Supplier Provenance & Partnerships

garden county organics

Garden County Organic is run by Morgan and Dan, two growers who focus on proper organic farming without shortcuts. They work with healthy soil, small-scale beds, and crops that follow the natural rhythm of the seasons. What they send us is always clean, vibrant, and full of real flavour, the kind you only get from produce that’s been grown with care rather than volume in mind. Their mixed organic leaves, herbs, and vegetables are a big part of our dishes. 

McLoughlin Butchers

McLoughlin’s is a family business in the truest sense, a father-and-daughter team carrying forward three generations of butchery in Dublin. McLoughlin’s buy beef from small family farmers who might rear up to 50-200 cattle a year, compared to factory farmers who might rear up to 20,000. These small family farms are usually located within a few miles of the abattoir. This is low-impact beef, beef that gives maximum benefit to the local economy and minimal impact on the environment, which is then dry-aged for maximum flavour. Buying beef that is reared in this manner and paying the extra price needed to sustain this husbandry we are helping to keep these rural businesses profitable while receiving the best quality possible. 

Silverhill (Duck)

Silver Hill Duck was founded in 1962 and has grown into one of Ireland’s most respected poultry producers. What makes Silver Hill unique is that they are a fully integrated operation, they own and control every stage of production, from breeding and egg incubation to hatching, rearing, processing, cooking and packaging.  

Winetavern Farm (Pork)

Winetavern Farm is based in County Wicklow and is owned and operated by Dermot Allen, a respected outdoor pig farmer and Chairman of the Irish Pig Society. Specialising in the traditional Oxford Sandy & Black breed, Dermot rears his pigs in natural woodland and free-range environments, allowing them to grow slowly and develop exceptional flavour and marbling. A strong advocate for heritage breeds and high-welfare farming, he prioritises sustainable land management, biodiversity, and traditional husbandry methods that respect both the animal and the landscape. His careful, small-scale approach results in pork known for its depth of flavour, quality, and provenance, values that closely align with our own commitment to showcasing the very best of Irish produce.

JJ Young (Free-Range Chicken)

J.J. Young & Sons is one of the oldest family-run butchers in Ireland, with roots going back to 1899. For us, their free-range chicken offers consistency, proper welfare standards, and the depth of flavour that comes from birds raised outdoors at a natural pace. 

Ballymakenny Farm (Heritage Potatoes)

Ballymakenny Farm is run by Maria and David Flynn in Co. Louth, and in the last decade, their potatoes have built something close to a cult following among Irish chefs, especially with the now-famous purple Violetta potatoes. Ballymakenny remains one of Ireland’s most sought‑after producers for heritage potatoes. 

Garryhinch Wood (Mushrooms) 

Garryhinch Wood Exotic Mushrooms is a family-run organic mushroom farm based on the Laois-Offaly border, right beside the River Barrow. All of their mushrooms are grown in environmentally controlled tunnels using modern digital systems, supported by solar energy that supplies around half of the farm’s power. Everything is harvested by hand and packed to order, which is why the mushrooms arrive in such good condition and with a naturally long shelf life. The mushrooms are cultivated on wooden blocks made from timber sourced only from sustainably managed forests, and the farm is certified organic with IOA, Nurture Choice and Bord Bia. Sustainability is at the centre of the farm’s ethos. After harvesting, the spent mushroom substrate is returned to local land as a soil enhancer, creating a full circular process with minimal waste. Their goal has always been straightforward: to grow high-quality mushrooms that taste good, cook well, and reflect the care put into producing them. 

Achill Island Sea Salt 

Achill Island Sea Salt is a family-run business founded in 2013 by the O’Malley family. The idea came after learning about sea salt production abroad and realising that Achill itself once had a tradition of salt making, a craft largely forgotten over time. They began experimenting in their own kitchen, producing small batches using nothing more than Atlantic seawater and a slow evaporation process. The salt is made using a combination of sustainable traditional methods and modern techniques, with the flavour and texture shaped directly by the Grade A waters of the wild Atlantic. Achill Island Sea Salt is now used by chefs across Ireland and abroad, appreciated for its clean mineral brightness and natural flake. 

Castleruddery Organic Farm

Castleruddery Organic Farm is one of Ireland’s longest-established organic farms, certified since the late 1980s and rooted in a strong ethos of soil health, biodiversity and local community. Located in West Wicklow, just south of Blessington, the farm focuses mainly on fresh leafy greens, seasonal salads and a variety of colourful field vegetables.  

A Shared Philosophy

What connects all of our suppliers isn’t size or location, but the way they approach their work. Each of them cares about the land they farm, the animals they raise, and the food they produce. They grow and rear with patience, they avoid shortcuts, and they put honesty at the centre of what they do. Their ingredients have character because they’re made with intention, not convenience. 

These relationships allow us to cook the way we believe food should be cooked, with transparency, integrity, and respect for the people behind the produce.  

As we continue to grow, this list will evolve, and we’ll keep seeking out producers who share the same values and commitment to quality.

Our supplier list will change and continue to grow, depending on seasonality and the dishes featured on our menus; but we will always try to name check the current list on our menus.