Producer of the Year:
Thibault Peigne
Tartine Bakery, Swords, Co Dublin
Thibault Peigne is one his way to becoming the Arbutus Breads of Dublin. His masterly baking is a revelation – sourdough loaves that will keep perfectly for 10 days! Sourdough loaves that are packed with organic goodness! – and his philosophy of bread is as inspiring as the very taste of the bread itself.
Artisan food of the Year:
Goatsbridge Trout Caviar
Thomastown, County Kilkenny
Goatsbridge Trout caviar is set to become an iconic Irish artisan food, like Milleens cheese, or O'Hara's stout, or Clonakilty Black Pudding, the food that broke the mould. You will remember the first time you ate it, and where you were, and who served it to you, and who was with you, a food that acts as a portal to the memory of pleasure.
