Kate Ryan, award-winning food writer and founder of Flavour.ie, has been named Blas na hÉireann’s Producers’ Champion for 2023 for her dedication to championing the best of everything Irish and independent. 

The Producers’ Champion is selected annually by Blas na hÉireann producers, based on a survey that goes out to the entire Blas network — a network that covers every county in Ireland with producers from across the food industry. 

Nominees for Producers’ Champion are put forward by producers early in the year, asked to nominate those they believe are representing and supporting their produce and that of other Irish food makers and growers in an effective and helpful way. 

Originally from Bristol, Kate moved to Cork in 2005 and quickly recognised the food scene in Ireland was becoming transformative. With a growing number of food and drink producers and an increasing abundance of exceptional restaurants to celebrate, her idea of Flavour.ie became a reality. The platform, which is dedicated to promoting Irish food and drink, also features her blog, The Flavour Files, where Kate writes about great local produce, seasonality, wild and foraged food, and craft drinks of all kinds, with recipes that illustrate how artisan foods are as at home in our kitchens as they are on a restaurant menu.

As well as writing for her own website, Kate writes regularly as a food features writer for The Echo and Irish Examiner, and many of her articles feature in a number of other publications including BBC, The Opinion, Irish Foodie magazine and thejournal.ie. 

In 2017, Kate was commissioned by A Taste of West Cork Food Festival to write the Artisan Food Guide which showcases food and drink producers across West Cork. She has been a member of the Irish Food Writers Guild since 2019, becoming Secretary in 2021, now Treasurer and a Committee member. In July of this year, Kate will present a paper at the prestigious Oxford Food Symposium based on research completed for her final project of the PGDip in Irish Food Culture (UCC). She has also been a judge for Blas na hÉireann for many years.

“I’m incredibly honoured to have been awarded Producers’ Champion by Blas na hÉireann,” said Kate Ryan. “I write about Irish producers to showcase and highlight what they do because I care so passionately about them. We are blessed on this island to have such a vast amount of fantastic produce and it is so important to celebrate that. I started Flavour.ie as an ode to exceptional Irish producers, so this award is down to them.” 

“Kate’s contribution to the Irish food scene is deeply appreciated, as is her continued support for producers,” said Artie Clifford, founder of Blas na hÉireann. “We have known Kate for many years, as a judge for the awards and as a supporter and friend of Blas, so we understand how passionate she is, and how genuine her dedication is to what she has made her cause. She is incredibly well-regarded in the industry so I know that the extended Blas family will see this award of Producers’ Champion 2023 for Kate as something that is extremely well-deserved.”

Joining past Producers’ Champions like Simon Coveney TD, Neven Maguire, John & Sally McKenna, Shane McArdle, Kai’s Jess Murphy, Darina Allen, Rory O’Connell, Rachel Allen, Brian McDermott and last year’s winners Johnny McDowell & Laura Bradley from Indie Füde, Kate Ryan is keeping very good company indeed. 

Final call for entries to Blas na hÉireann 2023 – closing date is 17^th May and costs €90 per entry (ex VAT).

https://www.irishfoodawards.com

After meeting in Goa, whilst on “walk about” Bill and Aileen married and begin a whole new adventure when they built and opened their brewery in 2019. Adventure was in the genes as Aileen’s grandfather Tom Crean was the renowned Antarctic explorer whom the brewery is named after, Tom Crean Brewery

At Blas the awards are based on blind tasting, our judges review solely on the food or drinks they are tasting, they don’t know who has made it or where it is coming from. This blind element is a key part of our judging to allow a level playing field for all. However, once the judging is done we love nothing more than learning all about the producers just like Aileen & Bill from the Tom Crean Brewery.

When & why did you start your business? 
We built the brewery in 2019 and opened it in November 2019.  We started the business to honour my grandfather, Tom Crean.  During our brewery tours we share family stories and the history of Tom’s expeditions to keep his story alive, with a level of authenticity, for future generations. When he retired from the Royal Navy after his 3 Expeditions to Antarctica, he opened a pub in Annascaul, the village from which he came. He called it the South Pole Inn, the only public acknowledgement of his expeditions. 

Who is your food inspiration? 
Our inspiration for our beer comes from our environment, sense of place and imagination. We brew a beer called Kerry Surf & Turf to honour the mountains and the Atlantic Ocean surrounding us. We dig turf, boil it up and add it to the mash, we forage seaweed down the bay and used this also in the brew. Druid’s Smoked Wheat Beer is inspired by our proximity to Bonane and its rich ancient history. Corner Boys, a watermelon pale ale so named as it was a tradition in Ireland that some men would gossip on the corner of a street. This exotic fruit used in South Kerry beer would have given them something to talk about! 

What do you love about your day 
Working with my husband; and the freedom, at the end of a delivery day to swim in the warm, balmy waters of the Atlantic. 

What is your typical day? 
Like the job, the day varies, depending on what’s in the schedule.  If it’s a double brew day, start at 7am and it’s a 12-hour day.  The next day, 8am start to clean down.  Delivery day, 8am.  Brewery tours can be booked online, 3pm on Saturdays, group and private tours booked in advance can be arranged for other times and days, depending on our schedule. The “Tap Room” is open from 5 to 7pm.  This is when the public can relax and chat with us in the brewery and sample our beers on draught. We have amazing photographs or our 2016 South Georgia Family Centenary Expedition on a TV loop. Lots of photographs of Tom Crean and information on brewing adorn the walls. 

What was your best day since you started your business? 
The day we were awarded Gold by Blas na hÉireann for our 6 Magpies Stout and Bronze for our St. Brigid’s lager. To think that this small little brewery, only opened 3 years, in difficult economic climate received these awards, tangible confirmation that the beers we produced as sustainably as possible did not detract from the quality of our beers. 

Where do your ingredients come from? 
Our beers are all natural, vegan and with zero additives of any description.  Beer has four ingredients grain from Co. Antrim, yeast from Co. Wicklow, Water from Kenmare and hops from around the world. We also forage locally when needed for specialist beers. 

Tell us about the people you work with? 
Up until 2022, Bill worked in the brewery on his own.  I leased out my restaurant and accommodation and moved to the brewery to help in the business as it grew.  September 2023, a special employment scheme enabled us to employ a local man. This has proved very successful, for him and us.   

What 3 words would you use to describe yourself/your business?  
Sustainable, Passionate and Determined. 

What do you think is the key to success? 
Hard work, passion, dedication, adaptability, and a sense of humour. 

Has there been one single moment which has changed how you look at your business? 
Yes, when we received the Blas na hÉireann awards.  These awards gave us the confidence to expand commercially and drive on our sustainability agenda. 

It is our first Backyard on the Road since 2019!

In spring 2020, we were in the midst of planning our series of Backyard on the Road events, learning and networking programmes for producers. During the first weeks of the pandemic restrictions we reacted not just to the challenges we had in hosting events but more importantly to the challenges faced by producers across Ireland. Our learning sessions moved online and allowed us to continue to work to support producers.

We are excited to be bringing the event back in person next April

• The event takes place on the 27^th April
• Morning and afternoon sessions are available
• Morning topics cover strategic position and insight into sales channels
• Afternoon topics cover PR, media and social media
• Tickets are €65 (ex VAT) for one session or €85 (ex VAT) for a full day ticket
  Special reduced rates available for those who attended online Backyard events
• The day, as always, includes the speakers and panel discussions but also time for networking with your fellow producers and a delicious lunch and refreshments

We are delighted to be returning to this lovely venue where we had a series of Backyard events in 2018, you can watch highlights here

Spaces are limited and must be booked in advance
Tickets: Book here
Questions: events@irishfoodawards.com

A family recipe was the inspiration for Dromod Boxty, just like so many successful Irish producers it comes from a good recipe at the heart and grows from there. Aine Faughan grew up in her family business as it grew and continues to grow from strength to strength.

At Blas the awards are based on blind tasting, our judges review solely on the food they are tasting, they don’t know who has made it or where it is coming from. This blind element is a key part of our judging to allow a level playing field for all. However, once the judging is done we love nothing more than learning all about the producers just like Aine at Dromod Boxty

When & why did you start your business? 
My father started making Boxty from my grandmother’s recipe and sold it in our local shop. There was such a demand that Dad turned the shop into a bakery in 1990. Over the years the product line has expanded to pancakes, potato bread and gluten-free boxty. Growing up, this business was a huge part of our lives, from helping stick labels on the products to hitting the road with dad on deliveries to the local shops. In 2015 I took over from Dad when ill health struck, taking the reins and bringing Dromod Boxty to the next level. It was a natural step and I was very excited to inject fresh thinking and processes into the business.  

Who is your food inspiration? 
My father – the recipes that he carried through generations have created this fantastic business and will make our heritage products live on for years to come. He is still an unbelievable asset to have in the business, he knows the way each and every product should taste, look and feel as it did when he started the business over 30 years ago.  

What do you love about your job? 
Bringing a traditional family recipe into the homes of people around Ireland to enjoy. Boxty is a huge part of our heritage, a family dish, and being involved in continuing this heritage gives me huge pleasure.  

What is your typical day? 
Dromod Boxty is a fast-paced environment, it is early mornings, meeting with the bakery and management teams. There are always projects on the go while we are building the company and making improvements. A lot of my time is spent on communication and planning with a focus on growing the business. I also love to support and learn from similar businesses so I also spend time engaging with social media which also keeps us up-to-date with relevant changes.  

What was your best day since you started your business? 
Becoming the overall winner in Co Leitrim of National Enterprise Awards 2020 – this was a huge achievement as a woman in business to receive an award at such a level. The LEO has always been a massive support to our company and in a year that proved very difficult for many businesses with Covid, it was a very welcomed recognition that opened up many more opportunities.    

Where do your ingredients come from? 
All our ingredients are sourced from Irish suppliers. We pride our business on making products with the freshest, natural ingredients available. Quality and consistency is key in Dromod Boxty.   

Tell us about the people you work with? 
We have a wonderful team in Dromod Boxty, some of whom have been with us for more than 10 years. Each member of staff brings experience from different areas of business which help us develop as a team with the same business focus in mind. Their skill and attention to detail in making the products are second to none. We still handmake our products, and to have a team that you can fully rely on to meet the high standards expected is immeasurable.  

What 3 words would you use to describe yourself/your business? 
Traditional, family, premium 

What do you think is the key to success? 
Not to take no for an answer, there is always a way around things with an open mind and open communication. 

Has there been one single moment which has changed how you look at your business? 
We were very lucky to be in a position to complete a bakery expansion in 2020. On the 1st-day production was in operation, looking around the new premises, gave me a huge sense of achievement. With planning, teamwork and good direction, anything really is possible in business.  

Aine O’Hora, the master brewer at Connemara Brewing Co was entrusted with a very special project on moving home to Galway four years ago. Bringing a wealth of experience from the brewing industry she began working with Fran O’Flaherty and has had a rollercoaster few years with the challenges of covid.

At Blas the awards are based on blind tasting, our judges review solely on the food they are tasting, they don’t know who has made it or where it is coming from. This blind element is a key part of our judging to allow a level playing field for all. However, once the judging is done we love nothing more than learning all about the producers just like Aine at Connemara Brewing who had her own very special blind tasting moment last year when she could overhear guests in the restaurant beside her ordering, tasting and ordering more Connemara Lager.

When & why did you start your business? 
I moved to Galway 4 years ago to be closer to family after having my first baby and thought I would have to leave brewing aside for a little while. Fran O’Flaherty, the owner of the brewery, approached me and asked me to set up the brewery for him, I jumped at the chance. 3 years later here we are! 

Who is your food inspiration? 
I lived in Australia for nearly 9 years and local food and food markets were always part of Melbourne, I always admired people that choose to use local ingredients , when I came back to Ireland I could see it was happening here too, so I don’t have one person that inspires me, but the choose local inspires me.  And we choose local always in the brewery, where possible. 

What do you love about your job? 
I love my job as its random, one day I’m the gm and sitting at the computer, the next I’m back doing the brewing with the wellies on mixing grain and hot water together, the next I’m hosting a beer tasting at a beautiful restaurant. It’s never boring. 

What is your typical day? 
Well as you can see from above you have to go with what’s needed in the brewery. 

What was your best day since you started your business? 
God there are many! Production wise 1^st brew day will always be special and first canning day.  But last summer I was in a restaurant and the people next to me ordered Connemara lager, tasted it and thought I was fab and went on to order more. They didn’t know who I was and it was so good to see people love it. 

Where do your ingredients come from? 
When we can Ireland, our malts from the south, specialty malts are imported from Germany as they aren’t done in Ireland.  And all hops have to be imported from Europe, Australia and US, as of yet no one commercially grows hops in Ireland. But thankfully this is changing. 

Tell us about the people you work with? 
We are very lucky to be blessed with a great team at the brewery. Fran, owns the brewery, he’s an experienced business man with a heart of gold, he guides us and allows us to grow. Diane looks after all things admin and keeps us honest with our paperwork. Chris and Mark, are the future of brewing in Ireland. They are dedicated hard working young men that love what they do.  And Phil is our sales and marketing head, with the gift of the gab he gets our product into the correct hands and sells it well, he’s a great brand ambassador.  

What 3 words would you use to describe yourself/your business?  
Local, approachable, considered. 

What do you think is the key to success? 
Honesty and hard work. Being able to see what’s not working and have the ability to adapt.  

Has there been one single moment which has changed how you look at your business? 
That’s a tough question, I think no, there’s many. I’ve ran many breweries in my time, but this one is one tough cookie. I’ve watched it evolve over the last three years. And the one thing that shines through is its strength. From covid taking all our org rev potential away and having to change how we package our beers, to the roller-coaster that has been since then. I thought we were just surviving but getting the team back together after New Year’s, seeing the team work, the enthusiasm, I could see we are thriving, not just surviving!

Jackie & Richie from Skellig Jam are driving their young business on with an eye on consistent high standards and a strong work ethic. The reward for them is when a customer shares how their family enjoys it and it has made the journey from their production kitchen in Ballinskelligs to someone’s kitchen table.

At Blas the awards are based on blind tasting, our judges review solely on the food they are tasting, they don’t know who has made it or where it is coming from. This blind element is a key part of our judging to allow a level playing field for all. However, once the judging is done we love nothing more than learning all about the producers just like Skellig Jam

When & why did you start your business? 
We started the business in August 2020. We had been making jam in our spare time for our Bed and Breakfast. Richie was working away from home only coming home at weekends and during lock down we decided that it was time for him to come home full time. We decided to start Skellig Jam initially for Richie to have a full time job in Kerry. Jackie started to help out later on in the year and loved it so much we decided to take the plunge and close the B & B so that we could both concentrate on the business full time. 

Who is your food inspiration? 
As a child Richie used to spend his summer holidays visiting his grandparents farm in Wexford. He loved nothing more than to watch his grandmother making her homemade jams and marmalades and always had an interest in preserves from that time on. 

What do you love about your job? 
We love being our own bosses. We love the flexibility of our working hours. We love being able to do something that we are passionate about and above all we love meeting people on a daily basis through the business. We have met amazing people over the last two and a half years. 

What is your typical day? 
Richie spends the day stirring his pots of jams and marmalades while Jackie packs up the orders and delivers to our stockists all over Kerry. We also send out orders with DPD for our stockists outside of Kerry and to our online customers. 

What was your best day since you started your business? 
Without doubt it has got to be getting our two awards at Blas in 2022.  

Where do your ingredients come from? 
Our fruit is sourced from a fruit wholesaler in Cork and our sugar comes from our local wholesaler in Killorglin. We try to keep our business as local as possible. 

Tell us about the people you work with? 
At the moment it is just Richie and Jackie, but we are taking on a new staff member in February and we are very excited about it. 

What 3 words would you use to describe yourself/your business?  
Traditional, artisan and passionate. 

What do you think is the key to success? 
Consistent high standards and a strong work ethic. 

Has there been one single moment which has changed how you look at your business?  
Yes! When someone approaches you to tell you how much they love your product and shares an insight into how their family has included it in their daily lives, it makes you realise that the business is not just about making jam for people, it’s about making memories too. 

And other news……. 
Up to now, we have been making our preserves in our kitchen but it became evident last year that the business was growing too big for this and we set about securing an industrial kitchen. With the help of South Kerry Development we are finally moving into our brand new industrial kitchen in February and we are very excited about this.  

In Dingle 2022 we celebrated a return to in person events and it was a true celebration of the people all across Ireland who passionately make the very best Irish food and drinks. One of the most special experiences for the Blas team was seeing the reaction of the producers as they celebrated their success and one of the biggest cheers on the day came from a small but passionate crew there to support Shane from Little Red’s Sauces

At Blas the awards are based on blind tasting, our judges review solely on the food they are tasting, they don’t know who has made it or where it is coming from. This blind element is a key part of our judging to allow a level playing field for all. However, once the judging is done we love nothing more than learning all about the producers just like Shane from Little Red’s Sauces

Named in honour of Shane’s Dad Big Red Little Reds Sauces brought home a Gold award to Dublin in 2022 and this strong support network for this one many show really shone through on the weekend of Blas 2022. Seeing the smiles and hearing the cheers is one of our team highlights!

When & why did you start your business? – I originally launched it in 2020 but due to Covid it delayed the launch. We hit the shelves in SuperValu last April. 

Who is your food inspiration? – Definitely my Dad (Big Red), he’s always encouraged and inspired me when it comes to cooking, which is why I named the company after him. Cheers Big Red!  

What do you love about your job? Getting to see people’s reaction when they try our products, when they like them, it really is a feeling like no other. We also get to spend a lot of time going across the city meeting new people which is always amazing. There are definitely worse things we could be doing with our day! 

What is your typical day? The typical day revolves around checking in with vendors, working on marketing content, sales outreach, general admin and of course – hitting the production line. Some weeks can have a few curveballs thrown in but sure that wouldn’t be the nature of the game if there aren’t a few! 

What was your best day since you started your business? – Probably winning the Gold at Blas na hÉireann last year. I never imagined one of our sauces would win a Blas award, never mind the Gold in our first year of entering it. The entire weekend was one I will never forget. From meeting so many incredible people, producers and the amazing Blas team, it really is one of the best weekends on our island! 

Where do your ingredients come from? We source our ingredients locally when possible and work with Dole Fruits (Formerly Total Produce) to ensure we use the freshest, all natural ingredients. 

Tell us about the people you work with? Little Red’s Sauces is currently a one-man company, but I wouldn’t be in this position if it wasn’t for the love and support from my family & friends. They’ve all been a god send over the last couple of years, from putting up with me pepper spraying the house, to long nights on the labelling line, they have been instrumental in my success. Thank you to all of them.  

What 3 words would you use to describe yourself/your business? Made In Ireland. 

What do you think is the key to success? I’m still trying to figure that out! But I do believe how you treat others and your word play massive parts in success. Especially in the food or hospitality industry, your word is your bond and your reputation can be destroyed quicker than it can be built up. A strong work ethic is definitely helpful as well as having a strong support network around you.  

Has there been one single moment which has changed how you look at your business? I think after winning the Gold Award last year it really hit home that my “weird hobby” has actually grown into an actual company with an Award-Winning product. It’s still a bit surreal if I’m being honest but it did make change the way I looked at my business, for the better of course. 

Rosemary & Jim from Tullahay Farm really celebrate their producers, the happy herd of fresians they look after in Tipperary. With a deep appreciation for natural ingredients and truly nourishing foods Rosemary has developed a range of soft cheeses and more recently whey drinks which really make the most of the milk they produce

At Blas the awards are based on blind tasting, our judges review solely on the food they are tasting, they don’t know who has made it or where it is coming from. This blind element is a key part of our judging to allow a level playing field for all. However, once the judging is done we love nothing more than learning all about the producers just like Rosemary from Tullahay Farm

When & why did you start your business? 
When I was younger we drank liquid whey daily as a probiotic tonic and to help with digestion. 

It surprised me that there was no liquid whey drink brand in Ireland, considering the health benefits of liquid whey and so in October 2020 we launched our Tullahay Farm products, where we had two flavoured whey drinks and both natural and savoury soft cheeses. 

Who is your food inspiration? 
My mother always had really good ingredients in the house, there was always good vegetables and meat, she made everything from scratch and makes the best brown bread. It was only when I began cooking for my own family, that I realised how well nourished we were with hearty healthy food. 

What do you love about your job? 
I Love being in production, as I feel I am doing what I always wanted to do, to make healthy natural products using the milk from our own herd of cows. Having won so many awards in our short time in business gives us great confidence in our products. 

What is your typical day? 
I start the day off with a 2km walk just after 6am, I feel this sets me up for the day. At 6.30 am, I leave out our hens, feed the pony and calves and at 7.30 its breakfast with our girls and drop to school. I begin work in my production unit once dinner is on (usually something in the slow cooker) I usually spend Monday and Tuesday fully in production with deliveries on Wednesday and any paperwork or emails are sorted on Thursday. At lunchtime I catch up with my husband! Late afternoon is back at school for collections, home for dinner and back up to the farm for evening chores. In the evening we all go for a walk for a family catch-up. 

What was your best day since you started your business? 
My best day since I started my business would have to be attending the Blas na hÉireann event in Dingle as since I began my business this event was only online due to Covid. The atmosphere was electric in Dingle and we were so excited to find out we won a Gold award for our “Fresh Whey with Irish Apple Juice” and a Bronze award for our “Tullahay Farm Natural Soft Cheese”.  

Where do your ingredients come from?
Milk is our main ingredient which comes from our own herd of Friesian cows. We operate a closed herd which means all our cows have been born on our farm. The Apple Juice we use is from Con Trass ,The Apple Farm in Cahir, another Tipperary Food Producer. The rest of our ingredients we get through La Rousse Foods. 

Tell us about the people you work with? 
Jim, my husband milks and looks after the health of our gorgeous cows. These wonderful animals produce our main ingredient, fresh milk and Jim is an expert at keeping our cows healthy and happy. I collect the fresh milk to produce into our range of soft cheeses and fruity whey drinks. 

What 3 words would you use to describe yourself/your business?  
Hardworking, grounded and fun-loving 

What do you think is the key to success? 
Using milk from our own happy herd which guarantees consistency of quality in our products. 

Has there been one single moment which has changed how you look at your business? 
Getting interest from other countries about our products has made us look at where we want to go with our business “small wins lead to big wins”

The arrival of Laura’s daughter Florence in 2021 marked a new chapter in life, both working and personal for this Irish producer. A whole new business doing something she loves allows Laura to hold onto that passion of working in a kitchen to create something truly beautiful. Many producers when they start out are working on their own as they build the business but it seems Laura has worked the comradery of kitchen life into her network, not just looking to other producers for inspiration and support but making sure her local network is included in her day to day routine.

At Blas the awards are based on blind tasting, our judges review solely on the food they are tasting, they don’t know who has made it or where it is coming from. This blind element is a key part of our judging to allow a level playing field for all. However, once the judging is done we love nothing more than learning all about the producers just like Laura from Lolos Picklery

When & why did you start your business? 
I started this business in 2021 while on maternity leave with my first baba. I had been working as a chef for seven years and wanted a bit of a change: I wanted to have the flexibility of working for myself to help adjust to a new family lifestyle. I wanted to create something delicious that I am super proud of and passionate about. And I wanted to share my love of pickled condiments and how they can be used to enhance almost any meal. 

Who is your food inspiration? 
Other small Irish food producers that make delicious products inspire me all the time. Katie and Jasper from White Mausu, Harry of Harry’s Nut Butter and Holly of Conbini have all paved the way for other small producers and shown that it is possible to make a living doing something that you love. 

What do you love about your job? 
Honestly, I love the meditative repetition of slicing onions, filling jars and labelling! It sounds crazy boring but there’s something lovely about listening to a podcast or music and just getting in the zone and getting the job done! I also love corresponding with stockists and suppliers and doing business with other Irish businesses, this gives me so much pleasure. 

What is your typical day? (a combination of personal and business life!) 
My typical day starts with a cuddle and breastfeed with Florence, a cup of coffee and a slice of toast in the hand as I walk my ten minute commute down to my kitchen in Stoneybatter. I stop into Lilliput Stores for a chat and another coffee and head to my little production kitchen. I check through my delivery from Caterway and make sure I have all the ingredients I need for that day’s production. I pop on my headphones and start slicing onions, toasting seeds, and weighing out vinegar. I take a break and grab something tasty for lunch, but I don’t stop working for long. Generally I produce 200 jars in a day, and stack them up in crates for labelling the following day. Throughout the day I respond to order emails and calls here and there, updating my sales spreadsheet as I go. I pass the butcher and green grocer on my way home and pick up something for dinner. Florence sits on the worktop while I potter in the kitchen and the three of us have dinner together. I squeeze in a little yoga session at some point before spending the evening on the couch, either on my laptop sending invoices etc or watching an episode of something or other.  

What was your best day since you started your business? 
Oh without a doubt the day I found out two of my products were Blas finalists! 

Where do your ingredients come from? 
The onions are only Irish onions 75% of the year or so, depending on the season and availability. 

The apple cider vinegar is from The Apple Farm in Tipperary. I also use a small amount of imported white wine vinegar in one of the products to balance out the strong colour of the apple cider vinegar. 

Tell us about the people you work with? 
It’s just myself in the business, but the kitchen I rent is in Lilliput Trading Company so I’m surrounded by food enthusiasts and supporters of small food businesses, which is lovely. They’re always there to help with deliveries, to introduce me to new stockists or suggest business ideas to me, so I’m super lucky. 

What 3 words would you use to describe yourself/your business? 
Imaginative, unique, versatile 

What do you think is the key to success? 
Adaptability! Being able to change direction, listen to criticism and advice and learn from mistakes. 

Has there been one single moment which has changed how you look at your business? 
Honestly, when two of the products were shortlisted for Blas awards it gave the business validation and made me think of it with more pride and confidence.  

Tom Leach & Moe McKeown from Dingle Sea Salt I Salann Mara an Daingin won Gold in 2022 for their Irish Sea Salt. Drawing on a love of the sea they became friends when they both moved to Dingle and bonded over the water so to speak! The Atlantic waters are now their core ingredient, that and patience! As keen surfers they are well used to be patient for the right conditions and they seem to be building the business in this slow, methodical process and drawing on what’s around them, working with many in the Dingle community (designers, photogrpahers & illustrators) to bring their product to market

When & why did you start your business?
We started out in 2019 with the vision to create an artisan sea salt from the Dingle Peninsula (Corca Dhuibhne) that would give consumers a sustainable alternative choice for Irish sea salt.

Who is your food inspiration?
We take our inspiration from the land and seascape surrounding the Peninsula, and a desire to preserve the natural environment around us.

We were inspired to act sustainably in every aspect of our enterprise – from hand harvesting the sea salt, sourcing local ingredients, using plastic-free packaging that minimises waste, and harnessing the available sun and wind to naturally power our seasonal evaporation process.

What do you love about your job?
As keen surfers used to waiting for the right conditions, there is huge satisfaction to working with the ocean and elements to create our sea salt.

Given our natural evaporation process is 100% off-grid, we can only encourage the slow evaporation process as best we can. Mostly, we are patiently waiting for the right conditions for our sea salt crystals to form in their own time.

This could be days, or weeks, depending on the weather and the time of year. So when a batch is finally ready for harvesting and the anticipation is over, this is hugely rewarding to us!

What is your typical day?
Our harvesting season runs only from late spring to late autumn. On a harvesting day, we would be checking the weather and swell conditions before choosing the optimal spot where the ocean is at rest and we can ensure only the clearest Atlantic sea water is harvested.

Once the sea water has been collected and filtered, we head to our solar evaporation tunnel to fill our ponds and check on the progress of the evaporation beds.

When a batch has been evaporated, it is gathered by hand, quality checked and stored, before each jar is prepared.

We fill, label, heat brand the cork, and string tie each jar by hand. This takes time, but this hand-finishing ensures that each jar is unique and we can be 100% confident of the highest quality product.

What was your best day since you started your business?
Without a doubt, the day we won gold at the Blas na hÉireann awards in 2022 was monumental for us.

Developing our novel approach and choosing the most sustainable packaging materials available had thrown up so many challenges for us as we built our business from concept to pilot-scale to full-scale production.

We believed firmly that our gentle evaporation process resulted in a distinct flavour profile and that the difference could be tasted. So after nearly three years of product development and countless challenges along the way, to have this independently verified through blind taste-tasting against some outstanding Irish sea salts was a massive confidence boost for us, and validation that our hard work had been worthwhile.

Where do your ingredients come from?
Currently, we use only the pure Atlantic Ocean to make our sea salt, sourced from the waters surrounding the Dingle Peninsula.

We have some exciting flavored sea salts in the pipeline, the ingredients for which will be grown organically by Tom, foraged locally, or sourced from local independent suppliers. So watch this space!

Tell us about the people you work with?
Tom is a qualified organic horticulturalist and landscaper by trade, and Moe is a scientist with experience in food, pharmaceutical and cosmetics production.

We moved to the Dingle Peninsula with our partners around 2015. We forged a friendship through our shared passion for surfing and it was on the water that the idea for making sea salt through solar evaporation came about. Our shared respect for the natural environment meant that we needed to rethink how sea salt is made in colder climates. Business-as-usual was not an option for us.

Drawing on our complementary backgrounds and experience, we worked together to devise a low-carbon method to create our sea salt by harnessing the elements we were so familiar with through surfing. Using the pristine Atlantic waters from the area, combined with the sun and the wind, to produce a sea salt in a way that is gentle on the environment and in line with our beliefs.

In addition, the Kingdom of Kerry is home some of the best talent Ireland has to offer, and every aspect of our business has been supported by local enterprises, including highly talented designers (Anchor Studio, Kenmare), photographers (Bríd Ní Luasaigh, Dingle), digital media producers (Máire Ní Laighin, Dingle), illustrators (Dómhnal Ó Bric, Dún Chaoin) and translators (Simon Ó Faoláin, Dingle). Their support and guidance have been key to the development of our brand.

What 3 words would you use to describe yourself/your business?
Cock-eyed optimists.

What do you think is the key to success?
Its early days for us yet, so whether we will be successful remains to be seen! However, the following advice has served us well so far:

Make sure you have a clear point of difference that makes you standout in your field.

Have a well-thought-out business plan and stick to this no matter what bumps you hit on the road. Don’t react to these external factors if it means you are deviating from your plan, your beliefs or your business’ core principles.

And always seek out as much mentoring advice as you can – learn from others mistakes rather than you own.

Always be kind.

Has there been one single moment which has changed how you look at your business?
For us, the day we went from pilot scale (effectively trialing our unique production method in our back garden), to finally reaching full scale and putting up our full-size evaporation tunnel.

With the help and a lot of hard work from some very appreciated friends, this was the day we finally saw our idea and design come to life. After years of refining and improving our process (and a lot of head scratching), this was the day when our little idea became a business.

We now have the capacity to share our sea salt, and our story, with a much wider community.