Cost of ingredients ‘a great burden’
If you’ve visited a restaurant or café in recent months and balked at the price of a locally produced food, chances are the chef, café owner or food producer did the same, but with the raw ingredients.
I know I’m getting auld, but this Maitre D’ can remember a time when the cost of ingredients was not generally something we worried about. Sure, just cost the recipes and menu accordingly and you’d be grand. But now? Small producers are reporting a rise in ingredient costs of up to 69% in the last six months.
The cost-of-living crisis we have all experienced has led to a rise in the price of nearly everything, including food. As growers and primary producers need to increase their prices, small business owners then need to do the same.
“It’s frustrating because you think you’ve finally stabilised a market and [things] start to increase in price again,” one small producer says. “And you might start to price yourself out against your competitors. How could you ever compete against mass manufacturers at this rate?”
It’s a vicious cycle – consumers who can’t afford to dine out, primary producers who struggle to make a living from their ingredients and chefs and food producers who need to increase their costs to make it worthwhile. Good quality, local food should be affordable. For everyone. End of.
Chef Erica Drum is joining forces with yoga instructor Lucybloom Webb for their yoga and food-focused getaway to Killary Fjord in Connemara.
When it comes to running a small food business, I’ve learned that when you’re feeling the most stressed, that’s usually the best time to take a step away (ask your employees – I bet you’re being difficult right now, and they will agree with me). Now heads up, these retreats have prices that might make you raise your eyebrows but to this Maître D’ they both look worthwhile in different ways.
Food business coach Tracie Daly, who specialises in helping small food businesses, is hosting a workshop for business owners to get away and focus on a 2025 strategy. Tracie takes a holistic approach to her work and encourages clients to mind themselves as much as they mind their business, so expect plenty of good food and relaxation, too.
The retreat will take place at Mountrothe House in Kilkenny from 30 September to 2 October and costs €999 per person. More information is available on her website (traciedaly.com).
If you’re more interested in stepping away completely from your business for a few days, TV chef and cookery tutor Erica Drum is teaming up with yoga teacher Lucybloom Webb for an exclusive, female-only Yoga Feed Harvest Retreat at Killary Lodge in Connemara. This will run for three nights, from 10-13 August.
Aside from the yoga and wholesome meals on offer, you can also expect things like sea swimming, saunas, hiking and cookery classes. Prices start at €995 per person sharing and include all meals, accommodation, activities and non-alcoholic drinks (lucybloomyoga.com).
Email yogafeedretreats@gmail.com for more information
Gráinne and the Chocolate Factory
Gráinne Mullins of Grá Chocolate in her original chocolate hut built by her father / David Ruffles
When Irish Country Living met Gráinne Mullins back in 2020, she was hand-making her Grà chocolates in a tiny, purpose-built hut outside Loughrea, Co Galway, which was built by her father.
Now, with her luxury chocolates being sold at home, abroad and in their special home in Arnotts, her space requirements have had to increase.
Made with the finest ingredients and of course, the world’s best dairy produce – Irish cream and butter – Grá Chocolates is hoping to build a new factory with a visitors’ centre in Co Galway.
To help raise the necessary funds, Gráinne has launched a Kickstarter (an online method of raising money to reach a specific goal).
Sure, since the Kickstarter began a few weeks ago, Gráinne has nearly reached her goal of €70,000. She expects the project to take two years to achieve and plans to include an innovation hub to help other small start-ups.
That’s all grand, but I wonder – what’s in it for me? If Gráinne could hook the Maître D’ up with an unlimited supply of her salted caramel truffles, I’m happy to contribute to the cause.
Or, you know, I might just do it because I like to see small Irish food businesses thrive.
Check out kickstarter.com/projects/grachocolates/chocolate-lovers-destination-in-the-west-of-ireland
Another American fast food chain in Ireland?
I am always bemused at the fanfare around any announcement of a new addition to the Irish fast food scene – especially if it’s an American transplant. Sure, we nearly completely lost the run of ourselves when Krispy Kreme started its drive-thru service in Dublin, and now we’re hearing reports that American burger chain Wendy’s is going to be opening its first location in Dublin next year (though according to Char Magazine, Wendy’s tried and failed to launch in Ireland in the late 1980s – so maybe it’s a second go). I will admit, I have eaten at Wendy’s a fair bit over the expanse of my lifetime. I have nothing against Wendy’s as an institution.
My problem is two-fold: it won’t be a special treat when you visit the States anymore (like Chipotle burrito bowls or Costco pizza slices). The other is – do we really need another American fast food chain in Ireland? We have amazing local burger joints who support local farmers. I probably won’t be gracing the doors of Irish Wendy’s unless I get a sudden craving for a broccoli and fake cheese jacket potato (yes, they do jacket potatoes).
Feeling nutty? The Nutshed has the answer
Nutshed is launching a new flavour in their peanut butter line: Oat and Maple Crunch
When did peanut butter become a thing in Ireland? I honestly can’t remember where I was or what I was doing when I had my first taste of it, but now, decades later, I couldn’t imagine my life without it (my dog feels similarly).
Forget lemon and sugar on your pancake – you haven’t lived until you’ve added a dollop of crunchy peanut butter followed by a sliced banana and a drizzle of maple syrup. I’ve always used Tipperary-based Nutshed’s ‘Crunchy Honey Roasted’ flavour but now I need to reassess my life choices. They’ve announced a new flavour: ‘Oat and Maple Crunch’.
If that doesn’t scream “pancake topping”, I don’t know what does and we can confirm it is absolutely delicious.
Check out nutshed.ie
Read more
Spilling the tea with Maitre D'
Spilling the tea with Maitre D'
Cost of ingredients ‘a great burden’
If you’ve visited a restaurant or café in recent months and balked at the price of a locally produced food, chances are the chef, café owner or food producer did the same, but with the raw ingredients.
I know I’m getting auld, but this Maitre D’ can remember a time when the cost of ingredients was not generally something we worried about. Sure, just cost the recipes and menu accordingly and you’d be grand. But now? Small producers are reporting a rise in ingredient costs of up to 69% in the last six months.
The cost-of-living crisis we have all experienced has led to a rise in the price of nearly everything, including food. As growers and primary producers need to increase their prices, small business owners then need to do the same.
“It’s frustrating because you think you’ve finally stabilised a market and [things] start to increase in price again,” one small producer says. “And you might start to price yourself out against your competitors. How could you ever compete against mass manufacturers at this rate?”
It’s a vicious cycle – consumers who can’t afford to dine out, primary producers who struggle to make a living from their ingredients and chefs and food producers who need to increase their costs to make it worthwhile. Good quality, local food should be affordable. For everyone. End of.
Chef Erica Drum is joining forces with yoga instructor Lucybloom Webb for their yoga and food-focused getaway to Killary Fjord in Connemara.
When it comes to running a small food business, I’ve learned that when you’re feeling the most stressed, that’s usually the best time to take a step away (ask your employees – I bet you’re being difficult right now, and they will agree with me). Now heads up, these retreats have prices that might make you raise your eyebrows but to this Maître D’ they both look worthwhile in different ways.
Food business coach Tracie Daly, who specialises in helping small food businesses, is hosting a workshop for business owners to get away and focus on a 2025 strategy. Tracie takes a holistic approach to her work and encourages clients to mind themselves as much as they mind their business, so expect plenty of good food and relaxation, too.
The retreat will take place at Mountrothe House in Kilkenny from 30 September to 2 October and costs €999 per person. More information is available on her website (traciedaly.com).
If you’re more interested in stepping away completely from your business for a few days, TV chef and cookery tutor Erica Drum is teaming up with yoga teacher Lucybloom Webb for an exclusive, female-only Yoga Feed Harvest Retreat at Killary Lodge in Connemara. This will run for three nights, from 10-13 August.
Aside from the yoga and wholesome meals on offer, you can also expect things like sea swimming, saunas, hiking and cookery classes. Prices start at €995 per person sharing and include all meals, accommodation, activities and non-alcoholic drinks (lucybloomyoga.com).
Email yogafeedretreats@gmail.com for more information
Gráinne and the Chocolate Factory
Gráinne Mullins of Grá Chocolate in her original chocolate hut built by her father / David Ruffles
When Irish Country Living met Gráinne Mullins back in 2020, she was hand-making her Grà chocolates in a tiny, purpose-built hut outside Loughrea, Co Galway, which was built by her father.
Now, with her luxury chocolates being sold at home, abroad and in their special home in Arnotts, her space requirements have had to increase.
Made with the finest ingredients and of course, the world’s best dairy produce – Irish cream and butter – Grá Chocolates is hoping to build a new factory with a visitors’ centre in Co Galway.
To help raise the necessary funds, Gráinne has launched a Kickstarter (an online method of raising money to reach a specific goal).
Sure, since the Kickstarter began a few weeks ago, Gráinne has nearly reached her goal of €70,000. She expects the project to take two years to achieve and plans to include an innovation hub to help other small start-ups.
That’s all grand, but I wonder – what’s in it for me? If Gráinne could hook the Maître D’ up with an unlimited supply of her salted caramel truffles, I’m happy to contribute to the cause.
Or, you know, I might just do it because I like to see small Irish food businesses thrive.
Check out kickstarter.com/projects/grachocolates/chocolate-lovers-destination-in-the-west-of-ireland
Another American fast food chain in Ireland?
I am always bemused at the fanfare around any announcement of a new addition to the Irish fast food scene – especially if it’s an American transplant. Sure, we nearly completely lost the run of ourselves when Krispy Kreme started its drive-thru service in Dublin, and now we’re hearing reports that American burger chain Wendy’s is going to be opening its first location in Dublin next year (though according to Char Magazine, Wendy’s tried and failed to launch in Ireland in the late 1980s – so maybe it’s a second go). I will admit, I have eaten at Wendy’s a fair bit over the expanse of my lifetime. I have nothing against Wendy’s as an institution.
My problem is two-fold: it won’t be a special treat when you visit the States anymore (like Chipotle burrito bowls or Costco pizza slices). The other is – do we really need another American fast food chain in Ireland? We have amazing local burger joints who support local farmers. I probably won’t be gracing the doors of Irish Wendy’s unless I get a sudden craving for a broccoli and fake cheese jacket potato (yes, they do jacket potatoes).
Feeling nutty? The Nutshed has the answer
Nutshed is launching a new flavour in their peanut butter line: Oat and Maple Crunch
When did peanut butter become a thing in Ireland? I honestly can’t remember where I was or what I was doing when I had my first taste of it, but now, decades later, I couldn’t imagine my life without it (my dog feels similarly).
Forget lemon and sugar on your pancake – you haven’t lived until you’ve added a dollop of crunchy peanut butter followed by a sliced banana and a drizzle of maple syrup. I’ve always used Tipperary-based Nutshed’s ‘Crunchy Honey Roasted’ flavour but now I need to reassess my life choices. They’ve announced a new flavour: ‘Oat and Maple Crunch’.
If that doesn’t scream “pancake topping”, I don’t know what does and we can confirm it is absolutely delicious.
Check out nutshed.ie
Read more
Spilling the tea with Maitre D'
Spilling the tea with Maitre D'
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