Page 36 - Our Wexford

GOOD FOOD IRELAND & JEFFARES

FAMILY FARM

Today it seems like a no-brainer. Good Food Ireland is based in shared philosophy to that food
But when it was established Wexford but today has over 600 experience.”
in 2006 by Margaret Jeffares, members spread right across the Margaret came up with the
Good Food Ireland was very island of Ireland, all with one concept while on her travels
much a pioneering concept, common goal, to continue to overseas on business when she
ahead of its time. It lost no time, improve Ireland as a food brand realised there was a curiosity
however, in getting down to the and a food destination. abroad and an appetite for Irish
business of achieving its primary After all, two of our most food and Ireland as a country.
goal: promoting Ireland as a important and oldest indigenous
food destination. She found there was a new-found
industries are agriculture and
Before 2006, there was no such tourism so it makes perfect sense importance placed on quality and
traceability following international
nationwide, all-island network for to combine the two and to involve scares such as SARS, bird flu, BSE
the purposes of getting quality as much collaboration and co- and foot and mouth.
food producers and outlets operation as possible to maximise
together and branding them as a that business. “People were beginning to ask
collective, with the emphasis on After the first two years alone of about Ireland, was our food safe,
quality. where do we go, and so on. I felt
Good Food Ireland’s existence, people were asking for a guarantee
“Many of the people who are 92pc of its member businesses had around a good, safe, quality food
promoted through Good Food increased their purchasing of Irish experience.
Ireland have been doing this food, contributing €50 million to
ABOVE: for 25 or 30 years, but nobody the economy, and within a further “Farmers were looking at high
Margaret Jeffares,
Good Food Ireland was giving them recognition for year that had increased to 98pc of value products and looking for
that commitment to using local members. a market. In my opinion, was
ingredients in their products,” “The most important thing and stifling their growth was the lack
Margaret explains. of market opportunity. I thought
the most unique thing about Good
She herself has long been familiar Food Ireland around local food if we could create Ireland as a
food destination, we could create
with the quality food business, experiences is that it’s an approved opportunities for farmers to bring
through Mr Jeffares Blackcurrants, standard,” Margaret adds. “It’s these visitors into their businesses.”
which is run on the family farm at the only approved standard in
Ballykelly in Drinagh, Wexford by the island of Ireland for local As with any new venture, there
her husband Des Jeffares. food, with a commitment and were “challenges” from the

36 OUR WEXFORD