2025 Award Winners ‘NATURAL FOOD’ AWARDS 2025

'NATURAL FOOD' AWARDS 2025

GEORGINA CAMPBELL FOOD TOURISM EXPERIENCE 2025
St Tola Farmhouse Cheese & Goat Farm, Ennistymon, Co Clare

Famous across Ireland and beyond, St Tola Goat Cheese has long been a star on the menus of the country’s best restaurants. First created in the early 1980s by Meg and Derrick Gordon, the tradition has been lovingly continued since 1999 by their neighbour, Siobhán Ní Ghairbhith, on her 65-acre organic farm near Inagh, just south of the Burren. Here, some 220 Saanen, Toggenburg and British Alpine goats graze on herb-rich pastures, producing milk that gives St Tola cheeses their uniquely delicate flavour. Visitors are warmly welcomed to the farm on open days, or by prior arrangement for private tours. The experience is both fun and educational: guests meet the goats, learn about organic farming, and enjoy a cheesemaking demonstration before sampling the full range of cheeses. Children, especially, are captivated by the friendly animals, while adults are often surprised by the variety on offer – from soft creamy cheeses such as Divine, to the familiar logs, a Greek-style feta, firm aged wheels, and even seasonal creations like the popular St Tola Cranberry or the dramatic Ash Log, which is a favourite of many leading chefs. As well as being a great day out, St Tola tours are a showcase of Irish artisan excellence. Visitors leave with a deeper understanding of sustainable farming, a taste of some of Ireland’s most celebrated cheeses, and a sense of the passion that makes this small Clare farm such an important part of Ireland’s food culture.

PRODUCER AWARDS 2025

MEATS: Andarl Farm Velvet Pork, Castlebar, Co Mayo

Free range pork is hard to find in Ireland as - requiring patience, skill, and sensitivity to the needs of the animals - production is demanding. Yet at Andarl Farm near Claremorris in Co Mayo, Dave and Diana Milestone have shown how it can be done to the very highest standards, creating a product that has won the admiration of chefs, butchers and discerning consumers alike. Their journey began with a Great White sow called Doris, the starting point of a carefully considered breeding programme. When she was joined by Hyroc boar Harry, the partnership produced pork with just the right fat-to-lean ratio and the hardiness needed for outdoor life. The result was their unique “Velvet Pork”, named for its exceptional tenderness and flavour.
Outdoor-reared, slow-grown and bred for its cooking qualities, Andarl pork has rightly become a favourite among leading restaurants and quality retailers. You’ll find it at Rua Café and Rua Deli in Castlebar, and in other carefully chosen outlets. Whether enjoyed as a simple pork-and-apple burger, as dry-cured bacon, or as a centrepiece roast, its succulence speaks of the Milestones’ commitment to animal welfare, sustainability and taste. At a time when free range pork remains a niche product, Andarl Farm is a shining example of integrity and innovation and their “Velvet Pork” is well worth seeking out.
 

PRESERVES & HONEY: Killiane Castle Honey, Killiane, Co Wexford

In the fields and woodlands surrounding Killiane Castle in Wexford, Ian Mernagh runs a project rooted in heritage, nature and craftsmanship. Killiane Castle Honey began in 2015, when Ian first installed a pair of hives; since then the operation has grown to dozens of hives spread across the farm and wild apiaries.
The bees are largely native Irish honey bees, bred with care for genetic purity, and Killiane’s delicious honey, which reflects the seasons, is kept raw and unfiltered, and produced in small batches to preserve flavour and aroma. Softset honey and summer blossom honey are among the flagship products, along with other varieties that capture the character of the seasons and terrain. Beyond the jar, Ian Mernagh and his family have built their honey business around sustainability, education, and community. Tours and apiary visits connect people to the bees and to the land. Through their company All About Nectar, beeswax, salves and other bee-by-products are also part of the offering, as are efforts to maintain environmental balance and support pollinators. Pure, flavourful, and deeply rooted in place, it is available online and locally, including from Killiane Castle Country House which is run by other family members. More than just a sweet treat— Killiane Castle Honey it is an example of natural food done right.
 

DAIRY: Gloun Cross Dairy, Dunmanway, Co Cork

In the rolling hills of West Cork, Gloun Cross Dairy stands as a testament to what passion, tradition and authenticity can achieve. Run by Kevin and Liz O’Donovan, this family-owned dairy has earned renown far beyond its locality for the quality of its milk, cream, butter and buttermilk, all produced on their home farm from the milk of their Friesian and Jersey cows. What sets Gloun Cross apart is not just what they produce but how. Their fresh milk is pasteurised but not homogenised, echoing the “old style” milk with the cream on top beloved by many for its richness, flavour and texture. Their cream has won particular acclaim from hotels and chefs, while the butter and other dairy products are avidly sought out by restaurants, shops, and homes in the region.
From milking their own cows, supplying re-usable glass bottles and managing the farm with environmental awareness, their growth has been grounded in care, and the brand is built on trust and consistency. Their delicious products are sold at their farm shop at Dunmanway, in quality-conscious local shops such as Field’s of Skibbereen and URRU in Bandon, and at farmers’ markets. Gloun Cross Dairy deserves great credit for their dedication to flavour, to provenance, and to keeping alive the craft of real dairy products, and West Cork is lucky to have them.
 

FRESH PRODUCE: Castleruddery Organic Farm, Donard, Co Wicklow

In an era when provenance and sustainability are at last taking centre stage, few farms can boast the pedigree and quiet influence of Castleruddery Organic Farm. Run with passion and integrity by Hilda Crampton and Dominic Quinn, this pioneering enterprise has been organically certified since 1989 – making it one of the longest established organic farms in Ireland. Over the decades, it has not only flourished in its own right but also inspired many others, especially across Co Wicklow where a vibrant cluster of organic growers now thrives.
At Castleruddery, the emphasis has always been on growing with respect for the land, a significant part of which is given over to nature, while their fields and polytunnels yield an exceptional range of seasonal vegetables and herbs, all bursting with natural flavour and vitality. In addition, some carefully sourced organic fruit and vegetables are brought in to ensure a dependable year-round supply for their loyal customers.
The farm’s reputation is rooted in quality, and this is evident whether buying directly at their farm shop in Donard, browsing the stalls at Naas Farmers’ Market, or meeting Hilda and Dominic at horticultural showcases such as Bord Bia’s annual Bloom Festival. Castleruddery Organic Farm exemplifies what natural food should be – fresh, flavourful, and grown with integrity. Each carrot, leek, or fragrant bunch of herbs reflects their belief in wholesome, honest food and, fortunately, those who are lucky enough to benefit include some of our finest restaurants.