D20546 Bord Bia 31-08-17 > D20546-0020
Bord Bia Future Global Culinary Trends
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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
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D20546-0020

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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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© Fennell Photography 2018


 

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