Blog

Dry aged beef is growing fast in Irish kitchens. Here's why butchers, steakhouses and delis are investing in a dedicated dry age fridge instead of ageing meat in a normal chiller, plus what one costs ex VAT.

What a bain marie actually does, the difference between wet heat and dry heat, and why buffets, canteens and carveries across Ireland can't run hot food service without one, with real specs and prices ex VAT.