Doing The Business
The Big Chill
Conor Sweeny tells Brenda McCormick how he came up with the idea for Leamhain, his non-dairy ice cream range, and what’s ahead for the rapidly growing brand
The past two years have been an absolute endurance test, but for some the pandemic has also been the unexpected catalyst for a new life direction. And in the case of young Irish chef Conor Sweeny, it prompted a pivot into a successful ice cream business.
With a bachelors degree in culinary arts, Sweeny has worked in various award-winning restaurants in both Dublin and London. A vegetarian for ten years and vegan for five, plant-based ...
