Put 2,500 products together and pick the best. That’s the challenge of the Blas na hÉreann food awards, but as the winners were revealed, the scale of the competition came into focus and the star products shone through.
A cheer erupted on Saturday evening as Rooney Fish from Kilkeel, Co Down, was crowned supreme champion for its Millbay oysters. The family run business specialises in catching, preparing and processing fish from Irish waters, but in 2014 it opened an oyster farm in Carlingford, where traditional methods and innovative techniques are combined. As a judge, the win came as no surprise to me. As soon as the oysters were presented, those judging the fish category instantly commented on one that stood out from the crowd – with its powerful clean and fresh flavour, followed by a touch of sweetness lingering on the palate.
John Rooney commented: “We are absolutely delighted to win supreme champion at Blas na hÉireann 2018. In 2014, we fulfilled a long-term ambition and opened an oyster farm in Carlingford Lough. Although we’ve grown considerably since we began, we’re still a family business and to be recognised with this award from Blas na hÉireann, who themselves believe so strongly in community and family, is a huge honour.”
Artisan success
Rooney Fish also won best in Ulster, but another northern success was celebrated when Refuge Hot Chocolate from Belfast won Best Artisan Product of 2018. Tara Mullan’s business idea, born only last year, has a social enterprise angle – to support survivors of human trafficking. Through this altruistic process, a fantastic product emerged, a luxurious and opulent thick liquid chocolate that can be enjoyed hot or cold.
For more winners, log onto www.irishfoodawards.com
Winners of the national organic awards
Not that long ago organic farming was extremely niche. You’d hear about it, but it was quite a rarity. Now it has its own awards and the sector is valued at over €200m, with the global export market set to jump in value to €224bn by 2022. Innovative products are continuing to contribute to growth in the sector, so who made the headlines when it comes to going above and beyond this year?
Rod and Julie Calder-Potts from Highbank Orchard Distillery in Cuffesgrange, Co Kilkenny, have developed a food tourism destination and farm shop, helping them to secure the best direct-selling award.
Riversfield Organic Farm - Vincent Grace.
Rod says: “Our goal over the past 10 years has been to enable our small organic farm to survive by adding value to our crops. We do this by processing everything we grow and growing everything that we process; ‘pip to sip’.
“As well as our farm shop, our products, Pommeau Sack & Living cider vinegars only use one ingredient – Highbank Farm’s organic apples.”
National Organic Awards 2018.
Rod and Julie Calder-Potts from Highbank Orchard Distillery in Cuffesgrange, Co Kilkenny.
Riversfield Organic Farm cherry tomato mix in Callan, Co Kilkenny, won the chef’s choice award for their cherry tomato mix, while The Little Milk Company’s organic Cashel Blue cheese won best export. For those very conscious of the environment, it’s also worth checking our Ballinasloe’s Beechlawn Organic Farm’s curly kale, which comes in a compostable bio bag. These guys won the best product innovation.
The awards only come around every second year and are hosted by Bord Bia, in association with the Department of Agriculture, Food and the Marine.
Mary Flahavan’s oaty brown bread
The winter coats have been pulled out and the fires are being lit in the evenings. Winter is back, but let’s embrace its good parts, like hot whiskeys, comforting curries and big bowls of porridge to warm our bones in the morning. Apparently porridge is the nation’s favourite winter breakfast, as voted by 97% of people. The fact that the survey was commissioned by Flahavan’s is making us quite sceptical, but given that over two million servings of the product are consumed every week, we guess there must be a bit of truth in it.
If you’re looking to inject a bit more healthy oats into your diet, then add some to the next batch of bread you’re making. Here’s how.
Flahavans brown bread.
Makes two 2lb loaves
600g coarse wholemeal flour
160g plain flour
50g Flahavan’s Oat Bran
110g Flahavan’s Pinhead Oatmeal
2 tsp bread soda
2 tsp sugar
2 tbsp of sunflower oil and enough buttermilk to make 850ml
1 tbsp sunflower seeds (optional)
1 tbsp pumpkin seeds (optional)
1 Preheat the oven to 200°C/400°F/gas mark six. 2 Grease two 2lb loaf tins and lightly dust with flour. 3 Put all the dry ingredients into a bowl and mix thoroughly. 4 Make a well in centre and add the oil and buttermilk. Mix well. The dough should be slightly wet at this stage. 5 Divide the mixture between the prepared loaf tins, and sprinkle with some pinhead oatmeal on top. Cover the tins loosely with tinfoil and bake for one hour. 6 Remove the tinfoil and bake for a further 15 minutes, until the loaves sound hollow when you tap the bottom. 7 Top tip: for a softer crust, wrap the loaves in a damp tea towel and cool on a wire rack.
Put 2,500 products together and pick the best. That’s the challenge of the Blas na hÉreann food awards, but as the winners were revealed, the scale of the competition came into focus and the star products shone through.
A cheer erupted on Saturday evening as Rooney Fish from Kilkeel, Co Down, was crowned supreme champion for its Millbay oysters. The family run business specialises in catching, preparing and processing fish from Irish waters, but in 2014 it opened an oyster farm in Carlingford, where traditional methods and innovative techniques are combined. As a judge, the win came as no surprise to me. As soon as the oysters were presented, those judging the fish category instantly commented on one that stood out from the crowd – with its powerful clean and fresh flavour, followed by a touch of sweetness lingering on the palate.
John Rooney commented: “We are absolutely delighted to win supreme champion at Blas na hÉireann 2018. In 2014, we fulfilled a long-term ambition and opened an oyster farm in Carlingford Lough. Although we’ve grown considerably since we began, we’re still a family business and to be recognised with this award from Blas na hÉireann, who themselves believe so strongly in community and family, is a huge honour.”
Artisan success
Rooney Fish also won best in Ulster, but another northern success was celebrated when Refuge Hot Chocolate from Belfast won Best Artisan Product of 2018. Tara Mullan’s business idea, born only last year, has a social enterprise angle – to support survivors of human trafficking. Through this altruistic process, a fantastic product emerged, a luxurious and opulent thick liquid chocolate that can be enjoyed hot or cold.
For more winners, log onto www.irishfoodawards.com
Winners of the national organic awards
Not that long ago organic farming was extremely niche. You’d hear about it, but it was quite a rarity. Now it has its own awards and the sector is valued at over €200m, with the global export market set to jump in value to €224bn by 2022. Innovative products are continuing to contribute to growth in the sector, so who made the headlines when it comes to going above and beyond this year?
Rod and Julie Calder-Potts from Highbank Orchard Distillery in Cuffesgrange, Co Kilkenny, have developed a food tourism destination and farm shop, helping them to secure the best direct-selling award.
Riversfield Organic Farm - Vincent Grace.
Rod says: “Our goal over the past 10 years has been to enable our small organic farm to survive by adding value to our crops. We do this by processing everything we grow and growing everything that we process; ‘pip to sip’.
“As well as our farm shop, our products, Pommeau Sack & Living cider vinegars only use one ingredient – Highbank Farm’s organic apples.”
National Organic Awards 2018.
Rod and Julie Calder-Potts from Highbank Orchard Distillery in Cuffesgrange, Co Kilkenny.
Riversfield Organic Farm cherry tomato mix in Callan, Co Kilkenny, won the chef’s choice award for their cherry tomato mix, while The Little Milk Company’s organic Cashel Blue cheese won best export. For those very conscious of the environment, it’s also worth checking our Ballinasloe’s Beechlawn Organic Farm’s curly kale, which comes in a compostable bio bag. These guys won the best product innovation.
The awards only come around every second year and are hosted by Bord Bia, in association with the Department of Agriculture, Food and the Marine.
Mary Flahavan’s oaty brown bread
The winter coats have been pulled out and the fires are being lit in the evenings. Winter is back, but let’s embrace its good parts, like hot whiskeys, comforting curries and big bowls of porridge to warm our bones in the morning. Apparently porridge is the nation’s favourite winter breakfast, as voted by 97% of people. The fact that the survey was commissioned by Flahavan’s is making us quite sceptical, but given that over two million servings of the product are consumed every week, we guess there must be a bit of truth in it.
If you’re looking to inject a bit more healthy oats into your diet, then add some to the next batch of bread you’re making. Here’s how.
Flahavans brown bread.
Makes two 2lb loaves
600g coarse wholemeal flour
160g plain flour
50g Flahavan’s Oat Bran
110g Flahavan’s Pinhead Oatmeal
2 tsp bread soda
2 tsp sugar
2 tbsp of sunflower oil and enough buttermilk to make 850ml
1 tbsp sunflower seeds (optional)
1 tbsp pumpkin seeds (optional)
1 Preheat the oven to 200°C/400°F/gas mark six. 2 Grease two 2lb loaf tins and lightly dust with flour. 3 Put all the dry ingredients into a bowl and mix thoroughly. 4 Make a well in centre and add the oil and buttermilk. Mix well. The dough should be slightly wet at this stage. 5 Divide the mixture between the prepared loaf tins, and sprinkle with some pinhead oatmeal on top. Cover the tins loosely with tinfoil and bake for one hour. 6 Remove the tinfoil and bake for a further 15 minutes, until the loaves sound hollow when you tap the bottom. 7 Top tip: for a softer crust, wrap the loaves in a damp tea towel and cool on a wire rack. 
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