Waste Not, Want Everything!
Last week, we sat down with our Executive Head Chef, Lenny Fearon, who talked us through the deep-rooted philosophy of CCD Hospitality. He shared how the team works tirelessly to produce flavoursome, healthy, nutritious and sustainable snacks and meals for every delegate that comes through our doors.
At The CCD we are constantly looking for smart and creative ways to reduce food waste, without compromising on flavour, quality or client experience.
Where some see waste, we see an opportunity to get creative, reduce our impact and to deliver flavour in new and unexpected ways. From leftover coffee grounds to crisped banana skins, nothing goes unnoticed in our kitchen.
Turning Scraps into Stars
It starts with the little things. At The CCD we have an in-house barista and when there is an event taking place, there are multiple coffee docks sprouted around the venue. “Instead of binning the used espresso grounds from these stations, our chefs fold them into rich, gooey coffee bean brownies”, Lenny shares. “The result is a real treat for the clients and their delegates that not only has a deep roasted flavour but a lighter footprint. A win all round.”
Bananas are another delegate favourite, especially the organic ones! Any overripe fruit is roasted to bring out its natural sweetness and used as a smoothie base. Meanwhile, the skins are crisped and turned into a tasty garnish for breakfast or dessert. It’s a small but meaningful example of our ‘whole ingredient’ mindset.
At The CCD nothing is forgotten, Lenny explains how even our herbs get the full-circle treatment. “Leftover sprigs are blended into dressings and oils or dried using our in-house dehydrator and used in seasoning mixes and garnishes.”
And in the pastry kitchen, nothing is wasted. Day-old croissants or Danish pastries are blitzed into golden crumbs and used for tart bases or dessert layers, giving yesterday’s pastries a delicious new purpose
The whole ingredient approach
Lenny emphasizes how, at The CCD, we respect our ingredients and where they come from. That means using the whole animal or fish, not just the most popular cuts.
He explains how less familiar cuts of meat are transformed into slow-braises that pack in flavour and tenderness, “Fishbones, collars and heads become the base for aromatic broths, sauces or even snacks. It’s all part of a mindset that values the ingredient, the producer, and the planet.”
These techniques might not always be visible on the plate, but they make a real difference behind the scenes.
Eating with the Seasons
Our commitment to sustainability doesn’t just stop with what we save, it also shapes what we serve. That is why Lenny and CCD Hospitality have developed two seasonal menu packs, Autumn/Winter and Spring/Summer.
“These menus help clients make informed, environmentally friendly choices based on what’s naturally in season during their event. From hearty root veg in winter to fresh greens and berries in summer, every dish is designed to reflect the true taste of the Irish seasons.”
By working with Irish local producers, we keep food miles low and quality high. Not only is it better for the world around us but it helps us support local Irish suppliers and ensures every plate is packed with authentic, fresh flavour.
At The CCD, our chefs don’t just cook. They create, innovate and constantly seek new ways to do more with less, without ever compromising on quality or the client experience. Sustainability isn’t about having less, it’s about getting more from what you already have.