Ireland’s call for a Young Food Hero

Ireland’s Top Chefs launch Euro-toques Young Chef of the Year Competition 2012

Sunday September 9th

Ireland’s top chefs were on hand today to launch the nationwide search for Young heroes of Irish cooking through the Euro-toques Young Chef of the Year competition.  Ross Lewis, Kevin Thornton, Mary Ryan, Gearoid Lynch and Eleanor Walsh together with Euro-toques are calling out to ALL YOUNG CHEFS in Ireland, aged 18-26, to enter the competition that could change their culinary careers. Young Chefs from any type of establishment can now enter the competition via a simple online entry system at  

In association Failte Ireland, the competition aims to search for Ireland’s Young Food Heroes that can contribute to developing Irish cooking and promoting it at home and abroad. Talent, enthusiasm and passion for Irish food are all on the menu for the 22nd year of the competition that aims to illustrate that good Irish food can come from any gastronomic background. All stages of the competition promote Euro-toques principles of local and seasonal sourcing and aims to get Young Chefs thinking about “What Irish Cooking means today”

Speaking at the launch Gearoid Lynch, President Euro-toques Ireland, Chef/Proprietor The Olde Post Inn, Co. Cavan and Young Chef 2000 said, “Our vision for this competition is to evoke the feeling of pride and thoughts of excellence when people think about Irish cooking and food. Irish culinary skills are developing at a fast rate and for this reason chefs need to be nurtured from a young age. Young Chef of the Year aims to do just that while promoting and supporting local produce at the same time.” 

Closing date for online entries is September 26th. At each stage of the competition, candidates will be whittled down and the next task revealed. 5 Finalists will be announced early November and showcased at an exciting Pop up event in Dublin’s City Centre. The final of the Euro-toques Young Chef of the Year will take place on November 25th and the winner will be revealed at an exclusive mystery event.  Members of the public will have the chance to win tickets to both events by logging onto or via Facebook and Twitter.

Judges for the final will include Dublin born Guest Chef Trevor Moran, Sous Chef at Restaurant Noma, Copenhagen that holds two Michelin stars and was voted best restaurant in the world by Restaurant magazine for 3 years running (2010, 2011, 2012). The Euro-Toques Young Chef of the Year will win an all -expenses paid stage in a top international restaurant, amongst other exciting opportunities.

Commenting about his role in the competition Trevor Moran, Sous Chef, Noma, Copenhagen and Guest Judge for Young Chef 2012 said, “I am really excited to be involved in this competition and see young chefs using the incredible products we have available in Ireland, both wild and cultivated. We have the advantage of a huge choice of amazing seafood, flavourful meat, and fantastic wild plants in Ireland. We need to take pride in all this and showcase it in Irish cooking, that’s what this competition is all about.

Speaking at the launch today, Kamil Dubanik, 2011 Young Chef of the Year and Senior Chef de Partie at Knockranny House commented, “The competition was a great experience while giving me an opportunity to prove my skills. While having an unforgettable time during the competition I also learned huge lessons that will stand to me during my career. Taking part in the Euro-toques Young Chef of the Year was the biggest challenge in my life so far, but well worth it as I got to meet great people from this industry that share my passion for working with only the best food products.”


For further information please contact:

Grace O’Reilly

Insight Consultants

086 1968831 /

Notes to Editor:

For more competition Info and online entry form at

To keep up to date:

FB:       Euro-Toques Ireland

Twitter: @eurotoquesirl


Watch the promo video:

General info:

About Euro-Toques:

Euro-toques – the European Community of Chefs – was established in Brussels in 1986 by a group of the top chefs in Europe. Their purpose was to form a network of chefs committed to quality local food sourcing and to be a voice for the industry to protect Europe’s traditional foods and culinary heritage.

Myrtle Allen of Ballymaloe House was one of the founding members and went on to found Euro-toques Ireland the same year. Euro-toques Ireland lobbies on a variety of food policy issues and is heavily involved in education, focusing on food education for children and skills training for chefs, in addition to organising food-related events and activities for both industry and the public.

Well-known Euro-Toques Ireland members include Paul Flynn, Martin Shanahan, Darina Allen, Rachel Allen, Kevin Thornton, Ross Lewis, Derry Clarke

Global Village, Dingle, Co Kerry Awarded Bord Bia’s Just Ask! Restaurant of the Month, September 2012

5th Sep 2012

September, 2012: Global Village, Dingle, Co Kerry has been awarded Bord Bia’s Just Ask! Restaurant of the Month for September. Since opening in 1997, Martin Bealin and Nuala Cassidy’s long-established restaurant in Dingle Town has become a champion supporter of local produce, with fresh fish coming from inshore local fishermen, meat from Dingle farmers who operate sustainable farming policies and seasonal vegetables are grown in the Global Village’s very own chemical free garden which is run using biodynamic principles.

Commenting on the win, Proprietor Martin Bealin said “Our ethos is about showcasing the best of local foods.”. We include details of all of our suppliers on our restaurant blackboard, naming the farms from where our beef and lamb come from on any given day. We also include an introduction to our valued suppliers on our menus”.

Beef and lamb are sourced and butchered by John and Michael Ashe of Annascaul and seafood is supplied by Richard Sheehy (Ventry), Glenbeigh Shellfish and O’Cathain Iasc Teo. Vegetables are grown in the restaurant’s own garden in Ventry, or sourced from Kingdom Fresh, Dingle. Lispole Egg Farm supply free range eggs and Dingle Farmhouse Milk of Baile na nGall supply milk. Only Irish cheeses sourced from “The Little Cheese Shop” in Dingle are used, including Maja Binder’s own Dingle Peninsula cheese.

Georgina Campbell said, “Everything about Global Village is a delight, especially the local provenance and seasonality which is its raison d’etre. Any food lover attending the Dingle Food Festival (Thu 4th – Sun 7th October 2012) should have a visit here high on the list of treats to look forward to over what is sure to be a very pleasurable weekend.”

Just Ask! is a Bord Bia campaign which aims to encourage consumers to look for information on where their food comes from when eating out and encourages chef’s to provide the information on their menus. According to recent research from Bord Bia, 81% of Irish diners believe it’s important that restaurants use local produce with 72% deeming it important that the origin of meat is listed on the menu.

As part of Bord Bia’s Just Ask! programme, restaurants listed on Georgina Campbell’s website are invited to submit copies of their menus and sourcing statements. On a monthly basis, a Just Ask! winner is chosen by Georgina Campbell in agreement with Bord Bia. In addition, an overall Just Ask! annual award winner is selected as part of the Georgina Campbell Awards which take place during October.

To get involved in Just Ask! or to find out more, see With so many great value restaurants right on your doorstep, eating out is still on the menu!

For more information on Global Village visit

Euro-toques issues statement on Teagasc GM Potato Trial

9th Aug 2012

Teagasc GM Potato Trial – Opportunity Lost

Ireland has nothing to gain and everything to lose from the planned GM Potato trial by
Teagasc in Carlow.

Euro-toques commends the launch by Bord Bia of Origin Green. Several years of research, starting with the
Harvard ‘Pathways to Growth’ report, clearly demonstrated that Ireland has the opportunity to capitalise on
our ‘clean, green’ image, but also that we must DELIVER on that image in a tangible way. Market research
showed Irish food was considered ‘green’ and ‘untainted’, and this is something that a growing number of
consumers are demanding.

Origin Green provides a Charter for our food & drink export companies to become clean and sustainable and
to brand them as such.
Finally, we have a clear strategy on where we want to take Irish Agri-Food, our biggest indigenous industry.
Finally, we have recognised our immense potential to be world leader on sustainable food production. Finally,
we have acknowledged that our brand is our reputation, and our reputation is GREEN.
Many of the leading Irish food export companies have already signed up to this Charter. The strategy has
been endorsed at the highest levels of Government and Industry. Euro-toques also endorse this strategy. The
opportunity is clear: to market our food on our natural, sustainable image. But what is also clear is that we
must PROVE it; we must be OPEN FOR INSPECTION and we must DELIVER.

Growing genetically modified potatoes in Irish soil is entirely at odds with Origin Green and undermines our
GREEN PROMISE. European consumers have made the opposition to GM foods clear. The opportunity for
Ireland to sign up to this Charter and deliver on Origin Green, something that is uniquely natural and pure,
should not be wasted.
Euro-Toques also has a Charter, in place since its foundation in 1986, requiring that all member chefs sign
up to a strict quality-based food sourcing code. The Euro-Toques Charter rejects the use of GM products in
Members kitchens.

Euro-Toques Ireland represents over 150 Irish restaurant kitchens, employing over 2,000 chefs. Euro-Toques
Ireland members spend €100 million euro each year on food purchases alone. Around 70% of these food
purchases are of Irish origin and this figure continues to grow.

Moreover, Euro-toques International represents a market of 2,500 of Europe’s most prominent and influential
head chefs, employing in excess of 30,000 chefs in their kitchens.

Euro-Toques Ireland notes the increased purchases of Irish food ingredients in recent years by its European
Members and the high regard in which they hold Irish produce. Indeed the use of the word ‘Irish’ (as in origin)
on menu’s has become a value added statement across Europe.

Euro-Toques chefs simply want to be able to tell the story of pure, authentic Irish food and agriculture. We
strongly believe in the potential to develop Ireland as a food destination, based around this story, and believe
this is inextricably linked to our reputation as a food producer. This potential will be irreversibly damaged by
the short-sighted decision to grow GM crops on our soil.

Euro-Toques call for leadership now to reverse the decision to run a GM Potato Trial in County Carlow. It is not
in the interests of our clean, green food island.
This decision is not in the interests of our Chef Members, either in Ireland or across Europe, and is it is
certainly not in the interest of Ireland and its promise to deliver on ‘Origin Green’. We have far too much to

EURO-TOQUES IRELAND, The European Community of Chefs & Cooks
August 2012

EatGalway Awarded Bord Bia’s Just Ask! Restaurant of the Month, June 2012

7th Jun 2012

June, 2012:  EatGalway has been awarded Bord Bia’s Just Ask! Restaurant of the Month for June.  This is the first time that the award goes not to a restaurant, but to a group of establishments, all based in Galway city, as a result of their dedication to sourcing ingredients locally.

Cava, Galway’s only Spanish restaurant, was opened in 2008 by husband and wife team Jp McMahon and Drigin Gaffey.  Cava was soon followed by the terroir-based restaurant Aniar(2011) and subsequently by Eat @ Massimo (2011).  The trio sits under the EatGalway banner with the mantra. “Three restaurants, One philosophy: Good Food, Local Suppliers and Artisan Produce”.

“We are committed to showcasing local and speciality Irish foods, albeit with international interpretation,” comments Proprietor Jp McMahon.  “Around fifteen respected suppliers are listed on our menus.  With Aniar and Eat everything is sourced locally, and I mean everything, from our herbs to our mushrooms to our beef”.

The Allen family’s Casltemine Farm in Co. Roscommon supplies free range pork, lamb and grass fed beef.  Irish pork, lamb and beef are also supplied by Collearan’s Butchers of Galway and Morgan Maguire Meats in Ballinasloe.  The Friendly Farmer (Ronan Byrne) of Athenry supplies free range chicken and livers, while locally sourced fresh fish is supplied by both Moycullen Seafoods and Gannet Fishmongers in Galway. “95% of the fish we use in all three our restaurants is local”, says Jp.  At least half a dozen suppliers of vegetables and salad leaves are listed, including Green Earth Organics and Dirk and Hella Flake of Kinvara.  Milk comes from Arrabawn Dairies, Tipperary and apple juice from the Apple Farm at Cahir. Smoked salmon, mackerel and tuna all come from Connemara Smokehouse of Co. Galway.

On Thursday 14th Cava will host “Galway Tweet up”, the event aims to bring like minded food people together through twitter and gives them an opportunity to meet and discuss all things food face to face. To celebrate the event Jp McMahon is preparing a special five course menu from starter to dessert, each course will include Ronan Byrne of The Friendly Farmers pasture chicken. The menu will speak of tradition, innovation and of using local food to the highest standards of culinary art.

Georgina Campbell said, “The supplier list to the EatGalway kitchens reads like an artisan producers’ Who’s Who of the West of Ireland – what it means to the local economy is extraordinary.”

Just Ask! is a Bord Bia campaign which aims to encourage consumers to look for information on where their food comes from when eating out and encourages chef’s to provide the information on their menus. According to recent research from Bord Bia, 81% of Irish diners believe it’s important that restaurants use local produce with 72% deeming it important that the origin of meat is listed on the menu.

As part of Bord Bia’s Just Ask! programme, restaurants listed on Georgina Campbell’s website are invited to submit copies of their menus and sourcing statements.  On a monthly basis, a Just Ask! winner is chosen by Georgina Campbell in agreement with Bord Bia. In addition, an overall Just Ask! annual award winner is selected as part of the Georgina Campbell Awards which take place during October.

To get involved in Just Ask! or to find out more, see With so many great value restaurants right on your doorstep, eating out is still on the menu!

For more information on EatGalway visit

2012 EirGrid Euro-Toques Food Awards announced, as Euro-Toques chefs say, ‘Irish Farmers..WE WANT YOU’

28th May 2012

PRESS RELEASE, Monday, 28 May 2012

 Chefs seek Local Farmers for ‘No Strings Attached’ relationship, maybe more…..

 Taste Top of the Agenda as Chefs tell Irish Farmers;

“We want your produce and we’re willing to well pay for it”

at the 2012 EirGrid Euro-toques Food Awards

 Ella McSweeney was the host at today’s Euro-toques Food Awards, sponsored by EirGrid. The awards, honouring Irish farmers and food producers, were announced at a reception in Residence Club on St. Stephen’s Green this afternoon.

Euro-toques used the occasion to call on small and medium Irish farms to supply the restaurant trade, saying their chefs are willing to pay for quality. Around 70% of food purchased by Euro-toques chefs is of Irish originbut they want more.  They say that more farmers could supply direct to market and that such farmers need to be taken more seriously and can have a significant place in Irish agriculture.

We believe there is great potential for ordinary Irish farmers to supply restaurants, in combination with other direct markets, and get a better price for their product. We have seen many farmers, like two of the award winners here today, do this successfully”, Says Ruth Hegarty, Secretary-General of Euro-toques Ireland

“Farmers who choose to supply direct need to be taken more seriously. They are normal farmers who care about what they do and want to continue farming. They are just looking at alternative ways of making it viable. It is a legitimate business model and it can work. Irish restaurants can provide a platform to help them”.

Two such farmers honoured at today’s awards are:

  • Ronan Byrne, AKA The Friendly Farmer from Athenry, Co. Galway who took over his family’s 35 acre beef farm and now directly markets a range of meats, primarily his Pasture Chickens for which he won the Euro-toques award, and
  • David Burns of Richmount Farm in Co. Longford who grows Sweetcorn, in season for just 6 weeks a year. After a ‘bad experience’ trying to sell to a large retailer, he now sells direct, mainly to restaurants, and his corn is much sought after by chefs.

Two further Producer awards were presented today to:

  • Anna Leveque of Triskel Cheese who produces a range of French-style soft goats cheese from locally sourced milk in Portlaw, Co. Waterford, and
  • Manus McGonagle of Quality Sea Veg who hand-harvests seaweed on the Donegal coast. This award also included a Special Acknowledgement for Dr. Prannie Rhatigan from County Sligo, author of Irish Seaweed Kitchen, for her promotion of culinary use of Irish seaweed.

A Special Award for Outstanding Contribution to Irish Food was made to former chef and founding member of Euro-toques Ireland, Gerry Galvin of Oughterard, Co. Galway for his contribution to the development of an Irish cuisine and to the education and training of many other chefs.

The EirGrid Euro-toques Food Awards are unique in that each potential recipient must be nominated by a Euro-toques member chef. The Euro-toques Food Council, made up of 10 chefs from all over Ireland, then tastes, investigates and carries out visits before choosing winners each year. All of today’s winners have products with outstanding taste and quality, which are produced or harvested with consideration for the environment and local food traditions.

Euro-toques Ireland has 180 Chef-owner and Head chef members, representing 150 restaurant kitchens and the approximately 2,200 chefs on their staff, all of whom are committed to quality local and seasonal food sourcing. A survey of members carried last week showed they collectively serve almost 200,000 meals a week and have a combined food buying power of over €100m per year. When asked how much of what they buy is of Irish origin, members estimated they were buying on average 68% Irish goods.  Those members who have actual figures for spend on Irish goods could show an average of 73% of food purchases were Irish.

But they say they would like to buy even more Irish produce and struggle to get certain items that could be produced here. The main items that Euro-toques chefs said they would like to source locally but cannot get are: poultry products, specifically poultry from small-scale outdoor/free range systems, free range and rare breed pork, and various varieties of vegetables, herbs and salads. Even different potato varieties, suited to specific culinary uses, are difficult to source commercially in Ireland.

“What we are looking for is taste and quality, and we know we can get this from Irish farms and food producers. Today’s winners are all meeting a demand that is out there from chefs, and consumers”.

Said Gearoid Lynch, Chef/Proprietor of the Olde Post Inn in County Cavan and current President of Euro-toques Ireland, speaking at today’s reception.

“We are inviting Irish farmers into our kitchens. Tell us what you have, ask us what we are looking for, work together with us. For Euro-toques, chef and producer are in an equal partnership. Our message to Irish farmers today is this: We can give you a market for your produce and we will pay you a fair price for quality.”

This is the third year that EirGrid has sponsored the Euro-toques Food Awards.  As operator of the national electricity transmission system, EirGrid engages with the farming community on a regular basis.  Indeed, it could not carry out its function without the co-operation of the farming community across whose lands much of the electricity transmission system is located.

“We share the same values as Euro-toques, fostering job creation and indigenous rural enterprise development”, Said Dermot Byrne, CEO EirGrid, “EirGrid congratulates all the winners of this year’s Food Awards and commends Euro-toques for its ongoing commitment to enhancing Ireland’s culinary heritage”.

Award recipients took part in a photo call on O’Connell Street this morning and received their awards from the Euro-toques chefs in the ceremony hosted by Ella McSweeney in Residence Club in St. Stephen’s Green this afternoon. Canapés featuring the winning food products were created for the event by Residence chefs and Euro-toques members Graham Neville & Peter Everett.



For more information please contact Ruth Hegarty on 085 8520760 or

Follow the event on Twitter: @eurotoquesirl #etfoodawards

See PHOTOS at 

About Euro-Toques:

Euro-toques – the European Community of Chefs – was established in Brussels in 1986 by the top chefs in the region. Their purpose was to form a network of chefs committed to quality local food sourcing and to be a voice for the industry to protect Europe’s traditional foods and culinary heritage.

Myrtle Allen of Ballymaloe House was one of the founding members and went on to found Euro-toques Ireland the same year. Euro-toques Ireland lobbies on a variety of food policy issues and is heavily involved in education, focussing on food education for children and skills training for chefs, in addition to organising food-related events and activities for both industry and the public.

About EirGrid:

EirGrid plc is a leading Irish energy business, dedicated to the provision of transmission and market services for the benefit of electricity consumers. It is a state-owned commercial company.

EirGrid is committed to delivering high quality services to all customers, including generators, suppliers and consumers across the high voltage electricity system and via the efficient operation of the wholesale power market. It puts in place the grid infrastructure needed to support competition in energy, to promote economic growth, to facilitate more renewable energy, and to provide essential services.

About the EirGrid Euro-toques Food Awards:

The Euro-toques Food Awards have been in existence since 1996. Their purpose is for Euro-toques chefs to identify the very best food being produced in Ireland for the benefit of fellow chefs and consumers, and above all the producers themselves, who are often very small operators. In doing this they seek to highlight foods and production methods that may be in danger of being lost and to promote people who were producing food of the very highest quality and, above all, the best taste. Producers are nominated by Euro-Toques member chefs who use their produce on their menu. The Euro-toques Food Council made up of 10 chefs from across Ireland carry out tastings, investigations and visits before choosing 5 winners each year.

The awards have been sponsored by EirGrid since 2010.


2012 Food Award Recipient Profiles (Detailed profiles on individual recipients are available on request)

The Friendly Farmer

What?             Pasture Chickens, reared by the Friendly Farmer. He also produces free range pigs, turkey and geese at Christmas, ducks seasonally and some beef.

Who?              Ronan Byrne, farming the 35 acres which once belonged to his grandparents

Where?           Knockbrack, Athenry, Co. Galway

The produce is available to buy:

CONSUMERS: Buy it direct from the farm, at Farmers Markets in Galway and Moycullen, from selected retailers including McGeough’s Butchers, Oughterard or order online at

                        CHEFS: Order direct from Ronan Byrne

Contact            Ronan Byrne 087 620 3765 T: @thefriendlyfarmer

Nominated By:           JP McMahon of Cava Restaurant Galway and John Coffey of Thyme Restaurant, Athlone

The Friendly Farmer AKA Ronan Byrne, farms 35 acres outside Athenry in Galway. It is a traditional mixed farm (pigs, beef cattle, seasonal turkeys, geese, ducks), but the main focus is on pasture-reared chickens for which he received today’s award. Ronan grew up on the farm and pursued studies in Agri-business & Marketing, spending some time working away from the farm in finance, marketing and promotions, before ultimately being drawn back to farming. In 2007 he had the opportunity to manage a large-scale dairy farm in Poland and during his two and a half years there he pondered how he could make the family farm viable. He finally realised that he wanted to produce good quality food for the local market and decided to focus on chicken. Returning to Athenry, he established himself as The Friendly Farmer in 2007.

He produces 115 hubbard chickens a week in a grass based system where they entire flock has easy outdoor access. These are sold direct from the farm, online, and in Galway and Moycullen Farmers markets. He also sells to a number of good restaurants in Galway, Roscommon, Athlone and even one in Donegal.

In a blind taste test Euro-toques chefs commended the taste and quality of his chickens. Chickens of this kind are highly sought after by Euro-toques chefs and demand far outweighs supply. This is precisely the kind of product they are looking for.


What?             Sweetcorn, plain and simple

Who?              David Burns, originally a dairy farmer

Where?                Richmount Farm, Carrickboy, Co. Longford

Available to order direct from David Burns

When?             The sweetcorn is in season from September to mid-late October.

Contact                David Burns 087 8316688      Twitter: @dwb154

Nominated by:            Ross Lewis of Chapter One Restaurant, Dublin and Gary O’Hanlon of Viewmount House, Longford

David Burns of Richmount Farm in Carrickboy, Co. Longford was a dairy farmer for 30 years. In the latter years of his dairying (from which he has now retired) he produced intensively for winter milk and therefore began growing his own crop of maize for fodder. He continues to grow maize fodder for other farmers, and his crop even feeds the gorillas and elepahnts at Dublin Zoo.

About 9 years ago, it was suggested to him that he might also trying growing sweetcorn. The first crop grew successfully and was met with huge enthusiasm from neighbours and friends, which spurred David on to sow it again the following year. Having sold into a supermarket chain for one season, which was a “very bad experience”, David decided to go direct to market. He and his wide Martina began selling at farmers markets around Dublin and were assisted by chef Gary O’Hanlon of Viewmount House who made a sweetcorn soup for them to sell. At Dun Laoghaire Farmers Market they were discovered by another chef, Ross Lewis of Chapter One, who convinced them to supply him direct and their business took on a new direction, primarily supplying restaurants. They now have a waiting list of chefs interested in buying their corn during the short 6-8 week season on Sept/Oct and David envisages all of the 2012 crop will go to restaurants – who pay 3 times the price the supermarket was paying. His USP is that he picks the corn in the afternoon and delivers it to the chef that evening. “With sweetcorn”, he says, “Freshness is everything”.

Euro-toques commended David Burns for taking the brave step of diversifying his farm activity and taking his produce direct to market, and for supplying chefs with a fresh seasonal Irish ingredient in peak condition.


What?             Range of Hand-ladled French-style soft goats cheeses and a semi-hard cow’s cheese, made with locally sourced milk

Who?              Cheeses are all hand-made by Anna Leveque, originally from Brittany

Where?                Made in Portlaw, Co. Waterford

Available to buy

FOR CHEFS: Supplied direct to local restaurants and via La Rousse Foods & Sheridans.

FOR CONSUMERS: Available at Sheridans outlets, including Ardkeen Stores, in the English Market at On the Pig’s Back and in Ballymaloe Cookery School shop. It is also available at Farmer’s Markets in Midleton, Mahon Point, Kinsale, Mallow and Douglas.

Contact                Anna Leveque 086 0744534

Nominated by:            Michael Quinn of Waterford Castle

Triskel Cheeses are made by Breton woman Anna Leveque in a small production unit at her home in Portlaw, Co. Waterford.

She spent much of her youth on her grandparents dairy farm in Brittany and went on to study agriculture in France. During her studies she worked on job placement for 6 months with Teagasc in Kildalton College and returned to work there when her studies were completed. During this time she had the chance to work with many Irish goat farmers and later she also spent time with a number of Irish cheesemakers. Finally, in 2009, her long term interest in and passion for dairying and cheese-making culminated in her setting up her own production unit. After much experimentation Triskel Cheese was born, and it was not long before chefs and food-lovers began to discover Anna’s wonderful range of French style soft goats cheeses.

The 3 Triskel Goats cheeses (Pyramid, Crottin & Bouche) are made from milk sourced from a goat farm in Camolin, Co. Wexford and the curds are hand-ladled into the moulds in the typical French way. She also produces a semi-hard cow’s cheese, Gwenned, using milk sourced locally in Kilmeaden.

Euro-toques recognised Triskel Cheeses as a unique style in the Irish cheese repertoire, both subtle and distinctive in taste and of excellent quality. They singled it out as an outstanding Irish product, handmade using traditional methods and locally sourced raw materials.

Anna & her partner Philip Little, an apple farmer from Portlaw, attended the awards with their 10 day old first baby, Lucie.

Quality Sea Veg

What?             Quality Sea Veg – a range of hand-harvested & air-dried seaweed products.

Who?              Manus McGonagle, who has harvested seaweed on the Donegal coast since he was a child

Where?                       Burtonport, Co. Donegal

Available to order via the website  or by phone 074 9542159

Contact                       Manus McGonagle 074 9542159

Nominated by: Kelan McMichael of Rathmullan House

Manus McGonagle, from Burtonport Co. Donegal, spent many summers in his childhood collecting Dulse and Carrageen seaweeds on the rocky Donegal shoreline with his father, who did this as a summer occupation throughout the 50s, 60s and 70s. They would dry the seaweed on rocks and sell it to local shops. Both seaweeds were popular in the locality at the time, the Dulse as a snack and Carrageen for use in desserts and as a traditional cough remedy. But Manus also felt there was greater potential there; to harvest a greater variety of seaweeds, all year round, and sell them further afield. Having qualified as an engineer he eventually returned to Donegal and established Quality Sea Veg, his purpose to harvest the best Sea Vegetables from the pristine Atlantic waters off the Donegal coast to meet an increasing demands in Ireland and overseas. While his purpose built modern factory uses up to date technologies, all the seaweeds are hand-harvested in the traditional way, with Manus and one other full-time harvester wading waist deep in the cold Atlantic waters or climbing slippery rock slopes to cut the seaweed. They now harvest 10 varieties commercially and, as well as online and retails sales in Ireland, have distributors in the UK and Germany and customers in many other countries.

Euro-Toques wish to recognise Manus McGonagle of Quality Sea Veg with a 2012 EirGrid/Euro-toques food award for an outstanding indigenous Irish product which is true to the traditions of his native coastal Donegal and exploits a natural resource in a way which is sustainable to produce a nutritious and useful product

As part of this award, Euro-toques also gave a SPECIAL ACKNOWLEDGEMENT to Dr. Prannie Rhatigan, author of Irish Seaweed Kitchen, for her contribution to reviving the culinary use of seaweed in Ireland. Prannie is a medical doctor who grew up on the West Coast of Ireland and throughout her childhood she was aware of the culinary uses and health properties of seaweed. She spent several years researching her book, which contains her own recipes along with some from Ireland’s top chefs.


Gerry Galvin, Oughterard, Co. Galway

Former chef & restaurant owner, food writer, poet, novelist

Gerry Galvin, originally from Drumcollogher Co. Limerick, is a chef and former owner of renowned restaurants The Vintage in Kinsale (opened 1974) and Drimcong House in Moycullen. Co. Galway (opened 1984), together with his wife Marie. He is also a food writer, poet and novelist. He wrote two cookery books, Drimcong Food Affair (1992) and Everyday Gourmet (1997) and has edited and contributed to a range of food publications. In 2010 he brought out a collection of poems entitled ‘No Recipe’ and last year published his debut novel ‘Killer a la Carte’.

Gerry was a founder of Euro-toques Ireland, along with Mytle Allen of Ballymaloe House, and previously the organisation’s Commissioner-General (President). He was also a founding member of the Kinsale Food Circle and Kinsale Gourmet Festival, Ireland’s first food-focussed festival.

Within the industry Gerry Galvin is recognised as being one of the central contributors to the creation of a distinctive Irish cuisine and restaurant scene, and was a significant influence on the many chefs who trained under him and ate in his restaurants.

He was recognised with a Special Award from Euro-toques today for his very significant contribution to the Irish food scene and to the education of Irish chefs.

Gerry, now retired as a chef, lives in Oughterard, Co. Galway with his wife Marie. He is working on his second novel.

New Euro-toques Member, Thyme Restaurant Athlone, is Just Ask Restaurant of the month for May

9th May 2012

Thyme Restaurant in Athlone is the Bord Bia Just Ask Restaurant of the Month for May. Headed up by recently joined Euro-toques chef John Coffey, the kitchen at Thyme is awash with outstanding local ingredients which John goes to great lengths to seek out.

“We are trying to promote the great produce we have on our doorstep as much as possible and really see the benefits. Bacon, eggs and butter, vegetables and chicken come from Athlone suppliers Paul Lawlor, Paddy Halligan and Seamus Fagan, respectively.  Additional supplies of vegetables and chicken come from Beechlawn Organic Farm, Ballinasloe, and ‘The  Friendlly Farmer’ (Ronan Byrne) of Athenry.  Free range Tamworth pork is sourced from Fergus Dunne of Tullamore, and Castlemine Farm in Co Roscommon also supplies pork, black pudding, lamb and all of the beef except sirloin, which comes from Brendan Coyle of Bellurgan Meats, Dundalk.  Fish is landed at Kilmore Quay and the main supplier is Atlantis Seafood, Wexford.”

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Anyone who sends us an updated menu for the website will have it included for consideration for a Just Ask award – Don’t delay, that award could be only one click away!

Government needs to re-think approach to healthy eating & tackling obesity, say Chefs

2nd May 2012

Government needs to re-think its approach to Healthy Eating and Tackling Obesity, say Chefs

Euro-toques Chefs Nationwide visit schools for annual ‘Mini-Chefs’ School Food Workshops this week

30th April – 4th May, Nationwide

This week many chefs around the country are taking time out from busy kitchens and businesses to share a little of their passion of food and cooking in Ireland’s classrooms, part of an annual initiative by Euro-toques Ireland – Irish branch of the Europe-wide ‘European Community of Chefs’ – to encourage healthier eating habits in children. The idea behind the workshops is simply to get children interested in food; how it grows or is produced, where it comes from, how to prepare and eat it, and to encourage them to think and ask questions about what they eat. The events are taking place nationwide – mainly in primary schools – from Monday 30th of April to Friday 4th of May as part of Euro-toques ‘Mini-Chefs’ School Food Workshops week. Each workshop is headed up by a Euro-toques industry chef.

“These workshops are about sparking children’s interest in food and sharing our enthusiasm for it; growing it, cooking it, eating it”, says Ruth Hegarty, Secretary-General of Euro-toques Ireland.

“It is about empowering children to make better food choices and giving them the skills and knowledge they need to do this. Public health campaigns based on negative messages and guilt trips have proven to be ineffective, and the current government approach will be a dismal failure in dealing with our chronic obesity problem and bad eating habits. No one is giving our children the tools they need to improve the way they – and future generations – will eat. Healthier eating is closely linked to cooking ability. But we are now looking at a lost generation who cannot cook and will not pass any cooking skills on to their children”.

Ireland’s obesity rates continue to rise. Euro-toques believes that the way to tackle this is to teach people how to cook and therefore avoid processed, convenience foods. A 2003 paper from Harvard University* showed that the increase in obesity in the US was in direct proportion to the reduction in time spent cooking at home and, it follows, an increase in consumption of ‘mass-produced’ food. While several UK studies* have shown that hands-on cookery not only improves children’s knowledge of healthy ingredients but also encourages their consumption, concluding that cooking skills are the key to healthy eating.

Earlier this year Minister for Health Dr. James Reilly’s announced his intention to ask restaurants to include calorie counts on menus. Euro-toques believes this will not only be ineffective, but is actually a negative move. They believe that thinking of food in terms of calorie counts and nutritional tables instils a fear of food and encourages a negative relationship with it and they say that evidence shows that this is not an effective way of tackling obesity. According to a recently published report* people in France show particularly low understanding of nutritional labelling on food, yet they have the lowest obesity rates in Europe. Knowledge of nutritional labelling and average calorie content of food is highest in the US and yet 80% of their population is now classified as overweight.

“We should be teaching our children that good food is one of the greatest pleasures of life and encourage them to love food, not fear it”, says Hegarty.

The government are totally missing the point when they talk about calorie counts and nutritional labels. It is the very foods which carry all this information, which have destroyed our diets and our health. Unless people can cook, they have no chance of accessing better food. We need a radical change in attitude and approach towards food in this country and we are calling on the government to develop a national policy on Food Education, something which currently does not exist.

These workshops are a bit of fun with a very serious purpose. Knowing how to cook and to eat in a balanced way is an essential life skill – it can also become a lifelong passion”.

The workshops, which take place in selected schools around the country this week, are run by Euro-toques industry chefs, who will appear in the classroom in their chef’s whites and take the entire class on as their ‘commis’ for the session. Workshops are interactive and cover everything from growing food and seasonality to healthy lunchbox ideas and simple recipes. The fundamental part of all the workshops is Taste – teaching children how to taste and encouraging them to use all their senses when they eat and to be open to trying a variety of different foods.

‘Mini-Chefs’ at Volvo Ocean Race, Galway 30 June – 8 July

“While these workshops will only take place in certain schools around the country, we have a fantastic opportunity coming up for budding Young Chefs”, says Hegarty, “We will be offering a limited number of places for hands-on children’s workshops with a top chefs during the upcoming Volvo Ocean Race in Galway this Summer as part of an exciting line-up of events at the Food Pavilion”.

Euro-toques Ireland is part of the Food Pillar group for the Volvo Ocean Race finish in Galway from June 30th to July 8th this year. The Food Pavilion at Global Village will feature a Kitchen Theatre, Artisan market, Restaurant and Craft Beer & Seafood Bar. Each morning over the 9 days Euro-toques will offer hands-on ‘Mini-Chefs’ Children’s Food Workshops at the Kitchen Theatre, featuring top industry chefs.

Workshops are for children aged 10-12 years and there are just 10 places available each day.

To be in with a chance to don a chef’s hat & apron for a morning and learn from one of Ireland’s top chefs, all you have to do is:


Tell us in 50 words or less why you would like to take part

Include your NAME, AGE, and WHERE YOU ARE FROM, and a contact Telephone number & Parents name, and let us know what dates you are available to come to Galway (Between 30 June & 8 July inclusive)


You will be informed by June 6th if you have won a place.





Euro-toques, The European Community of Chefs, was established in 1986 in Brussels by some of the top chefs in the region. Their mission was, and still is, to protect European culinary heritage, its food traditions and the quality of food. The organisation works as a lobby group and as a network of like-minded chefs, who sign of to a charter of local and seasonal food sourcing. Central to Euro-toques is the objective of passing on food skills & knowledge to future generations, and Euro-toques Ireland is committed to food education activities both for chefs and consumers.

Euro-toques Ireland was also founded in 1986 by Myrtle Allen of Ballymaloe House, and now has almost 200 member cooks/chefs including Neven Maguire, Darina Allen, Kevin Dundon, Paul Flynn, Martin Shanahan, Derry Clarke and Ross Lewis.

Euro-toques Ireland’s Annual Food Awards, which honour and promote the food producers and farmers who make our work possible, will take place on MONDAY 28th OF MAY this year.

For more info visit Or follow us on Facebook (Euro-toques Ireland) & Twitter (@eurotoquesirl )


*Study links rise in obesity to reduction in time spent cooking.

Why have American Become More Obese? Journal of Economic PerspectivesVolume 17, Number 3Summer 2003Pages 93-118

*Studies link Cookings Skills With healthier eating, UK

Why Cooking Skills are the Key to Healthy Eating  

*The Nielsen Global Survey of Food Labelling Trends 2012

59% of consumers worldwide are struggling to understand the nutritional labels on food packaging

North America: 57% of consumers indicate they understand the information

Europe the average of good understanding of nutritional labels is 45%; ranging from Portugal with 60%, Ireland and Denmark with 53%, down to France with 31%.