Chef Eric McBride Is Bringing Fantastic New Celtic Cuisine to Las Vegas

Michael Stover
5 min readMar 16, 2023


Vegas Baby!! The Celtic Chef is now in Las Vegas! His mission is to introduce Celtic Cuisine to the plethora of foods one can explore in the city that never sleeps. There is a lot of different choices of what to eat in Vegas but never before has Celtic Cuisine has never been on any menu before. Chef Eric is focused on exposing the masses to the diverse foods of Celtic Heritage.

To Say Chef McBride is passionate about Celtic Food and its Culture is a bit of an understatement. Classically educated in Celtic History and Literature his experiences have taken him across 4 continents and more than 20 countries. At one point he found himself the Head Maître d’ for Princess Ann’s engagement party. His unique knowledge of the almost forgotten field of Celtic Cuisine has possessed him to bring these remarkable dishes back into the fold and find their places amongst the dinner tables of the 21st century–bGml_9o

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What is Celtic Food?

Much of what can be called Celtic Cuisine, comes from the 8 Celtic Nations, (Scotland, Ireland, Wales, Manx, Cornwall, Brittny, Galicia & Asturias). And is divided between that which was fished from the Seas of the Northern and Western climates of Europe, and those products that could be farmed in the very rugged and sometimes mountainous terrain which they now live in. The vegetables from were primarily root types, for lack of a better word. These types of vegetables did not need much light but could store large quantities of energy in complex carbohydrates and starches. Within these 6 books by Chef McBride, are more than 300 traditional recipes enhanced by modern cooking techniques, which reflect the different origins or variations within the 8 Celtic Nations.

As Chef McBrode puts it best…

In 2003 in Denver, a couple of friends approached me to see about creating a Scottish Pub. At the time I was working for a Austrian Chef who used to be the top Executive Chef for one of the largest Hotel Chains in America and was making 6 figures in the 70s & 80s when no-one else was making that. He was amazing.

I brought to him this concept and he told me that there was no good food from Scotland or Ireland, and to prove it, he could only find 4 recipes from his extensive library of Cookbooks. For me this was like throwing down a gauntlet. As someone who had been trained as a historical researcher, I knew that the game was on. And so, my new Career was laid forth.

In 2004 I started the Celtic Caterer, catering service, featuring only a few Scottish and Irish dishes. For some time, the only jobs I was getting was from my Masonic lodges, and other philanthropic groups. Because I was very active in Scottish and Celtic Festivals, I soon adopted a solid black kilt to match my Black Chef’s jacket. Years later, a Kilt importer friend suggested I add some Tartan enhancements to my uniform. This helped visually to set me aside from other Chefs as well.

Then in 2008, the economy took a nosedive. With additional time on my hand, I started to do some extensive research originally to put all my recipes in one super large book. In 2010, I was approached by several Scottish festivals to come and rejoin their events. So, I quickly condensed my first book, to contain only Scottish Recipes. To add to the book, I added in various Celtic essays that I had previously written as part of a Historical column for the Colorado Celtic Connection. At this moment, the Historical Chef in me was born.

The next year I came out with my second book, Recipes of Ireland, and found both were a hit and I had hit on a nerve. That people were very interested in not only the origin of various dishes, but also how food, and various food items, co-mingled with events on the broader page of history. At the very beginning of 2013 I came out with the singular book that set me apart from every other Chef who had written about Celtic food. This was my Celtic-style Vegetarian Cookbook. This opened up doors, that compounded the excitement of the first two books. Since then, I have written 3 more cookbooks, The Wales & Manx Celtic Cookbook, the Bacon-Celtic Cookbook, and Celtic Soups, Sauces, Stocks, & Stews.

Over the time, as I was writing I noticed trends in Spice and herbal usage in the wide array of Celtic Cuisine. These trends featured 5 favorite herbs (Thyme, Rosemary, Sage, Parsley, and Tarragon), and 4 different types of traditionally used spices like Mustard seed, horseradish, Mace, and Cloves. Thus, the makings for what now has become 14 different types of Celtic Spice Blends. The All Gaelic seasoning, The Breton Wild Mushroom, the Welsh Mustard Powder, The Celtic Grilling Spice, The Cornish Mix Spice, Shetland Island Lemon spice, The Irish Rub, The Island of Man Rub, Scottish Haggis Seasoning, the Double wood smoked Seafood and Fish rub, The Nordic Warming spice, Welsh Fish & Vegetable rub, the Southern Celtic 5 Pepper Seasoning, the Breton Bouquet Garni.

In 2014, we began at the North Texas Irish festival, delivery Celtic Cuisine Demonstrations, for which I have been performing at over 30 events a year in 33 states and over 50 different forums. In 2020, with the Pandemic, we have begun slowly to add in Video and a YouTube show, for which we are looking now to elevate our technical skills, and add in more than 800 hours of recorded interviews and explorations of various Celtic Food Manufacturers and food producers and festivals within both Ireland and Scotland. Not to mention book 7 which is being penned as we speak, the WHISKY CELTIC COOKBOOK. That is Whisky, not Whiskey, though both are used, it shows a graphic detail of the types of Whisky best to use for which dish.