Foodie Roundup #1908: “Irish” chicken, a floating food hall and Butterfly Cups

The end is nigh – February that is – so here’s Foodie Roundup #1908 for your last of the month.

It’s been an interesting week in food circles – Kinsale had their first Restaurant Week, Neven’s Irish Seafood Trails wrapped with a visit to Kilkenny (not by the sea for the non-Irish readers) and as Brexit continues, so to does uncertainty over food imports and exports to the UK.

With all that said, here’s ten stories to chow down on from across the week.

Foodie Roundup #1908 (up to Sunday 24 February)

• First read of the morning is Katy McGuinness‘ piece in the farming section of the Indo looking at how “Irish” our food really is – a worthy read.
• The Food Safety Authority of Ireland (FSAI) says it has adapted new DNA sequencing technology so that it can be used as a tool for scanning the ingredients in food.
• Ballymaloe House and Paradiso – both in Cork – were big winners at the World Restaurant Awards.
• With winning in mind, the best breakfast in the country could well be in Kerry with the Irish Breakfast Awards winners revealed for 2019.
• The Examiner looks at the possibility of 1,800 jobs being at risk if the new food supplement tax is brought into play. Vitamins and more are going to get pricier in March.
• If you thought your takeaway bill was high in 2018, it turns out the State have spent over €300,000 on takeaways for prisoners in Garda custody.
• Lidl are doing their bit for healthy living with a commitment to reducing sugar and salt in own-brand products come 2020.
• Laois-based Butterfly Cups reckons coffee drinkers around the world will soon be enjoying their beverages from its innovative new products on a daily basis.
• A bone of contention in the office during the week, the Irish Times produced a guide to the perfect scone (and it’s scone, like own, not scon).
• Finally, how about a floating food hall in Dublin?

As a reminder while you’re here – if you’re running any food-related events in March, I’d love to hear from you.

Pop me an email – ken@kenonfood.com – or drop a note here before the end of the month.