Articles

It’s February already. We’re six weeks into 2017 and already we’ve seen some promising developments around Ireland in terms of food and tourism with the announcement of a new distillery in Donegal and reports of fantastic growth within many Irish food supporting businesses in the year gone by.
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The famous foodie who’s flying the tricolour for us in Texas is on a mission to share the story of Irish food at a prestigious event in Dallas next month - and get everyone to ‘Meet the Ingredients’
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China, The Cookbook by Kei Lum and Diora Fong-Chan
The traditional holiday period associated with the Chinese New Year is in full swing and, just as St Patrick’s Day gives us a unique opportunity to remind the world of all things Irish (or, in the unlikely event that it doesn’t already exist, create awareness), this is a time to celebrate Chinese culture everywhere.
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And so it begins. Another season starts with the determined act of seed sowing in the potting shed. A bag of compost opened and tipped out on the sowing bench. Cold black plastic pots filled with even colder blacker compost.
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Just off the seafront, in what has become the ‘restaurant quarter’ of Clontarf, this atmospheric two-storey restaurant is an especially inviting place and full of character, so always likely to be busy.
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For every traditionalist who loves the ritual of the turkey, ham, plum pudding and mince pies at Christmas, there is probably another who - for cultural, religious or dietary reasons - celebrates festive occasions differently. Vegetarians and vegans are no longer the small minority that they once were and, even in families where the turkey still takes centre stage at Christmas, there’s a good chance there will be a diner in the group who marches to a different drummer.
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Disappointed with the service at a famous Irish restaurant, JILLIAN BOLGER says proprietors need to realise that investing in front-of-house training is investing in a satisfied customer.
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Christmas wouldn’t be Christmas without some sweet treats to hand round after dinner and you can’t beat good old fashioned fudge, made with pure butter.
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Failte Ireland Food Champion Anthony O'Toole tells us about a memorable benchmarking trip to Denmark, that will help to “put our little green land on the world map for food and tourism”
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Yay December, our quietest month on the farm. We have dried off the cows and the whole farm is in winter holiday mode. No milking for six weeks. The main job each day on the farm is feeding silage and straw bedding. It’s time to catch up on work and prepare a little for the spring. This month we will be fixing fences and clearing calving sheds for the spring.
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