Gold for Orla McAndrew as Ireland’s catering industry awards announced!

2025 Gold Medal Catering Awards Winners Announced!!

Gold medal for Orla McAndrew

Gold Medal Catering Awards Crowns Ireland’s Finest Caterers at Inaugural Awards Gala!

Ireland’s catering industry reached a new milestone last night as the Gold Medal Catering Awards celebrated its inaugural winners at a glittering black-tie gala. Hosted in front of a full house of Ireland’s most respected chefs, catering managers, contract caterers, and foodservice professionals, the evening marked a defining moment for a sector that continues to evolve, innovate, and lead. 

The Gold Medal Catering Awards was created to shine a spotlight on the exceptional standards being set across the Irish catering landscape, from large-scale contract providers and healthcare caterers to niche event specialists and rising individual stars. The awards programme received over 150 entries in its first year, a testament to the vibrant and competitive spirit within the industry.

Spanning 20 award categories, the competition reflected the full spectrum of Irish catering: contract, healthcare, education, public sector, events, sustainability, customer service, and individual achievement. Entrants underwent a rigorous multi-stage judging process, including in-depth site assessments, mystery dining, and interviews, conducted by an independent panel of experts drawn from across the foodservice and hospitality world.

The calibre of entries in this first year was nothing short of incredible. We launched this programme with the intention of recognising true excellence in Irish catering, and I think we’ve already exceeded expectations. These winners haven’t just met the standard, they’ve set it.”

Trish Murphy, Head of Sales and Sponsorships at Ashville Media

The night itself was a celebration of professionalism and pride. Attendees enjoyed a sparkling prosecco reception, a gourmet three-course dinner, and an atmosphere filled with excitement, camaraderie, and well-deserved recognition. From established companies to passionate individuals, the winners represented the very best of what Irish catering has to offer.

"We’ve seen creative, sustainable, and customer-focused work happening in kitchens, canteens, hospitals, and event venues across the country. It’s clear that Irish caterers are not only responding to the evolving needs of clients, they’re anticipating them.”---Member of the judging panel

As the newest addition to the long-standing Gold Medal Awards family, the Gold Medal Catering Awards is poised to become the leading annual celebration for Ireland’s catering sector. With growing demand for foodservice excellence, nutrition-forward thinking, and innovation in sustainability and sourcing, the Gold Medal Catering Awards will continue to raise the profile of those delivering world-class catering in every corner of the country.

Our Categories:

Barista Of The Year Sodexo Ireland - Gabor Master

Business & Industry Contract Caterer Of The Year - 1- 250 Employees On Site Gold: Compass Group Ireland at AerCap, Dublin Silver: Sodexo Ireland at AerCap, Shannon

Business & Industry Contract Caterer Of The Year - Over 250 Employees On Site Sponsored by Excel Recruitment Compass Group Ireland at Google

Catering Company Of The Year Sponsored by Hotel & Catering Review The Q Café Company Ltd.

Catering Manager Of The Year Gold:  Johnnie Finn - IMI - CCSL  Silver: Pat Long - Pat Long Catering

Chef Manager of The Year Gold: Craig Thunder - Dublin Bus - CCSL   Silver: Maciej Hildebrand - Compass Group Ireland

Club Or Society Franchised Catering Of The Year Sponsored by BaxterStorey Truffle Honey

Club Or Society In-House Catering Of The Year Sponsored by BaxterStorey Malahide Golf Club

Education Contract Caterer Of The Year Gold: The Lunch Bag Silver: Pat Long Catering Bronze: Martina's Homemade Foods

Foodservice Chef Of The Year Sponsored by BWG Gold: Lee Boatman - BaxterStorey Ireland Silver: Shane Heffernan - Compass Group Ireland Bronze: Rory Nolan - FoodSpace – Abbott Kilkenny

Health & Nutrition Menu Of The Year Gold: The Lunch Bag Silver: Sodexo Ireland at ESB Bronze: Aramark - Peamount Healthcare

Healthcare Caterer Of The Year Gold: National Maternity Hospital Silver: Bon Secours Galway Catering Team

Ireland's Event Caterer - 100 Guests Or More Sponsored by Hotel & Catering Review Gold: Orla McAndrew Food Silver: Berman & Wallace

Ireland's Event Caterer - 100 Guests Or Less Gold: 3Cooks  Silver: Fresh & Yummy Gourmet Catering Ltd.

Menu Provenance Of The Year Gold: Críoch Catering Silver: Muskerry Golf club

Outstanding Customer Service Of The Year Gold: The Q Cafe Company at Blackrock and Wicklow Hospice Silver: Muskerry Golf Club Bronze: Haynes and Colhoun

Public Sector Food Of The Year The Q Cafe Company at Teagasc

Rising Star Sponsored by Excel Recruitment Gold: Amy Fuller - BaxterStorey Ireland Silver:  Carolina Moraes - Sodexo Ireland- Bord Bia

Sustainability Site Of The Year Gold: KC Peaches Silver: FoodSpace - Abbott Clonmel Bronze: ISS Catering X HPE Galway

Special Recognition Anita Oman Wrynn - The Q Cafe Company

Ballina's Poacher - Ceide Fields - Belfry. Three days in Mayo (#1)

Three days in Mayo (#1)

Ballina's Poacher - Ceide Fields - Belfry

The award-winning visitor centre at Ceide Fields

We left Cork last Wednesday morning and, some 330 kms and four hours later, we arrived at our destination, the extraordinary Ceide Fields on the north coast of County Mayo, west of Killala (with its famous round tower), west of Ballycastle and a stone’s throw from my mother’s birthplace. Indeed, her teacher at Belderig NS, Padraig Caulfield, was the man who first found the traces of the ancient farms of Ceide buried deep beneath the wild boglands.

A visitor boardwalk runs alongside one of the exposed walls.

The remarkable Neolithic site contains possibly the oldest known stone-walled fields in the world, dating back nearly 6,000 years. Years later, Padraig’s son, Seamus Caulfield, who had studied archaeology, investigated further and discovered evidence of cultivated fields, houses and tombs which had lain hidden for many centuries. The few acres you see at the site are just the tip of the iceberg as the fields extend for miles. Just look at how the white-topped marker poles stretch off towards the horizon.

Croquettes (gammon and potato) at Poacher

A 4,000-year-old pine tree is an eye-catching centre piece at the visitor centre. Indeed, the building itself is an award-winning structure, with views over the bogs and also out over the nearby cliffs and the ocean beyond. To learn more, visit the website here.

We had a look around the centre itself and learned quite a bit, and even more when we took a guided tour out on the bog. Before all that, though, we needed some sustenance after the trip from Cork and enjoyed a wee lunch at the centre’s Ceide Ladle. The cafe offers a selection of soups, sandwiches, wraps, cakes and scones along with teas and coffees.

Cod

In Belderig afterwards it was sad to see that Kelly’s, a pub cum/grocery (I used get my pint poured into the glass from a chipped enamel jug) and once the liveliest spot around, was lying silent. With time running out, we turned back east to Ballina and the Belfry Rooms (part of the Merry Monk complex).

Manor Farm Chicken & Wild Mushroom Crumble, Watercress Crust, Salad Leaves, and Potato Crisps

An early dinner had been booked at the superb Poacher (spacious and comfortable) in the centre of Ballina, and here we enjoyed a meal as good as any, including a super steak (from Heffernans butcher on the ground floor) and a locally caught fish. Poacher is run by owners Yvonne Kathrein (chef) and Daniel Mayr (front of house) and is one of the few places where you’ll be able to enjoy both Austrian and German wines with the innovative cooking of a reasonably priced menu!

My companion was delighted with it, said she could do her starter (Crispy Pretzel - Fried Oliver Carty’s Gammon & Potato Croquettes) as a main and would be a regular customer if Poacher came to Cork. I’d agree wholeheartedly, and that’s coming from someone who’s often disappointed when dining outside of the rebel zone.

Superb steak from the butcher downstairs. The jus made it even better.

After that, it was back to the Belfry (a newly built nine-room block) on the Killala Road and to our comfortable room with its cool walk-in shower and no shortage of sockets (not in the shower!). First, though, there was a call to their adjacent bar, the Merry Monk, for a drop of whiskey, and the choice was Connaught. What else could you ask for with the distillery a few miles down the road?

It was here in the bar too that the friendly staff serve a decent multi-choice breakfast and, unusually, they serve it up to you from 8.30 am until “any time”. No need for panic, but if you leave it until lunchtime, you could have a lot of company as the popular place tends to get very busy.

See Mayo Day 2 here. Mayo Day 3 here.

Monk's Full Irish
with requested
adjustments!

Les Deux Cols Alize. An elegant Côtes du Rhone. Versatile at the table

Les Deux Cols Alize Côtes du Rhone (AC) 2022, 13% ABV

€23.00 at Matsons (Bandon, Grange and Youghal) 

An elegant Côtes du Rhone.  Versatile at the table

Made by an Irish run company in the Rhone Valley, this red has a mid to dark ruby robe. Aromas of ripe fruit are followed by a juicy and silky palate where the Grenache shines through with spice and a fresh acidity that enlivens the prolonged finish. Very Highly Recommended.

Importers Tindalls say Cinsault, Grenache, and Syrah are the grapes here, and the label confirms that the Grenache Noir is the principal grape in the blend. Ninety-five per cent has been raised in the tank with 5% in demi-muid (demi-muid is a large oak barrel,  French oak in this case, and half the size of a muid). 

The Deux Cols story began in 2012 when two pals Charles Derain and Simon Tyrrell (then well-known as a cider maker in Ireland), set out to achieve a long-held ambition of becoming vignerons in the Rhône Valley. A few years later, Gerard Maguire joined them. Their organically farmed vineyards are aged between 30-70 years old and situated in the hills above the village of Saint Gervais in the northern part of the Gard. The altitude, sandy soils, surrounding forests and exposure to the Mistral* wind, help bring freshness to the grapes. 

The AOC wines are the perfect accompaniment to red meats, mature cheeses and Mediterranean dishes. Really well-priced, so no excuse not to get yourself a bottle and enjoy authentic Côtes du Rhône wine with duck breast, veal, lamb stews and hard or semi-hard cheeses. Versatile, isn't it?

* That Mistral, a regular feature here (Mont Ventoux means the windy mountain), was particularly nasty in 1956, blowing for three weeks with wind speeds reaching over 100kph and causing the temperature to drop as low as minus 15 degrees. The majority of the Rhone region’s olive trees suffered serious frost damage but the vines resisted so well that many olive farmers turned to vine cultivation.

Sardinian Seafood Pasta a Highlight of Market Lane Lunch

 Sardinian Seafood Pasta a Highlight

 of Market Lane Lunch

Orzo pasta centre right of pic (via Couleur on Pixabay)

Sardinian Seafood pasta was the highlight of a recent lunchtime visit to Cork's marvellous Market Lane Restaurant which has been feeding us well in Oliver Plunkett Street since 2007. It was founded with the aim of sourcing much of their incoming produce from local suppliers and the nearby English Market.

The full description of my dish was Sardinian Seafood Pasta, featuring prawns, mussels, hake, and braised squid in a tomato and chilli ragu, served with orzo pasta and pangrattato.(€23.00

I could see that my Orzo pasta is a type that resembles large grains of rice. It's typically made from wheat and is often used in Italian cuisine, also in neighbouring countries (such as Greece). Its small size makes it a versatile ingredient that can easily absorb flavours.

Had to do a bit of research to find that out! I had an idea, though, that the following word, pangrattato, would have something to do with bread. Considering its musical name, I was hoping for something more glamorous than breadcrumbs, even toasted and seasoned! I’m something of a sucker for those magical Italian names that have graced our football fields for many years, names such as Fabio Cannavaro and Alessandro Del Piero. You’d really have a head start in romance, whatever about football, with monikers like that!

Mossfield Gouda and asparagus tartlet

Back to the stellar Pasta dish. It may not have been the most glamorous to look at, but its performance on the plate was faultless, a formidable mix of fish with the chilli and juicy tomatoes playing a blinder, backed to the hilt by that Orzo and even by those humble breadcrumbs.

Hard to believe that back in 2009 Bord Iascaigh Mhara felt the need to mount an extensive promotion campaign to get people to ask for hake and other lesser-known fish.

Nowadays, hake appears on virtually every restaurant menu in the country. It is a favourite with CL, and no big surprise when she picked the pan-fried hake, potato, parsnip, and rosemary gratin, tenderstem broccoli, dry cider, and fennel sauce (€23.20). It was well-cooked and presented, and earned a big thumbs up.

Also in contention! Korean bulgogi steak sandwich on a sourdough baguette, with chilli, sesame, and soy marinade, carrots, spring onions, and lime mayo, served with house chips. I enjoyed this here previously and can highly recommend it.  

While the hake may have been familiar, that was not the case with the starters and my Mossfield Gouda and asparagus tartlet, asparagus salad, shaved parmesan and chives (11.90) was a beauty with a distinctive flavour and texture. 

That starter was vegetarian while CL’s Cauliflower croquetas, butterbean and green herb purée, sun-dried tomato sauce vierge, toasted pumpkin seeds, crispy cauliflower leaves  (11.50) was vegan and also excellent, even though the cauliflower leaves were far from crispy.

There’s always a terrific choice, both at lunch and dinner, at Market Lane. Also in contention as a starter was the Frenchman’s Heaven: French Onion Soup with Coolea cheese and sourdough croutons. I was very tempted, as it's a favourite, but I decided to try the tartlet instead!

Suppliers included: Churchfield Community Trust, The Singing Frog Garden, Mealagulla Orchard, Bushby Strawberries, and the likes of Mr Bells and The Chicken Inn (two from a half dozen from the English Market). A little further afield, you’ll note Blasket Lamb (Kerry), Tom Baldwin (Waterford), and Crowe’s Farm (Tipperary).

Speaking of local, they have their own superb beers, produced next door at their Elbow Lane Brewery. The stout is my favourite but I certainly wouldn’t refuse any of them.

More pros at Market Lane.

If you buy a voucher, you’ll be giving the lucky recipient a choice of the five restaurants in the group: Elbow Lane, Goldie, ORSO, Castle Café and Market Lane itself (which has a city centre location and a friendly and helpful staff on the floor).

Heading for Kildare this summer? Here are a few tips.

Heading for Kildare this summer? 

Here are a few tips.

Foal, with foster mother in background

County Kildare is readily reachable from many parts of the country, just about two hours from Cork for instance. It’s convenient and is also full of attractions, big and small. Here, you'll find a sample, just a sample, of the county including The National Stud, Japanese Gardens, the shopping mecca that is Kildare Village, and the amazing Newbridge Silverware, featuring its core collection of silverware, along with the Museum of Style and a splendid restaurant on-site. You’ll need a place to stay, and below we spotlight two very hospitable and well-run hotels, Lawlors in Naas and Clanard Court in Athy.

Olivia Newton John (Museum of Style)

The story of Newbridge Silverware, its Museum of Style and excellent café

Princess Di's India dress

Naas is a superb base to explore Kildare!

Walking home by the Grand Canal from the Friday Country Market in Naas (one of the best-kept towns in Ireland)

Ready for shopping? Sample the many designer shops in Kildare Village

Coolea & Spinach Crêpe, in Kildare Village

The National Stud and Japanese Gardens 

Japanese Gardens at National Stud. Refreshments are available all day in this on-site café.
Meals are based on local produce even if the building style echoes a Japanese equivalent.

Clanard Court Hotel, your 4-star base in Athy

Bath in the bedroom. Very convenient at Clanard Court.

Strong. Ballet dancer with boxing gloves.
An eye-catching mural by Solus on Barrow Quay, Athy

Stay at Lawlors of Naas

Vi's in Lawlors