Articles

We’ve been eating onions for the last month or so, even though they are not ready yet. The immature ‘green’ onions are a delight to eat and can be used anywhere there is a requirement for a scallion. At this stage though, the onions are moving in to a territory where they are almost ready to harvest.
more...

On a recent visit to Northern Ireland, the famous foodie who’s flying the tricolour for us in Texas enjoyed super fresh fish and foraged seaweed on a County Down beach
more...

A modern retake on the days when many top chefs had the gardens - and probably the home farm too - of a large estate to call on when writing the day’s menu, the return of the kitchen garden is one of the most welcome developments in recent restaurant (and hotel) history.
more...

On Running your own Restaurant: This month Euro-Toques chef Martin Dwyer, former proprietor with wife Sile of their eponymous restaurant in Waterford and now living in France, reflects on the dreams and realities of running your own restaurant
more...

Well known throughout Ireland as a TV chef and teacher with a great commitment to promoting the superb produce of his native Donegal and the North-West of Ireland, Brian McDermott and his wife Brenda - who also has a background in hospitality - recently restored the historic Foyle Hotel in the handsome town of Moville on the shores of Lough Foyle, to create a boutique hotel, wine bar and informal dining destination.
more...

Michael Kelly highlights (again) the lamentable state of affairs in the commercial veg growing world in Ireland - and yet, despite everything, he feels that the tide is turning and there are some reasons for optimism. There are good news stories that could inspire young growers in to the industry - and, he says, “If this is to be Irish horticulture’s moment in the sun, it’s energy and innovation that’s needed”
more...

The famous foodie who’s flying the tricolour for us in Texas takes a trip home and enjoys a new energy in her home town, Cork city, where ‘sharing and collaborating’ is becoming the norm - and the community spirit and quality of life make it a great place for companies to locate
more...

Easy to spot with its bright cream and red colour scheme and an old Austin delivery van parked outside, Flanagan's once provided Brickens with the traditional village combination of bar, grocery and hardware that was so common in rural Ireland up to the 1970s.
more...

Not only do eggs come in the neatest and most beautiful of packaging, but ‘Nature’s convenience food’ is also one of the versatile ingredients in any cook’s armoury – and highlighting that simple fact was the main aim of the recent Bord Bia/Irish Egg Association ‘Eggs For Anytime’ recipe competition, which asked chefs to share a dish based on Bord Bia Quality Assured eggs that could feature on their restaurant menu, outside of the more usual breakfast and brunch offerings.
more...

This month Darina talks about one of her many highly successful past students, Abra Berens
more...