Highbank Orchards Win National Organic Chefs Choice Award 2016

Highbank Orchards Win National Organic Chefs Choice Award 2016 presented by Minister of State for the Department of Agriculture, Food and the Marine, Andrew Doyle TD and Aidan Cotter Bord Bia

The National Organic Food Awards, held every two years, serve to mark the achievements of Irish organic food and drink growers and manufacturers.  www.bordbia.ie/organicawards2016

The awards celebrate success within the organic sector in the domestic and export markets. They reward innovation and new product development of organic food and drink taking into account the potential of such products in both retail and foodservice channels. The further potential of organic in the foodservice channelwas highlighted this year with the introduction of a new ‘Chef’s Choice Award’ for 2016 which Highbank Orchards & Distillery were honoured to be awarded.

Seven organic food companies were selected as overall category winners.

Best Fresh Product Award went to  The Organic Centre, based in Rossinver, for its Organic Salad Bag.

Best Prepared Product Award went to Drumshambo’s Blake’s Always Organic, from Leitrim, for its Culture Blend Coffee.

Best New Product was made by Ummera Smoked Products, based in Timoleague, Co.Cork, and it’s a smoked Organic Picanha Beef made using the rump cap cut of beef.

Export Award was given to Flahavan’s Irish Organic Porridge, which is exported to over 11 countries including UAE, Russia and South Korea.

Chefs’ Choice Award went to Highbank Orchards in Kilkenny, for their Orchard Syrup.

Innovation Award was given to Mulberry Meadow Organic Farm from Monaghan for its My Organics Living Salad – Salad Bowl Mix.

Direct Selling Award went to  Green Earth Organics from Galway,  for its 100% Irish Veg Box.

This year’s prestigious judging panel included JP McMahon, Michelin-starred chef from Aniar restaurant, Co. Galway; freelance journalists Suzanne Campbell and Oliver Moore; Alan Kinnear, International Buying Manager, Ocado, UK online retailer; Al Overton, Head of Buying, Planet Organic, UK’slargest fully certified organic supermarket; Lisa Garrett, Innovation Chef with Le Pain Quotidien restaurant, based in Kildare Village and chairman Evan Doyle, Owner The BrookLodge Hotel, Macreddin Village, Aughrim, Co. Wicklow

Thank you for a great day from all at Highbank

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