regional food producers directory 2016 · within this directory you can discover our local foods,...

Regional Food Producers Directory 2016

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The MidlandsIreland.ie Regional Food Producers Directory is an easy to use publication with contact information and details for quality food producers in the Midland Region. Producers are listed under separate categories according to their principle type of food produce.

Bakery ................................................................................................. 3

Beverages .........................................................................................15

Catering/Cookery schools/training ................................ 29

Confectionery................................................................................35

Dairy ..................................................................................................49

Meats ..................................................................................................53

organic .............................................................................................67

Prepared Foods .............................................................................81

Preserves ........................................................................................ 93

Produce ......................................................................................... 103

MiDlanDsIreland.Ie regional FooD ProDuCers DireCtory, 2016

The Regional Producers Directory is produced under the MidlandsIreland.ie brand. This publication is a joint agency initiative between the Local Authorities of Laois, Longford, Offaly and Westmeath, LEOs of Laois, Longford, Offaly and Westmeath, Bord Bia, Enterprise Ireland & Fáilte Ireland.

Foreword

it is an exciting time for food in ireland, and the Midland region is well represented, with many producers within this directory receiving awards for great food and taste from Blas na hÉireann, the irish Food Writers’ guild and euro-toques ireland – the irish branch of the european Community of Chefs & Cooks.

local produce continues to impact on the visitor experience as visitors seek out

locally and sustainably produced foods and want to hear the story behind the

food. Caring for the environment and adopting sustainably friendly production

methods figure prominently in these stories.

Within this directory you can discover our local foods, from whiskey to craft

beer to cordials; milk, cheese, yoghurt, sorbet and ice cream, baked goods for

all palates and celebrations, preserves and oils to marinade and compliment

the many choices for meats and an extensive organic range.

above all, savour the food of our local producers......

1MidlandsIreland.ie Regional Food Producers

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aCknoWleDgeMents:

We would like to thank all those who assisted in the development of the MidlandsIreland.ie Regional Food Producers Directory.

We would also like to thank the Department of Agriculture & Food for part funding the development of photographs and profiles under the CEDRA Agri Tourism Fund and match funding provided by the Local Authorities of Laois, Longford, Offaly and Westmeath. We would also like to thank Joanne Murphy Photography for photographs developed under this project and to Coolanowle and Tullamore D.E.W for images made available for use in this directory. Finally, a big thank you to the LEOs of Laois, Longford, Offaly and Westmeath who have supported the print of the directory.

DisClaiMer:

The partners, local authorities of laois, longford, Offaly and Westmeath, leOs of laois, longford, Offaly and Westmeath, Bord Bia, enterprise Ireland & Fáilte Ireland shall not be liable for any damage, expense, inconvenience or loss incurred by dependence upon this information. We do not accept any responsibility for errors, omissions or misinformation regarding the directory and shall have no liability whatsoever for its content.

CoPyrigHt:

Permission to quote excerpts or to reprint any photographs extracts from this directory should be obtained directly from MidlandsIreland.ie.

next eDition:

Would you like your food business to be included in any future editions of the MidlandsIreland.ie regional Food Producers directory?

If you are a Midlands based food producer or supplier of local food, please contact [email protected] to find out how to have an entry in the next edition of the MidlandsIreland.ie regional Food Producers directory.

[email protected] Midlandsireland.ie @midlandsireland

MidlandsIreland.ie Regional Food Producers

Bakerywww.midlandsireland.ie

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Coles Home BakeryFrom Maureen’s passion and love of baking came Cole’s Home Bakery using only tried and tested recipes she gathered over the years. Her daughter deirdre joined her bringing her own unique flair of baking to the bakery. eleven years ago Michelle joined them using her background in retail to drive sales, new products and looking after customer needs. Michelle has since taken over the reigns in 2014. Maureen and deirdre also have completed Cake decorating and Pastry & Breadmaking Courses in aIT athlone in order to advance their skills.

The bespoke bakery is a busy place with the day starting at 5.30am and soon the smell of fresh scones and bread fills the air. They both enjoy baking and creating birthday cakes for their customers from chocolate biscuit cake to Madeira and filled with jam, cream or buttercream. Cole’s Home Bakery’s products can be found in Super Valu Kinnegad, Marshall’s Supermarket Mullingar, Cheers Coffee Shop in Tullamore and Mullingar Hospitals to mention a few.

a: Griffinstown, Kinnegad, County Westmeath n91 d953t: 083 1431872e: [email protected] find us on facebook

4 MidlandsIreland.ie Regional Food Producers

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Cuisine Royale Manufacturing Ltd.Cuisine royale Manufacturing are a global exporter of superior tasting gluten free baked goods. Founded in 2010, the Tullamore based bakery has won numerous awards, including Great Taste awards for UK & Ireland, Best Gluten Free Bakery range in australia and Product of the Year in australia and Canada. The company exports their range of gluten free bakery products to the very largest retail groups stretching from the UK, australia, Canada and america. Tom doyle, one of the owners of Cuisine royale, has over 25 years global experience in the food industry including stints in the UK, Kuwait and Saudi arabia. “Our range tastes better than other gluten free products with lower fat, lower sugar and higher fibre.” The company pride themselves on their ability to produce gluten free products that taste and feel exactly like their gluten inclusive counterparts, and have excellent nutritional values. “We blend really high quality ingredients, sourced from the best producers around the world. We then use a combination of traditional baking methods and our own specially developed techniques to achieve really special results,” explains Tom. although Tom spends more than half his time travelling internationally on business, seeing the growth in his business and the number of jobs that they have created in the Irish food industry is his favourite part of the job.

a: Kilmucklin, Tullamore, County Offaly. r35 rd62e: [email protected]: www.promiseglutenfree.com find us on facebook @promisegf


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Flat Bread Company Ltd. Having grown up in a traditional craft bakery in County limerick, Kieran Walsh took a leap into the unknown in 2008 and, alongside his brother Sean and friend niels ladefoged, established The Flat Bread Company ltd. “a flat bread is a simple bread made with flour, water and salt, then thoroughly rolled into flattened dough,” says Kieran. The Flat Bread Company produce a range of thin crust pizza bases and flour tortilla wraps, over 90 per cent of which are currently exported to the UK, eU and Middle east. Flat bread tortillas are found in Mexican and Indian cuisine and have been eaten for many centuries where they are part of a staple diet. “Having taken the inspiration of flat breads used in South america and asia we’ve invested in the latest production technology with the simplest and purest ingredients to make great tasting products – wraps, pizzas and now cookies too,” explained Kieran. The Flat Bread Company use only traditional baking methods and this is the basis for developing long-term relationships with key customers. The company are the only bakery producing fresh flour tortillas and pizza bases in the country. “The business is growing rapidly, which is great,” notes Kieran, “all I need now is a few more hours in the day to get through it all.”

a: Cloncollig Industrial estate, Church road, Tullamore, County Offaly. r35 YX83

t: 057 9330922e: [email protected] W: www.simplibaked.ie


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Goodness Grains Gluten Free BakeryIn 2010 a customer walked into Michael Kelleher’s family run restaurant asking if there was a gluten-free bread option to have with his soup. although it wasn’t on the menu they listened to what he had to say and allowed him to use his own bread which he carried around in his pockets. “The following day we had gluten-free bread on our menu!” says Michael. From that point, their range of gluten-free products grew and grew, but sourcing high quality produce was proving difficult so Michael and his family began to develop them in-house. One of the very few purpose-built gluten-free bakeries operating in Ireland, Goodness Grains, was launched by Michael in 2013. “We offer coeliacs complete peace of mind in relation to issues of concern for them, i.e. traceability and cross contamination of GF products,” explains Michael. although the company is barely three years old, they have already won 10 Great Taste awards and three Blas na hÉireann awards. no mean feat.“In fact we are the only gluten-free bakery in Ireland and the UK to have won 2 Gold Stars at Great Taste for a gluten-free bread over two consecutive years, 2013 and 2014,” he continues. Michael develops his range which includes breads, bagels, pastries, muffins and granola through customer feedback, tastings, focus groups and surveys with the aim of bringing quality products to the coeliac consumer and the increasing number of non-coeliacs choosing a gluten-free diet.


a: 2 longford Business & Technology Park, Ballinalee road, longford. n39 PX64

t: 043 333 6698e: [email protected]: www.goodnessgrains.com find us on facebook

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Hanna’s SecretThe backbone of Hanna’s Secret, an artisan gluten free bakery, is their fruit bread, the recipe for which came to owner niamh Heneghan in a dream. This is the product niamh is most proud of and in 2013 it won a Great Taste award and even managed to convert a not-so-friendly customer at the longford agricultural Show several years ago. as an elderly gentleman passed by, niamh’s brother Cyril suggested he sample their gluten free bread, he responded rudely saying “I’m not trying any of that.”

“Cyril said “sure it costs nothing to taste” so the man walked away grumbling with a piece of fruit bread in hand, less than a minute later he was back and bought three,” laughed niamh. a Mayo native, niamh began baking at nine and selling apple tarts at 11. In 2011 she made her childhood dreams a reality and launched Hanna’s Secret. The company produce a wide range of baked goods, including their “power scones” and “oops tipsy” muffins which received a special mention on lovin’ dublin’s 2015 list of best gluten free products around. niamh jokingly admits it can be “quite a feat” abstaining from sampling the brandy or cider whilst making the tipsy muffins. Breads baked at Hanna’s Secret are one of the few european products to be completely dairy and egg free as well as combining gluten free with no added sugar and a high fibre content.


a: Unit 4 MeTIC, Mullingar, County Westmeath. n91 K263t: 087 7574893e: [email protected]: www.hannassecret.ie find us on facebook @HannasGFSecret

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O’Donohues BakeryWhen Cathal O’donohue baked his first soda bread as a child and presented it to his mother, she responded by saying, “That’s lovely son but who’s going to buy that from you when every housewife in the country makes her own soda bread?” Thankfully, this didn’t deter Cathal from following his dream. Cathal and his wife Frances re-established the acclaimed bakery in 1989 in Tullamore, Offaly. now in its 4th generation, the family business continues to manufacture and supply premium quality yeast and soda bread products to both the retail and foodservice sectors using traditional family recipes and baking methods. “I take great pride in my position as Head of Sales,” says louise O’donohue, daughter of Cathal and Frances, who explains the most challenging part of her job is educating consumers about the difference between ‘real’ and processed breads.“

“The huge surge in gluten free bread sales has made us work harder to convince those that can eat regular wheat breads, that real bread is OK to eat.”

O’donohues currently produces soda bread made with 100 per cent fresh Irish buttermilk, ‘just like mom used to make’, batch bread, pans and penny loaves, a variety of yeast free Irish soda breads that are fully baked in the shape of a mini loaf and frozen. O’donohue’s products have won stars in the prestigious Great Taste awards since 2008. “There are no short cuts taken when it comes to producing our products. We continuously dedicate the required amount of “TIMe” it takes to achieve each product’s full flavour.” says Cathal.

a: Kilcruttin Centre, Tullamore, County Offaly. r35 a9C1t: 057 93 21411e: [email protected]: www.odonohuesbakery.ie find us on facebook @odonohuesbakery


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Panelto FoodsPanelto Foods is supplying bakery products for distribution to multiple retailers both in Ireland and the UK.

The longford based independent bakery produces high quality contemporary sandwich breads and speciality rolls including a diverse range of Italian and international breads – panini, ciabatta, american style sub, crusty bread rolls, cheese and onion rolls, and seeded rolls.

a: Ballinalee road, longford, County longford n30 WF61t: 043 3343030e: [email protected]


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Pat the BakerFor over 60 years now Pat the Baker has been bringing bread that’s “So fresh its famous” to generations of Irish customers. From humble beginnings in a make shift bakery at the back his Mayo house in 1953, founder Pat Higgins propelled the brand to nationwide status by the 1980’s. Pat the Baker has been voted Ireland’s Best Bread by the Master Bakers of Ireland for the last sixteen years running. The bakery was also awarded the Irish association of Master Bakers highest accolade, the Perpetual Challenge Cup for overall success in the association’s bi-annual bakery competition.

The “so fresh it’s famous” slogan is now part of our corporate logo and has become synonymous with Pat the Baker among customers at home and with the Irish diaspora abroad. Pat the Baker breads are even available as far away as downtown new York and this is a reflection of the company’s philosophy.

With distribution centres up and down the country from Castleisland to letterkenny, Pat the Baker provides employment for over 400 people. From the early beginnings of the bakery and distribution centre in Granard, the business has grown with further distribution centres being opened countrywide throughout the decades.

a: Moxham Street, Granard, County longford. n39 FC62t: 043 668 7300e: [email protected]: www.patthebaker.com find us on facebook @patthebaker patthebakerofficial


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The Penny Loaf Company“They’re so cute!” is a common response from many who see the Penny loaves for the first time. a fresh innovation on traditional breads, the Penny loaves are a variety of yeast free mini Irish soda breads that are fully baked and frozen. ‘Simply thaw and serve’ is the unique selling point of these mini breads that were created in november 2012 by 3rd generation Master baker, Cathal O’donohue of O’donohue’s Bakery. Cathal came up with the idea of baking and freezing a mini soda bread after attending “Bord Bia’s Marketplace 2012”. It was here that he learned how frozen bread was in demand by many buyers in Ireland and abroad. Samples were made and sent to local food businesses and the feedback was so good that orders were requested for delivery the same month. The Penny loaves have gone on to win several coveted food awards to include a gold star in the 2015 Great Taste awards. The Penny loaves are fully baked so once thawed are ready to serve without using any cooking equipment and can last up to 3 days once stored correctly, an ideal product for the foodservice sector as the end user can offer a unique, traditional Irish product that helps reduce waste and improve efficiencies. The range includes a buttermilk soda, white soda, fruit soda and seeded soda and are delicious served with soups, salads and stews. Their unique portion size also makes them ideal to use as a mini sandwich for afternoon teas or canapes. Today the Penny loaf Co. supplies both national and regional distributors across the Island of Ireland and have recently started exporting to the UK. “It’s unique size, taste and ease of use offers huge versatility for the food service sector.”

a: Kilcruttin Centre, Tullamore, County Offaly. r35 a9C1t: 057 93 21411e: [email protected]: www.pennyloaf.ie find us on facebook @PennyloafCo


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Rosaleen’s Kitchenrosaleen’s Kitchen is a family run bakery in Mullingar that specialises in gluten and wheat free baked goods that taste so good they once caused a bidding war!

The bakery was launched in 2012 by rosaleen Coates who turned her diagnosis of coeliac disease and the loss of her job into a success story. rosaleen and her two employees operate from a HaCCP approved dedicated Gluten Free Bakery just outside Mullingar. rosaleen was always a keen baker and was eager to do something about the lack of fresh gluten free bakes in the area. “I decided something had to be done about this. I discussed my idea with my family and they thought it was a great idea so I went for it,” explains rosaleen.

The bakery supplies a range of delicious muffins, scones, tarts, pastries, breads, cupcakes, pizza bases and seasonal products to the food service industry and also sells at the farmers market on Saturdays in Marlay Park, rathfarnham and on Sundays at The Peoples Park, dun laoighaire. rosaleen’s Kitchen sold out of everything, except one raspberry bakewell, at a Christmas Market. Just as a man was paying for the baked treat another man approached rosaleen and offered her double the marked price. “However, the other customer declined as this is for his wife and if he went home without it there would be war,” said rosaleen. “It reminded me of the film where arnold Schwarzenegger was fighting over a toy at Christmas time!” laughed rosaleen.

a: rosaleen Coates, Coralstown, Mullingar, County Westmeath. n91 XV70

t: 087 2374286e: [email protected] find us on facebook


The Local Enterprise OfficeA First Stop Shop for all your business needs

Financial SupportsDirect financial supports to micro businesses with 10 or less

employees (eligibility criteria will apply).

Business AdviceDirect financial supports to micro businesses with 10 or less

employees (eligibility criteria will apply).

TrainingHigh quality training to meet the needs of your business

including Start Your Own Business, Finance, Marketing and Business Planning.

MentoringPanel of experienced Business Mentors to provide advice and guidance in the areas of Business Planning, Finance,

Taxation, Marketing, Procurement. Specialist advisors available for the food sector.

Contact your Local Enterprise Office to find out moreLaois: 057 866 1800 • Longford: 043 3343346

Westmeath: 044 9338945 • Offaly: 057 9357480

Beverageswww.midlandsireland.ie

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12 Acres Brewing Company“We hope you enjoy drinking it as much as we enjoy brewing it!” says Patrick Mcdonald who together with his three brothers rory, Barry and Ian established 12 acres Brewing Company in 2014. The brewery has already won a bronze medal in the alltech dublin Craft Beer Cup in 2015 and pride themselves on the fact that they are “the only beer in Ireland where the ingredients are traceable to the farm.” 12 acres is brewed using their own malted barley and spring water from deep beneath the same land, on the family farm in Clonmore, Killeshin, County laois. “We are producing unique craft Irish beers which are traceable from our ground to your glass.” The beer is handcrafted using time honoured methodology in small 2,000 litre batches under the watchful eye of its brewers. In fact, the family have been farming in Clonmore for over six generations and their malting barley has won several awards for excellence in quality. “It was our great grandparents, John and annie Mcdonald, who added the 12 acres field to the family holding back in 1920,” explains Patrick and play a central role in the company’s branding and labels. 12 acres Pale ale is the company’s flagship beer with some more recipes in development, they plan to introduce some new beers. “Watch this space!” says Patrick.

a: Clonmore, Killeshin, County laois.t: 059 9107299e: [email protected]: www.12acresbrewing.ie find us on facebook @12acresbrewing


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Bell LaneCoffee Ltd.Bell lane Coffee limited is an artisan coffee roaster with a twist, instead of batch roasting each bean is hand roasted individually to retain its flavour. Stephen and denise Bell established the business in 2011 and have won a myriad of awards in the years that followed. “We have won 8 great taste awards and the only 3 star in 2014 for an espresso blend. We have also been a finalist for the Image Business Woman of the Year 2015.” Stephen has always had a strong interest in the food and drinks industry and spent many years working in hotels and also catering for large events with MasterChef’s Hospitality. Bell lane import coffee from all over the world, slowly hand roast each bean at a low temperature and post blend it afterwards to maintain consistency of flavour. “We source single estate seasonal coffee from unique locations while blending distinct central african, america coffee with some unique asian and Indonesian profiles to bring you your morning pick-me up or to enjoy as you watch the world go by,” explains Stephen who heads up the sales for the company. “It’s probably the easiest part of my day,” he laughs. Since its inception, the company has grown considerably, taking on several high profile clients in 2014. Bell lane Coffee is now available in avoca Ireland, listons and The lovely Food Company to name a few and can be bought in bean format and also a pre-ground product for filter coffee.

a: Unit 6 & 7, The enterprise Centre, Clonmore, Mullingar, County Westmeath. n91 rr62

t: 044 9390777 e: [email protected]: www.belllane.ie find us on facebook @BelllaneCoffee


Bo BristleBrewing Company“We strive to bring the finest local beers to our audience,” boasts brewers and brothers-in-law andy and Morgan, of Bo Bristle Brewing Company. The brewery was launched in 2010 under the name “Breweyed” and is the first in Offaly in over fifty years. In 2012 the boys rebranded and have been winning awards ever since, including winning the 2015 gold standard commendation for their “Bristle IPa”. What started as a desire to make great tasting beer for the locals of Banagher, County Offaly, soon became a booming business as the duo currently have five core beers available including an IPa, Stout, Pilsner and amber ale. The name Bo Bristle descends from Celtic legend, where great importance was attached to the bristles of a boar, and history doesn’t stop there. “We use brewing techniques that have evolved over thousands of years,” explains andy. When the first beers were bottled and kegged the pair hit the ground running, overloaded their van, and headed off to dublin in the hopes of getting some sales. They spent the journey worried they’d produced too much and fearing it wouldn’t sell, however, upon stopping at a well-known watering hole and presenting samples to the owner, hoping he would take a case or two or even a keg, the owner tasted the beer, then asked how much they had in the van, and took the lot. The two boys we’re delighted but spent the whole way home regretting that they didn’t make more beer.

a: Unit 5 enterprise Centre, Banagher, County Offaly. r42 KX30

t: +353 (0) 86 1250283 e: [email protected]: www.bobristle.com find us on facebook @BoBristle

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Christy’s LagerSlieve Bloom drinks ltd. is a unique lager business run by two friends, rob Flanagan and Graham Walker. at only 18 months old, the company is still very young, but rob and Graham are already finding what works well for them with 80 per cent of their business being export. “We created the concept together, and set the business up. Getting the brand noticed has been hard work, but getting new customers and seeing people enjoy our beer is the best,” says Graham. Slieve Bloom drinks makes only one beer – Christy’s lager. The company both brews and markets Christy’s to pubs and shops in both Ireland and the UK. “Christy’s is one of the few new premium mainstream lagers, brewed in Ireland. It is long-matured to get balance and quality,” explains Graham. rob and Graham stand proud over their brewery, and with over 18 years’ experience in the drinks industry and a family-owned pub in Mountmellick, the pair are well versed in the art of brewing. To make Christy’s, the beer is brewed using the noble Tetnang hop, high quality malt, yeast and water. This creates a natural lager, which is then matured over eight weeks to ensure depth of flavour. Christy’s beer, unlike most lagers, is carbonated at a low level to make sure that it’s not too fizzy. and how does it taste at the end of all that effort? “It’s beautiful; gently flavoured, refreshing and crisp,” smiles Graham.

a: 17 dr Murphy Place, Portlaoise, County laois, r32 Kr3ne: [email protected]: www.christyslager.ie find us on facebook @Christyslager

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Craic CoffeeRoasters“life’s too short to drink bad coffee,” says adrian Mueller who, together with his wife Helen, set up Craic Coffee roasters in 2015 after returning from Sydney, australia where they lived and worked for many years running a successful bakery and café in the city centre. “We met in UCC where we were both studying food technology so our passion for food goes way back,” explains adrian. His job as head barista and coffee roaster in their Sydney café fuelled his appreciation for the science of coffee roasting. “I knew I wanted to develop this further so when we decided to return to Ireland we knew our business would either be coffee or a bakery, or both.” Their company roasts specialty grade arabica green beans from around the globe in small batches for retail and wholesale and also provides barista training. Currently they are producing two blends: Carrigeen – a well-balanced espresso blend with chocolate and nutty notes, and a medium-bodied single origin blend from Guatemala. The coffee is made on demand since it loses its sensory appeal over time and is best consumed from one week after roasting. “The smells are divine, it’s an art and science to getting the roast right for each bean and I love that whole process. We spend a lot of time on the many steps from ‘crop to cup’,” says adrian who, together with a specialist ‘coffee hunter’ seeks out the best bean producers in the world from Brazil, Guatemala, Colombia, India and rwanda. luckily the husband and wife team enjoy a good brew. “Yes, we spend a lot of time tasting samples of specialty grade arabica beans from annual harvests to evaluate flavour, acidity, body and aroma so we’d want to like coffee.” Strangely, they still manage to sleep at night.

a: Carrigeen, Stradbally, Portlaoise, County laois. r32 r228t: 089 4157332e: [email protected]: www.raiccoffeeroasters.ie find us on facebook @craic_coffee craic_coffee

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First Ireland SpiritsFirst Ireland Spirits who have been independent spirits producers for over 25 years are part of the Quintessential Brands Group. established in 1993, First Ireland Spirits is one of the largest independent producers of Irish County Cream and Irish Cream liqueur beverages globally. First Ireland was founded by Joe lynch and Owen Brady and is located near the picturesque village of abbeyleix in County laois.

The company has sales in over 50 markets globally and produces award winning brands, such as Feeney’s Irish Cream and O’Mara’s Country Cream (which are available from global retailers such as Tesco, Walmart and CostCo.).

Feeney’s Irish Cream liqueur is a smooth rich liqueur made with the freshest cream from the heart of Ireland, blended with the finest Irish Whiskey. It has been described as the world’s most luxurious Irish Cream liqueur and has a rich buttery taste to rival that of the other famous Irish Cream liqueur that we’re all familiar with. The cream used could not be fresher as Feeney’s proudly states on every bottle that it gets from dairy to distillery in only 24 hours. as a mark of authenticity, every bottle carries Tom Feeney’s signature. delicious on its own or used in cocktails, O’Mara’s is an award-winning Irish Cream from the heart of Ireland. O’Mara’s is a soft luscious drink, enjoyed over ice, in an Irish coffee or in desserts. O’Mara’s is the no. 1 Irish Country Cream in the US.

a: Mountrath road, abbeyleix, County laois r32 K230t: 057 875 7000e: [email protected]: www.firstirelandspirits.com find us on facebook

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GreenergyFoods

They say two ounces of wheatgrass has the same nutritional benefits as five pounds of the best raw organic vegetables. Twice the amount of vitamin a as carrots and is higher in vitamin C than oranges. Plus, it’s a powerful detoxifier, helping to neutralize toxins in the body. It’s no wonder then it’s become a lucrative business for many including rory doyle, owner of Greenergy Foods, who recognized a gap in the market for ‘ready-made’ wheatgrass shots in 2012. “I’m a bit of a health nut I suppose,” laughs rory. “I’ve always been interested in nutrition and when I researched wheatgrass in Ireland, there didn’t seem to be many producers making it to sell in its raw and juiced format. It’s an incredible superfood that has reaped massive benefits for so many of my customers.” Getting the growing conditions right all year-round is one of the biggest challenges. rory grows the grass in organic compost over a two week period, when it reaches a certain height, it is harvested and processed in a special juicer and frozen, then sold to various retailers and local customers in packs of 24. “The only downside I can think of is that it leaves you with a green mouth for a while. One lady rang me saying she’d spilt it on her carpet, I’m not so sure there’s a stain remover for wheatgrass on the market yet but watch this space,” he laughs.

a: Ferbane Food Campus, Ferbane Business and Technology Park, Ballycumber road, County Offaly. r42 YP98

t: 086 8102143e: [email protected]: www.greenergyfoods.ie

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KilbegganDistilleryIt’s the whiskey that draws crowds to the quaint town of Kilbeggan, County Westmeath, home to Kilbeggan distillery which, at over 255 years old, is the oldest licenced distillery in Ireland and the last of its type in the country. Founded in 1757 the distillery has only ever passed through the hands of four families, the original owners the McManus’, the Codd’s, the locke’s and most recently to the Teeling’s who gave the distillery a new lease of life and set about preserving all the old distillery equipment, keeping the character and history of the historic building intact. and, thanks to the locals the original whitewashed walls, weathered slate roof, brick chimney stack and creaking timber water wheel still remain. Kilbeggan distillery is famous for its Irish whiskey with a unique and distinctive style. “like most Irish people, Kilbeggan is easy going and approachable,” says laura Murphy, the company’s Marketing executive. “The finest grain and malt whiskeys are blended together for a smooth, sweet taste and lovely malt finish, a characteristic of our pot still that is over 180-years-old.” The company also produce an eight-year-old single grain whiskey, which is Ireland’s only single grain Irish whiskey, matured for eight years in ex-bourbon casks in the 250-year-old warehouses at the distillery. Master blender noel Sweeney has specially selected the distillerys 21-year-old traditional Irish whiskey.“This beautifully blended grain and malt whiskey has been matured in ex-Bourbon, Port, Madeira and Sherry casks,” explains laura. “a lot of pride and passion goes into making our blends.”

a: lower Main St, Kilbeggan, County Westmeath n91 W67nt: 057 9332134W: www.kilbeggandistillery.com find us on facebook @IrishKilbeggan

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Richmount Cordial CompanyMartina and david Burns are well known for their innovative approach to food production, receiving an eirGrid / euro-Toques Food award for their sweetcorn and “outstanding contribution to Irish food” in 2012. david had been a dairy farmer, Martina was a teacher and she had been making elderflower cordial for home use. david asked a few restaurant chefs to sample it and based on their reactions and the encouragement of friends, the couple decided to go for it and launch their own business. “In January 2013, we took a leap of faith, formed a company, planted 920 elder saplings and are now producing small batches of award-winning elderflower cordial,” explains Martina “after a lot of tweaking, we finally decided on “Special recipe no. 9.”

The cordial is made from an infusion of fresh flowers in a sugar and lemon syrup, which is filtered, bottled and pasteurised. now richmount Cordials are available the length and breadth of the country in speciality shops, local retailers, pubs and restaurants.

richmount Cordial Company are members of Good Food Ireland and their awards and commendations include Bank of Ireland Startup awards, Georgina Campbell, John and Sally McKenna and the Irish Food Writers’ Guild award.

a: richmount, Carrickboy, County longford. n39 XF66t: 087 831 6688 | 087 646 4757e: [email protected]: www.richmountcordials.ie find us on facebook @elderflowerlfd

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St Mel’s Brewing CompanySt Mel’s Brewing Company is a longford based independent brewery launched in January 2013 by liam Hanlon and eoin Tynan with only one mission in mind. “To brew the highest quality beers from the best possible ingredients, combining innovation, passion and tradition,” says eoin. although still in its infancy, St Mel’s have already won numerous awards including a silver medal for Best in Category at the 2015 Killarney Beer Fest for their Brown ale. The company has three permanent brews for sale: Pale ale 4.8% abv, Helles lager 5.0% abv and their Brown ale 5.2% abv. “all our beers are made from 100 per cent natural ingredients, water, malted barley, hops and yeast. They are chemical free, and are preserved by the natural qualities of the hops and alcohol,” explains eoin. “Beer is our passion. Consumers can expect simple high quality beers of the Pale and Bock variety as well as some curve balls on a seasonal basis,” adds eoin. The boys are big on home grown businesses and like to keep things as local as possible, 90 per cent of their malt is Irish grown, and the other 10 per cent is purchased through an Irish supplier. a local firm handles their transport. “drinking our beer helps support the local and regional economy,” says eoin. That’s a good enough reason but we can think of plenty more.

a: Unit 4, longford Community enterprise Centre, Ballinalee road, longford, County longford. n39 T9Y1

t: 043 3348335e: [email protected]: www.stmelsbrewing.com find us on facebook @StMelsBrewing

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Tullamore D.E.W. Old Bonded WarehouseOn the banks of the Grand Canal, the Tullamore dew Visitor Centre is where great whiskey and history collide. located in a 19th Century bonded warehouse, it is the last resting place where the whiskey stood before being shipped down the canal for distribution around the world. The centre offers three different tours for whiskey fans. “It’s this intriguing history that flows through the corridors of our Visitor Centre, where fans of the world’s finest Irish whiskey can engage with the story,” says Marketing Manager Cathy Sullivan. Today it is the world’s second-largest whiskey brand and you can see how it all began and how it’s made on their expert-guided whiskey tours. You’ll even get to finish the tour with a triple tasting. The Whiskey Wise Masterclass will let visitors explore the breadth of the Tullamore dew range with a special tutored tasting of six of their rarest whiskeys. “Here, you’ll discover untold secrets along the path of our legendary founder daniel e Williams as you are personally guided by one of our whiskey experts,” says Cathy. The Ultimate distillery experience takes you behind the scenes at the Tullamore distillery, where you will meet the distillery ambassador and even create your own blend of whiskey in the Blending room. “One thing’s for sure, you’ll soon feel part of the Tullamore d.e.W. family as you exchange stories by the fire with a rare glass of one of our exclusive brands.”

a: Tullamore dew Visitor Centre, Bury Quay, Tullamore, County Offaly. r35 Y5V0

t: 057 9325015W: www.tullamoredew.com find us on facebook tullamoredew/


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Wild FoodMaryMary Bulfin loves foraging. In fact, she has made it part of her successful business, ‘Wild Food Mary’, which makes liqueurs from ingredients sustainably gathered in the clean, wild Irish countryside. For the last four years Mary has been giving workshops and educating students and the general public on the health and culinary benefits of wild foraged ingredients. The company was set up in 2014 to make and market some of her more popular liqueurs, and her beech leaf and damson blends have gone on to win two golden stars from the Great Taste of Britain and Ireland awards. Many of her products have garnered high profile attention with a variety available in some of the countries leading Michelin-starred restaurants, some featuring on menus at Farmleigh to visiting delegates and at the web summit dinner. They are also stocked in donnybrook Fair, selected Super Valu stores and independent off-licences. “I have a life-long interest in food,” says Mary. “I am the eldest of a large family so I was baking bread, churning butter, skinning rabbits and serving up dinners to 12 people a day while still in primary school.” Good preparation for a life of foraging. “It can be tricky finding sufficient quantities of wild ingredients especially in a time when hedgerow destruction is common. But, there are so many treasured moments, those days when I’m out gathering in the wild, the sun is out, birds are singing and I can stop for a picnic in the long grass, then some time later see the beautifully packaged results of all my efforts and patience.”

a: Cloneen, Clareen. Birr, County Offaly r42 CK72t: 087 7418536e: [email protected] W: www.wildfoodmary.com find us on facebook


Aimed at supporting and nurturing start-up food businesses in the Midland

Region this initiative provides a consistent level of food marketing

knowledge to new and early-stage food business owners.

The Food Academy Programme consists of intensive training, workshops and

mentoring given by experienced food marketing consultants. As part of the

programme, there is an opportunity for producers to pitch their products

to local SuperValu representatives, obtain their feedback and secure

a three month trial in a local SuperValu store.

Contact your Local Enterprise Office to find out more

Local Enterprise Office Laois 057 86 61800

Local Enterprise Office Longford 043 33 43346

Local Enterprise Office Offaly 057 93 57480

Local Enterprise Office Westmeath 044 93 38945

Catering/Cookery Schools/Training

www.midlandsireland.ie

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Athlone Institute of TechnologyThe athlone Institute of Technology offers a wide range of full and part-time courses designed to meet the needs of industry employers and aspiring hospitality professionals in the modern world; perfect for those interested in pursuing a career in sport, hospitality or leisure management, or those with dreams of one day running their own restaurant, bar or café. The department of Hospitality, Tourism and leisure at aIT has a long history of excellence in hospitality education. With over 450 students, the multi-award winning department boasts a dedicated, state-of-the-art training restaurant, bar, kitchens, sport facilities and more. The expert lecturing staff consists of hand-picked professionals with decades of national and international academic and industry experience between them. One of the most rewarding aspects for those working in the department is hearing back from the alumni. “Our students mean the world to us and it’s always great to meet our graduates out and about in hotels, restaurants and regional food producers”, says head of the department, anthony Johnston. Specialist courses range from two-year higher certificates in areas such as culinary arts, professional cookery and bar supervision to dedicated degree programmes in spa management, tourism and sport management. These courses, and indeed all programmes offered by the department, balance academic study with practical application. Placements are an integral part of many courses, giving students the opportunity to experience the day-to-day demands of the hospitality industry, and teaching them the invaluable skills needed to succeed in their chosen field.

a: department of Hospitality, Tourism & leisure, athlone Institute of Technology, dublin road, athlone, County Westmeath. n37 Hd68

t: 090 64 71894W: www.ait.ie


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Ferbane Food CampusFerbane Food Campus is a state-of-the-art time-share kitchen rental and training facility, situated in the heart of the Midlands in Ferbane Business and Technology Park in County Offaly.

The Ferbane Food Campus concept was designed to provide supports and infrastructure for start-up artisan food producers and it is considered a one-stop-shop for anyone wishing to start up their own food business or carry out development trials on a new product.

The facility consists of two high spec HaCCP approved time-share kitchens which include a fully equipped demo kitchen and separate training room. The Ferbane Food Campus are currently developing a new stand-alone commercial kitchen and there are a number of serviced sites available for development or expansion of food businesses.

Ferbane Food Campus runs a range of accredited and non accredited training courses onsite. This includes the Food academy Programme which is supported by Super Valu and the local enterprise Office. donal egan Business development Manager is responsible for onsite training, marketing and mentoring for the Food Campus.

If you have a food product idea or you already have a food business and need help with the next step, Ferbane Food Campus will offer support and guidance within a superb, cost effective facility to put you on the road to success.

a: Ferbane Business and Technology Park, Ballycumber road, Ferbane, County Offaly. r42 YP98

t: 090 6453926e: [email protected]: www.ferbanefoodcampus.ie find us on facebook @FoodCampus


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Hey Pesto!In 2002 Yvonne Carty decided to take a break from her career as an engineer to pursue her love of cooking and enrolled in the Ballymaloe Cookery School 12-week course. On graduating she took a job with a catering firm which was sold not long after prompting her to set up her own catering business. One of her first jobs was as a private chef in a castle. “I was plating up the starters, complete with lots of impressive cheffy swirls until I noticed the housekeeper wiping the ‘messy’ plates. That put me back in my box,” laughs Yvonne. She now supplies both corporate and private clients and hosts cookery classes in her own specially designed kitchen. all dishes are made specifically to order using local produce. One of her proudest events was catering for a US Vice President when she devised a breakfast menu using Offaly produce. “You can’t beat a good Irish breakfast using local Irish produce,” notes Yvonne. But there have been some tricky events too, plating dinner in a cold basement kitchen of a Georgian house and trying to get the food upstairs while it’s still hot. But, Yvonne’s string of accolades, are testament to her overcoming those challenges. She is a Fáilte Ireland Food ambassador, has won OCe Business Woman of the Year award; plays a pivotal role in Offaly delicious (former Chairperson for four years), and a variety of successful food festivals in the Midlands. and, although she’s experimented with lots of flavours, tastes and techniques she will always love her grandmother’s brown bread. “She made it daily on the aga and nothing has ever matched the taste of it, fresh from the oven, dripping with butter.”

a: ‘dunrovin’, Charleville road, Tullamore, County Offaly. r35 eW90

t: 087 2488124e: [email protected]: heypesto.ie/ find us on facebook @heypestoie heypesto


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The Kitchens

ever wanted to launch your own range of baked goods or sauces but not had the space? That’s the exact problem that the Mountmellick development association commercial kitchens aim to solve. The Mda opened the doors of their commercial kitchens in august 2015 and are “ideal for those starting their food business or for those needing to move out of their domestic kitchens,” says Paddy Buggy, Managing director of the Mda Business Park. Paddy was appointed as manager in 2014 and has many years’ experience both in business development and in working in many community and voluntary organisations.“This is a unique way of providing aspiring food entrepreneurs with either long term or hourly/daily use of state-of-the-art facilities without the prohibitive cost of building their own commercial kitchen,” explains Paddy. The Mda is a community focused non-profit organisation working in the area of Mountmellick, County laois, who aim to improve the economic, social and cultural development of the area. The facility comprises of three kitchens, a bakery and a training or demonstration kitchen and can be leased on an hourly/daily basis for periods of a year or more. Paddy believes the kitchens provide a very important first step for beginner food companies in the Midlands. The Mda can also provide bookkeeping and IT training along with back up support for start-up food businesses and there is a crèche on campus for those requiring childminding services.

a: Mountmellick development association, Irishtown, Mountmellick, County laois. r32 a0PK

t: 057 8624525e: [email protected]: www.mountmellickdevelopmentassociation.com


Four years ago, we introduced Origin Green: our promise to the world that Ireland will be a leading source of sustainably produced food and drink. Already three out of four food and drink producers have joined us, cultivating more sustainable ways of working which in turn reduce costs and create real potential for growth. So come join us. Together we can show the world independently verifi ed proof of our commitment to sustainability, as we protect our scarce resources for generations to come.

Register your company’s interest on www.bordbia.ie/industry

Join us in a new contractwith nature.

origingreen.ie

161939 OG Food Producers Directory 2016.indd 1 14/06/2016 14:21

Confectionerywww.midlandsireland.ie

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An Olivia Chocolate“My kitchen is like Willy Wonka’s chocolate factory, no one goes in and no one comes out with my secrets,” says award-winning chocolatier, Olivia Curran. Olivia keeps her recipes under wraps for very good reasons; to date, an Olivia Chocolate has won over seven different titles with Blas na hÉireann, including Blas na hÉireann Supreme Champion 2013 and the title of Best in Ireland for the McKennas Guide in 2016. easter Sunday 2010 saw the launch of the business, which Olivia runs by herself, however lots of lucky friends and family makers are on hand as taste testers. all the chocolates are handmade in 36 different flavours using local Irish ingredients ranging from honey, whiskey, salt, Irish cream, elderflower to Guinness, cider and poitín. Olivia makes everything from traditional chocolates to easter eggs and novelty figures and her creativity dates back to her days of moulding hurls as a child in her father’s business. “I loved making everything and anything from different mediums, I loved the idea that when it was food everything was edible,” explains Olivia. every year Olivia presents a handful of people with her chocolate Mullingar Chicks, past recipients include Bressie, nevin Maguire, the Taoiseach and rachel allen. Olivia was invited as a guest on rachel allen’s cookery show all Things Sweet, which was filmed in Olivia’s kitchen. “I remember poking rachel during filming and saying, “You’re real! I can’t believe you’re here in my little kitchen!” laughs Olivia.

a: Balreagh, Monilea, Mullingar, County Westmeath. n91 VYY4

t: 087 2218 233e: [email protected] W: www.anoliviachocolate.com find us on facebook @an_olivia_choco


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Api’s ChocolateChildhood memories of making chocolates with her grandmother has spurned Maria lucakova’s passion for handcrafting chocolate. “I guess you could say I’m a chocaholic, but you do need willpower in this vocation,” laughs Maria who founded api’s Chocolates with her husband Ondrej in november 2010. The business has over 15 years combined experience under its belt. The Portlaoise based café and business specialises in a variety of luxury handmade truffles, pralines, fudge, dried fruit and liqueur-based chocolates. api’s luxury hot chocolate drinks, with over 80% cocoa are available in Super Valu stores. Having suffered a job loss in the height of the recession the family took the opportunity and turned their bad luck into a success story. “Ironically, it was redundancy that provided the opportunity to pursue our passion for food and develop our own unique produce,” explains Maria. But as is often the case, misfortune can sometimes bring opportunity and soon Maria realised her passion for cooking and crafting handmade chocolate could be turned into a fruitful enterprise. The chocolates are all handmade, and cooked in small batches in order to insure that “every piece of chocolate is up to standard for ultimate customer satisfaction,” says Maria. Ondrej and Maria also make speciality pieces to order that range from a stunning chocolate biscuit cake to handmade chocolate masquerade masks. Maria says she loves developing new recipes and experimenting with chocolate and running the business has allowed her creative juices to flow.

a: lyster Square, Portlaoise, County laois. r32 KC61t: 086 8955620e: [email protected]: www.apischocolate.com find us on facebook @chocolateapis


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Ballyshiel Artisan FoodsThe first company to introduce that wonderful dairy caramel sauce, dulce de leche, into Ireland in 1998, Ballyshiel artisan Foods is still no closer to revealing the secret recipe, which has taken years to perfect. “It’s a closely guarded family recipe,” says Tommy Corrigan who owns and runs the business with his wife Karina from the ‘green fields’ of Ferbane, County Offaly. Karina’s love of dulce de leche goes back as far as primary school when, one day a week, pupils were treated to pancakes with dulce de leche sauce. “Students used to jump back in the window to get a second helping.” Over the years the couple have developed their range to include dulce de leche, chocolate sauces, macaroon bars, drinking chocolate, truffles, pralines and an exclusive whiskey range for the Tullamore d.e.W. Old Bonded Warehouse that includes dark chocolate bars, dulce de leche and truffles. as artisans, they take great care in the taste, quality and tradition of their products, following traditional methods and ensuring all produce is free from gluten, palm oil and hydrogenated oil, and suitable for vegetarians. “We’re always busy developing new and exciting products and love tailor-making to a customer’s requirement.” Chris de Burgh and Prince albert of Monaco are included on their customer database, among many other sweet-toothed lovers. “They make really wonderful gifts for any occasion,” notes Tommy, “easter eggs, Christmas baskets, wedding favours, corporate gifts – nothing is off limits.”

a: Unit 2, Ferbane enterprise Centre, Ferbane, County Offaly. r42 PH90t: 087 2701472e: [email protected]: www.ballyshiel.com find us on facebook


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Cakes by ÚnaFollowing her lifelong love of cake decorating, Úna Flynn launched Cakes by Úna in 2004, a company specialising in wedding cakes. Baking has always been in Úna’s blood as three generations of her family are renowned throughout the Midlands for their baking skills. Úna studied at the national Bakery School in d.I.T., Kevin Street for five years qualifying in sugarcraft, royal icing, sugarpaste and sugar flowers. The following year she built a purpose-built showroom beside her home in Ballymahon, County longford which showcases her designs and can be visited upon appointment. “all our cakes are made to order in a variety of shapes and colours to suit your bridal ensemble. Our designs are noted for their understated elegance and all cakes are tastefully decorated and complemented with arrangements of fresh or hand-crafted sugar flowers,” says Una.

Her cakes have been exhibited at national and International competitions and she has been the recipient of several Silver and Gold Medal awards. Cakes by Úna is dedicated to making your special day unforgettable and will even deliver your wedding cake to the hotel and assemble it, free of charge within a 25 mile radius. “We believe that the design and creation of your wedding cake should be an enjoyable blend of personal style and expertise,” explains Úna. “With this in mind, we work with you to create a unique and special design which will be a treasured focal point on your special day.”

a: Main Street, Ballymahon, County longford n39 a260t: 090 6432093e: [email protected]: www.cakesbyuna.com find us on facebook


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Celine Homemaid CookingFor me it is simple, good quality no-airs-or-graces food, made from the heart,” says Celine Sheehan, founder of Celine’s Homemaid Cooking. The company started back in 2014 when Celine found herself out of work and in need of some way to occupy her free time. “I started by supplying one shop with small quantities of jams, then realised that this was not enough to keep me occupied, so developed a market stall,” says Celine. despite studying professional cookery in college, Celine never settled into a position she was comfortable with and as a result her career went another path. “Then I found myself out of work and fell back into what I know best, food!” The purity of her cooking comes for her childhood where trips to the supermarket meant walking outside and picking the freshest produce from the fields. “I was very lucky to have grown up with the very best food all around me. My childhood was spent on a self-sufficient farm where we had the best beef, lamb, bacon, pork, potatoes, milk, butter, cream, vegetables, and salads,” explains Celine. Her homemade brown soda bread is made from a traditional family recipe with no artificial additives or preservatives, in fact it’s so good a customer once interrupted Celine’s Christmas hunting for the recipe in an attempt to smuggle it to australia.

a: evehy View, Cooldorragh Glebe, Blueball, Tullamore, County Offaly. r35 YK22

t: 057 9354609 e: [email protected] find us on facebook


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Kelly LouCakesIt was the height of the recession and many of her friends had left Ireland in pursuit of employment but Kelly Ging decided to stay put and start her bakery business in the corner of her family’s hardware store in Portlaoise in 2012. “It happened quite organically,” explains Kelly who specializes in wedding cakes, bespoke celebration cakes and cupcakes. ‘The café was tiny with just four tables but more and more people were coming in the door and there was more demand for bespoke cakes, it just took off from there.” What started as a small café in 2012 has developed into a full-scale commercial bakery and a café twice the size. “I’ve always loved baking, my mom is a great cook and there were baking books lying around the house so plenty of inspiration. Plus, having my own business was a goal of mine.” Kelly runs a ‘scratch bakery’, which means they don’t use any mixes or preservatives, only the finest Irish ingredients for the daily produce for the café and their bespoke cakes, which have ranged from simple sponges to seven-tiered creations that can take up to five days to complete. “One of the biggest cakes we’ve done was a 24-inch square cake to launch the 10th anniversary of electric Picnic and we only had two days to make it, that one was an all-nighter.” despite the 60+ hour weeks, Kelly loves her job. “I’m meeting people at the best time of their lives, celebrating weddings, birthdays and family occasions. You can’t beat the smile on a child’s face when they see their birthday cake for the first time.”

a: Kealew Business Park, Portlaoise, County laois. r32 H210

t: 087 9530681 e: [email protected]: www.kellylou.com find us on facebook @kellyloucakes kellyloucakes/


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Kilbeggan Handmade ChocolateMichael donegan, the man behind Kilbeggan Handmade Chocolate, believes in making chocolate the “new old-fashioned way.” Taking his inspiration from his childhood memories, Michael’s aim is to reproduce the taste of the chocolate his grandfather used to give him as a boy. Kilbeggan Handmade Chocolates scours the corners of the dominican republic to bring premium authentic chocolate right to the customers’ lips. The company was founded three years ago but only started trading 12 months ago after taking the time to perfect their trademark taste. There were a few minor hiccups along the way, including a nasty surprise for the tasters of his very first batch of chocolates. “I forgot to add the sugar and when the chocolate was made I gave some to my wife and some friends and nearly poisoned them with 100 per cent raw chocolate,” recalls Michael. “It was extremely bitter.” Kilbeggan Handmade Chocolate is available as a range of flavoured handmade truffles and as a milk chocolate bar, and a 70 per cent dark chocolate bar. Michael is one of only a small few chocolatiers in Ireland to produce bean to bar chocolate, upon selecting his beans he then roasts and shells them. “We then place them into a machine with our Irish milk powder, cocoa butter and sugar and this machine refines the mixture into cocoa liqueur,” explains Michael. The cocoa liqueur is then placed in a machine which tempers the mixture into chocolate and from there it’s moulded and packaged for sale in a variety of Irish stores, and Michael has just begun exporting.

a: Main Street, Kilbeggan, County Westmeath. n91 H260t: 086 1913980e: [email protected]: www.kilbegganchocolate.com


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Mary Lowry Home Baking“Your cakes are meant to be eaten with big spoons behind closed curtains,” exclaimed a very satisfied customer in praise of baker Mary lowry. Mary lowry’s Home Baking provides specially baked occasion cakes that are locally produced and completely free from additives and preservatives. Her one woman business began in 2005 after a very successful first farmers market in lyster Square, Portlaoise. Previously a stay at home mother to three children, Mary decided to make the change in order to fill up spare time once her children moved on to secondary school. She has been winning prizes since she was a young girl and her passion for baking was inherited from her mother. “My mother always baked and was a brilliant cook so I guess it rubbed off as she always encouraged us in the kitchen,” explains Mary. Wedding cakes nowadays are very challenging with a variety of different tiers. Mary made a coffee pot wedding cake displayed with 200 accompanying muffins which took two days to complete. Mary states that “baking is time consuming but when the customers are so happy with the cakes for me it makes it all worthwhile.”

a: Moorevalley, Timahoe, County laois. r32 n2F5

t: 057 8627091e: [email protected] find us on facebook


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MND Food Ltd.Milan Moravcik, a qualified chef from the Czech republic spent many years working in hotel kitchens including the luxury Ballynahinch Castle in Galway before he decided his time was better spent on his own creation – the honey bee cake. Mnd Food was set up in 2014 by Milan and his partner diana Bezdekova with a view to producing ready-made natural cakes, inspired from a 100-year-old european recipe. The company currently produces two cakes: the honey bee cake with hazelnuts – a sponge cake layered with honey and caramel filling, decorated with milk chocolate and hazelnuts; and the Cocoa Honey Bee cake – a cocoa sponge cake layered with honey and milk coconut filling, decorated with white chocolate. Both cakes are free from additives, colours and preservatives and Milan promises they’ll deliver a ‘wow’ factor once they pass your lips. “I’ve yet to meet someone who doesn’t like them.” despite being in business two years, Milan only recently launched the cakes. “It took us a long time to perfect the recipe and we wanted to ensure it was absolutely right.” In fact, it took burning a cake to make Milan realise what he needed to include in his cake-making method. “If I hadn’t burnt the cake, I probably wouldn’t be here now. When I was developing the recipe, there were loads of birds around my house, waiting for another honey cake to be binned. I spent thousands of euros to feed the birds,” he laughs.

a: Ferbane Food Campus, Ballycumber road, Ferbane, County Offaly. r42 YP98

t: 085 832 86 26e: [email protected]: www.beecakes.ie find us on facebook @IrishBeeCakes


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Rose Manufacturing Ltd.Based in edenderry, County Offaly, rose Manufacturing ltd. was formed in 1989 to manufacturer marshmallow for the Irish market and has since grown to include confectionery for all seasons. Cream pies, wafer delights, coconut logs, snowcreams, teacakes, Kandy Kups, easter eggs – just some of the delicious products made by rose Manufacturing. The company has become synonymous with kiddie’s treats producing hugely popular favourites Star Wars, Ice age and Barbie-themed sweets. Over the last 27 years the company has grown to include two sister companies; rose Confectionery, based in dublin and distributes all products on the Irish Market. rose Marketing UK ltd. does a similar job for the UK and europe and is based in Kircaldy in Scotland. “We are a fully owned Irish company with full BrC grade a accreditation,” explains Phelim daly, rose Manufacturing’s Company director. Phelim has been with the company since it began and takes pride in how the company has grown from Irish roots, to include international branches. “We distribute Guinness and Bailey’s chocolate bars in the UK and Ireland, and we also do own branded products for aldi, lidl, and dunnes.”

a: edenderry, County Offaly. r45 Vn36t: 046 97 32346e: [email protected]: www.roseconfectionery.com


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The Marshmallow FactoryCatherine Mooney, owner of the Marshmallow Factory produces gourmet marshmallows in a variety of flavours. The business, which is currently on the Super Valu Food academy Programme, was started in 2014 by Catherine and despite only trading a year won the Best new Business in Offaly award in 2015. “I was in the sweet wholesale business for years and realised there was a demand for Irish-made sweets. I like experimenting and trying new things and loved the idea of gourmet marshmallows.” according to Catherine, they are the only marshmallow manufacturer to produce marshmallows free from fructose corn, glucose syrups and gluten. Plus, you’ll be glad to know, they’re low in fat. Catherine admits she always had a sweet tooth, with a weakness for her granny’s apple tarts and ice cream Sundays so she’s not surprised she ended up working with sugar. “We make seven different flavours of marshmallows: vanilla, chocolate chip, strawberry and vanilla, mint and dark chocolate chip, coconut and milk chocolate chip and passionfruit.” There’s also two alcohol flavours for those looking for that extra hit: strawberry and Champagne and Bailey’s and dark chocolate chip. Word of warning, though, once you open the pack…

a: The Fivealley Inn, Fivealley, Birr, County Offaly. r42 F793

t: 057 9133048 e: [email protected]: www.themarshmallowfactory.com find us on facebook


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Torc Café & FoodhallTorc Café & Foodhall specialise in all things delicious, producing their very own range of chocolates, preserves, dressings, chutneys and cakes. They first opened their doors in 1997 in longford town and owner ruth McGarry Quinn has a wealth of experience when it comes to chocolate. ruth learned to make handmade chocolates while working as a nurse in new York in the 1980’s, but that was not her first experience of food. “From when I was a child I cooked with my mother and my uncle owned Milroys Toffee – he made the original Macaroon bar and Klipso bar.” ruth guarantees a relaxed atmosphere with great food as her café boasts the aroma of French roast coffee and a free flowing chocolate fountain to boot. The foodhall is always a talking point for customers as it is stocked full of tasty treats, homemade cakes and a range of their own speciality foods. The business has won many awards throughout the years including accolades from Georgina Campbell and a McKenna Bridgestone Guide award. ruth makes all of her products by hand, in small batches with no additives or preservatives in order to give customers that ‘wonderful flavour and taste you can only get from a handmade product’. “Our truffles are mouth-watering, so our customers tell us. Our mango and apple chutney with black pudding and sausages is a particular favourite and Granny Trixie’s lemonade promises to bring you back to your childhood summers.”

a: new Street, longford, County longford n39 V2P9

t: 043 334 8277e: [email protected]: www.torccafe.com find us on facebook


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Vanilla Bean BakeryVanilla Bean Bakery is a high end cake and cupcake bakery in Tullamore and was founded in 2012 by linda Johnson. a former accommodation Manager with experience in the Tullamore Court Hotel, Grand Canal Hotel, dublin and the Mayfair Intercontinental, london. linda’s venture into the world of baking and cake decorating wasn’t exactly planned. In fact, she tried numerous other creative vocations – photography, interior design, graphic design – before discovering her flair and passion for all things sweet. “I baked a few cupcakes one day and discovered they were actually very edible!”. according to linda, she didn’t even realise her business was starting there and then. She went on to complete a number of baking, sugarcraft and chocolate courses with the Baking academy of Ireland and has since won various awards for her cakes and cake decorating. In 2012 while starting her cake decorating business linda also became Treasurer of the Offaly delicious Food network and helped to plan and organise the Harvest Offaly Food Festival in 2013 and was a founding member of the Saturday Food Market in Tullamore. Since 2014 Vanilla Bean Bakery has been one of the proud sponsors of the sugarcraft competitions at the Tullamore Show. “Our cakes and cupcakes are chic, fun and fabulous. I believe every day should have something a little special in it!” linda uses the best ingredients: Madagascar vanilla, Belgian chocolate and free range dairy products. “One of the biggest challenges of a cake designer is delivering a 3 or 4 tier wedding cake and delivering a three-tiered wedding cake across a bog to Kinnitty Castle is about the most challenging it gets,” says linda.

a: rosewood, daingean road, Tullamore, County Offaly, r35 Kr97

t: 087 2560361e: [email protected]: www.vanillabeanbakery.ie find us on facebook @ vanillabeantull


Dairywww.midlandsireland.ie

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Clongowney Artisan Food Ltd.James Kirwan admits his daughters thought he was having a midlife crisis when he announced he was retiring from his career as an agricultural Consultant to pursue his interest in artisan ice cream. But then again, they’ve reaped the rewards as James’s artisan ice cream brand, Culcow, now produces over 30 flavours. Salted caramel, mint chocolate, raspberry, honeycomb, Champagne sorbet – all are individually made on the farm in Banagher, Offaly using high quality milk, cream, sugar, eggs and fruit. although James claims he doesn’t come from a foodie background, he does admit that one of his favourite childhood memories is drinking Jersey milkshakes at the rdS Spring Show, not a far cry from his delicious ice creams. The products are sold to restaurants but are also available to purchase online. “The great thing about our website is the ice cream is sold in small batches so you can tailor make your own flavour. even better you can personalise your tub. Just include your message or caption at the checkout page and it’ll be printed on your tub.” Culcow’s clever personalised tubs are proving popular with the public who can include love, good luck, birthday or other messages. The tubs are then packed with dry ice and shipped by courier. James guarantees freshness for up to 48 hours and plenty of enjoyment when received!

a: Clongowney, Banagher, County Offaly. r42 XY77 t: 087 2526543e: [email protected]: www.culcow.com find us on facebook @culcowicecream


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Rossmore Farmhouse Ice Cream rebecca Stanley produces award-winning, old fashioned ice cream and sorbets made the traditional way. Using locally sourced fresh and natural ingredients rossmore Farmhouse ice cream is made on site using the milk and cream straight from her own farm cows. rebecca launched the family run business in the summer of 2006 and in 2012 their raspberry sorbet won the Blas na heireann bronze award. a self-confessed disaster in the kitchen rebecca has definitely found her talent as an ice cream maker. “I like cooking and I’m very interested in reading cookery books and the process of cooking. But I am not a good cook!” laughs rebecca. The secret to rossmore Farmhouse ice cream is the separation of the cream when the cows are being milked, which must be done when the milk is warm, the cream is then placed in the fridge to cool down. rossmore Farmhouse ice cream sorbet range is available in a huge range of fruit flavours including raspberry, mango and kiwi and choose from vanilla Madagascar, honeycomb, chocolate chip, Bailey’s ice cream amongst many other flavours. In 2010, the business went fully mobile with the addition of their special ice cream cart, which is available for weddings, functions, and festivals. “We can supply the ideal dessert to suit your event, or we’re always trying new recipes, so are happy to come up with a special new ice cream flavour, just for you.”

a: rossmore, errill, rathdowney, County laois. r32 dW9Pt: 087 9671430e: [email protected] W: www.rossmorefarm.ie


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The Village Dairya small family run dairy based in Killeshin, County laois is making a big splash when it comes to an alternative to mass produced milk and cream. The Village dairy produce a variety of craft milk and cream, both organic and conventional, as well as goat’s milk and Jersey cream. In fact, they are the only producers of pure Jersey milk and cream in the whole of Ireland. noel Barcoe, who runs the family owned business, explains that they have capitalised on a niche market, drawing particular attention from baristas. “They love the silky foam the milk produces,” adds noel. a lot of time and effort goes into achieving dairy products that would pass the baristas high standards. The Village dairy collect raw milk from a variety of local farms and bring it to their dairy to be processed. “We take great care to ensure all temperatures are correct, not too hot or cool, to pasteurize without affecting taste,” explains Kenny Hurley the dairy’s plant manager. “We then separate taking just a little cream to ensure limits are maintained but keep the taste, and very carefully homogenize the milk before packing it and keeping it cool.” The milk is disturbed as little as possible during this process and absolutely nothing else is added. “It’s as natural and as fresh as it can be,” says Kenny.

a: Clonmore Business Park, Killeshin, County laois. r93 V2P2

t: 059 9143437e: [email protected]: www.villagedairy.ie find us on facebook


Meatswww.midlandsireland.ie

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Ashgate FarmClive Clarke, owner of ashgate Farm, does a mean pig-roast, or so I’ve been told by many who know him. When we speak he is, ironically, busy preparing a pig on a spit for an event. The pigs are all reared on his farm along with cattle and lamb. “I like the idea that a meal can be an experience and a pig on a spit is definitely memorable,” says Clive who provides slaughtering, butchering, packing services to the smallholder and farmer, meat for customers as well as outside catering. “We do conception to consumption instead of just farm to fork,” jokes Clive, who once owned a butchers shop but closed shop in 2010. He wanted to add value to the animals and sell his produce directly instead of having their prices dictated by big businesses. “Farming is the only sector where you buy at retail prices and sell at wholesale,” explained Clive. The farm has been in the family for three generations and the Clarkes pride themselves on their traditional methods. Two generations now run the farm side-by-side with Clive’s father looking after the land while Clive focuses on livestock. “We’ve taken our farming back a generation, we do things in a very traditional way. Our animals are not kept indoors, instead they are out on the farm, in the fields,” explains Clive.

a: Barna, dunkerrin, Birr, County Offaly. e53 Ya48

t: 087 787 0669e: [email protected]: www.ashgatefarm.ie/ find us on facebook


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Ballybryan FarmTraditionally tillage farmers, Gerard and Paula lalor have been running Ballybryan Farm since 1982. However a need to diversify caused them to take the leap into the world of food production. at different stages cattle, sheep, and free range pigs were reared on the farm, but in 1995 the couple decided to branch out further and started rearing Bronze Turkeys. Their rather original choice in poultry paid off and from a starting annual number of 50 birds, they now sell 650-700 birds. “Being sold individually and collected direct from the farm, the customer can rest assured of full traceability,” explains Gerard. The turkey chicks arrive on the farm in the first week of august at just five weeks old, and are kept indoors for two weeks until they are old enough to graze underneath the orchard trees. “They are housed each night on straw bedding to protect them from the unwanted attentions of Mr. Fox and other predators,” says Gerard. The birds are fed on a diet of home grown grain and the mixture of wheat and oats puts a layer of fat underneath the breast which breaks down in the cooking and leaves the meat very moist when carved. “Texts and emails expressing the customers’ sheer pleasure at having had ‘the lovely old-fashioned taste of real turkey’ makes it all worthwhile,” beams Gerard.


a: Ballybryan House, rhode, County Offaly r35 nT78 t: 046 9737021e: [email protected]: www.ballybryanturkeys.com find us on facebook @BBbronzeturkeys

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Carroll Cuisine Ltd.Carroll’s is a nationwide family favourite, best known for their pre-packed ham, cooked over a nine hour period.

The iconic company was established in 1979 by Seamus Carroll who used his traditional family recipes to build a reputation for quality and taste. The company produce a range of pre-packed and delicatessen meats as well as a range of ready meals, which were first launched in 1994.

Carroll’s were awarded the Bord Bia Quality assurance Mark in 2007 and in 2015 Kantar, a market research company, ranked Carroll’s as the number one delicatessen ham and the largest selling brand in pre-packed as well as the market leader in ready meals.

Carroll’s has always been produced in Tullamore, County Offaly and they use only the finest Irish pork, resulting in a succulent and unique taste. “all of our hams are slow cooked for taste, over nine hours the temperature is slowly raised to allow for a succulent tender ham,” explained John Comerford, Chief Operating Officer, Carroll Cuisine ltd.

Over 170 jobs are supported locally by Carroll’s in Tullamore and in 2015 they were awarded Ireland’s fastest growing brand in Ireland’s Top 100 Brands by Checkout magazine. The company pride themselves on county loyalty and since the beginning of county shirt sponsorship in the Gaa in 1991, Carroll’s has been the only name emblazoned across the Offaly team strips. “This makes us the longest running sponsorship in the Gaa,” boasts John.

a: Burlington Business Park, Sragh road, Tullamore, County Offaly. r35 F7X4.

t: 057 9363000 W: www.carrollcuisine.ie/ find us on facebook @carrollsham


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Greene Farm FoodsGreene Farm Foods is a family-owned business with a passion for ‘naturally Great Food’ and a naturally great flavour. The business was established in 1991 and has since become a brand leader in the poultry sector and proudly stands at number one in the Irish Market for Cooked Poultry and Beef. Managing director Kenneth Greene was a finalist in the Industry Category of the 2015 eY entrepreneur of the Year awards and says his enthusiasm for enterprise was home-grown. reared on a family farm in the Midlands, he quickly developed a talent for trade alongside his competitive brothers. “From a young age, I was rearing and selling poultry to my school-mates”, laughs Kenneth. In 2011, Greene Farm became the first company to introduce all-natural ingredients across their entire range of products, which now include chicken, turkey and beef. This year will mark their 25th anniversary as a local employer, supporting 160 Irish jobs at their state-of-the-art facilities in rathowen, Ireland. Greene Farm premium cooked meats are low in fat, high in protein and contain no MSG, artificial flavourings or preservatives. The full range of products is 100 per cent natural and gluten-free, and everything is prepared using fresh, clean ingredients using only prime, full-muscle cuts of meat. “Innovation is a continuous cycle for us. We need to ensure that our products fit with the lifestyle and nutritional needs of our customers, and we focus on producing food that will make a positive difference,” explains Kenneth.


a: Ballygarvey, rathowen, County Westmeath n91 Xe10t: 043 6676300e: [email protected]: www.greenefarmfoods.com find us on facebook @greenefarmfoods /greene_farm

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Hereford & MoreSeeking steak perfection is just one of Hereford and More’s objectives, one that was well rewarded by German magazine Beef when it crowned its Irish Hereford Prime ribeye the ‘best steak in the world’. no mean feat. all their beef comes from the Hereford breed of cattle, renowned for its excellent taste and flavour due to its internal marbling. The Hereford animal is easily finished on a grass-based diet, which ensures that the beef produce is very natural.

The company, which is owned and run by mother-and-son team Margaret and Ivor deverell, initially started in 2005 as a farm factory outlet expanding to include an artisan food store that sells a great range of healthy products. The shop stocks the farm’s much sought-after beef and lamb as well as health cereals, juices, condiments, sauces, snacks and much more. Margaret takes charge of the day-to-day running of the store. “I’ve always had an interest in food and cooking and love chatting to customers about their cooking queries, especially the best ways to cook different cuts of meat.” Ivor, meanwhile, is busy tending to those prized Hereford cattle and the other animals on the farm. “It’s a lot of work, but Hereford cattle, as well as our lamb and tillage crops, all require and deserve that attention.”


a: Tanyard lane, Tullamore, County Offaly r35 XV88t: 057 9329405e: [email protected]: www.herefordandmore.ie find us on facebook @Herefordandmore

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Herterich Artisan Butchers Ltd.Born in 1966 above the Ballymahon Street butchers shop in longford, louis Herterich a 3rd generation German Pork Butcher, was standing atop an upturned bucket linking sausages alongside his father at the age of 10. “Butchery runs through my veins.” Turkey and pork rashers, sausages, puddings, Hazlet, pies and succulent roasted hams are a speciality for the business. For over a quarter of a century louis has been the head of the family-run Herterich artisan Butchers, a business which was started by his parents in 1956. “My father was passionate about quality, made all his products such as hams, sausage, pudding and pies fresh daily in his spotless food work hall while my mother toiled front of house selling all his fresh delicacies over the counter ,” recalls louis.

Herterich’s are no strangers to accolades having won a host of gold and silver medals at the Specialty Food awards in 2015 and again at the 2016 national BBQ competition, coming away with 4 top prizes. louis uses old family recipes, unchanged for over 100 years, to cure his rashers and hams and proudly states that there are no preservatives or phosphates used in his products and all sausages are hand filled and tied in natural skin casing. all our products are truly artisan, made in small batches by hand. But, he admits to being a bit of a perfectionist “being all things to all people” can be difficult as he personally handles and oversees everything from manufacturing to sales and admin. “It’s a great buzz when I am told I have to make another batch of a product aSaP as the last is all sold,” he smiles.


a: 38 Ballymahon Street, longford, County longford. n39 d2C4

t: 043 3346597 e: [email protected]: www.herterichartisanmeats.ie find us on facebook @Herterichartisa

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Island Farm Foods“Picking damsons on the roof of an old Massey tractor is always a bit risky,” laughs Jonathan Cahill, but damsons are required for just one of the jams the company makes alongside its large lamb and Hereford beef farm. The farm, situated beside Clara Bog in County Offaly – a nature reserve and special area of conservation – has been in the family since 1920. Jonathan took over the farm in 1990 and was joined by his wife Marguerite when they married in 2002. Island Farm Foods prides itself on producing consistently high quality meat at affordable prices with guaranteed organic principles in place. “We have a great blend of grasses: samphire, wild sorrel, lavender, bog rosemary and wild garlic, a perfect feast for lambs and cows to graze on,” says Marguerite. In 2015, Island Farm Foods joined the government run Organic Scheme and became members of Ireland’s Organic Trust. The fruit and vegetables grown on the farm are also used to make their range of condiments. Marguerite admits her childhood was spent watching her grandmother bake cakes with “a handful of this and a handful of that”. “nowadays it’s a bit more measured and varied,” she laughs. “I’ve been making chutneys, jams and relishes for years, tweaking them as I go along.” The result is a delicious range of chutneys, relishes and jams that compliment the high quality meats we produce. “We often get customers calling us to say how blown away they are with the taste of the product, that’s what it’s all about.”

a: The Island, Ballycumber, Tullamore, County Offaly. r35 eF29

t: 057 9336150 e: [email protected] W: www.islandfarmfoods.com find us on facebook


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Pigs on the GreenFergus dunne may be laughing recounting the time 12 of his prized piglets hoovered up his newly laid lawn but he stresses “it wasn’t so funny at the time”. Owning and running a free range pork farm has its challenges, apart from your pigs rotovating your grass, Fergus and his wife Sandra work on every aspect of the farm, from rearing and breeding 100 pigs, working the land and producing the final products, which include sausages, dry cured rashers, pork loins, chops and slippers of ham. Unlike many other farms, which rear pigs indoors, Pigs on the Green specialise in rearing outdoor pigs, which produce a more succulent and better-flavoured meat. “It’s a premium product and we work with a butcher to hand make rashers and sausages in a variety of flavours,” notes Fergus, which are supplied to retail and some of the best restaurants in Ireland. “Being hands-on stretches the imagination, we are constantly creating new recipes and coming up with new ideas for chefs to use. There’s always a thrill tasting new-flavoured sausages,” says Fergus, including a seaweed version they were recently asked to develop for a restaurant. The three-year-old business has come a long way from its organic food store origins to winning a euro-Toques Food award in 2016 and is now listed in John and Sally McKennas Good Food Guide for the second year running. It’s been a natural progression for the dunnes whose love of food piqued following a world trip and a childhood working on the family farm. “The welfare of our pigs is paramount to producing the great products we have.”


a: 4 Cahir Mhor, Tullamore, County Offaly. r35 W672t: 087 3146824e: [email protected]: www.pigsonthegreen.com/ find us on facebook @pigsonthegreen

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Quarrymount Free Range MeatsQuarrymount Farm’s free-range meats are well-known among those who frequent farmer’s markets in dublin and Offaly. Third generation farmer ray dunne set up the farm business in 2000 after working with the Irish Cattle and Sheep association and realising there was a gap between farm gate-beef price and retail price. “I wanted to move away from commodity production to an artisan meat business that sells directly to the customer.” Quarrymount is a ‘farm to fork’ fresh meat business, sourcing prime heifer direct from farm to market. Competing against the ever-increasing dominance of the supermarkets and juggling a working farm with a busy sales and marketing role keeps ray on his toes, but his attention to animal husbandry coupled with his butcher skills ensures a growing customer base. The cattle graze in a natural outdoor space on the 100-acre farm where lush pasture growth all year-round ensures cattle only require a short period of supplementary GM-free wheat and barley in the winter months. The beef is traditionally ‘dry-aged’ in order to deliver customers a tender and flavoursome piece of meat. Free range chickens and speciality beef sausages are also available at the market stall.

a: Quarrymount, Killeigh, Tullamore, County Offaly. r35 nd39

t: 086 8331006e: [email protected]: www.freerangemeats.ie find us on facebook


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Rudd’s

The rudd’s brand was bought by Bill and Patricia O’Brien in 2004 and the brand relaunched in 2005 under the ownership of O’Brien Fine Foods. rudd’s are Bord Bia accredited and have won countless awards with their sausages, rashers and puddings. rudd’s puddings alone have won nine awards, including two Great Taste awards, in the past five years.

last year Bill and Patricia’s son John took the company by the reigns when he became Managing director, and rudd’s relaunched a second time with a range of new products and packaging.

With a background in butchery, declan Fitzgerald has a wealth of industry experience and his worked with rudd’s since the O’Brien’s bought the brand. “Bill O’Brien asked me to join the company when he purchased the business in 2004 to project manage the upgrade of the plant and to manage the plant going forward,” explained declan.

rudd’s sausages are made with 75 per cent pork meat and are available in Butcher Style, extra Thick and Gluten Free. rudd’s award-winning puddings are steam cooked to perfection, with a unique soft texture and deliciously peppery taste. rudd’s roulade of Black and White Pudding has experienced significant sales increase since relaunch, a popular choice for lunch or as a starter with salad, moving pudding outside of the breakfast occasion. dry curing is the secret to rudd’s rashers as not many producers use this traditional labour-intensive method. This gives the rashers their distinct flavour that we all know and love.


a: Crinkle Fine Foods, Syngefield Industrial estate, Birr, County Offaly. r42 dn70

t: 057 9122136e: [email protected]: www.rudds.ie find us on facebook @ruddsofBirr

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Troy’s Abattoir Ltd.What started as a small butchers shop in the town of Tyrellspass, Co. Westmeath in 1978 has grown into an international supplier of top quality Irish meats. 20 years ago Bernard, the founder of Troy’s abattoir, built his own abattoir as he wanted to have more control over the quality of the meat being sold on the premises. On the back of the abattoir’s success, Bernard decided to close the butchers shop in 1992 and fully concentrate on the production side of things. “now Troy’s is a Bord Bia approved factory and is in line for BrC accreditation in the coming months,” says Bernard. The company now export their luxury meat to denmark, Holland, France and the UK as well as supplying high end butcher shops, restaurants, food service and in-direct into supermarkets. Bernard has a small army of 30 local workers behind him, which he hopes to increase as well as his two sons Brian and James. Their secret to success is in the treatment of their animals, their heifer beef are consistent grain fed on a daily basis, and they keep their animals calm and relaxed. “If the animal arrives stressed then the meat comes out in a dark colour and can be tough to eat, also this affects the shelf life of each product,” explains Bernard.“Try our beef before we do any talking,” he adds with confidence.

a: rathnure, dalystown, Mullingar, County Westmeath. n91 nY16

t: 044 9223190e: [email protected]: www.troys.ie @troysabattoir


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Tullamore Meats Co-OpOliver larkin was born in 1941, the same year the Tullamore sausage was invented. It’s no surprise then that his fondest childhood memory is eating those very sausages and that he went on to work for the Midland Butter and Bacon company which manufactured the famous sausage. “I guess you could say I was reared on those sausages and they’re still my favourite thing to eat,” laughs Oliver. When the Midland Butter and Bacon company closed 26 years ago Oliver, along with five co-workers, set up Tullamore Meats Co-op which currently produces a range of pork products to include, sausages, puddings, rashers and cooked hams to a host of supermarkets, butchers, grocers, hospitals, restaurants and hotels. all the products are made using traditional methods and butchery and are guaranteed Irish. The Tullamore sausage is probably the most popular since it’s the same recipe used since 1941, even Mary robinson has sampled the famed pork product. “Yes, Mary had a fry when she came to visit us and cleaned the plate! nobody can make them like us,” laughs Oliver. “We haven’t changed the recipe over the years so they’re still as delicious as ever. But then, so are the puddings.”


a: Spollanstown, Tullamore, County Offaly. r35 ad70t: 057 9341461e: [email protected]

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Waldron MeatsWaldron Meats are a hard-working, award-winning producer of pork, bacon and cooked meats prepared in the heart of Ireland. Stemming from a desire to run their own business combined with fond memories of the Sunday post-mass fry-ups of old, husband and wife team Michael and Yvonne, started Waldron Meats in 1989. Perfecting their craft for over two decades, the family-run business is the recipient of a plethora of prestigious awards, including the eIQa’s national Quality and excellence award. The Waldron family takes pride in their process and care to remain a step above the rest.“With minimum salt used and ample time give to cure and firm, this results in an excellent meaty product with very little shrinkage,” explains Michael. Waldron’s supply their award-winning Home Cured rashers, Handmade Premium Pork Sausages, and Maple & Mustard roast in the Bag Joint to popular supermarkets and caterers nationwide. Michael and Yvonne take no shortcuts and slow cure their meats on site, unlike mass produced products which are often cured in transit. despite their overwhelming success, Michael admits that trying to stand out in the marketplace against big companies with huge marketing resources can be challenging. However, their hard work pays off and Michael takes deep satisfaction in being able to produce and maintain award-winning product from start to finish.


a: Brideswell, athlone, County roscommon. n37 Y6n4t: 090 6488220 e: [email protected]: www.waldronmeats.ie find us on facebook @waldronmeats

Organicwww.midlandsireland.ie

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Adora Flax Company“If we eat whole organic foods we can do a lot to restore or maintain full health to the body,” says Kathleen Irwin who, together with her husband John, established adora Flax Company in 2013. The family run business, located in Ballyroan, County laois is a short distance from an original flax mill established over 100 years ago. The company is the only Irish organic grower and producer of flax seed and flax seed oil in the country. The couple set up the business after studying nutrition and have gone on to win the national enterprise award for laois and place as a finalist in the Blas na heireann awards in dingle in 2015. Products are grown in complete harmony with nature and away from any artificial chemicals or additives. Seeds are nurtured on their farm and the couple also have other certified organic Irish farmers around the country providing them with the raw material for their products. Growing the perfect seeds can prove difficult as Kate explains that they ‘do not compete very well with weeds’. Seeds have to be dried at just the right temperature after harvesting in order to ‘protect the essential fatty acids and nutrient content’. “When people use our products and come back to us to tell us of their positive experience and how well it works for them, it makes it all worthwhile,” says Kathleen proudly.

a: adora Farm, dooary, Ballyroan, County laois.t: 057 86 47127e: [email protected] W: www.adorafarm.com find us on facebook @adoraFlax


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Castlewood Organic FarmCastlewood Organic Farm is a working farm located along the banks of the river nore run by husband and wife team dominic leonard and alison duck. despite having no experience in farming and having only visited the farm a handful of times in his youth, dominic was quick to take his uncle up on his offer to take over the handling of the family farm once he visited the beautiful 250 acre site in durrow. australian born alison was reared on a sheep farm so the transition was not as difficult but they both admit to the huge challenges they faced including dominic being knocked unconcious by a cow which resulted in him being in a coma for several months. a full organic farm, it produces cattle, sheep, and pigs as well as grain crops to feed the animals. not only that but the farm also comprises of a kitchen garden, operated under alison, which produces potatoes, carrots, onions and parsnips which supplies much of their household and tea room needs. “My uncle used to finish dry stock cattle and lambs on the farm as well as producing barley and sugar beef,” explains dominic. “I was lucky to be able to persuade alison to join me in 2003, who later consented to be my wife. Our peaceful life was soon shattered by the arrival of our first child!” jokes dominic. The couple have always had an interest in food but explain that going organic and having children of their own has turned this to a passion. a new addition to Castlewood Farm came in March 2015 when the couple opened their farm shop which sells a variety of organic home-grown meats. dominic admits the opening of the shop has taken over all of their free time but says they are already seeing their hard work pay off as the reviews have only been positive.

a: durrow, County laois. r32 Yn32t: 087 9694070e: [email protected]: www.castlewoodfarm.ie find us on facebook @CastlewoodF


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Clanwood Organic FarmClanwood Farm is an organic beef suckler farm on 180 acres run by husband and wife team Orla and Sean Clancy. “I come from a farming background,” explains Orla who always wanted to run her own business from home so she could spend more time with her two children. “It’s hard work but I love the freedom of working in nature to make a living.” The organic farm rears cattle, pigs and hens and has been selling its beef since 2009. The award-winning burgers are 100 per cent beef and are handmade to their specifications by a local butcher. In addition to the farm, the couple set up The Organic Kitchen, an event catering company that sells delicious beef and veggie burgers, steak sandwiches, using products from fellow Offaly producers - Mossfield Farm, Coolfin Bakery & lough Boora Farm and a variety of other tasty morsels from their custom-built trailer at various events around the country to include the Tullamore Show, Oxegen, The Ploughing Championships and electric Picnic. It was at electric Picnic that well-known chef richard Corrigan got his mouth around one of their burgers and subsequently ordered the beef for his london restaurant. “We love the shows,” says Orla, “you get to meet and chat to the customers. We put so much effort into our produce, all ingredients are prepared by hand, no bagged salads but produce from our own farm, every bap is warmed and every relish made by us.” It’s no wonder the company has clocked 9 food awards to date.

a: Cush, Cloghan, County Offaly. r42 n252t: 087 6494477e: [email protected]: www.clanwoodorganicfarm.ie find us on facebook @ClanwoodFarm


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Coolnagrower Organic Produce Ltd.Philip draper is renowned in organic circles for his superb carrots and a host of other organic vegetables – swedes, leeks, onions, turnip and beetroot – that his farm produces. Coolnagrower organic farm is one of Ireland’s biggest and most successful organic growers and the recipient of Bord Bia’s special achievement and best organic grower awards in 2010. a conventional livestock farmer, Philip started growing his own vegetables for distribution in 1992 and had converted the farm to a 100 per cent organic production by 1996. “I’ve always been interested in health and the benefits of good food and that led to my interest in organic production systems,” notes Philip who admits that sowing, growing and maintaining the high quality levels is hard work but seeing a customer pick one of his products off a shelf in the supermarket is the high point. “Working outdoors has it’s disadvantages. like any farmer, the weather is the biggest challenge, you don’t have any control over it so you just have to be prepared – a good harvesting system, cold storage and mechanised production are all important.” Coolnagrower now distribute to Tesco, lidl and Super Valu and supply smaller farm shops and markets.


a: Coolnagrower Farm, Coolnagrower, Fortal, Birr, County Offaly. r42 Ye13

t: 057 9121562 e: [email protected]: www.coolnagrower.ie

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Coolanowle Organic Farmalmost 45 year’s experience goes into the products made on Coolanowle Organic Farm, it has been a passion for owner Jimmy Mulhall since 1972. In 2004 the farm went fully organic and the family started producing their own products including poultry, lamb, beef, bacon and pork. The farm has since won three gold medals in the Great Taste awards for their delicious black and white puddings. The family run business is fully dedicated to running a strictly organic farm. “There is no use of any hormones and antibiotics are only used in medical emergencies,” explains Jimmy. However, it’s not always been an easy run, Jimmy admits the initial set up of the business was very stressful and the recession was a real test. “Thankfully we have a core of very loyal customers who come to buy from us every week.” Produce is available directly from the farm and can be purchased online from www.organicmeat.ie. Coolanowle Organic Meats also attend a variety of farmers markets situated in Carlow, Kilkenny and dublin throughout the year.

a: Coolanowle House, Ballickmoyler, County Carlow. r93 C3K4

t: 059 8625176e: [email protected]: www.organicmeat.ie find us on facebook @CoolanowleHse


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DurrowMillsdurrow Mills was founded by the larkins, a husband and wife team from Kilbeggan, on a mission to find natural and nutritious products for their eldest son who suffers from digestive problems. It wasn’t long before lisa discovered sprouted wholewheat flour. “Of course I tried to purchase it, but it was only available to import from america, which was extremely expensive. So I decided to make it myself,” explains lisa. Out of the three most common methods of preparing grains durrow Mills favours sprouting as this breaks down the natural toxins in the grain which makes them difficult to digest. Having only started trading in december of 2015 durrow Mills is definitely on the road to success; to date lisa was one of 48 out of 355 to be accepted into the aCOrnS programme, which is a growth initiative start up business run by women in rural Ireland. Having spent 11 years tackling a daily commute to dublin, lisa wanted to take a step back and work locally in Ferbane, County Offaly. “I always had a passion to start my own business,” says lisa. durrow Mills is a very family orientated business, and is already showing great potential by bringing a completely new and exciting clean, Irish made food product to the market.


a: Ferbane Food Campus, Ferbane Business & Technology Park, Ballycumber road, Ferbane, County Offaly. r42 YP98.

t: 086 305 6553e: [email protected] find us on facebook

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GleniskLtd.Glenisk began life as Tullamore dairies in 1970, founded by Jack Cleary, as a way to add value to the family business. “In 1987 we were just making yogurt,” explains Vincent, Jack’s son, who is now Md of the business. “But it’s damn good yogurt!” In the mid 1990s, Glenisk pioneered the organic movement within the Irish dairy sector. now supporting over 50 small family farms across Ireland, the company produces a wide range of organic milk, goats’ milk and yogurts. Sourcing ingredients like organic milk remains a challenge; only a tiny fraction of Irish dairy farmers are organic and we’d like to help their numbers grow significantly,” explains Vincent, who returned to the family business in the early 1990s after spending a number of years working abroad. It’s very much a family business with Vincent’s siblings Brian, evelyn, Gerard and Mark, each heading up the key departments. Glenisk are now leading the way for new and and innovative health foods and have launched a new high protein range of authentically strained Greek yogurts that aid weight management and athletic performance. Their high protein range recently won the Bord Bia award for Consumer Insight and the brand are the official yogurt of Irish rugby and an official partner of the IrFU. Glenisk have also proved a popular brand overseas with products taking off as far away as dubai and Qatar. locally the company employs over 70 people and Vincent says he’s proud that the business has grown, even in challenging economic times.


a: newtown, Killeigh, County Offaly r35 dP76t: 057 9344000e: [email protected] www.glenisk.com find us on facebook @Glenisk /gleniskinsta

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Kilbeggan Organic Foods Pat lalor’s family have been producing oats on the family farm in Kilbeggan, County Westmeath since 1844. Kilbeggan Organic Foods is a fifth generation family run farm-based business which began selling organic porridge oats in 2011. Since then their produce is available locally and as far away as deluca in Singapore. Kilbeggan Organic Foods won a euro Toques award in 2013 for their organic jumbo porridge oats. riding the wave of their success the family launched an oat cookie in 2014, which Pat’s wife used to make for their children. “Our oat cookies are handmade using the finest ingredients and baked before being sorted in packs of ten. They are then ready for eating,” says Pat. In 2016, Pat launched a porridge bread mix. He has always believed in healthy wholesome food and strictly uses only natural ingredients and absolutely no preservatives.“Our porridge oats are grown on our farm in Kilbeggan, under a certified organic system,” explains Pat. The oats are then milled to make them ready for consumption, next they are packed into 1kg or 3kg units. Pat admits juggling a fully operational farm and a food business at the same time can be challenging but recently he’s had a helping hand when his son returned from australia after seven years away working as a physio. “My son has recently joined the business which is wonderful. More hands on deck!”


a: Ballard Organic Farm, Kilbeggan, County Westmeath. n91 aWX8

t: 087 2557679e: [email protected]: www.kilbegganorganicfoods.com find us on facebook @KilbegganFoods

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Lough Boora Farmlough Boora Farm, a producer of organic vegetables and meat, was established by Tony Garahy in 1997 to bring organic produce directly to the people of rural Offaly and beyond. lough Boora farm sells directly through its box scheme, market stalls and a select few shops. Four generations of the Garahy family have farmed at lough Boora Farm, and the business employs six. looking at the standard, availability and cost of organic vegetables in local supermarkets made Tony realise there was a gap in the market for high quality and affordable veg. “We don’t aim for the spotless uniformity of supermarket vegetables. Forked carrots and boomerang shaped cucumbers are just as tasty and nutritious as their straight cousins and make their way to our stalls,” explains Tony. Spoiled or damaged vegetables are ploughed straight back into the soil or fed to the livestock as a way of fertilising the ground. “nothing goes to waste. We aim for a virtuous cycle where every component contributes to every other and nothing damages the broader eco-system,” explains Tony. almost everything produced on lough Boora Farm was born and raised there and even the compost used to fertilise the fields comes from the bedding in their cattle sheds. “every head of broccoli, cabbage and lettuce harvested in our fields, every tomato, courgette and bean picked in our tunnels starts life as a seed placed in an approved organic compost in our propagation tunnel and later transplanted by us.”

a: leabeg, Tullamore, County Offaly. r35 P627t: 057 934 5005e: [email protected]: organictrust.ie/members/

lough_boora_organic_farm find us on facebook


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Lough Owel Organic Farmlough Owel Organic Farm specialise in cold beef cuts, gourmet organic beef burgers and mouth-watering steak sandwiches. an award winning festival favourite all products are available straight from the farm shop in Tullaghan, County Westmeath and owner Joe Brady even operates a local and national delivery service. The family farm has been in operation since 1967 when his parents, Joe Snr and Bessie returned from america. lough Owel Farm went fully organic in 2005 and their first products went on sale in 2007. “The calves are born on the farm between January and april and spend two winters on the farm until they are individually brought to the local abattoir to be turned from livestock to organic beef cuts and burgers,” explained Joe. Since taking over the farm Joe has achieved a full organic symbol sustainable product which is fully traceable from farm to fork. “all the animal feed is produced on the farm. Straw is bought in and used for animal bedding which is then used to fertilise the fields that grow the grass and silage,” explained Joe. lough Owel Organic Farm hit the road in 2009 with the launch of a mobile hot food stall, which, along with other members of the Westmeath Food network, won the Bridgestone award for Best artisan Product for electric Picnic in 2011. Customer satisfaction is what drives Joe but he revealed the job is not without challenges. “all aspects of the job are seasonable, weather is a challenge and the retail work is all at the weekend but customer satisfaction makes it all worthwhile.”


a: Tullaghan, Mullingar, County Westmeath. n91 Hn6Ft: 087 6911164e: [email protected] W: owelorganic.wordpress.com/ find us on facebook

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Mossfield Organic Farmanyone who has had the pleasure of sampling a matured Mossfield cheese will likely know how much care, attention and love that goes into the production of these wonderful cheeses. The milk from over 100 organic cows raised on a 350-acre farm at the foothills of the Slieve Bloom Mountains goes into the organic products made on Mossfield Organic Farm. The farm was established in 2004 by ralph Haslam when he began producing a Gouda-style cheese from his herd of rotbund cows. From there he expanded his range to include flavoured cheeses, bottled non-homogenised milk and strained yogurt. Mossfield have won numerous awards but recently the 2016 Irish Food and Writers Guild award for their organic bottled milk, and in 2015 the Waitrose Trophy for Best Specialist Cheese Maker at the International Cheese awards. Their award-winning cheese begins its journey when the fresh milk is delivered from the milking parlour and then brought to the production plant less than 500 yards away. after pasteurization, the milk is placed inside the cheese vat, along with the vegetarian rennet and a starter culture. The milk then coagulates and is separated into curds and whey, next the curds are pressed and placed in moulds and then pressed and turned. “The cheese is then taken out of the moulds, and left to dry in a special drying room. after several days of constant turning and waxing, the dried cheese is taken out and put in the maturing room to mature and develop into our award-winning cheese.” Since sampling the Mossfield range of products, they have remained a firm fixture in my fridge and a regular favourite with family and friends.

a: Clareen, Birr, County Offaly. r42 TW74t: 085 1063765e: [email protected]: www.mossfield.ie find us on facebook @mossfieldcheese


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Mount Briscoe Organic Farm‘Handmade, homemade, artful and unique’ is how Margaret edgill would describe what she does at Mount Briscoe Organic Farm. Having recently sampled her delightful wild sloe & apple jelly and wild blackberry vinegar, I can vouch for the obvious care and attention to taste and detail she brings to all her homespun produce. Margaret came home to work at the family farm in Offaly in 2012 and has since diversified into food production and events. Mount Briscoe is a family run organic farm producing seasonal and foraged artisan food such as wild blackberries used to make fruit vinegars & preserves, crab apples for jellies and berries for cordial. The farm also hosts a growing number of memorable events including Briscoe’s Wild Wreath, Festive Food & Gift Fair and other seasonal events. “It can be a challenge balancing outdoor farm work with making and creating indoors,’ admits Margaret but she is quick to add the enjoyment she gets from the creative process. “I love meeting and engaging with people at our seasonal events on the farm and at the food markets we attend. Beyond that, creating great food products that are not readily available to our customers, such as our elderberry & pear cake, rosehip cordial and blackberry vinegars, makes us unique and our job all the more interesting. Creating wild wreaths, foraging for wild berries and planning events are all part of the exciting production process. “The events have gone very well so far so we’re planning on expanding them to dovetail with our farm season,” and Margaret tells me there’s more delicious produce en route to include preserves, pestos, chutneys and an extensive baking range.


a: Mount Briscoe, daingean, County Offaly. r35 n729t: 087 2507827e: [email protected] find us on facebook

Prepared Foodswww.midlandsireland.ie

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De Mad Food Companylearning the craft of making a product from scratch was instilled in Brendan Cleary from a young age. as the son of Jack Cleary, owner of Glenisk, Brendan was the first employee in the company and was sent to Sweden in the 80s to learn how to make yoghurt. “We were pretty dynamic from the get go and won new Product of the Year in 1992 and in 1994. Glenisk has a reputation for innovation and I’d like to think I was part of that,” says Brendan who set up de Mad Food Co. four years ago after realising there was a gap in the market for traditional Irish food with a twist. “I always felt that the Irish ‘pudding’ could compete internationally with high quality chorizos and salamis. “Using natural ingredients and a bit of innovation, the products include a vegetarian, lamb and pork pudding and Brendan is busy developing new and exciting flavours. Some of the key elements in production are smoking the oats, which are used as a natural preservative and impart flavour – a world’s first. He recently launched ethica Sustainable Foods under the company banner, which includes a growing vegetarian product range. The underlying premise of both de Mad Foods, which include meat-based puddings, and ethica Sustainable is fusing natural, international and Irish ideas that can be exported around the world. Once the brands go global, it’s likely to be remembered as much for its tasty product range but also for its eyebrow-raising name. “I’ve met people who can’t remember my own name but remember ‘de Mad Food Co’. There could be a time lapse of two years which makes us the most remembered small brand name on this island.” Mission accomplished.

a: newtown, Killeigh, Tullamore, County Offaly. r35 CV09t: 057 9344503e: [email protected]: www.demadfoodco.ie find us on facebook @FoodIrish


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Gallic Kitchenanyone familiar with the food of Sarah Webb will know her good honest food from scratch philosophy. What started as a market stall over twenty years ago in Mother redcap’s Market in dublin by owner Sarah Webb has grown into an acclaimed food business and café serving up delicious handmade savoury pies, quiches, tarts and breads using pastry made on site everyday. The company is now based in abbeyleix, County laois. Sarah grew up on a farm and has spent her whole life in the food service industry. “We always grew our own vegetables and I started working in various restaurants not long after leaving school,” she explains. With almost 30 years experience in her own company Sarah has, without a doubt, perfected her menu, with a range of tasty homemade products using only local ingredients and suppliers. Together with her husband, Sarah is always busy developing new flavours from around the world as they take part in a work exchange programme called Helpex, and spends a lot of her time imparting her experience to international students who come to study and learn to cook. everything in the Gallic Kitchen is made from scratch and is taken straight from the ovens and placed on display. Sarah explains that it can be a struggle to keep the standard of food so high but it’s all worthwhile when she sees regular customers repeatedly coming through their doors.

a: Main Street, abbeyleix, County laois. r32 CPW5t: 086 6058208e: [email protected]: www.gallickitchen.com find us on facebook


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Georgia’s Smokehouse“People often say “healthy american food? Is there such a thing?” and the answer is a resounding ‘Yes’,” says roger Macarthur who has turned a 20-year-old hobby, cooking and developing his range of healthy american Georgia Smokehouse Foods inspired by the deep South, into a successful business. roger recalls his childhood summers in rural new York camping with his family, cooking up exotic meals on an outdoor stove, much to the chagrin of their bean-eating neighbours. and so began roger’s life-long passion of outdoor cookery with a healthy bent, using flavours inspired by his time in the deep South. “I love when people tell me ‘we’ve never heard of cornbread, what is it? Or, what exactly is Gumbo?’ My aim is to introduce these iconic dishes and flavours to the european market in a healthy way.” Several chef mentors, who all represent different aspects of Southern culture, encourage roger’s flair for the South: a prolific cookbook author, a Cajun chef and a cook whose family ran the kitchen on a great cotton plantation. “Historically, many who lived and worked on plantations were left to their own devices to nourish themselves while the best food was reserved for the owners,” explains roger. “The amalgamation of cultures co-existing resulted in a combined food culture that forms the basis for my business and more, specifically, the healthy and nutritious foods of the deep South.” Georgia Smokehouse currently makes all multi-use sauces and dry seasoning rubs that can be used for cooking, dipping or marinating and are, according to roger, “only the tip of an interesting and very healthy Southern iceberg!”

a: Hibiscus House, Moorpark Street, Birr, County Offaly. r42 FC99

t: 087 7112233e: [email protected]: www.georgiasmokehouse.com find us on facebook @rogiewan


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Glanbia Oats MillGlanbia takes pure and clean ingredients including milk, whey and grains, and using its expert knowledge and capabilities produces high-quality nutritional ingredients and branded consumer products for consumers worldwide. Glanbia has its origins in the Irish co-op movement that evolved over the last century and Glanbia plc was formed in 1997 out of the merger of avonmore and Waterford Foods. rob O’Keeffe, Marketing Manager of Glanbia agribusiness states that “Glanbia is a global nutrition company, grounded in science and nature and dedicated to providing better nutrition for every step of life’s journey.”

In 2012 the company opened its first oat processing mill in Portlaoise manufacturing pinhead, jumbo and flaked oats. “It’s been three years since we started the mill,” notes rob. as the country’s largest agri-retailer and dairy processor, production is a big operation and one that requires much quality control.rob states “When you purchase Glanbia Oatpure® shredded oats, jumbo flakes, steel cut oats or quick cook oats, you can be certain that they are completely gluten free. no other manufacturer uses anything like our stringent 14-step Oatsecure® supply chain process, which consistently delivers oats that are less than 10 parts per million gluten – guaranteed. “We have grown and milled oats for over 30 years. In that time we have acquired a deep knowledge of what it takes to ensure the integrity and reliability of our products. We’ve also set new standards in planting, growing, monitoring, harvesting and processing oats. We are proud to say that all our oats are grown and milled in Ireland and sold right across the globe.”

a: Portlaoise Mill, Clonminam Industrial estate, Portlaoise, County laois. r32 d258

t: 057 8622311W: www.glanbiaconnect.com find us on facebook @glanbiaagri


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Milne Foods

Milne Foods, a well-known supplier of prepared vegetables for various hotels and restaurants, has been in operation since 1992. However, the business really began two decades earlier when Pat Milne took charge of his family’s fruit and vegetable wholesale business in 1973. Originally starting with a workforce of just five, business boomed and Milne Foods currently employs 110 members of staff. They are the second largest employer in the Birr area and the plant currently maintains a grade a BrC accreditation for quality. “Milne Foods is a local business supporting local jobs,” says louise Weir, the company’s General Manager. Only first class fresh produce and raw materials are used to produce high quality chilled, ready-to-cook products, which are specially packed and delivered daily countrywide.“Potatoes account for approx. 60 per cent of company turnover. This product arrives at the premises either in bulk containers or in one ton boxes,” explained louise. next the potatoes are mechanically graded by size, washed, peeled, sorted, inspected, graded, halved and quartered, weighed printed and vacuum packed in plastic bags. The company also slice, dice and chip potatoes to the customers specifications. Prepared carrots are the company’s second largest seller followed by a variety of garden vegetables, special stir-fry combinations and soup mixes. Milne Foods are unrivalled for their quality and range of products but louise admits it can be tough to maintain competitiveness in an ever changing market.

a: Syngefield Industrial estate, Birr, County Offaly. r42 dd51

t: 057 9126113 e: [email protected] W: www.milnes.ie find us on facebook @MilneFoodsltd


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Níos Mó

“are they still considered healthy if you eat 10 of them?” Breda Maleney was once asked by a customer. “You’ll have lots of energy and you won’t get that sugar slump,” replied Breda. Breda is the owner of níos Mó artisan food company. The company was set up in 2015 after Breda started experimenting with ingredients that would make a natural snack bar alternative to the artificially protein filled bars out there. “I’ve always had a keen interest in good nutritious and healthy foods that nourish your body and taste good, going back as far as school. I had a great teacher who showed me how to cook and having three boys who were active and loved their sport, that love of good food grew. Currently níos Mó produces one product with two ranges: pumpkin seed and chia seed. Breda uses organic oats, almonds, pecans and walnuts, which are toasted then combined with dates, peanut butter, maple syrup, fruit, spices and vegan chocolate. The bars are great healthy snack options for all ages. “There’s a cyclist from northern Ireland who travels down to the Tullamore Show each year to stock up on the bars and I have an american client who, upon tasting them here, requested a stock of them be sent to the US for him and his family. I love that people come back for more.”

a: Clonlyon, Glebe, Belmont, County Offaly. r42 T954t: 086 1025448W: [email protected]: www.niosmofoods.com find us on facebook @niosmofoods


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PaddyO’s Cereals What started as a project above his parent’s pub has since gone on to become a nationally renowned breakfast favourite. Paddy O’Connell began making his granola above the family run pub in Cullahill County laois in 2010 following his graduation from Ballymaloe Cookery School. Originally sold at local farmers markets, Paddy O’s Cereals are now available in over 250 storesin Ireland including SuperValu, Centra, dunnes Stores, Tesco and Spar. “I remember my first day at a farmer’s market, I had 60 bags of granola and I sold every one. I knew then that I was on to something.” From a young age Paddy’s passion lay with food and cooking. “My family always valued the importance of healthy, homemade food so I grew up appreciating what I was eating,” he explains. Paddy’s granola comes in three delicious flavours to kick start the day including Fruit & Seeds, Granola & Berries, and Strawberry & apple. He overseas all aspects of the business and as a result knows exactly where all of his ingredients come from. “We take pride in supporting local Irish farmers and knowing where our oats are sourced.” The cereals are both high in fibre and low in saturated fat, with no added salt. although running a business can be challenging, Paddy relishes in the opportunities the job creates and loves building lasting relationships. “Whether it’s a local shop owner, a distribution centre manager, or a consumer who has emailed with a comment, I value the opportunities I have to share the products I love with the people I meet.”

a: Cullahill, Portlaoise, County laois. r32 r2eWt: 086 397 6215e: [email protected]: www.granola.ie find us on facebook @PaddyOsCereals paddyos_cereals/


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The Snacktastic Food CompanySisters eimear and Una from Moate, County Westmeath set up Snacktastic after their frustration with the lack of good snack choices in stores. after a few years munching their way around new York, they were inspired to set up a healthy artisan snack company that promises to deliver all those great american flavours with a healthy twist, but to Irish customers. “The nuts we found here were over produced and the hummus was plain scary,” says Una who spent 20 years in new York running her own food business. When Una moved home from the States, eimear had just been made redundant and had decided to stay at home to raise her family. Both realised they could work for themselves creating food that they (and thousands of others) would love. “It started with us making our snacks for parties and our book club. It soon grew legs when we discovered how much people liked the products and we decided it had serious potential.” They currently make three varieties of oven-baked nuts: new Yawk nuts – almonds, cashews, hazelnuts and pecans glazed in a sweet and savoury recipe; salt and pepper nuts, which have won a Great Taste award; and Buffalo nY nuts – a combo of peanuts and cashews tossed in their hot louisiana sauce. There is also a range of hummus made with no preservatives unlike other brands, delicious Muchas Tortillas and their Moose Munch Crunch – a caramel soaked chocolate covered popcorn with an added layer of marshmallows. If you haven’t already guessed, they are extremely addictive and judging by how quickly they disappear from their tubs, it’s likely there’s more awards to follow.

a: Tober, Moate, County Westmeath. n37 aY11

t: 087 2905689 | 087 8597491 e: [email protected]: www.snacktastic.ie find us on facebook @snacktasticfood


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The Jungle Food Company Ltd.“People are already calling me the levi roots of Ireland,” laughs Michael Onalimi, owner of The Jungle Food Company, which blends Irish ingredients with african spices to create the company’s unique Flavour Safari sauces and condiments. Food was an important part of growing up in lagos, nigeria where Michael helped his mother in the small food store that they owned. “Food has always been a passion of mine,” admits Michael. “I was surrounded by herbs, spices and great african produce such as yams, plantain and okra, and always loved cooking and blending different ingredients.” It’s no surprise then that the underlying premise of Flavour Safari is a unique blend of herbs and spices: from mild tomato and herb to spicy olive and tomato with an extra kick of heat, all are gluten free and suitable for vegetarians. The sauces are cooked using fresh vegetables sourced from local suppliers and are cooked in small batches to ensure premium quality and taste. a key selling point is their versatility since they can be used hot or cold in pastas, pizzas, sandwiches or as a dip. according to Michael, the Irish palette has changed a lot over the years and people are more interested in experimenting and trying new flavours and spicier foods. The business was set up in September 2015 and Michael admits it’s been ‘hectic’. “as a new producer on the market, it’s been challenging covering all aspects of the business – sales, marketing, manufacturing, administration, branding – but it’s beginning to pay off; the response so far has been amazing. Flavour Safari is available in a wide range of Super Valu outlets in the Midlands and Michael is working hard to increase the distribution. “Starting my own business has been one of the best and most rewarding things I’ve done to date, seeing my sauces labelled in jars, on shelves ready to go has been one of my proudest moments.”

a: Cullenbeg Park, Mountmellick, County laois. r32 eY88t: 087 9741540e: [email protected]: www.flavoursafari.com/ find us on facebook @FlavoursUntamed flavour_safari


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The Smiley Chef“There is a secret ingredient,” laughs dan Hrubaru owner of Smiley Chef, “but I can’t tell you.” It’s all in the baking apparently, which according to dan is a long arduous process but worth it to get his popular croutons just right. Years working on cruise ships, travelling around the world inspired dan to set up his business when he came to live in Ireland nine years ago. “I was very fortunate to have visited so many different cultures and sampled different cuisines when I worked as a chef on the cruise ships. Food and travel work well together and I realised that there was no Irish company making croutons with a mix of Irish ingredients and international flavours.” and so, his range of croutons was born. The croutons are made using a local bread supplier, infused with various ingredients such as garlic, salt and pepper, parmesan, olive oil and spices and baked slowly. “I use the best ingredients and have tested different methods of cooking to get them just right,” notes dan who admits the baking is his favourite part of his job. “I cook on Mondays and Tuesdays and do distribution and everything else on Wednesdays, Thursdays and Fridays.” The hard work is paying off – Smiley Chef croutons can now be purchased in over 80 locations around Ireland including Super Valu, Centra and a range of craft butchers. later this year, dan will launch a cinnamon-flavoured popcorn. “It’s exciting but it’ll be tough as there’s a lot of competition in the popcorn market but I’m confident of my product’s appeal.” We have no doubt.

a: 2 Connaught Street, Birr, County Offaly r42 nH02 t: 087 7581121e: [email protected] find us on facebook


Preserveswww.midlandsireland.ie

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Abbey Farm Foodsabbey Farm Foods are a manufacturer of award-winning jams, marmalades and chutneys based in abbeyleix, County laois. The company was established in 2011 by Clive Gee, the son of Helen Gee, head of the hugely successful jam company, G’s Jams. Clive has fond memories of watching his mother cook as he grew up and believes jam is what flows through his family’s veins. “I was helping my mother make jam from a very young age,” says Clive. “I think jam was always on my career horizon.” as he watched G’s Gourmet Jams go from strength to strength Clive noticed a gap in the market when it came to the jam and launched abbey Farm Foods as an alternative company hoping to appeal to a younger generation. “Jam traditionally is marketed towards an older age group with nothing new or different to appeal to the younger generation. abbey Farm was created to catch the eye and have a funky fun appeal with its bright colourful label,” he explained. Clive’s idea was a success as abbey Farm Foods won Great Taste awards in 2011 and 2012 and now export their produce as far away as luxembourg and the USa. abbey Farm Foods produce a range of marmalades and relishes as well as delicious jams in a variety of fruit flavours including strawberry, raspberry, blackcurrant and gooseberry.

a: Ballypickas, abbeyleix, County laois r32 aT81t: 057 8731058e: [email protected]: www.abbeyfarmfoods.com find us on facebook


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Glenfield Rapeseed OilFifteen years of growing rapeseed oil to fuel his car, central heating and to service the equine industry led owner Fintan larkin to develop a plant specifically for the production of cold pressed virgin rapeseed oil for the retail industry. The company is now part of the Musgrave/Super Valu Food academy Programme retailing in over 100 Super Valus and it doesn’t stop there. Just recently Fintan got a call from a good friend who was visiting antwerp and who wandered into a deli only to find Glenfield rapeseed Oil staring at him from one of the shelves. The oil is revered by many including top-end Irish restaurants. “I love seeing the fields full of beautiful yellow flowers and then the lovely oil in bottles on shop shelves, that’s a proud moment.” The process begins with ploughing the fields and sowing the seed. after a certain growing time, the wonderful yellow flowers are harvested and the seed is dried down to 8 per cent moisture and stored in special silos. The seed travels through sieves on its way to press, the oil goes into a holding tank and is later filtered and bottled. Harvesting his own food goes back to childhood when Fintan recalls picking vegetables from the garden and apples from the orchard on the farm for his late mom’s wonderful apple tart. “Farming is in my blood and it’s so rewarding to see produce you’ve grown on someone else’s table.”

a: Glenfield, Irishtown, Coolderry, Birr, County Offaly. r42 YX43

t: 057 9131109 e: [email protected]: www.irishrapeseedoil.com find us on facebook


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G’s Gourmet JamsOver the past 18 years G’s Gourmet Jams has transformed from a market stall into a multi award-winning business that calls for all hands on deck. Helen Gee and her family now produce a varied range of jams, marmalades, chutneys, relishes and sauces and in 2015 alone they won 3 Gold Stars in The Great Taste awards and were short-listed to the top 50 producers in Britain and Ireland. “It is amazing to look back at where I started and see how far the business has come,” said Helen. G’s is truly a family affair with Helen’s husband Cyril rising early every morning to prepare the fruit before the arrival of the rest of the ‘staff’ otherwise known as ‘extended family’. all three of Helen’s children have played a part in the company’s success: her oldest son roy designed their modern production unit located beside the family home on the farm. Clive, Helen’s second son, is the driving force of the sales, marketing and distribution side of the business and her daughter Sandra, who has a Master of Science in Food Safety Management looks after production and ensures that all products are up to standard. Helen can still remember the smell of her mother’s baking smothered in homemade jam and wanted to bring this nostalgic taste to the lips of her customers. “From a very early age I had a great love of cooking and through the years I have enjoyed turning these traditional recipes passed down by my mother into a thriving family business,” explained Helen. G’s Gourmet Jams are available in a number of supermarkets, cafés, hotels and small local speciality food shops.

a: Ballypickas, abbeyleix, County laois. r32 aT81t: 057 8731058e: [email protected]: www.gsgourmetjams.ie find us on facebook @GsGourmetJams


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Meadowsweet Farm ShopThe McGuinness’s have been locally producing honey and preservatives since 1956 and andrew, who founded Meadowsweet Farm Shop, guarantees that he uses “generations of knowledge to harvest nature’s goodness.” andrew is a third generation apiarist and nowadays he sells a wide range of honey, preserves, seasonal fruit and vegetables, free range eggs, home baked goods as well as beeswax cosmetics and beekeeping equipment. “We pick and deliver daily and guarantee 90 minutes from field to shop shelf ensuring freshness,” says andrew. The company has won numerous awards including two Great Taste awards in 2007 and 2008, the Good Food award from the Irish Food Writers Guild in 2007 and the prestigious Bridgestone’s Best in Ireland in 2007 and 2010. Offaly is an ideal location for honey production as there is an amazing variation of flowers and herbs available to the bees which changes with the seasons. This allows for many different tastes and flavours to infiltrate the honeys, which are all natural - not produced using heat filtration – and available to buy in jars and combs. “I take the excess honey from the bees leaving enough stores in the hive to see them through the winter. Once we extract the honey we are left with beeswax which we refine and use to create candles and cosmetic products,” explains andrew. Meadowsweet sell their products directly from their shop in doon, speciality food shops and as well as at farmers markets such as Farmleigh, athlone and Ballinasloe.

a: doon, Ballinahown, athlone, County Westmeath. n37 X306

t: 086 8844938e: [email protected]


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Nubie Foods“The natural ingredients infuse the oil into flavours that taste amazing. don’t take my word for it, try some,” says Peter Munro, who together with alan Salter, established nubie Foods in October 2013. The company produces extra virgin cold pressed Irish rapeseed oil in a variety of deliciously infused flavours, including crushed garlic and rosemary, Sicilian lemon and red capsicum chilli. In 2014 nubie Foods participated in the Bord Bia Food academy programme and as a result their products are available in 40 Super Valu stores throughout leinster and Munster. What sets the duo apart from others in the industry is their backgrounds and acute attention to detail. after leaving school in the 1980’s Peter qualified as a baker with a passion for home cooking and discovering new and exciting flavours. alan is a tillage farmer and has a long history of producing only the best quality food crops. Together they produce all natural rapeseed oil that is guaranteed to bring new life to any dish. One of the differentiating factors during production is the fact that alan doesn’t spray the crop with chemicals at harvest. “So no nasty glyphosate residue in our oil,” says Peter proudly. The rapeseed is sown on alan’s farm, upon harvesting great care is taken to cold press the seed with temperatures not exceeding 40 degrees centigrade, to ensure only the finest end product. The oil is then filtered to remove any impurities and only natural ingredients are added for their flavoured range. “It’s that simple,” says Peter.

a: Ballykilcavan, Stradbally, County laois r32 T8W8t: 057 8641804e: [email protected] W: www.nubiefoods.com find us on facebook @nubiefoods


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O’Gorman’s Cottage Condiments“as the eldest of eight children, my mother taught me to cook from an early age. We used to visit my granny in the country and she’d send us off picking berries for the homemade jam. Most were eaten before we got home,” remembers Grainne deely, owner of O’Gorman’s Cottage Condiments, which produce a range of jams, chutneys, relishes, sauces and jellies including a gluten-free range. In fact, many of her acclaimed products are inspired and passed down from her grandmother and mother. In September 2015, the company’s Piccalilli condiment reached the final of the Blas Food awards. “It takes two days to make our Picalilli. The ingredients have to be washed, chopped, brined and left for 24 hours, then rinsed and dried before being bound in a slowly made complicated sauce. But it’s worth the effort,” notes Grainne, “it’s really delicious.” The process can often prove hazardous as Grainne discovered when she abandoned a pot of simmering quince only to see it all over her walls when she returned. “It looked spectacular,” laughs Grainne. The company has just launched a low sugar, low fat, salt and fat free range, natural, healthy, high vitamin product for every day use, I aM – a range specifically developed after an unusual request came from a diabetic customer. “The most challenging part of my job is keeping it all going and keeping it all fresh. Today’s consumer wants something top quality and different, but that’s also my favourite part of the job.”

a: Brosna Village, Birr, County Offaly. r42 CF34t: 086 0691914 e: [email protected] find us on facebook @ OGormansCottage


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Slieve Bloom Farmhouse Productsa bog is an unlikely place for anything to grow. It’s damp, unforgiving and lends itself mainly to peat cutting, In 2007 Slieve Bloom took over the Cranberry Farm in noggus Ferbane County Offaly. Originally this was a pilot project undertaken by Bord na Mona. This is the only Cranberry Farm in Ireland, currently harvesting approximately 4 acres of Cranberries in late October, early november.

Slieve Bloom Farmhouse was established 1997 by Ciara Morris. Initially the business was founded as a Cottage Industry to utilise surplus home grown fruit. The Company developed into a branded product through promotion and sales. Ciara was always passionate about food, spending much of her time as a child in the kitchen cooking and baking. Fast forward a few years and she decided to test them out on friends and family with great results. The company now produces a range of preserves, fresh fruit marmalades chutneys and sauces, several of which have achieved success at the Great Taste awards winning numerous gold stars. The unique selling point is using the best ingredients available, no added chemicals, using traditional methods of production to produce quality products. Ciara admits the production is her favourite part of the job; filling those jars and seeing them boxed up and shipped off is very satisfying, especially, when some of the receivers happen to be some of Ireland’s top kitchens.

a: Kilmaine, Clareen, Birr, County Offaly r42 YX57t: 086 3864935 e: [email protected]: www.slievebloomfarmhouse.com


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Slieve Bloom Farmhouse Products

Tara Jams

established almost 10 years ago, Tara Jams are producers of high quality jams and relishes made in Milltownpass, County Westmeath. William McCormick and his family run the company having bought the brand name over a decade ago. “as artisan jam producers and relish makers only the best ingredients available are used in the products,” explains William. Tara jams also produce a range of relishes with an international flavour, their hot tomato relish being a customer favourite. “In love with my hot tomato relish, only bought it on Sunday at the Birr Fair and there’s a good chunk gone out of it already, I’ll definitely be back for more!! Thank you,” said one happy customer. William has been successfully making the rounds on the farmer’s market circuit around the country and he also supplies a number of shops and delis all across the Midlands. The secret to his success lies in the sourcing of quality ingredients and the fact that he only ever cooks in small batches, in order to insure maximum flavour. William admits growing the business can be challenging but meeting people at markets and getting positive feedback means he can quickly adapt and grow. Occasionally this can mean fulfilling the customer’s order and handling odd requests. “I was once asked to make raspberry jam with no seeds, which I thought was odd not to mention quite difficult,” says William. “But then, everyone’s different!”

a: Milltownpass, County Westmeath n91 d3Hrt: 083 0024055 e: [email protected] find us on facebook


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The Wild Irish Foragers & PreserversWild Irish Foragers is owned and run by Sharon Greene and her family. Their farm is small, the gates might not hang perfectly, the hedgerows are pretty wild, and grass grows in the middle of the lanes, unusual wild flowers spring up hither and thither as they wish to. But, her family, father-in-law, his father and his father before him have all walked, cared for and loved their little patch of Ireland. So much so, Sharon has harvested its wonderful bounty – rosehips, elderberries, damsons, gorse, sloes, blackberries, honeysuckle – to make over 25 different syrups, sauces, fruit cheeses and pontack (elderberry sauce). “We strive to recreate a taste of the past, recipes that were used in a bygone era,” says Sharon. “Wild food used in this way is part of Irish food heritage, simple tastes that have been almost forgotten.” all of the wild berries are handpicked, which, Sharon admits, has its perils. “Gorse picking season can be quite painful. Having said that, pulping crabapples by hand can be hard on the muscles.” Then there are the times she enlists the farm ponies to help her forage, not so reliable when you’re standing on their backs reaching for the top of a rosehip branch and they walk off. There’s no doubt of the work load that goes into making these beautiful syrups, sauces and jellies. Thankfully it’s been recognized by many with the company receiving a string of accolades and awards for their products and just recently Sharon exported a huge order to the Middle east. “It’s great to get the awards, but the best part for me is knowing that this little business will ensure that our patch of land will be kept in good stead for the next generation and allowed to grow wild and free as nature intended.”

a: Millhouse Farm, Clonlisk, Shinrone, Birr, County Offaly. r42 YF38

e: [email protected]: www.wildirishforagers.ie find us on facebook @thewildirish


Producewww.midlandsireland.ie

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Behan’s Fruit & Veg“99.9 per cent of the time we’ll have what the customer wants in stock and if not we’ll get it the very next day,” says Sharon Behan who runs Behan’s Fruit and Vegetable alongside her parents. Phil spent his entire life in the fruit and veg industry before going out on his own. Behan’s Fruit and Vegetables was opened back in 1988. The Behan’s are renowned locally for their selection, quality and freshness of their produce. We are situated in the beautiful surrounds of a 200 year old heritage building, once english’s farmhouse in ScotchParade. We won a heritage award for the building back a few years ago.

The spacious shop has an excellent large range of fruit and vegetables and in the last few years has expanded out in selling homebaking from a Slice of life athlone, organic oils, organic juices, organic teas, hand roasted coffees, homemade jams, pastas, sauces plus loads more.

“We’ve noticed a surge in the popularity of health conscious customers so we’re happy to change with the times,” says Sharon.

We sell apple cider vinegar, organic beetroot juices, turmeric root and wheatgrass to name a few. We source a large amount of vegetables when available from our local farmers which means the customer is always getting the freshest produce. Phil also travels to dublin markets twice a week to get his products. So everything is of the highest quality. We trade in a delightful courtyard market setting alongside our local fishmonger ‘a.M. Fish’ and our local cheesemonger ‘The Cheese Market’. Healthy fresh food at its best.

a: Scotch Parade, Irishtown, athlone, County Westmeath. n37 V1K2

t: 090 6475656 e: [email protected]: www.behansfruitandveg.com find us on facebook


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Feighery’s Vegetable MarketThose who flock to local markets in the Midlands will know the rainbow of fresh vegetables available from the Feighery’s market stall. a family run producer of home-grown vegetables, the Feighery’s have been growing since 1987 and the business is collectively run by Billy and his two sons William and alan. “We grow the vegetables on our own farm just outside the village of Kilcormac.” alan is a well-established farmer as he was reared on the same farm he now runs and knows the land inside out. “I grew up on the farm and continued to work on it after one year in agricultural college, so I’ve always been interested in the growing of crops,” explains alan. a glimpse at the Feighrey’s Facebook Page is testament to the hard work that goes into producing the crops and alan’s expertise: weeding broccoli plants, covering fields of crops with fleece to speed up the growing and protect from frost, bagging potatoes, grading carrots. The family are well organised and run three separate farmers markets every Saturday in Kilcormac, Kilbeggan and Portumna. It is a Feighery’s promise that their produce is home grown, recently harvested and sold fresh.“no matter how bad the weather conditions are, we’ll deliver fresh vegetables. We have our own supply of potatoes, grown to the highest standards all-year-round.” Their potatoes come in four varieties and are packed in various sized bags. “We’re always trying to achieve a floury potato,” says alan. Mission accomplished.

a: Broughall, Kilcormac, Birr, County Offalyt: 087 2606723 e: [email protected] find us on facebook


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Grandad’s Smelly Garlic CompanyPrimarily a landscape gardener, Kieran O’dea turned his attention to the art of growing gourmet garlic when he noticed a downturn in business and a gap in the market. Grandad’s Smelly Garlic Company is a family run business launched by Kieran in 2013 selling top quality home produced garlic from Clonmeen, Co laois. “Out of a frustration with the poor quality of imported mass-produced garlic I wondered how difficult it is to grow good quality real garlic,” explained Kieran. after experimenting with different varieties of garlic for three or four seasons Kieran established which types thrived in the Irish climate. He typically plants his bulbs in October and november having painstakingly kept the land weed free and fertilised. “We harvest the garlic in June and July. The garlic is then cleaned off and packaged for sale,” says Kieran. Prior to the harvest Kieran collects a seasonal delicacy called little scapes, which grow above the ground and are not well known in Ireland. “Tasty tender garlic scapes have a similar taste to garlic but are more mellow and subtle. These scapes are ideal for use in stir-fries and pestos,” explains Kieran. Before the launch of Grandad’s Smelly Garlic Company Kieran kept his garlic a well-guarded secret made available for family and friends only. “I guess I had to let people in on the secret when I realised what I was on to,” laughs Kieran.

a: Clonmeen, errill, Portlaoise, County laois. r32 X2n6t: 087 2257469e: [email protected]: grandadssmellygarliccompany.wordpress.com


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Granstown Free Range Eggs Together with his wife avril and sons, Matthew and Steve, Matt Bergin operates a free range egg business from his home town of Ballacolla, County laois. Granstown Free range eggs was established in 1997 when Matt saw a gap in the market and an opportunity to develop a commercial free range poultry business. Matt was raised on a farm in the rathdowney and Ballacolla area, particularly known as a stronghold for beef and dairy farming, and always had an interest in animals. “Having been raised as a farmer, food production has always been at the heart of what I do. You could say I know nothing else!” explains Matt.

Granstown are a modern well equipped and market driven company who produce free range eggs for distribution and commercial customers. “That means everything from the traditional half dozen pack for the householder to large trays for the commercial users,” smiles Matt.

Matt welcomes the high level of regulation which he believes is essential for industry standards and customer confidence but explains he’s much more suited to the outdoors than the office. “above all, I enjoy being out and about tending to the poultry in the sheds and fields.”at Granstown the hens roam free through green pastures and are provided with well-equipped housing to keep them safe at night.“The feeding regime is simple; grass grazing supplemented by natural grains and cereal with a continuous supply of fresh water,” says Matt. “Here too they feed, drink and lay our wonderful Granstown fresh free range eggs,” he added.

a: Ballacolla, County laois. r32 Y653t: 057 8738644e: [email protected]


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McCormackFruitOver seven generations of the McCormack family have farmed in the Killbore area for over 200 years and last year marked a quarter of a century since niall began growing his Bord Bia accredited strawberries. In 1990 niall realised he would have to diversify from traditional farming methods due to economic realities and saw a gap in the market for locally grown fruit. McCormack Fruit now produces over 50 tonnes or 11 miles of strawberries, which are cropped twice a season resulting in a whopping 3.5 million strawberries! It is an ever-growing business and niall began selling turnips and leeks in 2010 and raspberries and blueberries in 2015. They also produce a varied range of bedding plants and were the main supplier of summer bedding plants to abbeyshrule, County longford, overall winner of the Super Valu Tidy Towns Competition in 2012. as a child niall vividly remembers picking fruit in north longford where the sun always seemed to be shining. niall aims to incorporate the feeling of warm sunshine into his product to bring his customers old-fashioned strawberries. niall has always carried a love of agriculture and enjoys seeing the fruit produced on his farm available to buy in shops. “We absolutely love what we’re doing, because we produce locally means we are fresh, because we’re fresh means we’re tasty and juicy.”

a: Berry Cottage, Killenbore, Colehill, County longford

t: 087 9184757e: [email protected]: www.mccormackfruit.ie find us on facebook


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O’Halleran Family Farm Ltd.Bord Bia approved and endorsed by TV chef Gary O’Hanlon, the O’Halleran Family Farm have been producing free range eggs for nearly 20 years. Shirley and derek started the family run business in 1998 with just one production unit which housed 3,000 hens. They now have three production units housing 18,000 free range laying hens which they supply to the midland region. For the first ten years the couple produced free range eggs for another packer who then sold them to retail units. In 2008 they decided to start marketing some of their free range eggs under their own name. They built their packing centre and received their license to pack their own product from the department of agriculture. and so the O’Halleran Family Farm brand was launched. However, Shirley modestly claims it’s the hens that do all the work. O’Hallerans free range eggs are full members of the Bord Bia egg Quality assurance Scheme and they guarantee quality and freshness as their eggs are on shop shelves within 24 hours of being laid. One of Shirley’s fondest childhood memories is her dad making her ‘egg in a cup’. “eggs were and still are one of my favourite things to eat,” says Shirley who cites being her own boss, working in the countryside and being able to mind her children at home as some of the most rewarding aspects of her job. But running an egg production and packing centre is not without its challenges: early starts, mechanical issues and keeping the hens happy are all part of the day-to-day running. Some of Shirley’s hens have become quite famous over the past few years, even having their picture snapped at a Bord Bia egg Quality assurance Scheme conference with the Minister for agriculture. “The daily papers wanted a photograph of the Minisiter with some hens so, we obliged. I suppose you could say our hens are famous!”

a: Shirley and derek O’Halleran, loughill, Kenagh, County longford. n39 F8n2

t: 043 3322470 e: [email protected] W: www.ohalleransfamilyfarm.ie find us on facebook


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Slanemore Farm & NurserySlanemore, which has been a family-run dairy farm since the 60s is run by Patrick leavy and his sister Brenda. The siblings grew up on the farm and Pat noticed a growing gap in the market and in 1996 began planting flowers. From day one Slanemore were supplying local hotels, and now they supply local retail units and Super Valu supermarkets. Following on from their blooming success, Slanemore started to grow their own strawberries the following year and in november of 2015 trial work began on Slanemore Ice Cream. Pat has an experienced background in the food service industry, in 1990 he graduated from UCC with a degree in dairy science, he then spent three years with both Manor Farm Poultry and Monaghan Mushrooms. Slanemore pride themselves on taste and freshness, the crops are grown slow and cold and are then picked and are guaranteed to be in store the same day at 11am, “with dew on them.” Pat grows his strawberries from mid-May to October and explains that Mother nature can be his best friend as well as his worst enemy. “We monitor the crop regularly and use biological products to keep insects at bay, meaning we use bugs to eat bugs, phytoseulus to eat red spider mites. We also set up nooks of bees to pollinate strawberry flower, which ensures good shape to fruit,” explains Pat. “The cold winters of 2010 and 2011 almost killed every plant but like all things feminine, when she turns up the heat, it’s hard to keep up,” laughs Pat.

a: The Strand, Walshestown, Mullingar, County Westmeath. n91 nd3K

t: 087 683 2723 | 087 618 1381 e: [email protected] find us on facebook @slanemorefarm



NOTES

useFul WeBsiteswww.midlandsireland.ie

www.laois.ie

www.offaly.ie

www.longfordcoco.ie

www.westmeathcoco.ie

www.enterpriseboards.ie

www.localenterprise.ie/Laois

www.localenterprise.ie/Offaly/

www.localenterprise.ie/Longford

www.localenterprise.ie/ Westmeath

www.ferbanefoodcampus.ie

www.mountmellickdevelopment.com

www.enterprise-ireland.com

www.discoverireland.ie

www.irelandsancienteast.com

www.waterwaysireland.org

www.athlone.ie

www.laoistourism.ie

www.longfordtourism.ie

www.visitoffaly.ie

www.hse.ie

www.fsai.ie

www.laoispartnership.ie

www.lcrl.ie

www.offalyldc.ie

www.westcd.ie

www.origingreen.ie

www.bordbia.ie

Supported by LEOs in Laois, Longford, Offaly & Westmeath

regional food producers directory 2016 · within this directory you can discover our local foods,...

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