“I fell in love with pig farming when I was only 14 years old,” reflects PJ Mullaney. “We love that you get a distinct flavour from Berkshire pigs. There’s a uniqueness to our ham.”

Five generations of the O’Shea family have farmed along the banks of the River Suir in Piltown, Co. Kilkenny since 1830. They employ 190 local people. Consistent quality and freshness are cornerstones to their business.

Brussels Sprout growers Anthony and Enda Weldon are the third generation of growers in Swords, Dublin, and love what they do. They have unrivalled expertise in production with a process that ensures same-day freshness.

Award winning Boyle’s Gin is made with the finest imported botanicals, Wexford blackcurrants and Waterford elderflower. Peter and his team at Blackwater Valley love knowing they bring pleasure to people across Ireland.

Daniel Hickey has worked with his parents on Skeaghanore Farm since he was a boy. His geese eat, dig and enjoy the scenic views of Roaring Water Bay. He believes that the sea air is key to the geese’s unique flavour.

For the last 10 years, Rachel Morgan has been nurturing her naturally reared, grassfed lambs from her scenic farm in the west of Ireland. “It’s hard work but very rewarding,” she says.