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Nourishing Dairy -
From The Ground Up


Nourishing Dairy - From The Ground Up

Designed by Hungarian Garden Designer and regular at Bord Bia Bloom, Tünde Perry, the garden is designed as an impactful space forging a deeper connection between Irish consumers and sustainable dairy production as well as promoting the essential nutritional credentials and great taste of Irish Dairy.

List of Plants in Garden

All the plants in this garden are native to Ireland and many of them are commonly seen on Irish dairy farms. 

Multispecies grass meadows include rye grass, clovers, Irish native wildflowers cut from active farmland, which will be transported back into the field after the event.

Trees: Oak (Quercus Robur), Black Alder (Alnus Glutinosa), Ulmus Glabra (Whych Elm), Rowan (Sorbus Aucuparia), Silver Birch (Betula Pubescens), Crab Apple (Malus Everest), Apple Tree (Malus Domestica) and Pear Tree (Pyrus Communis)

Shrubs: Hazel (Corillus Avellana), Hawthorn (Cratageus Monogina), Elderberry (Sambucus Nigra) and Strawberry Tree (Arbutus Unedo)

Climbers: Honeysuckles (Lonicera Periclymenum) and Ivy (Hedera Specimens)

Soft Fruits: Strawberries (Fragaria Specimens), Blackcurrant (Ribes Nigrum), Red/White Currant (Ribes Rubrum), Gooseberries (Ribes Uva-Crispa), Blueberries and Cranberries (Vaccinium Specimens)

Vegetables, Herbs, Companion Plants: Chard Mix (Beta Vulgaris), Artichokes (Cynara Cardunculus), Broad/bush/runner beans (Phaseolus Specimens), Peas (Pisum Specimens), Kale and Cabbage (Brassicas Specimens), Courgette (Cucurbita), Beetroots (Beta Vulgaris), Onions and Garlic (Allium Specimens), Lettuce Mix (Lactuca Sativa), Lovage (Levisticum Officinale), Mint Mix (Mentha Specimens), Oregano (Origanum Specimens), Parsley (Petroselinum), Sorel (Rumex Acetosa), St. John’s Wort (Hypericum Perforatum), Sweet Cicely (Myrrhis Odorata), Thyme (Thymus Specimens), Sunflower (Helianthus Annuus), Sweetcorn (Zeya Mais), Chives (Allium Schoenoprasum), Rhubarb (Rheum Rhabarbarum), Calendula (Calendula Officinalis), Marigold (Tagetes Erecta), Nasturtium (Tropaeolum) and Borage (Borago Officinalis)

Herbacious Plants: Foxglove (Digitalis specimens), Hollyhock (Alcea specimens), Nettle (Urtica), Martagon Lily (Lilium martagon), Garlic mustard (Alliaria petiolate), Ferns (Tracheophyta Specimens), Oxeye Daisy (Leucanthemum Vulgare), Mullein (Verbascum Thapsus), Cow Parsley (Anthriscus Sylvestris), Cowslip (Primula Yeris), Red Campion (Silene Latifolia), Meadow Sweet (Filipendula Ulmaria), Sweet violet (Viola Odorata), Feverfew (Tanacetum Parthenium), Burnet (Sanguisorba Officinalis), Chamomile (Matricaria Chamomilla), Lemon Balm (Melissa Officinalis)

Dairy in a Healthy Sustainable Diet​

You will see the old milk churns in the garden. These are designed to highlight the benefits of dairy as part of a healthy sustainable diet, and the eight nutrients contained in a glass of milk. 


For more information on the nutrients in milk, visit


Farmers measure soil for nutrient content (nitrogen) to help them make better decisions about where to apply fertiliser or spread manure, and how much to use, reducing their on-farm GHG emissions. 

For more information on soil, visit

The Sustainable Kitchen

We are delighted to join forces with Airfield Estate, a city farm and gardens in Dublin, to run our special ‘Sustainable Kitchen’ at this year’s event. Airfield’s chef Lisa Davies will be cooking a selection of delicious recipes throughout the five days that follow the principles of a sustainable diet. 

Celebrating quality Irish dairy with “in season” fruit and vegetables – accessible, affordable, environmentally sustainable, and nutritious.

For more information on Airfield Estate, visit

Sustainable Dairy Production

There is good reason why dairy farming has been taking place in Ireland for 6,000 years.

It’s because Ireland, in its climate and in its landscape, has natural advantages that make it one of the best places in the world for producing high quality dairy products. The climate is temperate with plenty of rainfall, ideal for growing grass to feed the cows. 65% of Ireland is pasture, and the cows graze between 240 and 300 days of the year. 

For more information on sustainability in dairy production, visit

Our Events At Bloom

What's Happening?

Thursday 30th May

Special Butter and Cheese Making Workshop
Our Lady of Victories Infant School in Ballymun, Co Dublin will join us for a special butter and cheese making demonstration in the garden
Food in Schools – Where Are We Going?
MC Dr Kirstie McAdoo, Head of Education at Airfield Estate with Louise Reynolds, Dietitian, Dr Amanda McCloat, Head of ATU St. Angela’s College and Mark O’Brien, Carlow Educate Together National School
The Sustainable Kitchen with Airfield Estate
Cookery Teacher Lisa Davies and Food Journalist Dee Laffan make Ploughman's Board - Ricotta, Soda Bread and Quick Chutney

Friday 31st May

The Sustainable Kitchen with Airfield Estate
Cookery Teacher Lisa Davies and Food Journalist Dee Laffan making Turkish Eggs Shakshuka with Homemade Labneh

Recipe available in MILK book
Future Farmer Competition Panel
Future Farmer competition winners in conversation with NDC Farmer Ambassador Nicole Keohane
60 Years of Irish Food
MC Food Writer Ali Dunworth in conversation with Santina Kennedy, Food Commentator, Dee Laffan, Food Journalist, and Regina Sexton, Food Historian from UCC

Saturday 1st June

Cooking Demo
MC & Food Journalist Dee Laffan With Cookery Writer and Broadcaster Aisling Larkin preparing
- Nduja and Mature cheddar Croquettes with Smoked Onion Dressing
- Creamy Prawn & Smoked Salmon Pasta
- Summer Pistachio Tiramisu with Raspberry & Lemon
It's Milk! So What's The Difference?
See, Swirl, Sniff, Sip, Savor - like wine, the sensory aspects of milk are driven by its ‘terroir’ or its unique composition and origin discussion with NDC Nutritionist Mary Harrington, Food Writer Dee Laffan and Cookery Writer and Broadcaster Aisling Larkin
The Science Beneath The Grass: How technology and science is improving sustainability on a journey to lower emissions
MC Majella McCafferty chats to Noel Meehan, Programme Manager ASSAP at Teagasc, Méabh O’Hagan Climate Action and Sustainability Advisor at Teagasc and Marcus O’Halloran, Executive Director at Agri Aware
The Sustainable Kitchen with Airfield Estate
Seafood Crumble by Martin Shanahan and Milk Tart by Lilly Higgins

Recipe available in MILK Book

Sunday 2nd June

The Sustainable Kitchen with Airfield Estate
Ireland’s Beloved Jambon by Niamh Fox and Rice Pudding with Whiskey Sauce by Darren Hogarty

Recipes available in MILK Book
Farming & Technology
Majella McCafferty, NDC Farmer Advocacy Manager, will discuss 60 years of Dairy Technology –From 1964 To 2024, From Milking by Hand to Robotic Milking!
Future Farming – Where Will The Next Generation Go?
MC Kathleen O’Sullivan, Farming Reporter with Irish Examiner, chats to the Connelly daughters - Ava, Anna, Jane and Kate, Winners of the 2022 NDC & Kerrygold Quality Milk Awards with Robert Corroon, Agri Aware
Totally Committed - Refuel, Repair and Rehydrate with Milk!
MC Niall Woods, CEO Navy Blue Sports, in discussion with Irish Rugby International and NDC Ambassador Garry Ringrose, Linda Djougang, Ireland Women’s Rugby Player, Carla Rowe, Dublin Gaelic Footballer and David Gillick, Former Olympian
The Sustainable Kitchen with Airfield Estate
Chicken Empanadas by Caitlin Ruth and Portuguese Custard Tarts by Trish Messom

Recipes available in MILK Book

Monday 3rd June

The Sustainable Kitchen with Airfield Estate
Creamy Fennel Soup and Gooseberry Fool
Milking It! 60 Years of Dairy Farming in Ireland 1964 – 2024
MC Majella McCafferty in discussion with NDC Farmer Ambassadors Paddy O’Kelly and James Flaherty, and their fathers Mike O’Kelly and John Flaherty
Farm Talk
Dairy Farmer and Winner of NDC & Kerrygold Quality Milk Awards 2023 John Macnamara in conversation with Majella McCafferty, NDC Farmer Advocacy Manager
The Sustainable Kitchen with Airfield Estate
Irish Rarebit with a Seasonal Green Salad followed by Blackcurrant and Lemon Posset