[1][2] Slow Food selected it as the exemplar of stone ground Irish oatmeal, which was taken aboard its Ark of Taste in 2011.

[4] Donal Creedon, great-great-great-great-grandson of founder Richard Walton, now operates the mill.

Michelin star-winning chef Myrtle Allen developed the Macroom Biscuit recipe[5] which appears on the package.

[6] Saveur Magazine called it "different from anyone else's in Ireland, full of flavor when simply cooked and immensely satisfying in its grainy texture.

"[10] James Beard 2010 Cookbook of the Year The Country Cooking of Ireland says "(t)he best oatmeal for Stirabout...is Macroom, milled by Donal Creedon in the town of that name in County Cork.