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- Temple Bar Food Market
- Corleggy Cheeses. (Prop – Silke Cropp)
- St Martin Shellfish. (Prop – John McInerney)
- Judith’s Wild Flowers. (Prop – Judith Wolff)
- Sabores De Mexico (Props – Gustavo & Theresa Hernandez)
- Sheridan’s Cheesemongers Ltd. (Props – Kevin&Seamus Sheridan)
- The Gallic Kitchen (Prop – Sarah Webb)
- Llewellyn’s Orchard Produce (Prop – David Llewellyn)
- Paddy Jack’s Abbey Cheese (Prop – Pat Hyland)
- O’Donovan & Minguella (Len O’Donovan, Maria Minguella)
- McNally’s Family Farm ( Props – Jenny & Martin McNally)
- Ariosa Coffee Roasting Co. (Prop – Michael Kelly)
- J Hick & Sons Gourmet Food Ltd. (Prop – Ed Hick)
- The French Bread Stall (Props – Damien & Flo Cusack)
- Karuna’s Kitchen (Prop Karuna Ryan)
- The Real Olive Co (Prop – Brendan O’Mahony)
- Noirin’s Bakehouse. (Prop – Noirin Kearney)
- Crepes In The City (Props – Tine Cropp, Oisin Healy)
- Zestie’s juices (Props – Tine Cropp & Oisin Healy)
- Out Of The Blue (Prop – Brian O’Callaghan)
- J & V Rahara Farm Meats (Props – John & Valerie Beades)
- Denis Healy’s Organic Farm (Prop – Denis Healy)
- Piece Of Cake Bakery (Prop – Darko Marjamovic)
- The Sushi Hut (Prop – Lian Yi)
- Temple Bar Book Market
- Designer Mart at Cow's Lane
J Hick & Sons Gourmet Food Ltd. (Prop – Ed Hick)
It is a truth oft repeated that no other animal raised for our consumption “gives more” than the humble pig, it might also be said that no other stall in Meeting House Square gives more to the market than J Hick & Sons.
As butchers, the Hick family have been attending to the porcine needs of Dubliners since the late 1880’s and so bring generations of expertise to everything they produce. At the helm of this venerable pork dynasty, Ed Hick brings up to fifteen different varieties of gourmet sausage to his stall every week.
These range from fantastic breakfast bangers to the bockwursts and bratwursts that betray the family’s teutonic ancestry. In accordance with Ed’s vocal advocacy of the Slow Food movement, no artificial colourings, fillers or binders are used, little wonder then that Hick’s supply pork products to some of the finest restaurants in the country.
Follow your snout to their sizzling grill any Saturday to see what all of the fuss about, these are not so much hot-dogs as individual expressions of gratitude to the generosity of the animal that made them possible. In addition to pork, bacon and glorious sausages, both furred and feathered game available in season. Tradition meets invention.
Temple Bar Cultural Trust, 12 East Essex Street, Temple Bar, Dublin 2
T: +353 1 6772255 | E: info@templebar.ie