000 in 2017, according to new figures published today by the Irish Whiskey Association. This marked an increase of over 11% up from 2016, when 733,000 visitors were recorded. More significantly, it marks an increase of 25% up from 2015, when 653,000 visitors were recorded. And that is only the tourism visitors to the Whiskey distilleries! Imagine the tourism potential for the whole Irish Drinks industry!


Irish Whiskey Distillery & Visitor Centres offer a diversity of experiences, where visitors learn not just about the 'grain-to-glass' production of Irish whiskey, but also about the people and places that define the rich heritage of Irish whiskey. Currently, a majority of visitors to whiskey distilleries in Ireland come from the US, UK, Germany, France and Northern Europe.

In 2015, the Irish Whiskey Association, together with Minister for Agriculture, Michael Creed, launched the Irish Whiskey Tourism Strategy to support this growth. This strategy delivers a route-map on how Ireland can become the world leader in whiskey tourism by 2030 and sets out four key recommendations which are required in order to achieve that objective:
  • Support the growth of Irish whiskey distilleries and visitor centres.
  • Develop an all island whiskey tourism product.
  • Create an Irish whiskey trail and tourism infrastructure around distilleries.
  • Develop an embassy network of hotels, restaurants and pubs.


The Irish Whiskey Tourism Strategy forecasts that the future of Irish whiskey tourism is dependent on a collaboration of local communities and state agencies supporting the growth of Irish whiskey distilleries and visitor centres all around the island. It also proposes innovative ideas including the establishment of an all-island whiskey trail that will attract a significant number of tourists to Ireland, similar to the Bourbon Trail in Kentucky, which attracts nearly a million tourists every year.

Advertising of visitor centres throughout the Irish Drinks industry could be severely constrained

At present, the  Irish Whiskey Association members operates 12 distillery visitor centres on the island of Ireland. This includes two new distillery visitor centres which opened during the last year at Slane Distillery in Co. Meath and Pearse Lyons Distillery in Dublin. A new distillery visitor centre will open on the 21st of January at Rademon Estate Distillery in Co. Down. 2018 is also likely to see the opening of further visitor centres at new whiskey distilleries in locations ranging from Clonakilty, to Drogheda, to Dublin 8, and planning permission for the Sliabh Liag Whiskey Distillery & Visitor Centre, in County Donegal, has recently been approved. In total, Irish Whiskey Association members plan to open at least 10 more visitor centres in the coming years.

Craft Brewery Tours could also be affected by the restrictions on promotion and advertising

William Lavelle, Head of the Irish Whiskey Association said today, “Whiskey tourism is delivering tourists, jobs and investment to local economies right across Ireland, from Dublin’s Liberties to rural communities. Continued double-digit growth proves that Irish whiskey tourism is a hot trend right now and an increasingly important part of Ireland’s tourism offer.”


Mr. Lavelle explained how the promotion of  Irish Whiskey Distillery & Visitor Centres is vital to the future success of this new Irish tourism product. “Irish whiskey remains the fastest growing spirits category in the world and whiskey consumers, both domestically and globally, are interested in knowing more about the origin and authenticity of the spirit. Increasingly, the promotion of a whiskey brand goes hand-in-hand with the promotion of the home distillery."

For this reason, the promotion and advertising of Irish whiskey distillery visitor centres is often inseparable from the promotion and advertising of the Irish whiskey brands produced there. And, as the saying goes, there-in lies the rub!


The Irish Government is attempting to restrict the promotion and advertising of Irish Alcohol products through the Public Health (Alcohol) Bill. It does include some worthy changes to the present law governing the advertising of alcohol at children, by curtailing advertising at or near places or events that children attend, visit or regularly pass by. It also includes changes to minimum pricing, reduced-price promotions and point-of-sale display and advertising.

However, the present wording of the Bill means that the advertising and promotion of Distillery & Brewery Visitor Centres could be severely constrained and adversely affect the enormous tourism potential that entrepreneurs in the Irish drinks industry have worked towards over the last ten years.

New proposals under the Public Health (Alcohol) Bill will also restrict the new entrants and smaller distillers that are crucial to promote sustainability through depth and diversity in the Irish whiskey tourism industry.

"This", added Mr Lavelle, "is unfortunately an unintended consequence of the Alcohol Bill that could prevent the advertising of whiskey tourism, negatively impact this growing industry and put jobs at risk in communities which are heavily reliant on the influx of visitors to the local distillery visitor centre.”

The Full Text of the Public Health (Alcohol) Bill can be read HERE

The apparent refusal of the Department of Health to engage with industry means that the consequences of this legislation have not been fully assessed.

With the Alcohol Bill due to come before Dáil Éireann again, soon, the Irish Whiskey Association are calling on the Minister for Health and interested TDs to engage with them on reasonable amendments to the Bill, ensuring that the growing Irish Craft Drinks & Tourism industry is protected. Interesting times ahead.

Zack

The Irish Food Guide is...

My photo

The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.

It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.

“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”

Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.

Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.IrishFoodTours.ie

The Wild Atlantic Way is the world's Longest Coastal Route