St. Patrick’s Day Guinness Infused Meal

It’s March, time to say ‘Slainte’ with a frothy Guinness to welcome St. Patrick’s Day. Guinness is a dry stout that originated in Dublin, Ireland in 1759.  The rish roasted flavour of toasted malt and hops is a favourite around the world.  Its full bold flavour mixed with a creamy texture makes it ideal for adding to any recipe. Here are some great ideas for hosting a St. Patrick’s Day meal. We suggest starting your meal with a robust delicious Guinness French onion soup and finish off with a decadent Guinness and Pistachio molten chocolate pudding.



Serves 4


3 ozs butter

8 white onions, peeled, halved and thinly sliced

2 garlic cloves, crushed

1 teaspoon brown sugar

12 fl ozs Hop House 13

18 fl ozs good quality beef broth

3 ozs cheddar cheese, grated

4 slices of sourdough bread

sea salt and freshly ground black pepper


  1. Place a heavy bottomed saucepan over a medium heat and add the butter. Once the butter has melted, turn down the heat to low and stir in the onions. Cover and leave to cook for 15 minutes, stirring every five minutes.
  2. Next stir in the sugar and let the onions sauté uncovered and slightly caramelize, stirring every few minutes until they become a deep golden colour. Season with sea salt and freshly ground black pepper.
  3. Pour in the beer and leave to simmer for 5 minutes before pouring in the beef broth. Let cook for a further 30 minutes.
  4. Sprinkle the cheese on top of the slices of sourdough bread and pop under a grill or broiler to melt.
  5. Serve the onion soup in heated bowls and place the toasted cheddar crouton bread on top.



Serves 6


7 ozs dark chocolate (70% cocoa solids)

3 fl ozs Guinness

4 eggs, separated

4 ozs superfine sugar

2 ozs plain flour

1 oz butter

1 oz pistachios, very finely chopped


  1. Pre-heat the oven to 360oF.
  2. Melt the chocolate in a bowl suspended over a saucepan of simmering water.
  3. While the chocolate is melting, whisk together the egg yolks, Guinness and sugar in a bowl. Then whisk in the melted chocolate, and fold in the flour.
  4. In a separate bowl beat the egg whites until stiff and gently fold into the chocolate mixture.
  5. I use china cups to bake my chocolate puddings in as they make it look that extra special and they don’t break in the oven, but of course you could use ramekins. Grease the cups with butter and sprinkle the finely chopped pistachio all around the inside of the cup, holding back a little for the top of the puddings.
  6. Pour the chocolate mixture into greased individual moulds, sprinkle the remaining finely chopped pistachios on top and bake in the pre-heated oven for 9-10 minutes.