Newbard Farm

02/09/2026

The Centre of Food Culture Ireland is delighted to be hosting an All-Island Food Networks Gathering 2026 on Tuesday 22nd September 2026.

01/09/2026

30/08/2026

I’ve been very quiet on here lately… but definitely not quiet in real life 😅

The last few months have been a bit of a whirlwind between the farm, markets, animals, events, meetings and a fairly huge amount of work happening behind the scenes.

At Newbard, life keeps moving with the pigs, sheep, chickens, growing, grazing and all the usual organised chaos that comes with farming.

And alongside that, a massive amount of my time has been going into Sli na Feirme working with farmers and others across the region to try to rebuild the kind of local meat processing infrastructure that so many small, organic and pasture-based farmers desperately need.

There have been meetings, surveys, funding applications, premises, plans, paperwork, farmer discussions, processor discussions and plenty of moments where I’ve wondered what on earth we’ve taken on 😂

But there has also been huge support.

We’ve now connected with a really strong network of farmers, food businesses and people who genuinely want to see a different kind of regional food system one where farmers can actually access processing, animals don’t have to travel ridiculous distances, skilled local jobs are supported and more of the value stays within our own communities.

There’s still a long road ahead, but things are moving.

I have soooo many photos sitting on my phone from the last few months that I never got around to sharing, so I’m going to start catching up a little and showing you some of what’s actually been happening on the farm....

Thanks to everyone who continues to follow along and support what we’re trying to do!!! ❤️

23/07/2026

Folks , unfortunately we had to cancel our Summer Garden and Kitchen Workshop on Saturday due to low numbers - we just didn't have enough bookings to break even never mind make any profit, which is really sad as we have put so much work into this offering, bought all the produce and really did market it to the best of our abilities. Both on and Off social media.

For those people out there who run their own business you will know how difficult it is to keep all plates spinning at the same time and having the place all set up and ready makes it even harder to call decisions like this.

We are however still aiming to run the other workshops next Sunday and in August , so if I can ask everyone to help us spread the word to anyone coming to Donegal or would like to come to Donegal for a day at OURganic Gardens learning to cook with Wild Fuschia Bakehouse using some amazing fresh homegrown food which we have in abundance right now, then please book today so we look forward to the day together.

Each workshop has a particular focus but we will be covering a lot of the basics in both growing and cooking food so if this is interest do book today and if I can ask all our followers who do tune in and support us to please share this post to someone you know and tell as many people as possible - We have a 10% discount also for any past participants so do also PM for more information on that.

This coming Sunday 26th July we will be looking at Fruit and ways to turn fresh fruit from your garden into some healthy snacks and delicious treats.
For a link to all 3 workshops see poster or pm.

31/05/2026

On the train to Bloom today!

While Ross couldn't make it, I'm delighted to be attending and taking part in the discussion on "Growing Organics in Ireland:

Where Are the Opportunities?

in the Bord Bia Organic Sector Garden this afternoon.

I'm looking forward to speaking about the opportunities and challenges facing organic farming in Ireland, and highlighting the work being undertaken by a group of organic farmers who are collaborating to develop much-needed organic processing infrastructure.

For many organic livestock farmers, access to local processing facilities remains one of the biggest barriers to growth. By working together, we're exploring solutions that can strengthen local food systems, support family farms, improve market access, and help meet growing consumer demand for organic produce.

Organic farming is about more than producing food it's about building resilient farming systems, supporting biodiversity, creating rural employment, and ensuring a sustainable future for the next generation.

If you're at Bloom today, drop by the Organic Sector Garden at 2.30pm and say hello!

25/05/2026

We’re incredibly honoured to be nominated by Euro-Toques Ireland under the Farm & Rare Breed Pig category as part of their 40th anniversary celebrations 🎉

To be recognised alongside so many passionate farmers, producers, and chefs who are committed to protecting Irish food heritage, sustainability, and quality local produce means so much to us.

Best of luck to all the nominees and finalists today 🍀

This year marks 40 years of Euro-Toques Ireland supporting artisan food producers, traditional farming methods, biodiversity, and farm-to-fork food culture across Ireland values that are very close to our hearts on the farm.

Thank you to everyone who continues to support local farming and rare breed produce ❤️

11/05/2026

🥓 Something special happens in the curing room…

Our traditional dry cure back rashers, streaky rashers & lardons are all made with time, care & proper flavour in mind slow cured for that rich, authentic taste you only get from real craftsmanship.

And now introducing…
✨ NEW Honey Glaze Back & Belly Bacon Roasts & Lardons ✨

Sweet, savoury & beautifully caramelised when cooked... perfect roasted, sliced &;grilled or straight into the pan.

Produced from our organic pork and prepared with care from start to finish.

A huge shout out as well to Finn's Butchers in Mitchelstown we wouldn’t be anywhere without their support, knowledge & craftsmanship along the way. Great people backing local food and local farmers. 👏

Available now while stocks last!

26/04/2026

From pasture to plate 🐖🌿

Ever wondered how our sausages are made?

100% Organic Pork, Gluten Free

It all starts on our farm, where our pigs are raised slowly and naturally, with care and respect. Good food begins with good farming.

From there, we carefully select and prepare each cut of pork, blending it with simple, quality ingredients no shortcuts, just real food.

Everything is then minced, seasoned, and hand-filled into casings giving us full control over quality, traceability, and taste.

For us, it’s not just about making sausagesit’s about creating a sustainable, local source of food, supporting farmers, and keeping real food accessible to our community.

From our farm to your fork.

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