From education to employment

College Support Serves Up Irish Food Success

The innovative Foodovation Centre at North West Regional College is celebrating the news that five of its clients have won a record nine prizes at the 2017 Irish Food Awards held at Dingle, County Kerry.
Often referred to as the ‘Academy Awards of Irish food’, Blás na hÉireann is the largest blind tested food awards event in Ireland with more than 400 finalists competing across 130 categories.
Foodovation clients Corndale Farm swept the boards winning Gold for their Fennel Salami and a Silver for their Chorizo. They also won Best in Derry.
Fusion client Clarke’s Fresh Fruits picked up a Silver gong  for their revolutionary no added sugar jam, while Broighter Gold were awarded Bronze for their acclaimed Rapeseed Oil.
Ballinteer Quail Farm received a Bronze Award for their produce and their farm meat was also named ‘Best in Farmer’s Market’ and given a Chef’s Choice Award for their quail eggs.
And Carol’s stock, made by Foodovation’s first ever client Carol Banahan, scooped  the Chef’s Larder prize for her natural chicken stock.
Manager of NWRC’s Foodovation Centre Brian McDermott who travelled to Dingle for the awards congratulated all of the winners.
He added: “We are delighted with this multi awards win by our clients at Foodovation. This is an exciting time for food in Ireland. At North West Regional College we continue to support businesses develop their products as they are brought to market.
“The success at the Irish Food Awards is testament to the huge strides that Foodovation has made in supporting local food producers, since it opened its doors in November 2016.
“We look forward in continuing to lead the way in developing skills and supporting  industries to develop new product ideas.”
Artie Clifford chairperson of Blás na hÉireann said: “ I have this year noticed the energised input in innovation and development from producers  in the North West and this is without doubt assisted with the collaboration of producers with Brian McDermott  and the team at Foodovation Centre at North West Regional College and I congratulate them on this model of support “

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