served with bleu cheese and celery sticks

Spicy Buffalo Wings

Ground lamb mixed with mozzarella, crushed red pepper and red onion served with lettuce, mint jelly and mayo

Lamb Burger* -The ultimate in flavour!

Our homemade burger made with a unique blend of house ground beef, mixed with Panko, Dijon, red onion, Parmesan cheese and herbs served with lettuce and tomato

The Buskers Burger*

Wrapped in Irish sausage and breadcrumbs served with Ballymaloe Irish county relish

Scotch Eggs – A Buskers favourite!

Thinly sliced French bread with melted Irish whiskey cheddar and whole grain mustard served with Ballymaloe Country Relish

Welsh Rarebit (Cheese Toasties)

Our 8 ounce burger served with lettuce and tomato

Cavan Burger* – One mean burger!

Our Busker Burger topped with Irish Dubliner cheese, a rasher and an egg cooked to your liking

The Brian Boru Burger* – King of all burgers!

Garnished with capers, chopped red onion and a cream cheese spread; served with our toasted homemade brown bread

Smoked Salmon Plate

Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.

In a large bowl, combine the chicken wings with salt, black pepper, and baking powder. Toss until evenly coated.

Arrange the wings in a single layer on the wire rack. Bake for 40-45 minutes, turning halfway through, until crispy and golden brown.

While the wings are baking, prepare the buffalo sauce by melting the butter in a saucepan over low heat. Stir in the hot sauce, garlic powder, and Worcestershire sauce until well combined.

Once the wings are done, remove them from the oven and immediately toss them in the buffalo sauce until fully coated.

Serve the spicy buffalo wings hot with bleu cheese dressing and celery sticks on the side.

Chicken wings

Salt

Black pepper

Baking powder

Hot sauce (e.g., Frank's RedHot)

Unsalted butter

Garlic powder

Worcestershire sauce

Bleu cheese dressing

Celery sticks

In a large mixing bowl, combine the ground lamb, shredded mozzarella, crushed red pepper, chopped red onion, salt, and black pepper. Mix until all ingredients are well incorporated.

Prepare the Burger Mixture

Divide the mixture into equal portions and shape them into burger patties. Make sure they are about 1 inch thick.

Form the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired doneness.

Cook the Burgers

Place each cooked lamb burger on a serving plate. Top with lettuce, a dollop of mint jelly, and mayo. Serve immediately with your favorite sides.

Assemble the Burger

Ground lamb

Mozzarella cheese, shredded

Crushed red pepper

Red onion, finely chopped

In a large mixing bowl, combine the ground beef, Panko breadcrumbs, Dijon mustard, chopped red onion, grated Parmesan cheese, mixed herbs, salt, and black pepper. Mix until all ingredients are well combined.

Divide the mixture into 4 equal portions and shape each portion into a burger patty.

Preheat a grill or frying pan over medium heat. Cook the patties for about 5-6 minutes on each side or until they reach your desired level of doneness.

Cook the Patties

To assemble, place a lettuce leaf on the bottom half of each burger bun, then add the cooked patty, top with tomato slices, and finish with the top half of the bun.

Serve the burgers immediately with your favorite sides.

Serve

ground beef

Panko breadcrumbs

Dijon mustard

red onion, finely chopped

Parmesan cheese, grated

mixed herbs (e.g., parsley, thyme, oregano)

salt

black pepper

burger buns

lettuce, for serving

tomato, sliced

In a saucepan, place the eggs and cover with water. Bring to a boil over medium heat, then reduce to a simmer for 6-7 minutes. Once done, transfer to ice water to stop the cooking process. Peel the eggs once cooled.

Boil the Eggs

In a bowl, combine the Irish sausage meat, chopped parsley, Dijon mustard, salt, and black pepper. Mix well until all ingredients are fully incorporated.

Prepare the Sausage Mixture

Take a portion of the sausage mixture and flatten it in your palm. Place a peeled egg in the center, then carefully wrap the sausage around the egg, ensuring it's fully covered. Repeat for all eggs.

Wrap the Eggs

Set up a breading station with three bowls: one with flour, another with beaten eggs, and the last with breadcrumbs. Dredge each sausage-wrapped egg in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.

Coat the Eggs

In a deep frying pan, heat oil to 180°C (350°F). Carefully lower the breaded eggs into the hot oil and fry for about 6-8 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Scotch Eggs

Slice the Scotch eggs in half and serve warm with Ballymaloe Irish county relish on the side.

Large eggs

Irish sausage meat

Fresh parsley, chopped

All-purpose flour

Eggs, beaten

Breadcrumbs

Ballymaloe Irish county relish

In a small saucepan, melt the butter over low heat. Add the grated Irish whiskey cheddar cheese, milk, whole grain mustard, Worcestershire sauce, and black pepper. Stir continuously until the cheese is melted and the mixture is smooth.

Prepare the Cheese Mixture

While the cheese mixture is melting, preheat your grill or toaster oven. Place the slices of French bread on a baking sheet and toast lightly until golden brown.

Toast the Bread

Once the bread is toasted, remove it from the oven and top each slice with a generous amount of the melted cheese mixture.

Assemble the Rarebit

Return the cheese-topped bread to the grill or toaster oven and toast for an additional 3-5 minutes, or until the cheese is bubbling and slightly browned.

Final Toasting

Remove the Welsh rarebit from the oven and let cool slightly. Serve hot with a side of Ballymaloe Country Relish for dipping.

Serve with Relish

French bread

Irish whiskey cheddar cheese

whole grain mustard

milk

butter

Ballymaloe Country Relish

In a large bowl, combine the ground beef, salt, and black pepper. Mix gently until just combined. Divide the mixture into two equal portions and shape each into a patty about 1 inch thick.

Prepare the Burger Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired level of doneness. If using cheese, add a slice to each patty in the last minute of cooking to melt.

While the burgers are cooking, lightly toast the burger buns on the grill or in a separate skillet until golden brown.

Toast the Buns

Place a lettuce leaf on the bottom half of each toasted bun. Add the burger patty on top, followed by a slice of tomato. Place the top half of the bun on the burger to complete.

Serve immediately with your choice of sides.

Ground beef

Burger buns

Lettuce

Tomato

Cheese (optional)

In a large bowl, combine ground beef, salt, and black pepper. Form into two equal patties.

Make the Patty

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your preferred level of doneness.

In a separate pan, cook the rashers until crispy. Remove and set aside.

Cook the Rasher

Using the same pan, crack the eggs and cook them to your liking (sunny side up, over easy, etc.).

Fry the Eggs

On the bottom half of each bun, place a patty, top with a slice of Irish Dubliner cheese, a rasher, and a fried egg. Add lettuce and tomato slices. Spread ketchup and mustard to taste, then place the top half of the bun.

Build the Burger

Ground Beef

Black Pepper

Burger Buns

Irish Dubliner Cheese

Rasher (Irish Bacon)

Eggs

Ketchup

Mustard

In a small bowl, mix the cream cheese until smooth. If desired, add a little fresh dill for flavor.

Prepare the Cream Cheese Spread

Prepare the Red Onion

Toast the slices of brown bread until golden brown and crispy.

Toast the Brown Bread

On each plate, spread a generous layer of cream cheese. Layer the smoked salmon on top, then sprinkle with chopped red onion and capers.

Assemble the Plate

Add lemon wedges and fresh dill on the side for garnish. Serve immediately with the toasted brown bread.

Spicy Buffalo Wings

Lamb Burger* -the Ultimate In Flavour!

The Buskers Burger*

Scotch Eggs – A Buskers Favourite!

Welsh Rarebit (cheese Toasties)

Cavan Burger* – One Mean Burger!

The Brian Boru Burger* – King Of All Burgers!

Smoked Salmon Plate