Good Food Ireland Members Joining Forces

Good Food Ireland Members Joining Forces

‘Working together’ seems to be the topical buzz phrase for political parties campaigning in the UK General Election and candidates hoping to become the new Taoiseach here in Ireland! In the Good Food Ireland collection, there are a few businesses who could show the politicians a thing or two about strong working collaborations that provide a win win for everyone. Many of our members work to support one another to provide great taste combos and boost the Irish food economy into the bargain. What goes around comes around, as they say. Joining forces and working together certainly gives our members the edge in serving a taste of Ireland to residents and visitors. 

Here are a few member collaborations to keep your eye out for when you’re travelling in Ireland this year. 


On the Pig’s Back has made its name on the fabulous home cooking of Isabelle Sheridan and her support of local producers. Isabelle has always served Declan Ryan’s Arbutus Bread with her famous pates, cheese and charcuterie. At On The Pig’s Back Café and Deli in Douglas the lunch menu includes a Charcuterie or Cheese and Charcuterie plate with Isabelle’s award winning pates, authentic cured meats and salamis and farmhouse cheeses, all served with Arbutus Bread.  

On The Pigs Back, Co. Cork

Her Ploughman’s Platter also includes another Good Food Ireland name with Jack McCarthy’s Free Range Ham and Cheese from the counter, served with Arbutus Sourdough. What a combo. A trio of big names on the Cork food scene who know the importance of joining together to make an impact. 


Ruth Healy’s support for fellow Good Food Ireland members and Irish producers in general is legendary. This lady has over a hundred suppliers on her books and every day is a day of diversity and challenge as she works to stock the best of Irish produce in her shop and deli. Urru sandwiches are iconic, always made with Arbutus White, Brown or Spelt Sliced Bread.

Urru Culinary Store

Fill your sarnie with Ummera Smoked Salmon with Capers or Ummera Smoked Chicken with pink peppercorns and cornichons. Chomp on a Sandwich of the Week special which could include one of Jack McCarthy’s Cured Meats, Durrus Cheese or Bluebell Falls Goats Cheese in a tasty and perfectly balanced combination with other ingredients. At breakfast, you can grab some healthy granola served with Glenilen Natural Yogurt. Summer’s here so you might want to cool down with a tub of Glastry Farm Ice Cream or a little bottle of chilled apple juice from The Apple Farm in Tipperary. Mr Jeffares’ Blackcurrant CordialRichmount Elderflower Cordial and Wild Irish Foragers and Preservers Products are also on the shelves here. Impressive. 


Killowen Yogurt in Co. Wexford is a family run production making farmhouse yogurt from the milk of their own dairy herd. The Killowen range includes premium natural Live probiotic yogurts layered with fruits in little glass jars. Killowen’s Wexford Blackcurrant Yogurt is made with blackcurrants from Mr Jeffares Blackcurrant Farm in Ballykelly, Co. Wexford. 

Killowen Yogurt Range

Dig your spoon into the thick creamy natural live yogurt to get to the blast of fresh blackcurrant taste layer at the bottom of the jar. Alternatively, stir it all together for a creamy blackcurrant sensation. Either way, it’s divine.  


The Wexford contingent of Good Food Ireland collaborations continues with Mr Jeffares Blackcurrants also featuring in Wexford Home Preserves' award winning Wexford Blackcurrant Jam. Tom and Laura Sinnott who proudly run the New Ross based food business, pride themselves on using local fruit growers first and foremost. The perfect climate and soil type for fruit growing can be found in the sunny South East, leading to delicious sweet and succulent fruit. Apple grower and Good Food Ireland member, Chris Von Engelbrechten of Ballycross Apple Farm, also supplies his apples to the company. A great marriage between food producers develops to create truly delicious jams and preserves! 


The Keogh family are longstanding potato farmers in north county Dublin. A few years ago, they decided to add value to their product with hand made crisps made with special variety potatoes grown on the farm and seasonings from real Irish ingredients. The unique SpudNav on the back of each bag of Keogh’s Crisps tells you which variety of potato has been used and which field it came from.

Keogh's Crisps, Co. Dublin

The award winning range includes a collaboration with fellow Good Food Ireland member Dungarvan Brewing Company. Keogh’s Roast Beef and Irish Stout flavoured crisps are made with Dungarvan Brewing’s Black Rock Irish Stout. Two crafty producers joining together to produce a totally unique handcrafted artisan product. Very nifty! 


At the foothills of Croagh Patrick, The Tavern Pub & Restaurant provides a great place to rest and revive the weary traveller, hillwalker or pilgrim who has trekked up the mountain. Myles O’Brien’s pub and restaurant is a fairly buzzing little spot with a menu focussing on all the lovely fish and seafood off the Co. Mayo coast, as well good Irish beef from these parts, hill lamb famous in this region and gorgeous local fresh produce. 

Sean Kelly of Kelly's of Newport

On the dinner menu, head Chef Myles uses fellow Good Food Ireland member Kelly’s of Newport’s award winning black pudding with fresh Cleggan Scallops in a surf and turf dish served with smoked bacon dust, pesto oil, lemon butter sauce, homemade fries and seasonal salad. Sounds absolutely yummy. One we just have to sample.


Head Chef and co-owner Michael Cashman of Murph’s Tavern has built his reputation on using the produce of Cork. This little pub in East Ferry looks out over the waters of Cork harbour and provides a superb stop in a rural area where you can watch the world go by while eating a plate of great food. Michael’s menu features lots of Cork produce, including Good Food Ireland member produce. 


A wide selection of fresh fish and seafood comes from Ballycotton Seafoods, while neighbouring East Ferry Free Range Chicken is used in a main course, served with potato cake and a thyme cream sauce, or as a starter in the deliciously velvet smooth East Ferry Free Range Chicken Liver Pate. Delicious. 

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