Food capital plan on the menu for Cork City

Cork has initiated a €50,000 study in a bold step towards becoming the food capital of Ireland.

The city council has inv-ited consultants to prepare a feasibility study into the development of a national food centre in the city.

The brief for the €50,000 study requires the consultants to examine the potential of the derelict former Capitol Cinema complex on the city’s Grand Parade, along with the Oyster Tavern and Unitarian Church, to house the proposed centre.

The consultants will have to examine the extent of uses to make the facility commercially viable, and identify funding streams, including EU cash, required to build it.

The city pitched itself as the “food capital of Ireland” during the Queen of England’s visit to Cork in 2011, which included a tour of the landmark English Market.

In a detailed briefing document published on the e-tenders website last night, the council said it was important that the proposed centre would be located close to the market.

“This would help develop the profile and aid the marketability of the new centre, provide easy access to the market and address in a targeted way the prevalent issues of vacancy and dereliction in the city centre,” it said.

The briefing document said the development of a national food centre here could act as a lynchpin for food tourism for the wider Cork region.

Setting out a broad vision for the proposed food centre, the council said it could include:

nA food court/eating space for existing market stall holders;

nChef and producer demonstration space, and even a cookery school;

nA visitor attraction based on the theme of Cork’s food history and culture.

However, the facility would also focus on food research and development, food education, and training.

It plans to partner with the private sector to foster links between various food industries, and work with local artisan producers to help them develop new products.

The centre could also host healthy eating workshops, with plans to build links with schools.

Various agencies — including Teagasc, UCC, CIT, business, vintner, and tourism representative bodies — will be consulted.

The feasibility study will be conducted as work on a broader food strategy for Cork City continues.

A special policy group, chaired by UCC’s Colin Sage, has been established to examine the potential to develop space for food innovation and enterprise, and to enhance food-based events and festivals.