Fuchsia
Excellence Awards
Product Innovation
For excellence in innovation, quality,
marketing and presentation of new product or service.
Sponsored by Allied Irish Bank 
Winner:
Heron Quality Foods, Bandon
Heron Foods Ltd has prospered through
the production of quality speciality breads and confectionary
products for specific markets. The company has maintained
its competitive position through a progressive cycle
of new product development and an awareness of consumer
and market trends. The recent launch of an organic gluten
free range including cookies, porridge flakes, muesli,
and bread mixes seems set to continue the trend. The
products are aimed at a clear market niche and one which
appears to hold much future promise. Bold new packaging
designs fully complement the product offering.
Maire Ahern, AIB, Fiona O'Donovan, Heron Foods and Minister
Joe Walsh
Other Nominees:
Ilen Estuary Yachts, Church Cross
Mike and Julie Williams have created an outstanding
facility combining top quality self-catering accommodation
with mooring and shore based facilities in Roaringwater
Bay. The promoters have clearly identified a niche opportunity
and with a keen awareness of the exacting standards
of a premium market, have developed facilities to match.
Making the most of its location and setting, this is
a model development and a welcome addition to the local
tourism canon.
Irish Yogurts, Clonakilty
Irish Yogurts has once again demonstrated its keen eye
for innovation. The newly launched Bioactive and Bioactive
Layered Yogurts are gluten free, low fat and suitable
for vegetarians. Exceptional functional foods crafted
in West Cork, these products reflect all the traditional
qualities one expects from this outstanding enterprise.
West Cork Natural Cheese Company, Schull
The excellence of Sean Ferry and Bill Hogan’s hard
cheeses have been widely and justifiably heralded, a
host of awards only further emphasises the point. Gabriel
and Desmond have always been suggested as perfect complements
for cooking, particularly recommended for use with pasta,
pizza, sauces, salads, risotto and fondue. In more recent
times, the suitability of these products for catering
and food service use has been enhanced with the recently
launched milled cheese product. A simple development,
nonetheless but one which tailors the product to the
demands of a very specific market.
Glengarriff Bamboo Park
The warming influence of the gulf stream and Glengarriff’s
sub-tropical climate provide the backdrop for one of
the more unusual and adventurous tourism developments
of recent years. Quality services and visitor facilities
complement the dramatic landscape of fern and bamboo
in a splendid waterfront setting with the result that
an oasis of calm and tranquillity has been created amid
the traditional bustle of Glengarriff. The development,
although still very much a work in progress and experimental
in nature, reflects the commitment and enthusiasm of
Serge de Thibault and Claudine Caluwaerts.
