Slowfoodco Newtowncunningham

Slowfoodco Newtowncunningham – An artisan bakery in Newtowncunningham is making a name for itself across Ireland.

The Slow Food Co. is not just a Speciality Food company. We are an every-day food company that was born of a passion and obsession with Real Food. It is the culmination of generations of experience and dedication to carefully sourcing the very best ingredients available, foods of high quality, made with a dedication and integrity abundantly evident in the final product

The local business has been run by Kemal Scarpello, whose wife Rachel is from Derry, since it opened in 2011.

The bakery specialises in long fermented Sourdoughs, Spelt, Rye as well as Italian styled Focaccia and Ciabatta. All breads are baked in a wood-fired, retained heat masonry oven.

Kemal started baking ‘Real Bread’ in 2011 to sell at local farmers’ markets, farm shops and restaurants as well as directly to local communities in the North West.

Last month, Slowfoodco Artisan Bakery reached the finals of the prestigious Blas na heireann Food Awards for their Portlough Stoneground Sourdough, and were recently named in The Irish Times as one of Ireland’s leading Craft Bakeries.

The Slowfoodco Artisan Bakery is one of the first fifty bakeries around Britain and Ireland to adopt The Real Bread Loaf Mark since it was launched in September 2011 by Real Bread Campaign Ambassadors and renowned Real Bread Makers, Tom Herbert and Andrew Whitley. The Loaf Mark offers an at-a-glance assurance from a baker that a loaf was made without the use of any processing aids or other artificial additives.

All of the loaves we bake are what the Campaign calls Real Bread. Of course, our regulars know and love the taste of our natural loaves, but now The Loaf Mark makes it easy for other people to see that we’re baking an honest crust.

Contact Details

info [at]
00353 74 9156777


Donegal in Bridgestone Guide

Donegal in Bridgestone Guide
* check out the video at the bottom of this post

32 Donegal businesses are featured in this year’s edition of John and Sally McKenna’s prestigious Bridgestone Food Guide.

Now in its 10th year, the Guide have been central to Ireland’s food revolution and been instrumental in spreading the word about quality and authenticity in the Irish food and hospitality industries.

Donegal has been making great strides, year on year, and this year sees and exceptional 32 premises being singled out for honours. They include:

  • Nancy’s Bar and The West End Café in Ardara
  • Doherty’s Café and Harry’s Restaurant in Bridgend
  • The Beach House Bar & Restaurant as well as Linsfort Castle in Buncrana
  • Quality Sea Veg in Burtonport
  • Claire The Bakers in Burtonport
  • The Glen House in Clonmany
  • Aroma Coffee Shop, The Blueberry, McGettigan’s Butchers, The Olde Castle Bar & Restaurant, Simple Simon Natural Foods,and Eddie Walsh & Sons in Donegal Town
  • The Green Man, The Mill Restaurant and Starfish Café and Bistro in Dunfanaghy
  • Castle Murray House, St John’s Point
  • The Red Door, Fahan
  • Filligan’s Preserves and Good Earth in Glenties
  • Glenveagh Tearooms
  • Kealy’s Seafood Bar, Greencastle
  • The Wine Buff and Cafe Banba in Letterkenny
  • The Village Tavern, Mountcharles
  • The Farm Shop, Moville
  • Donegal Rapeseed Oil, Raphoe
  • Moorfield Lodge, Ramelton
  • Kinnegar Brewing and Rathmullan House in Rathmullan

There is no recession in Irish quality food. In fact, the best food producers, restaurateurs, markets and counties are enjoying unprecedented success. It may seem difficult to believe that things have never been better, but things have never been so good in Irish speciality food. Conditions are tougher than ever in the marketplace, but food producers who have the right product at the right price now have a devoted audience, who are more conscious than ever before about buying Irish foods.

John McKenna discusses Donegal Tourism

Start Your Own Artisan Food Business

Start Your Own Artisan Food Business

Start Your Own Artisan / Food Production Business Information Road Show
A Practical Guide to Starting a Food Business

Information Road Show

In line with the recently launched Food Strategy DCEB is running a 10 week Start Your Own Artisan / Food Production Business programme. Come along to find out how this programme will help you build your business. You will hear about the structure of the programme from the trainer as well as the experiences of a local artisan food business.

Letterkenny, Donegal County Enterprise Offices on Wednesday 17th Oct at 7pm
Donegal Town, Enterprise Centre on Thursday 18th Oct at 7pm
Moville, Community Chef Premises on Tuesday 23rd Oct at 7pm
The Programme

Aimed at: People thinking of starting their own artisan / food production business or in the early stages of start-up.

Objectives: On completion of the programme participants should have a sound knowledge of the rudiments of food business start-up.

Starting: November 2012

To register or for further information, please contact Mairead or Danny on 074 9160735 or email or

Made in Donegal

Made in Donegal

Made in Donegal is a documentary about the local food culture in County Donegal, Ireland and why it is so important to the county’s as well as country’s future.

This film was made by students of Ohio University Documentary and Storytelling in Ireland Program, They’ve put their hearts and souls into an experience they will never forget.

 This is what happened behind the camera as we challenged ourselves and produced, shot, and edited our documentary in six weeks.

BTS: Made in Donegal from Kelly Matousek on Vimeo.

Sian’s Plan

Sian’s Plan was developed after a few years of working with home cooks. The main objective of is to make it as easy as possible for home cooks to cook healthy meals for their families within the budget that they have. have created a meal planning in colour web application which means that home cooks can have the right food in the right amount right there in the kitchen when they need it.

Sian Breslin developed the meal planning in colour because she wanted to make it easier and achievable for home cooks to cook as many days in the week as they can. In one week which counts for 5 cooking days there are 4 red days and 1 green day. The four red days are to plan, shop and cook. Only 4 recipes are needed – 1 red meat dish, 1 chicken dish, 1 meatless dish and 1 fish dish. The green day is where all the leftovers are used that are in the store cupboard or fridge- there is no planning involved. The other two days are flexible, where a family can eat out etc. is a mother and son business where Sian is the Home Economist expert and Vincent looks after the technological side of the business.

For more information please visit

The Green Man Dunfanaghy

Eileen and Neil opened The Green Man shop in June 2006 on Dunfanaghy’s Main Street, with the aim of providing local and imported foods which were not readily available in the area. They also decided where possible, to stock organic and fairtrade products. The Green Man is recommended by the Bridgestone Guide.

The Green Man Mobile Delicatessen was set up in May 2010. Neil takes the trailer to local markets and towns.

• Freshly Baked Breads and Croissants
• Including Guinness Bread
• Organic Milk, Eggs & Butter
• Knochnarea Honey
• Quality Sea Veg from Burtonport
•Filligans Preserves & Chutneys
• Varied Herbal Teas & Fairtrade coffees
• Pasta, Rice & Noodles
• Dried fruit, nuts, seeds & legumes

Check out the Green Man Dunfanaghy on Facebook

Donegal Town Food Festival

The Taste of Donegal Food Festival- Friday 26th August, Saturday 27th August and Sunday 28th August 2011 Donegal Town. Come along and celebrate great food and drink in a friendly atmosphere.

Facebook Page

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