A delegation of students from the prestigious University of Gastronomic Sciences (UNISG) in Italy enjoyed an immersive journey through the Boyne Valley earlier this month, experiencing first-hand the region’s rich agricultural heritage and innovative food businesses.
Study trips are an integral part of the University of Gastronomic Science's academic offering. They provide students with a unique opportunity to take the theory learned in the classroom and apply it in the field, allowing them to engage directly with local food cultures, farmers, producers, chefs, distributors, and other key players in the food system.
A key value for The Centre of Food Culture is education and sharing knowledge and skills through learning and experience. The Centre of Food Culture was delighted to welcome the visiting group to the Boyne Valley as an outstanding example of an integrated food system, where Ireland’s history, local environment, community support, and a balance of tradition and innovation come together. It is an ideal destination for UNISG students to explore and analyse these topics in depth.
During their visit, which took place from March 10-15, students visited a diverse range of farms, artisanal producers, and food businesses that define the Boyne Valley’s reputation as a hub for quality food production and sustainable farming.
Their itinerary included visits to Killua Castle, Rock Farm Slane, Slane Whiskey, The Cider Mill, Newgrange Gold, Muchgrange Farm, Carlingford Oysters, Boann Distillery, Sonairte Eco Centre and Sheridans Cheesemongers. Through these visits, the group engaged with local food producers, to learn about traditional and modern farming techniques and food production exploring the unique terroir of the region.
On the evening of their arrival, the students were welcomed by several local food producers over a dinner in The Vanilla Pod restaurant where stories were shared over a menu highlighting local produce.
One of the evening’s hosts was Olivia Duff, Chairperson of the Centre of Food Culture who gave an overview of the partnership between both organisations, a partnership which began with a meeting between Olivia and Paolo Ferrarini in 2019. The concept for the Centre of Food Culture was then born through the development of the feasibility study for the pioneering initiative.
Founded in 2004 at the initiative of Slow Food, the University of Gastronomic Sciences of Pollenzo (UNISG) is the world’s first university entirely dedicated to the interdisciplinary study of food. Dynamic and highly international, UNISG welcomes a
diverse student community, with representatives from over 100 countries throughout its more than 20 years of activity.
Ella Ryan, Development Manager at the Centre of Food Culture Boyne Valley said: “We are delighted to welcome the students from UNISG to the Boyne Valley. Their visit marks a significant step in our partnership with the university, having previously worked with UNISG in coordinating internships for students with businesses here in Ireland. We look forward to future collaborations with the university, and building on initiatives which support growing awareness and education of Irish food culture internationally.”
Rowan Hallett a tutor at the University of Gastronomic Sciences said: "This study trip was a great opportunity for our students; all of the people we met during the trip were incredibly knowledgeable and proud of their food culture and the work that they do - and rightfully so! It was a great pleasure to learn from them, exchange ideas, and have frank, honest conversations about the current challenges and future possibilities of local and global food systems.”
This visit underscores the Boyne Valley’s position as a leading example of Ireland food culture, showcasing the expertise of its producers and the depth of its culinary culture.
Through hands-on experiences, tastings, and discussions with local food experts, UNISG students have gained valuable insights into the region’s agricultural and gastronomic landscape.