Food Awards | Euro-Toques Food Awards

The annual Euro-Toques Food Awards aim to recognise the very best artisan food producers currently working in Ireland. The recipients are voted on by Euro-Toques chefs who themselves subscribe to the highest standards in sourcing ingredients and culinary excellence.

A look back at the 2023 Euro-Toques Food Awards at Dunbrody House, Co. Wexford

The awards, which were established in 1996 by the members of the Euro-Toques Food Committee and based on an idea by legendary Irish chef Myrtle Allen, include a wide range of categories from makers of hand-cooked crisps, farmhouse cheeses, grass-fed poultry and dairy products to artisanal beers and spirits. They can be established family businesses or new one-person operations seeking to bring superb new produce to the market.

Garden party at Ashford Castle 2018

There are currently about 3,500 small to medium-sized food businesses operating in Ireland. Euro-Toques chefs enjoy working directly with theses producers and acknowledge that the quality of the food being produced in Ireland contributes to the success of their restaurants. By working together, food producers and top chefs are helping to enhance Ireland’s reputation around the world as a location for the finest food and highest-quality restaurants.

The Euro-Toques Food Awards support that by recognising excellence, home-grown talent and entrepreneurship in Irish food production. The Euro-Toques Food Awards also honour individuals or organisations who have made an outstanding contribution to food in Ireland, whether through food writing, research, lobbying or hands-on involvement in food.

Selection process

The Food Awards aim to recognise and celebrate the very best food being produced in Ireland. The awards honour those who produce food of notable flavour and quality. Focusing on the foods and production methods that preserve Irish traditions and heritage, farming and fishing industries, the Euro-Toques Food Council have nominated the producers deserving recognition across six categories: Water, Land, Farm, Dairy, Artisan produce, and Traditional craft.

Four producers have been selected in each category, taking into consideration taste and flavour, integrity of production, the use of wholesome natural ingredients, provenance, and environmental sustainability.

Chef members of Euro-Toques Ireland are then asked to vote on their favourite produce/producer within each category.

Categories: Produce/Producers are nominated under the following categories, with four in each category.

Water – The Island Nation Award to represent produce from our seas, lakes and rivers with a focus on sustainable sea and river fish, shellfish, salts, seaweeds and sea vegetables.

Land – To honour our heritage – the forests, nature, the wild and above all, our soil with a focus on the growing of varietal herbs, edible flowers, vegetables, fruits and grains in a sustainable way; caring for bees to produce honey; foraging for mushrooms, edible fruit, herbs and vegetables; culling wild game sustainably.

Farm – To honour the best and more sustainable way to rear animals with a focus on: rear breed and native animal production; small farmers; sustainable production of meat, poultry, eggs, and game.

Dairy – To honour Ireland’s rich and flavoursome dairy bounty with a focus on the sustainable approach to the production of milk, butter, cream, yoghurt, cheese and ice cream.

Artisan Produce – To honour a product which requires a traditional and handmade process. An award that might highlight the Second Generation of producers with a focus on: the production of a product like oils, vinegars, flours, beer, cider, juices, spirits, jams, chutneys, pickles, smoked meat and fish.

Traditional Craft/ Skill – To honour the people behind the product who protect and preserve our culinary skills, technique and craft, whilst inspiring the future, with a focus on: a person/people who has an unique skill that needs to be championed and/or protected. A person perhaps who is actively passing this skill down to the next generation through their work. It can be a butcher, a baker, a fishmonger or fish smoker, a cheesemaker, a grower or a grocer, a producer or a forager.

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