Frenchman Oliver Beaujouan marries the skills he learned in charcuterie
with local and Irish ingredients to create a smorgasbord of micro-artisan foods to grace any table from a ne restaurant to a charcuterie board at home.

He crafts salamis from scratch; smokes fish; collects and dries local seaweed and makes sausages, patés and terrines from local and Irish pork, duck and chicken. Everything is hand-made using natural local, foraged and chemical-free ingredients.

t: 087 7922468