Sponsored: Asking the experts: Ireland has become a food trendsetter but how did we get here?
In the last few years the transformation in the Irish food scene, that was building for over two decades, has finally blossomed into something special. Irish chefs have stopped looking outwards for food influences and dishes, and realised the value of the natural, world-class produce we have on this island, and we all need to shout about it. Irish chefs are more confident than ever about promoting their food and the producers they are using.
“I would have been very influenced by Myrtle Allen. There are a couple of people that come along in your time that have a profound influence in what you do, she was one of them. We are a small island nation, we were always looking to the outside for influence. We were heavily influenced by France and then there was all this fusion cooking and confusion cooking and yet you could go to Clonakilty, Co Cork and nobody would serve you Clonakilty black pudding.
Adrian Cummins is chief executive of the Restaurants Association of Ireland and believes future success for the Irish food scene is to promote it, share it and encourage international visitors and journalists to visit and experience it.
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