Bia Beirut Joins The SuperValu Academy.
Three products to watch out for in the weeks ahead.
Dozen of hopeful companies are joining the SuperValu Food Academy this year. Among them is Bia Beirut, a Cork-Lebanese couple: Pamela and Rabih Farah. Like all applicants, Bia Beirut had to make their pitch and were delighted to hear that their chance to shine started on April 27th. Pamela told me: “We are going to trial for 20 weeks with 3 products (hummus, Muhamara, snaps).”
Founded in 2024, they share “the vibrant flavours of Lebanese food” with local customers through their market stall at Mahon and Douglas, through event catering, and now, through SuperValu.
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| Look out for this trio on the Supervalu shelves |
Now well established, the Food Academy programme supports the successful development of local Irish food and drink producers by building solid business foundations and skills that will equip them to supply and progress into the retail sector.
When Bia Beirut asked me if I would spread the word, I had no hesitation as I had already tasted and enjoyed one of the mezzo bites that they sell at their stall. When Pamela offered samples of the three products that they are selling in Supervalu, that made my day and also made quite a meal, as you can see from the plateful above.
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| Sourdough by Bia Beirut |
The authentic Lebanese-inspired dips, the creamy hummus and muhamara (an addictive roasted red pepper mix), along with the crunchy sourdough snaps make quite a combination and we added to the mix with beetroot, pickled cucumber and some olives with Feta and we also included another Bia Beirut favourite Makdous (baby aubergines packed with walnuts, red pepper, and garlic). As you see, there was no shortage of texture or flavour there and it took a while. But we had little else to do only enjoy!
The dips are quite versatile. The muhamara, for instance, can be used as a pasta or pizza sauce, also with fish, while both may be swirled into soup. More info here.
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| Bia Beirut at Mahon Market last Thursday |
At Bia Beirut, they also create Lebanese-inspired artisan breads. Indeed, Rabih (pronounced Rabia) told me he started off as a baker and he’s a good one. We bought a loaf of his white sourdough (he also does wholemeal and rye) last Thursday and it is one of the best around and I tried it out with some Killowen Cows Cheese (also bought at the Mahon Market) and also , separately with our own Loganberry jam. Thumbs up all the way!
The hard-working couple are delighted with their involvement so far. Pamela: “The Food Academy has been a game changer for us, providing the guidance, support and confidence to move from kitchen to shelf, and to bring the flavours of Beirut to Cork and beyond.” So do keep and eye for the products at Supervalu or indeed at the farmers markets in Mahon (Thursday) and Douglas (Saturday).
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| A tray of Makdous at the market |







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