Bulleit Food pairing

We're talking all things food, flavour and perfect pairings!


Guinness and Food

From teaming the right spirits with meals, to advice from world-renowned flavour pros and how to create amazing moments with food and cocktails, discover everything flavour-focused right here.

Learn from Global Gastronomer Mark Moriarty how to tailor your menu to capitalise on these occasions and get top tips and inventive recipe inspiration to get your creative juices flowing.


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  • MASTERCLASS: SPIRITS & FOOD

    MASTERCLASS: SPIRITS & FOOD

    Whether it’s aperitifs, digestifs or cocktail pairing, there’s a great opportunity to get imaginative, impress your guests and boost your sales. Matt Guest and Marios Zlatinis demonstrate how to tailor your menu, along with some inventive recipe inspiration to get your creative juices flowing.

  • BITESIZE: APÉRITIFS & DIGESTIFS

    BITESIZE: APÉRITIFS & DIGESTIFS

    Tim Philips-Johansson takes us through two of his favourite drinks categories, the Apéritif & Digestif. Learn how to comfortably recommended cocktails before and after a meal and discover some of Tim's favourite recipes.


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  • FIVE WAYS TO MAKE ANY FESTIVE OCCASION A COMMERCIAL CRACKER

    FIVE WAYS TO MAKE ANY FESTIVE OCCASION A COMMERCIAL CRACKER

    Any festive period is a brilliant time for creating quality memories with friends and loved ones. And for those of us working in busy bars and restaurants, this season of merriment also has the potential to be the most profitable time of the year.

  • USING COCKTAILS TO ENSURE EVERY DAY IS AN OCCASION

    USING COCKTAILS TO ENSURE EVERY DAY IS AN OCCASION

    Birthday, anniversaries, reunions, cocktails have the potential to make any special occasion a memorable one! Dining out is seen as a treat – consumers tend to frequent restaurants when something important has happened, and delicious drinks are an excellent way to enhance any occasion opportunity.

  • FOOD AND COCKTAIL MOMENTS – HOW AND WHY WE DO IT

    FOOD AND COCKTAIL MOMENTS – HOW AND WHY WE DO IT

    Whether it’s a spontaneous bite to eat or planned meal out, food and drink go hand in hand, with individuals now more inclined to choose a venue based on its drink’s menu. Global Gastronomer Mark Moriarty gives his knowledge and experience of bringing together food and cocktails.

  • FOOD AND SPIRITS: ADVICE FROM A FLAVOUR PRO

    FOOD AND SPIRITS: ADVICE FROM A FLAVOUR PRO

    Maximising the impact of a well-crafted meal with a corresponding drink, or vice versa, is a great way of elevating a guests’ experience, increasing spend per head and helping the venue’s bottom line. But, what’s the best way to bring these two worlds together?

  • PAIRING FOOD & WHISKY – A MATCH MADE IN HEAVEN

    PAIRING FOOD & WHISKY – A MATCH MADE IN HEAVEN

    A growing trend in the industry is pairing food with drinks. As the world of Scotch whisky continues to grow we caught up with Diageo Global Whisky Master, Ewan Gunn to find out more about how to create a match made in heaven when it comes to whisky and food.

  • CHEF TOOLS TO COVET

    CHEF TOOLS TO COVET

    As bartenders, one of our biggest influences are chefs. Whether it's through flavour pairing or culinary techniques, many of the best modern cocktails have been inspired by food and cooking.

  • THE ART OF INGREDIENTS

    THE ART OF INGREDIENTS

    In a Q&A session with DBA, Vincenzo Sibilia, AGM and Head Mixologist at Barts Secret Speakeasy in London, talks about his passion for flavour combinations and the secrets of bartending.

  • FOOD AND COCKTAIL PAIRING

    FOOD AND COCKTAIL PAIRING

    One of the biggest trends for the future is perfecting the art of food and drink pairing. World Class bartender James Fowler tells us why he thinks this latest trend is one to get excited about!


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