Mullygarry Farm is a family-run sheep farm in the heart of the Fermanagh countryside. They sell their own lamb meat (chilled and frozen) in their on-site farm shop. They also make lamb charcuterie including chorizo, salami, cured lamb leg and lamb bacon.
Farm to fork is a strong part of their ethos in producing grass fed, ethically reared, farm quality assured lamb. They support other local producers by giving them shelf space in the farm shop and are very keen on hosting events there.
They are interested in supplying artisan food stores and restaurants.
Jayne Paget of Erin Grove Preserves in Fermanagh has long dreamt of owning a Farm Shop. The Croft was several months in the building but now it is open and thriving. It was established to be a showcase for their multi-award winning range of preserves, chutneys and cheese accompaniments and now customers can purchase these right on the site where they are produced!
With an emphasis on providing the freshest local produce possible they also do all of their baking in-house, serve great coffee and as you would expect, you can pick up all sorts of farm produce and goodies. There is fresh meat, vegetables, fruit, breads, cakes and the shelves are stacked with artisan food and drink from across the island.
There is plenty of outdoor seating so you can factor in enough time to shop and eat. We absolutely love those apple and cinnamon crumble scones!
Opening Hours are Tuesday-Saturday 10am-5.30pm. Open late Thursday till 9pm. Closed Sunday and Monday
Boatyard Distillery Ltd is an award winning farm-to-bottle distillery located in Northern Ireland on the shores of Lough Erne in Co. Fermanagh. It is the first working distillery in Enniskillen since 1887. The director and founder, Joe McGirr, has years of extensive experience in the spirits industry across London and Scotland. He was brought up on a farm outside Enniskillen and he had always loved the idea of using his knowledge and experience to start a distillery in the area he was raised. Now the cows eat the spent grain from the spirits.
For the Boatyard Double Gin, organically produced wheat spirit is macerated for 18 hours with 8 different botanicals. It is brought to life with earthy tones from the family farm foraged botanical, Sweet Gale.
As the Double Gin spirit runs off the still they introduce a unique juniper filtration process . The collected spirit has pure water added to it before resting for a minimum of 2 weeks before they bottle and label.
Boatyard Old Tom Gin is the first of its kind to be launched in Ireland. It is made using Boatyard Double gin, rested for a minimum of 4 months and then Fermanagh honey is added. It has notes of candied lemon peel, vanilla and cinnamon spice, with a silky orange finish.
Boatyard Vodka is the first seed-to-sip vodka in Ireland. Made using organic Irish wheat grown in Co. Kildare, each bottle can be traced back to the farm and field it came from. It has a creamy smooth character, exuding notes of black pepper, orange zest and beeswax with a subtle vanilla sweetness.
Why not book a tour to see how the magic happens? Book at www.boatyearddistillery.eventbrite.com
As if their fabulous drinks weren’t enough, Boatyard Gin is now in chocolate form! They’ve teamed up with The Proper Chocolate Company from Dublin to make a Bean to Bar Double Gin chocolate treat. It is made with organic cocoa from Tanzania and the spent gin botanicals. Pleasantly dark at 68 per cent. The first batch sold out within 20 minutes!
Why not try some with some neat gin or a gin and tonic? Or maybe all three?!!
Now, here are preserves, marmalades and chutneys which taste like they should do! Jayne Paget, who has a degree in Home Economics, wanted to recreate those traditional flavours which have been lost in so many of today’s over-processed foods. She established Erin Grove Preserves in 2001 and more than 15 years later she’s picking up awards all over the place!
From their base in beautiful Co. Fermanagh Erin Grove make all of their products by hand in small batches, using time-honoured methods and the finest quality ingredients sourced mainly from local producers, which mean they are simply bursting with colour and flavour!
Many of their recipes have been handed down through the generations, others they have created themselves to produce an outstanding range where the favourites of yesterday blend with exciting and innovative flavours for today! Think Victoria Plum Preserve, Irish Whiskey Marmalade, Sweet Chilli Jam and Mango Chutney with Chilli & Lime! Their range is constantly evolving and there are some exciting developments in the pipeline for accompaniments for cheese, so watch this space!
Erin Grove – Creating Great Taste!
Passion, Knowledge, Craftsmanship. They’re what Kettyle Irish Foods believe make their meat stand out from the rest; from the treatment of the animal to the ageing process, and finally the butchery skills. They call it Meatcraft.
Maurice Kettyle launched the business in 2004 to sell high quality beef to top restaurants across Britain and Ireland. It’s all from Angus and Hereford cattle and dry-aged for up to 35 days. These days they deal in much more than beef. They are now part of Linden Foods; one of the UK’s leading meat processors.
Suffolk/Cheviot dams and Texel rams, which roam the islands and grasslands of Fermanagh are sold as Lough Erne lamb. They do dry-aged Fermanagh bacon and local free-range chicken. The newest kid on the block is Banquet Royal Rose veal.
They take very good care of these calves. And all of their other animals, too. It shows in the superb taste. You’ll see when you try.
John and Eileen Hall started producing eggs in 2002. They launched the Cavanagh Free Range Eggs brand in 2012 in response to consumer demand for a quality artisan free-range egg with provenance.
This multi-award-winning family business is based in the beautiful Lakelands of County Fermanagh. They are focused on producing the best quality free-range eggs in the industry.
With a flock of 73,000 hens in 7 separate barns across 4 sites, the hens have the freedom to roam in large fenced paddocks, which are dotted with mature oak, ash and chestnut trees. The tranquil fields around the barns are ideally suited for hens as they can forage during the day and return to the safety of their barn perches at night.
The company places an emphasis on high welfare standards. Their eggs are used by some of the top hotels and restaurants in Northern Ireland including Belfast’s 5 star Merchant Hotel. They were eaten by the world leaders who attended the G8 Summit at Lough Erne Resort in 2013.
