Savour a Decade of Delicious Dialogue: Sharon Noonan’s “Best Possible Taste” Podcast Celebrates exactly 10 years on air this Sunday 8 October 2023

The Best Possible Taste by Sharon Noonan celebrated 10 years on air on Sunday 8 October making it Ireland’s longest-running food and drink radio show and podcast and at this year’s Blas na hÉireann, The Irish Food Awards in Dingle, Co Kerry the radio presenter found herself in the guest’s chair being interviewed by chef and broadcaster Brian McDermott. 

When introducing Sharon, Brian said, “Here at the Blás na hÉireann, The Irish Food Awards in Dingle, it takes a lot of people behind the scenes and the very individual we are going to celebrate, Sharon Noonan, was a part of making that happen.  Sharon is here celebrating 10 years of Best Possible Taste Podcast. I am celebrating one year of listening to podcasts,” he joked.

The Donegal chef paid tribute to Sharon’s remarkable ability to make her guests feel at ease and praised her for giving food and drink producers a platform to not only share their stories for the first time, but to also gain important media experience.  Brian’s sentiments were echoed by celebrity chef Neven Maguire who said, “Putting producers’ names out there on a podcast like Sharon’s and allowing them to share their stories is truly powerful and inspiring.”

Originally from Ballymena but now living in Newcastle West, Co Limerick Sharon signed up to do a training course with her local community radio station, West Limerick 102FM in 2013.  One of the outputs was to host a programme, which initially horrified Sharon as she was told during a school work experience stint in a radio station that her accent was not suited to the airwaves.  She was inspired to create “The Best Possible Taste” after a conversation with UK food and drink broadcaster Nigel Barden.  However, it wasn’t until a chance meeting with Ballymena’s most famous man, Hollywood actor Liam Neeson, that Sharon forged ahead with her idea.

“In 2013 I was on holiday in the US visiting friends.  We were invited to a fundraiser for the Irish Arts Centre that was hosted by Liam Neeson.  When we were introduced, he told me he went to school with my dad’s cousin and I told him that I went to the school where his mum was the dinner lady.  During our conversation, I suddenly recalled sending him a fan letter to which he responded with a Christmas card depicting King Kong scaling the Empire State Building to put a star on top.  Inside he had written about the importance of following your dreams no matter what.”

The audience at the celebrations in Dingle included Sharon’s family and friends as well as former Best Possible Taste guests Sally McKenna from the acclaimed McKennas’ Guides, award-winning food writer and chair of the Irish Food Writers’ Guild, Caroline Hennessy and Kate Ryan, the 2023 Blas na hÉireann Producers’ Food Champion who said, “The best thing an interviewer can do is give someone the space to tell their story and Sharon does it incredibly well.”

Over the years, Sharon’s warm and engaging interviews have featured an impressive array of culinary experts, celebrity chefs, food and drink writers, artisan producers and food enthusiasts.  Listeners have enjoyed gaining insights into their journeys, philosophies, and, of course, their favourite recipes.  Her dedication to showcasing diverse voices has made the Best Possible Taste podcast a hub of inspiration for and celebration of those who are passionate about Irish food and drink.  With over 350 episodes available to listen to online (www.sharonnoonan.com), the radio station where Sharon did her school work experience must be eating their words now!

To take part and/or to listen to interviews with previous guests, please visit www.sharonnoonan.com

The results from the 2024 Blas na hÉireann Dairy Categories supported by Cross Rentals will be announced here at 11.30am on Friday 4th October

Below are details of 2023 winners….

We are delighted to be welcoming the team at Alert Packaging back to Blas na hÉireann and this year they join us in supporting the presentation of the Sweet Pantry categories. An Irish company with almost 50 years experience in the packaging industry Alert have worked with many brands who are past finalists and winners at the awards. You can find out more about Alert Packaging and the work they do, which includes Form Fill & Seal, Thermoform & ARCPet Overcook Packaging. www.alertpackaging.com

The team at Blas na hÉireann are delighted to welcome Alert Packaging into the group of industry champions who have long supported the awards including Andrew Ingredients, Blenders, Cross Rental Services, GS1, Henderson Food Machinery, Impact Labelling.

Kate Ryan, award-winning food writer and founder of Flavour.ie, has been named Blas na hÉireann’s Producers’ Champion for 2023 for her dedication to championing the best of everything Irish and independent. 

The Producers’ Champion is selected annually by Blas na hÉireann producers, based on a survey that goes out to the entire Blas network — a network that covers every county in Ireland with producers from across the food industry. 

Nominees for Producers’ Champion are put forward by producers early in the year, asked to nominate those they believe are representing and supporting their produce and that of other Irish food makers and growers in an effective and helpful way. 

Originally from Bristol, Kate moved to Cork in 2005 and quickly recognised the food scene in Ireland was becoming transformative. With a growing number of food and drink producers and an increasing abundance of exceptional restaurants to celebrate, her idea of Flavour.ie became a reality. The platform, which is dedicated to promoting Irish food and drink, also features her blog, The Flavour Files, where Kate writes about great local produce, seasonality, wild and foraged food, and craft drinks of all kinds, with recipes that illustrate how artisan foods are as at home in our kitchens as they are on a restaurant menu.

As well as writing for her own website, Kate writes regularly as a food features writer for The Echo and Irish Examiner, and many of her articles feature in a number of other publications including BBC, The Opinion, Irish Foodie magazine and thejournal.ie. 

In 2017, Kate was commissioned by A Taste of West Cork Food Festival to write the Artisan Food Guide which showcases food and drink producers across West Cork. She has been a member of the Irish Food Writers Guild since 2019, becoming Secretary in 2021, now Treasurer and a Committee member. In July of this year, Kate will present a paper at the prestigious Oxford Food Symposium based on research completed for her final project of the PGDip in Irish Food Culture (UCC). She has also been a judge for Blas na hÉireann for many years.

“I’m incredibly honoured to have been awarded Producers’ Champion by Blas na hÉireann,” said Kate Ryan. “I write about Irish producers to showcase and highlight what they do because I care so passionately about them. We are blessed on this island to have such a vast amount of fantastic produce and it is so important to celebrate that. I started Flavour.ie as an ode to exceptional Irish producers, so this award is down to them.” 

“Kate’s contribution to the Irish food scene is deeply appreciated, as is her continued support for producers,” said Artie Clifford, founder of Blas na hÉireann. “We have known Kate for many years, as a judge for the awards and as a supporter and friend of Blas, so we understand how passionate she is, and how genuine her dedication is to what she has made her cause. She is incredibly well-regarded in the industry so I know that the extended Blas family will see this award of Producers’ Champion 2023 for Kate as something that is extremely well-deserved.”

Joining past Producers’ Champions like Simon Coveney TD, Neven Maguire, John & Sally McKenna, Shane McArdle, Kai’s Jess Murphy, Darina Allen, Rory O’Connell, Rachel Allen, Brian McDermott and last year’s winners Johnny McDowell & Laura Bradley from Indie Füde, Kate Ryan is keeping very good company indeed. 

Final call for entries to Blas na hÉireann 2023 – closing date is 17^th May and costs €90 per entry (ex VAT).

https://www.irishfoodawards.com

After meeting in Goa, whilst on “walk about” Bill and Aileen married and begin a whole new adventure when they built and opened their brewery in 2019. Adventure was in the genes as Aileen’s grandfather Tom Crean was the renowned Antarctic explorer whom the brewery is named after, Tom Crean Brewery

At Blas the awards are based on blind tasting, our judges review solely on the food or drinks 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 Aileen & Bill from the Tom Crean Brewery.

When & why did you start your business? 
We built the brewery in 2019 and opened it in November 2019.  We started the business to honour my grandfather, Tom Crean.  During our brewery tours we share family stories and the history of Tom’s expeditions to keep his story alive, with a level of authenticity, for future generations. When he retired from the Royal Navy after his 3 Expeditions to Antarctica, he opened a pub in Annascaul, the village from which he came. He called it the South Pole Inn, the only public acknowledgement of his expeditions. 

Who is your food inspiration? 
Our inspiration for our beer comes from our environment, sense of place and imagination. We brew a beer called Kerry Surf & Turf to honour the mountains and the Atlantic Ocean surrounding us. We dig turf, boil it up and add it to the mash, we forage seaweed down the bay and used this also in the brew. Druid’s Smoked Wheat Beer is inspired by our proximity to Bonane and its rich ancient history. Corner Boys, a watermelon pale ale so named as it was a tradition in Ireland that some men would gossip on the corner of a street. This exotic fruit used in South Kerry beer would have given them something to talk about! 

What do you love about your day 
Working with my husband; and the freedom, at the end of a delivery day to swim in the warm, balmy waters of the Atlantic. 

What is your typical day? 
Like the job, the day varies, depending on what’s in the schedule.  If it’s a double brew day, start at 7am and it’s a 12-hour day.  The next day, 8am start to clean down.  Delivery day, 8am.  Brewery tours can be booked online, 3pm on Saturdays, group and private tours booked in advance can be arranged for other times and days, depending on our schedule. The “Tap Room” is open from 5 to 7pm.  This is when the public can relax and chat with us in the brewery and sample our beers on draught. We have amazing photographs or our 2016 South Georgia Family Centenary Expedition on a TV loop. Lots of photographs of Tom Crean and information on brewing adorn the walls. 

What was your best day since you started your business? 
The day we were awarded Gold by Blas na hÉireann for our 6 Magpies Stout and Bronze for our St. Brigid’s lager. To think that this small little brewery, only opened 3 years, in difficult economic climate received these awards, tangible confirmation that the beers we produced as sustainably as possible did not detract from the quality of our beers. 

Where do your ingredients come from? 
Our beers are all natural, vegan and with zero additives of any description.  Beer has four ingredients grain from Co. Antrim, yeast from Co. Wicklow, Water from Kenmare and hops from around the world. We also forage locally when needed for specialist beers. 

Tell us about the people you work with? 
Up until 2022, Bill worked in the brewery on his own.  I leased out my restaurant and accommodation and moved to the brewery to help in the business as it grew.  September 2023, a special employment scheme enabled us to employ a local man. This has proved very successful, for him and us.   

What 3 words would you use to describe yourself/your business?  
Sustainable, Passionate and Determined. 

What do you think is the key to success? 
Hard work, passion, dedication, adaptability, and a sense of humour. 

Has there been one single moment which has changed how you look at your business? 
Yes, when we received the Blas na hÉireann awards.  These awards gave us the confidence to expand commercially and drive on our sustainability agenda. 

It is our first Backyard on the Road since 2019!

In spring 2020, we were in the midst of planning our series of Backyard on the Road events, learning and networking programmes for producers. During the first weeks of the pandemic restrictions we reacted not just to the challenges we had in hosting events but more importantly to the challenges faced by producers across Ireland. Our learning sessions moved online and allowed us to continue to work to support producers.

We are excited to be bringing the event back in person next April

• The event takes place on the 27^th April
• Morning and afternoon sessions are available
• Morning topics cover strategic position and insight into sales channels
• Afternoon topics cover PR, media and social media
• Tickets are €65 (ex VAT) for one session or €85 (ex VAT) for a full day ticket
  Special reduced rates available for those who attended online Backyard events
• The day, as always, includes the speakers and panel discussions but also time for networking with your fellow producers and a delicious lunch and refreshments

We are delighted to be returning to this lovely venue where we had a series of Backyard events in 2018, you can watch highlights here

Spaces are limited and must be booked in advance
Tickets: Book here
Questions: events@irishfoodawards.com

A family recipe was the inspiration for Dromod Boxty, just like so many successful Irish producers it comes from a good recipe at the heart and grows from there. Aine Faughan grew up in her family business as it grew and continues to grow from strength to strength.

At Blas the awards are based on blind tasting, our judges review solely on the food 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 Aine at Dromod Boxty

When & why did you start your business? 
My father started making Boxty from my grandmother’s recipe and sold it in our local shop. There was such a demand that Dad turned the shop into a bakery in 1990. Over the years the product line has expanded to pancakes, potato bread and gluten-free boxty. Growing up, this business was a huge part of our lives, from helping stick labels on the products to hitting the road with dad on deliveries to the local shops. In 2015 I took over from Dad when ill health struck, taking the reins and bringing Dromod Boxty to the next level. It was a natural step and I was very excited to inject fresh thinking and processes into the business.  

Who is your food inspiration? 
My father – the recipes that he carried through generations have created this fantastic business and will make our heritage products live on for years to come. He is still an unbelievable asset to have in the business, he knows the way each and every product should taste, look and feel as it did when he started the business over 30 years ago.  

What do you love about your job? 
Bringing a traditional family recipe into the homes of people around Ireland to enjoy. Boxty is a huge part of our heritage, a family dish, and being involved in continuing this heritage gives me huge pleasure.  

What is your typical day? 
Dromod Boxty is a fast-paced environment, it is early mornings, meeting with the bakery and management teams. There are always projects on the go while we are building the company and making improvements. A lot of my time is spent on communication and planning with a focus on growing the business. I also love to support and learn from similar businesses so I also spend time engaging with social media which also keeps us up-to-date with relevant changes.  

What was your best day since you started your business? 
Becoming the overall winner in Co Leitrim of National Enterprise Awards 2020 – this was a huge achievement as a woman in business to receive an award at such a level. The LEO has always been a massive support to our company and in a year that proved very difficult for many businesses with Covid, it was a very welcomed recognition that opened up many more opportunities.    

Where do your ingredients come from? 
All our ingredients are sourced from Irish suppliers. We pride our business on making products with the freshest, natural ingredients available. Quality and consistency is key in Dromod Boxty.   

Tell us about the people you work with? 
We have a wonderful team in Dromod Boxty, some of whom have been with us for more than 10 years. Each member of staff brings experience from different areas of business which help us develop as a team with the same business focus in mind. Their skill and attention to detail in making the products are second to none. We still handmake our products, and to have a team that you can fully rely on to meet the high standards expected is immeasurable.  

What 3 words would you use to describe yourself/your business? 
Traditional, family, premium 

What do you think is the key to success? 
Not to take no for an answer, there is always a way around things with an open mind and open communication. 

Has there been one single moment which has changed how you look at your business? 
We were very lucky to be in a position to complete a bakery expansion in 2020. On the 1st-day production was in operation, looking around the new premises, gave me a huge sense of achievement. With planning, teamwork and good direction, anything really is possible in business.  

Aine O’Hora, the master brewer at Connemara Brewing Co was entrusted with a very special project on moving home to Galway four years ago. Bringing a wealth of experience from the brewing industry she began working with Fran O’Flaherty and has had a rollercoaster few years with the challenges of covid.

At Blas the awards are based on blind tasting, our judges review solely on the food 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 Aine at Connemara Brewing who had her own very special blind tasting moment last year when she could overhear guests in the restaurant beside her ordering, tasting and ordering more Connemara Lager.

When & why did you start your business? 
I moved to Galway 4 years ago to be closer to family after having my first baby and thought I would have to leave brewing aside for a little while. Fran O’Flaherty, the owner of the brewery, approached me and asked me to set up the brewery for him, I jumped at the chance. 3 years later here we are! 

Who is your food inspiration? 
I lived in Australia for nearly 9 years and local food and food markets were always part of Melbourne, I always admired people that choose to use local ingredients , when I came back to Ireland I could see it was happening here too, so I don’t have one person that inspires me, but the choose local inspires me.  And we choose local always in the brewery, where possible. 

What do you love about your job? 
I love my job as its random, one day I’m the gm and sitting at the computer, the next I’m back doing the brewing with the wellies on mixing grain and hot water together, the next I’m hosting a beer tasting at a beautiful restaurant. It’s never boring. 

What is your typical day? 
Well as you can see from above you have to go with what’s needed in the brewery. 

What was your best day since you started your business? 
God there are many! Production wise 1^st brew day will always be special and first canning day.  But last summer I was in a restaurant and the people next to me ordered Connemara lager, tasted it and thought I was fab and went on to order more. They didn’t know who I was and it was so good to see people love it. 

Where do your ingredients come from? 
When we can Ireland, our malts from the south, specialty malts are imported from Germany as they aren’t done in Ireland.  And all hops have to be imported from Europe, Australia and US, as of yet no one commercially grows hops in Ireland. But thankfully this is changing. 

Tell us about the people you work with? 
We are very lucky to be blessed with a great team at the brewery. Fran, owns the brewery, he’s an experienced business man with a heart of gold, he guides us and allows us to grow. Diane looks after all things admin and keeps us honest with our paperwork. Chris and Mark, are the future of brewing in Ireland. They are dedicated hard working young men that love what they do.  And Phil is our sales and marketing head, with the gift of the gab he gets our product into the correct hands and sells it well, he’s a great brand ambassador.  

What 3 words would you use to describe yourself/your business?  
Local, approachable, considered. 

What do you think is the key to success? 
Honesty and hard work. Being able to see what’s not working and have the ability to adapt.  

Has there been one single moment which has changed how you look at your business? 
That’s a tough question, I think no, there’s many. I’ve ran many breweries in my time, but this one is one tough cookie. I’ve watched it evolve over the last three years. And the one thing that shines through is its strength. From covid taking all our org rev potential away and having to change how we package our beers, to the roller-coaster that has been since then. I thought we were just surviving but getting the team back together after New Year’s, seeing the team work, the enthusiasm, I could see we are thriving, not just surviving!