Meet the Ireland Quality Food & Drink Awards judging panel

Stefan Griesbach - Owner of Gannets Fishmongers Abaigh's skills, product handling and understanding of seafood quality have developed at an impressive pace. More importantly, she genuinely wants to understand the “why” behind everything, such as seasonality, sourcing, sustainability, and flavour. She asks intelligent questions, takes feedback seriously, and improves continuously. Abaigh is a natural when it comes to customer service at the wet fish market, On the stall, she is confident, articulate and knowledgeable. Customers respond to her enthusiasm and trust her recommendations. She represents the next generation of Irish food professionals as she is skilled, curious, sustainability-minded and ambitious. Izabella Drogosiewicz - Marine and Coastal environment specialist: Highlight of the Galway market is the legendary Gannet's Fishmongers, which embodies everything I love about coastal food culture. Abaigh was working on the stand and gave us the warmest service, talked us through the catch and made the whole experience feel like you were buying from a friend.

With seven generations of butchery knowledge behind me, I have built a distinguished career as a master butcher, instructor, and champion of artisan food production. Renowned for my expertise in dry-cure bacon and gourmet sausage making, I have combines traditional craftsmanship with exceptional product quality. I am a Supreme All-Ireland and European Sausage Champion, recognised for excellence in charcuterie and innovation within the trade. As a Knight of the Commanderie des Fins Goustiers de France, I am internationally acknowledged for his contribution to fine food and gastronomy. My dedication to artisan produce continues to inspire both industry professionals and future generations.

Aine is a Food & beverage innovation leader with 21 years at Diageo delivering commercial launches across Europe and Africa. She has a strong foundation in liquid development and sensory assessment, is an accomplished project manager and specializes in supply chain development from concept to shelf. Aine’s consultancy business began in Dec’25 with her first client Egan’s Whiskey. She successfully managed the supply chain to launch “Egans Iced Tea” into Tesco Ireland in April ’26. She continues to support Egan’s to scale up production to enter new markets. She is passionate about engaging with the Irish Food and drinks industry.

Alison is the Deputy Editor of easyFood Magazine, which is Ireland's no.1 food magazine. Her role entails writing and editing recipes, interviewing people within the food and drink industry and staying on top of the latest trends within this industry. She is also a Content Manager for Zahra, which is a content marketing agency. She works closely with a variety of brands within the food and drink industry, providing them with strategic content marketing services. This includes newsletter management, social-first recipe video production, recipe writing and more.

Annette Lythaby is a dedicated catering manager with Avista, bringing a strong foundation and background of a chef, with extensive experience within the UK contract catering industry. Trained in London, she progressed through multiple promotions, ultimately serving as Deputy General Manager for a major law firm, overseeing hospitality operations for up to 4,000 people onsite. Skilled in project management and site mobilisations, Annette combines operational leadership with a passion for education. Having recently completed a Master’s in Training, Education, and Development, she now trains individuals with disabilities in the food sector, supporting their progression from voluntary roles to meaningful paid employment.

Anthony O’Toole is a chef, grower, and creative force in Ireland’s evolving food landscape. As founder of Fat Tomato, he works from seed to plate—growing, making, and designing flavour-led products rooted in biodiversity and place. Named the 2025 Blás na hÉireann Producers’ Champion, his work challenges conventional food systems, championing provenance, seasonality, and integrity over scale. Through his consultancy practice AOT, he collaborates with leading producers, chefs, hospitality establishments and tourism bodies to shape distinctive food experiences across Ireland. His approach is grounded yet forward-thinking—connecting land, culture, and creativity to redefine how Irish food is grown, experienced, and valued.

Aoife Ryan is Head of Ambient Food Buying for Avoca, Ireland’s leading luxury food and lifestyle retailer. She curates everything from premium olive oils to artisanal chocolate, and leads the sourcing and creation of standout seasonal and gifting ranges. Aoife began her food journey as Babaduck, one of Ireland’s original food bloggers, before moving into the airline industry where she developed innovative buy on board products — many of which are still flying today. With a sharp eye for quality and a passion for great food, Aoife blends creativity, commercial instinct, and storytelling into every product she brings to market.

With a career spanning 25 years in the culinary sector, Bettina is deeply passionate about all types of cuisine, particularly Italian food and wine. Their extensive knowledge in this area has made them a respected figure in the industry. Since becoming a Mum, Bettina is committed to promoting high-protein and nutritionally dense clean food, constantly exploring innovative ways to enhance healthy eating. Their expertise and enthusiasm for both classical and contemporary culinary practices ensure that they remain at the forefront of the evolving food landscape, inspiring others with their dedication to quality and flavor.

Responsible for enhancing the range of Innovation, Knowledge Transfer and Technical Support offered to SME’s matching with Industry Specialists in Food Innovation, Tourism, Engineering, Digital Skills in the Business & Economic Engagement Department in Southern Regional College. My own Expertise is in Food Product Development & Food Manufacturing for over 25 years. Bringing Innovation and Design thinking to all businesses.

Creative, positive and motivated, with excellent organization skills, strong attention to detail, fully engaged with the food ecosystem delivering business advice to start up and scaling food and drink producers. Strong commercial focus, proven track record in revenue generation, business development and sales of over 20 years with commercial experience in international hospitality and tourism, as well as close to a decade working as senior business development manager connecting with international sales teams and supply chain leaders in the export sector in Ireland, supporting the growth of the national export agenda.

Celine is a graduate of Technological University Dublin, where she earned a degree in Food Studies. In 1998, she co-founded Couverture Desserts, helping to grow the company into an award-winning producer of premium desserts and baked goods. Over the years, the business has received numerous accolades for products ranging from cookies to cheesecakes, reflecting a strong commitment to quality, innovation, and craftsmanship. With decades of hands-on experience in food production, product development, and judging quality standards, Celine brings extensive industry knowledge and a passion for excellence to the foodservice, retail and airlines sectors.

Project Manager with Green Isle Foods, one of Ireland’s leading frozen food brands, where I am working on strategic commercial projects across market analysis and channel strategy development. I bring over 15 years of experience building and operating food and beverage businesses in Ireland, including founding Brown Paper Bag Project Brewery and running L Mulligan Grocer and L Mulligan Whiskey Shop. That entrepreneurial background, combined with placement experience at J.J. Corry Irish Whiskey and postgraduate study in Insights and Innovation at DCU, gives me a grounded, commercially-focused perspective on Irish food sector strategy.

Daniel Geesen is a chef, food stylist and photographer whose career in food began in 2003 at The Good Food Store in Missoula, Montana, where he spent six years developing vegan recipes and bakery products, many of which are still sold today. After bakery roles with Whole Foods Market and Le Petite Outre, he immigrated to Ireland, later becoming Head Chef of Seasons in Skerries, Co. Dublin. His passion for photography eventually led him into food styling and commercial food photography. Daniel is also a volunteer with The Vegan Society of Ireland and runs the vegan blog Diced & Spiced.

I started off as a helping hand along side my ma in a deli in a small town in Donegal when I was 11 for some pocket money. A few years later on secondary school, I was aimless and had no interest in a career. I was actually in trouble and my mother was called in to the office to discuss my behavior and my lack of interest in doing anything was addressed and ended up in me attending Culinary school on a whim. Fast forward 12 years and I have persued my career relentlessly. At 26, I have 5 restaurants under my belt, three of them being top class Michelin restaurants, with my last year being spent in Irelands best restaurant, 2 Michelin Starred Patrick Guillbaud at Merion Square, where I am in charge of half of the kitchen and Chefs, aswell as being responsible for the price and quality of all the meats used there.

Dave has 45 years in this fabulous food industry having helped develop great businesses in the UK, Ireland and with European Bakeries. He held senior positions in Iceland Foods, Coop UK, Cuisine de France, Aryzta Bakeries, David Wood Foods and Panelto Bakery. He is currently enjoying helping Seerys Bakery in Carlow with Strategic Development. He has an outstanding track record in product innovation, strategic procurement, category management techniques and is known as a Solutions provider with knowledge of processes gained in first class bakeries around Europe.

Denis Carrigan is President of the Association of Teachers of Home Economics and a post-primary Home Economics and Economics teacher in Ireland. He is passionate about food education, practical cookery, nutrition, consumer education and the wider role of Home Economics in society. Through ATHE, Denis supports professional collaboration, teacher voice and the continued development of Home Economics education nationally. He has led award-winning student projects in financial literacy and sustainability, and is committed to promoting food literacy, wellbeing and inclusive teaching. His work connects education, consumer awareness and the value of high-quality Irish food and drink.

Professional Chef since 2007 with experience in kitchens around the world, from schools & government buildings to Michelin-starred restaurants & international sports venues. Began his Culinary NPD career in 2014. Moved to Kepak in 2021 and identified a gap for a Culinary department within Kepak, which he created and leads. Integral to increasing the standards & execution of customer facing presentations & growing the culinary culture within Kepak Passionate about trends and flavour evolution across retail & foodservice. Now responsible for driving the Keap Innovation strategy.

Derek Marsden is an Executive Chef with over 25 years’ experience across Michelin-starred kitchens, high-volume hospitality and multi-site operations. Currently leading kitchen performance across the Murray Pub Group, he specialises in menu development, operational systems, and delivering strong commercial results at scale. His career spans fine dining, gastropubs, cafés, and large event catering, combining classical technique with a sharp focus on consistency and efficiency. Derek is a member of the Panel of Chefs Ireland and is deeply committed to mentoring the next generation of chefs. His philosophy centres on quality ingredients, simplicity, and executing great food at a consistently high level. 

Doireann Barrett is an Irish entrepreneur, community advocate, and founder of The Gluten Free Kitchen Company, established in 2011 to create artisan free-from foods rooted in quality, accessibility, and community. With over 15 years in business, she has built a loyal following through her dedication to inclusive food experiences and local collaboration. Doireann is also the founder of Cneasú, a wellness and storytelling platform, and Cothú, a nutrition-focused food concept. Her work bridges food, wellbeing, and community impact. An award-winning campaigner and podcast host, she continues to champion ethical food production, education, and community-led initiatives across Ireland.

With over 20 years of experience in the Food Industry Donna McGuire is a driven and passionate product developer with experience in the Food to Go, Confectionary and Meat sector. Donna completed a BSc in Dietetics from University of Ulster and MSc in Innovation, Leadership & management from the University of York, and also sits on The Irish Packaging Society Committee. In her current role at DeliLites, Donna drives innovation through a passion for great food, emerging trends, and consumer focused product development. Her love of food is complemented by her travels across the world, where global cuisines and cultural experiences continually inspire her approach to innovation.

Eithne Costelloe Culinary Lecturer Shannon College of Hotel Management, University of Galway. After graduating from GMIT Eithne travelled working in kitchens in Switzerland, France, and the United States. On returning to Ireland, she took up the role of pastry chef at Adare Manor. After further study and starting a family, she moved to Northern Ireland where she entered the education sector teaching in the Catering College in Portrush as it was then. Over the years she has delivered programs for Failte Ireland, CLETB, and is currently part of the culinary lecturing team and Associate Head of Food & Beverage at Shannon College of Hotel Management, training management students in elementary culinary skills, kitchen management & gastronomy. 

Food writer with focus on artisan produce, producers and chefs. Qualified cheese maker and event organiser for food event. Consultant on food start up.

Dr. Emma Feeney is an Assistant Professor in Food Science and Nutrition at University College Dublin, specialising in sensory science, nutrition, and food structure–function relationships. Her research explores how sensory perception, food matrices, and individual differences in taste influence food choice, eating behaviour, and metabolic health outcomes. She has particular expertise in dairy foods, sugar reduction, and reformulation strategies, integrating sensory methodologies with human nutrition and metabolism. Emma leads and collaborates on several national and international research initiatives focused on healthier and more sustainable food systems, with a strong emphasis on translational research, industry engagement, and evidence-informed nutrition policy.

Fiona Staunton is a Ballymaloe-trained chef, home economist and founder of Fiona’s Food for Life. She specialises in cookery education, nutrition-led food events and practical healthy cooking, with a particular focus on menopause and midlife wellbeing. Passionate about high-quality Irish food, seasonal ingredients and consumer-friendly innovation, Fiona brings together culinary expertise, nutrition knowledge and a warm, accessible teaching style.

Dr. Francesco Noci has an Honours Degree in Chemical Engineering specialising in Food and Environmental Engineering, an MSc. from UCD in Food Science in 2000, investigating eating quality of beef burgers cooked by different technologies and a PhD focusing on the modification of the quality of meat using a dietary approach at farm level, obtained in 2005. Dr. Noci has been lecturing for over 15 years in Food science and technology, Food processing, Food Ingredients, Flavour and Sensory Science. Overall Dr. Noci has over 20 years of experience in research on physical and chemical aspects of food quality by instrumental and sensory methods, published in over 60 internationally peer reviewed papers and book chapters. The research interests focus on quality and safety of foods and sustainability of food systems, new product development via incorporation of underused, innovative and sustainable ingredients.

Hilary McGrath is an Irish food entrepreneur and founder of a growing speciality condiment brand focused on flavour-forward, accessible foods. Based in Ireland, she develops premium dips and jalapeño jelly designed to bring bold taste without overwhelming heat—appealing to everyday consumers who want flavour, not fire. With a strong focus on branding, retail strategy, and product positioning, Hilary is actively building partnerships with retailers and food service providers while exploring export opportunities. Her work combines culinary creativity with practical business strategy, from recipe development and food compliance to marketing and market expansion, positioning her brand for growth both in Ireland and internationally.

Joanne is a technology consultant and freelance food and drink writer, writing mainly for the Irish Times. She is a member of the Irish Guild of Food Writers and holds a PhD in Electrical Engineering.

Jolita Puksmiene is a food entrepreneur and retail professional with extensive experience across hospitality and food operations. She began her career with Applegreen, progressing from Sales Assistant to Store Manager, overseeing a large site with multiple food outlets including Subway, Bakewell and Burger King. She later founded her own business, Sushi-Mania, which celebrates five years of success. Jolita has developed products across retail and farmers’ markets while completing programmes in food development, sustainability, and entrepreneurship, including with TU Dublin and SuperValu.

Judith began her career in Culinary Arts more than 30 years ago. With a Masters in Adult Education, a Masters in Irish Food Studies, a Diploma in Management from the Irish Management Institute and a Degree in Pastry and Confectionery, she has lectured in SETU for the past number of years on various culinary arts and hospitality management programmes including areas such as culinary skills and operations, food safety, nutrition, food security and sustainability. Prior to that, she has 12 years’ experience working with Fáilte Ireland in its training division as a culinary arts lecturer.

Since starting her clinic, in the last 2 decades, Julia Edgely noticed a pattern when treating ailments linked to gut health and food intolerances. Lifestyle choices plays such an important role when it comes to our gut intergrity, and immunity. Let food be thy medicine, she is passionate about helping her patients and followers enjoy healthy eating. After years of working closely with patients and private chefs creating achievable and tasty meals, she believes, eating for your wellbeing should not be complicated. This philosophy has lead her to further work in recipe development and continued professional development in the area of food and lifestyle. Simple quality food provides a diet that is not only healthy and beneficial for your wellness but also is delicious and easy to follow.

Jun Yan is a hospitality sector entrepreneur, educator and doctoral researcher with over twenty years’ experience in the Irish foodservice industry. Since 2002, she has contributed to the strategic development and management of Hitianland Ltd, a family-owned, multi-site Chinese restaurant business in Ireland. Her professional background combines hospitality operations, procurement, quality assurance, customer experience and staff development with teaching in Business Chinese, Chinese culture and intercultural communication at University College Dublin and Dublin Business School. She also serves as an industry mentor at the University of East London and is a Doctor of Education researcher at the University of Bath.

Kate Ryan is a multi-award-winning food writer and founder of Flavour.ie, a platform dedicated to championing the best of Irish food, drink and food culture. As a freelance food features writer, Kate writes regularly for Irish Examiner, Business Post / Food & Wine, The Echo and Georgina Campbell's Ireland Guides. Her work appears in print and online in Ireland, UK and USA, including BBC, Vittles, The Journal, and more. She is an author of two books, and a contributing author to best selling titles including COOK by Graham Herterich, Scoop Food Magazine, and Oxford Food Symposium Proceedings. Kate hold an MA and PGDip in Irish Food Culture and Foodways with a specialist academic interest in Irish fresh blood black pudding. She is a member of the Irish Food Writers' Guild, Slow Food and Talamh Beo, and is an experienced food judge with over 15 years participating in food, drink and restaurant judging.

Culinary lecturer at a renowned hotel management college with a strong interest in sustainability and emerging food trends. He has extensive experience working in hotels and restaurants and has spent the past ten years lecturing in Shannon College of Hotel Management.

Experienced, qualified practitioner offering PR and Marketing support to the food, drink and tourism sector. Excellent communicator with strong interpersonal skills. Specialising in food, drink and tourism, Lesley is based in Westport in the West of Ireland. She has been involved in setting up and running food networks and trails as well as working with individual brands. Food and drink clients have included micro-breweries, craft butchers, cheese producers and shellfish farmers. Lesley's approachable manner and relaxed style is ideally suited to this market.

Running an academic research centre in MTU for the past 14 years. Very experienced in industry related projects and developing solutions for industrial partners. Extensive experience in process monitoring and product development.

Liam Campbell, based in Dublin, holds diplomas in Wine & Spirits (WSET 1995), Public Relations (PRII 2005) and Craft Beers & Ciders (Beer Heaven/NOFFLA 2015). Wine Editor for various Irish national newspapers, lifestyle magazines and books since 1998 to date. WSET Certified Educator and tutoring Levels 1, 2 and 3 since 1995. Certified Cava Educator Advanced Level (WSET/Cava Academy). Liam is also a Spanish Wine Specialist, certified by Foods & Wines from Spain Academy, ICEX. Also, member of the international Circle of Wine Writers and the Irish Guild of Sommeliers. A judge at international wine and drinks competitions since 2011.

Lisa is a Belfast-based wine writer and event host with a passion for making wine approachable, engaging, and enjoyable for everyone. Through her business, Divine Wine by Lisa, she hosts a range of relaxed yet informative wine tastings and classes across Belfast and beyond. As well as hosting events, Lisa shares her love of wine through writing. She is the wine columnist for the Belfast Times, a monthly online magazine, and is also the author of The Divine Wine Guide - a beginner-friendly introduction to the world of wine. 

Dr. Lubna Ahmed is an Assistant Lecturer in Food Science in the Department of Agriculture, Food and Animal Health, School of Health and Science at Dundalk Institute of Technology (DKIT). She has completed her PhD in Food Science in the School of Food Science and environmental Health, TU Dublin. Dr. Ahmed is an experienced Lecturer with a demonstrated history of working in the education management industry, skilled in NPD (new product development), Microbiology, Sensory Analysis, Biotechnology, Cell Culture, Research and Development (R&D), Life Sciences, and Analytical Chemistry. Her research focuses on the sustainable and cost-effective upcycling of food by-products into natural and healthy ingredients for food, feed, and cosmetic applications. She currently leads several EU and nationally funded research projects in this area.

Home Economics Teacher for 30 years .worked with the Department of Education as a Junior Cert Examiner of Home Economics which involved examining Culinary Skills . Have always had a passion for food and cooking . Had a private business making Wedding Cakes to order for approx 10 years . After taking early retirement from teaching I successfully ran and owned an Educational Company Ashmore Learning Solutions which sold Posters to Secondary Schools for Literacy and Numeracy for 13 different subjects . Have recently completed a course in Coaching and Mentoring an area I would now like to work in.

Malachy is an FMCG and Private Label business consultant, helping suppliers and buyers do better business through unique retail insights, negotiation/selling skills training and strategy development. Malachy has 30 years’ experience in the Irish and UK supermarket trade. After category buying roles in Dunnes Stores, Superquinn and SPAR he held a number of senior roles including Buying/Marketing Director at Aldi Ireland and Fresh Foods Commercial Category Director at Tesco Ireland.

I am a chef with over 30 years of experience working with leading companies around the world and in Ireland. For the past 15 years, I worked as an Executive Chef, leading kitchen teams and creating high-quality dishes. I now work as a Sales Manager for one of the largest food companies in Ireland. I have strong knowledge of different cooking methods and food preparation techniques. My career combines hands-on culinary skills with leadership and business experience, allowing me to understand both the kitchen and the wider food industry.

Margaret Dineen is the CEO and Founder of Irish Food Trade Connect, Ireland’s first dedicated food and drink trade forum platform supporting domestic and international market development for producers, buyers and service partners. With over 20 years’ experience in the food industry spanning international supply chain operations, sourcing, logistics, distribution and commercial roles, she brings a deep understanding of what it takes to build profitable, scalable food and drink businesses. A UCC Food Business graduate and Chartered Management Accountant, Margaret has held senior commercial and supply chain roles across retail, foodservice and wholesale, working closely with major retailers such as Aldi, Lidl, Musgrave, Tesco, Sainsbury’s and Asda on category, feasibility and market development projects. Through Irish Food Trade Connect and her consultancy, she now works with SMEs to navigate routes to market, optimise supply chains and build sustainable growth strategies in both Ireland and export markets. Margaret is passionate about collaboration, innovation and raising standards across the sector, which underpins the Irish Food Trade Connect Forum – an annual industry gathering that brings together producers, retailers, foodservice, financiers and solution partners to share insights, tackle challenges and create new trading opportunities. As a judge at the Irish Quality Food Awards, she is particularly focused on commercially viable innovation, supply chain robustness and products that combine market insight, quality and authenticity, reflecting the real-world demands of buyers and consumers.

Food technologist with 25+ years’ industry experience. Previously founded Mitzi’s Mezze, winning two Blas na hÉireann awards (2019) and a Great Taste Award (2020). Experienced in supper clubs, private catering, and product development. Ballymaloe trained with an MSc in Culinary Innovation and Food Product Development.

Matt Matthews is a passionate culinary professional whose career is rooted in the art of pastry with over 18 years experience. Trained as a pastry chef and shaped by hands-on experience across a range of Irish hotels and restaurants, Matt brings both creativity and commercial insight to his role as Category Manager for Pastry, Confectionery, and Frozen foods with Sysco Foods. His journey spans from working within dynamic kitchen environments to collaborating closely with leading manufacturers—ranging from small Artisanal producers to well-established European suppliers—giving him a unique, well-rounded perspective on the industry. Backed by a Culinary Arts degree and an Honours degree in Hospitality Management, Matt combines technical expertise with strategic vision, continuously driving quality, innovation, and growth within his categories.

I’m neurodivergent and as a highly sensitive person I taste see feel on the next level making me honest to the point and give feedback for a future world that includes nutrition food ethics and health - on top of the whole experience of course. Thanks for having me!

Oonagh Monahan is Founder and Managing Director of Alpha Omega Consultants Ltd. and a recognised expert in agri-food innovation, sustainability, and technology transfer. With a career spanning industry, academia, and consultancy, she has held senior roles with organisations including Kerry Group and Wyeth, and has over 20 years’ experience supporting SMEs, research collaborations, and publicly funded innovation programmes. A Chartered Scientist and Certified Management Consultant, she works extensively with national and European agencies on climate, circular economy, and food sector initiatives. Oonagh is also the author of *Money for Jam*, a practical guide for aspiring food entrepreneurs.

Orla Drumgoole is a retired teacher turned food blogger. Her 400k followers love her easy recipes, making cooking and baking a breeze. She recently published her first book, ‘The Irish Mammy Cooks Cookbook’, which went straight into the Number 1 spot in both the Irish Times and Sunday Times Bestseller list.

Richard Francis is the founder of Taste Counts Limited, trading as Mushrooms & Love, an award-winning Irish food brand specialising in innovative, plant-based mushroom snacks and beverages. With over 30 years’ experience leading large-scale transformation programmes across global organisations, he brings strong expertise in strategy, procurement, and operational excellence. Richard combines his corporate background with a passion for food innovation, sustainability, and entrepreneurship. He is actively involved in industry programmes, mentoring, and food awards judging, and is committed to supporting the growth of emerging food producers. Richard works closely with his family to build a purpose-driven brand focused on quality, creativity, and positive consumer experiences.

Multi award winning chef Richie Wilson has been working in the food industry for 26 years and has been an Executive Chef for the past 16. He has brought with him his dedication to Irish produce and artisan producers to create his own ideas of what modern Irish food should be. Currently the Executive Chef of Irelands busiest restaurant, FIRE Restaurant & Lounge at the Mansion House and also SOLE Seafood & Grill, Europe’s No 1 Seafood Restaurant. (World Luxury Restaurants 2019) A native of Artane, Richie trained in professional cookery in Athlone IT before winning Professional Chef of the year and securing a Scholarship to Johnston and Wales Culinary Arts University in Rhode Island. Richie has been a regular on day time television for many years as resident Chef for The Afternoon Show and The 4 Live show; and is now a regular contributor on The 6 O’clock Show on Virgin Media 1. He is also no stranger to Radio, regularly popping up on 4FM, FM104 and Newstalk. Along with this; Richie is the presenter each year for the Launch Event of the Dine in Dublin/Dublin Food and Drink Festival. He sits on the judging panel for The Irish Quality Food Awards annually and has judged the World’s Best Steak Challenge. The latter is secured to take place in Dublin in 2020 where Richie will be the chair judge for this renowned event in the beef industry’s annual calendar once again! He is also the restaurant judge for the Hospitability Awards and Quality Food Awards.

Spent all of his working life in the food industry, primarily as a chef working in several countries before settling here. There was an opportunity that allowed him to move into NPD working with some of Irelands premium meat companies, but also brought him into contact with some fine artisan producers, one of whom he joined forces with and developed Burren Balsamics into a well respected artisan producer.

Rosie started her career with food over 17 years ago, starting with a degree in Baking and Pastry Arts from then named DIT. She spent the next 10+ years working in bakeries, cafes and restaurant kitchens as a baker or pastry chef. In 2020 the Pink Haired Pastry Chef was born. Originally beginning as a food blog to keep occupied during 2020, it eventually morphed into an award winning multi service business offering photography, videography, food styling and recipe development services. The recipe blog is still alive and thriving with regular, seasonal recipes shared. Rosie is also a regular contributor to her local paper, the Anglo Celt in Cavan.

Sarah Roarty is an experienced board director, social entrepreneur and brewer with a track record of leadership across transport, community development and the food and drink sector. She serves on the board of Iarnród Éireann by appointment of the Minister of Transport, and leads Action Tuam CLG, driving rural and regional regeneration and enterprise development. As founder and CEO of N17 Brewing, Ireland’s first female Beer Sommelier and an international beer, whiskey and wine judge, she has championed innovation, quality and inclusion in Irish food and drink. She also founded a national charity, Angelman Syndrome Ireland with President of Ireland as Patron, reflecting her strong commitment to social impact and accessibility.

Hi my name is Shilpa Kiran I am an Award Winning Irish Food Blogger and self taught Photographer, Food stylist and recipe developer. I started sharing my passion for food through my recipes back in 2017 on my blog, Soulful And Healthy and it gained quite a following from people who enjoyed trying my recipes and new dish ideas. I was born and raised in Bangalore, Southern India, I moved to Dublin in 2012 after my marriage. Being the foodie that I have always been from my childhood, I created my blog to share simple, easy recipes after I became a Mum, as I wanted to do something for myself. As my blog gained popularity, it went on to win The Best Irish Blog Award in the UK in 2018. As my creations gained attention, I decided to become a Food Photographer and Food Stylist, and I have worked with many Irish food brands and Irish producers. Now my recipes are published in many leading publications like The Irish Times, The Taste, The Journal and many such magazines and newspapers both local and International. I had the opportunity to become the Brand Ambassador for Kenwood World, where I shared my recipes and photos along with many top famous chefs. I have been interviewed by RSVP magazine and The Independent where I had the opportunity to share my journey. I have also worked with some of the most popular restaurants in Dublin as a Photographer and Stylist. I now live with my husband and two boys in Wexford, where I moved there for good after we bought our own house in 2022. I love going out for long walks in the town and by the beach.

Sofia Kalfa is the Managing Partner of Fzin Coffee, a multi-award-winning Irish company leading the shift toward compostable coffee and beverage solutions with Ireland’s first biobased and home-compostable capsule range, sustainable beverages and and unique flavoured drinking chocolates, the first of their kind in Ireland. Her career began in Leading Hotels of the World in the EU and Michelin-starred hotels in the UK where she developed a deep understanding of quality, service, and consumer experience. She brings a wealth of experience in the Irish beverage industry along with a sharp eye for quality. Driven by a clear vision for innovation and waste reduction in the Irish drinks sector, Sofia is redefining how consumers experience coffee by encouraging sustainability into every stage of product development. Her impact extends beyond Ireland, influencing supply partners across Europe to adopt more sustainable materials across their operations.

Sophy Francis is Co-Founder of Mushrooms And Love, an Irish food producer specialising in innovative mushroom-based snacks and functional products. She leads the company’s food manufacturing operations, with responsibility for product development, batch production, process improvement and quality assurance. With a practical, hands-on approach, Sophy has built structured manufacturing systems that support consistency, food safety and scalable growth. She is particularly focused on efficiency, waste reduction and maintaining high production standards in a fast-growing SME environment. Her work has helped the business achieve multiple industry awards and secure listings across retail, specialty and online channels, contributing to the brand’s continued expansion.

Susan is the Founder and CEO of Love A Little Sauces. A multi award winning Dessert Sauce production business based in Inishowen Co. Donegal. The business was started up during Covid and is going from strength to strength. Love A Little sales to retail, hospitality and catering as well as online sales. Brought up and worked for many years in food retail it was inevitable that she would continue in that field later down the line. Always having a passion for food innovation, coming up with a product that had huge potential on the Irish market and abroad has been a huge factor in her success.

Graduated in Hotel & Catering Management and worked in Hyatt Regency chain in US for an 18 month internship following this in all Food & Beverage areas. Worked as a Sales rep for a Catering company in Ireland following this, and Restaurants, cafes as a Supervisor/Manager. Worked as an INtern chef in London for 4 weeks in a high profile restaurant. Worked as a baking chef for 6 weeks in West of Ireland. Completed a Plant Based Cooking & Sustainable practices course last year, obtaining a Certificate for this. Worked assisting a Dublin cafe business around their operational inefficiencies.

Tim Sharp is an experienced Master Baker with over 40 years in the bakery and patisserie industry, bringing deep expertise in bread, confectionery, and chocolate. Throughout his career, he has specialized in product development, recipe formulation, and process optimization, combining technical precision with creative innovation. Tim’s mastery spans traditional artisan methods and large‑scale industrial production, allowing him to enhance product quality while supporting efficient manufacturing processes. Known for his commitment to consistency and adaptability, he continually refines recipes, optimizes workflows, and develops products that meet evolving market demands, making him a trusted expert in the craft of baking.

Vice President of Association of Home Economics Teachers.

After several years working in industry as a Chemical engineer (and not being the best cook!), Yvonne changed career direction and went to study food and cooking in the world famous Ballymaloe Cookery School. She established Hey Pesto! in 2005- a business that started as a boutique catering business providing a personalised service to both the private and corporate sectors. In 2009, in response to client requests, the business expanded to providing cookery classes in 2009 and Yvonne now holds classes both her own kitchen in Tullamore, in client sites and online. Since 2016 Yvonne has worked as a Home Economist with BSH – advising customers on the best use of ir Gaggenau, Neff, Siemens and Bosch appliances. In 2021 Yvonne changed direction again - from catering to education and joined Laois Offaly Education Training Board conducting both certified and community courses. Yvonne also works as a Brand Ambassador for Irish Hereford Prime. Another of her projects is working with Community Groups as her mission is to ‘get everyone cooking’. She loves encouraging people to have fun in the kitchen along with an understanding of the importance of eating well. She is passionate about local food and recently cooked some Midlands dishes on the RTE Today program.