Blas na hÉireann, the Irish food awards, have announced their 2025 winners following a four-day celebration of the best of Irish food and drink, taking place from 2 to 5 October in Daingean Uí Chúis, Co Kerry.
Now in its 18th year, the annual celebration is a feast for the eyes - and the stomachs - of food-lovers, event pros and industry insiders alike.
The Blas awards are the biggest blind tasting of produce in the country, with judges coming from a range of food backgrounds, whether they be chefs, restaurateurs, academics, journalists, authors, food champions, caterers or enthusiastic home cooks.
Throughout June and July, over 3,000 entries were judged, with products from every county in Ireland entered to win bronze, silver or gold awards in over 180 categories.
The most notable awards, though, are undoubtedly Supreme Champion, sponsored by Bord Bia, and Best Artisan Producer, sponsored by LEO Network.
Supreme Champion: Bon Chocolatiers
After fierce deliberation, it was Bon Chocolatiers from Tullamore, Co Offaly, who took home the title of Supreme Champion.
Before setting up Bon Chocolatiers in Athlone, chefs Georgia and Daniel worked in Michelin-starred kitchens and under the likes of pastry maestros Amaury Guichon and Vincent Valée. Now partners in business as well as life, Bon has been multi-awarded in its first few years in business for the couple's edible works of art.
The company was founded during lockdown in 2020 by chefs Georgia Quealy and Daniel Linehan, a young couple who met at college when training to become chefs. After graduating, the two worked with some of the country's top chefs, working in Michelin-starred kitchens under lauded pastry chefs.
From ethically sourced French, Swiss and Ghanaian chocolate to Irish butter and cream, foraged local berries, Wicklow mint and Oriel sea salt, the very best ingredients are key to their success.
Best Artisan Producer: Cashel Blue
First produced in 1984 by Louis and Jane Grubb, Cashel Blue continues to thrive over 40 years later in the hands of the second generation of the Grubb family.
In 2004, Louis and Jane's daughter, Sarah, and her husband, Sergio Furno, became responsible for the maturing of the cheese, and are now co-owners of the business, continuing the story for the future, and the next generations who will farm and make cheese at Beechmount Farm.
Working across the 200-acre farm in Tipperary, Cashel Farmhouse Cheesemakers say that they work to create a farmhouse cheese that "truly represents the outstanding quality of Tipperary grass-fed milk".
"Our Supreme Champion and Best Artisan Producer cover the full flavour spectrum," says Blas na hÉireann Chairperson Artie Clifford.
"From salty, savoury, famous blue cheese made for over 40 years, now by the second generation of the same family, to the delicate, handmade sweetness of artistic chocolates created by a young couple, setting out on their adventure in business together."
To see the full list of winners, visit Blas na hEireann Irish Food Awards.
