Bord Bia, the Irish Food Board, is partnering with award-winning Chef Andrew Walsh to bring the best of Irish cuisine and ingredients to Singapore’s bustling gastronomy scene. 

Launching on July 30th, the campaign will showcase premium Irish seafood, duck, and cheese to the Singapore market, through an exclusive menu curated by Chef Andrew Walsh. The exclusive menu will be complemented by an Irish cocktail pairing menu, featuring a selection of Irish spirits such as Dingle Irish Vodka, Dingle Gin, Bushmill Black Bush Irish Whiskey, and more throughout the month of August in their beverage programme. Examples of cocktails that will be paired include the Black 1847, containing Jameson Irish Whiskey, Poitín, Home-made Guinness Stout Syrup and Irish Bitters, and the avant-garde Black Velvet, made with a twist using Guinness Stout, Shanky’s Whip, Champagne and Stout Foam. 

With the launch of this new partnership, Singaporeans will have the unique opportunity to savour the best of premium Irish food and drink, produced under the world’s first government approved sustainability programme for food and drink, Origin Green. 

Celebrating Irish gastronomy 

Throughout the campaign, Bord Bia aims to educate the wider community on the delicious taste and culinary excellence of Irish ingredients. “We are thrilled to collaborate with Chef Andrew Walsh and Cure to showcase the finest of Irish produce and the rich culinary heritage of Ireland to Singapore and the Southeast Asian region,” said Lisa Phelan, Southeast Asia Director for Bord Bia. “The campaign highlights more than just the high-end quality and sustainability which are promised by Irish food products, but more importantly, provides a platform to engage the global community on Irish cuisine and spirits.”  

She added: “As a market that is highly discerning amidst an increasingly competitive culinary scene, Singapore is an important market for Bord Bia, which hopes to amplify its network of advocates and consumers within the region.” 

Premium Irish food and drink 

Irish food stands out for its reputation among chefs and key distinguishable features including:

• Sustainable seafood, harvested from the cold, clear Atlantic waters and is recognised for its freshness and flavour
• Premium Duck produced by Silver Hill Duck, awarded the Gold Standard certification from Origin Green for its commitment to sustainability and the environment and served by more than 95% of Chinese restaurants in London and over 300 restaurants in Singapore alone    
• Ireland is known for its high-quality spirits, with examples including whiskey, gin, poitín, and cream liqueur. 

A key aspect of Irish food and drink is its commitment to producing food sustainably through the Origin Green programme—Ireland’s pioneering food and drink sustainability programme launched by Bord Bia in 2012.

Elevating Irish classics 

Throughout the month of August, guests at Cure can expect a specially curated blend between Nua—new Irish cuisine—and cocktail pairings by Ridz Salim, Operations Manager of CURE. Bord Bia and Cure will continue to work together to engage the wider community to promote the unique flavours of Irish cuisine, with the goal of inspiring more Singaporeans to explore what Irish products have to offer. 

“We are excited to collaborate with Bord Bia to be the ambassadors for Irish food and spirits not just to our guests at Cure, but to the wider culinary scene in Singapore. Through this promotion, we have enjoyed access to the finest of ingredients from Ireland, allowing us to showcase their high standards and unique flavours,” said Chef Andrew Walsh, Cure. “With this partnership, our goal has been to create a memorable dining experience that brings something new to the table with the richness and sustainability of Irish food and spirits.” 

For more details on the campaign, please visit www.curesingapore.com.