The Dalkey Food Co. makes and supplies top quality soups to eateries across Dublin. Like many of the best businesses ideas, this was born out of frustration with the status quo – those salty, blended leftover vegetables that pass as soups in so many cafes and restaurants.

When the construction industry crashed, Ivan Varian found it harder and harder to making a living installing Audio Visual Systems. So, retraining as a chef in Ballymaloe Cookery School seemed like a much safer bet. From here, he worked at city centre restaurant Coppinger Row and later as a personal chef for artist Louis LeBroquy before setting up his own venture.

But, perhaps it was inevitable that Varian would end up cooking for a living, having gone to school with some of the key players in the Irish food scene. These include Fingal Ferguson of ‘Gubeen’, Sarah Richards of ‘The Seagull Bakery’, Cullen Allen of ‘Cully and Sully” and others.

All Dalkey Food Company soups are made using the highest quality, seasonal ingredients and are vegan and gluten free. The label pays homage to the elements of ‘Victoriana’ design dotted around Dalkey village, where the soups are handmade every morning. DFC also makes crunchy granola and offers one-on-one cooking classes for those wishing to further their culinary skills.

You’ll find them at: Bailey and Pim of Dun Laoghaire, Whelehan’s Wines at the Silver Tassie in Loughlinstown, Grapevine in Dalkey, Lazy Days in Blackrock, Bestseller on Dawson St and many more venues.

General Enquiries Phone: 087–2830340

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