News - Blas na hEireann

Connecting Communities & Enterprise for Sustainable Food

March 27, 2025 by Irish Food Awards

New 100% funded programme from Taste4Success & UCC Sustainability Academy focused on reimagining sustainable, health and local food communities.

It is free to attend and will be provide opportunities to deliver a food charter for the Athenry and surrounding areas, discuss challenges and opportunities with local businesses and communities groups while leveraging the expertise from various contributors including a variety of different guest speakers.
More details can be found on http://t4s.ie/connectsus

Backyard on the Road 2025

March 26, 2025 by Irish Food Awards

The Backyard on the Road returns this spring, continuing to provide food and drink producers with a dedicated space to learn from industry experts, participate in guided panel discussions, and connect with fellow producers—supported by Taste 4 Success Skillnet.

In 2024, Blas Backyard was honoured with the inaugural L&DI Award for Best Sharing & Learning Community. The judges were so inspired by the power of peer-to-peer learning within our community that they created this award to recognize its impact.

“A brilliant example of just honest sharing, committed to the greater good and really supporting each other.”
– Sinéad Heneghan, CEO, L&DI Learning

At its heart, Blas Backyard thrives on producers coming together, sharing experiences, and learning from one another. This year, we’re building on that spirit by making our 2025 workshops even more interactive and discussion-led.

What to Expect

🔹 Expert-Led Panel Discussions – Guided conversations with mentors and leading industry voices
🔹 Tailored Insights – Attendees can submit questions in advance for a more personalized discussion.
🔹 Quality Networking – Dedicated time to connect and collaborate with fellow producers.

📅 Dates:

24th April – Attyflin Estate Limerick – Buyer Focus – Book here
30th April – Attyflin Estate Limerick – PR & Social Media – Book here
1st May – The Seamus Ennis Centre, The Naul – Branding, Marketing & Packaging – Book here

🎟 Tickets: €50 (ex VAT) – includes half day session, networking opportunities, and refreshments.

Join us for a day of learning, inspiration, and meaningful connections!

A look back at our 2024 Backyard on the Road…

Are you involved in food / drink tourism?

January 27, 2025 by Irish Food Awards

The 2025 Sustainable Food Tourism Experience Development Training Program, supported by the Taste 4 Success Skillnet, is open for applications and will start on February 11th 2025.

This heavily subsidised training program is designed to provide knowledge and inspiration to help food and drink producers to develop and deliver unique and sustainable food tourism experiences as an adjunct to their existing business.

Full details are available in the attached brochure and if you would like to apply to take part, the online application form is at THIS LINK. Please note that the closing date for applications is imminent — Friday 31 January 2025. As spaces are limited, prompt application is encouraged.

If you have any queries about the program, please contact Sharon Noonan by email sharon@sharonnoonan.com or mobile 087 099 5741.

Meet the Maker- All About Kombucha

December 13, 2024 by Irish Food Awards

After finishing their business degrees, moving to Canada and home again and starting two previous business ventures, their first batch of Kombucha was brewed in 2017 and they have not looked back since.

On a mission to bring more Kombucha into the world, life long friends Keith and Emmett started on a Journey in 2017 to create a Kombucha which is “good on the gut, good to the planet and good on the palate” – ticking all the boxes in our opinion!

All about Kombucha won Gold for their ‘Organic Raspberry’ in the non alcoholic drinks- Fermented category as well as winning the Rogha na Gaeltachta Award for 2024.

At Blas, the awards are based on blind tasting. Our judges review solely on the food and drink they are tasting. They don’t know who has made it or where it is coming from. This blind element is a key part of our judging to allow a level playing field for all. However once the judging is done we love nothing more than learning all about the producers just like Keith & Emmett from All about Kombucha

When & why did you start your business?

We started way back when, in ‘17. A simpler time, an easier time.. the only downside was that there wasn’t enough Kombucha in the world!

We got a taste for the fermented tea over in Vancouver that followed us back home. It was a thirst that we could not shake off. We followed our guts (pun intended) and began our journey of All About Kombucha.

Who is your food inspiration?

My mother (aka Liz Loftus). She cooked everything from scratch. I had no idea how high my mothers standards were until I used to go over to people’s houses for dinner. I remember as a child getting so excited by my friend telling me that her dad made the best chilli con carne in the world. I could not wait. My legs were kicking and mouth salivating at the kitchen table waiting.. waiting for this meal. And then it brought a tear to my eye after I tasted it, and not a good tear. It tasted like..NOTHING!

I always strive to make the ordinary taste extraordinary. I still haven’t figured out if it’s a blessing or a curse. So thanks mom x

What do you love about your job?

I don’t get the ‘Sunday scaries’. People tell me they feel dread about their weekend ending. Sometimes I can’t wait for it to end! The buzz we have at All About HQ is brilliant. We’re a close knit team working together on big projects making our wildest aspirations come to life. The work is far from easy but it’s satisfying. We work as a team, eat as a team and laugh as a team. There’s something special about what happens behind the scenes at All About Kombucha and I put that down to the energy that goes into the product behind the scenes.

What is your typical day?

Let us not forget we’re in Winter so my day routine bends with the seasons.

It’s dark when I get up and dark when I go to bed so the energy levels take a hit for sure!

I exercise before work and *try* to keep off technology before I go into work. That clears my head and gives me a steady foundation for the day.

As we’re a team of 10 there are a lot of check ins and meetings to keep everything moving in the right direction.

The day moves in projects and strategies, brainstorming and creating plans to move along the tasks. No day is the same!

Where do your ingredients come from?

As we’re organic our options are limited.

We work with Beachlawn organics for whatever fruits and vegetables we can get off them but we don’t have the climate for tea here.

The Netherlands is the hub of Organic produce for the EU and we source a lot of our raw ingredients from them. Our tea comes from the ancient lands of India and Vietnam. Every can of Kombucha you get is fairly well traveled.

Tell us about the people you work with?

They’re everything. The people we work with are everything to All About!

We’ve got myself (Keith) and Emmett, Anna and Emma, Lorna and Audrey, James and Tessa, Luke and Thelma.

It’s a wild eclectic crew of characters who come together to work hard and make Booch. I feel like they all care for the product and genuinely care about one another.

Who would we be and where would we be without them?!

What 3 words would you use to describe yourself/your business?

Fun, innovative and hard working.

Has there been one single moment which has changed how you look at your business?

Doubling down on your strengths and becoming very aware of your weaknesses.

You have to play to your strengths for obvious reasons as that’s what makes you unique. You need to be aware of your weaknesses because that’s where you’ll fail. A ‘successful business’ is a series of symbiotic processes and relationships all working together for the greater good. You as a person can only do so much but you as a leader can 10x your results by empowering your people and paving the way.

Meet the Maker- Sligo Oyster Experience

December 4, 2024 by Irish Food Awards

With a background in tourism, a desire to be her own boss and a grá to move back home to Sligo- WB’s Coffee house opened its doors in 2014. While moving home, Aisling met Glenn Hunter, an Oyster Farmer and fell in love with both the farmer and oysters.

In 2018 Aisling spotted a gap in the market and developed the Sligo Oyster Experience. Bringing her experience from her tourism and hospitality past to the Oyster Farm, Aisling now offers Tours and Tastings as well as her successful Café which is now in its 10th year of business.

Sligo Oyster Experience won the BIM Seafood Innovation award 2024

When & why did you start your business?

I opened the café WB’s Coffee House in November 2014, we just celebrated 10 years in business 😊

The café was the family pub since 1968 and we lived above it for years. Then my dad rented it out.

My dad Kevin passed away in March 2014 and 3 weeks later I decided to move back to Sligo and open the empty premises as a café. I always wanted my own business, and it also was a way I could stay connected with him.

At the same time I moved home I met Glenn Hunter who also happened to be an Oyster farmer so I fell in love with Oysters and the farmer 😊 My background was in tourism and I instantly thought the oyster farm would be something people would love to visit so I started the Sligo oyster experience in 2018 which included oyster tastings in the café, shucking demonstrations and visits to the oyster farm.

Who is your food inspiration?

I love Fionntan Gogarty from Wildwood Balsamics , his knowledge of herbs and the land is fascinating and I loved tasting all the different flavours to see what worked best with our oysters. When Fionntan speaks about how he created his balsamics, I can see myself standing on the headlands in mayo with the sea salt blowing on my face. I also have to say listening to my husband Glenn speaking about the process of oyster cultivation is always so interesting and I am still learning so much about the process of growing Irish oysters. Irish Oysters are very well regarded internationally and when you see the level of care, they put into farming them I can see why. I also love how they work with nature letting the wind and the sea roll the bags which helps get that perfect tear drop shape.

What do you love about your job?

Meeting people from all walks of life and many countries is my favourite, I love that I can be on a creative call for marketing and in the afternoon out on the farm doing a tour or in the café meeting customers.

What is your typical day?

It depends on the time of year but private tours to the farm end in November and then we start making hampers for Christmas using all Irish produce with our oysters

Spring is training with Failte Ireland, and Bord Iascaigh Mhara and I will also be working on getting our new Sligo Oyster Pickle into artisan shops around the country and then looking at the export market.

Summertime is Oyster farm tours and oyster tastings in our café WB’s Coffee House

What was your best day since you started your business?

Winning the Seafood Innovation award at Blas na hÉireann was incredible and it felt amazing to win a national award that is so highly coveted.

Reaching 10 years in business was also a very big milestone and seeing customers continue to support us is the best feeling in the world. I want to continue to get better and offer our customers the best experience.

Where do your ingredients come from?

We use lots of local ingredients in our café from Sherlocks butchers, Bake shop for bread, Wildwood balsamics, Knocknarea honey, Murson farm jams, Lozies chutneys and of course our own oysters straight from the far.

Tell us about the people you work with?

Our team in the café is fantastic and I work very closely with my manager Aoife and head chef Anna, on any ideas we have for the business. I encourage everyone to also put forward any ideas or thoughts they have for the business. I also encourage them to follow their own dreams and ask what parts they would like to do more or less of and try and work towards that goal. For example, they may have been hired as a server but they actually love to cook and bake, in that instance we will try and have them start working in the kitchen.

What 3 words would you use to describe yourself/your business?

Interesting, learning, perseverance

What do you think is the key to success?

Keep going, be open to changing if things are not working and doing one thing every day that brings you closer to your goal.

Has there been one single moment which has changed how you look at your business?

Winning at Blas na hÉireann was a big moment. It has given me more confidence to keep pursuing what I am doing.

Meet the Maker- Birdhouse

November 29, 2024 by Irish Food Awards

Starting off as a lock down project (like many more of our Blas winners), Fraser & Orla have channeled their love for food, flavours and all things condiments into creating an award winning food business.

From winning Best Takeaway in Ireland at the Just Eat Awards, as well as bringing home an incredible seven awards from Blas na hÉireann 2024, Birdhouse are undeniably good at what they do.

Birdhouse won 2 bronze, 2 silver, 1 gold, Best in Galway, and Best in Connaught for 2024.

When & Why did you start your business?

The idea for Birdhouse was born during the lock-down in late 2020, inspired by a shared love of wings and sauces. With some extra time on our hands, we began making sauces in our home kitchen and selling them to friends and family. The venture quickly grew, and by April 2021, we got into our first shop.

Our journey actually started earlier while working at a roadhouse in the Northern Territory, Australia, where we grew chilies and experimented with making chili sauces. As passionate hot sauce and flavor enthusiasts, we’ve been driven by our love for bold, creative tastes.

Who is your food inspiration?

It’s less about who we are and more about the experiences we gained while traveling and collaborating with creative, like-minded chefs.

What do you love about your job?

What we love most about our job is seeing the results of hard work pay off, especially through the positive feedback we receive about our food and products.

What is your typical day?

Our days often start early with breakfast and time with our 1.5-year-old, Luan. After dropping him off at crèche, Orla and I make it a point to have a morning coffee date before diving into the day.

Mondays and Tuesdays are dedicated to bottling, labeling, fulfilling orders, and handling local deliveries. With two food outlets in addition to managing the sauce business, the rest of the week can be quite unpredictable.

What was your best day since you started your business?

We’ve been fortunate to achieve many milestones since starting our journey, but a few stand out. We were honored to win Best Takeaway in Ireland at the Just Eat Awards, and this year, we brought home an incredible seven awards from Blas na hÉireann.

These included 2 bronze, 2 silver, 1 gold, Best in Galway, and Best in Connaught – a recognition that truly took us by surprise and made us immensely proud.

Where do your ingredients come from?

Our produce varies with the seasons and comes from a variety of sources, including Tribal Foods, Terryland Fruit and Veg Shop, and Orla’s father, Tom, who grows chilies, peppers, and tomatoes in his polytunnel in Donegal.

Tell us about the people you work with?

We couldn’t have done it without the incredible people around us, both past and present. Their support and encouragement have been invaluable to our journey.

A special shout-out goes to Marie, Birdhouse’s very own Sauce Queen, who has been with us from the very beginning.

What 3 words would you use to describe yourself/your business?

Growing, flavour-packed, versatile

What do you think is the key to success?

Combination of passion, hard work, adaptability, being able to roll with the punches. Building strong relationships, continuously learning, and remaining committed to quality also play a crucial role. Most importantly, perseverance and the ability to embrace challenges can make all the difference.

Has there been one single moment which has changed how you look at your business?

There isn’t a single standout moment, but each award motivates us to strive for more and do even better in the year ahead.

Meet the Maker- Valentia Island Vermouth

November 22, 2024 by Irish Food Awards

In 2018, Anna and Orla O’Carroll, who had met at art school in Bristol, moved to Valentia Island off the coast of Kerry. They fell in love with the island and got married in Valentia Island lighthouse.

Living on an island surrounded by wild winds, salt, and botanicals inspired them to create Ireland’s first vermouth, which they released onto Irish shelves in 2021 after graduating from the Supervalu Food Academy.

Valentia Island Vermouth won Gold in the Fermented Alcoholic Drinks Category as well as Best in Kerry and Best Artisan Producer for 2024.

At Blas the awards are based on blind tasting, our judges review solely on the food and drink they are tasting, they don’t know who has made it or where it is coming from. This blind element is a key part of our judging to allow a level playing field for all. However, once the judging is done we love nothing more than learning all about the producers just like Anna & Orla at Valentia Island Vermouth

Pictured are Orla and Anna O’Carrol who won Best Artisan Producer at this year’s Blas na hÉireann for their Valentia Island Vermouth. Photo: Allen Kiely Photography

When & why did you start your business?

We went to shelf in 2021 after doing the SuperValu Food Academy. Anna and I met in art school in Bristol and Anna’s background was in catering in lots of well established restaurants in Bristol. She was invited to a vermouth tasting by Kate Hawkings and fell in love with the stuff. I am originally from Co.Wicklow, but spent ever Summer in Kerry. It was only when we moved into our little cottage on Valentia that we had enough space in every way, to start experimenting with the local plants for the vermouth. My Dad is a beekeeper from Kerry and his plant knowledge from the bees was integral to us when we were starting the vermouth – he would text and say that the heather or the gorse was in blossom and to try them in the vermouth.

Who is your food inspiration?

I think Ireland is my food inspiration. I am very interested in what we as Irish people were making, that wasn’t necessarily written down. When I was researching gorse for our vermouth, I found that we Irish people used to make Gorse wine all the time, but it got lost somewhere along the way. I also really appreciate that because of all our rain, we have some of the BEST milk, cheese and butter in the world.

What do you love about your job?

I love everyone that we get to meet, whether they are other producers like us, farmers, or people at the different markets and food festivals we do, I love hearing all their incredible stories.

What is your typical day?

No two days are the same but Anna always makes me tea in bed. Then we get up and have brekkie. We take our dog Nanuk for a walk down to the sea and then head into the vermouthery. Anna will be either steeping botanicals, or making caramel. Alyssa, who works with us will be labelling or designing and I will be mainly working on new recipes or on social media stuff. We do a lot of events and food festivals so the weekends are filled with driving up and down the country, meeting people and telling them all about the vermouth. The feedback is always excellent and people love the versatility of the vermouth, they can have it as a V&T or with Prosecco as a Spritz or make classic cocktails like the Negroni, Martinis, Manahattans. People usually go away having bought a few bottles to bring back as gifts for their friends and family.

What was your best day since you started your business?

In fairness there’s lots of great days and also lots of challenging days, but winning Best Artisan Producer in Ireland, along with Best in Kerry and Gold in our category in the recent Blas Awards, was phenomenal. We were also awarded as a Bord Bía Origin Green Gold member and the overall Irish Drinks Award from the Guild of Irish Food Writers, earlier this year.

Where do your ingredients come from?

Our Gorse is local. Our base wine is an organic, vegan Verdejo from the Rueda Valley in Spain. In our current recipes trials we are using local seaweeds.

Tell us about the people you work with?

Small Businesses are so full of lots of moving parts so the people you work with are a huge part of your day to day life. We are so lucky with the people we work with. Alyssa who works with us in production, also holds a graphic design qualification so she also designs our gift bags and business cards and some of our artwork for social media. We film our video series Cocktails in the Cottage with the amazing Joleen Cronin who has the most wonderful eye and is able to create these hilarious and engaging videos of us making in cocktails from our cottage, or on location at the Lighthouse in Valentia.

What 3 words would you use to describe your business?

Successful

Innovative

Dynamic

What do you think is the key to success?

Timing

Kindness

Communication

Humour

Be yourself

Determination

Has there been one single moment which has changed how you look at your business?

In general, to go with the flow and don’t sweat the small stuff. Keep going in the right direction. If it will happen, it will. You kinda have to trust that it will work out.

Valentia Island Vermouth is available in Brown Thomas, Avoca, Tescos and O’Briens around the country. It is also in select Supervalu stores, good independent off licences, 5* hotels and Michelin starred and premium restaurants and retailers nationwide.

Meet the Maker- Killadoon Milk

November 14, 2024 by Irish Food Awards

Killadoon Milk was founded in 2023 as a means of supplying their delicious, creamy milk directly to customers. This came after transforming their Kildare-based farm from beef and tillage farming to dairy in 2019. Their small but hard working team along with their top quality Jersey cross cows have produced a 2024 Blas award winning product.

Killadoon Milk won Gold in the Milk category along with winning Best in Kildare, Best in Leinster and Best new start-up.

When & why did you start your business?
We are a family-run dairy farm producing pasteurised, non-homogenised whole and flavoured
milk from our single source jersey-cross herd. Our milk is purchased from our bespoke milk
dispensing machines using reusable glass bottles. We started Killadoon Milk in 2023 and the
first bottle of Killadoon Milk was purchased in our first stockist, Fallon & Byrne, on 20
September 2023.

We are passionate in offering the consumer a high quality dairy product while also
encouraging customers to purchase and reuse glass bottles, minimising single use plastic
and supporting Ireland’s circular economy.

Who is your food inspiration?
We both love to BBQ so Frances Mallman is a big inspiration and we always try to look up any
documentary / cookbook to do with him. Closer to home we are big fans of Nevin Maguire for
his great recipes and all that he does to promote Irish food.

What do you love about your job?
We love that we’re trying something different in the retail area and hopefully shifting buying
habits to minimise plastic use while also delivering a premium quality dairy product to the
consumer direct from our farm.

What is your typical day?
We don’t have a typical as such. It will always be a mix between farm work and paperwork for
the farm and / or Killadoon Milk. I guess that’s why we enjoy it so much as no day is the same.

What was your best day since you started your business?
Standing back and seeing people buy and love our milk so much in Fallon & Byrne when we
launched in September 2023. We have since rolled out more Killadoon Milk vending machines
in Avoca Dunboyne and SuperValu (Lucan and Rathgar) and a local food café, Rye River Café
in Kilcock. We have been incredibly lucky to have such supportive stockists.

Where do your ingredients come from?
We are a single-source dairy farm meaning every drop of Killadoon Milk comes exclusively
from our jersey-cross herd. This allows us to maintain full traceability of our product, maintain
the highest standards of animal welfare, and deliver a product of unparalleled freshness and
quality.

Tell us about the people you work with?
We have a very small tight-knit team of 5 people which includes the both of us. We would be
lost without them. We’re lucky that our team is hardworking but always up for a laugh too.

What 3 words would you use to describe yourself/your business?
High-quality, innovative and sustainable are three words which we feel sum up Killadoon Milk.

What do you think is the key to success?
Hard-work mixed with a bit of stubbornness.

Has there been one single moment which has changed how you look at your business?
Winning Blas Gold in the Whole Milk category is a huge highlight for us, given its our first year
in business. We were also thrilled to win best product in Kildare, best product in Leinster and
best new start-up at the Blas Awards. It has given us the incentive to keep going and to keep
working hard to produce a high quality dairy product in a sustainable manner.

Blas 2024 in pictures

October 31, 2024 by Irish Food Awards

Thursday 3rd October we welcomed buyers, press and industry to view our finalist showcase preview

Thursday 3rd October
Supper for buyers, press and industry hosted by Blenders in O’Flaherty’s Bar

Friday 4th October
We welcomed our 2024 finalists to the Blas Village to listen to Backyard panels, accept their awards and more importantly meet their fellow food colleagues

Sat 5th October
Snaps from Eat Ireland in a Day, The Backyard at Blas and Dingle Food Festival

All photography by Allen Kiely
If you would like a copy please contact Blas na hÉireann for permission to use – info@irishfoodawards.com

14 Galway winners at Blas na hÉireann, including Birdhouse announced as Best in Galway Winner supported by Galway LEO

October 4, 2024 by Irish Food Awards

Blas na hÉireann 2024 finalists & winners celebrated in Dingle, with 14 producers winning from County Galway supported by Galway LEO

Blas na hÉireann 2024, the Irish food awards, took place from Thursday 3rd October to Saturday 5th October, celebrating the very best of Irish food and drink.

The winners from Co. Galway are Williams Gate Meats, Loughnane’s Of Galway, Galmere Fresh Foods, Joyce Country Bakery, The Lán Kitchen, Crust Gluten Free, Grá Chocolates, Ivy House Chocolates, The Foods of Athenry, Solaris Botanicals Ltd., Builin Blasta Cafe, Bakery & Retail, Birdhouse and All About Kombucha with Birdhouse awarded Best in County.

“I would like to extend my congratulations to Birdhouse, the winners of the Best in County representing Galway at Blas na hÉireann – The Irish Food Awards.” said Caroline McDonagh, Acting Head of Enterprise, LEO Galway. “Birdhouse specializes in authentic recipes and create sensationally tasty wings and sauces. The business, born and bred in the lockdown years where Fraser and his team owners hatched a brand-new offering to the Galway food scene with a range of juicy chicken pieces from boneless tenders, to wings and double-cooked curly corn for a delectable meat–free alternative. The stars of the show are no doubt the wide range of delicious homemade sauces – with some not for the faint-hearted. The Blas na hÉireann awards are a celebration of best in class for these food businesses and we are delighted to be sponsoring the overall Best in Galway award. Blas na hÉireann has showcased the fantastic array of locally produced food & drink available in Galway. The Team in Local Enterprise Office Galway is committed to growing the food sector in the county and supporting food producers as they start-up, expand and export to new markets.”

Speaking as the winners were announced, Blas na hÉireann Chairperson, Artie Clifford said, “We are once again delighted to celebrate such deserving winners at Blas na hÉireann 2024. After 17 years of these awards, it’s inspiring to witness the continued innovation and quality in our food and drink industry here on the island of Ireland. Every year, the standard is raised even higher, and it’s an honor for myself and the entire Blas team to showcase these exceptional products and the dedicated producers behind them to a wider audience.”

Blas na hÉireann 2024 saw the return of the Blas Village where this year’s finalists got the opportunity to showcase their products, engage with customers and meet key industry buyers. The festival focused market ‘Eat Ireland in a Day’ was back for a third year and included a brand new Meet the Maker stage.

The Backyard at Blas, in partnership with Bank of Ireland delivered an impressive lineup of key industry speakers once again, both in person to the attendees and live streamed. Lucy Ryan, Head of Food and Beverage Sector, Bank of Ireland said: “The growth of Blas na hÉireann each year is testament to the strength of the indigenous food and drink industry, with the ever-expanding number of producers continuing to innovate, and impress the judges with the range of their ambition. Bank of Ireland is delighted to continue supporting Blas na hÉireann, and congratulates all the award winners for the sustained excellence of their entries.”

Now in its 17th year, Blas na hÉireann saw another strong year across all categories along with many new producers entering the awards for the first time this year. During the judging, which took place throughout June and July, over 3,000 entries were judged. Products from every county in Ireland were entered to win bronze, silver or gold awards in over 170 food and drink categories as well as key awards. As the competition intensifies each year, earning the prestigious Blas accreditation is a significant accomplishment, signifying that the shortlisted finalists and eventual winners represent the pinnacle of excellence in Irish food and drink.

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#Blas2024

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Notes to editors

Blas na hÉireann, the Irish Food Awards, are the largest food awards on the island, open to all 32 counties. Judging took place during June and July and awards were announced on 4th October.