Take Back Christmas – The Simple, Profitable Cafe Solution
- Food Business Coach Tracie
- 3 days ago
- 11 min read
Download & print PDF of recipes
It’s no secret—the festive season can bring both joy and chaos for Irish cafe and hospitality business owners. Between soaring customer expectations, unpredictable supply chains, and the pressure to ‘do something special,’ it’s easy to lose sight of what matters most: running a business that’s profitable, enjoyable, and well-organised.
This year, I’m excited to offer you a practical system to help you win at Christmas—by giving you back something even more valuable than mince pies or mulled mochas: your time and sanity.
Less Stress. More Success.
I know first-hand how November & December can feel like a sprint without a finish line because I once owned and ran my very own award-winning cafe:
Endless recipe testing
Last-minute menu changes
Over-ordering (or worse, running out!)
Staff feeling stretched
Pricing confusion on festive specials
Foggy cashflow at the end
That’s why this ready-to-use 8-week festive menu plan is here to transform your approach.
I’ve curated 8 weeks of Irish, seasonal, customer-delighting recipes—each with full quantities, methods, and cost control built in. You’ll get soups, sandwiches, scones, salads, pies, desserts, and even festive coffee ideas. Just plug these into your business, price each dish with confidence, and watch your festive stress melt away.
Here’s How You Win:
Pre-Planning: No more scrambling for last-minute ideas. Each week’s menu is mapped out, so you’re ahead of the game and free to focus on running your business.
Pricing & Control: Recipes come with full ingredient quantities so you can cost dishes properly, manage margins, and keep profitability on track—giving you business control every step of the way.
Simplicity & Consistency: Your team knows exactly what’s coming, suppliers have clear orders, and your customers see an exciting, rotating festive offering they’ll love to share on social media.
From Chaos to Christmas Calm
Take this system and run with it—use the Canva layouts to design your own branded menu boards, print the PDFs weekly for your kitchen, and watch productivity soar.This tool isn’t just a set of recipes. It’s a mindset change for Irish food businesses.
Let’s make this Christmas your most successful yet—less stress, more margin, and a dash of sanity.
Ready to take back control? Browse the full festive menu system and get your cafe on track: Love and festive cheer to all, Tracie Daly | www.traciedaly.com | tracie@traciedaly.com
THE 8-WEEK MENU- download & print PDF of recipes
Week 1: Classic Christmas Welcome
Soup: Roast Parsnip & Bramley Apple Soup
Sandwich: Turkey, Sage Stuffing & Cranberry Ciabatta
Scone: Orange & Cranberry Scone
Salad: Brussels Sprout, Walnut & Bacon Salad
Pie: Irish Pork, Sage & Onion Pie
Dessert: Gingerbread Cake with Vanilla Cream
Coffee: Spiced Cinnamon Mocha
Week 2: Winter Irish Farmhouse
Soup: Potato, Hazelnut & Leek Soup
Sandwich: Ham, Cheddar & Fig Chutney Toastie
Scone: Pear & Cinnamon Scone
Salad: Roast Root Veg, Rocket & Feta Salad
Pie: Black Pudding & Apple Pie
Dessert: Mince Pie Cheesecake Pots
Coffee: Hazelnut Irish Cream Latte
Week 3: Thanksgiving-Inspired Week
Soup: Pumpkin & Smoked Bacon Soup
Sandwich: Roast Chicken, Cranberry & Spinach Wrap
Scone: Maple & Walnut Scone
Salad: Butternut, Pomegranate & Hazelnut Salad
Pie: Turkey & Herb Pie
Dessert: Spiced Pumpkin Cupcake
Coffee: Maple Pecan Cappuccino
Week 4: Sleigh Bells Sampler
Soup: Celeriac & Pear Soup
Sandwich: Smoked Salmon, Cream Cheese & Chive Bagel
Scone: Chocolate & Cherry Scone
Salad: Spinach, Clementine & Toasted Almond Salad
Pie: Cranberry & Chestnut Pie
Dessert: White Chocolate Baileys Mousse
Coffee: Orange Mocha Espresso
Week 5: Nollaig na mBan Celebration
Soup: Winter Vegetable & Barley Soup
Sandwich: Brie, Rocket & Cranberry Brown Bread
Scone: Almond & Amarena Cherry Scone
Salad: Kale, Beetroot & Hazelnut Salad
Pie: Pork & Sage Pie with Festive Relish
Dessert: Mulled Wine Poached Pear & Mascarpone Cream
Coffee: Mulled Spice Flat White
Week 6: Little Christmas Indulgence
Soup: Jerusalem Artichoke & Hazelnut Soup
Sandwich: Pulled Ham & Mustard Slaw Brioche
Scone: Pistachio & Cranberry Scone
Salad: Roasted Sweet Potato, Feta & Pomegranate Salad
Pie: Lamb & Rosemary Pie
Dessert: Sticky Toffee Pudding with Whiskey Caramel
Coffee: Baileys Irish Coffee
Week 7: Festive Irish Flavours
Soup: Smoked Trout & Potato Chowder
Sandwich: Roast Beef, Horseradish & Pickled Red Onion Bap
Scone: Apricot & White Chocolate Scone
Salad: Celeriac Remoulade, Apple & Hazelnut Salad
Pie: Wild Mushroom & Thyme Pie
Dessert: Chocolate Yule Log
Coffee: Peppermint Mocha
Week 8: New Year's Kick-off
Soup: Carrot, Ginger & Turmeric Soup
Sandwich: Avocado, Roast Pepper & Goat Cheese Ciabatta
Scone: Candied Lemon & Poppy Seed Scone
Salad: Pear, Walnut & Blue Cheese Salad
Pie: Chicken, Cranberry & Tarragon Pie
Dessert: Prosecco & Raspberry Trifle
Coffee: Spiced Vanilla Latte
RECIPES- download & print PDF of recipes
Festive Irish Cafe Weekly Menu – Week 1: Classic Christmas Welcome
1. Soup: Roast Parsnip & Bramley Apple Soup
Serves: 6
Ingredients:
Parsnips: 600g (peeled & diced)
Bramley apples: 2 large (peeled, cored, chopped)
Onion: 1 large (finely chopped)
Garlic: 2 cloves (crushed)
Butter: 40g
Vegetable stock: 1.2 litres
Double cream: 100ml
Ground nutmeg: ⅛ tsp
Salt & pepper: to taste
Method:
Melt butter in a large saucepan over medium heat. Add onion and garlic, sauté gently for 5 minutes until softened.
Add diced parsnip and apple, cook for another 5 minutes, stirring occasionally.
Pour in vegetable stock and bring to the boil, then reduce heat and simmer 20 minutes, until parsnips are tender.
Remove from the heat. Blend the soup in batches until smooth.
Stir in the cream and nutmeg, season to taste, and gently reheat if needed.
Serve hot with crusty brown bread.
2. Sandwich: Turkey, Sage Stuffing & Cranberry Ciabatta
Serves: 6
Ingredients:
Roast turkey breast: 400g (sliced)
Sage stuffing: 200g (prepared & sliced)
Rocket: 60g (washed)
Cranberry sauce: 6 tbsp
Ciabatta rolls: 6 (halved)
Butter: 30g (softened)
Method:
Preheat oven to 180°C. Lightly butter the ciabatta halves and toast for 4–5 minutes until lightly golden.
Layer the bottom halves with sliced turkey, sage stuffing, and rocket leaves.
Spoon cranberry sauce over the filling.
Replace the top halves, and warm the assembled sandwiches in the oven for another 2 minutes to heat through.
Serve immediately.
3. Scone: Orange & Cranberry Scone
Makes: 6–8
Ingredients:
Self-raising flour: 275g
Butter: 60g (cold, diced)
Sugar: 40g
Dried cranberries: 50g
Orange zest: 1 orange (finely grated)
Ground cinnamon: ½ tsp
Salt: pinch
Egg: 1
Milk: 120ml
Method:
Preheat oven to 200°C.
In a large bowl, rub butter into flour until mixture resembles breadcrumbs.
Stir in sugar, salt, cinnamon, cranberries and orange zest.
Beat egg and milk together, then add slowly to the dry mixture, mixing gently to form a soft dough.
Pat or roll dough out to 2.5cm thick. Cut into rounds using a cutter.
Place on a floured baking tray, brush with milk, and bake 12–15 minutes until golden.
Cool briefly, serve warm with butter or clotted cream.
4. Salad: Brussels Sprout, Walnut & Bacon Salad
Serves: 6
Ingredients:
Brussels sprouts: 350g (trimmed, finely shredded)
Bacon lardons: 120g
Walnuts: 70g (roughly chopped & toasted)
Honey: 2 tbsp
Dijon mustard: 1 tbsp
Cider vinegar: 1½ tbsp
Olive oil: 4 tbsp
Salt & pepper: to taste
Method:
Fry bacon lardons until crispy, transfer to paper towels.
Mix honey, mustard, vinegar, and olive oil to make dressing, season to taste.
In a large bowl, toss shredded sprouts with bacon and walnuts.
Drizzle with dressing before serving, garnish with extra walnuts.
5. Pie: Irish Pork, Sage & Onion Pie
Serves: 6 (individual pies or 1 large pie)
Ingredients:
Irish pork sausage meat: 450g
Onion: 1 small (finely diced)
Sage: 2 tbsp (chopped)
Puff pastry: 1 x 375g ready-roll sheet
Egg: 1 (beaten, for glazing)
Salt & pepper: to taste
Method:
Preheat oven to 200°C.
Sauté diced onion in a little oil till soft, cool slightly.
Mix cooled onion and sage through sausage meat, season well.
Unroll pastry and cut into 6 rectangles (or line a pie tin for a large pie).
Place filling onto each rectangle, fold over and seal the edges with a fork.
Place pies seam-side down on lined tray. Brush with egg, make a small steam hole on top.
Bake for 25–30 minutes until golden brown and cooked through.
Serve warm.
6. Dessert: Gingerbread Cake with Vanilla Cream
Serves: 6
Ingredients:
Plain flour: 190g
Baking powder: 1½ tsp
Ground ginger: 1½ tsp
Ground cinnamon: 1 tsp
Soft brown sugar: 100g
Treacle: 90g
Golden syrup: 90g
Butter: 85g
Milk: 75ml
Egg: 1
Vanilla extract: 1 tsp
Double cream: 200ml
Icing sugar: 2 tbsp
Method:
Preheat oven to 180°C.
Sift flour, baking powder and spices into a bowl.
Melt sugar, treacle, syrup and butter together, cool slightly.
Beat in milk, egg and vanilla.
Fold wet ingredients into dry. Pour into lined loaf tin.
Bake 35–40 minutes until a skewer comes out clean.
Whip cream with icing sugar and vanilla until thick.
Serve cake sliced with whipped vanilla cream.
7. Coffee: Spiced Cinnamon Mocha
Serves: 6
Ingredients:
Fresh espresso shots: 6 (about 240ml brewed strong coffee)
Whole milk: 600ml
Dark chocolate: 100g (finely chopped)
Cocoa powder: 2 tbsp
Sugar: 2 tbsp (adjust to taste)
Ground cinnamon: 1½ tsp
Whipped cream: for topping
Method:
Heat milk gently with chocolate, sugar and cocoa powder until chocolate is melted and mixture is smooth.
Brew fresh espresso shots.
Stir cinnamon into hot chocolate milk. Pour evenly into mugs, add espresso shots.
Top with whipped cream and sprinkle extra cinnamon.
Week 2: Winter Irish Farmhouse
Potato, Chestnut & Leek Soup
Ingredients:
Rooster potatoes: 500g, peeled & diced
Chestnuts: 100g, cooked & chopped
Leek: 1 large, sliced
Onion: 1 small, chopped
Butter: 40g
Vegetable stock: 1.2L
Thyme: 1 tsp
Cream: 100ml
Salt & pepper
Method:
Sauté onion, leek in butter 5 min.
Add potatoes, chestnuts, thyme, stock.
Simmer 20 min. Blend, add cream, season.
Ham, Cheddar & Fig Chutney Toastie
Ingredients:
Irish ham: 250g, sliced
Mature cheddar: 180g, sliced
Fig chutney: 6 tbsp
Sourdough: 12 slices
Butter: 40g
Method:
Butter bread, fill with ham, cheddar, chutney.
Toast/pan-fry till golden.
Pear & Cinnamon Scone
Ingredients:
Self-raising flour: 275g
Butter: 60g
Sugar: 40g
Pear: 1, diced
Cinnamon: ½ tsp
Salt: pinch
Egg: 1
Milk: 120ml
Method:Same as Week 1, add pear and cinnamon.
Roast Root Veg, Rocket & Feta Salad
Ingredients:
Carrots, parsnips, beetroot: 450g, chunked
Olive oil: 2 tbsp
Feta: 90g, crumbled
Rocket: 60g
Balsamic glaze: 2 tbsp
Method:
Roast veg 25 min, toss with rocket and feta, drizzle glaze.
Black Pudding & Apple Pie
Ingredients:
Pork sausage meat: 300g
Black pudding: 90g
Apple: 1, diced
Sage: 1 tbsp
Puff pastry: 375g
Egg: 1
Method:Same as Week 1, add apple and black pudding.
Mince Pie Cheesecake Pots
Ingredients:
Mince pies: 4, crumbled
Cream cheese: 250g
Double cream: 120ml
Orange zest: 1
Icing sugar: 2 tbsp
Method:
Whip cheese, cream, sugar, zest.
Layer in pots with mince pie base.
Hazelnut Irish Cream Latte
Ingredients:
Espresso: 240ml
Milk: 600ml
Irish Cream Liqueur: 6 tbsp
Hazelnut syrup: 6 tsp
Whipped cream
Method:
Heat milk, froth; mix with espresso, liqueur, syrup.
Week 3: Thanksgiving-Inspired Week
Pumpkin & Smoked Bacon Soup
Ingredients:
Pumpkin: 600g diced
Smoked bacon: 120g chopped
Onion: 1
Vegetable stock: 1.2L
Cream: 100ml
Butter: 40g
Sage: 1 tsp
Method:
Fry onion/bacon in butter; add pumpkin, sage, stock.
Simmer 20 min, blend, add cream.
Roast Chicken, Cranberry & Spinach Wrap
Ingredients:
Roast chicken: 350g sliced
Cranberry sauce: 6 tbsp
Spinach: 60g
Flour wraps: 6
Method:
Layer chicken, spinach, cranberry; roll up.
Maple & Walnut Scone
Same base as Week 1.Add 40g walnuts + 3 tbsp maple syrup (reduce milk to 100ml).
Butternut, Pomegranate & Hazelnut Salad
Ingredients:
Butternut squash: 350g chunked
Olive oil: 2 tbsp
Pomegranate: ½ cup seeds
Hazelnuts: 70g, toasted
Baby spinach: 60g
Maple vinaigrette: 2 tbsp
Method:
Roast squash; toss all, dress.
Turkey & Herb Pie
Ingredients:
Turkey mince: 450g
Onion: 1
Thyme: 2 tbsp
Pastry: 375g
Egg: 1
Method:Same as Week 1, swap pork for turkey, add thyme.
Spiced Pumpkin Cupcake
Ingredients:
Self-raising flour: 190g
Brown sugar: 90g
Pumpkin puree: 170g
Butter: 65g
Egg: 1
Cinnamon: 1 tsp
Nutmeg: ½ tsp
Baking powder: 1 tsp
Cream cheese: 90g
Icing sugar: 2 tbsp
Method:
Cream butter/sugar; add egg, pumpkin, spice, flour. Bake in cases 180°C, 20 min.
Top with cream cheese icing.
Maple Pecan Cappuccino
Ingredients:
Espresso: 240ml
Milk: 600ml
Maple syrup: 6 tbsp
Chopped pecans: 2 tbsp for garnish
Method:
Add syrup to espresso/milk, top with pecans.
Week 4: Sleigh Bells Sampler
Celeriac & Pear Soup
Ingredients:
Celeriac: 400g diced
Pear: 2
Onion: 1
Butter: 40g
Stock: 1.2L
Rosemary: 1 tsp
Cream: 100ml
Method:
Sauté onion/celeriac/pear; add stock/rosemary, simmer, blend, add cream.
Smoked Salmon, Cream Cheese & Chive Bagel
Ingredients:
Smoked salmon: 180g
Cream cheese: 120g
Chives: 2 tbsp
Bagels: 6
Method:
Mix cheese/chives, spread, top with salmon.
Chocolate & Cherry Scone
Base as per Week 1.Add 35g cocoa powder, 40g dried cherries.
Spinach, Clementine & Toasted Almond Salad
Ingredients:
Spinach: 60g
Clementines: 3, peeled/sliced
Toasted almonds: 60g
Poppyseed dressing: 2 tbsp
Method:
Toss all, dress.
Cranberry & Chestnut Pie
Ingredients:
Pork sausage: 350g
Chestnut: 60g chopped
Dried cranberries: 50g
Pastry, egg as before
Method:Same as Week 1.
White Chocolate Baileys Mousse
Ingredients:
White chocolate: 200g
Baileys: 60ml
Heavy cream: 250ml
Egg whites: 2
Method:
Melt chocolate; stir in Baileys.
Whip cream, fold in.
Beat whites to stiff peaks, fold in.
Chill.
Orange Mocha Espresso
Espresso, milk, cocoa, orange zest, sugar.Method as before but add zest to milk.
Week 5: Nollaig na mBan Celebration
Winter Vegetable & Barley Soup
Ingredients:
Carrot: 1
Swede: 200g
Parsnip: 1
Pearl barley: 75g
Stock: 1.2L
Onion: 1
Savoy cabbage: 60g
Method:
Chop, sauté veg; add barley/stock, simmer 30 min, add cabbage.
Brie, Rocket & Cranberry Brown Bread
Ingredients:
Brie: 180g
Rocket: 60g
Cranberry sauce: 6 tbsp
Brown bread: 12 slices
Method:
Layer brie, rocket, sauce.
Almond & Amarena Cherry Scone
Base as before; add 40g ground almond, 40g chopped cherries.
Kale, Beetroot & Hazelnut Salad
Ingredients:
Kale: 60g
Beetroot: 2, cooked/diced
Hazelnuts: 60g
Lemon vinaigrette: 2 tbsp
Method:
Toss.
Pork & Sage Pie with Festive Relish
Same as Week 1, serve with 2 tbsp tomato relish per pie.
Mulled Wine Poached Pear & Mascarpone Cream
Ingredients:
Pears: 3, halved
Mulled wine: 500ml
Sugar: 60g
Mascarpone: 180g
Cream: 100ml
Vanilla: 1 tsp
Method:
Simmer pears in wine/sugar 20 min. Whip cream, fold in mascarpone/vanilla.
Mulled Spice Flat White
Espresso, steamed milk, syrup: mulled spice (orange peel, cinnamon, clove).
Week 6: Little Christmas Indulgence
Jerusalem Artichoke & Hazelnut Soup
Ingredients:
Jerusalem artichoke: 400g
Celery: 1 stick
Hazelnuts: 60g
Onion: 1
Stock: 1.2L
Cream: 100ml
Method:Roast nuts, sauté veg, simmer, blend, add cream.
Pulled Ham & Mustard Slaw Brioche
Ingredients:
Slow-cooked ham: 350g
Mustard slaw: 180g
Brioche: 6 rolls
Method:Fill brioche with ham and slaw.
Pistachio & Cranberry Scone
Scone base + 40g pistachios, 40g dried cranberries.
Roasted Sweet Potato, Feta & Pomegranate Salad
As Week 3. Swap squash for sweet potato, add feta, pomegranate.
Lamb & Rosemary Pie
Sausage meat replaced with lamb, add 2 tbsp rosemary.
Sticky Toffee Pudding
Ingredients:
Dates: 150g chopped
Boiling water: 180ml
Bicarbonate: 1 tsp
Butter: 60g
Sugar: 90g
Golden syrup: 2 tbsp
Eggs: 2
Flour: 120g
Baking powder: 1 tsp
Whiskey: 2 tbsp
Double cream: 120ml
Method:
Soak dates, blend. Mix batter, bake 180°C, 25 min.
Heat syrup, sugar, whiskey, cream for sauce.
Baileys Irish Coffee
Hot coffee, Baileys, brown sugar, whipped cream.
Week 7: Festive Irish Flavours
Smoked Trout & Potato Chowder
Ingredients:
Smoked trout: 180g
Potato: 350g
Leek: 1
Dill: 1 tbsp
Stock: 1.2L
Cream: 100ml
Method:Cook potato/leek; add trout, dill, cream, heat.
Roast Beef, Horseradish & Pickled Red Onion Bap
Ingredients:
Roast beef: 300g
Horseradish cream: 6 tbsp
Pickled red onion: 90g
Bap rolls: 6
Method:Layer beef, horseradish, onion in rolls.
Apricot & White Chocolate Scone
Scone base + 40g dried apricot, 40g white choc chips.
Celeriac Remoulade, Apple & Hazelnut Salad
Ingredients:
Celeriac: 150g shredded
Apple: 1
Hazelnut: 60g
Mayo: 2 tbsp
Dijon: 1 tsp
Method:Mix all.
Wild Mushroom & Thyme Pie
Use mushrooms (180g chopped), thyme, sausage meat/pastry method same.
Chocolate Yule Log
Ingredients:
Eggs: 3
Sugar: 100g
Flour: 75g
Cocoa: 25g
Cream: 180ml
Chocolate: 60g
Icing sugar
Method:
Whisk eggs, sugar; fold in flour/cocoa. Bake flat 12 min.
Roll warm, fill, cover with choc ganache, dust.
Peppermint Mocha
Milk, espresso, cocoa, peppermint syrup, cream.
Week 8: New Year's Kick-off
Carrot, Ginger & Turmeric Soup
Ingredients:
Carrot: 400g
Ginger: 2 tbsp grated
Turmeric: 1 tsp
Onion: 1
Stock: 1.2L
Oil: 2 tbsp
Cream: 100ml
Method:Sauté onion, carrot, ginger, turmeric; add stock, simmer, blend, add cream.
Avocado, Roast Pepper & Goat Cheese Ciabatta
Ingredients:
Avocado: 2
Roast red pepper: 2
Goat cheese: 90g
Ciabatta: 6 rolls
Method:Layer sliced avocado, pepper, goat cheese in bread.
Lemon & Poppy Seed Scone
Scone base + zest 1 lemon, 2 tbsp poppy seeds.
Pear, Walnut & Blue Cheese Salad
Ingredients:
Pear: 2
Walnuts: 60g
Blue cheese: 60g
Mixed leaves: 60g
Honey dressing: 2 tbsp
Method:Toss.
Chicken, Cranberry & Tarragon Pie
Chicken mince (450g), cranberries (40g), tarragon (2 tbsp), pastry as previous.
Prosecco & Raspberry Trifle
Ingredients:
Sponge: 100g, cubed
Prosecco: 150ml
Raspberries: 120g
Custard: 180ml
Cream: 180ml, whipped
Method:Layer sponge, soak with prosecco. Top with fruit, custard, cream.
Spiced Vanilla Latte
Espresso, steamed milk, vanilla syrup, pinch of cinnamon, whipped cream.
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