Return to your roots says US foodie


FOOD FESTIVAL:IRISH CHEFS must return to traditional food and put dishes, such as bacon and cabbage and Irish stew, back on Irish menus if Ireland is to raise its profile as a culinary destination according to a renowned American food writer who was speaking at a debate in Kilkenny yesterday.

New York-based Colman Andrews, co-founder of Saveurmagazine and editorial director of, was speaking at Savour Kilkenny Food Festival and said that, if Ireland wants to raise its profile, it must not be afraid to revive traditional Irish recipes or be ashamed of some of its best known dishes.

Andrews was one of several leading food industry experts taking part in a debate The Great Irish Food Fightat the food festival which runs throughout the bank holiday weekend.

Andrews, who last year published The Country Cooking of Ireland, said the Celtic Tiger era had seen Ireland turn its back on its food heritage by ignoring traditional staples in favour of international cuisine.

He claimed UK chefs had successfully revived traditional British foods, such as grouse, and bubble and squeak. He cited broiled mackerel with gooseberry sauce, Donegal pie, and jellied lamb as traditional Irish dishes we could revive.

This year Savour Kilkenny has a wide range of events and food demonstrations, and is encouraging friends and supporters to buy a special festival wristband for €10 which gives entry to all cooking demonstrations, events and seminars over the weekend.

Other attractions include celebrity chef Donal Skehan, who is hosting A Taste of Craftdemonstration in The Set today in association with the Crafts Council of Ireland. The dynamic young chef will showcase food with the work of local craftspeople.