Business intelligence company Lumina, known for its insights into the food and drink markets, recently revealed the latest findings from the Lumina Menu Tracker. The research confirmed that pubs are reducing their menu offerings in the face of increasing cost pressures, with limited means to absorb such costs. Lumina’s data showed that pubs are trading […]
SMALLER MENUS, BIGGER PRESSURES: HOW PUBS ARE ADAPTING Read More »
Unilever Food Solutions UK&I (UFS) has just released its third annual Future Menus report, based on in-depth research on food trends in hospitality. Recognising that keeping on top of food trends is both critical to the success of pubs and incredibly time consuming, UFS has brought together its 250 in-house chefs from across the globe
With St Patrick’s Day fast approaching, PubTIC has assembled another seven recipes, for a mouth-watering Irish menu, continuing from part one. Classic recipes, naturally including those featuring Guinness, will ensure a fun-filled celebration on the Irish day of festivities. Beef and Guinness Stew Like most Irish stews, beef and Guinness stew is simple to make
MORE TRADITIONAL IRISH RECIPES TO FEAST ON ST PADDY’S DAY Read More »
This rich and flavourful bread, made with the smooth depth of stout, delivers a hearty, slightly tangy loaf that’s perfect for any occasion—whether served warm with butter or as a side to a stew or soup. Twelve servings. Preheat the oven to 220 degrees C. Grease an 20x20cm baking pan. Mix oats, flour, sugar, baking
This basic yet delicious soup pairs well with soda bread or Guinness bread. Serves eight. Melt butter in a large pot over medium heat. Add leeks and season; cook and stir until leeks are tender. Stir cornstarch into stock and pour into pot. Add potatoes and bring to a boil. Stir in cream; reduce heat
This hearty Irish shepherd’s pie is a comforting classic that brings the flavours of Ireland straight to the table. Serves eight. Preheat the oven to 190 degrees C. Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly.
The aroma of these lamb shanks will draw in diners from all corners of a venue. Serves four. Heat oil in a large, wide pot over medium-high heat until oil begins to smoke. Sear lamb shanks on all sides until browned. Remove and set aside. Drain excess grease. Add onion and garlic to pot over
A fantastic alternative to red meat, the seafood pot pie can be adjusted to suit for availability, using all fish or all shellfish, or a combination as desired. Serves six. Melt butter in a large saucepan over medium-high heat. Add onion, fennel, celery, and carrots; cook, stirring often, until vegetables are softened, and onion is
Like many Irish recipes, the ingredients differ from chef to chef. While this is a simple recipe, others can include extra vegetables such as celery, along with Worcestershire sauce and bay leaves for extra dimension. Serves eight. Preheat the oven to 165 degrees C. Cover steak cubes with flour. Cook lard and bacon in a
Like most Irish stews, beef and Guinness stew is simple to make yet complex in flavour. Serve with a plain mash or colcannon. Serves six. Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp. Turn off the heat and transfer bacon into a large stew pot, reserving
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