GRATE Festival Feasting, Rain or Shine!

Welcome to this week's edition of GRATE!

Despite a few raindrops, last week was a true celebration of Ireland’s dynamic food scene. From soaking up the flavours and insights at Taste of Dublin—rain poncho and all!—to judging for the prestigious Blas na hÉireann Irish Food Awards, it’s been a whirlwind of inspiration. While results won’t be revealed until the first weekend of October, I can confidently say the standard of innovation and craft in Irish food continues to rise.

I also had the pleasure of attending the launch of Amy Huberman’s new wine and cava brand, “Ah”, hosted at Avoca. Beautifully balanced wine & Cava with great personality—it’s always a joy to see fresh ideas brought to life in such a thoughtful way. Not to mention the belly laughs with Amy, she was the best host! 

In this edition, I’m spotlighting five standout innovations that caught my eye (and taste buds!)—from mushroom-infused treats to croissant crisps and buffalo churros. These are the kinds of products that make food festivals essential—not just for fun, but for keeping a finger on the pulse of where food is going next.

And scroll to the bottom for a link to the best food festivals this year as well as other key events in the food industry in the coming months, 

As always, enjoy the read, and let me know what delicious treats you find at festivals this year.

Annie x

MUSHROOMS & LOVE - MUSHROOM COFFEE

Mushrooms & Love captured attention at Taste of Dublin with their savoury umami-rich crisp range (my fav is the Seavoury - very clever name!) —but it was their Blissful Mushroom Coffee that really intrigued. This innovative brew blends single origin Columbian beans with functional mushrooms like Lion’s Mane and Tremella, offering a smooth, balanced cup with earthy undertones and no jittery crash. Designed for both taste and wellness, it supports focus and energy naturally, appealing to coffee lovers looking for a more mindful start to the day. A great example of how food can fuel both flavour and function.

BLYNK DRINKS – MUSHROOM, LOW-CAL HYDRATION

Founded by David Hartigan, Blynk Drinks is designed for the wellness-savvy, flavour-forward consumer. These low-calorie sparkling drinks pack in functional ingredients like mushrooms and botanicals — all with just 56 calories per can. It’s an answer to the “better-for-you” hydration trend, and with sleek branding and clean flavours (Apple & Camomile is my fav!) Blynk stands out in the fast-growing functional beverage space and are available in Holland & Barrett, and soon to launch in Circle K.

FLEUR DE LAN – CROISSANT CRISPS

From Le Petit Four, these Croissant Crisps bring together the buttery indulgence of a traditional French pastry with the crunch of a savoury snack. Thin, flaky and dangerously moreish, they’re a unique category-bending treat—somewhere between a cracker and a pastry. Made from real French-style croissants crafted with 100% real butter and slow-fermented for 24 hours, each crisp delivers deep, developed flavour and unmatched flakiness. They slice each croissant thin, bake them to a delicate crunch, and finish with a smooth caramel glaze that’s just the right amount of sweet.

RIVESCI – DEC'S HOT HONEY

One of the most exciting new product launches at Taste of Dublin came from the ever-inspiring Rivesci. Their Dec’s Hot Honey is a bold blend of sweet and heat, made using the infused chillis left over from their award-winning Chilli Oil—an innovative and zero-waste twist that packs serious flavour. Founders Dec and Shannon are as warm and genuine as the food they create, and it’s been a joy to watch their business go from strength to strength. Fresh off their win as Blas na hÉireann Overall Champions 2024, Rivesci continues to raise the bar for flavour-driven, small-batch Irish condiments.

THE SALT PROJECT – MACROOM BUFFALO CHURROS

The Salt Project never disappoints with their creative twists—and their Macroom Buffalo Milk Churros were no exception. Made using buffalo milk from County Cork and fried to golden perfection, they’re a celebration of Irish provenance with an indulgent, elevated street food vibe.  Operating from their food trailer, The Salt Project offers a hyper-local street food menu built around zero-waste principles. Sourcing from their own farm and trusted small producers, their dishes are as sustainable as they are satisfying—a brilliant example of modern Irish food with purpose.