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Fermanagh Free Range Chicken
Author: Special Irish Foods & People Who Make Them
Kettyle Irish Foods is an innovative food company producing a variety of speciality food products developed out of the 500 acre family farm in Co Fermanagh, which had mainly reared beef for export to Europe and beyond. In 2004 Maurice Kettyle realised that there was a niche market for the very best of Irish food products such as dry-aged beef, Lough Erne Lamb, naturally reared Irish rose veal and really good chickens.
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Hilton Park - Clones County Monaghan Ireland
Author: Lucy Madden
There is a cartoon postcard that friends have been known to send us, entitled ‘THE GUEST FROM HELL’. It depicts a drawing room with blazing fire in front of which the club bore, refilling his glass, is regaling other guests, who are either yawning or have lost consciousness altogether. Even the dog looks frantic.
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King Sitric Restaurant - Howth County Dublin Ireland
Author: Just Ask
The “Just Ask!” Restaurant of the Month winner for March is The King Sitric Restaurant, in Howth, Co Dublin. Long before it was popular or profitable to do so (indeed, ever since he opened Howth’s premier restaurant, in 1971) Euro-Toques proprietor-chef Aidan MacManus’s philosophy was to source the best possible local produce and tell his customers about it – and that dedication has never waivered.
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Myrtle Allen & Nicky McLoughlin
Author: Georgina Campbell
Agriculture was the prevailing theme at the Irish Food Writers’ Guild Food Awards 2010. From farm to fish, just five indigenous companies were acknowledged as among the finest food producers in Ireland and contribute to Ireland’s growing international reputation for fine food and produce. Presented by one of the pioneers supporting Irish food producers and the promotion of good food in Ireland since the 1960s, Myrtle Allen of Ballymaloe House, Co Cork, the awards for outstanding products went to...
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Knockdrinna Meadow Sheeps Cheese
Author: Special Irish Foods & People Who Make Them
Helen Finnegan’s wonderful sheeps’ cheese has attracted much praise – most recently earning one of just five of the Irish Food Writers’ Guild annual Awards. Having long yearned to do something on her husband Robert’s family farm located bang in the middle of the village of Stoneyford, Co. Kilkenny, Helen began making cheese in the back kitchen six years ago, as an experiment, using goats milk from a neighbour; as each one tasted better than the last, she became hooked.
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Author: In Season
With St Patrick’s Day the highlight of this often chilly month, there’s nothing to beat one of our really traditional dishes, such as a warming bowl of Irish Stew, a plate of bacon and cabbage or a beef and Guinness casserole. The Irish midlands, especially Co Westmeath, are renowned for the quality of beef raised in the area – and sold by...
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The Yellow Door, Our Story, Our Recipes by Simon Dougan - Blackstaff Press
Author: Cookbook Reviews
Simon Dougan is one of the luminaries of Irish food, and undoubtedly one of the great influences for good in the development of Northern Ireland’s (and indeed the island’s) food culture. Television has introduced him to the wider public in recent years, but it is his simple, uncompromising philosophy of food – shared with his equally respected wife, Jilly Dougan, of Moyallen Foods – that has earned him, and his Yellow Door businesses in Portadown and Belfast, huge loyalty from an appreciative clientèle.
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Cafe Rua - Castlebar County Mayo Ireland
Author: Just Ask
The “Just Ask!” Restaurant of the Month winner for February is Café Rua, in Castlebar, Co Mayo.
When Ann McMahon opened Café Rua on New Antrim Street, Castlebar, in the mid ‘90s there were few enough establishments concentrating on combining quality with simplicity and making the very best foods accessible to all. Today the business is run by Ann’s children Aran and Colleen and, not only has that philosophy of serving ‘uncomplicated food using seasonal and local ingredients’ endured...
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Lamb Stew Hot Pot
Author: Georgina Campbell
Fast food has come in for a right royal bashing lately and, with certain noble exceptions (stir-fries, for example), quite right too. The irony is that, in true tortoise and hare fashion, traditional slow cooking methods may actually be easier on your time than rushing to get a meal on the table in a hurry. Getting organised several hours ahead leaves you free to do other things while the dinner is gently cooking away – and, with slow cooking, you can use less expensive cuts of meat in slow roasts and casseroles that are meltingly tender and have loads more flavour than the pricey prime cuts.
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Chocolates
Author: Special Irish Foods & People Who Make Them
Quality chocolate production is perhaps an unexpected speciality for Ireland but, although the main ingredients are of course imported, it has become an important – and increasingly successful – area of artisan production throughout the country. What’s more, it’s one of the few that seem to be recession-proof; we all need our little treats, apparently, and – unlike many of the things we had become used to in recent years - the feel-good factor induced by a good chocolate is not beyond reach, so sales are surging as never before. Google ‘Irish chocolates’ and you will be amazed at the number of speciality brands that come up...
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