Articles about Ireland Travel, Food & Hospitality

Harvest Dinners

Author: Georgina Campbell

Full on kitchen gardening has been a new experience for thousands of allotment virgins this last couple of years, and it’s a fair bet that a good few are wondering what on earth to do with all this sudden abundance of food. There are quite a few things you can do with excess fruit and vegetables, and some of them could make you money.
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The Darina Allen Column

Author: Darina Allen

I recently spent a fantastic afternoon foraging in the rock pools on Ballyandreen strand close to Ballycotton in East Cork. It was one of a series of East Cork Slow Food Events to teach some Forgotten Skills, in this case how to identify and harvest edible seaweeds. Bruce Macdonald was our guide; he has developed a business called Coppercoast Tours showing people how to collect food sustainably on the seashore...
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Making Ireland's Unique Foods Stand Out in the Marketplace

Author: Oliver Moore

The whole of Europe, it seems, is going out of its way to designate its traditional and geographically specific foods as PGI, PDO or TSG. Ireland however, lags chronically behind the rest of the EU in adding this valuable marker to foods and drinks. Oliver Moore investigates.
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Grow it Yourself - September

Author: Michael Kelly

If you allow it to be, the harvest can be a time of incredible celebration, and it is quite right that it should be so. We should be celebrating at this time of the year even though it might be kind of quaint to do so. The joy of the harvest is something that the food chain’s assault on seasonality has deprived us of, for if every vegetable is available all the year round, then of course there is no reason to celebrate the harvest months.
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This Farming Life

Author: Jenny Young

Autumn has come in so quickly this year, and this has brought us our first autumn calf this week, as well as our first season’s honey. In the orchard our apples will be collected very soon and be transformed into apple juice.
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Insider View - On Causing Offence

Lucy & Johnny Madden - Hilton Park Clones County Monaghan Ireland

Author: Lucy Madden

Sister number one has caused unpardonable offence to sister number two by referring to her work chairing an arts organisation as a 'piddling little job'. This is a slight that will resurface over the years and none of its sting will lessen. The contemptuous dismissal of another's modus vivendi is an affront on so many levels; one’s years of toil, experience, reputation all erased in a few words. The pain will linger.
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Mussels

Author: In Season

The most abundant, widespread and versatile of Irish shellfish, the common or blue mussel (Mytilus edulis – or an diúilicín in Irish), is to be seen on virtually every rock, pier and rope in the sea around Ireland.
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Janets Country Fayre

Author: Special Irish Foods & People Who Make Them

Janet’s Country Fayre range of handmade chutneys, relishes and sauces was among the many impressive Co Wicklow speciality foods showcased at the Taste Council Summer School at The BrookLodge Hotel, Macreddin in August 2011.
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Book Reviews

Author: Cookbook Reviews

The Irish Heart Foundation is well known for the excellent recipes they have published in recent years, including numerous appealing booklets to coincide with their popular Happy Heart Eat Out weeks and a successful Happy Heart Cookbook. Now they’ve gone one better and come up with a lovely new book, I Love Good Food. Neven Maguire is unquestionably one of Ireland’s most gifted chefs and, on a daily basis, he creates restaurant meals that amaze and delight his customers...he has now published a lovely cookbook entitled Neven's Country Living Cookery Book.
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Euro-Toques Young Chef Competition Comes of Age!

Euro-Toques Young Chef of the Year Award

Author: News

Household names including Darina Allen, Neven Maguire (MacNean House & Restaurant), Ross Lewis (Chapter One), Derry Clarke (l'Ecrivain) and Guillaume LeBrun (Restaurant Patrick Guilbaud) feature among the 180 or so member chefs of Euro-Toques Ireland. Yet it is their annual Young Chef competition that has done most to give the prestigious international chefs and cooks association a high profile in this country...
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