Irish Food Writers’ Guild Announces 2026 Award Winners

Dublin, Ireland – The Irish Food Writers’ Guild (IFWG) presented its annual Food Awards on Tuesday, March 3, 2026, at a lunchtime ceremony held at Ananda at Dundrum Town Centre in Dublin. The awards celebrate the best of Irish food and drink, recognizing producers, chefs, and initiatives that contribute to the country’s thriving artisan food industry.

Lifetime Achievement Award

Hilda Crampton and Dominic Quinn of Castleruddery Organic Farm in County Wicklow received the prestigious Lifetime Achievement Award. Castleruddery has been certified organic since 1989 and supplies produce to notable restaurants including Allta, Comet, and Lottie’s in Dublin, Little Acorn Cafe in Wicklow, and Grá Pizza in Maynooth. The farm, located in Donard, is a 25-acre early Victorian farmhouse where Quinn grew up. Irish Times

2026 Award Recipients

• Community Food Award: Duhallow Community Food Services (County Cork) – Honored for strengthening local food networks and supporting community wellbeing through its rural meal delivery service for older people. RTÉ
• Environmental Award: Lúnasa Farm (County Clare) – Recognized for its dedication to regenerative agriculture and responsible environmental practices. RTÉ
• Irish Drink Award – Non-Alcoholic Beer: Fierce Mild (County Louth) – Celebrated for producing an innovative and flavour-driven non-alcoholic beer of exceptional quality. RTÉ
• Contribution to Irish Food Award: Gary Harty of Galway Gourmet Oysters (County Galway) – Acknowledged for championing Irish oysters and promoting Irish seafood both domestically and internationally. RTÉ
• Food Award: Irish Moiled Beef from Moyletra Moileds (County Derry). RTÉ
• Food Award: Coolattin Cheddar by Tom Burgess (County Carlow). RTÉ
• Food Award: The Curly Pigs – Ór Bán Whipped Lard (County Fermanagh). RTÉ

Guild’s Commitment to Quality

Chairperson of the IFWG, Paula McIntyre, emphasized the world-class quality of Irish artisan food and drink. She similarly highlighted the importance of embracing culinary influences from other nations, stating, “Emigration and immigration is how we evolve and long may we welcome, adapt and cherish food from other nations – it only makes us stronger.” The guild, founded in 1993, remains committed to celebrating minor, independent Irish food producers and organizations.