Top environmental food award for Tipperary beef producers
Agriculture was the prevailing theme as the winners of the Irish Food Writers' Guild Food Awards 2010 were announced in Dublin on Monday. From farm to fish, just five indigenous companies were acknowledged as among the finest food producers in Ireland. The select group of winners achieved standards of excellence that contribute to Ireland's international reputation for fine food and produce.
The first award was the Guild’s Environmental Awards presented to Omega Beef Direct, Clonmel, and the owners, Joe and Eileen Condon who farm close to the Knockmealdown mountains.
According to the Chairperson of the Irish Food Writers’ Guild, Orla Broderick - “Here the Condon’s produce beef from mountain to marketplace, using farming methods that are a model of sustainability.
“Moving back to Ireland in 1992 after a period abroad, the Condons converted to organic farming. Then, with a view to producing entirely grass-fed beef, they explored different breeds, settling on Galloway, a breed with a double coat of hair, thick skin and the ability to thrive outside in harsh weather conditions. The animals graze outdoors all year round so the land is fertilized directly, doing away with the need for artificial fertilizers.
“The stocking rate is geared to a level that discourages scrub and encourages plant diversity. A recent ecological survey revealed 64 different plant species per hectare - ideal for producing well-flavoured beef (a diet that is thought to increase levels of omega and reduce methane emissions) and helpful in building up the soil and preventing flooding.
“A few miles away in Lismore, a respected craft butcher takes care of slaughtering. The whole carcass goes back to the farm (including all the interesting cuts like tongues and tails that are now often dumped) to a new on-farm packing unit. From there it is sold direct to restaurants, speciality outlets, local farmers markets and online.”
Joe and Eileen’s farm is a model farm for a state initiative “Farming with Altitude” developed to encourage use of the 450,000 acres of commonage in Ireland.
Four other awards were presented by one of the pioneers in aiding the development of Irish food producers and the promotion of good food in Ireland, Myrtle Allen to: Moonshine Dairy Farm (Westmeath) for its gently pasteurised Moonshine Organic Milk; Knockdrinna Farmhouse Cheese (Kilkenny) for the company’s distinctive Farmhouse Sheeps Cheese and Kettyle Irish Foods for its Fermanagh Free Range Chickens.
The Guild’s seldom awarded Lifetime Achievement Award was made to Nicky McLoughlin of Nicky’s Plaice (Dublin) who, for half a century, has been the lynchpin of an exceptional fishmongers on Howth Pier.
Now in its 16th year, the annual Irish Food Writers’ Guild (IFWG) Food Awards promotes and rewards the highest quality of produce, craftsmanship and dedication to Irish food. These awards, which are highly regarded and much coveted within the industry, have been described as the most reputable and indeed, the most important food awards in Ireland. This is only the second year that an environmental award has been made; introduced last year in recognition of the growing importance of sustainability across the food and retail sectors.
The Guild’s new Chairperson, Orla Broderick said; “These awards are not about luck or chance and the industry cannot lobby on behalf of food producers. These awards are about one thing only, achieving consistent standards of real quality and excellence and as a Guild, we are very proud of the high standards we have helped to set. The strict judging process ensures that only exceptional producers are recognised, each year.
“We are not confined by company size; set categories; turnover or established relationships. No food producer can enter for an award and indeed, no company ever knows that it is being considered for an award until the judging is complete and contact is made.
Our criteria is strict but straightforward - the products, traditional or innovative, must be produced in Ireland and the main ingredients must be home produced. We are really thrilled with the calibre of this year’s winners and hope the accolade will contribute somewhat to their long-term success.”
Ms Broderick concluded by paying tribute to Bord Bia for its continued support of the Awards.
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