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.

Last year we were so excited to return to in person events and of course the highlight of the awards is always the announcement of Supreme Champion. In 2022 this honour went to Arán Bakery in Kilkenny, it is always exciting to make that announcement but for those present in Dingle on the day we got to see the announcement made twice! Once by Artie as part of the ceremony and a second time as the winner Bart rang his wife live on stage and told her the news!

Nicole and Bart’s bakery story started on honeymoon in Ireland as they looked for somewhere to start their business and now run the bakery & café in the heart of Kilkenny with a team of people passionate about food whose previous lives include skydive instructor, welder, sound engineer, DJ, law and politics, designer and interior designer! That is a team that we want to know more about behind the scenes.

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, starting with our 2022 Supreme Champion Arán Bakery

When & why did you start your business?
Nicole and I started Arán in 2019. We always wanted to open our own restaurant or a cafe. After living in Denmark for 6 years, we decided that it was time.  So on our honeymoon, we visited Ireland. We drove all around Dublin and Kilkenny. Nicole liked it and because I was raised here we decided to open a cafe with a small bakery in Kilkenny.

Who is your food inspiration?
Bart: I was raised over here so its Marco Pierre White, Gordon Ramsay, Heston Blumenthal, Anthony Bourdain, even Jamie Oliver. When I was growing up, I learned how to cook from TV. And of course, mom is a huge food inspiration. Mom is very important.

What do you love about your job?
What’s not to love, you know. We love our job because we have the drive and passion for it… the smell of the fresh bread in the morning…. Working with local food suppliers and being in a position to support that community.

What is your typical day?
Checking where am I needed most determines what my day looks like.

We have 4 different types of day….

I can be in the Bakery
I can be in the Restaurant
I can be doing Brunch
I can be in the Office. 

Depending on the type of day I have, if it’s the bakery I wake up very early or work late at night or even work through the whole night. If it’s an office and delivery day then I drive around, pay bills and take care of administration. If it’s a restaurant day, then we prep for the restaurant and evening service. 

Some days maybe I am a plumber! Yesterday my dad and I were fixing everything.

What was your best day since you started your business?
Definitely winning Blas na hÉireann Supreme Champion. That was definitely one of the best days ever, in my life, not just in business. It was massive.

Where do your ingredients come from?
We source locally as much as we can. They come from all over Ireland. We try to be as responsible as we can be while running a business and all that that entails, and also aiming to have as many local suppliers as we can.

Tell us about the people you work with?
The people we work with are great! They are taken from every aspect of life. We work with Sharon who used to be a skydive instructor. We work with Matty-now he’s a baker who use to be a welder. Andy, a baker now, who used to be a sound engineer. Callum has a law and politics degree from Australia. We had Chloe, who used to be a designer. Miheal is a DJ and makes music. We have many people on our team who are with us for their passion for food – Dauma, Micheal, me, Nicole. Although I used to be an interior designer. Tracey has been in food since forever. Sigita and Natalia have always been in the restaurant business. Sarah is a business student. So it’s a fun bunch of people to work with. It really is.

What 3 words would you use to describe yourself/your business?
It’s not 3 words, but – ‘One team, one dream.’

What do you think is the key to success?
I don’t think we are successful yet. I think we are going to be successful. We are popular, we are on the right track, but I believe success takes time. The fact that we won the Supreme Champion of the Blas na hÉireann Awards is helping us to achieve that goal. Success in bread and the bakery is passion and hard work. It’s the drive, determination, hard work, persistence that are the key to success, and I think we are on the way to success.

Has there been one single moment which has changed how you look at your business?
Yes – the winning of Supreme Champion of the Blas na hÉireann Awards. It was amazing.

Watch highlights of the 2022 awards

There are a very busy few weeks coming up as we prepare for initial judging with locations in Dublin & Cork. We have entries which have come in from all across Ireland and as always we are encouraging food producers to share deliveries for initial judging where you can.

The most important thing for us is that your sample arrives on time, at its very best and ready to be tasted.

• It does not have to be delivered by the producer.
• It can arrive by post, by courier or indeed in a shared delivery with another producer from your locality (In fact this is encouraged!)

If you have a delivery to Blas na hÉireann initial judging and would be interested in getting in touch with another producer from your area let us know…

We can either share your details on this post and on our socials or if you prefer we can simply keep a note and connect you with other producers in the background you may be delivering.

Every year, we are delighted to see more and more producers work together and share the load! (and maybe even build some new relationships with local colleagues in the food business).

If you would like to share delivery email us to admin@irishfoodawards.com,

Be sure to include either your producer name or entry number (from that we will know where you are travelling from) and it’s important to let us know if…

1. You are travelling and happy to bring another producers delivery
2. You are looking to connect with someone who may be travelling

In the meantime some important details for delivery….

Check your dates and locations for delivery

The most important things to remember when prepping for delivery is the following; 

• Your entry number must be included on each sample, clearly.  
• Please note products can be delivered in their own packaging or plain packaging, we will unpack and prepare for blind tasting 
• 3 samples of each product entered are required (In the case where your product is over 1 kilo in weight, please deliver 2 samples only) 
• Best Before date must be included with all deliveries 
• All chilled products should arrive at the correct temperature for storage and will be checked on delivery 
• All products should be delivered with maximum shelf life (although remember these samples will be tasted on the same day) 
• Any products which do not adhere to the delivery terms or which are not delivered on time may be disqualified from the competition.  
  
  Also, don’t forget that You Chill, We Deliver offer a courier service from Dublin to Cork for Chill, Frozen and Ambient. You can find more details on this here