Rose and Margaux have come from the international cooking world, working with perfection in mind and demanding the most of their palates. They know what true flavour is, and more importantly they know how to create it.
Last year they worked together with the team at Coombeshead Farm in Cornwall, one developing the kitchen garden and the other running the kitchen team, all was about a minimal impact, using what was grown and foraging within the farm lands.
Concerned greatly with our food system and our environment they decide to create their 4Hands Food Studio turning to their passion of fermentation and preservation. They work with a zero waste mentality and use no plastic. They work solely with producers using organic principles, not necessarily certified but people they trust and belief in, most on a small scale and locally within Ireland.
Their ferments are produced in wine fermentation vessels, with inspiration rooted in the natural wine making world with whom they share many values. Small batches are key, aiming to create selected vintages over the autumn and winter period, like tradition had it. Go to them and they will talk about medicinal herbs and all the amazing properties of the products they create. Definitely to be seen and tasted!
The future is bright for the pair, as they are working on their workspace in Westmeath, where they will hold workshops and events next year.
market dates | Thur 6th - Sun 9th December
instagram | 4hands_food_studio