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Georgina Campbell's Cookery Feature - Celebrating Cheese


Blue Cheese Tart
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


Velvet Cloud
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


Keith Boyle - 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


The Great Dixter Cookbook
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


Pat and Miriam Mulcahy
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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Asparagus - In Season


Kevin Dundon cooking asparagus
Author: Georgina Campbell
Asparagus is all too familiar as an all-year flown-in product, but locally grown asparagus is a different thing altogether. It was once widely grown in walled gardens and flourishes in many areas of Ireland - where it would be nice to see it back in production again.
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Georgina Campbell's Cookery Feature - A Taste of Spring


Flatbread - Paula McIntyre
Author: Georgina Campbell
The arrival of April, and Easter, brings a change of tone in the kitchen. Here are a few suggestions for some aromatic recipes that can be served as sharing dishes and suit the longer, brighter days - and, perhaps, a little casual entertaining.
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Just Ask Restaurant of the Month for April - Restaurant Sage


Restaurant Sage, Letterkenny
Author: Georgina Campbell
Just across the road from An Grianan Theatre in Letterkenny, Restaurant Sage is the brainchild of Donegal man and hospitality professional Garvan Gallagher, who travelled far and wide before settling back here to open the restaurant of his dreams in 2013. It’s a lovely big modern room and very simply decorated - think local photographs of Donegal set against white walls. Just the right setting when you want the food to take centre stage.
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Just Ask Restaurant of the Month for March - La Boheme


La Boheme - Food
Author: Georgina Campbell
A wonderfully atmospheric restaurant in the vaulted basement of Waterford’s Chamber of Commerce building, La Bohème immediately took its rightful place as the area’s leading fine dining destination when well known Breton chef Eric Thèze and his wife, Christine, restored the fine Georgian building and opened it as a restaurant in 2006.
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Georgina Campbell's Cookery Feature - Celebrating Family, Tradition and Ireland's Food Legacy at 2017 IFWG Awards


The Friendly Farmer Pasture-Reared Chicken with Lemon Viennoise and Sweet Potato Purée
Author: Georgina Campbell
Since 1993, the Irish Food Writers’ Guild (IFWG) Food Awards have celebrated Ireland’s food producers and organisations, recognising those behind the great Irish produce that is integral to Ireland’s growing reputation in food and drink, both at home and abroad.
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