It may just be the perfect time to fire up the BBQ, but how do you make sure you’re left with a meal to remember (for all the right reasons)? We sat down with John Sheridan, Head Chef at The Croke Park Hotel, to get some top tips.

Keep it Simple

There’s a reason you see the same type of foods at a BBQ – they’re almost guaranteed to come up trumps every time. A good burger or sausage is simple to cook, provided you have the temperature of the coals right. Unless you’re experienced, leave things like ribs or whole fish to the professionals.

Winning Side Dishes

As everything cooks at a different speed, you’ll want to keep the masses happy with some side dishes. Again, simplicity is key – stick to salads and things that are easily eaten while standing or moving around. At The Croke Park Hotel BBQs, John cooks up the classics like potato and chive salad and coleslaw, while mixing in some more inventive dishes like cous cous with mint and apricot, and cucumber, yoghurt and mint. All work really well with meat, and compliment each other nicely.

Think Beyond Meat

It’s not just meat that cooks well on a BBQ. John throws on some baked potatoes and corn on the cob to cook on the coals, as well as lemon peppered salmon, which is sturdy enough to withstand the heat well.

Don’t Forget Dessert

Everyone will always be happy to see a hearty dessert appear at the end of a meal. Keep things summery and reasonably light – a fruit salad works well, or a pavlova. You can also throw some bananas on the glowing coals, stuffed with chocolate and wrapped in tin foil, for a devilish treat.

If you would rather leave things to the professionals, then you can get John and his team to fire you up a feast on the gorgeous terrace of The Croke Park Hotel, overlooking the stadium. You can choose between two menu options – the Classic for €25pp, or the Deluxe for €30pp. You’ll be greeted with a glass of fruit punch on arrival, and while sunshine can’t be guaranteed, happy bellies certainly can!

For more on the package see The Croke Park Hotel. Minimum of 20 people.