We regret to inform our customers that the farmers market at Dun Laoghairehas been cancelled due to the coronavirus outbreak.
There will be no market at Red Stables on Saturday 14th November, this is a decision made by DCC and is out of our control
We will be trading in the Green Door Market ,A1 Bluebell Business Park,Old Naas road, Eircode D12 XCY2
Market times are as follows,
Friday 12 midday until 6.30 pm
Saturday 10am until 4.00 pm
Sunday from 11 am until 4.00 pm.
Please notify your friends and anyone who you think might be interested.
If you have and political or media contacts could you please get on to them and complain about the closure of these essential food outlets .
DEAR CUSTOMER WE WISH TO INFORM YOU THAT WE HAVE STARTED TRADING AGAIN AT ST OALF’S MARKET IN LEOPARDSTOWN ON FRIDAY AND AT THE RED STABLES MARKET IN CLONTARF ON SATURDAY. UNFORTUNETLY THE MARKET AT ST ANNE’S PARK IN DUN LAOIGHAIRE IS STILL CANCELLED. ALL ORDERS CAN BE COLLECTED AT THE GREEN DOOR MARKET AT BLUEBELL BUSINESS CENTRE, OLD NAAS ROAD, D12 XCY2 ON THURSDAY, FRIDAY AND SATURDAY.
We would like to announce a new market in south county Dublin.
This new market will be held every Friday from 9.00am to 2.30pm in St O’Lafs GAA club, Holly Avenue, Stillorgan Business Park,Sandyford, Co Dublin.
Other stalls include,McNallys Organic fruit and vegetables, Aidan from”Out of the Blue fish”, Fresh Bread,Olives,Gluten free products.
Due to weather condition Saturday’s Green Door Market in Dublin was postponed until Sunday 4th March 2018 from 11am to 5pm.
We are looking forward to seeing you there.
We are looking for a person to assist in running our busy organic meat stall in
Dun Laoghaire Market every Sunday.
This work would suit someone living in this area.
If you are reliable and willing to work on Sundays this job might suit you.
Butchery experience desired but not essential.
If you are interested in this position, please forward your CV to
with a short description of the relevant experience.
– Cutting and packaging of fresh food products
– Maintaining and ensuring the quality and standards of the product offering
– Maintaining cleanliness and hygiene of the work area
– Ensuring the proper handling of all butchering machinery and equipment
The competition rules:
- The promoter is: Coolanowle Organics Ltd. Coolanowle House, Ballickmoyler, Carlow, Ireland.
- Employees of Coolanowle Organics Ltd or their family members or anyone else connected in any way with the competition or helping to set up the competition shall not be permitted to enter the competition.
- There is no entry fee and no purchase necessary to enter this competition.
- Closing date for entry will be 21/05/17. After this date, no further entries to the competition will be permitted.
- No responsibility can be accepted for entries not received for whatever reason.
- The rules of the competition and the prize for the winner are as follows:
- €50 organic meat hamper
- Winner will be chosen at random
- Any unsuitable entries will not be eligible to win
- The promoter reserves the right to cancel or amend the competition and these terms and conditions.
- The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.
- No cash alternative to the prizes will be offered. The prizes are not transferable. Prizes are subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.
- The winner will be notified by email and/or letter within 28 days of the closing date. If the winner cannot be contacted or does not claim the prize within 14 days of notification, we reserve the right to withdraw the prize from the winner and pick a replacement winner.
- The promoter will notify the winner when and where the prize can be collected.
- The promoter’s decision in respect of all matters to do with the competition will be final and no correspondence will be entered.
- The competition and these terms and conditions will be governed by Irish law and any disputes will be subject to the exclusive jurisdiction of the courts of Ireland.
- The winner agrees to the use of his/her name and image in any publicity material. Any personal data relating to the winner or any other entrants will be used solely in accordance with current data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.
- Entry into the competition will be deemed as acceptance of these terms and conditions.
- This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook, Twitter or any other Social Network. You are providing your information to The Happy Pear and not to any other party.
We are delighted to announce that Coolanowle Organics have won 2 gold medal awards in the prestigious Great Taste Awards.
The winning products are as follows:
1) Coolanowle Organic Merguez Beef/Lamb gluten free sausage.
2)Coolanowle Organic Beef Burger/Pattie
We are proud to announce that we have added to our range of products. These products consist of:
• Bacon Lardons
• Streaky Rashers
• Organic Beef Medallions
• Organic Flank Steak
• Organic Sucade Steak
• Organic Round Steak Pieces
• Organic Lap of Lamb
• Organic Lamb Neck
• Organic Pork Gigot Chops
• Organic Pork Schnitzel Steak
We have just started a new market in Dublin called the Green Door Market. This market is located in New Market Square, Dublin 8, just off Cork Street. This markets opening hours are 12 pm to 7 pm on Thursday and Friday and 10 am to 4 pm on Saturday.
Following the recommedations of hospitality experts
John & Francis Brennan from the ‘At your Service’
television programme, Coolanowle Country House www.coolanowle.com have converted an
old stone barn into a function room with
olde world rustic charm.
The official opening is on Tuesday the 13th November 2012.
Come along for a night of our tasty barbequed organic
meats from Coolanowle Organics www.organicmeat.ie
and lively entertainment from local folk and ballad group
NOW TAKING FUNCTION BOOKINGS!!!
Christmas parties-” Birthday parties- Christenings-
Small weddings- Conferences etc
Barbeque buffet menu and pricing available on request.
Special B&B and self catering rates for functions
Slaughtered and cut for freezer as pork or half pork and half dry cured bacon.
Sausages or mince as required.
Thanks to all who attended our open day on 11th.It was a great sucess and a very enjoyable family day out.Thanks to all the speakers and exhibitors.
Hopefully this will be an annual event for organic week. If anyone has any photos of the day I would love to see them .Send on firstname.lastname@example.org.
In the past year Coolanowle Organic Farm & Meats has been reviewed in a number of publications. These include The October 2005 edition of ‘Organic Matters’ and the April 2007 edition of Food and Wine magazine.
In May 2007 we were featured on Cloddagh Mc Kenna’s Fresh from the Farmers market program on RTE. We have recentely been accepted to become members of “Good Food Ireland” and will appear in their guide and maps.
We are at an advanced stage of planning for our processing and cutting room at Coolanowle.A farm shop is also included in the plans.
Delighted to announce winning the GOOD FOOD IRELAND best breakfast award 2008 presented in October 2008.
MOST RECENTLY WE HAVE BEEN FEATURED IN JOHN & SALLY MC KENNA’S 2007 & 2008 BRIDGESTONE FOOD GUIDE
Farmer of the Year: Jimmy & Bernadine Mulhall, Coolanowle Farm, County Laois
The Mulhall family are part of the New Agricultural Economy. Several years back, they switched from chemicalised farming to organic farming. Then they pioneered selling the meat from their farm solely through Farmer’s Markets. In September they opened their own Farm Shop at their farm in County Laois. They are ahead of the posse, and they are flourishing, because they know and understand one simple truth, as espoused by Wendell Berry: “Eating is an agricultural act”. www.coolanowle.com
Artisan of the Year: Anna Leveque, Triskel Farmhouse Cheeses, Portlaw, County Waterford
We met Anna for the first time at the West Waterford Food Festival, and were captivated by the singularity and completeness of her cheeses. The Triskel cheeses are nuanced, delicate and subtle, and that subtlety reflects the classic Gallic-style forms of the cheeses morphed with Irish milk, and filtered through Ms Leveque\’s own signature.
Restaurant of the Year: Harry’s Bar & Restaurant, Bridgend, Inishowen, County Donegal
Donal Doherty and chef Raymond Moran have moved Harry’s to top place in the restaurant pantheon, cleverly doing something no one else has done before: they concentrate exclusively on the foods of the Inishowen peninsula, and they communicate about their work better than almost anyone else. Their food has a story, and they are culinary storytellers supreme. They also offer just about the best value in Ireland, but you would happily pay a king’s ransom for such immaculately sourced and cooked Irish food. www.harrys.ie
Chef of the Year: Mickael Viljanen, Gregn’s Castle, County Clare
“The best cooking I have eaten in Ireland”. We have heard this so often during the last year, said to us by someone who has just tried Mickael Viljanen’s cooking in Gregan’s Castle, in County Clare.The great Derry Clarke, who cooked alongside Viljanen for a couple of nights in Kenmare’s Park Hotel, simply said to us: ““I’m going to do a stage with this guy!”. Viljanen has the technique and, like the new wave of Nordic cooks, he has the humility and the respect for his ingredients that creates food of breath-taking beauty and simplicity. He connects with his food, and lets us connect with it also. Quietly profound. www.gregans.ie
Inspiration of the year: Michael Kelly, GIY Ireland
GIY Ireland has massed 6,000 members in just over 18 months, making Michael Kelly’s achievement something of an agricultural Facebook in terms of success. This brilliant not-for-profit organisation is exactly the right idea at exactly the right time, and groups now range all over the country, from Abbeyleix to Youghal, with even a couple in Northern Ireland. “Together We Grow!” is their slogan. Together we grow better, it should be! www.michaelkelly.ie
Man of the Year: Jack McCarthy, McCarthy’s Butchers, Kanturk, County Cork
The Confrerie des Chevaliers du Goute Boudin paraded in Kanturk in September, and the brotherhood presented Jack McCarthy and his son, Tim, with a Gold Medal for their black pudding. To get a gold medal from the French for a boudin noir is a stunning achievement, but it’s no more than Jack and Tim deserve. For more than a century, McCarthy’s have been cutting-edge charcutiers, and there isn’t a casual or workaday thing prepared by these brilliant butchers in their modest, essential shop.www.jackmccarthy.ie
Retailer of the Year: Ardkeen Stores, Waterford
The Jephson family’s independent supermarket is supermarket nirvana. Everything about Ardkeen – and we mean everything – is as good as it can be: the staff, the design, the lighting, the aesthetic, the atmosphere and, above all, the stuff on the shelves. Every great local speciality food is here, beautifully presented, and sold by sympathetic, knowledgeable staff, people who care about what they do, and who know that they are a vital player in the food culture. If you haven’t visited, you simply can’t understand how supermarket retailing can be an art form.www.ardkeen.com
New Food Award of the Year: Highbank Orchard Syrup, Cuffesgrange, County Kilkenny
Ingredients: Irish Organic Apples. No Added Sugar. Suitable for Vegetarians. Free from Artificial Colours, Additives and Preservatives”. That’s what it says on the label of Highbank Organic Orchard Syrup, made in Kilkenny by Julie and Rod Calder-Potts. So, apples is what you gets, and what they make is a syrup that is also a tonic. This is a great product, and it has already edged West Cork honey to the margins when it comes to the morning porridge here at Bridgestone Central. But it’s not just breakfast that benefits from Highbank Syrup: slug it on some ice cream, or a slice of warm apple tart, and you have orchard heaven.www.highbankorchards.ie
Newcomer of the Year: Tastefully Yours, Dunhill, County Waterford
We would walk a country mile for a great piccalilli, and the best picalilli we have tasted in years is made by Norbert Thul and Andrea Hassett’s company, Tastefully Yours, from Dunhill in Waterford. Everything they fashion is beautifully made, the flavours crisp, sharp and alive, and beautifully packaged. There is a neat shop and tearoom also at Dunhill Ecopark where they sell the complete TY range along with fresh breads and cakes, and look for them also at Farmer’s Markets.
Food County of the Year: County Kilkenny
They have one of the best food festivals, they have some of the very best artisan producers, their restaurants prize the local foods, their Foodcamp was a breakthrough experience in 2010, their LEADER company has woken up to the fact that strong local food economies are vital, they have kept foreign-owned multinational supermarkets out and, all-in-all, Kilkenny is streaking ahead when it comes to presenting a powerful, unified, county-based artisan food experience.
Megabytes 2011 Award: Clanwood Farm, County Offaly
Orla Clancy produced a burger at Electric Picnic that turned the burger on its head. In place of an homogenised, international, bland, zero-identity industrialised piece of rubbish, Ms Clancy had organic beef from her own Clanwood Farm, organic leaves from Lough Boora Farm, organic cheese from Mossfield Farm and organic bread rolls from Coolfinn bakery. Out of the ridiculous, the sublime. We will be happy to stand in a field and eat a Clanwood farm burger, anytime.
Megabytes Achievement Award: Field’s Supermarket, Skibbereen, West Cork
Seventy five years of serving the town of Skibb with the best West Cork can produce, that’s what John Field and his family have achieved. In many ways, it’s impossible to imagine the great stores, shops and supermarkets we have in Ireland without acknowledging that Field’s may be the most important of all, a shining light of brilliance, great service and, above all, a vital first point of selling for West Cork artisans. John, Christy and all the crew are exemplary purveyors of pristine produce, people who put the art into retailing.
Back in 1989 the great American writer and farmer, Wendell Berry, polished off a little essay entitled “The Pleasures of Eating”. It was in this brief and thoughtful piece that Berry first coined the line that has come to be most closely associated with his work: “Eating is an agricultural act”, wrote the farmer from Kentucky, and when he drew up a set of seven rules to help people to “eat responsibly”, the third rule went like this: “Learn the origins of the food you buy, and buy the food that is produced closest to your home. The idea that every locality should be, as much as possible, the source of its own food makes several kinds of sense. The locally produced food supply is the most secure, the freshest, and the easiest for local consumers to know about and to influence”.
I like that phrase, “several kinds of sense”, but have always been a little surprised that Berry didn’t specifically say that eating locally produced food is, of course, the best food for our health. And I was thinking about Mr Berry as I travelled around the country recently, for I reckon old Wendell would have had a happy time accompanying me as I went to Donegal, to Tipp’, and twice to County Laois, once for Electric Picnic, and recently to attend the party for the opening of the farm shop at Jim and Bernadine Mulhall’s Coolanowle organic farm.
I think, for example, that it would have been rather nice to present Wendell with some EP lunch in the form of a hamburger, that most reviled, industrialised and anti-local foodstuff. Except that amongst the burgers at EP, the burgers from Orla Clancy’s Clanwood Farm consisted of this: organic Offaly beef from Clanwood farm; organic Offaly bread rolls from Coolfinn Bakery; organic Offaly cheese from Mossfield Farm, and organic Offaly salad leaves from Lough Boora farm.
It was the hamburger, made into the quintessential local foodstuff, at the local festival.
On my next trip to Laois, we had a great dinner in a marquee at Cooleanowle Farm where the Mulhall family spit-roasted one of their own organic pigs, and served the sweet, delicious pork with local potatoes, local salad leaves, Bernadine’s fresh breads, local rhubarb and apple crumble, and sublime seasonal berries with home made custard. Gorgeous food, all from the farm and its neighborhood.
And I had a similar experience in Tipperary, at the Tipp’ Long Table dinner, as dozens of us enjoyed Tipperary foods – mushrooms from Munster Mushrooms in a gorgeous soup with a lovage cappucino; Martin O’Dwyer’s rack of lamb from Cashel; Crowe’s Farm belly of pork from Dundrum; O’Brien’s apples from Cahir in a sorbet; Pat Whelan’s beef from Clonmel; Cashel Blue cheese from Fethard; Summer berries from Con Traas’s farm between Cahir and Clonmel.
And had Wendell journeyed with us up to the Inisowen peninsula in Donegal, he would have enjoyed Greencastle gurnard and langoustines, Edenmore Farm beef and lamb, Braemar Farm ice creams and Whiteoaks kerr’s pink potatoes at Harry’s in Brigend, or maybe some Kettyle beef and Buncrana fish and Greenhill Farm organic vegetables in The Beach House at Buncrana.
When Wendell Berry was writing his essay, my wife and I were just setting off to write about Irish food. Back in 1989, what was considered posh and serious in Irish restaurant cooking was to offer foreign-produced, imported foods – French foie gras; Serrano ham; Japanese beef; Italian oils. What we had ourselves wasn’t considered serious, never mind being world-class in terms of quality.
Twenty years on, and serious Irish restaurants – not to mention serious music festivals – are judged not just by what local foods they have, but by how local are the local foods? All from one county? Great! All from one peninsula? Fantastic! All from one farm? Bring it on.
Of course, this sea change is good for local economies. But it seems to me that it may be even better for our health. None of the foods I ate on my travels had any additives or any nonsense. They were pure, local, seasonal, natural Irish foods, with virtually no food miles under their belts. It goes without saying, of course, that everything I ate was world-class delicious. But the foods were also world-class health foods, whether it was a locally produced and cooked organic burger, or a slice of Tipperary blue cheese.
It not only makes sense, it makes several kinds of sense. And there is one further health element invloved in supporting your local heroes and county champions: mental health. “The knowledge of the good health of the garden relieves and frees and comforts the eater. The same goes for eating meat. The thought of the good pasture and of the calf contentedly grazing flavours the steak”, writes Berry in a particularly beautiful line, to which he might have added the fact that the good pasture also gives the beef the good Omega 3s and 6s you need for your body. Berry concludes: “The pleasure of eating, then, may be the best available standard of our health”. Nice to know that, throughout Ireland, thanks to our good farmers and artisans,we have a world-class standard of health care.
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At harvest-time and on the eve of national organic week farmers like Jimmy and Bernadine Mulhall of Coolanowle Farm in County Laois, are quintessential examples of how farmers are seizing the day and seizing control of their destiny. Today the Mulhalls open their on-site farm shop, a vital complement to their hugely successful farmers\’ market van, both of which sell the wonderful produce of their 300 organic acres.
Everything we hear as we travel the country, hearing more and more success stories from people in the Bridgestone community tells that people want to support local foods, local farms and local economies. They have realized that, as the great Wendell Bery wrote back in 1989 “Eating is an agricultural act”.
The proof of this theory is always in the eating and last night at Coolanowle the theory came in the shape of spit- roasted organic pig, beautiful salads and potatoes, Bernadine’s fresh breads. Then apple and berry crumble, berries fruits and home-made custard.
O’brien’s offered four cracking wines. The atmosphere put us in mind of a French wine-maker’s Fete at harvest-time: exuberant, real everybody in the moment. When the Irish do what they know how to do, then they do it the best.
The national economy is in tatters but the new agricultural economy is thriving.
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