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The Ballymaloe Cookbook
Author: Georgina Campbell
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 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.
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Hooked - Chef
Author: Georgina Campbell
Named after the meat hooks used in the traditional butcher’s shop which Anthony Gray’s father, Joe, had in the town for many years, this atmospheric venue features some of the old shop's favourite butchery products - including Joe Gray's award winning sausages, which have been faithfully recreated for the restaurant.
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Margaret Hickey’s new book, Ireland's Green Larder (Unbound, Hardback £20; online sellers)
Author: Georgina Campbell
"Tell me what you eat and I will tell you what you are" (Jean-Anthelme Brillat-Savarin) is a telling choice for the first of many well-chosen quotations in Margaret Hickey’s new book, Ireland's Green Larder (Unbound, Hardback £20; online sellers), summing up as it does the role that daily food choices play in the development of individuals - and the societies of which they are part.
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Brian McDermott's Donegal Table Delicious Everyday Cooking (O’BrienPress, hardback, €19.99 /£17.99)
Author: Georgina Campbell
Donegal has gained a reputation as one of the coolest places on earth of late, but there are plenty of people who have known that all along - and that includes the well known chef and teacher, Brian McDermott, who lives and runs his cookery school on the beautiful Inishowen Peninsula.
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Lemon Tree Restaurant
Author: Georgina Campbell
After nearly two decades on Lower Main Street, the Molloy family's popular restaurant in the centre of Letterkenny moved around the corner in 2017, to spacious new premises at the Courtyard Shopping Centre. Thankfully it was a case of "Same staff same food, just new location" and their many fans are happy to observe the three brothers - Thomas, Gary and Euro-Toques chef, Christopher Molloy - at work on their modern Irish cooking in the new semi-open kitchen, and to enjoy the buzz.
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Georgina Campbell Irish Breakfast Awards 2018 in association with Failte Ireland
Author: Georgina Campbell
From Five Star Hotel to B&B or Visitor Attraction - It’s The Irish Breakfast At Its Best!
It’s shaping up to be a great year for Irish hospitality and with accommodation bookings well up everywhere and eating out for breakfast and brunch now hugely popular - especially in cities - the quality of The Irish Breakfast is playing a new part in showcasing the stellar standards of our food and hospitality industries.
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Ferrit & Lee
Author: Georgina Campbell
Pat Ferriter and Stephen Lee celebrate a year in business at their smart modern restaurant near the gates of the Old Midleton Distillery this month - and they have every reason to be proud of their achievements.
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IFWG 2018 Award Winners
Author: Georgina Campbell
Now in their 24th year, the Irish Food Writers’ Guild (IFWG) Food Awards celebrate organisations and food producers who create, make and share great Irish produce and products while helping to develop Ireland’s growing international reputation in food and drink.
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BuJo Suppliers
Author: Georgina Campbell
BuJo (‘Burger Joint’) is a cool modern fast casual restaurant with a slow food ethos beating at its sustainable and eco-friendly heart. There's no phone and no email - you just rock up and make yourself comfortable - and the menu is not available online, unfortunately, but Micheal Sheary’s neighbourhood burger joint is an exceptional casual dining destination.
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Oyster Gastronomy (paperback, €15)
Author: Georgina Campbell
There’s always a rush to the bookshops coming up to Christmas, but this is a calmer time to add to our collections - especially if we’re lucky enough to have book vouchers to use. You can never have too many good books about food, and - like the ones that this month’s recipes come from - the best ones can inspire us to travel and get the full experience too.
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