Further to Government proposals which call for the mandatory addition of calories on menus for all restaurants, pubs, catering establishments and eateries…
Gary (Gaz) Smith, chef at Michael’s seafood restaurant in Mount Merrion, Dublin 4, tweetz:
“So we’ve changed our minds after a think and have added calorie counts on today’s specials to avoid any fines or punishments.”
Row over calories on restaurant menus erupts as legislation looms (Marie Claire Digby, The Irish Times)
Yesterday: The Menu Is The Meal
The Restaurants Association of Ireland has responded to proposals which would see displaying calories on menus becoming mandatory for all restaurants, pubs, catering establishments and eateries..
Adrian Cummins, CEO of the Restaurants Association of Ireland, says:
“It looks like this proposed legislation for presenting calories on menus is being rammed through by the Government with little thought about the negative effects it will have. This really is nanny-statism at its best.
Enforcing calorie count menus will cost the state tens of millions of euro to implement, money that would quite frankly be better spent elsewhere.
Chefs will also be spending more and more time doing paperwork than in the kitchen, which will do nothing to make the career more appealing when we are facing a chef shortage….
…Yet again, the government are stifling small businesses who cannot afford the administration of this. It’s unacceptable.”
The Restaurants Association of Ireland have called on their members to make their voices heard and submit a submission to The Department of Health and Minister for Health Simon Harris TD [at link below]…
Submit a submission here
Restaurant owners urged to object to plans for calorie information on menus (Irish Examiner)
A presumably delicious, high-calorie treat courtesy of Katrina’s Kitchen via NewlyWeds blog:
1. Preheat oven to 350 (175°C)
2. Let ice cream soften at room temperature for 10-15 minutes.
3. In the bowl of your mixer combine ice cream with flour until the flour is incorporated.
4. Evenly distribute sprinkles in the bottom of a greased Bundt pan and scoop batter evenly on top.
5. Bake for 35 minutes until a toothpick inserted comes out clean.
6. Invert and allow to cool complOMNOMNOMNOM.