+353 45 876633 info@theculinaryfoodgroup.com

News & Events

Seaweed Safari and Field Trip

Our chefs love getting out and about to sample new flavours and experience the latest food trends. Recently we visited Rathlin Island to sample some amazing seafood and fell in love with a variety of dishes that incorporated seaweed. We use seaweed as a base ingredient in some of our natural stocks and sauces as […]

The Culinary Food Group 26-10-2018

Recipe of the Month Braised Spiced Shoulder of Goat, Curried Pumpkin & Coconut Rice

Tip: Slow cook goat meat to make it succulent and full of flavour. With Halloween right around the corner our chefs thought it would be nice to do a seasonal recipe and include pumpkin this month. So with that in mind we’ve created a gorgeous recipe for you to try out at home…… Braised Spiced […]

The Culinary Food Group 28-09-2018

Recipe of the Month: New Season Venison, Oyster & Sloe Gin Casserole with Watercress Mash

Tip: Slow cook your meat in this recipe so that it has time to soak up all the flavours and become really tender. The long summer evenings are beginning to draw to a close end but worry not, with the advent of autumn some truly wonderful foods come into season! It’s a great time for […]

The Culinary Food Group 23-08-2018

BBQ Lamb with Homemade Ratatouille

Tip: At the Culinary Food Group, we’re all about using the freshest ingredients and you should be too. Where possible try to select local produce that is fresh and full of flavour.  Summer has been glorious this year and still in full swing! With lamb nearing its seasonal end it is the perfect pairing with […]

The Culinary Food Group 01-08-2018

TeamMeet: Caroline O’Reilly – Senior Culinary & Innovation Technologist

We recently caught up with Caroline O’Reilly, who when isn’t out training for her first marathon is Senior Culinary & Innovation Technologist, at The Culinary Food Group. We wanted to find out how Caroline got into the food industry, what her role involves and what food trends are taking place as we head towards 2019. […]

The Culinary Food Group 01-08-2018

The Ultimate BBQ Burger

Tip: Let it rest! After cooking your delicious burger let it rest for 3 or 4 minutes. This allows the juices on the exterior of the burger redistribute making it extra juicy when you take your first bite! Summer is finally here!!! This month we thought we would share with you our secrets to the […]

The Culinary Food Group 29-05-2018

Recipe of the Month: A Healthy & Hearty Vegan Tortilla Soup

Tip: Don’t be afraid to get creative as you get used to making this recipe. You can easily add new and exciting toppings to create stunning flavours. Veganism is on the rise and there’s lots of trendy Vegan restaurants popping up that are cooking wonderful tasty dishes. We were recently at the Casual Dining Expo […]

The Culinary Food Group 11-05-2018

The Casual Dining Expo 2018

Last month Pasta Concepts and The Sauce Room exhibited at the Casual Dining 2018 expo in London. Our Team love getting out on the road and meeting up with our customers and having the chance to network with new businesses. Three of our chefs, Derek, Liz and Alan, were cooking up some culinary delights for […]

The Culinary Food Group 15-04-2018

Roast Pork Loin with Baked Rhubarb, Orange & Tarragon with Fondant Potatoes

Tip: To get the perfect crackling, getting the oven temperature correct is absolutely critical. We suggest using an oven thermometer to make sure that the stated oven temperature is correct. Welcome along food lovers! Our chefs have put together a cracking or should we say crackling recipe for you this month…. Roast Pork Loin with […]

The Culinary Food Group 03-04-2018

Baked Herby Lamb Shoulder with Bubble & Squeak and Mint Sauce

Tip: Keep an eye on the lamb in the oven, the aim is to for the lamb to be so tender and succulent that it falls off the bone. It may help if left to bake a little longer. Welcome along everyone, we’ve got an incredible recipe that’s packed full of flavour for you to […]

The Culinary Food Group 12-02-2018

Contact TCFG Today Contact

By continuing to use this site, you agree to the use of cookies. If you do not accept the use of cookies, simply exit the site. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.