Articles

You can’t beat naturally ripened tomatoes for flavour and, although Darina has grown less tomatoes this year while awaiting the completion of a new greenhouse for next season, she still has more varieties ripening in a tunnel than most of would ever contemplate growing – and shares a few tips and recipes to get the best from them...
more...

Slow Food Weekend of Flavour and Stories – AnthonyO’Toole’s Reflections from a magical couple of days in Comber, Co Down
more...

If you're longing for a bit of peace and quiet, it's super difficult these days to find a place for a family holiday away from the madding crowd, yet with enough activities within reasonable driving distance to keep several generations occupied and amused...
more...

If reminders were needed that simple is best for summer foods - to enjoy them at their freshest and relish their true flavours - we’ve had plenty of delicious examples on our recent travels...
more...

The famous foodie who's flying the tricolour for us in Texas reflects on the true meaning of luxury – and of great hospitality
more...

Ashford Castle Estate made a wonderful setting for this year's Euro-Toques Ireland Food Awards a heartfelt celebration of Ireland's food producers and craftspeople.
more...

This month Darina celebrates things good, delicious and healthy, as experienced by participants and visitors alike at the recent Ballymaloe Festival of Food.
more...

Nothing brings people together like food and nowhere do we see this demonstrated better in Ireland than in the Blasta Books cookery series, which tells the stories of an extraordinary diverse range of chefs and cooks through their food...
more...

Famed for her passion for natural food, sustainability and biodiversity, who better than Darina Allen to bring weeds to your table - as delicious superfoods.
more...

There’s much talk of food tourism these days, and of the ambitious menus presented by high-end chefs, at eye-watering prices. But, impressive as some of these culinary creations are for special occasions – and no doubt a satisfying experience for those who enjoy food tourism as a hobby, or even a way of life – excellence at a more accessible level is in many ways even more admirable. Take the humble seafood chowder, for example. A staple on so many menus and the mainstay of thousands of visitors and holidaymakers travelling around the country every year, this wholesome meal in a soup bowl served simply with soda bread and butter is so varied in that it has inspired numerous competitions over the years, both here and abroad.
more...