We are a husband and wife team who operate a small, artisanal, preserve business from our own kitchen in north west Mayo. Preserving is an antidote to waste and both Tony and I wanted to make the most out of the seasonal harvest of our small, but productive vegetable garden. Where our food comes from and what is in it, are important concerns and where possible, we try to work with the seasons. We both decided to leave our very busy careers last year and looked to try and turn something we have always enjoyed doing, a passion, into a business and so Black Book Foods was born. We started trading in our first market in December 2022 and have been on a steep learning curve ever since!