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News & Events

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

TeamMeet: Rhonda Willoughby – Senior Food Technologist

We’re back with another TeamMeet article! We recently sat down with Rhonda Willoughby, Senior Food Technologist at The Culinary Food Group to find out a little more about how she got into the food industry, what her job involves and to see what exciting food trends are in store for 2018! At The Culinary Food […]

The Culinary Food Group 08-01-2018

Christmas Dessert – Salted Caramel Buche de Noel

Tip: Don’t be scared to treat yourself to a second slice after your hard work – it’s Christmas after all!!! Welcome back for our final part of the Christmas Recipe Series. You’ve devoured a gorgeous Duck Rillettes starter, tucked into the Ultimate Christmas Turkey and now it’s time for a delicious dessert before you put […]

The Culinary Food Group 15-12-2017

The Ultimate Christmas Turkey

Tip: Let it rest! The best way to lock the juices into the turkey is cover it with tinfoil and let it rest for about fifteen to twenty minutes. Don’t cover the turkey too tightly though because it may begin to steam underneath the foil. Ho! Ho! Ho! Welcome back for Part 2 of our […]

The Culinary Food Group 15-12-2017

Christmas Starter – Duck Rillettes

Tip: Don’t be afraid to cook the duck for longer at a slightly lower temperature so that the meat is falling off the bone. Welcome along foodies, we hope you had a great year and enjoyed trying out our recipes along the way. What was your favourite one?? With the days being a touch colder, […]

The Culinary Food Group 15-12-2017

Recipe of the Month: Game Bird Pie with Jerusalem Artichoke Purée

Tip: It’s possible to make this recipe with only one kind of meat but we recommend using more than one to create a blend of flavours and a more exciting pie! Hey there food lovers! Did you enjoy last month’s recipe?? Thanks to everyone who sent us a message we’re so happy to hear you […]

The Culinary Food Group 29-11-2017

Ready to Cook with Meat & More in Aldi

Here’s another treat for you all to try at home…..Meat & More have just released another super tasty ready to cook meal with Aldi – Sage and Onion Crusted Pork Chops with a Tri-Peppercorn Butter. It’s absolutely delicious and because it’s ready to cook it takes the hassle out of your evening. Chef Led Product […]

The Culinary Food Group 21-11-2017

Spiced Loin of Venison, Celeriac Purée, Crispy Kale and Fig & Red Wine Jus

Tip: Venison is very a very healthy meat to eat, particularly if it is free range as the animals consume berries, grasses, herbs and nuts. It’s low in fat and cholesterols and packed with vitamins and iron that is good for your body. Have a chat with your butcher and find out where they source their […]

The Culinary Food Group 20-10-2017

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