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The Darina Allen Column

Author: Darina Allen

A great day out. . .This month Darina recalls a brilliant day of discovery in the Boyne Valley area
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Cookery Feature - From Tide To Table

Author: Georgina Campbell

We’re delighted to announce the arrival of a new edition of Ireland’s original ‘seafood bible’, From Tide To Table - Everything You Ever Wanted To Know About Buying, Preparing & Cooking Fish and Seafood.
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Georgina Campbell Irish Food & Hospitality Awards 2020

Author: Georgina Campbell

From Ireland’s best street, ethnic and seafood to the finest host and the most pet-friendly destination, winners of Georgina Campbell Irish Food & Hospitality Awards 2020, in association with AIB announced
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Georgina Campbell Irish Food & Hospitality Awards 2020

Author: Georgina Campbell

Full Citations Georgina Campbell Irish Food & Hospitality Awards 2020
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The Darina Allen Column

Author: Darina Allen

This month Darina talks about a childhood pastime that later got a posh name: Foraging
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Grow It Yourself - August

Author: Michael Kelly

The veg patch feels like a hard task master right about now, churning out seemingly never-ending gluts of produce. There’s a level on which I feel grateful for this abundance, particularly when it’s all laid out in big beautiful trays, buckets or bowls. But there’s another level in which I feel “ENOUGH ALREADY”, particularly when said trays, buckets or bowls of produce have been hanging around the kitchen for 3 days and I know I have to do something with them.
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'Just Ask!' Restaurant of the Month for August - Waterfront House & Restaurant, Enniscrone, Co. Sligo

Waterfront House & Restaurant Seafood Platter

Author: Georgina Campbell

Poised promisingly just across the road from Enniscrone's famous beach - and a couple of doors from the even more famous Kilcullen’s Seaweed Baths (est. 1912) - this pleasant boutique hotel came into energetic new ownership in 2018.
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The Darina Allen Column

Author: Darina Allen

This month - the pleasures of Middle Eastern Food
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Grow It Yourself - Know Your Onions

Author: Michael Kelly

We’ve been eating onions for the last month or so, even though they are not ready yet. The immature ‘green’ onions are a delight to eat and can be used anywhere there is a requirement for a scallion. At this stage though, the onions are moving in to a territory where they are almost ready to harvest.
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Rachel Gaffney’s Letter From Texas - A Day at the Beach

Author: Rachel Gaffney

On a recent visit to Northern Ireland, the famous foodie who’s flying the tricolour for us in Texas enjoyed super fresh fish and foraged seaweed on a County Down beach
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