Bord Bia Launches Retail Guide for Small Food Businesses

Press release from Bord Bia

Bord Bia Launches Retail Guide for Small Food Businesses

 Bord Bia Small Business Open Day 2014 - 29/01/2014 - Small Irish food businesses are optimistic about their growth prospects according to the findings of a recent Bord Bia food industry survey (December 2013). Almost 70% of those surveyed stated that they expect their business to grow in 2014 and almost half claimed to have increased their turnover in 2013. The results of the survey were shared with over 170 small food businesses gathered in Dublin today for Bord Bia’s fourth annual Small Business Open Day where companies received information on the range of programmes and facilities available to support further growth and business development. Bord Bia works with over 400 small food businesses with an annual turnover of some €400 million. Approximately 3,000 people are directly employed in the sector and in 2013, 187 companies were approved a total of almost €1 million in marketing grants. Pictured at the Open Day were Aidan Cotter, Chief Executive Bord Bia, Minister for Agriculture, Food and the Marine, Simon Coveney, TD, Helena Hickey, Skeaghanore Duck Ballydehob, West Cork and Hannah O' Reilly, Improper Butter, Dublin. Photo Credit: Gary O' Neill


Bord Bia has launched a new ‘Guide to Retail for Small Food Producers’, a practical tool for small food businesses to assist them in winning and growing business in the Irish retail sector. The guide was shared with over 170 small foodbusinesses gathered in Dublin today for Bord Bia’s fourth annual Small Business Open Day, where companies received information on a range of programmes and facilities available to them. The Minister for Agriculture, Food and the Marine, Simon Coveney, was in attendance to deliver the opening address. Please see Notes to Editor for an overview of the event. According to a recent Bord Bia food industry survey (December 2013), small Irish food businesses are optimistic about their growth prospects with 67% of those surveyed expecting business to grow in 2014 while  almost half increased  turnover in 2013.

Speaking at the event, Tara McCarthy, Director of Bord Bia’s Food and Beverage Division commented, “Supporting a dynamic, profitable and growth-oriented small business sector remains central to Bord Bia’s strategic plans and programmes. The guide provides valuable insight for producers and start-ups targeting the grocery retail market and it will help companies understand buyer requirements and the trading policies of the multiple retailers and independently owned speciality stores. With a current value of approximately €9 billion, and an average spend on grocery items per household of €5,500, grocery retail in Ireland represents a key sales opportunity for food producers.

The guide aims to highlight the issues that small companies and entrepreneurs face when entering the retail market in Ireland and to outline the demands that each route to market presents. It also includes profiles of the multiple retailers, discounters and an overview of independent specialist stores as well as a sample pricing model and a glossary of retail terms.

This ‘Guide to Retail for Small Food Producers’ is part of a series of publications from Bord Bia including the ‘Guide to Distribution for Food and Drink Producers’ and the forthcoming ‘Guide to Farmer’s Markets for Small Food Producers’. The ‘Guide to Online for Small Food Producers’ and the ‘Guide to Foodservice for Small Food Producers’ will complete the series in 2015. 

Bord Bia works with over 400 small food businesses with an annual turnover of €400 million. Approximately 3,000 people are directly employed in the sector and in 2013, 187 companies were approved a total of almost €1 million in marketing grants. In 2014, many small firms will travel with Bord Bia to trade fairs across the UK, Germany and further afield.

Conference Overview

At the event themed ‘Understanding a Changing Market’, the Minister for Agriculture, Food and the Marine, Simon Coveney, T.D. delivered the opening address while Niall Harbison, Founder of Simply Zesty, CEO of PR Slides and well known food blogger, provided insight into his varied businesses and how he created successful opportunities. Other key speakers included Paula Donoghue, Bord Bia’s Insight and Brand Manager, who shared research outlining the Irish consumer’s attitudes to eating and cooking, which was complimented by David Berry of Kantar Worldpanel, who presented on the Irish and UK retail landscape. Kenneth O’Connor, Local Project Manager, Musgrave Retailer Partners Ireland, and Darragh Flynn of the Happy Pear, the Wicklow based food market, afforded insight into how small businesses can gain retail expertise through the Food Academy programme, a collaborative initiative run by the County Enterprise Boards with the support of Bord Bia and Super Valu. Barry Murphy, Fit Fuel, winner of the Innovation Award at Bord Bia’s Food and Drink Industry Awards in November 2013, discussed innovation as a requirement to meet consumer’s changing needs. Professor Damien McLoughlin, UCD delivered an interactive session on how family run businesses can learn from the experiences of other similar companies, using the example of Mutti, a premium Italian tomato processor. Padraig Brennan, Senior Business Analyst, Bord Bia, alongside Alan Kingston of Glenilen Farm, highlighted the business benefits of Origin Green, the Irish food and drink industry’s sustainability development programme, while Tara McCarthy, Director of Bord Bia’s Food and Beverages Division, concluded the seminar with an overview of Bord Bia’s wide range of services and programmes to assist food producers. There was also a showcase of services on offer from other support agencies including the Department of Agriculture, Food and the Marine, County Enterprise Boards, Enterprise Ireland and Teagasc.

For more information or to access the guide and presentations from the event, visit www.bordbia.ie/SmallBusinessOpenDay2014 (at 5.00pm today), also 
bit.ly/1cuPXKL 

Good Food Ireland Conference. And Awards

Good Food Ireland Conference
And Awards

Pádraig Ó’Céidigh

Didn't expect a clinical psychologist to be the star speaker at the annual Good Food Ireland conference in the Shelbourne Hotel (Dublin) yesterday. But that psychologist was Dr Maureen Gaffney and she took the room by storm as she looked at the Feel Good Factor.

Must admit I’m one of those people who just love to see a smile. Maureen says smiles “are all important”. “People are ready to co-operate with you..work on it.. smiles help to form that very important first impression. We all have bad days .. act positively especially when things are bad.” She said there is  evidence that shows that smiling even helps the smiler. “It triggers (even fools) your brain”.

And she also pointed out that a negative mood in the team leader can have a negative influence on the staff, your staff. This is a “high risk” to business. So learn to smile. Cheese!

“Get your self right..then you'll get a whole lot more right. Learn, achieve, grow. Vision is vitally important, start with your vision. Values are really important, not just accessories...There is evidence that people driven by a higher set of values do better.”

Maureen Gaffney (left) and Xanthe Clay

Set challenges, she urged. “Keep learning, growing, have projects, invest time and effort in them. And connect! Not just on digital platforms but also in the real world, family, friends, clubmates. These real connections will provide “personal experience and insight, contextual information, personal recommendations”.

So get social,and get connected, she urged. And she ended with a reminder about that smile. “Nurture your optimism!”

Xanthe Clay, author and journalist, spoke on the fickle British market, especially the fickle press. One day they headline that coffee is good for you, a week later they say it is bad for you. She urged irish producers to give value for money and highlighted the importance of trust (especially after the rocky year that saw the horse meat scandal gallop across the headlines). “Be open, she said. “Show people what you do. If you do add an additive to your food, list it, explain it.” Much better than your customers ambushed by the news in the press later on.

Asked what were the outstanding Irish qualities, she didn't hesitate: “Tradition, warmth, quality. These never go out of fashion.”

Coming into fashion is Origin Green, Bord Bia’s new programme to enhance and promote sustainability and explained on stage by Una Fitzgibbon. This was quite a sombre presentation, no jokes here. Great to see producers such as the Apple Farm’s Con Traas and Stonewell Cider’s Daniel Emerson being very enthusiastic about it on a short film. “This is a big deal,”said conference chair Darragh McCullough. “Only going to get bigger.”

Margot Slattery of Sodexo started with some very impressive numbers: purchases of some 18 million euro in Ireland every year. 420,000 employees worldwide and growing. “We stand for sustainability and fresh food” as client companies are looking for healthy weight and healthy life for their employees. Sodexo run gyms, even detox programmes.

Siobhain from Kalbo's and Yours Truly

Margot said they feed 50,000 a day in ireland. “Not frozen food, these are cooked, from scratch, on a daily basis.”

Just before a break for lunch, there was a panel discussion on Digital Marketing and two bits of advice emerged, at least two that I noted. Check out the recent changes in YouTube as they make it more interesting to business. And also have a look at Vine for short video promotions.

If Maureen Gaffney was the morning star then Pádraig Ó’Céidigh caught the attention in the afternoon. The founder of Aer Arann took us on a flight. He started in the Comfort Zone, then challenged us to enter the Stretch Zone before warning us about the perils of the Danger Zone (here, you can damage yourself, he reported, from experience).

Kevin and Réidín from Sage

Citing the small beginnings of what is now the Kerry group in 1972 and the choice made by Clonakilty Black Pudding’s Colette Twomey to run the company after the death of her husband as examples of leaving the comfort zone.

And Padraig is optimistic right now. “This is a great time to be an entrepreneur. There is great optimism out there, great opportunities. Time to leave the comfort zone.”

“There have never been such a demand for good quality food. Be solid on your own two feet, use what’s between your ears. No reason why we can't have another Kerry.”

The world will go on with you or without you. Make sure it’s with you. Believe it and go for it. Never forget your roots and use that little bit of Gaeilge!”

An afternoon panel discussion on our food future produced some interesting points. Martin Shanahan thought too much of our fish is being exported. Country Choice’s Peter Ward urged the industry to be creative, to re-invent our own Irish produce. Chapter One’s Ross Lewis says he sees confidence building in young Irish chefs, “not necessarily mimicking foreign chefs.The industry has changed more in the last three years than in the previous thirty.”

Minister for Tourism Alan Varadkar launched the Good Food Ireland prepaid MasterCard, a food travel passport for visitors to the county’s producers, shops and restaurants and said he was encouraged by progress in tourism numbers this year and employment growth in the industry. He lauded the “great decision” by government colleagues to retain the 9% VAT and acknowledged that lobbying had had its effect and confirmed that there were no plans to increase the rate in the future. We are very much in recovery mode.”

The delegates assembled in the same room for a cracking dinner in the evening. Skeaghanore Duck and Clare Island salmon were the centrepieces, all washed down by superb wines from Classic Drinks.

The awards were announced as the desserts were being served and the large Cork contingent had plenty to cheer about with Midleton's Sage Restaurant, URRU Culinary Store in Bandon, MIlleens Cheese, Kalbo’s Cafe in Skibbereen and Kinsale’s Fishy Fishy all winning their categories.

One of the loudest cheers of the night went to Ballymaloe’s Rory O'Connell who was declared Ambassador of the Year, mainly for his part in feeding, at short notice, 10,000 delegates at the recent Web Summit. Mount Juliet won three awards including the Supreme Award and Restaurant of the Year Award.

All the awards were presented by An Taoiseach Enda Kenny who smilingly indicated there were three women he must listen to: Mrs Kenny, Angela Merkel and Margaret Jeffares (the dynamo behind Good Food Ireland).

Local Food Companies Shortlisted for Bord Bia Awards

Local Food Companies Shortlisted for Bord Bia Awards

Margaret (Founder) & DJ Kelleher (MD)

Riverview Eggs, Glenmar Shellfish, Irish Atlantic Salt and Irish Distillers are the four Cork based food and drink companies who have been shortlisted in Bord Bia’s Food and Drink Awards (2013). The awars recognise excellence in export development; branding; innovation; sustainability; entrepreneurship, success on the domestic market and use of consumer research.

·         Irish Distillers’ Jameson Irish Whiskey, with an expanding and renowned distillery in Midleton, has been shortlisted for two awards; the Export Award and the Innovation Award. Jameson reached the milestone of 4 million cases sold globally in 2012 and is the No. 1 Irish whiskey in the world sold in 108 markets. In terms of innovation, the Yellow Spot 12 Year Old, within the Single Pot Still Whiskeys of the Midleton range, is unique to Ireland and to the Midleton Distillery in particular. The whiskey is produced annually in batches of 500 cases, making it a true collectors item and is available in limited quantities in Ireland, France, the UK and Germany.

·         Alongside Jameson, Union Hall’s Glenmar Shellfish have also been shortlisted for the Export Award. The company is currently exporting 550 tons to markets such as China, Hong Kong, Korea, Italy, Spain, France and Croatia.

Irish Atlantic Salt - Michael and Aileen O'Neill

·         Watergrasshill based, Riverview Eggs, have been shortlisted for the Consumer Insight Award for their use of consumer research to develop the Amazing Egg brand. Faced with the challenge of innovating in a competitive and commoditized category, the company invested in extensive category research from which they use the insights to inform their strategy. The result of which is that the Riverview brand is now the second largest brand by market share in the Irish egg market (Kantar, July 2013).

·         Irish Atlantic Sea Salt, located on the Beara Peninsula, has been shortlisted for the Entrepreneurial Award. The O'Neill family developed this range of organic, gourmet Irish sea salt products, using the highest quality waters surrounding the Peninsula to create the only Irish-made white sea salt products available.

Visit profile interviews with the companies here: www.bordbia.ie/awards

This year’s awards will be presented at Bord Bia’s Annual Brand Forum end of year event taking place in the Royal Hospital Kilmainham, Dublin on Thursday, 14^th November. Paul Duffy, Chairman and CEO of The Absolut Company, will be the keynote speaker on the night and the Minister for Agriculture, Food and the Marine, Simon Coveney T.D. will present the awards. RTE presenter Keelin Shanley will be MC for the evening. 

In total, Bord Bia received over 150 entries across the seven categories. The three shortlisted companies under each category are as follows:

5 Cork companies feature in Bord Bia/Tesco programme

A press release from Bord Bia

Bord Bia and Tesco Assist Companies to Grow at Retail Level

~ Five Cork companies to take part in retail programme for Irish food and drink companies ~

Pictured at the launch in Bord Bia’s Dublin headquarters were Aidan Cotter, Chief Executive, Bord Bia, Minister for Agriculture, Food and the Marine, Simon Coveney T.D. and Maxine Hyde, Ballymaloe Country Relish.

4^th April 2012 Bord Bia and Tesco have developed a programme, to help food and drink companies to develop the required skills to achieve sustainable growth at multiple retail level. At the launch today, in Bord Bia’s Dublin headquarters, the participating companies were joined by Bord Bia and Tesco representatives.

The Minister for Agriculture, Food and the Marine, Simon Coveney TD who was in attendance, added, ‘I am pleased to be launching this programme, this form of cooperation is something which will drive this sector forward both at home and abroad. Tesco plays a large part in the current retail environment and so it is essential to work together.’

Pictured at the launch in Bord Bia’s Dublin headquarters were Sergio Furno, Cashel Blue, Co. Tipperary, Gillian Swaine, Bord Bia, Carmel-Anne Brennan, Tesco and Cullen Allen, Cully & Sully in Shanagarry.

This comprehensive retail programme will equip participants with the necessary skills required to secure, grow and maintain a listing with Tesco. The programme will involve three different levels Local, National and Export to assist small, medium and large sized companies in growing to the next level of business with Tesco. This programme will be supported by Enterprise Ireland.

Pictured at the launch in Bord Bia’s Dublin headquarters were Scott Baigent, Eight Degrees Brewing based in Mitchelstown, Jacqueline O’Neill, Tesco, Gillian Swaine, Bord Bia, and Tadhg O’Donovan from Glenilen in Drimoleague.

Aidan Cotter, Chief Executive, Bord Bia stated at the launch, ‘The Irish food industry is experiencing strong growth in export markets yet the domestic market remains challenging, with spending under pressure and consumers searching for value.  Based on Eurostat data, food prices in Ireland today are just 3 to 4 per cent above their level of seven years ago.  By comparison, in the euro area as a whole they have grown by 15%, and in the UK by as much as 35%, a period moreover of strong commodity price inflation.   It is vital in this environment that Irish food and drink companies work with the retail sector to build their competitiveness on the domestic and export markets alike. This programme with Tesco is designed to arm the participating companies with the insight required to have success at home and the opportunity to expand abroad.’

Sixteen companies covering the dairy, seafood, ready meals, beverage, frozen and ambient sectors have been selected to participate on the programme. Amongst those partaking are five Cork companies; Ballymaloe Country Relish, Cully & Sully, Glenilen, Green Saffron and Eight Degrees Brewing. Clear objectives and targets will be set for each company partaking to help them achieve key opportunities identified for their business with Tesco. The programme will consist of workshops, bespoke mentoring and access to relevant Tesco consumer data and consumer insights.

Tony Keohane, CEO, Tesco Ireland said, ‘At Tesco, we are long and committed supporters of the Irish food industry. Today’s initiative continues our desire to source local products, particularly fresh foods, which have always been a key part of our strategy and a cornerstone of our business. We hope that as many as possible of the programme participants will grow with us to become Ireland’s next generation of food entrepreneurs and exporters.’

The Irish Retail Market

The Irish grocery market is valued at €8.8 billion. The latest figures from Kantar Worldpanel in Ireland, for the 12 weeks ending 18^th March 2012, show the grocery market has slid back into decline following four months of modest sales growth. The latest data show that the sector has fallen in value by 0.5% when compared with the same period last year. Shoppers, according to Kantar, are continuing to look for ways to control their spending.  This is reflected in growing pressure on branded items, which have seen a drop in market share from 54.1% to 52.9% in the past year. The Irish retail market is increasingly competitive with new format development, technological advances, such as contactless payments and private label all impacting on its development.

Calling all small food and drink producers!

Calling all small food and drink producers!

Bord Bia Small Business Open Day

'Delivering insights for success in 2012'

Bord Bia will hold a Small Business Open Day for small food and drink producers on the 18^th January, 2012 between 9.00am and 2.30pm at the Crowne Plaza Hotel in Blanchardstown, Dublin 15.

The Bord Bia Small Business Open Day will provide an opportunity for small food and drink producers to access the range of programmes and services available to support business success in 2012. The event, entitled ‘Delivering insights for success in 2012’, will showcase the wide range of services on offer from Bord Bia and other support agencies and organisations to assist companies in planning for growth and business development. The Open Day will also provide delegates with an opportunity to network with other food and drink producers.

PERIscope 6, the latest research findings on Irish consumer behavior and attitudes towards food, shopping and cooking, will be presented by Bord Bia. A case study will explore new and innovative ways of developing a successful brand. There will also be a presentation of recommendations on how to develop an Online Marketing Strategy. Tips will also be provided on how to conduct a financial health check for businesses in 2012.

The event is free of charge to attend. To secure your place at the Bord Bia Small Business Open Day, please contact Rebecca Moore by email at rebecca.moore@bordbia.ie or by phone at (01) 6142204. For further information or to book online, please visit www.bordbiavantage.ie.

MAJOR AWARD FOR GREEN SAFFRON

Local Food Company Wins Major Bord Bia Award

~ Green Saffron win at Bord Bia’s Food and Drink Industry Awards ~

Tuesday 22^nd November 2011 Arun Kapil (right) of Green Saffron, the spice company based in Midleton, Co. Cork, has won the Entrepreneurial Award at Bord Bia’s Food and Drink Industry Awards 2011, taking place in Trinity College Dublin tonight. In 2007, Arun Kapil set up Green Saffron, a company which specialises in premium, farm-fresh whole spices and blends for use in home and professional kitchens.

Eight Irish companies in all were honoured at the Bord Bia awards ceremony, which attracted over 220 senior representatives from the food and drink industry. The Minister for Agriculture, Food and the Marine, Simon Coveney TD presented the awards. Speaking at the event, Michael Carey, Chairman, Bord Bia said “in spite of all the challenges we face – it is also probably the most exciting time ever to be in our industry. The increase in exports would be impressive at any time but against the backdrop of global economic uncertainty and our own domestic difficulties it is truly remarkable. Equally remarkable are the achievements of the award winners, who have demonstrated success in areas critical to future growth, from innovation and branding to sustainability and entrepreneurship.”

The Food and Drink Industry Awards, held in association with Rabobank, were open to all food and drink products manufactured in Ireland. This year, Bord Bia received a total of 184 award entries across the six categories. The Minister for Agriculture, Food and the Marine, Simon Coveney TD presented the overall category award winners which included: (See Notes to Editor for profiles)

·         Innovation Award  – Natasha’s Living Food for Kale Crunchies, a healthy crisp alternative made from dried locally grown kale

·         Sustainability Award – Country Crest, a family owned business, situated in north County Dublin. As part of its environment philosophy, Country Crest includes a wind turbine, water recycling, and a wildlife pond. The company aims to be energy self-sufficient by 2015.

·         Branding Award – Largo Foods for Tayto, Ireland’s Number 1 crisp and snack brand and Ireland’s 5th largest grocery brand (Nielsen). Over 3 million bags of Tayto are sold in Ireland each week.

·         Entrepreneurial Award – Arun Kapil, Managing Director, Green Saffron.

·         Export Award – Jameson Over one billion glasses of Jameson are consumed around the world each year. Jameson is a global brand with a presence in over 120 markets.

·         Domestic Success Award – Flahavan’s Flahavan’s, one of Ireland’s leading private companies, has been milling quality Irish oats for over six generations.

Kerrygold and Cashel Blue were also honoured with a Special Award in recognition of their co-branding, ‘co-opetition’ initiative in the US market. The Irish Dairy Board, owners of the Kerrygold brand, has recently joined forces with Cashel Blue in a new co-branding and distribution agreement to build brand awareness and market share in the US. Speaking at the event Aidan Cotter, Chief Executive, Bord Bia commented “this is an excellent example of co-opetition as a business strategy and how a large multinational exporter can collaborate with a niche player to develop a mutually beneficial brand offering. Kerrygold has added an artisan product to its portfolio while Cashel Blue is leveraging an established international brand with global distribution channels. It’s a win-win situation and we look forward to working with more companies on this exciting new model to develop our exports further.” Bord Bia is actively supporting the principle of co-opetition, where food companies work together to create synergies resulting in cost savings, improved returns and/or increased market distribution.

FRANCISCAN WELL OCTOBER FEST

Click on image to enlarge

FRANCISCAN WELL
OCTOBER BEER FEST

No shortage of choice when I called in to the well established OctoberFest at the Franciscan Well Brewery and Pub at the weekend. There were dozens of beers on tap, and many more in bottle at the bar itself. 

Renewed acquaintance with John Radley of Cremin and Radley who had a stand there. Tempted also to renew acquaintance with their Fruli Strawberry beer or the Schneider Aventinus but then spotted the new Irish lager from Kerry named after the arctic explorer Tom Crean. 

This 4.6% ABV from the Dingle Brewing Company is not half bad and I enjoyed my pint. The blurb says it is light and delicately hopped..perfectly balanced and elegant... I’d agree with that. 

Hadn’t seen the Svyturys range before so I had a try at their stand. Got a glass of their Ekstra, a pale easy drinking lager at 5.2%. They are especially proud of the Nefiltruotas Raw, a Zwickelbier Lager described as the lager world’s answer to real ale. Liked my sample and will explore this Lithuanian beer further. Some humourous ads on their site, by the way! 

The Franciscan Well joined in the Bord Bia national Beer/Cheese Tasting Events this weekend and on Saturday afternoon, they had the very knowledgeable Willie Healy of the well known Bandon food store URRU  in charge of that particular stand. 

Here I got the chance to sample their newest stout, the Shandon Century Extra Stout (7.5%), available on tap and in a limited issue of numbered bottles (which, I’m told, are flying out the door at Bradley’s Off Licence). It is something special, full bodied and smooth and with a great dry flavour. 

Willie had examples from four local cheese producers for sampling with the stout and the other Franciscan products and they were Hegarty’s, Gubbeen, Ardsallagh and the Fermoy Natural Cheese Company. My favourite match was the stout and the cheddar from Hegarty’s. 

Well done to the Franciscan Well who had the whole thing well organised and had plenty of friendly staff on duty to help out. 

BRINGING BAROSSA SHIRAZ AND GUBBEEN PORK TOGETHER

Nine Lives Barossa Valley Shiraz 2008, 14.5%, stockists (€16.99 rrp) 

Full ,spicy and dark red, this Barossa has a nose of inviting dark berry. There is a terrific mix of fruit and spice on the palate and the long finish of this lively full bodied wine is along the same pleasant lines. Not surprised that the producer, Rosedale Wines, won a silver medal for this at the 2010 New World Wine Awards.

Probably didn't win any medal though for the originality of the back label which has a string of cat puns. Still they draw a smile or two and I did have a laugh at the final line: drink in moderation – then have a catnap.

Bord Bia played a leading role during the queen’s visit and plays quite a role at all times in Irish food. Picked up a pork leaflet from them about a year back and adjusted one of the recipes for this wine.

The recipe is Pork Fillet with Prunes  and the only real change was to substitute red wine for the white. Must also mention that the pork was top class, a beautiful piece bought recently from Gubbeen   at the Mahon Point Farmers Market . 

Served with a puree of parsnip and potato, I’m glad to say (and this will earn me brownie points) that the dish was marvellous and was enhanced by the Shiraz which is imported by Wine Alliance and available at these stockists.

IRISH PORK

BORD BIA PORK

Nearly got put off pork for good a few years back during an otherwise excellent coach tour of Austria. Many of the hotels in the early part of the tour insisted on serving it, mostly in very unattractive ways, and quite a few of the passengers were fed up and hungry at the same time!

Fortunately, we Irish know Pork need not be that way at all. Like other food bloggers, I this week received a pork pack from Bord Bia. With holidays imminent, time was short so we roasted the top quality piece in more or less the traditional manner, though with rosemary and garlic. It was served with roast vegetables, mainly parsnip. The cooking juices, thickened, were used to make up the sauce. A gorgeous meal indeed.

And now we are looking forward to trying out all of the mouth-watering recipes that Bord Bia put in the accompanying leaflet and indeed checking out the many recipes on their  site. Pork, which is widely available, need never be dull again.