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Masterchefs Hospitality Wins Gold Again At National Awards

Masterchefs Hospitality, one of Ireland’s premier caterers, headed up by well-respected businessman, Pat O’Sullivan and his team, has once again showed it has the Midas touch when it comes to winning big at the country’s top food awards.

Over the weekend at the Blas na hEireann Awards, the country’s premier food producer awards, Masterchefs was presented with a Gold for its delicious Pear & Almond Tart and 2 Silver Medals for its Quiche Lorraine and Wild Atlantic Seafood Chowder; all of which are made at the company’s Artisan Food Factory in Limerick.

The company has also just been awarded one of the industry’s top accolades in the Keeling’s Gold Medal Awards 2016 for its work at The Pavilion restaurant and bar in University of Limerick (UL).  The Keeling’s Awards are recognised as the leading independent awards programme for the Irish hospitality industry.

pavilion-award

Keeling’s Gold Medal Awards – Ireland’s Industrial Caterer

Located on the North Campus of UL, The Pavilion is a truly unique facility for which Masterchefs won the hospitality industry’s ‘Best Newcomer in Ireland’ gong at the 2012 Gold Medal Awards, a category that was open to all industry sectors. It caters for corporate events, weddings and family celebrations as well as providing a first class service to a bustling campus community.

“It has been a busy year for us” says O’Sullivan.  “We are delighted with these results.  Catering for large numbers everyday does not have to mean a compromise in quality.  We have always been committed to ensuring that every meal and every product delivers 100%. We only use the best local ingredients, provide jobs local to contracts and train our chefs and hospitality staff to the highest standard.  The continuous new product and menu development that we do at the Artisan Food Factory, a facility unique to Masterchefs, keeps us at the top of our game.  These awards are a testament to the quality of the team we have at Masterchefs, and the excellence we strive for across the business.”

Source: http://hotelandrestauranttimes.ie/

Source: www.ilovelimerick.ie

Source: http://www.fft.ie/

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Limerick company Masterchefs Great Taste Awards Victory

 

Masterchef’s Limerick took home no fewer than 6 Gold Stars for 5 of its best hand-made products in the highly prestigious Great Taste Awards, beating off competition from thousands of producers across Ireland and the UK.

Over 10,000 products are entered into the Great Taste Awards every year. This year, of the 3,539 products that have been awarded, only 430 were from the republic, so the competition was particularly stiff.

The producer won accolades for every product they entered, with one achieving an extremely enviable 2 Gold Stars; their Honey Mustard Dressing. These outstanding results have set a new standard for the company’s success in this internationally renowned competition.

 

Masterchefs Michelle O'Donnell, chef, Pat O'Sullivan, Managing Director, and Cian O'Brien, chef. Limerick. Picture: Diarmuid Greene / TrueMedia. Great Taste Awards

Masterchefs Michelle O’Donnell, chef, Pat O’Sullivan, Managing Director, and Cian O’Brien, chef. Limerick.
Picture: Diarmuid Greene / TrueMedia.

Masterchefs Great Taste Awards winning products are hand-made daily by their Artisan Food Factory and include some of the most popular dishes served in Masterchef’s three Café Noir restaurants in Limerick (University of Limerick Campus, Castletroy and Raheen), and, as well as the dressing, include Goats Cheese, Spinach and Caramelized Red Onion Quiche, Quiche Lorraine, Cranberry & Oat Cookie, Wild Atlantic Chunky Chowder.

“Our quiches win lots of awards” says MD Pat O’Sullivan, “so we were really delighted that the other products we entered also took Golds.  It really reflects that the standard of produce we are now making is of the highest quality, and we are very proud of that. On the back of this endorsement from the Great Taste Awards, these products would be welcome on the finest tables in the country”.

These wins are the icing on the cake for O’Sullivan, coming as they do on the back of the most successful year in company’s history. Masterchefs employs 200 people in the hospitality industry, and it has a strict policy of sourcing only the best local produce.

By on August 2, 2016

Source: www.ilovelimerick.ie

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Masterchefs Hospitality – Ireland’s Event Caterer

Pat O’Sullivan, MD of Masterchefs, accepting the Supreme Caterer Award at the Hotel & Catering Review Gold Medal Awards. Picture courtesy of Paul Sherwood Photography.

 

Masterchefs Hospitality claimed the top prize in Ireland’s Event Caterer category. “We were delighted to win Ireland’s Event Caterer, a result of many years of hard work and dedication,” says Managing Director Pat O’Sullivan. “The win has created a renewed sense of pride in all of us. We have an incredible team and this award is down to each and every one of them. It is the ultimate endorsement for our clients and customers that they are working with a market leader.”

 

Source: www.issuu.com

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Irish catering company wins top awards at globally acclaimed great taste awards

Masterchefs, a Limerick based premier catering company, were celebrating this week after winning two top awards at the internationally acclaimed Great Taste Awards.

Their Goats Cheese, Spinach & Red Onion Quiche and Quiche Lorraine beat off stiff competition to take two Gold Awards, with the judges citing ‘delicious flavours’ and ‘lovely delicate texture’ in their winning comments.

The Goats Cheese, Spinach & Red Onion Quiche already took a Gold Award at the 2014 Blas na hEireann Awards and featured on the menu that Masterchefs served to the Royal Couple, The Prince of Wales and The Duchess of Cornwall, during their stay in Ireland earlier in the year.

Masterchefs Managing Director, Pat O’Sullivan said, “We are obviously delighted with this result, particularly as it is our first time entering these prestigious Awards. It is testament to the quality that we strive for at The Artisan Food Factory, and the brilliant team that work there.”

Robert McHugh, on 10th Aug 2015 for business world

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Brief encounters pave the way to a foodie future

So says Kerryman Pat O’Sullivan, who owns not only one of the biggest corporate and event catering companies in Ireland, Masterchefs Hospitality, but also the Cafe Noir chain, and the Artisan Food Factory, all based in Limerick.

Apart from the luck that Pat talks about, he is undoubtedly a driven man. Starting out in life, he says, from a fairly simple base in Waterville, Co Kerry, he has ended up catering for some of the biggest events in Ireland, including the Volvo Ocean Race in 2012 in Galway, and the wedding of Mr Twinkle Toes himself, Michael Flatley.

I first encountered Pat O’Sullivan at a Tipperary Food Producers event in Rockwell College. It was one of those evenings I’ve never forgotten. We were dining in the splendid refectory with amazing ceilings, stained glass windows and long tables.

Statues of the Blessed Virgin gazed down from plinths, the waiters were belting out operatic favourites, and I looked over to the kitchen door, where a man was standing quietly, but in full command of all that was happening, watching every plate that emerged from the kitchen. And every plate that came out was pure perfection.

Pat started out his career, as a school kid, in the Butler Arms Hotel in Waterville. “I began as a kitchen porter during the school holidays.” This was his first lucky break because here he met Martin Shanahan, who now, of course, has Fishy Fishy in Kinsale and is a familiar face on our TV screens.

“I spent two years with Martin. The second year, he said to me, ‘you know you have a bit of go in you for this food craic, so why don’t you come back next year as a commis chef’?’ I got the bug and quit school in fifth year. I was probably only 16. When you find something you are into, you just say, I love this life, I could get good at it. We’ve had our ups and downs in business and in life, but 30 years later, I still enjoy it as much as I did the first day.”

Pat went on to do his formal chef’s training, whilst also working in Parknasilla. Having qualified, he worked as a sous chef in the Dunraven Arms Hotel in Adare. “Because I left school so young, at 21 I had done more than many people at 30. I was always looking for ideas and what other people were doing.”

At the Dunraven Arms, he had another very fortuitous encounter, this time with Chuck Feeney, the Irish American billionaire and philanthropist.

“I was walking through the restaurant, when I said ‘good afternoon’, as you do, to a man sitting reading a newspaper. I was just a chef, but he dropped the paper and the glasses. We had a quick chat, and in that quick chat, I learned he was building the Castletroy Park Hotel, at the gates of the University of Limerick. When the hotel was built, I applied for a sous chef job.

“I always say that: ‘what’s meant for you won’t pass you by’. On my way in for the interview, who did I meet but Chuck Feeney in his hard hat. He has an incredible memory, for a guy who would have had thousands of employees. I spent a lot of years with him afterwards.”

Within 12 months, at 24 years of age, Pat was Head Chef of the Castletroy Park, with a team of 15 chefs. “It was the start of another journey, to places I could only have dreamed of. What I didn’t know, I went out of my way to learn. I had to, because obviously I didn’t have the years. I got involved in the starting out of an Irish branch of the Epicurean World Masterchefs Society. I put together a team of 10 chefs, some really good guys, including Derry Clarke, Peter Brady, Derek McLoughlin and Geert Maes, and we started competing internationally. It brought me to France, America, Canada, and all over the place.”

Pat went from being a sous chef to finally being the food and beverage manager at the Castletroy Park. “I was back and forth to the US working for Chuck, teaching food and beverage tricks at seminars in his Medallion Hotels. There I met somebody who said, ‘Patrick, would you like to be the first Irish chef to be invited to do a dinner at the James Beard Foundation in Lower Manhattan’, which I did, and which was a real honour.”

In 1998, Pat could see there was opportunity for a good catering company outside Dublin. He linked up with Masterchefs in Dublin, who were very big at that time. “In 2001, we set up on our own. It’s bloody hard work, and, even today, I am first in and last out. I put people around me who were gifted and they are still with me today. Denis Cregan is Head Chef, and Mary Lane, a gifted pastry chef (who is now married to Denis). They are good friends, there is no sense of hierarchy in the company. You could find me driving the transit out the road. There are a couple of hundred people employed in the different strands of the company. In 2008, we opened the first Cafe Noir to be a high-end patisserie cafe. We won a big contract with NUIG, then Thomond Park, then UL. They are all individually named restaurants, and not necessarily student restaurants as such. We work side by side with other catering companies, such as Aramark, Compass or BaxterStorey, and almost everywhere we are, they do one section of the market and we do another section. It’s a marriage made in heaven.

“Two years ago, we set up the Artisan Food Factory. It could have been anywhere in the country, but Limerick is very accessible for us for Cork, Dublin and Galway. It’s a 24-hour operation, three shifts of eight hours.

“Each shift is producing something different. There’s limited machinery and everything is handmade with care. We are never going to be huge commercial breadmakers; we just want to make breads for our own operations. We have five or six signature breads, such as spelt and honey, traditional Vienna loaf, walnut and date.

“We are now producing our new Chefs & Bakers range, which is what we are and who we are. The point of doing this is because we have the in-house expertise, a huge wealth of knowledge and experience.

“We don’t have to go to somebody to develop the next product, we just dream it up and it’s developed. We are doing soups, quiches, salad dressings, lasagne, cakes, and patisserie. We have also appointed a number of wholesalers that carry the Artisan Food Factory produce into hotels, restaurants and cafes.”

So folks, that gorgeous chocolate brownie that you love in your favourite cafe, or gorgeous French style fresh berry tartlets in a posh hotel, may well have been made by Pat and his team at the Artisan Food Factory.

Irish Indedependent

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Limerick’s Masterchefs Wins a Double Gold at the Great Taste Awards

 

Limerick-based Masterchefs, Ireland’s premier catering company, has won two top awards at the internationally acclaimed Great Taste Awards.

It’s delicious Goats Cheese, Spinach & Red Onion Quiche and Quiche Lorraine beat off stiff competition to take two Gold Awards, with the judges citing ‘delicious flavours’ and ‘lovely delicate texture’ in their winning comments.

The Goats Cheese, Spinach & Red Onion Quiche already took a Gold Award at the 2014 Blas na hEireann Awards and featured on the menu that Masterchefs served to the Royal Couple, The Prince of Wales and The Duchess of Cornwall, during their stay in Ireland earlier in the year.

The winning quiches are made by Chef Mary Lane & her team, at The Artisan Food Factory, Masterchefs’ food facility which is dedicated to hand making products served to customers from the finest locally sourced ingredients. Set up in 2013, The Artisan Food Factory also provides fresh food daily to Masterchefs award-winning chain of Café Noir restaurants which are located in and around Limerick.

“We are obviously delighted with this result, particularly as it is our first time entering these prestigious Awards. It is testament to the quality that we strive for at The Artisan Food Factory, and the brilliant team that work there” says Masterchefs MD, Pat O’Sullivan.
Masterchefs is synonymous with quality and attention to detail. Over the years the company has successfully catered in most of the country’s prime locations and for some of Ireland’s most prestigious social events.

To this end Masterchefs is also a finalist in the Catering Gold Medal Awards in the Irish categories for Ireland’s Event Caterer and Ireland’s Education Category. The winners will be announced on September the 29th at a Gala Awards Dinner in the UK.

By on August 11, 2015

Source: www.ilovelimerick.ie

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Limerick locations were scouted ahead of Royal visit

Limerick-based catering company Masterchefs, run by Pat O’Sullivan, had the honour of cooking the first meal that Their Royal Highnesses, The Prince of Wales and The Duchess of Cornwall, partook of when they arrived in Galway as part of their brief tour of the west of Ireland

Limerick-based catering company Masterchefs, run by Pat O’Sullivan, had the honour of cooking the first meal that Their Royal Highnesses, The Prince of Wales and The Duchess of Cornwall, partook of when they arrived in Galway as part of their brief tour of the west of Ireland

GALWAY claimed the Royal visit this week, but several locations across Limerick were being scouted by officials with the British Embassy in the weeks leading up to the visit of Prince Charles and the Duchess of Cornwall, Camilla Parker Bowles.

The future King departed from Shannon Airport at around 11am this Thursday morning, with education minister Jan O’Sullivan among those wishing him well after a historic visit.

Boarding the jet for Belfast at Shannon, Prince Charles uttered three words that summed up his experience: “Special, very special,” he said.

Among the locations scouted in Limerick ahead of the visit to Ireland were the university, King John’s Castle and the Flying Boat Museum in Foynes, and these are understood to have been on a longer “potential itinerary list”, if more time was permitted during the visit of the heir apparent of Queen Elizabeth II.

Margaret O’Shaughnessy of the Foynes museum was among those to meet with the future King at a reception in NUI Galway this Tuesday.

“He said to me ‘I must come back; I’d really like to visit Foynes’. He has a connection to Foynes – the Queen mother’s brother actually flew into Foynes during the war years, and that is documented in our archives,” she explained.

“They were exceedingly nice. When I got the invitation last week I initially thought it was a joke, but I was very honoured to attend,” she told the Limerick Leader.

Representatives of the British Embassy had visited the museum in Foynes in recent weeks, and she was curious to know why, as many people were unaware that Limerick was being considered for the visit, alongside Galway.

“It would have been great if he had come to Limerick, but hopefully there will be another Royal visit. Either way, his visit to Ireland is great for tourism,” she added.

Dominick Chilcott, the British Ambassador to Ireland, also visited the museum last year.

It is understood that King John’s Castle was also looked at during their inspection of destinations in Limerick, as well as the University of Limerick.

Princess Anne, Charles’ sister, previously visited UL, as did Prince Michael of Kent, a cousin of the royal family.

A representative of UL was among those invited to the reception at NUI Galway, along with John Ruddell, chief executive officer of Shannon Heritage, which oversees King John’s Castle and Bunratty Castle.

Limerick-based catering company Masterchefs, run by Pat O’Sullivan, had the honour of cooking the first meal that Their Royal Highnesses, The Prince of Wales and The Duchess of Cornwall, partook of when they arrived in Galway as part of their brief tour of the west of Ireland.

As resident caterers at NUIG, Masterchefs prepared a feast of local produce, showcasing the very best of the region, which they hoped would impress the Royal party.

The menu consisted of air dried Connemara lamb crostini, Oughterard smoked black pudding, Clifden organic goats cheese, Killary Harbour trout and Ballyconneely smoked salmon bilinis.

“We had over 10 chefs cooking up a storm in the kitchens, doing their very best” said Mr O’Sullivan.

“We chose the menu very carefully with the hope that the flavours of the region will remain with the Royal couple long after their visit is over. I hope we have achieved this,” he added.

The couple touched down shortly before midday on Tuesday at Shannon Airport, where Shannon Group chairman Rose Hynes congratulated them on the birth of Princess Charlotte earlier this month.

“We were delighted to welcome the Prince and Duchess here to Shannon and it was another very important day for us at the airport. Prince Charles was very relaxed and was looking forward to his visit. He was very friendly and warm,” she said.

Prince Charles noted that the late poet John O’Donoghue had always wanted him to visit the Burren, and said he was looking forward to seeing the Cliffs of Moher as he flew up to Galway by helicopter from Shannon, which he imagined would be quite impressive from the air.

Speaking after the departure of the Royals, Minister Jan O’Sullivan said that the visit had very much turned thoughts away from the past and to the future.

“I think anyone who watched this trip closely or even from afar will have got a real sense that the Prince of Wales and Duchess of Cornwall genuinely enjoyed themselves,” she said.

“Today, as they departed, it was obvious that that was, indeed, the case.

“The way that they were received by the public and the way they engaged with the public showed just how strong relationships between the UK and Ireland are today. It really is now all about the future and what we can do together,” she added.

 

Source: www.limerickleader.ie

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5 Nominations at this years Hotel and Catering Gold Medal Awards – September 2013

For this years Hotel and Catering Gold Medal Awards, we have received 5 nominations in total – 2 of our Café Noir’s under the category Best Cafe and Coffee Shop, The Pavilion under the category Best Institutional Catering and Best In House Catering and Moffetts at NUIG under Best Institutional Catering.  Can it get any better than this?

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Artisan Food factory

Masterchefs Hospitality has announced the opening of the Artisan Food Factory, a high end manufacturing facility that will result in the creation of up to fifty jobs at the company’s Limerick base.

The Artisan Food Factory will not only be supplying Masterchefs’ Café Noir chain but it will also be manufacturing wholesale products for distribution. The new venture has already secured contracts with large national companies such as Curley’s Quality Foods.

A leader in both the restaurant and catering industry, Masterchefs are committed to an aggressive expansion program for The Artisan Food Factory with exports to France, UK and the US in the pipeline.

They continue to invest in the region by creating new jobs and supporting a wide range of local artisan producers and growers.

The company has already created 20 new jobs in the start up phase and, according to a company statement, early demand indicates that the factory will soon be on a three shift cycle operating 24 hours a day, 7 days a week with the possibility of a further 30 jobs being created in the medium term.

The Artisan Food Factory is located in Delta Retail Park, Limerick.

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Masterchefs Hospitality is on a Winning Streak

Masterchefs Hospitality, Wins Top Hospitality Award

MASTERCHEFS HOSPITALITY has been crowned “Best Hospitality Award’ 2012 at the Limerick Chamber Business Awards at the Limerick Presidents Dinner at the Limerick Strand Hotel.

The Masterchefs Hospitaliity team beat off stiff competition from many of the region’s top business leaders to win the award at the Limerick Chamber Business Awards, which was run by the Limerick Chamber and spronsored by Limerick Institute of Technology (LIT).
A total of 11 category awards were presented at this year’s black tie ceremony, which was attended by over 400 of the region’s top business leaders and local government officials attended the annual dinner and awards ceremony which featured a keynote address by Minister for Finance, Mr Michael Noonan.

‘Masterchefs Hospitality is on a roll,’ noted managing director Pat O’Sullivan, we have had a busy year opening the new restaurant at the Pavilion in UL in the spring and providing the catering at the Volvo Ocean Race finale in Galway in the summer, as well as winning the ‘Best New Business Award’ at the Hotel & Catering Review Awards in Dublin. We are so delighted to have won this award and it means a lot to both myself and my team.”

Speaking at the awards ceremony, Limerick Chamber President, Gordon Kearney, congratulated all the winners as well as those who were shortlisted, commenting that “whether you are a winner or not, these awards unite us in excellence and we should all be proud of our achievements, congratulations to all.”

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