BKultured founder and food entrepreneur Niamh Hegarty on her life in food
10th Jun 2023
The creator of BKultured Water Kefir and Niamh’s Larder food truck, we caught up with this Irish foodie and Ballymaloe Cookery School graduate to chat about everything from her favourite flavours to her culinary inspirations.
Growing up on a farm, Niamh knew food and agriculture would always play a big part in her life from an early age. Endeavouring to continue preserving and farming the land that’s been in her family for four generations, this East Cork native is the founder of Niamh’s Larder food truck and BKultured Water Kefir.
Her interest in water kefir was piqued at Ballymaloe because of its key health benefits and great taste, so she began creating her very own brand, BKultured Water Kefir. It’s basically a light, delicious and refreshing drink fermented with water kefir grains, and Niamh uses only quality, natural and organic ingredients and her own culture of water kefir grains. That’s how they get a refreshing and delicious drink that’s dairy free and low in calories with all the benefits and live cultures from the kefir grains.
Here, we chat to food entrepreneur Niamh Hegarty about her affinity with all things foodie…
Advertisement
What are your earliest memories of food?
We always had home-cooked meals at home, so many of my memories are from watching my mum or dad cook and sitting down at the kitchen table to eat together. That and Sunday lunch at my Nana’s house!
How would you describe your relationship with food?
It’s a passionate one!
What was the first meal you learned to cook?
Advertisement
The first thing that comes to mind is soup. My mum used to make a really gorgeous potato and leek soup that was super hearty and comforting. I always remember making that with her and burning my tongue as I never was patient enough for it to cool down!
How did food become a part of your career/business/personal brand?
Food was always going to be a part of my career journey as I love what the Irish food industry has in terms of diversity. I have always been surrounded by it having grown up in a farming community and living in East Cork which is a celebration of Irish artisanal food. I initially aspired to work for a company that was exporting Irish food which now has transpired into me creating BKultured Water Kefir which I hope will soon be my own Irish export!
What’s your go-to breakfast?
My current go-to breakfast is a smoothie. I’m on the go every morning and it’s something that I can make in two minutes and grab as I run out the door. Smoothies are great as you can use up whatever is in the press or fridge and fill them up with all your nutrients.
Advertisement
If you’re impressing friends and family at a dinner party, what are you serving up?
To start, a hot buttered scallop will always feature, for mains, lobster and thrice cooked potatoes, lots of sides and a big leafy salad and for dessert, a chocolate and raspberry tart. I love cooking vegetarian food too and will usually make a series of platters celebrating seasonal veggies!
Who is your culinary inspiration?
Having studied at Ballymaloe, I have to mention Darina Allen who is an absolute inspiration. Darina has done, and still does, so much to advocate for artisanal makers in Ireland. The chefs that inspire a lot of my cooking would be Nigel Slater or Ottolenghi.
What would your last meal on earth be?
Fresh fish, new season potatoes smothered in butter, a selection of Irish Farmhouse cheeses and a lemon meringue tart!
Advertisement
What’s your go-to comfort food?
A roast chicken dinner with all the trimmings!
What’s the go-to quick meal you cook when you’re tired and hungry?
Always pasta!
What is one food or flavour you cannot stand?
Celery!
Advertisement
Hangover cure?
Coconut water!
Sweet or savoury?
Do I have to choose? Savoury.
Fine dining or pub grub?
Good pub grub.
Advertisement
Favourite restaurant in Ireland?
Goldie’s in Cork.
Best coffee in Ireland?
I recently had my best coffee in OHK cafe in Kinsale, they use The Golden Bean Coffee.
Go-to beverage accompaniment?
It has to be BKultured Water Kefir! Or if I’m drinking alcohol, a Picpoul wine!
Advertisement
What are your thoughts on the Irish foodie scene?
I am loving that we are seeing more international foods shining bright in Ireland. I love to travel and experience new flavours and ways of cooking. I’m now getting to experience that in Ireland which is so good. I love the growing emphasis on using local ingredients which is something I like to champion.
What’s your favourite thing about cooking?
The creativity of it. Trying out new methods of cooking and using new ingredients. Cooking is my way of bringing people together too and we all love food!
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
Advertisement
For me it’s connection. Finding time to first enjoy your food but then to really spend time with friends and catch up over something that has been created with love and care.
Food for thought — Is there room for improvement within the Irish food/restaurant/hospitality scene?
I would like to see more collaboration and connectivity. I think there are a lot of people out there with a lot of knowledge and experience and for someone like me, I would love to learn more from them.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I had the privilege of experiencing Terre in The Castlemartyr Resort recently. I cannot say enough about how much I enjoyed my evening there. Of course, the food was outstanding but it was also the drama and the experience that I cannot compare to anything I have experienced before.
Advertisement
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
I have a few friends that are chefs and I would like to sing their praises: Nicola Clohessy, Head Chef in Nash 19, Hilary Quinn pastry chef in Ballymaloe House, Cathal Gallagher, Pastry Chef in Cinnamon Cottage and Richie Castillo of Bahay Dublin. There’s more but I’ll stop there!
Secret ingredient — What, in your estimation, makes the perfect dining experience?
It doesn’t matter how good the food is if the team on the floor isn’t adding to that experience. So for me, I will keep coming back if I know that the people who are serving are putting as much love and energy into the service as the chefs in the background are.
On Saturday 24 June, BKultured presents: Waves of Sound: A Summer Music Series by the Atlantic Ocean at Ballybrannigan Beach, Cork, kicks off with artist Joshua Burnside, Yseult and Miriam Kaczor, Rúadhán Ó Deasmhúnaigh and Attention Bebe. Tickets are available here.
Advertisement