Meet more of the Companies...

The following are now also signed up to the project and have already been through module one with their mentors, and through the first 3 workshops:

 

 

7. Newgrange Gold

Newgrange Gold Rapeseed and Camelina Oil is grown and produced on our farm in the heart of the Boyne Valley, Co. Meath. Our rapeseed and camelina is grown using the best tillage techniques, even our bees assist in the pollination of our crop. When we cold press our rapeseed and camelina we create the finest oil, high in essential fatty acids - omega 3, 6 and 9 and low in saturated fat. Our oil is 100% traceable because we grow, press and bottle it entirely on our farm. Our oil is a fantastic culinary oil with an amazing fruity taste, which is great as an incredibly healthy cooking oil, salad dressing, for frying and other culinary uses such as making homemade mayonnaise and baking.

Our farm is situated in the lush and beautiful Boyne Valley. It stares in the face of Newgrange and has watched every solstice since Newgrange was built. This is a truly magical place and it seems to fill our oil with just as much magic. Our oil is cold pressed on our farm where history plays a large part with the ancient ring forts and souterrains to be seen. The farm house at Crewbane is a Herdsmans house some 200 years old and it peers over the lip of the Boyne Valley giving magnificent views of the Boyne, the ancient burial tomb at Knowth and the lush flat plain that makes the Boyne Valley and our oil so special. It is often that you can see the deer roaming, a fox on the move and a buzzard coasting on the waves of the wind. All involved at Newgrange Gold are proud of the Boyne Valley and our oil.

Have a look at our you tube video of Brian Lally's recent interview with Newgrange Gold with spectacular pictures of the Boyne Valley, Newgrange and the Food prepared by the Eastern Seaboard Restaurant:

8. MJ Flanagans

In a tradition that stretches back generations, Flanagan’s specialise in fresh and smoked salmon, cutting every slice by hand. We also prepare and deliver a wide selection of white fish, prawns and mussels, most of which comes from the daily catches of local fishermen in Dunmore East and Kilmore Quay.

Established in 1908 and based in Waterford, Flanagan’s remains a family business to this day with brothers John and Brendan Whittle at the helm.

Flanagan’s story

Flanagan’s has been supplying quality seafood to hotels, restaurants and the general public in Waterford and beyond for over a hundred years.

Founded by Martin J Flanagan in 1908, the company traded for many years from its well-known city centre premises on Broad Street. His son Jack subsequently took over, selling the catches of local fishermen to the people of Waterford and exporting large volumes of salmon to the UK.

In the late 1950's, John Whittle, a cousin of Jack, took over and was eventually succeeded by his sons John and Brendan, who now manage the operation from its new base in the IDA Industrial Estate (Northern Extension) on the outskirts of Waterford city.

Our Reputation

Our reputation for excellence has stood the test of time. The name “Flanagan’s” has become synonymous with quality seafood, including fresh, frozen and smoked fish. We’re particularly renowned for our delicious smoked salmon, which we sell from our shop, deliver locally and export to Europe.

Our customers often remark on the great service and personal attention they receive from our experienced staff, many of whom have been us for over 30 years. It is this tradition of craftsmanship and pride, handed down through generations, that makes Flanagan’s so special and sets us apart.

9. Ballyburden Meats

Ballyburden Meat Processors Ltd. was formed in July 1988 by Micheal O' Crualaoi. The company specialises in servicing the catering market in both Cork and Kerry. Our strengths lie in the quality of our products and the service we provide, which stems from fifty years experience in the retail business. O' Crualaoi The Butchers, our sister company is renowned for it's award-winning products and recommended as 'Best in Ireland' in The Bridgestone Guide 2000/2001.

Over the years we have developed a diverse customer base which includes industrial catering, cafes, restaurants, hotels and hospitals. We employ 25 staff and operate from our approved cutting plant in Ballyburden, Ballincollig.

Our distribution fleet consists of five refrigerated vans, providing a daily service to Cork city and outlaying areas. Most of our customers receive an average of three deliveries per week.

Our product range includes beef, lamb, pork, bacon, poultry and cooked meats. We operate a quality control system which is fully compliant with HACCP procedures. An independent auditor is engaged to ensure these high standards are maintained.

10. Wicklow Farmhouse Cheese

Wicklow Farmhouse Cheese is a small family business in the South East of Co. Wicklow. The Hempenstall family have been milking cows on a small dairy farm at Curranstown, Arklow for the past 50 years. John established Wicklow Farmhouse Cheese in 2005 to supplement farm income. He milks approximately 60 cows and has developed a distinctive range of cheeses using only his own pasteurised milk from his herd of Friesian cows. The cheeses are handmade, in a purpose built dairy on the farm, by the entire Hempenstall family, over seen by John. They have won gold, silver and bronze awards at, among others, the British Cheese Awards and have been recommended by John and Sally McKenna. Wicklow Blue has specifically enjoyed critical acclaim since arriving on the market. He has a range of products now, including Wicklow Blue, Wicklow Baun, St. Kevin, Blue Crumble, a natural buttermilk and a selection of new cheddar cheeses. The brie cheeses are available in delicatessens, supermarkets and farmer's markets as well as many resturants throughout the country.