On 3 March, the best of Irish food and drink was recognised in Dublin at the annual Irish Food Writers’ Guild Awards. On the day, guild chairperson Paula McIntyre noted that those being honoured had travelled the length and breadth of the island of Ireland to attend.

“A particularly warm welcome to all our 2026 award winners, who have travelled from Cork, Clare, Derry, Louth, Fermanagh, Wicklow and Galway,” she noted.

The Irish Food Writers’ Guild Awards recognise excellence, sustainability, community and outstanding contribution within Ireland’s food and drink sector. They were first launched in 1993 to augment the work of Irish artisan food producers and are sponsored by Bord Bia. The 2026 event was also supported by Whelehan’s Wines and hosted by Ananda Restaurant.

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“[These awards] are a celebration of this country’s thriving, world-class artisan food and drink industry,” Paula said. “The award winners this year exemplify our ethos.”

The 2026 award winners are likely familiar to many Irish Country Living readers. Among those honoured were Lúnasa Farm, who rear, butcher and sell regeneratively produced meat in Co Clare and won the guild’s Environmental Award. The Irish Drink Award was given to Co Louth-based non-alcoholic beer brand Fierce Mild.

Gary Harty of Galway Gourmet Oysters was presented with the Contribution to Irish Food Award, while the Lifetime Achievement Award was given to Hilda Crampton and Dominic Quinn of Castleruddery Organic Farm in Co Wicklow.

The three Irish Food Awards were presented to Moyletra Moiled beef from Co Derry, The Curly Pigs Ór Bán Whipped Lard from Co Fermanagh and Tom Burgess for his Coolattin Cheddar, produced in Co Wicklow.

In the 90s, we started with European Social Funding; it was looking at training women to get back into the workforce, and it was a match made in heaven

Finally, the Community Food Award was presented to Duhallow Community Food Services, a social enterprise based in Co Cork who, since the 1990s, have been providing their community with hot meals, upskilling, community development opportunities and local employment.

CEO and founder of Duhallow Community Food Services, Maura Walsh, and manager Linda O’Connor were thrilled to be honoured on the day. Maura told Irish Country Living they have always availed of local and European funding, but with the understanding that their efforts needed to sustain both the community and the business through employment and growth opportunities.

“In the 90s, we started with European Social Funding; it was looking at training women to get back into the workforce, and it was a match made in heaven [for us],” she said.

“The most recent employees we have taken on are more focused on the Hot School Meals programme. Of the people trying to get jobs, many are lone parents with limited availability. With the school lunches, the timing is perfect for them – they have similar schedules to their children. They can increase their hours as their children grow and, over time, increase their ability to be financially independent.”