Fire Restaurant

Hereford Prime BBQ Tomahawk Beef

METHOD: Begin by choosing the right cut of beef. It is really important that you choose the correct cut and […]

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BBQ Rib Eye Steak

METHOD: Preparing the Steaks Begin by mixing the vegetable oil, garlic and thyme well in a blender, pour this marinade […]

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Slaney Valley Lamb

Slaney Valley Lamb Pan Seared Rack of County Wexford Lamb, Seared Lamb kidney Accompanied by Shallot mash, braised Puy Lentils […]

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Black Mission Figs with Cashel Blue Cheese

Black Mission Figs with Cashel Blue Cheese Stuffed with Cashel Blue cheese and encased in Parma Ham before roasting Finished […]

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Kataifi Mushrooms

RECIPE COLLECTION BY RICHIE WILSON Kataifi Mushrooms Wild Mushroom and Gruyere fricassee encased in crisp Kataifi pastry Tomato and herb […]

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Char Grilled Jumbo Shrimp

RECIPE COLLECTION BY RICHIE WILSON Char Grilled Jumbo Shrimp, Creole Marinated Whole Indian Ocean Jumbo Shrimp, Wilted Samphire and Chili […]

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French Onion Soup with Gruyere Croutons

RECIPE COLLECTION BY RICHIE WILSON METHOD: Begin by heating a large pot and adding the butter along with the finely […]

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Spiced Slaney Valley Irish Lamb Skewers

METHOD Cut the lamb fillets into even cubes and place in a bowl. Add in the sambal paste and the […]

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Sprouting Bean Salad

 RECIPE BY CIARAN  FURLONG Sprouting Bean Salad (V)                                                                                                                                 Sprouting Mixed beans, pomegranate seeds, pine nuts, micro cress, spiced Russian dressing. […]

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Black Tiger Prawn Martini

RECIPE COLLECTION BY RICHIE WILSON Jumbo Black Tiger Prawn Martini Poached Indian Ocean Tiger Prawns, avocado and roast pepper guacamole, […]

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CAULIFLOWER SOUP

Creamy Cauliflower Soup with a Gruyére Cheese Crumble METHOD: For the Soup Begin by heating a medium sized pot and […]

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