Bringing home the bacon: Cork farmer to host three events as part of Cork on a Fork festival
Tadhg and Patrick Twomey feeding free-range piglets at Glenbrook Farm, which Patrick runs with his wife Kate. Picture: Noel Sweeney
Cork farmer Peter Twomey and his family are set to host three events as part of the Cork on a Fork schedule, with their dinner on their award-winning farm already sold out.
Mr Twomey, along with his wife Kate Twomey and with the help of their three children, Annie-May, Tadgh and Florence, is hosting a dinner experience, farmers' market, and a yoga and brunch event on Glenbrook family farm, all in the name of Cork on a Fork food festival.
Originally a dairy farm, Mr Twomey ceased dairy production in November 2023 and pivoted to raising free-range pigs.
The family now farms 14 acres in total, with 12 acres dedicated to their pigs and the remaining two acres set aside for raising other animals such as lamb, chickens and recently a retired dairy-beef cow.
The Twomeys have 20 sows in a variety of breeds, ranging from Oxford Sandy and Blacks, Gloucester Old Spot, and Tamworths, all crossed with Duroc boars. Each sow has two litters of piglets a year and can range from eight to 12 piglets each time.
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Farrowing is the only time the sows are kept solely indoors, and stay inside for a short time to protect the piglets from foxes and to allow piglets to acclimatise and put on condition before going outside.
"They're only confined so the fox doesn't get them. We've everything with the mental stimulation of the pigs in mind… There's no tail biting. We don't clip teeth, we don't clip tails," Mr Twomey said.
Piglets are raised, weaned and prepped for slaughter, with Mr Twomey explaining he assesses the pigs visually but usually aims for 85kg-100kg carcass weight from his animals, which takes on average eight-nine months.
"There is nothing more incredible than taking the 1kg piglet, the vulnerable, fragile little piglet, to 100kg. And to be so proud of it walking into the trailer, having given it the best nine months of its life."
With their dedication and diversification, Glenbrook Farm was also announced as the winner of the 2026 RDS Sustainable Farm of the Year award.
"When we were milking cows, we couldn't feed one cow to the acre in a year. But we reckon we're feeding around 2,500 people per acre in a year."
The family established their own farm shop on the premises, where they sell their own pork, lamb, chicken and beef. The farm shop offers a host of different products straight from the farm, including their 99% pork sausages, pork chops and mince, all from pigs that have been raised free-range by the Twomeys. The shop also offers chicken, lamb and beef mince when they are in stock.
These locally sourced foods will be the main component of the four-course sold-out dinner event on August 12, hosted on Glenbrook Farm, which will feature dishes prepared by Chef Sarah Roche and her team. The event will be held in the farm's old calf shed and has been a highlight for the lucky few who get a seat before it fills for the past two years as a Cork on a Fork event.
“We've had people travel from Longford, down. They come from everywhere," Ms Twomey said, adding this year a diner will be coming all the way from Co Mayo for the dinner experience.
Coincidentally, the dinner will also be taking place the same day as the anticipated solar eclipse happening in the evening, with Blackrock Castle Observatory supplying diners with special glasses to watch and appreciate the event as the sun sets over the farm.
"It's important for us that these events are just about raising awareness of where we are and who we are and what we do. There are two things that add flavour to our meat. One of them is the story and the other thing is the lifestyle," Mr Twomey explained.
On August 15, the farm shop will open its doors and host several local suppliers for a farmers' market event for visitors. The farm shop is open weekly on Saturdays from 10am to 2pm, but for this special event, it will host other suppliers such as Rowan Hill Farm and the Grumpy Baker, among others.
Mr Twomey hopes to use this farmers' market to model a collaborative enterprise and improve his own farm shop, to expand its product range and sell local producers' goods alongside Glenbrook Farm’s own fan favourites.
“We hope to create a food community that expands slightly more than our area on the northside of Cork City; there are loads of people here and loads of food producers.”
Following the farmers' market, on Sunday, August 16, Ms Twomey will lead a yoga class on the farm. A licensed yogi, she will host an inclusive class for anyone interested in attending, with only a few places remaining for the event.
The yoga class will be followed by a guided nature walk with Mr Twomey, where attendees will be able to unwind and walk in nature while learning about the farm, its animals and the Twomeys’ values when raising their free-range pigs.
Returning from the nature walk, attendees will be welcomed back to the yard with a brunch also prepared by Ms Roche, which will showcase Glenbrook Farm produce for the farm's final event as part of the popular Cork on a Fork food festival.
Talking about his change from dairy to pigs and a farm shop, Mr Twomey explained: “We unlocked more opportunities by getting smaller. We got better going smaller.”
The Twomeys said their children have learned much more and developed a wider variety of skills and knowledge, helping raise the pigs, sell in the farm shop, help with events and promote the family business through the farm’s Instagram @glenbrookfarmcork and other social media.
Glenbrook Farm provides pork and other produce to local restaurants and businesses, including the Glass Curtain, Latitude 51, The Mountain House, Grumpy Bakers, and English Market outlets, which have forged close relationships between the farm and chefs all over Cork.
The farm's dry sows are also fed spent grain from Blarney Brewing Company. Post-brewing, the spent grain is discarded and is collected by Mr Twomey to feed to the pigs, who reportedly love it.
"All our dry sows take the brewers' grain from his brewery… There's zero waste. It’s a circular economy.”
Hoping to spread awareness of the work they do and teach others who may be interested, the Twomeys host pig management courses to help others learn the ins and outs of free-range pig management.
Looking to the future, the Twomeys want to expand and improve their efficiency, and their products on sale in the farm shop. Mr Twomey has also recently got licensing to establish a cutting room on site and expand their own pork range and begin doing some of the butchery themselves.
