Despite the economic uncertainties in Ireland following the multi-billion euro rescue package in November 2010, the Irish meat and livestock industry has proved remarkably resilient during the last year, driven primarily by the strength of its export market. With the agricultural sector maintaining its position as the country’s largest indigenous industry and accounting for one in seven jobs, the agri-food sector has been recognised as key to rallying Ireland out of its economic stupor and lead it back to growth.

The key trend in the foodservice sector, as in the retail market, has been the improving quality of sausages. Companies specialising in the sector are reporting strong demand for a better-quality sausage, which has helped the market to improve in recent years — despite the squeeze on prices.

The Welsh red meat industry has undergone dramatic changes over the past two years.

There is no doubt that the burger market is mature. They are such a staple — both at home and in the foodservice domain — that most people are unable to say when or where they first had a burger.

People are travelling much farther afield than the traditional holiday resorts of Europe; as a consequence, they are being exposed to an ever-increasing range of sophisticated foods and tastes. The result is a willingness, indeed a desire, to experience those same tastes and flavours in food purchased in the UK.