Articles

Who could fail to be charmed by a book that arrives carefully wrapped in stout brown paper, tied up with white string, labelled with a manilla tag label (like the ones my father used, when sending produce on the overnight train from Cornwall up to Covent Garden) and neatly finished with red sealing wax…?
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This beautiful hotel dates back to the 16th century, and is serenely situated on its own 310 acre wooded island (complete with 18-hole golf course), reached by a private ferry.
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Whether you’re planning to have people around for a drink or just like to be prepared for unexpected guests, everyone needs a few tasty standby dishes to hand at this time of year. We’ve all been to parties where the finger food falls apart and ends up down the front of your best dress, so what’s needed is something more robust that not only tastes good but is also easy to manage. These tried and tested recipes are just the job – no hassle to prepare...
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Dried fruits are available all year round but, for truly memorable Christmas cakes and puddings, the experts agree that using top quality new-season ingredients makes all the difference.
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Festive baking is a joy and many people especially enjoy both making and eating the traditional plum pudding, which is a very appealing hot dessert throughout the colder months. Artisan producers offer good alternatives for anyone who hasn’t time to make their puddings and some outstanding traditional examples to look out for in Ireland include...
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A round-up of interesting foodie titles to consider for the Christmas bookshelf... There are always plenty of Irish interest food books to choose from coming up to Christmas, and this year is no exception.
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Not so much a book review this month, more an introduction to our own latest book - after that we’ll be back to normal in December, with all the Christmas books. Speciality local products were pretty thin on the ground when we started travelling regularly on research trips in the 1980s, but every year there have been ever more wonderful local foods to enjoy.
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Feargal O’Donnell and his wife, Fiona, chose well when they took over a pub in the charming almost-waterside village of Glasson, near Athlone – immortalised by the 18th century poet Oliver Goldsmith as the ‘village of the roses’, it’s a name that’s still well-earned today. The O’Donnells’ informal style, with food that offers a timely combination of gastro-pub and contemporary fine dining in a family-friendly atmosphere, is bang on the nail – and this new venture is already very successful.
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Visitors to Ireland often seek simple traditional food based on local ingredients, as it has a real sense of place - and, although this kind of food has been out of favour with many Irish residents in recent years (and therefore harder to find than it should be), it is now deservedly enjoying renewed popularity.
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One of the unsung heroes of the Irish food scene, oats are widely grown, inexpensive, nutritious and extremely versatile. There’s much more to oats than breakfast but, whether in porridge or other oat-based dishes like granola, their slow-release energy means they’re pretty much the perfect start to the day.
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