Despite the reputation of the full Irish breakfast, many tourists "gag" at their first taste of Ireland, broadcaster Derek Davis, right, told a food tourism seminar yesterday.
Ireland produces "arguably the worst rashers and sausages in the world" but we are in denial about how appalling the traditional Irish breakfast can be, he said.
Davis, a knowledgeable cook who has presented many food programmes, told the meeting of accommodation providers and artisan food producers that he had seen Americans "gag" after tasting factory-produced rashers and sausages. He railed against "deep-fried sausages" and fried eggs "which are started at 6am and kept alive in lukewarm fat".
He also hit out at "single supplements" levied on those booking single rooms, saying he
had come across a case where guests were charged double because only double rooms were available.
The seminar was organised as part of a bid by the Western Development Tourism Programme to use quality local food as a tool in reversing the decline in tourism.
Launching the event in Drumshanbo, Co Leitrim, the Minister for Agriculture and Food, Mary Coughlan, said fine food should be a central part of a holiday rather than an auxiliary benefit.
Carol O'Gorman, chairwoman of the Town and Country Homes Association which represents 1,400 registered B&Bs, hit out at "over-
regulation", saying her members often could not use local cottage industries or small producers in their area.
They were once able to buy free-range eggs from the local farmer or jams and other products from small local producers, but now in many cases could no longer do so
"Our hands are tied because if the health board called, there would be uproar unless the producer was registered."
She described a single person charged double the rate as "an isolated incident".
