The menu: Bon Vivant Beano

The annual Irish Food Writers’ Guild Awards, in Dublin’s Michelin-starred L’Ecrivain, is invariably one of the finer beanos in the culinary calendar, with Chef Derry Clarke always putting on an exceedingly fine nosebag, each course based on the produce of a particular award winner.

But the awards, now running for 21 years and supported by Bord Bia, are also a serious accolade, an acknowledgement of impeccable quality and standards with special kudos to those producers who have embraced sustainable practices and techniques.

This year, The Guild presented seven awards with another good showing for Co Cork as On The Pig’s Back and Skeaghanore Farm Fresh Ducks from Ballydehob were amongst the number along with another Menu favourite, Wexford’s Wild About Foods.