The 32nd annual Irish Food Writers’ Guild Food Awards have honored some of the country’s finest food producers, highlighting exceptional ice cream, cheese, beef, and beverages, all committed to quality and sustainability.
Held at ANANDA Restaurant in Dublin, the awards recognize Irish food producers who maintain high standards of integrity, quality, and sustainable practices. This year’s ceremony saw eight recipients of prestigious awards for their dedication to these values.
Among the winners were Murphy’s Ice Cream, Pooka Hazelnut Poitín Liqueur from Mourne Dew Distillery, Cashel Blue Cheese, and the Irish Seed Savers Association. The awards are unique in that there is no submission process; instead, products are anonymously purchased and nominated by the Guild’s members for tasting.
A key focus of the awards is locality. All winning products must be produced in Ireland, with a primary ingredient that is locally sourced or grown.
Paula McIntyre, Chair of the Irish Food Writers’ Guild, addressed the issue of “greenwashing” in the food and drinks industry, urging consumers to be wary of sustainability claims used as marketing tactics. She emphasized that true sustainable producers deserve recognition and support.
The full list of winners included:
Food Award: Sneem Black Pudding – Peter O’ Sullivan Butchers, Co. Kerry
Recognized for their traditional blood sausage made with locally sourced ingredients, including fresh blood and a recipe passed down through generations. The result is a smooth, mousse-like texture with a rich, earthy flavor.
Food Award: Murphy’s Ice Cream, Co. Kerry
Known for their distinctive flavors such as sea salt, brown bread, and Dingle gin, Murphy’s Ice Cream uses milk from Kerry cows and ingredients from nearby farms, creating indulgent treats that highlight the best of Co Kerry.
Food Award: 40-Day Aged Côte de Boeuf – Higgins Family Butcher, Co. Dublin
Aged for 40 days to enhance its tender texture and rich flavor, this offering from Higgins Family Butchers has become a standout product for meat enthusiasts.
Irish Drink Award: Pooka Hazelnut Poitín Liqueur – Mourne Dew Distillery, Co. Down
This innovative Poitín Liqueur combines rich nutty flavors with subtle hints of vanilla, chocolate, and cream, offering a smooth and modern twist on traditional poitín.
Notable Contribution to Irish Food: Moy Hill Farm, Co. Clare
A regenerative farm dedicated to sustainability and community engagement, Moy Hill Farm produces nutrient-dense organic produce while teaching sustainable farming practices to future generations.
Environmental Award: Master Chefs Ellan Farm, Co. Limerick
A pioneering zero-waste initiative, Master Chefs Ellan Farm combines sustainability with high-quality organic produce, providing locally grown food to Ireland’s catering industry through a farm-to-table-back-to-farm approach.
Community Food Award: Irish Seed Savers Association, Co. Clare
Committed to conserving Ireland’s food crop heritage, the Irish Seed Savers Association works tirelessly to protect genetic diversity in our food systems, which is vital for future food security and biodiversity.
Lifetime Achievement Award: Jane and Louis Grubb of Cashel Blue, Co. Tipperary
Pioneers in Irish cheesemaking, Jane and Louis Grubb introduced Cashel Blue in 1984, Ireland’s first native blue cheese. Their legacy continues, with their family farm producing award-winning cheeses that have become a cornerstone of the country’s cheesemaking tradition.
The Irish Food Writers’ Guild Food Awards honor the dedicated producers working to maintain high standards and sustainability within the food industry, showcasing the finest Irish products across various categories.
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