Articles

When former dairy farmers Paul and Siobhan Lawless started their farmhouse bakery, “The Foods of Athenry” in 2000, a converted bicycle shed on their Co Galway farm was the unlikely setting for the new business. Basing their philosophy on the simple concept that they wouldn’t put anything into their products that they weren’t happy to give to their own family...
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Every year I worry a little about whether I will find enthusiasm for growing my own food again – what if the year turns and I just don’t have any interest any more? I always take a decent break from the veg patch in December – it’s the one month when there’s very little work to do and the garden will forgive you if you don’t show up.
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January is a quiet time at Castlefarm. Our main work on the farm is tending the cows. They will remain indoors until they calve from February, and they need to be fed silage and bedded with straw daily. In terms of milking and our supply of organic milk, the spring calving herd has been dried off. They will begin calving in February.
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Retirement, what retirement? Lucy Madden contemplates the joys of being the 'older generation' in a family business. "Whose teeth are false?" You may know the ad: two silver-haired models are baring their fangs at the camera as they cycle off, bronzed and glowing, into a sunny future. It’s about as far from the reality of false teeth as I can imagine...
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Books are not just for Christmas and these are a few more of the good ones to enjoy this year. Books weren’t really on the agenda at the Good Food Ireland conference in November, but the queue at the magnificent showcase lunch put up by the association’s producer members was slow to move because there were so many interesting people to talk to, and there happened to be a delay beside the Barron’s Bakery stall – lucky for me...
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As the New Year brings thoughts of restraint and good resolutions to eat more healthily, it is a happy coincidence that – although now available all year round – vitamin-packed citrus fruits are in their peak season in January and February, allowing us the opportunity to indulge with a clear conscience.
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Christmas is only around the corner and we have tips, recipes and a timing guide from Georgina Campbell that will ensure that you enjoy the most succulent Turkey, Quick Spiced Beef, Loin of Bacon with an Irish Mist glaze, various salads and the tastiest seasonal vegetables served together with "good gravy", cranberry sauce and bread sauce. And if this isn't enough then we follow it up with...
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Food lovers have many good reasons to head for beautiful and unspoilt West Waterford, and one of the best is the mouthwatering prospect of a meal at O’Brien Chop House, in the Heritage Town of Lismore. The O’Brien name stands out proudly in relief above the shopfront of this old grocery-bar, which is now home to an atmospheric restaurant, run by Justin and Jenny Green of nearby Ballyvolane House in East Cork.
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The festive season is in full swing and Christmas offers an escape from the everyday state of doom and gloom, so many establishments and companies have suggested ideas to help us make the most of it and enjoy every minute. Some hotels have come up with ingenious offerings...
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Eunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.
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