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. 

“You’re nuts!” This was Brett Stephenson’s response to his wife’s suggestion that they open a winery. It’s a starting thought that we here from many Irish producers when they think about the early days before taking the brave step to start their business.

The Stephenson family founded the Wicklow Way Winery having spent time in California and discovering their grá for berry wines there. Their wines have now graced the menus of Chapter One, Aniar, MacNean House, Ashford Castle & Adare Manor.

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 Brett & Pamela from Wicklow Way Wines
 

When & why did you start your business? 
Living in America for many years, we (founders and husband and wife team, Brett and Pamela), took a keen interest in the food world and discovered many different tastes and cultural experiences, and it was in California that we tasted our first berry wine. We loved the fresh taste and wonderful aroma that was intriguingly different to any wine we’d tasted before, yet simultaneously familiar. We learned a little about winemaking, and after returning to Ireland we set about making our own wine from the wild elderberries and blackberries growing in the meadows of the Wicklow Mountains where we live. 

We’re not afraid to do things differently, or to take the path less travelled. So for us, it was a big step, but also a natural step to create our own wines, not from grapes like most wines, but from berries grown in Irish soils, and to make them as sustainable as possible. Our passion to create an excellent Irish wine continued to grow and we carried on experimenting with different berries until we felt we understood how to achieve consistent quality while letting the character of the berries come through. This passion resulted in the proud launch of our very first wine, our Strawberry Wine, at Bord Bia Bloom in 2016. Since then, we have gone on to successfully launch our now award-winning Blackberry and Raspberry Wines. But years before we got to the point we’re at now, Pam turned to Brett, and confidently suggested “we should open a winery”, to which Brett replied, “you’re nuts”. The rest is history. 

Who is your food inspiration? 
Our favourite Irish chefs are the ones who actively take risks, push the boundaries, and make meals from the incredible Irish produce readily available on this amazing island. JP McMahon and Ross Lewis have led the way, and actively include Irish drinks onto their incredible menus. Passionate, purpose driven Wicklow-based chefs include Tadgh Byrne and Paul Smith, who create stunning meals from our local produce. 

What do you love about your job? 
Running our cheese and chocolate paired Wine Tasting & Winery Tours, every weekend. The experience allows us to meet people who are already totally interested and invested in what we do. They’ve already bought into the idea and are so eager to learn more, taste, smell, and experience the world of Móinéir. We’re so lucky to consistently have bookings scheduled months in advance, as the only winery in Ireland to run such an experience. 

What is your typical day? 
There is absolutely nothing typical about our day, which can be stressful, but also liberating and gives us a lot of freedom. Our winemaking is seasonal, based upon when the berries are available, so for about half the year, our lives are insanely busy. At other points in the year, there are moments of calmness where we can focus on our labelling, bottling, paperwork etc. Our weekends are jam packed welcoming guests in for Tours & Tastings, which is probably the only predictable aspect of our week! 

What was your best day since you started your business? 
There are a few best days that stick out. Is that allowed? 

Winning Gold at the Blas Awards was an incredible moment for us. It never gets old being recognised for our hard work and keeps our fire burning so bright. Our features in Vogue, on Nationwide, The Late Late Show, Neven’s Irish Food Trails, The Independent (we’re so lucky to say that the list goes on and on), have all made our respective days, weeks, and months!
 
The very first restaurant who featured our wine on their menu was Michelin Star Chapter One – talk about a pinch me moment. It set such a high bar, which had a knock-on effect with other luxury locations, such as Ashford Castle and Adare Manor (who may or may not have been familiar with berry wines). We’re so grateful that they all took a chance on us at the very start. 

Where do your ingredients come from? 
All our fruit is sourced in Ireland, predominantly from Clarke’s Fresh Fruit in Stamullen. We source our blackcurrants from Mr Jeffares in Wexford, and source a small number of berries from James Malone in Carlow. Why would we ever look outside of Ireland when Irish produce is just so good, you know? 

Tell us about the people you work with? 
We are a family business through and through. Sometimes we wonder how we do it all ourselves, but somehow, we make it work! Brett is our co-founder and winemaker, Pamela is our other co-founder and MD, and Celina, our daughter, is our General Manager. 

Prior to our winery days, Brett was a professional audio engineer, working on films and commercials, and with a diverse array of major musical performers such as U2, Van Morrison, Red Hot Chili Peppers, Eric Clapton and the San Francisco Opera. With that in mind, you’re probably not surprised to learn that he adores recording music, playing stringed instruments, and performing live. Pamela has a background in engineering, and was a senior executive with Airtricity, building wind farms to help in the fight against climate change. She adores gardening and growing an incredible array of her own fruits and veggies. Celina graduated with a First-Class Honours Degree in Business and Management and runs the behind the scenes of our business. We’d be lost without her. She loves keeping fit, cooking yummy food, and travelling the world. 

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

What do you think is the key to success? 
You must show up and do the hard work, think outside the box, and take chances (within your means). Be purpose driven and find your passion (it helps you power through the stressful times). 

Has there been one single moment which has changed how you look at your business? 
When we launched at Bord Bia Bloom, we didn’t even know if we had a business on our hands, as most people hadn’t even heard of berry wines as a concept. It’s safe to say that it was one of the scariest moments of our careers, with everything on the line. The response from 110,000 people was absolutely incredible, and made us so excited for the future of our business and this new path we were embarking on. 

Buy Wine: Shop — Wicklow Way Wines (Winery) 
Book a Tour & Tasting: Winery Tour Booking Page — Wicklow Way Wines (Winery) 

Claire from Second Street Bakeshop was a first time entrant, finalist and winner in 2022 with the deliciously moreish sea salt toffee brittle and also the winner of Best Start Up, supported by Bank of Ireland. Although Claire’s sweet treats are new to our shores she spent 13 years running a successful baker business in San Francisco, Clairesquares, whose flavours were so popular that Haagen-Daz even chose one of her cookies as a flavour inspiration for an ice-cream in 2015.

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 Claire from Second Street Bakeshop

When & why did you start your business?  
I launched the business in September 2021 because I missed being around confectionery and seeing people’s faces light up when I would share sweet treats with them. 

Who is your food inspiration? 
Martha Stewart 

What do you love about your job? 
Making candy! I still feel like a kid. 

What is your typical day? 
30 minutes of personal time first thing in the morning, either meditating or yoga, then breakfast, check emails and get going on the day. That can mean attending class at the New Frontiers Program or heading to the kitchen.  

What was your best day since you started your business? 
Winning 2 Blas awards in Dingle! 

Where do your ingredients come from? 
Butter from North Cork Creamery, Chocolate from Belgium, Sea Salt from Achill Island.  

Tell us about the people you work with? 
Currently, I’m on the New Frontiers Program and I share a lot of the day-to-day with other entrepreneurs from varied backgrounds. It keeps things in perspective and breaks up the narrow narrative I sometimes fall into.  

What 3 words would you use to describe yourself/your business?  
3 words that describe the business would be sweet, unique, tasty. 

What do you think is the key to success? 
Never give up. 

Has there been one single moment which has changed how you look at your business? 
I suppose the death of my father a few days before the Blas festival helped me keep things in perspective. Like not getting too stressed out about stuff I have no control over.   

Ann Marie from Annies Delights
Like so many producers we meet Ann Marie is, in her own words, a one woman show! Since making the move from her 9-5 in 2019 she has become the CEO, Product developer, marketing team, accountant and chief in charge of everything at Annie’s Delights!

What we at Blas have also seen is that she also does what is critical to the success of small producers, she works with other producers! We have met her alongside fellow producers at markets, sharing deliveries, insights and support.

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 Ann Marie from Annie’s Delights

When & why did you start your business? 

Like a lot of artisan businesses Annie’s Delights started as a hobby about 7 years ago. A love of cooking and baking meant everyone got a homemade Christmas present initially in the form of a Christmas Cake and then I added Jars of Jam and Chutney and made up hampers and people started to ask me for them and as they say the rest is history. I finally gave up my job in 2019 to do Annie’s Delights full time. 

Who is your food inspiration? 
I do like James Martin, I have watched him from his early days of ready steady cook to the present and had the pleasure of meeting him in 2019 when he was filming, he was very down to earth.  

What do you love about your job? 
I don’t classify it as a “job”.  They say you never work a day in your life when you enjoy what you do.  

What is your typical day? 
It varies from day to day as I make 23 different varieties of Jam and Chutney as well as 5 bakes but typically I make Jam/Chutney everyday during the week whilst I bake most weekends.  

What was your best day since you started your business? 
Gosh that’s a hard one! If I had to pick one it would be getting listed with The National Trust.  

For a small artisan producer like myself it was a great recognition to provide my Jams and Chutneys to the National Trust, It makes all the hard work and long hours worth it. 

Where do your ingredients come from? 
I grow a lot of my own fruit and vegetables for my Jam and Chutneys and living in the countryside I also forage for the likes of blackberries and crab apples. You cannot beat walking to the garden and picking what you need to cook with. Outside of that I source ingredients from small local producers and growers. 

Tell us about the people you work with? 
Well that’s easy!! It’s just myself, a one woman show.  

I do all the making of the products but I couldn’t do my markets without the help of my parents. You will find them at most of my regular markets. 

What 3 words would you use to describe yourself/your business?  
Relaxed – I don’t like to get stressed out over things, doesn’t get you anywhere or achieve anything. I just take things as they come. Flexible – you need to be able to adapt and change with the times. 

Hard working – I always strive to produce the best that I can. Quality over quantity everyday. 

What do you think is the key to success? 
Hardwork and determination. I’ve never worked harder than I do now but when you enjoy it that is all that matters. 

Has there been one single moment which has changed how you look at your business? 
After minor ill health at the start of 2019 I decided to drop the 9-5 “rat-race” for something I loved. Annie’s Delights became my fulltime career in September 2019 and I’ve never looked back. If you don’t give these things a try then you will never know. 

Felix from Mór Taste
A first time entrant, finalist and winner in 2022 Felix from Mór Taste (The Jam People) has brought a unique perspective to his business. An experienced career in large food manufacturing as well as time spent as a food buyer coupled with a personal need for a reduced sugar jam. Passion and personal interest had been focused by research and experience has proven a successful start for this young business.

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 and in many cases getting to meet new producers when they visit the awards for the first time! Just like Felix from Mór Taste

When & why did you start your business? 
My doctor told me to cut back on sugar some years ago. I went back home, had a look into my pantry and I’ve seen that all the jams were more than 50% sugar. Also in supermarkets I couldn’t find anything suitable, even products labelled ‘no added sugar’ were high in sugar as they use concentrated fruit juice, other products used loads of artificial sweeteners. That was when I started looking into making low sugar jams and spreads myself, without artificial sweeteners, but with a very high actual fruit content and less sugar. I made them for many years for personal consumption without even thinking about starting a business.  

Only when more and more people asked if I could sell the products to them and if I could do more varieties in 2021, I started looking into the opportunity and the category. And as I wasn’t happy anymore in my job at a large food manufacturer, I left my job and started the business.  

Who is your food inspiration? 
Nature and other countries and cultures.  When I was younger I didn’t really care about food, it had to be cheap and edible. It was a journey to get away from ultra-processed food that’s loaded with sugar and fat, back to more natural products. But it also opened my eyes. Nature provides everything we need, we just need to appreciate what’s out there. At the same time I find it very inspiring to eat myself through other countries and see and learn how other people in other countries cook and eat.  

What do you love about your job? 
I really believe that the products I’m making are not only tasty but they’re also better for you as they’re so much reduced in sugar and completely natural. It makes me very proud looking at a fresh batch, knowing that these are products that I can absolutely stand behind.  

But what I love most is scraping the last bits of jam out of the pot after making a fresh batch. The jam is still warm, and I don’t need to feel guilty as it’s so little sugar. It tastes sweet and tart at the same time and very fruity – it just makes me smile.  

What is your typical day? 
Well, there’s no typical day really as the business is relatively new. There are so many things to take care of so every day is a little different. I tend to do things that are a little more routine (such as labelling) early in the morning as I’m not a morning person and everything else later in the day.  

What was your best day since you started your business? 
That was when we learnt we had won the Blas na hÉireann Gold Award. I actually didn’t even want to put the products forward and take part, I thought there’s no chance we could even get into the final as I’m limiting myself so much on the recipe with the sugar reduction. My wife convinced me to try anyway and we even celebrated to be in the final. I still didn’t believe we would have any chance to win a medal, but we said we need to go to Dingle and just enjoy the time there and have a bit of fun. Hearing about the gold medal was just amazing. It means so much to us as it’s a confirmation that we’re on the right track – you don’t need a lot of sugar to make a tasty jam.  

Where do your ingredients come from? 

I try to use as many ingredients as possible from local suppliers. This works especially well with strawberries here in Wexford. Other fruits are simply not growing in Ireland so I have to use imported fruit, but I always try to stay as local/European as possible.  

What 3 words would you use to describe yourself/your business?  
Accurate. Healthier. Efficient (I’m still German ;-)) 

What do you think is the key to success? 
Research, research, research. I had made similar products for personal consumption for a long time. But before producing the first jar for sale, I spent a very long time looking into consumers, their preferences and wishes. And of course, I was looking into their taste preferences. I made loads of products that went into tastings. Limiting myself on the recipe reducing sugar, I had to make sure that a positive taste experience is still there, and I adjusted the recipe slightly. You can’t overestimate the importance of research and insights in a time when the markets are as saturated as today.  

Has there been one single moment which has changed how you look at your business? 
Even after starting the business, I still wasn’t sure if there’s a real opportunity for our products. I still was questioning the products and the concept, and if people would actually like and appreciate the products. But very early stage when people knocked at our door asking if they can buy some jars, I knew that people actually do like them, and that’s when I was reassured to be on the right track.  

Do you also look into Sustainability with your business? 
Focusing on sustainability is very difficult at early stages. But having production at home makes things a little easier. We recently installed solar panels, and the electricity generated should be enough to cover all production, what brings our products as close to 0 net emissions as possible.  

Cliona & Piero, Pizza da Piero are no strangers to Blas and have collected awards for their handmade, stonebaked pizza bases a number of times since 2014. Before sharing their Meet the Maker we took a little look back through their own social channels as we were picking a photo to use with this piece and it was something really special to see not just Cliona and Piero but their girls with Dingle in the background (Lots of memories of Blas but also plenty of the aquarium and the Dingle seaside too!)

One we really had to share was an impromptu interview Gillian Nelis hosted back in 2017 in the Blas Backyard with the youngest of the Piero team!

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 and we will be sharing this in our Meet the Maker Series, many of whom are family businesses just like Pizza da Piero

When & why did you start your business? 
In 2006 and 2007 Piero had tried using sourdough starter methods for creating the most delicious pizza bases, for which, we realised, there was a large gap in the market.  

As an artisan baker of bread growing up and training in bakeries in Italy, Piero knew how to work the sourdough starter to bring out the best flavours. All we needed to begin was the production space. While we were on honeymoon in Portugal in June 2007, we got a call that a small kitchen had come up at Spade Enterprise Centre and so he quit his day job and we began. 

Who is your food inspiration? 
The home cooking and baking that Piero grew up with in Treviso, Italy is probably what inspires him most. His mother was an amazingly talented cook, originally from Slovenia, so he has a great love of food from both cultures – the risottos and pastas as well as the goulash. She also baked plenty of sweet as well as savoury breads and Piero often brings home offcuts of dough and works them into more fresh bread at home, such as black olive focaccia or cinnamon and raisin bread rolls. Our girls are very happy to come home from school to these smells in the kitchen! 

What do you love about your job? 
Every day is different. Running your own small business means we are always pushing to improve, to grow and to create efficiencies. It allows for creativity and along the way you get to meet some of the most interesting people. It is certainly never boring! 

What is your typical day? 
Piero: I wake early in the night, usually about 1am, drive to the bakery, ensure the earlier tasks have been completed and the oven is on. We start the first mixes, combining starters with more flour, water and extra virgin olive oil to create the perfect pizza dough, I will check all the steps of the process to make sure that the pizzas coming through the oven are perfect.  

I always check the starters for the following day and make sure they are bubbling in just the right way. By then our whole staff has arrived so I chat to our teams to make sure everyone is happy and ready to go. I check in with our office manager, signing any paperwork that may be needed. I usually come home mid-morning to sleep but often get a few calls or emails to respond to along the way. In the fternoon, I collect my kids from school and bring the dog for a walk before dinner. I’m usually asleep by 7 so that I can get up easily the next morning.  

What was your best day since you started your business? 
Possibly the day we were able to purchase our own premises in Rathcoole in 2014. This felt like a really exciting investment in our business and a stepping stone to being able to continue re-investing as we grew, which we have done, year after year. We believed in the strength of our product from day 1 and always knew re investment supports the growth of the business into the future. 

Where do your ingredients come from? 
Everything we use comes from Italy, from our extra virgjn olive oil, to our specialist flour and sea salt. Piero carefully chooses each one as he knows what is needed for our artisan product to be made to perfection. 

Standing by our core values of using only quality ingredients, no artificial preservatives, sugars or flavourings has stood to us as our customers recognise our commitment to quality and authenticity. 

Tell us about the people you work with? 
We have built a really strong core team over the years who are not only reliable and trustworthy, but excited about our product and enjoy eating it regularly too!! 

What 3 words would you use to describe yourself/your business?  
Authentic, Italian, Artisan 

What do you think is the key to success? 
Never give up! 

 
Has there been one single moment which has changed how you look at your business? 
Our business exploded during the early months of covid in 2020.  When we began in 2007 we felt that more and more Irish people had travelled to Italy and so knew what good pizza should taste like, and we thought that would help Irish people to recognise the quality of our product.  

But now, especially since people were locked down in their homes during covid, more and more customers have a pizza oven in their back garden, an ooni on their table top, or a pizza stone in their oven. Irish people know that they can have an Italian pizza experience with their whole family in their homes.