ÓR-REAL IRISH BUTTER SCOOPS GOLD AT IRISH FOOD AWARDS

 ÓR-REAL IRISH BUTTER SCOOPS GOLD AT IRISH FOOD AWARDS

Emma Murphy and Mariana Puente from North Cork Creameries

An Irish butter brand, which is made by North Cork Creameries using traditional methods, has been recognised at the Irish Quality Food & Drink Awards 2022. Ór-Real Irish Butter was named Gold Award winner in the Butter category at a gala ceremony at the Mansion House in Dublin. 

The annual awards celebrate the best in food and drink products available in Ireland across retail, wholesale and foodservice. Each entry is judged by a panel of industry experts and is assessed on its taste, flavour, provenance and innovation. 

It’s the second significant accolade for the North Cork brand in as many months. In August, Ór-Real Irish Butter was awarded two stars at the Great Taste Awards 2022, only entries considered to be ‘outstanding’ receive two stars. 

Pat Sheahan, CEO of North Cork Creameries said, “Generations of farming families have been involved in making Ór-Real Irish Butter and this award is for them. We know our farmers and have almost 100 years of experience in turning the finest local milk into the highest quality butter. Very little has changed during that time, we still use traditional methods but to modern standards. Ór-Real Irish Butter has been on the shelves since late last year and is already very popular with Irish shoppers. We’re thrilled to be recognised with Gold at the Irish Quality Food & Drink Awards. What makes this and the Great Taste awards so special is that they go through a rigorous and independent judging and tasting process.”

Ór-Real Irish Butter is made in North Cork using the traditional method of slow churning, the only addition is a touch of salt. North Cork Creameries was established in 1928. It is a farmer-owned independent cooperative. employing more than 100 local people directly, it supports 250 local family farm milk suppliers and contributes significantly to the local economy. 

Emma Murphy and Mariana Puente from North Cork Creameries (with Keith Bradshaw and MC Doireann Garrihy). Pics: Siobhan Taylor

press release

ÓR-REAL IRISH BUTTER SHORTLISTED FOR IRISH FOOD AWARD

 ÓR-REAL IRISH BUTTER SHORTLISTED FOR IRISH FOOD AWARD

Pictured with Ór-Real Irish Butter, at Twohig's Supervalu Kanturk are Mairead Lucey, Third generation farmer, and Pat Sheahan, CEO of North Cork Creameries. Picture: Michael O'Sullivan /OSM PHOTO

Ór-Real Irish Butter, which is produced by North Cork Creameries, has been named as a finalist at the Irish Quality Food & Drink Awards 2022. It is one of only two finalists in the Butter category.

The awards recognise and celebrate the best in food and drink products available in Ireland across retail, wholesale and foodservice. Each entry is judged by a panel of experts from across the industry and is reviewed on key criteria including taste, flavour, provenance and innovation. 

Ór-Real Irish Butter is made in North Cork using the traditional method of slow churning, the only addition is a touch of salt. North Cork Creameries is a farmer-owned independent cooperative which employs more than 100 local people directly, it supports 250 local family farm milk suppliers and contributes significantly to the local economy. 

Pat Sheahan, CEO of North Cork Creameries said, “We’re thrilled to be shortlisted for an Irish Quality Food Award. We’re very proud of Ór-Real Irish Butter, it has only been on the shelves since late 2021 and shopper reaction has been extremely positive, resulting in the product being rolled out to SuperValu and Centra stores nationwide. At North Cork Creameries, we have almost 100 years of experience in turning the finest local milk into the creamiest butter and very little has changed since then. The same farmers have been supplying us for generations, we only use summer milk from local, certified grass-fed cows and the only addition is a pinch of salt.”

The winners of the awards will be announced at a ceremony at the Mansion House in Dublin on the 13th of September. 

press release

Meet The Producers. All Winners at Blas2017 in Dingle

Meet The Producers

All Winners at Blas2017 in Dingle

(This is Part Two on the evening in the bank. See Part One here.)

Aoife of Galtee Honey

Bank of Ireland Startups, who helped get the successful Backyard feature off the ground during this year’s Blas Awards in Dingle, hosted a number of follow-up events last Tuesday, including one at their premises in Patrick Street, Cork. Joe McNamee was the moderator for the evening and the principal speakers were Artie Clifford of Blas and local chef Kate Lawlor. After the welcome and introductions, Joe asked Aoife of Galtee Honey Farm  to tell her story.

Aoife was brought into bee-keeping by her father and she said provenance was very important. “Genuine Irish honey has great flavour and complexity. It is because of our great bio-diversity, different flowers, different flavours. The native Irish black bees are under threat and we as a group are trying to preserve them”.

“Labelling is a problem, the public can be misled quite easily. Do check the label. Blas can help with awareness. Quality will cost more so Irish will cost more. This summer was great, we won't be running out of honey before the next harvest.”

Francis, a West Cork man, is with North Cork Creameries. “It is a small co-op, one of the originals. We sell milk and butter under our Kanturk brand and we also supply Supervalu. The butter is available in the Kanturk area and in Supervalus in the region generally.” Joe added that a lot of the milk in the supermarkets is not coming from the cattle you see grazing in the Republic’s fields but from indoor herds across the border.

Francis of North Cork Creameries

All of the producer speakers were winners at Blas 2017 and Avril, representing Caherbeg Pork, Ross-carbery Recipes,  and, most recently, Rosscarbery Biltong, is no stranger to Blas awards. 

Son Maurice is following in her footsteps with the Biltong, a dried beef product of African origin. Indeed, the machines used in West Cork are from Africa. Both Maurice and brother William are big into fitness and that inspired the move. He wouldn't be an Allshire if he didn't focus on quality and he does. Had a taste the other evening and no wonder it won a silver in Dingle. Seaweed and spice have been added and it is a handy and well priced packet.

Avril (Rosscarbery Recipes) and, right, Kate Lawlor

Avril just loves Blas and Dingle: “Food is at the core of it but the people make it. You are never on your own.”

More butter, but with a twist, as Mary and Billy from Waterford took to the stage with their Irish Gourmet Butter. They are in the early stages of development but still advanced enough to feature in Dingle where their Garlic & Herb stood out. Their butter is flavoured: cranberry and orange and Cointreau (have it with the Christmas pud) and cinnamon and honey (ideal on French Toast) are two examples. They are building on a long family tradition as Granny was an All-Ireland Butter Champion so food is in the family.

Artie and Tom Durcan (right)

Tom Durcan is a spice beef master and the Corkman is a huge supporter of the Blas Awards. “When I won in Blas, I milked it, got great contracts from it. It is definitely the most honest food competition going. To win, or even to be a finalist, opens doors. Do something, do it right, the world’s your oyster. Blas is a fantastic road for anyone in food to take. Great help available there. Thanks to Artie and to everyone involved.”

Sarah from Nut Case hasn't got quite the long experience of Tom but she too acknowledged the value of Blas. Their nut burger won gold this year. “It makes such a difference to us when we call to the shops.” We is Sarah and husband Mick who, in 2006, was made redundant. But he then took the 12-week course in Ballymaloe and they began checking their aunt’s nut business in the UK.

Sarah of Nut Case

They started Nut Case with a Nut Roast but after entering the SuperValu Academy found that their burger was outselling the roast. So they concentrated on the burger and their judgement was confirmed with that gold in Dingle. It is popular and they have many repeat customers. They place great value too on Farmers Markets, learning from the feed back.

“It is still early days, still doing it all by hand. Very time consuming but very satisfying. We are now included on the Body Chef menu so it’s a good success story for us”.

Joe McNamee then asked Kate Lawlor if she had any concerns for the Irish food story and she pointed to misleading labels and Artie agreed. They both hope that education in food, from an early age, can help counter this problem. And both agreed that if your product is being misrepresented, that you are fully entitled to shout long and loud about it.

Mary and Billy of Gourmet Butter
talk to Joe McNamee (left)

But McNamee wanted to finish on a positive note and prompted the main pair. Kate: “We are getting known for our food culture. We are value for money. We need to keep the small suppliers going. It is an exciting time.”

Artie: “I’d like to see it continue as it’s going, state agencies and producer groups pulling together. We have the raw ingredients and they are now being better used, the freshest, the best, all driven by passion, our biggest selling point. From bar food to silver service, the quality of Irish food is high and can improve even further.”

Reckon Joe got his wish there. And we had all seen the passion from the producers on the night. Consumers are key too. Check that label and buy local, fresh and fair. The more we pull together the further we can go.

This is Part Two on the evening in the bank. See Part One here.