Meet the Ireland Quality Food & Drink Awards judging panel

Aine is an innovation leader providing consultancy to SME's in the food and beverage industry. With 21 years at Diageo, she delivered commercial launches of global brands across Europe and Africa. She specialises in turning concepts into consumer-ready products across beer, spirits, and ready-to-drink categories. Her experience in supply chain design, including material sourcing. liquid and packaging development, manufacturing site evaluation, and scaling-up to successful supermarket launches.

Alison is the Deputy Editor of easyFood Magazine, which is Ireland's no.1 food magazine. Her role entails writing and editing recipes, interviewing people within the food and drink industry and staying on top of the latest trends within this industry. She is also a Content Manager for Zahra, which is a content marketing agency. She works closely with a variety of brands within the food and drink industry, providing them with strategic content marketing services. This includes newsletter management, social-first recipe video production, recipe writing and more.

Annette Lythaby is a dedicated catering manager with Avista, bringing a strong foundation and background of a chef, with extensive experience within the UK contract catering industry. Trained in London, she progressed through multiple promotions, ultimately serving as Deputy General Manager for a major law firm, overseeing hospitality operations for up to 4,000 people onsite. Skilled in project management and site mobilisations, Annette combines operational leadership with a passion for education. Having recently completed a Master’s in Training, Education, and Development, she now trains individuals with disabilities in the food sector, supporting their progression from voluntary roles to meaningful paid employment.

Anthony O’Toole is a chef, grower, and creative force in Ireland’s evolving food landscape. As founder of Fat Tomato, he works from seed to plate—growing, making, and designing flavour-led products rooted in biodiversity and place. Named the 2025 Blás na hÉireann Producers’ Champion, his work challenges conventional food systems, championing provenance, seasonality, and integrity over scale. Through his consultancy practice AOT, he collaborates with leading producers, chefs, hospitality establishments and tourism bodies to shape distinctive food experiences across Ireland. His approach is grounded yet forward-thinking—connecting land, culture, and creativity to redefine how Irish food is grown, experienced, and valued.

Aoife Ryan is Head of Ambient Food Buying for Avoca, Ireland’s leading luxury food and lifestyle retailer. She curates everything from premium olive oils to artisanal chocolate, and leads the sourcing and creation of standout seasonal and gifting ranges. Aoife began her food journey as Babaduck, one of Ireland’s original food bloggers, before moving into the airline industry where she developed innovative buy on board products — many of which are still flying today. With a sharp eye for quality and a passion for great food, Aoife blends creativity, commercial instinct, and storytelling into every product she brings to market.

With a career spanning 25 years in the culinary sector, Bettina is deeply passionate about all types of cuisine, particularly Italian food and wine. Their extensive knowledge in this area has made them a respected figure in the industry. Since becoming a Mum, Bettina is committed to promoting high-protein and nutritionally dense clean food, constantly exploring innovative ways to enhance healthy eating. Their expertise and enthusiasm for both classical and contemporary culinary practices ensure that they remain at the forefront of the evolving food landscape, inspiring others with their dedication to quality and flavor.

Creative, positive and motivated, with excellent organization skills, strong attention to detail, fully engaged with the food ecosystem delivering business advice to start up and scaling food and drink producers. Strong commercial focus, proven track record in revenue generation, business development and sales of over 20 years with commercial experience in international hospitality and tourism, as well as close to a decade working as senior business development manager connecting with international sales teams and supply chain leaders in the export sector in Ireland, supporting the growth of the national export agenda.

Dave has 45 years in this fabulous food industry having helped develop great businesses in the UK, Ireland and with European Bakeries. He held senior positions in Iceland Foods, Coop UK, Cuisine de France, Aryzta Bakeries, David Wood Foods and Panelto Bakery. He is currently enjoying helping Seerys Bakery in Carlow with Strategic Development. He has an outstanding track record in product innovation, strategic procurement, category management techniques and is known as a Solutions provider with knowledge of processes gained in first class bakeries around Europe.

Professional Chef since 2007 with experience in kitchens around the world, from schools & government buildings to Michelin-starred restaurants & international sports venues. Began his Culinary NPD career in 2014. Moved to Kepak in 2021 and identified a gap for a Culinary department within Kepak, which he created and leads. Integral to increasing the standards & execution of customer facing presentations & growing the culinary culture within Kepak Passionate about trends and flavour evolution across retail & foodservice. Now responsible for driving the Keap Innovation strategy.

Doireann Barrett is an Irish entrepreneur, community advocate, and founder of The Gluten Free Kitchen Company, established in 2011 to create artisan free-from foods rooted in quality, accessibility, and community. With over 15 years in business, she has built a loyal following through her dedication to inclusive food experiences and local collaboration. Doireann is also the founder of Cneasú, a wellness and storytelling platform, and Cothú, a nutrition-focused food concept. Her work bridges food, wellbeing, and community impact. An award-winning campaigner and podcast host, she continues to champion ethical food production, education, and community-led initiatives across Ireland.

With over 20 years of experience in the Food Industry Donna McGuire is a driven and passionate product developer with experience in the Food to Go, Confectionary and Meat sector. Donna completed a BSc in Dietetics from University of Ulster and MSc in Innovation, Leadership & management from the University of York, and also sits on The Irish Packaging Society Committee. In her current role at DeliLites, Donna drives innovation through a passion for great food, emerging trends, and consumer focused product development. Her love of food is complemented by her travels across the world, where global cuisines and cultural experiences continually inspire her approach to innovation.

Fiona Staunton is a Ballymaloe-trained chef, home economist and founder of Fiona’s Food for Life. She specialises in cookery education, nutrition-led food events and practical healthy cooking, with a particular focus on menopause and midlife wellbeing. Passionate about high-quality Irish food, seasonal ingredients and consumer-friendly innovation, Fiona brings together culinary expertise, nutrition knowledge and a warm, accessible teaching style.

Dr. Francesco Noci has an Honours Degree in Chemical Engineering specialising in Food and Environmental Engineering, an MSc. from UCD in Food Science in 2000, investigating eating quality of beef burgers cooked by different technologies and a PhD focusing on the modification of the quality of meat using a dietary approach at farm level, obtained in 2005. Dr. Noci has been lecturing for over 15 years in Food science and technology, Food processing, Food Ingredients, Flavour and Sensory Science. Overall Dr. Noci has over 20 years of experience in research on physical and chemical aspects of food quality by instrumental and sensory methods, published in over 60 internationally peer reviewed papers and book chapters. The research interests focus on quality and safety of foods and sustainability of food systems, new product development via incorporation of underused, innovative and sustainable ingredients.

Hilary McGrath is an Irish food entrepreneur and founder of a growing speciality condiment brand focused on flavour-forward, accessible foods. Based in Ireland, she develops premium dips and jalapeño jelly designed to bring bold taste without overwhelming heat—appealing to everyday consumers who want flavour, not fire. With a strong focus on branding, retail strategy, and product positioning, Hilary is actively building partnerships with retailers and food service providers while exploring export opportunities. Her work combines culinary creativity with practical business strategy, from recipe development and food compliance to marketing and market expansion, positioning her brand for growth both in Ireland and internationally.

Jolita Puksmiene is a food entrepreneur and retail professional with extensive experience across hospitality and food operations. She began her career with Applegreen, progressing from Sales Assistant to Store Manager, overseeing a large site with multiple food outlets including Subway, Bakewell and Burger King. She later founded her own business, Sushi-Mania, which celebrates five years of success. Jolita has developed products across retail and farmers’ markets while completing programmes in food development, sustainability, and entrepreneurship, including with TU Dublin and SuperValu.

Judith began her career in Culinary Arts more than 30 years ago. With a Masters in Adult Education, a Masters in Irish Food Studies, a Diploma in Management from the Irish Management Institute and a Degree in Pastry and Confectionery, she has lectured in SETU for the past number of years on various culinary arts and hospitality management programmes including areas such as culinary skills and operations, food safety, nutrition, food security and sustainability. Prior to that, she has 12 years’ experience working with Fáilte Ireland in its training division as a culinary arts lecturer.

Since starting her clinic, in the last 2 decades, Julia Edgely noticed a pattern when treating ailments linked to gut health and food intolerances. Lifestyle choices plays such an important role when it comes to our gut intergrity, and immunity. Let food be thy medicine, she is passionate about helping her patients and followers enjoy healthy eating. After years of working closely with patients and private chefs creating achievable and tasty meals, she believes, eating for your wellbeing should not be complicated. This philosophy has lead her to further work in recipe development and continued professional development in the area of food and lifestyle. Simple quality food provides a diet that is not only healthy and beneficial for your wellness but also is delicious and easy to follow.

Kate Ryan is a multi-award-winning food writer and founder of Flavour.ie, a platform dedicated to championing the best of Irish food, drink and food culture. As a freelance food features writer, Kate writes regularly for Irish Examiner, Business Post / Food & Wine, The Echo and Georgina Campbell's Ireland Guides. Her work appears in print and online in Ireland, UK and USA, including BBC, Vittles, The Journal, and more. She is an author of two books, and a contributing author to best selling titles including COOK by Graham Herterich, Scoop Food Magazine, and Oxford Food Symposium Proceedings. Kate hold an MA and PGDip in Irish Food Culture and Foodways with a specialist academic interest in Irish fresh blood black pudding. She is a member of the Irish Food Writers' Guild, Slow Food and Talamh Beo, and is an experienced food judge with over 15 years participating in food, drink and restaurant judging.

Running an academic research centre in MTU for the past 14 years. Very experienced in industry related projects and developing solutions for industrial partners. Extensive experience in process monitoring and product development.

I am a chef with over 30 years of experience working with leading companies around the world and in Ireland. For the past 15 years, I worked as an Executive Chef, leading kitchen teams and creating high-quality dishes. I now work as a Sales Manager for one of the largest food companies in Ireland. I have strong knowledge of different cooking methods and food preparation techniques. My career combines hands-on culinary skills with leadership and business experience, allowing me to understand both the kitchen and the wider food industry.

Richard Francis is the founder of Taste Counts Limited, trading as Mushrooms & Love, an award-winning Irish food brand specialising in innovative, plant-based mushroom snacks and beverages. With over 30 years’ experience leading large-scale transformation programmes across global organisations, he brings strong expertise in strategy, procurement, and operational excellence. Richard combines his corporate background with a passion for food innovation, sustainability, and entrepreneurship. He is actively involved in industry programmes, mentoring, and food awards judging, and is committed to supporting the growth of emerging food producers. Richard works closely with his family to build a purpose-driven brand focused on quality, creativity, and positive consumer experiences.

Spent all of his working life in the food industry, primarily as a chef working in several countries before settling here. There was an opportunity that allowed him to move into NPD working with some of Irelands premium meat companies, but also brought him into contact with some fine artisan producers, one of whom he joined forces with and developed Burren Balsamics into a well respected artisan producer.

Hi my name is Shilpa Kiran I am an Award Winning Irish Food Blogger and self taught Photographer, Food stylist and recipe developer. I started sharing my passion for food through my recipes back in 2017 on my blog, Soulful And Healthy and it gained quite a following from people who enjoyed trying my recipes and new dish ideas. I was born and raised in Bangalore, Southern India, I moved to Dublin in 2012 after my marriage. Being the foodie that I have always been from my childhood, I created my blog to share simple, easy recipes after I became a Mum, as I wanted to do something for myself. As my blog gained popularity, it went on to win The Best Irish Blog Award in the UK in 2018. As my creations gained attention, I decided to become a Food Photographer and Food Stylist, and I have worked with many Irish food brands and Irish producers. Now my recipes are published in many leading publications like The Irish Times, The Taste, The Journal and many such magazines and newspapers both local and International. I had the opportunity to become the Brand Ambassador for Kenwood World, where I shared my recipes and photos along with many top famous chefs. I have been interviewed by RSVP magazine and The Independent where I had the opportunity to share my journey. I have also worked with some of the most popular restaurants in Dublin as a Photographer and Stylist. I now live with my husband and two boys in Wexford, where I moved there for good after we bought our own house in 2022. I love going out for long walks in the town and by the beach.

Sofia Kalfa is the Managing Partner of Fzin Coffee, a multi-award-winning Irish company leading the shift toward compostable coffee and beverage solutions with Ireland’s first biobased and home-compostable capsule range, sustainable beverages and and unique flavoured drinking chocolates, the first of their kind in Ireland. Her career began in Leading Hotels of the World in the EU and Michelin-starred hotels in the UK where she developed a deep understanding of quality, service, and consumer experience. She brings a wealth of experience in the Irish beverage industry along with a sharp eye for quality. Driven by a clear vision for innovation and waste reduction in the Irish drinks sector, Sofia is redefining how consumers experience coffee by encouraging sustainability into every stage of product development. Her impact extends beyond Ireland, influencing supply partners across Europe to adopt more sustainable materials across their operations.

Sophy Francis is Co-Founder of Mushrooms And Love, an Irish food producer specialising in innovative mushroom-based snacks and functional products. She leads the company’s food manufacturing operations, with responsibility for product development, batch production, process improvement and quality assurance. With a practical, hands-on approach, Sophy has built structured manufacturing systems that support consistency, food safety and scalable growth. She is particularly focused on efficiency, waste reduction and maintaining high production standards in a fast-growing SME environment. Her work has helped the business achieve multiple industry awards and secure listings across retail, specialty and online channels, contributing to the brand’s continued expansion.

Susan is the Founder and CEO of Love A Little Sauces. A multi award winning Dessert Sauce production business based in Inishowen Co. Donegal. The business was started up during Covid and is going from strength to strength. Love A Little sales to retail, hospitality and catering as well as online sales. Brought up and worked for many years in food retail it was inevitable that she would continue in that field later down the line. Always having a passion for food innovation, coming up with a product that had huge potential on the Irish market and abroad has been a huge factor in her success.

Graduated in Hotel & Catering Management and worked in Hyatt Regency chain in US for an 18 month internship following this in all Food & Beverage areas. Worked as a Sales rep for a Catering company in Ireland following this, and Restaurants, cafes as a Supervisor/Manager. Worked as an INtern chef in London for 4 weeks in a high profile restaurant. Worked as a baking chef for 6 weeks in West of Ireland. Completed a Plant Based Cooking & Sustainable practices course last year, obtaining a Certificate for this. Worked assisting a Dublin cafe business around their operational inefficiencies.

Tim Sharp is an experienced Master Baker with over 40 years in the bakery and patisserie industry, bringing deep expertise in bread, confectionery, and chocolate. Throughout his career, he has specialized in product development, recipe formulation, and process optimization, combining technical precision with creative innovation. Tim’s mastery spans traditional artisan methods and large‑scale industrial production, allowing him to enhance product quality while supporting efficient manufacturing processes. Known for his commitment to consistency and adaptability, he continually refines recipes, optimizes workflows, and develops products that meet evolving market demands, making him a trusted expert in the craft of baking.