We're Ireland's gourmet capital
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Wednesday March 10 2010
JOHN Moriarty of Lord Baker's restaurant in Dingle believes that the town and the area should capitalise on recent public comments on the quality of the area's eating establishments to further the town's standing as the country's gourmet capital.
"This year's Bridgestone Guide was launched in Dublin two weeks ago by its compilers John and Sally McKenna. At the launch John said that in his estimation Dingle is the best place in Ireland for a dining experience. These comments will strengthen our image as a gourmet destination both nationally and internationally and we should continue to promote that image," he told The Kerryman.
"I have always stated that our local produce is second to none and we are blessed with having a supply of the freshest seafood on our doorstep almost every day of the week. This fish comes from the unpolluted waters of the Atlantic and contrasts sharply with the waters off the east coast which have huge pollution problems," he added.
"The quality of local lamb is constantly being commented on by tourists who contend that it has a flavour not to be enjoyed anywhere else. This flavour is the result of mixed grazing conditions on the hills and lowlands coupled with the salt-laden winds from the Atlantic," he said.
"Now, more than ever, we depend on tourism and we must support local producers. We should promote local produce on signage in the front-of-house areas of our restaurants. We should harness this quality food label to our wonderful natural environment and our unique cultural heritage," Mr Moriarty said.
