D20546 Bord Bia 31-08-17
Bord Bia Future Global Culinary Trends
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D20546-0001
D20546-0001 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
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D20546-0002
D20546-0002 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
1.2mb JPG download
D20546-0003
D20546-0003 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
1.1mb JPG download
D20546-0004
D20546-0004 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
1.1mb JPG download
D20546-0005
D20546-0005 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
1.1mb JPG download
D20546-0006
D20546-0006 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
1.1mb JPG download
D20546-0007
D20546-0007 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
868kb JPG download
D20546-0008
D20546-0008 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
652kb JPG download
D20546-0009
D20546-0009 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
778kb JPG download
D20546-0010
D20546-0010 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
775kb JPG download
D20546-0011
D20546-0011 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
740kb JPG download
D20546-0012
D20546-0012 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
780kb JPG download
D20546-0013
D20546-0013 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
1.0mb JPG download
D20546-0014
D20546-0014 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
1.1mb JPG download
D20546-0016
D20546-0016 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
924kb JPG download
D20546-0017
D20546-0017 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
886kb JPG download
D20546-0018
D20546-0018 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
779kb JPG download
D20546-0019
D20546-0019 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
819kb JPG download
D20546-0020
D20546-0020 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017
907kb JPG download
D20546-0021
D20546-0021 
 New Bord Bia study brings high end culinary inspiration to the Irish Food and Drink Industry 
Personalized dishes, tapping trees to flavour water and multi-sensory experiences are just some of the innovations being undertaken by the world’s leading chefs and restaurants according to a new ‘Culinary Inspiration’ magazine launched by Bord Bia today. Michelin star chefs and high end restauranteurs from London and Rio de Janeiro to Cape Town, Tokyo and New York participated in the Bord Bia research which aims to better inform Ireland’s food industry on the latest flavours, ingredients and cooking techniques at the leading edge of the culinary world. Some of the unusual innovations include the use of dream weavers, psychologists and flavour chemists to personalize diners’ meals, a menu containing emojis that impacts the lighting and music selection in the restaurant, edible candles made from beef dripping and tapping birch trees for water to add freshness to dishes. The findings were presented today at Bord Bia’s Thinking House to some 100 food and drink brands. 
Picture Colm Mahady / Fennells - Copyright Fennell Photography 2017

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