Articles

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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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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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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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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This month Eunice shares her recipe for this gorgeous cake to celebrate the arrival of spring
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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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This month Martin enjoys a blast from the past and the story of how a new dish was born: Scallops Torrades
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A brace of books this month, all about the humble tuber that has become our national vegetable: the potato. Lucy Madden's The Potato Year, 300 Classic Recipes (Mercier Press, hardback; 350pp; €14.99) and Eveleen Coyle's The Irish Pocket Potato Recipe Book (G&M, hardback; colour photography throughout, 256pp; €4.99)
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A few months ago, I was giving a talk about growing things (as you do) to a GIY group and was discussing the growing of spuds when a woman put up her hand to comment. She told us about a tradition in her family when the first new spuds of the season were being harvested. Her grandmother would always take a small batch of new spuds and put them in a biscuit tin, throw in a small covering of soil, put a lid on top and then bury the tin in the garden.
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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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