Celebrating excellence in writing, broadcasting and content on Irish food.
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About

The

Awards

Ireland has a strong writing culture and an emerging food culture. Our countryside grows some of the best fresh ingredients produced worldwide. Our chefs craft these ingredients into modern Irish cuisine; from seaweed to rhubarb, our traditional foods are the stars of exciting restaurant dishes.

Our food producers create products made with love and a passion for quality. Our journalists and writers describe and photograph our food in newspapers, magazines, online and in cookbooks. This year we plan to bring these magical elements together in the first Irish Food Writing Awards.

Food Plate
 
 
 
 
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Features

 
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography
Courtesy of Paul Sherwood Photography

Our

Judges

Our judges are gleaned from the best food writers, chef and journalists worldwide.
Our final line-up will be announced later but some of our lead category judges are as follows-

René Redzepi

is a Danish chef and co-owner of Noma in Copenhagen, Denmark. Noma is a two Michelin star restaurant that has won many accolades including World’s Best Restaurant four times as chosen by Restaurant magazine. René is acclaimed for reinventing Nordic cuisine with a focus on foraging, fermentation and sustainability. Together with Claus Meyer Noma’s co-founder, their New Nordic movement works to change food policy and practices around the world towards a sustainable food system.

Jay Rayner

is an English journalist, writer and broadcaster. Jay is the food critic for The Observer newspaper, he writes for The Guardian, presents The Kitchen Cabinet on BBC Radio 4 and a judge on Masterchef. His food publications include  The Man Who Ate the World, and The Ten (Food) Commandments and My Last Supper.

Trish Deseine

is an Irish-born writer living in France who has written over 25 books in French and English on food.  Her books have won five World Gourmand Awards, Le Prix Laduree, le Prix la Mazille, le Prix des Savoureuses and le Prix de la Nuit du Livre.
She is also acclaimed for her writing in Elle magazine, the Observer Food Monthly and is food columnist at The Gloss magazine. In 2009 she was named one of French GQ and  Vogue’s 40 “Women of the decade ”.

Joann Pai

is a food and travel photographer based in Paris and originally from Vancouver Canada. She has worked all over the world photographing editorial and lifestyle brand shoots. Her work has been featured in the New York Times, Saveur magazine and Conde Nast Traveler.

Tom Parker Bowles

is a British food writer and critic. A champion of traditional ingredients and meats, Tom is the author of seven cookbooks and in 2010 won the Guild of Food Writers award for his writing on British food. He has hosted and appeared in many radio and television cookery programmes and writes in the Mail on Sunday.

Joanna Blythman

is an investigative journalist and writer. She is the author of seven acclaimed books on food including Swallow This, What to Eat and Shopped. Joanna is the Sunday Herald’s Restaurant Critic and appears regularly on radio and television. She was UK Food Writer of the Year in 2018.

Colman Andrews

is an American author and an authority on food and wine. He co-founded Saveur magazine and was the restaurant columnist for Gourmet. An authority on Catalan food, he has written an acclaimed book on Ferran Adria and also publications on Italian and Mediterranean food. In 2009 Andrews published important work on Irish cookery and food traditions: The Country Cooking of Ireland.

Mark Hix MBE

is an English chef and restaurateur. His HIX restaurants, collaborations with Damien Hirst and his championing of traditional and local English foods made him one of the best-known faces in British hospitality. Hix has written a number of cookbooks including Fish etc., British Seasonal Food and British Regional Food. He also writes a regular column on food for  The Independent newspaper and is a contributing editor to  Esquire UK.

Award

Categories

This competition is to reward and share excellence in writing and content production on Irish food. 
It is open to writers, journalists, chefs, bloggers, broadcasters, photographers and those who promote Irish food on social media. Entries will be open from April 1st to May 31st of 2021 and the winners will be announced in an online event in September.
Please before entering make sure to go to the categories listed on the Categories link. Click on the category you are interested in to find the exact criteria for that award. Each category has differing criteria and the number of articles to be submitted.  Please join our mailing list for updates on competition dates

Our

Team

SUZANNE

CAMPBELL

Author,  journalist and broadcaster Suzanne Campbell writes on food and farming issues for Irish newspapers as well as reporting for RTÉ radio and television. Suzanne is a former series producer of the RTE television series Ear To The Ground and has won the International Farming Journalist of the Year broadcast award. 

She is the co-author of the critically acclaimed book “Basketcase – What’s Happening to Ireland’s Food?” which assesses Ireland’s relationship with food and farming, and has written two documentaries on food for RTE television. She’s passionate about Irish ingredients, particularly cheese, but is yet to make a passable French onion soup

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PAUL

O'CONNOR

Paul works in many areas across the hospitality industry; particularly in marketing and social media for Irish food producers, restaurants and food festivals. He travels widely in Ireland and overseas, and is a hotel inspector for The Hotel and Catering Review.


Paul judges for several Irish food awards and is head judge and co-chairperson of the Irish Curry Awards; an all-island competition for the best Asian restaurants in Ireland. He is currently working with the Government of Nepal to develop their food sector, and to tell the story internationally of their rich food culture.

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