Wicklow rapeseed oil is grown and produced in the garden of Ireland, Wicklow rapeseed oil produces products that are 100% natural, traceable and gm free.
This award-winning oil is nutty and packed full of flavour, complimenting our dishes perfectly.
Sustainable Seafood Ireland delivers fresh fish and shellfish to sprezzatura daily. Caught on the east coast of Ireland, sustainable Ireland supplies seasonal, local, ethical and sustainable fish that’s bursting with flavour.
Rings Farm is a family run business, producing the highest standard free range, organic chicken and supplied to us directly from their farm in Co.Kilkenny.
The coastal Gubbeen Farm covers 250 acres in West Cork, working the land to produce food that reaches their customers as seasonally and as freshly as possible. A family run business, Gubbeen are best known for their extensive range of Cheese and Smoked Meat products, made using livestock which are fed on GM free food.
Grown and milled in Co.Kildare, Ballymore Organics are producers of certifiably organic Irish Stoneground Flours and the Stoneground Semolina we use everyday in our pasta making. Single-varietal, single-origin, their semolina has a uniquely nutty taste and superior production process that helps us make pasta of the highest quality.
On land farmed by the Colliers family in Louth for the last 150 years, Drummond House planted their first garlic seeds in 2013, and have since grown into the largest producer of garlic in Ireland. They are now embarking on a similar journey with asparagus and are consistent in growing food in the way nature, not lifestyle, demands.
Founded in 2013, Achill Island Sea Salt is a family business, which was inspired by the long-forgotten tradition of salt production on Achill Island, Co.Mayo. Having originated in their family kitchen, the O’Malley family continue to create a great tasting, pure and natural Irish Sea Salt through a combination of sustainable traditional and modern techniques which is organically hand harvested in small batches using a slow evaporation process.
Macroom Buffalo in Co.Cork has Ireland’s first and only herd of milking water Buffalo, brought over from Italy in 2009 and now thriving in the Irish environment. Made from fresh Buffalo milk produced on the farm which is turned into cheese and dispatched that same day, Macroom Buffalo Mozzarella has already made a name for itself in gourmet and food circles all over the country.
Toons bridge dairy based in West Cork, toons bridge dairy makes over 15 varieties of cheese using unpasteurised cow and sheep milk. The family-run business specialises in mozzarella, burrata and ricotta and support local farmers by sourcing all milk from Cork.
Little cress microgreens is a producer of top-quality herbs all grown in north Dublin.
Ard Mhaca are producers of Ireland’s first Shiitake Mushrooms, grown in the rolling Drumlin Countryside of County Armagh. Growing shiitake mushrooms using organic methods is a temperamental process, requiring substantial experience and patience, but their strong and uniquely deep woody taste makes it all worth it.
Award winners for both quality and sustainability, Glenmar have long established relationships with Irish fishermen and advanced technology processes which ensure their customers get only the finest quality, freshest, fully traceable fish Ireland has to offer.
Based on 160 years of family tradition, and using only prime fresh cuts of Irish pork produced without the use of strong preservatives, nitrates and gasses, Jane Russell’s provides us with premium sausages made by hand in Kilcullen, Co. Kildare.
A Wexford based family run business, Scup has been supplying Ireland with luxurious Gelato since 2014, made using the highest quality raw material sourced locally, starting firstly with Ireland’s amazing milk and cream.
The Burren Smokehouse is a family-run business set up in 1989 by Birgitta & Peter Curtin in Lisdoonvarna, Co.Clare, which exclusively sources Irish quality raw materials to produce a superb smoked organic salmon and other types of fish in their highly acclaimed, award-winning artisan smokehouse, using a blend of ancient Irish & Scandi methods and real fire.
An organic wholesale bakery established in 2012 in Swords, Co.Dublin by food Lover and artisan baker Thibault Peigne, who is passionate about baking bread and uses the finest organic ingredients and traditional methods to produce a variety of Sourdough breads and pastries.