Paperback edition of From Tide to Table - Everything You Ever Wanted To Know About Buying, Preparing & Cooking Fish and Seafood
by Georgina Campbell
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Found 2161 matches, showing 2111 - 2120 below.
A pleasing new venture by owners Paul Foley and Chef Brian Walsh of Pigeon House fame, the aptly-named Caladh - 'a landing place' in Irish - is a welcoming neighbourhood restaurant featuring top-quality Irish ingredients, creatively prepared.
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A favourite destination in Kerry since 1975, the famous Louis Mulcahy Pottery is just off the road on Dingle’s gorgeous Slea Head Drive – you’ll spot a garden containing some examples of thetrademark ceramics and a large carpark ...
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The name ‘Tulsi’ refers to a basil plant sacred to Hindus, and this is a younger sister of the successful Tulsi in Galway.
Like many businesses in Ennis, it lies behind a handsome, traditional shopfront and its inviting denim blue desi ...
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“Anything But Ordinary” is how owners Frankie and Josephine Whelehan describe their stylishly appointed 42-room townhouse, The Wilder.
Combining heritage features and elegance with modern comforts, this Victorian gem is just a short stroll ...
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This large, comfortable Dublin airport hotels right at the airport and formerly known as the Clarion Hotel has recently undergone extensive refurbishment. It makes an ideal meeting place and there is complimentary wifi in the lobby, bar and restaurant. ...
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One of the fifth generation of the Wright family, Mark Wright grew up on the family farm at Ballylisk, Co Armagh. He now makes the range of cheeses which began with Ballylisk's Triple Rose.
This white mould ripened, single-herd, triple cream cheese wa ...
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Hidden away next to the Aras an Uachtaráin Visitor Centre, you'll find the Phoenix Café. The modern building is sympathetic to the lush green surroundings and the first floor has a dramatic double height roof, floor to ceiling windows a ...
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Located in the former offices of the Northern Whig newspaper and convenient to the city’s now fashionable Cathedral Quarter, this is an impressive neo-classical bar of grand proportions.
The high ceilings of the old press hall have been retained ...
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It was the loss of the sugar beet industry that brought this Golden Vale farm back into commercial potato production after a long lapse - and inspired seventh generation farmer Ed O’Donnell to use them to make O’Donnell’s Crisps, whic ...
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Slow Food farmers Martin and Noreen Conroy are renowned for the free range pork, bacon and sausages that they produce, with the help of their five children, on their small mixed farm near Midleton - and for which they received a very well-deserved Euro ...
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