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Grow It Yourself - November

Author: Michael Kelly

Over the last few years I’ve noticed a definite snootiness about using raised beds for growing food, which I find ridiculous. It’s almost like if you are not out there double digging your soil and breaking your back to suffer for your vegetables then it’s considered cheating. Personally I am all for the occasional cheat if it helps me to grow better veggies or helps me to grow them with less time and effort expended.
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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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Economusee

Author: Barbara Collins

Barbara Collins introduces Northern Ireland’s newest members of Economusée, an international network of artisans renowned for their excellence.
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Rachel Gaffney's Letter from Texas

Author: Rachel Gaffney

The famous foodie who’s flying the tricolour for us in Texas rustles up a short notice Irish trip for actor Jake McDorman and his childhood friend, Cole Evans
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An Irish Chef in France

Author: Martin Dwyer

Every so often I get a chance for reflection on our life here in the Languedoc and this morning, sitting at 7.00 in a guestless house, coffee in hand, enjoying the cool of the morning before the heat of the day descends, is a perfect one for such thoughts.
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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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Book Review

The Goatâ€™s Cheese, A cookery book inspired by the good people and great food of Skerries by Fergus Gannon, Danny ward and Pete Radzwion (The Goatâ€™s Cheese, paperback, 122pp, â‚¬25)

Author: Jeanne Quigley

JEANNE QUIGLEY reviews The Goat’s Cheese, A cookery book inspired by the good people and great food of Skerries by Fergus Gannon, Danny Ward and Pete Radzwion (The Goat’s Cheese, paperback, 122pp, €25)
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The Darina Allen Column

VEGAN Recipes from the Middle East, Parvin Razavi, published by Grub Street, London

Author: Darina Allen

Recently, I’ve had requests for vegan recipes as the interest in a vegan life style gathers momentum. The increase in numbers continues to confound the sceptics. There are a variety of reasons why people decide to embrace a vegan diet. For many, it’s a combination of concern for the environmental impact of many of our food producing systems and animal welfare issues.
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