Dark chocolate coconut marshmallows are not the first thing most of us picture when we think of an Irish sweet treat, which is exactly why this story stands out. In the ever-curious food Ireland scene, Lushmallows founder Arlene Hopkins is turning a familiar childhood bite into something softer, richer and far more grown-up.
Hopkins, who previously worked in fashion, has brought that same eye for detail into her food business. Her marshmallows come in flavours like raspberry with white chocolate and pistachio, with each one designed to feel more like a small dessert than a sugary extra for hot chocolate. It is an idea that feels fresh for readers following food news Ireland, especially as artisan makers continue to shape how we shop, gift and eat.
A sweet idea with real personality in food Ireland
What makes the brand interesting is not just the flavour list, but the way Hopkins talks about eating them. These marshmallows are meant to be savoured with coffee, shared after dinner or paired with a glass of prosecco or red wine.
- Coconut with dark chocolate for a deeper, toasty finish
- Raspberry and white chocolate for something light and fruity
- Pistachio for a nuttier, more rounded bite
That approach reflects a wider shift in the Ireland food scene, where nostalgic foods are being remade with more care, better ingredients and a sharper sense of occasion.
From fashion to artisan food
Hopkins trained in art and fashion before stepping back from that world to focus on family life. Later, after studying at Dublin Cookery School and cooking in the family’s crèches, she found herself drawn back to creative work through food.
Her story will feel familiar to many readers of an Ireland food blog: a homegrown business, a practical pivot and a product that feels both personal and polished. It also speaks to a growing appetite for small-batch treats at farmers markets, food markets and local events across the country.
If you keep an eye on food Ireland, this is the kind of producer worth noting. Sometimes the most memorable new idea is not a restaurant opening, but a soft square of marshmallow beside an espresso. Read More: Ireland’s best artisan food finds this season
Image Courtesy: EVOKE
