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Just off the seafront, in what has become the ‘restaurant quarter’ of Clontarf, this atmospheric two-storey restaurant is an especially inviting place and full of character, so always likely to be busy.
For every traditionalist who loves the ritual of the turkey, ham, plum pudding and mince pies at Christmas, there is probably another who - for cultural, religious or dietary reasons - celebrates festive occasions differently. Vegetarians and vegans are no longer the small minority that they once were and, even in families where the turkey still takes centre stage at Christmas, there’s a good chance there will be a diner in the group who marches to a different drummer.
Disappointed with the service at a famous Irish restaurant, JILLIAN BOLGER says proprietors need to realise that investing in front-of-house training is investing in a satisfied customer.
Christmas wouldn’t be Christmas without some sweet treats to hand round after dinner and you can’t beat good old fashioned fudge, made with pure butter.
Failte Ireland Food Champion Anthony O'Toole tells us about a memorable benchmarking trip to Denmark, that will help to “put our little green land on the world map for food and tourism”
Yay December, our quietest month on the farm. We have dried off the cows and the whole farm is in winter holiday mode. No milking for six weeks. The main job each day on the farm is feeding silage and straw bedding. It’s time to catch up on work and prepare a little for the spring. This month we will be fixing fences and clearing calving sheds for the spring.
With Galway’s famous Christmas Market in full swing and casting its magic spell over the city, West of Ireland food writer Anne Marie Carroll celebrates Galway markets old and new
The famous foodie who’s flying the tricolour for us in Texas describes what can happen over lunch with five hundred ladies - in a phone- and social media-free zone.
The new books highlighted by Darina Allen in her column this month include Gather, by Gill Meller (Quadrille, £25) and, from it, she selected the lovely recipe for pheasant and quince
I have two blackcurrant bushes in the garden – they are prolific croppers and don’t get a huge amount of love from me if the truth be known. I always consider them a second-tier crop – not quite as tasty as say raspberries, strawberries or blueberries.