Founded in 1990 in the heart of Alentejo, Queijaria Fátima & Filhos began as a family project in Casas Novas de Mares, Alandroal.
Rooted in tradition and passed down through generations, we are dedicated to the artisanal production of goat and cow cheeses, made with fresh local milk and natural ingredients.
Combining experience with innovation, we preserve the authentic flavor of Alentejo in every cheese we craft, with love, dedication, and quality since day one.

In 1979, Helene and Dick Willems began making cheese on their small family farm in the scenic mountains of Coolea, West Cork. What started as a simple hobby quickly grew into a beloved craft, and soon, Coolea Cheese became known throughout Ireland for its rich flavour and handmade quality.

In 1991, their son Dicky joined the business and became the main cheesemaker, carrying on the family tradition with passion and skill. Over the years, Coolea has earned numerous national and international awards, including top honours at the British Cheese Awards, London International Cheese Show, and the World Cheese Awards.

Made from full-cream cow’s milk and based on an old Dutch Gouda recipe, Coolea Cheese is carefully matured to develop its unique sweet, toffee-like flavour. Today, it’s enjoyed not only across Ireland but around the world, still crafted with the same care, dedication, and love that started it all in Coolea.

Salsicharia Sacaia was born in Santiago Maior, Alandroal, inspired by the Alentejo tradition of turning the finest meats into unique flavours.
From the very beginning, we have been dedicated to the artisanal production of traditional sausages, preserving time-honoured recipes and methods that bring authenticity to our products, chouriço, farinheira, morcela, and paio, all made with care and quality.
We take pride in representing the true taste of Alentejo, keeping alive a family and regional heritage that continues through generations.

The Malhado de Alcobaça is a Portuguese native breed with over 150 years of history. Originating in the Oeste region, it’s known for its black-and-white spots and exceptionally tender, flavorful meat.

Throughout the 20th century, the breed nearly disappeared due to industrial farming, but local producers joined forces to bring it back.

Founded in Alcobaça in 2017, Sabores do Malhado, CRL is dedicated to preserving and promoting this unique breed ,from breeding to processing, offering high-quality pork, raised sustainably and rooted in the authentic taste of the land.

Campos Santos® & Conservas Santos® were born in Albufeira in 2010, driven by a passion to share the authentic flavours of Portugal, especially the Algarve.

With over 25 years of family experience in the food sector, we work closely with local producers, selecting the best from sea and land to create traditional products full of character and history.

From canned fish, pâtés, salt flower and samphire to aromatic herbs, honey, jams, fruit liqueurs and the famous piri-piri, our range blends tradition with modern design and uncompromising quality.

What began in a garage in Albufeira is now proudly enjoyed in Portugal and across international markets worldwide.

Founded in 2015 on the banks of the Arade River in Parchal, Algarve, Conserveira do Arade was born to revive the region’s long-lost canning heritage.

Once home to over 20 fish canneries, the Arade area played a vital role in Portugal’s fishing history, a tradition now reborn through craftsmanship, innovation, and respect for the sea.

Working with the finest local fish, sardine, mackerel, and tuna, the company combines artisanal methods with modern presentation, using both glass and tin to preserve flavor and authenticity.

Today, Conserveira do Arade proudly blends tradition, quality, and innovation, offering premium preserves with the true soul of the Algarve.

Since his youth, Captain Atlântico has sailed the seas in search of the finest sardines, tuna, cod, and squid.

Our preserves combine tradition and quality, crafted with care from fresh, selected ingredients. Each can tells a story of flavor, excellence, and respect for the ocean.

Sustainably sourced and expertly prepared, Captain Atlântico brings the true taste of the Atlantic to your table, an unforgettable journey in every bite.

Located just outside the small town of Dunmore in North County Galway, we have been producing our small range of multi award winning artisan cow milk cheeses since 2013.​

Our cheese and making starts early each morning, using the fresh milk collected earlier from our local milk supplier.
Our customer base is broad and diverse, from some of Irelands top 5-star hotels, Michelin Star restaurants, Fine Food Emporiums to local Cafes and shops.
All our products are batch pasteurised, and we use vegetarian rennet in all our cheeses.

In the summer of 2019, after many years of dreaming, searching and a fair bit of procrastination, we finally found our cottage and smallholding overlooking Maskeen – “Little Mask,” part of Lough Mask on the Galway/Mayo border.

The pandemic accelerated a move back to the West of Ireland. It ignited a vision of creating a sustainable micro-farm, sowing the first seeds, and a new journey began...

Since then, we’ve refined our produce, improved growing systems, and worked towards year-round organic and bio-intensive production.

Today, we’re proud to grow the freshest, most nutritious microgreens, micro herbs, and speciality produce, providing our customers with quality, flavour and maximum health benefits.

Grown with 💚 and delivered to customers across Galway and Mayo.

Olive’s Seoul Food was set up by Olive Yeoun Jung Nho in 2010. Olive was born and raised in the vibrant city of Seoul in the Republic of South Korea. Having trained at the Food & Culture Korea Academy she obtained national technical certificates in Japanese, Korean, and Western cooking. She later worked in two Korean Embassies in Africa, in Senegal and the Ivory Coast. There she prepared high-class dishs for visiting Korean ambassadors and dignitaries.

In 2009 Olive moved to Galway, where she worked as a chef in two of Galway’s top-class Japanese restaurants RAW and WA. During her time there, she also studied part-time at GMIT where she obtained a BA in Culinary Arts. In 2015 she moved her cooking skills to the historic hotel at Ashford Castle in Cong, Co. Mayo. 

In 2019 she married to her husband Cyril, and moved to Claremorris where they began working on their restaurant “Olives Seoul Food”

Their famous restaurant is know for serving the best Korean and sushi dishes in Ireland.

Burren Balsamics was founded on a desire to innovate, using local ingredients and time-honoured methods. We love to champion Ireland's unbeatable produce, as we carefully infuse small-batch Balsamic Vinegar with local ingredients.  

Our journey began in 2014 when Susie made just a few bottles of Blueberry Balsamic Vinegar for a local charity fair. A few years later, respected and Master Chef of Great Britain Robert McDonald joined the team, bringing with him decades of experience within the restaurant industry.

Together, they’ve worked to develop a range of exceptional products for restaurant chefs and home cooks.    Based in Armagh, Northern Ireland, our team works to ensure high-quality products that are sustainable and ethically made, using locally sourced ingredients wherever possible.  

Quinta das Poesias was founded in 2006 by Cidália Tomás and Sérgio Pereira, continuing their family’s agricultural tradition through the artisanal production of jams, marmalades, and preserves. Based in Alcobaça, a region renowned for exceptional fruit, the brand combines respect for the land with a passion for traditional confectionery.

Using carefully selected fruit from our own orchards, including Rocha Pears and Alcobaça Apples, each product is made following strict food safety standards and traditional methods, preserving authentic flavour in every jar.

Certified with GlobalGAP and GRASP, Quinta das Poesias is committed to sustainable practices that protect the environment and support a greener future.