13/05/2026
๐ฆ๐๐๐ญ ๐ญ๐ก๐ ๐ฆ๐๐ค๐๐ซ | ๐๐ข๐ ๐๐ฎ๐ฅ๐ญ๐ฎ๐ซ๐๐ฌ | ๐
๐ซ๐ข ๐๐ ๐๐๐ฒ
At the heart of Bia Cultures are Laura and Rory, a small-batch fermentation duo based in Co. Monaghan, bringing seasonal Irish vegetables to life through raw, unpasteurised fermentation. Using locally grown, often organic produce, they reimagine global favourites with bold flavour and natural probiotics
๐ฅ ๐๐ข๐ฆ๐๐ก๐ข ๐๐ฎ๐ A spicy, tangy take on Korean kimchi made with Irish leeks, rutabaga, cabbage & autumn apples. ๐๐ซ๐ฒ ๐ข๐ญ: Rice bowls, grilled cheese sandwiches, or scrambled eggs.
๐ฅฌ ๐๐๐ฎ๐๐ซ๐ค๐ซ๐๐ฎ๐ญ Irish cabbage and onions, naturally fermented โ crunchy, sour, and alive. ๐๐ซ๐ฒ ๐ข๐ญ: Summer hot dogs, toasties, or mixed into slaw.
๐ ๐๐๐ฎ๐๐ซ๐๐๐๐ญ Earthy, vibrant beetroot with a tangy kick โ a winter crop with year-round charm. ๐๐ซ๐ฒ ๐ข๐ญ: Goat cheese toast, grain bowls, or roasted veg.
๐ ๐
๐๐ซ๐ฆ๐๐ง๐ญ๐๐ ๐๐๐ฆ๐จ๐ง๐ฌ Picked-to-order Sicilian lemons fermented simply with salt. ๐๐ซ๐ฒ ๐ข๐ญ: Couscous, yoghurt, salad dressings, or roast chicken marinades.
๐ฉโ๐พ Rooted in sustainability and food sovereignty, Laura and Rory work closely with local Irish farmers to support community resilience and reduce food miles.
Discover Bia Cultures in-store this Friday 15 May.