Regardless of how you’re celebrating the holidays this year, there are some Christmas dinner elements which can’t be ignored. Sure, if your cousin Susie can’t make it home, no one needs to make her favourite Brussels sprouts. But you wouldn’t dream of skimping on the piece de resistance for every Christmas dinner: the succulent turkey, or - equally important - a luscious Christmas dessert.
However many you plan to feed this season, Dunnes Stores Simply Better have you covered for all your festive favourites. Hogan’s Farm and Le Patissier are two fantastic Irish businesses supplying the Simply Better range with premium quality, hassle-free solutions for holiday feasts.
Paul Hogan with his turkeys at Charelfort Estate, Corotown, Kells, Co Meath. The bronze turkey is available in Dunnes Stores as part of their Simply Better range this Christmas. The Turkeys live in a secret woodland garden with fresh bedding and a treat of apples everyday. \ Philip Doyle
The Hogan family have been turkey specialists for over 50 years. Based on their Co Meath farm, Paul and his brother, Fintan, are the second generation of Hogan’s to supply premium turkeys to the Irish public – their mother, Teresa, started rearing turkeys for their local community in 1962.
Over the years, the Hogan family have faced their share of challenges, but have stayed true to their roots; rearing specially bred bronze turkeys for the Simply Better range. 
Their birds feature ample breast meat and slightly smaller legs to ensure even cooking. The turkeys themselves are well-reared; having lots of room to move around outdoors.
“My brother and I, along with our wives, are managing the business today,” Paul says. “Many of our staff are local and some have been working with us for over 20 years. Like everything in life, the foundations of a business need to be right. In our case, [those foundations are] the quality and breed of the turkey and how they are reared.
Over the years, much has changed for Irish turkey farmers. Paul says there have been difficult moments, but in the end, he, his brother and their staff love what they do and keep moving forward.
“I wouldn’t change it,” he smiles. “When you’re dealing with live animals and people, every day and year can be challenging - you need to draw on your experience to help get you through. But you get a great sense of pride when you see customers like Dunnes Stores Simply Better coming to you; to trust that you will deliver a range so unique and special for Christmas.”
Hogan’s Farm have been supplying Dunnes Stores for over ten years. Several years ago, they were thrilled to start supplying the Simply Better collection – a brand they associate with premium quality and value to the customer.
Hogan's Farm Simply Better Butter Basted Bronze Turkey Breast Joint (unstuffed).
“It was great to see our existing relationship develop naturally as we worked together to create a product range that was right for the Simply Better brand,” Paul explains. “In a way, this opportunity gave us a platform to demonstrate our knowledge of turkey breeds and rearing techniques, along with our butchery craftsmanship. It’s a genuine partnership [with Simply Better] and has been a great experience for us all - they know their brand and customers, and we know our turkey!”
The Hogan’s Farm Simply Better Christmas Bronze Turkey line includes butter basted boneless breast joints (unstuffed or stuffed with a delicious seasonal chestnut, port and orange stuffing), stuffed or unstuffed boneless crowns dressed with whiskey smoked dry cured bacon, and a convenient boned and rolled whole turkey.
Hogan's Farm Simply Better Butter Basted Boneless Bronze Turkey Breast Joint with Chestnut, Port and Orange Stuffing.
In addition, they supply their traditional free-range, slow-reared bronze whole turkeys.
“[Our birds] are free to roam and forage in the woodlands and grasslands all day and night, living out in nature 24 hours a day for over six months,” Paul says. “They couldn’t be any more naturally reared.”
For the Hogan’s, Christmas is all about tradition, friends and family. Their favourite tradition, as you might have guessed, revolves around Christmas dinner!
Hogan's Farm Simply Better Bronze Turkey Crown with Cranberry, Apricot and Clementine Stuffing.
“Fintan and I grew up knee deep in feathers, so we don’t know Christmas any other way than with a big feed before collapsing on the armchair,” Paul laughs. “In our house, Christmas was a full table (it still is) and we enjoy a wide selection of foods with all the trimmings; including mother’s own stuffing.”
Robert Bullock, owner and chef at La Patissier. \ Claire Nash
Robert Bullock was well-versed in high-end pastry and business management by the time he launched his dessert business, Le Patissier, in 2013. Originally from England, he is classically trained in the art of desserts and worked in a wide range of high-end eateries before delving into business and food management – specifically, within the airline sector.
“Le Patissier started at the kitchen table in Skerries,” Robert chuckles. “We started supplying a restaurant and a few coffee shops with prepared desserts and it just grew from there. I studied in the UK and worked in a good few restaurants and hotels, but wanted to get into more managerial work. I got a job in in-flight catering as a supervisor - which is eventually how I ended up living in Dublin.
Le Patissier Simply Better Irish Handmade Dark Irish Mousse Dessert.
“I became the operations director at Skychef in Heathrow,” he continues. “After 9/11, no one was flying. Aer Lingus had a survivial plan; as part of it, they contracted Skychef and I was sent from Heathrow to Dublin to manage their in-flight catering.”
Robert arrived in 2002, and he’s called Ireland home ever since. He stayed within the airline industry for years, moving around from catering, to sky shopping and cargo.
“Throughout my time there, I developed interpersonal management skills in addition to corporate business skills,” he explains. “It was really interesting and, really, it set me up for the launch of Le Patissier.”
Soon after starting Le Patissier, Robert entered two of his products into the 2014 Blas na hÉireann awards. To his delight, both entries won gold and silver. The products (his lemon tart and Paris Brest) have since been incorporated into the Simply Better line at Dunnes Stores.
“The Paris Brest, which is choux pastry with crème mousseline, won gold and the lemon meringue tart won silver,” he says. “Not long after, I received a phone call from the Simply Better team, so off I went to meet with them. From the very beginning, we developed the product line together.”
For Robert, who up until then was providing businesses with wholesale desserts, the biggest challenge was in finding the right packaging for this new product line.
“For us, going into retail was a completely different model,” he says. “But it was a challenge we were delighted to take on and the range has just got better as the years have gone by. We started with the lemon meringue tart and had a product called Opera - I think those were the first two Simply Better lines.”
Le Patissier Simply Better Irish Handmade Tartlet range.
Robert only uses fresh, unprocessed ingredients in his desserts – just as you would use in your own home baking. He supports local Irish producers wherever possible and uses the highest quality patisserie ingredients (like Cacaoberry chocolate and Oriel sea salt). For being so fresh, Le Patisserie are still able to offer a seven-day shelf life for their Simply Better products.
“Our strength is our weakness in that we are very fresh,” Robert laughs. “But we’re really happy to offer that seven-day shelf life on our products. We offer our showstoppers at Christmas time and ten products throughout the year.”
Within their tart range, Le Patissier offers four flavours: Single Origin Chocolate, White Chocolate and Lemon, Granny Smith Apple and a Williams Pear. In their mousse range, they offer Mango and Passionfruit, Irish Strawberry Panna Cotta, Millionaire’s Shortbread and Double Chocolate Mousse.
Le Patissier Simply Better Triple Chocolate Profiteroles.
They also offer two profiterole selections – one features a dozen profiteroles with chocolate mousse filling in half; dipped in ganache. The other half are filled with their Paris Brest crème mousseline. Their Triple Chocolate Profiteroles, provide a mixture of dark, white, and milk chocolate mousse fillings.
“Our mango and passionfruit mousse is probably one of our most popular desserts, so we turned it into a family size for sharing,” Robert says. “It’s finished with a passionfruit jelly and it’s really light.
Le Patissier Simply Better Irish Handmade Mousse range.
“Then, finally, there’s the Paris Brest – our first award-winning product. We’ve turned that into a large dessert, as well – meant for sharing.”
Regardless of how you’re celebrating the holidays this year, there are some Christmas dinner elements which can’t be ignored. Sure, if your cousin Susie can’t make it home, no one needs to make her favourite Brussels sprouts. But you wouldn’t dream of skimping on the piece de resistance for every Christmas dinner: the succulent turkey, or - equally important - a luscious Christmas dessert.
However many you plan to feed this season, Dunnes Stores Simply Better have you covered for all your festive favourites. Hogan’s Farm and Le Patissier are two fantastic Irish businesses supplying the Simply Better range with premium quality, hassle-free solutions for holiday feasts.
Paul Hogan with his turkeys at Charelfort Estate, Corotown, Kells, Co Meath. The bronze turkey is available in Dunnes Stores as part of their Simply Better range this Christmas. The Turkeys live in a secret woodland garden with fresh bedding and a treat of apples everyday. \ Philip Doyle
The Hogan family have been turkey specialists for over 50 years. Based on their Co Meath farm, Paul and his brother, Fintan, are the second generation of Hogan’s to supply premium turkeys to the Irish public – their mother, Teresa, started rearing turkeys for their local community in 1962.
Over the years, the Hogan family have faced their share of challenges, but have stayed true to their roots; rearing specially bred bronze turkeys for the Simply Better range.
Their birds feature ample breast meat and slightly smaller legs to ensure even cooking. The turkeys themselves are well-reared; having lots of room to move around outdoors.
“My brother and I, along with our wives, are managing the business today,” Paul says. “Many of our staff are local and some have been working with us for over 20 years. Like everything in life, the foundations of a business need to be right. In our case, [those foundations are] the quality and breed of the turkey and how they are reared.
Over the years, much has changed for Irish turkey farmers. Paul says there have been difficult moments, but in the end, he, his brother and their staff love what they do and keep moving forward.
“I wouldn’t change it,” he smiles. “When you’re dealing with live animals and people, every day and year can be challenging - you need to draw on your experience to help get you through. But you get a great sense of pride when you see customers like Dunnes Stores Simply Better coming to you; to trust that you will deliver a range so unique and special for Christmas.”
Hogan’s Farm have been supplying Dunnes Stores for over ten years. Several years ago, they were thrilled to start supplying the Simply Better collection – a brand they associate with premium quality and value to the customer.
Hogan's Farm Simply Better Butter Basted Bronze Turkey Breast Joint (unstuffed).
“It was great to see our existing relationship develop naturally as we worked together to create a product range that was right for the Simply Better brand,” Paul explains. “In a way, this opportunity gave us a platform to demonstrate our knowledge of turkey breeds and rearing techniques, along with our butchery craftsmanship. It’s a genuine partnership [with Simply Better] and has been a great experience for us all - they know their brand and customers, and we know our turkey!”
The Hogan’s Farm Simply Better Christmas Bronze Turkey line includes butter basted boneless breast joints (unstuffed or stuffed with a delicious seasonal chestnut, port and orange stuffing), stuffed or unstuffed boneless crowns dressed with whiskey smoked dry cured bacon, and a convenient boned and rolled whole turkey.
Hogan's Farm Simply Better Butter Basted Boneless Bronze Turkey Breast Joint with Chestnut, Port and Orange Stuffing.
In addition, they supply their traditional free-range, slow-reared bronze whole turkeys.
“[Our birds] are free to roam and forage in the woodlands and grasslands all day and night, living out in nature 24 hours a day for over six months,” Paul says. “They couldn’t be any more naturally reared.”
For the Hogan’s, Christmas is all about tradition, friends and family. Their favourite tradition, as you might have guessed, revolves around Christmas dinner!
Hogan's Farm Simply Better Bronze Turkey Crown with Cranberry, Apricot and Clementine Stuffing.
“Fintan and I grew up knee deep in feathers, so we don’t know Christmas any other way than with a big feed before collapsing on the armchair,” Paul laughs. “In our house, Christmas was a full table (it still is) and we enjoy a wide selection of foods with all the trimmings; including mother’s own stuffing.”
Robert Bullock, owner and chef at La Patissier. \ Claire Nash
Robert Bullock was well-versed in high-end pastry and business management by the time he launched his dessert business, Le Patissier, in 2013. Originally from England, he is classically trained in the art of desserts and worked in a wide range of high-end eateries before delving into business and food management – specifically, within the airline sector.
“Le Patissier started at the kitchen table in Skerries,” Robert chuckles. “We started supplying a restaurant and a few coffee shops with prepared desserts and it just grew from there. I studied in the UK and worked in a good few restaurants and hotels, but wanted to get into more managerial work. I got a job in in-flight catering as a supervisor - which is eventually how I ended up living in Dublin.
Le Patissier Simply Better Irish Handmade Dark Irish Mousse Dessert.
“I became the operations director at Skychef in Heathrow,” he continues. “After 9/11, no one was flying. Aer Lingus had a survivial plan; as part of it, they contracted Skychef and I was sent from Heathrow to Dublin to manage their in-flight catering.”
Robert arrived in 2002, and he’s called Ireland home ever since. He stayed within the airline industry for years, moving around from catering, to sky shopping and cargo.
“Throughout my time there, I developed interpersonal management skills in addition to corporate business skills,” he explains. “It was really interesting and, really, it set me up for the launch of Le Patissier.”
Soon after starting Le Patissier, Robert entered two of his products into the 2014 Blas na hÉireann awards. To his delight, both entries won gold and silver. The products (his lemon tart and Paris Brest) have since been incorporated into the Simply Better line at Dunnes Stores.
“The Paris Brest, which is choux pastry with crème mousseline, won gold and the lemon meringue tart won silver,” he says. “Not long after, I received a phone call from the Simply Better team, so off I went to meet with them. From the very beginning, we developed the product line together.”
For Robert, who up until then was providing businesses with wholesale desserts, the biggest challenge was in finding the right packaging for this new product line.
“For us, going into retail was a completely different model,” he says. “But it was a challenge we were delighted to take on and the range has just got better as the years have gone by. We started with the lemon meringue tart and had a product called Opera - I think those were the first two Simply Better lines.”
Le Patissier Simply Better Irish Handmade Tartlet range.
Robert only uses fresh, unprocessed ingredients in his desserts – just as you would use in your own home baking. He supports local Irish producers wherever possible and uses the highest quality patisserie ingredients (like Cacaoberry chocolate and Oriel sea salt). For being so fresh, Le Patisserie are still able to offer a seven-day shelf life for their Simply Better products.
“Our strength is our weakness in that we are very fresh,” Robert laughs. “But we’re really happy to offer that seven-day shelf life on our products. We offer our showstoppers at Christmas time and ten products throughout the year.”
Within their tart range, Le Patissier offers four flavours: Single Origin Chocolate, White Chocolate and Lemon, Granny Smith Apple and a Williams Pear. In their mousse range, they offer Mango and Passionfruit, Irish Strawberry Panna Cotta, Millionaire’s Shortbread and Double Chocolate Mousse.
Le Patissier Simply Better Triple Chocolate Profiteroles.
They also offer two profiterole selections – one features a dozen profiteroles with chocolate mousse filling in half; dipped in ganache. The other half are filled with their Paris Brest crème mousseline. Their Triple Chocolate Profiteroles, provide a mixture of dark, white, and milk chocolate mousse fillings.
“Our mango and passionfruit mousse is probably one of our most popular desserts, so we turned it into a family size for sharing,” Robert says. “It’s finished with a passionfruit jelly and it’s really light.
Le Patissier Simply Better Irish Handmade Mousse range.
“Then, finally, there’s the Paris Brest – our first award-winning product. We’ve turned that into a large dessert, as well – meant for sharing.”
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