At Feedr, our vendors are at the heart of what we do. We love meeting with them (in-person or online) and learning more about their story and passion for delicious food. Last week, we interviewed Shay Kendrick, Culinary Director at the Copper Pan Kitchen (CPK), our new and exclusive partner in Dublin.
The CPK, part of Compass Group Ireland, are a passionate team of food lovers who truly champion Ireland’s agricultural diversity and have some of the highest quality standards in the industry. Along with a diverse menu that boasts a plethora of choices: over 140 dishes have been hand-selected by their experts like Shay to offer only the most nutritious meals that meet everyone’s taste preference and dietary needs at your office.
Over to Shay Kendrick, for our Q & A:
Meet the Copper Pan Kitchen (CPK)
Q: What’s the inspiration behind the Copper Pan Kitchen?
A: Traditionally, you’ll find copper pans in classic fine dining restaurants. They’re a signpost that the Chefs are deeply passionate about what they do. It’s that pride and attention to detail that I feel is embodied by the copper pan. It’s symbolic of our approach. Delivered meals have had a reputation as not being up to the standards of their restaurant counterparts… The Copper Pan Kitchen is all about changing that perception.
Q: Where are you from and how has that shaped your business?
A: I’m based in Dublin, but my inspiration comes from the South East. I’ve so many vivid memories of holidays and weekend getaways experiencing incredible local Irish produce.
I’d see fresh Lobsters make their way from boats to BBQs with my father all on the same day in Wexford. My mother and I would pick strawberries and raspberries (in honesty, I’d eat as much as I picked!) as well as leafy greens in Co. Carlow. It made me appreciate clean, fresh flavours from a very young age.
I take those experiences and carry them into the Copper Pan Kitchen. Hyper-local produce cooked in ways that allow each individual ingredient to sing.
Q: How would you describe your food in 5 words?
A: Wholesome, clean, hyper-local, plant-forward, satisfying.
Q: What’s your favourite meal on the CPK menu?
A: That’s a tough question! I’ll go with our Singapore noodles, served with Szechuan chicken and an Asian salad.
Q: What should we order from the CPK when…
…. we feel Indulgent?
A: Hmmm, perhaps something wholesome, hearty, and familiar like the Bhuna Beef.
…. we crave something healthy?
A: The pulled oat salads are delicious & wonderfully balanced.
… we want to celebrate?
A: Our desserts are to die for. Valrhona chocolate mousse: decadent. The caramelized almond cookie with praline emulsion is also a winner.
Q: What is your top tip for eating better when at work?
A: Don’t fall into the habit of skipping meals. Your brain will have you craving indulgent quick fixes. Fuel your body well and regularly.
Q: What’s the ingredient you always find yourself reaching for when you’re cooking at home?
A: High quality black pepper and Oriel sea salt from Co. Louth. This really harks back to letting the ingredients speak for themselves.
Q: What’s your favourite thing to do in Dublin?
A: You’ll often find me at one of the Irish Village Markets (I had the most amazing prawn dumplings last weekend!)
They give me a chance to connect with passionate artisans and producers. They take so much pride in what they do. Often, they’ll share knowledge passed down through the generations; it’s a great way to learn more about our Irish food heritage.
Q: When you’re not in the kitchen…
A: I’m probably in the garden! Either that or getting back into the great Irish wilderness. I love a good a beach walk.
Q: What are your post Covid-19 resolutions?
A: To take more time to really engage with people. Sometimes, it can be all too easy to get caught up in the hamster wheel when times are busy. I’m also keen to embed even greater sustainability practices within the Copper Pan Kitchen culture. This means collaborating with local suppliers on ways to influence our menus with sustainable ingredients. Initiatives such as the Happy Chicken Project and several Fishery Improvement Projects (FIPs) are helping to change the way we eat for the better.
Get CPK meals delivered to your office
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