Here’s what’s happening in The Backyard at Blas na hÉireann 2026
An exciting line up of speakers will share their experiences to help start-ups to grow their business
Print28 September 2026
The Backyard at Blas in Dingle is an integral part of the Blas na hÉireann 2026 experience.
Proudly supported by Bank of Ireland it is a dedicated space to meet fellow producers, gain knowledge and find support for your business.
An exciting line up of speakers will share their experiences to help start-ups to grow their business.
What’s happening in The Backyard?
Be sure to use this space over the weekend, it is exclusively for our hosted guests, buyers, trade, press and finalist. It will be your place to meet and catch up with people. Coffee’s will be welcome on a busy weekend and are very kindly supported by Andrew Ingredients.
The Backyard is also right beside our local information desk where we will be happy to share information on the what’s happening local, festival events and even simply just advice on how to find your accommodation or where to find somewhere to eat or a good pint!
We have an exciting line-up of speakers over the weekend for our Conversations in the Backyard, you do not have to register for these talks just join us, engage with questions and you will be going home with invaluable advice from industry experts, press and buyers.
2026 Line Up
Thursday 1 October
5pm: Opening welcome
A warm welcome to Blas na hÉireann 2026 with Bord Bia and Invest NI as we open the doors to a weekend of learning, networking, and inspiration for food producers across Ireland.
5.15pm: What’s on the table?
Join Brian McDermott and Neven Maguire for a warm and welcoming opening conversation as they reflect on the 2026 finalists, share highlights from the Finalist Showcase, and celebrate the remarkable breadth and quality of Irish food and drink on display this year. A fitting start to the weekend as we welcome producers to Dingle, recognise the people behind the products, and explore the stories, talent and innovation shaping Ireland’s food landscape today.
6pm: Chosen by your own – Graham Herterich — Producers’ Champion 2026
This year marks a milestone for the Blas Producers’ Champion. Graham Herterich becomes the first producer to be selected by fellow producers — a recognition that speaks to the heart of the Irish food community. Caroline Hennessy with chat with Graham to explore what it means to be honoured by peers who understand the realities of producing food in Ireland. Why do producers choose one of their own? What does peer recognition truly represent? How does Graham view being the first to receive the award in this way — and what does he believe the role of a Producers’ Champion should be?
Friday 2 October
10.30am: Restaurant vs retail
What happens when chefs and restaurant operators make the move into retail? A conversation with producers who have taken very different routes — from those who have moved substantially away from restaurants to those balancing restaurants and retail production. What drives the decision? What needs to change? What do they wish they had known? And is the reality of producing for a retail shelf as attractive as it looks from the kitchen?
11.30am: What’s cool? From Tipp to hip
How does an Irish food producer become relevant in a crowded international market — and, more importantly, become cool?
Your host explores what it takes for Irish food producers to find the right balance between quality, provenance, personality and cultural relevance.
Using the story of a tortilla chip maker from Tipperary finding a place on the shelf of one of London’s hippest neighbourhoods in a Turkish corner shop, this session asks: what makes people want to buy your product?
12.30pm: Rising costs: Who pays when everything costs more?
Ingredients, energy, labour, packaging and distribution continue to put pressure on producers. When costs rise, how do you decide what to absorb and what to pass on? A practical and honest conversation about pricing, margins, customers and the difficult decisions that come with running a food business in challenging trading conditions.
1.30pm: When to grow, when to change and when to walk away
Many food businesses reach a point where the decisions ahead are not simply about growth, but about change. Whether it’s repositioning a brand, refining a product range, finding a new customer, changing route to market, embracing succession or rethinking what the business stands for, the most important decisions are often about adaptation rather than expansion. This candid conversation explores how producers recognise when change is needed, navigate major transitions, and make the decisions that keep their businesses relevant and resilient for the future.
2.30pm: Who’s making the rules? What producers need to know about fair trading
What do the rules actually mean when you’re dealing with a bigger buyer? This producer-focused conversation with the Agri-Food Regulator will look at fairness and transparency across the food supply chain — and what protections are in place for food producers when dealing with larger buyers. The Agri-Food Regulator oversees rules covering 16 specific unfair trading practices, including issues around late payment, unilateral changes to contracts, cancellations, promotional costs, marketing charges and the return of unsold products. But what does that mean in real life for a producer?
Through practical examples and producer experiences, the session will explore what good commercial relationships should look like, what red flags to look out for and what producers can do if they feel they have been treated unfairly.
3.30pm: Innovate or concentrate?
Innovation is often presented as the answer to everything. But does every food business need another product, another range or another idea? A conversation about knowing when to innovate and when to concentrate on your core product. How do you decide whether a new product genuinely strengthens the business, or simply creates more work, complexity and cost? The discussion could also draw on Bank of Ireland research around creativity and resourcefulness within the Irish food sector.
4.30pm: ‘I’m consciously stepping away’
If people are deliberately spending less time on screens, what does that mean for food brands? For years, producers have been encouraged to build their businesses through social media and the attention economy. But what happens when consumers actively want less of it? A conversation about finding customers without relying entirely on algorithms — from word of mouth and events to retail, community, PR, newsletters and real-world experiences.
Saturday 3 October
10am: Buyers’ masterclass: What makes you stop and look?
A practical masterclass with buyers from different sectors exploring the split-second decisions that can determine whether a product gets a second look. When a buyer walks past a stand, what makes them turn their head? What catches their attention? What makes them pick something up? What makes them ask a question? And what makes them decide, almost instantly, that a product is worth pursuing?
This should be highly practical and candid, giving producers a chance to hear directly from buyers about what makes a product stand out — and what makes them walk straight past.
11am: Learning by doing: How do we teach the next generation of food makers?
A hands-on exploration of how food skills are actually learned and passed on. Rather than a traditional education discussion, this session focuses on learning through doing — getting your hands dirty, working with ingredients, understanding land and production, learning from experienced makers and passing knowledge between generations. And how do we ensure that practical skills, cultural knowledge, pride and passion are passed on rather than lost?
Francesco Di Girolamo, the Headmaster of the Agricultural Secondary School of Avezzano (Istituto di Istruzione Superiore “Arrigo Serpieri” Avezzano (AQ)
Ernesto Di Renzo, Professor of Food Anthropology, Cultural and Gastronomic Heritage, and the Anthropology of Taste at the University of Rome, Tor Vergata; Scientific Director of MarsicaLand, the Marsica’s regional Agrifood Festival in Abruzzo
12 noon: The Blow-Ins Ireland’s food culture has always been shaped by the people who arrive here — bringing their skills, traditions, flavours and ideas with them.
This conversation brings together producers and food people who came to Ireland from elsewhere and have made it home. What brought them here? What did they find when they arrived? And how have they added to, influenced and enriched Ireland’s food community? A celebration of the idea that Irish food is not static — it is constantly evolving through the people who make, cook, grow and share it.
Read more: Blas na hÉireann 2025 winners announced
© 2026 by ShelfLife reporter
Followers 0
Fans 0
Followers