GRATE to be back… and there’s lots to talk about

Hello everyone,

After taking a few months away from writing my weekly GRATE newsletter, I’m delighted to be back. I’ve really missed it. Taking some time out was needed, but I feel like I’ve got the energy back to get writing again, keep myself on my toes, and—most importantly—share some of the GRATE new products, ideas and food trends I’m seeing.

And there couldn’t have been a better place to restart than Blas na hÉireann in Dingle.

Now in its 19th year, Blas once again proved what an incredible showcase it is for Irish food and drink. Beyond the awards themselves, what I love is having so many producers, products, buyers and food people in one place. You get a real sense of what’s bubbling up

—and what might be coming next.

There was plenty that caught my eye this year.

Tradition and heritage are having a moment—think ghee, Irish Moiled beef, curing and ageing. Fermentation, pickling and gut-friendly products continue to grow. Brand collaborations are becoming much more interesting. Hot sauces are everywhere. A new wave of tea innovation is starting. And at the other end of the spectrum, desserts, treats and chocolates are becoming increasingly decadent and visually spectacular

—some genuinely looking like works of art.

I could probably have picked 20, but here are five products that really stood out for me—and, more importantly, why.

BOSHAILLE® –CURED IRISH MOILED BEEF WITH ROSEMARY

This was a brilliant example of innovation looking backwards to move forwards. Bóshaille® is made using Irish Moiled beef—one of Ireland’s oldest native cattle breeds. Rared by the lovely David and Sandra whom I chatted to in Dingle, they told me that the product is crafted in small batches and produced exclusively for Moyletra Moileds by the award-winning Curly Pigs in Co. Fermanagh. Each cut is carefully cured to develop depth of flavour, richness and a delicate tenderness. What I particularly love is how it takes something deeply rooted in Irish food heritage and presents it in a way

that feels premium and relevant for today.

BON CHOCOLATIERS X RIVESCI - SWEET HEAT

I love a good collaboration, and this one has a particularly nice story behind it.

Bon Chocolatiers (Georgia and Daniel) and Rívesci (Shannon & Delcan) are both previous Blas Supreme Champions, and they’ve come together to create Sweet Heat, a chocolate bar incorporating Dec’s hot buzz hot honey. It brings together two big trends—premium chocolate and our seemingly endless appetite for chilli and sweet heat—but what really stood out was the power of the collaboration itself. They even parked their food truck right at the entrance to Blas, creating plenty of theatre and attention. Two great Irish brands, two very different products, one genuinely interesting proposition and four wonderful people behind it.

Al DENTE PASTA SHOP – FRESH PASTA

Sometimes the product that makes you stop isn’t shouting the loudest. Al Dente Pasta Shop attracted lots of attention with its beautifully stripped-back packaging, clean identity and fabulous-looking fresh pasta. There was a confidence in its simplicity that I loved. Behind the brand are Luca Sarrocco and Ruth Espinosa, who met while working in hospitality in New York and later brought their shared love of food to Dublin. Luca’s Italian roots and experience as a chef, combined with Ruth’s hospitality and business background, have come together in what they describe as “an Italian experience made in Ireland.” That story really comes through in the product. It feels authentic, contemporary and beautifully considered, without being overworked. A lovely example of how provenance, simplicity and strong design can create standout without adding more noise.

SALTROCK DAIRY - STRAINED YOGHURT, WEXFORD

Another product where simplicity is the strength. Saltrock Dairy's yoghurt is handmade in small batches on the family farm using fresh milk and live cultures, then naturally strained through muslin cloth using gravity alone. The result is incredibly thick, rich and creamy. It taps into several things I’m watching closely: fewer ingredients, traditional processes, provenance and consumers increasingly looking for foods that feel real, minimally processed and naturally good. Sometimes innovation isn't about adding something new

—it's about doing something simple exceptionally well.

SAGE - PIZZA DIPS

And finally, one of those ideas that makes you think: why weren't we doing this already? Sage's Pizza Dips, by talented chef Kev Aherne, tap straight into how people actually eat today—dipping, sharing, grazing and customising. Rather than reinventing pizza itself, they’ve innovated around the eating occasion. That's something I think we'll see much more of: products designed as add-ons, accompaniments and flavour boosters that make an existing meal more enjoyable. Simple idea, clear usage occasion and plenty of potential.

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So, that's my first five.

What I came away from Dingle thinking is that some of the most interesting innovation right now isn't necessarily about creating something completely new.

It's about rediscovering old techniques, celebrating provenance, collaborating differently, simplifying, and finding new ways to make familiar foods more exciting.

And after a few months away, I've got a notebook full of products and ideas I'm itching to share.

GRATE to be back.

Annie x