FOUR exceptional producers from County Carlow have secured places in the finals of Blas na hÉireann, The Irish Food Awards 2025, demonstrating the county’s continued strength in food innovation and excellence.
Codd Mushrooms Ltd, Murphy’s Craft Butchers, Seerys and Sunshine Juice Ltd are among the finalists announced for Ireland’s most prestigious food awards, now in its 18th year.
The achievement comes after a rigorous judging process that took place over three months from May to July, conducted in partnership with University College Cork and TU Dublin. More than 3,000 entries were submitted from across Ireland, with only the top entries from each category making it to the finalist stage.
This year’s competition has seen significant expansion, with a record number of new producers taking part and the biggest ever growth in categories, now totalling 190. The expansion includes significant growth in fast-evolving areas including alcoholic drinks and their non-alcoholic alternatives.
“We are thrilled to see that Carlow has once again demonstrated its strength in food innovation and excellence,” said Kieran Comerford, head of economic development & enterprise at Carlow County Council. “This national recognition reflects the vibrancy and diversity of Carlow’s commercial food production industry.” The judging process is conducted blind by a network of expert judges including chefs, buyers, academics, restaurateurs and industry leaders, ensuring only the highest quality products reach the final stage.
The countdown is now officially on for the awards weekend, which returns to Dingle from Thursday 2 October to Sunday 5 October. The celebration will feature the Blas Village, Showcase, Eat Ireland in a Day market and the awards themselves, all taking place on Friday 3 October.
“It’s been an exciting year for the Blas na hÉireann awards,” says Blas na hÉireann chairperson Artie Clifford. “That’s not just in terms of the ever-growing number of entries, but in the incredible standard of produce from both long-standing producers and impressive newcomers.” The event will continue to prioritise sustainability, building on environmentally friendly policies to support a more conscious future for Irish food production.
