An international jury comprising of four international experts (members of IGCAT) having the additional experience of coming from already awarded European Regions of Gastronomy, have recommended Menorca for the title European Region of Gastronomy 2022.
After reviewing the bid book Menorca – Timeless Flavour, which had been submitted on 15 September 2019 and following a public bid presentation in Brussels on 9 October 2019, the four experts took part in a jury visit 28-30 November 2019. During the visit, the four members of the jury met leading stakeholder organisations from Agriculture, Agro-tourism, Tourism, Hospitality, Culture, and Education. The jury were further able to visit and meet stakeholders from public, private, third sector and academic institutions.
The panel was chaired by President of IGCAT, Dr. Diane Dodd and included founding members of the European Region of Gastronomy Platform: Jacinta Dalton, from Galway-West of Ireland 2018; Ariadna Ribas, from Catalonia 2016; and Janez Bogataj, from Slovenia 2021.
The aim of the visit was to assess the region’s readiness to host the title in 2022 and to prepare a comprehensive report to support and nurture preparations for the year and its long-term development.
The jury was impressed with the dedication to sustainability on the island and the work already undertaken in the region by the Island Council in this regard. The jury recognises the strength of being a Biosphere Reserve and the pioneering work of visited projects such as Farmer’s & Co., GOB, Menorca Preservation Fund and the three Associations of Fisherman.
Furthermore, the jury also recognised the excellent quality gastronomy and the endeavours of the hotel and restaurants associations to promote and embed Menorca’s gastronomy on local menus, as well as the work of many other cultural and gastronomy related stakeholders. The international experts were pleased to see the wide range of stakeholders participating in this process and see potential to expand the Made in Menorca and other brands, and recommend further collaboration with different sectors, particularly with the cultural sector capitalising on the performing arts traditions and musical heritage.
Menorca’s expertise in many aspects of sustainability was noted and the jury have already begun conversations with stakeholders to connect them with the European Platform of Regions of Gastronomy, thus raising Menorca’s profile internationally. The jury strongly believe that the title, used appropriately, will help Menorca in its quest to become world renowned and elevate the status of the region in terms of gastronomy, culture, hospitality, sustainable tourism and quality food supply.
Subject to the approval of the jury recommendation by IGCAT Board, Menorca will be officially awarded the European Region of Gastronomy 2022 title in January 2020.
About the European Region of Gastronomy
Candidate and awarded Regions of Gastronomy from Europe, guided by IGCAT, are working together to raise awareness about the importance of their cultural and food uniqueness; stimulate creativity and gastronomic innovation; educate for better nutrition; improve sustainable tourism standards; highlight distinctive food cultures; and strengthen community well-being.
About IGCAT
IGCAT aims to empower local communities by raising awareness of the importance to safeguard and promote distinct food, culture, arts and sustainable tourism assets. This is essential to balance against globalised food trends that are impacting on our planet, health and local economies.
IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.
IGCAT provides the Region of Gastronomy Award and is the official secretariat for the European Region of Gastronomy Platform. Furthermore, the Institute has developed the European Young Chef Award the Local Food Gift Challenge, the Top Visitor Experience and the Food Film Menu.