Ireland’s best butchers fired up the grills for a mouthwatering first as the National Burger and Kebab of the Year Competition made its debut in Co. Wexford.

Ashdown Park Hotel in Gorey was the location for the inaugural event which brought together top talent from across the country, with more than 70 burgers and 20 kebabs battling it out for top honours in a sizzling showcase.

The judging process for the National Burger and Kebab of the Year Competition involved assessments of both the raw and cooked entries.

Entries were scored on raw appearance and innovation before being flame grilled by Ashdown Park Hotel, Andrew O’Gorman and his expert culinary team.

These were then served to the judges, who scored the entries on flavour, taste and texture.

According to the Associated Craft Butchers of Ireland the event (on April 23) brought together "the very best of Ireland’s craft butchery talent, showcasing exceptional creativity, skill, and innovation across both burger and kebab categories".

The winners on the day included:

National Burger of the Year: Kennedys Craft Butchers, Bunclody, Co. Wexford, with their Angus Chuck and Bone Marrow 6oz Steak Burger;
Best Burger in Munster: Fresh Food Courtyard, Dungarvan, Co. Waterford, for their Chuck and Brisket Burger with Smoked Cheese and Onion;
Best in Ulster: Joe McGee Butchers, Letterkenny, Co. Donegal, for his Caramelised Red Onion Beef Burger;
Best in Connacht: Keane’s Meats, Newport, Co. Mayo for their 'Keane’s 6oz Steak Burger'.

In the Turkey Burger category Joe McGee Butchers, Letterkenny, Co. Donegal won the top award for its Italian Caprese Turkey Burger.

The runner up in this section was Midland Meats, Finglas, Dublin 11, for its 'Smokin’ Turkey Burger'.

Dozens of additional craft butchers from across Ireland were recognised across gold, silver and bronze categories, "highlighting the depth of talent within the industry", according to the organisers.

National Kebab of the Year 2026

In the National Kebab of the Year 2026 competition, the winner was Murphys Craft Butchers from Tullow, Co. Carlow, who beat the competition with its Thai Style Beef Kebab.

The runner-up in this section was O’Leary Family Butchers, Millstreet, Co. Cork, for its Tomato and Herb Chicken Kebab.

The Associated Craft Butchers of Ireland were delighted with how the awards unfolded on the day.

The organisation said: “This competition has exceeded all expectations in its first year.

Head chef at the Ashdown Park Hotel, Andrew O’Gorman also enjoyed judging "an incredible range of entries".

"The level of innovation and flavour was exceptional - a true testament to the talent within the industry.”

Although 2026 was the first year of the competition it is set to become a flagship annual event which aims "to celebrate excellence in Irish produce and craftsmanship while inspiring the next generation of butchers".