The Future is Food
THE FOOD SUMMER SCHOOL 2014
Monday 25th August
The BrookLodge, Macreddin Village, Co. Wicklow
We had a packed hall in Macreddin for this year's Summer School. there was plenty of questions raised and lots of work will need to be done to continue the growth and development of our sector. below you will find the agenda from the day as well as the presentations which you can download to review.
Thank you to all attended.
Thank you to all attended.
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AGENDA
9.30 Registration and tea / coffee 10.00 Welcome by Kevin Sheridan, Chairman the TASTE Council 10.15 Opening Address by Minister of State at Department of Agriculture, Food and the Marine, Mr. Tom Hayes TD 10.30 THE ECONOMICS OF THE ARTISAN Presentation: Ciara Jackson Director, Head of Food & Beverage, Grant Thornton 11.00 Tea/coffee 11.20 THE FUTURE IS FOOD / THE IRISH ARTISAN AND THE IRISH KITCHEN Panel Discussion with Q & A A debate examining how to increase the mutually beneficial relationship that exists between Ireland’s professional Kitchens and our Artisan producers. How we can encourage more Artisan Producers to knock on our Kitchen doors, come into our Kitchens and work directly with our Chefs…and how our Chefs need to realise the importance of this relationship Chair: John McKenna, McKenna’s Irish Food Guides Panel: Ross Lewis, Chapter One Restaurant Jessica Murphy, Kai Restaurant Evan Doyle, the Strawberry Trees Restaurant Cait Noone, Head of the College of Tourism & Arts GMIT Ed Hick, J Hick & Sons, Pork Butcher Siobhan Ni Ghairbhith, St Tola’s Goat’s Cheese Martina Calvey, Achill Island Mountain Lamb. 12.45 EDUCATING THE NEXT GENERATION FOR THE ARTISAN The TASTE Council's Transition Year Food Module Presentation: Cait Noone, Head of the College of Tourism & Arts GMIT 13.15 – 14.45 Lunch THE FUTURE IS FOOD / THE IRISH ARTISAN AND THE IRISH CONSUMER Panel Discussions with Q & A Three afternoon debates placing The Artisan in the spotlight. As the traditional language and imagery of the artisan has been absorbed by the mainstream, how do we differentiate our product to the consumer? Is the prevailing emphasis on expansion through scale the only path to growth for our industry or is there a viable alternative? And what have been the benefits to the Irish Artisan from FoodHarvest 2020? Chair: John McKenna, McKenna’s Irish Food Guides 14.45 THE ARTISAN AND THE CONSUMER, GETTING THE MESSAGE ACROSS Presentation: 1. Raymond O’Rourke, University of Ulster 2. Andrew Bradley, Bradley Brand & Design Floor Q&A Discussion 15.45 GROWTH IN THE ARTISAN SECTOR. IS THE BIGGER ARTISAN BETTER OR ARE MORE ARTISANS BETTER STILL. Presentation: 1. Prof. Finbarr Bradley, Smurfit Graduate Business School, UCD 2. Quinlann Steele, Milleens Cheese Floor Q&A Discussion 16.45 A MIDTERM EXAMINATION OF FOOD HARVEST 2020 AND ITS RELEVANCE TO THE ARTISAN Presentation: 1. Peter Young, Farmer, Producer, Journalist 2. Marian Byrne, Head of Food Division, Department of Agriculture Floor Q&A Discussion 17.45 Closing Address, Aidan Cotter, CEO Bord Bia |
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18.30 RECEPTION & DINNER
Talk is one thing but there is no more powerful message than one put into action. Evan and his Team from the Strawberry Tree Restaurant translated all that we aspire to achieve into the Dinner at this year's Summer School. Below is the menu and the suppliers who provided the ingredients.Not only was the dinner a wonderful experience in itself but it allowed for plenty of discussion and connection between all the delegates. Connections were made and renewed and plans were put in place around the tables.
Talk is one thing but there is no more powerful message than one put into action. Evan and his Team from the Strawberry Tree Restaurant translated all that we aspire to achieve into the Dinner at this year's Summer School. Below is the menu and the suppliers who provided the ingredients.Not only was the dinner a wonderful experience in itself but it allowed for plenty of discussion and connection between all the delegates. Connections were made and renewed and plans were put in place around the tables.
