Listowel Food Fair wishes to honour Kerry's Food Hero. This may be a small-scale producer, a food retailer, a farmer’s market stallholder or a chef or restaurateur who understands the value of fantastic local food.

The 2011 recipient of the Kerry's Food Hero was Theresa Foley of Heavenly Baked in Tralee, Co Kerry.

The award was presented at 8pm on Thursday the 3rd of November 2011 at the Celebration of Fine Food Event in the Listowel Arms Hotel.

Competition Criteria

• A small food producer who values the taste and quality of what they grow or make.
• They must show a commitment to the quality of food and a concern for sustainability
• They must identify their unique methods of production, growth or rearing that clearly distinguish their product as ‘special’.
• Have they re-established or maintained a rare variety or breed, and brought this product to market.
• Has their business been a success?

Meat/Poultry
What is their attitude to animal husbandry, the effect it has on flavour and texture. Have they chosen native or rare breeds of livestock, which respond well to slow, traditional rearing? If they produce lamb and beef will it be largely grass fed, and is the pork from free-range pigs that are not forced to grow quickly, but allowed to develop gently at their own pace. These are the animals that develop good fat coverage, and when hung properly produce the best meat.

Fish
Fishmongers who have a good understanding of the issues of sustainability. These are the fishmongers who tend to buy local fish, from boats that only go out to sea for a day or two at a time. Producers who harvest hand-lined and hand-dived fish, which is more sustainable.
Fish smokers that use undyed fish and use old-fashioned methods to smoke the fish in an unhurried manner with great attention to detail using natural ingredients.

Eggs
Egg producers that keep small flocks of free-range hens, feeding them a high quality ration or home-grown feed. Knowledge of breeds and animal husbandry that results in the best eggs.

Cheese
Traditionally produced cheeses from artisan producers, who keep alive traditional recipes and methods of production. Cheesemongers who are passionate about farmhouses cheeses, often seeking out cheeses made on a tiny scale that you would never see in supermarkets. They are all preserving the rich heritage of Irish cheese making.

Vegetables and Fruit
Growers who select carefully the varieties of fruits or vegetables they grow, with the aim of maximum flavour, not necessarily maximum crop size.
Organic growers who go to extreme efforts to produce organically certified produce.
Food Miles - the produce is sold where it is grown, and this is a big factor in getting fruit and vegetables at the peak of freshness.

Bakers
Producers that use traditional artisan methods of production and do not permit the use of premixes, dough conditioners & part-baked goods. They must also have an in-depth knowledge and good understanding of hygiene and production standards.

Other Small Artisan Producers
These include jams, jellies, honey and other small food producers that have a passion for what they do and appreciate the value and quality standards that make their product unique and of high quality.