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Just Ask Restaurant of the Month for September

Author: Georgina Campbell

This privately owned hotel has a vibrant local food philosophy (‘wherever possible using local produce, organic and homemade, homegrown ingredients’) that has earned it a reputation well beyond Doolin, or even the county
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Euro-Toques Food Awards 2017 - Special Irish Foods & The People Who Make Them

Author: Georgina Campbell

Held annually to recognise and celebrate the very best food being produced in Ireland, the Euro-Toques Food Awards were established in 1996 by the members of the Euro-Toques Food Committee, based on an original idea by the legendary Myrtle Allen.
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Georgina Campbell's Cookery Feature - Vegetable Based Cuisine

On Vegetables: Modern Recipes for the Home Kitchen, written with Noah Galuten, has recently been published by Phaidon (Â£29.95)

Author: Georgina Campbell

Although vegetables have only come into the culinary spotlight relatively recently, it’s hard to recall a time when they were inevitably relegated to the supporting cast, as ‘sides’ and many of our most creative chefs now make no bones about giving them the starring roles.
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Fermenting - In Season

Author: Georgina Campbell

In August, Irish Food Writers’ Guild members visited The Organic Centre in Rossinver, Co Leitrim, where Hans and Gaby Wieland showed us around the wonderful (and highly educational) gardens and treated us to one of the short courses that they hold regularly at the Centre.
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Just Ask Restaurant of the Month for July - Sha Roe Bistro

Author: Georgina Campbell

'Quietly excellent', that’s Henry and Stephanie Stone's small but beautifully appointed and atmospheric restaurant in the pretty riverside village of Clonegal on the borders of Wexford, Carlow and Wicklow.
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Georgina Campbell's Cookery Feature - Celebrating Cheese

Author: Georgina Campbell

National Cheese Week took place earlier this month and, with it, came The National Dairy Council's announcement of the six finalists in their Cheese up your Life recipe competition.
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Sheep's Milk Yogurt - Special Irish Foods & The People Who Make Them

Author: Georgina Campbell

There is only one sheep’s milk yogurt produced in Ireland and it is made by Aisling and Michael Flanagan on the Flanagan farm in Co Mayo, where the family have been farming the land for generations.
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Just Ask Restaurant of the Month for May - The Bay Tree Bistro

Author: Georgina Campbell

"Locally sourced food, cooked local, by a local chef" is the mantra that has diners flocking to Keith and Carmel Boyle's spacious two-storey restaurant Merchants Quay, along with "quality over quantity" - and, while we're at it, they have earned a reputation for great service and good value too.
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Georgina Campbell's Cookery Feature - Grow & Cook

Author: Georgina Campbell

As we head into early summer - loveliest of seasons for gardens, whether your own or others to visit - there’s no better time to remember the late great Christopher Lloyd, gardener and garden writer extraordinaire. His books are inspiring yet full of common sense and they read like novels, and his home - Great Dixter, on the borders of Kent and Sussex - was designed by Edwin Lutyens, who also designed most of the gardens that were the love of Lloyd’s life and remain one of Britain’s favourite gardens.
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Ballinwillin Venison and Wild Boar - Special Irish Foods & The People Who Make Them

Author: Georgina Campbell

It is the quality of their products that leads many to Pat and Miriam Mulcahy’s farm on the edge of Mitchelstown in Ireland’s Ancient East, as their tender Ballinwillin venison and free range wild boar features on many leading hotel menus
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