Author: Jenny Young
Jenny Young is very busy at Castlefarm, with new calves and early growth in the gardens. At Castlefarm the majority of our dairy herd has calved down, resulting in up to 40 calves to feed twice a day. It also takes longer to milk with 71 cows now milking in the parlour.
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Author: Lucy Madden
Lucy Madden contemplates the gentle pleasures of the ‘staycation’:“A day out in, say, the Glens of Antrim or even the Liffey Valley Shopping Centre can be more restorative than two trans Atlantic flights”
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Author: Darina Allen
This month Darina visits Noma restaurant in Copenhagen, where “a table is one of the hottest most sought after meal slots in the whole world”. Curious chefs and food lovers from all over the world fly into Copenhagen to eat at this simple restaurant which has defined the gastronomy of a whole nation and established a flow of food tourism that benefits not only Noma but a growing number of other restaurants in Copenhagen and the hinterland.
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Author: Special Irish Foods & People Who Make Them
In rich pasture land beside the River Erne, Silke Cropp makes her wonderful range of goat, sheep and cows’ milk cheeses. Silke is one of Ireland’s longest-practising cheesemakers, and the original, Corleggy, is a natural rind hard goats’ cheese with complex flavours. In addition, this dedicated artisan now makes Quivvy, a soft goats’ cheese preserved in oil; Drumlin, a hard raw cows’ milk cheese, named after the prettily undulating small hills that characterise the area and made in several flavours; and Creeny, a semi hard raw milk sheep’s cheese.
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Author: Michael Kelly
One of the most incredible things about children is their innocence – they have (thankfully) almost none of the hang-ups that us adults are burdened with. They approach life with a wide-eyed enthusiasm, devoid of cynicism or skepticism. They bring these same qualities with them when it comes to growing their own food.
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Author: In Season
As the winter vegetables near the end of their season and the new season outdoor crops are far from maturity, food grown under protection comes into focus. And what more reliable or useful allies could we have in the kitchen than mushrooms, in all their variety.
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Author: Cookbook Reviews
Dorling Kindersley are famous for the quality of their reference books and one of their latest kitchen bibles is focused on the sea: the DK FISH COOKBOOK, How to buy, prepare and cook the best sustainable fish and seafood from around the world (Dorling Kindersley £20/€25). This lavishly illustrated book does what it says on the cover and is crammed with information on all aspects of fish and seafood...
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Author: Just Ask
Just outside Longford Town, this beautiful Georgian house dates back to 1740 and was taken on as a labour of love by the current owners, James and Beryl Kearney, in the 1980s. Since then, they have gradually worked on the house and developed its magnificent gardens, and there was always a plan to open a restaurant...
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Author: Georgina Campbell
The countdown to Easter begins on 21st February, which is Shrove Tuesday or, in the cooks’ lexicon, Pancake Day. As it’s the day before the first day of Lent (Ash Wednesday), it was traditionally a day for using up the foods that weren’t allowed during the fasting period of Lent, notably eggs.
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Author: Darina Allen
Slow Food has taken me to many remote places around the globe in search of ancient cultures and indigenous foods. On one memorable occasion I found myself in Sápmi (Samiland) in northern Sweden – the land of the midnight sun; it was bright almost all night.
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