Doireann Barrett
Free From Consultant, Business Developer, Allergen Advocate and Blogger

I am the founding owner of The Gluten Free Kitchen Company, a multi-award-winning food and wellness brand.
After a lifetime of symptoms I was finally diagnosed in 2004 with Coeliac disease, an Auto Immune Disease.
Thereafter I saw a gap in the market with the Café/deli offering and began my journey to develop The GFK Co. My ambition is to eventually create a safe brand of outlets that cater for those suffering with food intolerance's and allergies while allowing our customers to enjoy a meal among-st loved ones without the unfortunate stigma and label that currently excludes a person with dietary exclusions.
I have over 25 years experience in the Corporate, Retail & Sales Sector and I come from a long line of Family Business Owners.
My Business Concept has won many places on EU Funded Business Programs where I have been mentored and trained in my current industry sector.
I currently run my own brand supplying Artisan Food Products to the food-service sector, food-stall events and my online store supplying food and wellness products on a nationwide and global platform.
I am a co-author of a published case study on my business model which was co-written by Trinity College Business School Professors Paul Coughlan & David Coghlan, Claire Riggs Liverpool University UK & Denise O’ Leary, UCD College Dublin. Doireann’s case study chapter was published by Emerald Books in 2016, “Organising Supply Chain Processes for Sustainable Innovation in the Agri-Food Industry”. This case study was presented in Milan, Italy in November 2015 during the Milan Expo. Since the establishment of The GFK Co. food and wellness brand, I have gone onto win many awards, nominations and accreditation's and have received lots of media attention.
I have a big interest in wellness and well-being and in my spare time, I enjoy yoga, surf/beachlife and holistic workshops.
I am a featured leader on the Learn From Leaders Project www.learnfromleaders.ie.

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