The Irish Food Writers’ Guild has announced the recipients of its 2026 Food Awards, recognising excellence, sustainability, community and outstanding contribution across Ireland’s food and drink sector. The awards took place on Tuesday at a ceremony held at Ananda at Dundrum Town Centre, as invited producers, chefs, food writers and industry leaders gathered to celebrate the very best of Irish food.
Iwona and Gary Harty from Galway Gourmet Oysters accepted the award for Contribution to Irish Food, honoured for their significant impact in championing Irish oysters and promoting Irish seafood at home and abroad. Galway Gourmet Oysters were served as canapés as guests mingled before the sit down lunch.
Gary Harty is blazing trails in the world of Irish oyster aquaculture with his introduction of the Flip Farm method, which originates from New Zealand. Using semi-automated floating baskets attached to long lines, this innovative mariculture method reduces the manual labour usually required to turn oyster baskets. It improves the health and condition of oysters, and it reduces diseases. Rather than importing this method quietly and keeping its benefits to himself, he has decided to choose the community route, and Bord Iascaigh Mhara (BIM) has funded early trials with a view to research the feasibility of extending this new farming method to other areas and oyster farms in Ireland. Should this project be successful, we can expect increased control over the growth conditions in Irish oyster farms, less demanding physical labour for workers, and a reduced seabed disturbance as the baskets are kept to the surface. So far, the results of Gary Harty and BIM's trials have been encouraging, in particular around the growth and shape of the oysters under Irish weather and maritime conditions. With the potential for increased productivity and a controlled, higher quality of oysters, Gary Harty's work is revolutionary.
Welcoming guests, Chairperson Paula McIntyre said it was; "my very great pleasure to welcome you all to Ananda for today’s Food Awards presentation and lunch" and extended "a particularly warm welcome to all our 2026 award winners, who have travelled from Cork, Clare, Derry, Louth, Fermanagh, Wicklow and Galway."
Reflecting on the Guild’s history, she noted that the awards were launched in 1993 to highlight the work of small, independent Irish food producers and organisations of the highest quality; "More than 30 years later, we're proud to celebrate the food and drinks that are the cornerstones of Ireland’s reputation as a provider of wholesome, innovative and sustainable food."
She emphasised the independence of the judging process, stating that the Guild prides itself "on the integrity of the awards through our unique nomination and judging process, with members remaining the sole nominating and decision making body."
Describing this year’s winners, she said; "The IFWG Food Awards are a celebration of this country’s thriving, world-class artisan food and drink industry… The award winners this year exemplify our ethos. Emigration and immigration is how we evolve and long may we welcome, adapt and cherish food from other nations – it only makes us stronger."
2026 Award Winners
Community Food Award
Dunhallow Community Food Services, honoured for its vital work in strengthening local food networks and supporting community wellbeing.
Environmental Award
Lúnasa Farm, recognised for its dedication to regenerative agriculture and responsible environmental practises.
Irish Drink Award – Non-Alcoholic Beer
Fierce Mild, celebrated for producing an innovative and flavour driven non-alcoholic beer of exceptional quality.
Contribution to Irish Food Award
Gary Harty of Galway Gourmet Oysters, acknowledged for his significant impact in championing Irish oysters and promoting Irish seafood at home and abroad.
Irish Food Awards
Moyletra Moileds – Irish Moiled Beef, awarded for excellence in producing premium heritage Irish Moiled beef.
The Curly Pigs – Ór Bán Whipped Lard, recognised for craftsmanship and for reimagining a traditional Irish ingredient with care and quality.
Coolattin Cheddar by Tom Burgess, honoured for outstanding cheesemaking and contribution to Ireland’s artisan dairy sector.
Lifetime Achievement Award
Hilda Crampton and Dominic Quinn, Castleruddery Organic Farm, presented in recognition of their lifelong dedication to organic farming and their enduring influence on sustainable food production in Ireland.
In keeping with Guild tradition, guests enjoyed a bespoke lunch created by Ananda led by Chef Sunaraj Kuttappan Thadiyil, that showcased the winning products throughout the menu, with impeccable service by Manager Anand Priyardarshi's front of house team. Canapés featured The Curly Pigs Ór Bán Whipped Lard on coriander naan bread alongside Galway Gourmet Oysters served with Fierce Mild non-alcoholic beer and paired with Moltès Crémant d’Alsace Blanc de Blancs 2020 Organic. The starter presented Coolattin Mount Leinster Clothbound Cheddar incorporated into an aloo tikki with Castleruddery Organic Farm leaves with a curry leaves dressing, accompanied by Domaine Gresser Brandhoff Pinot Gris 2023 Biodynamic. For the main course, Moyletra Irish Moiled Beef was served as a Wellington alongside braised shin parcel with sides of crispy potatoes and masala sauce, paired with Domaine Derey Frères Marsannay Copiacum 2023 Organic. Dessert of gulab jamun with candied beetroot ice cream was served with Château Chamboureau Chevalier Buhard Savennières Moelleux 2013 Organic. The paired wines were kindly supplied by Whelehan’s Wines, the Guild’s new wine sponsor for 2026, whose support was warmly acknowledged during the welcome address .
Paula McIntyre also thanked Bord Bia for its continued support of the awards, and expressed appreciation to Asheesh Dewan and Rupa Dewan and the team at Ananda for hosting. Paula also acknowledged Whelehan’s Wines for their generous sponsorship and thanked Presence Plus for PR support, Guild secretary Katia Valadeau for her work behind the scenes, photographer Paul Sherwood for showcasing the winners so beautifully, and Guild members for nominating and championing outstanding Irish food and drink .
The Guild extends warm congratulations to all of this year’s winners and looks forward to continuing its work in championing excellence, integrity and innovation in Irish food and drink.
Find out more at www.irishfoodwritersguild.ie https://www.irishfoodwritersguild.ie/
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