WE ARE VERY PROUD TO SAY WE SOURCE AS MUCH PRODUCE AS POSSIBLE FROM LOCAL IRISH SUPPLIERS.
DATING BACK GENERATIONS, THEY ARE LEADING EXPERTS IN THEIR FIELD.
Our suppliers at East Restaurant in Dublin provide high-quality, locally sourced ingredients. With expertise dating back generations, they are a massive contributing factor to a high-quality, fine dining experience.
Hanlon Smokehouse Dublin – Smoked Salmon – Seafood – Scallops – Mussels – Cod
“In the 1800’s, the Hanlon brothers, Michael and Paddy, were fishermen in the small coastal town of Omeath, Co. Louth. They faced adversity, as potatoes were the staple diet for the majority of the population and fish was not regarded as real food. The brothers had the ambition to make their passion for fish a success and identified the Pale as a potential market.
In 1845, they decided to set up their first fish shop in Moore Street, Dublin. This gamble paid off and they became known across Dublin as top quality fishmongers. Their success was further highlighted when referenced in James Joyce’s world famous book Ulysses. Five generations later and Hanlon’s Smokehouse remains faithful to the original recipe – ‘hand fillet the freshest salmon, add a pinch of salt, a little smoke and let time take its time’.
At Hanlon’s Smokehouse, we have a long established working relationship with leading hotels, restaurants in Dublin and Michelin-starred chefs. We place a strong emphasis on providing a traditional service while striving to meet the ever-changing demands of our clients.”
Doyle Catering Meats – Dublin – Sirloin – Eye Fillet – Pork – Duck
“Doyle Catering Meats formerly Doyle Bros established in 1955 by Richard and Edward Doyle in Grange Cross Ballyfermot and Rathfarnham Village.
Richard and Edward were from a larger family of 11 children 8 boys and 3 girls who were brought up on a farm in Wicklow close to Baltinglass near a small village called Donard.
They all stayed connected to their roots and eight of them diversified into butchering and Auctioneering.
The knowledge they gathered of livestock through both, their farming and auctioneering background, was carried through to the quality they were able to offer in their shops and passed on to the next generation who also became Farmers, Auctioneers and Butchers.
Richard and Pat took over the business in 1985 and have been running it successfully through all sorts of economic climates.”
Keeling’s Farm Fresh – All fruit and Veg – Eggs – Juices
“The Keeling’s family story stretches all the way back to 1926 when the current farm was established. From the early 1920’s to the late 1960’s, rhubarb was one of our main crops. In the 1930s, we began growing fruits and salads and supplying them to local Dublin restaurants and markets.
We first planted strawberries in 1937, with Bramleys following in 1949. Since then we’ve expanded our range but we continue to grow, and source, the very best quality fresh produce for you to enjoy.”