SuperValu, Talbot Street

SuperValu, Talbot Street We showcase the Real People behind the Real Food you love. For the best special offers in town visit us today

23/08/2026

Chef Gareth Mullins swapped the kitchen for the glasshouse to meet David Currid, one of our local tomato growers in Ballygunner, Co. Waterford, and see what goes into growing and preparing delicious, flavour-packed tomatoes for our stores šŸŒ±šŸ…ā£ ā£
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From sunshine and rainwater collection to natural pest control, discover the care that goes into every tomato before it reaches your table .

Yes You Scan your Real Rewards card to get the best value at with Real Rewards Prices throughout the store.
21/08/2026

Yes You Scan your Real Rewards card to get the best value at with Real Rewards Prices throughout the store.

16/08/2026

Do you have a food that brings you straight back to your childhood? These are mine šŸ’› From BA SinĆ©ad Oā€™Donovan

My mum has been a Home Economics teacher for 35 years, and these were the first thing she ever taught me and my friends to bake in our kitchen. A total mess, but such great fun. They take ten minutes on a Sunday, require only six ingredients, and are cheap to make.

Nutritionally, the oats do the work. Fibre and slow-release energy, so kids get from breakfast to little break without the slump. The seeds and dried fruit mean you can keep the sugar modest without losing the chew. And theyā€™re brilliant for adults too!

The recipe (makes 12-16 squares)

250g SuperValu porridge oats
125g SuperValu butter
3 tbsp SuperValu honey
75g SuperValu soft brown sugar
50g SuperValu pumpkin or sunflower seeds
50g SuperValu raisins or chopped dried apricot
Method:

1. Heat the oven to 180Ā°C (160Ā°C fan) and line a 20cm square tin with baking paper.
2. Melt the butter, honey and sugar together in a saucepan over low heat, stirring until smooth. Donā€™t let it boil.
3. Take off the heat and stir in the oats, seeds and dried fruit until everything is coated.
4. Tip into the tin and press down firmly with the back of a spoon, so they hold together once baked.
5. Bake for 20 to 25 minutes, until golden at the edges. Theyā€™ll still feel soft in the middle and firm up as they cool.
6. Leave to cool fully in the tin before lifting out and cutting, or theyā€™ll crumble.
7. Press the mix down really firmly, thatā€™s the main thing that stops flapjacks from falling apart. Let them cool before cutting into squares.

She wasnā€™t trying to make memories. She was just trying to get through Sunday. Turns out thatā€™s how the memories get made šŸ’›

14/08/2026

šŸšØStore Announcement šŸšØ Please give us 20 seconds to explain that Yes You Scan your Real Rewards card to get the best value at with Real Rewards Prices throughout the store.

Can I get all of these with my Real Rewards card? š—¬š—²š˜€ š—¬š—¼š˜‚ š—¦š—°š—®š—»!
13/08/2026

Can I get all of these with my Real Rewards card? š—¬š—²š˜€ š—¬š—¼š˜‚ š—¦š—°š—®š—»!

10/08/2026

Sarah Butler's One Pot Ragu that can make four family favourites is the ultimate weeknight hero šŸ¤©ā£
More flavour, less fuss, and plenty of comforting homemade goodness to bring everyone around the table.ā£
Even better, our SuperValu Stewing Beef is now just ā‚¬3 with Real Rewards Prices, making it even easier to create delicious, budget-friendly meals the whole family will love.ā£
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Ingredientsā£
1 pack SuperValu Irish stewing beefā£
Salt & pepperā£
3 tbsp SuperValu olive oilā£
25g SuperValu butterā£
2 garlic cloves, crushedā£
1 onion, dicedā£
110g carrots, dicedā£
110g celery, dicedā£
2 tbsp flourā£
600g chopped tomatoesā£
2 tbsp tomato purĆ©eā£
1 beef stock cubeā£
200ml red wine (or beef stock)ā£
300ml waterā£
1 tsp dried thymeā£
2 rosemary sprigsā£
2 bay leavesā£
500g pappardelle (or tagliatelle/fettuccine)ā£
Parmesan & chopped parsley to serveā£
ā£
Methodā£
1. Coat beef with half the oil, season and sear in butter until browned. Remove.ā£
2. Add remaining oil and butter, then cook onion, garlic, carrots and celery until softened.ā£
3. Stir in flour, then add tomatoes, tomato purĆ©e, stock cube, wine, water and herbs.ā£
4. Return beef and juices to the pot. Cover and simmer on a low heat for 2ā€“3 hours.ā£
5. Shred the beef, return to the sauce and simmer uncovered for 30 minutes until thickened. Season to taste.ā£
6. Cook pasta until al dente, toss through the ragu and serve with Parmesan and parsley.ā£
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Three More Family Favouritesā£
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šŸ„” Loaded Baked Potatoes: Top baked potatoes with ragu and Cheddar, then bake until melted.ā£
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šŸŒÆ Beef Burritos: Fill warm tortillas with ragu, rice, Cheddar and lettuce. Serve with salsa and sour cream.ā£
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šŸ«“ Beef Quesadillas: Layer ragu and cheese between tortillas, cook until golden and serve with salsa, sour cream and guacamole.ā£

It can be your Mi Wadi for a euro in this week's Real Rewards Prices. *DRS Applies
06/08/2026

It can be your Mi Wadi for a euro in this week's Real Rewards Prices.

*DRS Applies

03/08/2026

What's Gareth Mullins secret to a seriously good burger? šŸ”šŸ”„ā£
It all starts with our Great Taste Award winning Signature Tastes Irish Wagyu Burgers šŸ†ā£
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Ingredientsā£
4 SuperValu Signature Tastes Irish Wagyu Premium Beef Burgersā£
1 bag SuperValu Signature Tastes Triple Cooked Chips with Beef Drippingā£
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To Garnish:ā£
100g SuperValu Signature Tastes Cashel Cheese, crumbedā£
1 head of SuperValu Baby Gem, separated into leavesā£
4 SuperValu Signature Tastes Brioche or Sourdough Bunsā£
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For the BBQ Onions:ā£
4 SuperValu Red Onions, finely slicedā£
1 tbsp SuperValu Olive Oilā£
7 k***s of SuperValu Butterā£
Salt and pepperā£
2 tbsp SuperValu Signature Tastes Irish Whiskey BBQ Sauceā£
ā£
Buffalo Mayonnaise:ā£
100ml SuperValu Mayonnaiseā£
50ml SuperValu CrĆØme FraĆ®cheā£
2 tbsp SuperValu Signature Tastes Buffalo Sauceā£
Salt and pepperā£
ā£
Method:ā£
Take the burgers from the fridge 30 minutes before cooking to allow them to come to room temperature.ā£
To cook the burgers: drizzle with vegetable oil, then sear on a hot barbecue until browned on each side. Move to a cooler part of the BBQ, top with blue cheese, and close the lid to allow the cheese to melt.ā£
For the BBQ onions: sautĆ© the onions in a small pot over medium heat with olive oil and butter for about 10 minutes until soft. Turn off the heat, add the BBQ sauce, and mix well.ā£
For the Buffalo mayonnaise: combine all ingredients in a small bowl and mix היטā£
To serve: place the burgers on toasted buns with Baby Gem leaves, add a generous spoon of Irish whiskey BBQ onions, and top with the cheesy Wagyu burgers. Serve with triple cooked chips and Buffalo mayonnaise on the side.

We hope you are enjoying the Bank Holiday weekend.
03/08/2026

We hope you are enjoying the Bank Holiday weekend.

30/07/2026

This week's Real Rewards Prices top picks.

Address

27/32 Talbot Street
Dublin
DUBLIN1

Opening Hours

Monday 7am - 10pm
Tuesday 7am - 10pm
Wednesday 7am - 10pm
Thursday 7am - 10pm
Friday 7am - 10pm
Saturday 7am - 10pm
Sunday 9am - 10pm

Telephone

+35318560927

Website

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