Basilico's founders Paolo and Fabiano on their Farm to Fork Journey

Since purchasing land in East Galway to start an organic family farm in 2018, Basilico founders Paolo Sabatini and Fabiano Mulas have moved steadily towards a vision of sustainability. “After the pandemic, there was a lot of talk about green recovery and we wanted to be a part of that,” says Paolo.

“Throughout those challenging years, the farm served as a refuge, a place to work outdoors and plan for when we could fully open our business again. We felt compelled to use the land we had to produce food for our restaurant.”

The culinary philosophy and sustainable practices at Basilico

Their homegrown produce that Fattoria di Basilico (Basilico Farm) produces includes lettuces, peppers, tomatoes, courgettes, potatoes, beans, chard, radishes and fresh herbs . It’s this, alongside their work with local producers, that allows them to stay focused on sustainability and work with “a reverence for the earth”.

“The farm inspires us to create new dishes and variations, using ingredients harvested by hand just hours before,” says Paolo. “For a chef, it’s heaven.” 

“After the pandemic, there was a lot of talk about green recovery and we wanted to be a part of that,”

“We’re committed to doing our part,” adds Fabiano. “We compost our cardboard and vegetable waste too, so last year’s compost is growing this year’s vegetables, which is very rewarding to see. We are also under the excellent mentorship of Beechlawn Organic Farm, and have found the sharing of knowledge so helpful in our development.”

These endeavours also allow them to offer good value on their menu and pass their savings on to their customers.

Basilico's commitment to local produce and community

This year, they have been able to expand production and provide a steady supply of local produce to the restaurant, bistro and takeaway. “We supplied 60 per cent of our salad, kale and chard consumption, which is huge for us,” Fabiano shares proudly.

“The farm inspires us to create new dishes and new variations, using ingredients harvested by hand just hours before.”

The 19th century stone building that houses Basilico restaurant has seen a lot of changes over the years. “It was a stop for coaches, a place where horses rested in years past,” says Fabiano. “Now, the restaurant is a safe, welcoming space for families to gather and come together to share a meal, which is so important to us. It’s become a place for everyone.”