Excellence, always: how Pat Clarke produces strawberries fit for a queen

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Excellence, always: how Pat Clarke produces strawberries fit for a queen
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Pat Clarke produces Irish strawberries of international renown. He tells Ali Dunworth how he became an “accidental entrepreneur” and the passion that goes into every punnet of strawberries. Partner content with Dunnes Stores Simply Better

Nothing quite says summer like an exquisite Irish strawberry. The first sight and smell of the bright, red, plump berries on menus and in shops signals the start of longer days, and although we can’t always guarantee summer weather in Ireland we know we’ll have gorgeous local strawberries to chop into breakfasts and desserts, perch atop cakes or simply enjoy fresh straight from the punnet, which is strawberry grower Pat Clarke’s favourite way to eat them. “Fresh, every morning”, as Clarke says.

Chatting to Clarke in the midst of a hectic June picking day it’s clear the passion he had for a pocket money project is very much alive to this day. Pat remains hands-on at the farm and hasn’t lost any of his enthusiasm for growing and selling fresh fruit. Passion, he believes, is the factor that sets his business apart. “You could go into ten different restaurants this evening and they might all have the same ingredients but they may not be all the same.

Taste is always at the forefront for Clarke but part of his success is that he’s always had a holistic approach to farming, “Our goal is always to grow the most wholesome and flavoursome food but sustainability, that would be what we are about here on this farm.” So although changing his crop to Malling Centenary meant technically the yield may be lower than the more common Elsanta the increase in operational efficiency along with the fruit shape, size and quality makes up for the shortfall.

With such obvious care and attention put into growing the fruit, I want to know what we need to do at home to make sure we’re eating our fruit optimally. “You need to treat your fruit like meat,” says Clarke, ‘Always store it in the fridge but make sure you take it out and allow it to get to room temperature before you eat it.”

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