"Since its formation, RBI has not only provided an invaluable support network for its members — bakers, millers, and grain growers — but has enabled the growth of a whole new marketplace for real bread, a radical alternative to industrially- produced bread."

Georgina Campbell acknowledged the challenging climate for the sector, referencing the recent closure of Dublin’s Big Mike’s, the latest hospitality casualty

"Once home to the pizza restaurant Burnt, where almost everything was coated in black in a rather nihilistic style, the space has now been cleverly redesigned into a vibrant, welcoming room."

'Each year, I throw a few children into the boot and head west for Corca Dhuibhne and we have never had anything less than a truly splendid time'

Seed libraries are community initiatives that ‘lend’ edible plant seeds for people to grow

There's a new layer of flavour for the festival this year with pop-up food events around the city

"If a restaurant, has built its reputation on using premium produce, especially from local food producers, they can’t use an inferior substitute."

"If it has rained through June and July, August bears promise of redemption; if June and July have honoured their seasonal solar contract, and are then followed by a fine August, then it is gloriously excessive — after all, who ever spurned sunshine?"

"As Cork on a Fork, a celebration of the food and food culture of Cork City and its surrounding region, grows ever stronger, many of the producers being celebrated are facing a multiplicity of challenges, homegrown and “imported”, that threaten the very viability of the sector itself."

The new executive head chef will relocate from Singapore