Articles about Ireland Travel, Food & Hospitality

The Darina Allen Column

Author: Darina Allen

In New York, I lost track of the number of people who told me that the most exciting and diverse food scene was out in Brooklyn, so needless to say I sped over the bridge in search of the super cool foodie set. Brooklyn is all about graffiti, galvanise, peeling paint, iron grills and salvaged furnishings. Everyone seems to be 150% into food in that brilliant intense American way.
more...

Sorrel

Author: In Season

Sorrel is a rich green acidic-tasting salad herb or green vegetable that looks and behaves rather like a cross between a dock and a smallish pointed-leaved type of spinach. It grows abundantly in the wild in Ireland, and the tender young leaves are coming up everywhere in sun-dappled woodland and verges at this time of year (spring).
more...

This Farming Life - April

Author: Jenny Young

At Castlefarm we now have 26 calves out on grass. We feed them with the mobile feeder once a day and are slowly weaning them off milk. Calving is dragging on at this stage and we are still waiting for 12 cows to calve. This month we are taking a few weekends off before AI begins in May.
more...

Grow it Yourself - April

Author: Michael Kelly

I’m not too far removed from the point where I was really, really daunted by the idea of growing my own food. I was the least green fingered person in the universe when I started growing my own vegetables about 6 years ago – up to that point my only experience of growing things was with bonsai trees.
more...

Insider View - on Doing Things Differently

Author: Lucy Madden

In a crepuscular gloom I am trying to plant onions while listening with (hard to conceal) irritation to a lecture, delivered in barely understandable Pidgin English, on – of all things – Pythagoras. It’s only necessary to show very intermittent interest as the speaker, a mathematics graduate from Chile, has enough enthusiasm about his subject for both of us.
more...

McCarthys of Kanturk

Author: Special Irish Foods & People Who Make Them

Recently singled out by the Irish Food Writers Guild, who honoured them with an Award for their notable contribution to Irish food, McCarthy’s of Kanturk in Co Cork is an institution that is very definitely ‘worth a detour’. Jack McCarthy and his son Tim come from a long line of butchers. In 1892 Callaghan McCarthy, in despair at the poor meat he had bought, decided to give up being a baker and learn how to become a butcher.
more...

Book Review - GIMME THE RECIPE

Sheila KieleyÃ¢â‚¬â„¢s Gimme the Recipe (Mercier Press, paperback Ã¢â€šÂ¬19.99)

Author: Cookbook Reviews

Anyone who has six children and runs a business with her husband must have a pretty down to earth take on feeding family and friends, and countless mums all over Ireland will relate to the daily ‘what’s for dinner mum’ dilemma, and the challenge of family gatherings and having friends in for a bite described in Sheila Kiely’s Gimme the Recipe (Mercier Press, paperback €19.99).
more...

Just Ask Restaurant of the Month for March - White Sage Restaurant

Tony & Bobbie Schwarz - White Sage Restaurant - Adare County Limerick Ireland

Author: Just Ask

If good looks were the secret of a restaurant’s success then Tony and Bobbie Schwarz could just sit back and watch customers flocking to the door, as their cosily thatched White Sage Restaurant is probably the cutest of all the chocolate-box-pretty houses in Ireland’s prettiest village.
more...

Best of Irish Breads & Baking

Author: Georgina Campbell

Home baking has settled so comfortably back into our collective psyche that it’s hard to believe it ever went away - and also back, by popular demand, is our vintage cookbook, The Best of Irish Breads & Baking (Epicure Press paperback, €15) which has just been reprinted and is available once again, from bookshops and directly from us online.
more...

The Eunice Power Column - Spring is in the air, Rhubarb is in the garden...

Author: Eunice Power

The is no surer sign that spring has arrived than seeing the beautiful pink rhubarb stalks ripen underneath their canopy of enormous leaves. Spring has arrived a little earlier than usual this year - this is due to the mild winter I suppose. Rhubarb features on my breakfast menu from now until it fades out of season. Did you know how easy it is to grow?
more...

- ireland -

Articles

Refine Search