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Found 839 matches, showing 1 - 10 below.


14 hours confit pork cheeks, brandy sauce, mushrooms and parsnips mash with herbs
Author: Just Ask
Through a picturesque stone archway at Victoria Place in Galway City, not a stone’s throw from the bustle of Eyre Square, a once neglected space is now a culinary oasis - a small, friendly place to enjoy French cuisine, French cheese and French wines. Since opening in 2015, this restaurant owned by Gallic husband and wife team, Philippe and Michèle Renaut, has made a name for itself in the French community and beyond, and is now one of the city's most popular restaurants.
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Colin & Kevin Jephson of Ardkeen
Author: Georgina Campbell
At the 2016 Euro-Toques EirGrid Food Awards, held at Ballymaloe House, Co Cork, in June, it was pointed out that there are currently over 3,500 small to medium sized food businesses operating in Ireland
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Ballymaloe - A Day in the Life, 24th June 2015, by Daphne Spillane; photography by Joleen Cronin and Leila Aldous (Trijar Publishing, hardback, 96pp; €25)
Author: Georgina Campbell
Ballymaloe - A Day in the Life, 24th June 2015, by Daphne Spillane; photography by Joleen Cronin and Leila Aldous (Trijar Publishing, hardback, 96pp; €25)
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Aqua Restaurant, Howth
Author: Aoife Carrigy
Aoife Carrigy says there’s Something (Deliciously) Fishy Going On Around Ireland This Summer!
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The No-Cook Cookbook (Quercus Books, €24.99/£20.00; also available in Kindle, £13.99; Foreword by Donal Skehan)
Author: Georgina Campbell
Following on the success of her first book, No-Bake Baking, it was only a matter of time before the impossibly talented and retro-stylish Sharon Hearne-Smith topped it with an even better one, and the time has come - enter The No-Cook Cookbook (Quercus Books, €24.99/£20.00; also available in Kindle, £13.99; Foreword by Donal Skehan).
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Second Early Potatoes - Queens
Author: Georgina Campbell
The first new potatoes are always a joy but, long after the first earlies have had their moment, other varieties are coming on stream. Since potatoes are available all year, it's easy to forget that they all have a new season and in late summer that means the second earlies - especially Queens, in all their variations: Dublin Queens, Rush Queens or just plain Queens...they're all 'British Queens' going local.
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Snaffles
Author: Martin Dwyer
The picture shows some of the staff in Snaffles in 1972, chefs Jack Williams and myself, waiters Hugo, Danny and John. In the sixties and the seventies there was no doubt that the smartest restaurant in Dublin was Snaffles of Leeson Street.
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Tomatoes
Author: Jenny Young
At Castlefarm the breeding season has finally ended. The Aberdeen Angus bulls that were brought onto the farm to ‘clean up’ after ai have been sold. We have cut our second cut of pit silage and have cut and wrapped 130 bales for the winter. Half of our spring born heifer calves have been farmed out to another organic farmer, who will rear them under organic standards for the next year. We are constantly under pressure for grass, hence the need to have our calves contract reared.
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Hog Plate
Author: Barbara Collins
Barbara Collins introduces the British Street Food Awards, an exciting new competitive event at this year’s Hillsborough International Oyster Festival
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Boyne Brewhouse Long Arm Dortmunder Export
Author: Kristin Jensen
The Boyne Brewhouse is a new state-of-the-art, family-owned craft brewery located on the outskirts of Drogheda, just off the M1 motorway. Their debut range of bottled craft beers includes Born in a Day Australian Pale Ale, Long Arm Dortmunder Export and Pagan’s Pillar Sparkling Copper Ale, with seasonal and specialty beers to follow.
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