The project Cephs & Chefs was presented during the closing session of the 10th edition of Octopus Gastronomic Fortnight in Lourinhã (Portugal). This participation was disseminated on the website of the Town Hall of Lourinhã.
European project focused on the valuation of cephalopods
Cristina Pita has been interviewed by a national radio Antena 1 to disseminate the project.
European project seeks to create new markets and add value to cephalopods
The INTERREG project “Cephs and Chefs”, funded by European funds, aims to create new markets and add value to cephalopods (octopus, squid and cuttlefish) as well as to evaluate these resources in different regions of the “Atlantic Area” Portugal, France, the United Kingdom and Ireland) and to support transnational cooperation between these regions. The University of Aveiro (UA) is one of the partners. The project launch meeting took place last December 2017 in Galway, Ireland.
Link (portuguese): https://uaonline.ua.pt/pub/detail.asp?c=54376
Anne and Sadie in the Bueu Market, the Port and the Cephs stand at Seafest in Vigo
Anne and Sadie, our two chefs from the Galway-Mayo Institute of Technology, was in the Bueu Market, the Port and the Cephs stand at Seafest in Vigo
Cephs & Chefs – INTERREG project links Atlantic regions
Funded by the EU Atlantic Area programme, Cephs & Chefs aims to promote sharing expertise concerning cephalopod species – octopus and calamari – and cuttlefish caught in UK waters and consumed in Spain and Portugal.
Link (english): https://main-hookandnetmag-hookandnet.content.pugpig.com/2018/06/22/2018-06cephseng/pugpig_index.html
Cephalopod cookery demonstration. Bay Coast Wild Atlantic Way Food Festival
Sadie Davoren, Ronnie Counihan, Anne O Leary, Sally McKenna and John McKenna
A cephalopod cookery demonstration was presented by Sadie Davoren and Anne O’Leary on Thursday, 12th April 2018, as part of the Bay Coast Wild Atlantic Way Food Festival. The demonstration was hosted by Ronnie Counihan in the Renvyle House Hotel, in conjunction with Galway’s celebration as European Region of Gastronomy 2018. Elaine Donohue the Programme Co-ordinator for the Galway-West of Ireland designation highlighted how the demonstration reflected two of the themes of the bid book namely Education/ Health and Sustainability and Feeding of the Planet. The European Region of Gastronomy Platform works closely with education and knowledge institutions in the host regions and elsewhere to disseminate information about the importance of regional gastronomy in education. Similarly, the Platform aims to support smart strategies for sustainable and ethical tourism, as well as food and gastronomy practices with the aim to develop more environmentally, socially, culturally and economically sustainable food production and consumption.
A selection of octopus and squid dishes were cooked and served.
The central theme of the day was to introduce the audience to preparation and cooking of the fish. Emphasis was placed on the correct cooking method and times for each fish.
John and Sally Mc Kenna of Mc Kenna Guide https://www.guides.ie/who were in attendance and commended all aspects of the demonstration on social media. Both food writers supported the research proposed saying that “it was five years ahead of its time”, “We all need to eat Cephalopods”. John also endorsed our work at the after-dinner speech that night and spoke highly of G.M.I.T.s involvement with research and children’s education.
Octopus Carpaccio with dehydrated lemon Citrus Salad and Watercress Gel.
Octopus Terrine with Pickled Dillisk and Cucumber, Squid Ink crisp.
Seafood sharing plate: Pretzel coated squid, Pan-fried squid, Chilli Dressing, Lemon gel and Tzatziki dressing.
Crispy Calamari with pickled vegetables and Tzatziki dressing
Squid tagliatelle and Asian Broth
Spanish and Portuguese chefs spread the possibilities of cephalopods in Europe
Spanish and Portuguese chefs spread the possibilities of cephalopods in Europe
Link (spanish): http://www.noticiasgalicia.com/index.php/ng-cultura/42867/chefs-espanoles-y-portugueses-divulgan-en-europa-las-posibilidades-de-los-cefalopodos
Spain and Portugal share their knowledge about gastronomy and consumption of octopus, squid and choco
The southern countries of the Atlantic area (Spain and Portugal) have begun to transfer their knowledge of cephalopods (mainly octopus, squid and cuttlefish) to France, the United Kingdom and Ireland, given the lack of knowledge and scarce consumption of these species in these areas. This initiative is part of the “Cehps & Chefs” project funded by the call for European aid of the so-called “Atlantic Area”, which supports cooperative projects of entities of the coastal regions of the Atlantic Ocean.
Cephs & Chefs, all about octopus, squid and choco
An initiative, Cehps & Chefs, in which Spanish and Portuguese chefs will instruct their colleagues in France, the United Kingdom and Ireland on the gastronomic richness and culinary options of octopus, squid and cuttlefish, given the lack of knowledge and scarce consumption of these species have in those geographical areas.
Link (spanish): http://diariodegastronomia.com/cehps-chefs-pulpo-calamar-choco/
Spanish and Portuguese chefs divulge possibilities of cephalopods in Europe
Spain and Portugal have begun to transfer their knowledge about cephalopods to France, the United Kingdom and Ireland to face the “ignorance and scarce consumption” of these species in these markets.
Link (spanish): http://www.finanzas.com/noticias/empresas/20180306/chefs-espanoles-portugueses-divulgan-3796915.html