Marianne O’Donnell - “I started brewing Kombucha to heal my gut, but it literally took over my life.”
“I love food that’s alive, vibrant, and full of purpose.”
When we visit Marianne O’Donnell in Gortahork she is still buzzing with excitement having just come back from the Ballymaloe food festival, where she was speaking about brewing kombucha. So how did it all start?
“It all started during COVID, when I was struggling with gut health issues”, she tells us, “a friend gave me a SCOBY—this strange, alien-looking thing—and I started brewing kombucha in my kitchen in Gortahork.”
Did it make a difference we ask and the answer comes quick: “It tasted alive. My gut started to settle. I felt calmer, clearer, better in myself. I kept brewing, experimenting, sharing it with friends and neighbours.” And as so often in cases like that the friends and neighbours kept telling her: ‘You should be selling this’. So she did and that was the beginning of Kombucha na Dálaigh.
“Sometimes the best things in life happen by accident.”
Having taught Food and Nutrition and Communications for 24 years, and also being a Certified Nutrition Coach, Marianne has always had a curiosity for learning, wellness, and cooking. “I never set out to start a kombucha business”, she reflects, “but sometimes the best things in life happen by accident.”
As we have made our own kombucha for years , we are very much interested how Marianne comes up with her recipes? “It’s a very creative process”, she says, “I experiment a lot—blending traditional Irish ingredients like elderberry or carrageen moss with global wellness favourites like ginger, turmeric, and hibiscus.” Marianne attended the International Kombucha summit in Berlin in November 2023, which re-enforced her to look at flavour trends, talk to customers, and running polls on Instagram. “I want each brew to feel special—like something you’d sip slowly and savour”, she says, “it’s not just about taste, it’s about how it feels in your body. I love letting people taste my kombucha - to see what lights them up.”
“I’m obsessed with all things carrageen moss”
When it comes to sourcing ingredients she absolutely stresses the importance of locality. “I love this little place where I'm from” , she stresses and her face lights up when she talks about her local suppliers. “I get my fruit from Joe, our local fruit and veg man, Carrageen moss from Glen Colmcille, elderflowers from Ardsmore and local honey—these ingredients are full of life and story.” She uses mostly organic ingredients and sources her organic loose leaf teas from Three Spoons, a family business from Cork and the raw cane sugar comes from Gem sugar. “I also focus on sustainability with recyclable packaging and a bottle return scheme. It’s all about supporting the community and creating something that will nourish you.”
“Kombucha with a croi”
Kombucha has seen quite a revival in recent years with four major producers emerging in Ireland and our next question is, what is special about Kombucha na dalaigh? “It’s small-batch, unpasteurised, and brewed with the continuous brew method. Every bottle is alive with probiotics, but also with purpose. I think of it as kombucha with a croí—slow fermentation, and natural goodness.”
On our visit we get to see her small brewery in an outhouse and get an insight into this one-woman-operation, from brewing to bottling, canning and labelling. She speaks highly of the support from her family, husband John and their children Fionn and Naincí. “They inspire me”, she says, “Fionn, who’s just finished his degree in Design, brings so much creativity and care to the brand—he often reminds me, ‘one brick at a time’, especially when things feel overwhelming. He works so hard, always with heart. And Nainc, what a force. She’s strong, fiercely creative, and full of fire. She doesn’t back down from anything (she is the Ulster boxing champion, after all). Her resilience and boldness remind me daily to stand tall and stay true.”
She also very eloquently describes the appealing nature of kombucha: “It’s got the fizz of champagne, the complexity of wine, and it supports your gut and wellbeing” and believes it is a real alternative to alcoholic drinks: “People often tell me, ‘I didn’t feel like I was missing out’—and that’s exactly what I want. A real alternative, made with care.”
“It’s not about trends—it’s about tradition.”
Does she like other fermented foods, we ask: “Yes, they’re a key part of how I eat and live. I have kombucha daily, but I also include sauerkraut, miso, kefir, and sourdough.” Why does she think fermented foods are important: “They support digestion, mood, and immunity. Fermentation is nothing new, our ancestors were doing it for generations. For me, it’s not about trends—it’s about tradition and trust in slow food that works with your body, not against it.”
“We include Irish on our labels and our storytelling.”
Some of the most exciting developments in the Irish artisan food sector often happen in small and remote places and giving a product an Irish name is a statement and so we want to know how important is the Irish language for Marianne: “Irish is everything to me. It’s my first language, and naming the business Kombucha na Dálaigh was my way of grounding it in my family story and where I’m from—Gortahork, in the Donegal Gaeltacht. We include Irish on our labels and our storytelling—it’s not just translation, it’s a statement of identity. I believe Irish belongs in the everyday, in our food culture, and in our future
“We're at a real growth moment—exciting times ahead!”
We know from our own experience that for all successful small producers there comes a point where the question of expansion arises, so what are her plans for the future? “My hope is for Kombucha na Dálaigh to become a household name, but always in a way that feels true to who we are.” Marianne’s idea to achieve that is by “expanding slowly and mindfully, adding more lovely stockists, working on creative collaborations, and developing some beautiful new seasonal flavours.” Marianne also run fermentation workshops to help more people connect with this way of eating and drinking.
“At the heart of it all”, she says, “I want to keep telling the story of Kombucha na Dálaigh—a living drink from a living culture.”
Before we leave Marianne tells us, that she has just secured her first flagship retailer (watch this space!): “It feels like a huge milestone. It’s proof that small-batch producers from rural Ireland can stand proudly on the national stage. Kombucha na Dálaigh will be available nationwide very soon—and I couldn't be prouder.”
Here are the places where you can buy Kombucha na Dálaigh at present:
Eurospar in Gortahork, The Counter Deli in Letterkenny, Scarpello in Derry, Organico in Cork, Aitiuil in Galway to name a few.
“We’re stocked in a growing number of independent retailers, health shops, and cafés across Ireland. You’ll also find us in markets and wellness events, where we can meet people and share the story behind the brew.”
Producers Uncovered: Marianne O’Donnell – Kombucha na Dálaigh
What is your favourite food? I’m all about earthy, nourishing, fermented food. Miso features in lots of my meals, whether it’s stirred into broth or whisked into dressings. I love beetroot, sprouted seeds, anything pickled. And garlic, always garlic. Kombucha and kimchi are always close by too.
Finish the sentence: A fermentista is part scientist, part artist, part dreamer. Someone who knows when to wait, when to stir, and when to trust that nature knows best.
The country you travel for food: Ireland is great as our food culture is having a beautiful revival, wild, local, sustainable. But Spain, especially San Sebastian calls to me too. Their slow approach to food, the love for the sea, and meals built around delicious ingredients.
Three things you always have in your larder/fridge? Kombucha (usually whatever I’m working on). Miso paste, I love it in everything. Fish from Jack the local fishmonger.
What is your most used gadget? My new garlic crusher is amazing, and I’ve fallen in love with, my mandolin slicer too, it makes prep so easy. But my fermentation crock probably wins overall. It's where the magic starts.
Do you read food books and which one do you come back to? I read constantly, especially business and wellness books. Atomic Habits by James Clear really shifted my mindset. I also love Outlive by Peter Attia, it dives deep into longevity and health. For fermentation, The Art of Fermentation by Sandor Katz is my bible. I always go back to it. I also love Holly White's Veganish.
Who is your inspiration (not necessarily from food)? My everyday inspiration comes from my children, Fionn and Naincí McMonagle. They keep me grounded, curious, and focused on building something that truly matters. They’re my compass, and my greatest teachers.
What are you currently listening to? Sufjan Stevens when I need calm and focus. But honestly, Dua Lipa is nearly always playing in the brewery, my SCOBYs love her! There’s something about a good beat that keeps the fermentation energy right, and she always make me feel happy !
Something people don’t know about you? Long before I started brewing kombucha I wanted to be a wildlife videographer. I’ve always been drawn to nature, to slow, living systems and the stories they hold. In many ways, kombucha brought me full circle, it's my way of capturing and sharing something alive, wild, and quietly powerful.
What will be hot in 2025? Low and no alcohol drinks will keep rising, but not just for “Dry January.” People want choices with ritual and joy, minus the hangover. Functional foods, especially especially those rich in protein, are already making waves—and will keep growing. Think kombucha with purpose, snacks that fuel, and everyday products that support wellness without compromise.