• Sodexo partnership with DIT recognised at Salon

    The 2018 Sodexo Live Ireland Salon and Innovation Day was once again held in the glorious surroundings of Cliff at Lyons in Kildare on Thursday 13 September 2018 at which ‘flexatarianism’, experiential dining, fermentation and the relationship between gut bacteria and mental health were some of the thought-provoking topics on the menu for the company staff. Six full-time front- line employees, who successfully completed the two-year Graduate Hospitality Programme at Dublin Institute of Technology in partnership with Sodexo Ireland were recognised and seven more staff are due to graduate in 2019.

    The 2018 Sodexo Ireland Chef of the Year competition results were announced and Nicholas Reid (pictured) executive head chef at Almac, Craigavon, retained his Chef of the Year Ireland title with a Silver and Best in Class for his chargrilled Winter vegetable salad with black truffle custard and bulgar wheat, followed by Himalayan salt aged rack of lamb with smoked kohlrabi and a dessert of blood orange chocolate tart, blood orange sorbet and brûléed blood oranges.

    Julianne Forrestal, executive development chef, said, “Sodexo Live celebrates the culinary skill of our people and showcases the latest innovations in food trends and FM, with thought leadership workshops, a supplier retail village and a host of street food concepts and ideas to savour. It’s a vital element of our people and craft development programme.”

    Ciran Madanes, insight manager, Sodexo UK and Ireland spoke about the rise in ‘flexatarianism’ - people eating plant-based proteins, and experiential dining, where people were actively seeking dining experiences with others.  The second speaker, Ailbhe Walsh, who has a Masters in Nutrition, is fermentation specialist with the Fumbally Café in Dublin and generated considerable interest with her talk on creating and nurturing all things fermented and the link between gut bacteria and mental health.  In the afternoon, David Mulcahy, food innovation director, Sodexo UK and Ireland, presided over an audience with Ciran, Ailbhe, Nathan Dimond, head chef, Cliff at Lyons, Tom Doorley, restaurant critic for the Irish Daily Mail and TV show, ‘The Restaurant’ and Dee Laffan, the newly appointed editor for Food & Wine magazine.


    The online brainstorming partner for chefs has been launched in Ireland & The UK!

    Amsterdam, 8 May 2018 - Over the last six years, the team from has worked together with professional chefs from around the world to build an enormous database of culinary knowledge and inspiration. The goal is to promote a global reference work created for and by chefs. More than 20,000 chefs are currently working with this online tool, which contains thousands of recipes from all types of cuisines. The global rollout will be launched in Ireland & The UK. As of today, Irish and British chefs are a hyper-modern culinary knowledge platform richer!

     ‘Gastronomixs provides recipes in the form of building blocks

    which every chef can use to create endless variations of dishes.’


    The biggest difference to other sources is that Gastronomixs provides knowledge in the form of building blocks, also called components. These are not dishes, but preparations of one single ingredient such as smoked potato, fermented carrot, or roast pineapple, which form part of a recipe. Classic preparations and the latest techniques are all conveniently arranged per ingredient on Gastronomixs. Spending hours searching for the perfect recipe or dish is a thing of the past!

     The classic Irish and British preparations have, of course, also been included in the varied list of preparations from French, Asian, and South American cuisine and innovative preparations from top chefs from across the world. One very important point to note is that all components have been made and tested by a team of professional chefs. As a result, Gastronomixs can offer users a highly reliable source of knowledge.

     ‘In comparison to most recipe sites, all content on Gastronomixs has been made and tested by professional chefs.’


    Are you looking for a fresh component to complete your dish? Do you want to give one of your most popular starters a unique twist? Have you been tasked with developing a three-course vegetarian menu? is here to simplify the creative culinary process of chefs! Every chef can come here to develop creative recipes using the platform as their online brainstorming partner. By playing with the thousands of components on Gastronomixs, chefs are encouraged in a positive way to think outside the box.

     For just €6 per month or €60 per year, you have full access to the platform. But you can always first try a free two-week account to see how Gastronomixs can inspire you. Go to and be inspired!