Results 1-7 of 7 for chefs speaker:Mary Coughlan

Budget Statement 2011 (7 Dec 2010)

Mary Coughlan: We do not have No. 10. We do not have chefs and servants.

Company Closures. (6 Feb 2007)

Mary Coughlan: ...consideration that judicial proceedings are in progress on this issue. I am aware of the situation. I have met the workers twice and know the unions have met Klaus-Dieter Borchardt the Deputy Chef de Cabinet of Ms Fischer Boel who has outlined a response similar to that provided to Mary Lou McDonald, MEP. The Commission's position explains the relevant provisions of the EU regulations...

Written Answers — Food Industry: Food Industry (4 Oct 2005)

Mary Coughlan: ...meats on both foreign and domestic markets. In 2005, these activities include retail promotions of Irish beef across 8,000 stores representing 30 retailers in nine countries, the operation of the Chefs' Irish Beef Club in Britain, France and the Netherlands, the introduction of the quality assurance country of origin mark for beef to Irish retailers, a major trade mission to China led by...

Written Answers — Beef Industry: Beef Industry (4 May 2005)

Mary Coughlan: ...and Bord Bia will shortly promote the scheme to encourage the widest possible farmer uptake. A strong interest in Irish beef has been generated by building its reputation through the media, by chefs endorsements and the creation of demand from premium chefs-restaurants in each of these markets. The main goal of our marketing strategy is to increase retail market penetration and to invest...

Written Answers — Food Industry: Food Industry (4 May 2005)

Mary Coughlan: ...Bord Bia will shortly be promoting the scheme to encourage the widest possible uptake. A strong interest in Irish beef and lamb has been generated by building its reputation through the media, by chefs' endorsements and the creation of demand from premium chefs and restaurants in each of these markets. The main goal of our marketing strategy is to increase retail market penetration and to...

Written Answers — Beef Exports: Beef Exports (19 Apr 2005)

Mary Coughlan: ...kitchen work tops the length and breadth of Britain, is inspiring customers to cook with beef and highlights the nutritional and quality aspects of Irish beef. In the premium restaurant sector, the chef's Irish beef club is promoting the quality, taste and integrity of Irish beef to Michelin starred chefs. In anticipation of the ending of the over-30-month scheme in the UK, Bord Bia has...

Written Answers — Beef Industry: Beef Industry (2 Mar 2005)

Mary Coughlan: ...based on a natural, extensive and well controlled cattle production sector at farm level. A strong interest in Irish beef has been generated by building it's reputation through the media, by chef's endorsements and the creation of demand from premium chefs and restaurants in each of these markets. The main goal of our marketing strategy is to increase retail market penetration and to...