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We Are Hiring!

We’re adding to our team and are on the look-out for a part-time Kitchen Assistant and Operations / Labelling Executive. If you’re passionate about the food industry and creating quality artisan produce, then we want to hear from you.
Both these roles are located in Glenties, Donegal and offer flexibility. No past experience is necessary as we’ll provide all the training.
Kitchen Assistant Duties:
Candidates will be required to have HACCP and Filligans will provide 100% training for the successful candidate. The duties of the Kitchen Assistant will include:
  • Working with team to create our award-winning Filligans range
  • Measuring ingredients
  • Liaising with staff members on tasks
  • Wash-up
  • Other tasks for this role
Operations / Labelling Executive Assistant Duties:
  • Manual dexterity – hand-labelling jars
  • Packaging
  • Control of stock
  • Full-filling customer orders
  • Working to deadline
  • Some lifting required
  • Liaising with customers / clients
The ideal candidates will be a team players that can work to deadlines. These roles would be suited to people who have an eye for detail and interested in the craft food sector.
Join our Filligans family! The closing date for applications is Monday 14th February 2022. Please send CV’s to filliganshr@gmail.com

The Perfect Side: Mustard, Garlic & Herb Potatoes

Add the perfect side dish with these simple mustard, garlic and herb potatoes. They’re so easy to make and all you need are stable cupboard ingredients.

All you need to recreate this recipe are baby potatoes, Filligans Wholegrain Mustard, garlic, rosemary, salt, pepper and olive oil.

Follow these instructions:

  1. In a small bowl, combine the olive oil, rosemary, garlic, mustard, salt & pepper and whisk them all together to combine.
  2. Cut the potatoes in half and toss them with the mix. Evenly spread the potatoes on a baking sheet and roast them for 15 minutes.
  3. Toss them with spatula and spread them out again. Roast for another 15 minutes until they’re tender and golden.
  4. Sprinkle with chopped parsley and serve.


Filligans Highly Commended at Letterkenny Chamber Awards

Earlier this week, the winners in the Letterkenny Chamber Awards were announced in the Co-Lab, Letterkenny. We were honoured to receive Highly Commended in the Best Use of Social Media category.

Even though we didn’t win, it was great to make the shortlist.

Congratulations to the worthy winners, Rushe Fitness.

We’d like to take this time to thank Letterkenny Chamber for their hard work and to all the sponsors.

Filligans: Shortlisted in Letterkenny Chamber Awards

Great new just in! Filligans has been shortlisted in the Letterkenny Chamber of Commerce Chamber Awards.

We have been nominated for ‘Best Use of Social Media‘. Other finalists include Rushe Fitness and Donegal Wax Company.

The winners will be announced in late November. Wish us luck!

In other news, get ready for Christmas by checking out the amazing Christmas ranges, including our Festive Taste Sets.


Launch Buy Donegal Campaign

We were delighted to be one of the guest speakers at the launch of Buy Donegal. This campaign shines a light on local and promotes Donegal businesses.

At the event, we talked about how Buy Donegal helped us in 2020 and what we’re doing this year.

Key speakers were also joined by Irish designer Edel mcBride and Garry Martin from Donegal County Council.

This year, buy local, support local and #BuyDonegal.

Filligans Raspberry Mummy Hand Bites

Trick or treat it’s time for something nice to eat! The mid-term break is the perfect time to get busy in the kitchen with the kids and we found the perfect recipe for Halloween from Julie Yoon. To make these tasty Filligans Raspberry Mummy Hand Bites you will need the following:

  • 1 box puff pastry sheets (2 sheets), thawed
  • Flour for dusting board and rolling pin
  • Filligans Raspberry Preserve (Buy it HERE)
  • 1 egg yolk
  • 1 tablespoon milk or cream
  • Sanding sugar coarse sugar for topping pastries
  • Candy eyes


Heat oven to 205 degrees C. Line two baking sheets with parchment paper. Make the egg wash by mixing together the egg yolk with milk or cream in a small bowl and set aside.

Unfold one of the thawed puff pastry sheets on a lightly floured work surface. Sprinkle a little flour on your rolling pin as well. Roll the pastry sheet into a 12-inch square (use a ruler and measure). Cut into FOUR (6-inch) squares. Then cut each square in half, so that you’re left with 8 (3×6-inch) rectangles. Repeat with the remaining pastry sheet. Transfer pastry squares to the baking sheets. Work with 1 tray at a time and pop the other tray in the refrigerator to stay cold.

Spread about 2 tablespoons of Filligans raspberry preserves evenly onto 4 of the rectangles (really, just use as much or as little as you want), leaving a border around the edge. Brush the edges with your egg wash. Cut the remaining 4 rectangles into even ½-inch strips, going lengthwise. These will be your mummy bandages. Place the strips however you like, leaving an opening where the mummy eyes will eventually be. Watch my video for tips! Use a fork to gently press down the strips to seal them. Lightly brush the strips with egg wash and sprinkle liberally with sanding sugar. Don’t forget the edges! Loosen the pastries from the parchment paper using a spatula, just to make sure the pastries aren’t stuck and have a chance to rise. Repeat with the other baking sheet (pop first baking sheet in the fridge to remain cold).

Pop both baking sheets into the oven and bake for about 15-17 minutes, or until your mummies are puffed, crisped on the bottom, and lightly browned on top. Transfer your mummies to a baking rack to cool slightly, and then top with candy eyes. Serve warm or at room temperature.

Filligans Wins Silver at Blas na hEireann Awards

The Blas na hEireann Awards took place last Saturday and we won silver for our Grainy Yellow Mustard. The annual Irish Food Awards are considered the food Oscars in Irish food and drink, so we were honoured to pick up Silver for our mustard.

Handmade in Glenties, Donegal our Grainy Yellow Mustard is the perfect cupboard stable. Excellent on sandwiches, toasties and BBQ’d burgers. It’s also wonderful for cooking. Check out our recipes to get some inspiration.

Donegal scooped 14 awards at this year’s Blas na hEireann Irish Food Awards. Read all about the winners on Donegal Daily.

Want to try it for yourself? Click HERE to buy our Grainy Yellow Mustard.

Grace Shields accepting the award on behalf of Filligans from Michael Tunney.

Grace Shields, Social Scene PR & Marketing Donegal, accepting the Blas na hEireann Award on behalf of Filligans from Michael Tunney, Head of Enterprise, Local Enterprise Office Donegal. 

Grace Shields, Social Scene PR & Marketing Donegal, accepting the Blas na hEireann Award on behalf of Filligans from Michael Tunney, Head of Enterprise, Local Enterprise Office Donegal.

Raspberry Shortbread Squares

If you love shortbread, you’ll love these tasty Raspberry Shortbread Bites using Filligans preserves. A perfect twist of butter, biscuit and fruit.


  • 400g Plain Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 225g Butter
  • 200g Sugar
  • 2 large Egg Yolks
  • 1/2 tsp Vanilla Extract
  • 150g Filligans Raspberry Preserve


  1. In a medium bowl, mix the flour, baking powder and salt.
  2. In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined. Now add the egg yolks and vanilla and mix.
  3. Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs. Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
  4. Preheat the oven to 180° and grease the baking tin, preferably a square glass baking dish.
  5. Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish.
  6. Using a spoon, dollop the preserves over the dough and gently spread it in an even layer. Grate the second log of dough on top.
  7. Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking. The shortbread is done when the pastry is golden all over. Let cool completely, then cut into 24 bars.


Grainy Yellow Mustard Chicken

Looking for a dish bursting with flavour the whole family will love? Look no further, our Grainy Yellow Mustard Chicken is a quick, simple and delicious dish.


  • 4 boneless skinless chicken breasts
  • 2 tsp olive oil
  • salt and pepper to taste
  • 1/4 cup Filligans Grainy Yellow Mustard
  • 5 tbsp honey
  • 3 tbsp butter
  • 1 tbsp chopped parsley


  1. Preheat the oven to 200 degrees.
  2. Heat the olive oil in a pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
  3. Place the chicken in the pan and sear on both sides until golden brown.
  4. In a small bowl, whisk together the Filligans Grainy Yellow Mustard, honey and butter.
  5. Spread half of the sauce into the bottom of the greased oven proof dish.
  6. Arrange the chicken breasts on top of the sauce, then drizzle the remaining sauce over the top of the chicken.
  7. Cover with foil, then bake for 20 minutes.
  8. Sprinkle with parsley, then serve.

Filligans Italian Tomato Chutney Spaghetti Bolognese

Quick and easy dinners are a must for back to school season! Keep things simple and make classic favourites like Spaghetti Bolognese, Shepard’s Pie and cod goujons. Here’s a handy recipe to try using our Italian Tomato Chutney:


  • 500g Spaghetti
  • 2 Cloves Garlic Minced
  • 2 Red Chili Chopped
  • 3tsp Mixed Dried Herbs
  • 15ml Olive Oil
  • 1kg Lean Beef Mince
  • 5 Ripe Tomatoes, Blanched and Chopped Fine
  • 2 Tbsp Tomato Puree
  • 2 tbsp Filligans Italian Tomato Chutney
  • Salt And Black Pepper to Season
  • 2 cups Parmesan, Grated


  1. Heat the oil in a saucepan and sauté the garlic, chili and herbs
  2. Add the mince and brown.
  3. Add the tomatoes, puree and Filligans chutney.
  4. Season to taste, cover and cook for 20 minutes.
  5. Add the cooked spaghetti for 10-12 minutes
  6. Serve with grated parmesan.
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