St. Patrick’s Day Bundle

Corned beef is a type of cured beef, traditionally made from the brisket cut of cow and brined or pickled in a seasoned salt solution. The name "corned" comes from the large, coarse grains of salt historically used to cure the meat, which were referred to as "corns" of salt. The term dates back to the 17th century. Although corned beef has its origins in Ireland, the modern version most people recognize was largely developed in the United States, where it became closely associated with Irish-American cuisine.

Dublin Coddle is a traditional Irish dish, historically regarded as a working-class staple, particularly popular in Dublin since at least the 18th century. It originated as a practical way to use up leftover sausages, bacon, and inexpensive vegetables like potatoes. The name "coddle" refers to the cooking method of "coddling," or slow simmering, which allows the flavors to meld together, creating a comforting, hearty meal.

ried fish and chips (a larger, broader shape than French fries), an irresistible and popular British takeaway dish, is thought to have originated in the 17th century. Our version is served alongside sautéed green beans instead of the traditional mushy peas, and a homemade tartar sauce. Instead of the traditional beer batter, we use a kid-friendly non-alcoholic beer, which has the same taste and the lightening effect of carbon dioxide.

Chicken tikka masala is one of British national dishes! According to folklore, a British gentleman in the 1960s decided his Chicken Tikka was too dry. The chef added a can of tomato soup, spices, and some yogurt – creating the famous sweet and tangy flavor.

Shepherd’s Pie, the epitone of comfort food, can be found at every Irish pubs. Meat pies started in England because people would use leftover Sunday roasts and topped it with mashed potatoes to make another dish.

The Irish cure to a cold winter night - a rich stew full of tender lamb, potatoes, turnips and carrots. This is also a national dish of Ireland. This dish requires oven slow cooking, which yields lamb that is so tender, it falls apart.