Embracing barbecue trends can set you apart this summer. William’s Gate, our company-owned supplier of high quality meats to food businesses all over Ireland, will help you to add exciting barbecue dishes to your summer menu. This year brings exciting trends that cater to evolving consumer preferences and innovative culinary techniques. Read on to discover…
INGREDIENTS: FOR THE MARINADE45g fresh chilli peppers90g chipotle chilli paste150ml red wine vinegar1.2kg tin chopped tomatoes12 garlic cloves15g dried oregano1/2tbsp smoked paprika15g cumin1.5kg short ribs1.5kg beef shankSalt and black pepper FOR THE SAUCE90g olive oil3 onions, chopped3 cinnamon sticks12 cloves7lt beef stock, enough to cover the meat FOR THE SALSA18 ripe tomatoes, diced3 white onions,…
As part of our ‘A Taste of Christmas’ campaign, which aims to provide festive menu solutions to foodservice businesses throughout the country, we caught up with Barry O’Flaherty, experienced Chef and William’s Gate Protein Specialist, to find out his thoughts and insights on the upcoming Christmas rush… Tell us a little bit about your current…
Pumpkin Spice Latte Ingredients:15ml Pumpkin Spice Syrup150ml Steamed MilkEspresso ShotWhipped CreamCinnamon Dusting Method: Extract the shot of espresso into the cup and add the Pumpkin spice syrup.Top with steamed and textured milk.Finish with whipped cream and cinnamon dusting. Pumpkin Spice Highball Ingredients:35ml Whiskey10ml Pumpkin Spice100ml Ginger AleIceLime Wedges Method:Pour Pumpkin syrup into a glass. Add the…
Plant Based Chocolate Ganache Ice Cream (IQFA Foodservice Product of the Year) Our chocolate ganache is inspired by a small family run gelatoria in Florence, Italy. Using 64.5% couverture dark chocolate which provides a beautiful balance of bitter and sweet with a mild cocoa flavour, we paired this with alkalised 22% fat cocoa powder. Once…
Ingredients 676945 Delifrance Pre-Sliced Ciabatta 696767 William’s Gate Exclusive Beef Striploin Roast Approx. 6-7kg 703609 Follain Onion Marmalade 529545 Blenders Real Mayo 705550 Rocket Leaves 638088 White Grated Cheddar 663396 Chef’s Kitchen Salt 684697 Chef’s Kitchen Cracked Black Pepper 501981 Basso Extra Virgin Olive Oil Method For the Beef:Remove beef from the fridge 1 hour…
Personalisation has become a defining trend in today’s foodservice industry. With increasingly diverse dietary needs and lifestyle choices to flavour preferences, today’s diners expect more than just a set menu – they want options tailored to them. From swapping ingredients to building meals from scratch, customisation is reshaping how we approach eating out. For chefs…
As the festive season approaches, it’s time for foodservice operators to gear up for the busiest time of the year. Christmas is expected to be a celebration of indulgence and culinary creativity. From plant-based options to traditional Christmas plates with a modern twist, the trends shaping this year’s food and drink market offer something for…
Makes 4 individual pies For the filling: 30ml olive oil 125g onion, finely chopped 250g leek, washed 120g carrots, finely chopped 1 garlic clove, peeled and finely chopped 15g thyme 15g rosemary Salt and black pepper 200g mushrooms, chopped 400g green lentils 15g soy sauce 400g tin of chopped tomatoes 250ml vegetable stock 150ml red…
