Page 37 - Our Wexford

outset for the Wexford-based
organisation, which has its
network throughout all of our
counties, but Margaret found that,
from the beginning, there was
“huge support” for what she and
the early pioneers were trying to
do.

“What Good Food Ireland
focuses on are the people who are
genuinely committed to using the
ingredients of our country and
showcasing them, because they
believe that’s the best food and milk and butter and cream. There’s Blackcurrant Cordial, which has
the best food ingredients they can nothing like it in the world. Then proved to be a hit with discerning
offer to their customers. It’s about there’s our meat, fantastic provided consumers. “When Des was
giving the best choice of food to it’s cooked correctly. We have got researching this product he very
the customers.” wonderful, grass-fed beef which much wanted to produce a drink
we take for granted. You put this which he grew up on, and which
More than ten years on, and GFI
recently entered a new phase of its into any other country around his Mum used to give them as
development with the launch of its the world and it’s premium beef. kids.” With three-quarters of a
food tourism business, a “one-stop- It’s very, very special and that’s kilogram of blackcurrants in each
shop” of sorts for people who want why our food and our agri-food bottle, the emphasis is firmly on
to enjoy a quality food experience sector is so deeply engrained in our the fruit. “He tried adding other
in Ireland. culture. To me it’s the taste.” fruits to it but all of them took
Farming and food production has away from the blackcurrant taste
“We are putting together bespoke he had from childhood memory.
itineraries for international changed in the last decade, she It was all about allowing the
visitors,” Margaret says. says, with more of an emphasis blackcurrant to shine. It’s fantastic
now on quality products, with
Somebody’s wishes for a trip more small operators going into to have customers taste it and,
to Ireland could be as simple the likes of cheese-making, cider- when they open the bottle, go
as ensuring they are staying making, balsamic vinegar, ice ‘wow’.”
somewhere good and eating well cream and yogurts, to name just a Again, taste is the key.
throughout their stint in this few examples.
country, whether they’re from Meanwhile, one of the secrets to the
home or abroad. “They could be Of course, Margaret herself and success of Good Food Ireland is, as
golfing or sight-seeing or want the Jeffares family know all about Margaret puts it, “the connectivity
to see the scenery and just want quality ingredients. Ballykelly between members,” and the level of
to have a good gastronomic Farm has 100 acres devoted to co-operation at all levels. “It’s going
experience as they go around.” the production of one of the from one family member to the
healthiest, tastiest fruits of them next, they’re all part of Good Food
Then there are the experts, such all: blackcurrants. Ireland and all think the same and
as a group of culinary lecturers are like-minded people. That’s a
from Scandinavia who wanted to For decades the Jeffares family unique experience.”
meet the chefs and the producers supplied Ribena with a good
and get behind the scenes of our chunk of the drink company’s Another offering is a special pre-
food culture. “Because of the blackcurrants but had to change paid Mastercard, which users can
unparalleled access that we have direction some years ago when present at any member outlet,
and the fact that we know our Ribena, after being sold, decided along with a touring map which
industry so well, we can offer this they didn’t need Irish fruit any highlights of all the best places to ABOVE:
to our visitors and we can give the more. eat and drink. “They become like Des on the Farm
visitors something that nobody else Des Jeffares decided to start a member of the family.” in Ballykelly
can.” supplying IQF blackcurrants - Then, before they go home,
Individually Quick Frozen - whch visitors get a “gourmet souvenir” to
So what makes Irish food so
appealing to the international means they are harvested on the take with them - from GFI’s online
gourmand or casual eater? farm, frozen to the point that they gourmet food shop - and which
feel like “little marbles” and not a they can in time share with their
“The biggest thing is the taste,” combined mush, and then sold on. family and friends and discuss.
Margaret says. “Irish food just Spreading the good news about
tastes so different. Our dairy is Last year, the company launched Ireland, its food and Good Food
really second to none, down to our its own cold-pressed, no-added- Ireland.
sugar drink, Des Jeffares’ Irish

OUR CRAFTOUR FOOD 37