Cuisine
Irish cooking built on dairy, potatoes, sea and pasture. Simple plates that only work if the produce and the seasoning are right.
Irish cooking built on dairy, potatoes, sea and pasture. Simple plates that only work if the produce and the seasoning are right.
14:01Discover the classic pub-style preparation of Gaelic steak, featuring hard-seared beef finished with a flamed Irish whiskey and mushroom cream pan sauce.
14:54Discover the cellar discipline and menu adaptation strategies behind Dublin's legendary Gravediggers pub, serving perfect Guinness and Irish comfort food for eight generations.
15:13An elegant, stable Baileys Irish Cream mousse designed for busy professional kitchens, featuring a light custard base fortified with gelatin and folded whipped cream.
65:51A professional analysis of the MICHELIN Guide Great Britain & Ireland 2026 Ceremony, exploring the key culinary trends, career strategies, and quality benchmarks for ambitious chefs.
20:20Discover how to balance the deep, bitter notes of stout with the natural sweetness of prunes in this comforting beef stew inspired by culinary legend Marco Pierre White.
Shorts & reels
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Questions from the pass
To achieve the correct texture for colcannon, use a floury potato like Kerr's Pink or Rooster. Steam, steam-dry, and mash with a high-fat Irish butter. Use a ratio of 500g potatoes to 100g butter and 100ml warm whole milk, folded with finely sliced curly kale or Savoy cabbage wilted in butter.
Irish soda bread relies entirely on the reaction between acidic buttermilk and sodium bicarbonate. Do not overwork the dough; mix it swiftly with cold hands until just combined, shape, and bake immediately at 200°C for 35 to 40 minutes. Over-kneading develops gluten, which destroys the characteristic tender, cake-like crumb.
A traditional Dublin coddle contains no browning. Layer high-quality pork sausages, thick-cut back bacon, sliced onions, and waxy potatoes in a heavy pot. Cover with cold water or light chicken stock, add white pepper, and simmer gently at 150°C for at least two hours until the meats are tender and the broth is starchy.
Classic Irish seafood chowder is thickened naturally using potatoes rather than a heavy flour roux. Simmer diced Maris Piper potatoes in a light fish stock until they begin to break down, releasing starch. Finish with double cream, dill, and fresh local seafood like smoked haddock, salmon, and mussels, cooked gently for just four minutes before serving.
Carrageen moss acts as a natural setting agent for puddings. Clean 10g of dried seaweed, soak it in warm water for 10 minutes, then simmer it in 600ml of whole milk with sugar and vanilla for 20 minutes. Strain out the seaweed, whisk the warm infused milk into an egg yolk, and chill to set.
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