For the months of December and through January, some of Ireland’s most exciting chefs and producers will come together to raise awareness of Ireland’s winter bounty with several activities to highlight and promote the work of Euro-Toques Ireland in offering menus based on seasonal Irish produce and using the community platforms to talk about their favourite winter products.
To celebrate the Winter Table Euro-Toques will draw attention to some of the best produce Ireland has to offer, shining a light on social responsibility with a focus on increasing biodiversity and the conservation of traditions and heritage, provenance, seasonality, and the journey of the produce from farm, woodlands, shores to plate.
Hosted by Euro-Toques Ireland, a member-based community of chefs, cooks and producers who pride themselves on being the custodians of Irish food heritage, the online campaign will see participating members, young chefs and producers promote the best of the winter bounty, with a series of activities and dining experiences around the island of Ireland, where chefs celebrate Ireland’s winter bounty including, wild game such as venison, rabbit, hare, pigeon, pheasant, snipe, duck, mallard, partridge, woodcock but also freshwater fish (i.e. pike, eel, trout), herring, oysters, mussels, clams, crab, sea herbs and vegetables (i.e. seaweed), products from the woodlands, including mushrooms, sea buckthorn, sloes, rosehips, wild herbs, nuts as well as winter roots and greens.
Watch out for hashtag #WinterTable on the community’s platforms @eurotoques_ireland on Instagram and @eurotoquesirl on Twitter to find out what produce is readily available in Ireland this winter and stay up to date with recipes, produce, special menus, tips and know-how from chefs and producers alike.
As with the recent Food Awards 2023, Euro-Toques particularly wishes to highlight the work of small artisan producers in general, ending the year with a focus on some of the campaigns supported throughout the seasons, namely mussel farms and regenerative aquaculture; honey producers and beekeepers; producers of forgotten meats; our rich bounty of yoghurts and ice-creams; makers of craft drinks based on apples such as cider, brandy and wines; and our innovative vinegar makers.
As part of the campaign, member chefs working in cafés, pubs, bistros, and restaurants will offer either a special or a full menu experience showcasing Ireland’s winter bounty. A listing of some of the participating chefs and producers is available below. The listing will be updated online as the campaign kicks off.
All Euro-Toques members and the wider public are encouraged to join in the online conversation using the hashtags: #WinterTable #WinterBounty #Chefsmeetproducers
ENDS
PICTURES FOR DOWNLOAD ARE AVAILABLE HERE: https://we.tl/t-ir2XXqvbrh
CAPTIONS:
- Winter Table by Euro-Toques Ireland – a community of chefs featuring a selection of Irish small producers and farms.
- Winter Table by Euro-Toques Ireland – a community of chefs featuring a selection of Irish small producers and farms, details.
- Winter Table by Euro-Toques Ireland – a community of chefs featuring a selection of Irish small producers and farms.
- Winter Table by Euro-Toques Ireland – a community of chefs featuring a selection of Irish small producers and farms, details.
Euro-Toques Ireland – The European Community of Chefs & Cooks
PO Box 13046, Dublin D04 EO38
Tel: 085-8520760 www.euro-toques.ie
Media queries: Manuela Spinelli
Euro-Toques Ireland Head of Community
manuela@euro-toques.ie office@euro-toques.ie 086-0485802
Notes to editor:
Euro-Toques Ireland
Euro-Toques Ireland is a member-based community of chefs, cooks and producers who pride themselves on being the custodians of Ireland’s food heritage. Euro-toques Ireland aim to ensure that the next generation is as passionate about Irish food as those that have gone before through their Young Chef of the Year Competition which focuses on a journey of producer visits and skill-based cooking activities aimed at nurturing young talent for the future. They also support small indigenous Irish food producers by promoting them on their menus, through campaigns, at national and international events and through their annual Food Awards celebrations which is based on chefs meeting producers and the integrity and flavour of their produce. euro-toques.ie
Some of the participating chefs, restaurants and producers include:
Kwanghi Chan, Bites by Kwanghi
Aishling Moore, Goldie
Conor Halpenny, Square
Sham Hanifa, Cottage Restaurant; My Kitchen by Sham Hanifa
Philippe Farineau, Windward Hotels
Gareth Mullins, The Marker Hotel
Domini Kemp, Lottie’s
Janice Casey-Bracken, O’Donoughue Ring Collection
Anthony O’Toole, AOT
Wade Murphy, 1826 Adare
Dervilla O’Flynn & JR Ryall – Ballymaloe House
Robbie Krawczyk – Restaurant Chestnut
Ross Lewis – Osteria Lucio
Meeran Manzoor – Rare 1784 at Blue Haven Hotel
Jp McMahon – Aniar
Mark Anderson – Gather & Gather (Isobel Farrelly, Ciaran McGill, Glenn Murphy, James Smith)
Tara Walker – East Coast Cookery School
Mark Moriarty
James Cullinane – Church Lane
Majken and Jordan Bailey
Graham Neville – Dax
Shauna Murphy – Terre
Yvonne Kathrein – The Poacher Restaurant
Sunil Ghai – Pickle
Martin O’Donnell – The Cottage
Lily Ramirez – Picado
Peter Everett – Everett’s
Eric Matthews – Kicky’s
Ali Honour – Beans is how Campaign- Chef Manifesto
Lina Gautam – Montys of Kathmandu
St Tola, Inagh Farmhouse Cheese/St. Tola
Velvet Cloud
Ballymakenny Farm
Ollys farm
Kelly Oysters
Killahora Orchards & Cidery
Wildwood Balsamics
Skeaghanore Duck