8% Increase in Irish Food & Drink Exports for 2013

Bord Bia (the Irish Food Board) recently commissioned this Infographic to visualize the rise in Irish food and drink exports in the first half of 2013. There has been over 8% increase since 2012.

The prospects for food and drink exports remains broadly positive for the remainder of 2013 as good demand for dairy and beef combined with a stronger Prepared Foods performance and further steady growth in beverages all point to exports for the year increasing by around 7% to approach €9.7 billion.

It makes for interesting reading a points to great potential for the future of the Food industry in Ireland.

To read more about how we hope to develop Irish Food Tourism into the future see www.arthurguinnessprojects.com/food/irishfoodtoursie

Zack

FOOD&WINE Magazine Restaurant of the Year Awards 2013 Winners

The winners of the 13th annual FOOD&WINE Magazine / Maison Louis Latour Restaurant of the Year Awards were announced at a gala luncheon on Sunday 25 August at The Four Seasons, Dublin 4. These awards, now in their 13th year, are considered one of the most prestigious and authoritative culinary awards in the Irish calendar. 

Recognising the best Irish restaurants and culinary talent, diners from all over Ireland were invited to nominate their favourite restaurants and chefs, with the top entries going forward for deliberation by a national culinary panel of judges, made up of industry experts and national food critics. After much deliberation on each category, each judge votes in secret for their top 10 in each category, including the top 10 restaurants and chefs from all four provinces, with Dublin treated separately.

The national awards for Overall Best Chef and and Overall Best Restaurant are put through a further judging process, whereby the entire judging panel and all previous panel members vote electronically and in private to ensure a measured choice for these important awards. All of the regional and national winners will be announced at the awards ceremony on 25 August. In addition to Best Chef and Best Restaurant, awards will also be presented for Best Sommelier, Best Service, Best World Cuisine and Best Wine Experience.

“In recent years, Ireland’s food sector has faced difficult business conditions, however, many chefs and restaurateurs have responded with better value and creativity. The 2013 shortlist sees some excellent new talents emerging, but also shows that old favourites continue to maintain standards while adapting with the times and offering exceptional quality and value for money,” commented Miriam Atkins, editor of FOOD&WINE Magazine. Maison Louis Latour returns for a second year as title sponsor with the other fine wineries in the Febvre portfolio sponsoring individual national awards.

Gregory Alken, sales and marketing director of Febvre & Company and representing the title sponsor, Maison Louis Latour, reiterated that point adding, “Working in collaboration with the hospitality industry and partnering restaurants and food emporia around the 32 counties of Ireland, we admire how this sector has embraced the challenges by making so many changes, improving standards and yet offering even better value while promoting fresh Irish food at its best. We at Febvre together with Maison Louis Latour take great satisfaction and pride at being associated with such a resourceful industry that showcases the very best of Irish produce in an innovative and local way”.

Louis Fabrice Latour is the 11th generation of the Latour family 

Maison Louis Latour, was founded in 1797 and has become a natural custodian of an ancient tradition.  Authentic to its roots, it has always remained a point of honour to remain independent and family-owned and is now run by Louis Fabrice Latour who represents the 11^th generation of the family.  Their wines are celebrated around the world for the elegance and balance that have always outlined the vinification practice of Maison Louis Latour.

And the FOOD&WINE Magazine
Restaurant of the Year Awards 2013 Winners are..

Best Restaurant Ulster SHORTLIST

Balloo House, Down

Browns Restaurant, Derry

Deanes Restaurant, Howard St, Belfast

James Street South, Belfast

MacNean House and Restaurant, Cavan

Ox, Belfast

Rayanne House, Belfast

Shu, Belfast

The Boat House Restaurant, Down

The Catalina Restaurant, Lough Erne, Fermanagh

WINNER The Catalina Restaurant

Best Chef Ulster SHORTLIST

Alan Foster, Tedfords, Belfast

Brian McCann, Shu, Belfast

Conor McClellend, Rayanne House, Belfast

Danny Millar, Balloo House, Down

Gearoid Lynch, The Olde Post Inn, Cavan

Joery Castel, The Boat House Restaurant, Down

Neven Maguire, MacNean House & Restaurant, Cavan

Noel McMeel, The Catalina Restaurant, Fermanagh

Simon Toye, Deanes Restaurant, Belfast

Stephen Toman, Ox, Belfast

WINNER Stephen Toman, Ox

Best Restaurant Munster SHORTLIST

Ballymaloe House, Cork

Farmgate Restaurant, Midleton, Cork

Gregan's Castle, Clare

Les Gourmandises, Cork

Longueville House Restaurant, Cork

No. 5 Fenns Quay, Cork 

The Cliff House Hotel, Waterford

The Old Convent, Tipperary

The Tannery, Waterford

Wild Honey Inn, Clare

WINNER  The Tannery

Best Chef Munster SHORTLIST

Aidan McGrath, Wild Honey Inn, Clare

David Hurley, formerly Gregans Castle, Clare

Dermot Gannon, The Old Convent, Tipperary

Eric Kavanagh, Longueville House, Cork

Eric Theze, La Boheme, Waterford

Kate Lawlor, No. 5 Fenns Quay, Cork

Martijn Kajuiter, The Cliff House, Waterford

Michael Quinn, formerly Waterford Castle, Waterford

Paul Flynn, The Tannery, Dungarvan, Waterford

Wade Murphy, 1826 Adare, Limerick

WINNER Paul Flynn, The Tannery

Best Restaurant Leinster SHORTLIST

A Caviston, Greystones, Wicklow

Aldridge Lodge Restaurant, Wexford

Campagne, Kilkenny

Campo De' Fiori, Bray

Chakra By Jaipur, Greystones

Dunbrody Country House Hotel, Wexford

Lady Helen Restaurant, Kilkenny

Sha-Roe, Carlow

The Strawberry Tree, Brooklodge, Wicklow

Viewmont House, Longford

WINNER Campagne

Best Chef Leinster SHORTLIST

Aidan McManus, King Sitric, Howth

Billy Whitty, Aldridge Lodge, Wexford

Cormac Rowe, Lady Helen Restaurant, Kilkenny 

Daniel Cruikshank, A Caviston , Greystones

Garrett Byrne, Campagne , Kilkenny

Gary O'Hanlon, Viewmount House , Longford

Henry Stone, Sha-Roe, Carlow

Marco Roccasalvo, Campo de' Fiori , Bray

Oliver Dunne, Bon Appetit, Howth

Robbie Krawczyk, Harvest Room, Dunbrody, Wexford

WINNER Garrett Byrne, Campagne

Best Restaurant Connaught SHORTLIST

An Port Mor, Westport

Aniar, Galway

Ballynahinch Castle, Connemara

Coopershill House, Co Sligo

Inis Meain Restaurant, Aran Islands, Galway

Kai Café, Galway

La Fougere Restaurant, Knockranny, Westport

Renvyle House Hotel, Galway

The Oarsman, Carrick-on-Shannon, Leitrim

Upstairs @ West, The Twelve Hotel, Galway

WINNER Kai Café

Best Chef Connaught SHORTLIST

Campbell White, West @ The Twelve Hotel , Galway

Christina McCauley, Coopershill House , Co Sligo

Frankie Mallon, An Port Mor , Westport

Jessica Murphy, Kai Café, Galway  

Jonathan Keane, Wilde's Restaurant, Lisloughrey Lodge , Mayo

Martin O'Donnell, Pins @ The Twelve, Galway

Seamus Commons, La Fougere , Mayo

Tim O'Sullivan, Renvyle House Hotel Galway

Ultan Cooke, Aniar , Galway

Xin Sun, Ballynahinch Castle, Galway

WINNER Seamus Commons, La Fougere

Best Restaurant Dublin SHORTLIST

Ananda, Dundrum, D16

Chapter One, D1

Dax Restaurant, Pembroke St, D2

l'Ecrivain, D2

Nede, D2

Restaurant Forty One, Residence, D2

Restaurant Patrick Guilbaud, D2

The Greenhouse, D2

Thornton's, D2

Triple seven/777

WINNER Restaurant Forty One

Best Chef Dublin SHORTLIST

Conor Dempsey, Dax

Derry Clarke, l'Ecrivain

Dylan McGrath, Fade Street Social

Graham Neville, Restaurant Forty One

Guillaume Lebrun, Patrick Guilbaud

Kevin Thornton, Thornton's

Mickael Viljanen, The Greenhouse

Rory Carville (formerly Locks)

Ross Lewis, Chapter One

Sunil Ghai, Ananda

WINNER Graham Neville, Restaurant Forty One

Best Wine Experience National SHORTLIST

Cellar Bar & Restaurant, Merrion Hotel, Dublin

Chapter One, Dublin

Dax, Dublin

Ely Wine Bar, Dublin

Fallon & Byrne, Dublin

Greenacres, Wexford

Kellys, Wexford

La Fougere, Mayo

Restaurant Patrick Guilbaud, Dublin

West at The Twelve Hotel, Galway

WINNER Greenacres, Wexford

Best Sommelier SHORTLIST

Alain Kerloc'h, Ox

Colm McCann, Ballymaloe

Damian Corr, The Cellar, Dublin

Ed Jolliffe, Chapter One, Dublin

Lorraine Harmon, The Green House, Dublin

Martina Delaney, l'Ecrivain Restaurant, Dublin 

Naoise Doddy, The Shelbourne Hotel, Dublin

Nicholas Faujours, La Fougere, Mayo

Olivier Meisonnave, DAX, Dublin

Pierre-Marie Faure, Rest Patrick Guilbaud, Dublin

Soizic Kiely, Les Gourmandises, Cork

WINNER Nicolas Faujours, La Fougere

Best Ethnic & World Cuisine SHORTLIST

777, Dublin 2

Ananda, Dundrum

Chakra by Jaipur, Greystones

China Sichuan, Sandyford

Jaipur, Dalkey

Kinara, Clontarf Road, D3

M&L Chinese Restaurant, Cathedral St, D1

Maks, Dublin 6

Saba, Clarendon St, D2

The Silk Road Café, Castle St, D2

WINNER Ananda, Dundrum

Best Service SHORTLIST

Aldridge Lodge, Wexford

Ananda, Dundrum

Chapter One, D1

Dax Restaurant, D2

l'Ecrivain, D2

MacNean House and Restaurant, Cavan

Rayanne House, Belfast

Renvyle House Hotel, Galway

Restaurant Forty-One, Residence, Dublin

Restaurant Patrick Guilbaud, Dublin

WINNER l'Ecrivain, D2

Best Casual Dining SHORTLIST

777, Dublin 2

A. Caviston, Greystones

Campo De' Fiori, Bray

Eastern Seaboard, Drogheda

Fade St. Social, D2

Ginger, Belfast

Hatch & Sons, D2

Las Tapas De Lola, Dublin 2

Maks, Dublin 6

Terre Madre, Dublin 1

WINNER 777, Dublin 2

Avant Garde - Fade Street Social

Readers' Choice - Campo di Fiori

Hall of Fame - Nick Price, Nick's Warehouse

Hall of Fame - Peter Caviston, Cavistons

All of the regional and national winners were announced at the awards ceremony at a gala luncheon on Sunday 25 August at The Four Seasons, Dublin 4. 

Zack

Tipperary pork farmers receive 1st ever Bordbia Q-Mark for Free Range Pork

A small independent pork farm based in Tipperary, has just received the first Bord Bia Quality Assured mark for Free-Range Pork & Bacon. This is the first time that Bordbia (the Irish Food Board) has issued a Quality Certification Mark to Free-Range Pork in Ireland. 

After two years of working towards getting "Free Range Pork" recognised as a speciality food product in Ireland, the paperwork has been completed and assessments finalised. A Certification for Bord Bia Quality Assurance Standard has now been granted and takes pride of place on the wall at Oldfarm. The farm at Redwood in North Tipperary, is run by Alfie & Margaret McCaffery and they specialise in raising free-range GMO-free (genetically modified organism) pigs.

In 2010 Alfie started questioning why was there no official certification (a Q-Mark) for free-range pork. "There are marks for free-range chicken but there wasn't anything for free-range pork. There are official marks for Organic pork, but nothing for Free-Range" he said.

The passionate pork farmer thought it would be a great accolade for Oldfarm Pork if they could get official certification and so, their quest began. He approached Bord Bia who suggested that a breeders’ association be formed and so the Irish Free Range Breeders Association was born with about 20 members. Alfie was nominated Chairperson of the association. 

For 2 years, Alfie travelled frequently from Tipperary to Dublin to sit on Bord Bia’s "Pig Meat Board". His hope had been that if they approved a ‘free-range’ label it would include ‘Non-GMO’ but, for the moment, this is not permissible. At the end of the 2 years, a framework was agreed as to what the definition of free-range should be:

• Free-range farmed is "a type of animal husbandry where pigs have free access to fields/woodland with defined boundaries for all or most of their natural life". 
• Animals receive their nutritional needs from prepared natural feed or from pasture or forage depending on the season.

The next step towards certification involved being audited and completing reams of paperwork for submission to Bord Bia. "Completion of the paperwork is not onerous but it does focus your attention on detail," said Margaret. "It make you realise why it is necessary to have standards that can be independently audited and maintained. Standards such as this give credence, traceability and confidence to the consumer."

In July 2013 all their hard work paid off when a certificate arrived in the post stating that Oldfarm pork had "...demonstrated compliance for product under the requirements of the Bord Bia Pigmeat Quality Assurance Standard".  

This being the first time a Q-Mark has been issued for Free Range Pork in Ireland, Alfie & Margaret are naturally delighted. "We believe our free range pork is different, very different from that supplied in supermarkets" says Alfie. "Once you have tasted our delicious pork, you will certainly come back for more".

I have spent a little time with Mags & Alfie in Redwood and I can confirm that their pork really is super delicious! You can find out more about Oldfarm's pigs and pork at www.oldfarm.ie

Zack

Nominate the Irish Food Guide Blog for Blog Awards Ireland 2013

If you enjoy the Irish Food Guide Blog you can now Nominate me for a 2013 Blog Awards Ireland gong!

The Awards bring together the Irish online community collaborating in a single event in October 2013 to celebrate blogging in Ireland. The Awards will offer businesses an opportunity to increase their visibility and prominence in social media circles.

With more people being guided in their buying decisions by bloggers rather than friends opinions, blogging is a considerably influential tool in word of mouth marketing.

Nominations Close on the 31st July so if you want to nominate my blog here is the information you'll need to fill in HERE on the Blog Awards Ireland Website (which will look like this).

The awards will take place in the Osprey Hotel in Naas, Co. Kildare on Saturday 12th October 2013.

Thanks everyone,

Zack.

A Simple Blackcurrant Ripple Ice Cream Recipe

The first crops of Blackcurrants are starting to land on the kitchen table! 

As there aren't too many yet here's a great way to make them go further! Blackcurrants make a very tasty ice cream with their full-bodied velvety flavour mixing well in this luscious, simple and fast homemade ice cream recipe.

Blackcurrant Ripple Ice Cream

My Ingredients:

450g blackcurrants
100ml apple juice
175g caster sugar
500ml whipping cream
400g sweetened condensed milk
2 tsp vanilla essence

My Method:

1. Put the blackcurrants and the apple juice in pan, bring to the boil and turn down, simmering for 5 minutes. Add the sugar, stirring until dissolved and cook out for another 5 minutes, let it thicken a little. Cool. Leave 4 spoons of this fruit aside for garnish.

2. Rub the rest of the cooked fruit through a sieve to get rid of the seeds.

3. Beat the whipping cream until it makes peaks, pour in the condensed milk and vanilla essence and whisk back up to peaks again.

4. Pour the cream mixture into a freezer box and drizzle half of the blackcurrant purée over the top. Stir the mixture gently to ripple the purée through it. Cover with a lid and freeze for 4 hours. 

5. To serve, mix the 4 spoons of saved fruit with the rest of the purée and spoon over the top of your Blackcurrant Ripple Ice Cream.

The same recipe & method can be used for Blackberry or Raspberry ice cream too. Yum! Enjoy :)

Zack

Guinness supporting new Irish Food Projects in Ireland

The Arthur Guinness Projects is a major new initiative, recently launched by Guinness in Ireland, and is designed to champion the best of our creators, thinkers, doers and makers in the areas of Arts, Music, Sport and Food by offering support and funding to the winning entries.

This major new cultural initiative is designed to champion and celebrate people whose ideas, passion and spirit are enhancing and shaping our culture and identity. The initiative sets out to invest in Ireland’s creators, visionaries and innovators across four areas of creativity and culture: Music, Sport, Arts & Food.

Together with a mentoring and promotional support programme, the Arthur Guinness Projects will invest €3 million in people and their projects across Ireland over the next three years, with up to 20 projects benefiting annually.

Speaking at the launch, Stephen O’Kelly, Marketing Director at Guinness said, “Arthur Guinness Projects has been inspired by our founder, Arthur Guinness. He was a true visionary, one of the original innovators who, along with many generations of the Guinness family, made many varied philanthropic gestures. We are continuing this tradition with the launch of Arthur Guinness Projects."

"Ireland is a place where there is an abundance of character, talent and creativity and we wanted to play our part in invigorating our inherent culture by championing the wealth of amazing creative potential within the country" he added. "For many people, their dreams or ideas are on hold and through Arthur Guinness Projects, we hope to help them unlock those dreams and set them alight. We are really excited about bringing together people with real weight and experience, and pairing them with those who have inspiring ideas”.

"We are looking for extraordinary people with innovative, inspiring, brilliant ideas, and the passion and drive to make them happen", said Kristin Fox on behalf of Guinness. "All over the country people are trying new things, coming up with new ideas and finding new ways to do business. The Arthur Guinness Projects are designed to encourage and support this new breed of visionaries and entrepreneurs. We believe that now is the time to rewrite the rules and re-imagine an Ireland that we can all be proud of."

Projects are submitted online with the closing date for entries being the 9th of August 2013. The public will be able to vote for their favourite ideas until voting ends on August 23rd, after which the top 10% of projects will be submitted to their panel of industry experts for judging. If an idea doesn't make it through the public vote, there is one final lifeline, as the panel of experts can choose to award up to four wildcards annually.

The Judges for the Food Panel of the Arthur Guinness Projects are Dylan McGrath, Colin Harmon, Michelle Darmody and Barry Broderick.

Dylan McGrath is one of Ireland's most exciting chefs. In 2010 he opened Rustic Stone with the idea of fusing a less formal, casual dining experience with the flavours he is so passionate about. Fade Street Social followed shortly after, bringing together two exciting concepts under one roof.

Four time Irish Barista Champion, Colin Harmon, recently finished 4th in the World Barista Championships. As founder of specialty coffee shop 3FE, he writes about coffee for various national and international publications, as well and supplying coffee and training baristas for many of Dublin's leading cafes. 3FE is currently building a bespoke coffee roastery.

Michelle Darmody is proprietor of The Cake Cafe, food writer with the Irish Examiner and author of best-selling The Cake Cafe Bake Book. Known for her innovative use of PR and Social Media, Michelle’s fine art background is evident in the design aesthetic of the café and cookbook, created in collaborations with Pony Design.

Together with his brother Bernard, Barry Broderick has grown the business established by his mother to become an established brand stocked in many of the world's finest food emporiums including Dean & Deluca, Selfridges and Galleries Lafayette. The business now encompasses three brands - Inas Handmade, Brodericks and the Irish Flapjack & Muffin Co.

One of the Food Projects that has captured the imagination of the project is the recently launched Irish Food Tours which is building a network of Guided Food Tourism Holidays around the whole island of Ireland. We offer Culinary Tours by Coach around Ireland, north and south of the border, which include visits to the best artisan food producers, farms & restaurants that we have in Ireland.

"We can help Irish food producers and tourism operators build a new and successful future together" said Zack Gallagher who submitted his business idea to the Arthur Guinness Projects. "We are linking up with established food groups and creating new ones, to cover destination areas, to offer Guided Irish Food Tours by Coach Around Ireland. We pay the food producers for up to 20 guests per tour, for about an hour of their time describing their products, telling the story behind the food and tastings and are the only venture that is paying the food producers for their time".

To win funding from the Arthur Guinness Projects can help these new businesses to grow to their full potential and give those involved a chance to dedicate themselves full time to the venture.

You can log in view all the food projects and to Vote with your Facebook account or by signing up, on the dedicated Food Project section of the website.

Vote for our Irish Food Tours project at 

https://www.arthurguinnessprojects.com/food/irishfoodtoursie

The Arthur Guinness Projects winners 2013, a reflection of Ireland’s spirit, culture and modern identity, will be revealed on 23rd September. Also, some of the winners and applicants will be showcased as part of this year’s Arthur’s Day celebrations. Full details on the Arthur’s Day 2013 celebrations will be revealed later this summer.

Good luck to all those who entered in the various categories.

Amateur Cookery Competition to find Irelands Best Fish Dish

To celebrate its brand new All You Can Eat Everything offer on Bill Pay Three Mobile is running a Cookery Competition to find Ireland’s Best Home Cook Fish Dish!

Irish Home Cooks and Amateur chefs and are being challenged to battle it out in the kitchen to have their fishy creation judged by a panel of foodies including Masterchef UK star John Torode and have their dish crowned, Ireland’s Best Fish Dish.

Three Mobile is asking Seafood Fanatics across the country to submit their tasty entries to IrelandsBestFishDish@three.ie by Thursday July 11th. Entries must include the recipe and supporting imagery of the finished dish. They will be judged on technique, ingredients, creativity and presentation by top Irish foodies Ross Golden-Bannon and Andrew Rudd. 

Ross Golden Bannon & Andrew Rudd will be the Irish Judges 

Masterchef UK star John Torode will judge the Finals

The chosen two finalists will then go head-to-head in a once-in-a-lifetime cook-off event in Dublin’s Medley Restaurant and have their dishes judged by Torode and his Irish foodie panellists!

The winner of the competition will be treated to the ultimate foodies weekend away for two in the stunning Cliff House Hotel with dinner at its famed Michelin star restaurant under Executive Chef Martin Kajuiter and they'll also win a brand new Samsung Galaxy S4 handset.

Executive Chef at Cliff House Hotel Martin Kajuiter with Head Chef Kwanghi Chan

I'd enter my yummy Baked Oyster Dish but being a professional chef, I can't enter :(

Speaking of the competition, John Torode said: "I'm delighted to be travelling over to Ireland to help find Ireland's Best Fish Dish. I have heard many stories about the quality of fish in Irish restaurants that I look forward to seeing a high standard of entry from the amateur chefs across the country, seeking to create their perfect dish. I have always expected a high level of cooking and this competition will be no different."



About The Competition

The Competition is open to:

· Amateur chefs and food lovers across the Republic of Ireland

Each entry must consist of:

· One full recipe including how step-by-step instruction as to how the dish is cooked
· A picture of the finished dish
· Entries must be submitted by 23.59 on Thursday, July 11th 2012 to: IrelandsBestFishDish@three.ie

Each entry must include:

Name, Home County, Contact phone/email, Social media names (if applicable)

Recipe Criteria:

· Entrants must use local produce (all Irish ingredients)
· All recipes must be primarily fish dishes (Surf n’Turf not accepted)
· All recipes must demonstrate creative use of ingredients
· Presentation (in picture format) must be owned by entrant and showcase the finished dish
· Preparation and cooking time for the dish must be completed within one hour (this will be applicable in the live final)

So get cooking and send in your entries to IrelandsBestFishDish@three.ie Today!

Zack

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