Held on Monday, 26th May, this year’s Euro-Toques Ireland Food Awards celebrated the theme: “Honouring Ireland’s Kitchen Table”, paying tribute to a place where for generations food meets tradition, memory and storytelling.
Founded in 1986 by Myrtle Allen, Euro-Toques Ireland has long championed local food integrity, craftsmanship, and community-led gastronomy.
The event brought together chefs, producers, and advocates of Irish food culture to honour the people behind the country’s most exceptional ingredients. Seven awards were presented across the categories of Water, Land, Farm, Dairy, Artisan Produce, and Traditional Craft.
2025 Winners
WATER: Dingle Sea Salt – Kerry
Founded by Tom Leach and Moe McKeown on the Dingle Peninsula, Dingle Sea Salt produces Ireland’s first solar-evaporated sea salt using a fully off-grid, low-impact system powered by sun and wind. Their premium, mineral-rich salt is a reflection of their deep environmental ethos and commitment to innovation and local identity.
LAND: Coole Farm – Louth
Run by Helen McManus and Mark Durnin, Coole Farm is an organic market garden that grows vibrant salad leaves and vegetables using regenerative methods. Their produce is harvested within hours of delivery, and their local, soil-first approach has made them a vital part of Ireland’s small-scale food system.
FARM: Moy Hill Farm – Clare
Pioneers of regenerative agriculture, Fergal and Sally Smith have built Moy Hill Farm into a 65-acre model of soil restoration, biodiversity, and food education. Their free-range eggs are produced by hens integrated into a system that nourishes the land and their community through markets, a farm shop, and CSA boxes.
DAIRY (Cultured Butter): Salt Rock Dairy – Wexford
Established by Catherine Kinsella, Salt Rock Dairy handcrafts cultured butter using milk from their own herd and Wexford sea salt. Their small-batch, traditional approach reconnects consumers with real dairy and reflects a transparent, flavour-driven philosophy rooted in quality and sustainability.
DAIRY (Soft Cheese): Ballylisk – The Triple Rose – Armagh
Established by brothers Mark and Dean Wright in 2017, the milk from this pedigree herd is transformed into The Triple Rose, a luxurious triple cream cheese. Combining artisan technique with full traceability, Ballylisk’s signature cheese has become a favourite of chefs and cheesemongers nationwide.
ARTISAN PRODUCE: Wild Irish Foragers – Offaly
On a fifth-generation family farm, Sharon and Gordon Greene create syrups, jellies, and shrubs from foraged wild fruits and botanicals. Their handmade preserves celebrate seasonal abundance and ancestral knowledge, sustaining Ireland’s foraging tradition with skill, integrity, and deep reverence for the land.
TRADITIONAL CRAFT/SKILL: Seagull Bakery – Waterford
Led by Sarah Richards, Seagull Bakery is redefining Irish baking with sourdough breads and pastries made from heritage grains some of which are grown within an hour of their bakery. Their bold, flavour-first approach and dedication to Irish flour have made them leaders in real bread and community food craft.
This year’s Euro-Toques Ireland Food Awards once again underline a deep, collective commitment to sustainable, small-scale, and traditional food production across Ireland.
Each award category reflects a fundamental element of the Irish food story – from ocean-harvested salt and nutrient-rich seaweeds to soil-nurturing salad leaves, pasture-raised eggs, and hand-churned butter.
