Irish Chocolate, cheese and whiskey among winners in 2020 Irish Food Writers’ Guild Food Awards
We were honoured to host the 26th Irish Food Writer's Guild Food Awards in our Brasserie on Wednesday March 4th 2020. The Irish Food Writers’ Guild Food Awards is one of the most enduring and respected events of its kind in Ireland. The Guild launched these annual awards in 1993 to celebrate indigenous Irish food products of the highest quality, as well as to recognise some of the individuals, companies and initiatives which continue to make the Irish food story such an exciting one.
“In considering this year’s award winners, we identified a fantastic company producing Fairtrade chocolate sustainably in Cork, along with a wonderful cheesemaker, also in Cork, who has dedicated much of her life to the betterment of Ireland’s food culture. The Guild was so impressed by their work, their standards of excellence and their contribution to our food industry that we have singled them both out for an IFWG Award, one of the highest accolades in the Irish food honours list,” said Kristin Jensen, chairperson of the Irish Food Writer's Guild.
Cork’s reputation as a centre of food excellence received an even bigger boost, with three of the eight IFWG Awards going to the rebel county this year.
The winners of the 2020 Irish Food Writers’ Guild Food Awards are:
- Food Award: Frank Hederman for Hederman Hot Smoked Irish Salmon, Co Cork
- Food Award: Shine’s Seafood for Shine’s Wild Irish Tuna, Co Donegal
- Food Award: Inch House Traditional Black Pudding, Co Tipperary
- Irish Drink Award: Teeling Single Pot Still Irish Whiskey, Co Dublin
- Outstanding Contribution to Irish Food Award: Joyce Timmins, Co Dublin
- Environmental Award: Exploding Tree (Chocolate), Co Cork
- Community Food Award: Falling Fruit Ireland (fruit harvesting), Co Dublin
- Lifetime Achievement Award: Jeffa Gill (cheesemaker), Co Cork
“These awards highlight the incredible work of small, independent Irish food producers and organisations at a time when supporting local, home-grown industries has never been more relevant or important,” said Kristin Jensen.
“We are fortunate in Ireland to have an abundance of locally produced food and drink produce of the highest quality. Today we are honouring the innovative and dedicated exemplars of our industry who represent so much of what is great about the food and drink industry. 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 menu for the afternoon was created by our Executive Head Chef Gareth Mullins and his culinary team who incorporated the winning produce into a six-course menu.
- Shine’s Wild Irish Tuna Belly, Nicoise Salad, Quail Egg
- Inch House Traditional Black Pudding and Chicken Pithivier, Celeriac, Brown Sauce
- Steamed Brill, Hederman Hot Smoked Salmon, Asparagus, Seaweed
- Joyce Timmins’ Bavarois with Falling Fruit Ireland Apples
- Durrus Cheese, Cumin Lavosh, Honey
- Coffee and Exploding Tree Chocolates
- Guests also enjoyed a Teeling Pot Still Spring Cup cocktail and a selection of wines and Champagne from Liberty Wines