And Smyth

And Smyth Certified B Corp
Award Winning Irish Communications Agency
Based in Dublin and Sligo
Founded by Gemma Smyth

We are delighted to once again sponsor the Irish Food Writing Awards, supporting a category that very important to us: W...
24/08/2026

We are delighted to once again sponsor the Irish Food Writing Awards, supporting a category that very important to us: Writing on Sustainability in Irish Food.

Our Founder, said “Suzanne Campbell has done amazing work developing the Irish Food Writing Awards over the last few years. She has created a platform that not only celebrates excellence in writing, broadcasting and content on Irish food, it also offers an opportunity for those working in Irish food content to connect, network and share ideas while showcasing some of the best food and drink produced on this island. 

“Continuing to sponsor this category is really important to us as it aligns so well with our ethos, and the work we do with organisations who care about food, community and the planet.”
 
We attended a delicious lunch lastweek in the Overends Kitchen in Airfield Estate along with some of the other fantastic Irish companies who are sponsoring these awards including: 𝐁𝐮𝐭𝐥𝐞𝐫𝐬 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞𝐬 Bord Bia - Irish Food Board Pestle + Mortar Odaios Foods Ireland’s Blue Book Certified Irish Angus  Gather + Gather Ireland Coole Swan | Irish Cream Liqueur Presence Plus
 
We look forward to seeing the shortlisted entries announced over the coming months and attending the awards in Dublin in November.

foodwriting sustainability

Eoghan Dunphy, Annestown, Co. Waterford , Emmet Dunne, Durrow, Co Laois, Gerard Hickey, Ardee, Co. Louth, Tom Murray, O’...
20/08/2026

Eoghan Dunphy, Annestown, Co. Waterford , Emmet Dunne, Durrow, Co Laois, Gerard Hickey, Ardee, Co. Louth, Tom Murray, O’Shea Farms, Kilkenny (Irish Carrot Grower’s Group Chairman), John Dockrell, Enniscorthy, Co. Wexford (Irish Carrot Grower’s Group Vice Chairman), Philip Draper, Birr, Co Offaly, and Martin Hickey, Ardee, Co. Louth are among only nine remaining commercial carrot growers in Ireland.
 
The Irish Carrot Growers Group are warning that the economics of producing Ireland’s favourite vegetable are becoming increasingly unsustainable, with production costs rising by approximately 100% since 2020 while retail carrot prices have increased by just 40% over the same period. 
 
Faced with rising production costs, unsustainable market returns and increasing climate-related challenges, including recent drought conditions, growers warn that urgent action is needed to ensure the long-term viability of Ireland’s favourite vegetable.
 
Pics: Finbarr O’Rourke
Read more via our website - link in bio
 

Radio remains one of Ireland’s most powerful ways to connect with audiences.📻 We’ve pulled out a few highlights from the...
14/08/2026

Radio remains one of Ireland’s most powerful ways to connect with audiences.📻 

We’ve pulled out a few highlights from the latest JNLR report, and the results show that radio continues to deliver impressive reach and engagement across the country. Nearly 9 in 10 adults listen each week, while audiences are spending more than 3.5 hours a day tuned in.

Local and regional stations continue to perform particularly strongly, accounting for the majority of all listening and demonstrating the value of trusted, community-focused media. It’s also encouraging to see strong engagement among younger audiences, reinforcing radio’s place in an increasingly fragmented media landscape.

The latest results are a positive reflection of radio’s continued relevance in Ireland. Looking ahead, it would be interesting to see future reporting capture a broader picture of audio consumption, including on-demand listening and the growing influence of podcasts, many of which are now being produced by radio stations themselves.

From morning commutes to workday listening and everything in between, radio remains a trusted daily companion for millions across Ireland. 

Yesterday we met in Dublin for our Summer Team Day! Following some productive and exciting internal workshops, we headed...
07/08/2026

Yesterday we met in Dublin for our Summer Team Day! Following some productive and exciting internal workshops, we headed over to team-favourite and fellow B-Corp Tang for an incredible dinner.

We love making sure we get face time to bounce ideas, brainstorm next steps, spend some time together, and eat delicious food! Especially from a restaurant using their platform as a force for good.

30/07/2026

Turn your salad from good to great with the Salad Toppers 🌱
 
We love working with Good4U, a family- run functional food company that aims to make healthy eating accessible for everyone. 

In need of lunchtime inspo? This Greek Salad recipe is a favourite among our team and is levelled up with the addition of its delicious Garlic & Herb Salad Toppers, which add flavour, crunch and goodness to any meal. The Good4U range is plant based, and made with kitchen cupboard ingredients. It’s products are also free from additives, preservatives, sweeteners and are allergen free! 
 
You can find the full method below, and visit the website for stockists, recipes and further information: 

Ingredients:

4 Tomatoes
½ Cucumber
1 Green Bell Pepper
1 Shallot
1 x 400g Cans Kidney Beans
2 x 400g Cans Chickpeas
2 x 400g Cans Butter Beans
200 g Feta
100 g Kalamata Olives
4 tbsp Red Wine Vinegar
1½ tbsp Dried Oregano
4 tbsp Olive Oil
Black Pepper
1 handful of Good4U Garlic & Herb Salad Toppers

Method:
Drain and rinse the kidney beans, chickpeas and butter beans. Dice the tomatoes into irregular chunks. Slice the cucumber in half lengthways, scoop out the seeds and chop. Remove the seeds from the pepper and chop into bite-sized chunks. Peel and finely slice the shallot. Pit the olives, if needed.
In a large mixing bowl, whisk together the olive oil, red wine vinegar and dried oregano. Add the sliced shallot and let it sit for a few minutes.
Tip in the chopped pepper, tomato, cucumber, beans and olives. Dice the feta and chuck it on top. Season with salt and pepper, then give everything a good mix before serving. Sprinkle with a generous handful of your Garlic & Herb Salad Topper and you’re good to go!

We’re delighted to be working with Loughnanes.ie on the launch of their exciting new Gourmet & Convenience Range.✨ A pro...
24/07/2026

We’re delighted to be working with Loughnanes.ie on the launch of their exciting new Gourmet & Convenience Range.✨
 
A proudly family-owned Galway business since 1975, Loughnanes of Galway has spent over 50 years building a reputation for quality, craftsmanship and great-tasting Irish products.
 
The new range introduces a selection of gourmet sausages, Irish Pork Hot Dogs and Cooked Irish Pork Sausages, combining traditional butchery expertise with the convenience and flavours today’s consumers are looking for.🌭Alongside these new additions, customers can continue to enjoy the trusted favourites that have made Loughnanes of Galway a household name for generations.🙌
 
The new range is now available in selected Tesco and Dunnes Stores nationwide.🛒
 
📸: SIMPLY SOCIAL

Here’s a round-up what we’ve been enjoying recently  ✨ From fascinating memoirs and nail-biting current affairs podcasts...
17/07/2026

Here’s a round-up what we’ve been enjoying recently  ✨
 
From fascinating memoirs and nail-biting current affairs podcasts, to brand-new dance hits and must-follows, we love sharing what’s got us hooked right now! 
 
What are you into at the moment? 🕊️
 
#&Smyth

Here’s a round-up what we’ve been enjoying recently  ✨ ‘From fascinating memoirs and nail-biting current affairs podcast...
17/07/2026

Here’s a round-up what we’ve been enjoying recently  ✨
 
‘From fascinating memoirs and nail-biting current affairs podcasts, to brand-new dance hits and must-follows, we love sharing what’s got us hooked right now! 
 
What are you into at the moment? 🕊️
 
#&Smyth

We had a fantastic two days at The Mary Robinson Centre Climate and Nature Conference, which took place in Ballina. This...
10/07/2026

We had a fantastic two days at The Mary Robinson Centre Climate and Nature Conference, which took place in Ballina.
 
This year’s theme, ‘Food and Care: a meitheal for our time’, brought together academics, policymakers, grassroots groups, individuals and communities for an inspiring event that examined how we can reconnect with the land and improve our environment and society with a more sustainable, equitable and healthy food system in Ireland.🙌
 
Our MD Gemma Smyth hosted an engaging panel discussion on day one titled ‘Women Leading a Regenerative Future for Food & Farming’ with Claire Mac Evilly, CEO Airfield Estate and Grainne Dwyer, Chair Nuffield Ireland.

Our minds are buzzing after all of the brilliant talks and breakout sessions - swipe for some stand-out takeaways from the conference

- Mary Robinson, who opened the conference, described a meitheal as answering “a call to the land” which we are inherently connected to.

Well done to the Mary Robinson Centre on hosting a brilliant event, and for our team based on the West coast it was a treat to attend an event so close by!

- Seán McCabe, Bohemians FC closed with the remark “No one is coming to save us, that isn’t a tragedy but a permission slip” to take action

- John Morrissey, University of Galway highlighted the abundance of solutions and inspiration that can be found in our past, exemplified through the work of Australian poet and environmentalist Judith Wright.

- Rupa Marya, MD highlighted the ‘inflammation’ being experienced by the planet, our societies, and our health and that food is how “we build a delicious revolution”.

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