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About Ready Chef
Our Story - How We Began, Where We Are Going
Ready Chef is a second generation family owned Irish business supplying Fresh and Prepared vegetables, fruits and salads to all strands of the Irish Food Service Sector.
Established by William Tallon Snr. during the 1960s, his sons, William and David, now drive a significantly grown family business, forward. The business has grown to be recognized as one of the largest independent, Irish, family run, providers of Fresh and Prepared Produce to all food service sectors.
Moving in 1998 to a purpose built Food Grade Facility in the Dublin Industrial Estate, Glasnevin, Dublin 11 established Ready Chef as one of the largest independent providers of fresh and prepared produce, with the flexibility to meet the needs of all food service sectors on the island of Ireland.
Ready Chef’s success as a company has been achieved through its’ continual focus on improvement, standards, product quality and training. A significant contributory factor in our success level is the on-site operation of our state of the art, food production facility. This facilitates us working through the night with our production lines and means that our customers enjoy the benefits of having their produce delivered within the first 12 hours of the product shelf life use.
Delivering our full Fresh, Prepared and Ready to Eat range of produce from our strategically located BRC accredited warehousing, production and distribution facilities in Dublin Industrial Estate, Glasnevin, Dublin 11 just oﬀ the M50.
Established by William Tallon Snr. during the 1960’s.
Move to Smithfield Market
Ready Chef moved to our original warehousing facility in Dublin’s Smithfield district.
Built Refrigerated Warehousing and Prepared Product Plant
Ready Chef built and then relocated to a purpose built refrigerated warehousing and Prepared Product plant in the Dublin Industrial Estate in Glasnevin, Dublin 11 just off the M50 motorway.
Ready Chef was awarded the prestigious BRC Accreditation.
Expansion of Production Facility
Ready Chef is expanding it’s facility to include a further 30,000 sq ft of refrigerated warehousing and an updated Prepared Product Production Facility.
Meet The Owners
Ready Chef takes it’s corporate and social responsibility to our society and environment seriously and continue to work to develop our sustainability credentials.
Sourcing local suppliers and seasonally available local produce, vetting their production standards and oﬀering support in the development of a route to market while reducing the Ready Chef carbon foot print is key policy. Not only is it the support that it gives to the local economy, it reflects the wishes of today’s chefs who demand to be assured of the provenance and pedigree of the food that they are creating for their customers.
We encourage all those we have partnered up with to be proactive in seeking to find a workable balance between the grower and the natural world. Ready Chef are proud to be working alongside organic growers such as Kilkenny’s Vincent Grace at Riversfield Farm proving beyond doubt that responsible farming in a shared environment with nature is both possible and commercially viable.
QUALITY MANAGEMENT SYSTEMS
Total commitment to Quality Management Systems meant Ready Chef’s has had it’s BRC accreditation in place since 2013.
Ready Chef make every effort to ensure that all of our waste is dealt with in an environmentally responsible manner.
All packaging materials delivered with fresh produce into Glasnevin are recycled where possible and suppliers are providing ever improving biodegradable and compostable packaging solutions.
Our compostable waste from production is collected by a licenced waste management service provider and dealt with, with the best interest of the environment in mind.
State of the art UV filters and traps ensure the safety of all water used in the facility and that zero waste is placed in to the city sewer system.
WORKING WITH OUR GROWERS
Ready Chef’s willingness and commitment to work with and support their growing partners has commanded a respect that allows us to have a confidence in our supply chain and opens doors regularly to other growers wanting to partner up with ethical ideals. The benefits to the local economy and our customer base are clear.