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Found 1114 matches, showing 1101 - 1110 below.

Carrigbyrne Cheeses

Author: Special Irish Foods & People Who Make Them

Carrigbyrne St Killian is one of Ireland’s longest-established and most popular farmhouse cheeses – easily recognisable (even when sold as an own-brand, eg M&S) by its presentation in a smart hexagonal box, this camembert style cheese has been made since 1982 by dairy farmers Patrick and Juliet Berridge on their family farm close to Adamstown in Co. Wexford, along with their other cheeses, St Brendans and Irish Brie.
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Insider View - When is a tip not a tip?

Author: Lucy Madden

LUCY MADDEN ponders international attitudes to gratuity and finds that, despite popular belief, American guests aren’t a sure thing.
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Eat Smart - Eat Healthy

Author: News

How healthy is your shopping basket? The recent Slán survey shows that one in four Irish people is now obese – hopefully the recession will make us think more carefully about the food we buy, but it can’t be relied on to reverse this alarming trend. Addressing this problem is central to The Nutrition and Health Foundation’s annual Eat Smart Week...
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What do people enjoy most about visiting Ireland?

Author: News

Fáilte Ireland’s recently published Key Overseas Visitor Survey makes interesting reading - 5,700 holidaymakers were asked: why do visitors come to Ireland - and do they enjoy their stay here?
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Just Ask Restaurant of the Month - Longueville House

Author: Just Ask

"Just Ask!” is a public awareness campaign run by Bord Bia that aims to encourage consumers when eating out to look for information on where the food (particularly meat) on their plate comes from, and encourages chefs to provide this information on their menus. The programme supports both large and smaller artisan suppliers, encouraging both Irish diners and visitors from abroad to support restaurants that are in turn supporting their suppliers. Here at Georgina Campbell Guides we have always been avid supporters of the ‘eat local’ concept, and we take great delight in menus that have a real sense of place.
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Sweet Taste of Success - The Baileys Euro-toques Young Chef of the Year 2009

Author: News

23 year old James Devine from Dungannon, Co Tyrone has beaten four other finalists from across Ireland to win the title Baileys® Euro-Toques Young Chef for 2009, plus a cash prize of €1,250 and a two week stage at renowned London restaurant Pied à Terre. ‘Baileys Euro-Toques Young Chef’ is one of the toughest and most prestigious culinary competitions to win...
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Insider View

Hilton Park - Clones County Monaghan Ireland

Author: Lucy Madden

A younger friend told me recently that I was totally out of touch with current trends and had no idea at all what people want. Me, old fashioned? Fiddle-de-dee. Her observation was based on remarks previously made by myself about certain establishments that have been refurbished and, in my opinion, rendered hideous and out of character with the original buildings.
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Arctic Charr

Author: Special Irish Foods & People Who Make Them

Arctic charr is a fish highly prized for its meaty texture and mild, yet distinctive flavour. Since the last ice-age charr have thrived in the cold, pure water of glacial lakes on Ireland’s Atlantic seaboard - elusive to anglers because of their habit of lurking at the bottom of the deep lakes.
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Easy Does It - Lovely Lamb Dishes for Spring

Leg of Lamb Roasted with Mustard and Rosemary

Author: Georgina Campbell

Lamb is synonymous with spring, and has become one of the most popular Easter treats in recent years. New season Irish spring lamb is tiny and delicately flavoured - and commands a premium price; certainly a treat by any standards. But what you’re more likely to be cooking at this time of year, especially for a gathering of any size, will actually be hogget, which is a one year old lamb with plenty of meat on it and good-sized roasting joints.
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Just Ask

Author: Just Ask

What is Just Ask?
Just Ask is a public awareness campaign that aims to encourage consumers when eating out to look for information on where the food (particularly meat) on their plate comes from and to encourage chefs to provide this information on their menus. With so many fantastic and great value restaurants right on your doorstep, eating out is still on the menu.
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