Hilda Crampton and Dominic Quinn Honored for Organic Farming Excellence

Hilda Crampton and Dominic Quinn of Castleruddery Organic Farm received a prestigious lifetime achievement award from the Irish Food Writers’ Guild (IFWG) on March 5, 2024, at a ceremony held in Ananda at Dundrum Town Centre. Their farm, located in Co Wicklow, has been certified organic since 1989 and has established a strong reputation for supplying high-quality produce to renowned restaurants, including Allta, Comet, and Lottie’s in Dublin.

The award acknowledges the couple’s lifelong commitment to organic farming and their significant impact on sustainable food production in Ireland. Castleruddery Organic Farm, situated in Donard, where Quinn grew up, features an early Victorian farmhouse and spans 25 acres of land.

Celebrating Excellence in Irish Food and Drink

The awards ceremony also recognized other notable contributors to Ireland’s food landscape. Lúnasa Farm in Co Clare received the environmental award for its focus on pasture-raised pork and beef. The community food award was presented to Duhallow Community Food Services in Co Cork, which operates a rural meal delivery service aimed at supporting older residents.

The Irish drink award celebrated Fierce Mild, a brewer of non-alcoholic beer, while Gary Harty of Galway Gourmet Oysters was recognized for his advocacy of Irish oysters, receiving the award for contribution to Irish food. Other winners included Moyletra Moileds for its Irish Moiled Beef, The Curly Pigs for its Ór Bán Whipped Lard, and Coolattin Cheddar’s Tom Burgess.

Commitment to Quality and Sustainability

Paula McIntyre, Chair of the IFWG, emphasized the world-class nature of Irish artisan food and drink. “Emigration and immigration is how we evolve, and long may we welcome, adapt, and cherish food from other nations – it only makes us stronger,” she stated.

Reflecting on the guild’s history, McIntyre noted that the awards were initiated in 1993 to highlight the contributions of small, independent Irish food producers and organizations. “More than 30 years later, we’re proud to celebrate the food and drinks that are the cornerstones of Ireland’s reputation as a provider of wholesome, innovative, and sustainable food,” she added.

McIntyre underscored the integrity of the awards process, which relies solely on members of the guild for nominations and decisions. This independence reinforces the authenticity and credibility of the honors presented each year.

The recognition of Crampton and Quinn, along with other awardees, reflects a growing appreciation for sustainable practices in the food industry and highlights the important role that local producers play in shaping Ireland’s culinary landscape.