5 Food Producers from Donegal shortlisted for Blas na hÉireann 2019 Finals

Blas na hÉireann, the Irish Food Awards, have reached the penultimate stage of this year’s awards, with the announcement of the finalists who will go through to the final round of judging in Dingle this October, with 350 producers from across Ireland reaching this coveted stage.

The Blas na hÉireann awards are the biggest blind tasting of produce in the country, and the criteria on which the product is judged as well as the judging system itself, which was developed by Blas with the Food Science Dept of UCC and the University of Copenhagen that is now recognised as an industry gold standard worldwide.


During the first round of judging which took place over the course of four weeks in June and July, over 2,500 entries were judged in UCC & TU Dublin, bringing the total number of finalists in each category down to just five.


Each of these producer finalists will have their products tasted, compared, savoured and judged at the final of Blas na Éireann 2019 in Dingle on Thursday 3rd October. This is the 12th year of the biggest competition for quality Irish produce on the island, and the Blas na Éireann 2019 final will produce worthy winners of awards that have become an important part of the commercial success of so many exceptional Irish products.

The Father and Daughter team behind the Blas na hEireann Irish Food Awards, Fallon & Artie Clifford

Five finalists from Donegal have been shortlisted across a range of different categories and these producers are Donegal Rapeseed Company Ltd., Filligans, Green Pastures Donegal, Harnett's Oils, Island Seafoods Ltd. The Blas na hEireann Roadshow will be in Donegal on Wednesday 4th September at 10am in the Bank Of Ireland Workbench, Upper Main Street Letterkenny.


Returning to this year’s Blas na hÉireann in Dingle is the hugely successful Backyard at Blas, an innovative meeting space designed to bring fellow producers together in a relaxed and informal way to meet, mingle and share experience and insights into running a business, and to offer support to those starting out. First supported by Bank of Ireland in 2017 and again last year, the talks series has proved so popular with attendees that Bank of Ireland have just signed a new deal for Backyard at Blas 2019.

The Backyard at Blas na hEireann Irish Food Awards supported by Bank of Ireland is very popular

This September, Blas na hÉireann are going on the road with a special roadshow to help finalists get ready for the weekend in Dingle. They have been kindly welcomed by their partner Bank of Ireland to host special events across the country in their Bank of Ireland Workbench venues. These events will help finalists with details on the weekend of final judging, tips on how best to prepare from a press and buyer point of view, local information for travel, help on timings and how best to prepare your product for delivery and judging.

These are exceptionally rigorously-judged food awards, as Blas na hÉireann use an innovative blind-tasting judging system developed by Blas with the Food Science Dept of UCC and the University of Copenhagen that is now recognised as an industry gold standard worldwide. Products entered are blind-tasted, meaning that all packaging and identifying features are removed from products before being presented for judging, creating a level playing field for products from both large and small producers.

Judges come from a range of food backgrounds from chefs to restaurateurs, academics, journalists, authors, food champions, caterers and enthusiastic home cooks.

Often dubbed the Oscars of Irish food, Blas na hÉireann, the Irish Food Awards, are the largest food awards on the island, open to all 32 counties, with judging taking place during June and July, finalists notified in August, and finalist judging in Dingle, the home of the awards, in October.

Over 2,500  products were entered into this year’s competition to win Gold, Silver or Bronze Blas na hÉireann awards in over 140 food and drink categories, as well as key awards like Supreme Champion and Best Artisan Producer, so there will be good food and drink guaranteed in Dingle this October.

Rooney Fish Millbay Oysters were the Supreme Champions at Blas na hEireann Irish Food Awards 2018

With workshops and masterclasses in Dingle, final Blas na hÉireann 2019 awards will be presented alongside producer networking events on October 5th during the Dingle Food Festival, always an unmissable event for food lovers!

A Taste of Donegal Food Festival 2019 on from Friday 23rd - Sunday 25th August

This year’s "A Taste of Donegal Food Festival" runs from Friday 23rd - Sunday 25th August 2019 and is again sited in the beautiful tented village, on the Main Pier, in Donegal Town.

Now in its 11th year, this is the premier food event in the northwest's foodie calendar attracting excellent crowds and growing in size and stature every year. From humble beginnings this food festival now attracts food lovers from all over the world to the beautiful tented village on the Pier with the backdrop of the Blue Stack Mountains and the Atlantic Ocean.

This year’s Taste of Donegal Food Festival has once again gathered together top Restaurants, Hotels, Food and Drink Providers, with over 130 exhibitors, giving you a chance to taste and purchase some of the finest food and drink available from all over the island of Ireland!

Cookery Demonstrations will be by nationally renown Celebrity Chefs such as Neven Maguire, Gary O’ Hanlon, Catherine Fulvio, Kevin Dundon, Brian Mc Dermott, Edward Hayden, Oliver Dunne, Joe Shannon & Frank Forde, Maire Dufficey.

They will also have Local Celebrity Chefs, Anthony Armstrong, Christopher Molloy, Martin Anderson, Paul Brady,  Zack Gallagher (me), Food Enthusiast Pauline Sugrue, Richard and Andrew Mc Kee.

The Cookery Demonstration tent will be hosted by  award-winning celebrity chef/author and chef-proprietor of the newly restored Foyle Hotel in Moville, Brian McDermott.

Over the weekend there will be tutored Whiskey, Gin, Vodka and Irish Liquor Masterclasses with tastings by Sliabh Liag Distillery, Muff Liquor Company, and Coole Swan. New for 2019 a Coffee Roasting Demonstration by Mark Langford of Triskele Coffee.

Once again the “A Passion to Inspire 2019 Competition”, will be seeking out the best local Chef in the region. The contestants will be tested by a world class judging panel led by our very own Anthony Armstrong C- G WAC, Peter Griffiths M.B.E. President, British Culinary Federation, Bob Mac Donald, C – G Master Chefs of Great Britain. This competition attracts entries from all over the North West Region.

It is also planned to have a Special Chefs Award in memory of one of the judges, Gerard Molly, who passed away recently, as a tribute to his love of food and his outstanding contribution to A Taste of Donegal Food Festival, over the last ten years.

Light entertainment over the weekend will be provided by the timeless music of Dean Martin and The Rat Pack performed by the wonderful Adrian Cullen and highly acclaimed and accomplished musician Zara Montgomery.

Enjoy hilarious side-splitting comedy by Irelands Comical Celebrity Chef Joe Shannon & Comedian Frank Forde in our Cookery Comedy Theatre.

Corvenieo's Entertainment will add some innovative and unique visual audio to this year's event with their Comedy Chef Mascot, Juggling Stilt Walkers and Moving Robots. Mickey & Minnie will make several appearances throughout the weekend to meet and greet young and old. Add in a bit of professional live Children’s close magic with balloons and music by Mr Majestic.

This years to celebrate Heritage Week the Committee in association with The local Authority Waters Programme have planned an awareness Nature Walk along the River Bank. Recently enhanced in the hope of nurturing a feeling of protection and appreciation in children and adults for the plants and animals in this habitat. This will be conducted by Aengus Kennedy of Nature North West.

Exhibitors will also be scrutinised over the Festival weekend with two competitions. The Most Attractive Stand will be judged by The Local Enterprise Office and the Best Product will be judged by Bord Bia, LYIT Killybegs and Dave Lang, Butcher Magazine.

This year’s Festival opens on Friday 23rd August at 4pm. The Official Opening will take place at 7 pm and the MC for the evening will be TV3’s Star and General Manager of Harvey’s Point Country Hotel, Mr. Noel Cunningham.

Brian McDermott, author and chef-proprietor of the Foyle Hotel in Moville, will perform the Festival Opening. This will be followed immediately by our first demonstration of 2019 by Chef Gary O’Hanlon accompanied by Eoin Murphy (Entertainment Editor The Irish Daily Mail and Mail on Sunday) after which there will be a Wine Pairing Masterclass by Wine Expert & Sales Director Eoin Murphy of Wines Direct. The festival organisers are delighted to be partnered this year with Wines Direct for this Food & Wine Pairing Extravaganza at our Chefs Table.

The Friday night opening will conclude with a fantastic Fireworks Display over the waters of Donegal Bay, a breathtaking event which has become a massive crowd-puller, in itself, over the last ten years!

This year introduces a new Kids Kitchen to the Taste of Donegal Food Festival. Sponsored by Cherrymore Kitchens it will include special Workshops, Cooking Demonstrations, Talks and Fun Foodie things for children, all weekend!

Ernan McGettigan, one of the organisers, said "A Taste of Donegal is truly a food lover’s dream and will showcase Donegal Town and the surrounding area as a region of high-quality restaurants and hotels with a vibrant and growing Artisan Food Production Family. So why not put us on your to-do list for August 2019. Come along and tantalise your taste buds and “Discover, Dine and Delight in Donegal Town” over the Festival weekend".

You can find out more by Liking the A Taste of Donegal Facebook Page just here:

and details are also available on their website at https://www.atasteofdonegal.com/


Now you have another great reason to come to Donegal!

The North West's Largest Street Food Festival in Letterkenny 27th and 28th July 2019

Letterkenny’s most delicious summer event, Off The Street Food Fest is back for a third year on the 27th and 28th July 2019.

This outdoor event consists of two days of music, street food, family entertainment, celebrity chef masterclasses, producer stories and much more!

There is a huge variety of food stalls selling amazing street made on the spot from fresh local produce with live cookery demos in the marquee by local talented chefs and producer story sections where you get to hear the stories behind some of Donegal’s best food producers.

Now in its third year and an annual event in Letterkenny’s social calendar, the festival will run over two days and will feature cookery demonstrations from award winning chefs, live music from the acclaimed Tanya McCole and The Hillbilly Rednecks, quizzes and family fun and much more.

Some of their guest chefs over the weekend include: Maurice McGeehan, Executive Chef from Air BnB, Brian McMonagle of The Highlands Hotel, Martin Anderson of Sonder, Ian Orr of Brownes, Joe & Brenda O'Hora of Benny & Co., Tommy Curley of The House Gastro Pub, Chef Ricky from The Orchard Bar, Noeleen Boyle from Killybegs College, Chris McMenemin & Colin McKee from Harvey's Point, Paul Brady from Castlegrove House, Tony Davidson from Fisk, Chris Molloy from The Lemon Tree and Brian McDermott from The Foyle Hotel.

There are fun food events too such as the Bushtucker Trail and the Hot Wing Challenge, along with the Fun Food Facts Donegal Food Quiz!

With something for the whole family, this is a weekend not to be missed. A true celebration of the vibrant Donegal Food scene.

Off The Street Food Fest LK
Where: The Old Orchard Inn, High Road, Letterkenny, Co. Donegal
When: 27-28th July 2019 (gates open at 12pm daily)
Cost: €4 per person, kids go free

Check out their festival website at https://www.offthestreetfoodfest.com/ 

and Like their Facebook Page here:



to keep up to date with the Off The Street Letterkenny Street Food Festival!

I'll be helping out with Kenny Maguire Demos on the Cookery Demonstration Stage so I hope to see you there!

Zack

LegenDerry Street Food Festival takes place This Weekend 19th-21st July

Ireland’s only completely Walled City, The City of Derry, is turning up the heat for food and drink lovers this summer with its first street food festival and it’s going to be LegenDerry!

The LegenDerry Street Food Festival will take place in the heart of the historic Walled City in Guildhall Street from 19th-21st July, serving up a totally unique dining experience for visiting foodies seeking authentic local cuisine with some extra pizzazz.

The three-day festival will offer mouth-watering local and exotic street food with lots of added spice from Latin-American, Indian and Asian inspired culinary talent based in the city.

All the delicious food on offer from the participating vendors including surrounding local businesses, will be washed down by craft beers and spirits served from pop up bars. A double-decker bus will even be parked up for some festival seating with a view of prominent local landmarks including the 17th Century City Walls which are 400 years old this year.

Live music performances and DJs will help festival-goers dance their way through the weekend under outdoor heaters and festoon lighting complemented by some specially commissioned street art which will provide a vibrant backdrop to the celebrations.

NONNAS Wood Fired Pizza will be cooking up their delicious fresh Pizzas

There will be two quirky new food trailers on the block for what is believed to be the first street festival of its kind in Northern Ireland. Lo & Slo and the White Horse Hotel will both be debuting their foodie destination wheels in what will also be a ‘first’ for a hotel in the region.

Selina Horshi, Managing Director of the Best Western Plus White Horse Hotel, said: “It is a perfect time during the Open golf championship event to engage locals and tourists with great quality local produce prepared by our finest local chefs.

“We have a new summer menu that showcases some amazing super local ingredients and we are using the expertise of Head Chef, Noel Ward, with the unique spicing skills of our Sous Chef, Umesh, to turn two starters from our summer menu into street food.

“These include Donegal Cod in a Spiced Gram Flour Batter with a Coriander Chutney served with Indian Tea Blackened Chickpeas and Fresh Pomegranate. This dish showcases fresh, local fish but uses Indian flavours to bring a twist to the dish. We are combining the best produce with the best skills - utilising the talent we have with the White Horse and within the city.”

Emily McCorkell of Lo & Slo

Emily McCorkell of Lo & Slo will be unveiling four new products to add to her existing range of authentic smoked barbecue sauces and dry rubs for enhancing meat flavours developed at the city’s Foodovation Centre. These include a Ghost Chilli and Dulse Seaweed Blend, mustard and paprika based blends and a Ghost Chilli and roasted ginger pepper sauce.

Emily, a native of Pennsylvania who has been living in Derry for the past four years, is passionate about American BBQ cooking and will be serving her deliciously flavoured pulled pork and beef brisket. There will even be cotton candy for those with a sweet tooth!

“I love anything to do with street food and can’t wait for the vibrancy this festival will bring to the city at night,” said Emily whose small business has grown so quickly she now needs more staff and a production unit to supply local stockists of her hot sauces which are also now being incorporated in some local restaurant menus.

North west-based Irish Venezualan mobile catering business La Tia Juana’s will also be bringing their authentic Latin American cuisine to the street food festival. Juana was first taught to cook by her grandmother from the Warao people of the Orinocco Delta, picking huge avocados and ripe plantain from the local rain forest.

“We sell authentic Latin American street food using fresh, locally sourced gluten-free ingredients with options for carnivores, vegetarians and vegans,” she explained.

Jennifer O’Donnell, Tourism Manager with Derry City and Strabane District Council which has added the LegenDerry Street Food Festival to its award-winning events calendar, said: “We are really excited about our inaugural LegenDerry Street Food Festival which we hope will also become an annual event following the success of our LegenDerry Food Festival and Slow Food Festival. Our ultimate aim is to become the number one food destination on the Island of Ireland by 2025.”

Food experts John and Sally McKenna of the prestigious McKenna Guides have described Derry as the ‘Next Foodie Capital of Ireland’, hailing the destination as “the most happening urban place in Ireland, so get yourself up there before the hordes start to arrive”.

Participating food and drink outlets at the LegenDerry Street Food Festival include: Café Guild, Warehouse, Nonnas Wood Fired Pizza, Burrito Bar, Lo & Slo, 2 North Street Food, Silverbean, Doherty's Meats, La Tia Juana’s, White Horse Hotel, Mekong, Walled City Brewery, Northbound Brewery, Muff Gin, Dopey Dick/Guildhall Taphouse and Baronscourt Brewery.

The festival will run from 5pm-11pm on Friday and Saturday, 19th and 20th July and 2pm-10pm on Sunday, 21st July 2019. Keep an eye on the Social Media Hashtag #LegenDerryFood.

Admission is free!

For more information visit www.derrystrabane.com/streetfood

Foodie Destinations 2019 Applications Close Today!

• Does your town, village or region have a passion for all things food? 
• Do you offer a unique experience for locals and tourists? 
• Do you work together as a community and encourage the use of local food produce? 

Then you could be Ireland's next 'Foodie Destination of the Year!' 

Deadline Extended - Applications Close Today 
at 5pm, Thursday 11th of July!

The winner will be a destination that actively promotes itself through joint promotional activities such as food festivals, gourmet trails, food tours, country or farmers’ markets, as well as great dining experiences for locals and visitors alike.

The Foodie Destinations Winner 2018 was Kilkenny

Entrants will have established a local producer/supplier network which is utilised and promoted by local businesses. Education, training, development and employment will be key components of the ultimate food Foodie Destination.

Plans for future growth and investment into the food and hospitality industry at a local level will also be taken into consideration by the judges.

Communities across the country are urged to get involved and work with local businesses, foodie groups, business networks, chambers of commerce and other working groups, to submit their applications and promote their area to both local people and visitors.

The Foodie Town Winner 2018 was Kinsale

There are 10 finalists, chosen from the applicants, who will receive a visit from the judges. Online voting also takes place which counts for 30% of the overall score. Last years winners (from 2018) may not apply this year.

Collaboration is vital for the success of any community based project, and will mean the difference between the winner and runners-up of the ‘Foodie Destinations 2019’ competition. The more people that work together on this project, the greater the potential for prosperity and progress!

You can find the official online Entry Form HERE

It is advisable to read the eligibility criteria/guidelines on their website before applying at www.foodiedestinations.ie

Follow the Foodie Destinations Award as it progresses, on Social Media at hashtag #FoodieDestinations on Twitter @FoodieDest or on Facebook at facebook.com/foodiedestinations 

Zack

International Launch of Food On The Edge 2019 takes place in London

‘Food On The Edge Ambassador Programme’ Announced at London Launch.

The international launch of Food On The Edge 2019 took place this evening at Robin Gill’s newly-launched Darby’s restaurant in London. The event saw the announcement of the 2019 venue, the themes and list of speakers to date, as well as the launch of the Food On The Edge Ambassador Programme.

Food On The Edge takes place in Galway, Ireland, on Monday 21st & Tuesday 22nd October 2019. The venue for this years Food On The Edge event was also announced at the London launch, as being held in NUI Galway, Galway city’s university, for the second year.

JP McMahon, founder and symposium director of Food On The Edge, said, “We are delighted to launch Food On The Edge 2019 in London this year and to use this event to announce our new Food On The Edge Ambassador Programme. Each year we receive a large number of inspirational applicants hoping to partake and speak at Food On The Edge. These applicants are very often doing wonderful things for Irish food and developing the industry in their own way. While we have limited capacity of speaking slots, we wanted to do something to acknowledge these food champions. I hope this initiative will widen the reach of the Food On The Edge and act as its legacy into the future, eventually expanding onto a global scale.”


Six people who are working to change the landscape of Irish food and are exemplifying the Food On The Edge ethos, will be selected to be the Food On The Edge Ambassadors for 2019. The Ambassadors will be invited to speak in a discussion at Food On The Edge 2019
on the work they are doing, as well as receiving a two-day ticket to Food On The Edge and a profile on the Food On The Edge website. Food On The Edge Ambassador applicants are urged to go to the Food On The Edge website HERE for more details.

Mark Anderson of Gather & Gather officially launched the Food On The Edge Ambassador Programme and discussed the profound impact Food On The Edge had on him. Mark said, “It has had a massive impact on the food team at Gather & Gather. As a group of chefs it inspired us, motivated us, and changed how we think about the future of food. It helped us to put workplace catering on the same stage as some of the most brilliant forward-thinking people in the food world, which gives us the confidence to challenge the industry today, and inspire where we want to be tomorrow.”


Signature snacks at the launch celebrated Irish food and were prepared by London-based Irish chefs. Robin Gill prepared Dooncastle Oysters cooked over coal with Connemara Seaweed, Kevin Burke served up St. Tola Goats Cheese and Pepper Barbajuans, Anna Haugh created Black Pudding wrapped in Ballymakenny Spuds with Apple Purée, Aidan McGee prepared Braised Irish Beef Scrumpet, Horseradish and Aged Parmesan, and Shauna Froydenlund made Treacle Cured and Turf Smoked Trout, Dill on Sourdough Crumpets.


Speakers at the launch included UK-based chefs and Food On The Edge supporters such as  Pierre Koffmann, Skye Gyngell, Tom Brown, Claude Bosi and Doug McMaster.

JP McMahon said “The feedback from last year’s event was so positive and the facilities and support provided by management and staff of NUI Galway meant it was a very easy decision to make. The University is so close to the city centre and as Food Education is a driving factor behind the Food On The Edge ethos, NUI Galway itself is leading the way internationally in terms of third level education, so the fit is perfect”.


JP McMahon then went on to reveal the full list of confirmed speakers to date to add to the already  impressive line-up which includes cult
chefs and stars of the Netflix series Chef’s Table, namely Brazil’s most influential chef Alex Atala of D.O.M, and New Zealand-born Ben Shewry of Attica Restaurant. Columbian chef and winner of 2017 Best Female Chef in Latin America  Leonor Espinosa of Leo Cocina y Cava will be attending as well as trailblazer Daniel Giusti, former head chef of Noma in Copenhagen, who set up Brigaid, a project which puts professional chefs into public schools to transform and rethink school food.


Australian chef Mark Best of Bistro and Netflix fame from The Final Table; Prateek Sadhu of Masque, the number five ranked restaurant in Mumbai; British-Indian chef, presenter & food writer, Romy Gill of Romy’s Kitchen in Thornbury; Irish chef Derry Clarke of Michelin Star l’Ecrivain in Dublin; and Dalad Kambhu of Michelin Star Kin Dee in Berlin are just some of the ground-breaking chefs due to speak.


Other confirmed speakers are Alan Jenkins, editor of the Observer Food Monthly; Korean-born Danish chef Kristian Baumann of Michelin Star Restaurant 108 in Copenhagen; chef, cookbook writer and activist Sophia Hoffmann of Berlin’s Café Isla Coffee; ‘Contemporary’ pizza chef Denis Lovatel of Pizzeria Ezio in the mountains of Belluno; and Brazilian chef Alberto Landgraf, of Oteque in Rio de Janeiro.


Food On The Edge 2019, the two-day programme of 15-minute talks, panel discussions, masterclasses and networking activity, with an artisan food village showcasing the best of Irish and West of Ireland food produce. The event will take place on the 21st and 22nd of October in Galway.


Early Bird Tickets for Food On The Edge are available at a reduced rate of €350 until the end of June which includes admission on both days, lunches, and entertainment on both nights. Installments plan payments are also available. Purchase Tickets Here 

Gather & Gather will be a principal partner of the event again this year, and the Food On The Edge team are delighted to announce Fáilte Ireland as a principal partner for Food On The Edge 2019. San Pellegrino, who have been on board since day one, are returning as major sponsors along with new major sponsors, Galway Bay Brewery.


For more information see www.foodontheedge.ie. Check out @FoodOnTheEdge on social media and follow the official hashtag #FOTE2019 for regular updates.

All Ireland Butchery Team determined to regain title of Best Butchers in the World

Team Ireland's Butchery Excellence Team are heading over to compete at Dalziel’s Butchers Show, in Harrogate, UK, this weekend, as part of their journey to the 2020 World Butchery Challenge.

Each team, in this weekend's competition, have just two hours and fifteen minutes to break down a range of primal meat cuts and turn them into a world class display of pre-determined products and their own creations.

Butchery Team Ireland are focused on ensuring they remain Best Butchers in the World!

Ireland is the current reigning World Champion with the Best Butchers in the World title and this nine-strong Irish team will compete at the next World Butchery Challenge which is taking place in Sacramento, California, in 2020. The team is made up with Butchers from all over the island of Ireland.

The World Butchers' Challenge will see teams of six butchers, each team representing different countries from around the world, going head to head. The butchers will have to go in front of a team of highly qualified judges, preparing innovative and creative meat products.

Leading the team is team Ireland's captain Keith Walsh, from Eddie Walsh & Sons in Donegal Town.

Keith Walsh, from Eddie Walsh & Sons in Donegal Town is the Team Captain

Keith is joined in the team by his uncle Liam Walsh, also from Eddie Walsh & Sons butchers in Donegal Town, who is competing following his success in the team in 2018.

Also on the team is Conor Reynolds, who recently won gold at the International Young Butcher competition in Perth and will represent the team in the young butcher category from M & W Farm Meats, Portadown Co.Armagh.

The other members of  team Ireland include:

• vice-captain Paul Hamilton from Gary Coote Meats, Fivemiletown 
• WBC Ireland Judge Sean McKay from McKay's Family Butchers in Ballycastle 
• Jim Murphy from Murphy's Family Butchers, Tullow 
• Ger O Callaghan from Drinagh Eurospar, Skibereen 
• Bryan McNamee from B & M Meats, Newry 
• Steven Dobson from Dunbia, Dungannon.

“Our win in 2018 was incredibly tough as the competition from across the world is extremely high, and our win was hard fought, but we don’t intend on giving up our crown." said Keith Walsh, team captain. "For the next 12 months, the team and I are focused on ensuring Team Ireland remains the Best Butchers in the World,” he added.

Team Ireland is managed by Rhonda Montgomery from Butchery Excellence International.

Rhonda Montgomery from Butchery Excellence International.

"Team Ireland will be demonstrating how our win in 2018 - the first year that Team Ireland competed – wasn’t down to the ‘luck of the Irish’ – it was a true reflection of the level of skill of our butchers here in NI and Ireland.” said Rhonda Montgomery.

For the next 16 months Team Ireland will be in training for the World Butchery Challenge, which is taking place in September 2020.

Wishing the Best of Success to the Irish Butchery Team!
Zack