It’s a day for a few dirty pints of €4 Beamish and a Picanha Steak. Grilled Macroom Angus slow cooked in the sous vide, then finished to perfection before being smothered in Chimichurri sauce and served with crunchy bread. Another cracker from our dreamy head chef @chefvictorfranca 👊
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Today is an incredibly sad day as the horrendous news of our friend and resident DJ Andrew Forks passing sinks in. A man that touched so many with his kindness, humility, humour and passion for music and life. The vintage Beamish sign that hangs above our...
National Tequila Day! What better excuse to grab a “Rhubarb & Sorrel Margarita” either in the bar or in a delicious bottled Casktail. Like good food where you source your ingredients has a huge baring on the flavour and consistency of your cocktail and collaborating with the amazing...