Euro-Toques Ireland chefs and producers are collaborating to raise awareness of Ireland’s winter produce including wild game, freshwater fish, seafood, sea herbs, woodlands produce, and winter roots and greens.
The campaign focuses on increasing biodiversity, conserving traditions and heritage, and highlighting the journey of produce from farm to plate and can be followed on social media with the hashtags #WinterTable, #WinterBounty, and #Chefsmeetproducers and offers recipes, menus, tips, and know-how from chefs and producers.
Euro-toques Ireland is a non-profit organisation funded through membership subscriptions and sponsorships from selected companies and related bodies. It was established in 1986 by Myrtle Allen of Ballymaloe House in Cork alongside John Howard of Le Coq Hardi in Dublin, Declan Ryan of Arbutus Lodge in Cork, and Gerry Galvin of Drimcong House in Galway
The organisation has around 180 members, most of them chefs active in restaurant kitchens, with others involved in catering, consultancy, and teaching.
Their philosophy centres around sourcing high-quality local and seasonal food ingredients to provide their customers with flavourful, authentic, and traceable foods.
Euro-Toques aims to highlight the work of small artisan producers, including mussel farms, honey producers, forgotten meats, yogurt and ice-cream makers, craft drink producers, and vinegar makers.
Participating chefs and producers in the winter will offer special menus showcasing Ireland’s winter bounty in member establishments.
