LOCAL PRODUCERS
Supporting local economies by shopping local, seasonal & sustainable
With so many amazing ingredients used in the meals of Fusion Kitchen, we’ve decided to create this resource where you find the local, sustainable and seasonal produce that featured. We’re also happy to include other Irish sustainable foods, so feel free to suggest links via our contact form.
Carlingford Oysters
Carlingford Oysters
The unique sweet taste and high meat content of the Carlingford Oyster is one of nature's real treasures. But they are not the only ones to discover this secret. They supply many of the top restaurants throughout Ireland and the United Kingdom. As part of Fusion Kitchen Irish episode, Carlingford Oysters were a key part of the meal.
Dunany Flour
Dunany flour
Dunany Organic Flour has exceptional flavour and works with many types of breads from 100% wholemeal Spelt soda bread to combinations with other flours for yeast and sourdough loaves, pizza bases and traditional soda breads. Spelt Berries are a component of nutritious summer salads or risottos and are a wholesome accompaniment to hearty winter soups. Dunany Flour was used in the Irish episode of Fusion Kitchen to make the bread.
Mad March Hare Poitín
Mad March Hare Poitín
Crafted with highest quality, locally sourced malted barley and distilled three times in small copper pot stills in the heart of West Cork, Mad March Hare Poitín is exceptionally smooth, capturing the true spirit of Ireland in every drop. The Irish episode meal was topped off with this most traditional of tipples.
Ballymakenny Farm
Ballymakenny Farm
Ballymakenny Farm Shop specialises in Irish speciality and heritage potatoes. These were used to make the colcannon for the Irish episode of Fusion Kitchen. Ballymakenny offer both a click-and-collect and a delivery service nationwide and across the UK in season.
Oriel Sea Salt
Oriel Sea salt
Oriel Sea Salt is a constant in Tara Walker's kitchen and featured in every episode of Fusion Kitchen. The fine, extra-strong salt is sourced from the seabed off Clogherhead in Louth, using a unique method that extracts it from source to processing in one, clean system.
Oriel Sea salt
Oriel Sea Salt is a constant in Tara Walker's kitchen and featured in every episode of Fusion Kitchen. The fine, extra-strong salt is sourced from the seabed off Clogherhead in Louth, using a unique method that extracts it from source to processing in one, clean system.
Clarke Fresh Fruit
Clarke's Fresh Fruit
When owner and director Pat Clarke planted 10 drills of strawberries on the family farm in 1960 to earn pocket money, it's doubtful that he could have foreseen the 75 acres of top quality strawberries, raspberries, blackberries and blueberries that the business is today.
LOCAL fOOD OUTLETS
Supporting local Eateries who are committed to quality
Suya Man African Street Food, Drogheda
Suya man
Owner, Ken - the man behind 'Suya Man' in Drogheda - represented his native Nigerian in the final episode of Fusion Kitchen. His spicy 'suya' - Nigerian barbecue - was a massive hit, along with yam fries, plantain chips and more. Ken makes sure to source anything that he can from Ireland.
Song & Jenn's Kitchen, Drogheda
Song & Jenn's Kitchen
Song and Jenn's has long been a favourite in Drogheda, with their Korean street food vibes and singing chef, Yebin, who brought the fab flavours to the Fusion Kitchen table in the South Korean episode. The Korean way of eating is a shared experience where respect for age sees younger people wait until the elders have begun before eating their own food. But with sit in or delivery available, you can eat it whatever way you choose!
Lucy Ukrainian Café, Clanbrassil Street, Dublin
Lucy Café
The Fusion Kitchen series opens with Mykola, the chef behind Lucy (named after the grandmother who passed her traditional cooking style to him) in the kitchen of host chef Tara Walker. The delightful food produced on the show is just some of what awaits in Lucy, where fresh, local produce is number one on the menu.
