Most curry pastes in Irish supermarkets are built on sugar, starch, and stabilisers that have more to do with shelf life than flavour. The Hartrey Kitchen set out to do something different — making Indian curry pastes and spice blends from natural spices, fresh ginger, garlic, coriander, and chilli, preserved in oil, with no sugar, no gluten, and no artificial additives.
Rachel and Mark Hartrey
Rachel and Mark Hartrey are a husband and wife team with a genuine passion for Indian food. After Rachel completed a certificate in Artisan Food Development with Business at Waterford Institute of Technology, The Hartrey Kitchen was born in July 2013 — initially selling at farmers’ markets before growing into retail distribution.
The Range
The paste range covers the classics — Jalfrezi, Korma, Butter Chicken — alongside dry spice blends like Saag Aloo and Bombay Potato. The approach is consistent across the range: natural spices, no shortcuts, ingredients you can actually read on the label.
The Hartrey Kitchen is a SuperValu Food Academy graduate, which means the products have been through the quality and scalability assessment that gets Irish artisan food onto national supermarket shelves — a process that filters for genuine quality.
Natural spices, no sugar, no gluten, no artificial anything — Waterford-made curry pastes that actually taste of what’s inside them. The Hartrey Kitchen is what artisan food should be.
Where to Buy
Available at Ardkeen Quality Food Store in Waterford and through the SuperValu Food Academy range.
The Hartrey Kitchen
Co. Waterford
📷 Facebook: @TheHartreyKitchen
