The annual Irish Food Writers’ Guild Food Awards took place on Wednesday 4 March at The Marker Hotel in Dublin.
The event brought together members of the Irish Food Writers' Guild as well as those within the Irish food industry being honoured.
Executive chef at The Marker Hotel Gareth Mullins served a multi-course menu specially designed to celebrate the award recipients’ products.
Handmade classics
Chocolate, cheese, black pudding and whiskey were all celebrated at the awards ceremony, with special emphasis put on handmade classics that respect time-honoured tradition, and sustainably-produced foods that are as delicious as they are environmentally sound.
The food products awarded included Inch House Traditional Black Pudding, Hederman Hot Smoked Irish Salmon and Shine’s Wild Irish Tuna.
Durrus Farmhouse Cheese with Cumin Lavosh, served at the dinner at the Irish Food Writers' Guild Awards.
Jeffa Gill of Durrus Farmhouse Cheese was the recipient of the guild’s Lifetime Achievement Award, Falling Fruit Ireland won the Community Food Award and Exploding Tree Chocolate won the Environmental Award.
Winner: Mairin Byrne of Inch House Traditional Black Pudding
Owner and proprietor of Inch House Traditional Black Pudding Mairin Byrne says she wasn’t sure what to expect from the day. but had a fantastic time.
The black pudding was always part of country life – it still is for us
“We don’t go very far very often,” she laughs. “I brought my mam; it’s her day as well, really. We were only missing gran, but I’m sure she was there with us, too. She passed away just three years ago.
"The black pudding was always part of country life – it still is for us. [When granny was growing up] she would always have to use everything that came from the animals; she didn’t throw anything away. We keep going with that tradition.”
Winner: Teeling Single Pot Still Irish Whiskey.
Teeling Single Pot Still Irish Whiskey was the recipient of the guild's Irish Drink Award, while Joyce Timmins won the Outstanding Contribution to Irish Food Award for her tireless efforts to reform the foods served in Irish institutions such as hospitals and retirement homes.
Blown away
She says she feels blown away that others are recognising the worthwhile efforts of changing institutionalised food.
“To say I was thrilled to get nominated would be an understatement,” she says.
“When I realised I was not only nominated, but was, in fact, receiving the award, I was absolutely amazed. I think my mam was even more excited, if that’s possible!”
“It was (Wednesday) that I really realised that people – even just those in that room – understand the importance and believe in the work that I’m doing," she said.
"One person said to me ‘You talk the talk, but you most certainly walk the walk,’ and I will continue to do that for as long as I can and keep pushing on hard.”
Local support
The event’s menu included Inch House Black Pudding pithivier, steamed brill with Hederman Hot Smoked Salmon, asparagus and seaweed and Durrus Farmhouse Cheese with cumin lavosh.
Chair of the Irish Food Writers’ Guild Kristin Jenson says the annual awards serve to highlight the work of small, local producers – to whom local support and custom is so crucial.
Sustainability is a crucial determinant when it comes to nominating and voting for our winners
“We are fortunate in Ireland to have an abundance of locally produced food and drink produce of the highest quality,” she says.
“In addition to taste, quality and continually achieving standards of excellence, sustainability is a crucial determinant when it comes to nominating and voting for our winners. And while the issue of sustainability has only really dominated the headlines in recent years, it has always been an integral part of our awards process.
"Over the course of the IFWG Awards’ 26-year history, we have consistently looked to reward those operating sustainable businesses, so this is not just a passing trend.”
The annual Irish Food Writers’ Guild Food Awards took place on Wednesday 4 March at The Marker Hotel in Dublin.
The event brought together members of the Irish Food Writers' Guild as well as those within the Irish food industry being honoured.
Executive chef at The Marker Hotel Gareth Mullins served a multi-course menu specially designed to celebrate the award recipients’ products.
Handmade classics
Chocolate, cheese, black pudding and whiskey were all celebrated at the awards ceremony, with special emphasis put on handmade classics that respect time-honoured tradition, and sustainably-produced foods that are as delicious as they are environmentally sound.
The food products awarded included Inch House Traditional Black Pudding, Hederman Hot Smoked Irish Salmon and Shine’s Wild Irish Tuna.
Durrus Farmhouse Cheese with Cumin Lavosh, served at the dinner at the Irish Food Writers' Guild Awards.
Jeffa Gill of Durrus Farmhouse Cheese was the recipient of the guild’s Lifetime Achievement Award, Falling Fruit Ireland won the Community Food Award and Exploding Tree Chocolate won the Environmental Award.
Winner: Mairin Byrne of Inch House Traditional Black Pudding
Owner and proprietor of Inch House Traditional Black Pudding Mairin Byrne says she wasn’t sure what to expect from the day. but had a fantastic time.
The black pudding was always part of country life – it still is for us
“We don’t go very far very often,” she laughs. “I brought my mam; it’s her day as well, really. We were only missing gran, but I’m sure she was there with us, too. She passed away just three years ago.
"The black pudding was always part of country life – it still is for us. [When granny was growing up] she would always have to use everything that came from the animals; she didn’t throw anything away. We keep going with that tradition.”
Winner: Teeling Single Pot Still Irish Whiskey.
Teeling Single Pot Still Irish Whiskey was the recipient of the guild's Irish Drink Award, while Joyce Timmins won the Outstanding Contribution to Irish Food Award for her tireless efforts to reform the foods served in Irish institutions such as hospitals and retirement homes.
Blown away
She says she feels blown away that others are recognising the worthwhile efforts of changing institutionalised food.
“To say I was thrilled to get nominated would be an understatement,” she says.
“When I realised I was not only nominated, but was, in fact, receiving the award, I was absolutely amazed. I think my mam was even more excited, if that’s possible!”
“It was (Wednesday) that I really realised that people – even just those in that room – understand the importance and believe in the work that I’m doing," she said.
"One person said to me ‘You talk the talk, but you most certainly walk the walk,’ and I will continue to do that for as long as I can and keep pushing on hard.”
Local support
The event’s menu included Inch House Black Pudding pithivier, steamed brill with Hederman Hot Smoked Salmon, asparagus and seaweed and Durrus Farmhouse Cheese with cumin lavosh.
Chair of the Irish Food Writers’ Guild Kristin Jenson says the annual awards serve to highlight the work of small, local producers – to whom local support and custom is so crucial.
Sustainability is a crucial determinant when it comes to nominating and voting for our winners
“We are fortunate in Ireland to have an abundance of locally produced food and drink produce of the highest quality,” she says.
“In addition to taste, quality and continually achieving standards of excellence, sustainability is a crucial determinant when it comes to nominating and voting for our winners. And while the issue of sustainability has only really dominated the headlines in recent years, it has always been an integral part of our awards process.
"Over the course of the IFWG Awards’ 26-year history, we have consistently looked to reward those operating sustainable businesses, so this is not just a passing trend.”
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