April 17, 2018

Good Food Ireland honours international guests to the distinguished touRRoir 2018 Hall of Fame Inductees

CNN Documentary Series “Culinary Journeys”

Peruvian Chef and champion of Peruvian Cuisine Gastón Acurio of Lima restaurant “Gastón y Astrid”


Tourism Australia’s “Restaurant Australia” Food Tourism Collaborative Campaign

and Ireland’s acclaimed Myrtle Allen of Ballymaloe

Dublin, April 17th  2018

CNN “Culinary Journeys”, Peruvian Chef Gastón Acurio, AFAR Media USA, Tourism Australia and Ballymaloe’s Myrtle Allen have been announced as Good Food Ireland’s touRRoir 2018 distinguished Hall of Fame Inductees.

On April 23rd Inductees will be honoured at a Chef’s Collaborative Gala Dinner in the exclusive Aula Maxima of NUI Galway. The following VIP’s will be attending the ceremony to accept the awards on behalf of the inductees: Matt Percival, Executive Producer & Commissioning Editor CNN Vision: for CNN Documentary Series “Culinary Journeys”. Her Excellency Ms Carmen McEvoy Ambassador of Peru for Peruvian Chef Gastón Acurio, Julia Cosgrove VP, Editor in Chief AFAR Media for AFAR Media USA, John Hart Executive Director, Restaurant & Catering Australia: for Tourism Australia’s “Restaurant Australia” and the Allen Family for Ballymaloe’s Myrtle Allen. Other guests include H.E. Kevin Vickers, Canadian Ambassador and H.E. Jaana Tackenberg Ambassador of Finland as well as key dignitaries and business leaders.

Irish Chefs Tim O’ Sullivan, Renvyle House, Connemara along with Galway City’s Michelin Star Restaurant, Aniar’s Killian Crowley will join International Chefs Fia Gulliksson, Sweden and Tarja Silvani, Finland and collectively they will craft a delectable menu inspired by the West of Ireland’s land and seascapes using local produce to honour Galway and the West of Ireland as it celebrates 2018 as the European Region of Gastronomy.

The touRRoir Hall of Fame honours is a worldwide accolade of distinction selected by a global judging panel. It celebrates  the extraordinary achievements of individuals, teams or destinations from anywhere in the world who’s vision, creativity and drive has had a positive and significant impact on the cross sector development of food, tourism and culture for the long term benefit of all stakeholders including communities and consumers. The Hall of Fame distinction also takes into consideration the confluence of these three sectors and how collectively they have effected change to drive business or where both Soft Power and Gastro-diplomacy initiatives have raised profile or changed image positively.

In previous years, inductees to the Hall of Fame included, Rene Redzepi, NOMA, Denmark; The Catalan Tourist Board, Spain and the South Korean film maker Lee-Wook Jung.

The selection of the touRRoir 2018 Hall of Fame Inductees has fallen to a global judging panel which includes Colman Andrews, US Food Writer and Author, Anita Mendiratta, Consultant to UNWTO, Tim Alper, Journalist, South Korea and Peter Rigby, Destination Consultant, Australia.

Good Food Ireland Founder and MD Margaret Jeffares, commented, “It is a great honour to induct to the touRRoir 2018 Hall of Fame such extraordinary individuals and teams from around the world including for Ireland the highly respected Myrtle Allen who have all made a significant impact on the cross sector development of food, tourism and culture. Having these distinguished guests at touRRoir to share their story is a great opportunity for industry and policymakers to learn at the highest level. It’s also poignant to host such a distinguished event here in NUI Galway as Galway celebrates European Region of Gastronomy.”

On April 24th a full one day forum programme will bring together world experts, thought leaders and change agents for a unique cross sector dialogue on growing businesses, regions or communities through the increasingly important cross sector dependency of three giant sectors Food, Tourism and Culture. A key feature of the day will be a Fireside Chat with Ambassador Carmen McEvoy, Peru on how Peru became the World’s Leading Culinary Destination as selected by The World Travel Awards. Peru’s gastronomic rise to the top over the past 15 years has become a source of national pride and a motor of the economy, as rising numbers of tourists travel to sample its original and varied cuisine.

touRRoir Hall Of Fame 2018


Media Category: Documentaries, Blogs, Publications online or otherwise


AFAR is the multi-platform travel media brand that inspires and guides those who travel the world to connect with its people, experience their cultures, and understand their perspectives. Its platforms include the award-winning AFAR magazine;, recently named a Top 10 site That Makes Travel Easier; the non profit foundation Learning AFAR; and immersive travel series AFAR Experiences.

CNN Documentary Series “Culinary Journeys”

Culinary Journeys is a sumptuous and colourful series that gives CNN viewers a fresh perspective on global cuisines. Seen through the eyes of world-famous chefs, the series focuses on key destinations and their unique brand of mouth-watering hospitality. Insightful, inspiring and entertaining – Culinary Journeys provides a unique take on the food and culture that can define a travel hot-spot. CNN’s filming is often timed to coincide with celebrated food festivals and the harvest of coveted seasonal ingredients – immersing audiences in the flavours that entice travellers to venture thousands of miles to satisfy their taste buds. Featured guides throughout the series, have been some of the world’s most respected chefs and visionaries: from René Redzepi of NOMA fame, to chef and author Alice Waters, Peruvian chef Virgilio Martinez, Italian culinary maestro Massimo Bottura, Mexican chef Enrique Olvera and Asia’s #1 chef Gaggan Anand – to name but a few.

Private Category: Individuals or NGO’s in a business, or a destination, a single town or even a neighbourhood

Peruvian Chef and Peruvan Food “Champion” Gastón Acurio of Lima restaurant “Gastón y Astrid”

Gastón Acurio is a chef, writer, entrepreneur, and champion of Peruvian cuisine. Present in 9 countries worldwide with 12 brands across more than 45 restaurants, 20 publications in his portfolio, and a weekly cable TV show, he has received worldwide acclaim for starting a gastronomical revolution in Peru. This goal is at the forefront of all of his concepts, projects, and community organizations.


Ballymaloe’s Myrtle Allen

COOKING in Ireland didn’t begin with Myrtle Allen but when it comes to evaluating the very best of modern Irish cuisine, it is near impossible not to credit the pioneering spirit of this East Cork farmer’s wife who transformed herself into a Michelin star chef. Myrtle Allen at Ballymaloe House, which she purchased with her husband Ivan in 1948, and turned into a restaurant in 1964, adopted the then-revolutionary approach of using local, seasonal produce. Her culinary philosophy, based on using the best of local, seasonal, Irish produce, grown and harvested in a sustainable way, is now so accepted by the mainstream, that it’s difficult to convey the revolutionary impact of her approach when she first opened a restaurant at Ballymaloe.

Public Category: Government Agencies who have responsibility for a destination – county, state, region community

Restaurant Australia

In response to the growing demand globally for food and wine as part of the travel experience, Tourism Australia’s “Restaurant Australia” industry collaborative program and in particular the Destination There’s Nothing Like Australia campaign put the spotlight on Australia’s finest array of produce served in the most stunning locations in the world.