My Goodness Takes Root at Cork’s Historic Quay Co-Op

Cork’s culinary landscape is undergoing a transition as the iconic Quay Co-Op, a vegetarian mainstay for 44 years, passes the torch to My Goodness Food, a local enterprise celebrated for its sustainable and plant-based offerings. This shift marks the end of an era for the Co-Op, a cornerstone of social justice and alternative culture in the city, and the beginning of a fresh chapter for My Goodness, which has deep roots in the Cork community.

A Legacy of Activism and Vegetarian Cuisine

Founded in 1982, the Quay Co-Op emerged from a collective of feminist, lesbian and gay, environmental, and other alternative groups. It quickly became more than just a restaurant and health food shop; it served as a vital hub for social movements, including campaigns related to gay rights, abortion referendums, and criminal justice reform . Arthur Leahy, a key figure in the Co-Op’s founding and a prominent LGBTQ+ and social justice activist, recently celebrated his 80th birthday and recognized the need for new energy to sustain the restaurant. “The age of the ten Co-Op members was the big thing,” Leahy stated. “To run a great restaurant you need somebody who is committed to food and we no longer have that kind of energy or commitment or those skills from the membership.”

My Goodness: From Market Stall to Sullivan’s Quay

My Goodness, founded by Virginia O’Gara, Donal O’Gara, and Wayne Dunlea, has grown from humble beginnings at local farmers’ markets and the English Market to become a recognized name in Cork’s food scene. The company, known for its kombucha, vegan and gluten-free options, and commitment to sustainability, first began serving mezze bowls at the Quay Co-Op’s ‘Another Place’ on North Main Street in 2014 . They later operated a raw vegan café on Douglas Street and established a strong presence at the English Market, where they continue to thrive.

A Full-Circle Moment

The transition to the Quay Co-Op space represents a significant milestone for My Goodness, with the opportunity arising after a direct offer from Arthur Leahy. Virginia O’Gara recounted the serendipitous nature of the acquisition, explaining that she was in Texas with her family when the offer was extended . The decision was driven by a shared ethos of community and sustainability. “This is where My Goodness started, really,” O’Gara said. “Our very first meetings, we would arrive here and discuss starting the business, and unity and community.”

Sustainability at the Core

My Goodness’s commitment to sustainability is deeply ingrained in its operations. The company prioritizes a zero-waste system, creatively repurposing byproducts from one product into another – kombucha fermentation becomes vinegar, and tofu waste is transformed into cheesecake and mayonnaise . They also collaborate with local farmers and producers and operate a glass bottle return scheme. Virginia O’Gara, a 35-year vegan and permaculture enthusiast, emphasizes the importance of careful decision-making and staying true to ethical principles when building a sustainable business.

A Community Hub for the Future

Looking ahead, My Goodness envisions the Sullivan’s Quay location as a community hub, echoing the original spirit of the Quay Co-Op. Plans include opening the café space for events, workshops, and gatherings, creating a shared space for Cork’s diverse community . O’Gara hopes to foster a welcoming environment where individuals and groups can connect and collaborate.