Euro-Toques Ireland presented awards to six food producers and a shop owner yesterday in a ceremony that marked 30 years of the Irish branch of the international group known as the “community of chefs and cooks”. Euro-Toques has more than 3,000 members in 16 countries.
The event was held in Shanagarry, Co Cork to honour the founder of the Irish branch, Myrtle Allen, who established Ballymaloe House restaurant more than 50 years ago, and who celebrated her 92nd birthday in April.
Mrs Allen’s daughter-in-law Darina Allen compered the EirGrid sponsored food awards, at which canapes made by Enda McEvoy of Loam restaurant in Galway, using the winners’ produce, were served. Later, a group of Euro-Toques chefs, including Commissioner General Graham Neville (Restaurant FortyOne), former CG Feargal O’Donnell (The Fatted Calf), Kevin Aherne (Sage), Rory O’Connell (Ballymaloe House) and Bryan McCarthy (Greene’s) took over the Ballymaloe House kitchens to prepare a celebratory dinner in Mrs Allen’s honour.
The foods that shone in this year’s awards were raw milk cheese, free range pork, real bread and oysters. “Perhaps no artisan product expresses the place and people that produce it as much as raw milk cheese. Each one is unique and almost certainly a labour of love by the cheesemaker, especially as they are increasingly facing challenges in today’s heavily regulated industry,” Darina Allen said.
“Free range pork production is becoming more rare in Ireland. It is a challenging occupation that takes patience, skill and sensitivity to the needs of the animals in order to produce a good product.,” she said.
Commissioner General Graham Neville praised the skills and versatility of the award winners. “ The artisan sector in Ireland has grown so much in the last 10 years. There’s almost nothing Irish artisans can’t produce at this stage. We are proud to recognise their achievements and promote their huge value to our industry.”
The winners were:
Joint award for free range pork: Fergus and Sandra Dunne, Pigs on the Green, Co Offaly and Dave and Diana Milestone, Andarl Farm, Co Mayo.
For excellence and innovation in dairy: Aisling and Michael Flanagan, Velvet Cloud Irish Sheep's Milk Cheese, Co Mayo.
For raw milk and raw milk cheese: James Gannon, Cloonconra Cheese, Co Roscommon.
For excellence in aquaculture: Hugh O'Malley, Achill Oysters, Co Mayo.
For excellence in baking and collaboration to educate: The founders of Real Bread Ireland.
Special commendation for support of Irish artisan food producers: Ardkeen Quality Food Store, Waterford
