Seven Irish Food Producers were celebrated this afternoon, at the 2015 Irish Food Writers’ Guild Awards and Lunch which were hosted at l’Ecrivain in Dublin by top chef and avid Irish food promoter Derry Clarke.
The Irish Food Writers’ Guild (IFWG) was formed in 1990 to promote high professional standards of knowledge and practice among writers about food, nutrition, food history and other allied matters and to assist in the forging of links and networks between professionals in the food industry.
|Chairperson of the Irish Food Writers Guild, Lizzie Gore-Grimes – Picture courtesy Aoife Carrigy|
“All of our winners are flying the flag for food provenance this year. They come to the market with products that are real, authentic and bursting with honest-to-goodness quality. The quiet success of these seven winners is in no small part due to the richness of their produce, the strength of their story and the passion of the people behind them.” said Lizzie. “What may initially have started as a labour of love for our award winners is now reaping the rewards today. All of our winners are wonderful ambassadors for Irish food, and I am certain that they will remain key players in maintaining Ireland’s enviable reputation on an international stage.”
The winners at the 2015 Irish Food Writers’ Guild Award are:
On the Pig’s Back www.onthepigsback.ie
(@PigsBackCork on Twitter)
Fresh farm ducks, hand reared and fed a 100% natural cereal-based diet by Helena & Eugene Hickey in Ballydehob, West Cork.
(@SkeaghanoreDuck on Twitter)
Artisan chutneys, preserves, syrups, seasoning rubs, cocktail bases and wild pesto made fresh from ingredients sourced locally, foraged in the wild or grown in Malcolm and Fiona Falconer’s permaculture gardens in Co. Wexford. (@WildAboutFoods on Twitter)
Richmount Elderflower Cordial www.richmountcordials.ie
The Guild’s Environmental Award, where the Guild recognises the integrity of the production methods went to Foods of Athenry www.foodsofathenry.ie
Family Bakers of Gluten Free products and wheat & spelt in their second and separate bakery, all containing no preservatives , additives or hydrogenated fats.
(@FoodsOfAthenry on Twitter)
Birgitta Curtin of the Burren Smokehouse www.burrensmokehouse.ie
was honoured for her notable contribution to Irish food. Originally from Sweden, Birgitta origionally studied marine biology and started up Burren Smokehouse in Lisdoonvarna in 1989. It produces award winning smoked organic Salmon, Trout, Eel and Mackerel.
She is Chairperson of Slow Food Clare, Chairperson of IASC and a member of Good Food Ireland. They opened their Visitor Centre in 1995 to showcase their own products and other local gourmet products and crafts. It has become a popular tourist attraction in the North County Clare area and welcomes over 30,000 visitors from all over the world each year.
Brigitta is at the forefront of promoting Irish Food and is very involved with Failte Ireland’s drive to make Food Tourism an major component of the future of modern Irish Tourism.
(@BurrenSalmon on Twitter)
Veronica Molloy of Crossogue Preserves www.crossoguepreserves.com
won the Lifetime Achievement Award for her dedication to growing on the home farm and the consistent innovation of her range of artisan Irish preserves over 20 years.
Veronica was taught how to make preserves by her mother-in-law Nancy and many of the recipes used today are family recipes passed down through the generations.
All her preserves are made using traditional cooking methods using the highest quality ingredients and produced in small batches by hand to maximise control procedures and taste; no artificial colourings, flavourings or preservatives are used. Although this means that production is labour intensive it results in a unique and distinctive flavour.
This continuing dedication aimed at producing a superior product has brought success in the shape of national and international Gold, Silver and Bronze Awards over the last ten years.
Crossogue Preserves remains a family owned operation with an experienced and dedicated team. Veronica’s aim has always been to produce quality products with efficiency and to offer excellent customer service.
(@CrossogueP on Twitter)
The Awards are supported by Bord Bia which was commended by the Irish Food Writers’ Guild for its tireless support of the Irish food industry both in Ireland and abroad.