Word from the West

“European Region of Gastronomy certainly sounds impressive,” says Anne Marie Carroll, following Galway's success in winning the European Region of Gastronomy designation - “but what exactly is it?”

“We will reach into our communities to develop our programme for the European Region of Gastronomy and our vision for Galway gastronomy. This is about our farmers, fishermen, food producers, our hospitality sector, our small businesses, our health workers, our teachers, our parents, our children... In short, all of us.”

The luck of the Irish was with the Galway bid team as they won the European Region of Gastronomy designation on St. Patrick’s Day, one of just two European Regions of Gastronomy in 2018. 'Galway - West of Ireland' and North Brabant in the Netherlands were named as the successful bidders at a meeting of International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) experts in Den Bosch on the 17th of March.

European Region of Gastronomy certainly sounds impressive, but what exactly is it?

These awards recognise innovation and integration in gastronomy, culture, tourism and economy. They aim to contribute to a better quality of life in European regions, by highlighting distinctive food cultures, educating for better health and sustainability and stimulating gastronomic innovation. Successful bidders go on to mount a year-long programme to best showcase their region and its produce.

The Galway team behind the bid successfully achieved the designation, representing to an International panel of experts in Province House in Nord Brabant, followed by a tasting lunch featuring a range of their local produce. IGCAT organises the award with the support of European institutions. Candidate regions are invited to join a knowledge-exchange platform of European regions in order to further cross-border collaborations and develop shared initiatives.

The regions awarded the title should demonstrate their “uniqueness”: through offering a comprehensive and complex experience to a visitor created as a result of creative coexistence and appreciation of culture, gastronomy, and art or artistic expressions. Catalonia and Minho in Portugal are this year’s European Regions of Gastronomy, with Riga-Gauja and Aarhus, Central Denmark to follow in 2017.

Galway’s bid, entitled “From the Ground Up, Feeding our Future”, was submitted on behalf of Galway County Council, Galway City Council, Galway Mayo Institute of Technology and Teagasc with the support of the local food community. It focused on five key areas identified following a stakeholder engagement workshop last September. Education and Health were seen as the most critical areas of any future projects and the bid team used this feedback to guide the bid book development.

The process to seek this designation began last summer following engagement with the European Capital of Culture team when food was identified as a strong theme. Last September Galway County Council, Galway City Council and Galway Mayo Institute of Technology signed the ‘cooperation agreement’ allowing Galway to become a member of the European Region of Gastronomy Platform. Teagasc also joined the platform and have been leading discussions on how Galway’s farming and agriculture sector will support and engage with innovations and the programme of work.

Reacting to the news of the success of the bid, the Cathaoirleach of County Galway, Peter Roche, warmly congratulated all involved. “The joint efforts of all involved in the bid have been justly recognised in securing this prestigious title for our region. It will provide a platform for the continued growth of Galway as a destination known for the quality of its food sector and the strength of the connection between its people, the land and our gastronomic traditions.”

Dr Diane Dodd, Director from the Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) thanked the Galway team and in particular the food producers, represented by Diarmuid Kelly from Kelly’s Oyster and Liam Heneghan from Tribal Foods. The jury was impressed not only with Galway’s support and commitment to grass-roots initiatives, but with its wide stakeholder base and efforts to bring in private, public, third-sector and knowledge institutions.

This award comes at a choice time for the region’s flourishing food scene and places the West firmly on the international stage. The designation will be formally awarded, pending a jury visit to Galway on June 20th in Aarhus, Denmark. For more information on the Galway submission you can visit their website, www.galwaygastronomy.ie and follow the team on twitter @gastronomy2018

Photo shows: Galway's Bid Team with Dr Diane Dodd of IGCAT. Pictured from left to the right: Diarmuid Kelly - Kelly's Oysters, Jacinta Dalton - GMIT, Cathal O'Donoghue - Teagasc, Alan Farrell - Galway County Council, Liam Heneghan - Tribal Foods, Caitriona Morgan - Galway County Council, Cait Noone - GMIT.

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Anne Marie Carroll is a freelance food writer and member of the Irish Food Writers’ Guild who lives in Galway with her husband and two children. 

With a background in design and illustration, Anne Marie made the switch to journalism with a regular food and wine column in The Galway Advertiser. Her work now mainly focuses on restaurant reviews, writing and editing recipes, the development of food photo shoots, including styling and photography. She also writes for a number of other publications and works as a consultant for small producers, food retailers and restaurants.

Anne Marie writes about all things food from the West of Ireland at her blog, Warm & Snug & Fat. You can also find her on twitter as @Biscuits4ABear