Irish quality food beating recession


There is no recession in the Irish quality food industry, according to food writer and publisher, John McKenna

Speaking at the launch of the 2012 edition of The Irish Food Guide in Dublin this morning, Mr McKenna said that despite the poor economic climate, the best food producers, restaurateurs, markets and counties are enjoying unprecedented success.

“It may seem difficult to believe that things have never been better, but things have never been so good in Irish speciality food. Conditions are tougher than ever in the marketplace, but food producers who have the right product at the right price now have a devoted audience, who are more conscious than ever before about buying Irish foods,” he said.

Mr McGrath added that although there has been a significant increase in artisan food, people working in the craft beer, speciality pork and bacon, and sourdough bread areas are seeing a particular increase in sales.

“Whilst there is expansion in every direction with speciality food, these three areas have shown the most significant growth. Clearly, we are all hankering after a good bacon sandwich with a nice glass of Irish beer,” he said. “People want to buy Irish products that they know will be good value and will go towards our economy and they are willing to pay more for it. The fact that people are making more of an effort to buy Irish is the biggest change in recent years.”

This year marks the 10th edition of guide, which has increased by 100 pages since the previous edition in 2010.

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