Part Five: Irish food and drink producers worth getting to know

Celebrating the best of what we grow, create and produce here in Ireland – this ongoing series looks at some of the many things we create here in Ireland.

Here are five more producers in Ireland that make the most of what we have to offer:

Annascaul Black Pudding

Annascaul Black Pudding is an artisan homemade black pudding first made when Ashe’s shop was established in Annascaul, Kerry back in 1916.


The original black pudding recipe has been handed down through three generations of the Ashe family. Continuing in that tradition, Annascaul Black Pudding is handmade by Thomas Ashe on the Dingle Peninsula in County Kerry.


Ballyhoura Mushrooms

Ballyhoura Mushrooms are Irish growers of specialist mushrooms including Shiitake, Oyster, Eryngii (King Oyster) Golden Oyster, Rose Oyster, Lions Mane “PomPom”, Velvet Pioppino & Nameko.

Winner of a Blas naHEireann/Irish Food Award 2012, they also supply a range of foraged Wild Irish Foods including Wild Mushrooms (Chanterelles, Ceps, Hedgehog, Saffron Milk Caps, Blewits, Chicken of the Woods, Hen of the Woods), Wild Garlic, Three Cornered Leek, Sorrel, Wood Sorrel, Wild Strawberries, Burdock, Pig Nuts.


Woodside Farm

Nestled in a quiet corner of Ballincurrig in East cork is Woodside Farm, a small family run farm. They’ve a mixed farm with cattle, sheep and a variety of poultry and pigs.


I recently used their bacon lardons for a quiche lorraine and it was spectacular!


Dungarvan Brewing Company

Based in Waterford, they brew and bottle Black Rock Irish Stout, Helvick Gold Blonde Ale and Copper Coast Red Ale.


Seasonal releases are Mahon Falls Rye Pale Ale (spring), Comeragh Challenger Irish Bitter (summer) and Coffee and Oatmeal Stout (winter).


Kearney Blue Cheese

Using Northern Irish milk, Kearney Blue Cheese has an open texture to allow the development of blue splodges throughout. The taste is creamy fresh with a balanced blue finish.





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