At the Pass - Pallas Foods

At the Pass

Welcome…
to the March-April edition of At The Pass. With spring in the air and St. Patrick’s Day on the way, we’re focusing even more than usual on the fabulous Irish producers, growers, farmers and fishermen who make the food on this island so special. Read on to learn the stories behind some of your favourite Irish products, with inspiring recipes included that will encourage creativity in your kitchen. From richly marbled dry-aged Irish ribeyes to a flavour-packed twisted chicken Maryland, tender spring lamb and tapas tweaked for takeaway, you’re sure to find plenty of mouthwatering ideas — and that’s all before we get to our sumptuous desserts and creamy Irish cheeses. With lockdown still underway, our chefs are sharing their expert tips and advice throughout, helping you ease your menu into spring, whatever that looks like this year.

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