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Bran & Sceolan Irish IPA - Beer of the Month


The White Hag Brewing Company
Author: Kristin Jensen
You could say that the White Hag Irish Brewing Company hit the ground fighting in 2014. They had hoped to debut at the Fleadh Cheoil in Sligo in August 2014 with their appropriately named Fleadh Ale, but a small group of local publicans blocked the granting of a licence for a special Craft Beer Emporium at the festival. Craft beer fans nationwide were up in arms at the small-minded move, but the brewery was able to get some local pubs on board to host their ale instead.
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Hogget - In Season


Sheep
Author: Georgina Campbell
Although Easter is just around the corner (and early this year) March is only the beginning of spring and it can be a very chilly month, when comfort food that makes the most of the remaining autumn and winter ingredients can be very welcome.
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Georgina Campbell's Book Review - Clodagh's Irish Kitchen


Clodagh's Irish Kitchen
Author: Georgina Campbell
by Clodagh McKenna, with photography by Tara Fisher. Kyle Books, hardback, 256pp. RRP €25

Well timed to hit the book shops just before St Patrick’s Day, Clodagh’s Irish Kitchen offers a nicely balanced collection of 150 upbeat traditional recipes presented with pzazz.
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Just Ask Restaurant of the Month for January - Rathsallagh House Dining Room


Rathsallagh Chefs
Author: Just Ask
Just an hour from Dublin, the O'Flynn family’s romantically rambling country house has a wonderfully away-from-it all atmosphere - and this quietly luxurious place has always been renowned for good food. Long before ‘local and seasonal’ came into its own on a national basis, that was just the way things were done around here, with food from the farm and the walled garden taking its rightful place on the table along with the best of other Irish foods.
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Georgina Campbell's Cookery Feature - Passionate About Pork


Pork Crackling
Author: Georgina Campbell
Pork is one of our most traditional and most versatile foods and, while the introduction of refrigeration made a big change to attitudes as fresh pork was no longer seen as being ’just for winter’, there is something wonderfully comforting about it and many of the great pork dishes seem to have a secret ingredient that brings warmth to the chilliest of days.
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Atlantic Treasures - Georgina Campbell's New Product Review supported by BIM


Atlantic Treasures
Author: Georgina Campbell
Fish smoking has a long history in Ireland, with traditionally smoked fish a staple on our tables until relatively recently. It is still held in affection and many people have fond memories of locally smoked fish enjoyed on childhood holidays - all of which helps to create a positive mindset for contemporary shoppers when they see modern versions of these traditional foods on display, take note of their healthy eating credentials and (in the case of Atlantic Treasures mackerel) spot the familiar Great Taste Awards logo, which is a respected independent indication of quality.
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This Farming Life - March in Castlefarm


Castlefarm Calves
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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The Seafood Interview supported by BIM - Frankie Mallon


Frankie Mallon - An Port Mor
Author: Marilyn Bright
This month Marilyn Bright talks to Frankie Mallon, chef- proprietor of the acclaimed An Port Mor seafood restaurant in Westport, Co Mayo
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An Irish Chef in France


Salt Cod
Author: Martin Dwyer
This month Martin bravely takes on preparation of one of the great dishes of the area where they have settled: Salt Cod
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Eunice Power - Tuscan Lamb with Olives and Thyme


Eunice Power
Author: Eunice Power
This is a wonderfully warming casserole, perfect for cold February days. Red wine gives a lovely richness to the dish, the chilli warmth and the thyme an aromatic quality. The cooking aromas are wafting from the kitchen as the boys arrive in from school cold and hungry.
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