Blend softened butter with cooked, finely chopped chorizo, smoked paprika and parsley. Chill, slice and use to top steaks, melt over corn on the cob or finish grilled veg. It’s an easy way to turn everyday dishes into premium plates.
Don’t waste the flavour left in the pan. Strain the oil from cooked chorizo and drizzle over risottos, roasted potatoes or pizzas before serving. It adds smoky depth, gloss and aroma, turning leftovers into a chef’s finishing touch.
Whizz leftover chorizo into fine crumbs, fry until crisp and sprinkle over mac and cheese, salads or soups. This clever little hack not only adds crunch and colour, but packs in flavour while helping reduce waste.
Combine diced chorizo with potatoes, onions and peppers for a comforting hash that works for brunch, lunch or bar snacks. Top with a fried egg and herbs for a great-value dish that keeps costs low and flavour high.
Easter is the perfect time to bring guests together with seasonal flavours and festive fun. From Good Friday fish specials to indulgent desserts and shareable Sunday platters, these ideas help your restaurant create memorable experiences that delight all ages and encourage bookings over the long weekend.
Here’s how working together with local businesses can boost your bookings and revenue
The Six Nations is one of the biggest fixtures in the sporting calendar, bringing packed venues, long sessions and high expectations from fans. Getting it right takes more than just showing the game; preparation, pace and the right atmosphere can make all the difference between a good day and a great one. To help venues make the most of the tournament, we spoke to the team at Tiny Rebel to hear how they approach Six Nations service. From stock planning and streamlined menus to staffing, early openings and standout drinks, here’s their advice on putting on a brilliant tournament from kick-off to final whistle.
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