Blas na hÉireann 2025: A four‑day celebration of Irish food in Dingle
The Blas na hÉireann Irish food awards have announced their 2025 winners after a four‑day celebration of Ireland’s best produce, held from 2 to 5 October in Dingle, County Kerry. In its 18th year, the festival is a feast for food lovers, event pros and industry insiders who descend on the town for tastings, discussions and the reveal of this year’s top honours. Blas na hÉireann is renowned as the country’s biggest blind tasting of produce, with judges drawn from diverse food backgrounds—chefs, restaurateurs, academics, journalists, authors, food champions, caterers and keen home cooks.
Between June and July, more than 3,000 entries were judged, spanning products from every county and competing for bronze, silver or gold across over 180 categories. While many products shine in their own right, two awards stand out for their prestige: the Supreme Champion, sponsored by Bord Bia, and the Best Artisan Producer, sponsored by the LEO Network.
Supreme Champion: Bon Chocolatiers
After fierce deliberation, Bon Chocolatiers, based in Tullamore, County Offaly, claimed the title of Supreme Champion. The couple behind the brand, Georgia Quealy and Daniel Linehan, began their journey in the world of pastry after stints in Michelin‑starred kitchens and mentorships with renowned pastry masters. Their collaboration—part partners in business and life—has quickly become a beacon of Irish confectionery, earning multiple accolades in just a few years.
Bon Chocolatiers was founded during the lockdown in 2020, when the pair teamed up after college to pursue their passion for chocolate. They blend ethically sourced ingredients from across the globe—French, Swiss and Ghanaian chocolate—with Irish butter and cream, foraged local berries, Wicklow mint and Oriel sea salt. The result is a range of edible art that emphasizes quality ingredients and meticulous technique, a philosophy that has helped secure their Supreme Champion standing within the Blas na hÉireann line‑up.
Best Artisan Producer: Cashel Blue
Cashel Blue, the flagship product of Cashel Farmhouse Cheesemakers, is a familiar name to Irish cheese lovers. First produced in 1984 by Louis and Jane Grubb, the cheese has persisted for more than four decades under the stewardship of the Grubb family. In 2004, the couple’s daughter Sarah and her husband Sergio Furno joined the team, taking charge of the maturation process and becoming co‑owners of the Beechmount Farm enterprise. They continue to farm a 200‑acre site in Tipperary, with cheese made from grass‑fed milk that they describe as representing the “outstanding quality of Tipperary grass‑fed milk.”
The evolution of Cashel Blue under the second generation mirrors Blas na hÉireann’s broader mission: to celebrate the breadth of Ireland’s artisan food, from traditional farmhouse producers to innovative new artisans. Blas na hÉireann Chairperson Artie Clifford notes that the awards cover a broad flavour spectrum—“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.”
A celebration with lasting impact
Beyond the trophies, the Blas na hÉireann event underscores the importance of homegrown Irish food and drink. The four‑day festival brings together a diverse judging panel and a wide spectrum of producers, showcasing the country’s culinary breadth and encouraging new collaborations. The presence of sponsors such as Bord Bia and LEO Network highlights the awards’ role in supporting both established and emerging Irish brands as they scale and reach new markets.
Looking ahead for Irish producers
As Ireland’s culinary scene continues to grow, the 2025 awards remind us that the country’s strength lies in its farms, its kitchens and the people who bring ideas to life. Blas na hÉireann serves as a barometer for the year’s best in Irish food, while also providing a launchpad for future champions who will help define Ireland’s food identity in the years to come.
