Articles

Toby Simmonds is a legend of alternative thinking in the Irish food world - in 1993 he started a venture that many said would never work, The Real Olive Company, at a stall in Cork’s English Market. It was a huge success.
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A touch of summer magic comes into play this month, as we look at a couple of quirky cookbooks from original cooks in Clare and Kerry - and also an unusual supermarket magazine, Fresh, which has the focus very clearly on local Irish producers and suppliers, some of whom are graduates of The Food Academy, a collaboration between Bord Bia, Local Enterprise Offices and SuperValu that provides support for start-up businesses. And, with that in mind, we're thinking ahead to the 'new school year' time, when we're all in the mood to learn and begin new projects - whether that is starting a new food enterprise or re-energising your business, 'Money For Jam' and 'Sales Tales' are sure to inspire you.
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This series is all about Irish craft brews and, for August, our expert columnist and food blogger KRISTIN JENSEN introduces a delicious beer from a very promising newly launched brewery
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Here is a piece for August about a very simple restaurant we ate in in the Aveyron. Common in France thirty years ago these experiences are quite rare now. The images show the progression of the very simple but delicious apricot tart.
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Rachel Gaffney, the famous foodie who's flying the tricolour for us in Texas compares some visitor expectations with their actual experiences in Ireland - and feels gratified
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We have been walking the farm on a weekly basis to manage our dairy herds grazing. The gorgeous warm July and its lack of rain means our organic grass is sparse. We have had to feed silage ground, earmarked for winter feed. Hopefully we will not have to buy in too much organic dairy feed this winter as a substitute.
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It's hard to fathom, but it's already August and the seed-sowing year is almost over – this month is the last opportunity to sow seeds and marks the end of seven months of fairly intense seed sowing activity that started way back in the dreary days of February
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The trend towards people growing their own food has sprung from a desire to eat healthily, says Darina, and she has some interesting seasonal recipes to tickle your taste buds
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This month Marilyn Bright talks to Diarmaid Murphy of The Fish Kitchen, Bantry, where “Keep it fresh and keep it simple” is the byword
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Ireland's answer to the famed Jersey Royal early potato from the Channel Islands, Comber Earlies are this island's flagship potato and one of only a small handful of products here to have the right to use the blue and yellow EU PGI ('Protected Geographical Indication') logo
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