THE BENIGN aspects of the Irish food industry have for too long been eclipsed by a negative perception of excessive charging, Minister of State for Food Trevor Sargent has said.
Mr Sargent said the issues of cost and value for money had become critical elements in the food and drink industry in the last decade and particularly in the current climate “where every penny counts”.
He said he hoped a soon to be published research project by Fáilte Ireland would demonstrate that “restaurateurs are not excessively overcharging but they are indeed subject to many expensive cost factors themselves”.
Mr Sargent said it was imperative that “objective data around all the elements that form the price of the meal on your plate” be gathered to justify pricing levels.
“We can only rectify this situation by objectively analysing the ‘nuts and bolts’ that go into producing the average meal on our table,” he said.
He was speaking at the Good Food Ireland Awards at the K Club in Co Kildare yesterday, which paid tribute to Irish people and businesses for their commitment to using local food.
Mr Sargent said food and tourism businesses should “ensure that the internet is fully utilised” in promoting their business, as 70 per cent of all holidaymakers to Ireland plan their journeys online.
“This has a significant impact on business and profits,” he said.
Good Food Ireland is an industry body that promotes excellence in food tourism. The organisation has about 250 members.
Yesterday’s main award – the top overall member award – was won by Rathmullan House in Co Donegal, which was praised for its “commitment to local food and epitomising principles of Good Food Ireland”.
Regional awards were presented to Lough Erne Golf Resort, Co Fermanagh, Glebe Gardens and Café, Co Cork, Ballyknocken House and Cookery School, Co Wicklow, and Doonbeg Resort and Spa, Co Clare.
The Host of the Year award was won by Claire Nash of Nash 19 Restaurant and Food Shop, Cork.
Maurice Keller of the Arlington Lodge Country House Hotel in Co Waterford and Peter Ward of Country Choice Nenagh in Co Tipperary shared the Person of the Year award.
Margaret Jeffares, managing director of Good Food Ireland, said she hoped the awards would highlight “places committed to local Irish food so that consumers can find out and make informed choices on where to go to eat out or stay”.
Good Food Ireland Awards
New Member of the Year: Rua Deli Restaurant, Co Mayo
Best Next Generation Award: Kelly's of Newport, Co Mayo
Best use of Sustainable Local Fish: Connemara Smokehouse Visitor Centre, Galway
Top Regional Member North: Lough Erne Golf Resort, Co Fermanagh
Top Regional Member South: Glebe Gardens and Café, Co Cork
Top Regional Member East: Ballyknocken House Cookery School, Co Wicklow
Top Regional Member West: Doonbeg Resort Spa, Co Clare
Ireland Environmental Energy Efficiency: Monart Destination Spa, Co Wexford
Host of the Year Award: Claire Nash of Nash 19 Restaurant Food Shop, Cork
Best Producer Award: The Burren Smokehouse Visitor Centre, Co Clare
Person of the Year Award: Shared – Maurice Keller of the Arlington Lodge Country House Hotel, Co Waterford and Peter Ward of Country Choice Nenagh, Co Tipperary.
Top Overall Member Award: Rathmullan House, Co Donegal
