Since 2000 Peter and Anita Thomas have been making their excellent semi-hard, raw milk, natural rind cheese Bellingham Blue Farmhouse Cheese here, on the banks of the River Glyde.
It is made from the milk of a single herd of Friesian cows using ... more...
Nestled at the foot of Mount Leinster, on the Wicklow Way, Linda Larkin's charming old world home bakery and café suits this delightful traditional village to a tee.
Whether you're walking, exploring the Ancient East, en route to or from the f ... more...
One of the unsung heroes of the Irish food scene, oats are widely grown, inexpensive, nutritious and extremely versatile. There's much more to oats than breakfast but, whether in porridge or other oat-based dishes like granola, their slow-release energ ... more...
West Cork Distillers was established by childhood friends John O'Connell, Dennis McCarthy and Gerard McCarthy in the village of Union Hall, in 2003.
Enlisting the assistance of the former master blender at Irish Distillers, Dr Barry Walsh, and using ... more...
The Boann Distillery is a new state-of-the-art, family-owned craft spirit production facility in the heart of the Boyne Valley - it is an ambitious project and has had some impressive early successes.
Located in the outskirts of Drogheda, just off the ... more...
The Hickey family has been running this bakery in Waterford city centre for over half a century, and it was one of four bakeries honoured by Euro-Toques for maintaining the tradition of making the 'Waterford blaa' the floury yeast roll that is peculiar ... more...
Since the 1950s, the Wheelock family's fruit farm near Enniscorthy has been a trusted local supplier of quality fruit, especially the famous Wexford strawberries. But it's been all change since 2018, when Cyril and Margaret Wheelock reinvented the ... more...
Formerly known as Patisserie Régale, Jane and Richard Graham-Leigh have run this little craft bakery just outside the West Cork market town of Dunmanway since 2003.
Here, together with head baker Paola Vais and a growing team, patissier Richard ... more...
French trained patissier Iseult Janssens’ CV is impressive by any standards - having graduated with honours from the world renowned Ecole Superieure de Cuisine Francaise (ESCF) Ecole Gregoire-Ferrandi in Paris, she went on to work in great kitche ... more...
Founded in 2009, Davy Uprichard makes Tempted? Irish Craft Cider from a blend of the finest Co. Armagh dessert and Bramley apples using traditional farmhouse methods to produce a lightly carbonated pure juice cider.
Some of the juice is bottled and so ... more...
A selective companion guide to our famous broad-based online collection, the ‘glovebox bible’ includes a uniquely diverse range of Ireland's greatest places to ...