Food Awards 2026

The annual Euro-Toques Food Awards take place on Monday 25th May at Tulfarris Hotel & Golf Resort, Co. Wicklow. The Food Awards aim to recognise and celebrate the very best food being produced on the island of Ireland. Across six categories, the awards honour those who produce food of notable flavour and quality.

Tickets for the Awards, which will be followed by a grazing lunch and producer showcase, can be purchased from our website here.

Member Ticket: €55 Non-Member Ticket: €75 Young Chef (aged under 28) €40

Categories & Nominees 2026

Each year, the Euro-Toques Ireland Food Awards shine a light on the people, places, and practices that define and elevate Irish food. Rooted in a deep respect for tradition, sustainability, and innovation, these awards celebrate the exceptional work of producers who not only nourish their communities but also steward the land, sea, and cultural knowledge that make Ireland’s food landscape so unique.

For the 2026 edition, the Euro-Toques Ireland Food Council, led by chef Aishling Moore of Goldie, has thoughtfully curated a selection of categories that reflect the richness and diversity of our island’s natural resources. From mushrooms carefully cultivated by Ireland’s emerging small-scale growers, to crab landed by inshore fishers working our coasts; from rare breed pigs reared outdoors with respect for natural rhythms, to farmhouse cheeses – aged and soft – crafted with patience and skill; from flour milled from homegrown grains to the revival of poitín distillation, these producers embody a deep commitment to care, craft and connection to place.

With each award, the Council honours not just excellence in taste and technique, but the stories and systems behind the ingredients, celebrating producers who champion biodiversity, uphold traditional skills, and build resilient, transparent food cultures.

Here are the themes, categories, and nominees for this year’s awards a tribute to those who keep Ireland’s food heritage alive, meaningful, and moving forward.

2026 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. 

This year, for the WATER category, the Euro-Toques Ireland Food Council has selected to award crab producers working from small vessels along our coastline. They represent the backbone of the country’s inshore fishing heritage, combining generations of knowledge with a deep respect for the marine environment. These fishermen harvest species such as brown, velvet and spider crab using traditional potting methods that minimise by-catch and support sustainability. Their work is shaped by seasonality, weather and an intimate understanding of local waters, resulting in shellfish of exceptional quality and traceability. Beyond their catch, these producers play a vital role in sustaining coastal communities, preserving maritime traditions and supporting Ireland’s reputation for premium shellfish. This award recognises the dedication, resilience and stewardship of small crab fishermen who continue to balance economic livelihood with the long-term sustainability of Ireland’s marine resources. 

The nominees in the WATER category are:

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.  

This year, for the FARM category, the Euro-Toques Ireland Food Council has selected to award producers of rare breed pigs who are committed to rearing pigs in a free-range, non-intensive environment, allowing animals to live according to their natural instincts across the country’s green pastures. These dedicated farmers work in harmony with the land, embracing a slower, more natural rhythm of production. Pigs are reared outdoors in small groups, where they graze, forage, root for worms and grubs, and wallow freely, resulting in meat of distinctive character, deeper colour and exceptional tenderness. A varied, natural diet and low-stress environment contribute directly to the quality and integrity of the final product, making rare breed pork increasingly valued by chefs and restaurants. At the heart of this system is a strong commitment to animal welfare, aligned with the Five Freedoms: ensuring animals are well nourished, comfortable, healthy, able to express natural behaviours, and free from fear or distress.Traditional and native breeds also play a vital role in environmental stewardship. Their natural foraging mirrors that of wild boar, making them effective in land management. In woodland areas, pigs help control invasive species such as bracken, nettles and brambles, supporting natural regeneration and biodiversity.This category recognises producers whose care, knowledge and respect for both animal and environment result in exceptional rare breed pork, while safeguarding traditional breeds and contributing to a more sustainable and resilient food future.

The nominees in the LAND category are:

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.

TThis year, for the FARM category, the Euro-Toques Ireland Food Council has selected to award producers of rare breed pigs who are committed to rearing pigs in a free-range, non-intensive environment, allowing animals to live according to their natural instincts across the country’s green pastures. These dedicated farmers work in harmony with the land, embracing a slower, more natural rhythm of production. Pigs are reared outdoors in small groups, where they graze, forage, root for worms and grubs, and wallow freely, resulting in meat of distinctive character, deeper colour and exceptional tenderness. A varied, natural diet and low-stress environment contribute directly to the quality and integrity of the final product, making rare breed pork increasingly valued by chefs and restaurants. At the heart of this system is a strong commitment to animal welfare, aligned with the Five Freedoms: ensuring animals are well nourished, comfortable, healthy, able to express natural behaviours, and free from fear or distress.Traditional and native breeds also play a vital role in environmental stewardship. Their natural foraging mirrors that of wild boar, making them effective in land management. In woodland areas, pigs help control invasive species such as bracken, nettles and brambles, supporting natural regeneration and biodiversity.

The nominees in the FARM category are:

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. 

Given the richness of Ireland’s dairy bounty, two producers will be recognised in this category, highlighting both aged and soft cheeses in the DAIRY category.

The Euro-Toques Ireland Food Council has selected to pay tribute to producers of aged cheese, honouring Ireland’s farmhouse cheesemakers dedicated to traditional, time-honoured methods. Working on a small scale, they transform high-quality milk, often from their own herds into cheeses that are matured slowly to develop depth, complexity and a true sense of place. Guided by seasonality, skill and patience, the ageing process allows natural rinds to form and flavours to evolve, reflecting the land, the pasture and the maker’s care. These cheeses are shaped by minimal intervention, with a strong emphasis on provenance, authenticity and craftsmanship. This category celebrates producers who both preserve and advance Ireland’s cheesemaking tradition, creating cheeses of character and distinction, increasingly valued by chefs, retailers and consumers alike.

The nominees in the DAIRY – aged cheese category are:

The Euro-Toques Ireland Food Council has selected to pay tribute to producers of soft cheese. This category celebrates Ireland’s exceptional soft cheese producers – craftspeople who transform rich, raw milk into delicate, flavourful cheeses that reflect both their landscape and their values. Their animals, cows, goats, and sheep, graze on lush, diverse pastures, a natural bounty that forms the foundation of their cheese-making. These mixed meadows are a cheesemaker’s dream, producing milk full of character and complexity. Euro-Toques honours those who uphold this craft with integrity – who preserve the authenticity and heritage of Irish cheese-making while also looking to the future. These producers are essential to the diversity and vitality of Ireland’s dairy landscape, offering flavours that tell the story of place, passion, and provenance.

, and provenance.

The nominees in the DAIRY – Soft Cheese category are:

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. 

This year, for the ARTISAN PRODUCE category, the Food Council has selected to award producers of Irish flour. This category recognises Irish flour producers who are dedicated to a fully integrated, field-to-flour approach growing their own grains and milling them using traditional methods. These producers maintain complete oversight of the process, from seed selection and cultivation through to harvesting and milling, ensuring exceptional quality, traceability and integrity. Working in harmony with the land, they prioritise sustainable farming practices and often cultivate heritage or native grain varieties suited to Irish conditions. The use of slow, stone milling preserves the natural oils, flavour and nutritional value of the grain, resulting in flour of depth, character and performance.This category celebrates producers whose commitment to craftsmanship, sustainability and provenance supports biodiversity, revives traditional grain-growing practices, and delivers flour that is valued by bakers, chefs and artisans alike.

The nominees in the ARTISAN PRODUCE – Irish preserved ingredients are:

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.

This year, for the TRADITIONAL CRAFT/SKILL category, the Food Council has selected to award poitín distillers. This category honours Ireland’s poitín distillers who are reviving and redefining one of the country’s oldest and most culturally significant spirits. Rooted in a rich heritage that dates back centuries, poitín was traditionally distilled in small copper pot stills using locally available ingredients such as malted and unmalted barley, oats or potatoes. Today’s producers draw on these time-honoured methods while embracing a renewed respect for craftsmanship, provenance and quality. Often operating on a small scale, they use traditional mash bills, slow fermentation and careful distillation to create spirits that retain the character and integrity of the original distillate – unaged, expressive and deeply connected to place.This category recognises distillers who champion authenticity and innovation in equal measure, preserving regional recipes, family traditions and the distinctive flavours of Irish grain. As poitín experiences a modern revival, these producers are at the forefront of restoring its reputation – from an illicit spirit of the past to a respected and celebrated part of Ireland’s contemporary food and drink culture..

The nominees in the TRADITIONAL / CRAFT SKILL category are;