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Trout - In Season


Baked Trout with Herbs
Author: Georgina Campbell
With the mayfly hatching this month, it’s peak season for trout. Closely related to salmon and Arctic char, the name trout actually covers a number of fish including the prized sea trout (a large salmon-like migratory form of river trout), brown trout and rainbow trout.
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This Farming Life - May in Castlefarm


Castlefarm Tomato Plant
Author: Jenny Young
What it means to be an organic farmer in Ireland today … Jenny Young writes about life and work on an organic mixed farm in Co Kildare - and selling its produce
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Grow It Yourself - May


GIY Seed Trays
Author: Michael Kelly
There is a wonderful Ted Talk by New York-based chef Dan Barbour about a small farm in Spain that produces foie gras humanely (without the force feeding that the product is often lambasted for). Raising his geese in a natural environment, farmer Eduardo Sousa re-discovered that if geese are allowed to forage at will, they will naturally gorge themselves in the autumn to build up fat for the winter. The result? A ‘natural’ foie gras. The important word there is “re-discovered” because there is nothing new in this.
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The Seafood Interview supported by BIM - JJ & Kay Mitchell


Mitchells Restaurant Clifden
Author: Marilyn Bright
This month Marilyn Bright talks to J.J. and Kay Mitchell, whose seafood restaurant in the heart of Clifden has been delighting locals and visitors alike for nearly a quarter of a century
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Georgina Campbell's Cookery Feature - Recipes from The Lettercollum Kitchen Project


The Lettercollum Cookbook
Author: Georgina Campbell
A popular West Cork destination for food lovers and a delightful find for visitors to the town, The Lettercollum Kitchen Project in Clonakilty is the latest phase in a wonderful food journey that began in the 80s.
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Just Ask Restaurant of the Month for April - The Copper Hen


The Copper Hen
Author: Georgina Campbell
Eugene Long and his wife Sinead Frisby established their culinary credentials in the South-East some years ago at ‘Coast’ and the original Banyan, in Tramore, which attracted critics from all over while they were there - and then, in late 2010, a short move to this lovely space above Mother McHugh’s pub put the small village of Fenor firmly on the food lovers' map.
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The Darina Allen Column


Darina Allen
Author: Darina Allen
This month Darina considers our food history, and the many fascinating old recipes that have been discovered in ‘manuscript cookbooks’ - maybe you have some tucked away in a copy book somewhere too!
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Burren Smokehouse - Special Irish Foods & The People Who Make Them


Birgitta Curtin
Author: Georgina Campbell
Well deserved recipient of the 2015 Irish Food Writers Guild ‘Notable Contribution to Irish Food Award’, Birgitta Curtin is not only dedicated to maintaining the highest standards for her own famous smoked salmon - much of which is organically produced by Clare Island Salmon, off the rugged coast of Co Mayo - and other equally carefully sourced products at the Burren Smokehouse and Visitor Centre
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Eunice Power - Lemon and passion fruit sponge cake


Sponge Cake
Author: Eunice Power
This month Eunice shares her recipe for this gorgeous cake to celebrate the arrival of spring
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Metalman Pale Ale - Beer of the Month


Metalman Pale Ale
Author: Kristin Jensen
KRISTIN JENSEN - co-author of Slainte! The complete Guide To Irish Craft Beers and Ciders - introduces us to Metalman Pale Ale, from the first Irish microbrewery to can their beer instead of bottling it
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