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Breakfast with a twist – celebrating the best of Irish dairy with chefs Clodagh McKenna and Jess Murphy

To celebrate the unique quality of Irish grass-fed dairy with its delicious taste and versatility   Clodagh McKenna, Brand Ambassador of the NDC & Kerrygold Quality Milk Awards, hosted a creative dairy inspired breakfast specially prepared by award winning chef, Jess Murphy. The event took place at the communal table of Dublin’s hottest new venue, Franks, on Wednesday 24 July.

Jess created a truly unique feast for the senses which included Seaweed Shakes, Kerrygold Raspberry Ripple Cruffins, Wild Strawberries, Labneh and Dad’s Manuka Granola and, most impressive of all, Kerrygold Whipped Honeycomb Butter with Ricotta Hot Cakes. Jess used the very best local ingredients from the Irish food scene and demonstrated the versatility of grass-fed Irish dairy when creating a mouth-watering menu.

The NDC & Kerrygold Quality Milk Awards dubbed the “Oscars of the Dairy World” is an annual national award programme which recognises the highest standards of excellence in dairy farming. This year, the awards have expanded to include criteria demonstrating sustainable dairy farming – with a particular focus on how Irish dairy farmers care for the environment and their animals.

Jess, originally from New Zealand and owner of Kai restaurant in Galway was the recipient of this year’s Blas Na hEireann Producers Champion 2019. Her ethos is simple; high-quality produce, sourced locally and cooked intelligently. She has a passion for sustainable food production and her restaurant is well known for its commitment to sustainability.

“As a proud New Zealander, I grew up with farming and understand first-hand the incredibly hard work and dedication it takes to produce a high-quality food product 365 days a year. It’s amazing to see an awards programme celebrating our local dairy farmers who are committed to producing the highest quality milk in the world.

I source all my food for Kai from local food producers and dairy from my local co-op. Every chef today needs to be conscious of sustainability – traceability and ecological impact are becoming crucial issues for consumers in the 21st century and it’s great to see this awards programme expanding to echo consumer demand for natural, sustainably produced food.” she said.

The search is on for this year’s winner with judging underway across the country. Finalists will be announced at the start of September and one winning farming family will be awarded at a ceremony in October.

Monique Kelleher