Cookshop

Meal Range and Nutritional Values Now Online!
We have launched a new section of our web site dedicated to providing you with nutritional information for all our Ardkeen Cookshop meals. To find out more click here.

Handy Healthy and Wholesome Meals for Modern Living…
We had an idea… wouldn’t it be great if you could get a restaurant meal that you could take home, heat, serve and enjoy. So that’s what we did.

A few years ago with Martin Dwyer of Dwyer’s Restaurant we devised a menu of delicious meals each of which is freshly cooked (without preservatives) and deep chilled ready for you to take home and enjoy. Fisherman’s Pie, Chicken Madras, Stuffed Chicken Breast and Garlic Potatoes all freshly available for you… unlike other convenience foods Cookshop is made in store, and has no artificial preservatives, colours or flavouring – just the best of ingredients carefully prepared to restaurant standard. The Cookshop only use Free Range Eggs & Real Butter (no margarine with nasty trans fats) in all their cooking and baking.

Cookshop has come a long way since those early days and although many of the favourites are the same new dishes have been developed by Ardkeen's own talented team of chefs. The range continues to expand with many fantastic patisseries added lately.

RTE Television programme "Corrigan Knows Food", recently confirmed to the nation what many people in Waterford have known for years: you can't beat Cookshop prepared meals for taste, quality & nutrition. On Tuesday 19 June 2007 Angela Flannery from “Corrigan Knows Food”, investigated the nutritional value of ready meals, the 3 products she challenged were...

Cully & Sully Fisherman's Pie, Ardkeen's Cookshop Fisherman's Pie and her own homemade pie.

The pies were judged on Price, Taste and Quality -

And Cookshop Won!

"All Cookshop meals are freshly prepared with the finest of ingredients; they are made fresh in store every day by our team of talented chefs"



A recent Cookshop Interview


Cookshop Interview Part 1


Cookshop Interview Part 2


Cookshop Interview Part 3