At Moyallon we work with a number of dedicated food producers. Please find below a range of producers used by Moyallon:


En-Place - En Place Foods offers a range of natural, handmade, gourmet short cuts including pure, intensely flavoured reductions and essences, fresh and flavoursome herb oils, well-judged oriental and continental dressings, and unique fruit chutneys and savoury marmalades. Save time without having to compromise quality.

Dittys Biscuits - Robert Ditty is a tireless innovator, constantly developing new, award winning ideas and rejuvenating Northern Ireland’s unique bakery products. We supply his award winning oat cakes and shortbread.

Frank Hederman - On Rick Stein’s menu and listed in Selfridges, Frank Hederman’s wild smoked salmon, organic smoked salmon, hot smoked eels and smoked mussels are a must for discerning customers.

Burren Smokehouse - Smoked Salmon directly from the Burren in the West of Ireland. Burren Smokehouse carefully source quality raw materials for the Burren Smoked Salmon, Trout, Mackerel, Eel and Cheese.

Cashel Blue - Cashel Blue was developed in 1984, it is Irelands original artisinal blue.
The team at Cashel Blue believes that cheese is not a simple commodity, but a gourmet product which develops with age changing in form and flavour.  

Gubbeen - Gubbeen Cheese has been produced since 1979 by Giana Ferguson, with Rosie and the Gubbeen dairy team. It has been enjoyed across Ireland, Europe and America, and has won some of the key cheese awards both in Ireland and England.