Irish food writing has seen some truly influential voices over the years. These writers document Ireland’s evolving culinary scene, and plenty of new talent keeps things fresh, too.
You’ll find established critics, creative chefs, and international ambassadors all shaping Irish food culture in their own ways.
Marie Claire Digby stands out as one of Ireland’s most respected food critics. She’s shaped dining culture with her restaurant reviews and chef profiles.
Her writing captures both the old and new sides of Irish cuisine, and she’s got a knack for detail.
Lilly Higgins brings something different—her focus on home cooking and family recipes adds warmth to Irish food writing. She connects the dots between pro kitchens and what’s happening at home.
She really celebrates Irish ingredients and keeps her techniques accessible.
Key established voices include:
These writers built the foundation for Irish food writing. They set the bar for restaurant criticism and food journalism.
Their work covers decades of Ireland’s changing food story.
Victory Nwabu-Ekeoma represents a new generation that’s exploring multicultural Irish cuisine. She digs into how immigrant communities are shaping Irish food culture.
Her perspective really expands what Irish food writing can be.
Aoife Carrigy and Ciara Ohartghaile focus on sustainable food practices and local producers. They shine a light on the environmental side of Irish agriculture.
Their writing links food choices directly to ecological impact.
Rising talents include:
These writers have a digital-first approach. They use social media and photography to tell their stories.
Younger audiences seem to love their work—it’s approachable and modern.
Colman Andrews has helped put Irish cuisine on the global stage. He introduces Irish ingredients and techniques to American and European readers.
He connects Irish food traditions to bigger culinary trends.
Jess Murphy mixes her chef background with food writing to represent Irish cuisine abroad. She showcases modern Irish cooking and seasonal ingredients.
Her dual role gives us a real look into professional Irish kitchens.
International ambassadors include:
These writers help Irish food get global attention. They translate Ireland’s food culture for readers everywhere.
Their work draws in food tourists and sparks international curiosity about Irish cuisine.
The Irish Food Writing Awards celebrate the best in food writing across Ireland. There are multiple categories, recognizing everything from journalism to content creation.
Now in their fifth year, these awards attract entries from writers, chefs, bloggers, photographers—you name it—all over Ireland.
A group of food lovers set up the Irish Food Writing Awards to recognize top-notch food and drink writing from across Ireland. They accept entries from print, broadcast, and online platforms.
Since the awards started, they’ve grown a lot. Writers now submit more entries than ever.
The awards ceremony takes place at venues like the RDS in Dublin, and receptions happen at some pretty notable spots.
Entries open on 22nd April and close on 31st May each year. Winners get announced during an online event in September.
Anyone who writes, cooks, blogs, broadcasts, takes food photos, or creates social media content about Irish food and drink can enter.
The competition rewards excellence in writing and content about Irish food culture. That focus sets it apart from broader writing contests.
There are 21 different categories, each covering a slice of food writing or content creation. Each one has its own criteria and asks for a different number of submissions.
The cookbook of the year award goes to an outstanding work on Irish cuisine. The restaurant critic award celebrates the best in dining reviews.
Food photography gets its own spotlight with dedicated visual categories.
Specialized awards include the beer writing award, wine writing award, and spirits writing award for drinks-focused content. The food history and heritage award spotlights writing that explores Ireland’s food traditions.
There’s also an investigative writing award for deep dives into food issues. A culinary student award recognizes up-and-coming talent.
Other categories include podcast content, social media promotion, and writing about food producers and seafood.
Recently, they added awards for Irish seafood, which makes sense given how important marine cuisine is becoming in Ireland.
In 2024, major Irish publications made a strong showing. The Irish Times picked up four awards, and restaurant reviewer Corinna Hardgrave took home the restaurant critic award.
Gary O’Hanlon and Gareth Mullins won the Irish Food or Drink Podcast category for “Dishing it Out.” Kitty Corrigan got recognized for her essays in “The Irish Bakery” in the Writing on Irish Food Producers category.
Caroline won the Writing on Seafood Award, showing how marine cuisine is taking center stage in Irish food writing.
Over 90 finalists from all over Ireland made the list, which says a lot about the talent out there.
Judges pick winners based on quality, integrity, and a commitment to sustainable practices. Winning entries come from print, digital, broadcast, and even food photography.
A panel of food writers, chefs, and journalists judges the awards. Dan Saladino, BBC journalist and author of “Eating to Extinction,” leads one of the main categories.
He brings a global view to Irish food writing.
Chef and educator Tom Hunt judges sustainability and environmental impact. Tom Parker Bowles brings expertise in traditional British and Irish ingredients.
Colman Andrews, co-founder of Saveur magazine, adds an international angle. His book “The Country Cooking of Ireland” shows his deep knowledge of Irish food.
Charlotte Pike, who chairs the UK Guild of Food Writers, judges cookery writing. Nigel Barden, with decades in food broadcasting, evaluates audio content and supports ingredient provenance.
Specialist judges include Richard Croasdale for beer writing, Fiona Beckett for wine, and Catherine Mack for sustainability writing. This diverse panel covers all the bases in Irish food writing today.
The Irish Food Writers’ Guild is Ireland’s most influential professional group for food writers. Founded in 1990 by pioneering women like Myrtle Allen of Ballymaloe House, the Guild promotes professional standards and champions exceptional Irish food producers through its annual awards.
The Guild began with a clear mission: promote high standards among writers covering food, nutrition, and food history. It’s a vital support network for food industry professionals in Ireland.
Membership is exclusive and limited to established food writers with a solid body of work. Right now, the Guild has over 60 members, all recognized for their contributions to Irish food.
The Guild operates under five main directives. These include supporting food writing excellence, advocating for sustainable production, promoting food education, championing Irish food internationally, and influencing national food policy.
In 2015, the Guild created a comprehensive mission statement at their first think tank at BrookLodge. They committed to transparency in food labelling, sustainable production, and better eating habits across Ireland.
The Guild tackles contemporary food challenges. They fight greenwashing in food marketing and raise awareness about food waste in Ireland.
The Irish Food Writers’ Guild Food Awards started in 1993 and have become Ireland’s most respected food recognition program. These awards celebrate indigenous Irish food products of exceptional quality and recognize individuals and companies pushing Ireland’s culinary reputation forward.
The awards have a simple goal: highlight outstanding craftsmanship and innovation in Irish food. They’re now widely seen as the country’s top food awards.
Recent awards have put a spotlight on sustainability and ethical food production. The 2025 winners showed that real sustainable practices stand apart from misleading marketing.
The awards ceremony happens every year in Dublin. Winners get recognized across categories, from artisan producers to innovative food initiatives.
These awards have grown beyond just recognition. They now help promote Irish food excellence at home and abroad, backing up the Guild’s bigger mission.
The Irish Food Writers’ Guild has deep connections across Ireland’s food scene. Members work with producers, retailers, restaurateurs, and culinary organizations all over the country.
The Guild maintains strong ties with Euro-Toques, Irish food boards, and international professional groups. These partnerships extend the Guild’s reach into Europe and beyond.
Guild members use their expertise to shape food policy. They address key issues like food labelling, sustainable production, and public health through better nutrition education.
They’re active on Instagram, Facebook, and Twitter, sharing member publications and driving food industry conversations.
Through their awards and advocacy, the Guild supports Ireland’s artisan food industry. They give small producers the recognition and marketing boost they need to reach new markets and gain credibility.
Irish food writers publish across all kinds of media, from classic newspapers to modern podcasts. Digital platforms are now just as important as print, and broadcast media gives new life to culinary storytelling.
The Irish Times is still the go-to for Irish food writing. Their food section features restaurant reviews, seasonal recipes, and investigative pieces.
Writers like Catherine Cleary have built strong reputations for thoughtful coverage of Irish culinary culture.
Irish Food Magazine focuses on local producers and traditional recipes. It connects readers with artisan cheese makers, craft brewers, and family-run restaurants.
Digital publications have really opened up opportunities. The Journal publishes investigative food journalism, digging into topics like food waste and agricultural policy.
Their reporting balances the lighter fare you’ll find in lifestyle magazines.
Gorse, a literary magazine, sometimes publishes food essays that blend personal stories with cultural commentary. These pieces explore the links between Irish identity and food traditions.
Food writers also contribute to international magazines, sharing Irish perspectives with global audiences interested in specific cuisines or cooking techniques.
Independent food bloggers play a big part in shaping Irish culinary conversation, especially on Instagram and their own websites. You’ll often find these writers diving deep into specific niches—from gluten-free baking to those classic Irish recipes passed down in families.
Social media gives food writers a direct line to their readers. They’ll post behind-the-scenes shots from restaurant kitchens or share discoveries of seasonal ingredients. Sometimes, they even offer real-time reviews of new spots.
A lot of well-known food writers actually started out as bloggers before moving into traditional media. This route lets them develop their own style and build an audience, all without needing formal journalism credentials.
Visual storytelling is now huge—food photography is almost a must. Writers have to think about how their content looks across different platforms, tweaking their style for each audience and the ever-changing algorithms.
“Dishing it Out” shows how popular podcasts about Irish food have become. Hosts Gary O’Hanlon and Gareth Mullins chat with chefs, food producers, and industry experts, bringing listeners into close-knit conversations about Irish culinary culture.
TV shows like Saturday Kitchen regularly invite Irish food writers to appear as guests or contributors. These spots help writers reach bigger audiences and build their credibility beyond just the written word.
On the radio, food writers get to tell stories through spoken word. They’ll talk about seasonal ingredients, chat with local producers, and sometimes walk listeners through cooking demos that spark the imagination.
Broadcasting demands a different set of skills than print. Food writers have to adapt, using vivid language so listeners can picture dishes and techniques—even without seeing them.
The Irish Food Writing Awards shine a light on specialised areas that celebrate Ireland’s culinary identity. Three categories focus on the country’s producers, coastal traditions, and environmental awareness, all through excellent writing.
This award honours writers who tell the stories of Ireland’s artisan food makers. Winners highlight the skill and dedication of cheesemakers, bakers, and butchers all over the country.
Kitty Corrigan took home the 2024 award for her essays in “The Irish Bakery.” She brought traditional baking methods to life, showing how small producers keep authentic techniques alive while adapting to modern needs.
International food expert Robb Walsh judges this category, looking for pieces that capture the human side of Irish food production. Writers follow the journey from farm to table and introduce readers to family businesses that shape Ireland’s food scene.
Writers submit stories about all kinds of producers. From artisan chocolate makers in Cork to organic growers in Donegal, they reveal the passion behind Ireland’s best ingredients.
Ireland’s long coastline gives food writers plenty to explore when it comes to seafood. This award goes to those who document the country’s seafood heritage and fishing traditions.
Caroline Hennessy picked up the 2024 Writing on Seafood Award for her in-depth look at Irish coastal cuisine. She dug into traditional fishing methods and their role in shaping local food culture.
Glenmar Shellfish sponsors this award, which recognises writing that connects readers with Ireland’s fishing communities. Writers cover everything from oyster farming in Galway Bay to lobster fishing off the Aran Islands.
The best entries combine culinary know-how with a feel for culture. Writers show how Ireland’s geography influences seafood traditions and even impacts what’s on modern restaurant menus.
This category celebrates writers who look at Ireland’s food system through an environmental lens. The award spotlights journalists who dig into sustainable farming practices and their impact.
Aoife Carrigy won the 2024 sustainability award with her deep dive into Irish food production. She showed how traditional methods can support environmental goals and still keep quality high.
Catherine Mack and Tom Hunt judge this category, focusing on topics like regenerative agriculture and food waste reduction. Writers explore how Irish producers juggle commercial success and environmental responsibility.
Writers often investigate supply chains and farming methods. They highlight efforts to cut carbon footprints, support local communities, and preserve traditional food ways.
Irish food writers have left their mark with cookbooks that define modern Irish cooking. Their essays and features in top publications have shaped how people see Ireland’s food identity.
The Irish Cookbook by JP McMahon is a standout in Irish culinary publishing. He explores traditional Irish cuisine with a fresh, modern approach.
Ballymaloe Cookbook by Myrtle Allen is a classic. Allen’s work helped lay the groundwork for Ireland’s food movement today.
The Complete Irish Pub Cookbook by Love Food brings Ireland’s pub culture to life with authentic recipes. It celebrates the hearty, communal spirit of Irish dining.
Chef Paul Flynn’s Butter Boy is a bit different—it covers three years, from 2019 to 2022, and includes 152 articles and more than 450 recipes from his Irish Times columns.
These books showcase Ireland’s rich food heritage and show how old recipes can fit into modern kitchens. They highlight seasonal Irish ingredients and time-tested cooking techniques.
Irish food writers have filled major publications with thoughtful essays and features. Their regular columns in the Irish Times reach thousands every week.
They tackle everything from traditional Irish baking to modern spins on classic dishes. Writers document the changing food scene, covering everything from artisan producers to new restaurant ideas.
Many writers zero in on regional specialities, pointing out unique ingredients and methods from different counties. Their essays often explore the cultural meaning of food in Irish communities.
Some writers even break into international publications, helping Irish cuisine reach a wider audience. This global exposure has boosted Ireland’s culinary reputation.
Irish food photography has grown into a real art form, capturing both traditional dishes and modern creations. Photographers like Ruth Calder-Potts have earned international praise, contributing to top publications and award events that honour visual storytelling in Irish food media.
Ruth Calder-Potts is one of Ireland’s top food photographers. Based in Dublin, she snagged third place at the World Food Photography Awards in the World of Drinks category. Her portfolio stands out for its ability to tell the stories of Irish food producers through striking visual narratives.
She doesn’t just take pictures—Calder-Potts crafts full visual stories showing the farm-to-fork journey. Her photos focus on the people behind Irish food, bringing tradition, skill, and community into every shot.
In 2024, Calder-Potts earned a spot among 21 award recipients at the Irish Food Writing Awards. Her recognition highlights just how important visual content has become in Irish food media.
The Irish Food Writing Awards now include photography alongside writing categories. This competition celebrates the best in visual storytelling about Irish food and drink, recognising photographers who help promote Irish cuisine.
There are now dedicated categories for food photography. These awards go to images that capture Irish ingredients, cooking methods, and dining experiences. Winners show technical skill and tell authentic stories about Irish food culture.
Judges look for storytelling and technical merit in each image. Photographers need to highlight producers, restaurants, or culinary traditions in Ireland. Their work adds to the bigger story of Irish cuisine in today’s media.
Visual content is crucial for food writers, chefs, and broadcasters. Photography brings written content to life in cookbooks, magazines, and online, creating immersive experiences that pull audiences in.
Irish food writers are stepping up as champions of environmental responsibility and ethical production. New platforms and writers now specialise in sustainable food systems, pushing these issues into the spotlight.
Food media in Ireland has become a real force for environmental change. Writers cover topics like greenwashing, food waste, and supporting truly sustainable producers.
The Irish Food Writers’ Guild takes these issues seriously. They call out greenwashing and highlight producers who genuinely stick to high environmental standards.
Some key advocacy areas:
More publications now have dedicated sustainability sections. Writers dig into everything from packaging choices to the carbon footprint of ingredients.
Food journalists shine a light on producers who really walk the talk. By doing so, they help consumers make smarter choices and support eco-conscious businesses.
A few Irish writers have built their careers around sustainable food. Catherine Mack is a well-known sustainability and travel writer who also judges major food writing awards.
Tom Hunt is another strong voice, focusing on practical ways to cut waste and choose eco-friendly ingredients.
Michelle Darmody picked up the Writing on Sustainability in Irish Food Award. Her work in The Examiner shows how environmental food journalism is gaining ground.
These writers often cover:
Their influence goes beyond articles. Many also take part in policy discussions and educational projects that help shape Ireland’s sustainable food future.
Irish food writing is more diverse than ever, welcoming voices from different cultures and backgrounds. Awards now recognise coverage of international cuisine and new multicultural perspectives. Writers like Victory Nwabu-Ekeoma show how different culinary traditions add richness to Ireland’s food story.
The Irish Food Writing Awards created a category for Writing on International Cuisines. This award celebrates writers who explore food cultures beyond Ireland.
Judge Romy Gill brings her expertise in international food, making sure the category values authentic representation.
Victory Nwabu-Ekeoma won for her work in Bia Zine, showing how international cuisines blend into Ireland’s food scene.
This category reflects Ireland’s changing population. Food writers now track how immigrant communities shape local dining and what ingredients are available.
Writers in this space have to walk a fine line—explaining unfamiliar foods while respecting their origins.
New writers from various backgrounds are shaking up Irish food media. They share stories about adapting family recipes to Irish ingredients and local markets.
These voices often focus on fusion cooking and cultural food mashups. They show how Irish ingredients can shine in international dishes, and sometimes the other way around.
Bia Zine offers a platform for these multicultural stories. The publication gives space to writers who might not get a shot in mainstream food media.
Food blogs and social media make it easier for new voices to get noticed. Writers can build their own followings, sidestepping traditional gatekeepers.
The Emerging Voice in Irish Food Writing award helps lift up new talent. It gives diverse writers a real boost in the food media world.
Many of these writers mix food with stories about culture, identity, and belonging. They use culinary experiences to explore deeper themes.
Irish food writing thrives on partnerships with food producers and hospitality brands. These relationships offer vital funding and industry connections. They also give writers the chance to tell authentic Irish food stories, while still keeping their editorial independence.
Food industry partnerships really shape Ireland’s professional writing awards and guild events. The Irish Food Writing Awards runs as a non-profit, and industry sponsors from all corners of the food and drink sector keep it going.
Companies like Kerrygold, Ballymaloe Foods, and James Whelan Butchers see the value in supporting top-notch food journalism. Their sponsorship lets writers keep up strong editorial standards, free from commercial pressure.
Odaois Foods backs the photography awards, showing their dedication to visual storytelling in food media. They care about sustainability and provenance, which fits right in with modern food writing values.
Sponsors don’t just provide funding. They meet professional food writers who really get their products’ heritage and quality. Writers, in turn, get industry insights and networking opportunities that can only help their work.
Some of Ireland’s best-known food brands actively push for food writing excellence. Powerscourt Distillery and Coole Swan represent the premium spirits world, and they support writers who track Ireland’s growing distilling scene.
Traditional producers like Drummond House Garlic and Glenmar Shellfish team up with writers to tell real stories about artisan food production. These partnerships help keep knowledge alive about Irish ingredients and time-honored methods.
Clayton Hotels and other hospitality sponsors introduce food writers to professional kitchens and chefs. This access lets them document restaurant culture and culinary creativity all over Ireland.
Groups like Invest NI see how food writing helps spotlight regional cuisine. Their backing helps writers dive into Northern Ireland’s food scene and connect with local producers.
Irish food writers have changed how the country sees its own food identity. They’ve also boosted local producers and artisan food makers along the way.
Their work has pushed traditional Irish cuisine from humble beginnings right onto the international stage.
All over Ireland, food writers act as crucial links between artisan producers and everyday consumers. They shine a light on small operations like Ballymore Organics, which supplies sustainable produce to restaurants, and Neighbourfood, connecting local growers to city folks.
Key producer support includes:
Regina Sexton and others have shown how Irish food criticism helped people discover new ingredients and cooking styles. Restaurant reviews introduced flavors that many Irish people hadn’t experienced before.
The Irish Food Writers’ Guild works hard to promote Irish food both at home and abroad. Their annual awards highlight outstanding producers, and that recognition often leads to more sales and greater awareness for winners.
Food writers have played a key part in saving and celebrating traditional Irish food culture. They record historical cooking methods and ingredient uses that could easily fade away.
They’ve helped people see Irish cuisine as more than just stereotypes. Writers show how traditional ingredients like seaweed, oats, and root vegetables form the base of today’s sophisticated dishes.
Heritage preservation efforts include:
The Guild wants to spread good food education at every level. Members share knowledge about Irish food history and link it to how people cook now.
Food historians like Regina Sexton reveal how Irish food culture mirrors bigger social changes. Their writing shows that food shapes cultural identity, just like literature or the arts.
Irish food writers are jumping onto digital platforms and digging into sustainability topics as the industry changes. Social media and environmental awareness are now steering how food stories get told.
Irish food writers are reaching new audiences with Instagram storytelling and multimedia posts. Instagram’s become a must-have for food journalists wanting to show off Ireland’s culinary world.
Irish food on Instagram now includes behind-the-scenes looks at restaurants, chats with chefs, and live festival coverage. Writers mix old-school journalism with smartphone photos and video edits.
Many are building newsletter platforms and launching podcasts to connect directly with readers. This approach lets writers make money on their own terms and keep control over what they publish.
Live streaming from farmers’ markets and food events brings instant interaction. Writers show off seasonal ingredients and traditional cooking in digital formats that feel personal.
Short videos help writers break down tricky cooking techniques or food history. Some established food journalists now even hire social media managers to boost their print work.
Sustainability reporting is everywhere in Irish food writing right now. Readers want to know about environmental impact, so writers dig into restaurant carbon footprints, seasonal sourcing, and waste-cutting efforts.
Producer profiles on small Irish farmers and artisan makers are a big draw. These stories show how traceability and real food production work.
A fresh wave of Irish food writers is focusing on plant-based Irish cuisine and tweaking old recipes for new diets. Younger writers look at food heritage through today’s lens.
Writers are also exploring how climate change affects Irish agriculture. They look at how shifting weather messes with potato harvests, dairy, and what’s on restaurant menus.
Mental health and food culture are getting more attention too. Writers talk about how cooking and eating together helps Irish communities stay connected and well.
Irish food writing covers traditional recipes and modern takes, with everyone from seasoned guild members to new voices shaping how people see authentic Irish food around the world.
Caroline Hennessy leads the Irish Food Writers’ Guild and runs the award-winning Bibliocook blog. She’s written two books on beer and food, and she keeps a regular column in the Irish Examiner focused on small food producers.
The Irish Food Writers’ Guild, started in 1990, brings together many professional food writers in Ireland. Members push for high standards in food writing, nutrition coverage, and food history.
Kate from flavour.ie has served as Treasurer of the Irish Food Writers’ Guild since 2019. She was also Secretary from 2020 to 2023 and has played a big role in keeping the group running smoothly.
A handful of Irish cookbooks have really changed home kitchens and helped save traditional methods. These books dig into regional specialties and authentic preparation passed down for generations.
Irish cookbook writers usually focus on seasonal ingredients that grow well in Ireland. Their recipes often use local meats, seafood from Irish waters, and Irish-grown veggies.
The best Irish cookbooks mix history with practical cooking tips. They explain why traditional dishes matter and offer modern twists for today’s cooks.
Irish food writers mix classic recipes with new takes on old favorites. They dig into regional specialties and write detailed restaurant reviews from all over Ireland.
Food history is a big part of Irish food writing. Writers track how Irish cuisine changed over time and what outside influences shaped it.
Nutrition education pops up a lot, especially after food scares in Ireland. Writers want to help people eat healthier and understand food safety.
Drink pairings get plenty of attention too. Writers often look at how Irish whiskey, beer, and local dishes go together.
Many Irish food writers dedicate themselves to traditional Irish cooking methods. They collect and share authentic recipes that could easily disappear.
These writers often research cooking techniques from before modern gadgets. They talk to older cooks who learned recipes from their parents and grandparents.
Specialist writers travel around Ireland to document local versions of classic dishes. They love finding unique preparation styles in each county.
Social media has opened the door for new Irish food writers to find an audience. The Irish Food Writing Awards now includes bloggers, social media creators, and photographers alongside traditional journalists.
Modern Irish food writers often blend cultural commentary with new recipes. They look at how Irish food adapts to diets like vegan and gluten-free.
Younger writers are big on sustainable cooking. They highlight local producers and seasonal eating but still keep traditional Irish flavors in the mix.
Irish food writers have really tried to shift how people around the world see Irish cuisine. They highlight the depth and range found in true Irish cooking, not just the tired old clichés.
They document regional specialties, making sure we don’t lose track of traditional recipes and methods. These writers dig into how people actually prepare dishes and where they find their ingredients—details that bring Irish food to life.
Their work has also boosted food tourism in Ireland. By sharing honest restaurant reviews and local guides, they help travelers find the real flavors of Ireland, not just the stuff aimed at tourists.
Irish food writers have built strong networks among chefs, producers, and other food folks across the country. These relationships encourage support for local producers and help keep Irish food standards high.
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