2025 – A Year of Celebrations, Collaborations and Storytelling
2025 was a special year for Wicklow Naturally, defined by connection, collaboration and a shared pride in the exceptional food and drink of the Garden County. From seasonal networking events and producer showcases to national media recognition and prestigious awards, the year reflected the strength, creativity and commitment of our members. Together, we celebrated local provenance, deepened partnerships across food, farming and tourism, and told the stories that make Wicklow’s food scene so distinctive.
We began the year by sharing more beautiful storytelling content from Siomha Guiney, who had met with many of our members throughout 2024. These stories reminded our followers of the many ways to support Wicklow producers — by attending events, shopping local, supporting on social media, gifting locally made produce and taking part in tasting tours across the county.
Spring marks the true beginning of our calendar year, and we hosted our first networking meeting on St Brigid’s Day at the wonderful Wildacres Nature Reserve, hosted by founders Brian and Gilly. Following a tour showcasing the inspiring work being carried out on the reserve, members enjoyed a tasting of Wicklow food and drink prepared by Tadgh Byrne of Críoch Catering. Tadgh thoughtfully incorporated produce from many local members, alongside Wicklow-foraged ingredients, offering a true taste of the surrounding landscape.
Throughout the year we continued to spotlight members across our social media channels, including welcoming the return of Kilmullen Farm to Airfield Market. “The Lamb Lady” herself, Margaret Hoctor, also stocks many Wicklow Naturally members at her stylish stand at this popular farmers’ market.
In April, Wicklow Naturally was featured in Food & Wine Magazine in an article by award-winning food writer Kate Ryan, who highlighted the outstanding quality of Wicklow produce and hospitality venues. Kate had visited the county earlier in the year, enjoying exceptional Wicklow hospitality, with sincere thanks to the Glenview Hotel and Tulfarris Hotel for sponsoring her visit.
Also in April, we were delighted to showcase Wicklow produce during a tourism networking event hosted by Wicklow Tourism at Tulfarris Hotel, strengthening links between food producers and the wider tourism sector.
At the end of May, many of our members took part in the annual Bord Bia Bloom festival in the Phoenix Park. O’Hanlon’s Herbs shared a wonderful behind-the-scenes video of their experience — even capturing a photo of Taoiseach Micheál Martin leaving with a bag of herbs. We’re all still wondering what he cooked for dinner that night!
June was another busy and exciting month. Wicklow Farmhouse Cheese, Daisy Cottage Farm and OpenHive Honey took part in Wicklow’s coolest festival, Beyond the Pale, where they met Irish food writer Dee Laffan. Dee hosted a talk and tasting celebrating some of Wicklow’s finest food.
June also marked the opening of Críoch Café in Bray (with an official launch in August). Owner Tadgh Byrne, long recognised for his commitment to sustainable and local Wicklow produce, introduced a menu featuring many Wicklow Naturally members.
Throughout the year, Wicklow Naturally proudly supported local charities, contributing raffle prizes and hampers of Wicklow produce, including support for The Craic in the Granite Festival in Aughrim, and East Coast Radio Annual Coffee Morning for Wicklow cancer services and The Wicklow Hospice.
In July, we hosted our second members’ meeting of the year at Pine Cone Coffee Roasters. Members enjoyed an evening of connection, learning about one another’s businesses, touring the roastery, sampling coffees and hearing about upcoming network activities.
August saw Wicklow Naturally take part in the Tinahely Show, hosted by Santina Kennedy, with cooking demonstrations using Wicklow produce from Hug in a Bowl, Paul Smith (Chairperson and Chef), The Cool Food School and Daisy Cottage Farm. We also hosted a major producer showcase, with heartfelt thanks to board member Wendy O’Neill of the Glenview Hotel, who guided visitors through the impressive display. Standing back to admire the bounty on show, we couldn’t help but feel proud of the abundance of the our county.
In late August, we were honoured to welcome the Irish Food Writers’ Guild to Wicklow for a three-day visit. The programme began with a stunning welcome at Killruddery, where the weather perfectly showcased the house and gardens, followed by an exceptional lunch in the Grainstore. The writers were deeply impressed by the quality, abundance and diversity of Wicklow produce, and we were delighted to see so much press coverage and member opportunities arising from their visit. See our earlier post for full details of their packed programme.
During this time, we also co-hosted our second Vision for Venison event in collaboration with Wicklow County Council’s Climate Action Committee, held at the Manor House in Tulfarris Hotel. Executive Chef Dan Ottaway prepared local venison alongside a range of Wicklow produce, with drinks sponsored by Glendalough Distillery. Talks from Hips & Haws Wildcrafts, The Hemp Farm and Wildacres reinforced the county’s leadership in sustainable food systems.
At the end of September, we launched our annual October Feast programme at Polly’s Tea Rooms, where guests enjoyed beautifully crafted treats in the charming, vintage-style setting beside their sister café Junction 18.
October Feast continued throughout the month with venison dinners at the Glenview Hotel and Tulfarris, alongside tastings and special menus across the county. Our flagship October Feast event was The History of Wicklow Food at the Mermaid Arts Centre in Bray, featuring Dr JP McMahon. The evening was complemented by tastings of Wicklow Naturally food and drink prepared by Tadgh and the Crioch Bray Team.
Other highlights included foraging and mushroom hunts, special menus featuring Wicklow produce, an innovative honey tasting hosted by OpenHive Honey, Killruddery’s fabulous BOO Festival and farmers’ market, BrookLodge’s renowned market, and radio features on East Coast FM with Santina Kennedy and Deirdre Doyle from the Cool Food School.
Meanwhile, many Wicklow Naturally members were finalists and winners at the Blas na hÉireann Awards in Dingle. Our coordinator Santina Kennedy received the Producers Champion Award for 2025 , and she was proud to see Wicklow so strongly represented by members including O’Brother Brewing, Hug in a Bowl, Mic’s Chilli, The Happy Pear, O’Hanlon’s Herbs, Miena’s Nougat and Avoca.
As the year drew to a close, Killruddery hosted our AGM, with plans already taking shape for 2026. Our final showcase was the festive Wicklow Wrapped Christmas Market at Wicklow Gaol, delivered in collaboration with Made in Wicklow, offering producers a beautiful setting to sell locally made Christmas gifts.
2025 was also a year of outstanding achievement for our members. Special recognition goes to Killruddery for the Georgina Campbell Sustainability Award, Castleruddery Organic Farm for the Georgina Campbell Natural Food Award, Olly’s Farm for winning the Irish Country Magazine Irish Made Award (Food Category), and The Chocolate Garden of Ireland for their success at The Family Business awards.
Críoch Catering, led by chef Tadgh Byrne, was honoured with the prestigious Menu Provenance of the Year award at the 2025 Gold Medal Catering Awards — a fitting recognition of Wicklow’s commitment to provenance and quality.
So many of our members have enjoyed acclaim this year, please do check out their stories on our website https://wicklownaturally.ie/pg-producers/
With so much to celebrate — from awards and recognition to partnerships, media coverage and community support — we are immensely proud of what was achieved in 2025 and excited for the opportunities ahead in 2026. A heartfelt thank you to everyone who supported Wicklow Naturally throughout the year. We look forward to welcoming our members, followers and supporters to join is in sharing wonderful Wicklow food and drink again in the year ahead.
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