Healthy Eats 2023

RICH & CREAMY SPREAD

From baking to shallow frying, or simply buttering, our creamy spreads offer true versatility in your kitchen.

Discover how together with Kerrymaid, you can achieve a smooth finish in every dish.

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At Sysco, we’ve nurtured and developed the largest network of producers in the industry, which means we can always bring you the essentials you need. With increased demand for health-focused offerings, consumers now expect more and more exciting and satisfying food options. So, why not jump in with some fresh inspiration that will make your menu shine? Read on for recipes and expert tips from the Sysco development chefs; to learn more about flexible eating and other health-conscious trends; and to discover the broad range of quality products that will help you to excite and delight customers without breaking the bank. We’re passionate about building long-lasting relationships with establishments like yours, we’ve got the goods you need to survive, and the expertise you need to succeed. No matter how many customers you cater for, we can become your trusted partners long into the future.

Get To Know: Iona Fruit Farms

Get To Know: Lispopple Apples

Build A Buddha Bowl

Steamed Salmon Teriyaki

Customers expect to see multiple healthier options on menus, particularly at two key times of year. Lots of consumers kick off the new year with Veganuary, plus combatting Christmas indulgence is key, making January a healthier month. The Spring/Summer season – when consumers are getting

Fresh tips

Make your menu sing while reducing waste and saving on time and labour with these top tips.

Ben Arnold is one of our in-house development chefs. He’s worked as a chef for 15 years – and his experience and industry knowledge is exceptional, making him a fantastic resource for you, our customers.

Ben opened, operated and was an equity partner in Home Restaurant in Belfast which has a Michelin Bib Gourmand rating, and has an impressive list of culinary accolades including – but not limited to – 14 Gold/Best in class & Silver medals from Craft Guild Chefs Culinary Salons; an esteemed Young Irish Chef of the year award; and becoming a finalist in the Great British Menu.

summer-ready and enjoying lighter meals with finer weather is typically the second period.

To make healthier dishes uber appealing to consumers, maximise flavour as much as possible. Try marinades, fermenting, pickling, salsas, bright and pungent herb-filled dressings, and fragrance plus aromatics coming from spices.

Asian-inspired dishes are loaded with flavour and work especially well, while

simple swaps like replacing mayonnaisesauces with nut butters, low-fat yoghurts, or puréed avocado, elevates taste while making a beneficial health difference. Dried fruits are an excellent replacement for refined sugars, adding texture and depth of flavour, while nutritional yeast adds an extra kick in vegan food replicating that cheese flavour. These swaps may increase the cost of dish production, but don’t be afraid to increase the cost of healthier menu items – consumers expect it.

Ben’s go-to fresh produce by season

Spring

Autumn

Summer

Winter

Pears, blackberries, pumpkin, squash, and beetroot.

Raspberries, strawberries, broad beans, peas, and new potatoes.

Winter Quince, blood oranges, root vegetables, parsnips, carrots, and celeriac.

Rhubarb and purple sprouting broccoli.

5 ways to give well-loved menu items a healthier twist

SPRING ROLLS > RICE PAPER ROLLS

Rice paper rolls are a popular Vietnamese small plate. Simply swap the pastry for batter and don’t deep-fry. Load your rolls with crunchy veg, and create a simple peanut sauce for the side using peanut butter and soy.

TOP TIPS

Make the most of fresh produce, save money and reduce waste with these top tips…

Use fruit and veg that’s in season

PASTA > VEG

Swap pasta for spiralised veg to make a courgette Bolognese, or squash noodles. You could also replace lasagne sheets with thinly sliced aubergine.

BUTTERMILK PANCAKES > GLUTENFREE BANANA PANCAKES

Switch things up with a healthier pancake option made using banana, peanut butter and oats. Serve it with fruit compote and honey instead of butter, bacon and syrup.

Use carrot or radish tops in pesto in place of basil

Add vegetable scraps to broths and soups

Ferment and pickle veg to extend lifespan

CHIPS > BAKED COURGETTE FRIES

Customers after a healthier option will jump on something a little different like this. Lightly coat your courgette batons in panko breadcrumbs and a little Parmesan before baking – or for a vegan version, use almond milk and ground almond.

DEEP FRIED FISH > STEAMED FISH

Offer customers a steamed fish option served with veggies and mash, rather than the traditional battered and deep-fried fish and chips option.

Use tired produce to make smoothies. Spinach, herbs, ginger, carrots, banana and bruised apples work a treat!

Try adding cauliflower and broccoli stalks to stir-fries for added crunch.

Speak to your local Area Sales Manager on how our team of Development Chefs (like Ben) can help you and your menu.

Make the most of lettuce stalks by adding them to dressings.

Flexible eating

With increased demand for health-focused offerings, the need to deliver exciting and satisfying food options has never been more important. Be more inclusive and boost sales by following these top tips…

Language is key

Labels like vegan or vegetarian are off-putting for customers without specific dietary requirements. These terms can have negative connotations and can make consumers feel as though they are missing out. To appeal to a wider range of customers, exclude these terms from dish names. Instead focus on the dish components just like you would with any other dish.

Stuff of legends

Use a symbols key or legend so that customers can clearly identify dishes that are suitable to their dietary requirements. Consumers with specific dietary requirements or preferences will look for these identifications, whereas those without will not. Make sure to feature the full legend clearly on the menu.

All access

Sky-rocketing demand for vegan-friendly foods has seen a vast increase in the number of plant-based products available on the market, making it easier than ever before to provide delicious and inventive dishes to customers who avoid animalbased eating.

Get to know your vegan alternatives

Make dishes vegan with these easy substitutes...

Milk

There has never been such a wide variety of plant-based milk alternatives available, and many of them can be simply used to replace regular milk in a one-to-one ratio. Flip to p.10 for a wide range of options.

• Tofu can provide ample protein and when treated right can take on plenty of flavour. Turn to p.38 for some tips on making tofu shine.

• Jackfruit is another food taking the meat-free world by storm; with a texture similar to pulled pork, it can be married with a variety of flavours to create stunning vegan dishes from BBQ baps to chillies.

Yoghurt

Similar to the milk alternatives out there, there are plenty of options here, whether you’re serving a sweeter yoghurt with a dessert or using a plain one to create a dip or sauce.

• Used in creative ways, vegetables like aubergine, cauliflower and mushrooms can replace meat with equally delicious results; think aubergine parmigiana, cauliflower piccata or mushroom pâté.

Cheese

Nutritional yeast has a flavour that has been described as cheesy, nutty and savoury. Adding a tablespoon or two to soups, gravies and other sauces can add umami notes, but used in larger amounts it can make “cheese” sauces and eggless scrambles taste more cheesy and eggy.

Eggs

There are several egg replacers on the market nowadays. For purely binding purposes, ground flaxseeds mixed with a little water will do the job; for filling the role of egg whites, try experimenting with aquafaba, the liquid from a tin of chickpeas.

Meat

• Faux meat is a good option for vegans and vegetarians who do miss the taste and texture of real meat, or for those following more of a flexitarian lifestyle. (Find some fantastic imitation-meat products starting from p.40.)

Worcestershire sauce, fish sauce, oyster sauce

Many chefs and cooks swear by the deep savouriness of Worcestershire sauce, but the anchovies used to make it render it a no-go for vegan dishes just like fish and oyster sauce. Swap these common ingredients out for soy sauce or miso to add that umami flavour.

CHEESE PLEASE

Being able to offer products for which consumers are looking for will provide a competitive edge and an opportunity to widen your customer base. Get ahead of the curve by incorporating vegan, organic or kosher-certified cheese into your menu.

One of the most common reasons consumers give for not being able to stick to a plant-based diet is their love of cheese. However, a growing number of standard cheese alternatives are becoming readily available.

494535 Cheezly Mozzarella Style Block 6x190g

1151 Red Cheddar Style Cheese 6x190g

494536 Cheezly White Cheddar Style Block 6x190g

122001 Violife Vegan Mature Cheese Alternative Slices 1x200g 497201 Violife Grated Mozzarella Cheese 1x200g 497406 Violife Prosociano 1x150g

3 WAYS WITH GOAT'S CHEESE

1. Whip it with a little olive oil, salt and pepper and serve with crispbread crackers or toasted rye.

2. Add it to mashed potato for a fresh, yet sharp twist.

3. Beat it with mascarpone, honey, cinnamon and nutmeg for a creamy dessert topping.

1219

Bergerie Organic Goat's Cheese 6x100g

1209 Bergerie Organic Sheep's Cheese 6x100g

According to recent market research carried out by Euromonitor International, the dairy alternatives trend is set to stay and grow, despite confidence that dairy will also remain relevant for Irish consumers.

Get cultured

The range of yoghurts available is more expansive than ever, which should come as good news for restaurant owners; this grab-and-go item is as popular as ever for diners looking for convenient and healthy options, and it doubles as a cost-effective and versatile ingredient for chefs when crafting menus.

1183

Sojade Natural Soya Yoghurt 6x400g

1195 Sojade Vanilla Soya Yoghurt 6x400g

1184

Sojade Blueberry Soya Yoghurt 6x400g

1185 Sojade Banana Soya Yoghurt 6x400g

490750

Sojade Mango & Peach Soya Yoghurt 6x400g

492707 Alpro Soya Yoghurt Plain with Coconut 6x500g

Va-va-vanilla!

Save time and put some extra tangy flavour in your desserts with vanilla yoghurt. Because it’s already flavoured, it’s ideal for use in desserts, smoothies and frozen yoghurts a health food that feels like a treat.

Very, berry delicious

For something a bit more tangy, go for berry flavoured yoghurt a great addition to any dessert, breakfast, smoothie or snack.

1205 Bergerie Organic Blueberry Sheep's Milk Yogurt 8x125g

Top tips for cooking with yoghurt

1. Over-stirring yoghurt may cause it to break down and thin out. Never vigorously stir, whisk or beat yoghurt. Instead, fold it into your recipes to maintain its rich and creamy consistency.

2. If you heat yoghurt too quickly, it will separate into curds and whey. Avoid this by making sure yoghurt is at room temperature before adding it to a hot dish.

3. Speaking of heating, don’t forget that when yoghurt is heated above 48˚C, it loses its beneficial bacteria.

4. The acidity in yoghurt can react negatively to aluminium, so avoid using tin foil or aluminium baking dishes when using it in cooking or baking.

4 ways to cook with yoghurt

1. Cook with natural full-fat or 2% Greek yoghurt.

Unless you’re making a sweet dessert where vanilla yoghurt adds a little something extra, the only kind of Greek yoghurt you should go for when cooking is plain. It’s also wise to go with whole milk, full-fat Greek yoghurt for the best flavour and texture, but 2% can be used if you prefer. Avoid non-fat yoghurt; not only can it contain fillers and stabilisers that can alter the taste and texture of what you’re cooking, but it also doesn’t have the same rich flavour and mouthfeel as varieties with fat in them.

2. Use instead of mayo in salads and dressings. The easiest way to start using yoghurt in your cooking is to swap it for other types of dairy or mayo. Lighten up chicken, tuna, egg, or potato salad by swapping some or all of the mayonnaise called for in a recipe with Greek yoghurt. It will make for a finished product with a pleasant tang.

3. Try it as a marinade for meat or fish. Greek yoghurt makes for a great marinade base, as it clings to the meat while tenderising it and ensures it cooks up to be moist and flavourful.

4. Soups and pastas that are enriched with heavy cream are indeed decadent, but they can be a little too rich for modern tastes. Try using yoghurt for a lighter approach.

Cooking with goat and sheep's milk yoghurt

The fat content and taste of goat or sheep’s milk yoghurt is different to yoghurt made with cow’s milk. They are higher in solid content than cow's milk, which makes them thicker and creamier. They can suit people who have reactions and a sensitivity to cow dairy, as the molecular structure of goat or sheep’s milk means they are digested more quickly, causing less of a reaction.

1200

1201

1212

1217

Bergerie Organic Greek Style Sheep's Milk Yogurt 6x250g

Bergerie Organic Natural Sheep's Milk Yogurt 8x125g

Bergerie Organic Natural Goats Milk Yogurt 8x125g

Bergerie Organic Vanilla Goat's Milk Yogurt 8x125g

Palak Paneer

Serves 4

For the paneer:

2.5L fresh milk (DY232)

2 tbsp lemon juice (497732)

½ tsp salt (490047)

Equipment: Temperature probe Cheesecloth or muslin

For the spinach pureé:

250g spinach (HB595)

2 green chillies (VG879)

2 garlic cloves (VW733)

10g fresh ginger, chopped (VW764)

For the base sauce:

50ml sunflower oil (Ghee, if available) (OL319)

½ tsp cumin seeds (Y179)

1 medium onion, finely chopped (VW737)

3 garlic cloves, finely chopped (VW733)

1 large tomato, chopped (TM193)

¼ tap turmeric (493428)

2 red chillies, chopped (VW658)

10g garam masala (SP277)

60g yoghurt (YT437)

To garnish (optional):

1 red chilli, finely sliced (VW658)

1 tbsp yoghurt (YT437)

1. Put the milk in a saucepan and stir over medium heat until the temperature reads 93°C. Remove from the heat, add in the lemon juice and salt and mix around — it should start to curdle. Leave to stand for 10 minutes.

2. Place the cloth in a colander or strainer and pour in the paneer mix. Leave the liquid to drain off for a couple of minutes.

3. Gather the cloth together in your hands and squeeze out any excess liquid. Keeping the curds in the cheesecloth, place them on a flat surface with a heavy weight on top, then place in the fridge.

4. To make the spinach pureé, blanch the spinach in boiling water, refresh, and then drain. Blend with the green chillies, garlic and ginger to a smooth paste and reserve.

5. To make the base Palek paneer sauce, heat the oil in a pan, add in the cumin seeds and toast for one minute. Add in the onions and cook gently until golden brown.

6. Add the garlic and cook for a further two minutes, making sure the garlic doesn’t burn. Add the chopped tomatoes and cook for 3-4 minutes until they start to soften.

7. Add the turmeric, red chillies and garam masala and cook for a further 3-4 minutes.

8. Add the spinach pureé and a little water, stir it all well together and season to taste. Then combine together until smooth using a hand blender.

9. After a couple of hours, or until well chilled, the cheese should be firm enough to dice into cubes.

10. Fry the cubes in a little clarified butter, or Ghee if available, until golden brown. Add the yoghurt and the paneer to the sauce, mix together on a gentle heat (don’t boil too high as the paneer will toughen up).

11. Place in bowls and garnish with sliced red chillies and a drizzle of yoghurt.

12. Serve with pilau rice and/or some whole wheat chapati bread.

Instagrammable dishes

How to create mouthwatering social content

Appearance is key when it comes to food – and you’ve a dish that looks exceptionally well, show it off. Sharing content on social media generates awareness for your business, prompts bookings, and encourages those who visit your establishment to do the same – especially if done right. Here’s how you can nail it every time...

Use natural light

Indirect natural light is your best friend when trying to take beautiful food photos. Aim to snap your pics beside a window but just out of the actual sun light.

Stick to neutral backgrounds

With food photography, it’s all about the food and a neutral background puts your dish into full focus. This doesn’t mean it has to be white, or black. You can experiment with bright colours.

Think about colour

Being aware of the colours within your food photos can have a massive effect on whether they look appetising or just plain boring. Use herbs and garnishes to add pops of colour on otherwise plain looking foods, colourful props can also give your photos a little bit of extra life. Just make sure the colours all work well together to avoid it all looking like a chaotic mess. Your colour choices should look intentional yet effortless.

DID YOU KNOW? 66% of consumers in Ireland visit a restaurant’s social media before making a booking.

Plant-based power

Vegan yoghurt isn’t made from cow's milk, but that doesn’t mean it’s less nutritious. Vegan yoghurts are full of probiotic bacteria, which is great for the digestive system. Yoghurts made from nut milk are rich in healthy fats, antioxidants, protein, fibre, calcium, vitamins C and E, zinc, iron and magnesium. Soya yoghurt can help in blood sugar regulation and is suitable for people with diabetes. Coconut-based yoghurts can also decrease levels of bad cholesterol while raising good cholesterol.

Natural

Use vegan natural yoghurt as a replacement for sour cream or crème fraîche in plant-based cooking.

497699

Sojade Natural Soya Yogurt 6x150g

Organic

Cater to all lifestyles and diets with organic options.

YT219 Glenisk Organic Greek Natural Yogurt 6x500g

YT434 Glenisk Organic Natural Whole Milk Yogurt 6x500g

YT495 Glenisk Organic Low Fat Vanilla Yogurt 6x450g

Flying solo

Individual pots are ideal for healthy grab-and-go options.

497698

497700

497701

497702

Sojade Raspberry & Passionfruit Soya Yogurt 6x150g

Sojade Strawberry Soya Yogurt 6x150g

Sojade Blueberry Soya Yogurt 6x150g

Sojade Mango & Peach Soya Yogurt 6x150g

Oats are a healthy lifestyle essential

1006371 Organic Amisa Porridge Oats GF 6x325g

Z445 Porridge Oatflakes Organic 10x750g

Z990245 Flahavans Organic Porridge Oats 1x4kg

Pride of Place

From producers to customers and everyone in between, food provenance has become a fundamental concern in the modern food industry. It’s time to make some noise about your food’s journey to the plate – and here’s why…

Local matters

Supporting local is of great importance to many consumers; indeed, it’s no small part of the reason they’ll frequent neighbourhood establishments in the first place.

Championing producers and suppliers is an excellent way of proving that you are embedded in that community and share in those values, as well as reminding your guests that their custom plays a vital role beyond your four walls.

Simply the best

There’s no getting away from it; there are things that Ireland can offer that nobody else can match. Our dairy, meat and seafood produce is often hailed as the finest around, and there’s

an army of artisan brewers, smokers and charcutiers that are recognised amongst the best in the world – so why on earth wouldn’t you want to make it known that they’re the ones supplying what you’re serving?!

Pure and simple

The trust that comes with traceability is invaluable. Terms like ‘organic’ and ‘freerange’ have become ubiquitous for good reason; from farm to fork, customers want to know exactly what’s gone into the food they’re eating – and the more information you can provide to satisfy their curiosity, the better.

Green thinking

As eco-awareness becomes more prominent with every passing year, the

idea of ingredients flown from the four corners of the globe is less palatable than before. Diners are far more likely to be impressed by goods found right on their doorsteps, sustainably sourced and ethically produced – and are always pleased to know when that’s what they’re getting.

Show some love

Farmers and fishermen, butchers and bakers, chefs and servers; they all play a vital role in the food industry in Ireland. As a rising tide lifts all boats, celebrating the efforts of all involved helps to elevate Irish food in the mind of any diner who takes a seat at your table – so everyone’s a winner.

MEET the supplier

We chat to Daire Loughnane, Managing Director of Loughnane’s

Based in Galway City, Loughnane’s is a specialist producer of sausages and black and white pudding for own-label retail and foodservice markets in chilled, frozen and raw, or pre-cooked formats. “At Loughnane’s, we’re experts at developing bespoke products for ownlabel clients,” explains Daire Loughnane, Managing Director. “Customer satisfaction and quality holds a major emphasis within our business.”

The company’s experience in making quality traditional Irish sausages and puddings goes back to 1934, through four generations of butchers. Daire explains that the secret to this longevity is a commitment to evolving. “We adjust to the ever-changing modern marketplace through creating innovative products and adapting to suit market trends. NPD is at the centre of the company’s future plans.”

In 2019, Loughnane’s decided to bring a positive change to both consumer diets and the environment, using their years of experience.

A life spent working in nature, the team at Loughnane's are not afraid to break tradition with their new range. 'We've gone from herds to herbs," says Daire.

Taking inspiration from their retail range and the forever expanding vegan market, the team have developed

their 'Son of Butchers' range. With products such as 'Cheatballs' and 'Trick'n Strips', this plant based range has all the great flavours and textures customers love, but with all the nutritional and environmental benefits of plants too.

This offers endless versatility. Meeting modern consumers where they are, the range allows consumers to reduce environmental impact without sacrificing enjoyment. “What makes the range unique is that it is designed by meat experts and chefs, not scientists in a lab,” says Daire.

With the support of Sysco. “We’ve had nothing but positive feedback,” Daire concludes. “People love how versatile our products are and are amazed by just how closely the products resemble real meat.”

FOR MORE INFORMATION

» If you’re interested in learning more about Loughnane’s ranges, contact your Local Sales Respresentative today.

Meat Quality

Consumers are often on the hunt for local meat and ethically sourced options. Sustainability is key, and Irish meat is considered best.

WHAT MAKES IT ORGANIC?

While Irish beef is already pasture-reared or grass-fed, an organic certification means higher standards of animal welfare and no chemical fertilisers in the grass grazed.

mince

Brilliant Burgers

Choose burgers

Opting for top-quality pre-prepared burgers allows you to keep your focus on creating unique, luxurious and mouth-watering topping combinations, keeping this menu staple interesting and resulting in tempting photos on your social media and your customers'.

9035 Good Herdsmen Organic Beef Burgers 90vl 6x227g

Satay burgers:

Creamy coconut and peanut sauce, fresh chillies, fresh coriander, crispy fried rice noodles

Korean burgers: Kimchi, gochujang, cheese sauce, runny fried egg

Surf ‘n’ turf burgers: Sautéed prawns, garlic butter, battered onion rings, crispy bacon

Poutine burgers: Thick-cut chips, gravy, cheese curds

Mac ‘n’ cheese burgers: Blue cheese, Cheddar and Mozzarella mac ‘n’ cheese, Buffalo sauce and fried pickles

Moroccan-Style chicken tagine, apricot & pepper couscous and

a

coriander and anchovy dressing & khobez

2 tsp cayenne pepper (SP261)

2 tsp ground black pepper (Y183)

3 tbsp paprika (Z494007)

3 tbsp ground ginger (33583)

2 tbsp turmeric (493428)

2 tsp ground cinnamon (SP288)

2.5kg diced chicken

2 tbsp olive oil (OL102)

2 large onions, finely diced (VW707)

4 cloves garlic, crushed (VW733)

600g tinned chopped tomatoes (477971)

750ml veal stock (G129)

For the yoghurt:

300ml natural yoghurt (YT476)

Zest and juice of 1 lemon (FW595)

For the couscous:

800g couscous (496979)

800ml vegetable stock/bouillon (Z180)

70ml olive oil (OL102)

2 shallots, finely diced (VW806)

1 clove of garlic, crushed (VW733)

2 red peppers, finely diced (VW790)

For the coriander and anchovy pesto: 100g coriander (490071) 1 garlic clove, crushed (VW733) 30g anchovy fillets (FS998) 200ml olive oil (OL102)

8 Khobez bread (57409)

1. Combine the spices in a bowl. Add them to the chicken and allow to marinade overnight.

2. Once marinaded, fry the chicken in a little olive oil. Once they’re browned, remove them from the pot and add in the onion and garlic and fry until soft.

3. Add in the veal stock and tinned tomatoes and simmer.

4. Place the chicken back into the pot, cover and cook for one hour at 160℃ until the meat is tender.

5. To make the coriander and anchovy pesto, blend the olive oil, coriander and crushed garlic in a food processor. Add the anchovies, season to taste.

6. To make the yoghurt, mix some chopped coriander into the natural yoghurt, add the zest and juice of one lemon and reserve.

7. For the couscous, boil the chicken stock, pour over the grains and cover with cling film, allow the couscous to steam for 10 minutes.

8. Meanwhile, sweat off some shallots and garlic, add the peppers and cook until soft. Add the pepper mix to the couscous and season. Finally, stir in the fresh parsley.

9. To finish, spoon a little of the couscous onto a plate, place the chicken on top and drizzle some of the pesto around the plate. Add a quenelle of yoghurt, brush a little olive oil onto a warm Khobez bread and serve.

Note: This can also be served with rice.

Taylor’s of Lusk

An interview with Alan Taylor

For Alan Taylor farming is more than a profession, it’s a way of life. The Dublin-based family farm, Taylor’s Of Lusk, is now running into its seventh generation and has been one of Sysco’s most reliable suppliers since the very beginning.

As Alan says, “When you grow up around the farm and the produce, you naturally care and want to bring the crops to their full potential.”

Taylor’s Of Lusk supplies businesses, chefs and hoteliers across the country with locally-grown turnips, chillies and black garlic — a new, artisan product quickly becoming quite popular in the Irish food scene.

As Alan explains, black garlic is quite different from its more common counterpart and is quickly becoming a kitchen staple for chefs in professional environments. “To start with, black garlic has a totally different taste, and boasts a lovely unami flavour.”

Black garlic is an aged, fermented garlic, which the Taylors care for over a long period of time in a special machine on their farm. “There’s a lot of different health benefits associated with it too,” Alan adds, as black garlic is known to regulate blood sugar levels, lower cholesterol, reduce inflammation, and improve your memory and cognitive function.

Sustainability and biodiversity are a big passion for us at Sysco, which is why we love working with like-minded suppliers, like Taylor’s Of Lusk, who continue to work towards an eco-friendly model.

“Being part of the Bord Bia Sustainable Horticulture Assurance Scheme means that sustainability and biodiversity are integrated throughout the farm,” Alan explains. “We leave three meters around the streams to leave room for birds and wildlife, and we plant wildflowers in areas for birds and bees. We also use bees in the glass house with the chillies to help pollination.”

For Alan, sustainability is one of the best benefits when choosing local produce. “The produce itself is a lot fresher because it’s grown locally, and you have a lot more traceability because you know it’s grown only down the road,” Alan remarks, before adding that “it also creates a lot of local jobs.”

Being able to enjoy fresh produce might be one of the biggest perks, but as Alan says, “there’s no better feeling than hearing feedback from the chefs themselves, on how good the quality of our produce actually is.”

Goldcircle Mushrooms Ltd

An interview with Denise Stock

At Sysco, we champion local food producers who know their customers inside out, which is absolutely the case when it comes to Goldcircle Mushrooms LTD, a wonderful mushroom farm in Tiernaneill, Co. Monaghan. What once started as a small family-run farm in 1999, with eight mushroom-growing tunnels set up in the back garden, has now grown into a large and impressive business, which provides the nation with a seriously underrated and hugely versatile ingredient. The booming Irish home farm has nearly doubled in size, plus Goldcircle has taken on an additional three farms, in total producing over 9,000 tons of fresh mushrooms a year for the UK and Irish markets.

As Denise Stock, Sales and Marketing Manager at Goldcircle Mushrooms explains, there’s an abundance of cost-saving ways to utilise this nourishing vegetable, that chefs across the country need to know about.

For Denise, it starts with blending. By blending your mushrooms into your beef mince, creating a 1:3 ratio, you’re getting a lot more bang for your buck. “While you might be paying €9 for beef, you’re then only paying €3 for your mushrooms. So, if you’re blending it in, it’s cost-saving for every chef,” Denise explains.

This veggie-loaded beef mince is not only cheaper to make, but it’s also a lot healthier for you. Not to mention, that it can be used in a multitude of delicious dishes, from pasta bolognese to cottage pie, from fiery nachos to homemade burgers, and so many more!

Goldcircle Mushrooms LTD provides Sysco with a wide variety of top tier mushrooms — from button to close cups, portobellos to large flat — all year round, thanks to their economical growing environment. Meaning, “They’re as good in January as they are in September,” Denise remarks.

These mushrooms are grown using a compost of the highest quality, Denise explains. “If you’re baking bread, it all comes down to using great flour. It’s the same for mushrooms. If you don’t have good compost, then you don’t have good mushrooms.”

As the largest grower in the Northway Producer Organisation, Goldcircle Mushrooms LTD utilise nearly half the compost available in the organisation's compost yard, which produces 1,100 tonnes of compost every week. “That’s where we get our consistently superior quality,” Denise notes.

Iona Fruit Farms

An interview with Donnacha Donnelly

Farming runs in the blood of the Donnelly family, who own Iona Farm in Oldtown, Co. Dublin, where Donnacha Donnelly’s father is still working today at 87 years of age. “You cannot stop him from working. It’s very much a family business and hopefully will be in the future,” Donnacha remarks.

Iona Fruit Farms have been supplying Sysco with delicious, fresh baby vegetables and beetroot for six to seven years now, with their produce receiving high praise from chefs across the nation.

It all comes down to “using the right seeds, getting the ground right, choosing the right soils, choosing the right fertilisers — there’s a whole multitude of different things that are involved in growing produce. And it’s not simple to get everything the same size, which is what restaurants want.”

Over the past five years, Iona Fruit Farms has gone from strength to strength, introducing a lot of positive changes, increasing its production to meet the high demand. “We used to grow a lot more apples,” Donnacha says, explaining how they’ve “reduced that down so that we’re growing and concentrating more on baby vegetables and beetroot to supply to hotels and restaurants, which is our main target now at the minute.”

Tackling climate change and striving to achieve an ecofriendly business model is always at the forefront on Iona Fruit Farms, as Donnacha reveals that they recently installed solar panels, with plans to double or triple their stock over the next year. “We also use rainwater as an irrigation system in the glass houses, to water all of our crops,” Donnacha adds.

What is it about Iona Fruit Farms baby vegetables and beetroot that’s so appealing? Chefs and diners everywhere will appreciate the vibrant quality from the likes of rainbow carrots and bright beetroot. They certainly add an attractive aspect to any plate! However, it has to come down to freshness.

“We pull our veg from the ground today and it’s with Sysco later that evening or the next morning. We don’t hold any veg here, so you can be assured that all of our produce is as fresh as it can be,”

DONNACHA RAVES.

What exactly does it take to grow great produce though? According to Donnacha, it takes a lot of love and dedication — not forgetting their generations’ worth of knowledge and expertise!

A champion of Irish suppliers, we will always source locally where possible and where the product is available to our standards.

Our buyers and produce specialists are dedicated to serving the ever-changing needs of our customers to supply the widest possible range of both staple and new innovative products. 2211Z

Natural

Natural

Natural

Our strong relationship with suppliers both in Ireland and abroad means we deliver the highest quality fresh produce to our customers throughout the year.

Eating Green

Alliums

498517 Fresh Garlic 1x1.5kg

VW707 Spanish Onions Large 1x20kg

VW739 Red Onions 1x10kg

497728 Scallion Bunch 1x12's

Baby Vegetables

FW618 Baby Beetroot 1x40's

VW573 Rainbow Baby Carrots Tray 1x200g

VG354 Irish Whole Baby Turnip 1x40's

Brassicas

VW576 Black Kale 1x1kg

VW794 Broccoli 1x6kg

VW720 Red Cabbage 1x1's

VW703 Cauliflower 1x1's

VW728 Curly Kale 1x250g

Mushrooms

VW759 Oyster Mushrooms 1x1kg

VW643 White Shimeji Mushrooms 1x150g

VW768 Shitake Mushrooms 1x1kg

VW769 Wild Mix Mushrooms 1x1kg

VW754 Button Mushrooms 1x2.27kg

VW784 Portabello Mushrooms 1x1.5kg

Root Vegetables

VW717

VW725

VW331

VW786 VW750

VW742 Parsnips 1x5kg

VW756 Turnips/Swede 1x1's

Potatoes

VW434 Salad Potatoes 1x10kg

497855 Padraics Irish Chipping Potatoes 1x25kg

VW708 Baker Potatoes 1x10kg

VW781 Rooster Potatoes 1x10kg

VW778 Purple Potatoes 1x5kg

VW712 Sweet Potato 1x6kg

FP163

FP128

FW346

FW630

FW631

FW632

FW583

Veg Spiral Tart

Serves 6

6 rainbow carrots, peeled (vw725)

1 mooli, peeled (vw698)

2 yellow courgettes, cut lengthways into strips (VW782)

2 green courgettes, cut lengthways into strips (vw783)

2 aubergines, cut lengthways into strips (vw714)

150ml olive oil (ol102)

5g chopped rosemary (hb559)

5g chopped Thyme (hb556) Maldon sea salt (sp148) Fresh black pepper (134293)

For the base:

1 x wholemeal tart case (T765)

250g Tom and ollies smoked semi dried tomato pesto (PE115)

For the kale pesto dressing:

60g pine nuts, toasted (497799) 60g Parmesan, grated (ch4360)

3 garlic cloves (vw733) 75ml olive oil (ol102)

70g kale, blanched and refreshed (vw728) 1 tbsp lemon juice (fw611)

1. Preheat oven to 180°C/160°C fan/ gas mark 4.

2. Place all of the vegetables in a large container and mix with the thyme, rosemary and olive oil.

3. Season with some salt and pepper and reserve.

4. Place the pastry tart on a non-stick baking tray or on a layer of silicon paper.

5. Add the tomato pesto to the tart base and spread around evenly.

6. Roll one piece of veg into a spiral and place in the centre of the tart.

7. Roll a second, alternative coloured strip of veg, around the first piece and continue to build the tart until you reach the edge.

8. Drizzle a splash of olive oil on top and add a pinch more seasoning. Bake in a preheated oven for approximately 40 minutes (keep checking as different ovens and fan speeds may affect cooking time).

9. Remove from the oven and place on a cooling rack for 10 minutes.

10. To make the dressing, add all the ingredients into a blender and blitz until well combined. Season to taste and add more oil if the mixture is too dry.

11. To serve, cut the tart into six generous portions and plate up alongside a lovely seasonal salad and dress with the kale pesto.

Lispopple Apples

An interview with Denise Buckley

Sysco is proud to work with authentic, sustainable Irish farms with real history behind them, like Lispopple Apples in Swords, Co. Dublin, which supplies chefs and hoteliers around the country with their delicious, home-grown apples.

Farming is in Denise Buckley’s blood, with Lispopple Apples celebrating its centenary anniversary in 2022. Denise’s mother took over the farm in the 1960s growing and selling much-loved apples, strawberries and raspberries. “I took over the farm when I was 18 years old and because she was an artist, she went painting and I went farming,” Denise reminisces.

Expanding their produce in the 1980s, Denise then started growing more unusual crops, introducing the likes of courgettes, pumpkins and gourds. However, it’s their luscious 16-acre apple orchard which provides Sysco with their four delicious apple varieties; Bramley cookers, Johnagold, Golden Delicious and Ida red.

What does it take to grow a great apple? As Denise explains, “You actually need a fair bit of rain. While we might not have the same skin finish, Irish apples are far juicier and have a lot more flavour than what you might see on the continent.”

“The great thing about our Bramley or Golden Delicious apples is that they’re sweet enough already, meaning they’re healthier for you when it comes to cooking, as you don’t need to add extra sugar.”

“For me, there’s nothing better than an apple crumble with Golden Delicious apples — you just cannot beat it! On the savoury side, I throw diced apples into curries. Just fry them off in the pan with chopped onion and it’s absolutely lovely.”

“When I was in Canada years ago, I was amazed to see that their apples on the tree all grow at the same size, whereas our apples would be every size — and that’s down to our weather.”

Denise has gone to great lengths to ensure Lispopple Apples is as sustainable and eco-friendly as possible. “For our courgettes, we changed over to biodegradable plastic and that’s a huge thing for us because remember, we have 45 acres of it,” Denise was delighted to reveal. What’s more, Lispopple Apples has stopped using pallet wrap on all of their crates, opting for straps, a more sustainable alternative.

The apple picking process begins in late September on Lispopple Apples, but the four varieties supplied to Sysco are picked throughout the month of October, when they’re at their peak, ensuring every apple has that perfect taste, crunch and texture.

Savoury or sweet, Lispopple Apples can be used in so many wonderful dishes, no matter your customer’s craving.

How to build a Buddha bowl

Buddha bowls are at peak popularity: healthy, highly versatile and easy to tailor to all tastes and dietary restrictions. They also can be made ahead and are easily transportable, making them an ideal candidate for a takeaway lunch offering during the working week.

What is a Buddha bowl?

Similar to macro bowls, Buddha bowls are made up of whole grains, vegetables, lean protein and healthy fats such as avocado, nuts and seeds. It is said that Buddha carried a bowl with him on his journeys and accepted food as donations, which he would eat at the end of the day; this is where they got their name.

Follow these easy steps to create a perfect bowl…

Start with whole grains. Build your bowl on a base of brown or wild rice, quinoa, farro, buckwheat, millet, spelt berries or bulghur.

Dress it up. Your dressing should add serious interest and be appealing enough to call out on the menu; more than a finishing touch, it’s a vital component of the bowl. Creamy plant-based options go down well think tahini or avocado-based dressings. Add a touch of acidity with chimichurri, or some heat with a sesame-chilli oil.

When product is available and to the standard,required we buy Irish. It is that simple.

Add veggies.

A combination of both cooked and raw veggies is optimal for providing a mixture of nutrients and textures. For the cooked component, try broccoli, cauliflower, mushrooms, peppers, beetroot, carrots, courgettes, peppers or onions; for the raw, crunchy veg, chop or grate carrots, cucumbers, cabbage, tomatoes, radishes or spring onions.

Add protein.

Buddha bowls are generally vegetarian, leaning heavily on beans or tofu for protein. However, feel free to pump up the protein by adding lean fish or chicken. Tofu can be baked in a marinade of equal parts olive oil and low-sodium soy sauce for added flavour and improved texture.

The perfect finish. Sprinkle over toasted seeds or nuts: pumpkin seeds, sunflower seeds, sesame seeds, toasted almonds, walnuts or pine nuts work well. Add some chopped fresh herbs like basil, mint, dill and/or coriander and finally top with fresh sprouts, such as sunflower sprouts, radish sprouts or pea shoots.

In the know

These healthy eating trends are here to stay. Be sure you know them inside and out to understand the needs and wants of the modern consumer.

Vegan

The vegan diet includes no animal products whatsoever, ruling out meat, fish, eggs and dairy. The no-go area also encompasses foods that are produced by or with disruption to the animal’s natural life, such as honey. Vegans also avoid any foods containing animal byproducts, such as whey protein or casein, so be sure to double-check ingredient lists.

Vegetarian

A vegetarian regime means eating no meat or fish, but can include foods like dairy, eggs and honey. Watch out for hidden problems in common cooking ingredients like Worcestershire sauce, which contains anchovies.

Pescatarian

Pescatarian eating is similar to vegetarianism, but includes fish and seafood.

Flexitarian

A flexitarian diet, also known as semi-vegetarianism, is one that is predominantly plant-based, but occasionally includes meat or fish. It’s a way of eating that shifts the focus towards vegetables, fruits, legumes, whole grains and sometimes dairy and eggs, and in which meat and fish are viewed more as an infrequent indulgence or even an occasional side dish. Depending on the individual approach, it might mean eating meat or fish only on the weekends, only for one or two meals a week, only on special occasions or simply whenever the person is really craving it. In addition, it often means only ethically sourced meat and fish (e.g. organic or wild) are included on those occasions.

Poached chicken and turkey bacon power bowl with spinach & avocado

1. To prepare the vinaigrette, place all the ingredients in a large bowl and whisk together until combined. Refrigerate until ready to use.

2. Poach or steam the chicken breast until cooked through.

3. Toss the sweet potato chunks in olive oil, garlic and chili flakes. Roast until al dente, season, and set aside.

4. Cut the vine tomatoes into four sections and toss them in olive oil. Roast them at 180°C until coloured.

5. Cook the brown rice until al dente, add some of the vinaigrette and sea salt to the hot rice.

6. Grill the turkey rashers until dark and crisp.

7. Peel the avocadoes, cut them in half and slice, allowing half per portion.

8. To assemble the bowls, place each ingredient side by side in the bowl and drizzle a little of the vinaigrette over the dish.

Perfect protein

Eggs are an excellent source of protein, in addition to a wealth of vitamins, minerals and other nutrients. For many healthconscious consumers, eggs are a central component of their everyday diet.

Fine lines. For both organic and free-range labelling, laying hens must have access to the outdoors and cannot be raised in cages; for an egg to be deemed ‘organic,’ however, there must also be no chemicals, antibiotics or artificial fertilisers used in the birds’ diet or pastures.

Weigh in.

When it comes to baking, weight is key. If you’re using fresh eggs, remember that large ones weigh between 63 and 73g with shells on, while medium eggs are between 53 and 63g. It’s always best to pop them on the scales once cracked.

A lease of new life. Adding a spring onion and a handful of sugar snap peas to scrambled egg can bring a fresh taste to your breakfast menu. Roughly chop both and add before cooking.

Plenty of Fish

High in protein, fish and seafood speak to health-conscious customers for many reasons, so it's smart to include a range of options on the menu. White fish is particularly low in fat, while oily fish is high in essential omega-3 fatty acids.

FS1090Z Seafood Chowder Mix 1x1kg

FS185Z Squid Tubes 1x1kg

FS194 Tuna Chunks in Brine Pouch 10x1.025kg

FS222 Portico Cold Smoked Salmon Sliced VacPac 1x1.25kg Approx

FS978Z Vannamei Prawn Peeled Tail Off Peeled & Deveined 13/15 1x1kg

FS988 Salmon Sides Skin On Pinned 4x1.4-1.7kg

FS998 Anchovy Fillets in Sunflower Oil 1x720g

496719 Organic Salmon Supreme (Skin on & Scaled) 10x170-200g

FS210 Organic Mussels (Rope) 1x5kg

Steamed salmon teriyaki with char tenderstem and wakame mash

Serves 1

For the teriyaki salmon:

50g peppers, chopped julienne (vw747)

20g scallions, chopped julienne (497728)

20g carrot, chopped julienne (vw724)

20g mooli, chopped julienne (vw698)

Pinch of Maldon salt and fresh black pepper (to taste) 1 x salmon fillet, skin off (498047)

50g teriyaki glaze (ms707)

½ tsp sesame seeds, toasted (pu300)

Drizzle of sesame oil (496429)

For the wakame mash:

120g homemade mashed potato (vg864z) 40g wakame salad mix (497928)

To serve:

100g tenderstem broccoli, blanched (vw701) 20ml sesame oil (496429) Shiso leave, optional (Hb286) 1. Place the peppers, scallions, carrots and mooli into the bottom of steamer basket. 2. Season the salmon and place on top of the vegetables. Cover with a lid and steam over a pot of boiling water for 10-12 minutes. Remove from the heat and leave to rest for 4-5 minutes. 3. Drizzle the teriyaki glaze on top and finish with some toasted sesame seeds and a drizzle of sesame oil. 4. Heat the mash in a pot, add the wakame and heat through. Season to taste. 5. Toss the broccoli in some sesame oil, season and cook on a hot grill or in a pan, obtaining a nicely charred colour. 6. Serve the salmon in the basket (if possible) add a side of the wakame mash and broccoli, and garnish with a couple of Shiso leaves.

Mezze, meat-free

In establishments offering antipasti platters and boards, it pays to offer vegetarian versions to cater for those who want the option of enjoying a casual sharing plate without consuming animal products. Not only can this appeal to groups that include a mixture of omnivores, vegans and vegetarians with everyone at the table able to share the same selection but it’s easy to incorporate into your offering, as many of the options can feature across several different platters.

Olives are the backbone of any mezze or antipasti platter and are also valuable vegan-friendly source of healthy fats.

Black Olives

Green Olives

Stuffed Olives

Olive Mix

Whether its sticky dumplings from China or scorching curries from Thailand, we know Irish consumers are always looking to spice up their dining experiences – and it’s never been more important to cater for their increasingly international palates. We

round the clock to source the best

Meat-free makeovers: Sausages

Whether served as part of a classic comfort food dish such as bangers and mash, as a crucial component of a breakfast roll or as a crowd-pleasing barbecue option during the summer months, sausages are always a popular (and cost-friendly) centre plate item.

With many retailers hopping on the trend for vegan alternatives to sausages and making headlines on social media for doing so it’s important not to get left behind.

Keep it classic

Herby sausages are perfect for creating meat-free versions of warming winter fare like bangers and mash or traditional hotpots.

Ingredient inspo

Experiment with using flavoursome vegan sausages in curries, stews or hearty pasta dishes.

1124 V Bites Meat Free Lincolnshire Style Sausages 6x8x37g

1119 VegiDeli Meat Free Sage & Marjoram Sausages 6x295g

491317 Eden Vegan Sausage 40x50g

1120 VegiDeli Meat Free Oregano & Basil Sausages 6x300g

Super sambos

Get inventive with your sausage sandwiches at breakfast and brunch, elevating them to a gourmet level and allowing for a higher profit margin. Experiment with different breads, toppings and sauces. Try:

Sun-blushed tomatoes, whole-grain mustard mayo, rocket Apricot jam, melted Gruyère

Thyme compound butter, caramelised onions, watercress Mozzarella, pesto, roasted cherry tomatoes

Sauerkraut, stewed apple and Dijon mustard

Philly-style roasted peppers and onions, melting cheese sauce

Veggie bean chilli, grated Cheddar, sour cream, spring onions

Tomato relish, soft-fried egg, house-made potato rösti, sautéed mushrooms

Hoisin sauce, spicy pineapple salsa, mixed leaves

2511Z

Fry's Hot Dogs 10x8x47.5g

492577 Vegan Sausage Roll 100x55g

492481 Premium Vegan Sausage Rolls 55x150g

496123

Fry's Traditional Sausages 1x8x47.5g

Rolling out

Many retail and restaurant outlets are introducing vegan sausage rolls and they have continued to take the marketplace by storm to keep up with customer demand. Whether part of your party platter offering or a staple on your deli counter, these meat-free marvels look like they’re here to stay.

2520Z Fry's Vegetarian Cocktail Sausage Rolls 1x4x100g

Meat-free makeovers: chicken

Meat substitute products are an easy way to offer menu items that are adaptable for vegetarian or flexitarian eating, doubling the choice on your menu without twice the work. Simply offer that curry with either chicken or chicken-style pieces!

Fillets

Fillets and schnitzels are ideal to serve as is or in chicken sandwiches, burgers or a decadent parmigiana. Experiment with a veggie-friendly katsu curry or a hearty cacciatore-style stew.

2522Z Fry's Vegetarian Crumbed Schnitzels 6x320g

497435 Plant-It Breaded Fillets 5 x 1kg (50 Pieces)

498061 Plant-It Southern Fried Fillets 5 x 1kg (50 Pieces)

Dippers

Serve chicken-style dippers as you would chicken nuggets, with creative dipping sauces or in wraps with salad. Sweet, sticky sauces have infinite craveability; try a soy and honey glaze, or a fiery mango-chilli option.

2513Z Fry's Chicken-Style Nuggets 1x380g

497437 Plant-It Southern Fried Bites 5 x 1kg (312 Pieces)

498057 Plant-It Battered Nuggets 5 x 1kg (208 Pieces Approx.)

Strips

Chicken or beef style strips make a simple substitute for the meat in fajitas, curries, salads, pasta dishes, stir fries or on pizzas or flatbreads.

2509Z Fry's Vegetarian Chicken Style Strips 1x380g

497436 Plant-It Breaded Goujons 5x1kg (157 Pieces)

498058 Plant-It Breaded Atlantic Goujons 5x990g (111 Pieces)

498030 Sons of Butchers Trick'n Strips 1x500g

Burgers

496446 Fry's Vegetarian Chicken Style Burgers 1x320g

All about tofu

Which type is right?

• Silken tofu is undrained and unpressed, and has a custardy texture. Silken tofu can have different consistencies depending on how much soy protein it contains, and works well in creamy and blended foods like smoothies, desserts, puddings, salad dressings, sauces and dips. It can also be used as an egg substitute in baking.

• Soft tofu is similar to silken tofu. It is slightly less smooth but can be used in the same ways.

Get pressed

Pressing vastly improves the texture of tofu and is particularly important in recipes where the tofu will be fried. Even firm and extra-firm tofu require some pressing in order to be effective in most recipes.

• Medium tofu is denser than silken and soft but still fairly delicate. It can work well in gently simmered soups and stews like miso or sundubu-jjigae. Depending on the brand, it may be interchangeable with firm tofu.

• Firm tofu absorbs flavours well and can be stir-fried and pan-fried (how well it will hold together depends on the brand). It’s also great crumbled and used as an alternative to scrambled eggs.

• Extra-firm tofu holds its shape well and is excellent for slicing, cubing and all kinds of frying. It can also be baked, grilled or crumbled and used in a similar manner to mince.

• Super-firm tofu is very dense with a high protein content. It won’t fall apart and there is less water to cook out, so it can be a good choice when you’re in a hurry. However, it can also dry out during dry cooking methods like baking.

If you don’t have a specialised tofu press, simply use this easy method:

1. Fold a length of kitchen paper into quarters, or use a clean tea towel.

2. Place on a plate, then place the block of tofu on top.

3. Place another layer of folded kitchen paper or a clean tea towel on top of the block of tofu.

4. Place a heavy cutting board on top.

5. Place a weight on top of the cutting

1051

1065

1083

1001069

1001085

1001071

1062

Lord Of Tofu Italiano Basil Tofu 5x160g

Lord Of Tofu Natural Tofu 5x200g

Lord Of Tofu Smoked Tofu Sausages 5x3x40g

Lord Of Tofu Philosophers Tofu 5x170g

Lord Of Tofu Tofu Burger 5x120g

Lord Of Tofu Sesame Smoked Tofu 5x170g

Lord Of Tofu Sausages Red Pepper 5x3x40g

1070 Lord Of Tofu Black Forest Smoked Tofu 5x170g

496925 Janjan Fresh Tofu 1x950g

493020 Singh Tahoe Tofu 1x450g

492995

Clonakilty Veggie Pudding 12x200g

493184 Clonakilty Veggie Pudding Chubb 1x1kg

board, such as tins of beans or a cast iron pan.

6. Let the tofu sit for at least 30 minutes. The weight will gradually squeeze the moisture out of the tofu. If the paper becomes fully saturated, you may need to replace it with fresh sheets and continue pressing until the paper stops absorbing moisture.

7. Continue with your tofu recipe.

Develop menus to provide a greater choice, including fewer meat-focused options and more plant-based dishes.

Put as much thought into the composition of a plant-based meal as you would any other, considering texture and appearance as well as balance of flavours.

Ensure chefs are trained in plant-based cooking and recipe development.

Turn to global flavours and in-season vegetables for inspiration. Many Asian cuisines are rich and varied in their vegetarian and vegan options, with zero sacrifice of flavour or interest.

Add layers of umami flavour using vegan-friendly foods like soy sauce, mushrooms, seaweed and miso.

Don’t forget that fat adds a desirable mouthfeel as well as flavour. For vegetarian options, don’t be afraid to use butter and cheese; for vegan dishes, focus on quality oils, avocado, nuts and seeds.

Remember that not all cheese is vegetarian-friendly; be sure to check the type of rennet used before adding to a meat-free meal.

Make sure at least one of your plant-based options is dairy- and egg-free, to cater for vegans.

Position reduced-meat and meat-free options at the top of menu or interspersed throughout, rather than in a vegetarian section at the end that feels like an afterthought.

Price plant-rich dishes at a relatively affordable price compared to those options containing meat or fish.

Language matters! Research from the World Resources Institute (WRI, 2017) suggests that the language used on a menu affects the degree of uptake on any given dish. Rather than explicitly stating that a dish is meatfree, vegetarian, vegan or calling out ‘healthy restrictive’ attributes (such as low-fat) all of which were shown in this study to reduce appeal focus instead on emphasising the provenance, flavour and the look and feel of a dish.

Meat-free makeovers: burgers

It’s worth considering whether the meat-free burger you offer should be imitation meat, or stand proud as visibly veggie; both carry appeal for different types of eaters. Lifelong vegetarians may be more likely to plump for a patty that shouts about its vegetable base, while flexitarians may prefer a meatier meatfree option.

Veg-heavy

1010Z

Eden Garden Vegetable Premium Burger 20x120g

491316 Eden Curried Cauliflower Burger 20x120g

1097Z

Eden Beetroot Premium Burger 20x120g

498555 Plant-It Spinach & Avocado Burger 40 x 113.5g

498556 Plant-It Cauli-Quinoa Burger 40x113.5g

498557 Plant-It Quarter Pounder 40 x 113.5g

Meaty yet meatless

1130

V Bites Meat Free Quarter Pounder Burgers 6x2x114g

493002 Loughnane's Veef Burger 20x170g

496228 The Beyond Burger 40x113g

Beautiful buns

BR783Z Burger Bun with Sesame Seeds GF/Vegan 20x90g

492537 Vegan Burger Bun 4.5" 48x70g

497065 Goodness Grains Burger Bun with Sesame Seeds GF 30x80g

Beef-Style Burger

Serves 1

1 tsp oil

Veef Burger (493002)

Soft brioche bun, lightly warmed (BR461Z) Fresh rocket (SL213)

Onions (VP720)

Gherkins (Z69)

Beetroot hummus (494125)

1. Lightly oil a grill and preheat it to medium heat.

2. Place Veef Burgers on the grill, and cook for 18-22 minutes, turning once halfway through.

3. When cooked, place the burger in the sliced brioche bun and add the rocket onions, gherkins and beetroot hummus, or whatever toppings you like.

Test Kitchen Tip: Make sure not to abuse your Veef Burgers by pressing down hard on them with a spatula, pricking them with a fork or turning them frequently while cooking, as precious juices will be lost.

Protein power

What does protein do for our bodies?

1. Curbs hunger levels

The three macronutrients

– fats, carbs, and protein –affect your body in different ways. Studies show that protein provides high levels of satiety, helping our bodies feel and stay full with less food.

2.

Increases muscle mass

Protein is the building block of your muscles. Eating adequate amounts of protein helps maintain muscle mass and promotes muscle growth and repair during strength training.

3.

Good for your bones

Protein has major benefits for bone health. People who eat more protein tend to maintain bone mass better as they age.

Temptation at the tills

“Treat” products that include a mention of protein in their names help impulse buys feel guilt-free.

Protein is a popular buzzword these days, whether amongst vegetarians and vegans who want to ensure they’re getting enough, customers who work out regularly, or simply those who give consideration to the ratio of macronutrients in their diets. Viewed as a virtuous inclusion, protein works well in appealing to the health-conscious. 479442 Pistachio Protein Bar Assiette 1x60’s

Fulfil bars

Z990201

Z990251

Z990253

492581

Z990516

Fulfil Peanut & Caramel Protein Bar 15x55g

Fulfil Chocolate Caramel & Cookie Dough Protein Bar 15x55g

Fulfil Milk Chocolate & Mint Protein Bar 15x55g

Fulfil Chocolate Brownie Protein Bar 15x55g

Fulfil Chocolate Salted Caramel Protein Bar 15x55g

VIRTUOUS SNACKS

Snacks have become more than a quick way to beat hunger or an impulse treat on the run, and are now viewed as a valuable contribution towards a holistic, nutritious diet. Consumers are on the hunt for whole food items with recognisable signals for health benefits; terms like wholegrain, high-fibre and high-protein are attractive, as are superfood ingredients ranging from seaweed to turmeric.

Sweet Bars

Z495341

Z495342

Z495343

Kind Dark Chocolate & Sea Salt Bar 12x40g

Kind Peanut Butter & Dark Chocolate Bar 12x40g

Kind Caramel Almond & Sea Salt Bar 12x40g

Z495345 Kind Almond & Coconut Bar 12x40g

Popcorn

Z990204 Propercorn Lightly Sea Salted Popcorn 24x20g

Z990205 Propercorn Sweet And Salty Popcorn 24x30g

Crisps

493151

Pop Chips Sour Cream & Onion 24x23g

493152 Pop Chips BBQ 24x23g

Nuts & Fruits

Healthy snacks are a crucial part of your grab and go offering. Positioned at the till, they can inspire impulse buys amongst would-be snackers. Shoppers are also increasingly looking for ways to be healthy without giving up great taste, and packaged nuts and dried fruit fall neatly into the category of healthier choices.

Nuts

492642

492637

492635

492634

The Good Snack Company Cashew Nuts 18x45g

The Good Snack Company Smoked Almonds 18x45g

The Good Snack Company Chilli Cashews 18x45g

The Good Snack Company Salted Cashews 18x50g

Coated Nuts & Raisins

492639

The Good Snack Company Chocolate Raisins 18x45g

Fruit is an important part of a nutritious diet, and dried fruit products such as apricots provide a convenient and fibre-dense delicious way to consume more fruit.

Nuts are good sources of healthy fats, fibre and protein. Repeated studies have shown that nuts provide a number of health benefits, including reducing the risk of heart disease.

Free-from treats

There’s no reason to leave those following special diets out of the mix when it comes to sweet things.

Everyone deserves to treat themselves sometimes, and making sure you’re catering to gluten-free and vegan eaters carries several benefits:

Generates sales on which you might otherwise miss out.

Helps to inspire repeat business, as these customers know your establishment is one in which they can find what they need.

Coffee companions

Attracts new customers happy clientele are likely to tell others with the same dietary requirements where they can find that croissant or slice of cake.

Pastries are an easy sell with the tea and coffee offering in any café or coffee shop.

VEGAN BAKING

Egg replacements

There are a few ingredients out there that can replace eggs in baked goods, including mashed banana and ground flax seeds mixed with a little water. Take the time to experiment and find a replacement that gives you the results you’re looking for.

All for aquafaba

Aquafaba is the name give to the liquid in a tin of chickpeas, and using it in your baked goods is a great way to repurpose kitchen waste. Aquafaba is a lifesaver when it comes to vegan bakes because it behaves almost exactly like egg whites it can be whipped to fluffy peaks and used to make meringues. Just like when making regular meringue, make sure your bowl is spotlessly clean. You can add 1-2 drops

of vanilla extract to mask any lingering chickpea aroma, and adding a stabiliser like xanthan gum will help the finished product to hold together.

Think about fats

Vegan margarine is an excellent substitute for butter that provides good value for money. You can also use coconut oil in place of butter, at a one-to-one ratio. Some recipes call for oil instead of solid fat, so look for a neutral option such as Irish rapeseed oil, as stronger ones like olive will add a strange flavour to your baking.

No honey, honey

It’s easy to forget that honey is not considered vegan. Swap it out for an equal amount of maple syrup or agave.

Sweet enough

Opt for plain, unsweetened non-dairy milk alternatives to give you more control in your baking. Soy and nut milks can almost always be swapped for regular milk in a one-to-one ratio. Tinned coconut milk, however, has too high a fat content to work in the same way.

Yeasty does it

Yeast is a fungus, like mushrooms, and as such is suitable for vegans. As long as the yeast has not been prepared using animals or animal products, the yeast itself is perfectly fine.

Vegan-friendly

Tasty treats made without dairy.

CE233Z

Vegan Caramel Apple Pie 1x14Ptn

CE235Z

Vegan Crazy Carrot Traybake 1x18Ptn

T484Z Almondy Almond Cake with Daim GF 1x1kg

CE238Z

Vegan Chocolate Chip Orange Pudding 1x12Ptn

121161

Brakes Vegan Chocolate & Coconut Tart GF 1x14Ptn

121612

Brakes Vegan Raspberry Frangipane Tart GF 1x14Ptn

CE1369Z

Carrot Cake GF 1x14Ptn

CE1370Z Chocolate Fudge Cake GF 1x14Ptn

DT724 Round Neutral Butter Tartlet GF 5cm 70x24g

DT726 Round Neutral Butter Tartlet GF 8.5cm 27x27g

CE240Z Sticky Toffee Pudding GF 1x12Ptn

CE241Z Blackcurrant & Prosecco Cheesecake GF 1x12Ptn

CE238Z Vegan Chocolate Chip Orange Pudding 1x12Ptn

T484Z Almondy Almond Cake with Daim GF 1x1kg

491487 Goodness Grains Lemon Muffins GF 24x110g

492384 Carrot And Walnut Slice GF 6x640g

492385 Lemon Drizzle Loaf GF 3x890g

Try serving vegan cakes with dairy-free ice cream, fresh fruit, fruit coulis or whipped coconut cream. To make whipped coconut cream, chill it first, then whip to soft peaks as you would regular cream and add flavourings and/or sweeteners as desired.

*Barista Almond, Barista Soya & Barista Coconut are a source of Calcium, which is needed for the maintenance of normal bones. Barista Oat is a source of vitamin B2, which contributes to the reduction of tiredness and fatigue. A varied, balanced diet and healthy lifestyle is recommended for good health.

ALTERNATIVE MILKS

Fuelled by health and eco-conscious motives, the use of plant milks has exploded. Dairy alternatives like almond, rice and oat milk are on the rise, and according to figures published by Kantar, Irish sales of such products have increased by 40% since 2018.

What’s what?

Soy milk

The original dairy alternative for lactose-free recipes.

Coconut milk

Coconut milk is ideal for adding a sweet twist to coffees; coconut cappuccinos are one of the trendiest offerings in cafés today.

Nut milk

A nutty favourite. Makes for tasty hot chocolate, porridge or overnight oats.

5353 Sojade Soya Cream for Cooking 24x200g

9925 Alpro Milk Soya Original UHT 15x250ml

9927 Alpro Milk Soya Professional Or Barista 12x1Lt

491981 Alpro Milk Soya Organic Unsweetened 1x1Lt

497171 Sojade Soya Milk Natural Unsweetened 8x1Lt

492682 Organic For Us Milk Whole 6x1.75Lt

492683 Organic For Us Milk Low Fat 6x1.75Lt

113655

Alpro Milk Coconut Professional Or Barista 12x1Lt

DY519 Alpro Milk Oat 1x1Lt

496679 Alpro Gluten Free Oat Milk For Professionals 1x1Lt

496200 Flahavan's Barista Oat Drink 8x1Lt

128306

Oatly Barista Edition Tetrapack 6x1Lt

DY522 Alpro Milk Almond For Barista 1x1Lt

1009922 Alpro Milk Almond Unsweetened 8x1Lt

9921 Alpro Milk Almond Original 8x1Lt

Going organic

Organic milk offers the same nutrient profile as non-organic milk and comes from cows that have been exclusively fed organic feed.

Oat milk

Creamy and naturally sweet, oat milk is a barista's go-to for milky cappuccinos and iced coffees.

Coconut Hot Chocolate

200ml Alpro Barista Coconut 45g Dark Chocolate Marshmallows to top (optional)

1. Add chocolate to a cup.

2. Froth Alpro Barista Coconut to 65°C and add it to the cup.

3. Top with marshmallows.

guilt-free gulps

With more customers actively pursuing a low-sugar lifestyle, it’s smart to offer healthier ready-to-drink alternatives that stand out from the sweet, carbonated crowd. Fruit and vegetable-based options are ideal for appealing to today's health-conscious consumer from breakfast time right through the day.

Juices vs smoothies

The difference between the two lies in the preparation. Juicing involves extracting the water and nutrients from vegetables and fruits, separating the indigestible fibre from the juices. On the other side, smoothies are prepared using blenders which pulverise the fruits and vegetables as a whole. The entire vegetable or fruit skin with all the fibre is included, keeping blood sugar levels more stable.

100% PURE JUICE. CERTIFIED ORGANIC.

These juices can be added to smoothies or combined with water. A little drop goes a long way.

Juices

Biona Juices

to sourcing and supplying our customers with a wide range of produce from Ireland and beyond — perfect for making smoothies or juices from scratch.

6506 Biona Organic Beetroot Juice 12x500ml

6534 Biona Organic Cranberry Pure Juice (Glass) 6x750ml

490933 Biona Organic Apple Juices (Tetra) 6x1Lt

497357 Biona Organic Carrot Juice (Glass) 6x 750ml

Innocent Juices

491861

Innocent Plus Wonder Green Juice 8x330ml

491862 Innocent Plus Bolt From The Blue Juice 8x330ml

491864

Innocent Plus Berry Set Go Juice 8x330ml

Freshly Squeezed Juices

490721 Freshly Squeezed Orange Juice 1x5Lt

JU473 Freshly Squeezed Orange Juice 1x2Lt

SiSú Juices

JU385 SiSú Simply Orange Juice 6x250ml

497164 SiSú Lime Juice 1x1Lt

JU390 SiSú Daily Greens Juice 6x250ml

JU388 SiSú Heartbeet Juice 6x250ml

JU389 SiSú Zesty Tropical Fruits Juice 6x250ml

497162 Sisu Apple Juice 1x1Lt

497163 Sisu Lemon Juice 1x1Lt

497562 Sisu Smooth Orange Juice 1x2Lt

497561 SiSú Orange Juice with Bits 1x2Lt

JU387 SiSú Juice Introjuice 6x250ml

dedicatedWe're

Feeling perky

Tea

Consumers drink tea for a variety of reasons; to quench thirst; to relax; for its antioxidants; for an energy boost; and as a digestive aid – and an assortment of flavours are key to any offering.

492625

Barrys Green Tea String & Tag 6x20pk

492654 Barrys Organic Peppermint Tea String & Tag 6x20pk

492628

Barrys Berry Burst Tea String & Tag 6x20pk

492630 Barrys Green Tea & Lemon String & Tag 6x20pk

492383 Cosy Jasmine Green Organic Tea 1x20x60 GM

492390 Cosy Earl Grey Organic Tea 1x20x60 GM

492391 Cosy Chamomile Organic Tea 1x20x60 GM

492393 Cosy Blueberry Organic Tea 1x20x60 GM

492395 Cosy Tea Organic Peppermint 1x20x60 GM

492396 Cosy Lemon Green Organic Teabags 1x20'S

Cups & Lids

PD1234 Vegware Compostable Slim Cold Cup 9oz 1x1000's

PD1235 Vegware Lids for 9oz Slim Compostable Cold Cup 1x1000's

Coffee

Coffee Pods & Beans

493017 Lavazza Compostable Dek Cremoso Coffee Pods 1x120g

493018 Lavazza Compostable Qualita Rossa Coffee Pods 1x120g

Feeling chilly

The iced coffee boom presents cafés with a strong offering for reaching younger coffee drinkers; recent research shows that 66% prefer chilled coffee to sugary drinks, and that one in five new global coffee launches was iced. Cold brew, in particular, has emerged as one of the most popular offerings within the chilled coffee category.

What’s the difference between cold brew and iced coffee?

Iced coffee is brewed hot and served cold, whereas cold brew is made by steeping coarsely ground coffee beans in room-temperature water for 6-12 hours. This creates a coffee concentrate that can be mixed with cold water or milk. Because it takes longer to prepare, cold brew coffee demands a higher mark-up compared to quick-brew hot coffee.

Squash &

Cordial 493194 Innocent Kids Smoothie Strawberries, Apples & Beetroot 4x4x150ml 493196 Innocent Kids Smoothie Oranges, Mangoes & Pineapples 4x4x150ml 493198 Innocent Kids Smoothie Strawberries, Raspberries & Apples 4x4x150ml

FABULOUS FERMENTS

Kombucha is enjoying a moment in the spotlight as a health-focused grab-and-go beverage. Fat-free and a natural probiotic, it's a fantastic alternative to soft drinks and when stocked behind a bar even alcoholic options.

SiSú Kombucha

494296 Sisú Kombucha Ginger 12x330ml 494298 Sisú Kombucha Original 12x330ml 497059 Sisú Organic Kombucha Ginger Can 12x330ml 494297 Sisú Kombucha Blueberry 12x330ml 497058 Sisú Organic Original Kombucha Can 12x330ml 497060 Sisú Organic Blueberry Kombucha Can 12x330ml

SynerChi Kombucha

493313 SynerChi Kombucha Traditional Cola Can 12x250ml 493314 SynerChi Kombucha Ginger & Turmeric Lemonade Can 12x250ml 493315 SynerChi Kombucha Apple & Elderflower Presse 12x250ml 6471 SynerChi Kombucha Ginger & Lemongrass 12x330ml 6475 SynerChi Kombucha Raspberry & Rosehip 12x330ml 6477 SynerChi Kombucha Sencha Tea 12x330ml 1006472 SynerChi Kombucha Pear with Matcha Tea 12x330ml 1006473 SynerChi Kombucha Oranges & Lemon 12x330ml

Water

492757

Ishka Sparkling Spring Water 24x500ml

492802 Ishka Still Spring Water 24x250ml

492803 Ishka Sports Cap Spring Water 24x500ml

492804 Ishka Still Spring Water 12x750ml

492805 Ishka Still Spring Water 12x1Lt

492807 Ishka Still Spring Water 2x5Lt

492928 Ishka Still Spring Water 24x500ml

492222 Juicy Water Raspberries & Blackcurrants 12x420ml

Z918701

RiverRock Still Water Plastic Bottle 24x500ml

Z918702 RiverRock Sparkling Water Plastic Bottle 24x500ml

Z918801 Ballygowan Still Water (PET) 24x500ml

Z918805 Ballygowan Sparkling Water (PET) 24x500ml

496706 Tipperary Water Tetra Pack 24x500ml

WT106 Fior Uisce Sparkling Water 12x750ml

WT107 Fior Uisce Still Water 12x750ml

WT108 Fior Uisce Sparkling Water 24x250ml

WT109 Fior Uisce Still Water 24x250ml

124596 CanO Water Ring Pull Sparkling 24x330ml

124597 CanO Water Ring Pull Still 24x330ml

Vitamin Water

JU291 Vit Hit Citrus Revive 12x500ml

JU292 Vit Hit Detox Mandarin & Green Tea 12x500ml

JU293 Vit Hit Berry Boost 12x500ml

JU327 Vit Hit Lean & Green 12x500ml

JU341 Vit Hit Immunitea Dragonfruit 12x500ml

JU479 Vit Hit Perform Mango & Passionfruit 12x500ml

493321

Vit Hit Sparkling Pink Grapefruit & Lime Can 12x330ml

493322 Vit Hit Sparkling Raspberry & Watermelon Can 12x330ml

493323 Vit Hit Sparkling Mango & Pineapple Can 12x330ml

The rise of vegan and organic wines Top Picks

Our Classic Drinks team are here to help you stay one step ahead

Consumers across the globe are taking a more balanced approach to what they eat and drink and, according to Bord Bia’s 2021 Dietary Lifestyles Report, are consuming more conscientiously than ever before.

The report also states that 2% of the Irish population is vegan, or follow a plant-based diet – and this doesn’t only reflect on food intake, but what consumers are drinking too.

Earlier this year, Virgin Wines reported that its vegan wine sales increased by 51% since 2019 due to the ever-increasing demand for vegan, organic, and biodynamic wines.

Aren’t all wines vegan and organic?

The simple answer is no. Animal products are often used as fining agents in wine to get rid of the hazy appearance and make it clear. Natural, organic and biodynamic winemakers often leave their wines to develop naturally with minimal interference.

In demand

The demand for vegan-friendly and organic wines has seen a vast increase in the number of products available on the market, making it easier than ever before to cater to all customers.

Classic Drinks offer a wide range of wines that are fully traceable, organic, biodynamic, vegan and making it easier to meet the changing demands of the modern customer.

Sauvignon Blanc

Huia Estate, HU161

2020, Marlborough – France

This elegant vegan Sauvignon offers notes of green tropical fruit, white flowers and citrus. Dry, bright and fresh on the palate with wonderful acidity!

Château Mourgues du Grès

Costières De Nîmes ‘Galets Dores’ Blanc, Rhône 495737 2020 Rhone – France

A lesser-known region of France, Costieres du Nimes produces sensational white wines! This blend of Grenache Blanc, Vermentino, and Roussane is rich and fresh with aromas of yellow fruits, Mediterranean herbs, and hints of sea salt. Rich and fresh and the palette with bright and lifted acidity and a gorgeously saline finish.

Beaujolais Villages ‘Lantignie’

Alexandre Burguad 495898

2020, Beaujolais – France

This delicate Beaujolais is light and elegant with very gentle tannins, making it perfect with turkey! On the nose the wine is aromatic with hints of ripe black cherry, banana, cinnamon, kirsch and violets!

order.classicdrinks.com

Riesling, Villa Huesgen

‘Enkircher Steffensberg’ Alte Reben 495810

2020, Mosel – Germany

Produced from very old vines, this Riesling is powerful and saline with aromas of peach, pear, yellow apple and honey. On the palate the wine has a suggestion of sweetness and saline minerality with whipcrack acidity and a long, smooth finish.

Loving legumes

Beans, chickpeas and lentils are a nutritious and inexpensive source of protein, and form the bedrock of many meat-free meals. Experiment with bean burgers, pâtés, salads or dips.

3984

3985

3986

3988

3990

3992

3993

3994

1003987

1003991

1003995

3397

Biona Organic Black Beans 6x400g

Biona Organic Blackeyed Beans 6x400g

Biona Organic Butter Beans 6x400g

Biona Organic Chick Peas 6x400g

Biona Organic Haricot White Beans 6x400g

Biona Organic Mixed Beans 6x400g

Biona Organic Pinto Beans 6x400g

Biona Organic Puy Lentils 6x400g

Biona Organic Cannellini Beans 6x400g

Biona Organic Lentils 6x400g

Biona Organic Kidney Beans 6x400g

Biona Organic Sweetcorn 6x340g

Make the switch

Consider using only gluten-free stocks across your menu to avoid risk of crosscontamination to coeliac customers, with no sacrifice to quality or flavour.

Z180 Lucul Vegetable Bouillon (Tub) 1x1kg

Z250 Lucul Chicken Bouillon (Tub) 1x1kg

Z179 Lucul Beef Bouillon (Tub) 1x1kg

MS413 Lucul Fish Bouillon (Tub) 1x800g

Corners worth cutting

Making demi-glace may not be difficult, but it is time-consuming. Save your precious kitchen time for creativity where it counts by turning to pre-prepared options.

MS412 Lucul Demi Glaze Powder 1x500g

Safely saucy

Be sure to know what’s what when it comes to the suitability of common cooking ingredients for special diets use maple syrup in place of honey for vegan-friendly options, and make sure the soy sauce you’re using is gluten-free to cater for coeliacs and those with intolerances.

1005027

Biona Raw Coconut Oil 6x800g

1005028 Biona Organic Virgin Coconut Oil 6x400g

1005365 Organic Tomato Passata 12x700g

JM333 Mileeven Organic Pure Honey 1x1.5kg

T460 Organic Maple Syrup Jar 1x2Lt

MS637 Kennys Vegan Mayonnaise 1x1Lt

492909 Hellmanns Vegan Mayo 1x2.66Lt

496383 Kikkoman Tamari Soy Sauce GF 6x250ml

5161 Biona Organic Coconut Milk 6x400g

5162 Biona Organic Light Coconut Milk 6x400g

497170 Biona Organic Coconut Cream 1x400g

Confitures

490053

Follain Raspberry Jam GF 1x3.5kg

490081 Follain Strawberry Jam GF 1x3.5kg

490095 Follain Blackcurrant Jam GF 1x3.5kg

490122 Follain Redcurrant Preserve GF 1x3.5kg

Nut Butters

497231

497232

497233

Meridian Smooth Almond Butter 100% 1x17g

Meridian Crunchy Peanut Butter 100% 1x1kg

Meridian Smooth Peanut Butter 100% 1x1kg

Goodness grains

Is quinoa still trendy?

The simple answer is, yes! According to recent research by Kantar, quinoa sales first spiked in 2015 and sales remain strong with consumer spending in the UK and Ireland experiencing a 13.2% growth year on year.

Red quinoa is the preferred choice for cold salads. It has a richer, nuttier taste and slightly chewier texture compared to its white and black varieties, plus it holds its shape well when cooked and adds a vibrant splash of colour to dishes.

6210

Organic Real White Quinoa 1x500g

6212 Organic Red Quinoa 6x500g

6213 Primeal Organic Quinoa Trio (white, red & black) 6x500g

Early bird

It’s more important than ever to offer gluten-free options from early in the morning through to end of service. Customers will thank you for including free-from choices in your cereal selection. Bear in mind that, while oats are naturally gluten-free, they can easily suffer from cross-contamination, so only those certified free from gluten will be suitable for customers with coeliac disease.

Porridge

1006371

Organic Amisa Porridge Oats GF 6x325g

Z445 Porridge Oatflakes Organic 10x750g

Z990245 Flahavans Organic Porridge Oats 1x4kg

Gluten-free favourites

5428 Girolomoni Organic Carnaroli Risotto Rice 6x1kg

Let's Bake

Make sure to have high-quality flour at hand for those last minute baked treats you can offer to your customers.

4105 Rice Flour GF 5x1kg

4109 Doves Farm Self Raising White Flour GF 5x1kg

FU124 Plain White Flour GF 5x1kg

FU167 Plain White Flour GF 1x16kg

top tip

Be sure to build gluten-free risottos and pasta dishes using gluten-free stocks.

Goodness grains

GET IN SHAPE

Pasta perfection

There is a reason for the wide variety in pasta shapes different types of sauce will cling better to certain kinds of pasta. Be sure to match yours correctly to ensure the best possible pasta performance.

Light cream sauces work well with long pastas such as spaghetti or fettuccine, tagliatelle and pappardelle.

5405 Girolomoni Organic Whole Wheat Spaghetti 12x500g

5416 Girolomoni Organic Semolina Spaghetti 12x500g

Seafood sauces and lighter tomato-based sauces match well with fine strands like angel hair, vermicelli, and thinner spaghetti and linguine.

5373

Girolomoni Organic Tomato & Basil Pasta Sauce 12x300g

Hearty vegetable or cheese-based sauces are best paired with tubes such as penne, rigatoni, macaroni or paccheri.

5403 Girolomoni Organic Whole Wheat Penne Pasta 12x500g

5415 Girolomoni Organic White Wheat Penne Pasta 12x500g

The meaty chunks in ragù-style sauces are best carried by flat ribbons like tagliatelle or pappardelle. Tube-shaped pastas like penne and bucatini work, too.

Stuffed pastas such as ravioli and tortellini are the ideal choice for oil or butter-based sauces, with the sauce providing a perfect glaze of flavour to enhance the pasta filling.

For pesto-style sauces, choose fusilli, cavatappi or rotini, as the grooves and curves hold these sauces well and let the herb-based oil stick to the pasta.

Thin broths won’t stick well to any style of pasta, but adding tiny pasta such as orzo or ditalini will add texture and substance. These small styles also work well in soups, stews or pasta salads.

Why

It’s 100% natural. No pesticides, chemicals or artificial fertisers are used in the farming process.

The higher Omega 3 fatty acid content gives the foam more stability.

Our packs are recyclable and have a low climate impact, using no fossil based plastic.

Since 1971 in Montebello, Marches Region, Italy.

The dream of Gino Girolomoni - pioneer of the organic ethos, intellectual and activist, but above all, farmer - was to restore dignity to the land and its guardians, his fellow farmers. In the name of his dream, he was able to bring a hill back to life, planting and transforming wheat into pasta, all in this one place. We keep working to ensure that this dream continues to sow the seeds for a truly sustainable economy.

Breaking bread

Customers are increasingly looking for foods that provide a clear benefit to their bodies. Tap into the trend for functional foods by offering sandwich fillings with specific health benefits attached and explicitly communicated, making your business the go-to local during the lunch rush — and be sure that gluten-free bread is always on the menu.

Gut-friendly

Fermented foods like sauerkraut and kimchi bring digestive benefits as well as a stand-out flavour profile, ideal for any on-trend sandwich selection.

Fibre-rich

Whole grains, grated vegetables, dark leafy greens and legumes like beans add fibre to any wrap, sandwich, bagel or baguette.

Protein-packed

Lean meat, poultry and eggs are perfect choices for customers looking for lunches that pack a protein punch.

Bread Loaves

BR781Z White Loaf GF 6x400g

BR784Z Multiseed Farmhouse Loaf GF 6x400g

BR1029Z Sliced Multiseed Bread (2pack) GF 36x70g

BR780Z Farmhouse Loaf (2pack) GF 36x70g

BR1032Z Brown Multiseed Loaf (Long Slice) GF 6x400g

BR1033Z White Loaf (Long Slice) GF 6x400g

Bread Rolls & Bagels

BR1031Z Bridor Bread Roll GF 50x45g

BR782Z Multiseed Bagels GF 20x90g

497066 Goodness Grains Breakfast Roll GF 30x80g

It’s a wrap

Heavy on omega-3s

Essential for heart and brain health, make sure omega-3s are on your menu in the form of oily fish like salmon and tuna.

Plant power

Incorporate a rainbow of different coloured vegetables into your sandwiches for stunning, Insta-worthy meals that help customers reach their five-a-day.

Perceived as a healthy option, tortilla wraps continue to reign supreme on lunch menus across Ireland. A 2015 survey by safefood showed that the three most popular fillings for wraps are chicken salad, chicken Caesar salad and chicken tikka. Why not maximise appeal in today’s marketplace and keep your lunch offering unique by creating healthier twists on these popular fillings? Incorporate plant-based meat substitutes such as Quorn in place of the chicken; switch iceberg or romaine lettuce for iron-rich dark leafy greens like kale or spinach; and base dressings and sauces on plain yoghurt in place of mayonnaise.

496612 Vegan Onion Bhaji Hot Wrap 16x285g

5319 Florentin White Organic Pitta Bread 12x260g

Bags

PD11140

Good for the Planet & Good for You

As consumers continue to prioritise taking care of the planet, they’ll support restaurants that reflect their values. Highlight dishes and ingredients that are plant-based, sustainable, upcycled, low carbon footprint, or are ethically raised and sourced. Demonstrating that you value these concepts will help customers feel aligned with your brand and more inclined to invest in your business.

Recycle the present, Save the future

Also at the top of 2023 environmental-related trends along with zero-waste cooking, is sustainable, reusable and recyclable packaging. This has become a priority for consumers as off-premise dining grows in demand. Customers want it all; packaging that keeps their food hot and intact yet doesn’t harm the environment. Providing options will ensure a more satisfying dining experience for take-out diners.

Veg out!

Food

492066 Compostable Large Box with Window 1100ml 1x300's 492065 Compostable Medium Box with Window 650ml 1x300's

PD1239 Vegware Bagasse Compostable Clamshell Box 9x6" 1x200's

PD1240 Vegware Bagasse 2 Compartment Clamshell 9x6" 1x200's

491144

491190

Plant-based catering disposables are made from renewable, lower carbon or recycled materials, which means that they can be commercially composted with food waste where accepted. Inform your customers so they can dispose of them correctly.

Boxed up

These takeaway containers are ideal for delis, cafes or takeaways. Whether it's soup, salad or hot meals you’re serving, we’ve got you covered. Restaurants can reduce food waste further by giving customers the option to bring leftovers home.