IFWG announces 2025 Food award winners
While celebrating the best of Irish food and drink, Paula McIntyre, chair of the Irish Food Writers’ Guild, highlights the growing threat of greenwashing in the industry, calling on consumers and regulatory bodies to be more vigilant against misleading sustainability claims
Print6 March 2025
“Greenwashing has infiltrated the food and drinks sector in ways many of us don’t even realise and when sustainability is merely used as a marketing tactic, consumers are misled and the credibility and reputation of true sustainable producers is undermined,” said Paula McIntyre, chair of the Irish Food Writers’ Guild.
Ms McIntyre was speaking at the presentation of the 2025 Irish Food Writers’ Guild Food Awards (IFWG Food Awards) in Dublin this week.
Now in their 32nd year and with no applications or submissions allowed, eight winners from across Ireland were chosen for an IFWG award based solely on quality, integrity, and a commitment to genuine sustainable practices.
Winners of the 2025 IFWG Food Awards
- Food Award: Sneem Black Pudding – Peter O’ Sullivan Butchers, Co. Kerry. A traditional blood sausage with a smooth, mousse-like texture, crafted in small batches using locally sourced ingredients including fresh blood and a recipe passed down through generations, resulting in a rich, earthy flavour with subtle seasoning and exceptional provenance.
- Food Award: Murphy’s Ice Cream, Co. Kerry. Crafting award-winning ice cream with a focus on local, inventive flavours, Murphy’s Ice Cream uses milk from the Kerry Cow and ingredients sourced from nearby farms, creating indulgent, high-quality treats that celebrate the best of Co. Kerry.
- Food Award: 40 day aged Côte de boeuf – Higgins Family Butcher, Co. Dublin. Known for their dry-aged expertise, Higgins Family Butchers’ 40 day aged Côte de boeuf is a standout, expertly aged to enhance its rich, tender flavour and exceptional texture, making it a must-try for meat lovers and a signature offering in their acclaimed range.
- Irish Drink Award: Pooka Hazelnut Poitín Liqueur – Mourne Dew Distillery, Co. Down. The Pooka Hazelnut Poitín Liqueur combines rich, nutty flavors with hints of vanilla, chocolate, and cream, offering a smooth, innovative twist on traditional poitín. Recognised for its exceptional quality, it’s a standout among Mourne Dew’s renowned range of spirits.
- Notable Contribution to Irish Food: Moy Hill Farm, Co. Clare. A vibrant regenerative farm that blends sustainability and community spirit, Moyhill Farm nurtures nutrient-dense organic produce while promoting biodiversity and teaching future generations the art of holistic farming.
- Environmental Award: Master Chefs Ellan Farm, Co. Limerick. A pioneering initiative by Master Chefs, this organic farm blends sustainability and zero-waste practices to supply high-quality, locally grown food to Ireland’s catering industry. Their farm-to-table-back-to-farm approach sets a new standard in ethical, community-focused food production.
- Community Food Award: Irish Seed Savers Association, Co. Clare. A beacon of sustainable agriculture, Irish Seed Savers works tirelessly to conserve Ireland’s food crop heritage, ensuring the protection of genetic diversity in our food systems. Their efforts to safeguard plant genetic resources are crucial to the future of food security and biodiversity.
- Lifetime Achievement Award: Jane and Louis Grubb of Cashel Blue, Co. Tipperary. In 1984 Jane and Louis Grubb introduced Cashel Blue, Ireland’s first native blue cheese, made with milk from their family farm. Their legacy continues, blending tradition with innovation, producing award-winning cheeses like Cashel Blue, Crozier Blue, and Shepherd’s Store. Their dedication to quality has made them a cornerstone of Ireland’s cheesemaking industry.
McIntyre continued: “Offending brands use vague buzzwords, deceptive green packaging, and even dubious certifications to take advantage of consumers’ efforts to shop and eat more sustainably – without making any real environmental impact. Meanwhile, truly sustainable Irish producers work tirelessly to uphold the highest ethical and environmental standards, often without the recognition or support they deserve. For more than three decades the IFWG has been spotlighting many of these outstanding producers, with sustainability a consistent thread linking our annual award winners. And this year is no different.
“We know that for the most part Ireland’s food and drink industry is committed to playing its part in tackling climate change. But we cannot allow greenwashing to go unchecked and ultimately, consumers rely on producers to be honest and transparent in how they communicate and promote their produce.”
Regulatory bodies
The IFWG’s chairperson called on regulatory bodies to adopt a more proactive and vigilant approach to tackling the issue of greenwashing and for environmentally conscious consumers to be even more discerning.
“Unfortunately, when it comes to sustainable practices, we cannot simply accept a brand’s claims at face value. We must interrogate claims more carefully to ensure authenticity and while this can be challenging, it’s critical if we are to protect the integrity of our world-class food sector, and the vibrant and hard-working producers who make it so. I’d like to commend the work being done by Bord Bia to support Irish producers through collaboration and education, helping them navigate sustainability challenges with integrity and authenticity,” concluded McIntyre.
Highest standards
“These awards are a testament to the dedication and hard work of producers who uphold the highest standards in quality and sustainability,” said Una Fitzgibbon, director of marketing, Bord Bia.
Bord Bia values the opportunity to collaborate with the Guild in recognising and promoting these outstanding contributions to the Irish food sector.
“The IFWG plays a vital role in highlighting the achievements of these producers, and we commend this year’s eight recipients for their leadership and commitment to sustainable food production,” said Fitzgibbon.
The IFWG Food Awards took place at ANANDA Restaurant in Dublin, chosen for its consistent use of high quality Irish produce, where guests enjoyed a lunch featuring the winning produce.
Read more: Irish Food Writers’ Guild celebrates 30 years Of Food Awards
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