A NEW type of summer school to rival the political, artistic and economic events of this time of year was held yesterday in Brooklodge Hotel, Co Wicklow, where the inaugural Food Summer School attracted more than 180 people.
Evan Doyle, chairman of the Taste Council, who came up with the concept with council colleague Kevin Sheridan of Sheridan’s Cheesemongers, said the artisan food sector – with an estimated value of €400 million – merited such an event.
“The sector currently employs 3,000 people in 350 firms and is a contributor to the astonishing €8 billion in food exports from this country which is so vital to the recovery of our economy,” he said.
“We are here to discuss our industry in the fast-changing landscape in which it sits and to discuss how we can best utilise our great agricultural heritage and resources in order to achieve an industry which supports rural communities, jobs and food producers,” he said.
Minister for Agriculture and Food Simon Coveney told the attendees that the Food Harvest 2020 report had identified the potential of the artisan and speciality sector both in agri-food and food tourism.
He fully supported these recommendations which encourage and promote food entrepreneurship from the earliest stages to promote and broaden opportunities including local markets and the conservation and promotion of local and traditional foods.
Bord Bia’s chief executive Aidan Cotter said the school was a wonderful idea because agriculture had come so quickly to the top of the agenda and the artisan sector with its richness and diversity had a major role to play in developing the whole role around Irish food.
Darina Allen said the holding of the summer school showed food was moving up on the scale of significance indicating its importance and that what we have in Ireland is practically unparalleled.