Local producers are finding a new way to do business
IT was an overnight wipe-out of business that has been built up over years for many of North Galway’s local food producers.
They don’t usually feature on supermarket shelves and 90 per cent of their customers were loyal chefs in hotels, restaurants and cafes who have been eager to showcase the quality artisan ingredients on their menus.
However, these relatively small-scale producers have succeeded up to now because of their bulldog spirit, and many have changed the way they do things and are managing to keep their supplies moving.
They don’t usually feature on supermarket shelves and 90 per cent of their customers were loyal chefs in hotels, restaurants and cafes who have been eager to showcase the quality artisan ingredients on their menus.
However, these relatively small-scale producers have succeeded up to now because of their bulldog spirit, and many have changed the way they do things and are managing to keep their supplies moving.
Read the stories of Jeremy, sourdough bread baker, organic veg grower Orla of The Savage Garden, grass-fed chicken producer Ronan Byrne aka The Friendly Farer, free range bacon and pork producers Andarl Farm and Larry Maguire, The Galway Goat Farm in this week's edition of The Tuam Herald.