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                                                  ST PATRICK'S DAY                                                       

Nobody knows how to party like the Irish, and St Patrick’s Day is fast becoming one of the liveliest days of the year.   In Chicago breweries will be dying the beer green and there’ll be big city parades throughout the rest of America.  In Britain we’re catching on fast and many local pubs, restaurants and food shops will have special menus and special offers that will showcase the finest products Ireland has to offer.  Like all the best parties St Patrick’s Day revolves around good food and drink… plus a sprinkling of that indefinable Irish magic dust that’s known as the “Craic”!

St Patrick’s Day is the perfect time to enjoy the wealth of delicious Irish food and drink: everything from magnificent grass-fed beef, to farmhouse cheeses, artisan chocolates, speciality butters, honeys and of course Irish whiskies.  Just what you need to make St Pat’s go with a swing.  

Must Have Mustard

We are a nation of food lovers. We talk about it, read about it, watch shows about it, but it seems we are still missing a trick when it comes to using mustard.

While the French explore the culinary diversity of Dijon mustard through sauces and marinades, a recent survey conducted by Grey Poupon revealed that we Brits fail to realise the full potential of this well loved product.

Out of 100 people surveyed, a mere 30% used Dijon mustard as an ingredient, and men are particularly unadventurous - 88% of them used Dijon mustard solely as a condiment.   

So why is it that we haven’t embraced the exquisite flavours of Dijon mustard?  Why do we use it simply alongside a Sunday roast or with cold meats?  Perhaps we’re nervous that the mustard may become over powering in heat and/or acidity or perhaps we just don’t know how much to use and when to use it? 

Grey Poupon is the only Dijon mustard to include white wine in its recipe, ensuring not only that its unique flavour shines through in cooking, but also that it has none of the bitterness of Dijon mustards made with vinegar in their recipe.   Grey Poupon Dijon Mustard is perfect in cheese sauces, gravies, stews, marinades and all sorts of other recipes; it adds a creamy, piquant flavour to an otherwise quite ordinary dish.   

Professional chefs recognised its usefulness many years ago and Henry Harris, Chef/Patron of highly acclaimed Racine restaurant, London is keen to help spread the word....

“Mustard can really add richness and comfort to a dish.  I particularly like Grey Poupon Dijon mustard. It’s the only Dijon mustard made with white wine, which gives it a lovely rich and smooth flavour.  It’s also full of spice and I love the touch of piquancy it adds to a range of different meals.”

Grey Poupon has maintained its quality for more than 200 years.  To this day, it’s still made in Dijon, by the same method, using the same original recipe and unique ingredients. 

Irish Food Industry welcomes the return of Bord Bia’s Marketplace International 2012

Over 300 international food and beverage buyers are expected to attend Bord Bia’s Marketplace International 2012 which will take place in Dublin on February 7th 2012.  The buyers, which include representatives from retail; foodservice; convenience; on-line; wholesale; catering; distribution and manufacturing channels, will have the opportunity to meet with over 175 Irish branded and private label suppliers during 3,500 pre-scheduled meetings taking place throughout the day. In addition, The Irish suppliers at Bord Bia’s Marketplace International 2012 will represent a broad range of categories including meat, seafood, dairy, ready meals, horticulture, beverages, confectionery, snacks and cereals. Bord Bia is aiming to secure €15 million in new business from the one day event.

During Marketplace International 2012, Bord Bia will showcase its comprehensive global trends and insight research carried out over the last two years.  Through the ‘World of Insights’ zone,  buyers will have an opportunity to see the six key lifestyle trends in action – trends that will shape consumer thoughts, aspirations and buying patterns in the global marketplace over the coming year. Bord Bia has identified six Consumer Lifestyles Trends that resonate today and give strong indications of what the next three to five years will entail beyond the recession. The trends have been identified through an understanding of the macro forces shaping the lives of consumers around the world such as social, technological, economic, environmental and political factors and from an understanding of the on the ground consumer and brand behavior that occurs in response to these drivers.  They are supported by empirical evidence including a quantitative study covering 22 markets & 80% of global GDP and on the ground views from over 46 cities in every continent of the world.

Ireland’s food and drink exports in 2011 are expected to reach a new all time high of €8.9 billion, an increase of more than 12%, or almost €1 billion, on 2010 levels. This follows growth of €700 million in 2010 leaving Ireland’s food exports in 2011 some 25% ahead of 2009 levels. 

Bord Bia’s London team will organise a variety of events and activities throughout the year to continue introducing UK buyers to the cream of Irish producers and to assist with research and sourcing projects. 

           Marketplace International            

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