Articles

The veg patch feels like a hard task master right about now, churning out seemingly never-ending gluts of produce. There’s a level on which I feel grateful for this abundance, particularly when it’s all laid out in big beautiful trays, buckets or bowls. But there’s another level in which I feel “ENOUGH ALREADY”, particularly when said trays, buckets or bowls of produce have been hanging around the kitchen for 3 days and I know I have to do something with them.
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Poised promisingly just across the road from Enniscrone's famous beach - and a couple of doors from the even more famous Kilcullen’s Seaweed Baths (est. 1912) - this pleasant boutique hotel came into energetic new ownership in 2018.
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This month - the pleasures of Middle Eastern Food
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We’ve been eating onions for the last month or so, even though they are not ready yet. The immature ‘green’ onions are a delight to eat and can be used anywhere there is a requirement for a scallion. At this stage though, the onions are moving in to a territory where they are almost ready to harvest.
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On a recent visit to Northern Ireland, the famous foodie who’s flying the tricolour for us in Texas enjoyed super fresh fish and foraged seaweed on a County Down beach
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A modern retake on the days when many top chefs had the gardens - and probably the home farm too - of a large estate to call on when writing the day’s menu, the return of the kitchen garden is one of the most welcome developments in recent restaurant (and hotel) history.
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On Running your own Restaurant: This month Euro-Toques chef Martin Dwyer, former proprietor with wife Sile of their eponymous restaurant in Waterford and now living in France, reflects on the dreams and realities of running your own restaurant
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Well known throughout Ireland as a TV chef and teacher with a great commitment to promoting the superb produce of his native Donegal and the North-West of Ireland, Brian McDermott and his wife Brenda - who also has a background in hospitality - recently restored the historic Foyle Hotel in the handsome town of Moville on the shores of Lough Foyle, to create a boutique hotel, wine bar and informal dining destination.
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Michael Kelly highlights (again) the lamentable state of affairs in the commercial veg growing world in Ireland - and yet, despite everything, he feels that the tide is turning and there are some reasons for optimism. There are good news stories that could inspire young growers in to the industry - and, he says, “If this is to be Irish horticulture’s moment in the sun, it’s energy and innovation that’s needed”
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The famous foodie who’s flying the tricolour for us in Texas takes a trip home and enjoys a new energy in her home town, Cork city, where ‘sharing and collaborating’ is becoming the norm - and the community spirit and quality of life make it a great place for companies to locate
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