26 March 2018
Chefs from some of Ireland’s leading restaurants descended on Ireland’s Wild Atlantic Way today, Monday March 26, to learn first-hand about the provenance of some of Ireland’s outstanding seafood that’s being produced along the Atlantic seaboard. The sold-out event was organised by Euro-Toques Ireland in collaboration with Bord Iascaigh Mhara (BIM) and forms part of the Irish seafood development agency’s ‘Taste the Atlantic – a seafood journey’ initiative.
The value of seafood in the foodservice sector in Ireland saw an annual increase of 4% to €180 million in 2017. Recent trends in the sector include an increased interest in seafood provenance, greater awareness of sustainability and demand for new, lesser known species.
Commenting on today’s familiarisation trip, Ian Mannix, BIM Business Development Manager said:
“Chefs have long had a powerful influence on the way people eat. We’re increasingly seeing producer’s names appear on menus in restaurants, cafes and throughout the wider foodservice industry both in Ireland and internationally. Meeting with a seafood producer, seeing first-hand where seafood comes from , the producers’ passion and how it’s being produced is one of the most impactful ways to demonstrate the importance of provenance in relation to seafood. This is the basis of BIM’s ‘Taste the Atlantic - a seafood journey’.”
The two-day event included a tour and tasting at Killary Fjord Seafood in Leenane, Co. Galway. Mussel producers Simon and Kate Kennedy are just one of 21 leading Irish seafood producers who form part of part of BIM’s Taste the Atlantic seafood trail.
Commenting on BIM’s Taste the Atlantic seafood trail, Manuela Spinelli, Euro-Toques Ireland Secretary General said:
“One of the founding principles of Euro-Toques is to encourage chefs and cooks to use exceptional regional produce in their menus. There has been a huge rise in interest around Irish seafood among food industry professionals. Today’s trip to Leenane to meet Simon and Kate of Killary Fjord Seafood has been incredibly informative, entertaining and invaluable experience for our chefs.”