Found 75 matches, showing 1 -
Little did the people of Carrigaline know what a business dynamo they had in their midst when local fishmonger Denis Good opened a small fish shop here in the mid 1980s. Far from being a flash in the pan, it's still there today - but it’s now just one of The Good Fish Company’s six shops in the Cork area and part of a company that supplies Tesco stores nationwide and employs over 60 staff in fish processing and retailing.
The special qualities of the Bramley’s Seedling have made it the most popular cooking apple in Britain and Ireland - and those grown in Northern Ireland’s ‘Orchard County’ are extra special: Armagh Bramley Apples are among a very small number of Irish products to have gained the European Commission for PGI (Protected Geographical Indication) status - the other two in Northern Ireland are Lough Neagh Eels and Comber Early Potatoes.
DINNER The Irish Times Selection, by Domini Kemp (Gill & Macmillan hardback, €22.99)
Fans of Domini Kemp’s brilliant weekly column in the Irish Times Weekend Magazine will be delighted to have so many of her best recipes brought together in a book, where they won’t be getting lost any more.
Sláinte, The Complete Guide to Irish Craft Beer and Cider, by Caroline Hennessy and Kristin Jensen (New Island, hardback 232pp, €19.99)
This is a book that couldn’t have been written ten, five or maybe even a couple of years ago. The resurgence of craft beers and ciders in Ireland has been one of the most exciting aspects of the ‘real food revolution’ that is currently taking the country by storm.
The Nation's Favourite Food Fast! by Neven Maguire
, with photography by Joanne Murphy (Gill & Macmillan hardback 256pp, €22.99)
A new book from the nation’s favourite chef is always welcome and this one is bound to be snapped up by the many people who feel challenged by the clock when it comes to getting a nutritious meal on the table. more...
Very much with the zeitgeist for wild and foraged foods, Lucy Deegan and Mark Cribbin's enterprising north Cork company grows a unique range of speciality mushrooms - comprising everything from shiitake and oyster mushrooms to velvet pipionni and nameko. Spores are inoculated into local wood including oak, birch and elder; and, harnessing the light and pure air of their location, the mushrooms thrive.
Everywhere we've travelled in recent weeks the cooks of Ireland have been hard at working preserving this year's heavy crops of fruit and, especially, plums and damsons, or prunus domestica
The goat is the most widely used farm animal in the world for its milk, the cheese and its meat - yet, astonishingly, we hardly use it at all here, except for cheese.
Toby Simmonds is a legend of alternative thinking in the Irish food world - in 1993 he started a venture that many said would never work, The Real Olive Company, at a stall in Cork’s English Market. It was a huge success.
Ireland's answer to the famed Jersey Royal early potato from the Channel Islands, Comber Earlies are this island's flagship potato and one of only a small handful of products here to have the right to use the blue and yellow EU PGI ('Protected Geographical Indication') logo
Given Ireland’s lush grass and strong dairy tradition, it is not surprising that a lot of dairy farmers have diversified into ice cream production in recent years, and we are now fortunate to have quite a wide choice of high quality, small production ice creams - although distribution tends to be limited to their local area.
The Ballymaloe Cookbook, The Cookbook that Began a Food Revolution
, by Myrtle Allen (Gill & Macmillan, hardback, €27.99), which was published in May 2014 to celebrate Myrtle Allen’s 90th birthday and the 50th anniversary of her Ballymaloe restaurant, The Yeats Room. more...
Side by side on my desk are two books: the first edition of The Ballymaloe Cookbook by Myrtle Allen, published in 1977 by Agri Books - publishers of the Irish Farmers’ Journal, where many of Myrtle’s articles and recipes appeared - and the new, revised and updated edition