Team Nolans sweeps the boards again at speciality foods competition

Pictured at the handover of the prizes yesterday in Nolans Butchers are Julie Cahill of the Associated Craft Butchers of Ireland, Dermot Mitchell, James Nolan, Emily Behan, Colin Behan, Noel Lambe and Dermot Burke.

Nolans Butchers winning team scooped another bunch of top awards at last week's annual Speciality Food Competition organised by the Associated Craft Butchers of Ireland, writes Brian Byrne.

Five gold medals were awarded to staff members in the Ready-to-Eat category.

Donna Sheehan,
gold medal for Lasagne.

These were the Nolans Clove and Orange Home Baked Ham, cured by Dermot Mitchell to the late Andy Nolan's original recipe and baked by Emily Behan in her own unique method; Shepherd's Pie, Steak and Kidney Pie, and Lamb Curry, all created by Noel Lambe to his own recipes; and the Lasagne produced by Donna Sheehan.

The Nolans Home Baked Ham also won the overall National First Prize in the category.

Colin Behan works with Emily on the production of the hams, and Dermot Burke works with Noel Lambe on the pies and lamb curry products.

Julie Cahill of the Associated Craft Butchers of Ireland told the Diary that this competition is a tough one because it depends on the creativity of the entrants. "It requires the butchers to look at trends in the industry, and then bring out their chef's side with creativity and flair."

James Nolan says that winning the awards is well deserved by the individual staff members and as a team, reflecting the dedication they put into producing the best possible foods. "What is equally important is the recognition of these products as healthy options for both students on their lunch breaks and for their families at home, often under time pressure because of work and family commitments."

Twenty-three people are employed in Nolans Butchers, founded in 1886.

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