Writers give a tasty boost to Cork's 'food capital' status
CORK'S reputation as the food capital of Ireland received a fresh boost at the 2014 Irish Food Writers' Guild Food Awards, with six of the seven awards going to Cork producers, organisations or individuals.
Two of the seven award winners went to local producers.
Lucy Creegan and Mark Cribben won an award for their Ballyhoura Mountain Mushrooms as did Macroom's Dick Willems of Coolea Matured Farmhouse Cheese.
The other winners were Irish Atlantic Sea Salt, Stonewell Cider, Sligo's Heritage Irish Potato Collection, Responsible Irish Fish and a Lifetime Achievement Award was presented to Myrtle Allen on the occasion of her 90th birthday.
Lizzie Gore Grimes, chairperson of the IFWG, said that Cork swept the board at the national competition.
"Cork is flying the flag at this year's awards and the Guild has discovered some truly wonderful products and innovative organisations in the south of the country that just couldn't be ignored," said Gore Grimes.
"But these Awards are a national celebration of fine food and outstanding producers, all of whom have one thing in common, a commitment to innovation, which is proving integral to Ireland's reputation at home and abroad. Without innovation, we would not have this dynamic and vibrant food industry of which we are extremely proud.
"Today's winners represent the very best of Irish and are awarded for their outstanding produce and important contribution to helping retain Ireland's fine reputation on the international stage."
"Over the past 20 years we have celebrated over 100 producers, individuals and organisations from every county in Ireland, but today belongs to the county of Cork, which has swept the board at this year's awards for its exceptional food credentials," she added.