• Cyril McAree

Culinary Icon Darina Allen Receives Dublin Gastronomy Symposium Fellowship Award


Irish and International gastronomy experts gathered in DIT Cathal Brugha Street yesterday to honour Darina Allen and Tom Jaine as they received the Dublin Gastronomy Symposium Fellowship awards. The awards recognise the trailblazers, leaders, mentors, and visionaries in the Gastronomy, Food Studies, and Culinary Education community both in Ireland and internationally.

Darina Allen, a DIT Alumnus, is Ireland’s best-known cook, co-founder of the prestigious Ballymaloe Cookery School, writer of several best-selling books and presenter of Irish cooking programme – Simply Delicious. A tireless ambassador for Irish food both at home and abroad, Darina has been instrumental in setting up the Farmers’ Market Movement in Ireland. She is the councillor for Ireland for the Slow Food Movement and President of the East Cork Convivium of Slow Food. Through the East Cork Educational Fund, she runs a programme for local primary schools to help children learn about food from garden to plate.

Tom Jaine is a former restaurateur, a food writer and, until recently, the publisher of Prospect Books. He worked as an archivist from 1964 to 1973 and as a restaurateur from 1974 to 1984. From 1984 to 1988, Jaine organised the Oxford Symposium on Food and Cookery, and from 1989 to 1994 was editor of the annual Good Food Guide. From 1993 to 2016 he was the proprietor of Prospect Books, an award-winning publishing company specialising in food and food history. He has presented and been a regular contributor to The Food Programme on BBC Radio 4 and a series of programmes about food and cookery in the Balkans for BBC Radio 4.

Darina Allen and Tom Jaine were presented with the awards at the Dublin Gastronomy Symposium, a collaboration between TU4Dublin Alliance partners Dublin Institute of Technology (DIT) and Institute of Technology Tallaght (ITT). A two-day immersion in food, the Dublin Gastronomy Symposium provides a forum for academics from across disciplines to come together with chefs, food writers, wine experts, food enthusiasts, and members of the public for conviviality and discussion around “all things food”.


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