Irish Quality Food Awards 2019
Irish Quality Food and Drink Awards 2019
Aileen is the owner and director of Unglu-d a dedicated Gluten Free Food business based in Ireland. Unglu-d is an online store selling only gluten free food products, the site also provides other resources such as recipes and information events in the gluten free and coeliac space.
Amanda has almost 20 years’ experience in the area of New Product Development, where she has been involved in the creation of own – label products, across many chilled food categories. She is currently working as NPD Manager with Hilton Foods Ireland, who supply a wide range of chilled, own-label meat products to Tesco Ireland, which include beef, pork, lamb and breakfast meats.
Dr Amy Burns is the Director of the Food and Consumer Sensory Testing Suite at Ulster University. Amy has considerable experience of working with companies in the UK and the Republic of Ireland conducting research which has enabled food companies to make improvements in production, promotion, market estimation and sales.
Culinary Arts lecturer in GMIT for the past 22 years. Areas of expertise Food Product Development, Hot Kitchen, Sustainable of food sources.
Dr Audrey Tierney is a senior lecturer and course director for the MSc Human Nutrition and Dietetics at the University of Limerick. Audrey has worked both clinically and in academia for 15 years in the area of nutrition and dietetics. After completing her PhD in Trinity College Dublin in Nutrition and Nutrigenomics, Audrey spent the last 10 years working in Melbourne, Australia with her research focus in the area of the Mediterranean Diet and the impact on health and disease. Audrey has continued in this research area since her return to Ireland and in her work at University of Limerick.
Brenda has worked in the food industry for up to 20 years in food product development. Brenda has a passion for food and has worked extensively developing branded and own label products in chilled and frozen categories. Brands include Goodfella’s, Donegal Catch, TS Foods & Tony’s Chippy. Own label products include M&S, Waitrose, Sainsbury’s, Tesco UK & Ireland, Asda, Morrisons, Supervalu, Aldi & Lidl. Brenda’s current role in Southern Regional College’s Business Support centre involves assisting food businesses to innovate and help launch products successfully in the marketplace.
As a scientist and avid home cook, Caoimhe set up SculleryMade in 2016 to share recipes for cooking and brewing. SculleryMade has evolved to run pop-up events matching food, beer & cider in collaboration with breweries and cider makers. In addition, SculleryMade produces Black Pudding using spent grains from homebrew.
Carol has worked in the Food Industry Development department in Teagasc, Ashtown since 2002. She works closely with food industry client companies to provide mainly Sensory Analysis advice and services. She also works closely with the New Product Development team to solve client company innovation issues.
She manages the Sensory Analysis unit in Ashtown and is the Sensory Panel Leader.
Carol has previously worked in food safety and quality assurance, technical consultancy and training programme design and delivery and continues to deliver training programmes for food industry clients in the areas of Sensory Science and New Product Development
Catherine Barrett holds a MSc in Food Safety Management and a higher dip in Digital Business . She worked in the seafood industry for 20 years, beginning her career as a Whitefish Officer in BIM assessing fish quality and handling, she currently leads on a number of seafood sustainability projects and works closely with retailers on their seafood sourcing policies. A keen beach cleaner and wild water swimmer, keep her connection to the sea is personal and passionate about all things below water.
Dr Rena (Catherine) Barry-Ryan is a Senior lecturer in Food product development at the Technological University Dublin (http://www.dit.ie/fseh/stafflisting/barry-ryandrcatherine/) and also Manager of the Industrial support unit Food Innovation Lab (www.dit.ie/fil/). She is Course-chair of BSc Food Innovation & BSc Brewing & Distilling Degrees (www.dit.ie/study/undergraduate/programmes/dt421/). She supervises under-graduate, post-graduate and post-doctoral research in projects funded and supported from Industrial, National and European sources. She is a Council member of the Institute of Food Science & Technology Ireland. She has published more than 60 peer-reviewed papers and is listed on the International Clarivate Analytics High Citation list for Agricultural Science this year.
Ciara Troy is the founder of Oishii Foods Ltd, a Dublin based award winning Japanese Food Business. Based in Smithfield Oishii employs 20 staff to make a range of high quality Japanese inspired food products: sushi, asian salads, mealpots, noodle soups & a convenient stir fry teriyaki range. Ciara Troy was awarded Young Businesswoman of the Year in the Image Awards 2011, the business itself has been recognised & was a finalist in the SFA Small Business Awards in 2018 in the Food & Drink Category. Oishii has also received Gold Stars Ciara is a passionate foodie who has shaped the food to go category in Irish Retail, sharing her passion by creating innovative, healthy & high quality products for Irish consumers to enjoy.
Clare captures life's tastiest moments; she is a photographer and stylist with a culinary background and a big passion for all things food. Having trained in Ballymaloe Cookery School and combining it with her photography skills, Clare has a real joy of bringing her clients story on a plate to life. When she is not behind the camera, you will find her in the kitchen or her garden where she grows lots of beautiful organic ingredients that inspire her to create delicious recipes with.
Cyril Briscoe is a cultural professional based on Ireland’s West Coast. After a long career in art & design education where he taught at National College of Art & Design and Galway Mayo Institute of Technology he now develops and nurtures creative projects across diverse fields and with new and established organisations such as Kilkenny Whiskey Guild. He is a board member of Music for Galway.
Worked for ALDI for 10 years in both Operations and Buying Roles.
Declan is a Business graduate with a passion for Food & Drink. He has a 20yr career in food manufacturing and processing. 7 years ago he jointly set up a food redistribution charity in N. Ireland – Fareshare NI, which redirects ‘fit for purpose’ food away from the waste stream, towards front line charities throughout the province. He is responsible for the regional operation of Fareshare in N. Ireland
Deirdre McDonald is a Hospitality professional with 25 years industry experience, 20 of which are specific to senior management in the hotel industry.
Deirdre is currently working with a portfolio of Tourism and Hospitality businesses, assisting to bring their brand to life online. She is passionate about service excellence and building successful brands in the Tourism industry through customer service and dedication to exacting standards. Through strong links with Destination Management Companies, incoming tour operators, travel writers and the team at Failte Ireland International Publicity, Deirdre works alongside clients in winning trade business by representation and delivering both Fam Trips and Show Arounds on their behalf.
Previously, as General Manager of Ariel House Dublin, Deirdre was responsible for the day to day operation and key management functions of this multi award winning property.
Having spent 15 years at Ariel House, she took the property from inception to brand leader in its’ niche through the effective use of social media and content marketing strategies and building strong relationships with travel trade and online influencers.
Within this role, Deirdre led the Sales and Marketing function in the property. Integral to this was representing Ariel House in the B2B space and winning incentive business, group bookings and corporate contracts through organising Fam trips, breakfast gatherings, information evenings and showcasing the property to each of these segments. Under the guidance of Deirdre, Ariel House enjoyed a 5 year period in the top three Dublin Hotels on TripAdvisor and was annually listed as one of the Top 25 Hotels in Ireland in the TripAdvisor Travellers Choice Awards.
A keen foodie, Deirdre is passionate about Irish food, food trends and ingredients, seasonal and local.
She is a fan of the host of artisan suppliers and offerings that stem from food communities in Ireland. Deirdre is familiar with thought leaders, food influencers and writers, including restaurant critics and members of the food blogging community.
Her business strengths include hotel operations and front office management, social media marketing, content marketing and online reputation management.
A member of the Irish Hospitality Institute, Deirdre is educated to post graduate level, holding an MBS in Tourism Management from UCD. She is a graduate of the Degree in Hospitality Management from DIT. Most recently she completed a Professional Diploma in Digital Marketing in 2016.
Doireann Barrett is the founding owner of The Gluten Free Kitchen Company, a multi-award-winning food and wellness brand. After a lifetime of symptoms, Doireann was finally diagnosed in 2004 with coeliac disease. Thereafter she saw a gap in the market with the café/deli offering and began her journey to develop The GFK Co. Her ambition is to eventually create a safe brand of outlets that cater for those suffering with food intolerances and allergies while allowing her customers to enjoy a meal amongst loved ones without the unfortunate stigma and label that currently excludes a person with dietary exclusions.
Doireann currently runs her brand supplying her artisan food products to the foodservice sector, food-stall events and her online store supplying food and wellness products on a nationwide and global platform. Doireann is a co-author of a published case study on her business model which was co-written by Trinity College Business School Professors Paul Coughlan & David Coghlan, Claire Riggs Liverpool University UK & Denise O’ Leary, UCD College Dublin. Doireann’s case study chapter was published by Emerald Books in 2016, “Organising Supply Chain Processes for Sustainable Innovation in the Agri-Food Industry”. This case study was presented in Milan, Italy in November 2015 during the Milan Expo.
Since the establishment of The GFK Co. food and wellness brand, Doireann and her team have gone onto win many awards, nominations and accreditations and have received lots of media attention. Doireann has a big interest in wellness and well-being and in her spare time enjoys yoga, surf and holistic workshops.
Angela joined FITU as Programme Manager in September 2008. She worked for 10+ years in the Food Industry with Kerry Group and Northern Foods in Ireland and with Nestle in Canada. She worked in the areas of Product and Process Development, Technical Project Management and Quality Management. She has lectured in a range of Life Science subjects in the Institute of Technology Tralee, Cork Institute of Technology, University Limerick and UCC.
She currently manages the Diploma in Speciality Food Production in UCC and a number of other courses & workshops provided by FITU.
Drew has worked in the food industry for 25 years, from technical roles through to commercial roles. I have managed brands such as Benecol, Denny, Ballyfree, Dececco, Nandos and various own label. Very passionate about quality food and innovation and love new ideas and concepts.
Eamon Ryan is Head of Enterprise for Limerick City and County Council and was appointed to this position in April 2014. He previously held the position of CEO of the Limerick City Enterprise Board for the period 1993 to 2014. He is a former President of Limerick Chamber of Commerce (2004/05). Eamon is a Fellow of the Chartered Institute of Personnel and Development (FCIPD), and also a Fellow of The Institute of Business Consulting, UK. Eamon was responsible for the publication of the first Food Strategy for Limerick in 2016.
As a Food Scientist with experience in food product development, Eimear has a passion for Irish food products. She manages Sensory Food Network Ireland which brings together the sensory expertise and facilities of 10 institutions throughout Ireland, to address the needs of the food industry in relation to sensory science.
Elaine is the co-ordinator of the European Region of Gastronomy Designation for 2018 and is passionate about championing food in Galway & The West of Ireland for long term growth. The theme for the year is; ‘From the Ground Up, Feeding our Future’ and will explore the regions deep rooted food culture from farm to fork, its strong heritage links right through to the modern and diverse food culture of today.
Elaine has worked for several years along the food supply chain with an experienced background in Retail Operations with Lidl Ireland, Sales & Marketing and Production from working on the Bord Bia Fellowship in London and in her role as Export Sales Manager for Brady Family Ham. Elaine holds a First Class Honours Masters in International Marketing Practice and Diploma in Strategic Growth (Food Industry) from the UCD Smurfit Business School.
A lecturer in the Galway International Hotel School at Galway and Mayo Institute of Technology, Elizabeth is a beverage specialist with extensive experience both in the trade and in education. A specialist in Wine studies, Contemporary Beer Studies, Spirits and liqueurs and Service Skills, Elizabeth has held senior beverage management positions in the licensed trade sector for many years.
As well as lecturing in various beverage studies courses at GMIT Elizabeth has had a strong involvement in both national and international beverage competitions. Among her many qualification is a WSET Diploma in Wines and Spirits. She is a member of The Institute of Wines and Spirits and A Consoeur Compagnon in The Confrérie Saint – Etienne d’Alsace, France.
Elke is a food writer for the Cork Independent and Irish Foodie Magazine as well as content writer for clients.The Food Affair on Cork City FM is produced and hosted by Elke. She also creates food experiences for corporate clients, showcasing the best of Cork and its food.
Emma Lyttle works as a Food Innovation Consultant within the Business Support and Innovation Team at the Southern Regional College. The role entails mentoring start-ups, artisan producers and SME companies in all aspects of New Product Development.
Dr. Francesco Noci is a lecturer at GMIT in the areas of Food Science and Technology, Food Safety, Food product development and Nutrition. Prior to GMIT he has been working at the UCD Institute of Food and Health, lecturing in nutritional biochemistry and metabolism and food product development. Overall he has over 15 years of experience in research on physical and chemical aspects of food quality by instrumental and sensory methods. In his current role he is actively involved in applied research on shelf life and product development with food SMEs and is a member of the Sensory Food Network Ireland.
Dr. Francesco Noci graduated from UCD in 2005 with a PhD in food science focusing on the modification of meat quality using a dietary approach at farm level.
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Frankie, a Public Health Nutritionist, is Head of Scientific and Regulatory affairs at Nutritics. In her current role, Frankie supports Food Businesses with compliance with food law. She previously worked as technical executive in Public Health Nutrition for the Food Safety Authority of Ireland and was the permanent Irish representative on European working groups relating to Nutrition and Health Claims and Foods for Specific Groups. She has extensive experience working in the areas of business development and management within the food industry in Ireland.
Gabriel Silveira, the head brewer of Treaty City Brewery, is a Chemical Engineer with many years of experience in the brewing industry. Brewing beer is a passion and quality is an obsession for me. As a brewer and beer enthusiast, I am glad to see many great new beers in the market challenging our senses
Currently Head of Food Innovation at Deli Lites my career started as a pastry chef and progressed to head chef in Castle Leslie. I moved in to product development with companies such as Silver Hill, Kerry Foods, Karro and now Deli Lites. I have a wide knowledge of food and a history of award winning products in the foodservice and retail arena as well as over 40 accolades nationally and internationally from my time as a chef.
A progressive, experienced and commercially astute senior Research, Development & Innovation executive with a strong track record of successfully delivering complex but innovative projects across manufacturing, retail and B2B companies. Extensive knowledge of the dairy, food and beverage industries with technical, commercial and development experience gained within the UK, Irish and Middle East regions.
George has over 35 years experience in the hospitality industry. George started as Sous Chef in The Glasgow Central Hotel. He then held the position of executive chef in Stakis Hotels, UK. He attended James Watt College in Glasgow.
George moved to Ireland as executive chef in Kilkee Castle, Kildare.During his 15 years at Kilkee Castle he became General Manager.
He then became a lecturer in Dublin Institute of Technology, Ireland.
George has won 72 gold medals in total for Ireland, in 16 different countries.
He currently manages the junior irish culinary team and has done so for the past 8 years. George won world master chef in Quebec, Canada in 2000. He has also captained the Irish senior team for many international culinary competitions.
He also holds the position as chief expert in cookery for Ireland, training the young chef Olympiad, in India every year.
Seasoned wine business professional, having worked in Australia, India, Thailand, Ireland, and consulted internationally. Master of Wine student. Communicator and wine lover.
Helen Cooke is an events and festival organiser based in Dublin.
Most recently Helen was Show Director of the newly launched Thrive Festival, held in the Convention Centre Dublin in March.
Next up is Taste of Dublin, Ireland’s premier food festival which welcomes 35,000 visitors to the Iveagh Gardens in Dublin city centre each June. Helen is also currently creating Taste Festive, a new Christmas food and drink event which will launch in November 2019.
Through her work with Taste of Dublin Helen has established strong connections and relationships with the hospitality industry in Ireland and having travelled extensively including living in Asia for 4 years she has a keen interest and passion for food. To ground herself in the food and hospitality sector Helen completed a degree in Culinary Entrepreneurship in 2016.
Imen McDonnell is a cook, author, and photographer who contributes to Condé Nast Traveler (USA), Town and Country Magazine (UK) and is the writer and photographer behind the popular food blog, Farmette.ie. Before moving to her husband’s family farm in rural Ireland, she worked as a broadcast producer for global food and beauty brands, and as part of the production team for an Emmy award-winning television series while living in New York, Minneapolis, and Los Angeles.
Imen is a member of the Irish Food Writers’ Guild and her recipes and photographs have been featured in The New York Times, The Irish Times, The Sunday Times (UK) The Los Angeles Times, Town & Country Magazine, Saveur Magazine and more.
Her first book, The Farmette Cookbook, Recipes and Adventures from my Life on an Irish Farm was published to international distribution by Roost Books & Penguin Random House, March 2016.
I 1st started working in the hotel industry when I was studying in Limerick (a number of decades ago) and I’m still involved in Hotels & Restaurants. I’ve moved more into the digital world now as I manage the Savoy Collection Digital platforms.
The digital world is constantly evolving, it’s getting better, faster all the time. Last year I was delighted to judge at #sockies18 Which took place at the RDS in Dublin. The National Social Media awards are a fantastic platform for all industries to showcase their skills. I’ve always been involved in a number of film festivals & cultural events in Limerick city. Really looking forward to judging at The Q awards again this year, it’s fantastic to see this major event taking place in my home town.
James Burke has personally worked in the food sector for over 23 years. Having started in SuperValu in West Cork, and then moved to Superquinn he spent 10 years at the operational side of the business and 10 years at head office. During his career in Superquinn James became group purchasing manager and he was also appointed to the board of the company. He is now CEO of Irelands largest food and retail advisory business. He is also a member of the TASTE Council (the strategic advisory group for the speciality food industry). He works with many of Irelands leading retailers and foodservice operators both at strategic level and developing management skillsets as well as helping businesses respond to market trends.
15 years working in with the Limerick based, Fine wines Off licence group. I am the groups wine and spirit specialist and educator. A proud Limerick citizen, passionate about good food, wines, beer and Irish Whiskeys.
Over 30 years’ commercial experience in the industry has provided Jane with a unique perspective and a global contact book. Recognised and respected for her work across UK, Europe and beyond promoting the UK food industry. In 2017 Jane became the UK’s first Certified Tea Sommelier accredited by the Tea Association of Canada.
Jeeny Maltese is a Latin-American born TV chef and food writer. Regularly Featuring as a celebrity chef on RTE One, on the “Today Show with Maura & Daithi” and Virgin Media One on “The Six O’Clock Show”. A keynote speaker and guest chef in top festivals and events nationwide. Very passionate about good eating and good food, making it accessible and approachable for everyone, through her cooking methods and philosophy. Enamoured with Ireland’s stunning land, top quality food produce and its passionate people.
TV chef, food writer and co-founder of My Nutrition Ireland, Jeeny Maltese is one busy lady. With live cookery demos, talks and events on her resume. Featuring on top sold out events, like BEO Events nationwide, sharing the stage with Aoibhin Garrihy, Doireann Garrihy, Sile Seoige and many more.
You can most recently find Jeeny as the food editor of TheTaste.ie. A food writer, reviewing the top and Michelin starred restaurants in the country. She is passionate about all aspects of food and her very own recipes make cooking accessible and approachable for everyone.
She’s also incredibly supportive of Irish food producers, highlighting them and putting a spotlight on as the real core of Irish food, the very best that the Island has to offer, even some that may not have even been on the radar yet.
Jen has over 25 years’ experience in business development within Invest Northern Ireland’s Food Team and an extensive knowledge of 200+ Northern Ireland food and drink manufacturers. She utilises this experience to provide retailers and foodservice companies in the Republic of Ireland with easy access to a comprehensive range of existing food and drink products as well as new products and innovative ideas from Northern Ireland processors, both large and small.
Jim is a Past President of the Institute of Management Consultants and Advisors. He has worked in written and broadcast journalism, and held research, technical, marketing, sales and general management roles in food and agribusiness firms in Ireland, UK and overseas. He runs an international consultancy, Riverwest Management based in Wicklow with an office in Winnipeg, Canada. For the past 19 years, he has consulted and mentored food and agribusiness companies with Enterpise Ireland, InvestNI and Local Enterprise Offices as well as InterTradeIreland. He develops funding for firms in the start-up, agribusiness, bio-tech, food, regional development and energy sectors in the UK and Ireland. He has degrees from UCD and is a Certified Management Consultant.
I have worked in the Food and Beverage industry for nearly 30 years in a variety of operational roles and HR roles. its an industry that I love to work in.
Jody Halsted is an award winning travel writer and podcaster specializing in Ireland. Jody travels to Ireland often and has become a well-known resource for Ireland travel for families and groups. Often exploring places tourists never heard of, Jody assists thousands of people with their Ireland vacation plans each year.
Part time farmer, Bord Bia Quality Assured grass based beef farmer
John Curtin holds the position of Group Buying Director with Aldi Ireland. John has been working
with Aldi for almost 10 years with his career spanning across Operations & Buying between Aldi
UK & Ireland.
John attended University College Dublin and studied Business and Legal. John currently resides
Kate Ryan is an established food writer, blogger and founder of Flavour.ie, writing for Evening Echo and The Southern Star newspapers, The Opinion Magazine, TheTaste.ie, Headstuff.org and curates unique experiential food events and food tours designed to celebrate the best of Irish artisan food.
Keith Mccarter has been with Reflex Group for over 3 years. Previously he was with CCL and Spear Europe. His current focus is on primarily Beers, Wines and Spirits market for Reflex. He has 10 years’ experience in the sourcing of labels and packaging, and 27 years in Sales & Marketing in branding, through labels and packaging.
Kieran is an experienced Brand Strategist qualified with an MSc in Marketing Management and a BSc degree in Architecture; his academic/work experience lends itself to bridging the distance between brand strategy and design. Kieran believes that businesses who recognise the value of marketplace perceptions can accelerate their business' growth through effective positioning, clear messaging and a targeted approach
Leonie is the founder of Juspy - an innovative Irish function food company. Juspy recently competed in the All-Ireland Business Awards 2019 as a finalist in two categories. In 2018 its first product was shortlisted in the Food & Drink Awards - Health and Wellness Product of the Year; and featured in the Irish Times New Innovator may edition. Juspy is also alumni of Food Works Ireland 2018. Leonie has a PhD in branding and has a movement coach for over 10 years and is wellness activist (speaking at events such as Thrive and Wellfest) focusing particularly on women’s health.
Liam Campbell Diploma WSET and approved WSET Educator and Invigilator. Currently, Wine & Drinks writer at www.TheTaste.ie with a global readership over 15 million. Previously, Wine Editor at The Dubliner magazine 2001-2012 and the Irish Independent’s Saturday “Weekend” magazine 2012-2016. Judge on several national and international drinks competitions.
Dr Liam Lewis, graduated from UCC with a PhD in 2007. Following on from a short post-doctoral position he joined Cork Institute of Technology as a researcher for the Centre for Advanced Photonics and Process Analysis. The centre is primarily focusses on delivering R&D solutions to industrial clients and has a strong involvement with the food and beverage industry. CAPPA works with both SME and multinational companies in this space and has a portfolio of over 50 projects at any given stage. The centre attracts over €1M in funding each year almost half of which comes directly from industry.
Liz has worked for over 25 years in sensory and consumer research and is responsible for leading the sensory and consumer science team at SRL Research. She has a broad range of research interests and experience that span many areas, including consumer foods, beverages, pet food, FSMP, excipients, nutraceuticals and medicinal products.
Mairead Moriarty B.Ed Home Economics graduated in 1978 from Sion Hill /Trinity College Dublin . Having spent almost 30 extremely fulfilling years teaching Home Economics and other subjects in schools in Dublin , Kildare and Kerry , Mairead took early retirement in 2012 to establish her own business .
Ashmore Learning Solutions was founded out of her involvement with a support group (PDST )for Home Economics Teachers .
The business produces a variety of educational resources( posters and jigsaws) which are aimed at improving Literacy and Numeracy Skills in schools . The business continues to grow and expand at home and abroad .
Mairead also works for the State Exams Commission as an Assistant Examiner for the Junior Cert Practical Culinary Skills Exams in Home Economics. Her work does not end there when it comes to her skills as Mairead has a sideline business making Wedding Cakes also!
Malachy has +20 years’ retail experience, from ’06 as Buying & Marketing Director at Aldi Ireland and from 2014 as Fresh Foods Commercial Category Director at Tesco Ireland. Malachy set up ‘Food First Consulting’ in 2017 where he helps suppliers and buyers do better business through insights, negotiation skills & strategy development. Malachy also joined IPLC in March ‘18, a consulting firm specialising in Private Label strategy.
Maria Broderick has enjoyed a successful career in the food industry for over 30 years. A qualified chef, Maria has continued to develop her career in both the Sales & Category Management Channels, with market leading companies & brands including Pallas Foods & McCain. She currently is the proud ambassador of Rich Sauces in ROI leading the sales growth & brand development across Food Service, Retail, Wholesale & Distribution Market Sectors.
Brouder Marketing was founded in 2010 by Marie Brouder, a marketing and design agency based in Sligo. It specialises in creating brands and implementing your marketing strategy both online and offline. Marie has worked closely with the Sligo Food Trail since 2015 and has over 15-years’ experience working in tourism and hospitality sector with clients nationwide. Marie is a mentor for the Local Enterprise Office.
Chemical engineer with more than 10 years' experience in brewing. Started as a homebrewer, moved QC in homebrew shop, then went to work in a microbrewery. After that, I worked in AB Inbev and two more craft breweries. In 2013 I took a Master Brewing course in Chicago.
Mattie O’Grady is a Member of the board of Directors of the Coeliac Society of Ireland and brings with him nearly 20 years experience in many senior leadership positions in the Fresh food, retail and the services industries.
Mattie a Coeliac himself was diagnosed in 2006 and is well aware of the needs and requirements of people suffering from Coeliac’s disease and of the improvements required for the betterment of sufferers.
I am an Assistant Business Advisor with the LEO Limerick since April 2017 with responsible for the delivery of Training and Mentoring Programme in response to the needs of small businesses. These supports enables small business owners to develop their skills and competencies which is a vital aspect of the development of their business. I am also involved in promoting the Local Enterprise Office through collaborating with our partners such as Lit and the IQFA.
Oonagh Monahan is a food business consultant, mentor & trainer, with clients from start-up through growth to export and innovation. To date she has mentored over 300 startups many of whom are now on supermarket shelves across the island. She is the Technical Consultant to the Irish Bread Bakers Association.
Her best selling book “Money for Jam – the Essential Guide to Starting Your Own Food Business, 2nd Edn.”, is available now.
Having grown up a household where my mother cooked everything from scratch ,I always had a deep love of food and cooking.I spent a year in Sion Hill after secondary school to further my interest and other than that I am self thought ,an avid reader of everything cookery related
I have worked in the community food area for the last 7 years. I am a qualified cheese maker and a small farmer keeping sheep and chickens.
A qualified chef who is passionate about quality food, innovation and market trends. An enthusiastic traveler, Paula returned home and worked as a food safety trainer & cookery teacher before moving into product management where she is currently developing new products in frozen, chilled & ambient categories for both foodservice & retail.
Over 17 years experience in the food industry in various fields including sensory analysis, technical management, regulatory affairs and new product development. Experience working with large multinationals, leading retailers, small scale manufacturing and policy makers. Has a passion for all things food related.
I am a biotechnologist working on my PhD in LIT, investigating the different properties if Irish rapeseed oil. I have always had an interest in food and food development so food science and innovation was an easy choice for me. I work in with FooD@LIT conducting sensory panels and chemical/ shelf life analysis for our clients.
Professor at the Department of Biological Sciences, former course director of the Food Science and Health degree programme at UL with a specific interest in the bio- and technofunctional properties of food protein/peptide ingredients
I am a lecturer in the International Hotel School of Galway-Mayo Institute of Technology, teaching culinary skills and specialising in new food product development for chefs. This programme introduces the concepts of NPD from market need, concept development, package and labeling through to the launch of the product. Prior to joining GMIT, I worked as a chef in restaurants and hotels in New York City and Galway.
Roisin worked for the Food Technology Branch of the College of Agriculture, Food and Rural Enterprise (CAFRE) since 2003 and has recently moved to DAERA’s Agri Food Support Branch to manage Northern Ireland’s Regional Food Programme. Roisin holds a BSc in Food Science and PhD in Food Microbiology from the Queen’s University of Belfast. She has provided technical support to food companies across the agri-food sector primarily on new product and process development technology projects. During her time at CAFRE she held the role of Manager of the Food Business Incubation Centre for 5 years which provides facilities and support to start up businesses. Roisin’s interests include shelf life extension of meat & dairy products and sensory analysis for benchmarking and shelf life in existing and new product development.
Ruth is a new product development technologist at Birds Eye Pizza based in Naas. Her work primarily focuses on developing products under the Goodfella’s brand. She recently developed and launched Goodfella’s second vegan pizza. Ruth holds a BA in Medicinal Chemistry from Trinity College Dublin and a MSc in Culinary Innovation and Food Product Development from DIT. She was also the winner of the 6th International Contest for Note by Note Cooking.
Sharon Noonan is a freelance marketing professional and chartered marketer. She presents the weekly radio show and podcast, Best Possible Taste, which focuses on food and drink topics. She has produced 2 BAI funded radio documentaries including “Devlins’ Yellowman – A Taste of Childhood
As a Home Economist I have a keen interest in all areas of food and nutrition. I am particularly passionate about promoting culinary skills, nutritional knowledge and healthy sustainable living amongst young people.
For more than two decades, Sinéad has been involved in many areas of nutrition research, with a focus on food and health. Sinéad’s research career has ranged from human nutritional physiology and public health nutrition, designing and managing national food consumption programmes and consumer behaviour.
Currently employed by Teagasc, the Irish Authority for Food and Agriculture, Sinéad is responsible for leading Teagasc’s consumer behaviour research programme in relation to food and health. She is actively involved in the area of consumer food choice determinants and its potential climatic and health impact. Sinéad is currently researching many on-going projects covering sensory science, consumer food and health behaviour, sustainable food consumption patterns, aging and food choice, consumer acceptance of novel food technologies, consumer acceptance of marine derived functional foods and drivers of cheese consumption. Sinéad is also one of the co-ordinators of the Irish national sensory network: Sensory Food Network Ireland. She is a member of the Food Safety Authority of Ireland Public Health Nutrition sub-committee and the Nutrition and Health Foundation Scientific committee. She is also an active member of the Nutrition Society.
I enjoy cooking for family and friends. I also love going to restaurants, speciality food stores and trying new tastes and flavours.
Born and reared in a Hotel. Her late father was one of the first students to graduate from Shannon College of Hotel Management. Suzanne subsequently studied there. Since 2014 she has returned to Shannon and currently lectures in Accommodation Services, Business Skills Development and Personal Development.
Suzanne has always been passionate about food and has a large collection of cookery books. She keeps hens and bees and enjoys cooking especially baking.
Thérèse has over 30 years of expertise working within the food and drink industry. She is an experienced auditor working within the food & drink sectors and covering various different types of audits including retail, catering, food manufacturing, supplier. Thérèse has specific expertise in quality and regulatory compliance having worked as Global Quality & Regulatory Manager for a leading multi-national organisation, and chaired professional bodies such as the Regulatory and Environment Committee in Food Drink Ireland and been an active member of many Irish & European Associations.
Dr Tracey Larkin is a B.Sc. Ph.D. Biochemistry graduate from the National University of Galway. Following Dr Larkin completed a post doctorate with the Life Science Dept. of the University of Limerick in the area of food biochemistry and modified atmosphere packaging. Dr Larkin then worked with Olympus Diagnostica in clinical research and development as a project/program manager for a number of years. Currently Dr Larkin is lecturing a range of subjects in the Dept. of Applied Science at the Limerick Institute of Technology. Dr Larkin is also involved in sensory evaluation and is the co-principal investigator and co-ordinator for the research group FOOD@LIT. This service supports new product development, product improvement, benchmarking and quality-testing for SME’s.
Trevis L. Gleason – writer, chef, consultant. His memoir, Chef Interrupted, won a Gourmand International World Cookbook Award. His cookery books included Dingle Dinners and the upcoming The Burren Dinners. He’s been published in the Irish Times, Irish Examiner, Irish Independent, The Lancet and the New England Journal of Medicine among others.
I love all things food. I especially adore good quality locally sourced and produced food with particular interests in health and provenance. I have blogged and written about all aspects of food from field to fork. This is my fourth year as a judge