2015 Irish Food Writers’ Guild Awards Winners Announced
Published on Mar 16 2015 12:24 PM in Food
The winners of the 2015 Irish Food Writers’ Guild Awards have been announced, with food provenance and authenticity topping the judges' criteria.
In total, seven Irish food producers were honoured for their products, being recognised for their high standard and quality, as well as for their dedication to Irish food.
The IFWG awards celebrated its 21st year in operation in the renowned l’Ecrivain Restaurant in Dublin, where a menu was created by Derry Clarke, using the winning foods as ingredients.
Cork’s On the Pig’s Back, Skeaghanore Farm Fresh Ducks from Ballydehob and Wexford’s Wild About Foods came out as the main winners on the night.
On the Pig's Back is a range of French pâtés and terrines geared towards Irish tastes, produced by Isabelle Sheridan in Cork. The company has two retail outlets and the products are available in many specialty food stores.
Skeaghanore Farm Fresh Ducks, also from Cork, are hand-reared, bedded on straw, and fed on a 100 per cent natural cereal-based diet. They are used in top restaurants in the southwest of Ireland.
Wild About Foods, a collection of artisan foods, gifts & hampers are produced by Fiona and Malcolm Falconer. The products are sourced locally, either in the wild or from foods grown in their own permaculture garden and food forest.
The IFWG Drinks Award went to David and Martina Burns for Richmount Elderflower Cordial, a traditional, non-alcoholic product that is new to the Irish market.
Also recognised on the night were Foods of Athenry, which claimed the Guild’s Environmental Award; Birgitta Curtin of Burren Smokehouse was honoured for her notable contribution to Irish food whilst Veronica Molloy of Crossogue Preserves won the Lifetime Achievement Award.
Recognising the importance of food provenance, Lizzie Gore-Grimes, Chairperson of the IFWG said, “The origin of food and drink products is becoming an increasingly important and influential factor for consumers; more and more we are seeing "local" and "homemade" as key factors in their decision-making process.
"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,” added Gore-Grimes.