When we heard the description of Fallon & Byrne's new shop in Dublin 2, it sounded just what greatfood.ie would be if you turned it into a food store. Food hall manager, Rachel Firth talks to us about what they are bringing to the Dublin cook and eater that is different and best of all, describes some of the goodies that are on sale.

How would you sum up Fallon & Byrne's philosophy?
'It's quite simple really - our aim is to sell great food at affordable prices and to combine quality with convenience.' 

That sounds very familiar. What will you offer that marks you out from, say an upmarket convenience store?
'We're trying to avoid the snobbery that often attaches to good food and which you don't really find on the continent. The aim is to return to old-school grocer values. That will be reflected in the attitude of staff as well as in the decor of the shop. At the moment you have to, quite literally, take a long walk if you want to buy superior ingredients for a dinner, for instance. You'll go to Sheridan's for your cheese, Howth for your fish, Maison des Gourmet for your bread and so on. We aim to offer the very best of food in every category from fruit and vegetables, to fine wines, olive oils and coffees, to cheese, charcuterie, cakes and bread as well as fish and meat - all under one roof.'

If you were to paint a picture of the shop for our readers, what does it look like?
'The shop is modelled on New York style food halls such as Dean & de Luca which sell hard-to-find specialty ingredients as well as reasonably priced everyday products. The mix of products is vital to our philosophy. So, while we will sell the very best 30-year Balsamic vinegar (the famous Leonardi from Modena), the finest of wines and white truffles from Alba in season - pricey luxury items - we will also sell great everyday products like  Volpaia red wine vinegar used by the River Cafe. For example, we will stock award-winning olive oils like Moutere Grove from New Zealand but we'll also have an excellent one for use in daily cooking, the Salaio and excellent Portuguese oil from Alentejo, one that we can put on the shelves for the same price as the cheapest olive oil carried by supermarkets. The difference will be the quality - it will be superior to the mainstream factory-style brands like Don Carlos because it is produced by a smaller artisan olive grower with a passion for his trade. Every product on our shelves will be there because it tastes great and represents good value whether it's at the top or lower end of the range and we will vouch for everything we sell. So, for example, we won't sell beautifully packaged oils just because they look good - they will have to be useful too. Lots of those gift-range oils are made with really cheap oils and are good for nothing but sitting pretty on a shelf. Equally, we'll stock some plain Jane looking products if they taste delicious.'

Where will your produce come from?
'We have sourced wonderful artisan products from across the country and will showcase seasonal local produce throughout the year from the freshest Wicklow carrots to the finest west Cork chocolates. Again, we want to rely on people we know and trust to make food with integrity - so many supermarket products have been utterly corrupted over the years in an endeavour to achieve fatter margins. That's where we can set ourselves apart - setting the highest of standards for meat, fish and vegetables as well as all products carried in our shop. '

If people don't want to cook, what will there be at Fallon & Byrne for them?
'Marrying quality and convenience will also be vital - we plan to carry a range of restaurant-standard meals to go as well as, for example, sauces and butters to accompany meat and fish prepared by our chefs - a fresh alternative to supermarket fast food ranges.'

We've passed the building a few times, and when you look inside, you can see the most beautiful pillars and a surprising interior that you wouldn't otherwise have known was there.
'In terms of the shop design, we were lucky enough to find a beautiful warehouse building, previously used as a telephone exchange by Eircom. It has 20ft ceilings, wonderful old cast iron pillars and a large skylight at the back that floods the shop with natural night. We have tried to stay faithful to that look, restoring the century-old oak parquet floor, putting some metro tiles on the wall but, on the whole, intervening as little as possible with what is a great structure. We wanted to move away from the sterile modern look, opting instead for the romance and charm of old-world food shops. Our aim is to make a statement with the food, not the fixtures. There's nothing like an abundance of fabulous products. Again, the look is also inspired by great old cheese and cake shops in Italy and France - magical worlds that set your heart racing once you step into them.'

What your doing for all of us wine lovers and sybarites?
'Downstairs, we'll have a wine cellar, stocking a wide range of wines. There will be a wine bar with a limited range of nibbles such as cheese and charcuterie plates, lobster salad etc. as well as leather armchairs by an open fire. There you'll get a chance to taste great wine by the glass and eat something light. Upstairs on the first floor we'll have a Parisian style restaurant with a zinc top bar, large old mirrors and red-leather banquettes with pewter fittings. Again our aim here was to create a relaxed convivial atmosphere conducive to long wine-soaked lunches and dinners. The food - in keeping with the food hall theme - will be great versions of classics, using the best of seasonal ingredients.'

Fallon & Byrne, Exchequer Street, Dublin 2, Ireland – Now open.