Ireland takes part in unique World Food Travel Association study into Food Tourism

Erik Wolf, Executive Director of the World Food Travel Association (WFTA) has announced the largest Food Tourism Study ever conducted. The new global food and drink tourism research breaks new ground and includes global data, beverage tourism and PsychoCulinary profiling.

PsychoCulinary profiling is an accepted profiling methodology which analyzes each destination within the context of the thirteen PsychoCulinary food-tourist profiles: a Gourmet, Authentic, Localist, Adventurer, Eclectic, Ambiance, Organic, Budget, Innovative, Social, Trendy, Novice and Vegetarian.

Following on its groundbreaking past research, the World Food Travel Association is raising the bar again with the undertaking of the largest food and beverage tourism study ever conducted. The survey, which will be released in early May 2016, is a significant evolution over past research. 

The Reasons why this new Food Tourism research is significant are:

• It is the first multi-national research study about food and drink travelers. Eight destinations are included in this first benchmark study: Ireland, Finland, Scotland, Louisiana, California, the State of Oregon, Willamette Valley in Oregon and the Basque Country in Spain. Additional destinations will be added annually. 
• It is the first food tourism research study that also measures interest in beverages, including wine, beer, cider and distilled spirits. 
• This research will expand significantly on the WFTA’s PsychoCulinary profiling methodology first developed in 2010 and will analyze each destination in the context of its own PsychoCulinary profile.
• It is the first food/drink tourism research that will survey both inbound and outbound food/drink travelers to/from the included destinations. 
• Research specialists in food and drink tourism have designed the survey, giving an additional level of depth and understanding which will add value to the findings. 

Erik Wolf, Founder and Executive Director of the World Food Travel Association 

The World Food Travel Association (WFTA) is a non-profit and non-governmental organization and is recognized as the world’s leading authority on food tourism. Its mission is to drive economic development for the food, drink, travel and hospitality trade. The Association was founded in 2003 by its Executive Director Erik Wolf and today brings innovative food tourism solutions and thought leadership to 35,000+ industry professionals in 135 countries.

John Mulcahy, Head of Food Tourism for Fáilte Ireland, said, “A significant proportion of a visitor’s time on holiday in Ireland will be spent experiencing food in some way – either consuming it in local dining or hospitality establishments, visiting specialist shops and markets or having a hands on artisanal experience. As a consequence, the experience the visitors have of food will play a pivotal part in determining their satisfaction with their overall holiday. Fáilte Ireland’s vision for food tourism is to ensure that Ireland is recognised for its memorable food experiences which evoke a unique sense of place, culture and hospitality."

John Mulcahy, Head of Food Tourism for Fáilte Ireland

Mr Mulcahy added, "This study will aid in validating the efforts made over the last strategy, presenting our industry with a comprehensive view of the current perceptions around the Irish food experience, thus informing us of where Ireland is placed on a global scale in terms of its food offering."

Supporting the new World Food Travel Association research in a significant way are several international organizations including Fáilte Ireland, the Louisiana Travel Promotion Association, Travel Oregon, Oregon’s Wine Country/Willamette Valley Visitors Association, Basque Tourism Office in Spain, Visit Finland, Haaga-Helia University of Applied Sciences in Finland and the Finnish Ministry of Agriculture and Forestry. Additional project support comes from Visit California and Visit Scotland. 

Food Tourism is a vital ingredient to the future of Irish Tourism

Fáilte Ireland was formed in 2003 under the National Tourism Development Authority Act and they became responsible for supporting Ireland’s tourism industry by keeping Ireland as a quality and competitive tourist destination. Researching and bench marking emerging tourism trends is an important facet of their work; as Fáilte Ireland continues to strengthen the holiday experience for visitors. They pride themselves on investing in tourism amenities and infrastructure, and constantly developing tourism education. Fáilte Ireland also has a unique national-specific campaign, Discover Ireland, which operates a year-round integrative marketing strategy to encourage locals to vacation within their beautiful home country.

For more about the World Food Travel Association see Here 

For info on Irish Food Tours see www.IrishFoodTours.ie

Zack

The Top 10 Best Irish Foods to Watch Out For in 2016

2016 has a lot going for it, for many reasons. From a historical point of view this is the 100th anniversary of the year that Ireland fulfilled it's quest to become an independent state, to have it's Independence Day. From a Tourism & Food point of view 2016 is gearing up to be an incredibly busy year for many other reasons too.

The international marketing of Ireland Inc. by Failte Ireland through the Wild Atlantic Way and Ireland's Ancient East initiatives is already paying dividends and Tourism Ireland's continuous all-Ireland marketing machine is at full throttle. (Just in case you didn't know, Tourism Ireland is responsible for marketing the whole island of Ireland overseas as a holiday destination, working through the Department of Enterprise, Trade and Investment in Northern Ireland and the Department of Transport, Tourism and Sport in the Republic.)

The filming of Star Wars on Skellig Michael has introduced Ireland to a new generation worldwide

The success of Skellig Michael's brief appearance in the the recent Star Wars film, the filming of the international hit TV series The Game of Thrones in Northern Ireland, Galway's Food On the Edge event, Bordbia's Origin Green program, the number of Irish chefs guesting on international TV programs, Northern Ireland's 2016 Year of Food & Drink and even Saoirse Ronan's rising star all add to Ireland's international image as a country full of many good things and a place well worth a visit. 

And if you're going to visit a great place then you want to eat great food made by great food producers!

Every year, around Christmas Eve - I ask a question on my Twitter: "What was Your Best Irish Food Find of the Year?" I always get hundreds of replies from food lovers all over Ireland and this year was no exception with the replies pouring in all over the days of Christmas and the New Year. Some people tweeted about restaurants they had discovered over the year, but this list is only concentrating on food products.

I collated all the suggestions from the public, of their new food finds over the last year from all over Ireland and from that have created the Top 10 Best Irish Foods to Watch Out For in 2016!

This year, people tweeted about honey and cakes, artisan breads, cheese, black pudding, gluten-free foods, quality meats, seafood, preserves, dips and chutneys, fermented foods and much more!

One new food product, above all others, received the most mentions. I'll save that to last! 

I have included a Twitter "Follow Button" so you can easily follow the producers to get details of their delicious food products. And so, as suggested by the Irish public on Twitter, here are...

The Top 10 Best Irish Foods to Watch Out For in 2016

Broughgammon Farm - Kid Goat Meat

Cabrito (Kid Goat Meat), Free Range Rose Veal, Seasonal Game, Hand Harvested Seaweeds
Ballycastle, Co. Antrim - www.broughgammon.com

James Whelan - Beef Dripping

Dripping from the purest suet made from grass fed Irish Angus and Hereford beef
Clonmel, Co. Tipperary - www.jameswhelanbutchers.com

Frank Hederman - Smoked Salmon & Mackerel Pate

Made very simply with smoked fish, cream cheese and lemon juice. A satisfying pâté, full of flavour
Cobh, Co. Cork - www.frankhederman.com 

Wild About Foods - Chutneys, Preserves and Cordials

 Made from naturally wild, home-grown and locally sourced core ingredients
Gorey, Co. Wexford - www.wildabout.ie



MND Foods - Honey Bee Cakes

A unique sponge Honey Cake made with honey, caramel sauce, chocolate and hazelnuts
Ferbane, Co. Offaly - www.beecakes.ie 


Shines's Seafood - Irish Caught Albacore Tuna

Tuna caught using traditional methods, hand-filleted and hand-packed in olive oil
Killybegs, Co. Donegal - www.shinesseafood.ie



Rosscarbery Recipes - Gluten Free Black Pudding

A new Gluten-Free version of their multi award winning Black Pudding
Rosscarbery, Co. Cork - www.rosscarberyrecipes.ie

The Cultured Food Co. - Fermented Kimchi & Sauerkraut 

Reviving the ancient tradition of natural food preservation through fermentation
Ballydehob, Co. Cork - www.facebook.com/theculturedfoodco



Kearns Foods - Grahams Horseradish & Mustards

Made using traditional recipes & methods to produce delicate and sophisticated flavours
Slane, Co. Meath - www.grahams-condiments.com


Over the last two weeks, more people tweeted back that their Best Irish Food find of 2015
was Irish Biltong more than any other! Set up by John and Noreen Doyle of Haynestown Meats, as an extension to their existing meat business, this product has really captured the Irish imagination and palate!

And so, the Best Irish Food to Watch Out For in 2016 
as chosen by the Irish Public is...

Haynestown Meats - Irish Biltong

Not to be confused with American style beef jerky, Irish Biltong is based on a traditional South African gourmet beef snack made through a process of air drying and curing with natural seasoning and spices. The thick cured chunks of beef are then thinly sliced. Biltong is sugar free and completely natural with good nutritional value.

Irish Biltong can be eaten on its own or used in various dishes such as salads, soups, various beef dishes and even in bread. As a preserved meat, Biltong can be stored for a long time especially in the freezer. Haynestown Meats are drying, curing and seasoning 100% Irish premium beef on-site in their facility in Naas, County Kildare, resulting in their unique Irish style Biltong.

The product is available in Original or Chili Flavoured and can be purchased from shops around the south and east (See Here) and direct from the Irish Biltong website here.

Toughers Business Park, Naas, Co. Kildare - www.irishbiltong.ie

Happy New Year and we look forward to lots of great new Irish Food products in 2016!

Zack

Venues around Ireland offering Failte Ireland Culinary Programme

Fáilte Ireland has launched a pilot Culinary Programme for up to 200 participants to allow them to successfully enter the tourism industry with the prospect of a culinary career. 

The successful participants will have the option at a later stage to progress on to a newly developed ‘Chef’s Apprenticeship Programme’. - See more on the Failte Ireland Website Here.

Below are the venues around the country that still may have positions available on their course:

DUBLIN

Anthony Brady
Howth Castle
Howth Castle, Howth, Dublin 13
Interviews next week



Tim Greenwood
Cooks Academy
19 South William Street, Dublin 2info@cooksacademy.com
Applications via email info@cooksacademy.com ; Vanessa Greenwood



KILKENNY

Ann Neary
Ryeland House Cookery School
Cuffesgrange, Kilkenny
Contact Anne 0567729073 / 0862767656 ryelandhouse@gmail.com



Róisín McQuillan
School of Food, Kilkenny
Ladyswell, Dublin Road, Thomastown, Co. Kilkenny
info@schooloffood.ie



KERRY

Mark and Bernie Doe
Just Cooking
Killahane, Firies, Killarney, Co. Kerry
The course will commence week beginning the 14th December and will finish early March.
To apply please forward an up to date CV via email to info@justcooking.ie or post to Just Cooking, Killahane, Firies, Killarney, Co. Kerry.
Any queries please call Bernie on 086 6095318. Closing date for applications is Tuesday 8th December


DONEGAL

Sian Breslin
Donegal Cookery School
Clar Road, Donegal Town
Interviewing all interested parties early next week. Our start day 11th December - Induction Day. 14th December - 17th December Week 1. Restart January 4th January.
Contact numbers Sian 0831008115 0749725222 Anthony 0860619999 or email info@donegalmanor.com



Karl Sweeney
The Swilly Group
iTek Building, Business Park Road, Letterkenny, Co. Donegal



SLIGO

Ms. Vanessa Hogg
St. Angela's College
Lough Gill, Sligo
To register for the programme please complete form. Please return completed application forms by post to, St. Angela's College, Lough Gill, Sligo / by email to vhogg@stangelas.nuigalway.ie.
If you have any queries please phone Vanessa at 071 9143580.
http://www.stangelas.nuigalway.ie/loughgillschool



LIMERICK

Bernadette Enright
ETB Limerick
Hospitality Education Training Centre, Roxboro, Limerick


WATERFORD

Sarah Moloney
Hook and Ladder

2 Westgate Retail Park, Tramore Road, Waterford
Taking applications for the Pilot Culinary Programme Please see below link to our website with details on the programme: http://www.hookandladder.ie/event/10-week-commis-chef-programme-free/
The first Induction and Orientation day is scheduled for Monday 14th December. The course will then commence on Monday 11th January and will finish on March 18th
The contact information is sarah@hookandladder.ie 051-413778

WIN an amazing Christmas Hamper from Hampers & Co.

THIS COMPETITION IS NOW CLOSED - Winner: Val Robus @magnumlady on Twitter

Hampers & Co. is a Luxury online Hamper & Gift retailer set up by Emer Purcell. They ship their hampers all over the world. For over 21 years, they've sourced, designed, packaged and delivered beautifully presented hampers of exceptional quality for both individual orders & Corporate clients.

Read on to find out how you can Win a Christmas Hamper from Hampers & Co. that will be delivered in time for Christmas Day, anywhere in Ireland or the UK!

Emer and her team work very closely with their producers to create a wonderful selection of Irish Food Hampers & Gift Baskets. On their website www.HampersAndCo.com you will also find great Irish cheeses, delicious Irish chocolates, superior Irish relishes & preserves & melt in the mouth Irish cakes & biscuits.

They source their wines directly from boutique vineyards so they won’t be found on any supermarket shelf.
They also take time and considerable care when combining foods & culinary gifts & only use products that they feel will be enjoyed by the recipients.

Hampers & Co. source all their products from exceptional, award-winning and high quality Irish Artisan food Producers and from small indigenous international food suppliers. They also use eco-friendly biodegradable packaging which can even be washed down the sink!

So whatever the reason for giving a gift – business, baby, birthday, anniversary or just because, they guarantee to provide a gift or hamper that will be remembered and very much appreciated. If you're ordering a hamper on behalf of your company, it is nice to know that when you “Create Your Own” bespoke Hamper or Gift to your unique requirements, there’s no danger of your clients or staff receiving the same gift from another source, or in the following year, or at the next conference event!

WIN this amazing Christmas Hamper from Hampers & Co.

Emer, at Hampers & Co. has given us a wonderful Christmas Hamper to give away here on the Irish Food Guide Blog and they will deliver it anywhere in Ireland and the UK.

To Enter the Draw Click the Hampers & Co. Facebook Like button and/or their Twitter Follow button below and tell Emer how much you'd like to Win the Christmas Hamper.

Like Hampers & Co. on Facebook

Follow Hampers & Co. on Twitter


This Draw is also being run on the Irish Food Guide Twitter - Enter by Re-Tweeting the Competition Tweet.

This Draw will take place on Sunday 13 December and the winner will receive the prize of the Christmas Hamper delivered by Hampers & Co. in time for Christmas Day!

For full details of the contents of this Hamper go to www.HampersAndCo.com

Good Luck everyone!

How to Roast Chestnuts without an Open Fire

"Chestnuts Roasting on an Open Fire". Those immortal words from the famous Nat King Cole song always pop up around the middle of November and indicate the beginning of the build-up to the Christmas season and all that goes with it!

In Ireland we don't really have a tradition of eating roasted chestnuts, but like everything else, the world is becoming a smaller place and we can now get our hands on anything, if you really want it.

Edible chestnuts do not grow in Ireland. Most of the chestnuts that are eaten around the world are imported from Japan, China, Spain, and Italy. They are known as 'Marrons' in France.

I got my local veg-man to get me a bag of sweet chestnuts to try out and did some research on how to cook them. They taste different from what you'll expect and also, don't be disappointed if many of them break up when you're taking them out of the shell - that's happens in real life!

How to Roast Chestnuts without an Open Fire

Heat the oven to 200C/400F/Gas 6.

1. Using a small, sharp pointed knife, cut a cross into the flat-side skin of each Chestnut. This helps to prevent the chestnut from exploding while cooking.

2. Drop them into cold water, to soak, for 15 minutes. This helps them steam and stay moist.

3. Place the Chestnuts on a roasting tin, cut side up and bake until the skin splits open and the inside is tender, about 20 minutes.

4. Put the cooked chestnuts in a dry towel and press gently to crush open the shell. Peel the shell back and eat them straight away!

If they start to get cold they become very hard to peel. Only a few of mine came out looking perfect and that was because I peeled some very carefully! You can pop the chestnuts back into the oven and warm them up a little again, to help peel them.

You can serve them out in paper bags or newspaper cones if you wish. You can also boil chestnuts for 15 minutes and peel them before you add them into your Christmas Stuffing. Give them a go either way!

You can find my favourite stuffing recipe here: 10 Tips for the Perfect Turkey & My Stuffing Recipe

Zack

Blas na hEireann Irish Food Awards 2015 culminate this weekend!

The Blas na hEireann Irish Food Awards 2015 culminate this weekend with Finalists Judging tomorrow (Thursday 1st October).

Now in their 8th year, the Blas na hEireann (which means Taste of Ireland) Irish Food Awards is the biggest competition for quality Irish produce on the island of Ireland. Over 2500 products have been entered into this year’s competition to win Gold, Silver and Bronze Awards in over 90 food and drink categories as well as key awards such as Supreme Champion and Best Artisan Producer.


A Blas na hEireann accreditation has been researched to show the highest recognition amongst Irish consumers and using the award logo on product packs really does encourage shoppers to buy these great products. It is a guarantee of a top quality Irish product.

Blas na hEireann  takes place annually on the first weekend in October, 1st – 4th October 2015. Set against the backdrop of the Dingle Peninsula Food Festival the awards and events throughout the weekend are a fantastic opportunity to meet with producers, trade and press.

The Blas Awards and the Dingle Peninsula Food Festival is an event which has grown to be one of the most recognised and well attended food events in Ireland. In the past few years the first weekend in October has become a critical date in the food industry’s calendar. in 2014 this Irish Food Networking event was attended by over 200 producers with buyers and press from all over Ireland, the UK & US!

Most importantly, the Blas na hEireann awards and the Dingle Food Festival have retained a sense of informality while becoming a key business event.

There is a real sense of the pressure that the food producers are under when you attend the awards ceremony. Everyone in the room knows that winning a Blas na hEireann Award, whether it is Gold, Silver or Bronze, can help launch a new product and boost sales of an existing line. And that is what awards the Blas are all about - helping passionate people with wonderful food products to reach new customers.

I'm delighted to have been asked to be one of the Finalists Judges again this year and I write this as I sit in the Dingle Benner Hotel. If you're coming down to Dingle for the Blas na hEireann Awards and/or the Dingle Peninsula Food Festival, do try to get around as much of it as you can, if you can!

Food Festivals all over Ireland have come to understand the power of social media in helping to get the word out about their event and so you can:
Follow the Blas na hEireann Awards on Twitter at @BlasNahEireann
Follow the Dingle Peninsula Food Festival on Twitter at @DingleFoodFest
And of course you can Follow me on Twitter at @IrishFoodGuide

For more details on the Blas na hEireann Awards see www.IrishFoodAwards.com
For more details on the Dingle Food Festival see www.DingleFood.com

Kelly’s Butchers of Newport open new Black Pudding factory

Celebrity Chef Neven Maguire performed the official opening of a 6,000 square foot manufacturing facility at Kelly’s Butchers in Newport, Co. Mayo, on Friday 25th September 2015.

The affable Cavan chef has been a longstanding supporter of Kelly’s Butchers and their products. The new manufacturing unit represents an investment of €1 million. It trebles the capacity of the previous facility and leaves Kelly’s Butchers poised to sell into new and bigger markets both at home and abroad. The Kelly family would like to thank South West Mayo Development Company and Mayo LEO for supporting this expansion project.

“I’ve used Kelly’s puddings not only in my restaurant but all over the world from Dubai to the USA", said Neven Maguire, speaking in the very appropriately black and white themed marquee, “I love their consistency and their quality – you can taste the passion the Kellys put into their food. Through that they’ve put Newport, Mayo and Ireland on the map and I’m delighted to be here today to celebrate with them."

“This is a very proud day for the Kelly family”, said Seán Kelly, “It’s the culmination of our family’s work since my father opened the first butchers shop here back in the 1930s. His name, Dominic Kelly, is still over the door.”

The ribbon on the new manufacturing facility was cut by Seán’s mother-in-law, 95 year old Mamie Marley, ably assisted by Neven Maguire.

The new facility will be used to manufacture Kelly’s award winning puddings and sausages. It will hugely increase the manufacturing capacity and will allow Kelly’s to supply customers all over the island of Ireland as well as the UK market. Kelly’s are already supplying customers in major UK cities, and are now able to respond to the increasing demand.

Kelly’s Butchers are a phenomenal success story in the West of Ireland; their turnover has increased steadily year on year and this is expected to continue into the future. Several jobs have already been created by Kelly’s Butchers and they expect to take on more staff over the next year. This will bring their employee numbers to 22.

“We would like to thank everyone who has helped and supported Kelly’s Butchers”, said Seán Kelly, “Every person who chooses Kelly’s Black Pudding or sausages for their breakfast is doing their bit towards creating and sustaining jobs in Ireland.” 

Stuffed Saddle of Rabbit with Serrano Ham and Kelly's Black Pudding
from Sage Restaurant, Westport

Indeed Kelly’s Puddings are seen in all sorts of guises in literally every course of every meal – even in desserts. Seán Kelly has been credited as the man who took black pudding off the breakfast table and put it on the dinner table.

Gerry O’Neill, CEO of South West Mayo Development Company said, “This is another step in the evolution of the Kelly brand which is such a hallmark of success. We are delighted to have supported this project, particularly as it supports rural employment and uses local skills. We wish the Kellys well in their future.”

Michael Holmes, Cathaoirleach of Mayo County Council, recalled bygone days on the football field with Seán Kelly, saying, “Seán always played at the front, he was always moving forward and he still is. He and the family have always been very progressive and have always been more than generous in helping their community as well. It’s a fantastic day for them and for Newport.”

Tanya Whyte, Business Advisor with Mayo LEO who has special responsibility for food, noted that ‘The Kellys are significant employers in Newport and important to the community. I see three reasons for their success: hard work, innovation and excellence in marketing.”

A special presentation was made to the Kelly family by Peter Hynes, Mayo County Manager of a commemorative scroll for Mayo Day created by artist Fionntan Gogarty. Mr Hynes said, “Kelly’s Black Pudding is being consumed everywhere from Beijing to Buenos Aires and everywhere in between. I wish them every success with their new venture and into what looks like a very bright future.”

Sean Kelly presents the cheque to Caroline Leneghan Mc Manamon

Seán Kelly presented a cheque for €3,000 to Cystic Fibrosis West. This is from sales of the book of Kelly’s Puddings recipes, entitled ‘The Proof is in the Pudding’ which was launched last year and is on sale in Kelly’s shop. Caroline McMenamen of Cystic Fibrosis West thanked the Kelly family for their support saying, “This money will all go towards the new clinic in Castlebar”, she also noted, “It’s very appropriate that Neven Maguire is here beside me today – one of his recipes is in the ‘Proof is in the Pudding’ book.”

Kelly’s Butchers produce and sell award winning black and white puddings and six varieties of speciality sausages. Awards include Blás na hÉireann, Great Taste Awards, Business Achievers Award and many butchers’ awards. Kellys also manufacture the ‘Putóg’, a traditional farmhouse black pudding. Kelly’s products are available through their shop and in hundreds of outlets around Ireland and the UK. 

Their products will soon be available online as well, through a new website which will launch in the next few weeks at www.kellysbutchers.com

Zack