The Irish Food Writers’ Guild has announced the recipients of its 2026 Food Awards, recognising excellence, sustainability, community and outstanding contribution across Ireland’s food and drink sector.
Iwona and Gary Harty, from Galway Gourmet Oysters accepted the award for Contribution to Irish Food, for their significant impact in championing Irish oysters and promoting Irish seafood at home and abroad. Galway Gourmet Oysters were served as canapés as guests mingled before the sit down lunch at last week's awards ceremony.
Gary Harty is blazing trails in the world of Irish oyster aquaculture with his introduction of the Flip Farm method, which originates from New Zealand. Using semi-automated floating baskets attached to long lines, this innovative mariculture method reduces the manual labour usually required to turn oyster baskets. It improves the health and condition of oysters, and it reduces diseases.
Rather than importing this method quietly and keeping its benefits to himself, Mr Harty has decided to choose the community route, and Bord Iascaigh Mhara (BIM ) has funded early trials with a view to research the feasibility of extending this new farming method to other areas and oyster farms in Ireland.
Should this project be successful, we can expect increased control over the growth conditions in Irish oyster farms, less demanding physical labour for workers, and a reduced seabed disturbance as the baskets are kept to the surface. So far, the results of the trials have been encouraging, in particular around the growth and shape of the oysters under Irish weather and maritime conditions. With the potential for increased productivity and a controlled, higher quality of oysters, Gary Harty's work is revolutionary.
Reflecting on the history of the Irish Food Writers' Guild during the awards ceremony, chairperson Paula McIntyre noted that the awards were launched in 1993 to highlight the work of small, independent Irish food producers and organisations of the highest quality. “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 said.
Ms McIntyre emphasised the independence of the judging process, stating that the guild prides itself “on the integrity of the awards through our unique nomination and judging process, with members remaining the sole nominating and decision making body".
Describing this year’s winners, she said: “The IFWG Food Awards are a celebration of this country’s thriving, world-class artisan food and drink industry. The award winners this year exemplify our ethos.
“Emigration and immigration is how we evolve and long may we welcome, adapt and cherish food from other nations – it only makes us stronger.”
