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Drummond House is a modern farm rebuilt on 150 year-old foundations.  Its story has found itself a new chapter.

From the moment you walk onto their land you can feel the love the Colliers have for their farm. You can see it in the rebuilt stone walls that house their recently harvested garlic. You can smell it in the magnificent garlic scent that fills the air as you tour the acreage. You can hear it in their voices when they speak about why they embarked on this curious journey and, most importantly, you can taste it the moment you crunch into that first slice of fresh garlic and it sizzles on the tongue.

The Colliers were drawn to garlic farming because of their passion for ‘real’ food. Food grown in the right way; in a way nature, not lifestyle, demands.


The Colliers arrive

at Drummond House


The farm evolves into mostly diary, along with mixed tillage.


Peter and Marita inherit the farm and begin to plan for a future. In the meantime it is still being leased to local farmers.


Work begins on the farm to replenish the land and farmhouses. This includes restoring the soil to optimal levels of vital minerals, such as phosphorus, installing a rainwater irrigation system and transforming old cow sheds into houses to cure the garlic.

Typical at this time, the Farm was laid out in mixed tillage, with sheep and cattle to help rotate the crops.


In those days they lived off the Land. They also rented out some of the Land to local Farmers.


After extensive research and travels across Europe, the first garlic seeds are planted in late October and cared for throughout the winter.


Nine months later, the first crop of Drummond House Garlic is harvested.


Drummond House has now grown into the largest producer of garlic in Ireland and is embarking on a similar journey with asparagus.

And the journey continues...

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