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redmondfinefoodredmondfinefoods

2005

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Food is our passion…Our company began trading in 2005 with one purpose – to bring exciting, innovative and quality ingredients to chefs and food professionals. Our first sale in September of that year was a kilo of summer truffles to a long-established Dublin restaurant. Since then, we have grown substantially – we are now a team of 30 with many of our colleagues coming from front line food service positions, and our product range spans all major kitchen categories. We are proudly Irish owned and firmly believe in the value of global provenance.

Working through a strong network of Irish and international partnerships we represent leading professional kitchen brands, sourcing high value food ingredients, complete food solutions and non-food items to supply into food-service throughout Ireland. Our customer base includes hotels, restaurants, contract caterers, bakeries, chocolatiers, food manufacturers, wholesalers, entertainment and travel industry (airliners, cruise liners and yachting), corporate accounts and select retailers.

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Inspiration Redmond Fine Foods is an Irish owned, specialist wholesale food company.

IN 2005

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01 Bakery, pastry and confectionary

02 Kitchen essentials and general kitchen pantry

03 Dairy, cheese and ice cream

04 Truffles, mushrooms, fruit and vegetables

05 Select meats and game

06 Modern gastronomy ingredients

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es07 Seafood and caviar

08 Sous vide

09 Tools, moulds, transfers and general kitchen equipment

It all started following a trip to Amsterdam over fifteen years ago. We had met with Vanilla Venture, a specialist ingredients company trading from an old, narrow Dutch building nestled within the central rings of the local canals. Their welcoming office was to the front and a hedonic, warehouse labyrinth of ingredients to the rear. They had just taken a large delivery of Madagascar vanilla. The bean of the only fruit producing orchid – long, sleek, oily and hand-tattooed – in oil-stained twine bundles, layered high in battered aluminium tins, weaved its magic. Inhaling deep, our journey began.

The smell of pure, bourbon vanilla is very powerful.

CategoriesFood

To see our full list of produceand to order online, visitwww.redmondfinefoods.ie

Quality

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Art, craftsmanship and individuality are the cornerstones of the classic boulangerie, Viennoiserie and patisserie kitchen. To this end, we collaborate with award-winning craftspeople to bring a range of modern and conventional breads, including stone baked sourdoughs and bake-off pastries such as our famous all butter Parisian-style croissants. We also offer a varying array of beautiful, thaw-and-serve desserts which guarantee impact and your customers satisfaction.

Harnessing talent and creativity in the kitchen, we work closely with Cacao Barry for outstanding chocolate couvertures, and our partner Sosa Ingredients for the Aladdin’s cave of gastronomy and pastry premium ingredients.

Through Belgian company Didess we offer classic and contemporary butter biscuits and bite-size cakes, adding the right finishing touch to teas and coffee.

We also carry an assortment of sweet decorations such as twirls, crispies and other eye-catching decorations, providing the ideal solutions for chefs to finish dessert plates.

01 Bakery, pastry & confectionary

We have been working with Redmond Fine Foods for a number of years. They share our values of professionalism, respect & organisation. Their eye for detail and can-do attitude help us implement many positive changes throughout our kitchens. They are dedicated to their customers and continuously promote innovative and quality ingredients, food trends and productivity. Two words sum up Redmond Fine Foods and their staff - Top Class.

James Smith, Executive Head Chef at Aviva Stadium, Compass Group Ireland.

02 Kitchen essentials and general kitchen pantry

We understand the importance of a well-stocked pantry of quality ingredients. For this reason, we partner with leading manufacturers such as Shipton Mill in Tetbury, a speciality miller of organic and conventional flours, and Amsterdam based de Nootzaak Gotje as our trusted supplier of superior raw nuts and dried fruit and master blender of bespoke muesli and snacking mixes.

Our partners O-Med and Soler Romero in Spain are producers of award-winning olive oils and vinegars; Massimo Bottura’s Villa Manodori balsamics are renowned globally; through the Wasabi Company in Dorchester we offer an array of Japanese condiments and flavours; and working with various spice experts close to the source we guarantee a superior vanilla bean, pepper, spice, spice blend and salt.

In addition, our Culinary Journey collection from Sosa Ingredients offers an unparalleled range of condiments and sauces to represent over 140 local cuisines from around the world.

We also work with Kildare based Culinary Food Group who make rich stocks and demi glace, providing high end solutions for kitchens under time constraints.

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Our specialist dairy suppliers from Ireland and beyond are world class.

The most popular Irish cheeses include Jane and Louis Grubbs Shepherds Store, Tom Burgess’ Coolattin cheddar and Marion Roelewelds range of Killeen farmhouse cheeses. Named the best cheese shop in Europe by the Wall Street Journal, master affineurs Michel Van Tricht & Son, based in the famous De Koninck city brewery in Antwerp, supply us with a vast selection of European farmhouse and artisan cheeses.

We work with Glenilen Farm in Cork for delicious and creamy Irish butter and yoghurt and the Village Dairy of Kildare supply us with rare Jersey cow milk and cream.

Our partners, Featherbed Farm in Oylegate, Co. Wexford hand-make all their own sorbets and ice cream using their own dairy herd milk and also, incorporate many of our own ingredients into their range including vanilla, chocolate and the Capfruit fruit puree range.

03 Dairy, cheese & ice cream

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For many, truffles represent all that is gastronomy – each season yielding its own complex aroma with the white Alba truffle of Piedmont (tuber magnatum pico) sitting at the pinnacle. We work directly with Italian truffle hunters, known as cavatori, to ensure a yearlong supply of firm, fresh and aromatic truffles and continuously at the most market competitive prices.

Unique Paddenstoelen, on the Dutch/Belgian border, are our partner for wild mushrooms such as girolles, chanterelles, trompettes and morels from the forests of central and eastern Europe. They work directly with local hydroponic mushroom farms providing us with chestnut, shiitake, beech and oyster and in season we buy their white and green asparagus, sweet strawberries, blueberries and raspberries.

We work exclusively with pioneering French brands Capfruit for our fruit purees and specialist tinned fruit company Brover, who offer a broad range of ingredients for baked goods and pastries. Both companies are great examples of provenance first when it comes to fruit selection.

We receive direct, weekly shipments of fresh, hand-picked pomegranate arils from Sam Agri Global Cap certified farms in central India – the fruit seeds are always in perfect condition, deep in colour with mouth-watering flavour.

Our garlic scapes come from the West Cork Garlic company, seaweed varieties from the beaches and inlets along the Wild Atlantic Way and the freshest of Japanese and English wasabi via Dorchester.

04 Truffles, mushrooms, fruit and vegetables

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For many, great meat is the soul of an exceptional eating experience. To achieve this, provenance and good husbandry are essential.

This is particularly true of beef. Our partnership with Dublin based Rick Higgins, a 4th generation butcher and renowned dry-aging specialist, and Liffey Meats in Cavan ensures a consistent supply of the finest, bespoke beef produce Ireland has to offer.

We also specialise in the supply of rare and native breed beef, authentic Japanese Wagyu, Wagyu crosses and super tender USDA beef.

We source Irish lamb locally in Carlow, our milk-fed veal comes from Peters Farm in Holland and our fresh Iberico pork comes from a small local source, IberiQ, in Spain. Taste Tradition, based in Yorkshire, England supply us with all cuts of rare breed pork and seasonally available game birds and hare, shot on the moors and woods of Yorkshire countryside. Our venison, both sika and red, are shot within 100km of our facility in Naas.

Thornhill Duck in Cavan supply us year-round dry-plucked, wax finished succulent duck and we source through Manor Farm our barn-reared, corn fed and free range Irish chicken.

Nivo Finess in Antwerp, Belgium are our source for high grade foie gras and all its derivatives such as foie mousse, terrines, torchons and house specialties like their smoked goose foie gras lobe.

Pork and beef charcuterie is sourced locally from Forage & Cure, from Spain where our main partner is the famous jamon producer Beher, and from Italy and France working with provincial artisan specialists.

05 Select meats and game

Wonderfoods, a supplier of chilled convenience salads and prepared vegetable products to the retail and food service sector, have developed a strong partnership with Redmond Fine Foods over recent years. Their ability to deliver innovative and cost effective products has helped us to bring a point of difference to the market place. Their dedication to customer service makes them stand out from the crowd.

Tony Denham, Buyer, Wonderfoods.

Innovation is what drives the food industry as it pushes chefs and industry professionals to explore the realms of culinary possibilities. Quico Sosa, owner of Sosa Ingredients in Spain, is legendary for his revolutionary approach to relevant, contemporary cuisine, modern kitchen techniques and ingredient applications. Under his guidance over 30 years, Sosa Ingredients has become the leading manufacturer of premium ingredients for gastronomy and pastry and is used by chefs around the globe.

Their extensive product range is derived entirely of natural ingredients and includes texturizers, thickening and gelling agents, nuts, freeze dried and confit fruits, natural plant extracts, essential oils, natural flavours and many more.

As Sosa Ingredients exclusive partner in Ireland, we regularly host Sosa demonstrations and offer one-to-one training and support.

06 Modern gastronomy ingredients

07 Seafood & Caviar

We source our fresh and frozen fish and seafood from companies committed to sustainable, in-season fishing practices. Our deliveries from Irish and international waters includes native and Brandy Bay giga oysters, wild mussels, surf clams, IQF Dublin Bay prawns, super frozen yellow fin tuna, classic Irish smoked salmon, large legs of red king crab from the icy waters of the Barents Sea and the seasonal delicacy Skrei, a Norwegian Arctic Cod, often described as Norway’s best kept secret.

House of Caviar & Fine Food based in Den Haag, Netherlands provides us with the finest caviars and fish roe. Each product is 100% traceable marked with a code referring to the original CITES (Convention on International Trade in Endangered Species and Fauna) permit. All sturgeon are reared in open water systems with particular attention paid to water temperature, oxygen levels and water purity. Caviars are available semi-wild and farmed.

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08 Sous vide

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09 Tools, moulds, transfers and general kitchen equipment

To match our food offering we offer a wide range of kitchen equipment for the food service professional. Through our partners IBC, part of the Barry Callebaut group, we offer a bespoke chocolate transfer and decorative service. With our partners Silikomart and Chocolate World we offer an extensive and imaginative range of silicon and solid form chocolate moulds. We also carry sprays, tools and gadgets for both the pastry and savoury kitchen.

High-end, complete food solutions are a matter of necessity in many modern food operations while product integrity and consistency remain paramount in delivering excellence to the end consumer. In meeting this fast-growing demand, we work with Paris based Cuisine Solutions, pioneers in the science and application of sous vide and whose customers include many Michelin star chefs from France to Singapore, international airlines, cruise ship operators, military, major hotel chains, restaurant franchises, retailers, health care and education.

The benefits of working with sous vide product are numerous - precise cost control through net weight purchasing, zero waste, significant reduction in kitchen costs, high quality ingredients and absolute product consistency. Cuisine Solutions offer an extensive product range of meat, including Irish beef and lamb, pure vegetarian options, and a variety of grains and vegetables.

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Excellence is our commitment

Redmond Fine Foods has grown steadily over the past 14 years to a team of 30 people operating nationally and supplying a range of over 2500 ingredients.

Our reputation is built on the quality of the ingredients we source. As such, our team is committed to providing each and every customer with an exceptional service experience through support, training and on-time delivery. From expanding our procurement network, receiving and storage of produce, marketing and connecting with our customers to the actual delivery and follow-up, every stage represents our belief in the products we carry.

14years

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The first product we purchased from Redmond Fine Foods in 2005 were bar snacks – they were delicious, something new and exciting. As a Leading Hotel of the World, we have very high expectations of our suppliers and demand reliability. Redmond’s deliver on this, supplying us with many specialist food produce including our dry aged Irish beef, game, poultry and our bespoke made Cacao Barry chocolate. I am delighted to recommend Redmond Fine Foods to any chef and food business looking for a clear point of difference.

Ed Cooney, Executive Head Chef, Merrion Hotel.

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From accomplished chefs to front-of-house and industry professionals, each member has a high level of product knowledge and an acute ability to support and tailor our service to meet the demands of every busy kitchen.

Redmond Fine Foods supply a wide range of quality ingredients. Through their online e-commerce platform ordering is made easy, from pricing and stock availability to lead times and pre-order items. Their drivers are informative and helpful and their sales reps competent and obliging. Through their technical advisers they provide solid product knowledge and advice and also support through workshops to our culinary students. We look forward to continuing this relationship with them.

Eithne Gavigan, Lecturer in Culinary Arts, Limerick Institute of Technology

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Online Ordering

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Orders & Deliveries

In catering to specialist patisserie and chocolate work, we encourage working with our technical advisor Erik Van der Veken. Erik is a highly skilled and talented chocolatier with international acclaim and in January 2018 was welcomed into the exclusive Cacao Barry Ambassadors Club. From masterclasses and consultancy to workshops and recipe development Erik offers an unparalleled level of customer service.

Visit www.redmondfinefoods.ie to access our product catalogue. Account holders can order online and have access to live pricing and stock levels.

All orders are accepted - online, main phone line, email - until midnight. *Terms and conditions apply.

Delivery

Contact Us

Dublin City and County area Monday through Saturday and nationwide deliveries on a pre-scheduled weekly basis.

Warehouse Unit F1, Southern Link Business ParkNewbridge Road, NaasCo. KildareW91 XF63Ireland

Dublin office Burlington HouseWaterloo LaneDublin 4D04 C9T2Ireland

+353 45 883570/73info@redmondfinefoods.ieSu

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The entire team - sales, support, logistics, administration – have a combined wealth of industry experience. From accomplished chefs to front-of-house and industry professionals, each member has a high level of product knowledge and an acute ability to support and tailor our service to meet the demands of every busy kitchen.

Our philosophy is centred around our customer, to support them and their business at every level.

Our team is fundamental in our continued success.

R E D M O N D F I N E F O O D SE X C E P T I O N A L I N G R E D I E N T S

Our PartnersA Selection of

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As head chef at Restaurant Patrick Guilbaud a primary demand is the quality and consistency of produce coming through our kitchen. I have worked with Redmond Fine Foods since 2006 and have been continually impressed with their dedication to quality of product, competitive pricing and their level of service. Their sales team are experienced and knowledgeable and they share a clear understanding of our business demands. I look forward to our continued partnership.

Kieran Glennon, head chef at Restaurant Patrick Guilbaud.

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