Hong Kong chefs in­vited to Dublin for pro­mot­ing Ir­ish food in China

Global Times - Weekend - - DINING -

A del­e­ga­tion of Hong Kong chefs has been in­vited to Ire­land by an Ir­ish gov­ern­ment agency in an at­tempt to pro­mote Ir­ish food, es­pe­cially its qual­ity beef and lamb prod­ucts, in China.

This was an­nounced by Tara McCarthy, CEO of Bord Bia (Ir­ish Food Board), a gov­ern­ment body tasked to pro­mote the Ir­ish food, drink and hor­ti­cul­ture in­dus­tries, at the suc­cess­ful con­clu­sion of Bloom 2018, a five-day event of gar­den and food shows held in Dublin, the cap­i­tal city of Ire­land.

Mem­bers of the del­e­ga­tion visited the Bloom festival in Phoenix Park on its fi­nal day as spe­cial quests of Bord Bia, dur­ing which time they ex­pe­ri­enced the var­ied food of­fer­ings being pro­vided at the event, said McCarthy.

Ac­cord­ing to McCarthy, the del­e­ga­tion mem­bers are fi­nal­ists in an EU-funded culinary com­pe­ti­tion re­cently held in Hong Kong dur­ing which they were chal­lenged to de­sign a two-course beef and lamb menu, fus­ing East­ern and Western fla­vors.

They will also make a trip around Ire­land, vis­it­ing farms and fac­to­ries to get first-hand im­pres­sions about Ir­ish food pro­duc­tion, she said, adding that they will be joined by a high-profile Chi­nese so­cial me­dia in­flu­encer who will blog about her ex­pe­ri­ences at Bloom 2018 and in Ire­land to her large num­ber of so­cial me­dia fol­low­ers.

"This is a great op­por­tu­nity to con­tinue to raise the profile of Ire­land as a source of qual­ity food and bev­er­ages as we look to ex­pand the range of ex­ports to China and Hong Kong fol­low­ing a recent week-long trade mis­sion to China and Hong Kong led by the Ir­ish Min­is­ter for Agri­cul­ture, Food and the Marine," said McCarthy.

“China is now Ire­land’s third largest mar­ket over­all while Hong Kong is one of the most ex­cit­ing places in the world for cui­sine right now which is a great fit for Ir­ish food and drink, and we think there’s a real op­por­tu­nity for us to con­trib­ute to that de­vel­op­ing food cul­ture,” she said.

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