Cook up the ultimate feast from the comfort of your homes this St Patrick’s Day! This year we’ve teamed up with a collective of high-end chefs across the UK, Adam Bennett (The Cross, Kenilworth), Tom Cenci, Anna Haugh (Myrtle, London), Richard Sharples (Elite Bistros) and Paul Welburn (215 Kitchen & Drinks, Oxford), to bring you...
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Glazed grass-fed Irish rib-eye with a Guinness and bacon sauce
GLAZED GRASS-FED IRISH RIB-EYE STEP 1 Season the rib-eyes with salt and place in a vacuum bag with a sprig of thyme, some dried...
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Slow cooked grass-fed Irish rib-eye with seasonal root winter vegetables and boxty pancakes
SLOW COOKED GRASS-FED IRISH RIBEYE WITH SEASONAL ROOT WINTER VEGETABLES STEP 1 Place the rib-eye in a large pot, cover with cold water and...
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