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Main Course Recipes,Recipes
Irish Angus steaks are recognised as some of the best in the world because of their fine natural marbling and exceptional flavour. Try it with sauce Choron and it will make your dish more luxurious and satisfying.
Consultant Dietitian Gillian McConnell discusses Pickling & Fermentation and the part it plays for your menu and your customers gut health. Diners are seeking more unusual flavours, so incorporating fermented foods from kitchen to plate is ideal to generate desirable tastes and textures.
Deirdre Moriarty is the Musgrave MarketPlace trends expert. In this months post she discusses the September 2019 food trends that have caught her eye.
We are in the full swing of summer, and still quite high on the list of trends is any type of slow cooking, marinating, smoking and BBQ…
TU Dublin Culinary student, Deborah Ryan, gives insight into what’s involved in becoming a chef along with the ups and downs that come with the territory.
Sales of chicken wings have risen to 100,000 per week at Musgrave MarketPlace. That’s a staggering 5 million chicken wings per year or 510 tonnes!
The investment will transform each branch into a state-of-the-art Food Emporium and reduce carbon footprint. Read more here.
Main Course Recipes
Chef Clément Pavie shares his recipe for a tasty and juicy buttermilk chicken burger. The perfect addition to any festival or summer menu!
Hello and welcome to this introduction of the Musgrave MarketPlace FoodService Academy for 2019. Handmade patés and terrines; organic cider vinegar, sheep milk yogurt and a range of vegan burgers and desserts are just some of the innovative products selected to join the FoodService Academy for 2019. Run by Bord Bia and Musgrave MarketPlace, the […]