FFD Food & Drink from Ireland 2026

FOOD&DRINK FROM IRELAND

Taste the sea in every mouthful

At Achill Oysters, we bring delicious, healthy oysters to your plate, fresh from the pure Atlantic waters off Achill Island, County Mayo. We’re a small, family-run business with a long fishing heritage & a deep-running passion for working the seas, here on the west coast of Ireland.

Whether farmed by us, or by the selected artisan shellfish producers we work with from all along the Wild Atlantic Way, we ensure that every oyster you buy is traditionally grown, sustainably farmed, and meets an exceptional quality of taste.

EDITORIAL

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When people think of Ireland, they picture green pastures, wildly beautiful, rugged landscapes and people with a connection to history, tradition and heritage. But this view would be to do it a disservice. Ireland has proved it can not only embrace modernity but is innovative, open-minded and worldly. It is this juxtaposition that excites me about Irish food & drink. Some things should be protected and passed down through generations, while others should continue to evolve as we learn more about what nourishes us and what brings us joy as culture and tastes change. There are many more fine food & drink producers in Ireland than we could fit in this supplement, but we hope that these pages help you discover a few of them.

TODAY, IRELAND’S SPECIALITY food and drink offering extends well beyond its established strengths, shaped by a new generation of producers blending craft, innovation and commercial agility. The result is a more diverse, forward-looking portfolio that combines proven provenance with contemporary relevance for a discerning market.

Rooted in its distinctive natural environment and long-standing farming heritage, the Irish food and drink sector continues to translate a strong sense of place into clear product differentiation through flavour, format and functionality. This is resonating with independent retailers, delis and speciality wholesalers across the UK seeking quality and authenticity.

The structure of the Irish food and drink industry offers both scale and flexibility. Alongside world-leading exporters are smaller, entrepreneurial producers working closely with retail and foodservice partners to develop distinctive, often premium products. This enables not only range differentiation but also compelling storytelling that connects with end consumers in the UK.

Sustainability underpins this proposition. Through Origin Green, Bord Bia’s national sustainability programme, producers commit to measurable targets across emissions, resource use and sourcing, with independently verified progress providing transparency and credibility that supports confident buyer decision-making.

Bord Bia further supports the sector through deep market insight, export capability development and international trade engagement, ensuring Irish producers are informed, prepared and better aligned to the UK market needs. Together, this creates a supplier base that is both commercially attuned and equipped to meet evolving customer expectations.

As Ireland’s largest export destination, the UK remains central to the Irish food and drink sector, with longstanding trading relationships continuing to evolve in response to changing consumer and market dynamics.

This supplement showcases a curated selection of Irish producers and product categories reflecting these strengths. For buyers, it offers a clear route to distinctive products, credible partnerships and consistent commercial performance.

We hope this supplement sparks fresh thinking and new possibilities, offering a window into the breadth and dynamism of Ireland’s premium food and drink offer, inspiring future collaboration with partners who can deliver both differentiation and dependable performance.

For UK speciality buyers, Ireland today offers far more than a familiar set of heritage exports. Long associated with butter, beef, stout and whiskey, Ireland now presents a broader, dynamic portfolio of premium food and drink rooted in provenance, shaped by sustainability and designed for modern independent retail.

THE NEW IRISH PANTRY

Playing to its strengths… And moving with the times

Across the island, producers are translating Ireland’s natural advantages into products that meet the exacting standards of today’s delis, cheesemongers, farm shops and fine food halls – delivering credible provenance, cleaner production, sustainability confidence and dependable supply without compromising on flavour or authenticity.

What makes Ireland stand out in the UK independent sector is the strength of its production model. A temperate climate, long grazing seasons and pasture-based farming underpin foods that are naturally nutrient dense and minimally processed, aligning closely with growing scrutiny of ingredients and ultra-processed foods. For buyers, this creates a clear point of difference; products with fewer interventions, strong traceability and sustainability rooted in how they are made.

Crucially, Irish producers have matured alongside the market. Many now combine artisanal skill with commercial awareness, delivering dependable supply, transparent credentials and formats tailored to the realities of independent retail. Supported by Bord

Bia, Ireland’s speciality offering is not just about quality products, but about longterm partnerships that help UK buyers curate distinctive, future-proof ranges with confidence.

World-beating dairy, meat and seafood

Dairy remains central to Ireland’s speciality proposition, with Irish butter, cream and farmhouse cheeses increasingly visible on chef-led menus, national deli counters and within carefully curated independent ranges. This growing presence reflects rising interest in grass-fed milk, shorter ingredient lists and traditional production methods – but for buyers, the appeal goes beyond flavour. Pasture-based systems support consistent milk quality, while established supply structures allow Irish producers to meet the practical demands of premium retail, delivering reliability and continuity without compromising craft. Irish farmhouse cheesemakers in particular are producing styles that sit comfortably alongside Europe’s most respected artisan cheeses, while retaining a distinct character shaped by local conditions. Washed-rind cheeses with savoury depth, delicate bloomy-rind styles and complex hard cheeses are increasingly earning space on UK cheese counters. Many also offer an important commercial advantage: accessibility.

These are cheeses that encourage discovery without alienating consumers, making them particularly well-suited to customers keen to explore beyond familiar favourites.

This allows buyers to keep ranges fresh, relevant and resilient without compromising on standards.

Irish beef remains another cornerstone of choice for UK speciality buyers, bringing together what matters most right now: provenance you can tell with confidence, sustainability you can stand over, and supply you can rely on. While Ireland’s grass-fed credentials are well known, today’s Irish beef is defined in the speciality market by its premium quality markers – from careful breed selection and maturation to high welfare standards, earning its place in a truly food-led, premium conversation.

Just as importantly, Ireland’s proximity and established relationship with the UK underpin security of supply through shorter routes, faster responses and dependable continuity versus long-haul origins. Additionally, Irish beef is a highly versatile protein choice for modern menus, performing across cuts and cuisines while providing a familiar base for global flavours.

Smoked seafood continues to complement the wider Irish offer, with producers supplying salmon, trout and shellfish shaped by cold Atlantic waters and careful processing. Clean flavour profiles, traditional smoking methods and transparent sourcing all support consumer trust, particularly among shoppers who are becoming increasingly selective about protein choices and production standards.

Sharing the fine food sector’s values

Across all these categories, traceability plays an increasingly important role. Retailers are under growing pressure to provide clear answers around sourcing, animal welfare and production methods. Irish producers, many of them family-run or closely tied to specific regions, are often well positioned to communicate this information simply and credibly, helping retailers meet customer expectations without unnecessary complexity.

That same emphasis on provenance is also driving innovation across Irish drinks. While stout remains globally synonymous with Ireland, the country’s wider drinks scene has evolved considerably over the past decade. A new generation of Irish whiskey producers is attracting attention through smaller production runs, experimental cask ageing and a greater focus on regional character and storytelling.

Alongside whiskey, there has been notable growth in botanical spirits and premium nonalcoholic drinks, with producers drawing on native herbs, coastal botanicals and hedgerow ingredients. For speciality retailers, these products present strong opportunities for cross-category merchandising, particularly when positioned alongside complementary Irish cheeses, smoked fish or pantry items. Taken together, these developments align closely with the values shaping today’s fine food market. Sustainability, natural nutrition and responsible sourcing are no longer niche concerns; they are increasingly central to how premium food and drink products are evaluated. This approach is reflected in Origin Green, Ireland’s national sustainability programme, which focuses on measurable progress across environmental, social and nutritional metrics. For buyers,

this emphasis on accountability helps build confidence at a time when sustainability and health credentials are subject to growing scrutiny from increasingly informed consumers.

Practical considerations strengthen Ireland’s proposition further.

Geographic proximity to the UK supports freshness, continuity and flexibility in supply, particularly across chilled dairy, meat and seafood categories. In a sector where reliability matters as much as innovation, that remains a meaningful advantage.

As the fine food sector continues to evolve, many UK buyers are naturally reviewing ranges through the interconnected themes of health, sustainability, provenance and instore relevance while looking for producers who can offer clarity around origin, strong sustainability credentials and dependable UK supply. Ireland’s progressive food and drink movement brings this shift into focus, shaped by producers combining heritage production with modern expectations around transparency, natural nutrition and consistency. For buyers navigating change, Irish food and drink is increasingly resonating as a category that aligns with contemporary priorities while remaining grounded in flavour, authenticity and long term commercial sensibility.

Ireland’s food & drink sector is known for traditional craftsmanship, but it also embraces a confident, modern outlook. For independent retailers, it is a superb source of distinctive products with provenance and consumer appeal. The following pages offer a glimpse of the breadth of talent, creativity and dedication to be found across the Republic.

Inspired by Ireland’s oldest national park in Killarney, Produced on the Donovan family farm in Celbridge, Co. Kildare, Killadoon Milk comes from a single herd of Jersey-cross cows, giving it a naturally creamy profile. The milk is non-homogenised and gently pasteurised, and is supplied either in glass bottles through the company’s network of vending machines, or in a kegand-tap format for wholesale customers. Alongside whole milk, the range includes strawberry, chocolate, banana and salted caramel flavoured milks. RRP €2 per litre.

killadoon.ie

Muckross Craft Irish Gin is distilled with botanicals including rosehip, heather, hawthorn, blackthorn, and bitter orange and grapefruit peel. The result, the producer says, is a smooth gin with floral aromatics and vibrant citrus notes. Sold in cases of six 700ml bottles, it has a trade price of €29.95 per bottle and an RRP of €49.95. Available via Classic Drinks, Musgrave and Group Extended Range. Last year, Muckross also introduced a vodka distilled with foraged gorse flowers, which are said to infuse it with notes of toasted coconut and vanilla. muckrosswildirishspirits.com

Based in Co. Laois, Aghaboe Farm Foods is an artisan bakery specialising in Christmas baking. Everything is made by hand in small batches using high-quality ingredients and no artificial additives. Its Great Taste 2-star Christmas cakes are sold in packs of 12 for €20 to trade, with an RRP of €25, while 1lb and 2lb Christmas puddings are available at €12 and €25 to trade, with RRPs of €15 and €30. The producer also offers a range of seasonal preserves and mincemeat. aghaboefarmfoods.ie

Lebanese-Irish couple Pamela and Rabih Farah chose Cork as the base for Bia Beirut, bringing traditional Lebanese recipes to Ireland. Recent additions to the range include a Hummus and a Muhamara, both made with only fresh ingredients, and Sourdough Snaps produced using the company’s own five-year-old starter. The producer says it foregoes the use of additives, preservatives and sugar across the range. The hummus has an RRP of €4.79-€4.99, the Muhamara €5.49-€5.69, and the snaps €5.20-€5.40. biabeirut.ie

Co. Clare’s Hurst Botanicals is a craft kombucha brewery aiming to make a meaningful contribution to the alcohol-free drinks category. The slowly fermented kombuchas are said to develop depth, complexity and a naturally light tang through the extended fermentation process. The core range includes Apple & Elderflower, Ginger, Pear & Plum and Wild Berry, with seasonal specials such as Spiced Apple also available. Stockists include Fallon & Byrne and Cliffs of Moher, while wholesale partners include BWG and CCSL. Sold in cases of 24 with an RRP of €4.50. hurstbotanicals.ie

Dingle Sea Salt claims to be the first producer of fully off-grid, solar-evaporated sea salt, harvested on the Dingle Peninsula in Co. Kerry. The salt is said to be mineralrich with a clean, balanced flavour. Expanding beyond its flagship product, the company’s storm-inspired Síon blend combines sea salt with four peppercorn varieties, delivering heat, aromatics and minerality as a finishing seasoning for home cooks and chefs. RRP from €9.95, depending on format. dingleseasalt.ie

Using 85% real fruit and significantly less sugar than conventional jams, Killinick producer Mór Taste makes preserves it says prioritise flavour over sweetness. Made without concentrates or preservatives, the core range includes Raspberry, 4Berry, Cherry and Blueberry, alongside seasonal flavours such as Strawberry, Mango, Rhubarb & Vanilla and Piña Colada. Following a packaging redesign, the jars are now shoulderless – to reduce waste – and fitted with BPA-free lids. RRP €3.70 per 210g jar in Ireland, sold in cases of eight. mortaste.ie

What started as a Korean soul food restaurant in Dublin gave rise to the Chimac sauce brand, which includes K-BBQ, Korean Hot Sauce, Sriracha Caramel and Great Taste and S&FFF award-winning Kimchi Ketchup. Described as a bold twist on the classic condiment, the ketchup blends handmade spring onion kimchi with a rich tomato base for a punchy, umami-rich flavour. It was first developed and tested in the restaurant, before securing listings with the likes of Selfridges, Mahalo and Cotswold Fayre. RRP €7.50, €5.25 trade, sold in cases of 12 x 350ml bottles. chimacsauces.com

Blanco Niño is fast becoming a household name for premium Mexican products across the UK and Ireland, though its tortilleria is based in Clonmel, Co. Tipperary. The producer’s corn tortillas and tortilla chips are made according to traditional methods, including the Aztec nixtamalisation process, in which maize is soaked and cooked in an alkaline solution to improve texture, digestibility and nutrient availability. Blanco Niño’s latest flavour takes inspiration from the open-fire barbecue traditions of the Sonoran Desert. The Meaty Asado tortilla chips are described as savoury and citrus-led, with a bold umami character and peppery finish. RRP £3 or €3.99. blanco-nino.com

www.scupgelato.com

@scupgelato Wholesale Sales  00353877636855

Co. Cork’s Kinsale Mead describes itself as Ireland’s first meadery in 200 years, and draws on traditional recipes for its latest addition: a semisweet mead made with Galician forest honey and aged in American oak whiskey casks from Midleton Distillery. Bottled at 12% ABV, it offers notes of vanilla, butterscotch and baked apple. Another standout is the producer’s Wild Red Mead, barrel-aged in ex-Merlot casks and described as “a lively, attractive drink with decadent richness”. It is now available in the UK for the first time. Trade price €24 per 70cl bottle, sold in cases of 12. RRP €35. kinsalemeadco.ie

When childhood friends Fergal Carroll and Cathal Byrne launched Fierce Mild in 2024, they set out to fill what they saw as a gap in the market for high-end non-alcoholic beer with character and without compromise. The producer distinguishes itself through its use of local malts and hops selected for flavour, alongside modern fermentation techniques and natural ingredients. In time for summer, the company launched Lively Lager in May, a gluten-free pilsner-style beer brewed with just four ingredients and described as bright, crisp and clean. Sold in cases of 24 x 300ml cans for €41.30, with an RRP of €2.95 per can. fiercemild.co

Builín Blasta’s flagship Irish Smoked Onion Mayo is already familiar to many discerning buyers. The product secured 2-star Great Taste recognition last year, and is stocked by retailers including Booths and Tesco Ireland and Northern Ireland, as well as by a number of independents. The range has since expanded to include Spicy Smoked Onion Mayo, Light Smoked Onion Mayo and Smoked Onion Salsa. The 250ml retail formats range from £4.95£5.95 RRP, with 1L and 2L foodservice formats also available. builinblasta.com

Mushrooms & Love makes a range of plant-based snacks. Its Mushroom Crisps blend mushrooms with natural flavourings before steaming, dehydrating and flash-frying them, creating what the producer describes as a light, crisp texture with a rich savoury flavour. The range includes Seavoury, made with kombu dashi; Shroom, which intensifies the mushroom flavour with additional dehydrated mushrooms; and Sweet Chilli. SuperValu, Avoca and independent retailers across Ireland stock the range, while distribution partners include Wholefoods Wholesale and Musgrave Extended Range. Trade price €2.44 per 35g pack, RRP €4. mushroomsandlove.ie

Co. Tipperary’s

Cashel Farmhouse Cheese has become a household name in speciality food circles thanks to Cashel Blue, the cheese the producer calls the “Queen of the Blues”. It is hoping its newest addition, Toma No. 5, will prove just as popular. The Tomme-style cow’s milk cheese is designed to be approachable both in size and flavour, with a buttery texture and a velvety, edible grey rind developed over a relatively short ageing period of six to 10 weeks. With a typical RRP of €28-€30 per kilo, retail and foodservice buyers interested in tasting the cheese should contact sarah@cashelblue.com. cashelblue.com

Developed with both the West African diaspora and flavour-motivated consumers in mind, Joyof Jollof Cooking Sauce aims to deliver the layered flavour of traditional jollof rice in around 30 minutes, without the need for extensive preparation or specialist ingredients. Available in mild and spicy variants, the sauce is plant-based, made with Irish ingredients, and contains no additives or preservatives. Trade prices range from €3.55 to €4.50 per 300g pack depending on order volumes, with an RRP of €5.95 / £6.99. Stockists include SuperValu and selected independent retailers, with UK distribution also available. joyoffoods.com

Positioned as a versatile ingredient for all, and the ideal choice for those following paleo or ketogenic diets, Good to Eat Ghee boasts what it describes as the cleanest label possible: it is made from 100% Irish grass-fed butter, clarified in small batches, with no additives or preservatives. Naturally lactose- and casein-free, and with a high smoke point, it can be used for high-heat frying as well as baking and lower-temperature cooking. Sold in 200ml and 500ml jars for €4.10 and €11.50 trade respectively, with RRPs of €8.27 and €23.02. With more than 50 stockists on its books at the time of writing, it will be available through independent Irish wholesale distribution from June 2026. goodtoeatfoods.com

After 20 years working as a confectioner and baker, Judit McNally learned the craft of chocolate making in Sweden before returning to Ireland to found Cocoa by Judit. The Waterford-based chocolatier produces small-batch runs of vividly coloured, distinctively flavoured chocolates. The Heritage Collection, for example, includes NICE biscuit-shaped biscuit and praline bonbons, and Berry Teacake bonbons filled with blackcurrant marshmallow, jam, praline biscuit and caramelised hazelnut. The cocoa is ethically sourced and most additional ingredients are sourced from Ireland. The maker also supports retail exclusivity through seasonal and limited-edition runs. RRP €16 per box of six, and €6.50-€8 for bars and special launches. cocoabyjudit.ie

Co. Offaly’s BiaSol rescues malted barley from local breweries and repurposes it as a nutrient-rich, high-fibre ingredient for its granola range. Introduced, it says, to support modern consumer demand for healthier breakfast and snacking options, the Protein Granola line includes Seeded and Cocoa variants, containing 20g protein, 18g fibre and less than 5g sugar per 100g. RRP €5 per 350g pack, sold in cases of 10. Tesco, SuperValu and Holland & Barrett stock the range, while interested retailers can source it through Irish distributors or directly from the producer. biasol.ie

Cully & Sully was founded by Colum O’Sullivan and Cullen Allen in 2004 to fill what they saw as a gap in the market for quality ready meals. Originally producing soups and pies, the business now also offers broths and risottos. Cully & Sully says all its products are made with real ingredients, without artificial additives or thickeners, and that the range includes plenty of gluten-free options. The latest addition is its Brilliant Butternut Risotto with Italian cheese and sage. Cully & Sully products are available across Ireland and the UK, as well as in France and Belgium. cullyandsully.com

FAIRTRADE IRISH KOMBUCHA

We are an award-winning kombucha microbrewery on Ireland’s west coast, crafting the nation’s only Fairtrade kombucha using traditional fermentation methods. Our drinks are packed with antioxidants and offer a great non-alcoholic drinks alternative. www.hurstbotanicals.ie hello@hurstbotanicals.ie | +353 (0)65 671 2621

Hot sauce, chilli jam and relish producer BRAZEN Chilli draws on the founders’ food science background to develop a wide range of products. The core lineup includes the recipe-numbered mild No.19, medium No.28 and hot No.32. At the more creative end of the spectrum are Irishinspired combinations such as Stout & Blueberry Chilli Sauce. Its latest creation, No.80 Spicy BBQ Sauce, is said to combine smoky sweetness and chilli heat. Co-packing and bespoke development services are also available.

brazenhotsauce.ie

Cork-based confectionery producer Second Street Bakeshop makes traditional American-style toffee brittles with an Irish twist. Using Irish butter, sustainably sourced chocolate and Achill Island Sea salt, it produces a range including Sea Salt brittle coated in either milk or dark chocolate; Hazelnut brittle with milk chocolate, also available coated in vegan chocolate; Peppermint with dark chocolate; and a vegan Old Fashioned Oats brittle with dark chocolate. RRPs range from €6.50 to €7.25.

secondstreetbakeshop.com

The Dough Bros is now selling a retail range of Neapolitan-style pizza bases. Fermented for 48 hours, the dough is made with 00 flour, water, salt, yeast and malt flour. Packs of two bases have an RRP of €6.99-€7.50 and are available to trade for €4.96. Next in the pipeline is a Neapolitan Pizza Sauce, made to the same recipe used in Dough Bros restaurants, with 98% tomatoes, 2.6% EVOO and 0.4% salt. thedoughbros.ie

Gortahork, Co. Donegal-based Kombucha Na Dálaigh says it is rooted in Irish heritage and exists to promote microbiome balance. Fermented using organic looseleaf teas, botanicals, fresh fruit and juices, the result is a low-sugar, lightly sparkling drink full of live cultures. Current flavours include Turmeric & Ginger, Raspberry & Hibiscus and Lime, Ginger & Hops, available in 250ml cans and 750ml bottles. A forthcoming launch inspired by wild Irish hedgerows will feature Blackberry & Nettle.Stockists include Ballymaloe House and Chapter One. Trade prices range from €2.36-€6.66, with RRPs of €3.50 and €11.50. nadalaigh.ie

Do Me a Flavour creates ingredients ranging from flavoured butters and cheese melts to sauces, seasonings, herbs, spices and even flavoured pancakes. It supplies retail, foodservice and B2B customers across the UK, Ireland and the Middle East, also offering a breadth of speciality and dietary options. It also provides co-development services. Retail partners include Musgrave, Spinneys, Kibsons and Danube. domeaflavour.ie

Donegal Sea Salt gravel-filters grade A seawater pumped through its private seawater well, before filtering it again through fine mesh and solar-evaporating it in a polytunnel. The salt is then hand-harvested and oven-dried. Only in its second year, the producer already has a number of local stockists. Cases of 25 x 75g units are sold for €6.65 to trade, with an RRP of €9.95. @donegalseasalt

Garnacha Salsas is the creation of Mexican-Irish duo Andrea Bustos and Andrew Brady, who were frustrated by what they saw as the lack of depth and flavour in the salsa available on the market at the time. They also wanted consumers in Ireland to realise salsa is not just a dip, but a condiment and ingredient too. The range includes a Chipotle Salsa, said to offer rich, smoky depth; a fresh, vibrant and hot Habañero Salsa; and a creamy, nutty Peanut Salsa, all made according to traditional recipes using whole ingredients and no preservatives. RRPs range from €4.95-€6.50. The producer has 200 stockists across Ireland and is available direct or via distribution partners. garnacha.ie

We’ve always believed the best Irish foods are produced by people who understand the interconnected relationship between Ireland’s unique landscape, the animals, and their craft.

Kevin Sheridan, owner, Sheridan’s Cheesemongers, Dublin

Galway’s All About Live Sodas entered the market in July 2025 with a range of fruit-based, natural and functional kombuchas positioned as an alternative to traditional fizzy drinks. Lemon, Blood Orange and Tropical flavours are already listed by Dunnes Stores, 60 Tesco stores in Ireland, and cafés, health food shops and delis across the country. RRP €2.89 per 330ml can, sold in cases of 12 to trade. drinkallabout.com

West Cork's Toons Bridge Dairy makes mozzarella and Mediterranean-style cheeses from its herd of water buffalo and cows from small local farms. Its Salted Cultured Butter is churned from cream collected from the day's cheese-making, and ripened with the same lactic bacteria.

Traditional farmhouse recipes from West Cork inspired Baile an Ard Foods’ range of

luxury salads, including coleslaw, potato salad, egg mayo, tuna mayo and pickled cucumber. Retailers can buy single pots (RRP €3 per 300g) and twin packs of slaw and potato salad (RRP €4.30 per 460g). Catering sizes ranging from 1kg to 10kg are also available to foodservice operators at €10/kg. baileanardfoods.ie

Award-winning Irish kombucha crafted for gut health, flavour, and mindful living. Naturally fermented kombucha rooted in wellness, Irish heritage, and premium ingredients. A clean, refreshing kombucha designed for modern wellness and conscious drinking.

/Kombuchanadalaigh /kombuchanadalaigh /in/kombucha-na-dalaigh-0bb61b288 @kombuchanadaliaghtiktok kombuchanadalaigh@gmail.com www.nadalaigh.ie

Award-winning cheese from the heart of the Boyne Valley

boynevalleycheese@gmail.com | +353 863844162 www.boynevalleycheese.com

MADE IN OUR SMALL DAIRY IN WEST CORK FROM BUFFALO MILK FROM OUR OWN HERD We also make mozzarella, Scamorza, caciocavallo and lots more...

“What an absolute stunner of a cheese this is! There are earthy notes waltzing with citrusnoted, nutty partners. Perfectly seasoned, this is an absolute banger! We wish we could just eat this all day long!”

Nestled in the heart of the Irish Midlands, where bees forage across wild landscapes and hedgerows, Honey Harvest is a familyrun beekeeping business focused on minimal processing. It harvests seasonally to reflect what is in bloom at the time, resulting in light early honeys and distinctive late-season batches. To preserve the honey’s natural character, it is simply strained and jarred. €6 per 227g jar to trade, RRP €9. honeyharvest.ie

Vegan baked treats producer Naked Bakes was founded by Aisling Tuck, who, after deciding to adopt a plantbased diet, found the options for sweet treats lacking. Based in Tallaght, the now B-Corp-certified producer makes everything from pastries and desserts to cookies and brownies, including custom and bespoke options. Its latest launches, Nut Butter Cookie Dough and Nut Butter Cookies, are a collaboration with Harry’s Nut Butter, delivering what it describes as “smooth salted peanut and melted chocolate loveliness”. The dough has an RRP of €7.99 per 600g pack and is sold to trade for €5.20. nakedbakes.ie

Ireland’s strength as a sourcing destination comes from the scale and closeness of its food and supplier network. There is still a strong tradition here of small-batch production and food innovation, with producers closely connected to the land, seasonality and the quality of what they make.

Christine

Fowler, purchasing

manager, Ardkeen Quality Food Store

Buyers seeking premium muffins and scones might consider Dublin’s Milish Bakery Everything is made traditionally, using local, high-quality ingredients. A recent Red Velvet muffin, coloured with beetroot and topped with streusel and cream cheese icing, has proved particularly popular. The bakery also co-develops bespoke recipes. milishbakery.ie

Founded in Wexford in 2014, family-run Scúp Gelato supplies handmade gelato and sorbet to foodservice and retail across Ireland. Developed with a gelato master in Milan, the range focuses on Irish dairy and locally sourced ingredients. Its Natural Yogurt & Blackcurrant Sorbet uses locally soured live yogurt and blackcurrants harvested just 4km from the factory, resulting in a frozen yogurt said to be fresh and creamy with a tart finish. The producer has secured recognition in both Great Taste and Blas na hÉireann. €16 per 2.45L tub. scupgelato.com

The founding principle behind Limerick’s Pandora Bell is that confectionery should not only be of high quality, but it should feel special, too. Among other things, the producer makes lollipops, honey nougat and vegan fruit jellies. It doesn’t use any artificial colours or preservatives, instead focusing on quality, flavour and thoughtful presentation. The producer singles out its Honey Nougat as a highlight of the collection. Made according to the Italian recipe for soft nougat, its Almond and Pistachio Nougat was awards 2 Great Taste stars, twice.

RRP £6.50 per 100g, sold in cases of 20. pandorabell. com

Conscious of the ubiquity of Syrups in mainland Europe, Sips by Tom's founder wanted to bring their versatility home to Ireland. The Dublin-based producer’s syrups are using quality ingredients in small batches to be used in cocktails, mocktails, as a soft drink, in matcha or in coffee. The range of flavours covers sweet, citrus, aromatic, spicy and floral, with additional seasonal lines. Currently selling to cafés and high-end food markets as well as a healthy direct to consumer sales base, Sips by Tom is seeking to build on it by working with independents. sipsbytom.ie

Woodcock Smokery is a West Cork-based operation specialising in wild fish. Founded by Sally Barnes in 1981, she wanted to create something that countered the proliferation of farmed fish flooding the market at the time. Focusing on quality and sustainability, Woodcock fishes with the seasons, promoting alternative, lesserknown and abundant species. Deliveries are made throughout the EU and to Northern Ireland, while a small selection is available in the UK via Neal’s Yard Dairy. woodcocksmokery.com

Offering convenience in a recyclable format, Galway-based Galmere Foods has recently launched SOOP Mugs for busy but health-conscious consumers. The four varieties are Proper Roast Chicken, 1 star Great Taste recipient Hearty Tomato & Fresh Basil Pesto, Velvety Chilli & Butternut Squash and Plantbased Indonesian-style Chickpea, also a 1-star Great Taste winner, as well as scooping a Gold medal from Blas na hÉireann. Sold to trade for £2.40 in cases of 12. RRP £4.50-£5. galmere.ie

Witnessing growing demand for artisanal Irish bakery items, The Brown Bread Guy stepped in with a traditional Irish bread mix for both retail and foodservice operators. The producer says the time-honoured recipe delivers a rich, wholesome flavour and authentic texture, with no artificial preservatives, additives or yeast. The mix only requires buttermilk to be added before baking. Stocked by Tesco across Ireland, selected SuperValu stores and independent retail outlets, wholesalers include Seerys Cash & Carry. €1.80 per unit to trade, in cases of 12 x 390g. RRP €3. @thebrownbreadguy

The Alternative Christmas Pudding Company is a producer of tiffin-style puddings, offering an alternative for those who aren’t too keen on the traditional festive pud. Made with Irish butter and sustainably-sourced Belgian Chocolate, options include Brandy & Christmas Spices, Irish Cream Liqueur, Spiced Orange & Cardamon, Coffee Liqueur with Fudge & Nuts puddings, as well as gluten-free and vegan takes. Described as soft and truffle-like with a hint of crunch, the puds are wrapped in jewel-toned velvet and tied in satin ribbon.

Pictured is a tinware bauble encasing an individual portion. alternativechristmaspudding.ie

TRAINING RETAIL CHEESE

Our one-day course for anyone sourcing or selling cheese, delivered by industry and retail experts. Understand how cheese is made, how it should be stored and sold, gain skills to help communicate with customers and sell more cheese from a position of knowledge.

Find out more and book a place on our courses: www.gff.co.uk/training

WITH THANKS TO OUR SPONSORS AND SUPPORTERS

Horgan’s Delicatessen Supplies offers a comprehensive range of premium meats, artisanal cheeses and speciality accompaniments specifically curated for charcuterie and grazing boards. Horgans retail range of Charcuterie products includes Traditional German Salami, Black Pepper Coated Salami and Cheese Coated Salami as well as Continental classics such as Horgans Italian Parma Ham.