Part of our series with Euro-Toques Ireland
TheTaste.ie is a proud community partner of Euro-Toques Ireland, and we are delighted to relaunch our Producer Series together, where we shine a spotlight on the passionate people behind Ireland’s exceptional small-scale food producers.
In this instalment, we had a chat with Margaret Kirwan, owner of Goatsbridge Trout. We delve into the inspiring journey of a small Irish producer who, alongside her husband, transformed a humble trout farm in Kilkenny into Ireland’s largest freshwater aquaculture business. Through passion, dedication, and a commitment to sustainability, she shares insights into the origins of their brand, the unique qualities of their products, and the challenges they’ve faced along the way. Discover how their love for trout has not only shaped their business but also connected them with top chefs across the country, driving the success of Goatsbridge Trout.
Can you tell me about your own background in the food industry?
I always wanted to be a scientist. I love maths and chemistry so decided to study Biochemistry in UCD, where I met Ger (a different kind of chemistry!), who was studying food and agriculture engineering. I briefly worked as a Biochemist in the UK before embarking on a year-long journey around the world. Despite my travels, my heart remained in Kilkenny where I returned to became a fish wife. I was engaged and married within six months. Thirty-two years later, with four amazing kids and a thriving business we continue to work side by side.
What inspired you to set up your business? Did you notice a gap in the market?
I vividly remember the first time I tasted Rainbow Trout on Ger’s parents’ farm; I instantly knew it was a very special product. I talked with Ger down by the ponds on a that sunny day as he fed the fish, and it struck me that no one was sharing the story of this amazing fish. In that moment, I realised the world needed to discover this forgotten gem. For the past 32 years, I have dedicated myself to spreading the message to Eat Trout and building the Goatsbridge Trout brand.
How did you set up the business and how has it grown over time?
Ger’s parents Padraig and Rita Kirwan started the Goatsbridge Trout brand in 1962 armed with a grant of £80 and vision to farm rainbow trout. Ger and I took over the business in 2003 and with hard work and determination have grown it to where we are today – Ireland’s largest freshwater aquaculture business. Sustainability is at the heart of everything we do. We believe raising trout in the most sustainable environment allows us to produce products that taste delicious and are affordable for our customers.
Where do you source the ingredients used to make your product(s)?
At our trout farm, we take pride in using high-quality, sustainable feed to ensure the health and growth of our fish. Partnering with Biomar, a leader in innovative aquaculture feed solutions, we provide our trout with a diet that is nutritionally balanced and environmentally friendly. For us having full control of our product lifecycle from farm to fork is crucial so we keep everything in house. We grow our own fish, conduct onsite smoking, and produce our value-added range of products directly on the farm. This year we invested £2.9 million in a new factory on our farm in Kilkenny, enhancing our capacity to deliver premium quality trout products.
Can you tell me about some of the benefits associated with your product(s)?
We are fortunate that our products, by their very nature, are naturally healthy. Trout is a rich source of Omega 3 Fatty Acids and an excellent source of protein. It is also low in saturated fats and packed with essential vitamins and minerals like B12, selenium and iron.
How important has social media been for you in spreading the word?
Social media has become a fantastic way for us to connect directly with our audience. The community we’ve built on Instagram is especially amazing. I read every single message from chefs and consumers, and I really enjoy responding to comments and answering questions. Social media has made communicating with our audience so much easier and more instant! I love it when chefs and consumers tag us on Instagram. Social media is a great source of inspiration as we continuously innovate and keep up with new trends. For example, who would have thought that Tesco in the UK would change how they merchandise salads in-store because of TikTok?
How has being a part of the Euro-Toques community helped you and what is the best part about the community?
It’s fantastic to have direct contact with the Euro-Toques community, allowing us to bring chefs to Goatsbridge to see what we’re doing on-site. This fosters a genuine connection and results in more chefs incorporating our products into their menus.
What makes your product unique?
Goatsbridge Trout is the only Irish freshwater fish products available in the Republic of Ireland. Fish welfare is our top priority. We are dedicated to ensuring our trout live in optimal conditions, with clean, well-oxygenated water and ample space to swim and grow. Our team closely monitors water quality and fish health daily, implementing sustainable farming practices to minimise stress and promote natural behaviours. By prioritising fish welfare, we not only meet ethical standards but also ensure the production of high-quality, healthy and delicious trout for our customers. ‘’Happy Fish’’ is our motto.
Tell us about the chefs/restaurants using your products to create dishes.
The success of our business is largely thanks to the support of the chef community in this country. Seeing Goatsbridge mentioned on the menus of some of Ireland’s best restaurants never fails to excite us. It fuels our passion and gives us the energy to drive the business forward even more. From high-end Michelin star restaurants to cosy cafes, our products are now widely listed, and for this, we are very grateful.
Are there any other small Irish food producers you admire?
It is difficult to name all the small producers I admire as there are many. We are so fortunate to live in a country so rich with excellent food producers. We have recently partnered with a local distillery Ballykeefe Distillery to create a smoked product. They share a similar ethos to ours, making this collaboration especially exciting. Collaborations like this truly inspire me, and we look forward to pursuing more in the future.
What are the biggest challenges you’ve faced since going into business?
Covid and Brexit have been the biggest challenges we’ve faced in recent times. More recently the sharp increase in operating costs, in particular energy costs, have also been particularly difficult to manage as a small business however we are a resilient and forward-thinking business and always find ways to improve how we operate and negate some of these headwinds. For example, we have constructed a 200 kWh solar farm that significantly offsets our energy consumption with renewable power. Through these efforts, we strive to minimise our environmental impact and manage costs. All our farms will be converted to solar in the coming year. We are committed to achieving carbon neutrality by 2030.
What do you feel is your biggest achievement to date with this business?
To have grown organically while maintaining the integrity of what we do, always staying true to ourselves. We have managed to scale the business without compromising on our standards and we still regard ourselves as artisanal producers.
Could you ever have imagined doing anything else with your life?
I started out as a Biochemist so I never saw myself being a fish wife and now I think I could quite happily be a professional athlete!! Sport is my passion and my release.
What does the future hold for your business?
We are always looking to the future. Our actions are focussed on transforming trout, telling its story and bringing it to the world. We embrace change and seek to continuously improve.
We will continue our drive to invest in all our sites to guarantee a year-round supply for our chefs, ensuring security of supply for years to come.
The future for Goatsbridge Trout is bright!
Anything further to add?
We want to be a force for positive change, looking to the longer term for the environment and the business, caring for our natural resource, looking after people and supporting the community.
We are committed to supporting our chef community so they can confidently feature Goatsbridge Trout on their menus all year round.
About Euro-Toques Ireland
Euro-Toques Ireland is a nurturing community of chefs, producers, educators and food writers that celebrates and preserves the culinary heritage and food culture of Ireland today and tomorrow.
The key ingredients of our community are our deeply engrained values that emphasise a high set of principles within the kitchen, from sourcing to serving. This means striving for excellent culinary standards and always working with quality local produce, in season where possible.
Euro-Toques Ireland is part of a wider European network of like-minded Chefs. Founded in Brussels in 1986, Myrtle Allen is one of the European founding members who then went on to establish Euro-Toques Ireland.
