With Irish cuisine currently enjoying excellent international recognition, five food producers were recognised at the 18th annual awards for their outstanding produce and methods and were presented with a coveted Euro-Toques Award.
The Euro-toques Food Awards have been in existence since 1996. Their purpose is for Euro-toques chefs to identify the very best food being produced in Ireland for the benefit of fellow chefs and consumers, and above all the producers themselves, who are often very small operators. In doing this they seek to highlight foods and production methods that may be in danger of being lost and to promote people who were producing food of the very highest quality and, above all, the best taste.
The prestigious awards honour enterprise, innovation and the preservation of traditional methods behind the fine produce that is celebrated and enjoyed by top restaurants in Ireland and abroad.
|Euro-Toques Commissioner General, Irish Chef Wade Murphy|
|Toby Simmonds and Johnny Lynch Toonsbridge Dairy|
|Ed Hick of J. Hick & Sons, Dun Laoghaire|
|Lucy Deegan and Mark Cribben of Ballyhoura Mountain Mushrooms|
|Marjorie and Kieran O’Malley of Achill Island Sea Salt|
Irish food producers with this calibre of dedication to their craft are vitally important as they encourage others to also concentrate on top quality. Thus begins a new Irish Food Legacy. Congratulations to them all!