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Hungarian Goulash

This thick hearty beef dish was (and still is) a very popular dish among herdsmen in Hungary. They made it in a cast iron kettle hung above an open fire out in the fields of Hungary.

Herdsman is ‘gulyas’ in Hungarian, so that’s where the dish name originates. Herdsmen always have the best ingredients at hand and the preparation method fitted well to their work and lifestyle, meaning they didn’t have to constantly be at hand to tend to the dish whilst the cooking process was taking place, yet still have a tasty hot meal to fill them up. Restaurants started to put Goulash on their menus too and by the latter half of the 20th century the soup became the number one dish of Hungary that every tourist entering the country had to try.

So here is our interpretation of this classic dish, we hope you enjoy it. 


Hungarian Goulash

£8.49 small / £10.49 large

Served over dumplings and new potatoes with garlic ciabatta.


Vegetable Goulash (v)

£8.49 small / £10.49 large

Butternut squash, sweet potatoes, peppers, carrots, celery and onions with plum tomatoes and our secret herbs and spices mix. Served over dumplings and new potatoes with garlic ciabatta.



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