­

Tourism Ireland hosts culinary experience promoting farm-to-table cuisine

Tourism Ireland and world-renowned chef JR Ryall teamed up to host a culinary event in Toronto this week, showcasing some of the tastes that travellers will find at Ballymaloe House Hotel in Cork. 

Ryall, head pastry chef at the iconic Ballymaloe House, said, “Anyone who hasn’t been to Ireland will be very surprised at the food scene. It’s not just corned beef, cabbage and soda bread. There’s a wonderful rising tide of energy among young chefs in Ireland at the moment.” 

This energy was apparent in the evening’s menu, which featured modern takes on classic Irish ingredients such as cheddar cheese croquettes with Ballymaloe relish, smoked salmon and cucumber pickle on Ballymaloe brown bread, and carrageen moss pudding with Irish coffee sauce. 

The family-owned Ballymaloe House offers 32 luxurious bedrooms on 300 acres in the scenic East Cork countryside. The restaurant has long been internationally recognised as a hotspot for innovations in Irish cuisine and fostering the creativity that goes into farm-to-table dining. The property’s organic farm produces daily ingredients for the restaurant, which guests can learn about at the onsite Ballymaloe Cookery School. Says Ryall, “Modern Irish food stands on the success of the island producing clean, delicious produce.”

Farm-to-table cuisine is one aspect of slow tourism, which Sandra Moffatt of Tourism Ireland says will be a priority in 2025 along with promoting regional and off-season tourism to support local economies. The travel trade can look forward to Slow Tourism Month being introduced in June, plus webinars and resources to support education around slow tourism itineraries and how travellers can more deeply experience Ireland’s history, culture and environment. 

To learn more about Ballymaloe House Hotel, visit ireland.com.

Tags: