Tag Archives: producers

Part Ten: 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.

Here are five more producers that stood out for me this week:

Quinlan’s Seafood and Fish Shops

Founded in 1963, Quinlan’s have four fish shops in Co.Kerry (Killorglin, Caherciveen, Killarney, Tralee) and many time have I hopped in store to grab some seafood.


This year they won a Gold Medal at Blas Na hEireann Irish Food Awards as well as prepared Dingle Bay Crab Meat. As well as that they also won the Radio Kerry Business of the year award.

Their processing factory is based in Caherciveen, and they also have  two seafood restaurants/takeaways in Killarney and Tralee.

Facebook: https://www.facebook.com/quinlansfish
Website: http://www.kerryfish.com/

Richmount Cordials

Based in Co. Longford,  Richmount Elderflower Cordial is made from freshly picked elderflowers.


The elderflowers are hand-picked and are infused and blended with sugar and freshly-cut lemons. With loving care, the cordial is then bottled for the general public!

Facebook: https://www.facebook.com/RichmountCordials/timeline
Website: http://www.richmountcordials.ie

Nubie Foods

A fan of good oils, Nubie Foods produces Extra Virgin C.P. Irish Rapeseed oil.


Based in Stradbally in Co. Laois, their rapeseed is grown and harvested on Blackford Farm. When blended the oil is set aside to mature into rich flavours.

Website: http://www.nubiefoods.com/


The big cheese – Handmade by the Steele Family on the Beara peninsula in West Cork, Mileens is a cheese that I insist you try at least once!


It’s a soft to semi-soft, surface-ripened, cow’s-milk cheese and it captures the Irish countryside, in my opinion, in a cheese.

Website: http://www.milleenscheese.com/


Sometimes I still cradle the glass that I first had my first taste of Teeling whiskey – seriously, I really liked it!


Based in Dublin, Teeling is an independent Irish whiskey compnay that release batches of small and tasty bottles. Their story is quite an interesting and it’s worth checking out here.

Website: http://teelingwhiskey.com/



Part Nine: 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.

Here are five more producers that stood out for me this week:

Ballycotton Seafood

I recently bought a huge plaice from the folks at Ballycotton Seafood, and not only was it superb value but it tasted really good.


A family owned fish and seafood business, they offer fresh fish as well as smoked fish using traditional oak methods.

Facebook: https://www.facebook.com/ballycottonseafood/timeline
Website: http://www.ballycottonseafood.ie/

Irish Piedmontese Beef

Two family farmers based in Tipperary and Laois, Irish Piedmontese Beef supply meat which is said to be lower in fat and cholesterol than chicken.


Facebook: https://www.facebook.com/IrishPiemonteseBeef
Website: http://www.irishpiedmontesebeef.ie/

Keen Nut Butter

Based in Northern Ireland, Keen’s first product line was a range of natural, minimally processed nut butters, offering a healthier alternative to peanut butters.

Website: http://keennutbutter.com/

The Dough Bros Wood-Fired Pizza

Based in Galway, The Dough Bros specializes in making Neapolitan style pizzas, using fresh, seasonal and local produce.


Their dough is handmade in front of people’s eyes, as well as their sauces. Their oven reaches temperatures of up to 500 degrees celsius!

Facebook: https://www.facebook.com/thedoughbros

Orpens Cider

With no juice concentrate used in their brew, their delicious cider is made from fresh pressed apples.


“Our cider tastes of Ireland, because it reflects our soils and our climate”

Facebook: https://www.facebook.com/OrpensCider

(All photos from featured Facebook pages)

Part Eight: 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.

Here are five more producers that stood out for me this week:

Ponticelli Espresso

Ponticelli Coffee in Waterford was named after a small village outside Napoli.


Its founders Stephen and Mark spent most of their lives in the hospitality sector, with the last 15 years in the coffee industry.

They roast every day in small batches of 15kg to ensure their product is fresh.

Website: http://www.ponticelli.ie/

Shortcross Gin

Handcrafted at Rademon Estate Distillery in Northern Ireland, Shortcross Gin is a small batch company.10177430_298128990373588_8693289791528007997_n

They handpick and source botanicals, draw their own fresh water, and distil the gin on a small copper still. Finally they bottle and label their product!

Website: http://shortcrossgin.com/

Heavenly Baked

Based in Tralee, Co. Kerry, Heavenly Baked create all sorts of treats from cakes, breads and cupcakes.

They made my birthday cake for my 21st (see below), and it not just looked good but tasted great too! You can find them at Tralee’s Farmers Market on Saturday mornings.


Facebook: https://www.facebook.com/heavenlybaked

McNally Family Farm

A wonderful family-run farm growing seasonal and organic food who sell directly to the customer, at markets around Dublin.


You can find them at Leopardstown Racecourse on Friday, Temple Bar Food Market on Saturday, and in The Peoples Park, Dún Laoghaire on Sundays.

Facebook: https://www.facebook.com/pages/McNally-Family-Farm

Donegal Rapeseed Oil

Donegal Rapeseed Oil Company is a small, locally owned and operated company in Donegal producing 100% pure cold pressed oil from crops grown by specially selected, individual, small farm holdings dispersed throughout the county.


Website: http://www.donegalrapeseedoil.com/
Facebook: https://www.facebook.com/DonegalRapeseedOil

Part Seven: 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.

Here are five more producers that stood out for me this week:

Ummera Smokehouse

Situated in Timoleague om Cork, Ummera is an award-winning artisan smokehouse that produces organic smoked salmon, cured and smoked chicken and duck and smoked dry-cured rashers.

I can officially say what they produce at the smokehouse is beautiful.

Website: http://www.ummera.com/
Facebook: https://www.facebook.com/ummera

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The Toonsbridge Dairy

The Toonsbridge Dairy was founded by Real Olive Company’s, Toby Simmonds, and his neighbouring farmer Johnny Lynch.

Based in the heart of West Cork, they produce lovely cheeses made from Buffalo milk!


Their buffalo mozzarella and haloumi is particularly delicious.

Website: http://www.therealoliveco.com/collections/toonsbridge-dairy

Clotilde’s Fruit Compote

Clotilde’s Fruit Compote is dessert made with 100% fruit with no sugar, no preservatives or colouring.


Made in Glanworth, on a farm, Clotilde is French woman who has been making compote for her family for many years.

She now sells her pots in Supervalu & Centra shops and at the Douglas Farmers’ Market in Cork.

Website: http://clotildesfruit.ie/

Lizzie May’s Cakes

Specializing in decorated cookies which are custom made to suit any special occasion – Gail’s cookies are made from free range eggs, real butter and Madagascan vanilla bean paste.


I tasted some of Gail’s treats at the Ballymaloe Literary Festival this year and they were lovely!

Facebook: https://www.facebook.com/LizzieMaysCakes

Achill Island Sea Salt

Based in Co. Mayo, Achill Island Sea Salt is a natural product hand harvested from the wild Atlantic waters on the Blue Flag Keel Beach.


Bringing out the depth of natural flavors to a dish, the salt also adds to presentation and texture.

Facebook: https://www.facebook.com/pages/Achill-Island-Sea-Salt/1415503508673027

Part Six: 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.

I recently got the opportunity to head to the Dingle Food Festival where I got to sample all sorts of delights.

Here are five more producers that stood out for me this week:

Silver Darlings

Silver Darlings is a rather curious seafood company specialising in the Nordic style pickling and marinating of Irish herring.

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I bought a tub of herring mixed with sandalwood and balsamic vinegar at the Dingle Food Festival and it’s so rich in flavour.

Facebook: https://www.facebook.com/silverdarlingsseafood

Blúiríní Blasta

From award-winning preserves, bread mixes cakes and bakes and a catering service, I grabbed a hold of Blúiríní Blasta’s passion fruit curd and it was so tasty.

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Facebook: https://www.facebook.com/BluiriniBlasta

Green Saffron

One of the brands that Ballymaloe Cookery School loves, Green Saffron is a multi-award winning family business started by Arun Kapil in Midleton back in 2006.


Sourcing and importing quality spices abroad, the company’s products are available in over 225 stores.

Facebook: https://www.facebook.com/greensaffron.masaalchi/timeline
Website: http://www.greensaffron.com/

Eight Degrees Brewing

I tasted four craft beers from Eight Degrees this week and they were superb.

With already a good mix of different flavours, their Sunburnt Irish Red Ale is fast becoming a favourite because of its caramel tones that are wonderfully balanced with aromas from New Zealand and Australian hops.

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Facebook: https://www.facebook.com/eightdegreesbrewing
Website: http://www.eightdegrees.ie/

Achill Mountain Lamb

Calveys Butchers Keel have been producing and retailing mountain lamb for the past 50 years.


Delivered nationwide, the lamb is rich in flavour and encapsulates all the taste of the countryside.

Facebook: https://www.facebook.com/achillmountain.lamb

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.

Facebook: https://www.facebook.com/pages/Annascaul-Black-Pudding-Co/209708199092183

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.

Website: http://www.ballyhouramushrooms.ie/

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!

Website: http://www.woodsidefarm.ie

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).

Facebook: https://www.facebook.com/DungarvanBrewingCompany

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.


Facebook: https://www.facebook.com/pages/Kearney-Blue-Cheese/170861966294165


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

Celebrating the best of what we grow, create and produce here in Ireland – this continuous series is looking at some of my favourite producers.

I absolutely love things that are made in Ireland and when I see companies that embrace local my heart soars – that being said, I do also believe that if you are buying local make sure it’s decent.

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

Cooleeney Farm

With cheese please! Made inTipperary’s and with cows feeding in grasses with peaty soil, Cooleeny’s produces wonderful cheese.


My personal favourite is their Darú, which has a natural rind and a grey and dusty appearance. It’s so tasty!

Website: http://www.cooleeney.com

Wildflour Bakery

A wonderful Dublin based micro-bakery making beautiful cakes with a difference. Newly opened at Love Supreme, 57 Manor Street, Stoneybatter, Dublin 7.


Twitter: https://twitter.com/wildflourkate

Cahill’s Cheese

Based in Limerick, all cheese lovers must check out these rather excellent cheeses.


Cahill’s Farm Cheese is a third generation, family owned, artisan cheese making business!

Website: http://www.cahillscheese.ie/
: https://twitter.com/CahillsCheese

Mariko Sparkling Green Tea

Made in Glencastle, Mayo, Mariko is a sparkling green tea, which contains no sugar or calories or fat.


Mariko is made from pure green tea leaves in their natural state, which contain high levels of antioxidants, and is extracted using an unique brewing method, resulting in a product that is healthy and refreshing.

Facebook: https://www.facebook.com/mariko.greentea

Connemara Smokehouse

If you’re tired of generic smoked salmon, you must get your hands on produce from the family-run Connemara Smokehouse.


Based in Galway, the company’s international reputation has steadily grown, having been recognised by the Bridgestone Best in Ireland Award, the Great Taste Awards, Favourite Speciality Producer Award award by the BBC Good Food Show and Rick Stein’s Food Heroes, among others

Facebook: https://www.facebook.com/OldSmoky

(Images via company Facebook pages)

National Organic Food Fair takes place this September in Marlay Park

In the capital this September and looking for a food-filled day out? This year’s National Organic Food Fair is to take place on Sunday, 14th September in Marlay Park, 10.30am to 4.30pm.

This public event is free for all and is a collaboration between the Organic Trust and the Irish Organic Farmers and Growers Association, and is supported by the  Department of Agriculture Food and the Marine.

The organic festival will house lots of outdoor stalls and marquees showcasing the best in organic Irish products, from soups, yogurts, burgers, cider and apple syrups.

Apart from the food attraction, the fair will have many other different things on offer for families such as face painters, balloon makers and a pet farm.

Now in its second year, Chef Clodagh McKenna will return to host cookery demonstrations using organic produce (12.30pm and 2pm).

For those who’re interested about producing an organic product, a range of producers will be giving practical talks on the day. According to organisers:

“The aim of this years National Organic Food Fair is to strengthen and promote the message that organic, local and seasonal foods offer the best quality ingredients for home cooking, combined with the added advantage of supporting jobs, economic growth and local development”.

To find out more from the event, visit http://www.nationalorganicfoodfair.com/

(Image via National Food Fair on Facebook)

From producers to farmers’ markets: Kerry food directory celebrates best of the Kingdom

A new food producer book called “The Kerry Food Story” was launched today.

The directory, a 68-page book, contains an impressive listing of over 150 local Kerry food and drink producers and will be given out free-of-charge.

As well as containing valuable information, the directory includes specially-created recipes by eight of the Kingdom’s top chefs using local produce.

All of the chefs have studied at the IT Tralee and the book was launched at the IT by TJ O’Connor, Head of Section, Hotel, Culinary and Tourism Department and Tomás Hayes, Head of Local Enterprise, Kerry County Council.

“We want to give a strong and vibrant message that Kerry is open for business in relation to food and drink, and that we have some of the best producers not just in Ireland, but in the world”, says TJ O’Connor.

“Kerry has a magnificent larder of ingredients on its doorstep. We want to show how some of the top chefs in Kerry, all students and former-students of the IT Tralee, use their culinary talent and expertise to showcase this produce on the plate”.

The aim of the book is to remind chefs, distributors, hotels, restaurants, retailers and local customers of the wealth of home-grown and home-produced produce that Kerry has to offer and to give them a direct way of sourcing it.

The book also includes a list of cookery schools, information on farmers’ markets and festivals where you can buy produce and useful Kerry websites to find out everything about local food and drink in the region, as well as an extensive listing of producers who are geared up to sell local food and drink products to both businesses and consumers.

The book will be distributed countywide to all businesses which provide food in an effort to encourage them to use local produce to provide people who live in Kerry, and visitors, with a unique experience.


Here’s more information on the chefs who are involved with the project:

Simon Regan of The Europe Hotel and Resort, Killarney who was voted RAI Kerry Chef of the Year last year shares his recipe for Ring of Kerry Roast Loin of Lamb using chorizo from On the Wild Side with Dingle Goat’s Cheese Beignets.

His second recipe of Apple Parfait with Buttermilk Foam is made with Ring of Kerry Apple Juice and served with Skelligs Chocolate and Killarney Honey Sauce.

* * *

Dan Browne, a lecturer in Culinary Arts at the IT Tralee shows how to cure Quinlan’s Mackerel and serves it with vegetables from Manna Organic. His second recipe uses Sean Browne’s Beef Ribs which he braises slowly in Beoir Chorca Dhuibhne Porter and serves with an Annascaul Black Pudding Pastie.

* * *

Philip Brazil, Head Chef at Sheen Falls Lodge in Kenmare shows his culinary brilliance with a recipe for Roast Fillet of Cod with Kush Mussels and an Apricot Bread and Butter Pudding made with Valentia Island Milk and Beaufort Free-Range Eggs and Lorge Dark Chocolate.

* * *

Patricia Teahan, Head Chef at Carrig Country House, Killorglin shows her skill with local farm and garden produce in her dish of Ballinskelligs Duck with Fenit Carrot and Cumin Purée, Spinach Parcels and Dingle Gin Jus. Her dessert of Skelligs Chocolate Pavé is to die for: a rich chocolately mousse made with Skelligs Chocolate and served with Sliabh Luachra Strawberry Gel and Valentia Island Farmhouse Ice Cream.

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Sandra O’Connor, of The Coffee Dock at Valentia Island, trained as a chef at the IT Tralee in Culinary Arts to expand her menu

Her recipes in the book make the most of Valentia Island produce with Valentia King Scallops and Prawns served with Creamy Mash enriched with Lee Strand milk and served with Tarragon Cream Sauce. Her Buttermilk Panna Cotta looks like sunshine on a plate and it’s no wonder when it’s made with Valentia Island Farmhouse Dairy Buttermilk, Lee Strand Cream and Oilean Chocolate.

* * *

Noel Dennehy is Head Chef at The Moorings in Portmagee where his menu is a virtual encyclopedia of local ingredients. In the book, he cooks O’Connell’s Poached Duck Egg with Boxty made from Daly’s Buttermilk, Cromane Pudding and Ashe’s Smoked Bacon. His main course is Fillet of Portmagee Pier Hake with Daly’s Smoked Salmon, Cromane Mussels and Skellig Crab Claws. The Moorings was awarded Kerry’s Best Gastro Pub last year.

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Theo Lynch, head chef of Michelin Guide-recommended Allo’s Bar, Bistro and Luxury Townhouse in Listowel loves to mix raw and cooked ingredients in his dishes: his recipe for Fenit Bay Crab Meat with Aioli does just that and he also uses Cottage Lane Eggs and Ardfert Potatoes in his dish. He loves cooking with Kerry beef and his North Kerry Beef Fillet with Fenit Parsnips and Killarney Honey is one of his signature dishes at the restaurant.

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Caroline Danaher of The Boatyard Restaurant in Dingle generously passes on her recipe for her ‘From Pier to Platter Tartlet’ which she includes in the famous ‘A Taste of Dingle Bay Crab’ platter that New York Times writer and ex-food critic Frank Bruni raved about. (‘We were the Bubba Gumps of Dingle crab, riffling ecstatically through its encyclopedia of preparations’, he wrote.) She uses local Dingle Farmhouse Butter, Dingle Farmhouse Cream, Dingle Farmhouse Black Pepper Cream Cheese and herbs from O’Connor’s Fruit and Vegetables in her main course recipe of Roulade of Dover Sole with Salmon.