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Chateaubriand with Bearnaise Sauce

This recipe may look a bit complicated but it’s well worth the effort. Even better, this is a dish that actually benefits from being prepared the day before you plan to serve it. The perfect stand-by for a dinner party!

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Newsletter

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Ivor and Joe Deverell

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Luke Tipping

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The Great St Patrick’s Day Feast

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 fantastic menus using premium produce from Ireland, for the perfect feast at home.

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Superfoods And How To Cook Them

Superfoods, so called due to their abundance of nutrients, are a fantastic addition to any diet. What differentiates a superfood from other healthy food is the way the combination of nutrients combine to benefit the entire body.

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Summer Marinade Tips and Tricks

We’ve prepared our top tips on how to spice up your next meal with some tasty marinades, to add some fresh flavours – fast.

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Our Guide To Tasty Topside Cuts

Our guide to tasty topside cuts Topside is generally known as being a lean portion of meat that features minimal marbling and comes from the hind. These cuts are best slow-roasted and slow cooked.

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PVP Claims

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Grass-Fed BBQ Series

Grass-fed BBQ Steak Series featuring chef John Chantarasak.

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Ways To Cook Beef

How to prepare and cook different cuts of grass-fed Irish Beef

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Thai ‘Laab’ spiced fillet with pounded chilli and herb dressing

The is a wonderful dish that involves finely chopped meat mixed with spices and herbs. In this recipe AngloThai chef John Chantarasak has taken those flavours and adapted them into a Thai style BBQ fillet steak carpaccio, alongside a perfectly balanced, punchy, fresh and herbal dressing.

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