Newbard Farm

02/06/2026

31/05/2026

On the train to Bloom today!

While Ross couldn't make it, I'm delighted to be attending and taking part in the discussion on "Growing Organics in Ireland:

Where Are the Opportunities?

in the Bord Bia Organic Sector Garden this afternoon.

I'm looking forward to speaking about the opportunities and challenges facing organic farming in Ireland, and highlighting the work being undertaken by a group of organic farmers who are collaborating to develop much-needed organic processing infrastructure.

For many organic livestock farmers, access to local processing facilities remains one of the biggest barriers to growth. By working together, we're exploring solutions that can strengthen local food systems, support family farms, improve market access, and help meet growing consumer demand for organic produce.

Organic farming is about more than producing food it's about building resilient farming systems, supporting biodiversity, creating rural employment, and ensuring a sustainable future for the next generation.

If you're at Bloom today, drop by the Organic Sector Garden at 2.30pm and say hello!

25/05/2026

We’re incredibly honoured to be nominated by Euro-Toques Ireland under the Farm & Rare Breed Pig category as part of their 40th anniversary celebrations 🎉

To be recognised alongside so many passionate farmers, producers, and chefs who are committed to protecting Irish food heritage, sustainability, and quality local produce means so much to us.

Best of luck to all the nominees and finalists today 🍀

This year marks 40 years of Euro-Toques Ireland supporting artisan food producers, traditional farming methods, biodiversity, and farm-to-fork food culture across Ireland values that are very close to our hearts on the farm.

Thank you to everyone who continues to support local farming and rare breed produce ❤️

11/05/2026

🥓 Something special happens in the curing room…

Our traditional dry cure back rashers, streaky rashers & lardons are all made with time, care & proper flavour in mind slow cured for that rich, authentic taste you only get from real craftsmanship.

And now introducing…
✨ NEW Honey Glaze Back & Belly Bacon Roasts & Lardons ✨

Sweet, savoury & beautifully caramelised when cooked... perfect roasted, sliced &;grilled or straight into the pan.

Produced from our organic pork and prepared with care from start to finish.

A huge shout out as well to Finn's Butchers in Mitchelstown we wouldn’t be anywhere without their support, knowledge & craftsmanship along the way. Great people backing local food and local farmers. 👏

Available now while stocks last!

26/04/2026

From pasture to plate 🐖🌿

Ever wondered how our sausages are made?

100% Organic Pork, Gluten Free

It all starts on our farm, where our pigs are raised slowly and naturally, with care and respect. Good food begins with good farming.

From there, we carefully select and prepare each cut of pork, blending it with simple, quality ingredients no shortcuts, just real food.

Everything is then minced, seasoned, and hand-filled into casings giving us full control over quality, traceability, and taste.

For us, it’s not just about making sausagesit’s about creating a sustainable, local source of food, supporting farmers, and keeping real food accessible to our community.

From our farm to your fork.

shortfoodchains

18/02/2026

There’s a lot happening in irish food right now. a lot of headlines, outrage and “surprise”. but for many of us farming on the ground… it’s not surprising at all. the conversation raised by talamh beo ( excellent read) 👌 is shining a light on what small farmers and producers have felt for years that our food system has been built to serve scale, exports and large supply chains, not local communities, not independent producers, and not the people producing real food.

We’re deep in the work of supporting a local processing project not as a “business idea”, out of necessity because if ireland wants real transparency, traceability, animal welfare and trust in food, farmers need access to local processing that actually works. this project isn’t just about us. it’s being driven by a co-op of farmers, working together with local abbatoirs and butchers to create a multi-species processing facility for the south east something that can strengthen local supply chains and keep more value in rural communities.
We’re proud to be part of the bio region south east, and proud to see a real movement growing across ireland this year with events, talks, meetings, protests and communities coming together to shape the future of irish food.

Small-scale farmers and producers are fighting back, and pushing for a food system that is fair, honest and local. but here’s the hard reality: while ireland talks about sustainability and resilience, small producers are being stifled by regulation, delays and massive barriers that feel designed for big export models, not farmer-led local solutions.

We are not against standards, we want standards. but why does it feel easier to import food than to build local processing that serves irish farmers and irish families?

if we want a healthier ireland, better school meals, and a food system people can trust, then we need more than slogans. we need the structures to change because local food systems aren’t a luxury. they’re the future.

05/02/2026

Looking forward to joining the panel discussion with other women of food, farming and community food systems at rooted in strength: women, climate & food justice, hosted by at

I’ll be speaking about short food supply chains why they matter, how they can support local farmers, butchers and abattoirs, and what’s needed to strengthen them.

What we need is more infrastructure,more practical support, and real investment in local food systems.

📍 imma | 🕙 10am–1pm

04/02/2026

€571 million worth of chicken was imported to Ireland between January and November 2025, equating to 137,871 tonnes.

26/01/2026

I didn’t ever imagine I’d find myself at a Butchers’ Convention , that’s exactly where I was yesterday.

I went because of our involvement with Short Food Chain Meat Supply project., because of local butchers., because of traditional skills that are quietly disappearing all around us.

Across Ireland, we’re losing small abattoirs, independent butcher shops, and the hands-on knowledge that has been passed down for generations. Skills you don’t learn from a manual you learn them by doing, by watching, by caring about the craft.

Today reminded me why this project matters so much. Local food systems only work when farmers and butchers are supported, respected, and connected with the infrastructure to allow them to keep going.

Huge respect to everyone keeping the tradition alive, and to Affiliated Craft Butchers of Ireland for continuing to represent and support the craft in a changing food system.

This is about more than meat. It’s about skills, people, place  and making sure they still exist for the next generation.

Support your local butcher. Ask where your meat comes from. And support policies and projects that protect local abattoirs, traditional skills, local & regional food systems.

We need to keep going.