Farm to Plate: Chef Ben Visits Ballymakenny Farm
Explore the story of Ballymakenny Farm, where tradition and innovation come together to create exceptional heritage potatoes.
When Executive Chef of The Leinster, Ben Dineen, took a trip to Ballymakenny Farm in Louth, he met Maria Flynn—who’s been transforming the potato industry in Ireland. In the heart of Louth, Ballymakenny Farm is renowned for its unique varieties, including the vibrant Violetta and Pink Fir Apple potatoes featured on our menus at The Collins Club and Jean-Georges at The Leinster.
Maria's journey to farming was far from traditional. Originally from Drogheda and having spent years in London, Maria returned to Ireland and married David, a farmer. While she initially helped with admin tasks, unpredictable weather and market challenges forced her to step into the world of farming fully. It was a steep learning curve, but Maria’s determination to find a sustainable, creative outlet led her to purple potatoes.
Inspired by their flavour and nostalgic connection to her grandmother's stew, Maria sourced Violetta seeds and began her experiment. “The first time I tasted one here, it brought back a memory of real potato flavour,” Maria shared. Her initial small-scale planting drew curiosity from neighbouring farmers, and she documented the journey on Twitter. To her surprise, chefs began reaching out, intrigued by her venture and through this, she formed a community and following.
A turning point came when Maria and David set up a modest stall at a trade show at the RDS in Dublin. Armed with microwaved purple mash and small bags of potatoes, they quickly sold out, captivating attendees with the unique flavour and color of their produce. Ballymakenny Farm’s reputation grew, and their potatoes became a favourite among chefs in Dublin.
Ballymakenny’s dedication extends beyond the fields to their meticulous harvesting and preparation process. Once harvested, the potatoes go through three rounds of quality checks. They are first graded to remove oversized pieces and debris—potatoes that don’t make the cut are repurposed as cattle feed, ensuring nothing goes to waste. The remaining potatoes are then carefully washed, sorted again, and packed into their signature branded bags.
Chef Ben Dineen has been a long-time admirer of Ballymakenny Farm’s produce, stating:
“I came across Maria’s spuds in 2018 while working in another Dublin restaurant. I knew another chef who was using them, and I was immediately impressed by their distinct flavours, textures, and versatility.
There’s a distinct flavour profile to each of the Ballymakenny heritage potato varieties. Their perfect imperfection—misshapen and multi-coloured—brings different colours, tastes, and textures to the dish.
I also believe it’s my responsibility as a chef to support small-scale producers and local farming. This not only encourages environmental sustainability and biodiversity but also promotes diversity of production on our island. Supporting local gives us the opportunity to create new and exciting products. Ireland has made incredible strides in becoming world-famous for its food, with award-winning cheeses, world-leading butter, and beef industries. Without our support, we risk losing small-scale specialty farming in Ireland and the artistry of artisanal food production.”
Chef Ben and his team showcase Ballymakenny potatoes across a variety of innovative dishes. These include The Collins Club Confit Skeaghanore Duck and Ballymakenny Potato Spice Bag with Sriracha Mayo, featuring Violetta, Apple Pink Fir, and Red Emmelie potatoes. The Violetta and Apple Pink Fir varieties also take centre stage in the ‘Garryhinch Shiitake and Potato’ main on the abcV menu in Jean-Geroges at The Leinster, while the Red Emmalie adds a vibrant garnish to their John Dory Fish special.
Today, Ballymakenny Farm continues to thrive, supplying high-quality potatoes to chefs across the country. Maria and David’s passion for their craft has not only elevated their farm but has also brought joy to those who cook with and savour their produce.
At The Leinster, we’re proud to use Ballymakenny’s potatoes, showcasing the flavours and craftsmanship that make them so exceptional.
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