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Supermac's continues the charge to end the race to the bottom for fast food in Ireland, by continuing to take the public's need for transparency and provenance into account.

Musgrave MarketPlace marked the launch of its new Foodservice Brochure with a special culinary event at the Breaffy House Hotel in Castlebar last week. The event consisted of a bespoke five course menu presented by the Musgrave MarketPlace chefs and featured speeches from Noel Keeley (Musgrave Wholesale Partners Managing Director), Clément Pavie, (Musgrave MarketPlace Business Development Chef), Jean Smullen (wine consultant) and John McGinnity, (Musgrave MarketPlace Meat Specialist).

This has been the week that saw McDonald’s announce the launch of an ‘artisan’ burger to be called the MacMór, which aims to use Ballymaloe Relish, Charleville Cheddar, Dawn Meats beef, and Dew Valley bacon. The idea of McDonald’s selling anything ‘artisan’ came as a surprise to many in the food world, and it seems now that the company will have to change the description to something a little less aspirational.