100-year-old recipe wins Gold at Blas

A RECIPE for a traditional lamb belly pudding, revived by the Calveys of Achill Mountain Lamb, has taken a Gold Award at the largest blind-tasted food and drink awards on the island of Ireland.

The prize was awarded at the 10th Blas na hEireann Irish Food Awards in Dingle - the only Gold Award for the county.

Angela Calvey, of the famous Mayo family, made the heritage delicacy which uses lamb’s blood.

A black pudding made with pig's blood gave a Silver Award to Jack and Eddie’s of Westport. They also won Silver for their sausages.

The Best in Mayo and Best in Farmers Market Awards were given to Fionntan Gogarty of Wildwood Vinegars in Ballina. He won Silver for his elderberry shrub and Bronze for his barrel aged balsamic blackberry and thyme vinegar.

Harvest Moon Foods from Westport won Silvers for walnut and lentil pate and basil hummus.

There was also a Silver award for O’Malley’s Achill Island Sea Salt and Bronze for Carr and Sons seafood deluxe salmon sensation.