Welcome to Galmere Foods
Producing fine food since 1989, we are committed to working with thought leaders and industry experts to create award winning products for our clients to fit the evolving taste trends of consumers.
Leading Industry experts
Galmere, producing fine Irish food since 1989
Based out of Galway, Ireland, Galmere is an innovative food producer specialising in soups, sauces, meal bowls, salads and dips.
Founded originally in the kitchen of a well-known Galway restaurant, Galmere today can be found in a 33,000 sq ft certified organic, BRC AA+ accredited, facility in Galway, Ireland.
With a central focus on sustainable and local produce where possible, we create contemporary and traditional foods based on our ongoing research into consumer and global food trends.
Our progressive approach to product development has led to the acquisition of an impressive selection of awards, validating our ethos to ensure quality and taste remain our central principle.
Years Experience
Our Products
With quality and taste central to Galmere, we have produced a high-quality selection of traditional and contemporary foods.
Salads
Galmere’s history of award making salads begins with its very formation, producing coleslaw from the original restaurant kitchens. Today we offer a wide range of traditional and contemporary salads.
Soups & Meal Bowls
We produce over 13 million pots of branded and private label soups a year, including products for Cully & Sully, our own Roots and Shoots and many more, as well as many retailers’ own label soups.
Sauces
Experience our award winning range of red and green pesto, including our own brand Pestle + Mortar, Irish made hummus, and a variety of sauces and dips.
THE BRANDS
Galmere is home to a number of International Brands.
Pestle + Mortar
Galmere has been making multi award winning pestos for a decade. To date, it has won Gold, Silver and Bronze at Blas na hEireann 2018 and 2019 in the pesto category.
The Galway kitchen
Continuously growing and winning awards, The Galway Kitchen has quickly grown into a household name and was named the No. 2 savoury dips brand in Ireland in both 2023 and 2024.
SOOP Mug
Proper soup, anywhere! A SOOP-er fusion of pure, quality ingredients and natural taste in convenient, premium and sustainable packaging. Simply pop it, heat it and eat it!
Galmere is a Leader in
Food Technology
Galmere is a leader in food production technology. We are BRC A accredited, 2018, 2019 and 2020 and approved by all key retailers. We have a dedicated, four-strong qualified technical team, who keep up to date with best practice, through sustained vocational training. Galmere maintains a continuous production facilities investment programme.
Tech
Heat and Eat Process
The heat and eat technology we use is an integrated cooking, packaging and cooling system for soups and meals; which means that raw ingredients are prepared, cooked, and packed within 4 hours, using the best available technology.
Tech
high pressure processing
Fresh sauces carry a minor pathogen risk; HPP fully addresses this risk, providing a four log reduction in pathogens. HPP preserves nutrients while killing pathogens, making our Irish chilled sauces and hummus probably the safest on sale.
Tech
cooking big
We have invested in leading preparation and production equipment; partnering with recognised industry leaders. This optimises and preserves the taste and goodness of our products.
Meet The Team
We value our team at Galmere, and they have enabled us to win numerous awards and are at the heart of all we do.
John Casey
CEO
Fiona Kelly
BUSINESS ANALYST
Nichola Henry
ACCOUNTS ADMINISTRATOR
Julanne Flanagan
ACCOUNTS PAYABLE
Andrew Keegan
BUSINESS DEVELOPMENT MANAGER
Sinead Downey
RECEPTION & SALES
News, Advice and Industry Insights
From personal insights to behind the scenes at Galmere HQ, to interviews and insights from leading industry experts.
The Ultimate Fish Pie by Jess Murphy
The Ultimate Deep Dish Fish Pie.
I’ve always loved chowder and making the most of leftovers – so this recipe feels like a win-win, especially when unexpected guests appear. Growing up in New Zealand, the land of pies, and now living by the coast here in Galway with access to the freshest fish, this dish has become a delicious addition to my repertoire.
The Ultimate Summer Sambo by Jess Murphy
The Ultimate Summer Sambo
We’ve all been on Ryanair when somebody takes the last cheese and ham toastie when you’re flying back from an exotic location and all you want is a cup of tea and normality. So, when you get back home, here’s an idea to beef up your humble sandwich and make you the hottie with your picnic on the beach – nothing wrong with picky bits but sometimes we all need something more.
Top of the Chops by Jess Murphy
The older you get everything speeds up. We’re all living our best lives and the Irish hustle is as real as The Pink Pony Club. Spring has well and truly sprung; lambs are leaping and Irish farmers are busy planting and growing.