Celebrate Provenance: Gather + Gather Ireland

“For me, the idea of supporting local supply chains is quite simple,” says Pauline Cox, Managing Director at Gather + Gather Ireland. “The strength of Irish food is in the people behind it: the farmers, growers and producers. If we do not actively support them, we risk losing something really valuable. Working locally gives us better quality, stronger relationships and far more transparency. We know where our food is coming from, and we know the people behind it. That matters, not just from a sustainability perspective, but in terms of what we serve every day.” 

While many foodservice models rely on central distribution, Gather + Gather Ireland has deliberately chosen a more flexible delivery model. “It allows us to work directly with local suppliers, which gives us better responsiveness and the ability to adapt menus quickly, while reducing unnecessary transport,” Pauline explains. 

She believes the scale of the business makes this responsibility even greater. “The choices we make influence demand. If we prioritise Irish producers and design menus around what is available, we support local communities while delivering a better experience for our clients and customers.” The strength of the model is that it turns this belief into everyday practice across multiple sites at a meaningful scale. 

What does celebrating provenance look like at Gather + Gather Ireland? 

At Gather + Gather Ireland, the answer starts with the Leinster Larder: a carefully built network of local suppliers across all key categories. “We keep our supplier selection grounded, but not transactional,” says Pauline. “We are not looking for simple ‘A to B’ relationships. We look for partners who are open to sustainability, willing to evolve with us, flexible enough to trial new varieties and able to support our scale without losing quality.” A central Quality Assurance function manages supplier screening and onboarding, giving the team control around compliance, traceability and consistent standards across the business. 

“We work with a broad mix of suppliers, from established Irish producers to smaller independent businesses,” she says. This includes partners such as Robinson, McLoughlins Butchers, Kish Fish, Firehouse Bakery and coffee suppliers including 3FE, Java Republic and Roasted Brown, alongside distribution partners like La Rousse and Odaios Foods. “That mix gives us flexibility. We can operate at scale while still supporting smaller producers.” 

These relationships directly shape the food on the plate. The culinary team does not work from rigid, pre-determined menus. Instead, dishes are built around what is available, what is in season and what suppliers are producing. This keeps menus relevant and gives growers a clearer view of what the business needs, helping them plan crops, manage volumes and extend their natural seasons where possible. 

The culinary team is continuing to develop its work with Irish seafood through a Heritage Seafood approach, created in close collaboration with Bord Iascaigh Mhara (BIM) [the state agency for developing the Irish marine fishing and aquaculture industries] and supported by partners such as Kish Fish. The aim is to make better use of sustainable native catches, support the Irish catching sector and coastal communities, and give chefs more opportunities to create distinctive, educational menu experiences for customers. 

The impacts of sustainable sourcing 

Taking this conscious approach to sourcing allows Gather + Gather Ireland to support farmers and producers in ways that make a real difference. “We focus on relationships that last. With organic growers, in particular, we try to give them the confidence to plant and grow crops by committing to take everything they produce,” says Pauline. “That level of certainty is hugely important. It allows them to plan, pay their workers and keep their businesses stable.” 

In some cases, the relationship starts before produce is even in the ground. “Our chefs work directly with growers at the planning stage, discussing seed selection, crop types and likely yields before planting,” she says. “That gives growers more visibility and helps them plan with greater confidence, rather than working only week to week.” 

This work is supported by regular farm visits and direct dialogue about the products that suit Gather + Gather Ireland’s market and the points in the season when they are at their best. The team is also working with existing local farms to help them scale volumes in a practical way, while simplifying ranges where that supports consistency, seasonality and long-term stability. Buying seasonal and less standardised produce has a role to play too. By using a wider range of varieties, the business can support traditional Irish farming skills and reduce reliance on overly uniform crops. 

This approach has helped Gather + Gather Ireland build a diverse and resilient supplier base across the island, including smaller producers who might not otherwise be able to access this level of demand. “It also allows us to operate more flexibly,” says Pauline. “Because we are not locked into rigid contracts, our chefs can adapt menus quickly to use surplus produce or vegetables that fall outside standard specifications. That reduces waste and supports suppliers at the same time.” The ripple effects extend further, too. “Our purchasing decisions have a direct impact on local communities, from growers to fishing towns. The choices we make contribute to keeping those networks viable.” 

Communicating provenance 

Gather + Gather Ireland brings this supply chain to life through its Leinster Larder Map, which shows the suppliers supporting each location, what they provide and how close they are to each site. “We use this across our sites on walls, screens, table talkers and within client environments. It is also a key part of how we present ourselves in new business proposals,” says Pauline. “What makes it work is that it is not generic. Each version is tailored to the client, reflecting their actual supply chain. It is simple, but effective. Customers can immediately understand where their food comes from, which builds trust and engagement.” 

To support this communication, employee training on how to talk about provenance starts on day one. “This forms part of the employee induction we run each month at our office, so everyone understands how we approach food, sourcing and provenance,” says Pauline. “Our Head of Food Strategy, Anthony Reilly, takes new employees through this in detail. That’s important because this is not just for kitchen teams. Everyone gets the same grounding, whether they work in operations, support functions, front-of-house or culinary. We want people to understand the story behind what they are serving, supporting or communicating. Provenance is part of how we operate as a business, not just something that sits in the kitchen.” 

What’s next for Gather + Gather Ireland? 

The team is now focused on building on this work in a practical, measurable way. Pauline says the priorities for the year ahead include: 

“Looking ahead, we know there is a long road in front of us, but the commitment is there to see it through,” Pauline concludes. “We will continue to celebrate premium Irish produce by building long-term, collaborative work streams with suppliers, small producers and institutional partners. Ultimately, that work comes alive through our teams on the ground, when seasonal, local produce arrives into our kitchens, and our chefs can tell the story behind it.” 

Given the role provenance has played in shaping Gather + Gather Ireland’s growth and identity, we ask Pauline what advice she would give to other foodservice businesses. “Foodservice companies have a significant role to play because of their scale,” she says. “We can influence what is grown, what is supplied and what people eat every day. My advice would be to: 

Food Made Good at Gather + Gather Ireland 

Gather + Gather Ireland first signed up for the Food Made Good Standard in 2019. “We wanted a structured way to assess what we were doing and understand where we could improve,” Pauline explains. “We felt we were doing a lot already, but having an external framework gave us clarity and focus.” The company earned three stars in its first audit and has increased its score in each submission since. 

“Achieving a three-star rating was important, but the process itself was where the real value lay,” she finishes. “It has helped align our teams, sharpen our priorities and reinforce the importance of having an approach that is properly evidenced and accountable. It also helps in conversations with clients, giving credibility to what we are saying and showing that we have been independently assessed.” 

Learn more about Gather + Gather Ireland on their website. 

Our goal in sharing case studies from our Food Made Good network is to help you discover new actions you can take in your own business. If you’re looking for further inspiration, don’t miss our 2026-27 global sustainability insights report, “Hospitality Rising: Global Challenges, Local Solutions”. Exploring the latest trends and influences shaping the sector, it’s packed with examples of smart sustainability initiatives from businesses of all shapes and sizes across the world. Download your copy here! 

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All images courtesy of Gather + Gather Ireland.