When we think about spring, we picture vibrant daffodils, fields dotted with playful lambs and prickly yellow gorse smelling of coconut. Spring is a season of renewal. It’s about freshness and vitality, and our dinner plates should reflect this.

From mushrooms grown in Dublin to seafood harvested off the coast of Kerry, here are some Irish producers of choice for this Easter season.

1. Katie’s Kombucha

katieskombucha.ie

Katie McCann was introduced to kombucha when she was training as a chef at Ballymaloe Cookery School and fell in love with fermentation. She started to brew kombucha at home and launched her business during the pandemic because she wanted everyone to experience a store-bought kombucha which has the essence of a home-brew.

Katie brews her 100% raw, live kombucha in small batches from her purpose-built kitchen in Dalkey, Co Dublin, making three flavours infused with real ingredients: Wicklow raspberries, organic apples and organic ginger. It''s available in stores nationwide or for online delivery in Dublin, Kildare and Wicklow. A box of 10 is €35.

2. Hickey’s farm

hickeysfarm.ie

Hickey’s Farm is a family farm and farm shop in Ardee, Co Louth. Brothers Martin and Patrick took over from their parents in 1993, and Martin’s son, Gerard, is now also involved in the growing operation. Everything here is done in-house, and the family specialise in growing a wide variety of potatoes.

At this time of year, Hickey’s Golden Wonders and Maris Pipers are in season and ideal for your Easter dinner as both varieties have a floury texture.

A 5kg bag of potatoes is around €4.50.

3. Bumble and Goose

bumbleandgoose.co.uk

What started in 2018 as a hobby for Lynsey Blakley, founder of Bumble and Goose, has grown into an award-winning business.

Bumble and Goose deliver cakes, biscuits and brownies across Ireland, the UK and Europe, and have baked biscuits for companies like Chanel and Aston Martin, and even Taylor Swift during her recent Eras tour.

Lynsey's team of eight make everything by hand in small batches in their bakehouse in Co Down before packaging them in air-tight shipment boxes for delivery.

Try their Easter Mini Egg Brownies (6), €24.10.

Easter Mini Egg brownies from Bumble and Goose.

4. Say cheese

killeenfarmhousecheese.wordpress.com/

After a shaky start to the newly-named British & Irish Cheese Awards, Killeen Goat Mature has been crowned “Best Irish Cheese” for 2025. Last week, it was reported that, due to being held up in customs, none of the Irish cheeses had made it to judging. The judges were, it appears, able to judge the Irish cheeses once they arrived and announced the winners on 26 March. Killeen is a five-month aged gouda-style cheese and is produced by Marion Roeleveld in Portumna, Co Galway from her family’s 200-strong goat herd. Other notable 2025 wins include St Tola goat’s cheese, who won gold for their St Tola Karst, and Toonsbridge Dairy, which won gold for their feta-style cheese. Pictured is Killeen Goats Cheese producer, Marion Roeleveld from Loughanroe East, Ballyshrule, Portumna, Co Galway.

5. Mushroom Butcher

@mushroombutcher

You might have seen portobello and button mushrooms on supermarket shelves, but what about varieties like lion’s mane, phoenix or pearl oysters? These mushrooms, non-existent in a commercial variety, are exactly what Mark Senn and his partner, Ingrid Baceviciute, are growing in Portobello, Dublin.

A chef for almost 30 years, Mark started experimenting growing mushrooms in his home kitchen and now harvests them in his carefully controlled retail unit.

He sells them from his bright green food truck, talking customers through the different chemistry profiles and textures.

Mark recommends shaggy chestnut mushrooms in ramens and hotpots, and says pink oyster mushrooms go well with prawns and lobster because of their natural seafood notes.

Available at the Mushroom Butcher. Price varies by weight.