About Críoch Catering
We are the natural choice for any Public, Private or Charity sector body wishing to demonstrate sound corporate governance through food.
“Great catering service… passionate about local food and seasonal products.”
–Google review
How Do We Achieve This?
We provide contract and event catering to influential bodies and events on the East Coast of Ireland. By thinking global and acting local, we set the trends for our sector and influence those around us. We specialise in catering to the Public and Charity sectors but have many happy customers in the Private sector too.
Críoch was founded in 2019 with four simple aims:
● Providing ‘real’ food to our customers with nearly everything made in-house
● Serving Excellent Coffee
● Supporting local businesses
● Putting Wicklow on the map as a foodie destination
As our business and vision grew, we added the following aims in 2022:
- Helping Ireland achieve a climate-neutral food system by 2050
- Becoming a leader and game changer in our sector
- Providing purposeful and balanced jobs for our staff
- Attracting and retaining the best hospitality staff available
Why Partner With Us?
From the outset, sustainability and the use of local food has been at the core of what we do. This has been a huge selling point for us as it allows our clients to give their guests a taste of the local area, whilst doing their bit for the planet.
We are a small fish in a big pond. There are many catering-service providers across Ireland. So why partner with us? Here are 10 reasons:
Críoch Catering is:
- Nerdy About Coffee
- Irish-owned
- Driven by Vision – Not Profit
- Militant About HAACP
- Sustainability/Regenerative-Minded
- Community Focused and Philanthropic
- Proud to Grow Our Own Herbs and Veg
- An Ambassador of Local Produce and Ingredients
- Dedicated to Friendly and Personable Service
- Passionate about using House-Made Food instead of Processed
Our Team
Tadgh – Owner-Founder
Owner-Founder Tadgh Byrne has 23 year of hospitality experience having worked or eaten in top kitchens all over over the world. Tadgh is also known for his TV and film work, all with the common theme of promoting Irish ingredients and food culture.
Ronan – Manager
Ronan comes from a hospitality family and brings 10 years of management experience from renowned Blackrock cafe, The Mellow Fig and international flair from time spent working in Canada.
Head Chef – Now Hiring!
Events Chef – JM
MD – Catering Assistant
KB – Catering Assistant
JF – Chef
Now Hiring – Catering Assistant
Smita – Photographer/Digital Marketing
Photography for Smita is not only about taking a good photo. It’s about the human connection & it is similar to the bond that an author shares with her characters. Every frame tells a story & every photo session is the beginning of a new friendship.
David – Web Design/Dev
David is a Digital Consultant/Web Designer who specialises in creating websites and custom digital applications for all kinds of businesses. He also builds business process automation tools and AI powered chatbots.
Maurice – Butcher
Cullens Quality Butchers have been in business in Wicklow for almost 100 years.
From its Modest Horse and Cart Origins in the 1920’s to its Fine Foods Selection today, Cullens Quality Butchers has always had strong commitment to the local area and has been a mainstay of the Wicklow Area for generations.
Paul – Business Advisor
Broadline – Agency Staff
Fancy joining our team?
Add your CV below and tell us why you’d like to come work for Críoch.
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Our Food
Our Coffee
We chose McCabes Coffee because they are based near our HQ and, like us, they are sustainability-minded. The coffee beans are ethically and sustainably sourced, and the roasting techniques are designed to bring out each unique flavour and characteristic of each varietal. McCabes have set firm goals to reduce their carbon footprint with their partners Origin Green who audit the business annually.
Our Suppliers
ESG (Environmental, Social & Governance)
Our Sustainability Policies
While most food companies in Ireland are scrambling to be seen to be environmentally friendly or have a greater positive environmental impact than they actually do, this has always been at the core of what we do at Críoch Catering.
In 2022, a sustainability audit was carried out in our workplace under the LEO Green for Micro Scheme and Críoch Catering has implemented many of the recommendations. The full audit is available on request. Soon after, Tadgh completed a course with the University of Exeter entitled: ‘Future Food: Sustainable Food Systems For The 21st Century’.
We have until recently been a member of Sustainable Travel Ireland, which is based in Wicklow. This will be renewed soon and we will work towards full Internationally recognised (Global Sustainable Tourism Council) accreditation.
We have a strict waste management system in place which saves both money and the planet and is one the reasons why we are much cheaper than many competitors.
Some Sustainability initiatives we’ve undertaken over the past 2 years….
Reducing Air miles
- Food ingredients produced locally, Wicklow or Ireland, some Mediterranean and very few from Outside EU
- Locally Produced products (eg: Coffee Roasted in Wicklow) by Wicklow Naturally Members as listed
- We now have food growing on the WCC rooftop (Strawberries, Blueberries, Gooseberries, tomatoes, brassicas etc. And potatoes and apples growing on the Clermont campus where we also pick blackberries and wild garlic. We plan to expand our urban farm and keep trying to convince Woodruffes to let us use their greenhouses nearby. They have previously expressed an interest in this idea.
- Seasonal Veg is sometimes bought from two local organic farms An Tairseach and Garden County Organics in Glenealy.
- New vegetable plot a Clermont growing potatoes
- Barter System with gardeners in the WCC
Our Rooftop Garden Strawberries, June 2023
Food Waste
- Full Veg used for Soup / pickling etc
- Going-out-of-date Milk for baking
- Bread Heals used for stuffing or croutons
- Organic Waste including shredded office paper used for compost or wormery and used to grow veg
- Day-old cakes sold at discounted rates
Biodiversity and Wildlife
- Swallow Boxes on WCC roof with audio machinery to attract birds
- Planted pollinator herbs and plants in our Gardens
- Looking at potential rooftop beekeeping
Staff Sustainability
- Committed to Chefs Network Charter
- Above minimum pay rate
- Bonuses given during busy periods
- Ongoing training opportunities – Staff trips to suppliers
- Staff nights out
Energy
- Dishwasher left off until needed
- Display fridge emptied and turned off after lunch service
- Lights in storage areas and staff toilets left off when not in use
- Walk in fridge Light turned off at night
- Heating and lighting turned off in canteen when not needed
Packaging
- Our food and coffee packaging is compostable/ recyclable
- Biodegradables put in composter or wormery
- Reusable salad trays
- Keep Cup Initiatives and Subsides
- Containers with lids used to avoid cling film
- Plastic packaging sterilised and used as food storage containers
- All recycling sent away clean and dry
- Egg trays returned to farmer
- Looking into milk vats to eliminate plastic
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