THE Travel Classics International Writers conference has been held in Ireland several times over the past 19 years. This year it was held at Ballymaloe House and surrounding area. The delegates included some of the most prestigious food and travel editors and writers in the world. The weather was good, the country side looked beautiful and they really enjoyed the fresh food from the farm, gardens, local fishermen and artisan producers.

GASTRONOMIC science students doing a Masters in marketing now have a list of evocative terms guaranteed to resonate with consumers who are seeking a more authentic wholesome product or eating experience — local artisan handmade, farmhouse, traditional and hand crafted.

One of my favourite easy entertaining tricks is to serve a selection of Irish artisan charcuterie from inspired producers like Fingal Ferguson and Frank Krawczyk from Schull, west Cork and James McGeough from Oughterard, County Galway.

SILKE CROPP’S Corleggy Cheeses from Co Cavan were chosen as the supreme winner of the 2003 Ballygowan/Irish Food Writers Guild Food Awards , on September 23 at L’Ecrivain Restaurant, Dublin.