ReadyChef

17/06/2026

Fresh, prepped and ready for the summer rush!

With ReadyChef prepped fruit & veg, you can speed up the prep and keep the service running without compromising what's on the plate.

Summer service can be busy, but you don't have to be. 🍉🍠

Check out the ReadyChef range: https://order.syscoireland.com/fruit-veg/prepped-fruit-veg-salads.html

13/05/2026

We’re delighted to announce that we’ve successfully achieved our updated BRCGS certification – a globally recognised benchmark for food safety and quality. The team has achieved an "A Grade", with no exclusions.

It allows us to offer our customers the highest reassurance that every product is prepared to the strictest safety and quality protocols. It also recognises ReadyChef for the high standards of their dedicated people.

A huge “thank you” to the entire team and a special mention to our Food Safety team led by the Food Safety Manager, Áoibheann Murnane, and her team of Food Safety Officers Julia Tonin Geiss and Joshy Koshy.

Hear from Aoibheann Murnane, as she shares the commitment to quality and food safety that drives us every day.

16/04/2026

Every kitchen works differently, and that’s exactly the point.

ReadyChef builds production around its customers, creating bespoke, made-to-order solutions at scale.

From tailored mixes to custom cuts, we help kitchens save time, reduce pressure, and keep quality consistent.

31/03/2026

At ReadyChef, it starts with listening.

Understanding what our customers need, finding solutions that work in real kitchens, and building strong relationships with the growers behind every product.

Because when you work closely with the right suppliers, quality and consistency follow through to every plate.

It’s this approach that’s helped us earn Supplier of the Year 2026, and it’s what continues to drive the quality and consistency our customers rely on.

30/03/2026

Easter service getting busy?

Ready Chef roast veg mix makes the perfect trivet for your Easter lamb, while doubling as a rich base for your gravy.

One simple prep solution to help take the pressure off your kitchen this bank holiday weekend.

11/03/2026

Busy service ahead?

ReadyChef helps take the pressure off your kitchen during key moments like Mother’s Day and St. Patrick’s Day. Chateau cut potatoes, carrots, parsnips and potato fondants, all prepped and ready for your Sunday roast.

Less prep. Smoother service.

04/03/2026

26/02/2026

Lights. Camera. Fresh prep. 🎬

Last week we launched our fresh new look. This week, we’re bringing you behind the scenes of the shoot that made it happen.

Early starts. Perfectly prepped produce. A few outtakes. The ReadyChef team fully embracing their on-camera moments.

We’re not saying there’s a BAFTA on the horizon, William Tallon… but the performance didn’t go unnoticed 👀

Huge thanks to our brilliant partners Escalate and Jar Finnegan for bringing it all to life.

Same trusted expertise. A bold new chapter.

23/02/2026

ReadyChef is heading to IFEX!

Come and see how our freshly prepped produce can save you time, cut waste and keep your kitchen moving.

Meet our fresh produce specialists and development chefs, and discover how we can create tailored cuts and mixes designed around your kitchen’s needs.

Register for IFEX and make sure ReadyChef is on your list: https://forms.reg.buzz/ifex-2026/?exhibitor-inviter=sysco

17/02/2026

Today, we’re proud to unveil a fresh new look, reflecting who we are now and what comes next as part of the Sysco family.

We are the freshly prepped specialists. This next chapter means the same trusted service and exceptional quality you rely on, now with:

- An even stronger ability to deliver bespoke cuts and mixes for your kitchen - backed by our BRCAA accreditation and industry-leading food safety standards
- Greater support and expertise from our combined ReadyChef and Sysco produce specialists
- Continued focus on locally sourced produce from trusted growers across the island of Ireland
- Access to Sysco’s global network of expertise

It’s the ReadyChef you know and trust - now with even more behind it. And we’re just getting started.