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Bon Appetit is a contemporary Restaurant and Tapas Bar serving seasonal menus, based on locally sourced produce and ingredients from around the world.
Collections and Delivery (Malahide Only €5) are available Wednesday to Sunday from 5pm-9pm.
We, Stevie Lane & Amanda Fahy, are a husband and wife partnership. Our story began 15 years ago when we met working together in this very pub that we have now reopened.
We both have a passion for hospitality and spent 12 years developing our skills in the hospitality trade in Dublin. We moved back in our hometown of Tuam in 2016 to breathe new life into Brownes.
Cava Bodega is a great example of the international trend for good ethical casual food in a shared environment- with tapas, food is passed around the table in a communal style.
The tapas menu showcases over 70 regional Spanish Tapas. Committed to supporting the local farmers and producers, we purchase our fish, meat, and vegetables locally.
Our goal is to bring global flavors to the local community by introducing a modern approach to Indian cuisine.
Our menu features bold and distinct flavors that showcase the unique blend of cuisines found throughout India. We use locally grown seasonal produce and herbs to prepare our sauces, spice blends, and desserts daily.
We are committed to using the highest quality meats, seafood and fish.
Quite simply a restaurant menu designed to support the very best of homegrown produce. The food is assembled in an uncomplicated way that relies on its freshness to shine through as a real hero.
We are committed to bringing to the plate all that is great from the best of Irish produce, at a time when its is important to support the value, the effort and commitment of our Irish producers and farmers.
Good Day Deli is a Sustainable Foods Cafe serving a mix of healthy, local, seasonal, organic and fair trade foods with a commitment to sustainability throughout our food chain.
We are a casual cafe serving tasty breakfast, brunch and lunch with subtle South Pacific influences from New Zealand and the Cook Islands where co-owner Kristin is from. We're all about the best quality foods and sweet treats, speciality coffees and drinks and excellent service.
A multi award wining Gastropub located in the heart of Kildare town just 5 minutes walk from Kildare Village outlets.
Our Executive Head Chef, Barry has been a key member of our team since 2008.
Barry is a very hands on creative chef who gets excited by creating good food and encouraging his young aspiring chefs to follow their culinary dreams.
"We've had families at Ours for over 200 years. Now we'll come to Yours!"
We are delighted to announce the arrival of the Johnnie Fox's At Home menu, bringing a little bit of the Fox's spirit to your home for the first time!
Same Day delivery for orders before 12 noon or simply PreOrder for Delivery or Collection on a day & time that suits you! Collection & Delivery times are available from 2pm to 7pm EVERYDAY!
John and Elsie Clarke founded Johnstown Garden Centre in August 1974.
Our aim has always been to be truly a Gardeners' Garden Centre and now in addition, we can also offer an extensive range of other lines like Outdoor Clothing, Gourmet Foods, Kitchen and Household, and unusual Gift items.
Our website has one of the largest plant ranges available anywhere, all from the very top quality growers in Europe.
We are located in the heart of Sligo town, along the Wild Atlantic Way.
We pour Fixx Coffee and serve homemade lunches which are available to take away in our compostable packaging or grab a seat in our small cafe.
Our shelves are packed with Artisan Foods, Lifestyle Gifts, Fine Wines, Bespoke Hampers and a beautiful range of Luxury Cosmetics.
Aidan MacManus opened The King Sitric in 1971 with a commitment to source and serve the best of fish and shellfish that Ireland has to offer.
The menu is written and adapted daily to what is given by the sea.
Although we specialise in wild Irish fish and shellfish we will always feature a game or meat option.
Experimenting in her kitchen in 2004, home chef Helen Finnegan made the very first batch of what was to become Knockdrinna Farmhouse Cheese using just a few simple household utensils and a small amount of goats milk.
Deciding to invest in her passion for good food, Helen began making cheese full time and the first Knockdrinna cheese – a Goats Cheese Camembert, Knockdrinna Snow – was born.
Situated in the heart of Letterkenny, Co.Donegal since its establishment in 1999, this family run restaurant offers contemporary, seasonal dishes in relaxed surroundings.
All our meats, fish and poultry are Irish sourced everything is made freshly on site, including all breads, pastries, pastas and desserts. Our wine list offers extensive variety from around the globe.
As a restaurant, Liath is not just one person but a group of likeminded individuals who prize the spirit of togetherness and community above all else.
We pay the utmost respect to all our superb ingredients, from both land and sea, and to all the people, the fishermen, the farmers, the growers, foragers, producers and many more, who work so hard to deliver it to our restaurant.
We are a neighbourhood restaurant creating a contemporary European dining experience in a relaxed and friendly setting. Our menu will highlight the abundant, seasonal produce of the local area, and north county Dublin, with a dynamic wine list to match.
"On the Pigs Back" was established in 1992 by Isabelle Sheridan selling Farmhouse Cheeses, Charcuterie, Fresh Breads, Irish Artisan Food, and French Epicerie & Other Specialities in The English Market, in Cork City.
On The Pig's Back produce award-winning Pâté and Terrines.
Our location in Douglas sells artisan food, serves lunch in the cafe using local producers and hosts food tastings & special events, such as art exhibitions & concerts.
First opened in October 1993, Paradiso has long attracted international acclaim for the innovative and groundbreaking vegetable cuisine of Denis Cotter, founder and executive chef.
With its emphasis on rich, complex flavours and a focus on seasonal ingredients, the Paradiso kitchen delivers an exciting and pleasurable dining experience while putting vegetables front and centre.
Potager is a fine dining restaurant located in the lovely village of Skerries, North Co Dublin, serving as much locally sourced seasonal produce as possible in a relaxed setting
We serve modern Irish seasonal food and our menus are built around our outstanding Irish producers and their ingredients.
Our menus change regularly to reflect the best available produce. We can cater for most dietary requirements. However, you will need to confirm with us in advance.
Rasam Restaurant serves authentic Indian Cuisine in stunning traditional surroundings.
We pride ourselves on our food and our service.
We mix, roast and grind our own spices daily to produce wonderful aromatic flavours.
An Intimate 18 Seater Restaurant by Rob Krawczyk in the Heart of West Cork.
Restaurant Chestnut's menu, inspired by nature, is an ever evolving menu designed around the best of the seasons ingredients. Local herbs, flowers , vegetables, meat and fish are sourced, picked, grown and foraged from West Cork and surrounding countryside.
Sage proudly promotes its ‘12-mile’ ethos which is based on sourcing as much of the food served as is possible, from within a 12 mile radius of the restaurant.
This emphasis on using the finest ingredients from local producers is evident throughout the menu which is simply constructed and has a good range of dishes on offer for each course which are designed to tempt and delight the diner.
Scholars Townhouse Hotel is an award winning boutique Hotel with 2AA Rosette Restaurant and Gastro Lounge.
Scholars Townhouse Hotel is renowned for its use of Local Produce concentrating on Seafood and Steak.
A Family Run Hotel with a personal touch.
‘‘Solas has risen out of the box to shine a light in Ireland’s food culture: this Dingle newbie is one of the few Irish restaurant that gets small plates food service exactly right.’’
We at Solas Tapas & Wine Bar pride ourselves in sourcing the best of local produce for our customers. With an innovative and unique menu we cannot wait to show you the “Solas Experience”.
By day, Tartare is a cafe. In the morning, we serve artisan coffee with our own freshly baked pastries. For lunch, we serve a selection of sourdough sandwiches, organic salads, soup and daily specials.
At night, Tartare transforms in an organic and natural wine bar with a menu of some beautiful small plates made from the very best Irish ingredients.
The menu in The Blue Apron Restaurant is varied with something to suit everyone's palate from locally sourced meat, to fresh fish and a contemporary vegetarian menu inspired from Kenan’s Turkish roots.
All dishes are diligently made from scratch within the restaurant’s kitchen, with a focus on seasonality and using quality locally sourced ingredients.
Pizza. Passion. Personality. We merge the fundamentals of Neapolitan Pizza with the best local Irish produce to bring you pizza by The Dough Bros. 48-72 hour slow proved dough, seasonal local produce, cooked in a 500 degree Stefano Ferrara wood fired oven.
The 'Kitchen @ Gorey' is an award winning restaurant based around a modern industrial style dining environment, with a focus on sourcing the highest quality local produce and using fresh natural and free range wherever possible.
The heart of the modern European menu are angus burgers, glorified wood fired pizzas and gourmet pies complimented by a careful selection of wines and boutique beers.
Weekend's special's available for takeaway Friday, Saturday and Sunday.
The West End is a fifth-generation public house located in the picturesque village of Fenit, a small fishing port with a busy marina.
We focus on quality, balance in the cup & consistency.
Our partnership with Europe’s best coffee roasters, combined with the diligent refinement of our craft allows us to extract shots with some of the highest scoring coffees in the world.
We only collaborate with roasters who source their coffee directly, supporting the farmer by paying them a fair price which in turn creates sustainable farming.