Articles

This year I managed to fill 3 large hessian sacks with spuds for storage and we've been tucking in to them every other day as required. It's very handy to have them there, waiting patiently in the garage for their moment of destiny in the kitchen.
more...

The history of Ireland and the little herring has been intertwined for many a generation, with the success or failure of the herring season having a major impact on coastal communities.
more...

Run by the famous catering sisters Domini and Peaches Kemp and food writer and consultant Hugo Arnold, Hatch & Sons Irish Kitchen is an unusual café in the basement of Trevor White’s much-loved Little Museum of Dublin.
more...

This month Marilyn Bright talks to Marco Roccasalvo of Campo de' Fiori on the seafront in Bray - where seafood is a natural speciality
more...

I have long been an admirer of the Ferguson family and have often cited their West Cork farm, Gubbeen, as a shining example of sustainable farming and quality food production in Ireland.
more...

Aoife Carrigy heads off on a very unusual trip to Co Clare
It's hard to resist an invitation of tea at Father Ted's house. Especially when it's to be followed by lunch at the Robson family farmhouse in the heart of the Burren, prepared by ely's executive chef Ryan Stringer and with wines, craft beers and cider specially selected by sommelier Ian Brosnan. Throw in talks from BurrenLife conservationists, the Burren Smokehouse and the Burren SPUD project and it's no surprise we set off from ely chq with a bus full of ely staff, bloggers and journalists.
more...

IFEST, the first major celebration of Irish culture and food was held in Boston recently - and Darina was there. It’s the brainchild of Rachael Kelly, the young entrepreneur who was behind the Taste of Dublin festival for many years. Her vision is to take IFEST to all the American cities where there is a strong Irish diaspora and not just to celebrate Ireland but to generate both business investment and tourism.
more...

Yippee one more month milking, before we dry off for the winter. At the beginning of November we bring our cows indoors for the winter. For the next two months they will sleep indoors on straw bedding and will be fed a diet of silage, which is wilted grass that we cut and put into a pit or baled earlier in the summer.
more...

People find us here in the Languedoc for the strangest of reasons but the following story of a couple who arrived this autumn is probably the most unlikely.
more...

Ending the year on an optimistic note, Lucy Madden finds encouragement in the observation that a more relaxed approach in restaurants and hotels does not have to mean a lessening of standards, more a shift in emphasis
more...