Fitzers Catering Ltd are committed to buying Irish products and ingredients, when and where possible.

Additionally Fitzers purchase the bulk of their goods from the island of Ireland, Dublin and many of the surrounding counties.

Fitzers Catering Ltd show their commitment by currently purchasing the following 100% Irish ingredients:

• Chicken
• Beef
• Lamb
• Pork
• Ham
• Dairy
• Burgers

The first rule of health in terms of ingredients is to understand where the product has come from, in other words “Traceability”. Fitzers Catering Ltd place great emphasis on knowing and understanding where the products originated from (Birth) and through the entire process until it lands in our kitchens.

Fitzers Catering Ltd have a full catalogue of traceability certificates on all products, thus giving a reassurance of the product origin.

With thought and skill a substantial contribution can be made to a balanced diet without the loss of flavour or texture or even restricting a customer’s choice

• We trim excess visible fat, e.g. remove poultry skin for buffets
• We use reduced salt content in food
• We use fish rich in beneficial oils
• Favour cooking methods that reduce vitamin loss
• No frozen vegetables are used

In addition Fitzers Catering Ltd take great care to ensure all staff are knowledgeable on the content ingredients of a dish to ensure that they are aware of key food allergies. This is also controlled at the point of cooking, to include:

• Reduction of the use of Nut oils in the kitchen.
• That if nut oils are used for specific dishes, they are done so in a controlled environment to avoid cross-contamination.
• Alternative options are always available based on the following criteria:
  • Religion
  • Vegetarian & Vegan
  • Coeliac
  • Other allergies such as:
    • Seafood
    • Lactose
    • Mustard
    • Many other

Fitzers Catering take a cross section of their seasonal menus and analyse them for a nutritional breakdown. This allows our company to see if the ingredients are finding a balance with daily intake of key nutrients.

It is important to eat at regular intervals, ideally every 3-5 hours. This helps to keep blood sugar levels stable. Skipping meals or reducing your calorie intake does not help your health in the long term.

It is vital to ensure that we drink enough water. Symptoms of dehydration include dizziness, lack of concentration, irritability and headaches. Aim to drink 6-8 glasses of water a day and you will stay well hydrated.

We should be eating five servings of fruit and vegetables a day for general health. To allow vegetables to retain as much goodness as possible, Fitzers place them into a pot of boiling water and cook them quickly.

Control the intake of certain appealing tasty foods that are high in fat such as quiche, sausages, pork pie, salami, and dips are some examples. Of course biscuits, cakes and desserts should also be kept to a minimum and only eaten as a special treat.

When you buy yoghurt, go for low 'live bio' versions. These help to restore the 'good' bacteria that aid digestion.

Bread, potatoes and pasta are all carbohydrate foods that on their own, do not make you fat. However, if you have a big cheese sandwich, knob of butter on your potato (or have chips), or make a rich cream sauce for the pasta you will increase the amount of fat you are eating.

Alcohol taken in moderation can be beneficial to health, but if you are watching your weight, it is relevant to know that the calories from alcohol cannot be used as fuel for exercise, nor do they provide any vitamins, minerals or fibre.

The butter vs. margarine debate continues to rage. The best advice is not to eat a lot of either, but to eat a little of both. The best oil for cooking is Extra Virgin Olive Oil. It is not the cheapest but a little goes a long way.

Dairy products are a high source of fat and cholesterol, BUT they do provide us with other beneficial nutrients. The best approach is to use "low fat" versions of milk, cheese, yogurt etc. as they will provide you with all the nutrients without the fat element.

It is not necessary to cut meat out of your diet. Instead, choose the leaner cuts and with trimmed off fat.

It is also recommended to eat oily fish (tuna, mackerel and herrings) at least 3 times a week as they contain the beneficial Omega 3 oil.