Master Chefs Plants the Future
Master Chefs has begun its first vegetable and crop planting on its 20-acre farm in Co. Limerick. Ultimately planting the next chapter of the Master Chefs sustainability strategy, Pat O’Sullivan and his culinary team get closer to realising their ambition of a carbon neutral and zero waste business.
Pat O’Sullivan, founder and CEO of Master Chefs, purchased the 20-acre farm in 2021 with the vision of growing, harvesting and supplying all of the Master Chefs outlets and events nationwide with their own organically grown vegetables, crops and salad ingredients. In addition, the Master Chefs farm will also be the base from which all Master Chefs food waste will be composted and replenished back into the soil.
The farm, located in Ballyneety, Limerick, has been tilled and fertilised in recent weeks. Now ready for planting, the seed drills are set to sow the organic plants which have been propagated in nearby Tipperary. This first phase of planting will yield a range vegetables including carrots, parsnips, turnips, broccoli, kale, leeks, cabbage and potatoes, all of which will supply Master Chefs’ central production kitchen and its food outlets nationwide.
These intrinsic developments on the farm will bring the pioneering events catering company ever closer to its core ambition of being a carbon neutral, zero waste business, serving much of its own home grown ingredients across all menus.