The meal served up at today’s Irish Food Awards was a foodie’s DREAM
Forget the Oscars, this is one awards show we know we'd REALLY be able to enjoy.
For the last 22 years, the Irish Food Writers' Guild has celebrated the very best of Irish food and native suppliers with their annual awards. This year's event took place at Dublin's Restaurant Patrick Guilbaud, where chefs put together a very special menu for attendees based on the produce of the five main winners.
Unsurprisingly, the whole thing was a slice of foodie paradise from start to finish.
First up was a salad of Silver Darlings Irish herring, potato, green leek purée and toasted buckwheat:
Followed by a main of grilled Irish Hereford sirloin, Brandy Bay Oyster cream and White Gypsy Russian Imperial Stout:
After all that meat, palattes were refreshed with a Mossfield Organic Farm milk pudding and Wild Irish Foragers spring nettle syrup:
And to finish, Riot Rye Bakehouse Borodinsky sourdough ice-cream with chocolate ganache and malt bread tuile (plus a snifter of Highbank Orchards Organic Irish Orchard Liqueur):
WHEW!
If you're not drooling over your keyboard right now then you might as well live on Big Macs for the rest of your life and call it a day.
