Blas na hÉireann 2025 — A Celebration of Craft, Connection and Taste

Welcome to this week's edition of GRATE,

Last weekend, Dingle once again became the beating heart of Irish food as Blas na hÉireann – The Irish Food Awards celebrated its 18th year. What began nearly two decades ago as a local showcase has become a defining moment in Ireland’s food calendar — and this year’s event was the biggest yet, with over 3,000 product entries, 387 finalists, and 305 category winners recognised across every corner of the island.

Beyond the medals, Blas is a weekend that captures everything about the Irish food community — the people, the energy, and the shared commitment to excellence. The Blas Village hummed with conversation and connection, while the Backyard at Blas sessions and Meet the Maker Stage delivered a wealth of insights on business growth, scaling, and storytelling. And of course, Eat Ireland in a Day brought producers and visitors together for a full sensory tour of the country’s best and allowed producers to sell direct to visitors. 

This year also saw a strong showing from retail buyers and press, with key Irish names joined by several premium UK retailers scouting what’s next in Irish innovation.

The breadth of innovation gathered in one room was a treasure trove for me — so many incredible makers, flavours and stories that it was hard to pick just five! I’ll be sharing more standouts in future editions.

Takeaways from Blas 2025

• Cross-collaboration is driving creativity — butcher & chef, producer & retailer, chef & chocolatier.

• Hybrid innovation (like chorizo jam) challenges category boundaries.

• Authenticity and storytelling continue to outshine gimmicks

• Premium convenience is on the rise — ready meals and sauces that feel homemade.

• Diaspora and global flavours are being localised with respect and flair.

If you’d like to find out more about attending Blas na hÉireann next year — whether as a producer, visitor or buyer — feel free to reach out to the team at Blas.

Enjoy the read, 

Annie x

BON CHOCOLATIERS - SUPREME CHAMPION 2025

It was a particularly special win for Georgia Quealy and Daniel Linehan of Bon Chocolatiers, who were unable to attend as they welcomed the arrival of their baby daughter, Fia, just days before the awards — making their Supreme Champion title all the sweeter.

Based in Tullamore, Co. Offaly, Bon Chocolatiers has built its name on exceptional hand-crafted chocolate, made with ethically sourced cocoa and a focus on artistry and precision. Every chocolate is hand-painted and layered with flavours that feel classic yet surprising — think salted caramel, hazelnut praline, and delicate fruit infusions balanced by deep, smooth couverture.

Their win is a testament not just to craftsmanship but to brand storytelling done right. Bon Chocolatiers shows that luxury can still feel human — small batch, heartfelt, and deeply  personal. In a world of mass-produced confectionery, their success reminds us that attention to detail and authenticity will always resonate.

CHORIZO PICANTE SAVOURY JAM - EN PLACE FOODS

A condiment with attitude — en Place’s Chorizo Picante Savoury Jam brings a fiery fusion of sweet, smoky, and spicy. It is a smoky Spanish-style relish made with the hotter "Picante" chorizo and Olorso Sherry.  The Tyrone-based company is led by renowned chef Paul Clarke, and is known for elevating everyday pantry items into culinary talking points. Their ethos is simple: "add depth, not noise". This jam delivers all the bold, meaty umami of Irish chorizo, softened by a sweet-and-spicy caramelised base. It’s incredibly versatile — ideal with cheese, burgers, or even as a cooking ingredient. What makes it stand out is how it sits between categories: not a chutney, not a sauce, but something deliciously in-between. It’s a great example of hybrid product innovation — taking inspiration from global flavours but crafting it for Irish consumers who value both flavour intensity and

ingredient integrity.

COOK & CLEVER - THE BUTCHER & CHEF COLLABORATION

Cook & Cleaver embodies what happens when a chef’s creativity (Tom) meets a butcher’s craftsmanship (Garrett). This collaboration is redefining ready-to-cook and prepped meat products with an emphasis on provenance, preparation, and presentation. Their range celebrates whole-animal butchery, chef-inspired marinades, and restaurant-quality cuts designed for the home cook. The result is premium but accessible — bridging the gap between the craft of the counter and the convenience of the consumer. What Cook & Cleaver teaches us is the value of cross-disciplinary collaboration — where each partner brings their expertise to create something greater than the sum of its parts. It’s a model more food brands could learn from.

THE GALWAY KITCHEN - SEAFOOD BOUILLABAISSE

From the west coast comes a standout celebration of Irish seafood. The Galway Kitchen, a brand owned by Galmere Foods, has built its reputation on creating wholesome, ready-to-enjoy dips that taste genuinely homemade. Their Seafood Bouillabaisse captures the essence of coastal cooking — aromatic, deeply flavoured, and rooted in place. Made with sustainably sourced fish and shellfish from the Atlantic, it’s paired with saffron, fennel and tomato for authentic Mediterranean depth. Galmere, a long-established Galway producer known for its soups, salads and fresh meal solutions, continues to evolve with The Galway Kitchen brand — showing how a legacy manufacturer can innovate while staying true to its craft roots. It’s a great example of premiumising tradition — taking something familiar and giving it chef-level flair and freshness, while reinforcing Ireland’s growing reputation for quality ready meals.

MALVA PUDDING — LEKKER FOOD COLLECTION

Lekker Food Collection’s Malva Pudding is pure comfort in dessert form — a warm, caramel-infused sponge soaked in rich sauce and inspired by South African home baking. Founded by a husband-and-wife team, who wanted to share the flavours of their heritage with Irish audiences, Lekker brings a touch of nostalgia wrapped in simplicity and soul. Based in Co. Kilkenny, their ethos is about connection through flavour — familiar textures, global roots. It shows how diaspora-inspired innovation can create space for new comfort foods in Irish homes. By pairing authenticity with high-quality local ingredients, Lekker proves that international inspiration can thrive when done with integrity.