Founded in 1986 by Myrtle Allen, Euro-Toques Ireland has long championed local food integrity, craftsmanship, and community-led gastronomy. The 2025 Awards continue this mission with the theme: “Honouring Ireland’s Kitchen Table”, paying tribute to a place where for generations food meets tradition, memory and storytelling.
Held on Monday, 26th May, the event brought together chefs, producers, and advocates of Irish food culture to honour the people behind the country’s most exceptional ingredients. Seven awards were presented across the categories of Water, Land, Farm, Dairy, Artisan Produce, and Traditional Craft. The 2025 Awards winners are:
LAND: Coole Farm - For cultivating vibrant, organic salad leaves with care and intention. Their regenerative approach restores soil health, supports biodiversity, and strengthens their local community food system.
WATER: Dingle Sea Salt - For producing Ireland’s first solar-evaporated sea salt using a fully off-grid, low-carbon process. Their product, harvested from the Atlantic, reflects innovation, sustainability, and a strong sense of place.
FARM: Moy Hill Farm - For their ethical, regenerative egg production and their holistic approach to farming that nourishes both land and people. Through education, CSA boxes, and on-farm transparency, they foster a resilient, community-rooted food culture.
DAIRY (Cultured Butter): Salt Rock Dairy - For handcrafting cultured butter using milk from their own herd and Wexford sea salt. Their work revives traditional butter-making and redefines local dairy with transparency, flavour, and integrity.
DAIRY (Soft Cheese): Ballylisk – The Triple Rose - For their rich, triple cream cheese made from a single pedigree herd in Armagh. Their commitment to artisan craftsmanship and traceability results in a luxurious product with depth and distinction.
ARTISAN PRODUCE: Wild Irish Foragers - For preserving Ireland’s edible wild heritage through handcrafted syrups, shrubs, and jellies made from foraged botanicals. Their deep connection to the land and traditional methods keeps forgotten flavours alive.
TRADITIONAL CRAFT/SKILL: Seagull Bakery - For championing real bread made from Irish-grown grains and bold fermentation. Their Waterford bakery supports local farmers and reimagines traditional baking with creativity, skill, and sustainability.
“The Irish kitchen table is a symbol of trust, care, and resilience,” said Aishling Moore of Goldie in Cork, Head of the Euro-Toques Food Council. “It is where we learn the fundamentals of food – not just how to cook, but how to value what we eat and who we share it with.”
Conor Halpenny of Square Dundalk, Chair of Euro-Toques Ireland, added: “We are honouring those who have kept Irish food grounded – producers and craftspeople who quietly shape our national identity through their work every single day.”
This year’s Euro-Toques Ireland Food Awards underline a deep, collective commitment to sustainable, small-scale, and traditional food production across Ireland. Each award category reflects a fundamental element of the Irish food story – from ocean-harvested salt and nutrient-rich seaweeds to soil-nurturing salad leaves, pasture-raised eggs, and hand-churned butter.
The 2025 awards particularly celebrate: producers who channel the purity of Ireland’s marine environment into seasonings that elevate flavour while protecting biodiversity; salad growers who regenerate land and community through hyper-local, small-scale farming; free-range egg farmers who build food systems rooted in animal welfare, microbial life, and old-fashioned trust; and butter and cheese makers whose deep respect for the land and traditional methods results in products that express a strong sense of place.
They honour foragers and preservers of Ireland’s wild larder, who transform hedgerow bounty into syrups, jellies and shrubs with heritage recipes, and independent bakers who revive real bread craft with Irish-grown grains and time-honoured techniques. Together, these producers are shaping a resilient, flavour-rich future for Irish food – one built on care, creativity, and connection to the land.
