Celebrating The Nation’s Love For A Good Roast Dinner!
Ireland’s inaugural Great Carvery Week is taking place from 26th June - 2nd July. The week celebrates the nation’s persistent and everlasting love for the humble, yet magnificent carvery.The nationwide Great Carvery of the Year competition is firmly established as the premier carvery competition in Ireland and Northern Ireland’s culinary calendar, so Great Carvery Week is aimed at giving customers and establishments the opportunity to celebrate and showcase one of the nation’s favourite dishes.
Great Carvery Week echoes research conducted by Unilever Food Solutions, revealing that almost a quarter (24%) of Irish people enjoy a carvery meal at least once a week.
Mark McCarthy, Business Development Chef at Unilever Food Solutions said: “Publicans and hoteliers around the country are familiar with KNORR’s Great Carvery of the Year competition. Now in its eighth year, we are really excited for customers to join in the celebrations this year with the inaugural Great Carvery Week. After all, its customers’ taste buds and fondness that keeps the staple of carvery going!
“Carvery isn’t just about one meat, two veg and a lather of gravy. The high calibre and innovative carveries we judge every year demonstrate this. There are so many parts to a carvery and customers are very exact and unique in their preferences. That’s why Great Carvery Week is a way to get customers involved, all the while supporting local establishments that strive to serve tasty carvery every day of the week”, he added.
Great Carvery Week will also aim to showcase and highlight that carvery is versatile and adaptable to all dietary requirements and appetites. 45% of people surveyed said that gluten free options are important and 59% said that vegetarian options are just as important. Derek Walshe, Proprietor of The Elm Tree Glounthane Cork, took home the title of Great Carvery Pub of the Year 2016 said: “For the Elm Tree’s carvery, we take it as a given, rather than an exception to cater for gluten free diets. That means gluten free gravy and stuffing that do not compromise on taste. Our footfall shows that carvery is for all ages and occasions and should also be for all dietary needs.”
The Heights Hotel, Killarney won the coveted overall prize of Ireland’s Great Carvery Hotel of the Year in 2016. Noreen O’Leary, General Manager of the hotel said: “We were thrilled to bring home the title last year and are looking forward to the first ever Great Carvery Week. We are using the occasion as an opportunity to celebrate all of the wholesome and varied goodness that a modern carvery offers. We all have busy lifestyles and a delicious serving of carvery is the perfect way to enjoy quality time with friends and family.”
As well as allergens, carvery also adapts to vegetarian and vegan needs. A stunning cheddar and broccoli parcel, Portobello mushroom and lentil shepherd’s pie are becoming familiar sights on carvery boards around the country.
This reflects research that shows nearly half of people asked (48%) look for fresh and natural produce when enjoying carvery with family and of course achieving good value for money with an overwhelming 77% of respondents saying this played an important role in choosing carvery as their main meal of the day.
Commenting on the upcoming Great Carvery Week, Mark McCarthy said: “Carvery is really all about spending quality time with family over a tasty and nutritionally complete meal, so why not celebrate that with our producers, chefs and servers? We are really looking forward to people tasting and sampling the country’s carvery options during this special week”.
More information about the Great Carvery of the Year competition can be found at www.greatcarvery.com.