Everything I Like

Everything I Like We’re happy to introduce you to ‘Everything I Like…’ a small family food company founded in Galway. What we eat you eat! Follow us if you would like to see more.

We’re looking forward to introducing you to our food and our story.

Two years ago we opened our trailer with a simple idea: cook food we’re proud of and share it with people who enjoy it a...
16/04/2026

Two years ago we opened our trailer with a simple idea: cook food we’re proud of and share it with people who enjoy it as much as we do.

What followed was something we never took for granted. The support, the familiar faces every week, and the conversations across the counter turned those market days into something much bigger than just serving food.

Because of that, this is not an easy message to share.

After a lot of thought and many honest conversations, we’ve decided that we won’t be trading from the trailer this year. The reality is that with the way prices have changed, together with the circumstances of everyday life and family commitments, continuing another full market season simply doesn’t make sense for us right now.

This was a difficult decision, but also a necessary one.

From the beginning, the trailer was meant to be a step toward a bigger dream — one day creating a place of our own where we could serve the kind of breakfast and lunch we truly love, somewhere people could sit down, slow down, and enjoy good food in a welcoming space.

That dream is still very much alive.

It may take time, and there is still a lot of work ahead, but we will continue moving in that direction. For now, we are focusing on the next steps and seeing where the road leads.

To everyone who came for a brisket sandwich, a Reuben, fries, a soda, or just a chat — thank you. Truly. Your support carried us through this journey and gave us the confidence to keep building what comes next.

While the trailer won’t be opening this season, this is not the end of the story. It’s simply the closing of one chapter and the quiet beginning of another.

We truly hope our paths will cross again down the road.

24/12/2025

This year didn’t move fast — it moved deep.
Step by step, market by market, conversation by conversation.

To every single person who stopped by, queued up, came back again, brought a friend, shared a kind word or honest feedback — thank you. Your support carried us more than you know.

2025 taught us patience, consistency, and humility. We learned what works, what doesn’t, and—most importantly—why we do this. Every slow day sharpened us. Every busy one reminded us why it’s worth it. All of it will shape what’s coming next.

We’re proud to be a family business, standing alongside other family businesses — built on early mornings, long days, shared values, and a lot of heart.

As the year closes, we just want to say how grateful we are for this community.
Wishing you a peaceful, warm, and joyful Christmas season — whatever and however you celebrate. 🤍

🎄 Nollaig Shona daoibh go léir ó chroí, agus Athbhliain faoi mhaise daoibh. ✨

Well be here this Saturday with some pancakes and Croatian mini doughnuts (Fritule), and some loaded fries for everybody...
28/11/2025

Well be here this Saturday with some pancakes and Croatian mini doughnuts (Fritule), and some loaded fries for everybody.
ALL the profits go to the school, so make sure to be there!

And since we already paid a fortune for the airplane tickets, well stay for a bit of vacation. We’re back on weekend of ...
26/06/2025

And since we already paid a fortune for the airplane tickets, well stay for a bit of vacation. We’re back on weekend of 11th, 12th of July. Until then, enjoy and summer in Galway 😘
Love you all,
Everythingilike… team

Irish corned beef is traditionally made from silverside, a cut of beef from the hindquarter, because it is a lean cut wi...
09/05/2025

Irish corned beef is traditionally made from silverside, a cut of beef from the hindquarter, because it is a lean cut with a thin layer of fat that renders well during slow cooking, making it ideal for the slow-cooked, brined preparation.
The term “corned” refers to the large-grained rock salt used to cure the meat, and silverside is often chosen for its ability to absorb the salt and spices well.
This one is from our , and this one was curing for at least 5 days. Then i take it and try not to ruin it 😂
It is served with baked sauerkraut, homemade 1000 islands, some Swiss cheese, and in wholemeal Rye sourdough from
It’s everything i like about Reuben sandwich
See you 🫶

🌞 Exciting News, Galway! 🌞After the fantastic response over the past two weeks, we’re back at Eyre Square with  this Fri...
08/05/2025

🌞 Exciting News, Galway! 🌞

After the fantastic response over the past two weeks, we’re back at Eyre Square with this Friday and Saturday! 🎉

Get ready for our mouth-watering Brisket Sandwich and the classic Reuben, all served with our crispy fries and homemade roasted garlic mayo. Plus, we’re cooling things down with refreshing sodas because we’re expecting some hot weather! 🥤🔥

Come join us for a delicious foodie experience and let’s make this weekend even better! See you there! 🌟

🌟 New beginnings and delicious moments await as we’re happy to rejoin the community at Tiny Traders Village! Join us thi...
24/04/2025

🌟 New beginnings and delicious moments await as we’re happy to rejoin the community at Tiny Traders Village!
Join us this Friday for our mouthwatering Brisket Sandwich with cream cheese and homemade pickles, or the savory Reuben Sandwich with baked sauerkraut, homemade Thousand Islands dressing, and Swiss cheese.
All served on your choice of wholemeal rye sourdough or plain white sourdough. We’re thrilled to be back and can’t wait to share our passion with you all this summer!
See you there! 🥪✨

‼️Posh alert‼️Our pesto is made with olive oil from Croatian island of Korcula. Besides olive oil from Istria, this one ...
28/11/2024

‼️Posh alert‼️Our pesto is made with olive oil from Croatian island of Korcula. Besides olive oil from Istria, this one is everything i like about olive oil.
It is kept in glass bottles in dark, and you never ever cook with it. You put it on top of the finished meal, or in pesto, or just dunk bread in it and some olives on the side, and you’re laughing. It’s like Adriatic sea and its coast pasteurised in a bottle (i know🤦)
Love it…

This weekend  brunch club:Breakfast:• Breakfast bap - sausage patty, fried egg, homemade hash brown, Balymaloe relish, b...
21/11/2024

This weekend brunch club:

Breakfast:

• Breakfast bap - sausage patty, fried egg, homemade hash brown, Balymaloe relish, bap
• Hash browns and fried eggs - Ballymaloe relish and pesto
• French toast - sourdough or brioche, add bacon and maple syrup or Nutella

Sandwiches:

• Brisket - cream cheese, homemade pickles, low and slow cooked brisket, wholemeal rye sourdough
• True Italian - prosciutto, mozzarella, basil pesto, salt and rosemary homemade focaccia
• Caesar salad sandwich - chicken breast confit, caesar dressing, crispy gem lettuce, smoked bacon, Parmesan cheese, rosemary and sea salt homemade focaccia
• Wannabe Philly Cheesesteak - Slowly braised pulled flank steak, grilled onions and mushrooms, homemade cheese sauce and gravy in a soft Demis roll
All our dishes comes with side of double cooked baby potatoes and homemade garlic mayo
Don’t worry, we have fries as well

Our wholemeal rye sourdough is from
Our meat is from

Address

Galway

Telephone

+353838110741

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