Articles

Pat Ferriter and Stephen Lee celebrate a year in business at their smart modern restaurant near the gates of the Old Midleton Distillery this month - and they have every reason to be proud of their achievements.
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There’s a great scene from Michael Moore’s 2015 documentary Where to Invade Next that focuses on school dinners. He visits a small rural town in France and goes to the ‘best place to eat in town’ – the local school’s cafeteria. In France, they consider school lunch to be part of the teaching day.
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Now in their 24th year, the Irish Food Writers’ Guild (IFWG) Food Awards celebrate organisations and food producers who create, make and share great Irish produce and products while helping to develop Ireland’s growing international reputation in food and drink.
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A growing body of research confirms that our food should be our medicine. So making time to shop well and cook for ones family becomes an even greater priority at a time when so many people are stressed and stretched to the limit trying to keep more balls in the air than is even remotely possible. Something has to give but it mustn’t be nourishing wholesome food – too much depends on dinner…
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This month Failte Ireland Food Champion Anthony O'Toole welcomes the recently released Fáilte Ireland Food and Drink Strategy for 2018-2023.
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BuJo (‘Burger Joint’) is a cool modern fast casual restaurant with a slow food ethos beating at its sustainable and eco-friendly heart. There's no phone and no email - you just rock up and make yourself comfortable - and the menu is not available online, unfortunately, but Micheal Sheary’s neighbourhood burger joint is an exceptional casual dining destination.
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There’s always a rush to the bookshops coming up to Christmas, but this is a calmer time to add to our collections - especially if we’re lucky enough to have book vouchers to use. You can never have too many good books about food, and - like the ones that this month’s recipes come from - the best ones can inspire us to travel and get the full experience too.
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The notion of gap years in a career was not totally invented by the present generation. After about two and a half years in our first jobs in Dublin, mine in Snaffles as a chef, Sile as a teacher in Basin Lane in the Liberties, we decided to throw all up and head for the world outside while we still had the liberty to do so.
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So what’s hot and what’s not on the 2018 food scene. Much energy and investment goes into predicting up-coming trends in the many areas of food production. From multinational companies to artisan producers and supermarket chains, all have a vested interest in having their finger on the pulse. Chefs too are keen to keep on top of emerging trends. So let’s have a look at what’s coming down the line.
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As we move towards sowing time, my inner critic is active again, goading me to get started on work in the veg patch. Every time I look out the window at the veg patch, or visit it to grab a leek or some parsnips for the dinner, it starts up its never-ending critical commentary.
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