Dublin Gastronomy Symposium Sponsors and Partners
The organising committee of the Dublin Gastronomy Committee are grateful to our academic and industry partners who have contributed generously to the success of this bi-annual event.
Dublin Institute of Technology
With a history stretching back over one hundred and twenty years, Dublin Institute of Technology has been recognised as a pioneer in technological higher education: the Institute's alumni have played important roles in technical and scientific innovation, economic and social development and culture and education both in Ireland and internationally. We nurture innovation and creativity across and between disciplines and have been committed to making education accessible to people from diverse backgrounds since our inception.
School of Culinary Arts and Food Technology
The School has been in existence under different guises for over half a century and has an international reputation for the excellence of its graduates. It is the leading provider of education, training and research for the culinary and food related industries in Ireland. Graduates are working successfully in senior positions both nationally and internationally in restaurants, bars, bakeries; food product development, food retailing, food education and a number have opened their own businesses.
The School provides a range of unique and innovative programmes (usually first in their field) in a modular format including higher certificate, degree, masters degree and PhDs. Culinary Arts and Food Technology is a multidisciplinary field and areas of study include culinary performing arts, gastronomy, bakery operations, bar management, food product development, health, hygiene & safety and wine studies. Research interests include, food allergies & anxieties, organic foods, nutrition & well being, value added food products, enterprise & technology, food safety, quality enhancement and the culinary performing arts, new food innovation, food management systems, gastronomy & culture.
National Centre for Franco-Irish Studies
The National Centre for Franco-Irish Studies was set up after the hosting of an extremely successful conference in ITT Dublin in 2003. Since that date, with the exception of one year, the NCFIS has organised annual conferences in various venues in France and Ireland and has in all cases published the proceedings, sometimes in two volumes. The NCFIS seeks to create an environment in which research into the cultural, literary, commercial, philosophical and historical links between Ireland and France can be examined in a scientific and rigorous manner. It also provides a space where emerging scholars can congregate to develop research areas that are germane to the Centre’s mission: there have already 2 PhDs and one research Masters that have graduated from the NCFIS and there are currently 4 PhDs registered in the NCFIS.
As the National Tourism Development Authority, Fáilte Ireland’s vision for food tourism is that ‘Ireland be recognised by visitors for the availability, quality and value of our local and regional food experiences which evokes a unique sense of place, culture and hospitality.’ This could be described as culinary travel, culinary tourism, food tourism, or gastronomic tourism, for example. What’s the difference? It depends on what is actually offered to the tourist. Culinary tourism suggests cuisine and dining, food tourism, the products. Gastronomic tourism describes the kinds of experience that visitors, motivated by an interest in food and drink, eating and drinking, actually seek.
Whatever the label, this kind of tourism offers Ireland means of enhancing and extending the tourist spend without compromising the environmental, social or cultural fabric of our destination. It also offers a scalable, cost effective means of local and regional development, with the potential to strengthen identity, enhance appreciation of the environment, and encourage the regeneration of local heritage and the local economy.
The importance of promoting a cross-sectoral understanding of gastronomy is integral to the success of our vision – hence our support for this, the inaugural symposium. We look forward a wide ranging debate. For further information, please check http://www.discoverireland.ie/food.
Kevin Thornton is the great philosopher of Irish food. His passion, understanding and drive to bring excellence to the plate have made him Ireland’s highest achieving chef. He was the first Irish chef to achieve two Michelin stars. His cooking, while contemporary, is informed by the distinctive flavours of local produce, and by his vivid memories of the food of his childhood. Just as important to Kevin is the keen appreciation of nature which inspires both his cuisine and his photography. Kevin is also a food writer, teacher and photographer.
Chapter One Restaurant
Chapter One Restaurant opened in February 1992 with co-proprietors Ross Lewis and Martin Corbett. It is located in the basement of the Dublin Writers Museum on Parnell Square in Dublin’s city centre. Since it’s opening Chapter One and their teams have been the recipients of numerous awards for both service and food, including a Michelin star since 2007, and numerous best Irish restaurant and best Irish chef awards. In 2011 Ross was honoured to be asked to create the menu and lead the kitchen team at the State banquet held at Dublin Castle for Queen Elizabeth the II's historic visit to Ireland.
Sheridans Cheesemongers have been retailing, wholesaling and exporting Irish Food for 15 years, since the business was established by brothers; Seamus and Kevin Sheridan. They have shops in Dublin, Galway Waterford and also in Meath where their warehouse premised is located in the heart of the countryside in a converted train station. Over the years Sheridans have had the opportunity to work with many of Ireland’s finest artisan producers; despite the name, Sheridans are not limited to cheese! They work with butchers, chocolatiers, chutney makers, biscuit producers, farmers, fish smokers and on the list goes.At home and abroad, Sheridans now wholesale a huge array of Irish artisan foods across many categories and work to continually source new and exciting quality Irish products.
Mitchell & Son Wine Merchant
Founded in 1805, Mitchell & Son is Ireland’s oldest family-run wine and spirit merchant. Having resisted the temptation of being taken over by a multinational company, it remains to this day the only wine company in Ireland to be owned and run by the descendants of the founder. The family business imports and distributes fine wines and spirits from all over the world and are proud purveyors of their own single pot still Irish whiskey brand, Green Spot. Mitchells operates two shops in the CHQ Building and in Glasthule as well as an e-commerce web site, www.mitchellandson.com