Like his father before him, David Browne produces a range of home-smoked fish - salmon, from the West of Ireland and the Shetland Islands, and haddock - and sells a wide selection of other fish and shell fish from around the Irish coast.
Some of the specialities with a longer shelf life are also available online, ie smoked salmon and vacuum packed crabmeat and crabtoes.
It may seem like no time at all to many of its longterm fans, but Darina Allen’s internationally renowned Ballymaloe Cookery School has been in business since 1983. The school and her family’s organic farm are at Kinoith, just a couple of miles from Ballymal ...
Esther and Joe Barron's business dates back to 1887, and this wonderfully traditional bakery still uses the original Scottish brick ovens to make breads with real flavour and an old-fashioned crust; the range is wide (and well worth investigating), but the Waterford 'bla ...
Patrick O'Riordan and Ali Crowley's charming bakery and deli was one of the early trailblazers in the new wave of 'real' food in Ireland and, although it has recently had a major makeover, the site has a much longer baking history than you might think, as ships biscuits ...
Cork food-lovers head to Donal O'Keeffe's long-established store just a short distance from the city centre for its treasure trove of local artisan foods including Arbutus breads (and Granny Ryan’s Soda Bread Mix), Belvelly Smokehouse fish, Caherbeg free rang ...
Home from home for its many loyal customers for over 25 years, Claire Nash’s bustling city centre restaurant is right in the heart of the business district and just a stone’s throw from the English Market – the source of much of the local and indigenous ...
French born Isabelle Sheridan has been a key figure at the English Market for many years – and she has earned a national reputation, both for the quality of her own charcuterie – notably her patés and terrines - and for the range of Irish and French ar ...
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