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BALLYMALOE FOODS UNVEILS ‘DELICIOUS’ NEW ADDITION

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Ballymaloe Foods has launched a new magazine for its food-service and trade customers. ‘Delicious’ is a bi-annual electronic publication that will be distributed to hundreds of customers. 

The Cork-based company is aiming to connect more with customers while shining a light on topical issues and trends affecting the food-service industry in Ireland. The magazine will be published twice a year with each issue addressing a different theme.

The first edition focuses on sustainability. It contains interviews with some of Ireland’s most environmentally conscious food entrepreneurs including Bread 41’s Eoin Cluskey; Raquel Noboa of Fifty Shades Greener; Food-Space’s Conor Spacey and Giselle Makinde of Cream of the Crop. The magazine also features news, resources, tips and serving suggestions. 

Maxine Hyde, General Manager of Ballymaloe Foods says, “At Ballymaloe Foods, sustainability is at the heart of everything we do and we’re continuously looking for ways to improve further. I’m delighted that the first edition of our new online publication focuses on this vital subject. It is so important that we all share our experiences and learn from each other. The magazine includes practical advice on simple, affordable ways to make your business even more sustainable, with links to some useful resources, including the Conscious Cup Campaign and Champion Green.”

Donnacha Ryan, Food Service Manager, Ballymaloe Foods added, “There are some fascinating interviews and videos in Delicious magazine. We wanted to shine a spotlight on some of the most pioneering companies in the food sector in Ireland. The topics include the importance of local sourcing, how to combat food waste, educating Ireland on sustainability and a push for reusable packaging. In previous years we issued seasonal recipes to our customers and there is no shortage of menu inspiration in this new edition. We hope the recipes will help caterers, restaurants and cafes to take their menu to the next level as well as avoiding food waste.”

The serving suggestions in Delicious Magazine have been created by Tracie Daly, Development Chef and Food Business Coach. The magazine is available here: https://issuu.com/ballymaloe/docs/delicious_spring_summer_2022_final

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