ORGANIC MILK and beef, free range chicken and sheep’s cheese scooped the top prizes in the annual food awards presented by the Irish Food Writers Guild in Dublin yesterday.
The guild also presented a lifetime achievement award to fishmonger Nicky McLoughlin of Nicky’s Plaice in Howth.
The 74-year-old opened his fish shop 50 years ago and still lends a hand to his son who now runs it.
“Nicky’s Plaice is one of the few fishmongers offering natural, undyed smoked cod, haddock and herring and probably the only one offering fish cookery classes,” the judges said in their citation.
Ballymaloe House founder Myrtle Allen said it was essential that local food producers such as the five winners be nurtured and promoted. “We’re seeing skills that could easily be lost today and they mustn’t be lost,” she said.
Mary and Gerry Kelly’s Moonshine Dairy Farm in Mullingar, Co Westmeath, was recognised by the judges for its organic milk. The judges said the gentle pasteurisation produced milk which “tastes real”.
“No additives are used and the carbon footprint from cow to food production unit is about 10 yards.” Ms Kelly has already won several awards for her cheese and yoghurt products.
Knockdrinna Farmhouse Cheese in Stoneyford, Co Kilkenny, was recognised by the judges for its sheep’s cheese. It is produced by Helen Finnegan who began experimenting with cheese-making six years ago.
Kettyle Irish Foods in Enniskillen, Co Fermanagh, won an award for “the excellent eating quality” of its free range chickens produced by Maurice Kettyle.
“The combination of exercise and a carefully planned programme enables the chickens to grow slowly and naturally without having to resort to restricting their diet to stop them getting too big,” the judges said.
Omega Beef Direct in Clonmel, Co Tipperary, won the environmental award for its sustainable farming and production methods. Joe and Eileen Condon’s farm is close to the Knockmealdown mountains in Co Tipperary. They moved back to Ireland in 1992 after a period abroad and began farming organically.
This is the 16th year of the awards, which seek to promote the highest quality of produce, and craftsmanship.
The guild’s chairwoman, Orla Broderick, said the awards were not about luck or chance. Food producers could not enter for an award and companies did not know they were being considered for an award until the judging was complete. “Our criteria is strict but straightforward,” she said. “The products, traditional or innovative, must be produced in Ireland and the main ingredients must be home-produced.”
She said an increasing number of farmers were getting into artisan food production to ensure the survival of the family farm.
“We wish that the State offered more . . . support to our creative and hard-working artisan food producers who do so much to promote Ireland as the clean, green food island.”
