Peter Caviston, founder of Caviston’s restaurant and food emporium in Glasthule, Co Dublin, was recognised for lifetime achievement at the Good Food Ireland awards on Monday night.
The seafood restaurant was among several businesses celebrated by the prestigious awards for their role in showcasing excellent Irish produce. A second-generation fishmonger and one of Ireland’s leading experts on fish and seafood cuisine, Caviston was honoured for “his commitment to sourcing sustainable, high-quality ingredients” which “continues to deepen the appreciation for Irish food both locally and internationally”.
Castle Leslie Estate in Co Monaghan took home the overall Supreme Award of The Year.
Anthony Creswell of Ummera Smoked Products in Co Cork won the award for outstanding contribution to food production, following his retirement from the 50-year-old family business which ceased trading on October 11th – exactly one month ago.
The O’Neills of Mountain View in Kilkenny won food innovator of the year for their third-generation family business, in recognition of their “resilience, innovation and commitment to rural Ireland”.
Originally a family farm, Mountain View started its journey of innovation over 25 years ago when it evolved from a farm to a golf course, and then to a restaurant and wedding venue, glamping and vibrant food and craft market. Not long after opening the door to its first wedding and its first diners in 2018, it shut due to Covid lockdown regulations. Rising to the challenge, the family established a food and craft market.
Overall producer of the year went to third-generation artisan butchers Kelly’s of Newport in Co Mayo, while Derry’s Brook Hall Estate & Gardens and GROW HQ of Co Waterford both won the sustainability award.
Margaret Jeffares, founder and managing director of Good Food Ireland, said: “We’ve seen a notable rise in confidence in the tourism and hospitality industry to prioritise Irish ingredients due to customers being far more vocal about wanting to see Irish produce on the menu.
“Awareness around sustainability has increased across the board and utilising local food and drink is a fundamental way to assist sustainable goals as well as helping hotels and restaurants provide their clientele with a true taste of their region.”
Award winners were selected through mystery inspections and assessments of businesses approved by Good Food Ireland, who were then shortlisted by an independent panel of Irish and international industry leaders.
For the first time, members of the public were invited to cast their votes online to name their favourite places across the island of Ireland in the Food Lovers Choice Awards. The winners for each region were: Fitzgerald’s Woodlands House Hotel & Spa, Co Limerick (Wild Atlantic Way); Corrigan’s Butchers Drumcondra (Dublin); The Glenroyal Hotel, Co Kildare (Ireland’s Ancient East); Kilronan Castle Estate, Co Roscommon (Ireland’s Hidden Heartlands); and Culloden Estate & Spa, Co Down (Northern Ireland).
The awards were announced at a gala dinner at The K Club in Co Kildare. Executive chef Gary O’Hanlon designed the five-course meal enjoyed by 300 guests, showcasing ingredients from Irish suppliers including Thornhill Duck, Garryhinch Mushroom, Wilde Irish Chocolates and more.
To view the full list of winners, visit goodfoodireland.ie.
