Each month we’re highlighting the best of Irish seasonal veg & pairing them with fantastic Irish products. We want to showcase what this great little country can make!

With this in mind myself and my dog Frankie went up to our secret spot in Howth to pick wild garlic (perfect for a pizza and bang in season), and when I say there is a lot, there is SO much there that every restaurant in Dublin could pick it and it wouldn’t run out.

I then had the privilege of visiting Olly’s Farm in the foothills of the Dublin Mountains, where Olly is producing some of the best honey in the country; multi award winning stuff, including Blas na hÉireann golds, two Great Taste awards & a yearly McKenna’s Guide recommendation. It was such a pleasure to chat to somebody so passionate about their product and so dedicated to its quality and its success. The soft set honey is our staff pick.

I also visited Dublin Hills Goats Cheese where Tim McGlynn has a small farm rearing and milking goats daily to produce a very high quality fresh goats cheese. Supplying a limited number of restaurants in the Dublin area, the focus is on quality over quantity, and the goats looked very happy indeed. Top quality milk will make top quality cheese.

Our last ingredient comes from Meath, where Eoin Bird has been running a The Wooded Pig charcuterie business since 2016. He makes some incredible cured meats, including chorizo, which pairs beautifully with the wild garlic pesto we made.

Featuring wild garlic pesto, Wooded Pig chorizo, Olly’s Farm honey & Dublin Hills goats cheese, our special is available for a limited time only in Lucky’s & The Circular. Support small producers, support local.