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€4.95 MARCH 2018

Cork’s Artisan Delight we introduce you to some of the English Market’s finest traders

March 2018



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Home/Office Deliveries Café Themed Eve Venue Hire & Bespoke Events nings Offsite Catering Catering delivered to your home, office or business.

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Cork’s of the Style Café year, 2 017

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Dosco Business Park, South Douglas Road, Cork City

March 2018



rtisan magazine is a brand-new publication brought to you by the publisher of Business Cork and Hi Magazine. With over to 11,000 Entrepreneurs across every county in Ireland and worth €800m a year to the Irish economy with growth at over 10% annually the Artisan market is experiencing phenomenal changes, it is gaining recognition and becoming a major sector for production of food crafts and design. In developing Artisan magazine, the important tagline says it all, ‘those who conceive in the heart and craft by hand’ is the message that we want everyone to understand about this sector. As producers you know that everything that you do is so carefully created and the result is a range of products and services that are unique, and people should be made aware of them, so they too can experience the joy of owning or tasting something that is made with your heart. At Artisan we are passionate about local, and we endeavour to showcase the love, time and attention that goes into creating a product. We are passionate about your business and helping it to flourish through the following mediums: In Print: Our expert editorial team will help you to write quality editorials showcasing your hard work and dedication. They will bring your precious product alive with vibrant description and stunning graphic design. Online: Social media, Digital marketing and online content is what we are superb at. Sharing your work, your good news stories and events are our forte. Sharing your business to an online global audience, and to all the diaspora living abroad as well. If you have a great message, we can share it. B2B: As part of Artisan you will get to connect with other creators of produce, craft and design. When small companies help each other, amazing things happen. As part of our Artisan community no matter where you are you will have a network of fantastic local producers on hand for advice. CONTENT & EDITORIAL Michael Mulcahy (Publisher * Editor in Chief) Mary-Jane O’Regan (Editor) Pam Ryan (Deputy Editor)

DESIGN Lead Designer: Anna Vavoliza Web Designer: Cian Frahill

Ken O’Flynn (President)


PHOTOGRAPHER Monika Coghlan Pepparazzi

March 2018

ACCOUNTS Lorraine Calahane


Contents 6

Cover Story

Derry Clarke and Kate Lawlor


Newsletter: We will have a weekly newsletter dedicated to Artisan producers which goes out to our subscribers on a weekly basis, these are not only your fellow Artisan partners but potential customers that will love your product as much as you do. Awards: We have declared 2019 the year of the Artisan Producer and will hold The Artisan Awards 2019 which will not only recognise the remarkable artisan food, craft and design sector but will also recognise the people behind this, you, the person that made your dreams a reality.

English Market Terrific Trio


Treat Time with Artisan Luxury

11 14

Fantastic Flavours Kerry gets crafty


Cork Craft and Design


Holos - A Gift from Nature



Cork Office 2413 Euro Business Park, Little Island, Cork T: +353 (0)21 5003050 F: +353 (0)21 4354184

Belfast Office 54 Elmwood Avenue, Belfast, Northern Ireland T: 0044 2895 75 78 71

Dublin Office 6-9 Trinity Street, Dublin 2 T: 0818 33 22 77 E:

©2018 ARTISAN All rights reserved. The info contained in this magazine is believed to be accurate and authoritative. However, it is not intended to substitute for legal, accounting tax or other professional advice. Statements and opinions expressed herein are not necessarily those of Artisan. No responsibility can be assumed for any unsolicited materials and submission is construed as permission to publish without any further correspondence and the fee payable (if any) at our usual rates. No part of this publication may be re-produced, stored in a retrieval system or transmitted in any form or by any means - electronic, mechanical, photocopying, recording or otherwise - Without the prior written permission of the publishers.



THE ROUGHTY FOODIE IS BRINGING FOOD FROM ALL OVER THE ISLAND TO THE HEART OF CORK The evolution from a fruit stall to a full-on foodie paradise has been a family one for Margo-Ann Murphy. Her father, Michael F Murphy, set up the stall initially in 1960 and he was both a fruit merchant and a bookmaker.

Together with his wife Peggy they grew the business in the iconic English Market. MargoAnn remembers quite distinctly going to work at the stall at about the age of eight and gained her customer service skills right there in the heart of Cork. She also had a little business selling blackberries to the Arbutus Lodge Hotel and had a passion and flair for food gained at their kitchen table under the watchful eye of her mother. Margo-Ann left school after completing her Junior Cert (then, the Inter Cert) with quite a unique skillset, and her father encouraged her to apply for a bookmaker’s licence. She became the first female bookmaker

in Ireland and the UK. She opened and ran a bookmakers in Macroom for many years before selling it. It was about eight years ago that Michael fell into ill health and the stall began to make a loss. Margo-Ann and her brother took over the business; Gareth has since moved on to other interests. She realised that things needed to change and quickly. Now she boasts hundreds of Irish suppliers sourced from the whole Island of Ireland and her range includes everything from cheeses, preserves and chutneys to handmade soaps and candles. She is a stockist of Hadgy Bey Handmade Turkish Delight, a brand that had its beginning in Cork’s Victorian Quarter of MacCurtain Street. “We stock the biggest selection of small scale Irish producer’s products.” Her customer base is anyone from someone looking for a special treat, like Glenstall Abbey Liquors, to a full-on foodie looking to source something special to put in a dish. The Roughty Foodie sells an extensive range of foodie gifts to suit all budgets and tastes. Margo-Ann’s daughter, Harriet, now makes the most sublime lemon and passion fruit curd; a third generation of the clan to contribute. MargoAnn also gives a lot of credit to her husband, Gerry, for being a great soundboard and a massive support. It’s safe to say with experience under her belt and the food business in her genes, MargoAnn is the perfect person to ask about the artisan industry in Ireland. “My products are not mass produced – they are made by one or two individuals, who work around the clock to provide

a superior, high quality, homemade product that is made with passion and love. “I do not think artisan products are being forgotten about – if you have real passion and have a special product to bring to the Irish food market then it will make it to the top.” But, how does a small-scale food producer get their product noticed? “Tastings is a big one; people need to taste the product. Once they have tasted the product they are sold! Real good food doesn’t need expensive marketing techniques to sell it – of course, it helps but if people taste a product and the love it then they will be back.” For more information call 087 635 2415 or visit The Roughty Fruit King on Facebook.

SAY IT WITH A CAKE: YOU SAY IT, WE MAKE IT Say It with a Cake is the only sweet bakery you’ll ever need – we won’t judge you if they’re on your speed dial! “At Say It with a Cake, we are building a business on return customers by offering them innovative products that taste great.” And that they do! No one can resist their beautiful cakes, crumbly shortbreads, decadent chocolate covered strawberries, scrumptious cupcakes and diet destroying cheesecakes. “We will always show our passion and dedication in every order, doing everything right, even when no one is looking! One order at a time to guarantee the best quality result.” And who are these master bakers? Originally from Mexico City, Sandra studied culinary arts for four years before winning a scholarship with Monte Carlo Sporting Club, a banquet company in Monaco. There she fell in love with baking pastries and preparing


desserts. She then joined the American cruise company Princess, travelled the world and met her husband Marton. Marton is a catering professional with 15 years’ previous experience in the food and beverages industry. Together they decided to move to Cork and establish themselves. Sandra never stopped baking or learning, taking Wilton Method courses in cake decorating to be the best that she could be. The couple decided that it is time to start their own business and so Say It with a Cake was born. Their future plans? “To become Cork’s sweet experts’ preferred choice.” For more information, visit or call 085 208 9050.

March 2018

artisan food


Pepperazzi Monika Coghlan

The calendar may say it’s Spring but the weather outside is still frightful. Here at Artisan Ireland, we dream of steaming stews and freshly baked bread, decadent desserts and tempting trifles. And luckily for us Monika Coghlan from Pepperazzi Food Photography has the perfect recipe, which is sure to warm the cockles of your heart.

BALLYHOURA MUSHROOM, ROAST CHESTNUT & SAGE RISOTTO Serves 4 INGREDIENTS: 20g dried Ballyhoura Mountain mushrooms, soaked and chopped 100g chestnuts, roasted and roughly chopped 300g Arborio rice 1l vegetable stock, heated 1 clove garlic, peeled and crushed 2 shallots, peeled and finely diced 1 tbsp extra virgin olive oil 1 tbsp butter 75g parmesan cheese, grated A handful of fresh sage, finely chopped Juice of 1/2 lemon A small glass of dry white wine Sea salt and freshly ground black pepper, to taste



METHOD 1. Soak the mushrooms in cold water for 30 minutes. 2. In the meantime, prepare the chestnuts. Cut a cross into the skin of each chestnut. Roast them in a tin for 30 minutes at 180C until the skins open and they are soft in the middle. Leave them to cool, peel and chop. Put aside. 3. In a large pot, saute the shallots and garlic with some olive oil for 5 minutes until golden. 4. Stir in the rice. Add a glass of white wine and stir again. 5. Keep adding ladlefuls of the hot stock and stirring continuously for 15 minutes. 6. Stir through the chopped mushrooms, chestnuts and butter, and continue to simmer for another 5 minutes until the stock is absorbed and the rice is soft. 7. Add the chopped sage leaves, grated parmesan cheese and lemon juice, and mix until well combined. 8. Season with salt and pepper. 9. Garnish March 2018 with some grated parmesan and sage leaves, and serve.








Kate Lawlor finds

in local producers What is your culinary ethos? As a member of Eurotoque Ireland, we have a code of conduct to follow, which is to buy and support local producers, so this is what I try to implement and, of course, teach the young chefs coming through the kitchen. What are your food trend predictions for 2018? Using unusual meats more such as buffalo, goat, venison etc, rather than usual beef and chicken. What does ‘good food’ mean to you? Good food to me is when I know where it is coming from and know the story behind the produce or product. For people wanting to eat out less and eat less processed food and simply cook more for themselves, what advice would you give them? Recipes can be daunting. I tend to read them, then read a second time and make bullet points on the method to make it easier to follow. Second one would be to weigh all your ingredients first and gather your equipment before you begin. What’s the one food you could not live without? Butter and bread! Is there anything you hate so much that you refuse to cook with it? It’s more the smell but it has to be tripe and drisheen! Kate Lawlor may be a well-known name in many an Irish household but who is the woman beneath the chef’s hat? Read on to find out what inspires this famous foodie and what’s yet to come for her. What drew you to food and the culinary arts? While in secondary school, I had a summer job in a café in Ardmore, Waterford, working as an assistant in the kitchen. I was also taking Home Economics in school and really enjoyed the cooking side of things, so applied to go to CIT to study professional cookery. Where and what exactly did you study? I began my culinary education in CIT, receiving a certificate of distinction, Young Apprentice of the Year and was awarded a scholarship to Johnson & Wales University, Providence, Rhode Island. In 2007 I returned to CIT to begin my part-time Degree in Culinary Arts, which I received in 2011. 


What’s your must-have small kitchen appliance or gadget? A sharp paring knife and a balloon whisk. If you could only eat one meal three or five times a day for the rest of your life, what would it be? Miyazaki’s gyoza and dipping sauce! What inspires you? The people behind the food; their passion and belief in their food and products.  What are your plans for 2018? Looking forward to the airing of a healthy appetite series of which I was a part of and a cookery demo at the Dublin Bay Prawn Festival in Howth this coming March, getting involved in the Long Table Supper that will be happening again this year in the city, as well as heading the kitchen in The Oyster Tavern. March 2018


Derry Clarke “I have

always worked hard”

What is your culinary ethos? I have and always will use and buy quality in-season products. I like supporting local producers and I would buy as much as I can from them. When I started in Kinsale in the seventies, all our fish, meat and vegetables were local produce. What are your food trend predictions for 2018? Vegetables will be the star this year. Cooking will become much simpler and fresher, allowing the ingredients to shine. Have you ever had people say you couldn’t make it in the food industry, when you were starting out? The opposite! I was lucky that my boss at the time, Peter Barry, always gave me great encouragement and advice. What traits or opportunities would you put your success down to? I have always worked hard. Working with great people is a massive advantage and, of course, working alongside my wife, Sallyanne, for the last 30 years, who has been a major support and inspiration every day. Have past personal health scares ever affected the way you think about, cook and serve food? Yes! Four years ago, I had a heart bypass and since then I’ve definitely exercised more, lost weight and eat less fatty food. I try to eat more fruit and vegetables.

Derry Clarke may be a familiar face in your living room but who is the man behind the TV screen? Read on to find out what drives the culinary genius and what’s yet in store. What drew you to food and the culinary arts? I started a Summer job in The Man Friday Restaurant in Kinsale and when I left school, I worked there full-time. I had an interest in food, as my family were involved in the food business. My dad was an importer of fine foods from all over the world and had two delicatessens in Dublin. My mother’s family were fruit importers bringing product from South America and South Africa. Where and what exactly did you study? After I left school, I didn’t really pursue other studies, apart from doing a one-day release course in college – one day a week in college and full-time in the restaurant. I worked in various hotels and restaurants around Ireland and France. March 2018

How does the work of a TV chef differ to that of a behind the scenes and in the kitchen chef? It’s totally different! On TV, anything can happen, so you go with the flow and cook food that the viewer can cook at home. In the restaurant kitchen there is more structure and systems in place and you are cooking food that people can’t cook at home. What is your personal aspiration for 2018? This year, I hope business is good and that my family and I are healthy and happy. What are your business plans for 2018? My retail breakfast range is doing well and this year it’s going countrywide. I’m very proud of it and hope it will be successful!




UNSURPRISING SUCCESS FOR FRENCH FUSION FOOD The English Market has been the starting point for many successful Cork businesses and back in 1992 French woman Isabelle Sheridan joined the climbing artisan ranks with On the Pig’s Back. The unique food company brings together the best of traditional Irish and French cuisine, while supporting local food producers. The stall is now a centre of attraction for its fabulous selection of farmhouse cheeses and charcuterie products and is also particularly renowned for its traditional Home Cooked Free Range Pork Ham and homemade pates and terrines, which are sold nationwide. In 2009 production moved to Douglas where On the Pig’s Back Café Deli was established, making the company a wholesaler, a retailer, a

producer and a café. And the proof that this company can handle all it has taken on can be seen in the numerous awards it has won since its inception. Most recently their Pork Rillettes won two stars at the Great Taste Awards 2017 in the UK, the Chicken Liver Parfait won Bronze at Blás na hÉireann Food Awards 2017 and the Pork Rillettes won Silver. The key to their success? On the Pig’s Back isn’t just about food but rather a culinary experience. Patrick Madden and Marita Shaw McGeady exhibited their artwork during October and November at the café and the venue played host to a concert by Karen Underwood. Wine lovers enjoyed Beaujolais Nouveau - the first red wine of the year - in an

evening of tasting the unique products paired with the perfect bouquet. For more information call 021 461 7832 or visit

O’FLYNN’S GOURMET SAUSAGES NO WEAK LINK IN O’FLYNN’S SAUSAGE CHAIN O’Flynn’s Gourmet Sausage Company formed from the experience of four generations of family in the production of sausages in Cork. Using traditional methods and a range of traditional and modern recipes this unique sausage maker creates meat products with a lot of Cork passion. “We make all our sausages at our custom built facility in Wilton near Cork City, where we are able to keep a tight rein on quality and this has been the cornerstone of our success,” says Joe Murphy. The Cork Boi, made with Murphy’s Stout, is a winner of a Great Taste Gold Award, alongside the Sweet Italian or Roast Garlic & Herb Sausages. These are just some of the favourites of our loyal customers, who can also choose from a selection of gluten free and low fat pork, beef, turkey and chicken sausages. “Our Sausages can be found at our stall in

Cork’s famous English Market or at select food and butchers’ shops in Cork and SuperValu supermarkets throughout Munster. We are currently expanding into the Dublin area and hope to develop a customer base over the coming months.” Catering for corporate events, launches etc O’Flynn’s Gourmet Sausage Company can bring a taste of Cork’s English Market to your workplace with their products served to you in their fully branded gazebo or specially designed Sausage Food Truck. “We can cater for all your requirements. We bring the full street food experience to your event.” To discuss menu options contact Joe Murphy at 085 766 1109 or email or visit

MR BELL’S FOOD PROVIDERS The spice of life at home Mr Bell’s artisan spice range is a unique selection of hand crafted gourmet blends of all-natural herbs and spices, blended together, enabling you to capture the genuine flavour of worldwide cuisines in your own kitchen. “We offer an extensive and inspirational collection of the highest quality hand prepared spices, salts, rubs and herbs,” said Alan Belmajdoub, Mr Bell Jnr. “All are hand blended in Cork, in small batches and


packaged daily to ensure superior freshness. We use no preservatives, fillers or additives; just pure spice! We’ve been carefully sourcing our products since the early eighties with many coming from small artisan producers from all over the world.” For more information call 021 431 8655 or visit Mr Bells Food Providers Ltd on Facebook.

March 2018




Once upon a time a young girl named Barbra spent two weeks on the Emerald Isle. She fell so deeply in love with the country that she promised herself she would return to live in Ireland. Years passed and Barbra did return with her partner Andrea, whose dream it was to open a gelato parlour. And now you will find Casanova Gelato on our very own Georges Quay. “We travelled the country but when we encountered Co Cork - once we saw the city’s vibrant soul, perfect size, full of colour and having a real love for food - we knew we found the perfect place. So to us, Cork is the real capital.” The pair were determined to give their business endeavor its best chance, so Andrea


There are no words for the beautiful decadence

With over 20 years’ experience in the food industry, the founder of Lusso Handmade Edible Luxuries, Carol, has been involved in all aspects of the catering industry, from commercial kitchens to fine dining restaurants. “I then gained invaluable experience and knowledge in the management aspect of the catering business, as a food operations manager.”

studied at a gelato institute for a number of years and they both worked in a number of highly regarded parlours in Italy for several seasons. “We knew that our gelato had to be different. Of course it had to taste great but we wanted it to also be healthy. This meant we would not use any artificial colours, preservatives, flavourings or stabilisers. We would also never use palm oil for the benefit of the planet and our health.” The gelato is made with real fruits, hazelnuts and pistachios and locally produced organic milk. And the lactose intolerant and vegans need not feel hard done by. “We wanted a gelato that everyone may enjoy, so we specialise in vegan and lactose-free gelato, while still remaining completely natural. “So this is our story and the rest is to be

This extensive experience in food production and management makes Carol an expert at producing desserts for the luxury-lover in you. “Throughout all this, my madness and my passion for food did not stop me catering for events for family and friends.” Carol convinced her parents to let her build a commercial kitchen at the side of their home, “and this is where Lusso was born!” Not long passed before Lusso grew out of its homestead kitchen and the bakery can now be found in Ballincollig. “This new and major step has been supported by Ian. There is no way I would be here now doing what I love if it wasn’t for his support, sacrifice and hard work. Together we have over 40 years’ experience in the catering sector. “We now have a talented team around us and our main focus is supplying excellent


Happy Days Artisan Ice Cream are a golden award-winning Ice cream producer using Gelato techniques, based in Little Island in Cork. Passionate about ice cream as the name suggests they love what they do. In 2009 Jim Byrne and family started making ice cream with the intention of solely supplying the family café Little Italy in Wilton shopping centre, shortly March 2018

discovered and tasted by you at 13 Georges Quay.” For more information visit casanovagelato. ie or call 021 241 2426.

after due to its success and popularity Happy Days Artisan Ice Cream was established and started to supply other businesses across Cork. Year after year it continues to grow fuelled by the passion of Jim and son Dan Byrne. They make a range of Ice Creams, Sorbets, Frozen Yogurts and Ice Cream Cakes. Their ice cream is made each morning using local milk and cream from family run farms across Cork where happy cows breathe clean fresh air and graze on some of Europe’s most renowned pastures. 100% fresh natural local milk and cream bursting with cheerful dairy goodness from Corks happiest cows. Pure decadent luxury all from Cork, Happy Days add the happiness and the magic. Speaking to Business Cork said “At Happy Days Artisan Ice Cream, we know all there is to know about capturing the unique taste of luxuriously creamy, premium Irish ice cream.

products that we are extremely proud of and a service that is next to none!” Lusso produces exquisite bespoke cakes, handmade Belgian chocolate art, gourmet desserts, sweet treats and provides private and corporate catering. For more information, visit on Facebook or call 087 938 4305.

We also know a thing or two about happiness; that’s because the delightfully sumptuous flavour of our ice cream is guaranteed to make you smile... no matter what the weather forecast!” For more information, visit or call 021 481 1089.



FRANK HEDERMAN FISH THE FINEST HANDMADE SMOKED SALMON IN THE WORLD and smoked in house by Frank himself. Frank was the first trader to refurbish his pitch since the 2008 recession and the beautiful boutique shop immediately won architectural awards, based on its unique style, which reflects the heritage and architecture of the market and the city. Without exception visitors return home with the sense of having seen and tasted the real thing and experienced authentic Irish food. Hederman employs 10 people and it is very much a family business with Frank’s wife Caroline acting as General Manager, and Frank’s children ‘cutting their teeth’ at the market. Caroline has a background in food writing and brand management for artisan food businesses, and is also a passionate cook. Frank told Business Cork: “I set out to smoke fish. I’ve done everything else too, but really my skill and true passion is simply to make the very best Irish food that we can all be proud of.

Frank Hederman is a self-taught craftsman and businessman who has become worldrenowned for his smoked salmon. Smoking fish is his primary skill and interest. He has had a presence in the English Market for the best part of 20 years and Hederman’s has become the place to buy smoked salmon, if you know and love tasty food. All the products are Irish,

“Cork punches so far outside its weight in terms of food culture in terms of production of food – not just trading food – to that end I focus on making the finest smoked salmon at the smoke house. I am also very hands on in the English Market, visiting every day and I employ the very best staff to represent me there. It seems to be a winning formula.” For more information, visit frankhederman. com or call 021 481 1089.

TAKE A TASTING TOUR DOWN MEMORY LANE WITH KINSALE MEAD CO Kinsale Mead Co are the first new meadery in Ireland for many years. “We use carefully sourced, raw Spanish honey, Wexford blackcurrants and sweet, dark cherries mixed with our local water and a wine yeast. “We think it’s very important to be true to the brand we’re creating, to make the mead locally with carefully sourced ingredients and to contribute to our community.” The Kinsale Mead Co was born at the Great Mead Hall on the Hill of Tara in August 2016. Someone said, “why don’t you make some mead?” The following week, Kate came home to find Denis had filled the basement with mead-making equipment. “Six months later, after many enthusiastic tasting sessions with family and friends, we decided to give it a go.

“Atlantic Dry Mead is made from only raw Spanish orange blossom honey, water and yeast to make a traditional-style mead. Our Wild Red Mead is a melomel-style, where we put fruit in with the honey to ferment.” Kinsale Mead Co fans will be delighted to hear they’ve just started running tours! “People can come and experience a real meadery; learn about mead’s fascinating history. Then, finish off in our tasting room tasting a selection of our meads. “We are always working on experimental, small batches and limited releases. We have a third mead close to release; a melomel style with six berries. It’s a lovely summery drink, currently looking for a name!” For more information, visit or call 021 477 3538.

KILLAHORA ORCHARDS turning rare apples into unique ciders, wine and port Killahora Orchards is a family business founded on an estate dating back over 200 years, which seeks to use the uniqueness of Ireland’s, and specifically Killahora’s, soil and climate to grow select rare apple and pear varieties, and to use accomplished artisanal techniques to turn their unique combination of fruit into award-winning craft ciders, wines and aperitifs. “We have over 100 apple varieties, in a 200-year-old orchard, making our three unique drinks. “Our ‘Johnny Fall Down’ ciders are unique thanks to the range of over 40 cider apples used and the long, slow fermentation over nine to 12 months to retain aromatics and subtle flavours. Our first commercial batch was launched in 2017, which won Gold in Blás na hÉireann, Gold in the Great Taste awards in the UK, as well as others.


“Our Pommeau is a French-style drink made by mixing two-thirds pressed apple juice with one-third Calvados or apple brandy and a little bit of wizardry of our own! We also call it a Pom’O, as its Irish but think of it as an apple port at around 18 percent abv. “Our flagship product, the Rare Apple Ice Wine, is a world first in that it is made mainly from bittersweet cider apples and is the first Irish ice wine ever sold with 11 percent abv. On tasting, it starts with an explosion of candy floss aromas and with toffee apple flavours before the green apple acidity peers through to the emergence of soft tannins - a true Bittersweet Symphony!” For more information, visit or call 021 486 8177.

March 2018



42 flavours of success

March 2018

Now the couple is planning to expand the business in Ireland and Ukraine Oksana’s home country. Miceál and Oksana’s unique backgrounds have been a major factor in the success of their ice-cream business. Oksana previously worked as a corporate trainer to a Fortune 500 company, while Miceál left Washington DC politics to continue honing his skills as an artisan food producer. Miceál told Business Cork: “Oksana and I know that every day requires our best. We strive to deliver quality food and service in a relaxed but professional environment each and every day. If we do our job well people will not only enjoy our ice-cream but create memories that will bring them back.” For more information call 086 107 0017 or visit

Photos by Lorenzo Newell / Kolourspace

When husband-and-wife team, Miceál O’Hurley and Oksana Shadrina, opened their ice-cream parlour in Youghal at the height of the recession, they had just €500 to keep the new business afloat. Today, five years on, Fantastic Flavours Ice Cream Parlour continues to go from strength to strength, offering no fewer than 42 mouth-watering flavours of award-winning and handmade artisan ice-cream. Fantastic Flavours has also proved to be a big hit with food critics. It has been named One of Ireland’s Four Great Ice Cream Parlours and also scooped the Dessert Outlet of the Year award at the 2017 Food Ireland Awards. Aside from its award-winning icecream, Fantastic Flavours also serve delicious handmade cheesecakes, crepes, pizza, coffees, teas, desserts and more.




artisan I am honoured and privileged to be appointed as President of Artisan Ireland and I look forward to working with the members from areas across the country and the 10,000 amazing artisan food and craft entrepreneurs that are in every village, town and suburb of our country. The very appropriate and beautifully inspired motto for Artisan Ireland is ‘those who conceive in the heart and craft by hand’ and I am thrilled to see this being used, as I believe it aptly describes this industry and its people to perfection. Establishing Artisan Ireland is all about giving a voice to the artisan sector that is worth close to €1 billion a year to the Irish economy and growing at a rate of more than 10 percent annually. The artisan food and craft sector has been poorly represented throughout the years and now it is time that this hugely important sector, which is a driving force of the Irish economy is properly represented and that those in government and state agencies recognise the importance of this developing sector. The 10,000 jobs that the artisan sector supports is capable of creating even more in the years ahead and this is evidence that we all need to support the sector and encourage many

more entrepreneurs into it. These jobs are sustainable and the industry is a cornerstone of the SME sector in Ireland that accounts for over 98% of all jobs in the Irish market. I am delighted to see that Artisan Ireland has been established and I believe now is the best time to form it, as the food and crafts people have to be represented by an organisation that will support them and help them to steady the ship through Brexit and help them find new partners in mainland Europe and in other emerging markets. We also hope to ensure that the Asian and Chinese market is opened up and it is now essential that our products are of a superlative quality and of consistent taste to the emerging Asian markets. I believe now, more than ever, that an organisation must be there to represent the industry and not only to central government but with the European Union and show clearly what artisan producers can produce in the entire Island of Ireland. We will strive to keep the entire organisation authentic and relevant to meet the ever changing markets and concerns. Many artisan producers are family operations, where they don’t have a tremendous amount of business guidance and access to large producers.

It is our belief in Artisan Ireland that we can act as a conduit to this and all artisan food and craft producers can act as Goodwill Ambassadors for the industry. This will break down those barriers and open those doors and use resources available to us to help stimulate further growth for artisan producers into various markets and new territories. I am delighted that we will be publishing Artisan as a monthly magazine, which will be all about promoting and showcasing the artisan entrepreneurs, as well as valuable updates and upskilling information that will be very beneficial. We will also have a highly interactive news portal on and coupled with our dedicated social media channels, we aim to be your partner as you grow your business. From my experience of many artisan producers and the sector in Spain and throughout Europe, I believe Artisan Ireland will be an amazing resource and organisation for everyone in the sector.

those who conceive in the heart and craft by hand


March 2018









€4.95 MARCH 2018



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Handmade crocHet

March 2018



RING OF KERRY CRAFTS SEES A RESURGENCE IN DEMAND FOR ARTISAN CRAFTS Kate Sieprawska is the self-taught craftswoman and fashion designer behind Ring of Kerry Crafts. “I started from alterations, costumes and clothing for family and friends. It was those friends who encouraged me to turn my passion to design and craft into business.” Kate used this newfound motivation and great opportunity to move from social welfare payments to the Back to Work Enterprise Allowance Scheme and found it extremely helpful in getting her started. Online and wholesale order are increasing all the time, so Ring of Kerry Crafts finally became her full-time job. “I’m inspired by traditional Irish and Celtic clothing, as well as constantly watching the latest trends. And Ireland too, especially beautiful County Kerry! I’m currently working on extending my range of medieval clothing.

Suggestions from my returning customers and their custom order requests are also helpful.” Being so inspired by Ireland and Kerry, Kate feels it is important to support local suppliers. “My main fabric supplier is Kerry Woollen Mills. Throughout two years of cooperation, I gained trust and my orders placed there are getting bigger and bigger!” As an Etsy online store holder, Kate believes there is a renaissance happening in the world of artisan crafting. “Due to demand for my Irish tweed and leather slippers, I’m planning to hire and train a part-time employee soon! Also, my fully functioning e-commerce website will be launched this year.” For more information, visit ringofkerrycrafts. com or KateIrishTweedStore on Etsy or email

ETSY IS THE CRAFTY BUSINESS PERSON’S DREAM! The online shopping platform Etsy allows craftspeople from all over the world to connect with a customer base they may not otherwise and sell their wares. It’s a global market place for handcrafted décor, furniture, jewellery, skin care and cosmetics and so much more. “We are building a human, authentic and community-centric global and local marketplace. “In an Etsy Economy, creative entrepreneurs can find meaningful work selling their goods in both global and local markets, where thoughtful consumers can discover those goods and build relationships with the people who make and sell them. “An Etsy Economy empowers artists, designers and curators to start and grow businesses on their own terms. It’s an ecosystem that connects buyers around the world to the communities where Etsy shop owners live, work and create. “By building and supporting this people-powered economy, we hope to inspire global business practices that are sustainable, responsible and profitable. We hope to make the world a little more like Etsy.” Etsy’s creative marketplace currently has 29 million buyers around the world. That’s almost 30 million potential customers for your artisan produce. But what’s involved in selling from a digital market stall? To register as a seller online is free. Each listing will cost you as little as 16 cent and Etsy’s commission on each sale is as low as 3.5 percent. “We process payments with Etsy Payments, our secure SSL-encrypted payments platform, and have security specialists and fraud detection systems to protect you and your buyers 24/7.” Using Etsy also means you can manage your store from anywhere. “Use the Sell on Etsy App to manage orders, edit listings and respond to buyers instantly, from anywhere.”


Unlike other online selling tools, Etsy offers you many opportunities to expand your brand too, as your business grows. Using Pattern, you can very easily build a website as unique as your brand and your artisan produce, expanding your online sales. It takes only minutes to set up as all your Etsy listing instantly sync with your new site and you can choose from beautiful, customisable website templates. And, you can sell even more! “Choose which items to list from your Etsy shop inventory and add items or services that you can’t sell on Etsy.” Both Pattern and Etsy can be easily managed from one place too, so you never have to worry when it comes to organisation. Pattern costs $15 per month but you can try out their 30-day free trial and see if Pattern is worth investing in for your brand. You’ll also have the opportunity to view your store’s analytics and take advantage of a myriad of other helpful business tools. Etsy makes it easy for customers to find what they’re looking for and it makes it easy for creative producers to sell their items. That said, it also makes it easy for producers to find each other, communicate and maybe even do business together! For more information, check out

March 2018


CORK CRAFT & DESIGN BRINGS TOGETHER THE CRAFTSPEOPLE OF CORK Cork Craft & Design (CCD) is a centre of excellence, bringing together the very best of Cork’s unique and excellent craft and art work. Members include ceramicists, jewellers, textile workers, furniture makers, woodturners and carvers, paper and felt makers, sculptors and many more talented artisans, who all work in Cork City and County. CCD brings craftspeople from across Cork City and County at their Shop at St Patrick’s Woollen Mills, Douglas. Run by CCD and staffed by its members, it is a true cooperative. The Cork Craft & Design Shop is open Monday to Saturday 10am to 5pm and is the ideal place to buy that special piece of Cork-made craft.   For eight years now, the group’s focus has been centralised marketing and locally organised events. “CCD is responsible for the very successful Cork Craft Month, which comprises upwards of 50 events and studio trails.” The group also develops training

services to support the needs of its members. The CCD are also proud to support Cork’s exciting new work space from craftspeople, Benchspace, where you can meet other makers and share knowledge and experience. There are opportunities for collaboration, inspiration, sharing of costs and networking, which is invaluable in any industry. On their website you can view their catalogue of members and find the right craftsperson for you, no matter your vision or desired project. For more information, visit call 021 436 8365.

Vanessa Moodley is a fibre artist from South Africa living in Mallow, Cork. She gets her inspiration from her own thoughts and imaginationFibre art is when an artist creates pieces from natural or synthetic fabric, fibre or yarn. They collect materials such as wool, rope or cotton, and twist and weave them together to form individual, original works of art. Crochet needs no introduction of course but the intricate workmanship that goes into creating these unique pieces is worth shouting about. She has always had a strong interest in art, design and fashion and combined this into amazing one-off, original cute neck warmers! She even makes up her own patterns, so each piece is a once-off You can design your own neck warmer and for just €5 a piece it’s terrific value to keep you warm and cosy or to jazz up a plain blouse or sweater. Additionally, Vanessa paints and creates the most beautiful fibre art pieces. Each one she creates just from her imagination and uses wool and fabric in all her paintings.

Her facebook page is “Off the Hook” or call 085 242 8734



Enibas Ltd. is a designer jewellery manufacturing business formed in 1993 with the launch of their first Enibas collection. It is run by designer Sabine Lenz and her husband March 2018

Len Lipitch. This 21-year-old business designs and handcrafts Sterling Silver and Gold jewellery in their Schull workshop. Their collections, designed by owner and creative director Sabine Lenz, carry a message in Irish which has become the trademark of the company. Their signature ‘Croí álainn’ collection (meaning ‘Beautiful Heart’) shot into the spotlight a few years back when bracelets from the range were chosen as a St. Patrick’s Day gifts from Irish Taoiseach Enda Kenny to US President Barak Obama’s daughters, Malia and Sasha. Enibas Jewellery is inscribed with the Irish language which makes each piece a personal present with a beautiful message to the recipient. It gets gifted a lot within families. Often, it marks a special occasion such as

a 21st birthday or retirement. The fact it is so popular across all ages speaks volumes for its classic design. It creates a magical personal connection between friends & families. Sabine said: “I love the way my jewellery connects people and brings a message to the wearer that is very personal. We find that our customers grow really attached to Enibas and my designs that feature the Irish language. I came to Ireland in 1991 and have always been inspired by the spirit of Ireland; a country that I have grown to love and respect; a country that has taught and brought me many good things. I am very grateful to live and work in such a special place.” To read more about Enibas, visit: www.



FEED YOUR SKIN A HEALTHY DIET TOO WITH BIA BEAUTY Tracey Ryan has always loved plants and so it is no surprise her successful business depends upon them. “When I’m out walking I usually have my head stuck in a plant, figuring out what I can use it for.” The answer is skincare! “This passion led me to study Herbal Science at Cork Institute of Technology and it was during this four-year degree that the idea for Bia Beauty grew. I was given the task of creating, marketing and selling a natural product as part of an Innovation module. I made a 100% natural moisturiser and sold it locally at farmers markets. The response was so positive that I continued to make and sell it long after the project had ended.” As Tracey’s family began to grow, she became concerned with what she was putting on her body during pregnancy and began making all-natural skincare and toiletries for her family. “I loved the idea of combining food and skin

care, to me it was obvious. The ingredients I was using were food; nut and seed oils, fruits, herbs, spices, cocoa butter, avocado butter. I was literally feeding our skin! “As a qualified herbal scientist, I’ve used my training and experience to select the most effective herbs for skincare and to use them in a manner that extracts the most benefits from them.” Bia Beauty is now stocked in over 100 stores across Ireland and abroad. For more information, visit or call 021 496 7941.

ESTER’S AROMAS ARE HANDMADE AND ALL-NATURAL THERAPIES THAT WORK Ester’s Aromas is a unique range of beauty and wellbeing products free from harmful chemicals and preservatives, which are suitable for use by anyone. “When I was a young child, I had very bad skin on my hands where they used to crack and bleed on a regular basis. My father made an oil for me and put gloves on my hands to keep the oil soaking in. I never found out what plant or oil mix he used but this stuck with me as my hands were cured and I’ve never had the same problem since then.” Ester Murray is a qualified aromatherapist with over 17 years’ experience. “I would use the essential oils, while treating clients and always found they had less inflammation and an effect of relaxation that would stay with them long after they left the treatment room.” And so, Ester’s Aromas was born. Her chemical and preservative free range is of the highest quality but at an affordable price. Each product is handmade by Ester in Cork, through a


process of blending naturals butters and oils, infused with essential oils. “The products are easy to use and customers benefit from the soothing and moisturising effect of the natural butter with the added psychological effect of the essential oils, all the time knowing that the products are chemical and preservative free.” Ester’s Aroma also has a line of 100 percent natural soya wax scented candles, including such scents as Sweet Orange and Chilli, Creamy Sandalwood and even Baby Powder. For more information, visit or call 087 973 0506.

March 2018


artisan interiors Paint - Apply in thin coats, two to three coats depending on your colour and coverage

In recent years there has been a surge of upcycling and the trend of shabby chic and vintage have taken the interior world by storm. Scouring flea markets is all very well but what do you do with a piece to ‘Re-Love’ it. Jessica from Jessica Loves and “Re-Loved “gives us her top tips for upcycling a piece of furniture. We have also included some images of her beautiful gift store based in the seaside town of Youghal. Top tips for re-loving Furniture are the 4 P’s: l Prep l Paint l Protect l Prettify

Prep - Wash your piece with Sugar Soap (to remove any grease that could cause your paint to peel) and then sand it. I always sand everything as it prepares the surface to really allow the paint to stick.

March 2018

preference and allow to dry between each coat. Frenchic is the brand I now highly recommend as it has no toxins, no odour, is eco-friendly and it really does paint like a dream! Protect - Sealing your furniture is a must as it provides extra protection and creates a wipeable easy to clean surface. Frenchic has a superior Finishing Coat and a variety of waxes available for whatever your preferred finish is.

Frenchic Furniture Painting Workshops will commence early October together with a variety of other creative workshops including sewing, needle felting, floristry, hair demos and make up masterclasses to name a few! Details and prices will be announced soon on

Bring new scents into your home...

Prettify - This is my favourite part as there are so many ways to make your furniture pop with prettiness! From replacing the hardware with some gorgeous ceramic knobs, to using leftover Wallpaper in panels or as drawer liners to decoupage with napkins. The possibilities are endless. Don’t be afraid to experiment with colour and finishes, you can always sand it back and start again if it really bothers you but just think of it as your own unique work of art - soon enough there will be nothing safe from a paint brush around the house! #reloveyourhomes Jessica Loves Gift Shop, 105 North Main Street, Youghal Jessica Loves Studio, Tuscany House, 92 North Main Street, Youghal, Co. Cork Frenchic Original Range 750ml is €22.95 Frenchic Al Fresco Range 750ml is €22.95 Frenchic Lazy Range 750ml is €28.95 as it has a wax infusion so there is no need to seal it further. Clear Wax, Rustic Wax, White Wax €18.95 Defining Wax €19.95 Finishing Coat €17.95

Home Fragrance Reed Diffuser Energising This fragrance diffuser draws together a wonderful symphony of zesty citrus fruits and lemon scented herbs to create a fragrance blend that will energise you. Great for a home office or kitchen €29

Natural Wax Candle - Soothing This candle combines the heart warming notes of sandalwood with powdery vanilla and sweet patchouli to create a soft mythical amber fragrance that is soothing to the soul. Up to 45 hour burn-time. €22



HOLOS - THERE IS BEAUTY IN SIMPLICITY If you had one piece of advice to someone just starting out, what would it be? Passion is necessary but if you don’t have a dose of realism to go with it, you can be in trouble. Make sure you do your market research. You might think what you have is amazing but if nobody wants it, you don’t have a business.

What do you wish you knew before you started your first business? I wish I had known that you don’t need to do everything at once, that if you pull back a little you’ll get more done and with less hassle. Quality rather than quantity. I would not have launched 17 products in one go if I was starting again.

Niamh Hogan and Eleanor Mc Evoy Dragons Den

Tell us about the woman behind the brand? I’ve been described as quirky on more than a few occasions. I take it as a compliment! I’ve never wanted to be normal or blend into the crowd. I’m happiest when there is lots going on and get restless when things seem calm. I’m a fierce feminist and will never stop being passionate about my beliefs. I love exercise, reading, upcycling, food and wine. I have a degree in English and Linguistics but never did anything with it. I loved university though, where I honed my quirkiness and met friends for life. I was in restaurant management for six years before I went back to college, aged 27, to study holistic health. Becoming a therapist of massage, reflexology, Chinese acupressure, aromatherapy and other natural health modalities. It was the beginning of my road to creating Holos Skincare. I enjoy public speaking and speak at various business and health and beauty industry events. I’m married to an amazing man, Paul Hickey, and we have one almost teenage daughter. How did you get your idea or concept for the business? It came about because I saw how essential oils enriched the lives of my clients in subtle ways. I wanted to encourage people to use more essential oils in everyday life and believed that skincare was the way to do it. After researching the effects essential and plant oils have on the skin, I was confident that I had a holistic range that would have benefits to both the wellbeing and the skin of the user. What was your mission at the outset? To give women a skincare product they can use in whichever way they desire. To bring vitality to their skin, their wellbeing and their world. I wanted to create a product that was healthy and wholesome and that had real benefits to the skin, and in the making of it, encompass ethical practices and sustainability. How many employees? Four. What service(s) or product(s) do you offer/manufacture? Holos is luxurious plant-based aromatherapy skincare that maintains skin health and helps prevent the signs of premature ageing. We believe in ‘prevention is better than cure’. We have a range of 18 products, for face and body, all made with absorbent plant oils that feed the skin nutrients to keep it protected. These naturally formed nutrients contain vitamins, minerals, antioxidants and essential fatty acids that keep the skin healthy and youthful. We also train qualified holistic/beauty therapists in Holos Therapy, which they can then offer in their own clinics. How many stockists do you have now? We focus on quality not quantity, so we have about 150 stockists between stores and online in Ireland. This year we will move some focus to the EU and US. Again, we’ll be focusing on quality not quantity. Tell us about Dragons Den? It was a great experience! I would advise anyone with a product to sell to apply. It’s a wonderful platform to have when it comes to spreading the word and it will, if nothing, boost sales. Not a day goes by that it isn’t mentioned to me in some form. It is both terrifying and exhilarating at the same time. I was really lucky to secure investment. I loved the whole experience from start to finish. It was a great confidence builder. The investment has really helped my business to grow.


How do you advertise your business? I use social media platforms both organic, and paid advertising on Facebook and Instagram and I use Twitter. I create PR by staying in touch with the media and letting them know my news and updates and about product launches. I do some paid advertising but it needs to be very targeted. The marketing budget is the easiest one to spend! I also speak at as many events as I can, so that I can tell everyone at once about Holos. We win awards and then publicise these, so that our customer always knows we are on top of our game. I’m also really honest and straight up on social media stories. Our customers appreciate that. To what do you attribute your success? An amazing team, without whom Holos would not be! Hard work, self-belief and great products. What is unique about your business? We consider ourselves to be more in the health industry than the beauty industry, holistic beauty, you could call it, and we provide products that deal with preventative skin health. We know that feeding the body good ingredients keeps it healthy and prevents illness, so too does feeding the skin good ingredients keep it healthy and prevent premature ageing. I always ask the question, ‘Would you wait until you’re 40 to start eating vegetables?’ No. So, why would you wait until you’re 40 to start putting good ingredients on your skin? We also encourage getting more use from your products hence the launch of our This is More range, which is a multi-use range of products that offer More Simplicity, More Functionality and More Fun. The fun is finding all the simple ways that the products can be used. Each product has several functions and fits nicely into our busy lifestyles. What is your favourite product? My favourite Holos product is the Love Your Skin Anti-Ageing Facial oil. It’s my desert Island product! How do you use social media? I use different platforms for different things. Twitter is for connecting with other business people, media and bloggers. Instagram is for visuals of our news and updates and is really just to keep the younger generation abreast of Holos for when they ditch some of their makeup budget for quality skincare. Facebook is where our target audience is and we do lots of different things there, from sales posts to information sharing and Holos news updates. We converse a lot with our customers there. On all platforms we are available to chat and we try to answer everyone. What was the best piece of advice you ever got? And the worst? The best piece of advice in business was to stay on top of the figures. Even if accounts is not your thing, you need to know what is going on with the numbers. The worst piece of advice is nothing to do with business but I think it went along of the lines of, ‘Sure go on, shave your head, it will grow back.’ What’s your favourite holiday spot? I’d like to think I haven’t been to my favourite holiday spot yet but the place that surprised me the most was Dubai, as I thought I would hate it. I ended up loving it!

March 2018


Lord of Music James McLoughlin isn’t just a sculptor, he’s an artist. Working with wood, stone and bronze, James creates the most lifelike figures. So much so that you might mistake them for the real thing! He first discovered his talent during his time as a United Nations Peace Keeper in Lebanon. “We used to have plenty of time on our hands in between duties, so reading books and whittling timber with a pen knife passed the time for me there. I found that hours would pass because I got so absorbed with the work. I wasn’t any good at the time but I suppose it was a start.” James’ natural talent won him a scholarship to the City and Guild of London Art School in 2001. “Once I arrived to London I was exposed to the unbelievable figurative and ornamental work that embellishes nearly every corner of the city. I was truly infatuated.” James had found his calling. Creative occupations can be draining but our sculptor finds motivation in every piece. “I love that every job I do is different than

Cape Cross March 2018

Sonia O’Sullivan the last. It can either be in wood, stone or bronze and every one of them has its different challenges. “Most of the time I’m given a brief by the client. If they’re asking me to carve them an elephant I can’t go and carve them a giraffe! I have to stick to certain boundaries but where I get involved is the type of pose, size, material and amount of detail involved. It’s also controlled by the budget and how much time you can spend on it. But I always seem to have plenty of ideas knocking around in my head somewhere when needed. “I do think that Irish craft is gaining more popularity. The Craft Council of Ireland have a lot to do with that. A lot of artists and craft people are exporting work abroad. “My fear is that generations of knowledge from certain trades could be lost if it’s not passed down to the next generation. Everything that is made is influenced by the people who came before us, whether we realise it or not. If I talk about my own trade, I’d be lost if I couldn’t look back at the

amazing masters that came before me.” James also finds it important to support local suppliers to the Irish craft trade. “We have lovely hardwoods here in Ireland and also beautiful stone. It’s good to pass on work to these lads and they in turn pass work onto me. It helps to keep us all in business. “The most important thing as an artist or an artisan is that you hope that you get jobs that will take you out of your comfort zone and push you beyond your limits. It’s the only way to learn and grow as an artist.” Right now, James is working on the French Gothic style St Colman’s Cathedral in Cobh, Cork. “I’m doing all the new carving, both wood and stone, that is being erected in there. In my opinion, it’s the greatest Cathedral this country has ever produced. It’s great to be part of the history of such a magnificent building.” For more information, visit or call 087 636 8884.

Lord of Music




March 2018

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