TRUDIE’S KITCHEN, FROM HER HOME TO YOURS 21 YEARS ON
As a mother of three young children Shauna, Richard and Siobhan, in September 2000, Trudie Power opened her business from her home, growing it organically over the following years into the convenience food powerhouse it is today.
Now employing 20 people, Trudie’s Kitchen have been providing tasty handmade salads, platters and sandwiches to loyal customers, adapting her business to keep pace with dietary requirements and trends. Trudie did a Start Your Own Business course and the rest, as they say, is history. She began working out of her home in the autumn of 2000 and quickly saw orders fly through the door.
As a 30-year-old woman Trudie saw a gap in the market and applied for planning permission to develop her business idea. For her becoming an entrepreneur happened organically. With Covid-19 she has grown the business as people found themselves cooking three meals at home every day. From pairing your minced egg and onion with a hot bagel or slice of toast, to enjoying a nutritious pasta salad for lunch and coleslaw with your steak or chicken in the evening, Trudie’s Kitchen has you covered. ‘We are delighted that Trudie’s salads have become part of people’s breakfast, lunch and dinner meals,’ Trudie said.
Like all businesses Trudie’s has been affected by Covid-19. The early days of the virus saw a drop in custom but that grew over the summer and business remains robust. People have been ordering one or two tray platters and no order is too small for the team, who are based at the Waterford Road Business Park. The family business — which has won numerous National Cl Mark Hygiene awards — continues its regimental hygiene standards.
‘We are a family business. When Covid hit we decided that we have two families: our work family and our home family. It’s what Trudie’s Kitchen team HONEST to GOODNESS decided. They are our -pr team and our greatest asset,’ Trudie said. One of the team who was with her on her first day, sister-in-law Mary Lynch has been promoted to production, planning and purchasing manager and the business has gone from strength to strength under her stewardship and with the assistance of Anne Wall H.A.C.C.P. manager.
Bringing tasty, affordable traditional food to people, ensuring they are well-fed continues to be what Trudie’s Kitchen is all about. Never one to stand still in business, Trudie plans to release plant based vegan dishes this year Trudie was elected as chairperson of Wexford Food Family in December. The food producers’ organisation, which was founded by Paula Ronan a decade ago, has a growing membership, currently numbering 45, with new members welcome.
Trudie is encouraging everyone to visit the groups’ fantastic website, wexfordfoodfamily.com and consider these local businesses and their fantastic products when doing the weekly shop. Trudie wants to sincerely thank her customers for their support over the 21 years and looks forward to continuing to produce healthy, tasty, homemade salads for them in the years ahead.