The Taste of Tourism Summit was organised by the Northern Ireland Hotels Federation (NIHF) and took place at the Culloden Estate and Spa on March 10th and 11th, 2025.The event has become a key highlight in Northern Ireland's hospitality calendar, offering a platform to celebrate exceptional local produce, address industry challenges, and inspire future innovation. With a strong emphasis on sustainability and local excellence, the 2025 summit meets the increasing demand for a more thoughtful and progressive approach to food and tourism.
I was delighted to attend the seafood dinner put together by Tom Browne from the Pearly Queen and the team from the Culloden. On the second day of the summit, I gave a presentation titled “Controlling Culinary Costs,” exploring.
Menu engineering strategically analyses, designs, and optimises a business's food menu to maximise profitability and customer satisfaction. A well-engineered menu encourages higher sales, promotes high-margin items, and helps streamline kitchen operations.
Eating local and seasonal food means choosing produce and other ingredients grown or produced in your region that are at their peak during a particular time of year. This practice supports local producers and often results in fresher, more flavourful food. How do businesses use this on their menus? Are menus put together, planned, cost, and structured around buying at the best price when in season
The Classics & the Blue Plate Dish: So, how do you strike the right balance? It’s essential to strike the right balance between professionally prepared food and a menu that makes you want to eat. Looking at classic or basic dishes doesn’t require a dumbing down of what you offer. This doesn't require many ingredients or ready-made products to produce a back-to-basics menu containing some classic dishes.
It was an excellent opportunity to share insights and be part of a lineup with stellar industry experience and knowledge including John Mulcahy – Gastronomy Food Activist, Corinna Hardgrave – Restaurant Critic, Food & Drink Writer, Carmen O’Neal – Drinks Expert, Paula McIntyre – Chef, Niall McKenna – Chef Patron, Shane Neary – Co-Owner, Neary Nogs and Jim Nash – Director & Co-Founder, Wild Atlantic Distillery.
The event culminated in a lunch celebrating local produce and an exploration of an artisan food market featuring award-winning local producers. Many thanks to the entire team at the Culloden Estate and Spa, Janice Gault, and all the team at NIHF. Thanks to my fellow speakers and panelists and their experience, knowledge and industry insights - you never stop learning.
Copies of the presentations are available at https://lnkd.in/eJ7dsaKz
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