Author: Rachel Gaffney
Rachel Gaffney, the famous foodie who’s flying the flag for Ireland in Texas, shares valuable insights into the hopes and expectations of discerning travelers to Ireland - and how they can be met successfully.
more...
Author: In Season
No, we’re not suggesting that you should be eating seed potatoes, but it’s the ideal time to plant them (see Michael Kelly’s GIY column) and it’s worth thinking carefully about the best variety before you put the work in. You might consider a heritage variety, for example, as some of them are not only particularly well suited to the Irish climate, but also have natural blight resistance.
more...
Author: Michael Kelly
I am all for taking a decent break from the veg patch in the winter months, and I do very little between late November and February. There are lots of things I could be doing if I was that way inclined, and I know of GIYers that visit the veg patch daily in those times – continuing to sow, grow and harvest despite the short days and inclement weather. I am not one of those growers.
more...
Author: Martin Dwyer
Euro-Toques chef Martin Dwyer, is much missed in Ireland since he and his wife Sile sold their eponymous restaurant in Waterford and moved to France. They now live in the Languedoc, where they take guests - and feed them very well. This month Martin whets our appetite for a visit to the Languedoc with an introduction to their strolling breaks, “A Taste of Languedoc Nature”.
more...
Author: Marilyn Bright
What makes the best of our young fishmongers stand out from the crowd? Marilyn Bright talks to Graham Rogerson of George’s Fish Shop, at Monkstown Farm, Dun Laoghaire, and finds that fishmongering and a strong work ethic are in his genes
more...
Author: Just Ask
Jenny and Richard Street first opened for business in the charming little village of Grangecon, where they quickly built up a reputation for the excellence of their simple, wholesome food, attracting travellers who were happy to go out of their way for the pleasure of a meal here - so it made sense to keep the name when they relocated to the bustle of Blessington.
more...
Author: Darina Allen
This month Darina Allen comments on the food trends that are sweeping the world. IT’S a hugely exciting time to be in food. Farmers are more optimistic about the future than they have been in years and a high percentage of start-up businesses are food related.
more...
Author: Georgina Campbell
Rory O’Connell has long been one of my favourite chefs, and he was our Chef of the Year in 2002. Although not as well known to the general public as his sister Darina, he co-founded the Ballymaloe Cookery School (where he still teaches as well as giving bespoke classes at his own farmhouse home nearby), and his many achievements include a memorable ten year stint as head chef at Ballymaloe House - where he originally trained, under the guidance of that other great teacher, Myrtle Allen.
more...
Author: Pól Ó'Conghaile
So you think you know Dublin? This month we’re delighted to feature some little known gems hidden away in the capital - and unearthed for the curious visitor by Irish Travel Writer of the Year,
Pól Ó Conghaile, when researching his fascinating new book, Secret Dublin: An Unusual Guide. Given the month that’s in it, he begins, naturally enough, with St Valentine…
more...
Author: Special Irish Foods & People Who Make Them
Oats are among the most important crops grown in Ireland and, while we tend to take them for granted, we should value this simple, wholesome food for its goodness, notably its special slow-release energy and cholesterol reducing qualities - and, providing they are pure (ie uncontaminated by previous crops grown on the same land, or during the milling process), oats are suitable for most people with gluten intolerance.
more...
