KEEPING IT
REAL

Our Food Mission

Our mission is to deliver the tastiest catered food on the market. We may cook from a central production kitchen but that doesn’t mean we compromise on quality. Our food is well-balanced and packed with flavour. How do we do it?

We follow 3 basic rules:

1. Keep it simple. We cook our food from scratch using fresh seasonal ingredients – steering clear of processed foods. This allows us to create simple and healthy menus full of flavour. Cooking this way means we only carry the stock we need and cuts down on waste.

2. Enjoy eating. We think a balanced approach to eating is healthy. Some days it’s good to eat a salad. Other times you might need a treat. As long as what you’re eating is made from real and sustainably sourced ingredients we say, enjoy!

3. Never stop learning. We help our chefs develop their skills and we’re always on the lookout for new food ideas. Learning ensures we produce food that is high on quality, authenticity and appeals to a diverse range of tastes.

Our food mission aligns with Fooditude’s central business strategy. We want to keep our clients happy, healthy and well-fed.

Provenance

We have established a state-of-the-art cloud kitchen in Clarehall, Santry – a great location to reach companies throughout Dublin whilst the food is still fresh! Our menus are curated with high quality and seasonality at their core. We source from Origin Green verified suppliers. We’re lucky to be located close to Dublin’s “market garden” with local farms in Skerries, Rush and Lusk on our doorstep. We look forward to connecting to the food community in the area and sourcing as much as we can from as close to the kitchen as possible.

Our Kitchen

In London we call our kitchen The Mothership so we’ve dubbed our Dublin kitchen The Sistership. It’s here that all the magic happens! Just like our London kitchen, The Sistership is light and bright which makes it a great place to work and sets it apart from other large commercial kitchens. We use the ISO22000 food safety management system to ensure we maintain our high standards and deliver the tastiest and safest food to you day in, day out.

Provenance

Our Kitchen

Celeriac soup with pumpernickel croutons

Ingredients:

500g Celeriac

(peeled + diced)

200g Potato

(peeled + diced)

Slice of pumpernickel bread

1250ml Vegetable stock

Parmesan (optional)

Truffle oil (optional)

100g Double cream

10g Chopped garlic

40g Onion (diced)

2 Sprigs of thyme

50g Butter

Bay leaf

4g Salt

Method:

Heat the butter in a large saucepan, and add the onion, garlic, bay leaf and thyme. ‘Sweat’ them on low heat for 2-3 mins, but don’t allow the vegetables to go brown!
Add the celeriac, potato and salt; continue to sweat the vegetables for 3-4 mins, making sure that they don’t start to brown.
Add the vegetable stock to the pan and bring to a simmer; keep cooking until the vegetables become tender.
Remove the bay leaf, add the cream and then use a stick blender to blend the soup until it has a smooth consistency. Adjust the seasoning.
Cut the pumpernickel bread into small croutons, then fry them in a little olive oil until they become crispy. After frying, let them drain on an absorbent kitchen roll.
Pour the soup into the serving bowls and pile on the croutons. For extra taste, drizzle on a bit of truffle oil and top with shaved parmesan.