In 2001, Jimmy Mulhall converted the family farm from conventional agriculture to an organic system which concentrates on sustainable methods of food production and the highest standards in animal welfare. After a 2 year changeover period, Coolanowle Organics began selling directly to the public, firstly at Carlow Farmers’ Market and then branching out to include Kilkenny and numerous farmers’ markets across Co. Dublin.
By 2008, the business was thriving and a meat processing facility was built on the farm and the following year, an online meat sales business was developed to market organic meat nationwide.
‘We produce the beef and lamb fed on a clover grass sward from our own farm here at Coolanowle and we buy pork, chicken, some additional lamb and beef from organic producers within a 40 mile radius. Local abattoirs are used, with beef hung for at least 2, if not 3 weeks. This provides full traceability from farm to table.’
Specialities include spiced and corned beef using a dry-curing process from premium cuts, dry-cured bacon and ham with no added water, a full range of sausages containing almost 90% top quality beef, pork and lamb and Great Taste Award Gold Medal winning black and white pudding.
Coolanowle embodies the concept of food tourism with Coolanowle Country House, Georgina Campbell’s Farmhouse of the Year 2012, offering unique farmhouse
breaks in an idyllic rural setting. This combines Bernadine Mulhall’s unrivalled hospitality with the very best of home-produced organic food, while The Barn at Coolanowle is the perfect venue for private functions.