For 32 years, the Irish Food Writers Guild (IFWG) has recognised and celebrated excellence, craftsmanship and the provenance among food and drink producers and food businesses with their Irish Food Writers Guild Awards. This year, along with announcing the winners of the 2025 awards, chairperson of the guild, chef Paula McIntyre, also sent out a bold message calling out greenwashing in food:
For 32 years, the Irish Food Writers Guild (IFWG) has recognised and celebrated excellence, craftsmanship and the provenance among food and drink producers and food businesses with their Irish Food Writers Guild Awards.
This year, along with announcing the winners of the 2025 awards, chairperson of the guild, chef Paula McIntyre, also sent out a bold message calling out greenwashing in food:
“When sustainability is merely used as a marketing tactic, consumers are misled and the credibility and reputation of true sustainable producers is undermined,” she said in her opening remarks at the awards ceremony, which took place on 4 March at Ananda Restaurant in Dundrum, Dublin.
“Greenwashing has infiltrated the food and drinks sector in ways many of us don’t even realise. Offending brands use vague buzzwords, deceptive green packaging and even dubious certifications to take advantage of consumers’ efforts to shop and eat more sustainably – without making any real environmental impact.
Meanwhile, truly sustainable Irish producers work tirelessly to uphold the highest ethical and environmental standards, often without the recognition or support they deserve.
“For more than three decades the, IFWG has been spotlighting many of these outstanding producers, with sustainability a consistent thread linking our annual award winners. And this year is no different.”
Guild awardees are nominated from within the guild and winners are chosen based on the quality of their product, the effect of their work on the Irish food community or within their localities and their commitment to sustainable practices.
The 2025 lifetime achievement award went to Jane and Louis Grubb of Cashel Farmhouse Cheese. Three Irish food awards were also given to Sean Murphy of Murphy’s Ice Cream, made in Dingle, Co Kerry; Higgins Family Butcher in Dublin for their 40-day-aged Côte de Boeuf; and Peter O’Sullivan of Peter O’Sullivan Butchers in Sneem, Co Kerry for their Sneem black pudding.
Other winners:
Irish Seed Savers Association,
Co ClareThe Irish Seed Savers won the Community Food Award for their tireless work to conserve Ireland’s food crop heritage.
Moy Hill Farm, Co ClareFergal Smith accepted the award for Notable Contribution to Irish Food for Moy Hill Farm – a regenerative farm which blends sustainability and community spirit.
Master Chefs, Ellan Farm, Co LimerickMaster Chefs CEO Pat O’Sullivan and chef Michelle O’Donnell accepted the award for the catering company’s farm, which blends sustainability and zero-waste practices to supply high-quality, locally grown food to their outlets.
Mourne Dew DistilleryDonal Farrell accepted the Irish Drink Award for his The Pooka Hazelnut Poitín Liqueur, which combines rich flavours with hints of vanilla, chocolate and cream.
The awards ceremony included a lunch curated by chefs Sunuraj Thadiyil Kuttappan of Ananda Restaurant and Conor Spacey, a previous award winner for his outstanding contribution to Irish food.
The main sponsor was Bord Bia and the awards were also supported by Teelings Whiskey and Liberty Wines.
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