Our coffee beans are from the beautiful Araku Valley in India and are roasted locally by the brilliant Michael from Ariosa Coffee.
Established in 2003, Ariosa Coffee is one of Ireland’s first Speciality Micro Coffee Roasting Company. After years of travelling and a passion for coffee, Michael Kelly noticed a major gap in the market for quality coffee and began to establish one of the very first true speciality micro roasting companies in Ireland.
Paul’s father Barney grew tomatoes in glass houses and that’s where Carroll Produce began. Today, he now employs between 150 to 160 workers in peak season which is usually May, June and July. During these three months, planting and harvesting is under way so extra labour is needed.
Paul farms over 400 acres of spring onions, leeks, celery and cabbage. They sow the scallions between August and September and over-winter them. New season spring onions are grown from February to June, Leeks from April to July, celery from April to July and cabbage from March to July.
Harvesting is staggered throughout the season and plant at different times of the year. They propagate seedlings in the glasshouses and sow them into pots. This year’s harvest is looking good. The weather has been on our side.
You’ll find Paul Carroll’s spring onions throughout our menu in our Massaman Curry, the salsa on our Chilli Cheese Toast, Buddha Bowls and some of our Chaats too.
From Heir Island to Delgany, Patrick and the team at Firehouse are an integral part of the community that surrounds them. We are delighted to have them as part of our community supplying us with all our artisan breads, brioche buns and pastries in store.
At Firehouse Bakery, each loaf is hand crafted. They refuse to use any additives or preservatives in their cooking methods, therefore their bread will never contain improvers, processing aids or any other nasty chemicals. Using extended proving times allows them to create real bread, the healthier tastier alternative.
We’ve collaborated with Firehouse Bakery to create the ultimate Peshwari Croissant. Our Chaat&co peshwari mix is baked inside a buttery croissant, glazed with coconut.
Firehouse Bakery also supply us with our soft brioche buns that we use in our Signature Breakfast Pav, Chicken Buttermilk Pav and our Veggie Paneer Pav.
It truly is a family business at G.D. L Harford. Denis Harford is one of three brothers who are involved in the business. Ger looks after the logistics, Lorcan’s role involves planning the planting and the harvesting of the crops and Denis is the Operations Manager. They’re all third generation farmers so it’s something which they have all grown up with and loved.
The Harford brothers grow 200 acres of vegetables mainly cauliflower, broccoli, beetroot and celeriac. Good soil is key to a good crop, so we always test the soil to see what nutrients it contains. Any nutrients that are lacking are then added to the soil to ensure the crops get all the nutrients they require. After all, a happy crop is a healthy crop and as a farmer, there is no better feeling than to produce a good quality crop that people enjoy eating.
The Harford brothers are very proud of the produce they grow and they work endlessly to ensure they provide their customers with the freshest produce they can, from the field to your plate. That’s about as fresh as it gets.
Harford beetroot and celeriac are used to make our famous Indian slaw and the cauliflower can be found in our buddha bowls and Kerala curry.
Since 1991 the Smokin’ Butcher has travelled Europe to learn more about different products and production methods, picking up many tips and tricks along the way.
Our crispy bacon and black pudding is from none other than The Smokin Butcher in Ashbourne, Co. Meath. At Chaat&co, we’re committed to working with a supplier who provides us with exceptional quality, Irish pork products to compliment our delicious breakfast offering.
From an early age, TJ O’Shea was brought out to the fields to check on the progress of our crops and learned a great deal about the business from his father. The O’Sheas are currently farming approximately 1800 acres, with potatoes and carrots being the main crops planted on the land. They are blessed in the Suir Valley; farming on clay loam soil, which produces very high yields of very good quality crops. The main variety of carrot they grow is called Nairobi which is a very sweet variety and one which people really enjoy eating.
The team at O’Sheas start harvesting at 5.30am each morning, to ensure they have fresh carrots daily. The carrots are then washed, cooled, packed and dispatched that very same day. They have over 150 people employed between growing, washing, packing and distributing our produce. They’re very passionate about supporting “local” where and when possible and are very proud of the produce they grow.
O’Shea’s fresh carrots and potatoes can be found in our buddha bowls and selected curries too.
What started as a hobby of two hives in the back garden of a Dublin home, Mileeven is now one of Ireland’s leading honey companies. Mileeven’s most popular product, Pure Irish Honey, is what is used to make our famous home-made granola base for our breakfast yoghurt pots at Chaat&co.
The team at Iona Fruit Farm are proud third generation growers. It all started in 1927, when their grandfather bought the farm in Oldtown, Co. Dublin and started growing with passion.
Initially, they started out growing fruit, but in recent years they’ve also added a range of specialised vegetables to the mix.
Iona Farm grow a wide variety of crops that range from apples to carrots and cherries to beetroot. The great thing about being so close to Dublin is that they can take orders at very short notice and have them delivered the same day we harvest, cutting down on food miles and increasing the freshness of products.
You can find Iona Farm carrots and beetroot in our famous Indian slaw in our flatbreads, buddha bowls and buttermilk pavs. We use their apples in our homemade GF granola in our honey & yoghurt breakfast pot.