Articles

JILLIAN BOLGER wonders why we so rarely see the work of highly skilled pastry chefs credited by including their names on menus
Over many years as a food writer I’ve always been struck at how many of us rank our dessert as the highlight of a meal. It’s not always those of us with the sweetest teeth either. That sensational citron tart, that amazing crème brûlée, that luscious chocolate fondant: they’re often the thing we remember most about dining out.
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Bet you didn’t know there was such a thing as an International Carrot Day, well indeed there is. It is celebrated every year on April 4th, the day when virtues of the carrot are highlighted through Carrot Parties and Carrot related festivities around the world.
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We added ten new hens to the flock here at home this week, ostensibly so the Eldest Child could satisfy his entrepreneurial instincts and start to sell our excess eggs.
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Chef Interrupted by Trevis Gleason
Not many people who have been diagnosed with Multiple Sclerosis would be able to start a new life for themselves on another continent, but the former American chef Trevis Gleason's inspiring read Chef Interrupted- Discovering Life's Second Course in Ireland with Multiple Sclerosis tells the story of how he did just that.
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In sparkling form this month, Lucy Madden asserts that "for anyone young, and naturally sociable, there can be few more promising career paths to take than in hospitality".
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This month: On French School Meals
Running a chambre d'hote in France, which also serves table d'hote meals to guests, you get a real insight into the eating habits of various nations.
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A wonderfully atmospheric restaurant in the vaulted basement of Waterford’s Chamber of Commerce building, La Bohème immediately took its rightful place as the area’s leading fine dining destination when well known Breton chef Eric Thèze and his wife, Christine, restored the fine Georgian building and opened it as a restaurant in 2006.
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Since 1993, the Irish Food Writers’ Guild (IFWG) Food Awards have celebrated Ireland’s food producers and organisations, recognising those behind the great Irish produce that is integral to Ireland’s growing reputation in food and drink, both at home and abroad.
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West of Ireland food writer Anne Marie Carroll introduces the 2017 Galway Food Festival, a celebration of ‘Community and Food’ to be held over the Easter Bank Holiday Weekend
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The first time I ever tasted a Hendrick’s gin and tonic was in Chapter One. Former manager, Declan Maxwell, introduced me to the cucumber-enhanced aperitif one evening several years ago, and with that it became my aperitif of choice for visits here.
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