Boyne Valley Producer’s Showcase at Gifted Fair RDS

Published on: 27th November 2019 @ 6:23 PM

The Boyne Valley will be well represented at Gifted Fair in the RDS next week, the 4th to the 8th of December so if you are going please make sure you check them out all their beautiful produce which would make perfect gifts this Christmas!

Discover Boyne Valley Flavours (Located at S32, S43 & S44)

Urban Indian

A bustling family business producing unique flavoursome Indian chutneys, curry sauces and snacks.

Urban Indian is a family run business, providing Indian Snack Foods and Chutneys for all occasions in Ireland. Specialising in vegetarian Indian Snacks, ranging from Samsoas, Cutlets, Onion Bhajis, Veggie Biscuits and many more exciting foods. 

They also provide home-made chutneys with a twist. Using the finest ingredients for our chutneys. Use our chutneys as dips, on salads, burgers and many more innovative food ideas.

Great Northern Larder

The world’s best condiments are made right here in the Boyne Valley. Great Northern Larder make a range of sauces and rubs that you can use for marinating or pouring over all sorts of food.

Their Irish chilli sauces are used by top chefs on Carlingford Oysters, cauliflower wings, and in Bloody Marys. Try the fermented Ghost Chilli Sauce on chicken wings – it is claimed to be the hottest 100% natural sauce you can buy.

The big seller in the Great Northern Larder range of sauces is Scotch BBQ. It is a southern USA style sweet and sticky barbecue marinade sauce that is very popular as a sauce on signature dishes in restaurants such as Olive Deli in Skerries and the Front Door Pub in Galway.

For the more traditional experience Great Northern Larder also do a beautiful herby Tomato Ketchup made with Italian tomatoes and Irish Apple Cider Vinegar. The ketchup is a show-stopping table condiment featuring in the breakfast menu at the Award-Winning Spotted Dog in Dundalk, various cafes, and in corporate restaurants around the country.

Great Northern Larder is proud of their Boyne Valley roots and all their sauces are made with Apple Cider Vinegar from fellow BVF producer Dan Kelly Cider and the salt they use is exclusively from Oriel Sea Salt in Clogherhead.

Oriel Sea Salt

The company harvests a mineral sea salt with a taste profile that is full of intensity and depth. 100% Irish Natural Sea Salt that is harvested through a sealed system to retain the taste and depth of flavour while also retaining all the other minerals making it a healthier option with less sodium.

The perfect ingredient Sea Salt. Fine powder like grain dissolves and disperses 80% faster, is perfect for chefs and food producers and its non-oxidised intensity means it lifts the flavour of your food. They have a Natural, Kiln Dried and Teeling Whiskey Smoked available.

Located in Port Oriel, Clogherhead, County Louth and founded by John Delany & Brian Fitzpatrick, Oriel is a multi-award winning company with product credentials including, PDO, Organic Trust, Origin Green, Kosher, Good Food Irl, European Community of Chefs. They are the only company in Europe to hold two EU Protected Designation of Origin status (PDO) for their Mineral Sea Salt and Deep Ocean Magnesium.


Newgrange Gold

Newgrange Gold is a family business started in 2010 by John Rogers, Barrister and Farmer, and is now managed by his son, Jack Rogers. The business is run from the Rogers’ family farm that looks over the historic and beautiful Boyne Valley looking over the Boyne river at Crewbawn. Having watched Oilseed Rape grown on the Rogers’ family farm leaving in trailers to the local merchant, John saw an opportunity to create a brand that connected the rich and ancient soils of the Boyne valley and the high-quality food produced there.

Newgrange Gold cold press and bottle locally source rapeseed and camelina "Wild Flax" seed from the Boyne Valley. Their oils have won a number of Great taste and Blas Na hEireann awards over the past 8 years and are available in Multiple retailers, good independent Butchers and retails nationally. They also supply the food service market directly

The product range currently consists of Cold pressed virgin Rapeseed oil, Chilli Garlic infused Rapeseed oil, Garden Herbs Infused Rapeseed Oil, Smokey Infused Rapeseed Oil and Camelina Wild Flax Oil.

A Bit on the Side

A Bit on the Side are going To revolutionize the way you think about jelly! What does the word 'jelly' conjure up in your mind? Kids birthday parties? Sunday dessert? That ultra-sugary concoction laden with artificial ingredients? Forget all that! Instead, start to think of jelly all grown up, shaken up and served up with your favourite savoury dishes. Imagine jelly infused with alcohol, herbs and spices. They have taken jelly to a whole new level with their hand-made, all natural Gourmet Savoury Jellies. Each one is a unique, novel combination of flavours that can be served as a condiment, glaze or salad dressing base. These jellies are a total taste transformation...titillating, tempting, tantalizing. Whether you fancy a Hot, Tasty or Boozy Bit on the Side, their three lines of Savoury Jellies will satisfy all your wants, needs and desires.


The Wooded Pig

Ethically raised charcuterie, from the beautiful surroundings of Tara. Despite being located just a few miles from modern towns and motorways, The Wooded Pig farm seems almost untouched by time.

A tranquil delight, in keeping with the wonderful history of its ancient surroundings. For over 25 years the Herdsman’s Cottage of Corbalton has been the home of the Eoin Bird and his family. Today they share their Eden with a drift of free range pigs.

The pigs roam and forage the farm’s 20-year-old plantation before being processed on-site, into a range of quality, ethically raised Irish charcuterie. The animals’ unique habitat, coupled with the in-house production gives these air-dried meats a truly unique flavour.

The process, from start to finish ensures that The Wood Pig's charcuterie is truly unique. A taste and story like no other.

The Studio Coffee Roasters (Located at S14)

A lifelong passion for food, wine and coffee eventually led Alan Phillips to trade in his high-flying career in the pharmaceutical industry in order to roast beans by the sea in County Meath.Alan learnt his craft from one of the best in the business and trained under Kees Kraakman of Amsterdam’s Keppler Coffee. And when he launched The Studio in 2017, it was very much in line with Kees’ ethos of quality and consistency.

‘As volume grows, quality almost always declines so we avoid this problem by only roasting in small batches,’ explains Alan.Green beans are ethically sourced from farms across the coffee growing belt and roasted as single origin lots on the 15kg Giesen. Trips to origin – Ethiopia and Kenya – are scheduled for late 2018 and promise to expand the online and wholesale (cafes, hotels and events) retail offering even further.

The Studio’s sustainable approach to coffee sourcing is mirrored at the roastery which is largely powered by renewable energy.

Hogan's Farm Shop (Located at S23)

Hogan’s Farm & Shop. “The Fresh Turkey Specialists” brother’s Fintan and Paul Hogan are 2nd generation turkey farmers based in Kells, Co. Meath Hogan’s Farm have been rearing turkeys for over 50 years. Using their extensive knowledge, the brothers have developed their expertise into rearing their own specialist turkey breed – the Charlesfort Turkey.

With an ingrained passion for rearing and producing multi- award winning fresh turkey products, the Charlesfort Turkey range expanded with the development of the Award Winning Traditional Free Range Woodland Bronze Turkey. These slow rearing traditional American black turkeys are reared outside in the woodlands on Charlesfort Estate, home of Hogan’s Farm. Free to roam all day and night in the woodlands and grasslands these exceptional turkeys are reared exclusively for the Irish Christmas market.

Big Red Kitchen (Located at S50)

It was 1991 when Nicola Smyth first picked blackberries with her Aunty Anne and a gang of cousins down a country lane in Navan one autumn afternoon.

It was nearly 20 years later in 2010 when she started making jam as a business venture (brought about by redundancy during the recession) and Big Red Kitchen was born. The ethos was simple; to make tasty preserves the old-fashioned way, using quality ingredients and local fruit where possible. She started selling her products at farmers markets and craft fairs, and over the years expanded to supply stockists all over Ireland and beyond. 

Even though the business has grown, the products are still made in her home kitchen with the same core values at the heart of everything they do.Their products have won numerous awards and accolades over the past decade.

Merci Beaucoup Cakes - Patisseries & Desserts (Located at S106)

Jeremy and Alona Merci Beaucoup Cakes are based in Navan, happily married and sharing their love for baking, they are orientating on French Patisseries and desserts, macarons and tarts. Winning awards by Blas nA hEireann for their own creation "the Hazelnut meringue" providing birthday cakes and orders to their local community since 2014, entering big events and food festivals throughout Ireland, Bloom, Ploughing championship... always keeping the best quality product to keep you surprised.

Delite Bites (Located at S1430)

A luxury eco friendly range of selfcare products be including skincare, haircare and homeares with a focu on vegan and organic ingredients all packaged with enviromentally friendly materials.

Producers located in Fáilte Ireland's - Ireland's Ancient East stand in conjunction with Blas Na hÉireann

Hilda Homemades – Thursday 5th and Friday 6th

Hilda's Homemades is a family home based business producing a high quality range of creative award winning marmalades, conserves, chutneys and jellies, located just a few kilometres from the village of Summerhill in Co. Meath where they grow their own fruit. Reared on the family dairy farm in the rolling drumlins of Co. Cavan, Hilda always had a love for cooking and baking and grew up where everything was homemade and home grown where possible.

After leaving her architectural career in 2010, Hilda got the chance to pursue what she truly enjoyed doing. This is when the bubbling, brewing, and developing new flavours came to the fore with the help of her husband Keith. It is these new flavours that are used to devise gorgeous fresh twists to traditional Irish staples- tangy lemon marmalade with beech leaf noyau, delicious lemon & spiced wild elderberry vodka marmalade, damson chutney, aromatic & spiced plum chutney to name just a few.

All products are made in small batches with no additives, colourings or preservatives. They can be added to bread, cheese, meat and will completely change a meal into something outstanding.Its Hilda’s passion and attention to detail that ensures you get the quality and richness of her products.

Lily’s Tea – Friday 6th

Lily Chen is originally from the Fujian province where she was reared on quality leaf tea. Over the years she has developed a strong passion and knowledge for quality tea served in the most natural way. 

Thanks to the accessibility to the best tea farms in China, Lily only selects the finest tea leaves for her customers. We encourage the use of whole leaves from which you can enjoy each different unique taste and keep the whole nutritional benefit. Also by drinking leaf tea, you help to promote a healthier, more natural and eco-friendly life experience.

Lily's Tea offers a wide range of personally selected Loose- Leaf Tea, Leaf-Tea Pyramids, and an excellent Organic Matcha Tea.

Dunany Flour – Saturday 7th

Dunany Organic Flour is grown, dried, milled and packaged in Dunany, Co Louth by the Workman Family.

Dunany Farm is a traditional 4th generation enterprise, producing full symbol organic cereals since 2006.  Our high standard, quality grain - particularly wheat - produces a wholesome, nutty, coarse-grained flour which is exceptionally good in traditional soda bread recipes. Our Spelt and Rye flours make tasty low gluten bread. 

Hugh Maguire –The Smokin’ Butcher – Sunday 8th

Known throughout Ireland as a leading member of the craft butcher fraternity, Hugh has won numerous awards for his sausages, dry cured rashers and black & white puddings over the years.

In 2018 The Smokin' Butcher was again nominated for a Golden Fork Award with his Sweet Dry Cured Smoked Collar Bacon, "A stunning sweetly smokey piece of pork, sweet and moist reminiscent of an old fashioned ham, the beech wood smoke recognisable but delicate enough not to overpower the meat." that received 3 gold stars alongside other four products that received 1 and 2 stars.

Over all, Hugh has always been passionate about quality and sees the current mad rush for value as a real pity in the food realm, because he believes quality will suffer in the race for value. Despite all of this, Hugh remains consistent to his mission which is to provide fair value, but good quality always comes first.           

Find out more about these producers and more on our website               

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