Articles

'Quietly excellent', that’s Henry and Stephanie Stone's small but beautifully appointed and atmospheric restaurant in the pretty riverside village of Clonegal on the borders of Wexford, Carlow and Wicklow.
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A philosophy of creating an experience for diners rather than just serving good food is at the core of Carmel Somers's renowned West Cork restaurant and cookery school. The original Good Things Cafe opened in Durrus in 2003 and the move to beautiful two-storey premises in the centre of Skibbereen, 18 months ago, has given this gifted and very determined food heroine a magical setting to develop her national reputation as a leader in the local food revolution.
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Last June Anthony O'Toole was one of a group appointed as the new Fáilte Ireland Food Champions. So, one year later, what have they been up to?
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National Cheese Week took place earlier this month and, with it, came The National Dairy Council's announcement of the six finalists in their Cheese up your Life recipe competition.
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Aoife Carrigy shares some of the highlights and recurring themes of this year's Ballymaloe Litfest
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There is only one sheep’s milk yogurt produced in Ireland and it is made by Aisling and Michael Flanagan on the Flanagan farm in Co Mayo, where the family have been farming the land for generations.
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Love them or loathe them we are all influenced by trends, whether it’s fashion or food. They trickle down until they find their way into our wardrobes or onto our plates; the popularity of avocados being one notable global food trend recently...
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It must have been in 2007, shortly after we bought the house, when we were exploring about the lovely villages in the Haut Languedoc that we saw a man who had set up a stall outside his farm gate and seemed to be selling cherries.
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We are coming into the most super exciting time of the year for both cooks and gardeners. The summer produce is ready to harvest at last… We are now picking the early broad beans and peas to add to the beets, courgettes and carrots we’ve been enjoying for the past few weeks.
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West of Ireland food writer Anne Marie Carroll has some unusual neighbours among the stone walls and green fields of rural Galway. Whether it’s a few clucking chickens, downy ducks or a gaggle of geese, keeping a few animals for the pot or for profit has long been a part of Irish life. The pig has an important place in Irish food culture...
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