Cookery Feature - 32nd Irish Food Writers' Guild Food Awards

Tuesday 4th March 2025 was a proud day for Irish Food Writers’ Guild members, as we announced our 32nd annual Irish Food Awards. And - with their reminder this year that greenwashing and food waste are more pervasive than consumers realise - the common threads of sustainability and ethical food that have been central to the Guild down through the years are more relevant than ever today.
“When sustainability is merely used as a marketing tactic, consumers are misled, and the credibility and reputation of true sustainable producers is undermined,” said Paula McIntyre, chair of the Irish Food Writers’ Guild (IFWG), at the presentation of the 2025 IFWG Food Awards.
Calling on regulatory bodies to adopt a more proactive and vigilant approach to tackling the issue of greenwashing and for environmentally conscious consumers to be even more discerning, Ms McIntyre continued, “Greenwashing has infiltrated the food and drinks sector in ways many of us don’t even realise. Offending brands use vague buzzwords, deceptive green packaging, and even dubious certifications to take advantage of consumers’ efforts to shop and eat more sustainably - without making any real environmental impact. Meanwhile, truly sustainable Irish producers work tirelessly to uphold the highest ethical and environmental standards, often without the recognition or support they deserve.”
For more than three decades the IFWG has been highlighting many of these outstanding producers, with sustainability a consistent thread linking our annual award winners. And, with no applications or submissions allowed (except for the Community Award, for which public nominations are welcome), this year’s winners were – as always - chosen solely for their quality, integrity, and commitment to genuine sustainable practices.

Winners of the 2025 IFWG Food Awards (all of equal standing): 

1. Food Award: Sneem Black Pudding – Peter O’ Sullivan Butchers, Co. Kerry.

A traditional blood sausage with a smooth, mousse-like texture, crafted in small batches using locally sourced ingredients including fresh blood and a recipe passed down through generations, resulting in a rich, earthy flavour with subtle seasoning and exceptional provenance.

2. Food Award: Murphy’s Ice Cream, Co. Kerry.

Crafting award-winning ice cream with a focus on local, inventive flavours, Murphy’s Ice Cream uses milk from the Kerry Cow and ingredients sourced from nearby farms, creating indulgent, high-quality treats that celebrate the best of County Kerry.

 3. Food Award: 40 day aged Côte de boeuf - Higgins Family Butcher, Co. Dublin.

Known for their dry-aged expertise, Higgins Family Butchers’ 40 day aged Côte de boeuf is a standout, expertly aged to enhance its rich, tender flavour and exceptional texture, making it a must-try for meat lovers and a signature offering in their acclaimed range.

4. Irish Drink Award: Pooka Hazelnut Poitín Liqueur - Mourne Dew Distillery, Co. Down.

The Pooka Hazelnut Poitín Liqueur combines rich, nutty flavors with hints of vanilla, chocolate, and cream, offering a smooth, innovative twist on traditional poitín. Recognised for its exceptional quality, it’s a standout among Mourne Dew’s renowned range of spirits.

 5. Notable Contribution to Irish Food: Moy Hill Farm, Co. Clare.

A vibrant regenerative farm that blends sustainability and community spirit, Moyhill Farm nurtures nutrient-dense organic produce while promoting biodiversity and teaching future generations the art of holistic farming.

 6. Environmental Award: Master Chefs Ellan Farm, Co Limerick.

A pioneering initiative by Master Chefs, this organic farm blends sustainability and zero-waste practices to supply high-quality, locally grown food to Ireland's catering industry. Their farm-to-table-back-to-farm approach sets a new standard in ethical, community-focused food production.

 7. Community Food Award: Irish Seed Savers Association, Co. Clare.

A beacon of sustainable agriculture, Irish Seed Savers works tirelessly to conserve Ireland’s food crop heritage, ensuring the protection of genetic diversity in our food systems. Their efforts to safeguard plant genetic resources are crucial to the future of food security and biodiversity.

 8. Lifetime Achievement Award: Jane and Louis Grubb of Cashel Blue, Co. Tipperary.

In 1984 Jane and Louis Grubb introduced Cashel Blue, Ireland’s first native blue cheese, made with milk from their family farm. Their legacy continues, blending tradition with innovation, producing award-winning cheeses like Cashel Blue, Crozier Blue, and Shepherd’s Store. Their dedication to quality has made them a cornerstone of Ireland’s cheesemaking industry.

About the IFWG Food Awards: The IFWG Food Awards are unique in that no business or individual can enter, nor do they know if they have been nominated for an award. The Guild is the sole nominating and decision-making body; its members nominate products, which are bought for tasting at a Guild meeting, where proportional representation voting is undertaken Winning products must be produced in Ireland and, where possible, the main ingredient must be Irish grown or produced.

Una Fitzgibbon, Director of Marketing at awards sponsor Bord Bia attended the event and expressed pride in supporting the awards, saying, “Bord Bia values the opportunity to collaborate with the Guild in recognising and promoting these outstanding contributions to the Irish food sector”, while IFWG chairperson Paula McIntyre commended the work being done by Bord Bia to support Irish producers through collaboration and education, helping them navigate sustainability challenges with integrity and authenticity. She also thanked Bord Bia for their continuous support of the awards, together with the team at ANANDA, Liberty Wines and Teeling.
For more information: www.irishfoodwritersguild.ie / foodwritersguild / #IFWGAWARDS2025

The IFWG Food Awards took place at Dublin’s ANANDA Restaurant, chosen for its consistent use of high quality Irish produce, and guests enjoyed a lunch featuring the winning produce, which was created by chef Sunuraj Thadiyil Kuttappan and Conor Spacey, who won a 2024 IFWG Food award for his notable contribution to Irish food.

For the full story on the 2025 awards, plus winners’ citations visit The Irish Food Writers Guild website. 

RECIPES - devised by Ananda Head Chef, Sunuraj Thadiyil Kuttappan (see right) in collaboration with Conor Spacey for the 2025 IFWG Food Awards lunch
To see all recipes visit The Irish Food Writers Guild website 

CASHEL BLUE CHEESE NAAN, TOMATO RASAM 

Cashel Blue Cheese Naan
Ingredients (makes about 15 small pieces)
• 250g plain flour
• 1 tsp sugar
• 1 tsp salt
• 65ml warm milk
• 120ml warm water (adjust as needed)
• 2 tbsp oil
• Butter (for brushing)
• Cashel Blue Cheese, as required, for stuffing
To prepare the dough: mix the sugar, salt, and warm milk, warm water and oil in a large bowl; gradually add the flour and knead for about 8-10 minutes, until it becomes a smooth, soft dough. Cover the bowl with a damp cloth and let it rest for 1-2 hours, then divide it into small balls. Flatten and stuff with Cashel blue cheese.
Seal and roll to flatten the dough.
Cook on a hot pan or pizza stone and serve warm with Tomato Rasam [Find Tomato Rasam recipe at www.irishfoodwritersguild.ie/2025-recipes ]
To serve: Pour the tomato rasam into serving glasses and top each with a piece of Cashel Blue naan. (The naans can also be served on their own if preferred.)
 

SNEEM BLACK PUDDING WITH IRISH SCALLOP, JERUSALEM ARTICHOKE PURÉE AND CELERIAC REMOULADE 
Ingredients, per person:
2x ½ inch/1.25cm thick slice of Sneem Black Pudding per person
1 scallop per person
To serve: Jerusalem Artichoke Purée and Celeriac Remoulade [Find Celeriac Remoulade recipe at www.irishfoodwritersguild.ie/2025-recipes/ ]

Sneem Black Pudding
Method:
• Slice the black pudding into half inch / 1.25cm squares.
• Heat a little oil in a frying pan, cook on both sides on a medium high heat, until crisp on the outside and hot through to the centre.

Irish Scallops
Method:
• Pat the scallops dry with kitchen paper.
• Heat a little oil in a frying pan, on a medium high heat cook briefly on both sides, until golden brown.
• Add a large knob of butter, when the butter is foaming baste the scallops in the butter for 1-2 minutes.
Serve with: Jerusalem Artichoke Purée and Celeriac Remoulade (link to recipes above).

HIGGINS FAMILY BUTCHERS, 40 DAY AGED COTE DE BOEUF, MASALA JUS, GUNPOWDER POTATOES, SEASONAL VEGETABLES 

For the côte de boeuf (cuts offered range from around 24oz to 35oz, allow around 8oz of meat per person, depending on appetite):
• Higgins Family Butcher Côte de Boeuf
• Oil; butter, for basting
• Minced garlic, to taste
• Salt & freshly ground black pepper
• To serve: Masala Sauce (see below), Gunpowder Potatoes and seasonal vegetables [Find recipe for Gunpowder Potatoes & all recipes: www.irishfoodwritersguild.ie/2025-recipes/ ]
Method:
• Remove meat from the refrigerator at least 30 minutes before cooking, to come to room temperature. Season the meat on both sides with salt and pepper.
• Meanwhile, make the Masala Sauce (see below) and preheat the oven to 200ºC / 400ºF / fan oven 180ºC / Gas 6.
• Put some oil in a heavy pan over a high heat.
• Sear the meat on all sides for about 3 minutes, until golden brown all over.
• Add butter and garlic to the steak and baste well.
• Cook in the preheated oven for 10/15 minutes per lb/500g for a rare/medium rare roast.
• Let the meat rest, loosely covered with foil, for 5 minutes, then carve long downward slices from the end opposite the bone
• To serve: Serve slices of côte de boeuf alongside a portion of gunpowder potatoes, with masala sauce for pouring.
Masala Sauce
Ingredients:
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp each garam of masala & ground coriander
• ½ tsp each of turmeric, chili powder & salt
• 250ml each of red wine & beef stock
• 65ml double cream
• 25g butter
Method:
• Heat the oil/ghee in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add onions and sauté until golden brown. Stir in garlic and ginger and cook for another minute until fragrant. Mix in the spices (garam masala, coriander, turmeric, chili powder, salt). Stir well.
• Add red wine and stock; simmer for 5–10 minutes. Blend the sauce until smooth then strain.
• Stir in the cream and butter at the end.

HAZELNUT PANNA COTTA, COFFEE & MILK CHOCOLATE CREAM 
For the hazelnut panna cotta (serves 6):
3 gelatine sheets
500 ml double cream
100 ml whole milk
80g sugar
50ml Pooka Hazelnut Poitín Liqueur from Mourne Dew Distillery
For the coffee and milk chocolate cream (serves 8 to 10):
250ml double cream
25g glucose syrup
28g sugar
1 tbsp. coffee (instant or brewed espresso)
180g milk chocolate, finely chopped
175ml whipped cream (to be added at the end)
For serving: Murphy’s ice cream – try e.g. Dingle Sea Salt or Honey flavours

To prepare the hazelnut panna cotta:
Bloom the gelatine by soaking in cold water for 10 minutes.
In a saucepan, heat the double cream, milk and sugar over medium heat. Stir occasionally until the sugar dissolves. Do not let it boil.
Remove from heat. Squeeze the water from the gelatine and add to the hot cream mixture. Add the hazelnut liqueur.
Strain the mixture through a fine sieve for a smoother texture. Pour into ramekins or serving glasses.
Refrigerate for at least 4 hours (or overnight).
To prepare the coffee and milk chocolate cream:
In a saucepan, heat the double cream, glucose syrup, sugar, and coffee over medium heat. Stir gently until the sugar dissolves and the mixture is hot but not boiling. Pour the hot cream mixture over the chopped milk chocolate in a bowl. Let it sit for 1-2 minutes, then stir until smooth and fully melted.
Let the chocolate mixture cool to about 35-40°C (95-104°F); it should be warm but not hot.
Gently fold in the whipped cream using a spatula. Mix until smooth and airy, without deflating the whipped cream.
Use immediately as a topping, or refrigerate until needed.
To serve: Top each panna cotta with some coffee and milk chocolate cream, alongside a scoop of Murphy’s ice cream.