FOOD AND tourism providers must increasingly focus on visitors' needs and on providing more value for money, Minister for Tourism Martin Cullen said last night at the Good Food Ireland Awards in Dublin.
Some 15 food producers and tourism operators received awards for their work in raising standards in the food and hospitality industry.
Mr Cullen said good food had become a very important factor for discerning tourists and the public had become more adventurous and demanding in their choices.
"There are significant business opportunities in the provision of good food with over eight million overseas visitors having come to this country last year alone - generating €4.9 billion in foreign exchange earnings," he said.
"The emphasis in future growth must be on visitors' needs and expectations and in continuing to enhance the value-for-money perspective."
Good Food Ireland is an industry body that promotes excellence in food tourism.
Last night's main award was won by Ballymaloe House and Cookery School in Cork, which was described by the judging panel as "a benchmark for all others".
The regional awards were won by Belle Isle School of Cookery, Lisbellaw, Co Fermanagh; the Cliff House Hotel, Ardmore, Co Waterford; The Winding Stair, Dublin and Gregan's Castle, Ballyvaughan, Co Clare.
The Host of the Year award was won by Kay O'Flynn of Rathsallagh House, Dunlavin, Co Wicklow for her "care, passion, attention to detail and a focus on providing service that excels in every way".
The Itsa4 restaurant in Sandymount, Dublin won the International Dietary Award for its innovation in catering for dietary and nutritional requirements.
Damian Corr of Dublin's Merrion Hotel won the Wine Person of the Year award while the Fishy Fishy Cafe in Kinsale was recognised for its use of sustainable local fish.
The judging panel included Good Food Ireland inspectors and external judges. Members of the public also made nominations.
Margaret Jeffares, managing director of Good Food Ireland. said the awards highlighted the commitment to raise standards, promote local produce and drive Ireland forward as a worthy food tourism destination.
"These people are the unsung heroes," she said.
THE WINNERS
Best Local Breakfast:Coolanowle country house and organic farm, Ballickmoyler, Co Carlow.
Best Next Generation:Tim McCarthy, Jack McCarthy, butchers, Kanturk, Co Cork.
Wine Person of the Year:Damian Corr, The Merrion Hotel, Dublin.
Environmental Energy Efficiency:The Park Hotel, Kenmare, Co Kerry.
Most Innovative Use of IT:James Whelan Butchers, Clonmel, Co Tipperary.
Best Use of Sustainable Local Fish:Fishy Fishy Cafe, Kinsale, Co Cork.
Top Regional Member - North:Belle Isle School of Cookery, Lisbellaw, Co Fermanagh.
Top Regional Member - South:The Cliff House Hotel, Ardmore, Co Waterford.
Top Regional Member - East:The Winding Stair, Dublin 1.
Top regional member - West:Gregan's Castle, Ballyvaughan, Co Clare.
Host of the Year:Kay O'Flynn, Rathsallagh House, Dunlavin, Co Wicklow.
Members' Best Producer:G's Gourmet Jams, Abbeyleix, Co Laois.
International Dietary Award:Itsa4, Sandymount, Dublin 4.
Top Overall Member:Ballymaloe House and Ballymaloe Cookery School, Shanagarry, Co Cork.
Person of the Year:Seán Boland, managing director, Hertz Ireland.
