Pigs on the Green is an Offaly based free range pork producer. A family run operation, Fergus & Sandra Dunne are based on their farm in Tullamore and produce the finest pork & bacon you can buy.

Having been gifted with three Tamworth sows, soon there were twenty five, Fergus and Sandra decided to get test the market for free range pork. The feedback was excellent, and the business began.

They supply some of the finest restaurants and stores with Their premium range of pork products. We produce breakfast and dinner sausages, dry cured bacon and pork cuts.

We use Fergus’s pork belly in our confit pork dish, served with poached egg, barley and ale risotto, his pork is in our opinion un-paralleled.

Their family farm is home to 50 pigs which openly run freely every day.

The story of Cashel Blue and Beechmount farm goes back to the 19th century, when the Grubb family, a Quaker family living in the south-east of Ireland, owned and ran several successful mills in counties Tipperary and Waterford. To this day there is a “Grubb Lane”, by the Westgate in the town of Clonmel.

Currently we use Crozier blue, which is the same process as cow’s milk blue cheese only made with sheep’s milk, and we use it in our famous Blue cheese béarnaise, the saltiness of the cheese and slight tart note marry well with the chargrilled flavour of our steaks.

Toons Bridge Dairy work with raw cow and sheep milk to make over 12 varieties of cheese. They specialise in Southern Mediterranean cheese styles, particularly pasta filata or stretched curd cheeses. We made Mozzarella, Ricotta, Burrata, Cacio Cavallo, Halloumi, Smoked Scamorza and Cultured Butter.

Head cheese maker, Franco Picciuolo, hails from the heartland of mozzarella production, and has been making pasta filata cheese since he was eleven. His innovation and experimentation are key to the range of cheeses made by Toons Bridge Dairy.
They set up Toons Bridge Dairy in 2009 when they asked their neighbour to import a herd of Buffalo from Italy to milk on his farm. They have since diversified into working solely with local raw cow and sheep milk.

We use his Halloumi cheese, which we bread crumb and fry, and serve with a morrocan style chickpea curry, along with yoghurt from killowen farm, an ethnic dish with an irish core

Eugene & Helena Hickey’s fresh farm ducks are hand reared near Ballydehob, West Cork, overlooking roaring water bay. Their fuller flavour and succulent taste comes from being hand reared longer and being fed a 100% natural cereal-based diet.

Their geese have plenty of space to roam and take in the fresh Atlantic air from the West Cork coastline. Some of the best duck we have ever tasted. We confit the legs, and make into duck wellingtons, wrapped in puff pastry and served with redcurrant jus with sweet potato and cumin puree or serve the breasts cured, sliced with wasabi and soy glaze.