In the burgeoning food and drink industry of Ireland, there are a number of innovative and dynamic figures making their mark. These individuals are introducing fresh perspectives and making notable contributions to the sector.
First and foremost is Alex, the co-founder of Bahay, an exciting new culinary endeavor in Dublin. Alongside her partner Richie Castillo, Alex is revolutionizing the industry. Richie, a skilled chef, and Alex, a computer science graduate with a background in IT, embarked on this venture together. Their inspiration stems from Richie’s Filipino heritage and the influential cooking of his father. The flavours left a lasting impression on Alex, leading to the creation of Bahay.
Rather than following the conventional restaurant model, Alex and Richie initially launched successful events at Roe & Co Distillery and Taste of Dublin, eventually expanding across Ireland for various festivals and pop-up events. This unconventional approach has positioned Bahay as a trailblazer in breaking away from traditional restaurant marketing methods. They have recently released their first co-authored book, “Masarap,” which examines Filipino cuisine through an Irish cultural lens. Additionally, they have introduced a new product, banana ketchup, driven by Alex’s passion for Filipino flavours.
Next is Ngozi Elobuike, who was raised in the wine region of Lodi, California. Her experiences studying in London and working at a wine bar in Dublin inspired her to create Hi Spirits, a Black-led wine club in Dublin that celebrates diversity and culture through carefully curated wine experiences. With a membership of over 100 individuals, Hi Spirits introduces new forms of gastronomy to communities and hosts unique, bespoke events that contribute to a collective cultural memory. Ngozi has ambitious plans for 2024, including a partnership with a wine shop and the continuation of events for members.
Then there is Jess Kelly, who has left her mark on the food industry through her family’s business, The Village Butcher in Ranelagh. Having spent her formative years both in and around the butchery, she had not considered it as a long-term career until she was inspired by the creativity and passion at a butcher shop in Melbourne. Upon returning to Dublin during the pandemic, Jess committed herself to mastering the craft and has since taken on the role of head butcher. She has also gained recognition outside of the shop, participating in food festival demonstrations and contributing to newspapers and radio.
Lastly, Jane Gleeson has defined her own niche by integrating art and home economics into her career. During the pandemic, she pursued a master’s in Gastronomy at TU Dublin and subsequently launched Guzzle, a magazine that unites people through stories about food, drink, and the arts. Following successful launches, Jane is now planning exhibitions and events related to each issue of Guzzle, adding a new dimension to the publication. Through her journey, she has come to realize that being a perfectionist is not essential, and seeking input from others can be extremely beneficial.
These individuals are reshaping the food and drink scene in Ireland, each bringing their unique perspectives and passions to the industry. As they continue to make their mark, their stories serve as an inspiration for anyone seeking to forge their own path in the culinary world.