The six winners of the 2016 Irish Food Writers’ Guild (IFWG) Food Awards have been revealed at an awards ceremony in Dublin.
Among the winners were Wild Irish Foragers for its full range of products, Silver Darlings for its pickled herrings, and Mossfield Organic Farm for its organic milk. The Irish Drink Award was scooped by White Gypsy Brewery for its Russian Imperial Stout – the first time a stout has won the award.
Joe Fitzmaurice, of Riot Rye Bakehouse & Bread School, earned a Special Contribution to Irish Food Award for encouraging the public to bake their own natural, organic bread.
The Environmental Award was bestowed on Rod and Julie Calder-Potts of Highbank Organic Orchards. On their farm, no chemicals are sprayed on the apples, while herbicides and other chemicals are strictly avoided.
The awards ceremony took place at the two-Michelin-star restaurant Patrick Guilbaud, where chef and co-owner Guillaume Lebrun incorporated the winning produce into the evening’s menu.
Aoife Carrigy, chairperson of IFWG, said of the winners, "All six have been selected for the high standard and impeccable quality of their produce, together with their dedication and commitment to Irish food.
"As a nation, our focus should be on the abundance of incredible produce throughout Ireland that is being made available to consumers by passionate producers who take a sustainable approach to food and food innovation," she added.
© 2016 - Checkout Magazine by Brian Dermody