Food to make you feel good

Two colorful plates of our award winning nachos with various toppings including nacho chz sauce, seasonal leaves, curtido, jalapenos and sour cream, alongside potato wedges, on a wooden table.

My Goodness began in 2014 built on the same ethos we have today, Food for everyone in spaces for everyone.

We are a vegan, zero waste food company based in Irelands greatest city.

You can find us at Cork’s english market, twice weekly at the Mahon point and douglas farmers markets and our brand new cafE upstairs at the quay co-op!

our company is zero waste, people focused and proudly anti-fascist. We also celebrate Ireland’s greatest natural resource, rain, by making delicious probiotic drinks from it.

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Brunch is cancelled! We're having a party instead, and you're all invited! Come and see what we're been up to, and what we have planned for the future. Free food, good wine, sparkling ( counter) cultures and canapés. DJs, games, an album la
Well! We had the incredible opportunity to meet with @corklgbtarchive @orlaegan1 to chat about a fun new project! These are the custodians of the archives of the radical queer movement that was birthed right here @quaycoopcork . Together, we'll be
Home made brioche cinni bunz for your post record store day brunch!!! Come n git it. #vegan #cinimonbuns
Thanks to everyone who contributed to our survey on The Night Time Co op idea. We spent the evening discussing your ideas, and clarifying how we can make this concept work. Dr. Richael Connolly has been crunching the data, and we hope to bring this p
I made way too much brioche! So I made the cinni bunz as usual. We make our own butter, to make our own brioche, that we then make that into baps for brunch, and cinnamon buns. But today, I made some savoury cinni bun cousins. We shoved in a bunch
I asked Seán to hold this flatbread special like a baby. He aced it. This wild garlic flatbread is so freaking good! This rosemary and thyme infused seitan is so good! The fermented hot sauce, labneh, minty cucumber salad, pickles....this is
Incase you missed this seitan special yesterday, we're bringing it back for brunch! We're making more flatbread rn, and we're adding potatoes! Hell yeah. Brunch at MG til 4!
Put some spring in your step with today's special! We got thyme and rosemary seitan, cooked in harissa, served on flatbread with labneh ( accidental soy youghurt fail turned into magic) wild garlic, minty cucumber salad, sumac onion pickle, fermente
Y'all! We have a fire lit in the Quay Co op café. Grab your favourite comrade and commiserate over a cuppa coffee and a big ass piece of cake! This is the best spot, and the most delicious way to ponder end times. Also, we're introducing a r