Shiro Murasaki white soy sauce has a pale colour which allows it to be used as rich soy sauce seasoning without darkening dishes like a traditional soy sauce. Use this white soy sauce to season stocks, broths, braised vegetables, rice or stir fries.
Shiro Murasaki white soy sauce has a pale colour which allows it to be used as rich soy sauce seasoning without darkening dishes like a traditional soy sauce. Use this white soy sauce to season stocks, broths, braised vegetables, rice or stir fries.
Barberries are widely available in Iran in the Khorasan region where they grow widely on the highlands.
Van Nahmen apricot nectar is made with Orangé de Provence, a variety of apricot that is named after its orange skin and that is rarely cultivated today.
Trappers mix was created by mistake, when a trapper from Northern Canada spilt some salt in his pot of maple syrup and seasoned his dried bison meat with it.
Verjus takes its name from the French ‘Green juice’, as it is pressed from unripe grapes. It was a widely used ingredient in Medieval European cooking and has become increasingly popular in professional kitchens in the last few years.
Dukkah is a spice mix that originated in Egypt where locals traditionally dip their bread in olive oil and dukkah.
We source fresh Irish garlic scapes from West Cork Garlic. Garlic scapes are the flower stems that grow from the bulbs of hardneck garlic plants in late May to early June
This dark couverture chocolate has a powerful cocoa flavour enriched with subtle floral and fruity-sourish notes.
The summer truffle resembles the black truffle but has a thicker skin and a less pungent aroma.
Beher was started by the Hernández family in the 1930s in the village of Guijuelo in Spain. Beher was the very first company dedicated to the breeding, slaughtering and preparation of the Iberíco pig and is now a third-generation family business.
Terre Exotique black lava salt is a natural Hawaiian black salt obtained by adding cleansed lava rocks to sea salt pools.
Priorat Natur is a family business which was founded in 1996 in Priorat in Catalonia, Spain. They specialize in olives, extra virgin oil, jams, preserves and honey.
We source pistachio flour from our partner Sosa Ingredients. This product is available in 1kg bags.
Terre Exotique flower mix is a mixture of French cornflower petals, marigold petals and rose petals.
We have now added Thornhill cold smoked duck breast to our range of Thornhill duck products. The Thornhill duck breasts are dry plucked, filleted, vacuum-packed and then smoked by O’Chatten smokery.
Sosa gelcrem cold derives from potato starch, which allows you to do 100% vegan elaborations.It is a fast thickening agent with a neutral colour and can be mixed with cold or hot liquids
Larderia Poggio is a small artisan business which was founded in 1999 in Colonnata in Italy and produce outstanding Lardo di Colonatta.
Taste of Sicily semi-dried cherry tomatoes are available in 1kg packs. They are made with only selected full-flavoured tomatoes mixed with garlic and herbs.
We source high quality sumac from Terre Exotique. Sumac comes from the dried berry of the Rhus Coriaria tree. These red berries are picked by hand in summer time, dried for a month and ground to a fine powder
Fruit’Purée Alphonso Mango is ideal when incorporated in your dessert elements such as gels, crémeux and mousses.
The white roasted sesame seeds are seasoned with umesboshi plums and make a delicious topping
We now source wild Irish tuna from Shines of Killibegs. Albacore Tuna is one of the smaller species of tuna.
We source 1.5kg tins of Bourbon vanilla compound from Sosa Ingredients, a great value alternative
The Voatsiperifery pepper grows in the tropical forest of south-east Madagascar. The vines grow in the wild, up to 30m high, which makes it difficult to harvest.
O-Med Moscatel vinegar is made from traditional Mediterranean Moscatel grapes. This fantastic product has a floral bouquet with overtones of honey and peach.
Timiz pepper is an endemic pepper that grows in the wild, in the forests of the Southwestern Ethiopian highlands.
Our bao buns are handmade in Bray, following a traditional Chinese recip
Zéphyr caramel 35% is Cacao Barry’s newest chocolate
The Chiloe berry is picked in the lake region on Chiloe Island off the coast of Chile.
Lampong black pepper is grown in the extreme south tip of Sumatra in Indonesia and is handpicked in the province of Lampong.
Cacao Barry snobinettes are dark chocolate shells with serrated edges.
Sosa pure pistachio paste is a natural pistachio paste with no added food colouring
We source ‘Champonzu’, mixed citrus ponzu sauce from the Wasabi Company. It contains a generous amount of 5 different Japanese citrus fruits (yuzu, daidai, yuko, kabosu and sudachi) and homemade soup stock.
Penja white pepper from the province of Moungo in Cameroon is harvested when ripe and then dried in the sun.
This Indonesian berry has powerful citrus notes of pink grapefruit and blood orange with intense notes of crushed mandarin leaves and floral bergamot scents.
Java Kiss coconut sugar is derived from the coconut palm tree; it has a delicious caramel taste.
We have a range of Dobla chocolate decorations in stock. They are perfect to add to your cakes and desserts. Some can be used all year round while the bird’s nest and the chocolate bunny are ideal for Easter.
This delicious hazelnut paste is made with ground hazelnut and pieces of crunchy biscuits made by Sosa.
Join our Sosa Ingredients master class in Limerick on Tuesday 28th of March or Dublin on Wednesday 29th of March. Read more…
We work with Terre Exotique, a French company specialising in high quality peppers, spices and condiments from all over the world.
Capfruit recently launched some unique new fruit purée flavours that were available for tasting at our Catex stand: Bergamangado and Coranaba. (Read more)
Erik Van der Veken’s coconut, banana & chocolate ‘Barre de Coco’ features selection of Cacao Barry, Sosa and Capfruit ingredients. This gluten-free and vegan dessert is also egg-free, dairy-free and low in calories, however it is still full of flavour and textures.
Following the success of our stand at CATEX 2015, we’re delighted to be exhibiting at CATEX 2017 from the 21st to the 23rd of February 2017. We will be showcasing our key pastry products and suppliers while also having brand ambassadors from Cacao Barry, Sosa Ingredients and Capfruit onsite to lend their support.
Sosa albumin is a substitute for egg white and a foaming agent which can be used with any kind of liquid.
Espinaler cockles are fished in the Noya estuary in the Galicia region of Spain. They are carefully washed in sea water, boiled, selected for their size and hand-packed. These cockles come in water and salt, free of any preservatives.
This product is a variety of tear drop shaped, small red pepper which are originally from Peru
This authentic, premium quality country miso is made by craftsmen of the Kantoya company, based in Tokyo in Japan.
Soler Romero red wine jam is made using red wine from Ronda (Málaga) and aged in oak barrels for 12 months.
Cacao Barry bâtons boulangers are 8cm dark heat resistant chocolate sticks that are ready to use.
Champagne rhubarb is back!
When mixed with fat, Maltosec absorbs the fat, transforming the ingredient into a powder offering chefs an opportunity to change liquids into solid form.
With Valentine’s Day only three weeks away, we are focusing this week’s newsletter on products and ingredients that are ideal for a Valentine’s menu.
This week, we recommend:
Short ribs: beef short ribs become beautifully tender when braised or used in stews but also work very well when cut thinely and seared on a high heat.
Rib-eye: the rib-eye comes from the loin muscle, it has a generous marbling and high fat content which gives great flavour.
We source our lamb from Irish Country Meats, a Carlow-based company and one of the major lamb meat processors in the country which have been operating for over fifteen years.
Our oyster supplier is Kelly Oysters, a family business run by brothers Michael and Diarmuid Kelly who are based in Kilcogan, Co. Galway.
O-Med has come up with this yuzu olive oil which comes in 250 ml bottles. This product is versatile and ideal for seasoning vegetables, salad dressings and fish dishes
On Monday 16th and Tuesday 17th of January 2017, third year students in the BA in Culinary Arts in Limerick Institute of Technology will be treated to a masterclass in chocolate sculpture making from master chocolatier Erik Van der Veken from Redmond Fine Foods
We now work with Brover, a French family business which have been operating in Marseille for over 80 years. Brover specialise in tinned dried fruits and candied fruits. They carefully source the best quality raw materials according to their strict criteria in terms of taste, size, appearance, colour and texture.
We source our milk-fed veal from Holland based Peter’s Farm, who have been leaders in their field since 1997.
We source our pomegranate arils from India based supplier Sam Agri, a pioneer exporter of pomegranate. The pomegranates are carefully handpicked from certified farms and are from a single variety, the Bhagwa, for consistency and quality
2016 has been a very exciting and busy year for Redmond Fine Foods. As the gastronomy market in Ireland continues to grow and flourish, creating many opportunities and challenges, we take a brief look back at the year that was before moving forward to the year ahead.
Our Ceylon alba cinnamon sticks come from Sri Lanka and are from the highest quality.
We are now working with Dobla, a Belgian company specialising in chocolate decorations, chocolate toppings and chocolate cups.
This soft blue cheese is made with pasteurized cow’s milk in the Veneto region in Northeastern Italy.
We source delightful Christmas treats from Brown Hound Bakery, a Drogheda-based bakery owned by Jeni Glasgow and Reuven Diaz from the Eastern Seaboard Bar & Grill.
The world-renowned black winter truffle is harvested between December and March and is now perfectly ripe for use in your dishes this Christmas season.
Premium French chocolate brand Cacao Barry provide us with these high quality chocolate truffle shells.
This blue cheese is made in Roquefort in the South of France by Yves Combes. Roquefort Le Vieux Berger is the last hand-made Roquefort cheese in France, making it even more special.
Cacao Barry powdered chocolate is made with just two ingredients: cocoa powder and sugar. Add hot milk or water to it and you’ll get a delectable hot chocolate.
Van Nahmen apple and quince fruit-secco is a dry and fruity aperitif with 0% alcohol and 100% fruit. This is a beautiful combination of the juicy sweetness of the apple and the acidity of the quince
This sudachi kombu ponzu is an excellent ponzu sauce made with fresh sudashi (Japanese citrus) juice and a rich kombu seaweed soup stock.
This is an exceptional blue cheese, which is produced in the Lombardy region in Northern Italy
Cacao Barry Saint-Domingue is a Santo Domingo origin dark couverture chocolate with strong cocoa characteristics.
This Van Nahmen juice is made with the Morelleneuer variety of cherry, which are grown in the Danwitz fruit farm in the Lower Rhine region.
Caviar is is the unfertilised eggs (roe) of the female sturgeon and one of the most recognised food delicacies in the world; it’s an ideal treat for the Christmas season.
This Papua origin milk couverture chocolate is creamy and gives off pretty, fruity notes of hazelnut with a hint of caramel.
Van Nahmen use Constantinople quinces (apple quinces) and individual varieties of Portuguese pear quinces from 60 year old trees in the Lower Rhine and Münster regions to produce their fantastic juice.
Sambaizu is a high quality vinegar mixed with fresh bonito soup stock and pure rice vinegar, sauce soy, dried bonito flakes, kombu seaweed and mirin.
This new seasonal flavour purée is a delicious combination of the smooth taste of sweet chestnut along with the perfumed tang of a mandarin orange.
L’Etivaz is a traditional Swiss hard cheese made from raw milk in the Alp mountains, above 1500m altitude between May and October.
This Van Nahmen apple, red currant and raspberry fruit-secco is an apéritif with 0% alcohol.
Yuzu fruits are a cross between a mandarin orange and a wild lemon called Ichang.
Ummera Irish smokehouse source organic beef rump caps from John Purcell at the Good Herdsmen and hot smoke them, resulting in a exceptional and unique product full of flavour.
O-Med Pedro Ximénez vinegar is made with 100% Pedro Ximénez grapes
O-Med Cava is a savoury vinegar made with the classic trio of grape varieties for Cava making: Macabeo, Xarello and Parellada
We source lulo fruit purée from our partner Cap Fruit, based in Lyon in France.
Cacao Barry Mexico Origin dark couverture chocolate tastes slightly sour at first, however its high cocoa content releases spicy and woody notes with a hint of liquorice.
We source exceptional Amazonian tonka beans which work great with both sweet and savoury dishes.
This Capfruit fruit purée is a surprising combination of fresh and spicy flavours. Sicilian blood orange brings a sweetness while the pink grapefruit from Sicily adds a light bitterness.
Reblochon fermier is a washed rind cheese made with raw cow’s milk in the Haute-Savoie region in France, produced in the mountains or on the farms of the Thônes Valley.
We source Irish duck exclusively from Thornhill Farm in Blacklion, Co Cavan.
With Ireland’s most anticipated food symposium, Food On the Edge taking place in Galway this month, why not try our exclusive range of Villa Manodori products from world renowned chef, and headline guest speaker, Massimo Bottura?
Thiercelin Hot Cacao is a mix of cacao nib, pink pepper, sea salt, cinnamon, tonka bean, chili, lavender and sugar cane
Comté Marcel Petite Mélodie is hard cheese made from raw cow’s milk from the Jura massif region in France.
Cacao Barry Haïti is a 65% dark couverture chocolate with a lasting taste of yellow fruit, citrus fruits and notes of mango, carried by a fine bitterness.
We work closely with Amsterdam-based seafood supplier Jan Van As, who supply us with fresh and frozen seafood of excellent quality. We carry blocks of yellow fin tuna, also known as saku tuna.
We now source freshly harvested, unripe green yuzu fruit, which will only be available for only a short period of time.
It’s Mont d’Or season! Mont d’Or is a soft creamy cheese made with raw cow’s milk in the Jura region. Mont d’Or is wrapped with a band of spruce, which gives a pleasant aroma to the cheese and helps it retain its shape.
Since its inception over 100 years ago, Liffey Meats have evolved from a traditional family butchers into one of Ireland’s leading beef processors. We carry an extensive range of products from Liffey Meats, including their highly acclaimed Sheelin brands.
At Redmond Fine Foods we are proud to source high quality dried fruit and nuts from Amsterdam-based company De Nootzaak Gotje. De Nootzaak Gotje is a family run business with over 60 years of experience, who import only the finest products from select countries. They bake, salt and prepares all orders on a bespoke basis; each nut mix is incredibly flavoursome.
We work with Ballymooney Meats to bring you the highest quality wild Irish venison. Our professionally shot game birds and ground game come from private shooting lands on the moors and surrounds of Yorkshire and are expertly handled by our supplier Taste Tradition.
Acqua Panna natural mineral water is bottled at source, perfectly balanced and refreshingly light
Cacao Barry Mycryo cocoa butter is 100% pure, deodorized cocoa butter in powder form, obtained through an all-natural process called cryogenization
We source our milk-fed veal from Holland based Peter’s Farm, who have been leaders in this field since 1997.
Ras el Hanout is a spice blend commonly used in North African cooking, in particular Moroccan cuisine.
Diforti is an Italian family business owned by brothers Andrea and Carlo Diforti. Their great grandfather Luigi Diforti started creating antipasti in the little Sicilian village of Caltanissetta in 1875, to sell to local families, with the business growing from generation to generation.
This wild yuzu juice is hand pressed to deliver the highest quality and purest product.
Sosa freeze dried beetroot slices come in a box of 40g.
de with Arbequina olive oil, gently infused with the aromas obtained from olive pits.
Cacao Barry Madiforolo is a dark couverture chocolate with a very high cocoa conten
O-Med is a small olive mill based in Ácula (Granada), Southern Spain. They produce quality extra virgin olive oil using the most cutting edge technology.
Wild Irish Seaweed, a family run company located in Caherush Co. Clare harvest the finest sea vegetables from the Atlantic Ocean.
Van Nahmen is a fruit pressing company located in the Lower Rhine. They are a fourth generation family business and maintain traditional, artisan methods for pressing and only using local fruits.
Verjus is a juice made with pressed unripe red or white grapes. It was a widely used ingredient in Medieval European cooking and has been very popular in professional kitchens over the last few years
This assortment of ‘Macarons de Paris’ comes in six different flavours: chocolate, raspberry, pistachio, lemon, vanilla and mocha
Beher was the very first company dedicated to the breeding, slaughtering and preparation of the Iberíco pig and is now a third-generation family business.
We are delighted to source San Pellegrino, the finest sparkling natural water and one of the most renowned mineral waters in the world.
Last week Redmond Fine Foods brought a group of chefs on a field trip to Manor Farm.
Yuzu is a Japanese citrus fruit with highly aromatic notes. It is a cross between a grapefruit, a lemon and a sour mandarin. Technical advisor, chef Erik Van der Veken loves its acidic taste and recommends Yuzu for ending dinner on a refreshing note, as it’s an ideal palate cleanser.
Technical advisor Chef Erik Van der Veken shares his recipe for deconstructed exotic tart.
Technical advisor Chef Erik Van der Veken shares his recipe for Churros.
Technical advisor Chef Erik Van der Veken shares his recipe for Crema Catalana
Technical advisor Chef Erik Van der Veken shares his recipe for Cacao Barry Alto el Sol chocolate and citrus dessert.
Chef Erik Van Der Veken share is recipe for Cacao Barry Alunga Chocolate Ganache.
We source our Irish seaweed from Wild Irish Sea Veg, a family run company located in Caherush in West Clare. They harvest the finest quality sea vegetables from the Atlantic Ocean.
Technical advisor chef Erik Van Der Veken shares his tip of the week for adding texture to your choux pastry
Here at Redmond Fine Foods we are delighted to welcome our new key account manager Alfredo Tobeña to the team
BORN is Panesco’s balanced and healthy fibre rich bread range, without any added sugars or fats
Cap Fruit Exotic Ginger Purée is a blend of Alphonso mango from India and passion fruit and ginger from the Ivory Coast.
Our range of stocks are produced by Simply Soups, an Irish company based in Naas, co. Kildare. They produce a full line of restaurant quality organic natural stock including chicken, roast beef, veal and vegetable.
We are delighted to partner with Manor Farm Irish Chicken. An 8th generation family business, the Carton family started trading in the Dublin markets as far back as 1775 and Manor Farm became its chicken brand in 1956, now a leader in chicken production in Ireland.
Our fruit purée partner Capfruit is based in Lyon, France. Capfruit frozen blood orange purée is made with Sicilian blood oranges and has a beautiful dark orange colour with a tart, yet refreshing flavour.
Here at Redmond Fine Foods we are delighted to welcome Erik Van Der Veken to our team. Erik works as a technical advisor in our company, selling and giving technical advice to chefs on our line of chocolate and pastry related products such as Cacao Barry, Sosa Ingredients, Capfruit and Panesco Foods.
We provide a wide selection of dried chillies sourced from our exclusive partner Sosa Ingredients.
We offer a great selection of Casas de Hualdo extra virgin oils.
Panesco Food is a Belgium-based company, founded by Marc Messelis in 1990. They specialize in frozen bakery products with a strong focus on quality and customer service. We partnered with Panesco Food to bring to market their extensive product line in 2016
We proudly source award-winning juices from Van Nahmen, a fruit pressing company located on the Lower Rhine. Van Nahmen only use old varieties of fruits, grown in pesticide free orchards before being naturally pressed into juices.
New Year Sale & Open Day Event- Visit us at our warehouse on Monday 11th of January 2015 between 2 and 5pm.
We are hiring! Key Account Manager, Dublin-based. Click here for more details…
Redmond Fine Foods had the pleasure of welcoming Quico Sosa, owner of Sosa to Ireland for the Sosa Ingredient Masterclass led by Chef Guillem Coral in Dublin and Cork last September. Quico Sosa kindly gave us a few minutes of his time to answer a few of our questions.
We are now delighted to present Van Nahmen Fruit-Secco, a brilliant innovative range of sparkling drinks which contains 100% fruit and 0% alcohol.
Last month we attended the launch of Locks at No. 1 Windsor Terrace in Portobello in Dublin. Head Chefs Keelan Higgs and Connor O’Dowd hosted a launch party during which food writers, suppliers, fashionistas and several well-known personalities were treated to a delightful evening of food and drinks.
Redmond Fine Foods hosted a Sosa Ingredients masterclass in Donnybrook Fair Dublin on the 28th of September 2015 and in CIT Cork on the 29th of September. Chef Guillem Corral demonstrated Sosa ingredients and techniques to our attendees before taking the time for a short interview.
Here at Redmond Fine Foods we were delighted to recently host two Sosa Ingredients masterclasses. Our first session was in Donnybrook Fair Dublin on Monday 28th of September, followed up by our second outing the following day in CIT in Cork. Click title to read more…
During the month of July, our fruit and vegetable specialist based in Milan sources beautiful product from all regions of Italy including Emilia-Romagna, Veneto, Piedmont, Campania, Sicily and Sardina. Click here to read more…
Taste Tradition effortlessly offer consistently high quality and any volume of specific cut options of traditional breed pork…
Although Corine and Willem from the Dutch Eel Company began smoking eels in 2003, they have been in the industry trading live eels for the last 20 years…
This month we bring you smoked eel from the Dutch Eel Company, aromatic spice from Thiercelin, rare breed pork from Taste Tradition and a selection of cheese from expert Michel Van Tricht….
Culinary Journey recipes ~ Tonkatsu Tartare with John Stone Beef, Marinated Salmon and Thai Green Curry…
Ponzu sauce is a Japanese vinegar similar to soy sauce but with a much more distinctive, tangy, often acidic flavour.
Leading manufacturer of premium ingredients for gastronomy and pastry Sosa has developed a new range of products – Culinary Journey®…
iASC Irish Shellfish Butter is a blend of sustainable Atlantic shellfish, foraged seaweed and full cream Irish butter developed to…
We are very proud to bring you our 2015/16 product catalogue – every page dedicated to Food: its provenance, its producer and what makes each ingredient extraordinary.
Last month over 10,000 people passed through the doors at the RDS for the 50th CATEX event where we showcased Sosa products…
CATEX is Ireland’s largest food service event and runs from 17-19 February at the RDS, Dublin where we will be showcasing Sosa products.
CATEX ~ Ireland’s largest food service event runs from 17-19 February at the RDS, Dublin where we will be showcasing Sosa products. Click to read more…….
Our range of products from Four à Idées offer perfect solutions for the busy food professional from freezer to table. Leading Master Bakers…
Our Irish farmhouse cheese selection, which includes many international award winners, reflects the tastes and notes unique to Ireland and the milk derived of Irish pastures such as…
This month we bring you pastries from Four à Idées, White Alba and Black Winter Truffles, Smoked Haddock from Kerryfish, Rare Breed Pork from Taste Tradition, Irish and European cheese and Albumina from Sosa…
For the traditional offering, we source our turkeys from Herb Fed Poultry in York…
From canapés to starters, consider our hand smoked Irish Salmon from Shanagarry, Co. Cork. Bill Casey’s traditional cold-smoked salmon
Taste Tradition is a North Yorkshire farming family specialising in Rare and Traditional Breed Pigs and Rare / Native Breed Cattle and Sheep. They also supply all of our professional shot game birds and ground game
Now that game season is upon us, we bring you wild venison, game birds and ground game from our suppliers offering you the finest selection of provenance assured game. Click to read more.
The taste of good caviar has no comparison – it is a truly unique eating experience beyond adjectives and synonyms
On the evening of the 19th June, industry professionals gathered in the Morrison Hotel for the Irish launch of Cacao Barry chocolate. Guests arrived into the beautiful Art Gallery space greeted by Paul Kelly’s Chocolate Sculpture ‘The Embrace’.
Our exclusive partner, Taste Tradition is a North Yorkshire farming family specialising in rare and traditional breed pigs, rare/native breed cattle and sheep. Rare Breed Suckling Pig is their speciality. Click to read more.
The Summer Truffle (Aestivum Vitt.) resembles the black truffle with its surface presenting brownish pyramidal warts, once cut the flesh becomes yellow. The Summer Truffle has a distinctive and subtle aroma, less so than the black winter truffle, it is now at its peak in ripeness and flavour and the perfect time to enjoy this fragrant Truffle. Click to read more.
Our range of rare and beautiful Japanese vinegars each with its own distinctive character and notes. Click to read more.
Our range of products from Four à Idées offer perfect solutions for the busy food professional from freezer to table. Leading Master Bakers, Four à Idées maintain the highest standard with their frozen French viennoiserie, patisserie, pastry, breads and dessert items.
We now carry a range of pickled Herrings from Kirsti O’Kelly of Silver Darlings. Based in Co. Limerick, Kirsti pickles Herrings according to traditional family recipes handed down from her mother and grandmother in her native Finland.
Denis Vaughan is owner and head chef of Vaughans Anchor Inn, a beautiful restaurant and pub nestled in the heart of Liscannor, a small fishing village in Co. Clare on the west coast of Ireland.
Famed for exceptionally innovative cooking and the use of beautiful produce, Denis works directly with local fishermen sourcing the freshest Atlantic lobster. This whole lobster is all meat, including tail (halved), complete claws and knuckle – app 200g of lobster meat.
Click to read more.
Our exclusive chocolate partner, Cacao Barry is the premium chocolate partner for creative chocolatiers and pastry chefs worldwide. Their strength lies in the sourcing of cocoa beans in origin countries, working closely with cocoa producers and selecting the finest beans for all chocolate applications providing a complete palette of artisan products while providing chefs with unique chocolate flavours and creative pairings.
Some news from our exclusive Chocolate partner. Click to read more.
Espinaler’ roots date back to 1896 in Vilasser de Mar when Miguel sold Moscato or Cazalla wine mixed with Brandy or Anis and later snuff to the local fishermen.
Five generations later, Espinaler are famous for their Salsa espinaler, primarily a sauce made for seafood that has become a national favourite.
Founded in 2012, Cocoface import fresh coconuts from Southern Thailand. As the raw water is contained within the shell, this means the water is unpasteurised, 100% natural and fresh from the tree while retaining the full flavour of the water.
Cacao Barry, the French premium Chocolate brand favoured by Chocolatiers and Pastry Chefs worldwide. With a history dating back as far as the 1840’s, Cacao Barry offer a wide range of high quality cocoa products such as chocolate coatings, fillings and decorating products.
We had a fantastic turnout and response to our January Sosa Modern Gastronomy Demonstrations in Dublin & Galway. The event was hosted by Sosa Chef consultant Michelle Gillott, one of the UKs leading pastry chefs with over 150 chefs from around Ireland in attendance.
In January we are hosting events both in Dublin and Galway with Michelle Gillott one of the UK’s leading pastry chefs and consultant chef for the Sosa brand.
Invitation to this event is now closed.
We are delighted to announce our exclusive partnership with Cacao Barry, the French premium Chocolate brand favoured by Chocolatiers and Pastry Chefs worldwide. With a history dating back as far as the 1840′s, Cacao Barry offer a wide range of high quality cocoa products such as chocolate coatings, fillings and decorating products and the Purity from Nature range, three unique chocolate covertures, Ocoa, Inaya and Alunga.
At Redmond Fine Foods, when we curate ingredients, we look beyond a finished product. We look at provenance, background story, the people involved, their passion and commitment. All of which are ingredients in their own right resulting in something pretty special.
Redmond Fine Foods are pleased to announce that we are now carrying a full compliment of Wicklow Farmhouse Cheeses.Wicklow Farmhouse Cheese is a small family business in the South East of Co. Wicklow. The Hempenstall family have been milking cows on a small dairy farm at Curranstown, Arklow for the past 50 years.
This kitchen tool allows you to infuse small quantities of food with real smoke, adding a delicious flavour and subtlety. Unlike other smokers, it has a big combustion deposit which allows to burn components other than sawdust, like small woodchips.
CAPFRUIT is a well respected company based in Lyon, France which specialises in a wide range of fruit purées. Its products are used in various recipes, sorbets, fruit jelly candies, foams, fruit creams, marsh mallows, ice creams, mousses Italian meringue bases, and creamy products.
France has been declared the winner of the 2013 Bocuse D’Or with Denmark and Japan taking second and third places respectively.
The worlds most prestigious culinary competition was founded by famed three star Michelin French chef Paul Bocuse in 1987 and now takes place every two years. This years contest featured two-person teams working in identical kitchens for 51 / 2 hours before an apparently lively & enthusiastic live audience. This year contestants were challenged to produce an elaborate meat platter using Irish beef and 14 fish plates featuring turbot and European blue lobster. For the first time, the contest tested the chefs’ creativity by requiring them to improvise side dishes from ingredients they shopped for in a special Bocuse d’Or market the night before the competition.
In this last month of the winter truffle, we see that the effects of the optimum natural conditions, such as the mild winter and rain at the right times, has giving a great result for the quality of the Tuber Melanosporum. It is rare, that the winter truffles are so beautiful in this period of the season.
If you fancy a delicious alternative to breadcrumbs with the savory smack of Pork, this Sosa Air Bag Farina product will deliver. Consisting of fine granules of pork crackling, airbag can be used as topping or as a coating to give a pork crackling crunch to your dish.
The Spring Truffle, or Bianchetti has finally arrived. It is without a shadow of a doubt our favourite here at Redmond Fine Foods and in our opinion is the most exciting truffle of all.
Wild Boar was hunted in Ireland and Britain until its extinction in the 15th century. There has been sightings in the past couple of years but this is believed to be from wild boar being illegally released for the purposes of hunting, which inevitably will threaten agriculture and possibly spread disease. We are sourcing our wild boar from it’s indigenous habitat in Eastern Europe.
Set in a beautiful Cotswold valley near Tetbury, the mill at Shipton Moyne Wood has been producing flour for over 1000 years. Today it produces a wide variety of Speciality Flours, using both traditional grain and traditional methods.
One of the easiest Sosa Modern Ingredients to work with is Maltosec (Tapioca Maltodextrin) When mixed with fat, it has the ability to absorb the fat. transforming the original ingredient into a powder.
The highly prized winter truffle, the Tuber Melanosporum, is now at its peak of the season. The beautiful almost sweet smell is very pleasant and the fruit is dark. The rind varies from deep brown to black. This is the truffle, which is world renowned for its culinary quality.
Mc Cambridges, Fine Food shop & deli, located in the heart of Galway are now exclusive stockists in their region of the highly anticipated Sosa Home Chef Range. This is a new range of Sosa retail size products, maintaining the same quality of ingredients as the ones used by the most famous chefs in the world.
Redmond Fine Foods source and import fine food ingredients and distribute to hotels, restaurants and select retailers in Ireland
(C) Redmond Fine Foods 2015