Howth Foraging

17/12/2025

We think of mushrooms as food. But mycelium-based blocks could be the future of construction

Mycelium, the hidden network behind mushrooms, can be grown into durable, low-carbon materials.

17/12/2025

Amazing end to a great year.
Seal awards 2025 best sustainable outdoor business goes to Howth Foraging!

I was delighted to be selected for this great award. It is the second year of the Seal awards in Howth. Thank you guys it's a real honor to be recognised for all the hard work 💚

The sustainability environment and legacy awards facilitated by and

The Seal awards are an great initiative to promote sustainability, protect our local ecosystem and enhance biodiversity in Howth. It's really inspiring to see how the local businesses go above and beyond to protect the unique beauty that is Howth!

A wonderful evening with all the fabulous local businesses at Howth Yacht club. The food was amazing, best company and music.

15/12/2025

Gift cards are available on our website, link in bio.

Why not give a Howth Foraging Gift card to the nature lover in your life?

We also have our gorgeous rosehip oil and Rosehip & lavender oil for sale in the shop section of www.howthforaging.ie

We have lots of dates live for 2026 with many more to be added. Our January, February are live with many more events throughout the year up already.

A Gift voucher is a fantastic present as then one can choose a foraging tour of choice.

15/12/2025

11/12/2025

https://www.facebook.com/share/1AccbcyrgS/

11/12/2025

Red sky in Morning Shepherds warning.

Gorgeous sky to start the day.

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11/12/2025

Hi guy's a little reminder if you'd like to order your chicken liver Pâté for this Christmas please do so before the 19th of December. You can easily preorder on our site or pm me. Collection 23rd Howth & Baldoyle. Full details on -

Chicken liver Pâté wild herbs, Port Jelly topping | Howth Foraging https://share.google/lwgSRbHOHAEhUmAtL

### Nicole

11/12/2025

Gorgeous sky to wake up to!

09/12/2025

Humans are built for nature not modern life | ScienceDaily https://share.google/S4lqAYuYVGEw4M9yB

05/12/2025

Italian world cuisine week

It was a real pleasure to be invited by the Italian Chamber of Commerce to speak at their event in the Thomas Prior hall D4 for Italian world cuisine week!

From start to finish, the team were so professional to work alongside.
Special thanks to Furio for inviting me, and big shout to Fabio for his organisational skills.

The speakers on the night
Andrew Davis Quickcrop
Omar Lapecia slow food movement IT
NIcola Il Fiore della Salute
Nessa Robbins - comper & food writer

The subject back to our roots, we come from the soil, family traditions of growing, foraging and eating. We had a full house with fantastic people.

Food was unreal & the wine by the wonderfully talented chef Angelo Doppizero restaurant- Abbey st
I foraged dandelion leaves & plantain for Angelo who created the tastiest canapés on the night, ingredients came from Italy too including nettles, borage and Radicchio.

The week finished up on Friday at the Italian Ambassadors residency. Thank you to Nicola Faganello & Mrs Faganello. A wonderful reception with the talented young Italian chefs providing an excellent lunch.

04/12/2025

It's that time 🌲We are taking orders for our famous chicken liver Pâté via our site. We will have two collection points 👉

December 23rd 6pm Howth Harbour Road Carpark.

December 23rd 7.15pm Baldoyle industrial estate behind Grange builder.

Click the link👇
Check out my product! https://www.howthforaging.ie/product-page/chicken-liver-p%C3%A2t%C3%A9-wild-herbs-port-jelly-topping

If you've not tried out Pâté before it's the perfect Christmas starter. Made with the best locally sourced ingredients, Irish butter, Irish chicken liver, Homegrown herbs, garlic, Hennesy brandy. The port jelly topping has some secret foraged Irish spices. The perfect combination of Savoury & Sweet. Shelf life is two weeks so you can enjoy it over New years celebrations too.

Pack 450g 5-7 starter portions.
Perfect addition to any charcuterie board over the festive season.

Click the link 😊
Check out my product! https://www.howthforaging.ie/product-page/chicken-liver-p%C3%A2t%C3%A9-wild-herbs-port-jelly-topping

01/12/2025

We are making our delicious Pâté again this Christmas. I will sell it through my site, this year to make things easier. We will have two collection points on the 23rd of December evening time. Howth Harbour car park & Baldoyle industrial estate as easier to get to than Tesco for most. There will be a slight price increase this year to match the increased costs of production & ingredients. I'll keep you updated once it's live on our website x