Quinlans make a splash at food awards

Multiple award winners Fintan and Liam Quinlan, Quinlan’s Kerry Fish, with Artie Clifford, Blas na hÉireann/Irish Food Awards, David Chandler, Blenders and Kerry LEO Senior Enterprise Development Officer Victor Sheahan in Dingle at the weekend.
Picture: Don MacMonagle

KERRY fish specialists Quinlans, who have a seafood outlet in Killarney, are setting the bar for the industry it emerged at the annual Blas na hÉireann Irish Food Awards in Dingle at the weekend.

They won gold for their superior smoked salmon, gold for their wild Irish seafood pie, gold for their fresh Kerry crab and bronze for their select smoked salmon.

Other Kerry winners at the awards ceremony were Micilin Muc honey and mustard sausages, Dingle; Cordal goat’s cheese garlic and thyme, Castleisland; Murphy’s rich fruit barm brack, Kenmare; Garvey’s Focaccia, SuperValu, Dingle,;Oilean Chocolates caramel and shortcake bar, Harty’s chargrilled pepper jelly, Tralee; Harty’s ginger hot pepper jelly, Tralee; Irish Bio Salt, Ballyheigue; Dingle Original Gin, Dingle Whiskey Distillery and Bake It Easy’s hunky chunk, Knocknagoshel.

A traditional Irish butter made at by Glenstal in the Abington Rectory in Murrisk, Co Limerick has taken the top prize at the Blas na hÉireann awards. Traditionally churned and wrapped in parchment paper, it gained the highest score out of more than 2,500 entries.

This is the 10th year of the Blas na hEireann Irish Food Awards which are the largest blind-tasted food awards on the island of Ireland and they recognise and celebrate the very best Irish food and drink.

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