Articles

Online information may be the order of the day for many things, but when it comes to cooking nothing beats a book...
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Georgina Campbell gives a hearty shout-out to the team who created a memorable meal for our recent Irish Food and Hospitality Awards – carefully cooked and special without being over-dressed, the exceptional ingredients were happily allowed to retain their starring roles centre stage
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This month Darina Allen champions the indomitable Jess Murphy's much-anticipated book, The Kai Cookbook - and she shares some super recipes from this bold and creative chef.
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Moseying around Mayo is a treat that we give ourselves as often as possible and we never miss a chance to visit the Foxford Woollen Mills visitor centre on the banks of the Moy, with its fascinating history, lovely mix of old and new, stylish shopping experience - and terrific cafe.
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Established 18 years ago by the current Chairperson, Artie Clifford, Blas na hEireann, The Irish Food Awards were never short on ambition - and with good reason, as this annual fixture has now grown to become the biggest competition for quality Irish produce on the island of Ireland, attracting thousands of entries from all 32 counties.
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The winner of the Euro-Toques Young Chef of the Year Competition presented by La Rousse Foods was announced at a much anticipated gala event in Dublin on October 12th, with David Harte (The Sea Rooms at Kelly's Resort Hotel & Spa, Co Wexford) taking the prestigious title for 2025
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From newcomer of the year, to the most pet-friendly destination, the warmest host, best brown bread and tastiest vegetables, the 2025 winners of the annual Georgina Campbell Irish Food & Hospitality Awards are announced
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Much-loved Cork residents, the Palestinian couple Izzeddeen Alkarajeh (a computer scientist) and his wife Eman Aburabi (an interior designer) first came to Ireland as asylum seekers with their four children in 2016. Following time in Direct Provision, they settled and started trading at Mahon Point Farmers' Market, where the tastes of their homeland - inmanaeesh za'atar (flatbread), hummus and moutabal - were an instant hit...
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You can’t beat naturally ripened tomatoes for flavour and, although Darina has grown less tomatoes this year while awaiting the completion of a new greenhouse for next season, she still has more varieties ripening in a tunnel than most of would ever contemplate growing – and shares a few tips and recipes to get the best from them...
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Slow Food Weekend of Flavour and Stories – AnthonyO’Toole’s Reflections from a magical couple of days in Comber, Co Down
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