Meet The People Behind Our Food
At Chequer Lane, Jamie’s vision has always been simple – work with people who are as passionate about great food as we are. These aren’t just suppliers; they’re the heartbeat of our kitchen, bringing the best of Ireland to your table.
Gilligan's Farm, Co. Roscommon
Padraic Gilligan’s interesting approach to raising cattle: he plays music to keep his animals relaxed! His family has farmed the same Roscommon land for over 100 years, and when he dry ages his meat, he does so with sea salt from Achill Island to take the flavour to new heights.
Padraic represents something increasingly rare; a true family-run farming and butcher operation where they control everything from field to fork. It’s why his beef has that melt-in-your-mouth quality that makes all the difference in our dishes.
Jane Russell's Sausages, Co. Kildare
As soon as we tasted Jane’s handmade sausages, we knew we’d found something special. Her family has been making them since 1863, and she’s gone on to keep that tradition alive. You’ll find no preservatives here, just properly made pork products that would make her ancestors proud.
Kish Fish, Co. Dublin
Ask anyone in Dublin’s food scene about seafood, and Kish Fish quickly enters the conversation. Brothers Tadgh & Damian O’Meara are second-generation fishmongers who named their business after the Kish Lighthouse in Dublin Bay, and it’s no wonder some of Dublin’s top restaurants have them on speed dial!
Since 1966, they’ve been up at dawn to pick the best catches from Irish waters. We love their wild Irish crab and the incredible oysters from Carlingford Lough with their sweet nutty taste.
Llewellyn Orchard, Co. Dublin
If you’ve been to Dublin’s farmers’ markets, you’ve probably met David Llewellyn. His apple juice and Double L Cider have quite the following, but what really caught our attention was Lusca – his sparkling Cabernet Sauvignon and Ireland’s first commercially available wine.
David’s wine journey began in Germany in the 1980s, and in 2002, he took the bold step of planting a vineyard on his south-facing plot in Lusk. It’s small-batch stuff – just 350 bottles a year – but that’s what makes it so special.
Gleneely Foods, Dublin 22
Percy and Anne Covitz founded their cheese business in 1989, and today their children, Michael and Grace, proudly continue the family legacy. Their passion for exceptional cheese is unmistakable, which is why we trust them to supply us with outstanding produce such as the creamy Tipperary Brie from Cooleeney Farm and the sharp, complex Hegarty’s Cheddar from Cork.
Irish cheese does not always receive the international recognition it deserves, yet these small-batch, artisan cheeses rival the very best from France or Italy.
Caterway, Dublin 15
When two family businesses (Fitzpatricks and Hanleys) joined forces in 1998, Caterway was born – and Irish produce was all the better for it. These folks work directly with about 40 Irish farmers and growers, which means we get Dockrells’ carrots and Keogh’s potatoes from North Dublin, and those amazing mushrooms from Fancy Fungi in Wexford.
What we love about Caterway is how they understand what’s in season and at its best. They’re not just delivering vegetables; they’re bringing us the story of Irish soil.
Tipperary Distillery, Co. Tipperary
When we were looking for Irish whiskeys with character, the Ahearn family’s Tipperary Distillery stood out. For six generations, they’ve farmed the same land in the Golden Vale. Today, Liam Ahearn grows the barley, while his wife Jennifer (the only female whiskey distillery owner in Ireland) and her father Stuart (a renowned Scottish whiskey maker) turn it into liquid gold.
They’re truly grain-to-glass – the barley from their fields, the water from their land. You can taste that connection to place in every sip.
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