Pleasing chefs – it isn’t always easy so when it comes to awards, the winners of the Euro-Toques awards are always ones to note. That’s because you don’t have a vast array of producers and retailers lining up with products for submission. There is no submission. The winners are suggested and selected by chefs who use their products and can vouch for their exceptional quality and notable flavours.

This year the awards were sponsored by EirGrid and announced in Hugo’s Restaurant in Dublin by Aoife Carrigy, chair of the Food Writers Guild.

So, who are the producers we should watch out for on menus?

Dundrum Dexter Beef

Forward-thinking with a boundary-pushing enterprise, Eavaun Carmody’s Dundrum Dexter Beef is one to watch. With a 600-strong herd of this rare heritage breed of native cattle, Eavuan has created a sustainable business through traditional farming techniques in south Tipperary.

Teaming up with expert artisan producers, the business has created a range of products that include Dexter chorizo and salami. Luxury leather is also created, along with Dexter bone jewellery and accessories, making this a zero-waste business.

Drummond House garlic

It was on a trip to the Himalayan Mountains, a bucket-list holiday for Marita and Peter Collier, when they came up with the idea for Drummond House garlic. The Collier family have been farming in Co Louth for 150 years and the couple wanted to put their own stamp on it when they learned that garlic needs wet, damp, wind and rain to survive.

“We might have been in the Himalayas but we knew exactly where we could find those conditions,” says Marita. They started in 2012 with the intent that their garlic would grow in line with nature, not demand. Now they are the biggest garlic producer in Ireland, with five varieties on the market and plans for another, black fermented elephant garlic.

Gannet Fishmongers

Fish fans will delight at the quality of locally sourced wild Irish fish from Galway’s Gannet Fishmongers, led by Stefan Griesbach. While there is a solid focus at the moment on wild Irish tuna that is in season, we can also look forward to more salt fish on menus.

“Salt fish has a very short season, so just go for it,” he encouraged chefs.

Crawford’s farm

When Mimi Pierson arrived on Owen Carmody’s farm in 2009, it was the start of a love story, not just between Mimi and Owen but also with the small herd of red, white and roan pedigree Shorthorn cows.

The young couple took over the running of the small organic farm in 2013 where, through a regenerative method of farming, they are producing a range of raw milk, cream, buttercream and handmade butter. All the cows are named and it must be something to do with the gentle temperament of the breed which impacts positively on the flavour.

Broughgammon Farm goat milk

Goat meat is making a comeback or at least it will be now that people are becoming more familiar with the healthy cabrito kid goat meat produced by Becky and Charlie Cole at Broughgammon Farm in Co Antrim.

Lean in texture and sweet in flavour, there is now a curiosity around the produce and it is one to look out for.

Finally, a special commendation honouring the late Veronica Steele of Mileens Cheese and her contribution to the Irish farmhouse cheese industry was made in a touching tribute by Aoife Carrigy. CL