On Sunday 18th, join Newbard Organic Farm as we slow-roast one of our own organic pigs—raised in Lismore with care and flavour at the heart of everything we do.

We’re proud to be teaming up with Seagull Bakery, launching their new heritage blass made with heritage Ølands wheat grown by James at Coolydoody Farm, Tallow, Co. Waterford.

To top it off, we’re serving it all with the iconic Ballymaloe apple sauce.

A celebration of real food, local farms, and incredible flavour—don’t miss it!

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