Shop Waterford - Support Local
This festive season, WLR is delighted to partner with SHOP WATERFORD to encourage YOU to shop locally and support our vibrant community. With holiday spending in Ireland predicted to reach record highs, your choice to invest in local businesses has a profound impact. Every euro spent lohttps://www.wlrfm.com/about-wlrcally fuels the growth, sustainability, and prosperity of Waterford’s economy.
So, this Christmas, let’s come together to make a difference. We’re calling on the people of Waterford to "Shop Waterford – Support Local." Together, we can create a brighter future for our community.
Explore some of the fabulous local businesses we have right here on our doorstep and discover the unique treasures Waterford has to offer!
The Sea Gardener
Marie Power, known in Waterford as The Sea Gardener, has built a reputation for her innovative use of seaweed in food, showcasing the natural bounty of Ireland’s coasts in a unique and nutritious way. Based in the stunning Copper Coast region of County Waterford, Marie blends tradition with modern flavours, crafting products that highlight the health benefits and rich flavours of Irish seaweed. Her dedication to local ingredients and working with trusted suppliers ensures that everything she produces is not only of the highest quality but also deeply connected to the local landscape.
Marie’s focus has shifted recently, moving away from protein bars and teas, as the market for these products wasn't there for her. Instead, she is now concentrating on her book, events, and supplying fresh seaweed alongside her seaweed blends and seasonings. She currently offers six different blends, which are gaining recognition for their versatile and exciting uses in the kitchen.
As she herself says, "Seaweed was very much part of the food heritage of city, coast, and county—it's now being revived for a whole new generation. This is a good time to be part of the resurgence in Waterford's food culture!"
The Sea Gardener’s products are a celebration of the Irish coast and countryside, incorporating local ingredients from suppliers such as Interlude in Dungarvan, Everetts in Waterford, and Burke’s Fish Shop in Ballybricken. These partnerships allow Marie to create seaweed-infused foods that showcase the best of Irish produce. Her collaborations with Knockanore Cheese and Irish Gourmet Butter add rich, artisanal touches to her blends, elevating the flavour profiles and connecting them even more deeply to Ireland’s culinary traditions.
Marie’s seaweed snacks and seasonings have found their way into some of the region’s finest dining establishments, such as Mara and Union Wine Bar & Kitchen. These restaurants share her belief in showcasing local, sustainable ingredients, making them perfect partners for The Sea Gardener. Whether it’s a sprinkle of her seaweed seasoning over a fresh seafood dish or her seaweed-infused crackers paired with Knockanore Cheese, these collaborations help to bring the taste of the sea to the table in new and exciting ways.
Her expertise doesn’t stop at food production. Marie has worked with esteemed venues like the Granville Hotel and the Cliff House Hotel on various events, where she brings her knowledge of seaweed’s culinary and nutritional benefits to a broader audience. These partnerships allow her to share her passion with diners who might not have previously considered it a staple in their diet.
Marie’s products and book, which explore the world of edible seaweed, are available in several local shops, including Solas na Mara in An Rinn, the Book Centre in Waterford, Quish's SuperValu in Tramore, and Ardkeen Stores. These stockists are proud to support local producers like Marie, who are committed to sustainability and promoting the best of Irish produce.
In an era when consumers are increasingly focused on sustainability and the origins of their food, The Sea Gardener’s approach is both timely and vital. By combining the traditional knowledge of foraging with the best local ingredients, Marie Power offers a fresh perspective on how we can connect with our environment and indeed our food. Her work is a showcase of the richness of Ireland’s coastline and a reminder of the delicious possibilities it holds.
Faithlegg House Hotel
Tucked away in the scenic County Waterford countryside, Faithlegg House Hotel offers more than just luxury accommodation—it’s a haven for food lovers, with a focus on locally sourced ingredients. At the heart of Faithlegg’s dining experience is a commitment to regional flavours and seasonal Irish produce, bringing the best of the area directly to your plate.
From the refined Roseville Rooms Restaurant to the more relaxed Aylward Lounge, the menus highlight seasonal Irish ingredients. Faithlegg partners with local suppliers like Knockanore Cheese, Viking Cider, and Flahavan’s oats, ensuring every dish reflects the quality and heritage of the region.
Executive Chef Jenny Flynn explains, “Keeping our menus local and seasonal is at the core of the food ethos here in Faithlegg. I am lucky to be surrounded by such a high standard of produce carefully cultivated by the suppliers I have formed very important relationships with. I choose local not just because it is sustainable but because it really is the best. It’s a pleasure to work with people who are so passionate and committed, and I count myself lucky to have our kitchen based in a region where the quality is unparalleled. We are, after all, a circular economy and to support each other is mutually beneficial—when they grow, we grow!”
What sets Faithlegg apart isn’t just the quality of its food but the stories behind the ingredients. The hotel’s connections with local farmers, fishmongers, and artisan producers mean that each meal celebrates the richness of the region. The kitchen doesn’t rely on global imports; it champions the produce that’s just a stone’s throw away, adding depth to the dining experience.
For example, if you're indulging in their Irish beef, you can be confident it’s sourced from trusted local suppliers like Dawn Meats. The seafood dishes, too, are a highlight—particularly when you know the catch has been sourced sustainably from the nearby coast. Pair this with a carefully curated wine or local craft beverage, and the connection between plate and place becomes even clearer.
There’s also a delightful quirkiness to some of Faithlegg’s offerings. The menus, while refined, don’t shy away from putting a playful twist on traditional Irish fare. Expect familiar ingredients presented with a fresh perspective, yet always grounded in a respect for local heritage.
In a time when the concept of "buying local" has never been more important, Faithlegg is a shining example of what can be achieved when businesses prioritise their local economy and food heritage. It’s not just about the food; it’s about supporting a network of suppliers, keeping traditions alive, and celebrating the best of what Ireland has to offer. Whether you’re a guest or simply stopping by for a meal, Faithlegg offers an authentic taste of the region with every bite.
IASC Seafood Bistro, Dungarvan
IASC Seafood Bistro, nestled in the heart of Dungarvan’s historic market town, is a standout example of a family-run business steeped in a rich fishing tradition that spans over 150 years. Specialising in fresh seafood caught daily, IASC’s menu is a tribute to the local waters, offering dishes like prawns, monkfish, haddock, and squid—each plate a reflection of the restaurant’s deep connection to the sea.
What makes IASC truly unique is its unwavering commitment to supporting local suppliers. By partnering with businesses like Freezin' Friesian for dairy products, The Country Store for fresh produce, and Dún Artisan Bakery for artisanal bread, IASC ensures that each dish tells a story of local collaboration and top-quality ingredients. This dedication to sourcing locally underscores their belief that great food begins with great products.
Caitlín Ui Aodha, proprietor of IASC and native of the Gaeltacht region of Helvick, captures the heart of the restaurant's ethos: “At IASC, we take pride in supporting Irish fishermen, local farmers, and food producers. Great products make great food, and being in Dungarvan, we’re spoiled for choice, surrounded by such fantastic suppliers. Our slogan, Iasc blasta úr, ó bhád go bord (delicious fresh fish, from boat to table), embodies everything we stand for.” She adds, “We’re part of a circular economy—when our suppliers grow, we grow.”
This firm belief in sustainability is echoed throughout IASC's menu, which changes regularly to feature seasonal ingredients. Since opening in July 2023, the bistro has already made waves, being awarded Newcomer of the Year by the Yes Chef Ireland Awards. Their dedication to fresh, locally sourced seafood has earned them glowing customer feedback, not only for their exceptional dishes but also for their distinctive dining experience.
The interiors of IASC Seafood Bistro further enhance the experience, with unique decor reflecting Ireland’s fishing heritage. The warm, intimate setting, filled with unusual artefacts, invites diners to enjoy their meal in a relaxed atmosphere, while the menu showcases daily specials designed around the freshest catches.
The kitchen at IASC also actively engages with the wider food community, recently teaming up with Legacy Irish Cider for a demonstration at Waterford’s Harvest Festival. With the launch of their Autumn menu on 17th October and bookings for Christmas parties already underway, the bistro continues to be a vibrant part of the local culinary scene.
Whether indulging in their monkfish or enjoying a platter of prawns, diners can trust that the seafood they savour was caught by IASC’s very own trawlers, the Dearbhla and the Aoibheann Lia, and brought straight to the kitchen. This direct, boat-to-plate connection is at the heart of what makes IASC’s food so fresh and full of flavour.
In an era where supporting local businesses is more important than ever, IASC Seafood Bistro shines as a prime example of how family-run restaurants can thrive by embracing their roots, working with local suppliers, and delivering an authentic, high-quality dining experience. For seafood lovers in Dungarvan and beyond, IASC is a must-visit destination where tradition, freshness, and sustainability meet.
Ballyin House, Lismore
Ballyin House, a beautiful Georgian home built in 1820 in Lismore, Co. Waterford, offers visitors more than just a glimpse of history. Once home to Sir Arthur Conan Doyle, author of Sherlock Holmes, Ballyin House has become a symbol of sustainable living, with a deep-rooted commitment to growing and sourcing local food. Guests are invited to experience its authentic atmosphere through a variety of events that celebrate the land and local produce.
At Ballyin House, sustainability is more than a philosophy; it’s a way of life.
Caroline Fletcher-O’Connor explains, “We believe in sustainability and looking after our world. We endeavour to do this by growing our own and supporting local farmers and suppliers. We work with organic and natural fertilizers and the highly nutritious compost from our composting system. If we look after our soil, it will look after us.”
This ethos is brought to life in their organic orchard and grounds, where crops are grown with the utmost care, using natural methods like seaweed and organic composting. Even their donkeys and hens contribute to the farm-to-table experience by enriching the compost that nurtures the soil.
Ballyin House works closely with local award-winning farmers and suppliers, ensuring that what they can’t grow themselves is sourced from the best in the region. This includes partnerships with the likes of Michel McGrath’s Family Butchers, Vinilo Bakery, Knockanore Cheese, and The Sea Gardener, to name just a few. These collaborations help create a seasonal and ever-changing menu, with treats like homemade jams and jellies complementing the house’s signature Six-Course Sustainable Afternoon Tea Experience.
Events at Ballyin House are a unique opportunity for guests to connect with the land. From Tapas & Jazz evenings to nature tours, there’s always something happening on the grounds. Their upcoming events include the Oíche Shamhna Halloween Nature Adventure, where guests can explore the grounds, meet the donkeys, and create art from their collected treasures, followed by tea and traditional Halloween Barmbrack. For those looking for something a bit more indulgent, the Six-Course Sustainable Afternoon Tea or themed Tapas & Jazz nights offer a culinary journey, with dishes crafted from organic, homegrown, and locally sourced ingredients.
Ballyin House’s commitment to sustainability is woven through every aspect of its operations. The use of nettle water and no-dig planting methods, inspired by organic grower Colman Power, ensures that their crops thrive naturally. They are also working towards a “zero waste” system, further enhancing their goal of sustainable living.
For guests who wish to extend their stay, Ballyin House offers accommodation in two self-contained areas: The Coach House, a Jacobean property dating back to the early 1600s, and The Mill View Lodge, the former servants’ quarters of Ballyin House. Both properties provide a unique and serene retreat where visitors can enjoy the peaceful surroundings and immerse themselves in the history and sustainability practices of the estate.
Ballyin House is not just a historical landmark; it’s a living example of how sustainability and luxury can go hand in hand. Whether you’re there for an afternoon of jazz and tapas or a weekend retreat, Ballyin offers a truly unique experience, rooted in the land and the local community.