What we’re about is working in partnership with Ireland’s best producers, to create great tasting and unique foods.
We aim to combine creativity, provenance and craftsmanship. We work from the ground up in the creation of our products and use our twenty years experience in the artisan food business to bring the best of Irish foods to the market.
We worked with Richard and Jane Graham Leigh at their bakery in West Cork to bring you our range of Irish crackers – to accompany cheese, nibble on their own, or just do crackery type things with!! Richard and Jane already make a range of delicious ‘Cookies of Character’, and we’re very lucky that they agreed to bake our creation! We launched the selection of crackers in late 2010; Irish Brown Bread Crackers, Rye & Linseed Crackers and Mixed Seed Crackers and are thrilled with the response. You can find them in specialty stores and restaurants around Ireland, the UK, Australia and America. We are honoured that the crackers were named best new Irish Artisan Product of 2011 by John and Sally McKenna’s Bridgestone Guide, and received the Irish Food Writer’s Guild Award of 2013.
It is nearing a decade since our first conversations with cheesemaker Eamonn Lonergan about the development of this cheese. We’ve been trialling it over the last two years and we now feel that it is good enough to share. Eamon Lonergan, one of our truly great Irish cheesemakers, makes the cheese for us on the farm. 15 Fields Cheddar is made with raw milk, cheddar cultures and traditional rennet using the traditional Cheddaring process. The day after the cheese is made it is sent up to our warehouse at Virginia road station. Maturation takes place in our warehouse under the watchful eye of Mark Booker, our warehouse manager. Over the months the cheeses are turned and washed in this microclimate until we judge them ready to release.
Made for us by Janet Drew in Kilcoole, Co. Wicklow. Janet has been amazing to work with from start to finish, and has huge respect for traditional techniques and small batches, combined with long, slow cooking times. We worked together for quite some time to come up first with a chutney which was mellow enough to accompany nearly any type of cheese you can think of! We’re pretty sure that we succeeded and hope you’ll agree once you try it. We brought our onion marmalade to market a year or so after the chutney, and we continue to work with Janet on new products. Watch this space for additions to the family in the year ahead!
Sheridans Duck Confit
We developed our duck confit in the kitchen of our Galway shop. The recipe was perfected there by chef Enda McEvoy. (who incidentally went on to win a Michelin star for Aniar Restaurant in Galway when he was head chef there!). Over the years the volume became too much for our little kitchen, so in 2008, we began working with the Steele family at their farm in Co. Monaghan. They now produce our confit using our recipe to the same exacting standards as we did ourselves. Since its relaunch, the confit has gone on to become one of our top selling retail products!