Rívesci

Thank you Joe McNamee for your very kind words in Irish Examiner Weekend Magazine! We appreciate the support so much and are thrilled with the coverage!

“You really need to establish if there’s a definite gap or are you bringing something that’s different in terms of offering,” advises Lucy Ryan, head of Food Sector, Bank of Ireland Blas winners get more ingredients for success - Podcast Ep 246: Bank of Ireland held a Mentorship Day for some of the best newcomers at Blas na hEireann in areas such as sales, marketing and sustainability. Participating businesses included Killadoon Milk, Second Street Bakeshop, Rívesci, Temptation Chocolates and All About Kombucha. #irish #food #business #startups Blas na hÉireann John Doyle https://lnkd.in/e5HDMW6b

🥄 Leek, Butterbean & Bacon Soup with Smoked Chilli Oil 👨🍳 Full ingredients list and recipe details are now on our website - https://lnkd.in/gWjUJkqq This recipe was created by Declan Malone and was also featured in the Irish Country Magazine Jan/Feb edition. Any questions let us know below 👇

Thank you Bank of Ireland Corporate and Commercial Teams for a wonderful day in the Horse and Jockey Hotel. Learned so much from you all and our absolutely class fellow food and drinks producers. When do we ever get to do things like this!! ✨️

We're hiring!! Link below for more details and to apply directly: https://lnkd.in/eZSZccBf

We are thrilled to be named 'Leading Creators of Innovative Condiments 2025' by EU Business News / Irish Enterprise Awards! Their recognition of our passion and dedication to our craft spurs us on even more. A great mid January boost for the whole team!

🇬🇧 UK shipping now available 🇬🇧 We are absolutely delighted to secure UK shipping for our customers with DPD Ireland 🚚 Shop now: https://lnkd.in/etPcAfVe

We are absolutely ecstatic to have a 4 page feature in this months Irish Country Magazine all thanks to Dee Laffan. 🙌 We had an amazing time in November with Donal our photographer and a great chat with Dee for our interview - we delved into how we first met, working alongside each other, building two businesses, plans for future growth and so much more! ✨️ Declan Malone also has not one but TWO of his very own recipes featured in the magazine - the first time his recipes have been featured in national media and we are so delighted!! Fans of his pesto and creations of his food from the days in Neidín, our food truck, should defo have a peek at the magazine because these recipes are not to be missed! 👨🍳 Starting the year with something like this is massive for us and we are so grateful for this platform! If you've already read it, or make any of Declan's recipes let us know your thoughts in the comments below 🍴👇

Huge thanks to Denise Maguire at Hotel and Catering Review and the Virgin Media Business Ireland team for featuring us recently in an article called 'Primed for Growth'. 🤩 It was great to chat to Denise about business so far and our plans for the future. ✨️ Page 26 👇 https://lnkd.in/eN5htyrp

We are so proud to say that Fiery Fung won a coveted GOLD STAR 🌟 from Guild of Fine Food earlier this year! The judges mentioned, 'This is a fully locked and loaded sauce... A gorgeous array of flavours and textures made us keep going back for more...' 🥳 All of our recipes are developed in-house by Declan Malone 👨🍳 and made in small batches 🌶 Huge thank you to all of our customers and stockists for their continued support as we try to do our best by bringing you the most delicious little jars of joy that we can 🙌 #greattasteawards