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Monthly Competition
Win a Break for Two in Dunraven Arms Hotel
This months prize consists of a short break for two people in the superb Dunraven Arms Hotel in Adare, Co Limerick.
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Special Offers
Il Valentino Continental Bakery Winter Weekend Themes - Grand Canal Basin
Dublin 2The winter weekend themes idea stemmed from our Italian background, where every town or village, every weekend, every season, comes alive with infinite food festivals. Each one different, each one unique and of the highest quality and utterly participated by the locals.
Read more about this and further offers »
GC's Cookbooks
Irish Country House Cooking - The Blue Book Recipe Collection (Hardback)
From the homely to the very grand, these delicious dishes celebrate the diversity of Irish country houses, castles and a number of top restaurants, with recipes clearly explained for the home cook to recreate with confidence.
Meals for All Seasons - The Best of Contemporary Irish Cooking (out of print, Hardback)
This vintage cookbook is out of print and only available here. Georgina Campbell's outstanding and comprehensive cookbook published in 1992 contains recipes and dishes for year-round use and quality contemporary cooking. As well as starters, side-dishes, main courses and desserts; it includes baking and preserving, 'basics' and 'sauces' sections, seasonal fresh produce listings, sensible and clear instructions on preparation and cooking and imaginative ideas on serving. In fact, everything the cook needs for all-season cooking.
IRELAND FOR FOOD LOVERS
Everything the food lover in Ireland needs to know...Food tourism in Ireland enters an exciting new phase with this new book, the first to offer a complete user guide to finding and buying the best Irish foods - and how to enjoy them at their best, both when eating out and at home.
Everyone loves the idea of a hideaway, and this is one of our most popular awards. Whether it’s the establishments itself which offers that ... 
One of the great unsung heroes of the Irish food scene, oats are widely grown, inexpensive, nutritious and extremely versatile. And, while there’s much more to oats than breakfast (see recipes below), they make pretty much the perfect start to the day. 
The Euro-Toques Young Chef of the Year competition has been a highlight of Ireland’s pre-Christmas culinary season for 21 years, and attending the finalists’ lunch and announcement of the winner is always a treat. No less so this time around, when a beautiful meal was cooked by the finalists and served... 
January is a pretty hectic month for me, lots of wedding and catering enquiries along with room reservation for what looks like a busy year ahead. So a good healthy start to the year for me is imperative. Did you know that a simple thing such as eating and enjoying the right food will improve your mood and self esteem? Very important in this over stressed world, wouldn’t you agree. 
So many menus nowadays are utterly predictable, chicken, farmed salmon, steak and maybe lamb. Sometimes there is duck but it’s rare enough to be offered any wild food or game. The deer hunting season is open until February 28th depending on the type of deer (check the different dates with National Parks and Wildlife Service) so in response to a readers request I have decided to concentrate on venison in this article. 
When former dairy farmers Paul and Siobhan Lawless started their farmhouse bakery, “The Foods of Athenry” in 2000, a converted bicycle shed on their Co Galway farm was the unlikely setting for the new business. Basing their philosophy on the simple concept that they wouldn’t put anything into their products that they weren’t happy to give to their own family... 
Every year I worry a little about whether I will find enthusiasm for growing my own food again – what if the year turns and I just don’t have any interest any more? I always take a decent break from the veg patch in December – it’s the one month when there’s very little work to do and the garden will forgive you if you don’t show up. 
January is a quiet time at Castlefarm. Our main work on the farm is tending the cows. They will remain indoors until they calve from February, and they need to be fed silage and bedded with straw daily. In terms of milking and our supply of organic milk, the spring calving herd has been dried off. They will begin calving in February. 
Retirement, what retirement? Lucy Madden contemplates the joys of being the 'older generation' in a family business. "Whose teeth are false?" You may know the ad: two silver-haired models are baring their fangs at the camera as they cycle off, bronzed and glowing, into a sunny future. It’s about as far from the reality of false teeth as I can imagine... 
The BIM Seafood Circle initiative was initially set up as programme encouraging pubs to serve seafood dishes at lunchtime, a meal at which many people prefer to choose lighter, healthier dishes. This has been further developed in conjunction with Georgina Campbell Guides to encompass not only pubs but also restaurants and hotels. The programme also covers fish retailers. 
