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Book Review by Barbara Collins


Chef Interrupted by Trevis Gleason
Author: Barbara Collins
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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Insider View


Lucy Madden
Author: Lucy Madden
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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An Irish Chef in France


Martin & Sile Dwyer
Author: Martin Dwyer
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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Just Ask Restaurant of the Month for March - La Boheme


La Boheme - Food
Author: Georgina Campbell
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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Georgina Campbell's Cookery Feature - Celebrating Family, Tradition and Ireland's Food Legacy at 2017 IFWG Awards


The Friendly Farmer Pasture-Reared Chicken with Lemon Viennoise and Sweet Potato Purée
Author: Georgina Campbell
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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Word from the West


Galway Food Festival
Author: Anne Marie Carroll
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 Jillian Bolger Column - The Rise and Rise of the Irish G&T


Berthas Revenge
Author: Jillian Bolger
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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The Little Milk Company - Special Irish Foods & The People Who Make Them


Teelings Whiskey & Little Milk Co
Author: Georgina Campbell
The Little Milk Company is an innovative cooperative demonstrating that environmentally responsible small producers can thrive by working together – and they are the winners of the Irish Food Writers’ Guild 2017 Environmental Award. In 2008, ten organic dairy farmers from Munster and Leinster came together as a discussion group chaired by Pat Mulrooney to consider the sustainability of their family farms.
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An Irish Chef in France


Grape Vines - Martin Dwyer
Author: Martin Dwyer
A little introduction to The Wines of the Languedoc - there are lots of them selling in Ireland now, as Martin noticed on his last visit.
We are just back from a winter break in the Cote d’Azur, that part of the country which is known, outside France, as The French Riviera. This is a wonderful part of France and one that has enjoyed a healthy tourist trade for many many years.
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Baking - In Season


Lemon Cake
Author: Georgina Campbell
For some reason I always feel that - apart from the big baking build up to a traditional Christmas - March is the month when the gentle rituals of baking really come into their own. While bright and brave, with its cheery bulbs in flower, it can be a harsh month and the idea of spending hours creating delicious bakes in a cosy kitchen seems very appealing.
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