5 GRATE finds at Waterford Festival of Food

Happy Bank Holiday GRATE readers,

This week’s newsletter writes itself — because weekends like this don’t come along often. Down in Dungarvan for the Waterford Festival of Food last weekend, it was one of those perfect collisions of sunshine, sea air, and seriously good eating. From the buzz of the Friday night food trail, to a standout collaboration between Chef Caitlin Ruth x Dun Bakery x Grape Circus, the whole weekend felt like a celebration of what Irish food does best right now —craft, community, and a bit of magic.

There were demos from Chef Rory O'Connell, the entertaining Irish Mammy Cooks & Chef Shane Smith, who was celebrating the launch of his new book "loaf tin Bakes", all MC'ed by my brilliant friend Sharon Noonan. There were a whole host of hot topic talks curated

and presented by Fallon Moore, not to mention the cocktails in the courtyard at The Hatmaker, and of course, no trip is complete without the iconic Waterford Blaa from Cass & Co. We even squeezed in a sea swim at Guillamene Cove on the way home — the only cure for that level of indulgence.

But the real joy? The food market finds. I bought so many delicious items, stocked up on my favourites and found some newbies that I think you'll love and that perfectly capture the energy in Irish artisan food right now.

As always, enjoy the read and the long weekend, 

Annie x

COCOA BY JUDIT X BRIGID SHELLY

A beautiful meeting of disciplines — where chocolate quite literally becomes a canvas. Judit McNally brings over 20 years of confectionery expertise (with roots in Sweden) to create chocolates that feel as considered as they are indulgent. Paired with Brigid Shelly’s visual identity, this is more than a product — it’s a celebration of two Waterford women expressing their craft in sync.

PASSION FRUIT CURD - GRAN GRANS FOODS

Gran Grans Foods is one of those producers you want everything from — always pick up something (the tiramisu spread is my go to) and this time it was the passionfruit curd (highly recommended by my good friend Anthony). And honestly… it barely lasted. Bright, sharp, silky — one of those “just one more spoon” situations that quickly gets out of hand. Clean, punchy, and properly addictive.

WEST OF DINGLE LEMON SYRUP

West of Dingle absolutely nailed this. Just lemons and sugar — that’s it — but somehow it feels like sunshine in a bottle. The kids have been mixing it with soda for instant lemonade and drizzling it over pancakes. “Puts the zing in everything” is one of those rare taglines that genuinely delivers.  And the added bonus, it's a zero waste product.

CURRIED BEEF CHEEK LATTICE - DUN BAKERY

There’s a reason Dun Bakery has the reputation it does. Fergal Beamish and his team have become quiet champions of proper bread and fermentation in Ireland — and this dish shows how far that thinking can stretch. Deep, rich curried beef cheek wrapped in beautifully laminated pastry. Comforting, but elevated and the perfect snack after a dip in the sea, completely delicious.

LEKKER FOOD CO SWEET PERI PERI RELISH

Lekker Food Co delivers that perfect sweet-heat balance with this one. Smooth, gently warming, and seriously versatile — just as good with cheese as it is slathered into a burger or stirred through something on the hob. One of those quiet pantry staples that ends up going on everything.