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As we see a shift towards more restaurants adopting a takeaway model, we decided to look at the different types of packaging so that you can stay on track and meet your sustainability goals. There are many things to consider when purchasing food packaging, in this quick guide we’ve broken down...

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A Guide to Less Plastic in Your Kitchen

At our second annual future-proofing foodservice seminar in September 2019, we heard from a range of speakers on the topic of sustainability in our kitchens. During the seminar, our speakers, Philippe Farineau & Paula Stakelum from Ashford Castle (with help & support from Ailish Keane ...

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Veganise me, Chef - Vegan food from the other side of the pass

Vegan food from a non-vegan chefs' point of view I started my journey as a vegan chef 3 years ago. When I was offered to take over the kitchen in The Hopsack - an institution in the Irish health food scene since 1979 - my knowledge of vegan cuisine came from the Lent menus in Greece. The...

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Sourcing Seafood | Sustainability Series

From a very young age, Niall was to be found ‘sneaking in’ to the kitchens and was kept busy peeling prawns under the watchful and encouraging eye of the chefs in his father’s restaurant. He trained as a chef while still in school and at age 15 went off to France to work in a professional...

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Growing For Your Menu

Noel Keane of Croí Restaurant in Tralee embarked on his ‘grow your own’ journey in 2018. Two years later his garden supplies most the salads and herbs for his restaurant as well as a large variety of vegetables and berries. In this blog, Noel talks about some of the ups and downs of growing...

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A Guide to Foraging

Is there such a thing as a free lunch? They say “ There is no such thing as a free lunch ” – that may hold true until you discover foraging! Little did I know when my father took me picking wild mushroom at the age of 6 that I would end up on the island of Ireland, picking much more than...

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Save Money while Saving the Planet | Sustainability Series

Part of being sustainable means cutting down on the amount of utilities you use throughout your business. In the process of running a business, it’s common that a big portion of income ends up being spent on these resources. It makes sense that a business becomes more sustainable by cutting down...

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Climate Conscious Menus

I have always focused on creating locally sourced, seasonal and sustainable menus, with a close to zero food waste approach. Recently, I have focused even more on sustainability. This was inspired by last year’s the EAT-Lancet Commission on Food, Planet, Health, where more than 30...

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Putting Health on the Menu

Menu health Ireland occupies an uneasy position when we look at our national weight heading towards becoming the fattest nation in Europe by 2030, a fact completely at odds with our troubled and bleak past with food. Over and undernutrition costs the state billions each year and as Dr...

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Veganuary - Half Way Through the Month

In this blog post Head Chef at the Brehon Hotel, Killarney and founder of the ChefCollab, Chad Byrne tells us about his journey so far and how he's finding the Veganuary challenge. I’m halfway through this experience and I can honestly say that I have never felt better. I’m not sure...

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