NUI Galway to showcase Galway artisan food producers

 Galway County Council's "Made in Galway" food producers forge strategic association with NUI Galway ahead of European Region of Gastronomy 2018. Pictured are Norbert Rojek, sous chef of Masterchefs; Catherine Nee of Marty's Mussels; Catherine McConnell, director of services Galway County Council; Magaly Murray of Gran Grans Foods; Ann Duggan, commercial manager, NUI Galway;  and  Kenneth Keavey of Green Earth Organics. 
Photo: Andrew Downes, xposure .

Galway County Council's "Made in Galway" food producers forge strategic association with NUI Galway ahead of European Region of Gastronomy 2018. Pictured are Norbert Rojek, sous chef of Masterchefs; Catherine Nee of Marty's Mussels; Catherine McConnell, director of services Galway County Council; Magaly Murray of Gran Grans Foods; Ann Duggan, commercial manager, NUI Galway; and Kenneth Keavey of Green Earth Organics. Photo: Andrew Downes, xposure .

Galway county food producers and NUI Galway have joined forces to promote the local artisan food sector for Galway’s European Region of Gastronomy 2018 designation.

The Galway County Council's Made in Galway Artisan food producers and NUI Galway will work together to showcase the quality of local food available to national and international audiences.

The first region in Ireland to receive European Region of Gastronomy 2018, Galway is now looking for new opportunities to build on the strong reputation and the excellent name it has in terms of a tourist destination.

Ann Duggan, manager of commercial services at NUI Galway, says the university is committed to supporting local producers and to showcasing the quality of local food to national and international audiences.

"The food showcased as part of the recent SeaFest builds on our ongoing partnerships with local food producers. Facilitating and showcasing produce at events such as the recent state visit by the President of Croatia and the Anatomists on the Edge international conference are also of huge importance to us as a conference destination.

"We are excited to play our part and we believe that the cooperation being brought about through the European Region of Gastronomy initiative is in line with our strategic focus. Food is central to the delegates’ experience while in Galway, and when combined with the excellent facilities and organisation skills within the university, we are sure it will assist in more high profile international conferences being attracted to Galway.”

The European Region of Gastronomy Platform and Award aims to contribute to better quality of life in European regions by highlighting distinctive food cultures, educating for better health and sustainability and stimulating gastronomic innovation.

Alan Farrell of Galway County Council, says the award provides Galway with an excellent opportunity to build on the strong reputation and the excellent name Galway has in terms of a tourist and conference destination.

"Ireland’s reputation as a food destination and country known for producing high quality food has grown significantly and Galway has played a significant role in this. Such strategic partnerships between Galway County Council’s Made in Galway Food producers and NUI Galway are hugely significant in the opportunities they create for small food businesses to gain such immediate and close access to international audiences and markets as they grow their business and brands.”

Galway County Council’s Made in Galway brand represents a wide range of food producers that includes seafood, fish, meat, poultry, vegetables, innovative sauces, preserves and more, all of which are created from Galway ingredients.

Associations with NUI Galway to expand the market opportunities for Galway County Council and the Made in Galway producers are one of many activities which are ongoing as Galway gets closer to hosting its year as European Region of Gastronomy 2018, says Mr Farrell.

In 2018 Galway and the West of Ireland will share the honour of this title with North Brabant in the Netherlands and both regions will use the award year to work collaboratively on a number of projects and work with the other regions in the European Region of Gastronomy platform.

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