This year has been a time for becoming more environmentally conscious and proactive towards preventing further harm to the beautiful land in which we live and the Savour Food Awards are the cherry on top of that step forward!
Tackling food waste management featured on the menu of many East Cork restaurateurs, producers and retailers who were participants in the Savour Food Programme, culminating in an award ceremony to acknowledge and reward their outstanding efforts.
We are delighted to announce that our Recommended Member, Garryvoe Hotel, was one such delectable eatery – out of only 11 – who received one of these coveted awards!
“We signed up to the Savour Food Programme back in October of this year,” said the hotel’s General Manager, Aidan Cotter. “The aim was initially to monitor our food prep waste, and more importantly, what quantity of food was coming back from guests as waste after consumption.”
According to Savour Food, over one million tonnes of food is wasted each year, “75% of which is generated in food production, service and retail,” said James Hogan, Savour Food Programme Leader.
“Wasted food is wasted money, as well as having implications for the environment and climate change. The Savour Food Programme advises business on how to monitor and prevent food waste, which results in reduced food waste and cost savings.”
“We are at the initial stage of creating a culture amongst both service and kitchen staff, of highlighting the actual quantities of food that goes to waste weekly,” added Aidan. “It’s not until you start recording that we realize the quantities involved. The kitchen team, lead by Kevin O’Sullivan, are always monitoring agreed portions and waste plates.
“We are extremely proud to have received a prestigious award such as this! With food waste being in the public eye constantly, we are proud of our team’s efforts to play their part.”
And fine-tuned management of portion size and food waste prevention and management have done nothing to hinder the high quality, nutrition and exquisite taste of food at Garryvoe Hotel’s Samphire restaurant or the Lighthouse Bistro! Read Deputy Editor Mary-Jane O’Regan’s review from her recent Winter stay at the venue to find out more!
The Samphire is a unique venue for fine dining that you won’t find replicated anywhere else. The social eating space is all about the experience surrounding great food, not just the flavours within. “We reckon eating is a social activity and the whole experience should primarily be interesting and fun. We really, really want you to enjoy the flavours and fun we have created!”
The Lighthouse Bistro on the other hand is an experience of a slightly different atmosphere, where the food is equally as enticing. “The Lighthouse is the kind of place where you can while away the afternoon quite happily, have a snack or tuck into an old favourite!” The Lighthouse is all about serving tasty food with a hint of nostalgia but never skimping on flavour or presentation. You could never go wrong ordering their fresh seafood chowder, toasted special or Bill Casey’s Shanagarry Smoked Salmon on homemade brown soda bread.
Garryvoe Hotel also caters to group dining experiences and special events, so no matter your foodie cravings, you’re guaranteed to find a drool-worthy bite at this hotel and do so guilt free, knowing your meal is from a kitchen where taste, quality and the environment are all paramount.
Garryvoe Hotel
Ballycotton Bay, East Cork
021 464 6718
res@garryvoehotel.com
garryvoehotel.com
